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All Journal Jurnal Pendidikan Vokasi Media Wisata Jurnal Bisnis dan Manajemen Jurnal Pariwisata Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Manajemen Kesatuan JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Global Research on Tourism Development and Advancement (GARUDA) JELAJAH: Journal of Tourism and Hospitality JURNAL AGROINDUSTRI HALAL JHT: Journal of Hospitality and Tourism Media Pendidikan Gizi dan Kuliner Bogor Hospitality Journal

Nisa Rahmaniyah Utami

Sekolah Tinggi Pariwisata Bogor

Author-ID : 2667251

Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Public Health Social Sciences Transportation Other

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Pengaruh Kesadaran akan Destinasi dan Motivasi Wisatawan Terhadap Keputusan Berkunjung di Hademen Camp, Megamendung, Kabupaten Bogor Samuel Samuel; Wildan Rizky Rahadian; Nisa Rahmaniyah Utami; Fachri Maulana
Journal of Hospitality and Tourism Vol 1, No 1 (2022): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Penelitian ini bertujuan untuk mengetahui pengaruh kesadaran wisatawan akan destinasi dan motivasi wisatawan terhadap keputusan berkunjung di Hademen Camp, Megamendung, Kabupaten Bogor. Kesadaran akan destinasi menjadi penting untuk suatu daerah tujuan wisata agar dapat menjadi sukses karena kesadaran tersebut menjadi unsur paling pertama yang wajib dimiliki. Lebih lanjut lagi motivasi juga menjadi penting dalam proses identifikasi hal-hal yang mempengaruhi wisatawan berkaitan dengan pemilihan daerah tujuan untuk berlibur dan berwisata. Teknik sampling yang digunakan adalah non probability sampling dengan jumlah responden sebanyak 100 dan menggunakan teknik analisis deskriptif kuantitatif dengan metode regresi linier berganda. Dari hasil analisis maka dihasilkan bahwa terdapat pengaruh baik dari kesadaran wisatawan akan destinasi maupun motivasi wisatawan terhadap keputusan berkunjung di Hademen Camp, Megamendung, Kabupaten Bogor secara parsial dan simultan. Nilai koefisien determinasi (R2) sebesar 50,5% menunjukkan bahwa terdapat hubungan yang kuat antara kesadaran wisatawan akan destinasi (X1) dan motivasi wisatawan (X2) terhadap keputusan berkunjung (Y), sedangkan sisanya sebesar 49,5% dijelaskan sebagai kontribusi variabel lain yang juga berpengaruh selain kesadaran akan destinasi (X1) dan motivasi wisatawan (X2) namun tidak masuk ke dalam penelitian. Kesadaran wisatawan akan destinasi memiliki dimensi gambaran kognitif, gambaran afektif, dan gambaran konatif. Motivasi memiliki dimensi faktor-faktor motivasi pendorong dan faktor-faktor motivasi penarik. Dimensi keputusan berkunjung yaitu pengenalan masalah, pencarian informasi, evaluasi alternatif, dan perilaku pasca kunjungan. Dengan demikian dapat disimpulkan bahwa kesadaran akan destinasi dan motivasi berpengaruh secara nyata terhadap keputusan wisatawan untuk melakukan kunjungan. Hal ini memberikan masukan yang sangat baik dan berguna bagi pihak pengelola Hademen Camp, Megamendung, Kabupaten Bogor dalam selalu meningkatkan sarana dan prasarana yang ada dan menjaga kelestarian daerah tujuan wisata. Kata kunci : kesadaran akan destinasi, motivasi, keputusan berkunjung

The Role of Kitchen Administrative In Procurement of Goods Operation Kitchen at Royal Tulip Gunung Geulis Hotel in Bogor Aggy Lestari Dwi Putri; Wildan Rizky Rahardian; Nisa Rahmaniyah Utami; Tiara Indriani
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

This Paper was aimed at investigating the role of administrative staff in the kitchen department at Royal Tulip Gunung Geulis Hotel in Bogor who assist chefs in the procurement process. This Final Project was carried out qualitatively. The data in this research were gathered by means of direct observation to the research site, interviews with relevant sources at the research site, library research and searching for materials via the internet. Referring to the results obtained, it may be inferred that the kitchen department shall have at least a minimum of 1 (one) person acting as administrative staff, because some hotels are widely found to have no permanent kitchen admin, such as at the Royal Tulip Gunung Geulis Hotel in Bogor. Having regard to that matter, the kitchen admin is considered more capable of controlling the procurement process in the kitchen department.

SUBTITUSI TEPUNG LABU KUNING PADA PEMBUATAN COOKIES KASTENGEL Nisa Rahmaniyah Utami; Zahra Tri Prasetyawati
Media Pendidikan Gizi dan Kuliner Vol 9, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia (UPI)

Labu kuning adalah tanaman yang memiliki banyak manfaat dan kaya akan sumber vitamin maupun protein serta memiliki banyak kegunaan baik untuk makanan maupun dijadikan sebagai tepung/bahan utama dalam pembuatan suatu makanan seperti cookies maupun roti. Namun sayangnya masih kurangnya pemanfaatan tepung labu kuning sebagai sumber makanan. Oleh karena itu Penulis membuat cookies cookies kastengel dengan penambahan tepung labu kuning untuk lebih mengembangkan kegunaan tepung labu kuning sebagai bahan dasar cookies dan mengetahui apa masyarakat sekitar menyukai produk yang dibuat dengan bahan dasar tepung labu kuning. Penelitian ini menggunakan metode kuisioner dengan uji kesukaan dari Panelis. Penulis mencari formulasi yang baik untuk diaplikasikan ke Cookies Kastengel sebelum dibagikan kepada panelis. Yang selanjutnya Penulis menggambarkan jawaban responden dari hasil kuisioner. Penulis mencari tahu hasil penelitian dengan mencari data mean, median, modus, dan standar deviasi. Hasil yang didapatkan dengan mengambil nilai rata-rata dari 4 (empat) aspek yaitu warna, aroma, tekstur, rasa adalah cookies kastengel (20% tepung labu kuning 80% tepung terigu) dengan nilai keseluruhan panelis ahli total 35,6 dengan rata-rata 2,96 dan untuk panelis tidak ahli menyukai cookies kastengel (20% tepung labu kuning dan 80% tepung terigu) dengan nilai keseluruhan total 38 dengan rata-rata 3,16. Hasil penelitian ini menunjukan bahwa penggunaan tepung labu kuning dalam pembuatan cookies kastengel dapat dikatakan berhasil dengan hasil uji kesukaan yang didominasi dengan rasa suka.

Porang Tubers Nisa Rahmaniyah Utami; Muhammad Almiraji
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Porang tubers are plants that have many benefits and are rich sources of vitamins and protein as well as many uses for both food and as flour/main ingredient in the manufacture of foods such as cakes and noodles. However, it is unfortunate that there is still a lack of utilization of porang tubers flour as a food source. Therefore, the author made a kastangel cake with the addition of porang tuber flour to further develop the use of porang bulbs flour as a cake base and to find out the interest of the surrounding community towards the preference for products made with porang tuber ingredients. This study uses a questionnaire method with a preference test from the panelists, then the authors look for information on a good formulation to be applied to the kastangel cake before being tested on the panelists. Which later the author will record the answers of respondents from the results of the questionnaire. The author finds out the results of the study by looking for the mean, median, mode, and standard deviation data. The results are obtained by taking the average value of 4 (four) aspects, namely color, aroma, texture, taste in kastangel cake. (30% porang tuber flour 70% wheat flour) with an overall value of 38.68 consumer panelists with an average of 3.22 and for expert panelists to like kastangel cakes with formulations (30% porang tuber flour and 70% wheat flour) with the total score is 41.2 with an average of 3.22. The results of this study indicate that the use of porang tuber flour in making kastangel cake can be said to be successful with the results of the preference test which are dominated by liking.

The Use of Duren Seed Flour in the Making of Pancakes Nisa Rahmaniyah Utami; Muhamad Fachry Irvani
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Pancake is a dish that has a sweet and savory taste from butter dough baked in a frying pan and is round and flat. Wheat flour is one of the basic ingredients in making pancakes so as to reduce dependence on wheat flour, namely by optimizing local ingredients that are still lacking in utilization, namely durian seeds and durian seeds. to be used as flour in the manufacture of a food. therefore the author replaces wheat flour with durian seed flour in making pancakes. This study uses a questionnaire method with a preference test from the panelists, many samples studied amounted to 3 expert panelists, 30 consumer panelists. The author is looking for a good formulation to be applied to pancake products before being distributed to the panelists. The author finds out the results of the study by looking for the mean, median, mode, and standard deviation data. The results obtained by taking the average value of 4 (four) aspects, namely color, aroma, texture, and taste. The results of this study indicate that the use of durian seed flour in making pancakes can be said to be successful with the results of the preference test which are dominated by liking.

Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities Fajar Anugrah Subhi; Tatik Sriwulandari; Nisa Rahmaniyah Utami
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

In an effort to assist the Indonesian government's programto fulfil a balanced nutritional adequacy in the community,especially the age of children, it is necessary to develop adiversification of food products containing energy sources.Thisisbecausethedevelopmentofconsumptionpatternsforstaple foods (food sources of carbohydrates) in Indonesia isstilldominatedbygrains,especiallyriceandwheat,whilethecontribution of tubers is still low. This study aims to offerchildren's snack products in the form of a popular snack,namely donuts which are generally made from wheat flour.Substitutionofwheatwithtubersintheformofsweetpotatoes and potatoes which have many nutritional valueshigherthanflourwastestedon53elementaryschoolstudents to see their perspective and determine the level ofpreferenceforthetwotypesofdiversificationdonutproducts. The results of the organoleptic test showed thatpotato-based donuts had a higherpreference value thansweet potato donuts, by looking at the average value wherepotatodonutsaresuperiorinflavor,textureandaromacategories The results of calculations through the Kruskal-Wallistestshowedthattherewasnodifferencebetweentheproducts tested from all categories assessed, namely Flavor,Color,TextureandAromawithasignificantvaluesmorethan 0,5. The findings obtained in this study can be used as a basis forcommunityconsiderationstofindsmallandmediumbusinessopportunities,especiallydonutproductsmadefromtuberswithatargetmarketofelementaryschoolstudents.

Substitution of Rose Petal in Making Sponge Cake Nisa Rahmaniyah Utami; Johan Amaril Harahap
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Roses are plants that have many benefits, vitamin content and uses, for example in the field of food products, in this field most roses are usually used for garnishing desserts only. The use of roses in the field of food products is still very little used, the author wants to make something new by using these rose petals in the product field, by making these rose petals into flour which will later be used in making sponge cake, which later in the process of making this sponge cake there is the addition of rose petal powder which the writer made with wheat flour, and the writer wants to know the results of adding rose petal powder in making this sponge cake whether it can be accepted and liked by the public.The methodology used by the author in this research is experimentationwith a completely randomized design (CRD) consisting of 3 treatments,through a series of trials to find a standard recipe for manufacturesponge cake by usingroses. The results obtained by the author after collecting and processing respondent questionnaire data (people) with 4 (four) different aspects, namely color, aroma, texture, taste in substitution of rose petals in making this sponge cake, namely, panelists are not experts with a total score of overall 3 formulas 41.4% with an average of 3.45, for the formula with the highest score in formula 2 (two) with a total score of 14 with an average of 3.5, for the next highest score in formula 1 (one) with the total score is 13.8 with an average of 3.45, and for the smallest score, namely formula 3 (three) with a total score of 13.6 with an average of 3.4. The results of this study indicate that the use of rose petal powder in making sponge cake can be said to be successful with the results of the preference test which is dominated by liking.

MANFAAT HASIL BELAJAR “MEMBUAT CAKE, GATEAUX DAN TORTEN” PADA PRAKTIK CAKE SHOP SISWA SMKN 3 BOGOR Nisa Rahmaniyah Utami; Sudewi Yogha; Cica Yulia
Media Pendidikan Gizi dan Kuliner Vol 4, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia (UPI)

Latar belakang penelitian adalah hasil belajar membuat cake, gateaux dan torten yang diharapkan dapat memberikan manfaat pada kesiapan siswa dalam praktik di cake shop. Tujuan penelitian ini untuk memperoleh gambaran tentang manfaat hasil belajar membuat cake, gateaux dan torten pada praktik di cake shop yang meliputi tahap persiapan, tahap pelaksanaan, dan tahap evaluasi. Penelitian ini menggunakan metode deskriptif. Populasi adalah siswa kelas XII Program Keahlian Patiseri SMK Negeri 3 Bogor. Teknik pengambilan sampel menggunakan sampel jenuh, jumlah sampel sebanyak 35 orang. Instrumen penelitian menggunakan angket tertutup. Hasil penelitian menunjukkan bahwa manfaat hasil belajar membuat cake, gateaux dan torten berkaitan dengan tahap persiapan memiliki rata-rata nilai persentase sebesar 62% yang berada pada kriteria bermanfaat, tahap pelaksanaan memiliki rata-rata nilai persentase sebesar 63% yang berada pada kriteria bermanfaat, dan tahap evaluasi memiliki rata-rata nilai persentase sebesar 63% yang berada pada kriteria bermanfaat. Saran ditujukan bagi siswa untuk terus meningkatkan hasil belajar dengan menambah wawasan dan mengembangkan materi yang telah diberikan dengan mencari berbagai referensi dari sumber lain.

Study of Application of Standard Operating Procedure Grooming at Grand Hotel Preanger Bandung Nisa Rahmaniyah Utami; Roels Ni Made Sri Puspa Dewi
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Standard grooming procedures are the main requirements that must be known by a kitchen cook so that they can create food that is suitable for consumption and avoids bacteria. In this paper, the purpose of this research is to determine the application of standard operating procedure grooming at the Grand Hotel Preanger Bandung, to determine the effect of applying standard grooming in the kitchen. The method of taking numbers is done by using a questionnaire for 5 employees. The data was collected by using the field method which consisted of observation and questionnaires. The analytical technique used in this study is a quantitative technique. The conclusion of this study is that the application of standard grooming procedures at the Grand Hotel Preanger Bandung obtains data from the results of research written.

SERVICE OPERATIONS MANAGEMENT FOR ENHANCING â€œHERITAGEâ€ EMOTIONS AT HOTEL SALAK, BOGOR Hastjarjo Hastjarjo; Agus Prihanto; Nisa Rahmaniyah Utami
Jurnal Bisnis Manajemen Vol 23, No 2 (2022): September 2022
Publisher : Fakultas Ekonomi dan Bisnis Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jbm.v23i2.2031

We all know that a hotel must have a differentiation of service experience. But many hotels are historical buildings do not yet understand that they have a heritage competitive advantage, well. The "Heritage" hotel must improve the service profit chain with putting the 'heritage" to Customer Value (CV) equation: CVheritage = [Results + Process Quality (SQ) + Heritage Experience (HE)]/[Price + Cost]. This study focuses on the model choreography of a service delivery system to create and deliver a total embodied experience for customers. The model involves the choice of an operational strategy that consists of four areas: stageware (bricks and mortar), orgware (management systems), customerware (customer touch points), and linkware (system integration). The research question is "What improvements can be applied to improve the heritage customer experience at Hotel Salak Bogor". Novelty: This research is a best practice case study research in hotel service offering as strategic action that found â€œService Operations Management Model: SOMMâ€. Research Methods: This research is a single intrinsic case study at Hotel Salak Bogor as a bounded system in which an event, program or activity exists. This qualitative case study is designed to better understand the concept of service process management for the hotel. The research stages are (1) investigation of strategic process, (2) identification of customer variability and service offerings, (3) decision of operational strategy choices. Finding/Results: The model choreography can be used to integrate the business

Co-Authors Aditya Sugih Setiawan Aggy Lestari Dwi Putri Agus Prihanto Agus Prihantono AMINUDIN Batubara, Rima Pratiwi Cica Yulia Diah Natalisa, Diah Edwin Haryadi Elvera, Elvera Elzishilla Aline Yovanca Erina Rahmadyanti Fachri Maulana Fajar Anugrah Subhi Faqih, Muhammad Ibnu Fiqhan Fidelia Brenda Pingkan Vania Fitri Mulyani Saputra Fitria Herawati, Fitria Fransiska, Putri Maharani Yonanda Hariani, Dina Hastjarjo Hastjarjo Hermawan, Yanto Irani Nugraha, Siti Yulia Johan Amaril Harahap Melati Melati Mico, Sastra Miya Grania Kusumah Intan Muhamad Fachry Irvani Muhammad Almiraji Muhammad Irfan Ni Made Sri Puspa Dewi Roels Nita Kusumawati Nompo, Fadhli Dzil Ikram Nurachmad, Edi Nuraisah Rosiana, Eka Prahmana, Shafa Putri Rahadian, Wildan Rizky Rainanto, Bambang Hengky Ramadan, Dimas Putra Rani Wahyuningsih Jahrotun Riana Dwi Putri Riani P. Ishak Riani Prihatini Ishak Ridwan Che Rus Rita Ismawati Rizky Rahadian, Wildan Roels Ni Made Sri Puspa Dewi Roels Ni Made Sri Puspa Dewi Roels Ni Made Sri Puspa Dewi, Roels Ni Made Roels, Ni Made Sri Puspa Dewi Saleha Saleha Saleha Saleha Saleha Saleha Salsabila, Siti Yasmin Samuel Samuel Samuel Saragi, Charles Parnauli Sekti Rahardjo Seruni Dinitri Sriwulandari, Tatik Sudewi Yogha Sugih Setiawan, Aditya Sukma, Braja Eka Suliwa Bagaskara Supari Muslim Suryanti, Cecilia Valentina Srihadi Tarida Marlin Surya Manurung Tatik Sriwulandari Tatik Sriwulandari Taufiq Kurniawan Tiara Indriani Vania, Fidelia Brenda Pingkan Wildan Rahadian Wildan Rizky Rahadian Wildan Rizky Rahadian Wildan Rizky Rahadian Wildan Rizky Rahardian Yuwantiningrum, Sri Endah Zahra Tri Prasetyawati

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