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All Journal Media Wisata Gastronomy and Culinary Art (Gastronary)
Angela Ariani
Sekolah Tinggi Pariwisata AMPTA Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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Model Akselerasi Pengembangan Sambi Sebagai Desa Wisata Di Yogyakarta Melalui Rintisan Program Nasional Pemberdayaan Masyarakat (PNPM) Mandiri Bidang Pariwisata Angela Ariani
Media Wisata Vol. 15 No. 1 (2017): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (154.951 KB) | DOI: 10.36276/mws.v15i1.90

Abstract

Accelerated Development in tourism of Sambi as a tourism village has already done by applying the concept of community participation. Both in giving an important role to the community as the main actor and empowering them in the tourism developmental activities as well. The aspect of sustainability is also an important one. The researcher finds a new model of accelerated development in tourism on Community-Based Tourism development. From the visual observation and in-depth interview with Mr Haryono as the manager of Sambi tourism village, Mr Sutarjo as the community working group coordinator and Mr Hariman Yudo Raharjo as the chairman of Tourism and Culture Office of Sleman Regency, this research comes to applicative tourism accelerated development model on Community-Based Tourism development at Sambi as tourism village which is the applicable one.
Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding Anggun Setya Jayanti; Budi Hermawan; Angela Ariani; Syaiful Ade Septemuryanto
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/bh846d94

Abstract

This research is an experimental study entitled “Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding.” It is motivated by the declining interest of the younger generation in consuming jamu, which is one of Indonesia’s traditional beverages rich in health benefits. This situation led to the idea of innovating jamu into a European-style dessert, namely custard pudding. Custard pudding was chosen because it is highly favoured by the public. However, due to its milk content which can cause allergies, some people are unable to consume it. This study aims to explore the process of transforming jamu beras kencur into a custard pudding product. In addition, this research seeks to increase the interest of the younger generation in enjoying jamu in order to preserve Indonesian cultural heritage. This experiment employed purposive sampling as the data collection technique. The research instruments consisted of questionnaires and interviews distributed to 30 respondents. The data analysis techniques used were organoleptic tests and hedonic tests, followed by calculating the mean scores to determine the evaluation results based on predetermined aspects. The findings of the study, after conducting experiments and collecting data, revealed that the average organoleptic test scores for beras kencur custard pudding were 3.5 for taste, 3.3 for aroma, 3.3 for color, and 3.7 for texture. Meanwhile, the hedonic test resulted in an average score of 3.4. It can be concluded that the innovation of jamu beras kencur into a healthy food product in the form of custard pudding is acceptable to the public.
Co-Authors Anggun Setya Jayanti Budi Hermawan Syaiful Ade Septemuryanto