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Pengembangan Kuliner Sate Taichan Goreng Sebagai Atraksi Wisata Di Kota Bekasi Ramon Hurdawaty; Maryetti; Sekar Ayu Dewinda
Jurnal Sains Terapan Pariwisata Vol. 2 No. 3 (2017): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Sate Taichan Goreng terletak di Galaxy dan Harapan Indah, Bekasi yang memiliki cita rasa dan variasi menu yang unik. Ada Taichan Paha, Sayap Taichan, Sate Kulit, Sate Kikil, Sate CumiCumi, dan variasi Sate lainnya. Dalam penelitian ini, ingin mengetahui bagaimana pengembangan kuliner Sate Taichan sebagai atraksi wisata kuliner di Bekasi. Sedangkan untuk metode penelitian yang penulis gunakan adalah deskriptif dan juga menggunakan analisis SWOT yang bertujuan untuk mencari dan mengetahui kekuatan, kelemahan, peluang, dan ancaman. Penelitian yang menghasilkan data deskriptif berupa kalimat tertulis atau lisan dari orang berpengaruh dan kompeten dalam pengelolaan Taichan Goreng. Teknik pengumpulan data adalah data primer dan data sekunder, seperti observasi, wawancara, dokumentasi, perpustakaan, dan internet. Atraksi wisata dari kuliner Sate Taichan Goreng yaitu what to see meliputi bisa melihat cara membakar satenya tersebut, what to do dengan adanya fasilitas yang ada dan mencicipi banyaknya pilihan menu yang ditawarkan, what to buy meliputi jenis makanannya itu sendiri, what to arrived meliputi kendaraan yang digunakan bisa menggunakan kendaraan pribadi dan jarak tempuh jika dari Jakarta memakan waktu kurang lebih satu jam, dan what to stay terdapat penginapan atau hotel-hotel kecil yang ada di sekitar tempat tersebut. Analisis SWOT terhadap pengembangan makanan Sate Taichan Goreng di Kota Bekasi, khususnya Kota Bekasi menunjukkan bahwa posisi makanan sate taichan goreng berada pada posisi Strengths-Opportunity (SO). Maka, perlu dilakukan program pengembangan dalam rangka untuk memafaatkan kekuatan dan peluang yang ada di antaranya adalah: adaptasi menu, melibatkan media masa, meningkatkan kualitas sumber daya manusia, membuka pasar tradisional, dan kreatif dalam mengolah sebuah makanan.

Preferensi Wisatawan Terhadap Pemilihan Hotel (Studi Kasus Hotel Budget Di Jakarta) Ramon Hurdawaty; Reni Sulistiyowati
Jurnal Sains Terapan Pariwisata Vol. 3 No. 3 (2018): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Kota Jakarta sebagai salah satu kota terbesar di Indonesia dan merupakan ibu kota negara merupakan kota yang menjadi sasaran kedatangan para pelaku perjalanan, baik itu para pelaku perjalanan wisata maupun pelaku industri. Jakarta memiliki potensi keindahan alam serta keunikan budaya yang diminati oleh wisatawan baik mancanegara maupun wisatawan nusantara. Sektor pariwisata telah berhasil menjadi sumber utama pendapatan pariwisata di Jakarta. Saat ini hotel budget merupakan salah satu jenis hotel yang berkembang pesat di berbagai kota besar salah satunya Jakarta. Hotel budget adalah hotel dengan fasilitas terbatas dan biasanya berada di tengah kota. Biasanya hotel ini banyak dicari oleh mereka yang bekerja sambil melakukan perjalanan wisata. Tujuan penelitian ini adalah mengetahui preferensi wisatawan dalam memilih hotel budget. Faktor-faktor tersebut dilihat dari segi produk, tarif/harga, iklan, lokasi, pelayanan, proses, sarana fisik, dan people. Penelitian ini dilaksanakan selama 1 tahun di DKI Jakarta dengan menggunakan metode kuantitatif deskriptif dengan menggunakan instrumen kuesioner. Dari hasil penelitian diketahui bahwa faktor-faktor yang mempengaruhi wisatawan dalam keputusan penggunaan layanan hotel budget di Jakarta secara parsial adalah harga, proses dan people. Tetapi secara simultan produk, tarif/harga, iklan, lokasi, pelayanan, proses, sarana fisik, dan people dapat mempengaruhi keputusan penggunaan layanan hotel budget di Jakarta.

Pemanfaatan Tepung Kulit Pisang Dalam Pembuatan Kue Cucur Ramon Hurdawaty; Katharina Ngana
Jurnal Sains Terapan Pariwisata Vol. 5 No. 2 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Cucur cake is one of a variety of traditional cake preparations commonly found in several areas such as East Nusa Tenggara. This round cucur cake has a very sweet taste which is processed by frying it. The main ingredients in making bowsprit cake are wheat flour and rice flour. Not only wheat flour as the main ingredient in making cakes, but wheat flour can also be substituted for banana peel flour. The research objective with the addition of banana peel flour is to improve traditional cake processing by not eliminating the basic ingredients for making Cucur cakes, but using banana peel flour as an additional ingredient in making cucur cakes as a legacy of traditional cake processing. The manufacture of banana peel flour is done to reduce waste disposal products and can be used as a valuable value if it can be processed properly and correctly. This research was conducted by measuring the level of preference and sensory attributes of the aroma, color, taste, texture of the Cucur cake using banana peel flour. In making Cucur cake using banana peel flour using an experimental method. In addition, the design used was a completely randomized design using three repetitions with a concentration of 0% control, 25% banana peel flour, 50% banana peel flour and 75% banana peel flour. The results showed that the sensory bowsprit with the use of banana peel flour produced the highest value with an average value of 3.12 found in the 25% sample of banana peel flour with very blackish brown color parameters, a little taste of banana peel, a slight aroma of banana peel and with no hard texture.

Pemanfaatan Tepung Tempe Dalam Pembuatan Lapis Legit Ramon Hurdawaty; Thiara Zakiyana Rahman
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Tempeh is a very popular traditional soybean fermented product. This product is consumed by all levels of society as a source of protein. Tempeh used to be considered as inferior food, poor people’s food and very traditional. But the tempeh’s decay process that occurs in 2-3 days makes storage capability of tempeh does not last long. This is caused by a further fermentation process. Therefore, a treatment is needed to extend its shelf life. There is a derivative product which is made from tempeh flour which is then developed into processed products from tempeh flour. As an effort to reduce the import of flour, it is necessary to conduct several studies on the use of other food as an alternative substitute for food, one of which is tempeh flour which can be produced regularly to facilitate people to get nutritional intake from processed tempeh flour. Another ingredient that can be used as a substitute for wheat flour is tempeh flour. Tempeh flour can produce several products such as various kinds of cakes or traditional cake products, one of which is lapis legit (legit layer). Its soft texture and fragrant aroma, is a special attraction for this culinary. The main ingredients in making layer cakes are flour, butter, sugar and egg yolks. The purpose of this study was to determine differences in the attributes of sensory quality and differences in preferences in making legit layers. The experimental design used in making legit layer of tempeh flour was a completely randomized design (CRD) with 5 research formulations with 1 repetition, with different tempe flour concentrations of 0%, 25%, 50%, 75%, and 100%. For the analysis of hedonic test / favorite test and hedonic quality test data, the author used the ANOVA analysis method with Duncan. After knowing the results of data analysis, the best samples will continue to determine the selling price.

Pemanfaatan Tepung Tempe Dalam Pembuatan Lapis Legit Ramon Hurdawaty; Thiara Zakiyana Rahman
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Tempeh is a very popular traditional soybean fermented product. This product is consumed by all levels of society as a source of protein. Tempeh used to be considered as inferior food, poor people’s food and very traditional. But the tempeh’s decay process that occurs in 2-3 days makes storage capability of tempeh does not last long. This is caused by a further fermentation process. Therefore, a treatment is needed to extend its shelf life. There is a derivative product which is made from tempeh flour which is then developed into processed products from tempeh flour. As an effort to reduce the import of flour, it is necessary to conduct several studies on the use of other food as an alternative substitute for food, one of which is tempeh flour which can be produced regularly to facilitate people to get nutritional intake from processed tempeh flour. Another ingredient that can be used as a substitute for wheat flour is tempeh flour. Tempeh flour can produce several products such as various kinds of cakes or traditional cake products, one of which is lapis legit (legit layer). Its soft texture and fragrant aroma, is a special attraction for this culinary. The main ingredients in making layer cakes are flour, butter, sugar and egg yolks. The purpose of this study was to determine differences in the attributes of sensory quality and differences in preferences in making legit layers. The experimental design used in making legit layer of tempeh flour was a completely randomized design (CRD) with 5 research formulations with 1 repetition, with different tempe flour concentrations of 0%, 25%, 50%, 75%, and 100%. For the analysis of hedonic test / favorite test and hedonic quality test data, the author used the ANOVA analysis method with Duncan. After knowing the results of data analysis, the best samples will continue to determine the selling price.

Strategi Peningkatan Daya Saing UMKM Kuliner Di Kelurahan Pamulang Barat Sharika, Selma; Hurdawaty, Ramon
Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i1.448

Tujuan: Penelitian ini bertujuan untuk mengetahui strategi UMKM kuliner di Pamulang Barat dalam meningkatkan daya saing UMKM.Metode Penelitian: Penelitian ini menggunakan pendekatan kualitatif dengan metode Analisis SWOT melalui tahap matriks IFE, EFE, IE, QSPM. Teknik pengumpulan data dilakukan dengan mengajukan kuesioner kepada 10 orang responden terkait UMKM kuliner di Pamulang Barat.Implikasi: Hasil penelitian menunjukkan bahwa strategi untuk meningkatkan daya saing UMKM kuliner di Kelurahan Pamulang Barat melibatkan dua pendekatan utama, yaitu perlu dilakukan peningkatan performa bagi para pengusaha, terutama yang sudah lanjut usia, melalui pelatihan dan pendampingan yang difasilitasi oleh dinas koperasi, serta UMKM kuliner disarankan untuk memanfaatkan kekuatan tren makanan terkini dengan menghadirkan penawaran yang unik dan menarik.

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