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All Journal Jurnal Abdimas Pariwisata Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Gastronomy and Culinary Art (Gastronary)
Situmorang, Jimmy
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Nursing Physics Public Health Social Sciences Other

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The Use of Mangosteen in Mousse No-Bake Cheesecake Angie, Fionnie; Angie, Cernnie; Pakasi, Deandra; Situmorang, Jimmy
Gastronary Vol. 3 No. 1 (2024): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v3i1.615

Abstract

Mangosteen is a fruit that grows in tropical regions, commonly found in Indonesia. It has a unique sweet and tangy taste and holds numerous health benefits, making it a fruit often used for medical purposes. Mangosteen is rarely featured in dessert dishes, prompting this research with the aim of discovering a good combination of mangosteen in desserts and to introduce the mangosteen desserts to the generation Z. This research focuses on desserts originating from the European continent, specifically mousse and no-bake cheesecake. This research was conducted with organoleptic tests using hedonic test and hedonic quality test. The results and validity of the research are determined through class intervals and mean tests. It is hoped that this research can add insight into the discovery of the new flavors of European desserts, allowing people to enjoy desserts with new flavors. The results of the research are that mangosteen can be enjoyed in desserts which the sweet and tangy taste of the mangosteen makes a good combination in soft texture of mousse and the creaminess in no-bake cheesecake desserts.
PELATIHAN DASAR-DASAR LAYANAN PENAMPILAN DIRI DI RESTORAN BAGI YAYASAN EMMANUEL Situmorang, Jimmy; Goeltom, Vasco; Yuliantoro, Nonot; Hassan, Rayyani; Sunar, Steven
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 2 No. 3 (2022): Desember : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpkmi.v2i3.617

Abstract

ABSTRAK Potensi pariwisata yang terbilang besar ini dapat dilihat dari meningkatnya kunjungan wisatawan baik mancanegara maupun nusantara dari tahun ke tahun menurut Statistik Kepariwisataan (2015). Aturan pemerintah dari Menteri Pariwisata dan Ekonomi Kreatif Republik Indonesia nomor PM.53/HM.001/MPEK/201 mengenai standar untuk menjamin kualitas produk dan layanan sebuah hotel atau restoran dengan tujuan memenuhi kebutuhan konsumen. pelatihan dasar-dasar layanan di restoran bagi siswa Yayasan Emmanuel mengenai penampilan diri ini dilakukan dengan harapan dapat memberikan bekal secara teori dan praktik mengenai penampilan diri seorang pramusaji saat di restoran dan ketika berhadapan langsung dengan tamu. Pelaksanaan dilakukan secara daring melalui platform google meet sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang. Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan daring). Kegiatan Pelatihan Dasar-Dasar Layanan Penampilan Diri di Restoran bagi Siswa/i Yayasan Emmanuel berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat. Sesi pre-test dan post-test memiliki sepuluh pertanyaan yang sama. Oleh karena nilai signifikansinya kurang dari 0,05, maka membuktikan perbandingan nilai tersebut valid. Sehingga, diharapkan ada keberlanjutan dari kegiatan pelatihan ini agar siswa/i dapat memperdalam materi dengan lebih baik dan mempraktikkannya secara langsung pada bidang ini. Kata Kunci: Dasar-dasar layanan, penampilan diri, pramusaji, pelatihan
Pelatihan Dasar-Dasar Layanan di Restoran Bagi Siswa-Siswi Yayasan Emmanuel: Kebersihan dan Sanitasi Adato, Vasco; Yuliantoro, Nonot; Situmorang, Jimmy; Hassan, Rayyani; Sunar, Steven
Jurnal Abdimas Pariwisata Vol. 4 No. 1 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i1.356

Abstract

Basic Service Training Activities in Restaurants for Emmanuel Foundation Students: Hygiene and Sanitation In the tourism sector, especially for those who work in this sector, it is essential to carry out personal hygiene and sanitation of the work environment. Regarding standards in carrying out and maintaining personal hygiene and sanitation, especially in a restaurant or hotel that aims to meet customer satisfaction. Basic service training in restaurants for students of the Emmanuel Foundation regarding the importance of personal hygiene and sanitation where this activity aims to be able to add insight and can be a provision in the future for students who want to work directly in restaurants. The implementation is carried out online through the Google Meet platform as a support for activities that everyone can easily access. There is a preparation stage and an implementation stage (online training). Basic Service Training Activities in Restaurants for Emmanuel Foundation Students: cleanliness and sanitation are running well and systematically according to the schedule of events that have been made. The pre-test and post-test sessions had the same ten questions. The pre-test was used to see the understanding of Emmanuel Foundation students regarding hygiene and sanitation materials. The post-test was used to see whether or not there was an increase in the knowledge of the Emmanuel Foundation students after the material was presented. This proves that comparing these values is invalid because the significance value is more significant than 0.05. Therefore, the training on the basics of service in restaurants for Emmanuel Foundation students has failed. Therefore, evaluate the process of this training activity so that students have a deeper understanding of the material and practice it directly, gaining knowledge to work in this field in the future and in real-time.
Co-Authors Adato, Vasco Angie, Cernnie Angie, Fionnie Goeltom, Vasco Hassan, Rayyani Pakasi, Deandra Sunar, Steven