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All Journal Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Pemberdayaan Masyarakat Madani (JPMM) Wikrama Parahita : Jurnal Pengabdian Masyarakat JUPE : Jurnal Pendidikan Mandala IJEEM - Indonesian Journal of Environmental Education and Management JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Jurnal Ilmiah Wahana Pendidikan Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Advances In Social Humanities Research Pendekar: Jurnal Pendidikan Berkarakter Garina
Guspri Devi Artanti
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Journal : Garina

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Pengaruh Persentase Penambahan Mayonnaise Pada Pembuatan Sambal Mayo-Matah Terhadap Lama Penyimpanan Dan Daya Terima Konsumen Di Kitcheroo Cafe Siti Hadiyya Yasmin; Ridawati Ridawati; Guspri Devi Artanti
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.115

Abstract

This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analysis method, namely the Friedman test. The Friedmen test is used because the data in this study are categorical and it is more appropriate to use non-parametric statistical tests. seen all aspects (lemongrass aroma, citrus leaf aroma, creamy texture, acidity level and spiciness level) and aspects of the level of preference for consumer acceptance. The results of the validation test stated that there was an influence on the creamy texture aspect and the level of spiciness in the mayo-matah sauce which was given a percentage of mayonnaise as much as 10%, 20%, and 30%.
Analisis Keputusan Pembelian Konsumen Berdasarkan Bauran Pemasaran pada Produk Soft Cookies di Kaje Nibbles Jakarta Jinan Ashilla Timur; Ari Fadiati; Guspri Devi Artanti
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.116

Abstract

The culinary business is one of the rapidly growing sectors with potential for continuous expansion. This study aims to analyze the purchasing decisions of soft cookies products through a marketing mix survey at Kaje Nibbles Jakarta. Data collection for this research utilized a questionnaire in the form of a Google Form containing 19 statements that have passed validity and reliability tests. The marketing mix instrument consists of four indicators: Product, with sub-indicators including product quality, product design, and packaging. Price, with sub-indicators such as price appropriateness to product quality, price appropriateness to benefits, price competitiveness, and affordability. Place, with sub-indicators including accessibility, visibility, traffic, and parking. Promotion, with sub-indicators including advertising, sales promotion, and public relations. The questionnaire was distributed to Kaje Nibbles consumers through online channels. The research data will be presented descriptively through statistical analysis. Based on the findings, the researcher will explain the situation and conditions according to the data obtained. The results indicate that on average, the highest scoring culinary interest indicator is in the promotion category, specifically public relations, while the lowest scoring indicator is in the product category, specifically product design.
Analisis Kebiasaan Sarapan Pada Remaja di SMK Negeri 3 Bogor Agnes Savira; Nur Riska; Guspri Devi Artanti
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.124

Abstract

This research aims to analyze the breakfast habits of teenagers at SMK Negeri 3 Bogor. The impact of skipping breakfast is that it causes weight gain, increasing the risk of disease. The recommended breakfast time is 7 or 8 in the morning because they have enough time for breakfast. According to most students, breakfast is a healthy lifestyle and affects their concentration and enthusiasm for studying at school and so that students have a strong immune system. The data collection technique in this research is by distributing a questionnaire which is distributed via the Google Form application which contains 16 statements that have passed validation tests and reliability tests. Other data collection was carried out by reading literature books, the internet, and articles related to the problem topic. The number of respondents in this study was 188 people, 46 men with a percentage of 24.5% and 142 women with a percentage of 75.5%. The indicators contained in the questionnaire include the benefits of breakfast, the impact of breakfast, the time of breakfast, the variety of breakfast, the type of breakfast consumed, and the amount of breakfast. Based on the results of this research, it can be concluded that many factors influence the breakfast habits of teenagers at SMK Negeri 3 Bogor.
Co-Authors Adha, Marwa Melenia Adhwa, Daffa Syifa Amadea Agnes Savira Alitimbul, Mariani Anggini, Nurul Ari Fadiati Clarisa Naftali Cucu Cahyana Dalia Sukmawati Diajengsari, Alif Putri Diat Nurhidayat Dinanti, Putri Zahra Efrina, Efrina El Enshasy, Hesham Ali Farizi, Andhika Fadhli Al Fika Yulianti Fasha Hanif, Mahbub Jasmine, Andalusia Aisyah Jinan Ashilla Timur Kandriasari, Annis Lestari, Restu Khoiriya Mariani Mariani Mawarni, Arvienda Tiara Mesha Oktariany Saraswati Millenia Muhammad Yusron Maulana El-Yunusi Nabila, Dasilva Azka Nur Riska Putra, Fahri Artha Putri, Dyah Ayu Kensasmi R. Haryo Bimo Setiarto, R. Haryo Bimo Ridawati Ridawati Rina Febriana Rizki Septiani, Ade Roziyah, Pipit Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani, Sachriani Seftiani, Vini Siti Hadiyya Yasmin SRI RAHAYU Sumantry, Nazhara Rahmani Supiyani, Atin Supriyatin Supriyatin Sutarjo, Ayu Annisa Tuzahra, Siti Patimah Uswatun Hasanah Yudhawarman, Anisah Aulia Yulianti, Yeni Yulinati, Yeni Zahra, Lamya Nauratu