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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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Karakteristik Sensori Nastar Dengan Proporsi Tepung Terigu Dan Tepung Sagu Aren Rezza Aulya; Lilis Sulandari; Ila Huda Puspita Dewi; Nufimbar Susy Anindita Handayani
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.v3i6.11740

Abstract

Nastar merupakan salah satu kue kering yang popular di Indonesia dan umumnya menggunakan tepung terigu sebagai bahan utama. Ketergantungan terhadap tepung terigu impor mendorong perlunya pemanfaatan bahan pangan lokal alternatif, salah satunya tepung sagu aren. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung sagu aren dan tepung terigu terhadap karakteristik sensori nastar serta menentukan formulasi terbaik yang paling disukai panelis. Penelitian ini menggunakan metode eksperimen dengan empat perlakuan proporsi tepung. Penilaian dilakukan melalui uji organoleptic oleh panelis yang terdiri atas 5 panelis terlatih dan 30 panelis semi terlatih. Parameter yang diamati meliputi warna, bentuk, aroma, rasa, tekstur, dan tingkat kesukaan keseluruhan. Data dianalisis menggunakan uji ANOVA dan dilanjutkan dengan Uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perbedaan proporsi tepung sagu aren dan tepung terigu berpengaruh nyata terhadap warna, bentuk, rasa, tekstur, dan tingkat kesukaan keseluruhan, namun tidak berpengaruh nyata terhadap aroma. Formulasi S10 (100% tepung sagu aren) memperoleh skor tertinggi dibanding formulasi lainnya. Berdasarkan hasil tersebut, tepung sagu aren berpotensi digunakan sebagai pengganti tepung terigu dalam pembuatan nastar karena mampu menghasilkan karakteristik sensori yang baik dan diterima oleh panelis.
INOVASI KUE LUMPUR BERBAHAN DASAR LABU SIAM DENGAN SUBSTITUSI TEPUNG KACANG HIJAU Putri Andriana Citra; Lilis Sulandari; Ila Huda Puspita Dewi; Aisyah Nurin Kamiliya
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.v3i6.11746

Abstract

Kue lumpur merupakan salah satu jajanan tradisional Indonesia yang umumnya menggunakan kentang sebagai bahan utama. Pemanfaatan labu siam sebagai pengganti kentang dan penambahan tepung kacang hijau sebagai substitusi sebagian tepung terigu merupakan salah satu upaya diversifikasi pangan berbasis bahan lokal yang diharapkan dapat meningkatkan nilai gizi produk. Penelitian ini bertujuan untuk menganalisis mutu sensori kue lumpur berbahan dasar labu siam dengan penambahan tepung kacang hijau berdasarkan atribut warna, bentuk, aroma, rasa, tekstur, dan kesukaan keseluruhan, serta menentukan formulasi yang paling dapat diterima oleh panelis. Penelitian menggunakan metode eksperimen dengan tiga formulasi, yaitu perbandingan tepung terigu dan tepung kacang hijau sebesar 90%:10%, 80%:20%, dan 70%:30%. Penilaian mutu sensori dilakukan oleh 35 panelis semi terlatih menggunakan uji skoring skala 1–5. Data dianalisis menggunakan uji One-Way ANOVA yang dilanjutkan dengan uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan tepung kacang hijau berpengaruh signifikan terhadap warna, aroma, tekstur, dan kesukaan keseluruhan, tetapi tidak berpengaruh signifikan terhadap bentuk dan rasa. Formulasi terbaik diperoleh pada perbandingan tepung terigu 90% dan tepung kacang hijau 10% yang menghasilkan warna kuning kecoklatan cukup merata, tekstur lunak dan lembut, rasa manis dan gurih, serta tingkat kesukaan panelis tertinggi. Peningkatan proporsi tepung kacang hijau menyebabkan warna produk menjadi lebih gelap, tekstur lebih padat dan sedikit berpasir, serta aroma khas kacang hijau semakin kuat. Hasil penelitian ini menunjukkan bahwa penambahan tepung kacang hijau sebanyak 10% merupakan formulasi yang paling optimal untuk menghasilkan kue lumpur berbahan dasar labu siam dengan mutu sensori yang baik dan dapat diterima oleh konsumen. Kata kunci: kue lumpur; labu siam; mutu sensori; tepung kacang hijau; uji sensori.
Proporsi Cokelat dan Rice Crispy-Mete sebagai Topping Terhadap Mutu Sensoris Crunchy Cake Gluten-free Farah Musyafa'ah; Any Sutiadiningsih; Lilis Sulandari; Mafisa Restami
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.v3i6.11925

Abstract

This study aimed to determine the sensory quality of gluten-free crunchy cake based on the proportion of chocolate and rice crispy-cashew as toppings. The study employed an experimental method with a quantitative approach. The pre-experimental stage involved nine trained panelists and was analyzed using the Friedman test followed by the Wilcoxon test. The results showed that the proportion of rice crispy and oven-roasted cashew nuts significantly affected the taste, texture, and overall liking attributes (p<0.05). The formulation containing 40% rice crispy and 60% oven-roasted cashew nuts obtained the highest mean rank scores for taste (2.67), texture (2.56), and overall liking (2.61), and was therefore selected as the best formulation for use in the main experiment. The main experiment was conducted using three proportions of chocolate and rice crispy-cashew toppings, namely 60%:40%, 70%:30%, and 80%:20%. Sensory evaluation was carried out by 35 trained and semi-trained panelists using a 5-point hedonic quality scale. The data were analyzed using One-Way ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that the proportion of chocolate and rice crispy-cashew significantly affected taste, texture, and overall liking (p<0.05). The formulation containing 80% chocolate and 20% rice crispy-cashew achieved the highest scores for taste (3.89), texture (3.91), and overall liking (4.14), and was therefore determined as the best formulation.
ANALISIS KONTROL KUALITAS PRODUKSI BERRY COOKIES DENGAN PENDEKATAN FISHBONE DIAGRAM DI PT ABC Risa Safitri Putri Aditya; Lilis Sulandari; Ila Huda Puspita Dewi; Mafisah Restami
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.v3i6.12020

Abstract

Quality control is a key managerial function in the food industry to ensure that products consistently conform to established standards. This study aims to analyze the quality control of Berry Cookies production at PT ABC, a gluten-free, dairy-free, and preservative-free cookie product, across three processing phases: preparation, main processing, and final processing. The problem examined is the recurring non-conformance of product moisture content against the company standard of 3.5%, which triggered consumer complaints regarding a rancid odor upon opening the package. A descriptive qualitative method was applied through direct observation, structured interviews with the Quality Control manager, QC staff, and production operators, as well as documentation of quality standards, standard operating procedures, and process records. Data were analyzed using a fishbone diagram limited to three categories, namely machine, method, and man (3M). The results show that the machine factor is dominated by unstable oven temperature, which dropped from 147°C to 135°C at the 35th minute of baking, and by inconsistent dough weight produced by the depositing machine during startup, reaching 16 grams against a 12-gram standard. The method factor reveals the absence of a standard operating procedure for the initial operation of the depositing machine, an oven temperature recording system that does not reflect actual field conditions, and inconsistent product temperature management prior to packaging, which causes water vapor condensation inside the package. The man factor indicates operator non-compliance with oven operating procedures, driven by insufficient training for new operators and uncontrolled overtime fatigue, together with a delayed response from the QC team. These three factors interact and jointly contribute to the moisture content deviation of Berry Cookies. Keywords:Fishbone Diagram; Gluten Free Cookies; Moisture Content; Quality Control; Standard Operating Procedure.
INOVASI PEMBUATAN SIDE DISH HUMMUS DENGAN PENAMBAHAN TEMPE SEBAGAI PRODUK PANGAN LOKAL Surya Adytya Kurniawan; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry' Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11864

Abstract

This study aims to determine the sensory characteristics of tempeh hummus with various levels of tempeh addition and to identify the formulation that produces the highest level of preference among panelists. The study used an experimental quantitative design with three treatments of tempeh addition: 30 grams, 40 grams, and 50 grams. Sensory evaluation included attributes of color, aroma, texture, taste, and overall preference by 35 panelists, consisting of 3 trained panelists and 32 semi-trained panelists. Data were analyzed using One-Way Analysis of Variance (ANOVA) at a 5% significance level, followed by further tests if significant differences were found. The results showed that variations in tempeh addition significantly affected the texture of the product (Sig. 0.006 < 0.05), but did not significantly affect color (Sig. 0.52), aroma (Sig. 0.806), taste (Sig. 0.261), or overall preference (Sig. 0.691). The best formulation was the addition of 40 grams of tempeh, which achieved the highest average scores in color (3.57), aroma (3.77), texture (3.97), taste (3.53), and overall preference (3.47). In conclusion, adding 40 grams of tempeh is the optimal amount, yielding the best sensory quality, maintaining the creamy texture characteristic of hummus, and effectively integrating the local identity of tempeh.
INOVASI PASTEL SINGAPURA DENGAN PEMANFAATAN TEPUNG UBI UNGU (Ipomoea batatas) Yesica Fara Acnelia; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry’ Aina
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2822

Abstract

This study was conducted to determine the effect of purple sweet potato (Ipomoea batatas) flour substitution on the sensory quality of Singaporean pastries and to identify the best product and its nutritional content. The research method used was a one-factor completely randomized design (CRD) with three treatment levels: 35%, 45%, and 55% purple sweet potato flour substitution. Sensory quality assessments were conducted by 35 panelists using a 1–5 numerical scale covering the attributes of color, aroma, texture, taste, and overall liking. The test data were analyzed using a one-way ANOVA, followed by Duncan’s multiple range test. The results showed that substituting purple sweet potato flour produced significant differences in the product’s color, aroma, and taste attributes. Based on the sensory evaluation results, the best product was obtained with a 55% substitution of purple sweet potato flour. Proximate analysis of the selected product showed that every 100 g of the product contained 566.40 kcal of total energy, 3.50 g of moisture, 52.67 g of carbohydrates, 37.40 g of total fat, 4.80 g of protein, and 1.65 g of ash. This study indicates that the use of purple sweet potato flour at a 55% substitution level has the potential to produce Singaporean pastries made from local ingredients that possess good sensory quality and adequate nutritional value.
Inovasi Nasi Uduk Pandan Wangi (Pandanus amaryllifolius) Instan dengan Penambahan Puree Kacang Merah Minggrit Diajeng Putri Kusuma; Lilis Sulandari; Niken Purwidiani; Ila Huda Puspita D
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6989

Abstract

The development of food products today is not only directed at ease of preparation, but also at increasing nutritional value to meet the public's need for practical food. This study aims to determine the effect of adding red bean puree on the organoleptic characteristics of instant fragrant pandan uduk rice and determine the best treatment. The study used an experimental method with the addition of red bean puree at 20%, 30%, and 40%. Organoleptic tests were conducted on raw and cooked instant rice by 35 panelists consisting of 5 trained panelists and 30 semi-trained panelists. Assessments included color, grain shape, texture, aroma, taste, and overall preference. Data were analyzed using One-Way ANOVA with the help of SPSS and continued with Duncan's test if there was a significant difference (p < 0.05). The results showed that the addition of red bean puree significantly affected the color and shape of raw rice grains and the color of cooked rice. The best treatment was obtained with the addition of 20% red bean puree with the characteristics of a fairly dominant green color, soft texture, distinctive pandan aroma, and the highest level of preference. The product in the best treatment had a total energy of 136.34 kcal/100 g and 3.28% protein, so the addition of 20% red bean puree produced the most preferred organoleptic characteristics.
KARAKTERISTIK SENSORIS DAN TINGKAT KESUKAAN PADA ISIAN SAMOSA IKAN NILA DAN KACANG MERAH DENGAN PENAMBAHAN DAUN SEMANGGI Gabriella Regine Widya Swastika; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita
JURNAL ILMIAH RESEARCH STUDENT Vol. 3 No. 2 (2026): September
Publisher : KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jirs.v3i2.12287

Abstract

This study aims to determine the interaction of the proportion of nile tilapia and red beans with the addition of clover leaves on the sensory characteristics and the level of preference for nilanggi samosa filling products. The research method is an experiment with a factorial design using and data analysis using the ANOVA - two ways test and Duncan test. The results of this study indicate that there is a significant effect of the interaction for the proportion of nile tilapia and red beans with the addition of clover on the sensory attributes of samosa fillings including color, flavor, taste, texture, and level of preference. The best treatment was found in the proportion of 80% nile tilapia, 20% red beans and 10% clover leaf. The panelist prefer this proportion over the other proportion. As a result, this combination has a good chance of being well received with future consumers.
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