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All Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Promotor: Jurnal Mahasiswa Kesehatan Masyarakat
Amalia, Isma Nur
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Health Professions Medicine & Pharmacology Nursing Public Health Other

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Kreasi dan Percobaan Makanan: Cake Pop Jahe Amalia, Isma Nur
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 4, No 2 (2024): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v4i2.63135

Abstract

Pemilihan menu Cake Pop dari Jahe ini dikarenakan kandungan pada jahe yang memiliki banyak sekali manfaat pada tubuh. Di kawasan Asia, jahe telah dimanfaatkan sebagai bahan bumbu masakan dan bahan obat tradisional sejak ribuan tahun yang lalu, namun dalam pemanfaatan nya sendiri masih kurang di kalangan anak muda masyarakat Indonesia. Hal ini dikarenakan rasa yang kurang familiar menjadi salah satu alasan anak muda masih enggan untuk terbiasa mengkonsumsi jahe. Bahan yang dibutuhkan dalam pembuatan menu ini ada mentega, gula, soda kue, telur, tepung terigu, cokelat, baking powder, jahe bubuk, kayu manis bubuk, garam, dan lemon. Keunggulan dari penggunaan bahan Jahe yaitu adanya zat-zat aktif dalam minyak atsiri, antara lain: shogaol, gingerol, zingeron, dan zat-zat antioksidan alami lainnya memiliki khasiat untuk mencegah dan mengobati berbagai penyakit dari yang ringan sampai berat. Dari resep/formulasi bahan yang dibuat, dapat menghasilkan cake pops sebanyak 12 porsi dengan total energi dalam 1 porsi adalah 420 kkal, protein 4,2 gr, lemak 33,2 gr dan karbohidrat 30,2 gr. Kata kunci: Jahe, Cake pops, Kreasi pangan, Olahan Jahe.
Implementation of Hygiene and Sanitation in Novotel Hotel Kitchen, Tangerang Amalia, Isma Nur; Elvandari, Milliyantri
PROMOTOR Vol. 7 No. 4 (2024): AGUSTUS
Publisher : Universitas Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/pro.v7i4.803

Abstract

Hygiene is an effort to maintain health with a focus on individual actions and personal care, while sanitation is an effort to maintain the health of the human environment. Good hygiene and sanitation in hotel kitchens is essential to maintain food health and safety, as well as to meet food industry hygiene standards. In a clean and well-maintained kitchen environment, the risk of food contamination can be minimized, preventing food-borne illnesses and ensuring customer satisfaction. This article discusses important practices for maintaining hygiene and sanitation in hotel kitchens, including maintaining equipment cleanliness, waste management, personal hygiene, and staff training. Implementation of strict monitoring and control systems is also necessary to ensure the effectiveness of these efforts in maintaining high standards of hygiene throughout hotel kitchen operations. This research aims to evaluate how cleanliness and sanitation are implemented in the Novotel Tangerang hotel kitchen, including aspects such as personal hygiene, cleanliness and sanitation of the kitchen area, and maintenance of kitchen equipment. The research method used uses descriptive (qualitative) data analysis, using various primary data sources such as observations, interviews, and secondary data such as certificates and log books. Research findings show that even though observations, interviews and document recording have been carried out, cleanliness and sanitation standards in the Novotel hotel kitchen, Tangerang have been fully met. This can be seen from various aspects such as personal hygiene, kitchen sanitation, and cleanliness of kitchen equipment
Co-Authors Elvandari, Milliyantri