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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora Journal of Education and Learning (EduLearn) Wahana Didaktika Daya Saing : Jurnal Ilmu Manajemen Jurnal Penelitian Pendidikan IPA (JPPIPA) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI International Journal of Social Science and Business Mimbar Ilmu Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Pendidikan Jurnal Teknologi Informasi dan Pendidikan Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Keluarga Journal of Food Technology and Agroindustry Jurnal Manajemen Perhotelan dan Pariwisata Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal of English Language and Education Indonesian Journal of Sport and Tourism Jurnal Pariwisata Bunda Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Siber Journal of Advanced Multidisciplinary Journal of Multidimensional Management
Lise Asnur
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Teacher Competency Training in Developing Construct 3 Educational Games for the English MGMP of Lima Puluh Kota Hendriyani, Yeka; Effendi, Hansi; Asnur, Lise
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 26, No 1 (2026): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.07030

Abstract

This community service activity aimed to improve the competencies of English MGMP teachers in Lima Puluh Kota Regency in developing Construct 3-based educational games. The partners’ main problems were limited information technology skills, minimal experience in designing interactive learning media, and the dominant use of conventional media such as textbooks, whiteboards, and simple presentations. The solution offered was a structured training program covering the introduction to educational game concepts, interface design, game development using Construct 3, as well as testing and independent assignments. The implementation method included preparation, face-to-face training, online mentoring, and evaluation using pre-tests, post-tests, observations, and perception questionnaires. The results showed that the training helped teachers understand the workflow of developing game-based learning media, improved their skills in using Construct 3, and encouraged the creation of more interactive learning media products. This activity demonstrates that practice-based training and continuous mentoring are effective in strengthening teachers’ capacity to produce digital learning media that are relevant to students’ needs.
Penguatan Kapasitas Sumber Daya Manusia dalam Pengelolaan Atraksi Wisata Air di Danau Maninjau Purwanto, Sulis; Yudistira, Sukma; Asnur, Lise
Kreasi: Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 6 No. 1 (2026): April
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v6i1.2611

Abstract

Tourism is one of the service industries that plays a significant role in improving the economy for local governments, the private sector, and local communities. Economic growth occurs through various activities carried out by stakeholders in delivering services to tourists. However, the development of tourist attractions in Lake Maninjau still faces several challenges, including low community awareness of tourism development, limited utilization of water-based attractions, and inadequate competencies in guiding and safety management for water tourism. These conditions indicate the need for targeted interventions to enhance the quality and competitiveness of the destination. Therefore, this program aims to provide solutions through several initiatives: (1) socialization to increase community awareness of the benefits of tourism, (2) development of water-based attractions such as lake tours using traditional boats, canoes, and paddle boats, as well as traditional rinuak fishing and recreational fishing, and (3) training for water tourism guides and first aid (PPGD) for tourists. This program is expected to strengthen community capacity and improve the sustainability and attractiveness of the destination
The Impact Of The Vietnam Drip Method On The Quality Of Robusta Coffee Drinks In Pasaman Barat Muhammad, Said Fajar; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26947

Abstract

This study aims to identify the effect of the Vietnam Drip brewing method on the quality of taste, aroma, and texture of Robusta coffee, and to analyze the relationship between these variables. This type of research is quantitative research with experimental methods using primary data. Instrument trials include normality tests, homogeneity tests, t-tests, and correlation tests. The results show that the Vietnam Drip method produces coffee brews with varying taste, aroma, and texture characteristics depending on the level of coffee bean grind (fine, medium, and coarse). Based on the results of the t-test, the level of grind fineness does not significantly affect taste and aroma (p>0.05), but significantly affects texture (p=0.027). The correlation test shows a fairly strong relationship between aroma and texture (r=0.696), while taste does not show a significant relationship with either variable. Thus, it can be concluded that the size of the coffee bean grind plays an important role in determining the texture of Robusta coffee brewed with the Vietnam Drip method. Therefore, for baristas and coffee enthusiasts, choosing the right grind is crucial for achieving the desired texture without sacrificing taste and aroma.
Comparative Analysis Of The Quality Of Sweet Potato Leaf Chips And Spinach Leaf Chips Wiyono, Adhytiya Kusumah; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26955

Abstract

The purpose of this study was to compare the quality of sweet potato leaf chips and spinach leaf chips through an organoleptic test covering shape, color, texture, aroma, and taste. This study employed a true experimental method with three expert panelists who conducted evaluations three times using a hedonic scale of 1–4 (1 = dislike, 4 = like very much). Since the data were not normally distributed, descriptive analysis was performed and followed by the Wilcoxon Signed Rank test. The results showed that, descriptively, sweet potato leaf chips obtained higher average scores in texture, aroma, and taste compared to spinach leaf chips, with the highest score on the taste attribute (4 = like), indicating a high level of acceptance. However, the Wilcoxon test results revealed no significant differences (p > 0.05) between the two products across all attributes. Therefore, although sweet potato leaf chips had higher mean scores descriptively, statistically there was no significant difference compared to spinach leaf chips. This indicates that both products have an equal level of sensory acceptance, with sweet potato leaf chips demonstrating strong consistency in the taste attribute and potential as an alternative raw material for innovative snacks and food product diversification. 
The Effect Of Food And Beverage Service Quality On Guest Satisfaction At Hotel Savali Padang Rahma Dina; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27198

Abstract

This study aims to analyze the influence of Food and Beverage Service Quality on Guest Satisfaction at Hotel Savali Padang. The background of this research is based on a situation where the quality of F&B service at Hotel Savali Padang has not fully met the expectations of guests visiting Hotel Savali Padang, such as there are still guest complaints related to F&B service, the level of guest satisfaction with F&B service is still varied, and there is an allegation that the quality of F&B service affects guest satisfaction. The method used in this study is quantitative and causal associative as its approach. Data collection used a closed questionnaire given to 100 respondents concerned, namely, guests of Hotel Savali Padang. The analyzed data were processed using a simple linear regression technique made with SPSS version 29. The results of this research prove that service quality is included in the sufficient category with an achievement score of 56.77%, and guest satisfaction is on a poor scale with a TCR of 44.3%. Statistical tests prove that service quality has a positive and significant impact on guest satisfaction, The results of the analysis obtained that improving service quality can encourage guest satisfaction levels. Thus, improwing the quality of F&B service can increase guest satisfaction and encourage guest loyalty, so that guests will return and be loyal when enjoying the services provided by Hotel Savali Padang,  
Sensory Quality Analysis Traditional Ginger Wedang Beverage Made From Red Ginger Gebby Junaichi; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27169

Abstract

Traditional drinks are part of the Indonesian cultural heritage that has cultural, sensory, and development potential development as a culinary product. One of the traditional drinks that are still consumed is wedang ginger. This study aims to describe the quality of sensory drinks traditional wedang ginger-winged ginger which includes color, aroma, taste, and overall revenue level. This research uses quantitative descriptive approach with product-specific experiment stage using one-default exploration result recipes.Sensory quality testing is done through organoleptic tests with a five-level hedonic scale. The panelist involved amounted to 30 untrained panelists who assessed the sensory attribute of Wedang Ginger made of red ginger. The data obtained were analyzed descriptively using the average value and grouping of the category of the level of the site. The results showed that the wedang ginger made from red ginger has reddish brown characteristics, ginger scents strong enough to strong, warm spicy, and the overall level of acceptance in the category is favored by the panelists. Based on these results, it can be concluded that the ginger wedang made from red ginger has good sensory quality and potentially developed as traditional drinks acceptable to consumers.
Inovation Of Tatungkuik Coffee With Cocholate Flavor Variant Andri Satrio Saputra; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26920

Abstract

This study aims to develop an innovative variant of Tatungkuik coffee by adding chocolate flavor, responding to consumer trends that favor unique combinations of traditional and modern tastes. The research used a single-factor experimental design with two formulations tested through organoleptic evaluation using a 5-point Likert scale, assessing color, aroma, taste, and overall quality. Three trained panelists, all experienced coffee consumers with normal sensory abilities, conducted the evaluation. Sample 1 showed the highest preference with a mean overall score of 4,67 out of 5 (91,75%), while Sample 2 had a mean overall score of 3,75 out of 5 (68,75%). This indicates that the chocolate variant significantly enhances the appeal and market potential of Tatungkuik coffee.  
Quality Rejected Roast Chicken with Yellow Seasoning and Addition of Bromelain Enzyme Fajri Rahman; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26951

Abstract

This study aimed to analyze the effect of bromelain enzyme addition on the quality of grilled spent hen with yellow seasoning in terms of shape, color, texture, aroma, and taste. This research was a true experimental study with a one-factor design consisting of four treatments: without pineapple addition (P0), 250 g pineapple/kg (P1), 500 g pineapple/kg (P2), and 750 g pineapple/kg (P3). The organoleptic evaluation was carried out by three expert panelists using a 1–4 rating scale.The Mann-Whitney test results showed that the addition of bromelain had a significant effect on texture (p<0.05) and taste (p<0.05), but no significant effect on shape, color, and aroma (p>0.05). The best treatment was obtained at a concentration of 500 g pineapple/kg (P2), producing grilled chicken with an intact shape, attractive golden-brown color, tender texture, fresh aroma combining spices and pineapple, and well-balanced savory taste. These findings indicate that bromelain enzyme effectively improves the physical and organoleptic qualities of spent hen meat, thereby enhancing its market value and consumer acceptance. 
Application of Engineering Beverage Menu in Driving Guest Drink Purchase Decisions at Hotel Restaurants Dolly Jamanda Putra; Lise Asnur; Hafiz Renaldi
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.914

Abstract

This research is motivated by the tendency of menu engineering studies that still place menus as managerial instruments to assess popularity, profitability, and sales contribution. In fact, in hotel restaurants, the drink menu also functions as a communication medium that helps guests read information, compare alternatives, and determine purchases. This study aims to analyze the influence of the application of the engineering beverage menu on the decision to purchase guest drinks at Wood 1820 Yuan Garden Restaurant, Hotel Pasar Baru, Jakarta. The study uses a quantitative approach with a causal associative design. The sample consisted of 99 guests who had bought a drink and were selected through purposive sampling. Data was collected using a Likert scale questionnaire containing 24 statements. The variables of the beverage engineering menu are measured through the display of the menu, clarity of information, product description, variety of drinks, placement of superior menus, price suitability, and ease of choice. Purchase decision variables are measured through product choice, belief in the restaurant, choice of place of purchase, time of purchase, and number of purchases. The data were analyzed using descriptive statistics, validity tests, reliability, regression prerequisite tests, and simple linear regression. The results showed that the implementation of the engineering beverage menu was in the good category with an average of 3,447, while the decision to purchase guest drinks was in the good category with an average of 3,464. The regression results showed a regression coefficient of 0.707, a significance of less than 0.001, and a determination coefficient of 0.439. These findings confirm that beverage engineering menus explain 43.90% of variation in purchasing decisions and act as a menu communication strategy that influences guest purchasing behavior.
Menu Engineering Strategy in Increasing Menu Popularity and Profitability within the Food and Beverage Services of Sheraton Grand Jakarta Gandaria City Hotel Noval Adithya Rahman; Lise Asnur; Yogi Hidayat
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.922

Abstract

This inquiry conceptualizes and evaluates the implementation of Menu Engineering strategy in increasing menu popularity and profitability within the Food and Beverage services of Sheraton Grand Jakarta Gandaria City Hotel. The empirical urgency of this research stems from significant operational anomalies observed in field sales data, wherein specific menu items dominate sales volume yet yield substandard contribution margins, while high-profit variants experience demand stagnation. To address this misalignment, this descriptive quantitative study adopts the Kasavana & Smith matrix model to systematically classify the product portfolio into four strategic quadrants: Star, Plowhorse, Puzzle, and Dog. The primary datasets analyzed comprise authentic transactional records legally extracted from the Micros Oracle Point of Sales (POS) system for a full year from January to December 2025. The empirical findings throughout the year reveal the performance distribution of culinary products, such as the Angus Burger and Truffle Fries which consistently secure superior quadrant placement, whereas several local dishes require immediate production cost restructuring. Consequently, this study formulates data-driven managerial recommendations, including rigorous portion control standardization for the Plowhorse segment, the optimization of suggestive selling techniques to stimulate the Puzzle category, and inventory rationalization to mitigate material waste in the Dog quadrant, thereby ensuring the sustainability of the hotel's operational gross profit.
Co-Authors Abdul Habib Arrasyidi Desky Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Ambiyar, Ambiyar Andaresta, Andika Andri Satrio Saputra anggina Anggraini, Marshella Anisa Apriani, Anisa Annamaria Kristinta Setyaningtyas Ariesni, Selfi Arif Ardian Assabil, Yahdi Aura Firstania M.S Budayawan, Khairi Budayawan, Khairi Cahyadi Kang, Alfito Dimas Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Dolly Jamanda Putra Edelweiss, Bunga Effendi, M Abdurrahman Ernawati Ernawati Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Faisal, Dini Fajri Putri, Meddiati Fajri Rahman Fanizar, Elwa Farhan Saputra Fatma. S, Mutia Fauzana, Helga Melosa Fianri, Rahmat Yasin Firmansyah, Giri Fitrah Hayati Fitri, Denisa Fran Serano Andres Fransiska, Cyintia Fransiska, Serly Dwi Gebby Junaichi Geovanne Farell Gulistina, Ghania Raisa Hafiz Renaldi Hafizh Arrafi, M Hansi Effendi haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Henny Yustisia Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfan Ananda Ismail Irfin, Dava Sava Marwa Irvan Koto Juniar, Reysha Jusmita Weriza Juwita, Bella Kamiriah, Rahmi Kasmita Kasmita Kasmita Kasmita Khoiri, Daffa Patria Koto, Rahmat Desman Kurnia Illahi Manvi Kurniadi, Denny Kurniawan, Farhan Lia Ade Ema Safitri Lubis, Arina Luthfini M. Ridwan Hanafi Mahdy, Muhammad Hasnul Mardhiyah, Mardhiyah Martogi Hasudungan Tamba Misrani, Misrani Mochamad Bruri Triyono monica, shinta Muhammad, Said Fajar Nabila Tasrif Nabilah, Lutfa Rana Namira, Dea Navisa, Qavka Ngatimin Nizwardi Jalinus Nofrializa, Nofrializa Noval Adithya Rahman Octantio, Abillio De Oktavia, Rindu Oktoudis, Tenggo pasaribu pasaribu Pasaribu, Pasaribu Pratitasari, Rima Maharani Purwanto, Sulis Putra, Awal Maulana Putra, Evan Mardua Putra, Ridho Mardi Putra, Sandra Yusda Putra, Yudha Baskoro putri mayang sari Putri S., Ade Rahmi Rhamadani Putri, Ranti Zulfa Putri, Widia Wanti Raden Mohamad Herdian Bhakti Rahayu, Putri Rahma Dina Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana Taali, Taali Tamrin, Agusti G. Tasiripoula, Patrisius Taufiq Lilo Adi Sucipto Tika Putri Adhitama Tomi Candra Tul ‘Aini, Fitra Unung Vera Wardina Unung Verawadina Unung Verawardina Unung Verawardina, Unung Vanni, Vino Gion Vera Irma Delianti Wagino Wahyu Pratama Rusti Wahyudi Wahyudi Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widara, Raisya Haruni William Fernando Wiwik Gusnita Wiyono, Adhytiya Kusumah Yeka Hendriyani Yeni Elviza Febrianti Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yogi Hidayat Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yuliana Yuliana Yuliana Yuliana Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli