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All Journal Tourism Scientific Journal Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism Jurnal Aksara Raga Inaba of Community Services Journal
Sara Rabasari
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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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.
PEMANFAATAN KOLOSTRUM SAPI DALAM PEMBUATAN PERMEN KARAMEL SUSU SEBAGAI OLEH-OLEH WISATAWAN LEMBANG Sonny Pratama Mandara; Sara Rabasari
JURNAL PARIWISATA VOKASI Vol 2 No 1 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the taste, calculation of production costs, nutritional information, and shelf life of Milk Caramel Candy using Cow Colostrum with Milk Caramel Candy made from cow's milk. Food diversification made from cow's milk colostrum can minimize the loss value of cow's milk colostrum, which is mostly discarded by processing it into caramel candy, an alternative souvenir for Lembang tourists. The collection method used is the experimental method. Data collection techniques were carried out through product experiments, distributing questionnaires, and observing. While the data analysis technique using a hedonic scale. Based on the results of the study, it can be seen that Professional Panellists and Consumer Panellists prefer the color, aroma, taste, and texture of Experimental Milk Caramel Candy, Experimental Milk Caramel Candy contains 27.7% carbohydrates, 0.65% fat, 1.4% protein higher than Comparative Milk Caramel Candy. Meanwhile, the calorie content of the Comparative Milk Caramel Candy was 0.03% higher than the Experimental Milk Caramel Candy. So that the Experimental Milk Caramel Candy is good for consumption as a nutritious snack for tourists while traveling in Lembang, the Experimental Milk Caramel Candy, the author spends Rp. 9,335, - with a packaging fee of Rp. 50,-, Experimental Milk Caramel Candy can last up to 3 (three) weeks at normal room temperature by using closed packaging and in the refrigerator. Suggestions given for problem-solving are: 1) Presenting other flavor variants so that they become an attraction for consumers or tourists; 2) Create a new variant by replacing one of the ingredients in the recipe used to make Experimental Milk Caramel Candy with other ingredients such as using Stevia Sugar in the hope of expanding the market reach and thereby attracting consumers who cannot consume sugar; 3) To develop further research on the use of Cow Colostrum for other processed products considering the nutritional content is better than Cow's Milk so that it becomes another new product variant, and 4) Further research is conducted to increase the shelf life of the product for a longer period.
The Use Of Banana Stem In The Making Of Dendeng Batokok Lu’luwatin Rosdiana Aprilia; Sara Rabasari; Mentari Sonya S
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48225

Abstract

Dendeng batokok is a processed culinary delicacy from West Sumatra or the Minang tribe that is made from beef or buffalo meat. The authors of this investigation substituted banana stems for beef. This study employs experimental research methodologies, with data gathered through observation, panelist evaluation, and a review of the literature. Meanwhile, the Organoleptic Test and Preference Test are being used for data analysis. The results showed that beef dendeng made from banana stems tasted similar to beef dendeng with higher nutritional value (calories, fat, and carbs) than beef dendeng with lower production costs.
Pkm Peningkatan Kesadaran Ibu Rumah Tangga Melalui Pemahaman “Giesani Laman” Pada Tim Penggerak Pkk Di Desa Gudangkahuripan Kabupaten Bandung Barat Lu'luwatin Rosdiana Aprilia; Sri Marini; Sara Rabasari
aksararaga Vol. 3 No. 1 (2021): Jurnal Pengabdian Aksara Raga
Publisher : STKIP Pasundan Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37742/aksaraga.v3i1.1

Abstract

Tujuan pengabdian adalah untuk meningkatkan pengetahuan dan kesadaran Ibu-ibu Rumah Tangga mengenai sanitasi dan hygiene pengolahan makanan. Upaya meningkatkan hygiene dan sanitasi pengolahan makanan pada Ibu-ibu Rumah Tangga diharapkan dapat meningkatkan kualitas makanan yang sehat dan pengelolaan makanan dan sampahnya menjadi turut serta membantu dalam pengelolaan sampah yang ditangani Pemerintah. Untuk menjawab permasalahan kemitraan diperlukan solusi. Beberapa solusi yang ditawarkan dalam program kemitraan masyarakat ini adalah: Pemberian pengetahuan tentang hygiene sanitasi makanan pada Ibu-ibu Rumah tangga materi tentang hygiene dan sanitasi makanan melalui 6 prinsip sanitasi hygiene pengelolaan makanan rumah tangga dinilai mampu meningkatkan sikap dan perilaku Ibu-ibu Rumah tangga dalam mengelola makanan di rumahnya sehingga akan tercapai segi kehidupan keluarga yaitu makanan, kesehatan dan perencanaan sehat. Selain pemberian pengetahuan tentang hygiene dan sanitasi makanan melalui 6 prinsip sanitasi hygiene pengelolaan makanan (Giesani Laman), diberikan juga  pelatihan kebersihan dapur dan food preparation di Rumah Tangga dalam menekan angka food waste rumah tangga. Penyuluhan seputar masalah ini, disampaikan oleh pemateri yang berkompeten sehingga permasalahan mitra dapat dibahas dan dikomunikasikan dua arah oleh pemateri dan masyarakakat sehingga pemahaman masyarakat mengenai hygiene sanitasi pengelolaan makanan dapat meningkat dan mencapai standar yang baik serta dapat mengaplikasikannya dalam kehidupan, selain itu juga terdapat video kegiatan yang dipublikasikan pada media elektronik. Luaran program kemitraan masyarakat ini juga diharapkan dapat terpublikasi pada jurnal nasional ber-ISSN dan/atau prosiding seminar nasional ber-ISBN. Adapun langkah-langkah yang dilakukan adalah sebagai berikut : 1) Berkoordinasi dengan perangkat desa yang ada dimulai dari tingkat, Rukun Warga sampai Kelurahan; 2) Berkoordinasi dengan Tim Penggerak PKK di Desa Gudangkahuripan untuk merencanakan hal-hal yang lebih spesifik terkait rencana program kemitraaan masyarakat; 3) Menentukan prioritas dan jadwal acara dari setiap solusi yang ditawarkan; 4) Pelaksanaan setiap kegiatan sesuai prioritas; dan 5) Evaluasi Kegiatan.
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.
Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education Antonius Iskandar; Sara Rabasari; Yayan Sugiarto; Surya Aditya Wahyono; Ghini Kuntala Devi
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.v2i02.226

Abstract

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.
Healthy Food Creation Training: A Solution To Prevent Stunting For Mothers And Children At Community Health Center In Cimahi Tengah Ita karnita; Sara Rabasari; Surya Aditya Wahyono; Ghini Khuntala Devi; Tina Andriana Suhada
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.v3i2.367

Abstract

This community partnership program focuses on supporting the Cimahi Tengah Health Center team by providing input on managing and creating healthy food products. It aligns with the government's broader strategy to reduce stunting in Indonesia by promoting the use of local ingredients in nutritious recipes. In collaboration with the Cimahi Tengah Health Center and Akademi Pariwisata NHI Bandung, the program emphasized the importance of local food resources in combating nutritional deficiencies. By focusing on sustainability and community engagement, the training targeted health professionals, equipping them with the skills to create nutritious, anti-stunting meals that appeal to children and promote healthy eating habits from an early age. The primary purpose of the program was to bridge the gap between nutritional knowledge and its practical application by teaching innovative food processing techniques. It aims to empower health professionals with the tools to create meals that are both nutritious and visually appealing, making them attractive to children. By promoting the use of local ingredients, the program also sought to enhance the value of local commodities while addressing the root causes of malnutrition and stunting. The program achieved all its objectives, with 100% of its goals met. The collaboration between the Cimahi Tengah Health Center and AKADEMI PARIWISATA NHI Bandung played a crucial role in its success, Participants learned hands-on techniques for creating nutritious meals using local ingredients and strategies to encourage children to adopt healthier dietary habits. This initiative not only addressed immediate nutritional needs but also laid the groundwork for long-term health improvements.
Co-Authors Antonius Iskandar Aprilia, Lu'luwatin Rosdiana Dewi Fitriani Ghini Khuntala Devi Ghini Kuntala Devi Idham Sakti Wibawa Ita karnita Mentari Sonya S Sonny Pratama Mandara Sonny Sanjaya Sri Marini Surya Aditya Wahyono Surya Aditya Wahyono Tina Andriana Suhada Yayan Setiawan Yayan Sugiarto