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All Journal Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism Inaba of Community Services Journal
Dewi Fitriani
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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PENGGUNAAN DAUN KANGKUNG SEBAGAI PENGGANTI RUMPUT LAUT DALAM PEMBUATAN NORI Dewi Fitriani; Putri Irawati
JURNAL PARIWISATA VOKASI Vol 2 No 1 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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

Abstract

This study aims to determine the differences in taste, nutritional content, and production costs between nori made from kale leaves and seaweed nori which will produce the best organoleptic test results and are much preferred by panelists and also as a food diversification made from kangkong leaves. The collection method used is the experimental method. Data collection techniques were carried out through product experiments, distributing questionnaires, and observing. While the data analysis technique using a hedonic scale. Based on the results of the study, it can be seen that professional panelists stated that kangkung nori had better results than seaweed nori. This is based on several professional panelists' comments stating that seaweed nori has a slightly fishy aroma and the taste is easily lost when put in the mouth. Meanwhile, according to consumer panelists, seaweed nori is more delicious than kale leaf nori. This is based on consumer panelists' comments stating that the nori leaves of kale have a slightly wrinkled texture and a slightly browner color; nutritional content in terms of calories, kangkung nori is higher than seaweed nori. Meanwhile, in terms of protein, seaweed nori is higher than kale leaf nori. In terms of fat, kangkung leaf nori is lower than seaweed nori and in terms of carbohydrates, kangkung leaf nori is lower than seaweed nori. So, it can be concluded that the nutrition of nori leaf kangkung is better than seaweed nori.; and kangkung nori has a lower production cost compared to seaweed nori, which is Rp. 7.508. With a difference of Rp. 2,492. for each pack. Suggestions given for solving the problem are 1). The texture of the experimental nori is slightly more wrinkled, the author suggests that in the printing process it is left to dry completely after that in the oven; 2) It is better to choose kale that is still fresh and has bright leaves because it will affect the color results of the nori leaves so that the color is not pale/brown; and 3) Choose kale leaves that are still fresh, not old/hard and not wilted because such leaf quality will reduce the nutritional content.
The Use of Brown Rice Flour as a Substitute for Wheat Flour in the Production of Madeleine Cake Dewi Fitriani; Ita Karnita; Annisa Metrasari
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.59669

Abstract

Madeleine cake or commonly referred to as petite madeleine is a small French version of the butter cake. This madeleine cake has a unique shape characteristic that is in the form of a clamshell and then has a 'bump' or part that expands on the back side of the cake. (Sam, 2020). These little cakes have been loved by kings and peasants since the 17th century, and were ingrained in French hearts and culture by the French philosopher Proust in the early 1920s. (Ledsom, 2018). Whole grain rice is rice that contains three edible components, namely the bran, germ, and endosperm. Meanwhile, refined rice is rice that is polished to remove parts of the bran and germ so that only starchy white endosperm remains, hence the name “white” rice. (Harvard T.H. Chan, 2022). Researchers want to spread Madeleine Cake to the people of Indonesia with a unique and healthy variant, namely the replacement of flour raw materials with the use of local ingredients, namely brown rice flour. With the hope that the product can be healthier, has a more unique aroma, taste and texture to be enjoyed by various group of people.
Implementation Of Promotional Activities for Seuhah Snacks at The Seuhah Festival 03 Event Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Dewi Fitriani; Sara Rabasari; Yayan Setiawan
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.219

Abstract

The culinary world is closely related to tourism. This sector is utilized by businesspeople as activities in all fields return to normal. In accordance with its instinct to meet food needs, its potential needs to be utilized as much as possible. Various culinary events began to be carried out along with the disappearance of social restrictions. The situation analysis in this community partnership program is focused on the introduction of Seuhah snacks and the achievement of business targets from PT Wibawa Karya Abadi in Seuhah Festival Level 03. Business activities must always be followed by the preparation of a solid strategic plan, to achieve sustainable company success. The role of AKPAR NHI Bandung as a partner is to implement promotional activities in the event. A promotional strategy is needed in marketing an event with the implementation of promotional activities. Promotional activities through advertising go well and using social media platforms will be more in touch with the target market. Likewise, personal selling, direct marketing, sales promotion supports the event according to the expected target. In sales promotion activities, the impact on consumer visits and consumption at the Seuhah 03 hawker festival is more significant. In addition, public relations activities through organizing competitions involving many parties are an indicator that the implementation of these promotional activities is effective.
Community Empowerment Through Business Strategy Training, OSS-RBA Legality, And Capital Access For MSMEs In Gudang Kahuripan Village Yayan Sugiarto; Surya Adtya Wahyono; Dewi Fitriani; Rd. Intan Media Ratna Puri; Dadi Indra Permana
Inaba of Community Services Journal Vol. 4 No. 2 (2025): Volume 4 Number 2, December 2025
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v4i2.563

Abstract

Micro, Small and Medium Enterprises (MSMEs) are backbone of the national economy, but its development often constrained problem structural, legality, and literacy financial activities​ Devotion to the Community Services aim For increase capacity entrepreneurship students and the community in the Lembang area through training establishment of MSMEs, management legality, and expansion access capitalization. The method used is Experiential Learning that integrates theory with practice live, including interactive workshops, simulations Online Single Submission Risk-Based Approach (OSS-RBA) system, up to market implementation through MSME bazaar activities. Evaluation results quantitative show improvement significant to understanding participants, especially in the aspect step start business (up 47%) and access capitalization (up 42%). In general, practical, ownership Business Identification Number (Nomor Induk Berusaha) increase from 57% to 81% post-training. In addition, the bazaar activities were successful push business unit activation participant from 53% to 78%. Discussion results activity confirm that simulation practice direct effective mitigates obstacle psychological related complexity bureaucracy licensing. In conclusion, synergy between education legality, motivation through bazaars and literacy capital capable transforming participants' mindsets from informal businesses become planned formal business. This program give contribution real for strengthening ecosystem entrepreneurship local and independent economy community in Gudang Kahuripan Village
Co-Authors Annisa Metrasari Dadi Indra Permana Idham Sakti Wibawa Ita Karnita Putri Irawati Rd. Intan Media Ratna Puri Sara Rabasari Sonny Sanjaya Sri Marini Surya Adtya Wahyono Yayan Setiawan Yayan Sugiarto