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Qorry' Aina
Universitas Negeri Surabaya
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Inovasi Puff Pastry Dengan Pemanfaatan Tepung Mocaf Dan Variasi Merk Korsvet Irina Darva Mulia; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry' Aina
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 2 (2026): April - Juni
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i2.794

Abstract

Inovasi puff pastry dengan substitusi tepung mocaf dan variasi merk korsvet dilakukan sebagai upaya mengurangi penggunaan tepung terigu pada produk pastry melalui pemanfaatan bahan pangan lokal. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung mocaf dan variasi merk korsvet terhadap mutu sensoris puff pastry, menentukan produk terbaik, serta mengetahui kandungan gizinya. Penelitian menggunakan rancangan faktorial 2 × 3 dengan substitusi mocaf 20% dan 40% serta tiga merk korsvet, yaitu Corman, Anchor, dan Elle & Vire. Uji sensoris dilakukan terhadap 36 panelis menggunakan skala hedonik 1–5 dan dianalisis menggunakan Two-Way ANOVA serta uji Duncan. Hasil penelitian menunjukkan bahwa substitusi mocaf berpengaruh signifikan terhadap seluruh atribut sensoris, sedangkan merk korsvet berpengaruh signifikan terhadap aroma, rasa, dan kesukaan. Interaksi kedua faktor tidak berpengaruh signifikan terhadap seluruh atribut sensoris. Produk terbaik diperoleh pada substitusi mocaf 20% dengan korsvet Elle & Vire. Hasil analisis proksimat per 100 g menunjukkan kandungan energi 423,51 kkal, karbohidrat 48,56 g, lemak 22,39 g, protein 6,95 g, kadar air 21,35 g, dan kadar abu 0,76 g. Penggunaan mocaf 20% berpotensi menghasilkan puff pastry berbasis pangan lokal dengan mutu sensoris yang baik.
EVALUASI MENU ENGINEERING DALAM MENINGKATKAN PROFIT PENJUALAN MAKANAN D’COFFEE CUP WIYUNG Fachrizal Rahardhika Murti; Lilis Sulandari; Niken Purwidiani; Qorry' Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 2 (2026): April: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i2.9553

Abstract

This study aims to evaluate the profitability and popularity of food menus, specifically the rice bowl category, at D'Coffee Cup Wiyung using the Menu Engineering method. The research employed a descriptive quantitative approach, analyzing sales data from July 2025, which included the contribution margin (CM) and sales volume of 15 menu items. The analysis results classified the menus into four quadrants: Stars, Plowhorses, Puzzles, and Dogs. The findings revealed that no menu was classified as a Star. A total of 4 menus (26.7%) were categorized as Plowhorses (popular but low profit), 7 menus (46.7%) as Puzzles (high profit but unpopular), and 4 menus (26.7%) as Dogs (unpopular and unprofitable). Based on this classification, distinct development strategies were formulated for each category, such as price review, targeted promotion, menu modification, and elimination. The study concludes that the application of menu engineering is effective as a data-driven analysis tool for increasing profitability through more directed managerial decision-making and portfolio optimization.
ANALISIS KETERLAKSANAAN STANDAR PENANGANAN BAHAN HEWANI SEAFOOD UNTUK MENJAGA KUALITAS PANGAN DI BUTCHER SECTION AEROFOOD ACS SURABAYA Novi Nur Masitho; Niken Purwidiani; Qorry' Aina; Andika Kuncoro Widagdo
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11548

Abstract

This study aims to describe the handling process of seafood raw materials at the Butcher Section of Aerofood ACS Surabaya, which includes preparation, cutting, and storage. Proper seafood handling is crucial in the airline catering industry as it directly relates to quality, safety, and food suitability. This study adopts a descriptive qualitative approach with data collection methods through direct observation, in-depth interviews, and documentation. The results show that the preparation process utilizes thawing in a thawing room at 5–10°C for 10–12 hours until the product temperature reaches ≤8°C, along with the implementation of hygiene through re-washing of seafood. The cutting process uses large/small knives and blue cutting boards with chlorin sanitation at 50–100 ppm, and all seafood must be thawed beforehand. For storage, a complete labeling system with different colors each day is applied for FIFO implementation, with storage in chiller (0–5°C) at 1×24 hours shelf life and freezer (-18°C) with approximately 6 months shelf life. However, this study also identifies several problems that need to be addressed, such as material loss during thawing of 15–50% The drip loss varies among seafood types, with milkfish showing approximately 5%, shellfish around 5%, shrimp around 5%, dory fish about 10–15%, and squid reaching up to 50% and suboptimal uniformity of seafood weight and size. This study provides recommendations for improving operational standards in seafood handling at the Butcher Section.
INOVASI PEMBUATAN SIDE DISH HUMMUS DENGAN PENAMBAHAN TEMPE SEBAGAI PRODUK PANGAN LOKAL Surya Adytya Kurniawan; Ita Fatkhur Romadhoni; Lilis Sulandari; Qorry' Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11864

Abstract

This study aims to determine the sensory characteristics of tempeh hummus with various levels of tempeh addition and to identify the formulation that produces the highest level of preference among panelists. The study used an experimental quantitative design with three treatments of tempeh addition: 30 grams, 40 grams, and 50 grams. Sensory evaluation included attributes of color, aroma, texture, taste, and overall preference by 35 panelists, consisting of 3 trained panelists and 32 semi-trained panelists. Data were analyzed using One-Way Analysis of Variance (ANOVA) at a 5% significance level, followed by further tests if significant differences were found. The results showed that variations in tempeh addition significantly affected the texture of the product (Sig. 0.006 < 0.05), but did not significantly affect color (Sig. 0.52), aroma (Sig. 0.806), taste (Sig. 0.261), or overall preference (Sig. 0.691). The best formulation was the addition of 40 grams of tempeh, which achieved the highest average scores in color (3.57), aroma (3.77), texture (3.97), taste (3.53), and overall preference (3.47). In conclusion, adding 40 grams of tempeh is the optimal amount, yielding the best sensory quality, maintaining the creamy texture characteristic of hummus, and effectively integrating the local identity of tempeh.
Karakteristik Sensori dan Kesukaan Konsumen pada Gnocchi Chips: Proporsi Kentang-Talas dengan Penambahan Ikan Bandeng Rahma Aliyah Nurul Fadilah; Any Sutiadiningsih; Ila Huda P. Dewi; Qorry' Aina
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 3 No. 5 (2026): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v3i5.11977

Abstract

This study aimed to determine the sensory characteristics, consumer acceptance level, and the best formulation of gnocchi chips with different potato–taro proportions and the addition of milkfish. The research employed a quantitative method with an experimental approach. The experiment was conducted in two stages. The first stage involved the selection of potato and taro proportions using three formulations, namely 40%:60%, 30%:70%, and 20%:80%, to determine the best formulation. The selected potato–taro proportion was then used in the second stage, which involved the addition of milkfish with three formulations, namely 23%, 30%, and 37%. Data from the first stage were analyzed using the Friedman test, while data from the second stage were analyzed using One-Way ANOVA. The results showed that the addition of milkfish significantly affected the sensory characteristics of gnocchi chips. The best formulation was obtained from the combination of 20% potato and 80% taro with 30% milkfish addition, which was categorized as “liked” by consumers. This formulation produced sensory characteristics including a dark golden-brown color, a strong and balanced aroma of tubers and milkfish, a crispy yet slightly hard texture, and a savory taste with a balanced combination of tuber and milkfish flavors.
INOVASI FUDGY BROWNIES DENGAN SUBTITUSI TEPUNG SUKUN DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) Rilla Puspa Sari; Ita Fatkhur Romadhoni; Qorry' Aina; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2802

Abstract

This research is driven by the diversification of local food through the innovation of fudgy brownies utilizing breadfruit flour substitution (10%, 20%, 30%) and nettle leaf (Urtica dioica) extract addition (2%, 4%). The study aimed to analyze the sensory quality characteristics, determine the optimal formula, and evaluate the nutritional content of the product. A quantitative experimental method was applied, involving 30 semi-trained panelists for the sensory characteristics, followed by data analysis using Two-Way ANOVA. Statistical results indicated that treatment variations significantly affected aroma (p=0.013) and texture (p=0.046) characteristics, while showing no significant effect on color, taste, and overall preference. The P1S1 formula (10% breadfruit flour and 2% nettle leaf extract) was selected as the best and most accepted product, scoring 3.97 for both taste and overall appreciation. Based on laboratory proximate analysis, every 100 grams of this optimum formula contains a total energy of 479.73 kcal, 53.915% carbohydrates, 26.57% total fat, 6.235% protein, 11.4% moisture, and 1.88% ash content. This innovative product holds great potential to be developed as a commercial functional snack alternative that is nutrient-dense and based on local commodities.
Substitusi Tepung Ketan Hitam dengan Penambahan Serbuk Jahe pada Pembuatan Thin Brownies: Mutu Sensori dan Kesukaan Konsumen Qolbiyatun Nadhifah; Any Sutiadiningsih; Ila Huda P. Dewi; Qorry' Aina
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2817

Abstract

This study aimed to analyze the sensory quality, consumer preference, and nutritional content of black glutinous rice thin brownies with ginger powder addition. A two-stage quantitative experiment was conducted at the Culinary Laboratory, Faculty of Vocational Studies, Universitas Negeri Surabaya. The first stage selected the wheat and black glutinous rice flour ratio (30%:70%, 40%:60%, 50%:50%) assessed by nine trained panelists using the Friedman test, while the second stage evaluated ginger powder addition (2%, 4%, 6%) assessed by 35 panelists using One-Way ANOVA and Duncan tests on a 1-5 hedonic scale. The results showed that the selected flour ratio was 40%:60%, and ginger powder addition significantly affected aroma, taste, texture, and preference, but not color. The best treatment was 4% ginger powder, obtaining the highest preference score (4.23) and containing 58.11% carbohydrate, 31.12% fat, and 6.19% protein. Therefore, 4% ginger powder is recommended as the optimal formulation for black glutinous rice thin brownies.
INOVASI PEMPEK BARAKUDA DENGAN SUBTITUSI TEPUNG GARUT DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) Sania Nur Azizah; Ita Fatkhur Romadhoni; Qorry' Aina; Mafisa Restami
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2827

Abstract

Pempek is a traditional Indonesian fish-based product commonly prepared using Spanish mackerel as the primary raw material. The relatively high price of Spanish mackerel encourages the utilization of barracuda fish as a more economical alternative while maintaining its nutritional value. This study aimed to evaluate the effect of arrowroot flour substitution and nettle leaf extract addition on the sensory characteristics of barracuda fish pempek, determine the best formulation based on panelists' acceptance, and analyze the nutritional composition of the selected product. An experimental method with a factorial design was employed using three levels of arrowroot flour substitution (10%, 20%, and 30%) and two levels of nettle leaf extract addition (2% and 4%). Sensory evaluation was conducted by 35 panelists consisting of three trained and thirty-two semi-trained panelists to assess color, aroma, texture, taste, and overall acceptability. The data were analyzed using Two-Way Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results demonstrated that the combination of arrowroot flour substitution and nettle leaf extract significantly affected all sensory attributes (p<0.05). The P2G2 formulation, containing 20% arrowroot flour substitution and 4% nettle leaf extract, was identified as the optimum formulation with the highest overall acceptability score (3.80). This formulation exhibited desirable color, pleasant aroma, chewy texture, and savory taste preferred by the panelists. Proximate analysis of the selected product showed 411.77 kcal of energy, 72.915% carbohydrates, 17.225% protein, 5.69% fat, 52.855% moisture, and 1.315% ash per 100 g of product. The findings indicate that the incorporation of arrowroot flour and nettle leaf extract can improve the sensory quality of barracuda fish pempek while producing a nutritious local food product with potential as a functional food.
Co-Authors Andika Kuncoro Widagdo Any Sutiadiningsih Fachrizal Rahardhika Murti Ila Huda P. Dewi Irina Darva Mulia Ita Fatkhur Romadhoni Lilis Sulandari Mafisa Restami NIken Purwidiani Novi Nur Masitho Qolbiyatun Nadhifah Rahma Aliyah Nurul Fadilah Rilla Puspa Sari Sania Nur Azizah Surya Adytya Kurniawan