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All Journal Journal of Creative Student Research Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Pendidikan dan Ilmu Sosial Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Sains Student Research Journal Innovation In Education JURNAL MULTIDISIPLIN ILMU AKADEMIK Harmoni Pendidikan: Jurnal Ilmu Pendidikan Garina Jurnal Ilmu Sosial dan Humaniora
Ila Huda Puspita Dewi
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Pengaruh Penerapan Model Pembelajaran PBL terhadap Hasil Belajar Kognitif Choux Paste di SMKN 2 Mojokerto Putri Azizah Indrasara; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1182.523 KB) | DOI: 10.55606/jubpi.v1i2.1424

Abstract

This research aims to determine the effect of applying a problem-based learning model with the following variables: 1) teacher activity, 2) student activity, and 3) cognitive learning outcomes of grade XI students, on competency standard choux paste at SMKN 2 Mojokerto. This type of research is experimental with a pretest-posttest control group design and uses two classes that act as experimental and control classes. The instruments used were pretest-posttest questions and observation sheets of teacher and student activities. Data analysis was carried out by independent sample t-test using SPSS 25 for Windows. The results of the independent sample t-test test for the pretest showed that the pretest in the two classes was not significantly different and it could be concluded that the two classes had the same initial ability. While the results of the independent t-test test for the posttest obtained a Sig. (2-tailed) of 0.034 which means that the significance value is <0,05. The conclusions on the results of this research are: 1) teacher activity is classified in the very good category, 2) student activity is classified in the very good category, and 3) student's cognitive learning outcomes in the experimental class have increased more than the control class.
Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong) Akira Devy Kauri; Niken Purwidiani; Asrul Bahar; Ila Huda Puspita Dewi
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 2 No. 4 (2024): Oktober : Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v2i4.1149

Abstract

Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional content which includes energy, carbohydrates, protein, fat, fiber, and vitamin A; 3) Selling price of stuffed chicken per 250 gram package. This research used observation method through a sensory quality test with 30 panelists. Data result were processed with a single anova test followed by a Duncan’s test. Nutritional content (energy, carbohydrate, protein, fat, fiber, and vitamin A) was tested in the laboratory. The results showed: 1) the addition of vegetable puree proportion (carrots, sweet corn, and peas) affects the criteria of taste and aroma, while the criteria of shape, color, texture and level of liking have no significant effect. The nutritional content of stuffed chicken is energy of 294.85 kcal, carbohydrates 42.90g, protein 14.96g, fat 7.24g, Fiber 3.23g, and vitamin A 67.10 μg. The selling price of stuffed chicken is known to be Rp.36,500 per package weighing 250 grams.
Subtitusi Tepung Komposit Talas - Kacang Hijau (Takau) pada Pembuatan Roll Cake Ignatius Bagus Dewanata; Any Sutiadiningsih; Ila Huda Puspita Dewi; Sri Handajani
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1623

Abstract

Roll cake is generally made from flour that gives structure, texture, and softness. The selection of the right flour also plays an important role in the final result roll cake. This study was conducted to modify the ingredients of roll cake is the ratio of Taro flour and green beans as a substitute for wheat. The purpose of this study was to determine the organoleptic properties of the finished roll cake. This research is an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets assessing the interval distance between the upper and lower values (5-1). Data analysis using a single Anava (Analysis of Variance) test. The test results showed the characteristics of rectangular shape, golden yellow color, fragrant aroma, texture and taste are distinctive and Sweet; has a nutritional content of carbohydrates 48.78%, 8.71% protein, fat 3.19%, 38.81% water and 0.16% ash. 1. Need to do the use of butter that has a quality brand, 2. Need to perform additional comparative test 60%: 40%, 3. Further research needs to be done to produce the best roll cake including the safe and innovative packaging for consumers, 4. Need to do endurance test and storage on the cake roll.
Penerapan Bisnis Model Canvas pada Hasil Praktek Operasional Kuliner Indonesia sebagai Produk Usaha Komersial Ita Fatkhur Romadhoni; Any Sutiadiningsih; Niken Purwidiani; Lilis Sulandari; Ila Huda Puspita Dewi
Harmoni Pendidikan : Jurnal Ilmu Pendidikan Vol. 2 No. 1 (2025): Harmoni Pendidikan : Jurnal Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/hardik.v2i1.911

Abstract

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.
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 : Pusat Riset dan Inovasi Nasional

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 : Pusat Riset dan Inovasi Nasional

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.
Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk Fitrotul Laili Maulidiya; Ita Fatkhur Romadhoni; Niken Purwidiani; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.117

Abstract

This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer. White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and provides a creamy touch which increases the appeal of the final product. Organoleptic tests were carried out on 40 panelists to assess the criteria for shape, color (outside and inside), aroma, texture, taste and overall preference for whether it was well received by consumers. The research results showed that the proportion of 90% wheat flour and 10% white sweet potato flour produced the best quality takoyaki based on organoleptic test scores. Apart from that, takoyaki products with a proportion of wheat flour and white sweet potato flour with the addition of powdered creamer contain 12.85% protein, 4.03% fat, 41.05% carbohydrates which have a high fiber content compared to conventional takoyaki. The cost of raw materials for takoyaki with the proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is Rp. 40,365. The selling price of Takoyaki with a proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is 19,000/portion.
Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis) Pamela Daffa Aliftia Siregar; Lilis Sulandari; Asrul Bahar; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.121

Abstract

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.
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 : Pusat Riset dan Inovasi Nasional

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.
Proporsi Ayam, Jamur Tiram, Dengan Penambahan Keju Parmesan Sebagai Isian Puff Pastry: Karakteristik Sensorik dan Kesukaan Mega Anggita; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
Jurnal Ilmu Sosial dan Humaniora Vol. 3 No. 3 (2025): Juli
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/isihumor.v3i3.1000

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ayam–jamur tiram serta penambahan keju parmesan terhadap mutu sensorik, tingkat kesukaan panelis, dan kandungan gizi pada isian puff pastry. Produk yang dikembangkan merupakan puff pastry isi gurih dengan komposisi isian berbasis daging ayam, jamur tiram, dan keju parmesan yang berbentuk vol-au-vent. Variasi perlakuan meliputi tiga rasio proporsi ayam dan jamur tiram (60:40, 70:30, dan 80:20) serta tiga tingkat penambahan keju parmesan (5%, 10%, dan 15%). Penilaian karakteristik sensorik meliputi atribut warna, aroma, rasa, dan tekstur, sedangkan tingkat kesukaan diukur menggunakan uji hedonik oleh 35 panelis yang terdiri dari 5 panelis terlatih dan 30 panelis semi terlatih. Analisis kandungan gizi dilakukan secara proksimat untuk mengetahui kadar air, protein, lemak, dan karbohidrat dari masing-masing perlakuan. Hasil penelitian diharapkan dapat memberikan informasi mengenai formulasi isian puff pastry yang paling disukai serta bernilai gizi baik, sekaligus memberikan alternatif inovasi produk kuliner berbasis puff pastry yang memiliki potensi jual tinggi.
Co-Authors Akira Devy Kauri Any Sutiadiningsih Asrul Bahar Auliya Hidayatur Rizqi Bagas Karunia Putra Cantika Shinta Ardiningtyas Cindy Edyningrum Akbar Ellena Talitha Philotheon Fitrotul Laili Maulidiya Ignatius Bagus Dewanata Ita Fatkhur Romadhoni Lilis Sulandar Lilis Sulandari Lucia Tri Pangesthi Mega Anggita Narulita, Vidia Nauli, Patricia Paulina NIken Purwidiani Nugrahani Astuti Pamela Daffa Aliftia Siregar Putra, Dafa Lakundha Cahyadi Putri Azizah Indrasara Salam, Muhamad Akbar Maulana Moelya Sri Handajani Viandini, Alfian Pramesthi Dwi