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All Journal Jurnal Nasional Pariwisata JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pertanian Andalas
Khairiyah, Nurul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Environmental Science Industrial & Manufacturing Engineering Social Sciences Transportation

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Strategi Pengembangan Pariwisata Berbasis Potensi: Analisis SWOT Desa Wisata di Sekitar Candi Borobudur Yubdina, Salma; Rini, Dewi Kartika; Maharani, Ni Made Shinta Dwi; Khairiyah, Nurul; Prasetyo, Andre Dwi; Azzahara, Aisyia
JURNAL NASIONAL PARIWISATA Vol 14, No 2 (2024): Jurnal Nasional Pariwisata
Publisher : Pusat Studi Pariwisata Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jnp.100577

Abstract

The potential of the tourism sector plays an important role in supporting local and global economic growth. The trend of developing rural tourism or tourist villages is interesting to study, considering that each region in Indonesia has its own natural and cultural wealth. One of them is the tourist village in the Borobudur area. This study aims to explore the tourism potential in these villages using a SWOT analysis, focusing on their natural and cultural heritage represented by Borobudur Temple. The Village Economic Center, which was built on the initiative of the government, aims to increase economic opportunities by utilizing local wisdom in offering accommodation and cultural experiences, thereby extending the length of stay of tourists. This study uses a qualitative approach, including interviews and literature studies, to understand the perspectives of stakeholders in Karangrejo Tourism Village and its surroundings. The findings show that although these villages have the strength of beautiful natural landscapes and rich cultural assets, issues such as environmental preservation and community involvement remain crucial for sustainable tourism development. This study contributes to the discussion on village tourism development strategies based on the results of a SWOT analysis with an emphasis on community involvement and sustainable practices to encourage local economic growth. Future research can explore broader stakeholder perspectives using analytical frameworks other than SWOT for a more comprehensive planning strategy.
Characteristics of ice cream with addition purple sweet potato and durian seed flour: Karakteristik Es Krim dengan Penambahan Ubi Jalar Ungu dan Tepung Biji Durian Khairiyah, Nurul; Fitriani, Shanti; Nopiani, Yanti
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10259

Abstract

The purpose of this study is to ascertain the optimal concentration and the impact of adding durian seed flour to the ice cream's physical, chemical, and sensory characteristics. This investigation was carried out experimentally with three replications and six treatments using a totally randomized methodology. UD1 (control), UD2 (with 0.2% durian seed flour added), UD3 (with 0.4% durian seed flour added), UD4 (with 0.6% durian seed flour added), UD5 (with 0.8% durian seed flour added), and UD6 (with 1.0% durian seed flour added) was the treatments that were employed. Descriptive and hedonic sensory evaluations of softness, total solids, protein content, and melting speed were all significantly impacted (P<0.05) by variations in durian seed flour in terms of lowering overrun.  The selected treatment in this study was treatment UD3 (addition of 0.4% durian seed flour) with overrun of 31.85%, melting speed of 20.29 minutes, total solids of 42.95%, protein of 5.82%, and fat of 7.85% with characteristic light purple color, not smelled of durian seed flour, not taste of durian seed flour, very soft texture, and overall the panelists liked it.
OPTIMASI PROSES BLEACHING TANDAN KOSONG KELAPA SAWIT DENGAN RESPON ALKALI PEROKSIDA DAN SUHU Khairiyah, Nurul; Permata, Deivy Andhika; Azrifirwan
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

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Abstract

Empty oil palm fruit bunches (OPEFB) are an agro-industrial waste with a high cellulose content, but lignin is a constraint in their utilization. This study aims to examine the optimal alkali peroxide concentration and temperature in the OPEFB bleaching process. This study uses Response Surface Methodology (RSM) with Central Composite Design (CCD). The research factor include the concentration of NaOH, H₂O₂, and bleaching temperature, with responses of yield, water content, ash content, whiteness degree, and Kappa number. The results showed that the research factors influenced the observed response. RSM provided an optimum combination solution at a concentration of 9.35% NaOH, 31.50% H₂O₂, and a temperature of 84.35°C, with a desirability of 0.789.
Co-Authors Azrifirwan Azrifirwan, Azrifirwan Azzahara, Aisyia Maharani, Ni Made Shinta Dwi Nopiani, Yanti Prasetyo, Andre Dwi Rini, Dewi Kartika Shanti Fitriani Yubdina, Salma