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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 Indo-MathEdu Intellectuals Journal Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Jurnal Ilmiah Research Student Jurnal Sains Student Research JURNAL ILMIAH PENELITIAN MAHASISWA Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Nusantara Indonesian Journal of Innovation Multidisipliner Research Abisatya 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 Library & Information Science Mathematics Medicine & Pharmacology Physics Social Sciences Other

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The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts Salwa Salsabila; Luthfiyah Nurlaela; Lilis Sulandari; Aji Fajar Ramadhani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27080

Abstract

Donuts are bakery products widely consumed by the public and are generally produced using wheat flour as the main ingredient. The high dependence on wheat flour encourages the utilization of local food resources as alternative raw materials, one of which is gembili flour (Dioscorea esculenta L.). This study aimed to examine the effect of gembili flour substitution on the sensory quality and consumer acceptance of donuts. The research employed a single-factor experimental design with five substitution levels: P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). Sensory attributes evaluated included color, aroma, taste, and texture, while hedonic assessment consisted of color, aroma, taste, texture, and overall liking. The use of gembili flour influenced product characteristics due to its high starch content and the absence of gluten, which affected dough structure, elasticity, and the final texture of the donuts. Data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan’s multiple range test at a 5% significance level. The findings indicated that the level of substitution significantly affected sensory quality and consumer acceptance. Treatments P1 and P2 achieved the highest scores and showed no significant differences for most parameters, whereas higher substitution levels tended to reduce product acceptability. Therefore, gembili flour substitution up to 10-20% is considered optimal for producing donuts with acceptable sensory quality and consumer preference.
Innovation in Fish Cake Production: Proportions of Dory fish (Zeus faber) and Cassava (Manihot esculenta) with the Addition of Water Clover (Marsilea crenata) Alfian Wahyu Pebriansah; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
JURNAL ILMIAH NUSANTARA Vol. 3 No. 3 (2026): Jurnal Ilmiah Nusantara Mei 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i3.9879

Abstract

Background: This research is intended to increase national fish consumption, which is currently uneven, through the production of fish cakes using Dory fish and cassava as the main ingredients. This innovation aims to minimize production costs while enhancing the nutritional content of the fish cakes. Purposes: This research aims to develop an innovative fish cake product by utilizing John Dory (Zeus faber), cassava (Manihot esculenta), and the addition of water clover leaves (Marsilea crenata) as alternative ingredients that are both nutritious and economical. Methods: The research method employed is a true experimental design featuring three treatment proportions of John Dory and cassava—80%:20%, 70%:30%, and 60%:40%—with the addition of 50 grams of water clover to each treatment. Result: There were significant differences across all organoleptic aspects for each treatment. The best results were achieved with the proportion of 80% John Dory and 20% cassava, which received the highest scores in appearance (19.4), color (20.76), texture (22), aroma (21.2), and flavor (20.44). Conclusion: The addition of cassava and water clover in the proper proportions can produce an innovative fish cake with good organoleptic quality and the potential to increase fish consumption among the public. Keywords: fish cake, ikan dori, singkong, semanggi, uji organoleptik
Internal and External Factors Affecting Sales Decline of Traditional Bakery Products: A Case Study in East Java Naila Dio Tito Brata Ibrahim; Lilis Sulandari; Ila Huda Puspita Dewi; Nufimbar Susy Anindita
JURNAL ILMIAH NUSANTARA Vol. 3 No. 4 (2026): Jurnal Ilmiah Nusantara Juli 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i4.10136

Abstract

Abstract. This study investigates the internal and external factors that contributed to the declining sales of pandan-flavored steamed brownies at PT Citra Kendedes Cake and Bakery, a traditional food-based MSME in Malang, East Java. Using a qualitative single-case study design, the research drew on in-depth semi-structured interviews, direct field observations, and internal sales and production records from 2017 to 2024. The findings show that the decline was shaped by interconnected internal and external pressures. Internally, the product suffered from limited innovation, inconsistent quality control, weak knowledge standardization, and inadequate digital marketing adoption. Externally, the business faced stronger competition from modern bakeries, changing consumer preferences toward novelty and visual appeal, and intensifying market pressure in digitally mediated food retail. Together, these factors explain a sustained sales decrease of approximately 35% over seven years. The study highlights that traditional food-based MSMEs cannot rely on product heritage alone; they must continuously adapt their human resources, product development processes, pricing logic, packaging, and branding strategies to remain relevant. These findings contribute practical insight into how culturally rooted bakery products can be repositioned more effectively in a competitive contemporary market. Keywords: consumer preference shift; internal business factors; local SME bakery; market competition; traditional food products
Inovasi Puff Pastry Dengan Pemanfaatan Tepung Mocaf Dan Variasi Merk Korsvet Irina Darva Mulia; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry' Aina
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 2 (2026): April - Juni
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i2.794

Abstract

Inovasi puff pastry dengan substitusi tepung mocaf dan variasi merk korsvet dilakukan sebagai upaya mengurangi penggunaan tepung terigu pada produk pastry melalui pemanfaatan bahan pangan lokal. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung mocaf dan variasi merk korsvet terhadap mutu sensoris puff pastry, menentukan produk terbaik, serta mengetahui kandungan gizinya. Penelitian menggunakan rancangan faktorial 2 × 3 dengan substitusi mocaf 20% dan 40% serta tiga merk korsvet, yaitu Corman, Anchor, dan Elle & Vire. Uji sensoris dilakukan terhadap 36 panelis menggunakan skala hedonik 1–5 dan dianalisis menggunakan Two-Way ANOVA serta uji Duncan. Hasil penelitian menunjukkan bahwa substitusi mocaf berpengaruh signifikan terhadap seluruh atribut sensoris, sedangkan merk korsvet berpengaruh signifikan terhadap aroma, rasa, dan kesukaan. Interaksi kedua faktor tidak berpengaruh signifikan terhadap seluruh atribut sensoris. Produk terbaik diperoleh pada substitusi mocaf 20% dengan korsvet Elle & Vire. Hasil analisis proksimat per 100 g menunjukkan kandungan energi 423,51 kkal, karbohidrat 48,56 g, lemak 22,39 g, protein 6,95 g, kadar air 21,35 g, dan kadar abu 0,76 g. Penggunaan mocaf 20% berpotensi menghasilkan puff pastry berbasis pangan lokal dengan mutu sensoris yang baik.
EVALUASI MENU ENGINEERING DALAM MENINGKATKAN PROFIT PENJUALAN MAKANAN D’COFFEE CUP WIYUNG Fachrizal Rahardhika Murti; Lilis Sulandari; Niken Purwidiani; Qorry' Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 2 (2026): April: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i2.9553

Abstract

This study aims to evaluate the profitability and popularity of food menus, specifically the rice bowl category, at D'Coffee Cup Wiyung using the Menu Engineering method. The research employed a descriptive quantitative approach, analyzing sales data from July 2025, which included the contribution margin (CM) and sales volume of 15 menu items. The analysis results classified the menus into four quadrants: Stars, Plowhorses, Puzzles, and Dogs. The findings revealed that no menu was classified as a Star. A total of 4 menus (26.7%) were categorized as Plowhorses (popular but low profit), 7 menus (46.7%) as Puzzles (high profit but unpopular), and 4 menus (26.7%) as Dogs (unpopular and unprofitable). Based on this classification, distinct development strategies were formulated for each category, such as price review, targeted promotion, menu modification, and elimination. The study concludes that the application of menu engineering is effective as a data-driven analysis tool for increasing profitability through more directed managerial decision-making and portfolio optimization.
OPERASIONAL PRODUKSI NASI TOMAT DI CATERING BU SAKINA BANGIL Firdatul Azizah; Niken Purwidiani; Lilis Sulandari; Aisyah Nurin Kamiliya
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 3 (2026): Juni: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i3.10408

Abstract

The production operations of tomato rice at Bu Catering Bu Sakina Bangil in the preparation stage, processing stage, and serving stage. This study used a qualitative descriptive method. The data were collected through observation, interviews, and documentation to obtain an overview of the production operation stages of tomato rice at the catering business.The results showed that at the preparation stage, the activities began with preparing the raw materials, seasonings, and equipment needed, as well as checking the quality and quantity of the ingredients to ensure they matched production needs. This stage greatly influenced the smoothness of the subsequent production process. At the processing stage, the tomato rice was prepared systematically, starting from seasoning preparation, mixing the ingredients, to cooking the rice until fully done. This stage required accuracy in the use of ingredients, seasoning measurements, and cooking techniques in order to produce tomato rice with the expected taste, aroma, color, and texture. At the serving stage, the cooked tomato rice was served or packed according to customer orders while maintaining cleanliness, neatness, and portion suitability.Based on the findings, it can be concluded that the production operations of tomato rice at Bu Catering Bu Sakina Bangil have been carried out in a structured manner through interconnected stages of preparation, processing, and serving in order to produce quality products.
ANALISIS SISTEM DISTRIBUSI PRODUK BEKU MI, AYAM PENYET DAN BAKSO PADA PT DEF DI OUTLET WILAYAH SURABAYA Ika Khairunisa Salshabila; Lilis Sulandari; Qorry’ Aina; Aisyah Nurin Kamiliya
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 3 (2026): Juni: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i3.10734

Abstract

The cold chain distribution system plays a crucial role in maintaining the quality and safety of frozen food products. This study aims to analyze the distribution system for frozen noodles (mi), fried chicken (ayam penyet), and meatballs (bakso) at PT DEF in outlets across the Surabaya region, covering the stages of preparation, transportation, and product receipt. A qualitative descriptive method was employed through direct observation, structured interviews with the warehouse manager, warehouse staff, quality control personnel, and drivers, as well as documentation of standard operating procedures, temperature logs, and distribution data. The results indicate that at the product handling stage, storage in cold storage maintains a stable temperature of -18°C to -22°C. During transportation, refrigerated vehicles equipped with a Thermo King cooling system were used, although field findings revealed a malfunction in the vehicle temperature indicator. The distribution chain concludes with visual quality and quantity inspections upon receipt at outlets. External constraints such as traffic congestion still have the potential to affect temperature stability during distribution. Overall, the frozen product distribution system at PT DEF has been quite effective in maintaining product quality through the implementation of a cold chain system.
Studi Kebutuhan (Need Assessment) Pendirian SMK Bidang Pariwisata (Hospitality) di Arab Saudi dan Pendampingannya Warju Warju; Suprapto Suprapto; Dadang Supriyatno; Abdul Hafidz; Ratna Suhartini; Dodik Dermawan; Arya Sakti; Asidigisianti Patria; Irma Rusanti; Lilis Sulandari; Puguh Prasetyono; Anita Susanti; Weni Rosdiana; Kunjung Ashadi; Reza Rahmadian
ABISATYA : Journal of Community Engagement Vol. 3 No. 1 (2025): ABISATYA: Journal of Community Engagement
Publisher : Center for Community Service and Science and Technology Marketing - The Institute for Research and Community Service Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abisatya.v3i1.40209

Abstract

Industri pariwisata di Arab Saudi, khususnya di Jeddah, menawarkan peluang besar bagi tenaga kerja Indonesia, namun memerlukan persiapan keterampilan yang memadai. Sekolah Indonesia Jeddah (SIJ) menghadapi kendala dalam pengelolaan modern dan pendirian SMK berbasis pariwisata akibat kurangnya pemahaman teknologi, kurikulum, dan proses administratif. Tim PKM Fakultas Vokasi Universitas Negeri Surabaya merancang solusi melalui: (1) studi kebutuhan (need assessment) untuk pendirian SMK hospitality, dan (2) pelatihan peningkatan kapasitas pengelolaan sekolah dengan pendekatan Merdeka Belajar dan teknologi. Hasilnya menunjukkan 83,3% guru mendukung pendirian SMK, dengan mayoritas siswa tertarik pada Program Keahlian Akomodasi Perhotelan (58,3%). Selain itu, 83,3% guru yakin SMK akan meningkatkan kompetensi lulusan, dan 83,4% siswa puas dengan pelayanan SIJ. Luaran mencakup publikasi media online, video kegiatan di YouTube, dan naskah kerjasama (IA). Program ini penting untuk mempersiapkan tenaga kerja Indonesia yang kompetitif di sektor pariwisata Arab Saudi.
Flavonoid pada Buah Takokak (Solanum Torvum SW.): Tinjauan Sistematis Terhadap Kandungan dan Aktivitas Biologis Syamsa Ahmad; Any Sutiadiningsih; Lilis Sulandari
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 3 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/nf2eq339

Abstract

Buah Takokak merupakan tanaman yang banyak dimanfaatkan sebagai bahan pangan dan tanaman herbal karena mengandung berbagai senyawa metabolit sekunder, terutama flavonoid. Flavonoid diketahui memiliki aktivitas biologis sebagai antioksidan yang berperan dalam menangkal radikal bebas. Penelitian ini bertujuan untuk mengkaji kandungan flavonoid pada buah takokak serta aktivitas biologinya berdasarkan hasil penelitian terdahulu. Metode yang digunakan adalah Systematic Literature Review (SLR) dengan pedoman PRISMA melalui proses identifikasi, seleksi, dan analisis artikel ilmiah dari database Google Scholar, ScienceDirect, PubMed, dan DOAJ. Hasil kajian menunjukkan bahwa buah takokak memiliki kandungan flavonoid dengan kadar yang bervariasi, mulai dari 11,965 mg/L hingga 199,2 mg QE/g tergantung pada metode ekstraksi dan analisis yang digunakan. Kandungan flavonoid pada buah takokak diketahui memiliki aktivitas antioksidan, antibakteri, antiinflamasi, dan penakal radikal bebas. Perbedaan kadar flavonoid dipengaruhi oleh jenis pelarut, metode ekstraksi, tingkat kematangan buah, dan kondisi lingkungan tempat tumbuh tanaman. Kajian ini menunjukkan bahwa buah takokak memiliki potensi untuk dikembangkan sebagai bahan pangan fungsional dan sumber bahan alami berbasis herbal.
INOVASI BASRENG IKAN GABUS (Channa striata) DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) Aulia Fatihah Hidayat; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry’ Aina
JURNAL ILMIAH NUSANTARA Vol. 3 No. 6 (2026): Jurnal Ilmiah Nusantara November 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i6.11581

Abstract

This study aims to determine the sensory characteristics of basreng snakehead fish (Channa striata) with the addition of oyster mushrooms (Pleurotus ostreatus) and determine the most preferred formulation. The study used a quantitative experimental method with the addition of oyster mushrooms at 10%, 20%, and 30%. Organoleptic tests on color, aroma, texture, taste, and preference were carried out by 35 panelists (30 semi-trained panelists and 5 trained panelists). Data were analyzed using the One-Way ANOVA test at a significance level of 5%. The results showed that the addition of oyster mushrooms significantly affected the color attribute, but did not significantly affect the attributes of aroma, texture, taste, and preference. The addition of 20% oyster mushrooms obtained an average color value of 4.43 (light brown but there are a few brown parts), aroma 3.89 (typical snakehead fish and oyster mushrooms are quite balanced), texture 3.86 (crunchy outer and inner textures, the surface is starting to become less even), taste 4.06 (quite balanced, but one of the flavors (snakehead fish or mushrooms) is slightly more pronounced), and preference 4.11 (like). Based on the results of the study, it can be concluded that the addition of 20% oyster mushrooms produces the best sensory characteristics. Keywords: basreng; snakehead fish; oyster mushrooms; sensory quality; organoleptic test
Co-Authors Abdul Hafidz Aisha Nurin Kamiliya Aisyah Nurin Kamiliya Aji Fajar Ramadhani Alfian Wahyu Pebriansah Aliya Tera Pramesthi Andika Kuncoro Widagdo Anita Susanti Any Sutiadiningsih Arya Sakti Asidigisianti Patria Asrul Bahar Aulia Fatihah Hidayat Azhalia Sukma Putri Bima Muhammad Pembayun Dadang Supriyatno Dodik Dermawan Elvira Azmi Nafisah Fachrizal Rahardhika Murti Farah Musyafa'ah Firdatul Azizah Gabriella Regine Widya Swastika Gadis Rizkynia Aisya Ika Khairunisa Salshabila Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Irina Darva Mulia Irma Rusanti Ita Fatkhur Romadhoni Kunjung Ashadi Lucia Tri Pangesthi Luthfiyah Nurlaela Mafisa Restami Mafisah Restami Martiza Alea Ramadhany Mauren Gita Miranti Minggrit Diajeng Putri Kusuma Nabila Hasna Naila Dio Tito Brata Ibrahim NIken Purwidiani Nufimbar Susy Anindita Nufimbar Susy Anindita Handayani Nugrahani Astuti Puguh Prasetyono Putri Andriana Citra Qorry' Aina Qorry’ Aina Rahmadian, Reza Ratna Suhartini Rezza Aulya Risa Safitri Putri Aditya Salwa Salsabila Sekarwangi Puspita Negari Shi Shi Irgita Alamsyah Suprapto Suprapto Surya Adytya Kurniawan Syamsa Ahmad Vanessa Melia Octaviany WARJU WENI ROSDIANA Yesica Fara Acnelia