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All Journal Jurnal Pariwisata Terapan Jurnal Pendidikan Tata Boga dan Teknologi
Adiguna Tumpuan
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The Innovation Of Pizza Basic Sauce Using Asam Pedas Paste From Riau Islands Adiguna Tumpuan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.109 KB) | DOI: 10.24036/jptbt.v2i1.112

Abstract

Culinary tourism is one of the most important industries in the world of tourism. Lagoi, which is one of the best tourism destinations in Indonesia, is certainly inseparable from the role of culinary tourism, which will be a means of meeting the basic needs of domestic and foreign tourists. One menu that is very popular in the culinary business is pizza. When making pizza, you usually use a tomato-based sauce, commonly called marinara sauce, as the base sauce. The Riau Archipelago, which is famous for its original culinary delights, also has several spices that are unique to the culinary delights of the Riau Archipelago. One of the most popular seasonings in the culinary delights of the Riau Archipelago is spicy tamarind seasoning. This seasoning is the main seasoning for several marine products in the Riau Archipelago, such as fish, cuttlefish, bark, and others. In this study, the authors will examine the innovation of developing the benefits of a spicy, sour-based seasoning typical of the Riau Islands with Italian pizza preparations through organoleptic tests or sensory analysis to determine the panelists' preference level by combining the spicy-tamarind-based seasoning with original marinara sauce. The purpose of this study was to determine the level of preference of the panelists for the aspects of taste, aroma, color, and texture in the results of an innovative pizza product that uses a combination of spicy and sour basic seasonings and marinara sauce. The results showed that the combination of 50% sour and spicy seasoning and 50% marinara seasoning got the best value in terms of color, taste, texture, aroma, and overall
Penerapan Sistem Menu Engineering dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse Adiguna Tumpuan
Jurnal Pariwisata Terapan Vol 5, No 1 (2021)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpt.66724

Abstract

This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how to improve the quality of the food and beverage menu through the menu engineering system and what recommendation actions should be taken based on the resulting data from the analysis that appears. This study uses variables, which are menu analysis in improving the quality of the menu at BIEV Clubhouse with sub variables, such as food cost, menu mix, and contribution margin. The results of this study that there were 8 menus or 30.77% menus with star categories, 5 menus or 19.23% menus with the plowhorse category, 4 menus or 15.38% menus with the puzzle category, and 9 menus or 34.62%. menu with dog category. The recommended follow-up actions to BIEV Clubhouse management is reducing the menu with the dog category, evaluating product prices and production costs for menus with the plowhorse category, taking suggestive selling steps for menus with the puzzle category, and maintaining the quality and performance of menus with the star category.
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