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All Journal Jurnal Pariwisata Pesona IKRA-ITH ABDIMAS Journal of Tourism Destination and Attraction Jurnal Ilmiah Manajemen Kesatuan Jurnal Pendidikan Tata Boga dan Teknologi Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Prosiding Konferensi Nasional PKM-CSR Home Journal : Hospitality and Gastronomy Research Journal Media Bina Ilmiah Mutiara: Multidiciplinary Scientifict Journal
Elsty, Kezia
Universitas Pradita
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Other

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Culinary Fusion In Transforming Traditional Recipes For Modern Tastes Rahmat Kusnedi; Kezia Elsty; Muhammad Irfan; Lilik Hariyanto; Dikki Z. Choesrani; Aan Nurhasanah
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3084

Abstract

In the culinary world, fusion cuisine is becoming increasingly popular, especially in terms of transforming traditional recipes to suit modern tastes. This concept includes the creation of innovative and appealing dishes by combining elements from various culinary traditions, both local and international. In the context of Indonesia, fusion food not only offers a variety of flavors but also introduces more appealing presentation styles that align with the preferences of the younger generation. Modification of traditional recipes such as soto, satay, and fried rice is a real example of culinary fusion. For example, Lamongan Soto, which is usually simple, can be transformed by adding seafood and salted eggs, giving it a richer flavor and a more luxurious appearance. Like fried rice, molecular gastronomy techniques can be used to create sambal in the form of pearl-like beads that are more visually appealing and flavorful. Fusion cuisine also attracts tourists. Chefs can expand the culinary market by adapting traditional Indonesian dishes into forms that are more palatable to international tastes, such as rendang burgers or sushi burgers. This increases interest in local cuisine and allows chefs to innovate and build a reputation worldwide. Although it offers many opportunities, implementing fusion cuisine has several challenges. When making modifications, maintaining the authenticity and identity of traditional food is a major challenge. Overall, culinary fusion provides a platform for innovation in the culinary world by combining tradition and modernity. This not only enriches the culinary experience but also allows chefs to conduct in-depth research on the characteristics of ingredients and cooking techniques from various cultures to ensure that the final result remains harmonious and delicious. This process involves repeated experimentation to achieve the ideal flavor combination without losing the essence of the original cuisine. Keywords: Culinary Fusion, Traditional Recipes, Food Innovation, Modern Taste, Gastronomy, Culinary Modification, Culinary Culture
Jamu as Indonesian Gastronomy: Exploring the Perceptions and Challenges of Generation Z in Gading Serpong Kezia Elsty; Wiwik Nirmala Sari; Aan Nurhasanah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26873

Abstract

Generation Z (born between 1995 and 2010) holds significant influence over consumption trends, including in the culinary sector. One of Indonesia’s cultural legacies is jamu, a traditional herbal drink known for its health benefits and rich cultural value. However, Generation Z’s interest in jamu, particularly jamu gendong (herbal drinks sold by traditional vendors), tends to be low due to its bitter taste and less appealing appearance. This has led to a decline in jamu consumption among young people. This study aims to explore the perceptions of Generation Z in Gading Serpong towards jamu, as well as the opportunities and challenges related to its preservation. A qualitative descriptive method was employed, utilizing interviews and analytical studies. Informants were selected using purposive sampling, involving 15 university students from various faculties around the Gading Serpong area. Findings indicate that while Generation Z is relatively aware of jamu’s existence, they lack a deeper understanding of its historical and cultural significance. The primary barriers to consumption are its taste and aroma. Nevertheless, jamu still holds potential to be revitalized as part of a modern healthy lifestyle, through 
Pengembangan Oobii Cheesecake Bebas Gluten Berbasis Ubi Ungu Sebagai Alternatif Dessert Fungsional Kezia Elsty; Christopher Jason; Celine Van Der Leer
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.859

Abstract

The increasing awareness of gluten intolerance and celiac disease has encouraged the development of gluten-free food products that maintain nutritional value and consumer acceptability. This study aims to develop and analyze the nutritional potential of gluten-free Oobii Cheesecake as an alternative functional dessert. The research was conducted using an experimental method by formulating a cheesecake product with gluten-free ingredients. Nutritional analysis was performed to evaluate the macronutrient content, including energy, carbohydrates, protein, and fat. The formulation process focused on achieving acceptable texture, taste, and overall product quality while eliminating gluten-containing components. The results indicated that gluten-free Oobii Cheesecake provides balanced macronutrient composition and adequate energy content, making it suitable as a dessert option for individuals with gluten intolerance. In addition, the product demonstrated potential as a functional food due to its nutritional profile and adaptability to healthydietary patterns. In conclusion, gluten-free Oobii Cheesecake can be considered a promising innovation in gluten-free dessert development and may serve as a safe and nutritious alternative for consumers seeking gluten-free food products. Keyword : gluten-free, cheesecake, functional food, nutritional value, healthy dessert
MAPPING INTEGRATIVE GREEN JOBS STRATEGIES IN TOURISM TVET CURRICULUM: A BIBLIOMETRIC ANALYSIS Bimo Kuncoro Jati; Riswano; Rachmadina Rafika Triani; Kezia Elsty; Meisya Anggraini; Candra Karismawan
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 4 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sustainability has become a priority for the global tourism industry, requiring a workforce equipped with green skills. However, the integration of these competencies within Technical and Vocational Education and Training (TVET) remains fragmented. This study aims to map the scientific evolution of research regarding sustainable tourism competencies in vocational education. Using a bibliometric approach, data was retrieved from Google Scholar, then analyzed using VOSviewer and Biblioshiny. The results demonstrate a significant upward trend in publications from 2015 to 2025. Key research clusters center on "green skill," "green job," "hospitality," and "TVET college". Overlay visualization reveals a thematic shift from foundational concepts (2021–2022) toward specific implementation strategies and curriculum mapping (2023–2024). While TVET institutions are strategic facilitators for the green transition, current curricula often lack an integrative framework. These findings provide a roadmap for educators and policymakers to design competency-based programs that align vocational training with the demands of a circular economy
PENINGKATAN KETERAMPILAN MAHASISWA DALAM INTEGRASI MATA KULIAH PADA EVENT OTELION Ni Made Sri Puspadewi Roels; Rahmat Kusnedi; Johann W.H. Prawiro; Sri Pujiastuti; Wiwik Nirmala Sari; Budi Setiawan; Kezia Elsty; Lilik Hariyanto; Muhammad Irfan; Dikki Z Choesrani; Muhammad Novel
IKRA-ITH ABDIMAS Vol. 10 No. 1 (2026): IKRAITH-ABDIMAS Vol 10 No 1 Maret 2026
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikra-ithabdimas.v10i1.6361

Abstract

Pariwisata sebagai sektor strategis memerlukan sumber daya manusia yang memiliki keseimbangan antara kompetensi akademik dan keterampilan praktis. Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk mengintegrasikan pembelajaran berbasis proyek dalam penyelenggaraan event bertajuk Ôtelion III dengan konsep “Competition with the Colors of the Capital, Reviving Jakarta’s Culture” dan tema Batavian: “Showing Richness, Endless Culture”. Kegiatan ini dilaksanakan pada 1–5 Desember 2025 di Gedung 2 Universitas Pradita dengan melibatkan 300 peserta dari SMA/SMK dan mahasiswa melalui 18 cabang lomba di bidang pariwisata, perhotelan, kuliner, seni, dan olahraga. Metode pelaksanaan menggunakan pendekatan deskriptif kualitatif melalui tahapan perencanaan proposal, penggalangan sponsor, koordinasi kepanitiaan, pelaksanaan event, hingga evaluasi pasca kegiatan. Hasil kegiatan menunjukkan bahwa event berjalan lancar sesuai perencanaan, meningkatnya partisipasi dibanding tahun sebelumnya, serta tercapainya luaran pembelajaran berbasis Outcome-Based Education (OBE). Selain meningkatkan kompetensi teknis dan manajerial mahasiswa, kegiatan ini juga memperkuat brand awareness Fakultas Pariwisata dan Seni Kuliner serta menjadi wadah pengembangan minat dan bakat peserta. Integrasi unsur budaya Betawi dalam rangkaian kompetisi dan seremoni turut berkontribusi pada upaya revitalisasi budaya lokal di tengah dinamika kota metropolitan. Dengan demikian, PKM ini efektif sebagai model pembelajaran kolaboratif berbasis praktik yang mendukung penguatan kompetensi industri sekaligus pelestarian budaya sebagai daya saing destinasi.
Co-Authors Aan Nurhasanah Andi Guna Bimo Kuncoro Jati Budi Setiawan Candra Karismawan Casey Eve Celine Van Der Leer Christopher Jason Dikki Z Choesrani Dikki Z. Choesrani Donnie Wijaya Fauriyah Irfah Gibran Galeb Johann W.H. Prawiro Lilik Hariyanto Lyly Soemarni Lyly Soemarni Lioe Meisya Anggraini Muhammad Irfan Muhammad Novel Naomi Michelle Lim Ni Made Sri Puspadewi Roels Nicholas Nicholas Rachmadina Rafika Triani Rahmat Kusnedi Renata Taat Riswano Siti Rahmawati Sri Pujiastuti Themmy Noval Zayyini Nahdlah