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Menampilkan 1–7 dari 7 artikel
Pengaruh Proporsi Ekstrak Bumbu Opor dan Maltodekstrin Terhadap Mutu Organoleptik Bumbu Opor Bubuk Instan
Syifa Alviani Islamatasya
; Nugrahani Astuti
; Mauren Gita Miranti
; Ila Huda Puspita Dewi
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 1
(2025)
Opor is a very popular food, so it is served at almost every celebration. The main key to the deliciousness of opor lies in the spices used, but making opor seasoning is done by mixing many ingredients and spices so that the processing takes a long time. The resulting opor seasoning is also in the form of a paste, so it has a short shelf life and is less practical. This study aims to create instant opor seasoning in powder form so that it is more practical and can be stored for a long time. The...
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Penerapan Bisnis Model Canvas pada Hasil Praktek Operasional Kuliner Indonesia sebagai Produk Usaha Komersial
Ita Fatkhur Romadhoni
; Any Sutiadiningsih
; Niken Purwidiani
; Lilis Sulandari
; Ila Huda Puspita Dewi
Jurnal Ilmu Pendidikan
Vol 2
, No 1
(2024)
This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The ma...
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Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)
Akira Devy Kauri
; Niken Purwidiani
; Asrul Bahar
; Ila Huda Puspita Dewi
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Vol 2
, No 4
(2024)
Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional conte...
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Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis)
Pamela Daffa Aliftia Siregar
; Lilis Sulandari
; Asrul Bahar
; Ila Huda Puspita Dewi
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutrition...
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Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk
Fitrotul Laili Maulidiya
; Ita Fatkhur Romadhoni
; Niken Purwidiani
; Ila Huda Puspita Dewi
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer. White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and pr...
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Proporsi Tepung Komposit Kacang Hijau (Vigna Ridiata) dan Sagu (Metroxylon Sagu) pada Pembuatan Cookies
Cindy Edyningrum Akbar
; Any Sutiadiningsih
; Lilis Sulandari
; Ila Huda Puspita Dewi
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the co...
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Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera)
Cantika Shinta Ardiningtyas
; Ita Fatkhur Romadhoni
; Ila Huda Puspita Dewi
; Any Sutiadiningsih
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitami...
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