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All Journal VIDYA WERTTA : Media Komunikasi Universitas Hindu Indonesia Jurnal Sains Boga Garina
I Gusti Ayu Ngurah
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REFLEKSI TOKOH FIRDAUS DALAM NOVEL “PEREMPUAN DI TITIK NOL” PADA KEHIDUPAN PEREMPUAN DI BALI Desak Nyoman Seniwati; Ni Ketut Sukiani; I Gusti Ayu Ngurah
VIDYA WERTTA : Media Komunikasi Universitas Hindu Indonesia Vol 5 No 1 (2022): Vidya Wertta: Media Komunikasi Universitas Hindu Indonesia
Publisher : FAKULTAS ILMU AGAMA DAN KEBUDAYAAN

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Abstract

Artikel ini berupaya menggambarkan refleksi antara tokoh Firdaus dalam Novel Perempuan di Titik Nol dengan kehidupan perempuan di Bali yang mengalami bias gender karena menganut sistem patriarki. Peneliti melihat perempuan Bali terjerat dalam mitos-mitos yang dibuat untuk membatasi dirinya. Para perempuan Bali juga mengalami peran kerja ganda yang meskipun mereka tidak merasa terbebani tetapi mereka tetap merasakan tekanan. Penelitian ini menggunakan teori wacana dan gender. Teknik pengumpulan datanya dilakukan dengan cara observasi, studi pustaka dan studi dokumen. Analisis data dilakukan dengan Teknik interpretatif. Hasil penelitian yang didapatkan adalah ada persamaan secara umum yang terletak pada pencarian jati diri dengan mengandalkan diri sendiri tanpa identitas yang diberikan dan dibentuk oleh pihak lain, sebagaimana Firdaus yang menemukan nilai dirinya untuk menjadi pelacur, di Bali perempuan mencapai jati dirinya bisa dalam hal kesenian, pengetahuan, politik dan lain sebagainya yang dapat mereka masuki. Perbedaan antara tokoh Firdaus dan perempuan Bali terletak pada keyakinan dan bagaimana sistem budaya patriarki itu dijalankan yang tidak sesuai satu sama lain. Sehingga untuk mengikis bias gender diperlukan mindset perempuan itu sendiri dan faktor eksternal yaitu sosial-budaya, adat istiadat, negara, dan masyarakat itu sendiri untuk menghargai dan memberikan kesempatan kepada perempuan.
Analisis Kualitas Produk Dan Kualitas Pelayanan Terhdap Kepuasan Pelanggan Pada Usaha Gethuk Goreng Frozen Di Toko Bu Slameto Depok 2 Andriyani, Margaretha; I Gusti Ayu Ngurah; Rina Febriana
Jurnal Sains Boga Vol 6 No 1 (2023): Jurnal Sains Boga Volume 6 Nomor 1, Mei 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.1.04

Abstract

The aims of this study are: 1) to determine whether service quality has a significant effect on customers’ satisfaction at Toko Bu Slameto, 2) to determine whether product quality has a significant effect on customers’ satisfaction at Toko Bu Slameto, 3) to determine whether price has a significant effect on customers’ satisfaction at Toko Bu Slameto, 4) to determine whether product packaging has a significant effect on customers’ satisfaction at Toko Bu Slameto, 5) to determine whether taste innovation has a significant effect on customers’ satisfaction at Toko Bu Slameto, and 6) to determine whether ease-of-order has a significant effect on customers’ satisfaction at Toko Bu Slameto. This research was carried out at Toko Bu Slameto Depok 2 from March 2021 to January 2022. This is a descriptive qualitative research using the survey method. The research sample is 30 respondents who have purchased Bu Slameto’s frozen gethuk goreng more than once. Analyzing the result shows that the customers’ satisfaction level is adequate in service quality, product quality, and price aspects of the frozen gethuk goreng Toko Bu Slameto. Hypothesis testing results show: 1) service quality has a significant effect on consumers’ satisfaction (73%), 2) product quality has a significant effect on consumers’ satisfaction (81%), 3) price has a significant effect on consumers’ satisfaction (63,3%), 4) product packaging does not affect consumers’ satisfaction significantly (58%), 5) taste innovation has a significant effect on consumers’ satisfaction (90%), and 6) ease-of-order has a significant effect on consumers’ satisfaction (87%).
Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.138

Abstract

This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test, where 45 somewhat trained panelists evaluate all aspects of the organoleptic quality of the pumpkin puree waffle samples. The data collection techniques used are organoleptic and physical tests. The physical test instrument includes elements measured three (3) times, and the organoleptic evaluation instrument uses measurements with a five (5) point scale range, indicating the highest score down to one (1) for the lowest score. Based on the statistical hypothesis test results, there is a significant effect on the aspects of the inner color, outer color, waffle taste, pumpkin taste, inner texture of the waffle, and pumpkin aroma, followed by a Tukey test. The highest average score in the hedonic quality test for the inner color aspect is 4, and for the waffle taste aspect is 4.6.    
Co-Authors Andriyani, Margaretha Desak Nyoman Seniwati Muhammad Yusron Maulana El-Yunusi Ni Ketut Sukiani Siti Rahmadina Izzati