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All Journal Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen bit-Tech Bioscientist : Jurnal Ilmiah Biologi Journal Hotspot (jh) LEBAH Jurnal Kedokteran Gigi Terpadu Jurnal Abdimas Kesehatan Terpadu Anggapa Kultura: Jurnal Ilmu Sosial dan Humaniora Proceeding of International Conference on Entrepreneurship (IConEnt) PROCEEDING INTERNATIONAL BUSINESS AND ECONOMICS CONFERENCE (IBEC) Fortunate Business Review
Michelle
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Sifat Fisikokimia dan Organoleptik Bolu Gulung Gluten Free Berbahan Tepung Ketan Hitam (Oryza sativa L. var. glutinosa) dan Tepung Maizena (Amylum maydis) Michelle; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19338

Abstract

This study aims to examine the effect of black glutinous rice flour and cornstarch on the physicochemical and organoleptic properties of gluten-free sponge rolls, and find the best combination of the two ingredients. This study was conducted using a Complete Random Design (RAL) which has one factor and consists of four treatments. The treatment consisted of varying the proportion of black glutinous rice flour (H) and cornstarch (M) with the same total amount of flour (60 g) in each treatment, namely H1:M1 (60g:0g), H2:M2 (54g:6g), H3:M3 (48g:12g), and H4:M4 (42g:18g) which were repeated three times each. The results of the study show that for the manufacture of gluten-free sponge rolls, the H4M4 treatment is recommended as the best formulation because it provides the most optimal results compared to other treatments. Statistically, the H4M4 treatment showed a marked difference in some of the parameters tested (p<0.05). The formulation in the H4M4 treatment contains a crude fiber content of 2%, a moisture content of 50.91%, a development capacity of 66.19%, and a stability of 100%. The results of the likability level test showed a taste value of 4.30 (likes), aroma 4.17 (likes), color 4.25 (likes), and softness of 4.45 (likes), and produced the highest effectiveness value of 0.82.
PENGELOLAAN PRODUKSI MAKANAN UNTUK MENCIPTAKAN KEBERLANJUTAN INDUSTRI PERHOTELAN BERBASIS BISNIS HIJAU Fitriana, Fitriana; Kusumawati, Pipin; Yudiandri, Tri Eko; Michelle; Hermantyo, Nia Astri; Apriliana, Muhammad Maulidvio; Sulistyo, Agung
Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Vol. 13 No. 1 (2026): Jurnal Riset Manajemen
Publisher : Program Magister Manajemen STIE Widya Wiwaha Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32477/m3457v78

Abstract

Tourism development has a positive impact on the growth of its supporting industries. As a tourism supporter, hotels play a significant role in supporting tourists. Appropriate hotel management strategies must be implemented, reflecting the concept of green business. One effort is to consider the measurable amount of food consumption and production. Hotel managers do not fully implement the various opportunities the green business concept presents. Several obstacles arise, such as a lack of knowledge, innovation in food production management, and the ability to reduce food waste. This study investigates hotel management in producing food and reducing food waste to create a sustainable green business. A qualitative method using an interpretive approach was used in this study. Several hotels were selected as research objects, including: Hotel Cakra Kembang (best reviewed hotel), Greenhost Boutique Hotel (eco-green concept), and @HOM Premiere Hotel (best traveler's choice). These hotels have received various awards related to the green concept. The Miles Huberman method and triangulation were chosen as data analysis and validation techniques. The study results indicate that business managers must encourage food production savings without compromising service quality. Attention needs to be strengthened with management's ability to manage raw material stock, communicate with suppliers, develop business models, serve food, and predict guest attendance.
Co-Authors Agustina, Shela Andarini, Risma Anggraeny Putri Sekar Palupi Apriliana, Muhammad Maulidvio Ariefa Putri, Elvinadaya Aryanti, Reski Auroka, Enjelica Beckham, Felix Charles Dharma, Ernest Kusuma Erawati, Jeti Fadjar Kurnia Hartati, Fadjar Kurnia Fitriana Fitriana Hermantyo, Nia Astri Hulu, Meitolo Joko Kusnoto Kusumawati, Pipin Lie, Eric Makaba, Kharisma Austin Marvel Marzuki, S.H., M.H. , M. Yusron Maulana, Muhammad Akbar Michael Muftianti, Ririn Dina Muna Riad, Anastasya Orliando Roeslan, Moehamad Pratama Sarwono, Aditya Putri Wahyuni Rahmiati, Retnani Reka Sanjaya Selly Sherlyna Sigit Birowo Sulistyo, Agung Tansza Setiana Putri Yudiandri, Tri Eko Yunior San, Axel