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All Journal The Journal Gastronomy Tourism Inovasi Kurikulum
Woro Priatini
Universitas Pendidikan Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Modified Non-Gluten Tape Muffin Made With Mocaf And Breadfruit Flour Ghina Nabilah; Woro Priatini; Ilmiati Tsaniah
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52377

Abstract

A muffin is a sweet cake that is typically served in a cup-shaped dish. Wheat flour is typically used as the primary component in muffins and the majority of market-sold cakes. In this research, the authors will make muffins entirely without using wheat flour but breadfruit and mocaf flour, topping them with cassava tape. It aims to increase the use of regional culinary products, such as the Purwakarta Regency's famous cassava tape, decrease the usage of imported wheat flour, and serve as a source of non-gluten for consumers who must limit or even prevent consuming gluten. This study's methodology uses a descriptive quantitative technique with an experimental approach. Experimental research conducted is a kitchen project to find the effect on certain treatments. Three recipe formulations for the non-gluten sample muffin tape will be tested for organoleptic quality using Analysis of Variance (ANOVA) and descriptive analysis. The MTNG2 sample was the best sample with the highest level of preference, according to the organoleptic test results. Next, 100 consumers from the MTNG2 sample participated in a consumer acceptance test. The consumer acceptability test results receive a score of 4.695, ranking them in the very acceptable category.
Food Waste Mitigation Strategy Hotel X in West Java Nadine Diaz Salsabila; Woro Priatini; Purna Hindayani
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.v10i1.61371

Abstract

The generation of food waste in hotels is inevitable and the amount is uncertain despite the hotel's preventive measures. Food waste has a negative and detrimental impact on the hotel business because it makes more costs in purchasing and producing food so that a mitigation strategy is needed to minimize food waste generation. The research was conducted at four-star hotel X in West Java. This research aims to produce a prevention strategy to reduce food waste in hotels. The method used was qualitative. Data collection techniques include interviews, observations, and documentation studies. The results showed that the average food waste generated by hotels every day reached 128 kg. With this high number, action is needed to reduce food waste. Strict hotel regulations make food waste management options limited. Therefore, consistency in implementing mitigation strategies and openness and commitment from the hotel to make policies related to food waste are needed.
Pendidikan profesi guru (PPG) pariwisata Woro Priatini
Inovasi Kurikulum Vol. 17 No. 1 (2020): Inovasi Kurikulum, February 2020
Publisher : Himpunan Pengembang Kurikulum Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jik.v17i1.36770

Abstract

The tourism sector generates foreign exchange for the country. In its development, there are a number of challenges and obstacles. Likewise, the education sector has the same conditions. For this reason, it is necessary to carry out a Tourism Professional Teacher Education (PPG) program that has competencies covering attitudes, knowledge and professional skills of teachers. The academic activities of the first semester are workshops on developing learning tools, presentations of the results of developing learning tools, and peer teaching, as well as deepening or strengthening material in the field of study/skills. The second semester academic activities are in the form of Field Experience Practice (PPL), Classroom Action Research (PTK), and for vocational PPG, there are practical activities in industry. With this program, it is hoped that PPG Tourism will provide pedagogic mastery and special tourism expertise programs.   Abstrak Sektor pariwisata menghasilkan devisa bagi negara. Dalam perkembangannya, terdapat sejumlah tantangan dan hambatan. Demikian pula, sektor pendidikan mempunyai kondisi yang sama. Untuk itu, perlu dilakukan program Pendidikan Profesi Guru (PPG) Kepariwisataan memiliki kompetensi meliputi Sikap, Pengetahuan dan Keterampilan Keprofesian Guru. Kegiatan akademik semester pertama lokakarya pengembangan perangkat pembelajaran, presentasi hasil pengembangan perangkat pembelajaran, dan peer-teaching, serta pendalaman atau penguatan materi bidang studi/keahlian. Kegiatan akademik semester kedua berupa Praktik Pengalaman Lapangan (PPL), Penelitian Tindakan Kelas (PTK), dan bagi PPG kejuruan ada kegiatan praktik di industri. Dengan program tersebut, diharapkan PPG Pariwisata memberikan penguasaan pedagogik, dan program keahlian khusus kepariwisataan. Kata kunci: Guru Pariwisata; Pariwisat;, Pendidikan Profesi Guru (PPG)
Co-Authors Ghina Nabilah Hindayani, Purna Ilmiati Tsaniah Nadine Diaz Salsabila