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All Journal Tourism Scientific Journal Management Studies and Entrepreneurship Journal (MSEJ) The Journal Gastronomy Tourism
Sonny Sanjaya
Akademi Pariwisata NHI Bandung
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media 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.
Co-Authors Intan, Amalia Juliana Monika Ita Karnita Rika Solihah Sara Rabasari Tahani Imanda