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All Journal Jurnal Pendidikan Teknologi dan Kejuruan PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Technopreneur (JTech) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Agro Bali: Agricultural Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Among : Jurnal Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan Da'watuna: Journal of Communication and Islamic Broadcasting Indo-MathEdu Intellectuals Journal Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Student Research Journal Jurnal Sains Student Research Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa JURNAL ILMIAH PENELITIAN MAHASISWA Da'watuna: Journal of Communication and Islamic Broadcasting Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Horizon: Indonesian Journal of Multidisciplinary Journal of Community Service (Abdisci) Jurnal Ilmiah Nusantara MAXIMAL Garina Indonesian Journal of Innovation Multidisipliner Research
Ita Fatkhur Romadhoni
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Inovasi Penambahan Daun Sirsak Terhadap Mutu Dan Daya Terima Konsumen Pada Produk Cheesecake Ahmad Shulton Rahmatul Iman; Ita Fatkhur Romadhoni; Qorry’ Aina; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11562

Abstract

This study aims to develop functional food innovations of cheesecake products based on local ingredients using soursop leaf extract (Annona muricata L.), analyze the effect of different concentrations on hedonic quality, and determine the chemical content of selected final products. The method used was a pure experiment with a single factor Completely Randomized Design (CRD) consisting of three treatments of soursop leaf extract concentrations, namely T1 (3 ml / 0.5%), T2 (6 ml / 1.0%), and T3 (9 ml / 1.5%) of a total dough of 634 grams, followed by a hedonic test using a 5-point preference scale involving 35 panelists. The results of statistical analysis using the One-Way ANOVA test and Duncan's further test showed that differences in extract concentrations had a significant effect on color, aroma, texture, and taste parameters (p < 0.05), but did not significantly affect overall preference. The best formulation was obtained in treatment T2 (6 ml) with the highest overall preference score (4.26) and the characteristics of an even bright green color (4.03), aroma (3.77), soft-compact texture (4.09), and savory-fresh taste (4.06). The results of the proximate analysis of the best formula (T2) showed nutritional content in the form of energy of 308.88 kcal/100g, ash content of 1.50%, carbohydrate 31.21%, protein 5.33%, fat 18.08%, and water content of 43.88%. This study concluded that the innovation of cheesecake products with the addition of soursop leaf extract of 6 ml has great potential to be accepted by the wider public and has a proportional macronutrient value profile.
INOVASI CRACKERS DENGAN PENAMBAHAN BERAS HITAM DAN TEPUNG MOCAF SEBAGAI JAJANAN BERBASIS PANGAN LOKAL Muhammad Umar Ridho; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Qorry’ Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11859

Abstract

High dependency on imported wheat flour drives the importance of healthy food diversification using local ingredients such as black rice and mocaf flour. This study aims to analyze the sensory characteristics and determine the best formulation of these composite crackers. The research used a quantitative experiment with a Completely Randomized Design (CRD) via organoleptic testing by 30 semi-trained and 3 trained panelists, analyzed using ANOVA at a 5% significance level. The results showed that formulation variations significantly affected texture and overall acceptance, but had no significant effect on color, aroma, and taste. Treatment 3 (21% black rice and 21% mocaf) was selected as the best formulation with the highest preference score of 1.92. This innovative product has great potential to be developed as an alternative functional healthy snack.
INOVASI PEMBUATAN SIDE DISH HUMMUS DENGAN PENAMBAHAN TEMPE SEBAGAI PRODUK PANGAN LOKAL Surya Adytya Kurniawan; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry' Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11864

Abstract

This study aims to determine the sensory characteristics of tempeh hummus with various levels of tempeh addition and to identify the formulation that produces the highest level of preference among panelists. The study used an experimental quantitative design with three treatments of tempeh addition: 30 grams, 40 grams, and 50 grams. Sensory evaluation included attributes of color, aroma, texture, taste, and overall preference by 35 panelists, consisting of 3 trained panelists and 32 semi-trained panelists. Data were analyzed using One-Way Analysis of Variance (ANOVA) at a 5% significance level, followed by further tests if significant differences were found. The results showed that variations in tempeh addition significantly affected the texture of the product (Sig. 0.006 < 0.05), but did not significantly affect color (Sig. 0.52), aroma (Sig. 0.806), taste (Sig. 0.261), or overall preference (Sig. 0.691). The best formulation was the addition of 40 grams of tempeh, which achieved the highest average scores in color (3.57), aroma (3.77), texture (3.97), taste (3.53), and overall preference (3.47). In conclusion, adding 40 grams of tempeh is the optimal amount, yielding the best sensory quality, maintaining the creamy texture characteristic of hummus, and effectively integrating the local identity of tempeh.
INOVASI FUDGY BROWNIES DENGAN SUBTITUSI TEPUNG SUKUN DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) Rilla Puspa Sari; Ita Fatkhur Romadhoni; Qorry' Aina; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2802

Abstract

This research is driven by the diversification of local food through the innovation of fudgy brownies utilizing breadfruit flour substitution (10%, 20%, 30%) and nettle leaf (Urtica dioica) extract addition (2%, 4%). The study aimed to analyze the sensory quality characteristics, determine the optimal formula, and evaluate the nutritional content of the product. A quantitative experimental method was applied, involving 30 semi-trained panelists for the sensory characteristics, followed by data analysis using Two-Way ANOVA. Statistical results indicated that treatment variations significantly affected aroma (p=0.013) and texture (p=0.046) characteristics, while showing no significant effect on color, taste, and overall preference. The P1S1 formula (10% breadfruit flour and 2% nettle leaf extract) was selected as the best and most accepted product, scoring 3.97 for both taste and overall appreciation. Based on laboratory proximate analysis, every 100 grams of this optimum formula contains a total energy of 479.73 kcal, 53.915% carbohydrates, 26.57% total fat, 6.235% protein, 11.4% moisture, and 1.88% ash content. This innovative product holds great potential to be developed as a commercial functional snack alternative that is nutrient-dense and based on local commodities.
Karakteristik Sensori Torakur (Tomat Rasa Kurma) Berlapis Tepung Kacang Hijau dengan Perbedaan Suhu dan Lama Pengeringan Enisya Nur Fawnia Zain; Ita Fatkhur Romadhoni
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2807

Abstract

This study aimed to analyze the sensory characteristics of mung bean flour-coated torakur (date-flavored tomato) under different drying temperatures and drying durations and to determine the best treatment combination based on panelists’ acceptance. The research used an experimental method with a factorial Completely Randomized Design (CRD) consisting of two factors, namely drying temperatures of 60°C and 80°C and drying durations of 3 hours, 4 hours, and 5 hours, resulting in six treatment combinations. Sensory evaluation was conducted using a hedonic test on color, aroma, taste, texture, and overall acceptability by 35 panelists. The data were analyzed descriptively and further tested using Two-Way ANOVA at a 5% significance level, followed by Duncan test when significant differences were found. The results showed that differences in drying temperature and drying duration affected the sensory characteristics of mung bean flour-coated torakur. The treatment at 80°C for 5 hours produced the highest acceptance scores for color, aroma, taste, texture, and overall acceptability. This treatment resulted in an attractive reddish-brown color, a stronger dried-fruit aroma, a sweet taste resembling dates, and a chewy texture preferred by the panelists. Therefore, the combination of 80°C drying temperature and 5 hours drying duration was considered the best treatment for producing mung bean flour-coated torakur.
INOVASI KLEPON LABU KUNING DENGAN SUBTITUSI TEPUNG UBI PORANG SEBAGAI ALTERNATIF KUE TRADISIONAL Rizal Dwi Setyawan; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2815

Abstract

Klepon is a traditional snack made from glutinous rice flour with limited nutritional content. This study aims to analyze the effect of porang flour substitution and pumpkin addition on the organoleptik quality of klepon and to determine the best formulation. The study used an experimental method with a single-factor Completely Randomized Design (CRD) with a single factor was employed, conducted in two experimental stages: varying the substitution of porang flour and varying the addition of pumpkin, performed separately. A hedonic test on a 1 to 5 scale was conducted on six formulations by 30 panelists (5 trained and 25 semi-trained panelists), covering the attributes of color, aroma, taste, texture, and overall liking. Data were analyzed using one-way ANOVA followed by Duncan's test. The results showed that porang flour substitution and pumpkin addition had a significant effect (p < 0.05) on all organoleptik attributes. Increasing porang flour substitution reduced the texture chewiness and product acceptance, while pumpkin addition improved color brightness, aroma, and taste. The best formulation was obtained in sample 542 (20 g porang flour substitution and 40 g pumpkin) with the highest overall liking score (4.33) and the best texture (4.30). This formulation has the potential to be developed as an innovative local-based klepon product.
INOVASI PASTEL SINGAPURA DENGAN PEMANFAATAN TEPUNG UBI UNGU (Ipomoea batatas) Yesica Fara Acnelia; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry’ Aina
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2822

Abstract

This study was conducted to determine the effect of purple sweet potato (Ipomoea batatas) flour substitution on the sensory quality of Singaporean pastries and to identify the best product and its nutritional content. The research method used was a one-factor completely randomized design (CRD) with three treatment levels: 35%, 45%, and 55% purple sweet potato flour substitution. Sensory quality assessments were conducted by 35 panelists using a 1–5 numerical scale covering the attributes of color, aroma, texture, taste, and overall liking. The test data were analyzed using a one-way ANOVA, followed by Duncan’s multiple range test. The results showed that substituting purple sweet potato flour produced significant differences in the product’s color, aroma, and taste attributes. Based on the sensory evaluation results, the best product was obtained with a 55% substitution of purple sweet potato flour. Proximate analysis of the selected product showed that every 100 g of the product contained 566.40 kcal of total energy, 3.50 g of moisture, 52.67 g of carbohydrates, 37.40 g of total fat, 4.80 g of protein, and 1.65 g of ash. This study indicates that the use of purple sweet potato flour at a 55% substitution level has the potential to produce Singaporean pastries made from local ingredients that possess good sensory quality and adequate nutritional value.
INOVASI PEMPEK BARAKUDA DENGAN SUBTITUSI TEPUNG GARUT DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) Sania Nur Azizah; Ita Fatkhur Romadhoni; Qorry' Aina; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2827

Abstract

Pempek is a traditional Indonesian fish-based product commonly prepared using Spanish mackerel as the primary raw material. The relatively high price of Spanish mackerel encourages the utilization of barracuda fish as a more economical alternative while maintaining its nutritional value. This study aimed to evaluate the effect of arrowroot flour substitution and nettle leaf extract addition on the sensory characteristics of barracuda fish pempek, determine the best formulation based on panelists' acceptance, and analyze the nutritional composition of the selected product. An experimental method with a factorial design was employed using three levels of arrowroot flour substitution (10%, 20%, and 30%) and two levels of nettle leaf extract addition (2% and 4%). Sensory evaluation was conducted by 35 panelists consisting of three trained and thirty-two semi-trained panelists to assess color, aroma, texture, taste, and overall acceptability. The data were analyzed using Two-Way Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results demonstrated that the combination of arrowroot flour substitution and nettle leaf extract significantly affected all sensory attributes (p<0.05). The P2G2 formulation, containing 20% arrowroot flour substitution and 4% nettle leaf extract, was identified as the optimum formulation with the highest overall acceptability score (3.80). This formulation exhibited desirable color, pleasant aroma, chewy texture, and savory taste preferred by the panelists. Proximate analysis of the selected product showed 411.77 kcal of energy, 72.915% carbohydrates, 17.225% protein, 5.69% fat, 52.855% moisture, and 1.315% ash per 100 g of product. The findings indicate that the incorporation of arrowroot flour and nettle leaf extract can improve the sensory quality of barracuda fish pempek while producing a nutritious local food product with potential as a functional food.
Nutritional, Physicochemical, and Microbiological Quality of Soy Yoghurt Fortified with Fresh Moringa oleifera Leaf Aqueous Extract During Refrigerated Storage Ita Fatkhur Romadhoni; Lilis Sulandari; Niken Purwidiani; Dwi Iriyani; Rita Ismawati; Kristian Triatmaja Raharja
Agro Bali : Agricultural Journal Vol 9, No 2 (2026)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v9i2.2687

Abstract

Growing interest in plant-based fermented foods has encouraged the development and evaluation of non-dairy yoghurt formulations. This study evaluated the effects of formulation and refrigerated storage time on the nutritional, physicochemical, and microbiological characteristics of soy yoghurt containing fresh Moringa oleifera leaf aqueous extract. Four formulations containing different combinations of moringa, garlic, and lime extracts were prepared in three independent production batches. Samples were stored at 4 ± 1 °C and analyzed on Days 7 and 14 for proximate composition, calculated energy value, pH, titratable acidity, aerobic plate count (APC), and lactic acid bacteria (LAB). Two-way analysis of variance showed significant formulation, storage time, and/or interaction effects on most measured variables, while titratable acidity was primarily affected by storage time. Formula B had the highest crude protein, fat, and calculated energy values at both sampling times, whereas Formula C had the highest carbohydrate content. Formula D showed the lowest APC on Day 7 and the highest LAB population at both sampling times, reaching 6.79 log₁₀ CFU/mL on Day 14. LAB populations remained above 6 log₁₀ CFU/mL in all formulations at both sampling times. These findings indicate that formulation composition influenced the measured characteristics of soy yoghurt between Days 7 and 14, although the independent contribution of fresh Moringa oleifera leaf aqueous extract could not be separated from those of garlic and lime.
INOVASI KUE LUMPUR SURGA DENGAN SUBSTITUSI TEPUNG MOCAF DAN PENAMBAHAN DAUN KELOR SEBAGAI JAJANAN SEHAT Fajjar Harry Kurniawan; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12464

Abstract

This experimental research aims to determine the effect of modified cassava flour (MOCAF) substitution levels (25%, 50%, 75%) and the addition of moringa leaf powder (5%) on the organoleptic properties (color, aroma, texture, taste, overall preference) of lumpur surga cake. Data collection involved 30 semi-trained panelists using a 1-5 hedonic scale evaluation sheet. The data were analyzed quantitatively using One-Way ANOVA via SPSS version 29, followed by Duncan's test if significant effects were observed. The results showed a significant effect on the color and overall preference attributes, while aroma, texture, and taste showed no significant differences. The formulation with 75% MOCAF substitution was determined as the best product, obtaining the highest preference score (4.30). The application of thick coconut milk in this two-layer innovation effectively masked the earthy aroma of moringa and maintained a melting texture, making this product a potential healthy functional snack without eliminating its traditional flavor.
Co-Authors Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Adelia Devi Sherinovita Ahda Sabila Ahmad Shulton Rahmatul Iman Aisha Salsabilla Aisyah Aisyah Al Firah, Jihan Alfian Wahyu Pebriansah Alfiani Nailul Marom Amelia, Avita Rahma Ananda Dwi Millenia Andari, Isna Septi Ayu Andika Kuncoro Widagdo Andika Kuncoro Widagdo Anis Nur Chabibah Any Sutiadiningsih Any Sutiyadiningsih Ardansyah Putra Hariyanto Ardiningtyas, Cantika Shinta Ariningdyah, Friescha Asrul Bahar Asrul Bahar Aulia Fatihah Hidayat Avita Rahma Amelia Ayu Rahmawati Dewi Ayu Sekar Nurani Azizah Rachmawati Azka, Ahmad Rozzaqol Baskoro Iman Prakosa Bima Muhammad Pembayun Cantika Shinta Ardiningtyas Chairunnisa A.H.P, Vanya Chairunnisa, Nur Ifani Choirul Anna Nur Afifah Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Diandari Ridhaningrat Dias Kusuma Dewi Dindy Sinta Megasari Dony Perdana Dwi Apriliani Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Enisya Nur Fawnia Zain Ervina Dewi Andriati Fajjar Harry Kurniawan Farah Hanan Asma’ Annisa Farkhan, M. Felando, Marvinius Firdausy, Putri Ayu Firstda Bintang Sibuea Fitrotul Laili Maulidiya Gadis Rizkynia Aisya Gilbert Laurent Hajar Alfina Alfadani Hening Kenya Shafirani I Wayan Sudarmayasa I Wayan Susila Ila Huda Ila Huda Puspita Dewi Ila Huda Puspita Dewi Irina Darva Mulia Irma Nurdiana Ismi Fadlilah Julia Rahmatiyasyafitri Habibah Kharis Novia Ramadhan Kholifatin Nur Faiza Kingkin Via Febrina Laila Puspita Sari Lestiyowati, Ayu Dwi lilis Sulandari Lilis Sulandari Lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Mafisa Restami Maharani, Nindi Putri Marom, Alfiani Nailul Maulid Nabila Mauren Gita Miranti Mauren Gita Miranti Mayasari, Noor Rohmah MEIN KHARNOLIS Miranti, Mauren Miranti, Mauren Gita Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mufidzah, Aulita Amalia MUHAJI Muhaji Muhaji Muhaji Muhaji Muhammad Al Aziz Putra M Muhammad Kharis Fajar Muhammad Umar Ridho Mulyono, Rizqi Musyaffa Rafi Hidayat Myta Sabrina Wijayanti Nia Rachmawati NIken Purwidiani Novitasari, Gian Nufimbar Sussy Anindita Handayani Nufimbar Susy Anindita Handayani Nugrahani Astuti Nugrahani Astuti Nur Ifani Chairunnisa Nur, Mohamad Nurfatimah, Ratna Palupi Nurul Farikhatir Rizkiyah Nurul Farikhatir Rizkiyah Ocha Regita Maharani Onie Anjani Pangesthi , Lucia Tri Pangesthi, Lucia Tri Primasyita Putri Aisyah Rani Qorry' Aina Qorry’ Aina Raharja, Kristian Triatmaja Rahayuningsih, Rizqi Utami Rani, Primasyita Putri Aisyah Ratna Palupi Nurfatimah Restami, Mafisa Ridho Fibriansyah Rilla Puspa Sari Rita Ismawati Rita Ismawati Rizal Dwi Setyawan Rizkiyah, Nurul Farikhatir Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Sania Nur Azizah Santoso, Kirania Rosa Putri Sarah Khalisa Sari, Fitrotin Ni'ma Intan Satwika Arya Pratama Sefhia Kurnia Gracelia Shavira Nursifa Sri Handajani Sri Handajani Sri Handajani Surya Adytya Kurniawan Susilawati, Endang Fauziyah Sutiadiningsing, Any Tri Rijanto Vanessa Melia Octaviany Vannessa Mae Putriyana Wardani, Anjani Puri Widagdo, Andika Kuncoro Yesica Fara Acnelia Yuliandari, Trianda Yurieta Deillena Riswanda Zulvianto, Vergi Achbar