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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
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Persepsi Wisatawan Milenial Terhadap Ekowisata Situ Gede Kota Bogor Sugih Setiawan, Aditya; Utami, Nisa Rahmaniyah
Stupa Vol 4 No 1 (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.4.1.103-109

Abstract

One of the ecotourism areas favored by the millennial generation in West Java is Situ Gede Ecotourism. The purpose of this study is to determine the perception of millennial tourists towards ecotourism in situ Gede in terms of 4 indicators, namely: Attractions (Attractions), Accessibility (Accessibility), Amenities (Amenities), and Ancillary Service (Tourism Support Services). The research method used is a quantitative approach. The sample in this study was 50 respondents. Analysis of the data used is descriptive analysis. The achievement of millennial tourists' perceptions of attraction is 75.6%. Meanwhile, the achievementmillennialnial tourists' perceptions of accessibility are 87.5%. The achievememillenniallenial tourists' perceptions of amenities (amenities) are 78.8%. Another case is the achievement of millennial tourists' perceptions of Ancillary services (Tourism Support Services) of 73.5%
Pengaruh Fasilitas Kamar dan Perceived Value pada Minat Beli di Hotel Irfan, Muhammad; Utami, Nisa Rahmaniyah
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.4.2.122-132

Abstract

The purpose of this study is to determine the dominant factor of room facilities in negative reviews and to determine consumer buying interest at the Horison Ultima hotel. This study uses a quantitative descriptive research method, which uses an application that is calculated using the T test. The sample in this study was taken by random sampling and involved 100 respondents. The results showed that all variables received good ratings by the respondents. Multiple Regression Test shows that Room Facilities and Perceived Value variables have a significant simultaneous (together) effect on Purchase Interest at Horison Ultima Hotel Bekasi.
Characteristics and Motivation of the Millennial Generation to Take Gastronomic Tourism Travels Sri Puspa Dewi, Roels Ni Made; Utami, Nisa Rahmaniyah
Stupa Vol 6 No 1 (2024): 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.6.1.19-28

Abstract

The millennial generation's travel patterns are starting to like gastronomic tourism. Djejak Rasa Yogyakarta is here as a forum for the millennial generation as well as media while getting to know more about the gastronomy contained in the culinary offerings. The purpose of this study is to get an overview of the characteristics and motivations for choosing Djejak Rasa for gastronomy tours. The research method uses distributing questionnaires on the Google form which can be filled out by tourists after a tour of 50 people. Data analysis was carried out interactively models. The results of this study are the characteristics of millennial generation tourists in conducting gastronomic trips as a tourist descriptor and the trip descriptor. The motivation for tourists to take a gastronomic journey with Djejak Rasa are physical motivation, cultural motivation, individual motivation and status motivation.
ANALISIS PENERAPAN STANDARD OPERATING PROCEDURE (SOP) PENYIMPANAN BARANG PERISHABLE DI COLD KITCHEN HOTEL SANTIKA PREMIERE JOGJA Rahmaniyah Utami, Nisa; Wildan Rizky Rahadian; Rani Wahyuningsih Jahrotun
Bogor Hospitality Journal Vol 8 No 1 (2024): 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.v8i1.119

Abstract

Storage system is a way to preserve goods to make it easier to do work. A hotel must oversee the storage system of the perishable materials it manages. This study aims to determine how far the implementation of the SOP is in the process of storing perishable goods in the Cold Kitchen section of Santika Premiere Jogja Hotel which includes storage of goods, storage methods, obstacles faced in this case the theory in reference to Bakri, Intiati, & Widartika's (2018). The details were collected using observation, interview and documentation techniques. Based on the results of the study, it was found that the Cold Kitchen section of Santika Premiere Jogja Hotel did not carry out the SOP for storing perishable goods as it should. Keywords : Cold Kitchen, Perishable, Storage
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Rahardjo, Sekti; Aminudin; Saleha; Sriwulandari, Tatik; Rahmaniyah Utami, Nisa
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Substitute in Making Pizza with Jackfruit Seed Flour Nompo, Fadhli Dzil Ikram; Saleha, Saleha; Utami, Nisa Rahmaniyah
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72857

Abstract

This research aims to replace some basic ingredients in pizza with jackfruit seed flour, as it has a low gluten content and is safe for consumption. Researchers conducted organoleptic tests and hedonic tests on 35 non-expert panelists and 5 expert panelists to determine their preferences. The results showed that jackfruit seed flour could be added as a basic ingredient for making pizza. The most preferred pizza product made from a mixture of jackfruit seed flour was Product 3 (70% wheat flour and 30% jackfruit seed flour), with expert panelists scoring 12.6 with an average value of 3.15, and non-expert panelists scoring 14.08 with an average value of 3.52. The results suggest that jackfruit seed flour can be used as a basic ingredient for making pizza, reducing the negative impact of wheat flour on health.
INCREASING THE ADDED VALUE OF CASSAVA (MANIHOT ESCULENTA) THROUGH CULINARY PRODUCT INNOVATION BASED ON AU BAIN MARIE TECHNIQUES IN A COMMUNITY SERVICE PROGRAM Nisa Rahmaniyah Utami; Tatik Sriwulandari; Saleha Saleha
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 4 (2024): DESEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i4.2542

Abstract

This community service program aims to enhance the added value of cassava (Manihot esculenta) through culinary product innovation using the Au Bain Marie technique. The activity was conducted on December 5, 2024, in Sukajadi Village, involving 15 participants, including housewives, local MSME entrepreneurs, and youth. Through training, participants were taught the process of transforming cassava into innovative products, such as cassava cakes with a soft texture, superior taste, and high visual appeal. The results showed that the Au Bain Marie technique effectively produces high-quality products that meet modern market demands. Product evaluation scored an average of 4.6 out of 5 on parameters such as taste, texture, appearance, and market potential. Furthermore, this program successfully improved participants' skills in modern food processing and created economic opportunities through cassava-based product diversification. In conclusion, cassava processing using the Au Bain Marie technique can empower the community of Sukajadi Village and support economic sustainability based on local food resources. This program is expected to be replicated in other regions to maximize the potential of local food ingredients and improve community welfare.
The Influence of Ticket Prices on Visitor Satisfaction at Camp Hulu Cai Cibedug - Bogor Regency Fransiska, Putri Maharani Yonanda; Rahadian, Wildan Rizky; Utami, Nisa Rahmaniyah
Jurma : Jurnal Program Mahasiswa Kreatif Vol 8 No 2 (2024): DESEMBER
Publisher : LPPM UIKA Bogor

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

Abstract

Camp Hulu Cai adalah sebuah perusahaan yang beroperasi di bawah naungan PT. Lembah Bambu, yang didirikan pada tahun 2003. Perusahaan ini bergerak di bidang pelayanan dan jasa, dengan fokus penyediaan sarana Resort & Outbound Training. Berdasarkan ulasan yang ada terdapat permasalahan yang dialami oleh sejumlah wisatawan berkenaan karena harga tiket di Camp Hulu Cai. Penelitian ini merupakan penelitian deskriptif kuantitatif. Pengambilan data dilakukan dengan cara penyebaran kuesioner. Data yang diperoleh kemudian diuji melalui uji regesi linier sederhana. Pada hasil uji determinasi (R^2) terdapat hasil sebesar 0,469 yang memiliki arti harga tiket memiliki pengaruh sebesar 46,9% terhadap Kepuasan Pengunjung.
The Role of Tourism Village in Strengthening Poterry SMEs in Kasongan Tourism Village, Bantul District, Yogyakarta Roels, Ni Made Sri Puspa Dewi; Utami, Nisa Rahmaniyah; Vania, Fidelia Brenda Pingkan
Media Wisata Vol. 21 No. 2 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i2.419

Abstract

This research was conducted to examine the role of tourism villages in strengthening pottery SMEs in Kasongan Tourism Village. Pottery products are the superior product of this village tourist attraction. The existence of pottery products cannot be separated from the role of the tourist village as a bridge to attract tourists. Data collection methods used are observation, interviews and literature study. Interviews were conducted with 20 people that are Kasongan Tourism Village managers and SMEs actors. Determination of informants using the Non-Probability Sampling technique, namely Purposive Sampling. Methods of data analysis using qualitative data analysis method. The results of the study are the role of tourism villages in strengthening SMEs which consists of making tour packages, destination branding, and partnerships. There are two tour packages, namely seeing the process of making pottery and being directly involved in making pottery. The destination branding is Kasongan Tourism Village as a pottery educational tour. Partnerships are carried out, namely working with vendors and joining cooperatives.
Culinary Sustainability: Exploring The Potential Of Manihot Esculenta In Innovative Production Using The Au Bain Marie Technique: Culinary Sustainability: "Menggali Potensi Manihot Esculenta Dalam Inovatif Produksi Menggunakan Teknik Au Bain Marie Tatik Sriwulandari; Nisa Rahmaniyah Utami; Saleha
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 8 No 2 (2024): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v8i2.4553

Abstract

This study aims to explore the potential of Manihot esculenta (cassava) as a sustainable food source through innovative production techniques utilizing the au bain marie method. Manihot esculenta, a primary source of carbohydrates in many developing countries, offers environmental benefits due to its ability to thrive in diverse soil conditions and extreme weather. This research examines how the use of the au bain marie technique—which prioritizes indirect heating to preserve nutritional quality—can enhance the culinary value of cassava while supporting local food sustainability efforts. The methodology includes experimental production of various cassava-based dishes using the au bain marie method, along with an analysis of sensory characteristics, nutritional value, and economic feasibility. The results show that the au bain marie technique can retain essential nutrients in cassava while improving its texture and flavor, making it an appealing alternative in modern cuisine. These findings underscore the importance of innovation in processing local food ingredients to enhance culinary sustainability and promote the diversification of environmentally friendly food products.
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