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Suryana Suryana
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Journal : Gema Wisata

 1 
Inovasi Bitterballen dengan Vegetable Oatmeal Bitterballen untuk Menambah Variasi Menu di Dapoer Marclip Suryana Suryana; Layla Qotrull Nada
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.453

Abstract

Bitterballen is a traditional Dutch snack shaped like a ball, primarily made from flour and milk. Classic bitterballen usually contain minced beef and cheese. Its crispy exterior and soft interior make it a popular snack. In this study, the author utilizes vegetables and oatmeal to create a delicious and healthy version of bitterballen. The processing of Vegetable Oatmeal Bitterballen is in collaboration with Dapoer Marclip. The purpose of developing this product is to assess the panelists' preferences regarding appearance, color, aroma, texture, and taste, as well as to establish recipe standards. This research employs a research and development method. Data collection was conducted through organoleptic tests involving 25 participants, including lecturers, industry representatives, and consumers. Based on the results from four trials, it can be concluded that the preference levels in the main test were as follows: appearance—44% very much liked, 56% liked; color—76% very much liked, 24% liked; aroma—56% very much liked, 44% liked; texture—68% very much liked, 32% liked; taste—80% very much liked, 20% liked. Thus, it is stated that this product is well-liked and accepted by the panelists. The appropriate standard recipe formula is: 105g flour, 20g butter, 40g onion, 7g garlic, 100g spinach, 50g carrots, 85g corn, 40g mozzarella, 80g rolled oats, 1 egg, 150ml UHT milk, 120ml water, 5g MSG, 3g pepper, and 4g salt. The author suggests that future researchers consider alternative snack recipes using vegetables and appealing colors.
Pengolahan Katsu Semur Jengkol (Archidendron Pauciflorum) pada Kedai Bikin Nagih Sovia Nafsiatul Muthmainnah; Suryana Suryana
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.470

Abstract

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists. The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs. The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.
Co-Authors Agus Setyo Pranowo Alben Ambarita Almasyhuri Almasyhuri Andri Priatna Asep Munawar Askolani Askolani Ayu Krishna Betty Mayawatie Marzuki, Betty Mayawatie Budi Irawan Chandra Ertikanto Dini Maelani Eva Fitrianingsih H Mulyadi H. Mulyadi Hari Mulyadi Heny Hendrayati Hermana Hermana Ismawati Ismawati Joko Kusmoro Jon Edy Jumadil Saputra KASINO MARTOWINANGUN KASINO MARTOWINANGUN Layla Qotrull Nada M.S Disman Maria Uli Siregar Uli Siregar Miftahuddin, S.Si.,MAB., asep N Ira Sari Nunung Sri Mulyani Perdana, Yoga Ratih Hurriyati Rina Dwi Ananda Rofi Rofaida Salsa Satriani Setiawan Salsabila Sayyidina Siva Marsya Oktaviany Sovia Nafsiatul Muthmainnah Sri Winda Hardiyanti Daminik Surachman, Eka Syahrul Syahrul Teguh Sandjaya WITA ROSWITA WITA ROSWITA Yana Hendayana Yulia Fitri Yulia Fitri Yulianti Naziah