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All Journal Jurnal Pariwisata Vokasi Inaba of Community Services Journal
Rabasari, Sara
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Implementation Of Promotional Activities for Seuhah Snacks at The Seuhah Festival 03 Event Marini, Sri; Sanjaya, Sonny; Wibawa, Idham Sakti; Fitriani, Dewi; Rabasari, Sara; Setiawan, Yayan
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.219

Abstract

The culinary world is closely related to tourism. This sector is utilized by businesspeople as activities in all fields return to normal. In accordance with its instinct to meet food needs, its potential needs to be utilized as much as possible. Various culinary events began to be carried out along with the disappearance of social restrictions. The situation analysis in this community partnership program is focused on the introduction of Seuhah snacks and the achievement of business targets from PT Wibawa Karya Abadi in Seuhah Festival Level 03. Business activities must always be followed by the preparation of a solid strategic plan, to achieve sustainable company success. The role of AKPAR NHI Bandung as a partner is to implement promotional activities in the event. A promotional strategy is needed in marketing an event with the implementation of promotional activities. Promotional activities through advertising go well and using social media platforms will be more in touch with the target market. Likewise, personal selling, direct marketing, sales promotion supports the event according to the expected target. In sales promotion activities, the impact on consumer visits and consumption at the Seuhah 03 hawker festival is more significant. In addition, public relations activities through organizing competitions involving many parties are an indicator that the implementation of these promotional activities is effective.
Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education Iskandar, Antonius; Rabasari, Sara; Sugiarto, Yayan; Aditya Wahyono, Surya; Kuntala Devi, Ghini
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.226

Abstract

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.
Healthy Food Creation Training: A Solution To Prevent Stunting For Mothers And Children At Community Health Center In Cimahi Tengah karnita, Ita; Rabasari, Sara; Wahyono, Surya Aditya; Devi, Ghini Khuntala; Suhada, Tina Andriana
Inaba of Community Services Journal Vol. 3 No. 2 (2024): Volume 3 No. 2, December 2024
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v3i2.367

Abstract

This community partnership program focuses on supporting the Cimahi Tengah Health Center team by providing input on managing and creating healthy food products. It aligns with the government's broader strategy to reduce stunting in Indonesia by promoting the use of local ingredients in nutritious recipes. In collaboration with the Cimahi Tengah Health Center and Akademi Pariwisata NHI Bandung, the program emphasized the importance of local food resources in combating nutritional deficiencies. By focusing on sustainability and community engagement, the training targeted health professionals, equipping them with the skills to create nutritious, anti-stunting meals that appeal to children and promote healthy eating habits from an early age. The primary purpose of the program was to bridge the gap between nutritional knowledge and its practical application by teaching innovative food processing techniques. It aims to empower health professionals with the tools to create meals that are both nutritious and visually appealing, making them attractive to children. By promoting the use of local ingredients, the program also sought to enhance the value of local commodities while addressing the root causes of malnutrition and stunting. The program achieved all its objectives, with 100% of its goals met. The collaboration between the Cimahi Tengah Health Center and AKADEMI PARIWISATA NHI Bandung played a crucial role in its success, Participants learned hands-on techniques for creating nutritious meals using local ingredients and strategies to encourage children to adopt healthier dietary habits. This initiative not only addressed immediate nutritional needs but also laid the groundwork for long-term health improvements.
MODIFIKASI PEMPEK MENGGUNAKAN BAHAN UTAMA IKAN TERI Wahyono, Surya Aditya; Karnita, Ita; Rabasari, Sara; Sunjata, Dharmawan
JURNAL PARIWISATA VOKASI Vol 6 No 1 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i1.126

Abstract

The utilization of anchovies to date is still limited to salting and direct consumption. Therefore, it is necessary to develop and utilize anchovies more widely and not only limited to salting and consumed directly, but need to be developed in making products, one of which is used as raw material for making pempek. With the abundant population of anchovies in Indonesia, high production value, low price and distinctive savory taste and long shelf life compared to other fresh fish raw materials, researchers are interested in conducting this research in order to make product innovations and utilize highly nutritious local food sources by modifying anchovies as the main basic ingredient in making pempek so as to create different products and have their own advantages to compete in the market. The purpose of this study was to replace the main ingredient of fish, namely Tenggiri fish in making Pempek by using anchovies. Overall, the experimental pempek using anchovies is the most affordable product in terms of total production price and production price per serving, making it a more cost-effective alternative without sacrificing the same packaging quality as the comparison pempek. Keywords: Pempek, Mackarel,Anchovy
Co-Authors Aditya Wahyono, Surya Devi, Ghini Khuntala DEWI FITRIANI Iskandar, Antonius Karnita, Ita Kuntala Devi, Ghini Sanjaya, Sonny Sri Marini Sugiarto, Yayan Suhada, Tina Andriana Sunjata, Dharmawan Wahyono, Surya Aditya Wibawa, Idham Sakti Yayan Setiawan, Yayan