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Restami, Mafisa
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Mathematics

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Evaluasi Keterlaksanaan Sistem Inventori Sayuran Perishable di Restoran Pavilion JW Marriott Surabaya Felando, Marvinius; Purwidiani, Niken; Romadhoni, Ita Fatkhur; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 1 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i1.5121

Abstract

This study aims to evaluate the implementation of the perishable vegetable inventory system at Pavilion Restaurant, JW Marriott Surabaya. The research employed a qualitative descriptive approach using observation and interviews involving three groups of research subjects, namely receiving staff, the Chef In Charge, and kitchen staff directly involved in vegetable inventory management. The collected data were analyzed using qualitative descriptive analysis techniques, which included data reduction, data presentation, and conclusion drawing. The results indicate that the inventory system has generally been implemented in accordance with standard operating procedures, particularly in the stages of receiving and storage, as reflected in quality inspection practices, chiller temperature control, the application of first in first out (FIFO) or first expired first out (FEFO), and the use of appropriate packaging. However, several challenges were identified, including inconsistent temperature recording, the absence of a documented issuing system, and the implementation of the min–max and reorder system that has not yet been fully based on actual usage data. In addition, human resource factors were found to influence the consistency of procedure implementation. Therefore, strengthening record-keeping practices, data-based inventory control, and the role of human resources is necessary to improve the efficiency and sustainability of inventory management.
Pengembangan Daging Analog Berbumbu: Proporsi Daging Analog-Bumbu Rendang dengan Komposit Coconut Powder-Fiber Cream Ditinjau dari Preferensi Konsumen Regina, Celline Nikita; Sutiadiningsih, Any; Romadhoni, Ita Fatkhur; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.7156

Abstract

The increasing public interest in plant-based foods has encouraged the development of alternative products, one of which is analog meat with rendang seasoning. This study aims to analyze the effect of variations in the proportion of analog meat and rendang seasoning on consumer preference based on color, aroma, and taste attributes, and to determine the best formulation. The study used an experimental method with a quantitative approach. Several formulations with varying proportions of analog meat and rendang seasoning were tested using a hedonic test on 40 untrained panelists who were selected purposively with the criteria of liking rendang products. Data were analyzed using descriptive percentage analysis, Friedman test, One Way Analysis of Variance (ANOVA), and Duncan's advanced test. The best formulation was then analyzed using a proximate test. The results showed that variations in the proportion of analog meat and rendang seasoning significantly influenced the panelists' preference levels for color, aroma, and taste attributes (p<0.05). The formulation with a proportion of analog meat and rendang seasoning of 61.5%:38.5% was the most preferred formulation. Proximate analysis showed that the formulation contained 16.80 g of protein per 100 g, with an energy content of 243.20 kcal, fat 12.00 g, carbohydrate 17.00 g, water content 52.00 g, and ash content 2.20 g. These results indicate that the selected formulation has good sensory characteristics and nutritional content that supports the development of analog meat as a plant-based food alternative
Analisis Penerapan Mise En Place Produksi Soto Betawi pada Menu Buffet Breakfast di Kitchen Oakwood Hotel & Residence Surabaya Ilahi, Putri Kurnia; Sutiadiningsih, Any; Handajani, Sri; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.7181

Abstract

The smooth presentation of a buffet breakfast menu in a hotel is greatly influenced by the implementation of planned and systematic mise en place. However, changes in the number of guests and limited preparation time often become obstacles that can affect operational efficiency and consistent food quality. This study aims to analyze the implementation of mise en place in the production of Soto Betawi as a buffet breakfast menu at Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive approach. Data were obtained through observation, in-depth interviews with Sous Chefs and kitchen staff involved in Soto Betawi production, and documentation studies of Standard Operating Procedures (SOPs), standard recipes, and preparation lists. Data analysis was conducted using the Miles and Huberman interactive model, which includes data reduction, data presentation, and conclusion drawing. The results showed that the implementation of mise en place was carried out systematically through planning raw material requirements based on the breakfast forecast, dividing tasks between shifts, and implementing SOPs and standard recipes, thus maintaining a smooth production process and consistent product quality. The main obstacles, such as fluctuations in the number of guests and adjustments to condiment preparation, were overcome through coordination between shifts and adjustments to production quantities. These findings indicate that the implementation of structured mise en place contributes to the effectiveness of kitchen operations in buffet breakfast services.
Co-Authors Any Sutiadiningsih Felando, Marvinius Ilahi, Putri Kurnia Ita Fatkhur Romadhoni NIken Purwidiani Regina, Celline Nikita Sri Handajani