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All Journal Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE JURNAL ILMIAH GLOBAL EDUCATION Jurnal Pengabdian Masyarakat Bhinneka Jurnal Pemberdayaan Masyarakat International Journal of Applied and Advanced Multidisciplinary Research (IJAAMR) Majority Science Journal
Zakharia, Friend
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PENGARUH PENYIMPANAN BAHAN MAKANAN TERHADAP KUALITAS MAKANAN PADA HOTEL NEO KUPANG Zakharia, Friend
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 3 No 1 (2020): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v3i1.652

Abstract

Penelitian ini berjudul “Pengaruh Penyimpanan Bahan Makanan Terhadap Kualitas Makanan Pada Hotel Neo Kupang. Tujuan penelitian ini adalah untuk mengetahui bagaimana pengaruh penyimpanan bahan makanan terhadap kualitas makanan. Dalam penelitian ini menggunakan metode penelitian statistic deskriptif dan statistic inferensial dengan populasi sebanyak 7 responden dengan penentuan jumlah sampel menggunakan teknik sampling jenuh. Teknik pengumpulan data mengunakan kuesioner, observasi, wawancara tidak teratur serta studi kepustakaan.Penelitian ini menggunakan teknik analisa data antara lain: uji validitas, reabilitas, uji regresi linier sederhana dan koefisien determinasi. Berdasarkan analisis regresi linier sederhana diperoleh nilai t hitung sebesar 7,61 lebih besar dari t table sebesar 2,57 sehingga menunjukkkan terdapat pengaruh antara penyimpanan bahan makanan terhadap kualitas makanan. Hasil koefisien diperoleh nilai r square 0,92 yang berarti pengaruh penyimpanan bahan makanan terhadap kualitas makanan pada hotel neo kupang sebesar 92%.
PERSEPSI KONSUMEN TERHADAP HIGIENE DAN SANITASI KAMAR PADA HOTEL ASTON KUPANG Zakharia, Friend
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 3 No 2 (2020): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v3i2.725

Abstract

This study aims to determine consumer perceptions of room hygiene and sanitation at Hotel Aston Kupang. This type of research is a quantitative descriptive study with a survey approach. The research sample is 83 consumers who stay at Hotel Aston Kupang. Data collection techniques using questionnaires, observation, literature and documentation. The validity test uses the product moment correlation formula, while the reliability test uses the Cronbach Alpha formula with the reliability coefficient values ​​0.817 and 0.926. After describing the value with a Likert scale, the data were analyzed using quantitative descriptive techniques, namely methods that describe some data logically so that conclusions can be drawn and supported by average analysis to answer the problem formulation. Based on the results of the discussion and analysis of previous data, it can be concluded that consumer perceptions of hygiene are good, while consumer perceptions of room sanitation at Aston Hotel Kupang are very good.
The The Role of Traditional Food Menu in Improving NTT Cultural Tourism Promotion at Sylvia Kupang Hotel Zakharia, Friend; Milyardo, Boiris; Flora, Veronika
International Journal of Applied and Advanced Multidisciplinary Research Vol. 2 No. 6 (2024): June 2024
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijaamr.v2i6.1953

Abstract

This research entitledthe role of traditional food menu’s as accultural promotion medium (case study on Hotels Sylvia kupang )based on the problem as we usually know in the sale of food products in the hotel industry,it canot be separated from the sales of cultured menu’s such as chinese food,european food, Japanese food,and various other types of menu’s regardless of the potential pecualiarites of regional food.this study aims to determine the role of tradisional food menu’s as a medium for cultural promotion. Data collection was carried out by documentation,direct observation and olso interviews with several   informant, namely departie chef and manager of food and beverage related to traditional food menu’s sold in Sylvia Kupang Hotel then processed the data correctly according to the data obtained from the Hotel Sylvia Kupang.The conclusion from the results of the data concludedthat the role of traditional food menu’sas a media for cultural promotion in Slyvia Hotel has its own charm for local guests,outside the region or abroad. Because of its uniquenessand distinctive characteristics that distinguish it from other food menu’s that are always sought after by guests who come to stay at Sylvia Hotel. And also promoting traditional food that is characterized by regional specialties throughelectronic media namelywhatsapp,instagram,and facebookto the general public. So the traditional food is growing and its existence is preserve.
PERANAN METODE PENYIMPANAN BAHAN MAKANAN DALAM MENINGKATKAN KUALITAS MAKANAN DI HOTEL BINTANG LABUHAN BAJO FLORES Zakharia, Friend; Adiputra, Fahri; Meko, Pasifikus
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1468

Abstract

Bintang Flores Hotel is a 4 -star hotel in Labuan Bajo Flores It has types of food ranging from appetizers to desserts that are served at breakfast until dinner so that the quality of the food served is good, a method of storing food ingredients is needed so that the quality of the food served every day can be guaranteed. This research is descriptive descriptive qualitative. The data is done by collecting primary data and secondary data. The data and information obtained through field research were then analyzed. Data reduction techniques, data presentation, and triangulation were used in analyzing the data. The results showed that the storage method has a role in food quality. Storage can be done in various ways, starting from food labeling, maintaining the circulation of goods using the FIFO system, and checking both the temperature and the expiration time of the goods. These various methods can improve the quality of food from various sides ranging from attractive appearance, appropriate taste, and attractive color to good texture so that it can make consumers interested in enjoying the food
Peningkatan Ketrampilan Hospitality Oriented Service Bagi Masyarakat di Pantai Lasiana Zakharia, Friend; Milyardo, Boiris
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 2 (2025): Bulan November
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i2.804

Abstract

Pantai Lasiana, yang terletak di Kota Kupang, Nusa Tenggara Timur, merupakan salah satu destinasi wisata unggulan yang memiliki potensi besar untuk berkembang. Namun, pengelolaan pariwisata di kawasan ini menghadapi tantangan, terutama dalam hal sumber daya manusia (SDM) yang kurang terlatih dalam memberikan pelayanan yang berkualitas. Oleh karena itu, pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan hospitality di kalangan pelaku usaha lokal melalui pelatihan yang berfokus pada pelayanan yang berorientasi pada kenyamanan pengunjung. Pelatihan ini mencakup pemahaman tentang prinsip hospitality, komunikasi efektif, etika kerja, dan penataan tempat usaha yang mendukung kenyamanan pengunjung. Hasil dari kegiatan ini menunjukkan adanya peningkatan pemahaman pelaku usaha mengenai pentingnya pelayanan berkualitas, baik dalam aspek fisik maupun pengalaman pelanggan. Selain itu, penataan lokasi usaha yang lebih rapi dan estetis turut meningkatkan daya tarik Pantai Lasiana sebagai destinasi wisata. Dengan adanya peningkatan keterampilan ini, diharapkan sektor pariwisata di Pantai Lasiana dapat berkembang pesat dan memberikan dampak positif bagi masyarakat setempat.
Peranan Ketrampilan dan Kemampuan Staff Pastry Dalam Menjaga Kualitas Produk di Aston Kupang Hotel & Convention Center Zakharia, Friend
Jurnal Ilmiah Global Education Vol. 6 No. 4 (2025): JURNAL ILMIAH GLOBAL EDUCATION
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v6i4.4261

Abstract

The pastry department in a hotel is very important, especially in creating quality cake or bread products. Various industries are developing and improving to maintain quality, one of which is the Aston Kupang Hotel and Convention Center. This research is qualitative descriptive using data collection methods through observation, interviews, and documentation. The results of this study indicate that the role of skills and work abilities in improving product quality consists of four factors, namely; color standards, aroma standards, taste standards, and texture standards. Skills and abilities to process good cake and bread products by creating their own product recipes so that they have unique characteristics accompanied by a more developed garnish presentation model so that they can do their jobs well and satisfactorily. In line with increasing skills coupled with a long work period, pastry staff have qualified experience. In addition, pastry products are starting to show increasingly high quality so that the standards of taste, aroma, texture, and color are increasingly maintained.
THE IMPORTANCE OF CLEANLINESS AND HYGIENE IN THE KITCHEN AT TREE TOP RESTAURANT LABUAN BAJO Zakharia, Friend; Dhone, Maria
MSJ : Majority Science Journal Vol. 3 No. 4 (2025): MSJ-November
Publisher : PT. Hafasy Dwi Nawasena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61942/msj.v3i4.474

Abstract

This study examines how hygiene and sanitation practices shape food quality and guest satisfaction at a tourism-driven restaurant in Labuan Bajo, Indonesia. Using a qualitative descriptive design, we triangulated sources and methods through structured observations of kitchen and dining areas, in-depth interviews with food handlers and guests, and review of internal checklists and records. Data were processed with analytical cycle of reduction, display, and conclusion verification. Results indicate strong awareness yet uneven adherence to personal hygiene protocols (handwashing, clean uniforms, hair restraint) and routine equipment sanitation (scrape–soak–wash–rinse–sanitize–dry). Inconsistencies during ingredient sorting, final plating checks, and environmental control produced vulnerabilities, including sporadic contamination events. Environmental sanitation gaps centered on pest ingress routes and suboptimal waste segregation and storage. Recommendations include codifying HACCP-aligned Sanitation Standard Operating Procedures, competency-based periodic retraining, intensified supervisory observations with rapid corrective actions, and scheduled audits with KPI dashboards. Strategically, robust hygiene–sanitation systems protect public health, reinforce customer trust, and stabilize revenue while mitigating legal exposure and reputational risk. The study contributes operational evidence that hygiene and sanitation are not merely technical requirements but essential governance levers for service quality and competitiveness in foodservice operations within tourism ecosystems. Future work should quantify outcomes with longitudinal monitoring.
Functional Kompiang Bread with Sardine Flour: Sensory Acceptance and Nutritional Properties Zakharia, Friend; Milyardo, Boiris; Fernandez, Theodora; Gaol, Dewi Lina Lumban; Rero, Laurensius Sandro; Fitria, Aida
Jurnal Pemberdayaan Masyarakat Vol 4, No 4 (2025): Article in Press
Publisher : Yayasan Keluarga Guru Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46843/jpm.v4i4.576

Abstract

This study aims to enhance the nutritional value of kompiang bread by adding sardine flour. The goal was to increase its calcium content. Sardines are a nutritious and widely accessible fortification option. A 4D Research and Development model was used to create four bread variants: P1 (5% sardine flour), P2 (10% sardine flour), P3 (15% sardine flour), and a control without sardine flour. Sensory attributes evaluated included color, aroma, taste, and texture. Nutritional parameters assessed were moisture, ash, fat, fiber, protein, and carbohydrates. Adding sardine flour changed the color, taste, texture, and aroma of the bread. It also increased ash, protein, fat, and calcium content, while reducing carbohydrates and moisture. The P3 variant, which contained 15% sardine flour, had the best nutritional profile. It provided 10.01 grams of protein, 1.64 grams of fat, 24.47 grams of carbohydrates, and 10.01 grams of calcium per 40-gram serving. These results suggest that fortifying kompiang bread with sardine flour is a practical and sustainable method for creating calcium-rich foods. This approach may support improved public health nutrition.
Co-Authors Adiputra, Fahri aida fitria Dhone, Maria Fernandez, Theodora Flora, Veronika Gaol, Dewi Lina Lumban Meko, Pasifikus Milyardo, Boiris Rero, Laurensius Sandro