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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) Jurnal Ilmiah Profesi Pendidikan 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 Da'watuna: Journal of Communication and Islamic Broadcasting Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina
Ita Fatkhur Romadhoni
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Pengaruh Substitusi Tepung Rumput Laut (Eucheuma Cottonii) Dan Penambahan Puree Bayam Hijau (Amaranthus Tricolor) Terhadap Daya Terima Bakso Ikan Lele Dewi, Nur Indah Rama; Bahar, Asrul; Romadhoni, Ita Fatkhur; Rizkiyah, Nurul Farikhatir
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 2 (2025): Mei - Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i2.1562

Abstract

Penelitian ini bertujuan untuk mengetahui : (1) pengaruh perlakuan terhadap atribut sensorik, (2) daya terima tertinggi (perlakuan terbaik) dari segi panelis. Panelis pada penelitian ini berjumlah 40 panelis tidak terlatih untuk mengetahui tingkat penerimaan konsumen secara umum dan 10 panelis terlatih untuk mendapatkan penilaian yang objektif dan konsisten. Teknik pengumpulan data menggunakan lembar uji hedonik mengenai bakso ikan lele dengan subtitusi tepung rumput laut dan penambahan puree bayam dengan menggunakan skala nilai 1-6. Teknik analisis data menggunakan uji Anova ganda yang kemudian dilanjutkan dengan uji duncan. Hasil penelitian menunjukkan hasil terbaik adalah dengan komposisi tepung rumput laut 15% dan puree bayam 80%.
Pengaruh Subtitusi Tepung Umbi Garut (Marantha Arundinaceae) terhadap Mutu Organoleptik Donat Kentang Firdausy, Putri Ayu; Ita Fatkhur Romadhoni; Niken Purwidiani; Mauren Gita Miranti
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6179

Abstract

This research was conducted using local food ingredients, namely arrowroot flour substituted in potato donuts. The objectives of this study were to determine: 1) the best formula for substituting arrowroot flour in potato donuts; 2) determine the organoleptic quality characteristics of arrowroot flour substitution in potato donuts; 3) determine the best selling price of potato donut substitution. Using an experimental method with three different formulations, the ratio of wheat flour and arrowroot flour included 55%:45%, 70%:30%, and 85%:15%. Organoleptic tests were conducted by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the parameters of shape, color, aroma, texture, taste, and level of preference. The test data were analyzed using a single ANOVA test and continued with a Duncan test to determine the differences between treatments. The analysis results show that: 1) the best formula 85%:15% has a value of 18.82 with the criteria of a fairly round symmetrical shape, light brown in color, quite potato-flavored, quite soft in texture, and tastes quite savory and slightly sweet; 2) produces potato donut criteria that are quite round symmetrical, brown in color, potato-flavored, soft in texture, and tastes savory and slightly sweet; 3) the selling price of the best formula is set at Rp.5600 per unit with a weight of 40 grams.
ANALISIS KUALITAS SANITASI PENYIMPANAN BAHAN HEWANI UNTUK MENU ALACARTE APPETIZER DI HOTEL FP SURABAYA Rahayuningsih, Rizqi Utami; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Lucia Tri Pangesthi
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6194

Abstract

This study aims to determine: 1). Animal ingredient storage procedures applied at the FP Surabaya Hotel 2). Implementation of sanitation standards in storing animal ingredients used for the ala carte appetizer menu at the FP Surabaya Hotel 3). Employee understanding of the sanitation standards for storing animal ingredients for the ala carte appetizer menu at the FP Surabaya Hotel 4.) The quality of animal ingredients stored with different methods before being used for the ala carte appetizer menu. This type of research is quantitative research, with a descriptive method. The data used are questionnaire data obtained from respondents through distributing questionnaires to 10 respondents (Chef De Partie, Store Keeper, Casual). The results of the study show that 1). Based on the results of interviews with Chef de Partie and store keeper of the FP Surabaya Hotel, this hotel has implemented standard operating procedures in storing animal food ingredients for the à la carte appetizer menu. 2). Based on the results of the questionnaire with a percentage of 95.28%, it can be concluded that the implementation of sanitation for storing animal ingredients in the kitchen of the FP Surabaya Hotel is classified as very good. 3). Hotel FP Surabaya employees' understanding of sanitation and storage of animal products is considered very good, with an average score of 96.15%. 4). The quality of the animal products stored in the three a la carte appetizer menus remains high, with the highest score being for the Grilled Chicken Caesar Salad (72.14%) and the lowest for the Norwegian Smoked Salmon (67.14%). Salmon's more temperature-sensitive storage and packaging quality are believed to be the causes of the quality decline.
INOVASI CHEESE COOKIES GLUTEN FREE DENGAN COATING GULA PALM MENGGUNAKAN TEPUNG MOCAF DAN PATI GARUT Yuliandari, Trianda; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Mauren Gita Miranti
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6236

Abstract

This research was conducted to develop an innovative gluten-free food product in the form of Cheese Cookie with palm sugar using mocaf flour and arrowroot starch as the main ingredients. The research was conducted through an experimental method with three different formulations, namely the ratio of mocaf flour and arrowroot starch of 50%:50%, 75%:25%, and 100%:0%, respectively. Organoleptic tests were carried out by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the attributes of color, aroma, taste, texture, and level of preference. The test data were analyzed using a one-way ANOVA test and continued with a Duncan test to determine differences between treatments. The results of the analysis showed that there were no significant differences in sensory attributes between the three formulations. The best formulation was found to be the composition of 100% mocaf flour. These results indicate that Cheese Cookies dengan coating gula palm have the potential to be an alternative local gluten-free food product that is worthy of further development.
INOVASI ISI GYOZA DENGAN PROPORSI AYAM DAN IKAN PATIN DENGAN PENAMBAHAN SEMANGGI: UJI SENSORI DAN KESUKAAN Mulyono, Rizqi; Any Sutiadiningsih; Ita Fatkhur Romadhoni; Asrul Bahar
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6240

Abstract

This study aims to determine the effect of chicken and catfish proportions, as well as the addition of clover leaves, on the sensory characteristics and preference level of gyoza products. The research method used was an experimental design with a factorial approach, and data were analyzed using ANOVA Two-way and Duncan's post hoc test. The results showed that there was a significant interaction effect between the proportion of chicken and catfish and the addition of clover leaves on the sensory attributes of gyoza, particularly in terms of aroma, taste, and overall preference. The best treatment combination was found at a 50% chicken and 50% catfish ratio with 20% clover leaf addition, which received the highest sensory scores. Individually, the chicken and catfish proportion influenced the balance of taste and aroma, with the 50:50 ratio being more preferred than the 60:40 and 70:30 combinations. The addition of 20% clover leaves had a positive contribution in enhancing the aroma and taste without compromising the texture of the product. Panelists' level of preference indicated that the ingredient combination in treatment proportion ayam 50%, patin 50%, dan semanggi 20% has a strong potential to be well received by consumers.
Proporsi Susu Kedelai dan Buah Kurma (Phoenix Dactylifera L) terhadap Mutu Sensori Panna Cotta Julia Rahmatiyasyafitri Habibah; Ita Fatkhur Romadhoni; Lucia Tri Pangesthi
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2682

Abstract

This study aims to evaluate the optimal proportion between soy milk and dates in the preparation of panna cotta as an innovative food product that considers nutritional value. The innovation is intended to create a dessert alternative that is not only delicious but also nutritionally rich and suitable for consumers seeking healthy or plant-based food options. The specific objectives of this study are: (1) To determine the best sensory quality based on variations in soy milk proportions in the panna cotta, (2) To identify the best sensory quality based on different proportions of dates, (3) To examine the interaction between soy milk and dates on the sensory qualities of the panna cotta, and (4) To analyze the nutritional content of the best panna cotta formulation in terms of calories, carbohydrates, protein, and fat. This research employed an experimental method with a factorial design to observe the individual and interactive effects of the ingredients on sensory attributes (color, aroma, texture, and taste) and nutritional content. The results showed that: (1) The best formulation was obtained from the combination of 75% soy milk and 75% dates based on panelist evaluations. (2) Soy milk had a significant influence on the sensory attributes of color, aroma, texture, and taste. (3) Dates had a significant effect on the texture. (4) There was a significant interaction between soy milk and dates on the sensory qualities of color and texture, indicating a synergy that enhances the overall product appeal. (5) The nutritional analysis of the best panna cotta revealed the following composition per 100 grams: 216.50 kcal of energy, 8.82% protein, 7.05% fat, and 27.08% carbohydrates. These findings suggest that panna cotta made with a combination of soy milk and dates can serve as a healthy, nutritious, and innovative dessert option, appealing both in flavor and in nutritional profile, particularly for health-conscious or plant-based consumers.
Evaluasi Kualitas Tekstur dan Rasa Macaron dengan Penambahan Minyak Atsiri Bunga Kecombrang (Etlingera Elatior) Ocha Regita Maharani; Ita Fatkhur Romadhoni; Niken Purwidiani; Asrul Bahar
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3204

Abstract

This study aims to investigate the sensory characteristics and nutritional content of macarons with the addition of kecombrang flower essential oil (Etlingera elatior). The research was conducted to determine the effects of various concentrations of kecombrang flower essential oil (3%, 5%, and 7%) on macaron quality. The sensory attributes evaluated included color, aroma, taste, texture, and overall preference, while nutritional analysis focused on key macronutrients such as carbohydrates, sugar, fat, protein, and ash content. The sensory evaluation utilized a single-factor ANOVA and Duncan's multiple range test to compare the effects of the different concentrations of essential oil. The results indicated that the addition of 5% kecombrang essential oil yielded the most favorable sensory scores, with the highest ratings in color (4.20) and texture (4.29). Furthermore, aroma and taste were rated highly, confirming that this concentration enhanced the overall quality of the macarons. Although the likeability score did not show significant statistical differences between treatments, all treatments were generally categorized as “liked” by the panel. For the nutritional content analysis, the macaron sample with 5% essential oil was selected for testing through a proxy method. The results indicated that the macaron had a carbohydrate content of 46.31%, sugar content of 31.62%, fat content of 3.05%, protein content of 19.08%, and ash content of 0.14%. These findings are noteworthy, as the macaron with kecombrang flower essential oil showed lower carbohydrate and fat content compared to a typical macaron, while it exhibited higher protein content. These results suggest that macarons with kecombrang essential oil may offer a healthier alternative to conventional macarons, particularly for those seeking lower sugar and fat content in their diet.
Inovasi Mi Basah Bebas Gluten Berbahan Tapioka dan Tepung Beras dengan Penambahan Tepung Ubi Ungu Vannessa Mae Putriyana; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2718

Abstract

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.
Inovasi Kue Putri Salju Menggunakan Tepung Mocaf sebagai Alternatif Pengganti Tepung Terigu dalam Pembuatan Kue Aisha Salsabilla; Ita Fatkhur Romadhoni
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2732

Abstract

Putri salju is a popular Indonesian cookie traditionally served at various events. It is typically made from wheat flour, powdered sugar, egg yolks, peanuts, cashews, fat, and milk powder. In this research, putri salju was innovated by using mocaf flour as a substitute for wheat flour. The aim of this research is to determine: 1) the potential of mocaf flour as a substitute for wheat flour through organoleptic tests; 2) the best formula for substituting mocaf flour with wheat flour; and 3) the nutritional content of putri salju made with mocaf flour. The research method used is an experimental approach, which involved testing on 30 respondents, and the data were analyzed using one-way ANOVA in the SPSS program. Nutritional content was tested through chemical analysis in the laboratory. The results of this research are as follows: 1) The characteristics of the putri salju are light yellow, neatly crescent-shaped, free from the mocaf aroma, with a sweet and savory taste, crispy texture, and fine crumbs. 2) The average score for organoleptic tests was 3.41, with criteria such as light yellow color, neatly shaped crescent, no mocaf aroma, sweet and savory taste, moderately crispy texture, and fine crumb. 3) Based on laboratory tests, every 100 grams of putri salju contains 365.30 kcal, with 66.80% carbohydrates, 8.71% protein, 7.08% fat, and 3.02% moisture. These findings indicate that mocaf flour can be a viable substitute for wheat flour in making putri salju without compromising the taste, texture, or nutritional quality, making it a suitable option for consumers seeking gluten-free alternatives while maintaining the authenticity of this traditional snack.
Penerapan E-Book Daging untuk Meningkatkan Hasil Belajar Siswa di SMK Negeri 8 Surabaya Kingkin Via Febrina; Lucia Tri Pangesthi; Sri Handajani; Ita Fatkhur Romadhoni
Journal Innovation In Education Vol. 3 No. 3 (2025): Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v3i3.3229

Abstract

This study aims to determine (1) the learning outcomes through the implementation of an e-book on meat material at SMK Negeri 8 Surabaya, and (2) student responses to the implementation of the e-book on meat material at SMK Negeri 8 Surabaya. The research method used is the pre-experiment method, where students were provided with an e-book as a learning resource. Pre-tests and post-tests were conducted to measure the improvement in students' learning outcomes after using the e-book. The subject of this study is the e-book containing meat-related material, designed to make it easier for students to understand the topic being taught. The research instruments used include a test sheet to measure students' learning outcomes and a questionnaire to gather student responses to the e-book implementation. Data analysis was conducted using a quantitative approach, where the data collected was in numerical form and analyzed statistically. This aimed to determine whether the use of the meat-related e-book had a significant impact on students' learning outcomes. The results of the study showed that in the cognitive domain, there was an improvement in learning outcomes by 51.94%, but this improvement was categorized as less effective. This indicates that while the e-book contributed to the learning process, its impact on students' learning outcomes was still limited. Factors that may affect the effectiveness of the e-book implementation could be related to the quality of the content, delivery method, or other limitations that influence students' understanding. On the other hand, student responses to the implementation of the e-book on meat material showed positive results, with an average response score of 84%, which is categorized as very good. This indicates that students responded to the e-book implementation enthusiastically and positively. Although the learning outcomes were not optimal, the implementation of the e-book can be considered a good alternative in learning, with improvements that could enhance its effectiveness.
Co-Authors Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Adelia Devi Sherinovita Aisha Salsabilla Aisyah Aisyah Al Firah, Jihan 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 Ayu Rahmawati Dewi Ayu Sekar Nurani Azka, Ahmad Rozzaqol 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 Ervina Dewi Andriati Farah Hanan Asma’ Annisa Farkhan, M. Firdausy, Putri Ayu 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 Irma Nurdiana Ismi Fadlilah Julia Rahmatiyasyafitri Habibah Kharis Novia Ramadhan Kholifatin Nur Faiza Kingkin Via Febrina Lestiyowati, Ayu Dwi Lilis Sulandari lilis Sulandari Lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Marom, Alfiani Nailul Maulid Nabila Mauren Gita Miranti Mauren Gita Miranti MEIN KHARNOLIS Miranti, Mauren Miranti, Mauren Gita Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mufidzah, Aulita Amalia MUHAJI Muhaji Muhaji Muhammad Al Aziz Putra M Muhammad Kharis Fajar Mulyono, Rizqi Musyaffa Rafi Hidayat Myta Sabrina Wijayanti Nia Rachmawati NIken Purwidiani Novitasari, Gian Nugrahani Astuti Nugrahani Astuti Nur, Mohamad Ocha Regita Maharani Onie Anjani Pangesthi , Lucia Tri Pangesthi, Lucia Tri Raharja, Kristian Triatmaja Rahayuningsih, Rizqi Utami Rani, Primasyita Putri Aisyah Ridho Fibriansyah Rita Ismawati Rizkiyah, Nurul Farikhatir Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Santoso, Kirania Rosa Putri Sarah Khalisa Sari, Fitrotin Ni'ma Intan Satwika Arya Pratama Sefhia Kurnia Gracelia Shavira Nursifa Sri Handajani Sri Handajani Susilawati, Endang Fauziyah Sutiadiningsing, Any Tri Rijanto Vanessa Melia Octaviany Vannessa Mae Putriyana Wardani, Anjani Puri Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zulvianto, Vergi Achbar