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All Journal Jurnal Pangan dan Agroindustri Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Kumawula: Jurnal Pengabdian Kepada Masyarakat Journal SAGO Gizi dan Kesehatan Journal of Business on Hospitality and Tourism Barista : Jurnal Kajian Bahasa dan Pariwisata Masyarakat Pariwisata: Journal of Community Services in Tourism
Sandra Sanggramasari
Sekolah Tinggi Pariwisata Bandung
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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SENSORY PROFILE OF CHILLED CHEESECAKE MADE FROM DALI NI HORBO CHEESE IN CONSUMER PERCEPTION Tristy Firlyanie Luthfi; P Jessica J. Josary; Selvi Novianti; Sandra Sanggramasari; Made Citra Yuniastuti
Jurnal Pangan dan Agroindustri Vol. 10 No. 3: July 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.03.1

Abstract

This research is a contribution to the use of dali ni horbo in the making of cheesecake and all the variations, so that consumer-based sensory profile characterization can be carried out. The purpose of this study was to determine the characteristics of the sensory profile and accelerate the cheesecake product development process. The method used in this study is an experiment that uses a consumer-based sensory profile characterization method. Later, it was known that the ideal dali cheesecake product according to panelists is cheesecake which has creamy color, dense texture, cheesy aroma and umami flavor. Dali cheesecake variant which was added with durian is a product that is considered close to the ideal product. Meanwhile, the sensory attributes of umami, dense and sweet are sensory attributes that were close to consumer preferences, but it was possible to do dali cheesecake development with other flavor variants.
Penggunaan Air Fermentasi Strawberry sebagai Natural Starter dalam Pembuatan Soft Roll Sandra Sanggramasari
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 5 No. 2 (2018): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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

Abstract

Penelitian ini merupakan kontibusi terhadap perkembangan subtitusi bahan pengganti ragi komersial dalam pembuatan soft roll. Strawberry merupakan bahan alami yang dapat menggantikan ragi komersial dengan cara fermentasikan. Tujuan dari penelitian ini adalah untuk mengetahui tingkat kesukaan masyarakat terhadap soft roll yang menggunakan ragi alami yang berasal dari strawberry. Metode penelitian yang digunakan adalah experimental. Penelitian ini dianalisis menggunakan t-test untuk mengetahui tinggat kesukaan masyarakat terhadap soft roll dari dari segi keseluruhan aspek, flavour, texture dan appearance. Dari hasil t-test untuk tingkat kesukaan, didapatkan hasil bahwa tidak terdapat perbedaan yang signifikan antara soft roll pembanding dengan soft roll experimen dari segi keseluruhan aspek, flavour, texture dan appearance. Sehingga dapat disimpulkan bahwa tidak terdapat pengaruh penggunaan air fermentasi strawberry terhadap hasil uji kesukaan dari segi keseluruhan aspek, flavour, texture dan appearance. Soft roll pembanding dengan penggunaan ragi instan mempunyai tingkat kesukaan lebih tinggi dibandingkan dengan soft roll experimen dengan penggunaan air fermentasi strawberry dari segi flavor. Namun, soft roll experimen dengan penggunaan air fermentasi strawberry lebih disukai keseluruhan aspek, texture dan appearance jika dibandingkan dengan soft roll pembanding dengan penggunaan ragi instan. Selain itu penggunaan ragi alami dapat membuat roti lebih mudah dicerna namun memerlukan waktu fermentasi lebih lama.
PEMANFAATAN BAHAN BAKU LOKAL DALAM PEMBUATAN KREASI PRODUK PASTRY UNTUK MENINGKATKAN PENGALAMAN WISATA DI DESA PANDANREJO, JAWA TENGAH Yuniastuti, Made Citra; Sanggramasari, Sandra; Novianti, Selvi; Luthfi, Tristy Firlyanie; Josary, P. Jessica J
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v6i3.46838

Abstract

Pandanrejo Village, Kaligesing District, Purworejo Regency, Central Java Province is a tourist village which is one of the supports for the Borobudur Area. Based on previous research, it is known that Kaligesing District, especially Pandanrejo Village, has a strong brand as a producer of very high quality Etawa Crossbreeds goats, Kaligesing race. Agricultural products in the form of various spices in Pandanrejo Village are also very abundant. However, the potential use of Etawa goat's milk and various spices has not been explored further by the villagers. As a result, the variety of tourist experience options that tourists get is still limited. The purpose of this community service is to increase the knowledge of the people of Pandanrejo Village to utilize Etawa goat's milk and spices into a simple but quality pastry product so that it can increase the variety of tourist experience choices. The method used in this activity is to provide training in the manufacture of pastry products made from Etawa goat's milk and Pandanrejo Village produce. The results of the evaluation of this activity showed that participants were able to remake the products that were used as training materials, furthermore, they directly apply them into a package that has economic value. Desa Pandanrejo, Kecamatan Kaligesing, Kabupaten Purworejo, Provinsi Jawa Tengah merupakan sebuah desa wisata yang menjadi salah satu penunjang Kawasan Borobudur. Berdasarkan penelitian yang telah dilakukan sebelumnya, diketahui bahwa Kecamatan Kaligesing pada umumnya dan Desa Pandanrejo pada khususnya memiliki brand kuat sebagai penghasil Kambing Peranakan Etawa ras Kaligesing yang sangat berkualitas. Hasil pertanian berupa aneka ragam rempah di Desa Pandanrejo juga sangat melimpah. Namun, potensi pemanfaatan susu Kambing Peranakan Etawa ras Kaligesing serta rempah yang beraneka ragam ini belum digali lebih jauh oleh penduduk desa. Akibatnya ragam pilihan tourist experience yang didapatkan wisatawan masih terbatas. Tujuan pengabdian pada masyarakat ini adalah untuk meningkatkan pengetahuan masyarakat Desa Pandanrejo untuk memanfaatkan susu Kambing Peranakan Etawa ras Kaligesing dan rempah-rempah menjadi sebuah produk pastry yang sederhana namun berkualitas sehingga dapat meningkatkan ragam pilihan tourist experience. Metode yang digunakan dalam kegiatan ini adalah dengan cara memberi pelatihan pembuatan produk pastry yang terbuat dari susu Kambing Peranakan Etawa ras Kaligesing dan hasil tani Desa Pandanrejo. Hasil evaluasi dari kegiatan ini memperlihatkan peserta mampu membuat kembali produk yang menjadi materi pelatihan, bahkan langsung mengaplikasikannya menjadi satu paket yang memiliki nilai ekonomis. Paket wisata ini menambah pengalaman kuliner wisatawan yang datang ke Desa Wisata Pandanrejo, Jawa Tengah.
Membangun Identitas Wisata Gastronomi dengan Peningkatan Kemampuan Pengolahan Makanan Berbahan Baku Lokal di Desa Pandanrejo Yuniastuti, Made Citra; Sanggramasari, Sandra; Novianti, Selvi; Luthfi, Tristy Firlyanie
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.872

Abstract

The main purpose of gastronomic tourism is to ensure that tourists get a memorable culinary experience starting from the preparation process to enjoying food and beverage products in a tourist destination. On the other hand, the development of gastronomic tourism in destinations must be able to protect local gastronomic products. Based on previous research, the awareness of the people of Pandanrejo Village to process goat's milk into culinary products has emerged. However, some difficulties are still encountered such as varying other products that are easy and practical without having to explore resources excessively. A training is needed so that the knowledge of the village community in running a culinary business increases so as to produce quality products to be served to tourists. Through this training program, it is hoped that participants will gain knowledge in the form of practical skills in creating quality, creative and varied processed products made from local ingredients with high gastronomic value. Tujuan utama dari wisata gastronomi adalah untuk memastikan para wisatawan mendapatkan pengalaman kulinernya dengan berkesan dimulai dari proses persiapan hingga menikmati produk makanan dan minuman di sebuah destinasi wisata. Pada sisi lain, pengembangan wisata gastronomi di destinasi harus dapat melindungi produk gastronomi lokalnya. Berdasarkan penelitian sebelumnya, kesadaran masyarakat Desa Pandanrejo untuk mengolah susu kambing menjadi produk kuliner sudah muncul. Namun beberapa kesulitan masih dihadapi seperti memvariasikan produk lain yang mudah dan praktis tanpa harus mengeksplorasi sumber daya secara berlebihan. Sebuah pelatihan sangat diperlukan agar pengetahuan masyarakat desa dalam menjalankan usaha kuliner bertambah sehingga menghasilkan produk yang berkualitas untuk disajikan kepada wisatawan. Melalui program pelatihan ini, diharapkan peserta akan mendapatkan ilmu pengetahuan berupa keahlian praktis dalam menciptakan produk olahan berbahan baku lokal yang berkualitas, kreatif dan variatif yang bernilai gastronomi tinggi.
Persepsi dan faktor penentu pemilihan produk pastry dan bakery sehat pada generasi Z: Studi kasus kuantitatif di Indonesia Luthfi, Tristy Firlyanie; Novianti, Selvi; Sanggramasari, Sandra; Duhita, Narendra; Septian, Abil Refi; Eleanora, Charissa; Alistiawati, Amelia
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 2 (2025): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i2.2306

Abstract

Background: The trend of healthy eating continues to grow in Indonesia, particularly among Gen-Z, including pastry and bakery products. According to the Badan Pusat Statistik, the consumption of pastry and bakery products in Indonesia increased by 2,62% in 2023. However, the understanding of healthy products, such as pastry and bakery items, remains limited. This study aims to explore the perceptions and factors influencing the selection of these products among Gen-Z.Objective: To understand the perceptions and reasons behind Gen-Z’s selection of healthy pastry and bakery products in Indonesia, as there is a concern that commercially available products may not meet health standards if consumed excessively.Method: This study employs a quantitative approach, collecting data from 203 Gen-Z respondents across Indonesia. The measurement of perceptions regarding healthy products was conducted using a 10-question questionnaire, analyzed through frequency distribution. The reasons for product selection were measured using 23 questions based on the Food Choice Questionnaire, utilizing a Likert scale and factor analysis, following validity and reliability tests using SPSS.Results: 51,72% of respondents have a "moderate" understanding of healthy products. The main selection factors—Health, Weight Control, and Sensory Appeal—account for 65,131% of the Total Variance Explained. For Gen-Z in Indonesia, the most preferred products are gluten-free, low-sugar, high-fiber, low-calorie, low-carb, low-fat, and great-tasting.Conclusion: A new factor has emerged as a reason for selecting pastry and bakery products, which is a combination of Health, Weight Control, and Sensory Appeal, shaping Gen-Z’s perception of healthy pastry and bakery products in Indonesia.
EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE Sanggramasari, Sandra
Journal of Business on Hospitality and Tourism Vol. 5 No. 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i1.134

Abstract

This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.
Tourists' Role in Achieving Sustainable Gastronomy Sanggramasari, Sandra; Handyastuti, Indriyani; Darwis, Riadi; Octaviany, Vany
Jurnal Aplikasi Bisnis dan Manajemen Vol. 10 No. 2 (2024): JABM, Vol. 10 No. 2, Mei 2024
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.10.2.410

Abstract

Background: Not all tourists are aware of and able to support sustainable gastronomy; one factor influencing it is the age of tourists. Purpose: This research aims to determine the priority level of tourists' abilities based on age in supporting sustainable gastronomy. Design/methodology/approach: This study uses the Analytical Hierarchy Process (AHP) method to produce alternative priorities and criteria weights in determining the contribution of tourists in creating sustainable gastronomy.Findings/Result: The results showed that tourists' awareness and ability to support sustainable gastronomy differed from the age of tourists. Baby boomers can support sustainable gastronomy through the viability of local food products; Generation X can support sustainable gastronomy through the survival of local food production and business; Generation Y has the highest ability to support the diversity of local food products, while Generation Z has the highest awareness is in The transmission of culinary knowledge. Conclusion: The authenticity of gastronomic products and the welfare of the gastronomic business community will indirectly increase with the high awareness of tourists in their participation in creating sustainable gastronomy.Originality/value (State of the art): These potentials and opportunities show that each generation desires to participate in creating sustainable gastronomy following their respective roles.
Co-Authors Alistiawati, Amelia Duhita, Narendra Eleanora, Charissa Indriyani Handyastuti Josary, P. Jessica J Luthfi, Tristy Firlyanie Made Citra Yuniastuti P Jessica J. Josary Riadi Darwis Selvi Novianti Selvi Novianti, Selvi Septian, Abil Refi Tristy Firlyanie Lutfhi Vany Octaviany