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All Journal Jurnal Indonesia Sosial Teknologi An International Journal Tourism and Community Review
U. Yuyun Triastuti
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Usulan Penerapan Metode Lean Six Sigma Untuk Mereduksi Waste Pada Produk Cincin Di Pt Xyz U. Yuyun Triastuti; Dhita Tri Arianti
Jurnal Indonesia Sosial Teknologi Vol. 1 No. 03 (2020): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.121 KB) | DOI: 10.59141/jist.v1i03.30

Abstract

Tepung ganyong putih merupakan salah satu alternatif pengolahan umbi ganyong putih, sebagai upaya memperpanjang umur simpan dan meningkatkan nilai ekonomi ganyong. Tepung ganyong putih banyak mengandung zat gizi potensial, terutama karbohidrat sehingga pemanfaatannya dapat dibuat cookies dan cake. Subsitusi tepung ganyong terhadap tepung terigu bisa mencapai 70 %. Selama proses pembuatan tepung ganyong unsur vitamin pada ganyong mengalami pengurangan, alternatif memperbaiki unsur gizi yang hilang pada tepung ganyong dengan menambahkan wortel parut. Wortel selain untuk menambah nilai gizi juga sebagai penambah rasa dan memberikan warna pada piefin ganyong wortel. Tujuan dari penelitian ini 1) Untuk mengetahui komposisi piefin ganyong wortel yang baik, 2) untuk mengetahui proses pembuatan piefin ganyong wortel, 3) untuk mengetahui daya terima masyarakat terhadap piefin ganyong wortel. Metodologi penelitian yang digunakan yaitu eksperimen, dengan melalui tiga Langkah, yang pertama pembuatan piefin ganyong, Langkah kedua pembuatan piefin ganyong wortel, Langkah ketiga pengujian organoleptic dan hedonik. Hasil dari penelitian ini dapat diketahui : 1) komposisi pembuatan Piefin Ganyong wortel yaitu dengan perbandingan 50 % tepung terigu, 50 % tepung ganyong untuk pie dan muffin serta 30% wortel parut untuk adonan pie dan muffin. 2) teknik olah yang digunakan pada Piefin Ganyong wortel yaitu penimbangan, pencampuran, pencetakan dan pembakaran dengan oven. Pencampuran pada Pie Ganyong wortel yaitu menggunakan teknik mealy pie dough, sedangkan adonan muffin menggunakan teknik creaming methode. Penyimpanan produk pada refrigerator. Pengembangan tampilan untuk produk Piefin Ganyong Wortel dengan cup caeses dan dihias whippingcream, fresh fruit dan daun mint 3) hasil uji penerimaan oleh panelis untuk produk Piefin Ganyong Wortel yaitu 75% diterima oleh panelis.
Analysis of Hygiene and Sanitation Implementation in the Pastry Division at Aruss Hotel Semarang Grace Marveline Lucky Hantiono; U. Yuyun Triastuti
An International Journal Tourism and Community Review Vol. 3 No. 1 (2026): An International Journal Tourism and Community Review
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/tourcom.v3i1.380

Abstract

The hospitality industry is a strategic sector within the global tourism system that heavily depends on service quality and food safety assurance. In hotel operations, the pastry division represents a high-risk unit due to the use of perishable ingredients and intensive manual handling processes. This study aims to analyze the implementation of hygiene and sanitation practices in the Pastry Division of Hotel Aruss Semarang in supporting food safety standards within the hospitality industry. This research employs a qualitative approach with a case study design. Data were collected through participatory observation, semi-structured interviews, and document analysis, including Standard Operating Procedures (SOPs), sanitation checklists, and temperature control records. Data validity was strengthened through triangulation and member checking, while thematic analysis was used to identify key implementation patterns. The findings indicate that the implementation of personal hygiene, environmental sanitation, and Good Manufacturing Practices (GMP) has generally complied with most of the requirements of Good Processed Food Manufacturing Practices (CPPOB). The availability of sanitation facilities, periodic medical check-ups, equipment maintenance, and FIFO-based storage systems demonstrate management commitment to preventive risk control. However, inconsistencies in handwashing practices and minor construction details that do not fully meet hygienic design standards indicate areas requiring improvement. Overall, hygiene and sanitation implementation in the Pastry Division has been effective in supporting food safety. Strengthening behavioral compliance, continuous training, and facility optimization are recommended to achieve a more sustainable and comprehensive food safety management system.
Co-Authors Dhita Tri Arianti Dhita Tri Arianti Grace Marveline Lucky Hantiono