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All Journal Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Jurnal Ilmiah Profesi Pendidikan Journal of Creative Student Research Lencana: Jurnal Inovasi Ilmu Pendidikan Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Ilmiah Research Student Jurnal Sains Student Research JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Ilmiah Nusantara
Ila Huda Puspita Dewi
Universitas Negeri Surabaya
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Transportation Other

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PENGARUH PROPORSI KEJU CHEDDAR DAN PARMESAN TERHADAP SIFAT ORGANOLEPTIK CHEESE CASATO KROKET Nur Wisanggeni Muhammad; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
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.v3i2.12283

Abstract

The objective of this study was to expand the variety of delicious and healthy croquettes and to produce a croquette product. Specifically, the study aimed to assess the nutritional value of the best product and determine the effect of the amounts of Cheddar and Parmesan cheese on organoleptic characteristics. An experimental approach was employed in this study, evaluating Cheddar-to-Parmesan cheese ratios of 80:20, 70:30, and 60:40. The 60:40 ratio yielded the best results regarding taste, aroma, color, texture, and overall consumer preference. Laboratory analysis revealed that the Cheese Casato croquette contained 68.55% carbohydrates, 14.05% protein, 7.98% fat, and 0.13% sodium. All nutritional values met established quality standards for croquettes. In conclusion, the study successfully produced a product that was well-received by panelists and met nutritional standards, making it a promising product.
INOVASI KUE LUMPUR SURGA DENGAN SUBSTITUSI TEPUNG MOCAF DAN PENAMBAHAN DAUN KELOR SEBAGAI JAJANAN SEHAT Fajjar Harry Kurniawan; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12464

Abstract

This experimental research aims to determine the effect of modified cassava flour (MOCAF) substitution levels (25%, 50%, 75%) and the addition of moringa leaf powder (5%) on the organoleptic properties (color, aroma, texture, taste, overall preference) of lumpur surga cake. Data collection involved 30 semi-trained panelists using a 1-5 hedonic scale evaluation sheet. The data were analyzed quantitatively using One-Way ANOVA via SPSS version 29, followed by Duncan's test if significant effects were observed. The results showed a significant effect on the color and overall preference attributes, while aroma, texture, and taste showed no significant differences. The formulation with 75% MOCAF substitution was determined as the best product, obtaining the highest preference score (4.30). The application of thick coconut milk in this two-layer innovation effectively masked the earthy aroma of moringa and maintained a melting texture, making this product a potential healthy functional snack without eliminating its traditional flavor.
Penerapan E-Modul Pada Materi Kue Indonesia dari Beras dan Tepung Beras dan Hasil Belajar Kognitif Siswa SMK Fase E Kuliner Muhamad Ashar Sataruna; Nugrahani Astuti; Ila Huda Puspita Dewi; Andika Kuncoro Widagdo
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 3 (2026): Agustus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i3.5201

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penerapan e-modul berbasis GlideApps pada materi kue Indonesia dari beras dan tepung beras terhadap hasil belajar kognitif siswa SMKN 2 Boyolangu fase E kuliner. Latar belakang penelitian ini berangkat dari kebutuhan akan bahan ajar digital yang interaktif dan sesuai dengan tuntutan pembelajaran abad 21, serta kondisi di lapangan yang masih banyak menggunakan metode konvensional. Penelitian menggunakan desain one group pretest-posttest dengan sampel siswa kelas XI program keahlian kuliner. Data dikumpulkan melalui observasi aktivitas guru dan siswa, angket respon siswa, serta tes hasil belajar kognitif. Analisis data dilakukan dengan uji N-Gain untuk melihat peningkatan hasil belajar. Hasil penelitian menunjukkan bahwa penerapan e-modul berbasis GlideApps mampu meningkatkan aktivitas guru dan siswa, memberikan respon positif dari peserta didik, serta berpengaruh signifikan terhadap peningkatan hasil belajar kognitif. Dengan demikian, e-modul berbasis GlideApps dinyatakan efektif digunakan sebagai bahan ajar digital pada pembelajaran tata boga di SMK.
PENGARUH SUBTITUSI MADU DAN CORN SYRUP SEBAGAI PENGIKAT ALAMI TERHADAP KARAKTERISTIK SENSORI SNACKBAR Noer Krista Wulan Sari; Ita Fathur Romadhoni; Ila Huda Puspita Dewi; 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.v3i6.12514

Abstract

Snack bar merupakan makanan selingan praktis berbentuk batangan yang banyak diminati karena mudah dikonsumsi dan dibawa, namun kualitasnya sangat dipengaruhi oleh bahan pengikat yang berperan dalam membentuk tekstur padat, kompak, dan tidak mudah hancur. Madu dan corn syrup merupakan bahan pengikat alami yang memiliki karakteristik berbeda, sehingga kombinasi keduanya berpotensi menghasilkan mutu sensori yang lebih baik. Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi madu dan corn syrup sebagai bahan pengikat alami terhadap karakteristik sensori snack bar serta menentukan formulasi yang paling disukai oleh panelis. Penelitian menggunakan metode eksperimen dengan tiga perlakuan perbandingan madu dan corn syrup, yaitu 59%:41%, 64%:36%, dan 69%:31%. Pengujian sensori dilakukan oleh panelis semi terlatih terhadap atribut warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Data dianalisis menggunakan One Way ANOVA pada taraf signifikansi 5% dan dilanjutkan dengan uji Duncan apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa variasi komposisi madu dan corn syrup tidak memberikan pengaruh nyata terhadap warna (p=0,052) dan aroma (p=0,890), tetapi berpengaruh nyata terhadap rasa, tekstur, dan kesukaan keseluruhan (p=0,000). Formulasi 69% madu dan 31% corn syrup memperoleh nilai rata-rata tertinggi pada warna (3,7714), rasa (4,2571), dan kesukaan keseluruhan (4,0000), sedangkan tekstur terbaik diperoleh pada formulasi 59% madu dan 41% corn syrup dengan nilai 4,5429. Berdasarkan tingkat penerimaan panelis, formulasi 69% madu dan 31% corn syrup merupakan komposisi terbaik sehingga berpotensi diterapkan sebagai formulasi optimal dalam pengembangan produk snack bar dengan karakteristik sensori yang lebih disukai konsumen. Kata kunci: snack bar, madu, corn syrup, bahan pengikat alami, karakteristik sensori.
SUBSTITUSI TEPUNG JAGUNG PADA PEMBUATAN MOCHI ROLL ABON: PREFERENSI KONSUMEN Nabil Ridho Sunjaya; Any Sutiadiningsih; Ila Huda Puspita Dewi; Nufimbar Susy Anindita Handayani
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12575

Abstract

Local food innovation through raw material diversification is essential to enhance the appeal and functional value of traditional snacks. This study aimed to determine the effect of substituting firn cornmeal on consumer preference levels for mochi rolls filled with meat floss abon. The study employed an experimental design with a quantitative approach, comprising pre-experimental and main experimental phases. Data were collected via consumer preference testing involving 50 panelists, evaluating attributes such as color, roll shape, aroma, texture, taste, and overall liking. Data analysis utilized descriptive percentage analysis, the Friedman test, One-Way Analysis of Variance (ANOVA), and the Duncan test. The results revealed a significant effect of substitution on consumer preference regarding color, aroma, texture, and overall liking, whereas roll shape and taste showed no significant differences. The sample with 50% substitution achieved the highest average score and was identified as the optimal product. The development of this selected substituting offers potential as an alternative for product diversification.
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.
Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera) Cantika Shinta Ardiningtyas; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Any Sutiadiningsih
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.v1i4.2225

Abstract

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.
Proporsi Tepung Komposit Kacang Hijau (Vigna Ridiata) dan Sagu (Metroxylon Sagu) pada Pembuatan Cookies Cindy Edyningrum Akbar; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
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.v1i4.2323

Abstract

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test. The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.
Co-Authors Abyan Hanif Ramadhani Aisyah Nurin Kamiliya Alkisah Nazilatul Riskiyah Finda Putri Aluna Sagita Nareswari Andika Kuncoro Widagdo Any Sutiadiningsih Arya Naufal Zafir Asrul Bahar Bagas Karunia Putra Cantika Shinta Ardiningtyas Cindy Edyningrum Akbar Diva Dwi Marsanda Ester Grace Enita Fajjar Harry Kurniawan Ita Fathur Romadhoni Ita Fatkhur Romadhoni Jesica Bella Mashananda Jovita Nuriza Lilis Sulandari Linggar Rizkita Lucia Tri Pangesthi Mafisa Restami Mafisah Restami Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mein Kharnolis Merysha Fany Anggari Putri Muhamad Ashar Sataruna Nabil Ridho Sunjaya Nabila Hasna Naila Dio Tito Brata Ibrahim NIken Purwidiani Noer Krista Wulan Sari Nufimbar Susy Anindita Nufimbar Susy Anindita Handayani Nugrahani Astuti Nur Wisanggeni Muhammad Putri Andriana Citra Rezza Aulya Risa Safitri Putri Aditya Rizal Dwi Setyawan Salwiyah Abdillah Sayyidah Rutbatul Aliyyah Sri Handajani Zabrina Zana Virginia