Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–9 dari 9 artikel
Penerapan Kontrol Kualitas Produk Sponge Cake di Pastry Section Harris Hotel & Conventions Bundaran Satelit Surabaya
Azhalia Sukma Putri
; Niken Purwidiani
; Lucia Tri Pangesthi
; Lilis Sulandari
Jurnal Inspirasi Pendidikan (ALFIHRIS)
Vol 3
, No 1
(2025)
This study explores the implementation of quality control for sponge cake products in the Pastry Section of Harris Hotel & Conventions Bundaran Satelit Surabaya. The primary objective is to analyze how quality control is applied across raw materials, production processes, and product presentation. Using a descriptive qualitative method, data were collected through in-depth interviews, direct observations, and documentation. Findings reveal that raw material quality control includes inspectin...
Sumber Asli
Google Scholar
DOI
Pembuatan Roullade Ikan Patin (Pangasianodon Hypophthalmus) Tempe Gembus dengan Layer Daun Semanggi (Marsilea Drummondii) Ditinjau Sifat Organoleptik
Mutiara Kinanti Ananda
; Any Sutiadiningsih
; Ila Huda P. D
; Lucia Tri Pangesthi
Jurnal Inovasi Pendidikan
Vol 1
, No 4
(2024)
Innovation in fish processing, such as Roullade Fish, offers an effective way to increase consumption. Roullade is a dish made by rolling or wrapping minced meat with a filling. Roullade Fish utilizes patin fish due to its thick flesh, minimal bones, and rich nutritional content, including essential amino acids and omega-3 fatty acids. The addition of tempe gembus enhances the texture and nutritional value of the roullade by providing fiber and glutamic acid. Tempe gembus also imparts a distinct...
Sumber Asli
Google Scholar
DOI
Pengaruh Substitusi Tepung Mocaf dan Penambahan Puree Bunga Telang Terhadap Sifat Organoleptik Roti Kukus
Atiqo Mufidatul Khoirun Nisa’
; Lucia Tri Pangesthi
; Sri handajani
; Asrul Bahar
Jurnal Ilmu Pendidikan
Vol 1
, No 3
(2024)
Steamed bread with the substitution of mocaf flour and the addition of butterfly pea flower puree is a steamed bread made from wheat flour and substituted with mocaf flour and added with butterfly pea flower puree. This research aims to determine the effect of mocaf flour substitution and the addition of butterfly pea flower puree on the organoleptic quality of steamed bread which includes shape, color, smell, taste and texture. This type of research is a type of experimental research. The exper...
Sumber Asli
Google Scholar
DOI
Analisis Mutu Produk Sweet Bread Untuk Hidangan Breakfast di Fairfield By Marriott Surabaya
Ayu Sekar Nurani
; Niken Purwidiani
; Ita Fatkhur Romadhoni
; Lucia Tri Pangesthi
Jurnal Inovasi Pendidikan
Vol 1
, No 3
(2024)
This research was conducted at Fairfield by Marriott Surabaya in February – June 2024. The focus of this research was to determine the quality of sweet bread. This research uses theories from experts who study sweet bread, sweet bread quality, and organoleptic tests. The method used in this research is a quantitative method with a descriptive approach, using observation techniques with organoleptic tests in terms of volume, crust color, crust texture, pores, moisture, shape, aroma, taste, and le...
Sumber Asli
Google Scholar
DOI
Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes
Thoriq Afif Ramadhan
; Niken Purwidiani
; Lucia Tri Pangesthi
; Andika Kuncoro Widagdo
Student Scientific Creativity Journal
Vol 1
, No 5
(2023)
Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in pac...
Sumber Asli
Google Scholar
DOI
Penerapan Video Tutorial Keterampilan Pembuatan Canape pada Student Club Cooking Class SDIT At-Taqwa Surabaya
Afifah Nur’aini
; Nugrahani Astuti
; Lucia Tri Pangesthi
; Andika Kuncoro Widagdo
Jurnal Bahasa dan Pendidikan
Vol 3
, No 3
(2023)
Video tutorial learning media can facilitate the teaching and learning process and can stimulate students to be active in participating in learning. This study aims to determine teacher activities, student activities, student learning outcomes, and student responses to the application of video tutorials for canape making skills in the student club cooking class SDIT At-Taqwa Surabaya. This research was conducted in class V SDIT At-Taqwa Surabaya. This type of research is a type of pre-experiment...
Sumber Asli
Google Scholar
DOI
Studi Kasus Faktor-Faktor Yang Mempengaruhi Minat Berwirausaha Pada Siswa Kelas XII Tata Boga 2 Di SMK Negeri 6 Surabaya
Fadiyah Qiyamulail Abidah
; Lucia Tri Pangesthi
; Sri Handajani
; Romadhoni
Populer: Jurnal Penelitian Mahasiswa
Vol 2
, No 2
(2023)
The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary 2 class at Public Vocational High School 6 Surabaya.
The research used a descriptive method with a quantitative approach...
Sumber Asli
Google Scholar
DOI
Pengembangan E-Modul Berbasis Flip Pdf Professional Pada KD Menganalisis Sweet Bread Di SMKN 1 Lamongan
Dian Kusuma Dewi
; Lucia Tri Pangesthi
; Niken Purwidiani
; Andika Kuncoro Widagdo
Jurnal Bahasa dan Pendidikan
Vol 3
, No 2
(2023)
Penelitian ini merupakan penelitian pengembangan modul pembelajaran berbasis flip pdf professional yang bertujuan untuk mengetahui: 1) hasil Pengembangan e-modul berbasis flip pdf KD sweet bread 2) kelayakan bahan ajar dari materi dan media KD menganalisis sweet bread pada e-modul berbasis flip pdf professional ; 2) Respon peserta didik di SMKN 1 Lamongan terhadap e-modul KD menganalisis sweet bread berbasis Flip Pdf Professional. Metode penelitian ini adalah model pengembangan ADDIE yang...
Sumber Asli
Google Scholar
DOI
Pengembangan E-Modul Berbasis Flip PDF Corporate Edition Pada Kompetensi Dasar Puff Pastry Siswa Kelas XII SMK
Dias Kusuma Dewi
; Lucia Tri Pangesthi
; Sri Handajani
; Ita Fatkhur Romadhoni
Journal of Creative Student Research
Vol 1
, No 2
(2023)
Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan e-modul berbasis flip PDF corporate edition pada Kompetensi Dasar puff pastry kelas XII SMK, (2) Kelayakan modul elektronik berbasis flip Pdf corporate edition pada kompetensi dasar puff pastry, (3) Respon siswa kelas XII SMKN 8 Surabaya pada kelayakan e-modul berbasis flip PDF corporate edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, disseminate), namun kar...
Sumber Asli
Google Scholar
DOI