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All Journal Lencana: Jurnal Inovasi Ilmu Pendidikan Mutiara: Jurnal Penelitian dan Karya Ilmiah
Ila Huda Puspita Dewi
Universitas Negeri Surabaya
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Journal : Lencana: Jurnal Inovasi Ilmu Pendidikan

 1 
Pemanfaatan Tepung Mocaf Dalam Pembuatan Sponge Cake Jovita Nuriza; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4030

Abstract

Sponge cake is a sweet cake snack that is often consumed throughout the world and is made from flour, sugar, eggs, emulsifier, and others. In this research, sponge cake was innovated by using mocaf flour as a substitute for wheat flour. This research aims to determine: 1) the potential of mocaf flour as a substitute for wheat flour in making sponge cake through organoleptic tests; 2) the nutritional content contained in sponge cake made from mocaf flour; and 3) selling price for mocaf flour sponge cake. The research method used in this research was an experimental method which was tested on 30 panelists and then analyzed using a single ANOVA with the SPSS program, testing the nutritional content of mocaf flour sponge cake using chemical tests in the laboratory and to determine the selling price it was analyzed using conventional methods. The results of this research show that: 1) the ratio of mocaf flour and wheat flour 80:20 has a higher average value than the other comparison values, then there is a significant change in color and texture, and there is no significant change in taste, odor, pores, and scale; 2) the nutritional content of the mocaf flour sponge cake based on laboratory tests shows that per 100 grams it has a total of 234.80 kcal calories, 46.15% carbohydrates, 8.11% protein content, 2.05% fat content, 1.62% fiber %, water content 39.88%, and ash content 1.67%; and 3) the selling price for mocaf flour sponge cake products is IDR 4,914.76/50gram.
Pembuatan Sambal Petis Udang Instan Bubuk Menggunakan Teknik Foam-Mat Drying Dengan Penambahan Maltodextrin Maulana Dzaky Hiba Dillah Akbar; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4038

Abstract

Shrimp petis chili sauce is a chili sauce made from shrimp petis paste added with maltodextrin. The manufacture of instant shrimp chili powder uses the foam-mat drying technique , which in this method requires a foam binding agent and stabilizer, namely maltodextrin. The purpose of this study is to find out: 1) the sensory quality of chili sauce petis instant shrimp powder and rehydration from the addition of maltodextrin by 5%, 10%, 15%; 2) nutritional content of chili sauce, petis, instant shrimp powder and rehydration; and 3) the selling price of chili sauce petis instant shrimp powder. This type of research is an experimental research, which is tested on 30 panelists. Sensory quality results were analyzed using a single anova of the SPSS program, the nutritional content was analyzed in the laboratory, and the selling price was analyzed using conventional methods. The results of data analysis showed: 1) the best treatment from the results of the sensory quality test was the addition of maltodextrin as much as 5% with the average result in chili sauce of powdered shrimp chili sauce 4.47, aroma 4.43, texture 3.83. In chili petis rehydration color 4.60, aroma 4.67, taste 4.67, viscosity 4.47, overall preference 4.57; 2) The results of laboratory tests on chili sauce instant shrimp powder and rehydration were vitamin A powder 62.8mg/100g, rehydration 88.5mg/100g, water content of powder 11.36%, rehydration 26.10%, ash content of powder 3.80%, rehydration 2.60%, salt content of powder 2.81%, rehydration 2.42%, protein content of powder 56.10%, rehydration 41.06%; and 3) the selling price of packaged instant shrimp powder chili sauce weighing 30g is Rp 4,000.
Pembuatan Kulit Pie Berbahan Dasar Tepung Porang Ester Grace Enita; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4048

Abstract

Pie crust made from porang flour is an innovation that utilizes the results of cultivating porang tubers. This research aims to determine: 1) the best sensory test quality of pie crust made from porang flour; 2) nutritional content, namely water, fat, protein, carbohydrate, ash and fiber content; 3) selling price for pie crust made from porang flour per piece weighing 30 gr. The research method used was experimentation by carrying out 3 different treatments to determine the best sensory test. The research method used in this research is experimentation. The data collection technique is through sensory quality testing using instruments with 30 panelists. The data that has been collected is then analyzed using SPSS version 27 single anova test (one way anova). The research results show that; 1) the formula used to make pie crust is made from porang flour using 60% porang flour and 40% wheat flour, with the formulation 210-grams of porang flour, 140-grams of wheat flour, 25-grams of refined sugar, 280-grams of margarine, 1 ½ tsp salt, 85-ml ice water; 2) laboratory test results for the nutritional content of pie crust made from porang flour, namely water content 7.11%, fat 2.96%, protein 6.11%, carbohydrates 67.90%, ash 0.91%, fiber 3.62% ; and 3) The selling price of pie crust made from porang flour per piece weighing 30 grams.
Penerapan Standard Operating Procedure (SOP) Pengolahan Makanan Menu Ala-Carte Section Asia di Restaurant 209 Hotel Vasa Surabaya Alkisah Nazilatul Riskiyah Finda Putri; Niken Purwidiani; Ila Huda Puspita Dewi; Mauren Gita Miranti
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4083

Abstract

Implementation Standard Operating Procedure (SOP) in processing is very important to ensure consistency of taste, aroma, texture, and appearance. Restaurant 209 at Hotel Vasa faced the challenge of maintaining the consistency of its dishes, especially the Oxtail Soup which is highly demanded by guests. Inconsistency in dishes occurs due to variations in interpretation and execution of procedures by staff. So it is very important to apply SOPs in food processing. Focus of this research aims to determine the application of the SOP for food processing in the of Ala-carte Section Asia menu in Restaurant 209 Hotel Vasa Surabaya. In this study using a qualitative method, by collecting data through interviews, literature studies, and documentation. From the results of research obtained through interviews with kitchen staff, it can be concluded that the application of food processing SOP at Restaurant 209 Hotel Vasa Surabaya requires various stages in handling it, starting from maintaining personal hygiene, maintaining neatness and cleanliness of the work environment, preparing necessary ingredients, checking the quality of ingredients, processing food in accordance with standard recipes, being able to, operate tools in the kitchen, and monitor (control food) the cooking process. There are some SOP that have not been fully implemented by staff,such as not following the proper SOP in thawing the ingredients to be used. To overcome this problem, Hotel Vasa Surabaya provides briefings by the executive chef on the importance of carrying out work in accordance with the applicable SOP through regular control and evaluation, as a reminder for the staff to be consistent in their work.
Proporsi Margarin-Mentega Pada Pembuatan Getuk Banava Oven Arya Naufal Zafir; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4096

Abstract

Getuk Banava Oven is an innovative product that is processed by mixing banana getuk and cassava getuk with margarine fat and butter and then placing it in the oven. Getuk Banava oven is made from banana, jackfruit, cassava and margarine and butter. The aim of this research is to determine the organoleptic properties of getuk banava oven including texture, color, taste and aroma and to determine the nutritional content of getuk banava oven products. This research is in the form of an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists who were assisted by an observation sheet assessing the 0-15cm line. Data analysis using One Way ANNOVA. The results of research tests show that there is an influence of color, taste and texture; there is no color influence on the getuk banava oven product; has a protein nutritional content of 8.90%, carbohydrates of 53.25%, fat of 2.65%, water content of 30.61%, and fiber of 3.65
Co-Authors Alkisah Nazilatul Riskiyah Finda Putri Aluna Sagita Nareswari Any Sutiadiningsih Arya Naufal Zafir Ester Grace Enita Jovita Nuriza Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti NIken Purwidiani Sri Handajani