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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
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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PETITE FOURS VARIASI FILLING DAN TOPPING BUAH NANAS SEBAGAI HIDANGAN STAND PESTA Nisa Rahmaniyah Utami; Fitri Mulyani Saputra
Bogor Hospitality Journal Vol 5 No 1 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i1.42

Abstract

Petite fours are small cake dishes, biscuits or various kinds of pastries which are decorated with cooked chocolate, fondant, cream, fruits that are specially decorated, known as bite size or the size of one or two bites. Currently, the party stand dish in the form of petite fours is not widely served because people think that petite fours is an expensive dish. The use of pineapple as a filling or topping on petite fours is rarely found. The purpose of writing is to develop the writer's knowledge and skills in the field of cuisine, especially patisserie, in processing Petite Fours with variations of filling and topping of pineapple as a party stand dish. The method used in this manufacture is an experimental method, namely testing the recipe five times, resulting in petite fours with variations of filling and topping of pineapple as a party stand dish. The party stand dish is the Mini Cake Layers Pineapple.
PENGARUH DIGITAL MARKETING TERHADAP KEPUTUSAN BERKUNJUNG WISATAWAN KE KEBUN RAYA BOGOR Samuel; Wildan Rizky Rahadian; Nisa Rahmaniyah Utami
Bogor Hospitality Journal Vol 6 No 2 (2022): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v6i2.56

Abstract

The purpose of this study was to determine the effect of digital marketing on the decision to visit the Bogor Botanical Gardens. This study uses a quantitative approach and data analysis methods in this study using simple linear regression using SPSS 16.0, to see how much influence digital marketing has on visiting decisions. The sampling technique used in this research is purposive sampling. The number of samples studied in this study were 100 respondents who had visited the Bogor Botanical Gardens. The results of the study prove that there is a positive and significant effect with a significance level (Sig.) of 0.00, which is below 0.05. This analysis finds that there is an influence between Digital Marketing on Visiting Decisions.
Bakpia Emoticon dengan Selai Jambu Biji Nisa Rahmaniyah Utami; Riana Dwi Putri
Bogor Hospitality Journal Vol 4 No 1 (2020): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v4i1.64

Abstract

Birthday celebrations are usually done by holding a party or thanksgiving. There are several things that need to be considered by parents to prepare for a child's birthday party, namely: Party Place and Decoration, Birthday Cake, Invitations, Events, Costumes, Souvenirs and Food and Drinks. Food and drinks cannot be separated from a party, because the banquet is a sign of how to appreciate the guests who attend the event. Emoticon bun is a dish that is made interesting by combining the shape of a round bun using an emoticon decoration that describes an expression. The application of emoticons in buns gives an interesting impression if the dish is specially made for children. Therefore, emoticon buns with guava jam can be used as an additional dish at a child's birthday party. The method used in this research is an experiment supported by literature studies and real work. From the results of the trial, it was obtained that emoticon bun filled with guava jam. Keywords: Birthday dish, emoticon bakpau
Addition of Jackfruit in Making Choux Pastry Miya Grania Kusumah Intan; Nisa Rahmaniyah Utami
Media Pendidikan Gizi dan Kuliner Vol 12, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v12i2.67007

Abstract

Jackfruit is a popular fruit in tropical areas, especially in Indonesia; in almost every region, this fruit can be found and has a high economic level. Jackfruit can provide nutrition as a source of minerals, vitamins,s, and calories. The fruit has a soft and ripe texture, but the seeds are also rich in minerals and vitamins. Jackfruit is one of the most widely consumed tropical fruits in Indonesia. This fruit has a savory and sweet taste, is aromatic, and is often used as a base ingredient for various foods, including pastries. The fruit has rough skin, sharp spines, sweet flesh, and a distinctive aroma. Jackfruit can be processed slowly or cooked into various foods and drinks. In this research, the addition of jackfruit aims to determine the effect of adding jackfruit on the taste and acceptance of Choux Paste by the public and to find out whether jackfruit can be used in making Choux Paste. Adding jackfruit can also provide additional nutritional benefits, such as fiber and vitamins from the jackfruit itself. However, adding jackfruit will affect the texture and consistency of Choux Paste, so you need to adjust the proportions and ratio of ingredients to produce good Choux Paste. This research was conducted to analyze the level of liking (taste, aroma, texture, and color) of Choux Paste through organoleptic tests. This research is a type of experimental research with three treatments for the addition of jackfruit, namely control (P1) 50%, (P2) 70%, and (P3) 100%. This research shows that the best formula for adding jackfruit in making Choux Paste, which both panelists prefer, is the addition of 70% jackfruit. The average results obtained from the aspects (color, aroma, taste, and texture) are a total score of 35.8 for the expert panelists with an average of 2.9, which is included in category VII. Meanwhile, the total score of the non-expert panelists was 37.8, with an average of 3.2, which was included in the like category
GASTRONOMIC TOURISM STUDY OF DJEJAK RASA AS A TOURIST ATTRACTION IN THE CULINARY EXPLORATION IN YOGYAKARTA Roels Ni Made Sri Puspa Dewi; Elzishilla Aline Yovanca; Nisa Rahmaniyah Utami
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2249

Abstract

Djejak Rasa is a business built to introduce Yogyakarta culinary tourism from a gastronomic perspective. This business is a place to get to know more about Yogyakarta specialties. Therefore the purpose of this research was to study Djejak Rasa in introducing culinary tourism to tourists. Djejak Rasa has programs that have been implemented so far, namely Kelana Rasa, Ruang Rasa, and Curation Rasa. The research method used is descriptive qualitative research. Methods of data collection through participant observation, interviews, and documentation. The informant determination technique used purposive sampling. The number of informants, namely all managers and tourists who did gastronomic tours with Djejak Rasa, totaled 18 people. The method of data analysis is assisted by the process and stages of observation which consist of selection, recording, a series of behaviors and situations as well as empirical objectives. These stages are carried out until the data is fulfilled and the data analysis process is complete. The result of this research is that tourists can get to know more about cuisine and the stories contained therein. One of the Kota Gede Taste Search programs is one of the intensive tours conducted by Djejak Rasa. This trip takes approximately 4 to 5 hours. At least seven tourist attractions were visited, namely the Mataram Coffee Barn, the Waru Flower Production House, Legi Kota Gede Market, the Gede Mosque Area, and the King's Tomb of Mataram and Between the Two Gates. Every place visited provides educational tours, both historical tours and cultural gastronomy tours. Gastronomic tourism such as to learn about the names of food, its ingredients, how to process it, how to serve it, the properties and benefits of food as well as its stories and philosophy.
ANALISIS IMPROVEMENT STANDARD OPERATING PROCEDURE DALAM PENYIMPANAN BAHAN MAKANAN DI CIL ROOM CAFÉ Edwin Haryadi; Nisa Rahmaniyah Utami; Wildan Rahadian
Journal of Hospitality and Tourism Vol 2, No 2 (2024): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/jht.v2i2.6084

Abstract

Cafe terdapat departement yaitu food and beverage product department, dengan section yang bertugas sebagai pengolah makanan di café yaitu kitchen section. Kitchen berperan penting terhadap kualitas kebersihan dan kesehatan dalam berbagai macam hidangan, untuk menghidangkan makanan yang bersih dan terjaga kesehatannya bahan makanan harus disimpan, dirawat sesuai dengan Standard Operating Procedure (SOP). Penelitian ini bertujuan untuk mengetahui bagaimana penerapan SOP yang dilakukan oleh CIL Room Café Bogor dan perbaikan (improvement) yang dapat diupayakan untuk menjaga kualitas bahan makanan di bagian kitchen. Penelitian ini menggunakan metode kualitatif, menggunakan teknik observasi, wawancara dan dokumentasi. Kesimpulan penelitian ini yaitu proses penyimpanan bahan makanan di kitchen CIL Room café Bogor menggunakan standar yang telah ditetapkan contohnya seperti selalu melakukan pengecekan bahan makanan yang berada dalam tempat penyimpanan, serta penempatan bahan bahan makanan yang juga perlu diperhatikan dalam proses penyimpanannya. Saran bagi café agar lebih mengawasi karyawan dalam melakukan langkah-langkah penerapan SOP tempat penyimpanan bahan makanan yang sesuai. Kata Kunci: CIL Room Café Bogor, improvement, penyimpanan bahan makanan, kitchen 
Product Quality Analysis Of Bogor Lapis Cake Saleha, Saleha; Utami, Nisa Rahmaniyah; Ramadan, Dimas Putra
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.496

Abstract

The background of this writing in the culinary world is that there are many forms and kinds of various kinds of food from small to large and from cheap to expensive. For daily needs, there are many activities that are carried out by everyone. The foods available in the market today are indeed quite diverse, in terms of taste, texture, and of course at different prices. The price offered is usually too expensive, and also the benefits contained in it are not accompanied by quality. This research method aims to determine the quality of the product in terms of color, aroma, texture and taste. The method used in this research is descriptive method, with the results saying that the quality of cakes in Lapis Bogor is quite good. Collecting data used in this study using a questionnaire distributed to 100 respondents who are consumers of Lapis Bogor. Based on research on the quality of cakes in Lapis Bogor, the average value of the Color indicator is 3.9, the Aroma indicator is 3.7 while the Texture indicator is 3.7 and the Taste indicator is 4.0. The author concludes that overall it is hoped that the results of this study are good, this research can provide positive input and support from the company and its readers.
Pengaruh Kualitas Produk Terhadap Kepuasan Konsumen Breadtalk Bogor Trade Mall Utami, Nisa Rahmaniyah; Melati, Melati
Stupa Vol 5 No 2 (2023): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.5.2.123-138

Abstract

Manufacturers always want to provide the best products for consumers. One way to improve product quality to meet consumer satisfaction. This research consists of 2 variables, namely product quality (X) and consumer satisfaction (Y). The purpose of this study was to determine the effect of product quality (X) on customer satisfaction (Y)BreadTalkBogorTrade Mall. This study uses quantitative methods with simple regression analysis techniques that use data collection techniques from questionnaires. For this study using the Lemeshow formula where the number of respondents in this study were 100 respondents and processed using the SPSS program. The samples taken in this study were 100 respondents who had purchased products atBreadTalkBogorTrade Mall. The technique used in this study usespurposive sampling withnon random sampling. The hypothesis testing method shows that product quality has a positive and significant effect on consumer satisfaction (H1 is accepted), this can be shown from the T test day with a significance value below 0.05, which is 0.000.
Wisata Perdesaan Berbasis Kebudayaan Masyarakat Desa Lamajang Utami, Nisa Rahmaniyah; Rahadian, Wildan Rizky
Stupa Vol 5 No 1 (2023): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.5.1.47-54

Abstract

This research aims to determine the shape & model of Lamajang village tourist. Rural tourism is a form of tourism in rural areas there are village community traditions, historical relics, art, and people's lifestyles along with the values that have been inherited passed down from generation to generation. The main attraction of the village Lamajang Village's tourism is a cultural and tourist attraction community activities. Rural tourism is a type of tourism that utilizes local resources in the form of culture and community activities. This research uses descriptive research methods with a qualitative approach. Lamajang Village has several potentials that can also be developed as an attraction, namely natural tourism in the form of a waterfall (waterfalls) and hiking trails that can be used as special routes an interesting tourist route through natural exploration activities. Rural tourism in Lamajang Village is a form of pure rural tourism with characteristics of semi-full models. In terms of product characteristics, Rural tourism in Lamajang Village still has shortcomings, namely: inadequate provision of facilities to support rural tourism activities in the form of homestays and rural tourism information centers.
Metode Penyimpanan Bahan Baku Pastry & Bakery yang Meningkatkan Kualitas Layanan Hotel Utami, Nisa Rahmaniyah; Ishak, Riani Prihatini; Faqih, Muhammad Ibnu Fiqhan
Stupa Vol 4 No 2 (2022): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.4.2.172-180

Abstract

The department of food and beverage products is in charge of a section called pastry & bakery which provides a variety of cakes, breads and snacks that can be sold or enjoyed by guests. To maintain the quality of pastry & bakery products, one must do and pay attention to the storage of raw materials, one way is to do a good and correct storage method. This study aims to find out how the method used by R Hotel in an effort to maintain the quality of raw materials in the pastry & bakery section by describing what obstacles are experienced by the pastry & bakery section in storing raw materials. This study uses a qualitative method. The process of storing pastry & bakery raw materials at R Hotel uses predetermined standards. Like always checking the raw materials in the storage area, the placement of raw materials also needs to be considered in the storage process and implementing the FIFO (First In First Out) method.
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