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All Journal Tamasya Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Teknologi Pangan dan Ilmu Pertanian
Made Prasta Yostitia
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Social Sciences

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Inovasi Pemanfaatan Kurma sebagai Bahan Dasar Gummy Tanpa Tambahan Gula Ghasha Allahi Salam; Made Prasta Yostitia; Salam Setiyawan
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1220

Abstract

The development of dates that have high nutritional value and have the potential to be developed as a substitute for granulated sugar in the manufacture of gummy. This study examines the use of Ajwa dates and Sukari Madinah dates as a source of natural sweetness in making gummy without added sugar. A quantitative experimental approach was used, with identical formulations in both treatments, namely 100 grams of date meat, 200 mL of water, 3 tablespoons of gelatin, and 1 tablespoon of lemon water, so that only the type of dates distinguished. The assessment was carried out through a hedonic test of 30 panelists on color, aroma, taste, and texture attributes, then analyzed with paired samples t-test. The results showed that gummies made from Ajwa dates obtained a higher acceptance score than Sukari Medina dates, with significant differences in aroma, taste, texture, and overall acceptance (p < 0.05), while the color did not differ significantly. This finding strengthens the potential of dates as a low-sugar functional food, as well as providing a reference for culinary business actors in developing healthy snacks based on natural ingredients.
Formulasi dan Daya Terima Sereal Berbasis Tepung Gaplek dan Pisang sebagai Pangan Alternatif Adhelia Atarin Hananto Putri; Made Prasta Yostitia; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6824

Abstract

This study was motivated by the potential of cassava as a local food resource that can be processed into gaplek flour for the development of alternative food products. However, the use of gaplek flour in food products still requires careful consideration of its physical and sensory characteristics, particularly the distinctive cassava aroma and product texture, which may affect consumer acceptance. This study aimed to determine the effect of different formulations of gaplek flour and banana on consumer acceptability and to identify the best cereal formulation. A quantitative approach was employed using two treatment formulations involving 30 untrained panelists. Data were collected through a hedonic test evaluating the attributes of color, aroma, taste, and texture. The data were analyzed using the Paired Sample t-Test. The results showed that formulation B obtained higher mean scores than formulation A for all sensory attributes evaluated. Statistical analysis indicated p-values of less than 0.05 for all attributes, demonstrating significant differences between the two formulations. Formulation B, which contained a higher proportion of banana, was identified as the best formulation and has the potential to be developed as a local resource-based alternative food product to support food diversification.
Strategi Atraksi Wisata Ke’te Kesu’ dalam Memajukan Destinasi Wisata di Tana Toraja Sulawesi Selatan Julianti Yeyen Saputri; Darmaesti Darmaesti; Made Prasta Yostitia
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6808

Abstract

Ke’te Kesu’ is one of the cultural tourism destinations in Tana Toraja, South Sulawesi, featuring various attractions, including Tongkonan traditional houses, Alang traditional rice barns, stone burial sites, Tau-Tau statues, traditional wood carvings, handicrafts, and traditional ceremonies such as Rambu’ Solo’ and Rambu’ Tuka’. The authenticity of Torajan culture is the main attraction of Ke’te Kesu’. However, its development still faces several weaknesses, including limited digital promotion, tourism information, cultural interpretation facilities, and the dependence of local traders income on tourist visits. This study aims to identify the condition and potential of tourism attractions at Ke’te Kesu’ and analyze management and development strategies for advancing the destination. This research employed a qualitative descriptive approach. Data were collected through observation, interviews, and documentation. The results show that Ke’te Kesu’ tourism attractions remain well preserved and have significant potential based on cultural authenticity, diverse cultural heritage, community life, traditional handicrafts, and natural landscapes. The proposed development strategies include optimizing digital promotion, developing cultural and educational tourism packages, improving facilities and cultural interpretation, enhancing service quality, strengthening cooperation among stakeholders, and involving younger generations in cultural preservation. These strategies are expected to increase the attractiveness and competitiveness of Ke’te Kesu’, improve visitor experiences, and support the long-term sustainability of the destination.
Co-Authors Adhelia Atarin Hananto Putri Darmaesti Darmaesti Ghasha Allahi Salam Julianti Yeyen Saputri Salam Setiyawan