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All Journal Tourism Scientific Journal Management Studies and Entrepreneurship Journal (MSEJ) The Journal Gastronomy Tourism Inaba of Community Services Journal
Sonny Sanjaya
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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PEMANFAATAN KOLOSTRUM SAPI DALAM PEMBUATAN DODOL SEBAGAI OLEH-OLEH WISATAWAN Sonny Sanjaya; Sara Rabasari
Tourism Scientific Journal Vol. 5 No. 1 (2019): Vol 5 No 1
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v5i1.63

Abstract

Penelitian ini bertujuan untuk memanfaatkan komoditas kolostrum sapi yang cukup berlimpah. Pemanfaatan yang dilakukan berupa pengembangan kolostrum menjadi salah satu bahan pembuat produk dodol sehingga dapat menjadi produk yang bernilai ekonomis dan dapat dibeli oleh wisatawan. Dodol merupakan salah satu jenis produk patiseri yang banyak dijadikan kudapan, sehingga cocok untuk dijadikan oleh-oleh. Metode yang penulis lakukan adalah eksperimental dengan melakukan pengujian organoleptik terhadap tekstur dodol. Panelis yang menilai sebanyak 25 orang. Hasil uji validitas dengan hasil r hitung data susu 0,7351701 dan r hitung data kolostrum 0,7496129, kemudian dengan melihat r tabel dengan N=25 df=N-2 adalah 0,413, maka r hitung data susu 0,7351701> r tabel 0,413 dan r hitung data kolostrum 0,7496129> r tabel 0,413, artinya masa data valid untuk kedua jenis komoditas susu maupun kolostrum. Sedangkan uji realibilitas hasil perhitungannya 0,7848 > 0,6, artinya reliabel. Dari data interval dilakukan pengujian paired sample t-test untuk mengkaji keefektifan perlakuan, dan hasilnya adalah thitung 0,082999 lebih kecil dari ttabel yang sebesar 2,063899, dengan tingkat kepercayaan 95%, maka disimpulkan tidak ada perbedaan yang terlalu signifikan. Hal ini disebabkan karena hasil produk eksperimen yang menggunakan bahan makanan kolostrum dan hasil produk eksperimen pembanding yang menggunakan bahan makanan susu, setelah menjadi produk dodol dirasakan tidak terlihat perbedaan yang kentara mengenai teksturnya, dikarenakan proses pemanasan/pemasakan yang cukup lama, padatan bahan makanan yang berbeda pada awalnya setelah menjadi produk relatif sama hasilnya. Artinya dodol berbahan dasar kolostrum ini dapat dibuat dan kemudian dijadikan produk yang bernilai ekonomis tinggi, dapat dijual sebagai oleh-oleh terutama di daerah yang sering mendapat kunjungan wisata di sekitar Kabupaten Bandung Barat. Kata Kunci: Pengolahan Kolostrum, Dodol Kolostrum, Penghasilan Tambahan, Oleh-oleh.
Use of Seitan and White Oyster Mushroom into Meatballs as Worth-Selling Tourism Food Product Sonny Sanjaya; Ita Karnita; Tahani Imanda
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63462

Abstract

Seitan and white oyster mushrooms can be used in making meatballs, due to the lack of nutritional content in the choice of ordinary mushroom meatballs so the author makes a variant of mushroom meatballs with seitan which has many nutrients and higher nutritional value and can be an option for someone who wants to implement a healthy lifestyle and protein diet. The type of research used in this study is experimental research using organoleptic test of seitan and white oyster mushroom meatballs using seitan and oyster mushrooms. The number of samples is 10 to 20, and Consumer Panelist consisting of 30 to 100 people. The panelists who wrote themselves came from the neighborhood where they lived in the Bandung area, including students, lecturers, and various other professions. The production cost of making comparative meatballs is cheaper, at Rp. 850. The total cost of seitan and white oyster mushroom meatballs is Rp. 29,389, while comparative meatballs cost is Rp. 28,539. This difference occurs because some of the basic ingredients for making seitan and white oyster mushroom meatballs are more expensive, but the differences are not to significant, the results show that both meatballs have the same average value of 3.7. In addition, from several aspects both have their respective advantages and disadvantages, but the difference in value is not too far only 0.1-0.3 only, both can still be categorized as delicious, tasty, chewy and attractive. Therefore, from the above assessment, the experiment of Seitan and white oyster mushroom meatballs is declared suitable for marketing and sale.
The Influence Of Ethical Leadership And Perceptions Of Justice On Organizational Commitment With The Mediation Of Organizational Identification Rika Solihah; Amalia Juliana Monika Intan; Sonny Sanjaya
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 4 No. 6 (2023): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v4i6.3920

Abstract

This research delves into the intricate interplay of ethical leadership, perceptions of justice, organizational identification, and organizational commitment within the context of PT Combiphar, a pharmaceutical company in Bandung. Employing a sample of 90 employees, the study utilized a random sampling technique and applied the SMART PLS analysis to investigate the direct and indirect effects among the variables. The results revealed that ethical leadership significantly influences both organizational identification and commitment, highlighting its crucial role in shaping employee attitudes and behaviors. Conversely, perceptions of justice did not exhibit a statistically significant direct impact on either organizational identification or commitment. Notably, organizational identification demonstrated a significant positive relationship with commitment, emphasizing the importance of cultivating a strong emotional connection to enhance overall commitment. Furthermore, the study uncovered that the impact of ethical leadership on commitment is partially mediated by organizational identification. These findings provide practical insights for organizational leaders at PT Combiphar, suggesting that prioritizing ethical leadership practices and fostering organizational identification can be instrumental in cultivating a more committed and engaged workforce in the pharmaceutical sector.
Implementation Of Promotional Activities for Seuhah Snacks at The Seuhah Festival 03 Event Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Dewi Fitriani; Sara Rabasari; Yayan Setiawan
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.219

Abstract

The culinary world is closely related to tourism. This sector is utilized by businesspeople as activities in all fields return to normal. In accordance with its instinct to meet food needs, its potential needs to be utilized as much as possible. Various culinary events began to be carried out along with the disappearance of social restrictions. The situation analysis in this community partnership program is focused on the introduction of Seuhah snacks and the achievement of business targets from PT Wibawa Karya Abadi in Seuhah Festival Level 03. Business activities must always be followed by the preparation of a solid strategic plan, to achieve sustainable company success. The role of AKPAR NHI Bandung as a partner is to implement promotional activities in the event. A promotional strategy is needed in marketing an event with the implementation of promotional activities. Promotional activities through advertising go well and using social media platforms will be more in touch with the target market. Likewise, personal selling, direct marketing, sales promotion supports the event according to the expected target. In sales promotion activities, the impact on consumer visits and consumption at the Seuhah 03 hawker festival is more significant. In addition, public relations activities through organizing competitions involving many parties are an indicator that the implementation of these promotional activities is effective.
Processing and Packaging Healthy Food for Pregnant Women, Newborns and Toddlers at the North Cimahi Community Health Center Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Ilham Fajri; Ghini Kunthala Devi
Inaba of Community Services Journal Vol. 3 No. 2 (2024): Volume 3 No. 2, December 2024
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v3i2.323

Abstract

Pregnant women, toddlers and toddlers are at risk of giving birth to babies with low birth weight and stunting. Nutrition problems in Indonesia are currently emerging as complex problems. Chronic malnutrition conditions such as stunting are one of them. Health services should empower cadres in health promotion to prevent stunting by processing food menus and packaging according to local wisdom which is easily available in the area. AKPAR NHI Bandung, in this case a university in the field of hospitality and tourism, is a partner of the Cipageran Community Health Center, North Cimahi district. The situation analysis in this community partnership program focuses on education on healthy food processing and at the same time packaging food for pregnant women, children and Toddlers. This community service proposal is proposed with a theme "processing and packaging of healthy food for PKK cadres" in collaboration with the Cipangeran CIMAHI Utara community health center. It is hoped that it can increase the knowledge and skills of mothers of toddlers in processing local food ingredients so as to participate in preserving local culture and gastronomy
Optimization of Micro, Small, And Medium Enterprises (MSME) Through Business Digitalization Training (Finance and Marketing) Sonny Sanjaya; Sri Marini; Eka Saputra; Superwiratni Superwiratni; Fajar Pramono
Inaba of Community Services Journal Vol. 4 No. 2 (2025): Volume 4 Number 2, December 2025
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v4i2.565

Abstract

Issues in economy are problems that are not escape from government talk. In The Strategic Plan (Ren-Stra) was initiated by Ministry Cooperatives and MSMEs 2019 empowerment 2024 explained Cooperatives and that MSMEs are mandate of law, one is the law. No. 20 of 2008 concerning Micro Business Conditions, these moments, On covid 19 period , almost all MSMEs in Indonesia caught impact Covid-19 pandemic . Even though MSMEs is one of the barometers from the economy national which means can increase economy in Indonesia. For this reason, MSMEs need existence support and encouragement from government especially so that the MSME actors can survive in conditions nowadays. Related to Cooperatives and MSMEs, government of west Java cares enough for development and empowerment . This Can seen from main thing that is regulation. As positive step, the government of the Bandung City in empowering Cooperatives and Businesses Small Medium , empowering MSMEs is integration from development economy expected national​ capable For improve and implement equality income as well as create field work. There is a need for education regarding the financial management and marketing of MSMEs. Akpar NHI Bandung provides training and workshops for the MSME community fostered by the Bandung City Industry Service to make the Micro Business mentoring program a success , in this case also involving students and lecturers in college tall For Can apply his knowledge For empowerment community. Through the micro and small business programs, through training finance, digital marketing, and assistance in obtaining Halal, PIRT, HAKI permits.
Co-Authors Dewi Fitriani Eka Saputra Fajar Pramono Ghini Kunthala Devi Idham Sakti Wibawa Ilham Fajri Intan, Amalia Juliana Monika Ita Karnita Rika Solihah Sara Rabasari Sri Marini Superwiratni Superwiratni Tahani Imanda Yayan Setiawan