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All Journal International Journal of Social Science Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Media Bina Ilmiah Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Jurnal Ilmu Kesehatan dan Gizi Journal of Educational Innovation and Public Health Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina Jurnal Pendidikan dan Sosial Humaniora
Asrul Bahar
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Evaluasi Kualitas Tekstur dan Rasa Macaron dengan Penambahan Minyak Atsiri Bunga Kecombrang (Etlingera Elatior) Ocha Regita Maharani; Ita Fatkhur Romadhoni; Niken Purwidiani; Asrul Bahar
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3204

Abstract

This study aims to investigate the sensory characteristics and nutritional content of macarons with the addition of kecombrang flower essential oil (Etlingera elatior). The research was conducted to determine the effects of various concentrations of kecombrang flower essential oil (3%, 5%, and 7%) on macaron quality. The sensory attributes evaluated included color, aroma, taste, texture, and overall preference, while nutritional analysis focused on key macronutrients such as carbohydrates, sugar, fat, protein, and ash content. The sensory evaluation utilized a single-factor ANOVA and Duncan's multiple range test to compare the effects of the different concentrations of essential oil. The results indicated that the addition of 5% kecombrang essential oil yielded the most favorable sensory scores, with the highest ratings in color (4.20) and texture (4.29). Furthermore, aroma and taste were rated highly, confirming that this concentration enhanced the overall quality of the macarons. Although the likeability score did not show significant statistical differences between treatments, all treatments were generally categorized as “liked” by the panel. For the nutritional content analysis, the macaron sample with 5% essential oil was selected for testing through a proxy method. The results indicated that the macaron had a carbohydrate content of 46.31%, sugar content of 31.62%, fat content of 3.05%, protein content of 19.08%, and ash content of 0.14%. These findings are noteworthy, as the macaron with kecombrang flower essential oil showed lower carbohydrate and fat content compared to a typical macaron, while it exhibited higher protein content. These results suggest that macarons with kecombrang essential oil may offer a healthier alternative to conventional macarons, particularly for those seeking lower sugar and fat content in their diet.
Pengaruh Substitusi Tepung Mocaf dan Penambahan Puree Wortel terhadap Tingkat Kesukaan Kue Kuping Gajah Okky Ayunda Uliawati; Lilis Sulandari; Lucia Tri Pangesthi; Asrul Bahar
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3271

Abstract

The purpose of this study was to determine: 1) the effect of mocaf flour substitution on the level of likeability of elephant ear cake; 2) the effect of addition of carrot puree on the level of likeability of elephant ear cake; 3) the effect of the interaction between mocaf flour substitution and the addition of carrot puree on the level of likeability of elephant ear cake; and 4) the nutritional value of the best elephant ear cake product based on the results of chemical tests. This study is an experimental research type with a 3 x 2 factorial design with 6 treatments. The data collection technique in this study was in the form of observations carried out by 3 trained panelists, 31 semi-trained panelists, and 19 untrained panelists with data collection instruments using a hedonic test assessment sheet with criteria for color, aroma, crispiness, taste, and overall. The data analysis technique used was two-way ANOVA assisted by SPSS version 22 software and continued with Duncan's follow-up test if a significant interaction was found. The results showed that 1) mocaf flour substitution affected on the level of likeability of elephant ear cake in terms of crispiness and taste; 2) the addition of carrot puree did not have a significant effect on all aspects of preference; 3) the interaction between the two only affected the crispiness; and 4) the best nutritional content of elephant ear cake was obtained from 4.81% fat, 1.25% ash, 7.88% protein, 1.02% water, 82.01% carbohydrate, 2.82% fiber, and 86.50 mg/100g beta-carotene
Analisis Pelaksanaan Proses Penerimaan dan Penyimpanan Buah-Buahan pada Section Cold Kitchen di PT. Aerofood Indonesia (ACS) Surabaya M. Daris Athaya Rohmatillah; Asrul Bahar; Ita Fatkhur R; Niken Purwidiani
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2740

Abstract

This study aims to analyze the implementation of the fruit receiving and storage process in the cold kitchen section at PT. Aerofood Indonesia (ACS) Surabaya, which is one of the important units in the raw material supply chain in the aviation catering industry. The study used a qualitative descriptive method with data collection techniques through in-depth interviews, direct field observations, and documentation of work procedures. Informants in the study consisted of the Cold Kitchen Supervisor and two staff members who directly handle the fruit receiving and storage activities. The results showed that the fruit receiving process was carried out through three main stages, namely checking documents (delivery orders and purchase orders), physical inspection of the fruit such as color, texture, and aroma, and recording the details of the receipt into a special form. This inspection is important to ensure that the fruit received is in a condition suitable for consumption and in accordance with the established specifications. During the storage stage, the fruit is arranged according to type and level of durability. Small fruits such as strawberries or grapes are stored at a temperature of 0–6°C, while large fruits such as watermelons and melons are stored at a temperature of 18–21°C. This arrangement aims to maintain freshness and extend shelf life. In addition, the FIFO (First In, First Out) system is consistently implemented to prevent the accumulation of old stock that can reduce quality. Storage room temperature monitoring is carried out every 4 hours to ensure temperature stability according to standards. Overall, the implementation of the fruit receiving and storage process at ACS Surabaya has met the principles of good raw material management (Good Reception & Storage Practice). This implementation procedure supports the achievement of quality and food safety standards in flight catering services, which are highly dependent on the timeliness and quality of ingredients.
Evaluasi Strategi Pemasaran Produk Bakery and Pastry di Lobby Lounge Hotel Fairfield By Marriott Surabaya Farah Hanan Asma’ Annisa; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 3 No. 5 (2025): Intellektika : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v3i5.3233

Abstract

This study aims to determine the implementation and evaluation results of the marketing strategy for bakery and pastry products sold in the lobby lounge of Hotel Fairfield By Marriott Surabaya. This study used a combined qualitative and quantitative approach to obtain a more comprehensive picture. Data collection techniques were conducted through direct observation at the research location and interviews with relevant parties. Furthermore, data analysis was also strengthened by distributing a Likert-based questionnaire to three main respondents: the F&B Manager, the Daily Worker Pastry, and the Marketing Team. This mixed-method approach allowed the researcher to capture both numerical evaluation and in-depth qualitative insights. The results showed that the product strategy has been running quite well, especially in terms of quality and implemented work procedures. However, there are still weaknesses in the innovation aspect, as the products do not yet have distinctive characteristics that can serve as a key differentiator from competitors. In other words, the bakery and pastry products still lack a unique selling point that could strengthen brand identity. In terms of pricing strategy, the hotel uses a premium pricing system, which is considered appropriate for the image of a four-star hotel. However, this approach is still not flexible enough to optimally reach consumers outside the hotel. The promotional strategy is considered to have been implemented quite well, especially through bundling packages and the use of social media. However, existing promotions have not been implemented consistently and tend to be unstructured. Consistent promotion is essential to maintaining customer engagement and building long-term brand awareness. Meanwhile, the location strategy is considered quite effective because products are displayed in areas easily accessible to hotel guests. However, opportunities through digital distribution channels, such as online bookings, have not been maximized. Expanding digital distribution channels could significantly increase market reach and sales performance.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
PENGEMBANGAN MEDIA DINNER ROLL VIRTUAL LABORATORY BERBASIS WEBSITE PADA KOMPETENSI MENGANALISIS KUE DARI ADONAN BERAGI BAGI SISWA SMK Alim Akbar Romadlony; Any Sutiadiningsih; Lucia Tri Pangesthi; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 3 (2023): September : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i3.1952

Abstract

Dinner roll virtual laboratory merupakan media yang memiliki fitur dua arah serta berisikan gambar, teks, animasi yang menjadikan peserta didik mudah memahami materi. Media ini di rancang untuk memudahkan peserta didik memahami konsep dari pembuatan kue dari adonan beragi. Adapun penelitian ini memiliki tujuan mengetahui kelayakan media virtual laboratory pada pengetahuan membuat kue dari adonan beragi. Penelitian ini merupakan penelitian pengembangan dengan pendekatan/ model 4D; define, design, develop, disseminate. Pada penelitian ini peneliti menggunakan hingga tahap develop (pengembangan), sehingga menjadikan pengembangan ini memiliki tiga tahap. Pada tahap ketiga pada uji validasi kelayakan media melibatkan dua orang ahli materi dan dua orang ahli media. Serta pada uji terbatas pengujian dilakukan pada peserta didik kelas XII kuliner yang ada di SMK Negeri 6 Surabaya. Teknik pengumpulan data menggunakan teknik observasi, serta instrumennya menggunakan lembar observasi kelayakan. Analisis data menggunakan kuantitatif deskriptif. Berdasarkan hasil penelitian yang telah dilalui peneliti diperoleh: media dinner roll virtual laboratory mendapatkan penilaian dari ahli materi dan ahli media 94,5% dan 66% , dan respon dari peserta didik kelas XII kuliner sebesar 99,6%. Dari hasil penelitian dapat disimpulkan pengembangan media dinner roll virtual laboratory pada SMK Negeri 6 Surabaya layak dan efektif untuk digunakan.
Pengembangan Video Interaktif Macromedia Flash pada KD Hidangan dari Telur untuk Siswa SMK Tata Boga Adinda Putri Cahyani; Sri Handajani; Niken Purwidiani; Asrul Bahar
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 3 (2023): JULI : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i3.514

Abstract

The purpose of this research are: 1) to know the results of the development of interactive video learning media based on macromedia flash; 2) to know the feasibility of material and media on interactive learning media based on macromedia flash; and 3) to know the students' response to interactive learning media based on macromedia flash on basic competence analyzing dishes from eggs. The development model used the ADDIE model which consists of Analysis, Design, Development, Implementation, and Evaluation. However, this study only reached the development stage because it only aims to produce interactive video products. The data collection technique used a questionnaire with the subject of 2 material expert validators, 2 media expert validators, and grade XI Tata Boga students at SMKN 2 Mojokerto. The data analysis technique used is descriptive analysis technique. The research showed: 1) the media has been developed with the ADDIE method (up to stage 3) and can be accessed by students via gdrive; 2) the feasibility of material and media shows very feasible results (3.53 and 3.56); and 3) student responses show very good (3.38). It can be concluded that the interactive video learning media based on macromedia flash on basic competencies dishes from eggs for grade XI students of vocational school of culinary is highly suitabel to use in learning.
Pengembangan E-Modul Makanan Asia Timur Berbasis Flip Builder Untuk Siswa Program Keahlian Kuliner SMKN 1 Cerme Gresik Chlara Amanda; Mauren Gita Miranti; Any Sutiadiningsih; Asrul Bahar
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 1 No. 4 (2023): OKTOBER : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v1i4.864

Abstract

This study aims to determine the feasibility of the Flip builder-based East Asian food E-Module in terms of materials and media, and the response of users of the Flip builder-based East Asian food E-Module. This research is a research and development (research and development) with a 4D model (Define, Design, Develop, Disseminate). The population in this study were students of the Bachelor of Culinary Education study program class of 2019 at Surabaya State University. The data collection technique uses a questionnaire validating the feasibility of materials and media which is calculated using the Aiken V formula and the user response questionnaire is calculated using percentages. The results of the research show that: (1) Flip builder-based East Asian food e-module is feasible to use. This was obtained from the results of the assessment by the validator of material experts and media experts of 0.872 in the very good/high product category and the reliability test results obtained a reliable level (???? ????) of expert judgment of 0.902 which means that the East Asian food emodule based on flip builder is reliable from the standpoint content and construct. (2) The flip builder-based East Asian food e-module obtained student responses with a score of 84.9 indicating that the flip builder- based East Asian food e-module for Culinary Education S1 students is included in the very attractive category so it can be used as an ingredient. teach in East Asian Food studies.
Penerapan Buku Saku Pada Penyuluhan Sanitasi Higiene Petis Di Home Industri Kampung Lebak Kecamatan Arosbaya Auliya Hidayatur Rizqi; Lucia Tri Pangesthi; Asrul Bahar; Ila Huda Puspita Dewi
JURNAL PENDIDIKAN DAN ILMU SOSIAL (JUPENDIS) Vol. 2 No. 2 (2024): APRIL : JURNAL PENDIDIKAN DAN ILMU SOSIAL
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jupendis.v2i2.1577

Abstract

This research aims to determine: (1) the activities of instructors and participants in the hygiene sanitation counseling for petis production in the Home Industry of Lebak Hamlet, Arosbaya Village, (2) the effectiveness of the results of hygiene sanitation counseling in the Home Industry of Lebak Hamlet, Arosbaya Village, and (3) the response to the pocketbook from the participants of the hygiene sanitation counseling in the Home Industry of Lebak Hamlet, Arosbaya Village. This study uses a quasi-experimental research design to systematically describe the influence or difference (behavior) between before and after the implementation of hygiene sanitation training in petis production. Research instruments include training assessment sheets, questionnaires, cognitive tests, and documentation, with data analyzed descriptively and using t-tests. The results indicate that the training tools (power point and pocketbook) are overall excellent and suitable for use; 2) The training is proven effective and can enhance the knowledge of food handlers, showing an increased knowledge from food handlers before and after training; 3) Participant responses are very positive, with an average score of 92%.  
Pengaruh Kualitas Produk, Kualitas Pelayanan dan Harga Terhadap Loyalitas Pelanggan di Toko Kopi Bersaudara Zuhrotul Khanifatun Nisa; Asrul Bahar; Nugrahani Astuti; Andika Kuncoro Widagdo
Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, dan Sosial Humaniora Vol. 2 No. 3 (2024): Agustus : Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, dan Sosial Humaniora
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/atmosfer.v2i3.896

Abstract

This research aims to find out: (1) the influence of product quality on customer loyalty at a Toko Kopi Bersaudara, (2) the influence of service quality on customer loyalty at a Toko Kopi Bersaudara, (3) the effect of price perceptions of customer loyalty at a Toko Kopi Bersaudara, and (4) the influence of product quality, Service quality, and price perception of customer loyalty at a Toko Kopi Bersaudara. This research is a quantitative descriptive study with a customer population at a coffee shop. Samples taken as many as 100 people with the survey data collection method using a questionnaire as a research instrument. Data analysis in this study includes validity test, realiability test, multiple linear regression analysis, F test (simultaneous test), T test (partial test), and analysis of coefficient of determination (R²). From the results of this study indicate that the variable of the product, service quality, and price perceptions have a positive and significant influence on customer loyalty at a Toko Kopi Bersaudara. The results of the research obtained based on the F test are Fcount> Ftable (64,535> 3,090) and the value of the sig. 0,000 <0.05 so the product quality variable, customer quality and price perception simultaneously have a positive and significant effect on customer loyalty (Y) at a Toko Kopi Bersaudara. Service quality is the most dominant variable affect customer loyalty at the Toko Kopi Bersaudara.
Co-Authors Adinda Putri Cahyani Ahmad Alwi Akira Devy Kauri Alim Akbar Romadlony Amalia Ruhana, Amalia Andika Kuncoro Widagdo Annisa Fajar Aulia Any Sutiadiningsih Atiqo Mufidatul Khoirun Nisa’ Auliya Hidayatur Rizqi Ayu Rahmawati Dewi Azizah Priastuti Chlara Amanda Choirul Anna Nur Afifah Chreisty Luzvurry Deisthera Defia Laili Mustafik Putri Dewi Nur Inayah Dhea Aprilia Elviranti Ellena Talitha Philotheon Elyza Monic Novanda Farah Hanan Asma’ Annisa Felia Rana Amanda Fitrotin Ni’ma Intan Sari Hajar Alfina Alfadani Iif Fitriyatul Mahmudah Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur R Ita Fatkhur Romadhoni Lailiyah Sufi Faradisah Lilis Sulandari Lucia Tri Pangesthi M. Daris Athaya Rohmatillah Madania Ulfa Mauren Gita Miranti Mayasari, Noor Rohmah Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mulyono, Rizqi Myta Sabrina Wijayanti Nahdliyah Hita Pratiwi Nashita Lucky Mashura NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Ocha Regita Maharani Okky Ayunda Uliawati Pamela Daffa Aliftia Siregar Putri Azizah Indrasara RAHAYU DEWI SOEYONO Rendra Lebdoyono Rika Aprilia Rita Ismawati Rohmatin Alifia Arining Shellyna Fidya Silka Sri Handajani Yurieta Deillena Riswanda Zuhrotul Khanifatun Nisa