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All Journal Edible : Jedb TRJ (Tourism Research Journal)
Rachim, Faiza
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Agriculture, Biological Sciences & Forestry Humanities Environmental Science

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OPTIMASI PEMBUATAN PRODUK YOGHURT MEREK MILKYLAND DI KOTA DEPOK, PROVINSI JAWA BARAT Rachim, Faiza
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 2 (2021): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i2.4123

Abstract

Milk is one of the intakes produced from the liquid milk of cows, buffaloes, horses, goats, sheep, and other dairy-producing livestock, both fresh and heated through pasteurization, Ultra High Temperature (UHT) or sterilization processes. Fresh milk is a highly nutritious beverage ingredient because it contains complete and balanced beverage substances such as protein, fat, carbohydrates, minerals, and vitamins that are needed by humans. This research combines several methods, such as hedonic analysis to determine the level of product acceptance for customers, proximate analysis to determine the nutritional content of products, and business business plans to determine business viability and business prospects for further expansion. The results showed that the products sold by Milkyland were accepted by customers and the nutrition of the product could also replace or replace one meal from three meals per day based on the 2013 AKG.
Culinary Tourism of Traditional Market Snacks in Jabodetabek Enggriani, Mimi; Ratu Bilqis, Linda Desafitri; Adawiyah, Robiatul; Maulana, Alifatqul; Rachim, Faiza
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.238

Abstract

This research aims to find out that market snacks in Jabodetabek are a culinary tourism attraction that attracts visitors to enjoy diverse and delicious food. The research method uses qualitative data analysis starting with data collection involving searching and compiling information obtained through interviews, observation and documentation systematically, with the aim of facilitating understanding and sharing knowledge with others. The research results show that increasing interest in culinary tourism has had a positive impact on traders' businesses, with increased sales and income. Innovation in menus and maintained cleanliness are the keys to maintaining the attractiveness of traditional markets. Market snacks also play a role in preserving culture and have a positive impact on tourism. Government support through regulations and infrastructure is important in the growth of this market. Keywords: Culinary Tourism, Snack Market, Traditional Market
Co-Authors Linda Desafitri RB Maulana, Alifatqul Mimi Enggriani Robiatul Adawiyah