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All Journal Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora Trikonomika: Jurnal Ekonomi Asia-Pacific Management and Business Application Jurnal Manajemen Indonesia Syntax Literate: Jurnal Ilmiah Indonesia INTERACTION: Jurnal Pendidikan Bahasa JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Inovasi Penelitian Akrab Juara : Jurnal Ilmu-ilmu Sosial Prosiding Konferensi Nasional PKM-CSR Media Bina Ilmiah eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi Community Service Seminar and Community Engagement (COSECANT) Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Jurnal Kawistara
Riza Taufiq
Telkom University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Socio-Cultural Impacts of Rural Tourism Development: A Case Study of Tanjung Tourist Village in Sleman Regency Nurlena Nurlena; Riza Taufiq; Musadad Musadad
Jurnal Kawistara Vol 11, No 1 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.62263

Abstract

It has been commonly understood that tourism development in rural areas can generate a unique dynamic in the social life of the village communities. This includes a recognition of the collective and cohesive village communities. The significance of socio-cultural factors in tourism is reflected in many villages in Yogyakarta. Taking a case study in Tanjung village as a rural tourism destination in Sleman Regency, Yogyakarta, this study investigated the social and cultural impacts of rural tourism development on the host community. By using a qualitative method, the data in this study came from in-depth interviews with the head of village tourism management and village residents, focus group discussions, and field observations. As the result, this study found that rural tourism has brought a positive impact on community involvement and empowerment, including women. In addition, the host-visitor interactions are positive but superficial. From the cultural aspect, tourism has played an important role in the preservation of local culture and arts. Several local art performances and traditions have been revived due to tourism. However, apart from the positive impacts, the development of rural tourism has generated problems that could turn into conflicts among community members, especially those concerning dualistic tourism management and negative perception over economic benefit distribution. 
Pemanfaatan Tepung Umbi Garut Dan Susu Kacang Kedelai Sebagai Upaya Fortifikasi Pada Produk Red Velvet Cake Insany, Maulani Fauzul; Taufiq, Riza
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i1.17474

Abstract

Saat ini, masyarakat mulai menyadari akan pentingnya kesehatan tubuh, mulai dari menjaga pola tidur, olahraga secara rutin, hingga mengatur pola makan. Salah satu sumber pangan sehat adalah umbi Garut atau dalam Bahasa Inggris dikenal dengan arrowroot. Umbi Garut kaya akan nutrisi dan mempunyai banyak manfaat. Umbi Garut juga dapat dijadikan sebagai sumber karbohidrat alternatif guna menggantikan tepung terigu sebab kadar patinya yang tergolong besar, namun dengan nilai plus yaitu bebas gluten dan indeks glikemiknya rendah. Dengan demikian, dapat disimpulkan bahwa tepung umbi Garut dapat dijadikan pengganti tepung terigu dalam pembuatan kue, seperti pada kue red velvet. Kue red velvet merupakan satu dari sekian banyaknya kue yang populer di kalangan masyarakat. Akan tetapi, kue red velvet tidak sesuai dengan konsep makanan sehat yang tengah menjadi tren. Penelitian ini dilakukan dengan tujuan untuk mengetahui kandungan nutrisi pada red velvet cake tepung terigu dan tepung umbi Garut. Metode penelitian yang digunakan adalah eksperimen yang disertai dengan tes pangan untuk mengetahui kadar nutrisi. Hasil penelitian menyatakan bahwasanya penggunaan tepung umbi Garut dan susu kacang kedelai kurang efektif dalam upaya fortifikasi produk red velvet cake, namun berpengaruh dalam menurunkan kadar lemak dan kalori dalam produk. Saran dari penelitian ini adalah untuk memodifikasi bahan lain agar mendapatkan hasil yang lebih signifikan dan melakukan uji organoleptik.
STUDY KELAYAKAN KAWASAN KULINER MALAM JL. CIKAPUNDUNG BARAT SEBAGAI DESTINASI WISATA WARISAN BUDAYA DI KOTA BANDUNG Taufiq, Riza
Akrab Juara : Jurnal Ilmu-ilmu Sosial Vol. 4 No. 5 (2019)
Publisher : Yayasan Azam Kemajuan Rantau Anak Bengkalis

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Abstract

The aim of this research is to identify the existing condition of the Jl. Cikapundung Barat of Bandung night culinary region, resistant factors in developing and the effort of developing the region in order to support the cultural heritage tourism development region Alun-alun-Braga. The Methodology used is descriptive qualitative to describe data of the phenomena derived at the locus of the research namely Bandung Cultural and Tourist Office and the Region of Night Culinary Jl. Cikapundung Barat of Bandung. Interactive and SWOT analysis are used to analysis collected data as consideration to determine development strategy. Data collections were derived by observation at the locus and interview with Bandung Cultural and Tourism Office, food seller, visitors and the local society of the region. The discussion of this research is focused on development strategy based on SWOT analysis of the Jl. Cikapundung night culinary region of Bandung and assessment of the Alun-alun-Braga Region. The result is to integrate the Jl. Cikapundung Barat of Bandung as apart of the cultural heritage tourism development region Alun-alun-Braga.
Analisis Beban Kerja Pegawai Front Office Di Hotel Four Point Medan Ihsan, Muhammad Faridh; Raharjo, Tito Pandu; Taufiq, Riza
eProceedings of Applied Science Vol. 10 No. 3 (2024): Juni 2024
Publisher : eProceedings of Applied Science

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Abstract

Penelitian ini bertujuan untuk menganalisis faktor eksternal beban kerja front officedi Four Points Hotel Medan dan untuk menganalisis faktor internal beban kerja frontoffice di Four Points Hotel Medan. Teknik pengumpulan data dilakukan dengan carawawancara, serta melalui studi kepustakaan. Hasil penelitian menunjukkan bahwafaktor eksternal beban kerja front office di Four Point Hotel medan seperti sepertifluktuasi tingkat pemesanan kamar online, lonjakan tamu pada acara khusus, danperubahan musiman dalam kunjungan wisatawan, membutuhkan respons yang cepatdari front office. Sedangkan faktor internal yang meliputi manajemen beban kerja difront office Four Points Hotel Medan terbukti sangat memengaruhi kualitas layanandan efisiensi operasional. Kata Kunci : Beban Kerja, Pegawai, Front Office.
Dekonstruksi Es Pisang Ijo Menjadi Eclair Sanjaya , Afiyanti Putri K.; Taufiq, Riza
eProceedings of Applied Science Vol. 11 No. 4 (2025): Agustus 2025
Publisher : eProceedings of Applied Science

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Abstract

Penelitian ini bertujuan untuk mengembangkan inovasi kuliner melalui proses dekonstruksi Es Pisang Ijo, makanan tradisional khas Makassar, menjadi produk pastry modern berupa Éclair. Penelitian ini menggunakan pendekatan kuantitatif eksperimental yang melibatkan 30 responden berusia 15–25 tahun dengan latar belakang pendidikan tinggi. Formulasi produk terdiri atas pâte à choux dengan craquelin berwarna hijau, banana compote, creamy sumsum, serta whipped ganache pisang ambon. Setiap komponen dirancang untuk mempertahankan karakteristik sensori Es Pisang Ijo dalam struktur pastry kontemporer, melalui tiga tahap uji coba formulasi.. Hasil uji organoleptik menunjukkan bahwa produk inovasi ini memperoleh tingkat penerimaan yang tinggi. Aspek rasa, warna, tekstur, penampilan, dan tingkat kesukaan berada pada kategori “sangat diterima”, sedangkan aroma termasuk dalam kategori “diterima”. Data tersebut mengindikasikan bahwa konsumen mampu menerima transformasi bentuk tanpa mengorbankan identitas rasa. Dengan demikian, Éclair Pisang Ijo dinyatakan berhasil secara formulatif dan diterima secara sensori. Inovasi ini menunjukkan potensi untuk dikembangkan sebagai produk komersial dalam industri pastry modern, sekaligus menjadi bentuk pelestarian kuliner tradisional melalui pendekatan yang adaptif dan estetis. Kata Kunci: Es Pisang Ijo, Éclair, dekonstruksi, inovasi kuliner, penerimaan konsumen
RELIGIUSITY MODERATED HALAL TOURISM AS THE ANTECEDENT OF TOURIST SATISFACTION IN BANDUNG Wulandari, Astri; Marcelino, Dandy; Baharta, Edwin; Taufiq, Riza
TRIKONOMIKA Vol 22 No 1 (2023): June Edition
Publisher : Faculty of Economics and Business, University of Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/trikonomika.v22i1.5070

Abstract

Halal Tourism is a segment of the tourism business that focuses on muslim visitors in terms of service and, of course, halal items that are safe for consumption by muslim tourists. The goal of this research is to look at how the factor of halal tourism may enhance visitor satisfaction and how this connection can be increased when controlled by the component of religiosity in Bandung. This study is part of a descriptive study with a causal link that employs explanatory statistics. SEM-PLS analysis was utilized to analyze the data from a sample of 400 respondents. This study adds to previous research that has shown that religiosity has a major moderating impact on halal tourism and tourist satisfaction. Tourist satisfaction would boost national revenue from the tourism industry while also assisting tourism resort managers in maintaining tourist contentment and getting new insights into recruiting muslim tourists with strong religious values.
The Use of Taro as A Potato Substitute and The Addition of Aglio Olio Sauce in The Manufacture of Gnocchi Azzahra, Fatimah Nur; Taufiq, Riza
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.8820

Abstract

This research aims to explore the utilization of taro as a substitute for potatoes in making gnocchi and the addition of aglio olio sauce to enhance taste and texture. The research findings indicate that taro can be used as a substitute for potatoes with a relatively high level of acceptability. The addition of aglio olio sauce also enhances the overall taste and aroma of gnocchi. This research contributes to the development of innovative and sustainable food products, offering a new perspective on the utilization of lesser-used plants in the culinary industry. This research is an experimental study. Taro was chosen as the raw material because, although it has many benefits and is underutilized, it has a high nutritional value. The organoleptic test of the taro utilization as a substitute for potatoes and the addition of aglio olio sauce in the production of gnocchi was conducted using a Likert scale from 1 to 5, with higher values indicating better quality. The panel consisted of 20 members of the public, with an equal number of men and women and an average age of 30 years. They were randomly selected and had no special skills in the culinary field. The product received good ratings in terms of sensory taste, such as spicy, sweet, sour, savory, and general. The findings of this study are that the optimal process of utilizing taro as a substitute for potatoes and adding aglio olio sauce in the production of gnocchi requires a series of meticulous and efficient steps. From the soaking and cleaning stages to the serving stage, each step must be carefully executed to ensure the quality of the final product.
Inovasi Mie Subtitut Tepung Oat dengan Cumi Bumbu Base genep Saan, Daffirell Mursad; Taufiq, Riza
Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Vol. 6 No. 12 (2024): Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/alkharaj.v6i12.4295

Abstract

Bali is a city famous for its culinary delights. Bali has a variety of traditional foods rich in spices. Genep base is one of the traditional Balinese spices that has not been lost over time. Genep base has been available since 2000 years ago according to the lontar book. The author conducted research with the aim of finding out the combination of base genep products with noodles. This innovation of noodles substituting oat flour with squid base genep spices provides a traditional touch and unique taste. So far the author has not found research on the innovation of noodles substituted for oat flour with squid base genep seasoning, therefore the author brought up this innovation. The method used was organoleptic by carrying out 2 recipe formulation trials and data collection was carried out by distributing questionnaires to random panelists. The best result was Genep base noodles. 4.2 on a scale of 5 (very tasty), color 4.4 on a scale of 5 (very attractive), texture 4.6 on a scale of 5 (very soft), physical appearance 4.8 on a scale of 5 (very attractive). The results of this trial can be concluded that this innovative product of oat flour substitute noodles with squid base genep seasoning can be well received by the public.
INOVASI MINUMAN BERPROTEIN TINGGI BERBASIS WHEY DAN OATMEAL Rhandy Rhomadhony Rustandi; Riza Taufiq
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Abstract

Penelitian ini bertujuan mengevaluasi kombinasi bahan alami dalam minuman berprotein tinggi, seperti Minuman berprotein dan manfaatnya bagi kesehatan. Menggunakan metode eksperimental, penelitian melibatkan 40 panelis acak dari kalangan umum untuk melakukan uji organoleptik serta penilaian daya terima konsumen terhadap produk. Panelis menilai rasa, aroma, warna, dan tekstur Minuman berprotein dengan hasil yang menunjukkan 95,6% panelis memberikan penilaian positif secara keseluruhan. Sebanyak 64% panelis menilai rasa produk sangat enak, sedangkan warna, penampilan fisik, aroma, dan tekstur juga mendapat apresiasi tinggi. Dijelaskan bahwa, bahan utama Minuman berprotein yaitu protein whey dan oatmeal, memiliki manfaat kesehatan signifikan, seperti meningkatkan massa otot, mempercepat pemulihan pasca-olahraga, dan menyediakan energi tahan lama. Penelitian ini membuktikan bahwa Minuman berprotein berhasil memenuhi kebutuhan nutrisi harian dan memiliki potensi besar untuk sukses di pasar. Produk ini direkomendasikan untuk dipasarkan di pusat kebugaran, toko kesehatan, dan platform online untuk menjangkau konsumen umum dan olahragawan secara efektif, memastikan bahwa manfaat dan kualitasnya dapat dirasakan oleh target pasar yang relevan.
PEMANFAATAN TAHU SUMEDANG PADA PRODUK SWEDISH MEATBALLS Surya Nurhadi; Riza Taufiq
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Abstract

Swedish meatballs are one of the iconic dishes at one of the IKEA shopping centers. Swedish meatballs are rich in healthy nutritional content. However, there are still a few who use the basic ingredient Sumedang tofu as a food product that is easy to innovate into new products. Researchers took the basic ingredients of Sumedang tofu based on interests and also new creations that had never been developed before. The author intends to research the use of sumedang tofu in Swedish meatballs. The method used is an experimental method, namely by substituting the additional main ingredient of tofu into Swedish meatball. The tests carried out are organoleptic tests and consumer acceptance of the product results. The main objective of this research is to obtain the right recipe formulation and to determine consumer acceptance by distributing questionnaires to 70 panelists. The results of this research obtained the correct recipe formula by adding 250 grams of Sumedang tofu to the Swedish meatball dough. based on the results of organoleptic tests obtained positive consumer acceptance of the processed product.
Co-Authors Anwari Masatip Asep Mulyana Asep Saepulloh Astri Wulandari Axl, Mochamad Azzahra, Fatimah Nur Baharta, Edwin Barus, Kanna Salina Dendi Gusnadi Dwi Andi Numantris Ersy Ervina Fanni Husnul Hanifa Gabriela L Silalahi Ihsan, Muhammad Faridh Indradewa, Rhian Insany, Maulani Fauzul Marcelino, Dandy Musadad Musadad Nurlena Nurlena Ratna Wardani Ratu Ratna Rhandy Rhomadhony Rustandi Risma Puspita Dewi Saan, Daffirell Mursad Sanjaya , Afiyanti Putri K. Surya Nurhadi Tito Pandu Raharjo Unang Sunarya Wahyudin, Sadrina Malva Widya Sastika