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All Journal Journal of Creative Student Research Jurnal Ilmiah Research Student
Ila Huda Puspita
Universitas Negeri Surabaya
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Social Sciences Transportation

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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.
Penetapan Selling Price Set Menu Pada Event New Year Previere Lounge Di Grand Dafam Signature Surabaya Aulia Salsabila Az-zahra; Niken Purwidiani; Ila Huda Puspita; 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.v1i4.2245

Abstract

Food cost and selling price in the industrial world such as restaurants in hotels are very important in order to control production costs in processing food ingredients. The method used in this research is descriptive qualitative. Data collection techniques in the form of interviews, observation and documentation using inductive qualitative data analysis methods. Determination of selling price on the set menu through the calculation of market segmentation, competitor analysis, raw materials, and company standards owned. Food cost generated by each dish item has an important role in determining the selling price because it is very influential. Cost of package is the biggest determinant of costs incurred from 2 kinds of main dishes served. The results of this study indicate the determination of the selling price of the new year menu set using the mark-up pricing method based on standard calculations from the company. Strategy and determination of the target market as the main thing that must be considered, with a survey of several competitors including composition and price will be known how feasible the dish competes in the market.
Co-Authors Any Sutiadiningsih Aulia Salsabila Az-zahra Gabriella Regine Widya Swastika Lilis Sulandari NIken Purwidiani