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Menampilkan 1–10 dari 12 artikel
Inovasi Teh Celup Herbal Daun Sirih Cina Dengan Variasi Suhu Pengeringan
Rizka Fadhillah Cahyati
; Ita Fathur Romadhoni
; Lilis Sulandari
; Niken Purwidiani
Botani : Publikasi Ilmu Tanaman dan Agribisnis
Vol 2
, No 2
(2025)
Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collecte...
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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 Pembuatan Kue Keranjang Dengan Penambahan Puree Umbi Bit (Beta Vulgaris L.) Dan Variasi Isian Kismis Sebagai Obyek Usaha
Diandari Ridhaningrat
; Lilis Sulandari
; Any Sutiadiningsih
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown, made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and pr...
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Inovasi Patty sandwich Dengan Proporsi Ikan Patin (Pangasius Sp) Dan Kelapa Muda Sangrai Dengan Penambahan Puree Daun Semanggi
Adam Ardhul Jadid Rizki Dwi Putra
; Any Sutiyadiningsih
; Lilis Sulandari
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of ca...
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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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Analisis Penerapan Shift Kerja Karyawan Pada Main Kitchen Best Western Papilio Hotel Surabaya
Salfa Mei Dianawati
; Lilis Sulandari
; Sri Handajani
; Niken Purwidiani
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by fi...
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Analisis Penerapan Standar Operasional Prosedur (SOP) Pengolahan Makanan Banquet di Hot Kitchen Hotel Aria Centra Surabaya
Orienta Zubaidah
; I.F Romadhoni
; Lilis Sulandari
; Niken Purwidiani
Journal of Creative Student Research
Vol 1
, No 4
(2023)
The purpose of this research was to find out the analysis of the application of standard operating procedures (SOP) for food processing at the Aria Centra Hotel Surabaya which has a very important role in an industry, one of which is the hospitality industry as a guide or reference for staff to work consistently and with standards. The data collection technique used (1) interviews to find out the application of food processing procedures and the implementation of these procedures: and (2) docume...
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Inovasi Kue Lumpur Berbahan Dasar Pisang Ambon Dan Tepung Kacang Hijau
Felia Rana Amanda
; Any Sutiadiningsih
; Asrul Bahar
; Lilis Sulandari
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and m...
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Penetapan Selling Price Set Menu Pada Event New Year Previere Lounge Di Grand Dafam Signature Surabaya
Aulia Salsabila Az-zahra
; Niken Purwidiani
; Ila Huda Puspita
; Lilis Sulandari
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Food cost and selling price in the industrial world such as restaurants in hotels are very important in order to control production costs in processing food ingredients. The method used in this research is descriptive qualitative. Data collection techniques in the form of interviews, observation and documentation using inductive qualitative data analysis methods. Determination of selling price on the set menu through the calculation of market segmentation, competitor analysis, raw materials, and...
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Kualitas Nastar Berempah Wedang Uwuh Berbahan Dasar Mocaf
Muhammad Basyaruddin
; Ila Huda Puspita D
; Niken Purwidiani
; Lilis Sulandari
Journal of Creative Student Research
Vol 1
, No 4
(2023)
Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best f...
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