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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 Journal of Creative Student Research Indonesian Journal of Multidisciplinary on Social and Technology 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 Botani: Publikasi Ilmu Tanaman dan Agribisnis 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 Transportation Other

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Inovasi Kue Lumpur Berbahan Dasar Pisang Ambon Dan Tepung Kacang Hijau Felia Rana Amanda; Any Sutiadiningsih; Asrul Bahar; Lilis Sulandari
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2328

Abstract

This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and mung bean flour with 3 treatments with proportions of 70%: 30%, 80%: 20%, 90%: 10%. Data collection was done by observation method through sensory test. The product was rated by 40 panelists. Data were analyzed using one way anova test, followed by Duncan's test. The results showed: 1) the best product based on the results of the analysis with sensory quality is obtained in mud cake with the treatment of 90% ambon banana puree and 10% mung bean flour, 2) the results of the best mud cake product criteria test show that it has a water content of 38.26%, fat 4.98%, protein 6.24%, carbohydrates 48.50%, and ash 1.24%, 3) the cost of raw materials needed in making mud cake made from ambon banana and mung bean flour is Rp 23,646.
Inovasi Teh Celup Herbal Daun Sirih Cina Dengan Variasi Suhu Pengeringan Rizka Fadhillah Cahyati; Ita Fathur Romadhoni; Lilis Sulandari; Niken Purwidiani
Botani : Publikasi Ilmu Tanaman dan Agribisnis Vol. 2 No. 2 (2025): Mei : Botani : Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/botani.v2i2.338

Abstract

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.
Analisis Perencanaan, Penerimaan, dan Penyimpanan Bahan Baku Buah di Pastry Section Shangri-La Hotel Surabaya Ika Aprillia Putri; Lilis Sulandari; Any Sutiadiningsih; Aisyah Nurin Kamiliya
Indonesian Journal of Multidisciplinary on Social and Technology Vol. 4 No. 3 (2026): Juli - Oktober
Publisher : PT Ilmu Data Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijmst.v4i3.11347

Abstract

Pemborosan pangan (food waste) pada bahan baku buah merupakan permasalahan serius di industri perhotelan, khususnya di pastry section yang sangat bergantung pada kesegaran buah. Apabila perencanaan, penerimaan, dan penyimpanan tidak dikelola dengan baik, bahan baku berpotensi menjadi limbah sebelum digunakan. Penelitian ini bertujuan menganalisis proses perencanaan, penerimaan, dan penyimpanan bahan baku buah di Pastry Section Shangri-La Hotel Surabaya. Metode penelitian menggunakan kualitatif deskriptif yaitu melalui wawancara dan observasi, serta data dokumen yang melibatkan Service Manager, Service Leader, dan Staf Associate Pastry. Hasil penelitian menunjukkan bahwa perencanaan didasarkan pada data Banquet Event Order (BEO), tingkat hunian kamar harian, dan data historis pemakaian, dilakukan dua kali seminggu melalui sistem Supply Chain Management (SCM) digital yang dipadukan dengan pendekatan Just in time (JIT). Penerimaan dilakukan setiap hari sebelum pukul 11.00 melalui sistem dual-check antara Supervisor Receiving dan staf pastry, mencakup verifikasi dokumen dan pemeriksaan kualitas fisik secara sampling. Penyimpanan menerapkan zonasi tiga tingkat suhu yang didukung rotasi FIFO dan FEFO, pelabelan, serta pemantauan suhu Critical Control Point (CCP) dua kali sehari sesuai standar HACCP. Ketiga tahapan tersebut saling berkaitan dan membentuk satu sistem terintegrasi yang berperan penting dalam meminimalkan risiko pre consumer food waste di Pastry Section hotel bintang lima.
Co-Authors Abdul Hafidz Adam Ardhul Jadid Rizki Dwi Putra Aisha Nurin Kamiliya Aisyah Aisyah Aisyah Nurin Kamiliya Aji Fajar Ramadhani Alfian Wahyu Pebriansah Aliya Tera Pramesthi Amelya Astin Safitri Andika Kuncoro Widagdo Anita Susanti Any Sutiadiningsih Any Sutiyadiningsih Arya Sakti Asidigisianti Patria Asrul Bahar Aulia Fatihah Hidayat Aulia Salsabila Az-zahra Azhalia Sukma Putri Bagas Karunia Putra Bima Muhammad Pembayun Cindy Edyningrum Akbar Dadang Supriyatno Diandari Ridhaningrat Dodik Dermawan Dwi Iriyani Elvira Azmi Nafisah Fachrizal Rahardhika Murti Farah Musyafa'ah Felia Rana Amanda Firdatul Azizah Gabriella Regine Widya Swastika Gadis Rizkynia Aisya I.F Romadhoni Ika Aprillia Putri Ika Khairunisa Salshabila Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Irina Darva Mulia Irma Rusanti Ita Fathur Romadhoni Ita Fatkhur Romadhoni Kunjung Ashadi Lucia Tri Pangesthi Luthfiyah Nurlaela Mafisa Restami Mafisah Restami Martiza Alea Ramadhany Mauren Gita Miranti Mohammad Afriyan Anggadiotama Muhammad Abdel Faridz Muhammad Basyaruddin Nabila Hasna Naila Dio Tito Brata Ibrahim NIken Purwidiani Nufimbar Susy Anindita Nufimbar Susy Anindita Handayani Nugrahani Astuti Orienta Zubaidah Puguh Prasetyono Putri Andriana Citra Qorry' Aina Qorry’ Aina Raharja, Kristian Triatmaja Rahmadian, Reza Ratna Suhartini Rezza Aulya Risa Safitri Putri Aditya Rita Ismawati Rizka Fadhillah Cahyati Salfa Mei Dianawati Salwa Salsabila Sekarwangi Puspita Negari Shi Shi Irgita Alamsyah Sri Handajani Suprapto Suprapto Surya Adytya Kurniawan Vanessa Melia Octaviany WARJU WENI ROSDIANA Yesica Fara Acnelia