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All Journal Jurnal Pangan dan Agroindustri Kumawula: Jurnal Pengabdian Kepada Masyarakat Journal SAGO Gizi dan Kesehatan Barista : Jurnal Kajian Bahasa dan Pariwisata Masyarakat Pariwisata: Journal of Community Services in Tourism
Luthfi, Tristy Firlyanie
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 Tepung Karagenan Sebagai Pengganti Pektin Dalam Pembuatan Selai Buah Tristy Firlyanie Luthfi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.282

Abstract

Penelitian ini merupakan kontribusi terhadap pemanfaatan rumput laut yang diolah menjadi tepung karagenan sebagai pengganti pektin untuk pembuatan selai buah. Tujuan dari penelitian ini adalah untuk membuktikan bahwa tepung karagenan yang berasal dari tumbuhan rumput laut memiliki fungsi yang sama dengan pektin dan dapat menjadi bahan pengganti dalam pembuatan selai buah. Pada penelitian ini, penulis akan menggunakan metode eksperimental yakni metode percobaan dan observasi sistematis terhadap objek eksperimen, hanya beberapa faktor saja yang diamati dan dikenakan perlakuan-perlakuan tertentu dengan kondisi-kondisi yang dapat dikontrol sehingga penulis bisa mengamati proses eksperimennya. Jenis selai buah yang digunakan adalah selai nanas karena nanas merupakan buah yang paling umum digunakan dalam pembuatan selai buah. Hasil dari penelitian ini adalah tepung karagenan memiliki fungsi yang sama dengan pektin untuk proses pengentalan pada selai buah dan untuk uji organoleptic (rasa, tekstur, aroma dan warna), selai buah yang menggunakan 50% tepung karagenan memiliki selisih rata-rata yang kecil dibandingkan dengan selai yang menggunakan 100% pektin.
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.
Co-Authors Alistiawati, Amelia Duhita, Narendra Eleanora, Charissa Josary, P. Jessica J Made Citra Yuniastuti P Jessica J. Josary Sandra Sanggramasari Selvi Novianti Selvi Novianti, Selvi Septian, Abil Refi