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Asty, Wina
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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ANALISIS KUALITAS KUE SUS DENGAN PENAMBAHAN IKAN PATIN Asty, Wina; Mayaroh, Yuyun
Menara Ilmu Vol 10, No 60-65 (2016): Jurnal Edisi 2016
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31869/mi.v10i60-65.1853

Abstract

Choux paste merupakan salah satu jenis pastry dengan karakteristik ringan namun volume besar dan dikembangkan dengan kuat dengan sel besar. Choux paste sering juga disebut dengan kue sus yang didefinisikan sebagai kue yang bertekstur lembut dan kopong bagian dalamnya, sehingga dapat diisi dengan vla beraneka rasa. Sementara itu salah satu ikan yang banyak dibudidayakan di Dharmasraya adalah ikan patin. Ikan patin mengandung kadar protein esensial serta mengandung lisin dan arginin yang lebih tinggi dibandingkan dengan protein susu dan daging Sehingga kue sus yang dihasilkan dengan penambahan ikan patin memiliki tambahan nilai gizi bagi yang mengkonsumsinya. Penelitian ini bertujuan untuk menganalisis kualitas kue sus dengan penambahan ikan patin sebanyak 50%, 75%, dan 100% terhadap warna, bentuk, ukuran, aroma, tekstur, dan rasa. Jenis penelitian ini adalah eksperimen murni (true eksperimen) dengan metode rancangan acak lengkap. Penelitian ini dilaksanakan pada bulan Agustus 2016 dan berlokasi di Fakultas Pariwisata Universitas Muhammadiyah Sumatera Barat. Variabel bebas adalah penggunaan ikan patin 0% (X1), 50% (X2), 75%(X3), 100% (X4), variabel terikat (Y) adalah kualitas warna, bentuk, ukuran aroma, tekstur, dan rasa. Data yang digunakan adalah data primer yang diperoleh dari uji organoleptik yang melibatkan 5 orang panelis ahli yang merupakan satu dosen Program Studi Perhotelan, dan empat orang ahli dibidang Pastry & Bakery Hotel Pusako Bukittinggi. Data yang diperoleh diolah secara statistik menggunakan ANAVA. Hasil uji organoleptik dari kelima perlakuan dengan penggunaan ikan patin terhadap kualitas kue sus mengungkapkan bahwa kualitas warna (kuning keemasan) dengan skor tertinggi 3,1 pada penggunaan ikan patin sebanyak 50%. Kualitas bentuk (bulat bergerigi dan kopong) dengan skor tertinggi 2,9 pada penggunaan ikan patin sebesar 50%. Kualitas ukuran (3 cm) dengan skor tertinggi 3,4 pada penggunaan ikan patin sebesar 50%. Kualitas aroma (harum) dengan skor tertinggi 3,1 pada penggunaan ikan patin sebesar 100%. Kualitas tekstur (lembut) dengan skor tertinggi 3,1 pada penggunaan ikan patin sebesar 50%. Dan pada kualitas rasa (gurih) dengan skor tertinggi 2,9 pada penggunaan ikan patin 50% dan 75%. Kata Kunci : Kualitas Kue Sus, Penambahan Ikan Patin.
PENGARUH PRODUK DAN HARGA AKOMODASI TERHADAP MINAT WISATAWAN MENGINAP DI KOTA BUKITTINGGI Asty, Wina; Kumala, Vina; Angraini, Dewi
Ensiklopedia Sosial Review Vol 3, No 2 (2021): Vol. 3 No.2 Juni 2021
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v3i2.766

Abstract

In the last three years, it has been seen that the level of tourist visits in the City of Bukittinggi has increased significantly. Business actors and the government are also racing to improve tourism infrastructure, including lodging facilities. Based on observations, data was obtained that in 2018 the number of accommodations in the City of Bukittinggi was 107 inns. The number of guests staying in 2016-2017 increased by 1.51%, then in 2017-2018, it increased by 5.66%. This study aims to examine the effect of products and accommodation prices on the purchase interest of tourists in the city of Buktinggi using quantitative descriptive methods. The population used is tourists who have stayed at the accommodation in the city of Bukittinggi, with a sample size of 100 respondents. Primary data was obtained through distributing questionnaires, and secondary data was obtained from the Department of Tourism, Youth, and Sports, by testing the hypothesis of multiple linear regression techniques. The results showed that the products offered affected the purchase interest of tourists, while the price of accommodation did not affect the interest of tourists to stay in the city of Bukittinggi.
KEMAMPUAN DAYA DUKUNG LINGKUNGAN FISIK DAN PENGARUHNYA TERHADAP KEPUASAN WISATAWAN DI AGROWISATA GREEN HOUSE LEZATTA KABUPATEN AGAM PROVINSI SUMATERA BARAT Asty, Wina; Wulandari, Dwi Pratitiwi; Anggraini, Dewi
Ensiklopedia Sosial Review Vol 2, No 2 (2020): Volume 2 No 2 Juni 2020
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v2i2.765

Abstract

Agro-tourism Green House Lezatta in Agam Regency is known as flower gardens and dollhouses attractions. Based on the observations, tourist attraction has 765 m2, tourist visit rate 600 to 1000 people in the high season, and 500 to 600 people in the low season. The purpose of this study was to determine capacity capability in the physical environment of the Green House Lezatta, whether the quality of the physical environment of a tourist attraction can affect the satisfaction and comfort of tourists visiting. The method used is descriptive quantitative, to assess the maximum capacity of the Green House Lezatta tourist attraction, used the Cifuentes Physical Carrying Capacity (PCC) method. Data obtained through distributing questionnaires to 91 respondents, with the sampling technique using random sampling. The results found carrying capacity of Green House Lezatta's physical environment was not following the standards of a tourist attraction because the number of tourists visiting had exceeded the existing land capacity. In the satisfaction variable, the results showed 49.5% of tourists said not satisfied with the condition of tourist attraction because the atmosphere was uncomfortable and narrow. Recommend to conduct the review of the design of a tourist site following tourism standards for future development.
KONSEP IDEAL HOTEL SYARI’AH SERTA PENERAPAN SYARI’AH HOTEL MUHAMMADIYAH A. MUIN SAIDI PADANG PANJANG Mardalis, Mardalis; Asty, Wina
Ensiklopedia of Journal Vol 7, No 4 (2025): Vol. 7 No. 4 Edisi 1 Juli 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i4.3192

Abstract

This study aims to describe how sharia principles are implemented in the management of the Muhammadiyah A. Muin Saidi Hotel in Padang Panjang, West Sumatra. By employing a descriptive qualitative method through interviews, observations, and document analysis, the research found that the hotel consistently applies sharia principles in its management, products, and services, in accordance with the fatwa of the National Sharia Council of the Indonesian Ulema Council (DSN-MUI) and Regulation No. 2 of 2014 by the Ministry of Tourism and Creative Economy. Policies such as the prohibition of non-mahram couples sharing a room, the provision of prayer facilities, and guarantees of halal food reflect the hotel’s strong commitment to Islamic teachings. This hotel serves not only as a place of accommodation but also as a platform for Islamic outreach (da’wah), promoting halal tourism and serving as a model of sharia hotel management in West Sumatra.Keywords: Sharia Hotel, Hotel Management, Halal Tourism
ANALISIS MENU DENGAN METODE MENU ENGINEERING UNTUK MELIHAT TINGKAT KEPOPULERAN, KLASIFIKASI DAN KONTRIBUSI KEUNTUNGAN MENU DI SEJALAN COFEEHOUSE KABUPATEN SOLOK Asty, Wina; Mirza Hanafiah, Siti; Kumala, Vina
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 3 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v5i3.1789

Abstract

Abstract: Sejalan coffeehouse that has been around since 2019, this cafe provides coffee and non-coffee drinks, while for food it provides from main courses to desserts and snacks. Currently, the number of menus served to consumers is too large, including 60 menu items. Of the menus provided, not all menus are popular or are of interest to consumers, and this is not effective. improvement to better. Meanwhile, according to (Ayodya, 2013) that in the food and drink industry (restaurants, restaurants, cafes) the menu is very influential on sales and marketing which makes a person or group to visit again, by evaluating the menu we can identify the performance of each menu from various aspects starting from the level of popular menu, menu categorization to the level of profit contribution provided by each food and beverage menu at Sejalan Coffehouse. In evaluating the menu, the engineering method was used (menu engineering) by analyzing 60 food and beverage menu items Sejalan coffeehouse. From the results of the Menu research at the level of popularity and profit with 6 types of menu groups with 60 menu items, namely the Drink Espresso Based menu type has 9 menu items that have a popularity level (MM%) of 8%, the Drink Signature menu type has 4 menu items that have the popularity level (MM%) is 18%, the Drink Smoothies menu type has 11 menu items which have a popularity level (MM%) of 6% , the Drink Squash and Frappe menu type has 4 menu items which have a popularity level (MM%) of 18 %, the Snacks menu type has 11 menu items which have a popularity level (MM%) of 6%, and the Food menu type (main course) has 21 menu items which have a popularity level (MM%) of 3%. Meanwhile, of the 60 menu items, 22 menu items can be categorized in the Star position, 19 menus are in the Plowhorse category, the Puzzle category is divided into 13 menu items, while those included in the Dog category are divided into 6 menu items.Keywords: Menu,Menu Enginerring, Restouran.
Co-Authors Dewi Anggraini Dewi Angraini, Dewi Kumala, Vina Mardalis, Mardalis Mayaroh, Yuyun Mirza Hanafiah, Siti Wulandari, Dwi Pratitiwi