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Menampilkan 1–8 dari 8 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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Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan
Rohmatin Alifia Arining
; Niken Purwidiani
; Sri Handajani
; Asrul Bahar
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for...
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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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Pembuatan Bakso Ikan Dengan Proporsi Ikan Tuna (Thunnus Sp) Dan Ebi Dengan Penambahan Puree Semanggi (Marsilea Crenata)
Muhammad Fikri Bachruddin Patty
; Any Sutiadiningsih
; Niken Purwidiani
; Mauren Gita Miranti
Journal of Creative Student Research
Vol 1
, No 4
(2023)
This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the a...
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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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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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