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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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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.
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