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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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INOVASI TAKOYAKI ISIAN BANDENG SUWIR DENGAN SUBSTITUSI TEPUNG SINGKONG DAN PENAMBAHAN TEPUNG TEMPE Narulita, Vidia; Niken Purwidiani; Lilis Sulandar; Ila Huda Puspita Dewi
JOURNAL SAINS STUDENT RESEARCH Vol. 3 No. 6 (2025): Jurnal Sains Student Research (JSSR) Desember
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v3i6.6237

Abstract

This study aims to find out the best formulation with sensory quality results which include shape, color, aroma, texture, and taste as well as nutritional content from the results of proximate tests (protein, carbohydrates, fat, water and fiber) of shredded milkfish stuffed takoyaki with cassava flour substitution and the addition of tempeh flour. Sensory tests were conducted on 30 panelists to assess criteria for shape, color (outer and inside), aroma, texture, taste, and overall likability. The collected data was then tested using a single anova test and a duncan follow-up test. The results showed that takoyaki with a proportion of 90% wheat flour and 10% cassava flour was the best formula based on sensory quality test scores that produced takoyaki with a round shape, quite brown on the outside with a yellowish creamy inner color, very distinctive takoyaki flavor, soft texture, and quite savory taste. The results of the proximate test produced takoyaki with a protein content of 9.51%, carbohydrates 51.70%, fat 6.08%, water 29.80%, and fiber 2.01%.
Pengaruh Penambahan Kupang dan Proporsi Ayam : Tepung Mocaf terhadap Tingkat Kesukaan Xiao Long Bao Ellena Talitha Philotheon; Asrul Bahar; Nugrahani Astuti; Ila Huda Puspita Dewi
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : 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.v3i4.2672

Abstract

Xiao Long Bao is known for its uniqueness in serving soup inside dumplings. This study aims to: 1) determine the effect of the addition of mussels and the proportion of chicken: mocaf  flour on the level of xiao long bao's preference; 2) determine the interaction between the addition of mussels and the proportion of chicken: mocaf  flour on  the level of xiao long bao's preference; 3) determine the nutritional content of xiao long bao with the addition of mussels and the proportion of chicken: mocaf flourbest. The research method used was in the form of a preference test with 50 panelists. Data analysis was carried out using the two way anova test and the Duncan test. The best Xiao long bao will be tested for its nutrient content in laboratory tests. The results of the study showed that: 1) products with the addition of 15% mussels and chicken proportions: mocaf  flour of 90%:10% is preferred based on color, aroma, texture taste and chewiness; 2) the interaction of the addition of mussels and the proportion of chicken: mocaf  flour has a real effect on the finished color, aroma, taste, and texture of xiao long bao, but it does not have a real effect on the finished result of xiao long bao's chewiness; 3) The results of the Xiao Long Bao laboratory test with the addition of 15% mussels and the proportion of chicken: Mocaf flour 90%:10% has a carbohydrate content of 51.12%, protein 7.85%, fat 3.82%, and calcium 185.20%.
Substitusi Tepung Ubi Jalar Putih (Ipomoea Batatas) dan Penambahan Abon Ayam: Karakteristik Sensori dan Kesukaan Waffle Nauli, Patricia Paulina; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6144

Abstract

Waffles are a typical Belgian food. This type of snack is made from a wheat flour-based dough and cooked using a patterned mold. In this chicken floss waffle study, the basic ingredients were substituted with wheat flour, white sweet potato flour, and the addition of chicken floss. This study aimed to determine the effect of the formulation on sensory testing and the level of product preference. The method used was to conduct an experiment substituting 65% wheat flour, 35% white sweet potato flour, and 30% chicken floss. This sensory test was conducted by trained and semi-trained panelists, assisted by distributing observation sheets with a rating of (5-1) and nutritional testing was conducted in the laboratory. Data analysis using the Two Way method, the best data analysis results were found in C3S3 with a substitution of 50% wheat flour, 50% white sweet potato flour, and 40% chicken floss and assisted by organoleptic properties based on color, texture, aroma, taste, color preference, taste preference, color preference, aroma preference, overall preference, has a nutritional content of 52.41% carbohydrates, 8.56% protein, 6.88% fat, 2.31% fiber.
Subtitusi Tepung Komposit (Ketan Hitam-Kacang Hijau dan Terigu) Terhadap Karakteristik Sensori dan Kesukaan Thin Brownies Putra, Dafa Lakundha Cahyadi; Any Sutiadiningsih; Lilis Sulandari; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6145

Abstract

Thin Brownies is one of the innovations of brownie products. Thin Brownies is better known as brownie chips or brownchips. The method used is to conduct experiments substituting 30%, 40%, and 50% wheat flour with composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. This sensory test was carried out by trained and semi-trained panelists, assisted by distributing observation sheets with an assessment (5-1) and nutritional tests were carried out in the laboratory. Data analysis used the One Way method, the best data analysis results were found in product 120 with 40% wheat flour substitution, composite flour (black sticky rice-mung beans) with a ratio of 70%:30%. and assisted by sensory characteristics based on color, texture, aroma, taste, color preference, taste preference, texture preference, aroma preference. The best product has a nutritional content of 77.94% carbohydrates, 9.68% protein, 8.11% fat, 3.01% fiber and 1.24% water content.
Karakteristik Sensori Otak-Otak GreenFish Dengan Proporsi Ikan Patin Dan Ikan Bandeng Dengan Penambahan Brokoli Salam, Muhamad Akbar Maulana Moelya; Any Sutiadiningsih; Niken Purwidiani; Ila Huda Puspita Dewi
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 4 (2025): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i4.6166

Abstract

Otak-otak is a traditional Indonesian food made from fish meat as its main ingredient. The author investigated the effects of different ratios of catfish and milkfish (80:20, 70:30, 60:40) combined with varying amounts of broccoli (10%, 20%, 30%) on the sensory characteristics, panelist preference levels, and nutritional content of GreenFish otak-otak. Sensory characteristic testing was conducted using an instrument comprising attributes of color, taste, aroma, texture, and shape, rated on a 1-5 scale. Hedonic testing was also performed to assess liking levels on a 1-5 scale. The optimal ratio from the analysis of the two tests above will undergo nutritional content (proximate) testing to determine carbohydrate, protein, fat, and beta-carotene content. The results of the analysis using the two-way ANOVA method showed a significant effect on the attributes of color, taste, aroma, and texture. However, the attribute of shape did not show a significant effect. The formulation (60:40)20% (P3S2) obtained the highest sensory test and liking scores. This formulation was proven to improve quality, liking, and nutritional value.
Analisis Kontrol Kualitas Produk Ikan Dori Di PT.Aerofood Indonesia Unit Surabaya Viandini, Alfian Pramesthi Dwi; Sri Handajani; Ila Huda Puspita Dewi; Lilis Sulandari
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 5 (2025): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i5.6614

Abstract

Quality control is a process to ensure that the products or services produced meet the standards or specifications that have been set. Dori fish (Zeus Faber) is a perishable food, so it requires proper handling and processing to maintain its quality. This study aims to determine the quality control of flour fried dori fish products at PT. Aerofood Indonesia Surabaya unit which includes the preparation, processing and storage stages with qualitative descriptive research methods through observation and interviews conducted with 5 resource persons. The results of the study show that 1). The preparation stage includes equipment, thawing, and cutting 100% meets the standard, marinade reaches 60% meets the standard, the marinade is evenly distributed 80% according to the standard and for the batter dough 60% according to the standard. 2). The processing stage of frying temperature control reaches 80% according to the standard, the number of frying in large quantities and the color of the product maturity is 100% according to the standard, the blast chiller is 100% meets the standard. 3) The final storage stage of the product including portioning and final storage is 100% compliant with the standard.
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 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 | 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.
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