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All Journal Binus Business Review Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Industri Pariwisata
Dianka Wahyuningtias
Bina Nusantara University
Religion Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake Dianka Wahyuningtias
Binus Business Review Vol. 6 No. 3 (2015): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v6i3.947

Abstract

Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.
Perencanaan Strategik Usaha Kecil Menengah Jenis Usaha Kue dan Roti Dianka Wahyuningtias
Binus Business Review Vol. 2 No. 1 (2011): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v2i1.1163

Abstract

Strategy is needed to sustainable business the year to come. This study is a descriptive case study using primary and secondary data which was collected from interviews, observations and literatures. Through a development strategy will be found various strategy which could be applicable by a company. The purpose of this research is to identify and evaluate the internal and external strategically factors of the company in UKM and to formulate several strategy alternatives applicable in developing UKM business develop program. Based on the TOWS matrix analysis, six alternatives strategies were produced, which includes having the own bakery shop, expanding partnership with bakeries in the jabodetabek area, implementing a differentiation products, increasing marketing activities, purposing bank loan, and investing on right equipment. After defining the conclusion, it is expected that UKM business, especially food industry, could use them to develop their business.
Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh Dianka Wahyuningtias; Trias Septyoari Putranto; Raden Nana Kusdiana
Binus Business Review Vol. 5 No. 1 (2014): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v5i1.1196

Abstract

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
Pembuatan Dodol sebagai Atraksi Wisata di Perkampungan Budaya Betawi Setu Babakan. Studi Kasus : Dodol Nyak Mai di Perkampungan Budaya Betawi Setu Babakan Maria Pia Adiati; Farah Levyta; Dianka Wahyuningtias
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 2, No 1 (2019): Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v2i1.1663

Abstract

ABSTRACT Setu Babakan Cultural Village is a Betawi cultural reserve area. So far, people know Setu Babakan only to enjoy and see Betawi culture. But not many know that there is a Betawi Dodol producer that has long been established. Making Betawi Dodol should be a tourist attraction because of its uniqueness and take long process. The organier of Setu Babakan Betawi Village has indeed provided a visiting package for Dodol making workshops, but this method has not attracted many tourists to witness the process of making Betawi Dodol. This research was carried out in qualitative and quantitatively descriptive ways. The results of this study were to recommend the organier of Betawi Cultural Village in coordination with the producer Dodol Nyak Mai to make a schedule for making dodol that could be visited and the schedule was published through social media and cooperating with tourism schools.Keyword: Cultural Village, Culinary, Dodol, Betawi ABSTRAK Perkampungan Budaya Setu Babakan merupakan kawasan cagar budaya Betawi. Selama ini orang mengenalnya hanya untuk berekreasi dan melihat kebudayaan Betawi. Tetapi  belum banyak yang tahu bahwa disana ada produsen Dodol Betawi yang sudah lama berdiri. Pembuatan Dodol Betawi semestinya dapat menjadi atraksi wisata karena prosesnya yang unik dan panjang. UPK Perkampungan Budaya Betawi Setu Babakan memang sudah menyediakan paket kunjungan untuk workshop pembuatan Dodol, tetapi cara ini belum banyak menarik minat turis untuk menyaksikan proses pembuatan Dodol Betawi. Penelitian ini dilakukan dengan  caradeskriptif  kualitatif dan kuantitif. Hasil dari penelitian ini adalah merekomendasikan UPK Perkampungan Budaya Betawi berkoordinasi dengan produsen Dodol Nyak Mai untuk membuat jadwal pembuatan dodol yang dapat dikunjungi dan jadwal tersebut dipublikasikan  lewat sosial media maupun bekerjsama dengan sekolah pariwisata.Kata kunci: Perkampungan Budaya, Budaya Kuliner Dodol, Betawi
ANALYSIS OF STRENGTHS, WEAKNESSES, OPPORTUNITIES, THREATS (SWOT) ON BUSINESS DEVELOPMENT (CASE STUDY ON NYOKAP PEMPEK) Dianka Wahyuningtias; Daniel Chung
Jurnal Industri Parawisata Vol 5, No 1 (2022): JULY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i1.982

Abstract

This research is motivated by the decline in product sales at Pempek Nyokap since the Covid-19 pandemic. Consumers become more careful in buying goods, especially food, considering that the quality of products, services, and packaging are considered by consumers before buying a product. The method used in this study is a qualitative method by conducting observations, interviews, and Focus Group Discussions on the sample at Pempek Nyokap. The data analysis technique used is EFAS, IFAS, IE, and SWOT Matrix. The final results achieved in the study indicate that business strategies can be implemented for the business development of Pempek Nyokap. The strategy is in the form of opening an offline store, opening a stall in the marketplace, collaborating with online delivery services, and conducting promotions through promoters. 
Co-Authors Daniel Chung Farah Levyta Maria Pia Adiati, Maria Pia Raden Nana Kusdiana Trias Septyoari Putranto