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Guspri Devi Artanti
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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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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 82 Documents
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Cream Puff Mocaf dan Tepung Umbi Garut (Maranta arundinacea): Pengembangan Dessert Sumber Zat Besi dalam Pemanfaatan Pangan Lokal Nurhidayati, Vieta Annisa; Lestari, Fanisa Dwi
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.01

Abstract

of the resulting cream puff can be improved by adding arrowroot flour. This study aimed to develop cream puffs made from mocaf and arrowroot flour, filled with pastry cream enriched with red beans as a source of iron. The study employed a completely randomized design with one factor and three treatments. The research was conducted from February to April 2024. The combinations of mocaf and arrowroot flour used were F1 (80:20), F2 (85:15), and F3 (90:10). The results showed that formula F3 was selected based on the exponential comparison method. Each serving of the cream puff product from the selected formula contributes 15.2% of the daily iron requirement for adolescent girls aged 16–18 and women aged 19–29, and contributes 22% of the daily value for iron for the general population, making it a pastry product rich in iron.  
Pengaruh Pola Makan Harian Terhadap Kejadian Overweight Dan Faktor Risiko Penyakit Degeneratif Pada Mahasiswa Sekolah Vokasi IPB University Firman Muhammad Basar; Asty Khairi Inayah Syahwani; Sosa Novinuryani Putri; Winda Jeni Maharani
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.02

Abstract

Unhealthy dietary changes can occur among college students. During the transition period, college students have to adjust a new surroundings, which has the potential to cause changes in dietary patterns. Dietary changes that occur in students have the potential to be high or vulnerable to nutritional problems with the risk of overweight and obesity. This study analyzed the effect of daily dietary patterns on the incidence of overweight and risk factors for degenerative diseases in College of Vocational Studies IPB University. The cross-sectional correlation study design was the research methodology used. This research used a questionnaire measuring eating habits and 24-hour food recall. Chi-square test analysis was used to statistically test the result of the research. The results showed that snacking habits were related to the incidence of overweight and risk factors for degenerative diseases. While fast food consumption showed no relationship. In the Energy Adequacy Rate (AKE), a significant value of α 1.34 was found, which means there was no relationship. These findings indicate the need for nutrition education and promotion of healthy eating patterns on an ongoing basis in the college environment.
Pengaruh Status Sosial Ekonomi dan Penggunaan Smartphone Terhadap Motivasi Belajar Siswa Kelas X dan XI Kuliner SMK Negeri 1 Salatiga Budhiyanti, Katrin; Saptariana, Saptariana; Wahyuningsih, Wahyuningsih
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.03

Abstract

Learning motivation is an incentive that causes learning activities so that the goal is achieved. Socioeconomic status and smartphone usage are external factors that affect learning motivation. The condition of the lower middle to dominant socioeconomic status and students who use smartphones excessively in class X and XI Culinary SMK Negeri 1 Salatiga, therefore the purpose of this study is to find out the condition of socioeconomic status, smartphone use, and learning motivation as well as the influence of socioeconomic status and smartphone use on the learning motivation of class X and XI Culinary SMK Negeri 1 Salatiga. The research method is quantitative with questionnaire data collection techniques. The questionnaire will be tested for validity and reliability, descriptive percentage, classical assumption, and hypothesis test. The results of the analysis showed that there was an effect of socio-economic status on student learning motivation of 12.8%, there was an effect of smartphone use on student learning motivation of 3.8%, and there was an effect of socioeconomic status and smartphone use on learning motivation of 19,9%. The conclusion of the study is that the condition of low socioeconomic status is 60.9%, high smartphone usage is 50.5%, high learning motivation is 93.3%, the effect of socioeconomic status on learning motivation, the effect of smartphone use on learning motivation, and the effect of socioeconomic status and smartphone use on motivation. Research suggestions are that teachers are expected to support students' learning motivation, schools are expected to make policies for the use of smartphones and provide scholarships, parents are expected to monitor students' smartphone use and motivate learning, students are expected to be consistent in using smartphones wisely and increase learning motivation, and researchers are next expected to add other factors that affect learning motivation.
Analisis Bauran Pemasaran Terhadap Penjualan Offline dan Online (Studi Kasus pada UMKM Pelaku Usaha Martabak di Kecamat Gunung Pati dan Tembalang) Salsabilla, Nasywa; Fathonah, Siti; Astuti, Pudji
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.04

Abstract

Marketing mix is one of the strategies serves as a reference for sellers to influence consumers. This study aims to analyze the implementation of the marketing mix on offline and online sales of martabak MSMEs in Gunung Pati and Tembalang Districts, and to determine whether there is an effect of the marketing mix on offline and online sales of martabak MSMEs in these districts. The population in this study consisted of 30 martabak MSME actors in Gunung Pati and Tembalang Districts, selected using purposive sampling. Data collection techniques used in this study were observation, interviews, and questionnaires. The collected data were analyzed quantitatively using descriptive analysis, simple linear regression, and hypothesis testing (t-test) with SPSS IBM version 25. The results showed that the marketing mix variable had a significant effect of value 31% the sales variables. Analysis showed that the indicators of product, price, and place were in the very good category, indicating that the implementation of the marketing mix was already optimal. Conversely, the promotion indicator was in the sufficient category because it had not been implemented optimally. Overall, offline sales were more stable compared to online sales.
Perbedaan Kesukaan, Kualitas Fisik, Kadar Protein Dan Kadar Air Kue Putu Ayu Substitusi Tepung Talas Hutami, Safrinita Tri; Wahyuningsih
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.06

Abstract

Putu ayu cake is a traditional Indonesian snack. Consumption of wheat flour, the main ingredient, is still dependent on imports, necessitating the need for alternative local ingredients. Taro flour contains high levels of carbohydrates, fiber, and some protein, making it a potential substitute. The purpose of this study was to determine the effect of taro flour substitution on the level of preference, physical quality (texture and color), protein content, and moisture content of putu ayu cake. This study used a Completely Randomized Design (CRD) experimental method with four taro flour substitution treatments: 0%, 25%, 50%, and 75%, each replicated twice. The results showed that taro flour substitution affected the physical quality, color, and texture, but did not significantly affect panelists' preference for all sensory attributes. The highest average preference score was found in the 25% taro flour treatment, with an overall score of 5.85. Protein content increased with increasing proportion of taro flour, with the highest result at 75% substitution at 7.25%. In contrast, air levels did not show a consistent pattern of increase or decrease between treatments.
Hubungan Pengetahuan Tentang Sanitasi Makanan dan Minuman Dengan Personal Hygiene Pedagang Pasar Kuliner Kota Padang Panjang Tahun 2025 Gusneli , Rati; Erian Fatria; Mellia Fransiska; Asrul Fahmi
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.05

Abstract

Food sanitation and personal hygiene are essential aspects of food safety. In the Padang Panjang Culinary Market, many vendors are still found to be neglecting personal cleanliness and proper food handling, which can pose health risks to consumers. Adequate knowledge of food sanitation is believed to influence vendors’ personal hygiene behavior. This study aims to determine the relationship between knowledge of food and beverage sanitation and personal hygiene behavior among street food vendors at the Padang Panjang Culinary Market in 2025. This research used an observational analytic design with a cross-sectional approach. The population consisted of all vendors at the Padang Panjang Culinary Market, totaling 80 individuals. A sample of 62 vendors was selected using purposive sampling. Data were collected using questionnaires and analyzed using univariate and bivariate analyses with the chi-square test. The results showed that 54.8% of respondents had good knowledge of food and beverage sanitation, and 58.1% exhibited good personal hygiene. The chi-square test revealed a significant relationship between knowledge of food and beverage sanitation and personal hygiene behavior (p-value = 0.000; OR = 8.143). There is a significant relationship between knowledge of food and beverage sanitation and vendors' personal hygiene behavior. Vendors with poor knowledge are 8 times more likely to exhibit poor personal hygiene behavior compared to those with good knowledge. Continuous education and interventions are necessary to improve knowledge and hygiene practices among market vendors.
Cornflake ikan teri nasi substitusi tepung kacang koro pedang (canavalia ensiformis) ditinjau dari segi kesukaan, karakteristik fisik, dan kandungan gizi Afita Rachim; Siti Fathonah
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.01

Abstract

Stunting, as a child development problem, can be addressed by providing protein-rich foods. One well-known example is cornflake. Cornflake anchovy substitute for jackbean flour is an innovation and modification that was researched with the aim of determining the level of public preference, the physical characteristics, and the nutritional content of peroxide value, protein, and water content. The research method used was a completely randomized design, The data analysis technique used was a preference test using the Kruskal-Wallis test followed by the Mann-Whitney test, and a physical characteristic test using colorimeter and penetrometer, and peroxide value tests, protein content test, and water content test. The results of the study show that cornflake anchovy substitute for jackbean flour STKP 0%, STKP 5%, STKP 15%, and STKP 25% have significant difference with p value = 0.000. STKP 15% is the preffered one with a nutritional content of peroxide value, protein, and water content of 2.05 mEq O2/kg, 14.62%, and 9.65%, respectively. STKP 15% was further studied in meeting protein needs snack and the results obtained show that all categories have their needs met with a value above 10% in 30g. Based on the results of this study, it can be concluded that cornflake anchovies substituted for jackbean flour can be a protein-rich snack. It is recommended that further research be conducted to evaluate the agar formula cornflake anchovy substitute for jackbean flour can meet SNI requirements.  
Experiments of Beneng Taro Flour (Xantoshoma undipes K. Koch): Physical Analysis, Taste Level, and Protein Content of Nastar Fariha Zahra; Bambang Sugeng Suryatna
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.02

Abstract

Beneng taro flour comes from the tubers of the native Indonesian taro plant, which has the potential to be used as a food variation ingredient. However, this is not in line with the diversity of processed products made from Beneng taro flour. One way to increase the diversity of processed products from Beneng taro flour is to diversify it into nastar. This study aims to determine consumer preference, physical quality, and the protein content  for nastar cookies substituted with beneng taro flour. This research was conducted by experimental method using a Completely Randomized Design (CRD) with one factor and four substitution treatments. The results of the study showed that there were differences in consumer preferences for the parameters of color, aroma, texture, taste, and overall acceptance. The highest overall acceptance scores of the nastar cookies was P1 (10%) = 7.94. The results of the physical quality tests showed that the highest hardness value (g) was found in treatment P0 (0%) at 1322.4; the highest cohesiveness value was also in P0 (0%) at 0.10; the highest elasticity value (mm) was observed in treatments P2 (20%) and P3 (30%) at 17.6; and the highest adhesiveness value (mJ) was found in P3 (30%) at 0.66. The physical color quality results showed that P0 (0%) had a pastel yellow color (brighter), P1 (10%) was golden yellow, P2 (20%) was cream, and P3 (30%) was light brown (darker). The protein content decreased with the increasing proportion of beneng taro flour, with the following results: P0 (0%) = 5.89%, P1 (10%) = 5.81%, P2 (20%) = 5.70%, and P3 (30%) = 5.55%. However, this decrease was not significant, and the nastar cookies substituted with beneng taro flour still met the Indonesian National Standard (SNI 2973:2022) for biscuits, which requires a minimum protein content of 2.7%. The results provide perspectives and references for developing food ingredients based on Beneng taro flour as a processed product that has marketability and meets the required nutritional criteria.
Udon Udon Substitusi Tepung Kacang Merah dan Tepung Tapioka nahla rosiana; Ai Mahmudatussa’adah
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.03

Abstract

The increasing consumption of wheat-based foods in Indonesia has led to a high dependency on imported wheat. Udon is one of a Japanese noodle product that is widely consumed and contributes to the high level of wheat flour utilization in Indonesia. One strategy to reduce wheat flour usage is the through utilization of local food resources, such as red beans and cassava processed into flour. This study aimed to develop udon noodles substitution of red bean flour and tapioca flour and to analyze sensory characteristics. The research employed an experimental design using a wheat flour-based udon starting recipe as the control. Product development was carried out through several formulation stages by substituting wheat flour with red bean flour and tapioca flour. Sensory evaluation was conducted using Quantitative Descriptive Analysis (QDA) method involving five trained expert panelists. The results evaluated attributes included taste, aroma, color, texture, and thickness. The results showed that the addition of tapioca flour improved the elasticity of the substituted udon, while color changes occurred due to the incorporation of red bean flour. Overall, the developed udon products exhibited sensory characteristics comparable to those of the control udon.
Penerapan Personal Hygiene Waitress Pada Pelayanan di Restoran ”X” Kota Tasikmalaya Larasati Ratu Zakira; Tati Setiawati; Ai Mahmudatussa’adah
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.04

Abstract

Personal hygiene is an important aspect in the food and beverage industry because it directly influences the quality of service and customer comfort. Waitresses, as restaurant frontliners, have a strategic role in maintaining personal hygiene according to the standards set out in the Ministry of Health regulations. This study aims to determine the implementation of good personal hygiene by waitresses at Restaurant "X" in Tasikmalaya City. The research method used a quantitative descriptive approach. The research sample consisted of 15 waitresses selected using a total sampling technique. Data collection was conducted through observation and a checklist-based questionnaire. The results of the study indicate that: 1) the implementation of personal hygiene by waitresses is in the category of very appropriate to the established personal hygiene standards. 2) Supporting factors for the implementation of personal hygiene by waitresses are body image, knowledge, work environment, and socioeconomic status, indicating a category of very appropriate to the established personal hygiene standards. Meanwhile, inhibiting factors are limited facilities and workload, which are the main obstacles in the consistent implementation of personal hygiene. The findings of this study emphasize the need to improve hygiene facilities and improve personal hygiene SOPs to support optimal hygiene implementation. Further research has the opportunity to examine the influence of SOPs, workload, and work culture on the implementation of personal hygiene in the restaurant industry.

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