Article Per Year (5 Year)
p-Index From 2021 - 2026
7.816
P-Index
This Author published in this journals
All Journal Jurnal Penyuluhan Jurnal Ilmu Sosial dan Humaniora Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora Panrita Abdi - Jurnal Pengabdian pada Masyarakat Syntax Literate: Jurnal Ilmiah Indonesia Home Economics Journal Jurnal Pengolahan Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat jurnal ilmiah hospitality International Journal of Economics Development Research (IJEDR) JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Inovasi Penelitian Akrab Juara : Jurnal Ilmu-ilmu Sosial Jurnal Ilmiah Wahana Pendidikan Jurnal Pengabdian kepada Masyarakat International Journal of Community Service Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Mandiri Media Bina Ilmiah J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) eProceedings of Applied Science BINA CIPTA eProceedings of Engineering Innovative: Journal Of Social Science Research Community Service Seminar and Community Engagement (COSECANT) Jurnal Pengabdian Masyarakat dan Riset Pendidikan El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Jurnal Kawistara Journal of Ekonomics, Finance, and Management Studies Journal of Tourism, Hospitality and Travel Management (JTHTM)
Dendi Gusnadi
Telkom University
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 67 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search
Journal : Media Bina Ilmiah

 1 
INOVASI KUE DODONGKAL BERBASIS UBI JALAR KUNING Rachmawati Tamara; Dendi Gusnadi
Media Bina Ilmiah Vol. 18 No. 3: October 2023
Publisher : LPSDI Bina Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33758/mbi.v18i3.633

Abstract

Kue dodongkal pada penelitian ini digunakan penulis untuk melestarikan kue tradisional Indonesia dimana penulis memberikan inovasi baru pada kue dodongkal dengan memanfaatkan ubi jalar kuning. Ubi jalar kuning dipakai untuk zat pewarna makanan alami yang mempunyai manfaat serta kandungan gizi yang tinggi. Metode penelitian ini menggunakan metode eksperiment dimana peneliti menghasilkan inovasi kudapan manis kue dodongkal berbasis ubi jalar kuning. Teknik pengumpulan data dengan meyebarkan kuisioner terhadap 100 panelis antara lain terdiri dari dosen/guru, mahasiswa/pelajar, ibu rumah tangga, pegawai swasta dan lainnya kemudian data disajikan secara deskriptif. Hasil dari penelitian uji organoleptik melalui kuesioner yang telah disebar dari rasa, aroma, tekstur, warna, dan penampilan fisik maka persentasenya mendapatkan pada angka 85,8%. Sehingga penulis dapat menyimpulkan bahwa produk inovasi kue dodongkal berbasis ubi jalar kuning dapat diterima oleh konsumen
IMPLEMENTASI POTONGAN DAGING DI BUTCHER SECTION Dedi Mulyadi; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 1: Agustus 2024
Publisher : LPSDI Bina Patria

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

Abstract

This paper examines the implementation of butchery techniques in the butcher section, with a focus on the effectiveness of cutting methods in determining meat quality and its impact on operational efficiency and food safety. Correct cutting techniques play a key role in producing high-quality cuts, minimizing waste, and ensuring food safety. This study explores various cutting techniques for beef, poultry, and seafood, and their impact on meat taste, texture, and tenderness. In addition, the paper highlights the importance of using modern technology and ongoing training to improve meat cut quality and operational efficiency. The results show that the adoption of correct cutting techniques, appropriate tools, and strict sanitation practices can significantly improve the final meat yield and consumer satisfaction. The paper also provides recommendations for further research in the areas of cutting technology, staff training, and waste management to support the development of best practices in the butchery industry.
DEKONSTRUKSI ONDE - ONDE MENJADI MOUSSE COLD DESSERT Yusfira Rahma; Eva Mardiyana; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 1: Agustus 2024
Publisher : LPSDI Bina Patria

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

Abstract

Onde-onde adalah kue khas Indonesia dengan isian kacang hijau dan lapisan luar dari adonan ketan yang digoreng yang termasuk kedalam jajanan tradisional yang dinilai unik dan harga relatif terjangkau. Penelitian ini mengkaji onde-onde menjadi cold dessert berupa mousse dengan menyajikan perubahan komposisi dan metode penyajian yang bertujuan untuk mengeksplorasi potensi inovasi kuliner dengan menggabungkan elemen modern dan tradisional, serta mengetahui formulasi resep dekonstruksi onde-onde menjadi mousse. Perubahan tekstur kue onde-onde menjadi mousse dilakukan dengan mengganti komponen penggorengan dengan proses pembekuan dan pengadukan yang sesuai, sehingga hasil penyajian dingin berupa teksture mousse. Metode penelitian melibatkan 100 panelis dengan menyebarkan kuisioner mengenai rasa, aroma, tekstur, warna dan tampilan yang didukung dokumentasi serta pencarian literatur melalui jurnal. Hasil dari penelitian ini adalah dekonstruksi mousse berbasis onde-onde menerima respon positif dari panelis terutama berdasarkan rasa, warna, tekstur, dan tampilan yang dinilai sangat menarik. Sehingga penulis menyimpulkan bahwa dekonstruksi onde-onde menjadi mousse dapat diterima baik.
PENGOLAHAN BERAS KENCUR DAN JAHE SEBAGAI BAHAN DASAR MOCKTAIL Amar Bhisma Winata; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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

Abstract

This study looks at how the hotel industry makes mocktails from kencur rice and ginger. In traditional practice, ginger and galangal are chosen for their health benefits. Experimental methods and organoleptic tests were used in this study to create mocktail recipes and assess consumer acceptability. In the processing process, extraction, filtering and distillation are carried out to produce a concentrated extract that is rich in active substances. Ginger beer is made by fermenting ginger, and kencur rice is processed into juice which is used in mocktails. In this study, forty panelists assessed the taste, aroma, texture and appearance of the mocktails made. The organoleptic test results show that the mocktail made from kencur rice and ginger is very popular with customers. This mocktail has received good reviews in terms of taste, aroma, and appearance. This research provides important insights into the possibilities of using natural ingredients to create visually appealing and healthy drinks. This research shows that making mocktails with kencur rice and ginger is well received by customers and has the opportunity to develop in the hospitality industry. In addition, the use of these natural ingredients supports sustainability efforts and can help preserve culinary traditions and improve the welfare of local farmers.
UPAYA MENINGKATKAN KUALITAS PELAYANAN MELALUI KETERAMPILAN PRAMUSAJI DAN PEMAHAMAN MENU DI HOTEL COURTYARD BY MARRIOTT BANDUNG Muhammad Azka Ashidiq; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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

Abstract

In the hospitality industry, customer satisfaction is very important. The aim of this research is to determine the quality of food and beverage (F&B) services at the Courtyard Hotel Bandung. To collect data, this research used a qualitative approach using direct observation, interviews and documentation studies. The main findings show that the Courtyard Bandung Hotel's F&B service is very good for most visitors. Service quality consists of employee friendliness, speed of service, quality of food and drinks, and location cleanliness. Managing time and consistency of service is still a problem that needs to be fixed. According to this research, hotel management must continue to improve the quality of F&B services if they want to maintain and increase customer satisfaction and strengthen the hotel's image.
PENGEMBANGAN GETUK SEBAGAI DESSERT MOUSSE KONTEMPORER Dwi Risky Dharius; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 3: Oktober 2024
Publisher : LPSDI Bina Patria

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

Abstract

This resserch disccsses the development of the traditional snack getuk as an attractive and innovative contemporary mousse dessert. This study is motivated by the growing culinary gastronomy in Indonesia. Generally, getuk is consumed only with grated coconut, which does not provide a special impression when enjoying this snack. However, getuk has the potential to be processed and developed into a modern snack variation that can be accepted by various groups. The aim of this research is to apply the existing culinary gastronomy in Indonesia by elevating traditional snacks into contemporary mousse desserts. This study uses the Research and Development (RnD) method on food products to explore flavor, texture, and appearance. The development process includes selecting quality raw materials, testing recipes, and conducting organoleptic assessments by panelists. The formulation of modern mousse desserts is combined with the traditional snack getuk. The results of the study indicate that traditional foods can be combined with soft mousse, creating a balanced combination of sweet and savory flavors, thus providing a new impression for consumers. This research is expected to contribute to the preservation of traditional Indonesian cuisine and introduce getuk as a relevant dessert in the modern market without losing its traditional values.
Co-Authors Aliya Alasri Nurrochim Amalia, Nurul Rizky Amar Bhisma Winata Asep Mulyana Astri Wulandari ATIK NOVIANTI Azahra, Fuza Azzahra, Aura Salsabila Baharta, Edwin Bambang Pudjoatmodjo Bethani Suryawardani Bijaksana Prabawa Dadan Nur Ramadan Dandy Marcelino Dandy Marcelino Dedi Mulyadi Dedy Rahman Wijaya Dika Dwi Pandji Dika Dwi Panji Dika Dwi Panji Donni Junipriansa Duniawati Dwi Andi Numantris Dwi Risky Dharius Eva Mardiyana Fanni Husnul Hanifa Fathurrachman, Dhia Firdaus Faturachman, Kalvin Meyva Firyal Adinda Gildaf H Ginting, Cici Diani Hasyim, Muhamad Ardi Nupi Hilman Fauzi, Hilman Ilham Fajri, Ilham Intan Sabila Juni Enjelika Agave Manurung Khaerani, Aufalivia Zahira Kinantan, Muhammad Rafi Lanang, Farrellino Lestari, Silvia Novi Magdalena Karismariyanti Marcelino, Dandy Maulana, Dewi Sinta Meilisa, Dian Mochamad Trianto Muhammad Azka Ashidiq Mulyadi, Jeremy Novantius Mutia Nurzeha Syawalani Nanda Puspita, Azka Novianti, Shafana Nurlena Nurlena Pagiling Tangkelangi, Tri Rezky Anugrah Pangesthi Hening Hanugrahani Rabbani, Rahmi Rachmawati Tamara Rahmah, Adhisti Lutfiah Ratna Gema Maulida Ratna Wardani Ratu Ratna Mulyati Karsiwi Rennyta Yusiana Rickman Roedavan Riska Aprilina Riza Taufiq Rizki Yantami Arumsari ROHMAT TULLOH Salsadila Desti Sampurno Wibowo Siska Komala Sari Siti zakiah Sofian Juliansyah Sri Widaningsih Sumarsih, Umi Suryana H Achmad Suryana Suryana Syafina Putri Nisrina Syahilla, Siti Nurhayati Tamara, Rachmawati Tito Pandu Raharjo Trisdiantika, Shafa Adiza Umi Sumarsih Umi Sumarsih Unang Sunarya Vany Octaviany Vellen Rasya Zulsa Adani Widya Sastika Windy Stevani Siahaan Yusfira Rahma