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All Journal LaGeografiA Journal of Indonesian History Publik (Jurnal Ilmu Administrasi) YUME : Journal of Management Social, Humanities, and Educational Studies (SHEs): Conference Series BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Economic Education and Entrepreneurship Studies Padaidi: Journal of Tourism Dedication Padaidi: Journal of Tourism Dedication

Zaenal, Faisal Akbar

Politeknik Pariwisata Makassar

Author-ID : 1585326

Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

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Implementasi Model Instalasi Pengelolaan Air Limbah dengan Menambahkan Berbentuk (L) Setiap Tangki Musawantoro, Muhammad; Syarif, Erman; Salim, Muhammad Arfin Muh; Zaenal, Faisal Akbar
LaGeografia Vol 18, No 3 (2020): Juni
Publisher : UNIVERSITAS NEGERI MAKASSAR

The importance of this research is to provide a new development in the form of the development of the addition of L-shaped pipe accessories added to the pipe in each tank from previous studies, Implementation of previous research has not been maximized when used in the kitchen of Makassar Tourism Polytechnic so that modifications are made, because it is not there is a difference in waste from each tank, furthermore this research uses research and development research methods with the development of existing models by not build the new construction from scratch, while the development of this research is to add pipes in the form (L) or L-shaped pipe attached to the tank number one (1) as the first tank for waste that is disposed of often containing foam soap, fat and heavy sediments, then in the second tank (2) which already does not contain foam, grease, and heavy sediments, reattach the L pipe to reduce the content is what if it still exists, then add sand material, and gravel, as the dissolved material Chemical Oxygen Demands (COD) dissolved in the third tank (3) before being channeled into the public sewer. This research recommends that before disposal of liquid waste from processed food, it is better to do the separation of the sediment contained in the liquid waste and then to develop it further to get more perfect results, especially the criteria for Wastewater Clarity.

Budaya Gastronomi dalam Pengembangan Desa Wisata di Sulawesi Selatan Rijal, Syamsu; Fitry, Lily Diana; Zaenal, Faisal Akbar
Journal of Indonesian History Vol 9 No 1 (2020): Journal of Indonesian History
Publisher : Jurusan Sejarah Fakultas Ilmu Sosial Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jih.v9i1.40040

Cita rasa makanan yang berasal dari pedesaan biasanya memiliki keunikan yang berbeda dengan daerah lainnya. Semisal untuk Suku Makassar, terdapat Konro, Coto, Pallumara, Pallubasa sedangkan Suku Bugis, terdapat Barongko, NasuÃ¢â‚¬â„¢ Palekko, dan Gammi Bete-bete. Namun makanan tradisional tersebut kurang begitu menjadi identitas desa, bahkan telah mulai dilupakan. Malahan lebih populer di perkotaan. Oleh karena itu, penelitian ini hadir untuk mengungkap gastronomi melalui pengembangan desa wisata di Sulawesi Selatan. Penelitian ini dilaksanakan pada 7 (tujuh) desa wisata di provinsi Sulawesi Selatan, yaitu Kabupaten Takalar, Kabupaten Jeneponto, Kabupaten Toraja Utara, dan Kabupaten Pinrang yang dipilih sebagai representasi wilayah yang mewakili etnik Makassar, Bugis, dan Toraja, Responden penelitian ini sebanyak 400 orang wisatawan yang dipilih dengan metode purposive random sampling. Teknik pengumpulan data dengan melakukan wawancara, kritik sumber, intepretasi dan historiografi. Berdasarkan hasil penelitian dapat disimpulkan bahwa karakteristik produk gastronomi sebagai daya tarik wisata sebahagian besar berasal dari asimilasi budaya dengan budaya China dan Arab. Kendala yang dihadapi dalam pengembangan potensi gastronomi adalah belum adanya standardisasi produk, keterampilan masyarakat dalam pengolahan dan penyajian serta ketersediaan bahan baku pada desa wisata. Mengembangkan gastronomi diperlukan strategi pemodelan pengelolaan desa wisata yang lebih baik dan terencana mengingat persepsi yang sangat positif dari wisatawa yang berkunjung untuk menikmati gastronomi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jih.v9i1.40040

Cita rasa makanan yang berasal dari pedesaan biasanya memiliki keunikan yang berbeda dengan daerah lainnya. Semisal untuk Suku Makassar, terdapat Konro, Coto, Pallumara, Pallubasa sedangkan Suku Bugis, terdapat Barongko, Nasuâ€™ Palekko, dan Gammi Bete-bete. Namun makanan tradisional tersebut kurang begitu menjadi identitas desa, bahkan telah mulai dilupakan. Malahan lebih populer di perkotaan. Oleh karena itu, penelitian ini hadir untuk mengungkap gastronomi melalui pengembangan desa wisata di Sulawesi Selatan. Penelitian ini dilaksanakan pada 7 (tujuh) desa wisata di provinsi Sulawesi Selatan, yaitu Kabupaten Takalar, Kabupaten Jeneponto, Kabupaten Toraja Utara, dan Kabupaten Pinrang yang dipilih sebagai representasi wilayah yang mewakili etnik Makassar, Bugis, dan Toraja, Responden penelitian ini sebanyak 400 orang wisatawan yang dipilih dengan metode purposive random sampling. Teknik pengumpulan data dengan melakukan wawancara, kritik sumber, intepretasi dan historiografi. Berdasarkan hasil penelitian dapat disimpulkan bahwa karakteristik produk gastronomi sebagai daya tarik wisata sebahagian besar berasal dari asimilasi budaya dengan budaya China dan Arab. Kendala yang dihadapi dalam pengembangan potensi gastronomi adalah belum adanya standardisasi produk, keterampilan masyarakat dalam pengolahan dan penyajian serta ketersediaan bahan baku pada desa wisata. Mengembangkan gastronomi diperlukan strategi pemodelan pengelolaan desa wisata yang lebih baik dan terencana mengingat persepsi yang sangat positif dari wisatawa yang berkunjung untuk menikmati gastronomi

Pengaruh Pemasaran Online, Harga, Pelayanan Dan Etika Bisnis Terhadap Keputusan Pembelian Produk Faisal Akbar Zaenal; Ramlawati Ramlawati; Suriyanti Suriyanti
YUME : Journal of Management Vol 1, No 2 (2018)
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yum.v1i2.900

Abstrak Penelitian ini bertujuan untuk; 1. mengetahui dan menganalisis pengaruh pemasaran online terhadap keputusan pembelian, 2. mengetahui dan menganalisis pengaruh harga terhadap keputusan pembelian, 3. mengetahui dan menganalisis pengaruh pelayanan terhadap keputusan pembelian, 4. mengetahui dan menganalisis pengaruh etika bisnis terhadap keputusan pembelian, 5. mengetahui dan menganalisis pengaruh secara simultan pemasaran online, harga, pelayanan dan etika bisnis terhadap keputusan pembelian. Populasi penelitian ini sebanyak 472.000 jiwa, sedangkan sampel peneltian ini ditentukan dengan penentuan sampel minimum pendekatan Ferdinand (2006) sebanyak 118 responden yang terdiri dari profesi dokter, dosen, PNS, swasta dan mahasiswa. Data yang terkumpul diolah dan dianalisis dengan menggunakan analisis regresi berganda (multiple regression). Hasil penelitian menunjukkan bahwa pemasaran online berpengaruh positif terhadap keputusan pembelian. Namun demikian, penelitian tidak dapat membuktikan bahwa harga, pelayanan dan etika bisnis berpengaruh signifikan terhadap keputusan konsumen dalam melakukan pembelian pada produk fashion melalui media internet. Kata Kunci: Pemasaran Online, Penetapan Harga, Layanan, Etika Bisnis, dan Keputusan Pembelian Abstract This research aims to; 1. knowing and analyzing the influence of online marketing on purchasing decisions, 2. knowing and analyzing the effect of price on purchasing decisions, 3. knowing and analyzing the effect of service on purchasing decisions, 4. knowing and analyzing the influence of business ethics on purchasing decisions, 5. knowing and analyze the simultaneous influence of online marketing, price, service and business ethics on purchasing decisions. The population of this study was 472,000 people, while the sample of this study was determined by determining the minimum sample of the Ferdinand (2006) approach as many as 118 respondents consisting of doctors, lecturers, civil servants, private sector and students. The collected data is processed and analyzed using multiple regression analysis (multiple regression). The results showed that online marketing has a positive effect on purchasing decisions. However, this research cannot prove that price, service and business ethics have a significant effect on consumer decisions in making purchases of fashion products through the internet. Keywords: content; formatting; article.

Instan Oyster Mushroom Instant Porridge for the Elderly Faisal Akbar Zaenal; Syahrial Syahrial; Abdi Nurul Masyhar
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

This research is an experimental study that aims to determine: (1) The process of making instant porridge substituted with oyster mushrooms; (2) Panelists' acceptance of the organoleptic test of instant porridge substituted with oyster mushrooms, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of oyster mushroom substituted porridge product. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and the ANOVA test. The research was out at the Kitchen Laboratory and the Makassar Health Laboratory Center. The results showed that making oyster mushroom substitution slurry started from material preparation, weighing materials, cutting materials, grinding materials, drying materials, and storage. The panelists' acceptance of the oyster mushroom substitution porridge with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of assessment of color, aroma, texture, and taste, it is better than other formulations with a color rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in oyster mushroom instant porridge was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.

Tourism Management Policy: Division of Makassar City Culinary Area Lily Diana Fitri Hasan; Muhammad Musawantoro; Faisal Akbar Zaenal
Publik : (Jurnal Ilmu Administrasi) Vol 10, No 2 (2021): December 2021
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/pjia.10.2.376-384.2021

Tourism development has a significant role in the development of economic, social, cultural, environmental, political and security aspects. The purpose of this study was to determine the distribution of the culinary area of Makassar City. The development of the tourism sector and its supports has an important meaning in national integration. Infrastructure not only serves to bind the geography of the archipelago, but also guides the birth of participation, efficiency and welfare This study uses a qualitative method. The results of this study indicate that the division of the culinary area in the city of Makassar is divided into 3 parts of the culinary area, namely Datu Museng Makassar City, Culinary Area of Perintis Kemerdekaan Street and Culinary Area of Sultan Alauddin Street. These three areas have their respective culinary icons. The culinary area of Datu Museng, Makassar, has a variety of culinary delights such as seafood, epe bananas, konro, otak-otak-pallu butung, pallu basa and others. While in the culinary area, the pioneering street of independence, the culinary icon is Mie Titi. Next, the culinary area of Jalan Sultan Alauddin icon is Coto Alauddin. Makassar's traditional culinary potential has a very big opportunity to develop, especially if it is associated with tourism which triggers interest in visits, regional income and the community. With an effective regional division, culinary will support the economy in Makassar City.

Mengelola Glokalisasi: Menelusuri Dinamika, Transformasi, dan Tantangan Pangan di Sulawesi Selatan Muhammad Anas; Faisal Akbar Zaenal; Lily Dianafitry Hasan
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 5 No 2 (2023): Agustus 2023 – Januari 2024
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.242

This study explores South Sulawesi's glocalisation. This study is conducted in Makassar City, Pare-Pare City, and Bulukumba Regency due to their higher urban and tourism context mobilisation, port accessibility, and port potential. This study investigates using phenomenology. Document analyses, observations, in-depth interviews, and focus group discussions (FGD) contribute to carefully selecting culinary or tourism industry experts as informants. According to the research, globalisation and localisation have affected South Sulawesi dishes' appearance, aroma, flavour, and environment (sight and touch). Since these are commercial dishes, fundamental ingredients and market values are essential. Since "traditional terminology" is devalued, contemporary cuisine is also gaining popularity. Modernisation and globalisation have altered the community's ontological security. Globalisation, technology, and transportation have altered every aspect of celebrations, including food. Due to the absence of a commercial context (anticipated monetary rewards), the festival is the only location where traditional culinary offerings are more likely to persist than elsewhere.

Menuju “Makassar Kota Makan Enak”: Analisis Word of Mouth, Citra Destinasi dan Kuliner Faisal Akbar Zaenal; Lily Dianafitry Hasan; Muhammad Anas
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 7, No 2 (2024): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v7i2.84748

Pariwisata sebagai industri berkontribusi dalam peningkatan PAD. Salah satu strategi dalam menciptakan wilayah sebagai daerah tujuan wisata melalui branding. Penelitian ini bertujuan untuk melakukan evaluasi terkait branding Kota Makassar sebagai Destinasi kuliner enak. Penelitian ini mengkaji hubungan antara strategi branding, citra destinasi, citra kuliner, dan variabel word-of-mouth. Penelitian ini menggunakan pendekatan kuantitatif melalui survei kuesioner terhadap 40 responden. Penelitian ini menggunakan non-probability sampling, seperti metode accidental dan captive sample. Hasil uji F menunjukkan bahwa electronic word of mouth, destinasi, dan citra kuliner berpengaruh terhadap kunjungan wisatawan ke Kota Makassar. Nilai Fhitung sebesar 63,343, dan nilai Sig. Nilai tersebut sebesar 0,000, lebih kecil dari nilai signifikansi yang telah ditentukan yaitu 0,05. Oleh karena itu, hipotesis alternatif (Ha) diterima dan hipotesis nol (Ho) ditolak. Kesimpulannya, kampanye yang masif diperlukan untuk mempromosikan Makassar sebagai kota makan enak.

Implementasi Pembelajaran Cake Decoration pada Siswa Berkebutuhan Khusus (Tunarungu) oleh Politeknik Pariwisata Makassar Zaenal, Faisal Akbar; Anas, Muhammad; Mustamin, Hasmawati Mansyur; Septian, Hilman; Faina, Nur
Bhakti Persada Jurnal Aplikasi IPTEKS Vol. 10 No. 2 (2024): Bhakti Persada Jurnal Aplikasi IPTEKS
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v10i2.80-89

This community service project aims to implement cake decoration learning for deaf students at SLB.C YPPLB 2 Makassar. This program is a collaboration between the Makassar Tourism Polytechnic and SLB.C YPPLB 2 Makassar, aiming to provide vocational skills to students with special needs. The teaching methods used include visual, manual, cooperative, and total communication methods, with deductive, expository, and heuristic strategies. The training was conducted over two days, covering the introduction of tools and materials, basic piping bag techniques, making buttercream frosting, cake covering techniques with fondant, creating decorations, and cake decoration design. The training results showed an improvement in students' cake decoration skills, evident from the independent projects they produced. The tiered wedding cake they made demonstrated a good understanding of structure, decoration techniques, and creativity in design. This program not only enhanced the students' technical skills but also boosted their confidence. The implications of this program include career development potential in the culinary industry for deaf students and the importance of collaboration between higher education institutions and special needs schools in creating inclusive learning opportunities.

Cultivating Entrepreneurial Mindsets Among Culinary Arts Diploma Students Amalia, Intan Fauzia; Yusuf, Maryam; Zaenal, Faisal Akbar
Journal of Economic Education and Entrepreneurship Studies Vol. 5 No. 4 (2024): VOL. 5, NO. 4 (2024): JE3S, DESEMBER 2024
Publisher : Department of Economics Education, Faculty of Economics, Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62794/je3s.v5i4.5727

This study examines the entrepreneurial intentions and readiness of students enrolled in the Culinary Arts Diploma Program at Politeknik Pariwisata Makassar. The research employed a qualitative approach using semi-structured interviews with 37 students from different cohorts (2022-2024) to explore their perspectives on starting culinary businesses, their perceived readiness, and the support they need. The findings reveal a strong entrepreneurial interest, with 78% of students eager to start businesses, especially restaurants or cafés. Additionally, 60% of students have prior culinary work experience, demonstrating a solid foundation for entrepreneurship. However, while 59.46% feel moderately prepared, 21.62% report feeling underprepared to face business challenges. The study identifies critical gaps, including the need for enhanced entrepreneurship training, greater access to financial resources, and increased industry exposure through internships. In conclusion, to fully support students' entrepreneurial aspirations, Politeknik Pariwisata Makassar must address these gaps, equipping students with the necessary skills to succeed in the competitive culinary industry.

Co-Authors Abdi Nurul Masyhar Amalia, Intan Fauzia Anas, Muh. Astrid, Astrid Dianafitry Hasan, Lily Erman Syarif Faina, Nur Fitry, Lily Diana Hasan, Lily Dianafitry Intan Fauzia Amalia Intan Fauzia Amaliah Lily Diana Fitri Hasan Manaf, Syahrial Maryam Yusuf Masyhar, Abdi Nurul Muhammad Anas Muhammad Anas Muhammad Arfin Muhammad Salim Muhammad Musawantoro Musawantoro, Muhammad Mustamin, Hasmawati Mansyur Ramlawati Ramlawati Septian, Hilman Suriyanti Suriyanti Syahrial Manaf SYAHRIAL SYAHRIAL Syamsu Rijal Yundari, Yundari Yusuf, Maryam Zulkarnain, Riziki

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