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All Journal Jurnal Gastronomi Indonesia Jurnal Pariwisata Tourista
Anam, Mochammad Musafaul
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Social Sciences

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Application of CHSE at 101 Hotel Malang Dena Dwitia, Daneswara Ezra; Sutanto, Dewi Hermin; Astuti, Widji; Anam, Mochammad Musafaul; Risfandini, Andini
Jurnal Pariwisata Tourista Vol. 2 No. 1 (2022): June 2022
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v2i1.7211

Abstract

This study discusses the application of CHSE at Hotel 101 Malang. The COVID-19 pandemic that has hit the world has caused changes in the behavior of the world community in traveling or traveling. One way to survive this pandemic is to adapt to new habits. To meet these needs, the government created a program called CHSE certification. CHSE stands for Cleanliness, Health, Safety, and Environmental Sustainability in Indonesian which means Cleanliness, Health, Safety, and Environmental Sustainability. This research takes the object of Hotel 101 Malang because Hotel 101 Malang is one of the well-known five-star hotels in Malang. The method used is descriptive qualitative method. The benefit of this research is to get the results that Hotel 101 Malang has met the CHSE standard and received a CHSE certificate, so it can be said that Hotel 101 Malang has implemented CHSE which is expected to increase public confidence in choosing accommodation during the pandemic.
Analisis Pengaruh Daya Tarik Mall Bunga Sidomulyo Terhadap Minat Kunjungan Wisatawan di Desa Sidomulyo Kota Batu Azizi, Annan; Roedjinandari, Nanny; Rachmadian, Aprilia; Anam, Mochammad Musafaul
Jurnal Pariwisata Tourista Vol. 2 No. 2 (2022): December 2022
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v2i2.8426

Abstract

Mall bunga Sidomulyo adalah salah satu tempat wisata yang cocok bagi wisatawan yang minat dengan tanaman hias. Minat kunjungan merupakan suatu ketertarikan pengunjung untuk mendatangi suatu tempat. Penelitian ini bertujuan untuk menganalisis daya tarik wisatawan terhadap minat kunjungan Mall Bunga Sidomulyo di Desa Sidomulyo Kota Batu. Sampel yang digunakan dalam penelitian ini adalah wisatawan yang berkunjung di Mall Bunga Sidomulyo berjumlah 98 responden. Pengumpulan data ini menggunakan peralatan kuesioner dengan teknik pengambilan sampel Accindetal Sampling. Hasil dari penelitian ini adalah variabel daya tarik dengan indikator Atraksi, Fasilitas, Infrastruktur, Transportasi, dan Keramahan berpengaruh terhadap variabel minat kunjungan berdasarkan uji yang telah dilakukan.
The Effect of Kepok Banana Peel Flour Substitution on the Hedonic Test of Malang's Signature Souvenir Product "Banana Strudel" Krisnanda, Rulli; Sabrina, Arzendy Berlian; Indriani, Dewi; Anam, Mochammad Musafaul
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): 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.v13i2.1737

Abstract

Abstract This study explores the utilization of kepok banana peel waste as a flour substitute in the production of Banana Strudel, a signature souvenir from Malang City. Kepok banana peels, typically discarded as waste, were processed into flour to enhance their utility and extend their shelf life. The study employed a descriptive experimental approach with four formulations of banana peel flour (15 g, 20 g, 25 g, and 30 g). A hedonic test was conducted to evaluate the taste, color, and texture of the puff pastry resulting from the substitution. The results showed that the 25 g formulation of banana peel flour achieved the highest scores for taste (3.70), color (3.56), and texture (3.43) on the consumer preference scale. However, the impact of flour gram formulation on texture was not significant. This substitution imparted unique taste and color attributes that could enhance the product’s appeal. The study contributes to the development of innovative products based on local wisdom and environmental sustainability. Further recommendations include market analysis and scaling up production for commercialization
Co-Authors Andini Risfandini Astuti, Widji Azizi, Annan Dena Dwitia, Daneswara Ezra Dewi Indriani Krisnanda, Rulli Rachmadian, Aprilia Roedjinandari, Nanny Sabrina, Arzendy Berlian Sutanto, Dewi Hermin