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All Journal JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Profesi Pendidikan Jurnal Cahaya Mandalika Indo-MathEdu Intellectuals Journal Journal of Artificial Intelligence and Digital Business Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Pendidikan Citra Bakti ABISATYA: Journal of Community Engagement
lilis Sulandari
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Journal : Indo-MathEdu Intellectuals Journal

 1 
Analisis Karakteristik Sensori dan Nutrisi Nutriroot Cookies: Proporsi Tepung Mocaf dan Pisang Raja (Musa Paradisiaca L) dengan Penambahan Tepung Kacang Merah Khoirunnisa, Aqila; Sutiadiningsih, Any; Sulandari, Lilis; Romadhoni, I. F
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i5.3996

Abstract

The proportion of Mocaf flour with fiber-rich and nutritious raja banana flour provides an innovative alternative in the development of local food products. This study aims to evaluate the sensory test and preferences of NutriRoot Cookies formulated with a combination of mocaf flour, raja banana flour (Musa paradisiaca L), and red bean flour. This study employs an experimental method with various flour proportion treatments, followed by sensory testing of attributes such as color, aroma, texture, taste, shape, and overall preference by trained and semi-trained panelists. The test results showed that the proportions of Mocaf flour and banana flour, as well as the addition of red bean flour, influenced the sensory characteristics of color, aroma, texture, shape, taste, and preference. The best combination was obtained in Formulation F1, which is A100 (70% mocaf flour : 30% banana flour : 35% red bean flour), producing cookies with a sweet and savory taste, crisp texture, even brown color, and better nutritional value. NutriRoot Cookies have the potential to become a healthy snack alternative that supports food security and enhances the value of local agicultural products.
Proporsi Tepung Mocaf dan Tepung Jagung dengan Penambahan Keju Parmesaan Terhadap Karakteristik Sensori dan Keseukaan Pound Cake Novitasari, Gian; Sutiadiningsing, Any; Sulandari, Lilis; Romadhoni, Ita Fatkhur
Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i5.4028

Abstract

The utilization of local materials in Indonesia, such as mocaf flour and corn flour, is still not optimal, thus requiring innovation in food development. One potential product that can be developed is pound cake, which is popular among the community. This type of research is experimental with 9 treatments, involving two independent variables (the proportion of mocaf and corn flour and the addition of parmesan cheese) and dependent variables (sensory characteristics: color, aroma, taste, texture, and overall liking). Data were collected through observations using organoleptic tests conducted with 35 panelists, and data analysis was performed using (Two-Way ANOVA) followed bby Duncan’s post hoc test. The results indicate that the proportions of mocaf and corn flour with theaddition of parmesan cheese do not signifigantyl affect color characteristics, but they do have a significant impact on sensory characteristics regarding aroma, taste, texture, and overall preference. The best product formulation is A1K2 (80 mocaf flour, 20% corn flour, and 15% parmesan cheese), which yields a golden yellow color, balanced aroma, a harmonious sweet and savory taste, and a soft, moist, and dense texture. The nutritional content / 100 g of formulation A1K2 is 42,7% carbohidrates, 11,08% protein, and 4,86% fat.  
Analisis Mutu Pelayanan Makanan untuk Event Wedding dengan Perbedaan Skala pada Katering X Setyoningrum, Prastiwi Dwi; Sulandari, Lilis
Indo-MathEdu Intellectuals Journal Vol. 7 No. 2 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i2.5299

Abstract

The catering industry, particularly wedding catering services, faces increasingly high demands for service quality as guest expectations and the complexity of event organisation rise. This study aims to analyse the quality of food service at wedding catering event X based on four aspects, namely food quality, service quality, presentation quality, and operational quality, and to compare these across three different event scales, namely 600, 3,000, and 5,000 guests. The study employs a qualitative descriptive approach with data collection techniques including in-depth interviews, observation, and document analysis. The research sample comprised ten participants selected through purposive sampling until data saturation was achieved, consisting of six invited guests, two banquet captains, one senior waiter, and one operations manager. Data analysis was conducted thematically to identify patterns of service quality across each event scale. The results of the study indicate that the quality of food presentation and food hygiene were relatively consistent and rated as good across all event scales. However, at larger event scales, a decline was observed in portion adequacy, the proactiveness of food refills, and the handling of guests with special needs. These findings suggest that an increase in event scale necessitates the strengthening of operational aspects to ensure service quality is maintained at an optimal level.
Co-Authors Abdul Hafidz Akbar, Calvin Novaldo Ilham Amani, Farah Ikrimah Anita Susanti Any Sutiadiningsih Aprilianti, Ovi Asrul Bahar Cahyani, Azzahra Gita Cahyaningtiyas, Cantika Arumi Dadang Supriyatno Dermawan, Dodik Dewi, Ila Huda Puspita Fernanda, Dista Aulia Ita Fatkhur Romadhoni Khoirunnisa, Aqila Kunjung Ashadi Miranti, Mauren Gita Negari, Sekarwangi Puspita Novitasari, Gian Pangesthi, Lucia Pangesthi, Lucia Tri Patria, Asidigisianti Pramesthi, Aliya Tera Prasetyono, Puguh Puspita Dewi, Ila Huda Puspitasari, Novita Rahmadian, Reza Ratna Suhartini Regita Cahyani Putri Romadhoni, I. F Rusanti, Irma Sakti, Arya Setyoningrum, Prastiwi Dwi Sri Handajani Suprapto Suprapto Sutiadiningsing, Any Wahyuningtyas, Aisyah Irani WARJU WENI ROSDIANA Widagdo, Andika Kuncoro Zahra, Qorina