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All Journal Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Agro Bali: Agricultural Journal Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Jurnal Ilmiah Research Student Jurnal Sains Student Research Jurnal Armada Pendidikan JURNAL ILMIAH PENELITIAN MAHASISWA 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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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.
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.
Nutritional, Physicochemical, and Microbiological Quality of Soy Yoghurt Fortified with Fresh Moringa oleifera Leaf Aqueous Extract During Refrigerated Storage Ita Fatkhur Romadhoni; Lilis Sulandari; Niken Purwidiani; Dwi Iriyani; Rita Ismawati; Kristian Triatmaja Raharja
Agro Bali : Agricultural Journal Vol 9, No 2 (2026)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v9i2.2687

Abstract

Growing interest in plant-based fermented foods has encouraged the development and evaluation of non-dairy yoghurt formulations. This study evaluated the effects of formulation and refrigerated storage time on the nutritional, physicochemical, and microbiological characteristics of soy yoghurt containing fresh Moringa oleifera leaf aqueous extract. Four formulations containing different combinations of moringa, garlic, and lime extracts were prepared in three independent production batches. Samples were stored at 4 ± 1 °C and analyzed on Days 7 and 14 for proximate composition, calculated energy value, pH, titratable acidity, aerobic plate count (APC), and lactic acid bacteria (LAB). Two-way analysis of variance showed significant formulation, storage time, and/or interaction effects on most measured variables, while titratable acidity was primarily affected by storage time. Formula B had the highest crude protein, fat, and calculated energy values at both sampling times, whereas Formula C had the highest carbohydrate content. Formula D showed the lowest APC on Day 7 and the highest LAB population at both sampling times, reaching 6.79 log₁₀ CFU/mL on Day 14. LAB populations remained above 6 log₁₀ CFU/mL in all formulations at both sampling times. These findings indicate that formulation composition influenced the measured characteristics of soy yoghurt between Days 7 and 14, although the independent contribution of fresh Moringa oleifera leaf aqueous extract could not be separated from those of garlic and lime.
Pengembangan Media PowerPoint Interaktif untuk Meningkatkan Efektivitas Pembelajaran Terkait Bahan Makanan Hewani Muhammad Abdel Faridz; Luthfiyah Nurlaela; Lilis Sulandari; Aji Fajar Ramadhani
JURNAL ARMADA PENDIDIKAN Vol 4 No 3 (2026): JURNAL ARMADA PENDIDIKAN
Publisher : Kilau Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60041/jap.v4i3.510

Abstract

Pemanfaatan media pembelajaran interaktif berbasis teknologi menjadi salah satu upaya untuk meningkatkan efektivitas pembelajaran pada pendidikan vokasi. Namun, pembelajaran materi bahan makanan hewani di SMK masih didominasi penggunaan PowerPoint konvensional yang kurang mampu menarik perhatian dan meningkatkan keterlibatan siswa. Penelitian ini bertujuan mengembangkan serta menguji kelayakan dan efektivitas media pembelajaran PowerPoint interaktif berbasis animasi pada materi daging untuk siswa kelas X Kuliner. Penelitian menggunakan metode Research and Development (R&D) dengan model ADDIE yang dibatasi hingga tahap implementasi. Uji coba dilakukan pada 30 siswa kelas X Kuliner SMKN 8 Surabaya yang dipilih menggunakan simple random sampling. Data dianalisis secara deskriptif kuantitatif, sedangkan efektivitas media diuji menggunakan uji Wilcoxon Signed-Rank Test. Hasil penelitian menunjukkan bahwa media memperoleh kategori sangat layak berdasarkan validasi ahli materi (91,67%), ahli media (97,50%), dan modul ajar (96,20%). Media juga terbukti meningkatkan hasil belajar siswa, ditunjukkan oleh peningkatan rata-rata nilai dari 57 menjadi 93,83 dengan hasil uji Wilcoxon yang signifikan (p = 0,001), serta memperoleh respons siswa sebesar 86,02% dengan kategori sangat menarik. Dengan demikian, media pembelajaran PowerPoint interaktif berbasis animasi layak dan efektif digunakan untuk mendukung pembelajaran materi bahan makanan hewani di SMK.
Analisis Penerapan Good Handling Practice Sayuran Cabai Merah Besar (Capsicum annuum L) di PT. BWT Martiza Alea Ramadhany; Lilis Sulandari
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 5 (2026): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i5.2926

Abstract

Large red chili peppers (Capsicum annuum L.) are a horticultural commodity that is highly perishable due to their high water content and relatively short shelf life. Improper postharvest handling can lead to quality deterioration and spoilage, necessitating the implementation of Good Handling Practices (GHP) to maintain food quality and safety. This study aims to evaluate the implementation of GHP for large red chili peppers at PT. BWT during the receiving, preparation, and storage stages. The method used in this study is qualitative descriptive research through observation, interviews, and documentation. The results of the study indicate that the implementation of GHP at PT. BWT has been quite effective, encompassing quality inspection using the AQL method, sorting, trimming, washing, labeling, the use of PPE, as well as storage with temperature control and a FIFO system. However, there are still workers who are not consistently wearing face masks during production.
Penerapan Sanitasi di Lingkungan Kerja Fisik Main Kitchen Verwood Hotel & Serviced Residence Surabaya Bagas Karunia Putra; Niken Purwidiani; Lilis Sulandari; Ila Huda Puspita Dewi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 3 No. 2 (2025): April : Jurnal Inovasi Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v3i2.4933

Abstract

Sanitation in the main kitchen work environment of a hotel is a crucial factor in ensuring food safety and worker health. The Main Kitchen at Verwood Hotel & Serviced Residence Surabaya has a high level of activity in food processing, making proper sanitation essential. This study aims to analyze the implementation of sanitation in the physical work environment of the Main Kitchen at Verwood Hotel & Serviced Residence Surabaya, focusing on the condition of the floors, walls, ceiling, ventilation, and lighting. This research uses a qualitative descriptive method, with data collection techniques including direct observation, interviews with kitchen staff, and documentation. The findings indicate several sanitation challenges, such as cracked floors and water puddles due to an inadequate drainage system, walls requiring regular maintenance, and a leaking ceiling that poses a risk of pest infestation. Additionally, the ventilation system is not yet optimal in reducing smoke and humidity, while lighting remains uneven in some areas. Based on these findings, infrastructure improvements are recommended, including drainage system upgrades, wall maintenance, and ceiling repairs. Moreover, optimization of ventilation and lighting and regular sanitation monitoring should be conducted to ensure the kitchen maintains high cleanliness standards. By implementing these measures, the kitchen work environment is expected to become more hygienic, safe, and supportive of food quality.
Co-Authors Abdul Hafidz Aisha Nurin Kamiliya Aisyah Nurin Kamiliya Aji Fajar Ramadhani Alfian Wahyu Pebriansah Aliya Tera Pramesthi Amelya Astin Safitri Andika Kuncoro Widagdo Anita Susanti Any Sutiadiningsih Arya Sakti Asidigisianti Patria Asrul Bahar Aulia Fatihah Hidayat Azhalia Sukma Putri Bagas Karunia Putra Bima Muhammad Pembayun Dadang Supriyatno Dodik Dermawan Dwi Iriyani 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 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 Muhammad Abdel Faridz 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 Raharja, Kristian Triatmaja Rahmadian, Reza Ratna Suhartini Rezza Aulya Risa Safitri Putri Aditya Rita Ismawati Salwa Salsabila Sekarwangi Puspita Negari Shi Shi Irgita Alamsyah Suprapto Suprapto Surya Adytya Kurniawan Vanessa Melia Octaviany WARJU WENI ROSDIANA Yesica Fara Acnelia