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All Journal Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Jurnal Ilmiah Nusantara Indonesian Journal of Innovation Multidisipliner Research Journal of Creative Industries and Vocational Innovation ALFIHRIS: Jurnal Inspirasi Pendidikan
Lilis Sulandari
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Social Sciences Other

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Pembuatan Kroket Berbahan Dasar Talas (Colocasia Esculenta) Dan Penambahan Krimer Nabati Dengan Isian Ikan Tongkol Berbumbu Kare Elvira Azmi Nafisah; Lilis Sulandari; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Student Research Journal Vol. 1 No. 4 (2023): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v1i4.516

Abstract

Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices. The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes . This type of research is an experiment. Techniques for collecting observational data by means of hedonic quality were carried out by 30 panelists. The independent variable of this research is the amount of creamer added. The dependent variable in this study was the organoleptic properties including shape, color, aroma, texture, taste and overall preference. The control variables in this study are the materials used, the equipment used and the manufacturing procedures. The data analysis technique in this study was a sensory test using a single ANOVA test and Duncan's advanced test. The results showed that 1) there was an effect on the sensory quality of making taro croquettes and the addition of vegetable creamer with curry cob fish filling 2) there was no effect on the production of taro croquettes and the addition of vegetable creamer 3) the selected products contained the same nutrition as or greater in the manufacture Taro croquettes filled with moringa leaves and oyster mushrooms.
Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat Shi Shi Irgita Alamsyah; Lilis Sulandari; Any Sutiadiningsih; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4057

Abstract

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.
Inovasi Snack Bar Dengan Proporsi Tepung Ubi Kayu (Manihot Esculenta) dan Tepung Kacang Hijau (Vigna Radiata) Vanessa Melia Octaviany; Ita Fatkhur Romadhoni; Nugrahani Astuti; Lilis Sulandari
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4084

Abstract

This research aims to develop a snack bar innovation using a combination of cassava flour and mung bean flour in three different proportions: 35g:15g, 30g:20g, and 25g:25g. An organoleptic test was conducted to evaluate the color, taste, shape, compactness, aroma, and overall preference of each product variation. The results of the organoleptic test showed that the proportion of cassava flour and mung bean flour significantly affected the panelists' preferences. The 25g:25g proportion received the highest scores for color, taste, and compactness, while the 35g:15g proportion was preferred for aroma. The 30g:20g proportion demonstrated a good balance in all aspects but did not stand out in any specific category. Nutritional content analysis indicated that the snack bar with a combination of cassava flour and mung bean flour contained 57.81% carbohydrates, 11.82% protein, 6.05% fat, and 1.2% fiber. It can be concluded that the combination of cassava flour and mung bean flour in a 25g:25g proportion is the best formula favored by the panelists.
Inovasi Mi Basah Menggunakan Tepung Mocaf Dengan Penambahan Puree Labu Kuning Gadis Rizkynia Aisya; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4091

Abstract

Wet noodles are raw noodles that are boiled in boiling water before being marketed. The making of noodles includes the stages of mixing, forming cutting sheets or printing and cooking. The average yellow noodles that are often sold in the market are dry noodles, wet noodles that are traded on average white noodles. In this report, the researcher wants to make an innovation of yellow wet noodles. The type of additional ingredient in wet noodles that functions to give a natural yellow color is yellow pumpkin. The nutritional content of yellow pumpkin is quite large, including rich in vitamins A & C, minerals, and carbohydrates, and the flesh of yellow pumpkin also contains antioxidants that are useful as anti-cancer. The addition of this yellow pumpkin will make wet noodles rich in β-carotene and can improve the color of processed products. This study used a pattern design of yellow pumpkin puree addition factor with 3 treatments, namely (30 grams), (40 grams) and (50 grams). Data collection was carried out by observation method through organoleptic quality tests assessed by 30 panelists. Data from organoleptic tests with single anova or one away anova test and Duncan's follow-up test. To determine the content of proximate (protein, water content, fat, carbohydrates, ash) and β-carotene, laboratory tests were carried out. The results of the study showed: 1) the best proportion of mocaf flour wet noodles with the addition of the best yellow pumpkin puree from the organoleptic test was obtained from a sample of 350 with the addition of 50 grams of yellow pumpkin puree, with the characteristics of a slightly straight shape; dark yellow color; the taste is quite like yellow pumpkin; the chewy texture and aroma are quite flavorful of yellow pumpkin. 2) The nutritional content of the best wet noodle results with 350 samples based on laboratory tests shows that per 100 grams has a B-carotene content of 86.50 mg; water content of 48.10%; protein 4.90%; fat 4.25%; carbohydrates 3.90%; ash content of 1.18%.
Inovasi Pasta Farfalle dengan Pemanfaatan Tepung Kedelai Mocaf dan Daun Jelatang (Urtica dioica L) Bima Muhammad Pembayun; Ita Fatkhur Romadhoni; Lilis Sulandari; Nugrahani Astuti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4095

Abstract

Pasta farfalle in this study is a processed product made from pasta (wheat flour, eggs, water, oil, salt) soybean flour, mocaf and nettle leaves processed by drying and boiling techniques. Ribbon-shaped and jagged, which served as complementary foods. The purpose of this product is 1) to determine the organoleptic properties that include shape, color, aroma, taste and texture, 2) to determine the nutritional content of soy flour farfalle paste, mocaf and nettle leaves. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets scoring 1-5. The independent variables in this study are soy flour and mocaf, the dependent variables in the study are the shape, color, aroma, taste and texture, and the control variables of this study are the tools used, materials of manufacture, and manufacturing techniques. Data analysis in this study showed 1) there is no influence of color, aroma, and taste, 2) there is an influence of shape and texture of pasta products farfalle.
Analysis Handling Vegetables on Part Receiving and Preparation at PT. Mapan Sukses Sejahtera Martiza Alea Ramadhany; Lilis Sulandari; Aisha Nurin Kamiliya
Journal of Creative Industries and Vocational Innovation Vol. 1 No. 1 (2025)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/visiora.v1i1.45911

Abstract

Vegetables are food ingredients that come from parts of plants such as leaves, stems and flowers. on vegetables, vegetables Also is material Which easily damaged. Handling must be appropriate from the receiving stage to the preparation stage . In one of the food industries, PT. Mapan Sukses Sejahtera, food processing and distribution has its own standards and procedures for handling raw materials, including vegetables. Handling Which not enough appropriate Also can causing cross-contamination, waste of ingredients, and a decrease in the nutritional value and freshness of vegetables. Objective: This study aims to analyze the handling system implemented at PT. Mapan Sukses Sejahtera for several types of vegetables from the receiving stage and also from the preparation stage . Method: This research uses a qualitative descriptive approach through direct observation, interviews with internal parties. company (staff Receiving , staff Quality Control , And preparation staff ), as well as studies documentation report reception goods, goods delivery procedures. Results: The results of the study show that PT Mapan Sukses Sejahtera has implemented a good vegetable handling system, by implementing good procedures in receiving vegetables. Which in accordance provision, sorting vegetables Which Good, and packaging of vegetables in the receiving section , as well as cleaning and washing clean vegetables, storing vegetables in the preparation section . Conclusion: System handling vegetables on part Receiving is carried out systematically through document checks, verification of the type and quantity of ingredients, and quality checks by Quality Control . Unsuitable vegetables are returned to the supplier , while suitable vegetables are packaged, labeled, and shipped using chiller trucks . Meanwhile, in the receiving section, vegetables are cleaned, weighed, and cut as needed. Tools such as knives and cutting boards are separated to prevent cross-contamination. Ingredients are stored in closed bowls in cold storage and monitored regularly by supervisors
Penerapan Kontrol Kualitas Produk Sponge Cake di Pastry Section Harris Hotel & Conventions Bundaran Satelit Surabaya Azhalia Sukma Putri; Niken Purwidiani; Lucia Tri Pangesthi; Lilis Sulandari
ALFIHRIS : Jurnal Inspirasi Pendidikan Vol. 3 No. 1 (2025): Januari : Jurnal Inspirasi Pendidikan
Publisher : LP3M INSTITUT KH YAZID KARIMULLAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alfihris.v3i1.1237

Abstract

This study explores the implementation of quality control for sponge cake products in the Pastry Section of Harris Hotel & Conventions Bundaran Satelit Surabaya. The primary objective is to analyze how quality control is applied across raw materials, production processes, and product presentation. Using a descriptive qualitative method, data were collected through in-depth interviews, direct observations, and documentation. Findings reveal that raw material quality control includes inspecting quality, maintaining recommended storage temperatures, and utilizing FIFO (First In, First Out) and FEFO (First Expired, First Out) systems. The production process adheres to standardized recipes and precise oven temperature settings to ensure consistent results. Mixing and baking are carried out with attention to detail to minimize errors. Presentation emphasizes aesthetic appeal, including the addition of garnishes, to enhance visual attractiveness. The study also highlights the importance of staff training in maintaining consistent quality control. In conclusion, effective quality control not only improves product quality but also enhances customer satisfaction, which is critical for success in the hospitality industry. Recommendations include enhanced staff training, SOP updates, and stricter supervision to maintain quality standards.
Pengembangan E-LKPD Berbasis Problem Based Learning (PBL) Pada Materi Teknik Dasar Pengolahan Makanan Sekarwangi Puspita Negari; Lilis Sulandari; Asrul Bahar; Mauren Gita Miranti
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 3 (2025): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i3.3562

Abstract

E-LKPD pada kurikulum merdeka sangat dibutuhkan dalam proses pembelajaran abad ini. Tujuan dari penelitian ini yaitu mengetahui: 1) kelayakan materi dan media pada materi teknik dasar pengolahan makanan, 2) respon peserta didik setelah menggunakan E-LKPD berbasis Problem Based Learning (PBL). Model penelitian pengembangan yang digunakan adalah model 4D, yang terdiri dari 4 tahapan yaitu tahap define (pendefinisian), design (perancangan), development (pengembangan), dan disseminate (penyebarluasan). Namun, pada penelitian ini hanya sampai tahap development (pengembangan). Teknik pengumpulan data menggunakan angket dengan melibatkan 3 validator materi dan 3 validator media, serta siswa kuliner fase E di SMKN 2 Jombang sebagai responden. Hasil penelitian menunjukkan: 1) kelayakan materi memperoleh persentase nilai kelayakan sebesar 96,2% dengan kategori sangat layak, dan kelayakan media memperoleh nilai V Index sebesar (0,846) dengan kategori kriteria tinggi atau sangat layak, 2) respon peserta didik memperoleh persentase 80,43%. Dengan demikian, dapat ditarik kesimpulan bahwa pengembangan E-LKPD berbasis Problem Based Learning (PBL) pada materi teknik dasar pengolahan makanan sangat layak digunakan untuk diaplikasikan dalam pembelajaran.
Pengembangan Modul Digital Berbasis Genially Pada Materi Teknik Pengolahan Makanan Panas Basah dan Kering Bagi Siswa Fase E Aliya Tera Pramesthi; Asrul Bahar; Lilis Sulandari; Lucia Tri Pangesthi
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 4 (2025): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i4.3904

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) Hasil pengembangan modul digital berbasis Genially pada materi teknik pengolahan makanan panas basah dan kering untuk siswa Fase E; 2) Kelayakan modul digital berbasis Genially pada aspek materi dan media; dan 3) Respons siswa Fase E terhadap modul digital yang telah dikembangkan. Metode penelitian yang digunakan dalam penelitian ini adalah metode R&D dengan model pengembangan ADDIE yang dibatasi sampai tahap development. Pengumpulan data dilakukan melalui angket validasi oleh ahli materi dan media, serta angket respons siswa. Teknik analisis data yang digunakan adalah analisis deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa: 1) Modul digital dapat diakses secara daring di peramban web seperti chrome, 2) Modul digital dinilai "sangat layak" dengan skor rerata oleh ahli materi 88,19% dan ahli media 89,60%, 3) Respons siswa diperoleh "sangat baik" dengan persentase 83,21%. Dengan demikian, modul ini layak digunakan sebagai media pembelajaran interaktif yang dapat mendukung pemahaman siswa dalam materi teknik pengolahan makanan panas basah dan panas kering.
Implementation of Zero Food Waste in the Buffet Restaurant Service (Case Study: Sheraton Grand Jakarta Hotel) Nabila Hasna; Lilis Sulandari; Ila Huda Puspita Dewi; Mafisa Restami
JTI: Jurnal Teknik Industri Vol 12, No 1 (2026): Juni 2026
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jti.v12i1.39625

Abstract

This study is motivated by the growing issue of food waste in the hospitality industry, particularly in buffet services, which are characterized by large-scale food production. It aims to analyze the factors causing food waste and to implement the zero food waste concept in buffet restaurant services at Sheraton Grand Jakarta Hotels. The research method is a descriptive qualitative approach, employing observation, interviews, and documentation. The informants in this study include the Chef de Cuisine, Chef de Partie Hot Kitchen, and Chef de Partie Pastry Bakery. The results show that food waste is influenced by operational factors, inventory system factors, and hotel quality standards and regulations. Zero food waste is implemented through the stages of planning and production, serving, monitoring, and reuse and redistribution. The efforts include using occupancy data, implementing batch cooking, controlling serving container size, a gradual refill system, recording waste logs, and collaborating with external organizations to redistribute surplus food that is still suitable for consumption. In conclusion, the implementation of zero food waste has been carried out systematically and in an integrated manner.  Keywords: Zero Food Waste, Buffet Service, Sheraton Grand Jakarta Hotels
Co-Authors Aisha Nurin Kamiliya Aji Fajar Ramadhani Alfian Wahyu Pebriansah Aliya Tera Pramesthi Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Azhalia Sukma Putri Bima Muhammad Pembayun Elvira Azmi Nafisah Gadis Rizkynia Aisya Ila Huda Puspita Dewi Irina Darva Mulia Ita Fatkhur Romadhoni Lucia Tri Pangesthi Luthfiyah Nurlaela Mafisa Restami Martiza Alea Ramadhany Mauren Gita Miranti Nabila Hasna Naila Dio Tito Brata Ibrahim NIken Purwidiani Nufimbar Susy Anindita Nugrahani Astuti Qorry' Aina Salwa Salsabila Sekarwangi Puspita Negari Shi Shi Irgita Alamsyah Vanessa Melia Octaviany