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Astiana, Rachmat
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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PERANAN HOUSEMAN DALAM PENATAAN DAN PEMBERSIHAN AREA UMUM DI ASMILA BOUTIQUE HOTEL Astiana, Rachmat; B, Murdomo
Jurnal Riset Manajemen Indonesia Vol 2 No 3 (2020): Jurnal Riset Manajemen Indonesia (JRMI)
Publisher : STIE Bangkinang Publishing

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

Abstract

Peranan Houseman Dalam Penataan Dan Pembersihan Area Umum Di Asmila Boutique Hotel. Housekeeping Departement merupakan bagian yang sangat penting kedudukannya sebab Housekeeping Departement adalah bagian yang bertugas dan bertanggung jawab untuk menjaga kebersihan, kerapian, keindahan, dan kenyamanan di seluruh areal hotel, baik diluar hotel maupun di dalam hotel , ruangan- ruangan, restaurant, office, dan toilet. Penelitian ini bertujuan untuk pengaruh Peranan Houseman Dalam Penataan Dan Pembersihan Area Umum Di Asmila Boutique Hotel. Metode penelitian menggunakan metode kuantitatif dengan jenis pendekatan analisis deskriptif dengan penelitian explanatory research. lokasi di Hotel Holiday Inn Hotel Pasteur Bandung. Waktu pengambilan data penelitian dilaksanakan pada bulan November-Desember 2019. Dalam penelitian ini jumlah sampe sebanyak 100 orang. hasil penelitian didapatkan Peranan Houseman Section Menangani pembersihan dan penataan area umum ( Public Area ), dengan bersikap berpengetahuan dan berketerampilan agar dapat melaksanakan tugas-tugas dengan baik dan memperlihatkan suatu citra yang baik di mata tamu merasa puas sesuai dengan Prosedure kerja. Dengan demikian diperlukannya adanya Perlu adanya training kembali atau refresh terhadap para karyawan agar selalu melakukan pekerjaan sesuai dengan standar operasional yang ada di bagian housekeeping.
Strategi Pengembangan Pemasaran Di Kampung Wisata Rajut Binong Kota Bandung Fajri, Khoirul; Astiana, Rachmat; Agoes, Adrian
Tourism Scientific Journal Vol. 9 No. 2 (2024): Juni 2024
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v9i2.354

Abstract

The context for this research is a paucity of initiatives that support tourism marketing, particularly the establishment of innovative tourist communities in Bandung. The goal of this research is to make recommendations to the Bandung City Government, specifically the Disbudpar, for creating tourism marketing strategies, particularly in the Binong Rajut Creative Village. Binong Knitting Tourism Village has significant potential as a creative tourism destination. According to the SWOT analysis, this town is in a strategic position to adopt an aggressive expansion strategy that includes leveraging its strengths in implementing Sapta Pesona, diversifying tourist packages, and providing enough amenity facilities. However, shortcomings in HR and integrated marketing competencies must be rectified. Strategy recommendations include maximizing social media advertising, enhancing the quality and quantity of tourism products, and working with the government, tourism sector stakeholders, communities, and academia to promote innovation and competitiveness. Better management can be achieved through training, seminars, and conversations that create collaborative networks and enhance HR competency. With a planned approach and stakeholder participation, the Binong Knitting Tourism Village may grow its attractiveness as a tourist attraction, benefit the local economy, and conserve local culture. Implementing this plan will promote long-term growth and community welfare in the tourism industry, establishing the Binong Rajut Tourism Village as a successful model for community-based tourism development.
INOVASI COOKIES VEGETARIAN Astiana, Rachmat; Adrianto, Adhisty Zahrani
Bogor Hospitality Journal Vol 7 No 2 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i2.91

Abstract

Recently, the trend of vegetarian has begun to be widely recognized by various groups in Indonesia. Not only is it recognized, but some people have started to adopt a vegetarian due to certain reasons. Therefore, many businesses in Indonesia are looking for opportunities from this trend, such as making vegetarian pastry products. Not only in Indonesia, there are also many food companies abroad that sell vegetarian products. Unfortunately, some of the ingredients used in making vegan cookies are a little difficult to find and the price is not cheap in Indonesia, based on the results of field surveys, most traditional markets and modern markets in Indonesia sell very few vegetarian substitutes. Therefore, the author feels the need to conduct a study to make innovative vegetarian cookies that use agar-agar, aquafaba and margarine as vegetarian substitutes. This study aims to determine the effect of taste, texture, color, aroma, on the innovation of vegetarian cookies, and then determine consumer acceptance and also the right formulation on the innovation of vegetarian cookies. The method used in this research is the experimental method; the data collection techniques used by the author are observation, literature study, organoleptic test, interviews. Based on the results of the research on vegetarian cookies innovation, each cookie has its own advantages, uniqueness and weaknesses. Where the results of the innovation of vegetarian cookies that use agar-agar as egg white and margarine as a substitute for butter, are superior to the innovation of vegetarian cookies that use aquafaba as egg white and margarine as a substitute for butter based on the results of the panelists' assessment Keywords : Innovation, Vegan Cookies, Aquafaba
PRODUCT INNOVATION OF JAMBAL ROTI SALTFISH SNACK Rosie Oktavia Puspita Rini; Astiana, Rachmat; Lita Fadilah
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.365

Abstract

This research cover show the formulation process of making Sistik innovations from salted fish ingredients jambal roti typical of Pangandaran Beach. And to find out how the results of this experiment are based on color, aroma, taste, and texture. Thus, this study aims to determine the formulation based on consumer acceptability to processed products of salted fish steak innovation jambal roti. The method used in this study is an organoleptic test. According to the limited panelists of five people and the consumer panelists of thirty people, each panelist has different conclusions from the aspects of color, aroma, taste and texture. Which results were obtained from this study that, this innovative product of salted fish jambal roti can be well received by the panelists. So that later this product can be traded into a typical UMKM product of Pangandaran.
INOVASI PRODUK SISTIK JAMBAL ROTI MENTEGA SEBAGAI OLEH-OLEH KHAS PANGANDARAN Astiana, Rachmat; Fadilah, Lita
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1225

Abstract

This research cover show the formulation process of making Sistik innovations from salted fish ingredients jambal roti typical of Pangandaran Beach. And to find out how the results of this experiment are based on color, aroma, taste, and texture. Thus, this study aims to determine the formulation based on consumer acceptability to processed products of salted fish steak innovation jambal roti. The method used in this study is an organoleptic test. According to the limited panelists of five people and the consumer panelists of thirty people, each panelist has different conclusions from the aspects of color, aroma, taste and texture. Which results were obtained from this study that, this innovative product of salted fish jambal roti can be well received by the panelists. So that later this product can be traded into a typical UMKM product of Pangandaran.
INOVASI BROWNIES MENGGUNAKAN TEPUNG BEKATUL Astiana, Rachmat; Tri Putri, Azizah
Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i1.155

Abstract

IIn Indonesia, Brownies are a sweet snack that is almost always found in various events that take place in the community. While the availability of bran itself is very abundant but unfortunately it has not been utilized optimally, including its use as a flour substitute for wheat so that the author is interested in conducting research on the use of bran flour as a basic ingredient for Brownies for this reason this study aims to determine the influence of organoleptic tests on bran Brownies, find out the public acceptance of bran brownie innovations and find out the best formulation in bran brownie innovation. With an experimental qualitative research method using hedonistic test analysis techniques or organoleptic tests. Based on the results of the panelist test, data was obtained that 43% of panelists liked Brownies with 100% bran flour, so it can be concluded that the use of 100% bran flour in Brownies can be well accepted by the community.
PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON Astiana, Rachmat; Ihsan, Naufal; Puspita Rini, Rosie Oktavia
JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i1.109

Abstract

Macaron is an Italian pastry made from almond flour, sugar and egg whites. This research was developed to use chickpea aquafaba as a substitute for egg whites in macaron. This research was conducted as a way to find alternatives for those who have allergies or vegetarians, vegans and lacto vegetarians, to be able to consume macaron products. The method used was an experiment with organoleptic tests on 33 trained and untrained panelists as respondents. The results of this study indicate that the texture of aquafaba macaron is not as crunchy as using egg white, in terms of taste it is not too sweet and a little savory, the color is duller and paler, and has a stronger peanut aroma, but overall the use of chickpea aquafaba can approach the characteristics of macaron using eggs.    
Inovasi Kue Talam dengan Tepung Almond Astiana, Rachmat; Maha Tiarani, Deswina
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.235

Abstract

The background of this research is the innovation of modified talam products using almond flour. In the culinary world, product innovation is a factor supporting the progress of a culinary product so that it follows its target market. With product innovation, new products can be created that can attract new consumers and meet consumer needs. In this study, the authors will compare the use of almond flour in platters in 4 types, namely 100, 75, and 50 of almond flour in talam. The research method that the writer uses is descriptive qualitative, where the writer will write down the facts that are appropriate when the writer is conducting the research and the technique of collecting data is done by means of observation, interviews and literature studies. The author identifies the problems into 3 main points of discussion, namely the influence of aroma, taste, shape and texture of the product. Second, consumer acceptance and third, the right formulation. This research was conducted by the author through the author's house and the location of the panelists when the author met. In the results of the temporary research that the author got, the use of almond flour in the talam gives a unique taste to the talam. Research will continue to be carried out by the author until all the required data has been collected.  
DEVELOPMENT OF CIBUNTU BABAKAN TOFU VILLAGE TOURIST DESTINATIONS BASED ON COMMUNITY EMPOWERMENT THROUGH TOURISM AWARENESS TRAINING AND GUIDING ENGLISH Astiana, Rachmat; Kemala, Zia
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2236

Abstract

Babakan Village in Bandung City is known for its tofu industry, particularly Cibuntu Tofu, which has led to the development of a Tourism Village aimed at educating tourists about tofu. The village has begun attracting both local and foreign tourists. However, field observations identified several issues, including the lack of sapta pesona implementation, insufficient guidance, and limited English language skills. To address these challenges, a Community Service program was organized to provide training on tourism awareness, guidance, and basic English skills. This training aimed to enhance the abilities of local resources, particularly Pokdarwis members, who serve as guides, and to encourage the community to embrace sapta pesona as part of the Tourism Aware program. The training used theoretical knowledge transfer and practical simulations, followed by evaluations through quizzes. Fifteen Pokdarwis members, including youth, entrepreneurs, community leaders, and PKK mothers, participated in the program. Post-training surveys indicated that participants found the material both interesting and useful, with many requesting additional training to further enhance their tourism knowledge and skills for the continued development of the tourism village.
DEVELOPMENT OF WALLAGRI TOURISM DESTINATION BASED ON COMMUNITY EMPOWERMENT THROUGH ENGLISH LANGUAGE TRAINING AND TOURISM PACKAGING Kemala, Zia; Astiana, Rachmat
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 1 (2025): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i1.2606

Abstract

This Community Service Program aims to develop Kampung Wallagri as a tourism destination based on community empowerment through English language training and tourism packaging. Kampung Wallagri has rich cultural and natural tourism potential but has not been optimized in attracting international tourists due to the community's limited ability to communicate in English and package tourism products effectively. The program is implemented using a participatory method, including planning, implementation, evaluation, and mentoring stages. The training covers basic English communication for tourism, guiding techniques, and tourism packaging, conducted through lectures, discussions, drills, and role-playing. The program results show an improvement in the community's English communication skills and tourism product presentation, which is expected to enhance the tourist experience and local income. The program's outputs include increased community competence, scientific article publications, and a sustainable development plan supported by various stakeholders within the pentahelix framework. This program strengthens collaboration between academia, government, and the community to build sustainable and inclusive tourism.
Co-Authors Adlan, Daffa Adrian Agoes Adrianto, Adhisty Zahrani B, Murdomo Fadilah, Lita fajri, khoirul Ihsan, Naufal Lita Fadilah Maha Tiarani, Deswina Puspita Rini, Rosie Oktavia Rosie Oktavia Puspita Rini Tri Putri, Azizah Zia Kemala