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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Ragam Pengabdian Journal of Creativity Student Teknobuga : Jurnal Teknologi Busana dan Boga Food Science and Culinary Education Journal
Octavianti Paramita
Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Physical, Hedonic, and Chemical of Crispy Brownies Substituted with Jack Bean Flour Dhavina A'yun; Octavianti Paramita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 14 No. 2 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v14i2.45791

Abstract

This study aimed to analyze the effect of jack bean flour (Canavalia ensiformis) substitution on the sensory, hedonic, physical, and chemical characteristics of crispy brownies and to determine the best formulation. The research employed a single-factor Completely Randomized Design with four substitution levels of jack bean flour: 0% (F1), 10% (F2), 20% (F3), and 30% (F4). Sensory quality was evaluated by three trained panelists, while the hedonic test involved 80 untrained panelists using a 9-point Likert scale. Physical characteristics were assessed through color analysis (L*, a*, b*), while chemical analysis included moisture and protein content using gravimetric and Kjeldahl methods. Data were analyzed using ANOVA and Kruskal–Wallis tests at a 95% confidence level (α ≤ 0.05). The results showed that substitution of jack bean flour up to 30% did not significantly affect sensory quality, hedonic preference, and color characteristics (p>0.05), with all formulations categorized as “liked.” Protein content increased with higher substitution levels, with the highest value observed in F3 (20%) at 8.680%. However, the F1 formulation (0%) showed the highest overall acceptance and was determined as the best formulation. These findings indicate that jack bean flour has potential as a wheat flour substitute to enhance protein content and support local food diversification.
The Strategic Role of the Kitchen in Supporting Food and Beverage Operations at Melva Balemong Hotel & Resort Octavianti Paramita; Chandra Wasana; Velisya Cahya Aulia; Rindhani Safra Damayanti; Keyla Laksmi Chantika; Rizki Lestari; Queen Tauhida Rabbani
Journal of Creativity Student Vol. 9 No. 3s (2026): Special Edition
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jcs.v9i2.54303

Abstract

This study aims to analyze the strategic role of the kitchen in supporting  Food and Beverage operations at Melva Balemong Hotel & Resort. As a key contributor to service quality and revenue, the kitchen serves as the central production unit responsible for food quality, consistency, safety, and operational efficiency. Using a qualitative descriptive approach through a literature review of seventeen scientific articles, this study examines kitchen operations, human resource management, standard operating procedures, hygiene and sanitation, product innovation, and service quality in the hospitality industry. The findings reveal that effective kitchen operations depend on employee competence, adherence to standard operating procedures, hygiene and sanitation practices, adequate equipment, and food product innovation. The kitchen also plays a significant role in enhancing customer satisfaction through product quality, breakfast services, pastry and bakery production, and menu differentiation. The study concludes that the kitchen is not merely a food production area but a strategic component that supports service quality, operational effectiveness, customer satisfaction, and hotel competitiveness. Therefore, continuous improvements in human resources, operational systems, and kitchen facilities are necessary to sustain the success of Food and Beverage operations at Melva Balemong Hotel & Resort.Keywords: Kitchen Operations, Food and Beverage, Hotel Management, Service Quality, Customer Satisfaction
Co-Authors Bunga Pertiwi Chandra Wasana Christina Hening Setyo Wulandari Dhavina A'yun Dinda Putria Zahira Isro' Fajar Masitoh Keyla Laksmi Chantika Khansa Sofriana M. Hilman Gumelar Syafei Muhammad Ansori Nikki Rahma Wijayanti Nur Aini Halimah Yulianti Nursanti Izzatullaili Adnani Pudji Astuti Queen Tauhida Rabbani Rindhani Safra Damayanti Rizki Lestari Rosidah Rosidah Saptariana Saptariana Shohihatur Rohman Siti Fathonah Siti Fatonah Sunyoto Sunyoto Valeria Zebua Velisya Cahya Aulia Wahyuningsih Wahyuningsih