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Program Studi Tata Boga Fakultas Teknik Universitas Negeri Jakarta Kampus A UNJ, Gedung H Lantai 2 Jln. Rawamangun Muka, Jakarta 13220
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INDONESIA
Jurnal Sains Boga
Published by Universitas Negeri Jakarta
ISSN : 26225557     EISSN : 26225557     DOI : https://doi.org/10.21009
Core Subject : Health, Education, Social,
Education Public Health Social Sciences Other
Journal Sains Boga is a scientific journal containing various research articles and reviews related to the fields of learning, food processing, bread and cakes, business management, also nutrition and food technology. Journal Sains Boga is published two times a year in May and November Jurnal Sains Boga adalah jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan telaah (review) yang berkaitan dengan bidang pembelajaran, pengolahan makanan, roti dan kue, manajemen usaha, serta gizi dan teknologi pangan. Jurnal sains boga diterbitkan dua kali setahun pada bulan Mei dan November
Arjuna Subject : Umum - Umum
Articles 76 Documents
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Development of Bontang City Typical White Bread Food Products with the Use of Mackerel Tuna Fish (Euthynnus affinis) Broth on White Bread Quality Chudori, Zulfiqo Ilham; Nunung Nurjanah
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.04

Abstract

The development of white bread food products using mackerel tuna fish broth is a variation of innovation to produce a good nutritional value of animal protein. This research method uses experimental research methods. This research was conducted using a completely randomized design (CRD) to see differences in texture, aroma, taste, water content, and development of white bread added to mackerel tuna fish broth by 36%, 42%, and 48%. Each treatment has two repetitions, followed by physical tests (white bread development volume), hedonic tests (texture, taste, and aroma), and chemical tests (water content). The data obtained were analyzed statically using the ANOVA test, then continued with the DMRT (Duncan’s Multiple Range Test) test if there were differences. The results research showed significant differences in the organoleptic hedonic properties, chemical tests, and physical tests of white bread development.
Perbedaan Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Terhadap Kualitas Inderawi Kesukaan dan Kandungan Protein : Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Kisworo, Firstia Artisantika; Saptariana; Bambang Sugeng Suryatna; Octavianti Paramita
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.03

Abstract

In this research, the use of jack beans will be used as an ingredient in making analog meatballs, in order to determine the sensory quality, preferences and protein content of analog meatballs. The aim of this research was to find out the differences in sensory quality, people's preferences and the nutritional content of protein contained in analog meatballs substituted for jack bean flour with percentages of 0%, 10%, 20% and 30%. The experimental design uses a single factor completely randomized design (CRD) experimental design. The data collection method for testing people's preferences uses 80 untrained panelists and is analyzed using the mean. The protein content test was carried out using the Kjeldahl method in the laboratory. The highest results in the sensory test showed a score of 4.1 in the texture aspect, 4.2 in the aroma aspect, 4.5 in the taste aspect, and 4.3 in the flavor aspect. The highest people's liking test results were in the texture aspect of 4.5 (liked), the aroma aspect was 4.03 (somewhat liked), the taste aspect was 4.13 (somewhat liked), and the color aspect was 4.08 (somewhat liked). The test results for the protein content of meat basko analog substitute for jack bean flour without treatment (100%:0%) were 17.46%, samples with 10% treatment produced 22.39%, with 20% treatment produced 25.36% and with 30% treatment resulted in 28.32%. Conclusions based on the test results of the preference for meatballs substituted with jack bean flour had the criteria of liking to somewhat liking, and the protein content increased along with the addition of the percentage of jack bean flour.
Daya Terima Puding Jagung dengan Substitusi Kacang Hijau sebagai Alternatif PMT Balita Hanum, Anida Luthfia; Ani Nuraeni
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.05

Abstract

Abstract Nutrition problems in toddlers are still a major health problem in Indonesia, one of which is protein energy deficiency. Efforts in dealing with nutritional problems include supplementary feeding. PMT is given in the form of snacks, namely pudding, by utilising local foods such as corn and mung beans. The aim of the study was to determine the acceptability of corn pudding with mung bean substitution as an alternative PMT for toddlers. Experimental research with a non-factorial complete randomised design (CRD) with three formulas. Determination of acceptability using organoleptic test assessment with hedonic scale. Data were analysed using Kruskal-Wallis non-parametric test with Mann-Whitney follow-up test. Organoleptic test results on colour and taste attributes showed significant differences (p-value <0.05). Based on the exponential comparison method (MPE), F2 was determined as the selected formula. The selected formula pudding product is acceptable to toddlers, based on the level of liking from the results of descriptive percentage analysis of colour, aroma, taste, and texture attributes. The nutritional content per serving was 141 cal of energy, 5.4 g of protein, 3.3 g of fat, and 22.2 g of carbohydrate. Based on the RDA for toddlers, F2 pudding has sufficient energy needs for one meal (10-20% RDA). Keywords: Corn, Mug Bean, Pudding, Toddler PMT
Formulation of High Iron Shrimp Meatball for Anaemia Prevention of Teenage Girls Kristianto, Yohanes; Agung Pratama Gumillar; Nurul Hakimah
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.02

Abstract

The National Health Survey Riskesdas shows that the prevalence of anaemia among Indonesian teenage girls is still high. The cause of anaemia is partly due to daily low iron consumption. This study aimed to develop high iron food products. The products were formulated based on observations at female boarding schools of which the shrimp meatball was desired. The formulation was carried out using a trial and error approach to obtain the most appropriate proportion of ingredients; namely shrimp, modified cassava flour (mocaf) and eggs at levels of F1=70:30:0, F2=50:40:10, F3=50:45:5, F4=50:50:0 (percent w/w). The products were assessed for macro nutrient contents, iron, vitamin C and sensory qualities. The Kruskall Wallis and Mann-Whitney tests were used to analyze the data. The results showed that the developed shrimp meatballs provide higher energy and protein contents as compared to the most commonly consumed animal side dishes. The shrimp meatballs protein contents of all formulas were higher than that of SNI standard. The digestibility and the protein amino acid scores of the developed meatballs ranged from 96.61 − 97.80 and 92.43 − 100 respectively which are higher than the quality of protein consumed by average population. The panelists preferred firmer and compact shrimp meatballs of F4. The best developed shrimp meatballs was F3 which provided more than 50% of recommended daily iron for teenage girls. Keywords: anaemia, shrimp meatball, teenage girls, high iron
PENYELENGGARAAN MAKAN KELUARGA DI KAMPUNG NAGA KABUPATEN TASIKMALAYA Sobariyah, Saribanon; Ai Nurhayati; Muktiarni
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.01

Abstract

Abstract The uniqueness of the community in Naga Village is a form of a nature conservation area that has the privilege of preserving culture. However, at this time modernization can affect people's habits, therefore researchers need to document how family meals are organized in Naga Village. The purpose of this study is to find out and obtain an overview and information on how to organize family meals in Naga Village. This research is qualitative research with a descriptive method. The participants in this study are 3 families living in Naga Village. Data collection techniques use interviews, observations, and documentation. The results of the study showed that the meal time that was carried out followed the meal time in general, namely breakfast, lunch, and dinner and there were interruptions. The habit of eating is to gather together and eat in the kitchen in a lesehan position. The staple food is white rice and the daily meal menu is adjusted to the availability of foodstuffs. There is a celebration menu made at the time of the Hajat Sasih, namely “nasi tumpeng”. The source of materials obtained is to buy and use crops, the heat source used is a furnace with wood fuel. The way food is served using the appropriate tools for the dish and then served in the kitchen and eaten together. The recommendation of this study is aimed at the next researcher, namely to conduct further research on the menu of the celebration of wishes in the form of tumpeng rice. Keywords: Keywords: Family Meal Implementation, Lesehan, Naga Village
Perilaku Konsumsi Makanan Cepat Saji Mahasiswa IKK Tata Boga UNP Melpita, Monica Rivany; Faridah, Anni; Yuliana; Holinesti, Rahmi
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.03

Abstract

Fast food consumption among students is quite high, although they have knowledge about choosing good food, not all students apply it in their food consumption. This study aims to describe the level of knowledge, attitudes and actions of IKK Culinary Arts students at Padang State University in consuming fast food. This type of research is quantitative descriptive research. The population of this study were active students of IKK Culinary Arts UNP class of 2019-2023 who had taken nutrition courses totaling 481 people. The sampling technique used the Proportionate Stratified Random Sampling technique totaling 218 people. The data collection technique was carried out by distributing questionnaires (questionnaires) via google form which had been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis with the assessment categorization method based on the frequency of the assessment percentage and the analysis requirements test using SPSS version 25.00. The results showed that the level of student knowledge about fast food was in the good category with a percentage of 59%, the attitude towards consuming fast food was in the moderate category with a percentage of 44%, and the actions of students in consuming fast food were in the moderate category with a percentage of 40%. From these results it can be interpreted that fast food consumption in IKK Tata Boga UNP students is still within safe limits.
The Influence of Learning Outcomes of PKK Subjects and Family Environment on Entrepreneurial Interests of Culinary Department Students at SMK Widya Praja Ungaran Fatimah, Cikha Yulia; Saptariana
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.05

Abstract

SMK is vocational school that aims to prepare students to enter the world of entrepreneursip and industry. The entrepreneurship subject that can increase student’s interest in entrepreneurship is PKK subject. Student’s interest in entrepreneurship can also be influenced by te family environment. The purpose of this study was to determine the effect of learning outcomes in PKK subjects and the family environment on the interest in entrepreneurship of class XI students majoring in Culinary partially and simultaneously. This tsudy uses a causal associative research type with independent variabels is learning outcomes in PKK subjects and te family environment, the dependent variable is student’s interest in entrepreneurship. The population of this study was class XI students majoring in Culinary in the SMK Widya Praja Ungaran and using total sampling of 49 students. Data collection techniques usaed documentation and questionnaires. Data anaysis using simple linear regression analysis, multiple linear regression, and coefficient of determination. The results showed that the learning outcomes of PKK subjects had a significant effect on students’ interest in entrepreneurship with a significance value of 0.009<0.05 and a coefficient of determination is 13.6%. There was a significant influence of the family environment on students’ interest in entrepreneruship with a significance value of 0.000<0.05 and a coefficient of determination is 48.7%. Simultaneously, the learning outcomes of PKK subjects and the family environment had a positive and significant effect on students’ interest in entrepreneurship with a significance value of 0.000<0.05 and fcount 26,852>3,20 and a coefficient of determination is 53.9%.
Studi Karakteristik Sereal Breakfast Flakes Dari Variasi Konsentrasi Tepung Beras Merah Dan Tepung Edamame Dengan Perbedaan Perlakuan Pengukusan Umiyati, Rini; Finda Evita Marviana; Rizky Muliani Dwi Ujianti; Fafa Nurdyansyah
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.04

Abstract

Flakes are a food innovation that can be made from tubers, seeds, nuts and other horticultural plants which people like because they are easy to consume and practical in serving. The aim of this research is to determine the optimal formulation in making brown rice flour breakfeast cereal flakes products with edamame flour substitution and determine the effect of steaming and non-steaming treatments on the physicochemical and organoleptic characteristics of brown rice flour breakfast flakes cereals with edamame flour substitution. The experimental design used in this research was a completely randomized design with 3 replications. The experimental design consists of 2 factors, namely the ratio of brown rice flour and edamame flour which consists of 3 formulations, namely Formulation 1 (50g:50g), Formulation 2 (60g:40g), Formulation 3 (70g:30g) and the difference in processing before baking, namely by steamed and oven and directly oven. The analysis in this research is chemical analysis such as water content analysis, ash content analysis, fat content analysis, protein analysis, crude fiber analysis. Physical analysis such as analysis of texture, water absorption, durability in milk and organoleptic analysis includes descriptive and hedonic analysis with the attributes of color, aroma, taste and texture. The results showed that the addition of high levels of edamame flour and brown rice flour and the steaming process were significantly different in water content, ash, protein fat, crude fiber, calorific value, carbohydrates, water absorption capacity, texture, durability in milk.
STUDI KASUS PENGOLAHAN HIDANGAN BERBAHAN DASA IKAN DENGAN TEKNIK PANAS KERING DAN PANAS BASAH DI HOTEL MERCURE SURABAYA GRAND MIRAMA Fatah, Dwitiya Paramita Acintya Fatah; Any Sutiadiningsih; Mauren Gita Miranti
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.01

Abstract

Heat-based processing techniques, such as dry heat (e.g., baking and frying) and moist heat (e.g., steaming and boiling), have been widely applied in the fish-based food industry. Dry heat methods provide as crispy texture and distintive aroma resulting from the Maillard reaction, while moist heat techniques tend to preserve the water content and nutrients of the fish. Although both mtehods have their advantages, they also face various challenges, such as nutrient degradation, texture changes, and consumer acceptance of the final product. In the research, observations were conducted at the Kitchen Hotel Mercure Surabaya Grand Mirama, aiming to identify various types of fish-based dishes according to their cooking techniques (dry and moist heat). This study also aimed to understan the stages involved in preparing the fish, starting from the selection, cleaning, and cutting processes as required. The research methodology employed included observation, interviews, document studies, and the drawing of conclusions from the collected data. The type of research conducted involved qualitative descriptibe data based on the observations and interview results, reported with actual occurrenses. Data collection techniques involved using instruments for observation grid and interviews. The findings indicate that the choice of processing techniques significantly affects the texture, flavor, and nutritional value of the dishes. Proper preparations of ingredients and spices is crucial in the processing of fish-based dishes, and the preparation of spices varies depending on the chosen processing technique. It can be concluded that the processing technique influences the texture, flavor and nutritional value of the food. The quality of the dishes highly depends on the selection of fresh fish.
Potensi Daun Surian (Toona sureni) sebagai Bahan Tambahan Pangan dalam Pengembangan Kerupuk Mutmainnah; Anni Faridah; Yuliana; Sari mustika
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.02

Abstract

Crackers are a popular snack enjoyed by various groups due to their crispy texture and savory flavor. However, crackers are low in nutritional value. Surian leaves (Toona sureni) are a regional plant rich in bioactive compounds, including flavonoids, polyphenols, alkaloids, and terpenoids, which provide health benefits. This study aimed to evaluate the impact of adding surian leaves at concentrations of 0%, 7%, 13%, and 18% on the quality of crackers, particularly in terms of color, aroma, texture, and taste. The research employed an experimental approach using a completely randomized design (CRD) consisting of four treatments and three replications. The study was conducted from September 2024 to May 2025 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang, involving 30 panelists. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) when the calculated F-value exceeded the critical F-value. Findings revealed that the addition of surian leaves significantly affected the color and aroma quality of the crackers, which were further evaluated using the Duncan test. However, the addition did not affect the texture and taste quality.. The optimal treatment was identified at 13% surian leaf addition (X₂), yielding sensory scores of 4.83 (X₂) for cream-colored appearance with green spots, 5.90 (X₂) for distinctive surian leaf aroma, 5.76 (X₂) for crispy texture, and 6.08 (X₂) for savory taste. The hedonic test results showed the highest scores for color at 5.32 (X₂) (liked), texture at 5.45 (X₂) (liked), aroma at 5.20 (X₂) (liked), and taste at 5.78 (X₂) (strongly liked). Crackers with 13% surian leaves demonstrated the optimal treatment, producing the highest quality and level of preference.

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