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PENGOLAHAN TEPUNG BAYAM SEBAGAI SUBSTITUSI TEPUNG BERAS KETAN DALAM PEMBUATAN KLEPON Chairul Salim; Vienna Artina Sembiring; Alisha Sekar Ayu
Jurnal Pariwisata Vol 6, No 1 (2019): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Wanita yang bekerja memiliki risiko anemia lebih tinggi daripada pria yang bekerja. Penyebab Anemia dapat disebabkan oleh tekanan kerja, kelelahan dan penurunan zat besi (Fe) di setiap siklus menstruasi. Bayam adalah sayuran dengan kandungan zat besi atau besi paling banyak dibandingkan dengan sayuran hijau lainnya. Kandungan zat besi bermanfaat bagi penderita Anemia. Kandungan air namun yang terkandung dalam bayam mencapai 86,9% yang menyebabkan daya bayam kurang. Tepung bayam adalah salah satu solusi untuk memperpanjang umur simpan dan menjaga nilai gizi yang terkandung dalam bayam. Salah satu tepung bayam fungsional adalah sebagai pengganti dalam pembuatan Klepon. Klepon dibuat dengan persentase substitusi tepung bayam 30%, 60%, dan 90%. Berdasarkan 100% dan 30% hasil tes hedonik dengan peringkat rata-rata 3,33 dan 3,27 menunjukkan tingkat yang sangat disukai dan 60% dengan nilai rata-rata 2,89 menunjukkan tingkat suka. Sedangkan hasil uji One Way Anova, menunjukkan bahwa penambahan tepung bayam tidak memiliki efek signifikan pada rasa dan rasa tetapi memiliki efek signifikan pada tekstur dan warna Klepon.

Pembuatan Meringue Pavlova Mengunakan Air Rendaman Kacang Chickpeas Sebagai Pengganti Putih Telur Chairul Salim; Vienna Artina Sembiring; Yonathan Raditya
Jurnal Pariwisata Vol 5, No 1 (2018): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Abstrak Meringue adalah campuran dasar putih telur yang dikocok bersama gula hingga mengembang. Teksturnya yang creamy membuatnya menjadi favorit bagi terciptanya beberapa produk pastry lainnya seperti pavlova, mousse, baked alaska, macaron, souffle, dacquoise dan bahkan sponge cake. Pavlova adalah makanan penutup yang terbuat dari meringue lalu diisi dengan pastry cream dan dihias dengan menggunakan stroberi dan atau kiwi dan markisa pure. Meski menggunakan putih telur, sebenarnya masih ada sekelompok orang yang belum bisa menikmati produk meringue dan olahan yang lezat. Beberapa dari orang-orang yang alergi terhadap telur atau yang mengadopsi gaya hidup vegan. Alergi telur biasanya disebabkan oleh kandungan protein telur yang terkandung dalam albumin. Chickpea memiliki kandungan gizi yang unik dibandingkan dengan kacang polong dan produk nabati lainnya, dalam buncis mengandung protein dengan proporsi lebih tinggi sekitar 17% -30%. Kandungan protein lain yang juga ditemukan pada buncis adalah albumin dan globulin. Dalam penelitian ini metode yang digunakan adalah metode penelitian eksperimental. Dalam penelitian eksperimental ini, perancangan eksperimental yang dilakukan adalah pemanfaatan kacang tanah kacang tanah sebagai pengganti putih telur dalam pembuatan meringue pavlova. Perlakuan yang diberikan hanya satu yaitu 100% pengganti putih telur dengan kacang kacang kacang 100% sebagai bahan utama pembuatan pavlova meringue. Meringue pavlova yang terbuat dari 100% buncis memiliki kualitas yang bersaing dengan meringue pavlova yang terbuat dari 100% putih telur dan bisa diterima dengan baik oleh konsumen. Keywords: Meringue, Chickpeas, Pavlova Abstract Meringue is a basic mixture of egg whites whipped together with sugar until fluffy. Creamy texture makes it a favorite for creation into several other pastry products like pavlova, mousse, baked alaska, macaron, souffle, dacquoise and even sponge cake. Pavlova is a dessert made from meringue then filled with pastry cream and decorated using strawberries and or kiwi and passion fruit purée. Although using egg whites, in fact there are still a group of people who have not been able to enjoy the delicious meringue and processed products. Some of these people who are allergic to eggs or who are adopting a vegan lifestyle. Egg allergy is commonly caused by the protein content of eggs contained in albumin. Chickpeas has a unique nutritional content compared with other legumes and vegetable products, in chickpeas contained protein with a higher proportion of about 17% -30%. Other protein content also found in chickpeas is albumin and globulin. In this research the method used is experimental research method. In this experimental study the experimental design carried out was the utilization of chickpeas peanut water in lieu of egg white in the manufacture of meringue pavlova. The treatment provided is only one that is 100% egg white replacement with 100% water chickpeas peanuts as the main ingredient of making meringue pavlova.Meringue pavlova which made from 100% chickpeas water have a quality that compete with meringue pavlova which made from 100% egg white and can be accepted well by consumer.

The Impact of Online Ordering on Food and Beverage Sales at Pokke Sushi Vienna Artina Sembiring; Wisnu Prasetyo
Journal Hotspot Vol. 1 No. 1 (2021): April
Publisher : Politeknik Pariwisata Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.539 KB)

This study aims to determine the results of how much online ordering of food and beverages on sales at Pokke Sushi. This research method uses decriptive correlational method. The population in this study were consumers or buyers at Pokke Sushi from various groups ranging from students, university students, entrepreneurs and others. The technieque of collecting data is by distributing accidental questionnaires, observing and reading books or journals related to the tittle. The results of this study are (1) Online food ordering applications can affect sales at Pokke Sushi by 58% (2) the average respondent is satisfied with what Pokke Sushi provides, with a correlation value of 0.851 which means there is a very strong relationship. Against online ordering and sales at Pokke Sushi

STUDENT PERCEPTION AND PROMOTION MIX OF HOUSEKEEPING DEPARTMENT AT TRISAKTI TOURISM INSTITUTE Anis Darsiah; Dian Octarina; Vienna Artina Sembiring
JPIM (Jurnal Penelitian Ilmu Manajemen) Vol 8 No 2 (2023): JPIM (JURNAL PENELITIAN ILMU MANAJEMEN)
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jpim.v8i2.1471

This study aims to determine the effect of student perceptions and promotion mix on the decision of Trisakti Tourism Institute students to choose the Housekeeping Department. This type of research is descriptive quantitative with multiple regression analysis methods. The population in this study were all students of the Trisakti Tourism Institute. While the sample in the study amounted to 133 respondents using the accidental sampling technique distributing questionnaires with a Likert scale of 1 to 5. Based on the results of the discussion above, it can be concluded that students' perceptions of the housekeeping departments are good with an average score of 3.73. This is of particular concern to the lecturers to maintain the quality of the teaching and learning process, especially so that students are more interested in working in the household world. Showing that advertising, personal selling, sales promotion, and public relations have a significant effect on the decision to choose a major in college

Exploring English Communication Needs in A Tourism Village: What Do the Local Communities Say? Suprina, Rina; Rahayu, Nurti; Sembiring, Vienna Artina
Journal of Business on Hospitality and Tourism Vol 9, No 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.432

Local community empowerment in tourism villages is required to enhance community participation in community-based tourism (CBT). English learning programs in tourist villages are generally carried out as incidental community service programs. Because of time constraints and insufficient methods, the results are subpar. Therefore, an effective and efficient English learning model designed specifically to improve the communicative competence of the community managing tourist villages is required. This study aims to bridge government programs to improve tourism human resources, particularly in the community of Cibuntu, a tourist village in Kuningan Regency. The ADDIE model (Analysis, Design, Development, Implementation, and Evaluation) is used as a reference and conceptual framework in this study. This study intends to carry out the first stage of the ADDIE model, namely the Analysis stage, to identify the English needs of the Cibuntu community. To this end, a descriptive qualitative research method was employed. The information was harnessed by observing and interviewing members of local communities who involved in tourism activities. In addition, interviews with the local tourism office were conducted to determine the profile of foreign tourists. The results demonstrated the community's need for English competence, their current English skill, and the English skills they wish to achieve. Based on the results of the needs analysis stage, the next stage of ADDIE should be carried out in the future research.

THE INFLUENCE OF FACILITIES ON THE MOTIVATION OF TOURISTS VISITING THE JAM GADANG BUKIT TINGGI, WEST SUMATRA Darsiah, Anis; Sembiring, Vienna Artina; Salim, M. Rafi; Octarina, Dian
JPIM (Jurnal Penelitian Ilmu Manajemen) Vol 9 No 2 (2024): JPIM (JURNAL PENELITIAN ILMU MANAJEMEN)
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jpim.v9i2.1999

Bukittinggi City is a city in West Sumatra province with the second largest economy after Padang City. As a tourism city, the City of Bukittinggi is starting to develop itself by building tourist facilities to support its tourist attractions. This research aims to determine the motivation of tourists who visit the Jam Gadang Tourism Area, Bukittinggi City, tourists' considerations in choosing tourist facilities when visiting the Jam Gadang Tourism Area, and the influence of tourist facilities on tourist motivation to visit the Jam Gadang Tourism Area. The research method used was descriptive, the research object was 120 respondents visiting the Jam Gadang Tourist Area. The results of this research are the need to provide expansion of the parking area as an additional facility in the Jam Gadang Tourist Area and the need to provide a place for souvenir sellers in the Jam Gadang Tourist Area so that gadang traders gather in one place that has been provided to sell so that it becomes orderly and organized.

Exploring English Communication Needs in A Tourism Village: What Do the Local Communities Say? Suprina, Rina; Rahayu, Nurti; Sembiring, Vienna Artina
Journal of Business on Hospitality and Tourism Vol. 9 No. 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.432

Local community empowerment in tourism villages is required to enhance community participation in community-based tourism (CBT). English learning programs in tourist villages are generally carried out as incidental community service programs. Because of time constraints and insufficient methods, the results are subpar. Therefore, an effective and efficient English learning model designed specifically to improve the communicative competence of the community managing tourist villages is required. This study aims to bridge government programs to improve tourism human resources, particularly in the community of Cibuntu, a tourist village in Kuningan Regency. The ADDIE model (Analysis, Design, Development, Implementation, and Evaluation) is used as a reference and conceptual framework in this study. This study intends to carry out the first stage of the ADDIE model, namely the Analysis stage, to identify the English needs of the Cibuntu community. To this end, a descriptive qualitative research method was employed. The information was harnessed by observing and interviewing members of local communities who involved in tourism activities. In addition, interviews with the local tourism office were conducted to determine the profile of foreign tourists. The results demonstrated the community's need for English competence, their current English skill, and the English skills they wish to achieve. Based on the results of the needs analysis stage, the next stage of ADDIE should be carried out in the future research.

Uji Coba Pembuatan Genoise Cake dengan Menggunakan Kelapa Sebagai Subtitusi Tepung Salim, Chairul; Vienna Artina Sembiring; Bianca Natasha
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1391

Genoise cake is a sponge cake that originates from Italy. Making Genoise Cake uses the Au Bain Marie method, where the egg beater container is immersed in another container filled with warm water while the eggs are beaten until the eggs feel warm. The result of a genoise cake is a light and fluffy cake. So far, the raw material for making genoise cake is wheat flour, we can reduce the use of wheat flour and provide variations to genoise cake by using coconut flour as the raw material for making genoise cake. This research was conducted to find out whether coconut flour can be used as a substitute in making genoise cake, and this research was also to find out whether there were differences in terms of taste and texture. This research used an experimental method of one control product and three treatments. Data was obtained by distributing questionnaires to two groups, namely untrained panelists and expert panelists. The results obtained from panelists were not surveyed to find out whether this product was acceptable to the public and the results from expert panelists were to find out whether there were differences in terms of taste and texture. The research results showed that in terms of taste, panelists were not trained to prefer the 90% coconut flour substitution and for texture, panelists were not trained to prefer the 100% wheat flour control. Expert panelists prefer 100% control in terms of both taste and texture.

Uji Coba Tepung Oyek Pengganti Tepung Jagung Dalam Pembuatan Corn Flakes Salim, Chairul; Sembiring, Vienna Artina; Saputro, Yogi
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i2.1886

This study aims to develop oyek flour as a substitute for corn flour in the production of corn flakes and to analyze the differences in taste, texture, and color between corn flakes made with oyek flour and those made with corn flour. The methods used in this study are organoleptic testing and hedonic testing to measure the product characteristics and consumer preferences for each sample. Data were collected through questionnaires and analyzed using SPSS version 25 with a T-test to determine the significance of differences. The results showed that, in the organoleptic test, corn flakes with oyek flour had significant differences in taste and texture compared to the control corn flakes, while color showed no significant difference. In the hedonic test, there were significant differences in taste and texture, but no significant difference in color. Based on these results, it can be concluded that oyek flour can replace corn flour as the base ingredient in corn flakes, especially in terms of taste and texture. Future research is recommended to explore variations in the processing of oyek flour to improve product quality and expand its application to other food products. Keywords: corn flakes, cassava, oyek flour

Tourist Satisfaction in Mediating the Influence of Tourist Attractions and Facilities on the Intention to Revisit Waduk Darma, Kuningan Regency (6945) Sembiring, Vienna Artina; Ingkadijaya, Rahmat; Nurbaeti, Nurbaeti; Rahmanita, Myrza
Jurnal Penelitian Pariwisata Vol 8 No 1 (2024): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v8i1.217

The research aims to determine tourists' satisfaction in mediating the influence of tourist attractions and facilities on their interest in revisiting Waduk Darma, a breathtaking natural dam in Kuningan Regency. This study uses a quantitative approach. The population of this study is tourists who visit Waduk Darma. Sampling was done using the Accidental Sampling technique, and data analysis was carried out using the Structural Equation Modeling-Partial Least Square (SEM-PLS) program. The results of this study are as follows: tourist attractions have a positive and significant influence on tourists' satisfaction, facilities have a positive and significant influence on tourists' satisfaction, tourists' satisfaction has a positive and significant influence on their interest in revisiting, tourist attractions have a positive and significant indirect influence on their interest in revisiting through tourists' satisfaction with significant values, facilities have a positive and significant indirect influence on their interest in revisiting through tourists' satisfaction. To increase the level of tourist visits, the Kuningan local government is expected to improve facilities and tourist attractions that can increase tourists' satisfaction. Keywords: tourist attractions, facilities, tourist satisfaction, intention to revisit

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