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All Journal Cakrawala Pendidikan Pendas : Jurnah Ilmiah Pendidikan Dasar Cakrawala : Jurnal Kajian Manajemen Pendidikan Islam dan Studi Sosial Jurnal Teknologi Hasil Pertanian Journal of Vocational and Technical Education (JVTE) Journal of Innovation Research and Knowledge Media Nusantara Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Populer: Jurnal Penelitian Mahasiswa Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Jurnal Yudistira Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Da'watuna: Journal of Communication and Islamic Broadcasting EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Pendidikan dan Sosial Humaniora Jurnal Riset Sosial Humaniora dan Pendidikan
Sri Handajani
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Transportation Other

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Journal : JURNAL MULTIDISIPLIN ILMU AKADEMIK

 1 
Inovasi Patty Bites Crispy dengan Proporsi Patin:Puree Ubi dan Penambahan Brokoli dengan Karakteristik Sensori Alexander, Rendy Jhonatan; Any Sutiadiningsih; Sri Handajani; Ila H.P. Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6134

Abstract

Patty Bites Crispy is a nutritious snack made from catfish, white sweet potato, and broccoli. This study was experimental in nature. Data were collected through observation involving five trained panelists and thirty semi-trained panelists using a scoring scale instrument (5–1). The data were analyzed using multiple Analysis of Variance (ANOVA). The results showed that the best formulation was 85% catfish, 15% white sweet potato, and 20% broccoli in terms of sensory characteristics. This combination produced the best attributes, including a pale cream color with green fibers, uniform bite-sized shapes, a crispy exterior with a soft interior, a distinctive aroma, and a balanced flavor. The nutritional content per 100 grams of product includes 54.05% carbohydrates, 13.65% protein, 6.05% fat, and 98 mg/100g beta-carotene. Recommendations for further research include: (1) conducting shelf-life analysis through moisture content, water activity (aw), and sensory observation during storage; (2) performing microbiological testing to ensure product safety during medium to long-term storage; and (3) carrying out production cost analysis and price estimation to assess market feasibility.
Sifat Organoleptik Nasi Goreng Hongkong Instan dengan Variasi Substitusi Sawut Singkong Dewi, Mustika Amira Luthfiana; Sri Handajani; Ila Huda Puspita; Lilis Suliandari
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 5 (2025): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i5.6600

Abstract

The high consumption of rice and the continuous increase in rice prices in Indonesia have encouraged the development of healthier alternative foods. This study aims to evaluate the organoleptic properties of instant Hong Kong fried rice with grated cassava (sawut singkong) substitution as a rice replacement. An experimental method was used with substitution variations of 40%, 50%, and 60%. The main ingredients included rice, white cassava, vegetables, fried rice seasoning, and other complementary ingredients. The preparation process involved ingredient preparation, boiling, steaming, frying, freezing, and drying. Organoleptic tests were conducted to assess the product’s appearance, color, aroma, taste, texture, and overall preference in both dry and rehydrated forms. The results showed that the 50% cassava substitution product was the most preferred by the panelists in terms of color, taste, aroma, appearance, texture, and overall acceptability. This product is considered to have potential as a high-fiber instant food and supports food diversification efforts.
Analisis Kontrol Kualitas Produk Ikan Dori Di PT.Aerofood Indonesia Unit Surabaya Viandini, Alfian Pramesthi Dwi; Sri Handajani; Ila Huda Puspita Dewi; Lilis Sulandari
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 5 (2025): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i5.6614

Abstract

Quality control is a process to ensure that the products or services produced meet the standards or specifications that have been set. Dori fish (Zeus Faber) is a perishable food, so it requires proper handling and processing to maintain its quality. This study aims to determine the quality control of flour fried dori fish products at PT. Aerofood Indonesia Surabaya unit which includes the preparation, processing and storage stages with qualitative descriptive research methods through observation and interviews conducted with 5 resource persons. The results of the study show that 1). The preparation stage includes equipment, thawing, and cutting 100% meets the standard, marinade reaches 60% meets the standard, the marinade is evenly distributed 80% according to the standard and for the batter dough 60% according to the standard. 2). The processing stage of frying temperature control reaches 80% according to the standard, the number of frying in large quantities and the color of the product maturity is 100% according to the standard, the blast chiller is 100% meets the standard. 3) The final storage stage of the product including portioning and final storage is 100% compliant with the standard.
Co-Authors Achmad Ridwan Ariyantono Adesca Happy Yonafee Adinda Putri Cahyani Alexander, Rendy Jhonatan Andika Kuncoro Widagdo Annisa Nur'aini Annisa Nur’aini Any Sutiadiningsih Asrul Bahar Atiqo Mufidatul Khoirun Nisa’ Aulia Bayu Yushila Chairunnisa A.H.P, Vanya Choirul Anna Nur Afifah Delya Anggi Ratnaningtyas Deni Tirta Pawana Putra Dewi, Mustika Amira Luthfiana Dhea Aprilia Elviranti Dian Rachmawanti Affandi Dias Kusuma Dewi Diwyacitta Antya Putri Edhi Nurhartadi Elistiana Wulan Sari Eneng Robi’ah Ery Widar Ariyanto Fadiyah Qiyamulail Abidah Fahmi Haqiqi Ramadhani Fibta Ika Agustin Fitri Komala Sari Hanif Naufal Ahmi Icha Mayrani Purwanti Ignatius Bagus Dewanata Ihda Nurul Hikmah Iim Wasliman Ila H.P. Dewi Ila Huda Puspita Ila Huda Puspita Dewi Intan Aprilia Damayanti Ita Fatkhur Romadhoni Januar Trihardi Kingkin Via Febrina Lailiyah Sufi Faradisah Lilis Sulandari Lilis Suliandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Maesaroh , Martiyono , Martiyono . Mauren Gita Mauren Gita Miranti MEIN KHARNOLIS Mohd Yusof Bin Kamaruzaman Muhammad Al Aziz Putra M Myta Sabrina Wijayanti Nadila Ayu Ardiana Putri Nahdliyah Hita Pratiwi Niken Purwadiani Niken Purwidian NIken Purwidiani Nugrahani Astuti Nur Her Riyadi Parnanto Nurul Farikhatir Rizkiyah Nurul Hana Ratna Palupi Nurfatimah Rika Aprilia Rita Sulastini Rizky Nova Prasetya Rohmatin Alifia Arining Rohula Utami Romadhoni Romadhoni Romadhoni Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Viandini, Alfian Pramesthi Dwi Windy Pujiwanti Yuliana Dwi Pratiwi