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All Journal JURNAL PENDIDIKAN TAMBUSAI Journal on Education Jurnal Pendidikan dan Konseling Cerdika: Jurnal Ilmiah Indonesia Innovative: Journal Of Social Science Research
Wahyu Ratnasari
Akademi Kuliner Monas Pasifik Surabaya
Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Perencanaan Bisnis Cokorasa Bakery di Tarakan Wahyu Ratnasari; Yudhistira Yudisthira
Journal on Education Vol 5 No 1 (2022): Journal on Education: Volume 5 Nomor 1 Tahun 2022
Publisher : Departement of Mathematics Education

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Abstract

The business plan wantto introduce people to the culinary word with a variety of traditional and modern foods and beverages packed with quality flavors that can be accepted by all walks of life at affordable prices. In running this business using several analyzes includings PEST analysis, %F analysis, Value Chain analysis, 3C analysis, SWOT analysis, and 4P analysis. This analysis is an important aspect in building a business. Break Event point in the Cokorasa Bakery business to get big profit with a large amount of capital. Cokorasa Bakery is located in Tarakan and has a strategic location because Tarakan is a student city in North Kalimantan and business opportunities can be more advanced with lifestyle changes that are increasingly developing in increasingly modern times, and this business plan can open job opportunities for the community and can be a tourist attraction creative economy. As a tool for promoting this business by using social media and colaboration between government and educational institutions as well as SMEs to introduce various kinds of culinary products.
Penggunaan Jenis Tepung yang Berbeda Terhadap Hasil Jadi Nugget Belut (Use Of Different Flour Types Of Results So Nugget Pelt) Wahyu Ratnasari
Jurnal Pendidikan dan Konseling (JPDK) Vol. 4 No. 6 (2022): Jurnal Pendidikan dan Konseling
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpdk.v4i6.8420

Abstract

Penelitian ini meneliti tentang pengaruh penggunaan jenis tepung yang berbeda terhadap hasil jadi nugget belut dengan sifat organoleptik dilihat dari segi warna, rasa, tekstur dan kesukaan atau paling diterima oleh masyarakat. Variabel dalam penelitian ini meliputi: nugget belut, maizena dan terigu. Nugget belut adalah salah satu produk olahan daging belut yang menggunakan teknolagi penataan kembali daging (restructure meat) dan baha-bahan lain seperti telur, garam, merica, pala, bawang merah, bawang putih, minyak dan tepung roti. Tepung maizena adalah tepung yang terbuat dari biji jagung, warnanya putih bersih dan teksturnya agak lekat dan lembut. Tepung terigu adalah tepung yang terbuat dari biji gandum dengan kandungan protein 12%, dengan kadar gluten yang tinggi warnanya putih tulang dan jika dikepal dengan tangan akan langsung pecah. Rancangan penelitian yang akan digunakan adalah Rancangan Acak Kelompaok (RAK) non factorial yang terdiri dari satu faktor yaitu faktor penggunaan jenis tepung yang berbeda pada setiap nugget belut. Selanjutnya, data yang diperoleh dari hasil pengamatan akan dianalisa secara statistik untuk mengetahui apakah ada perbedaan antar perlakuan penggantian jenis tepung tersebut dengan menggunakan uji Analisis Varian. Hasil penelitian nugget belut dengan menggunakan berbagai jenis tepung menunjukkan bahwa nugget belut yang paling disukai dan mempunyai warna, rasa dan tekstur yang paling enak adalah nugget belut yang menggunakan tepung maizena.
Penggunaan Limbah Kulit Melon Sebagai Pengganti Tepung Terigu Pada Pembuatan American Cookies Wahyu Ratnasari; Atthaya Nadine Aurelia
Journal on Education Vol 5 No 3 (2023): Journal on Education: Volume 5 Nomor 3 Tahun 2023
Publisher : Departement of Mathematics Education

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Abstract

Melon skin is a waste that can be used as food. One of the food products that can use melon peels is cookies. In this study, melon peels were made into flour and used as a substitute for wheat flour in making American cookies. American cookies that have been made in an organoleptic test to the panelists. From the results of the organoleptic test, it can be concluded that the finished product texture of the american cookies is crunchy, the aroma is less savory, the taste is less sweet and the color is blackish. From the results above, several ways are needed so that the aroma, taste and color of the American cookies remain true to the original.
Pengaruh Penggunaan Bubuk Daun Kelor dan Gula Palem Pada Cookies Wahyu Ratnasari; Elang Dendy Primansyah
Innovative: Journal Of Social Science Research Vol. 3 No. 2 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i2.487

Abstract

Daun kelor memiliki banyak fungsi dan manfaat untuk tubuh manusia diantaranya yaitu mengandung nutrisi, mengandung antioksidan, menurunkan kadar gula darah, mengurangi peradangan atau inflamasi dalam tubuh, memelihara fungsi dan kesehatan otak, mengontrol tekanan darah, membantu menghambat tumbuhnya sel kanker. Dari hal tersebut maka peneliti berinovasi menjadikan daun kelur sebagai bahan campuran pembuatan cookies. Cookies merupakan kue kering/biskuit yang di gemari oleh semua usia, sehingga cookies ini bisa dijadikan alternatif untuk ditambahkan daun kelor. Selain daun kelor dalam cookies ini di tambahkan gula palem yang berfungsi sebagai pengawet dan menurunkan kadar gula darah. Hasil tes organoleptik dari cookies tersebut adalah tidak ada pengaruh yang signifikan pada penampilan cookies bubuk daun kelor dan gula palem, hanya saja penampakan warnanya sedikit lebih gelap dari pada cookies pada umumnya karena efek dari penggunaan gula palem pada campuran adonan cookies ini. Namun tetap dapat diterima oleh masyarakat.
Perencanaan Bisnis Resto dan Katering Mei Kitchen Di Palu Wahyu Ratnasari; Amelia Christina Setiadi
Jurnal Pendidikan Tambusai Vol. 7 No. 2 (2023): Agustus 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Abstrak ini menjelaskan perencanaan bisnis untuk restoran dan jasa katering "Mei Kitchen" di Palu. Restoran ini bertujuan untuk menyediakan hidangan lezat dan layanan katering berkualitas bagi pelanggan di daerah tersebut. Perencanaan bisnis ini melibatkan analisis SWOT bisnis, analisis SWOT lokasi, analisis pasar, dan analisis demografi. Dengan mengintegrasikan hasil dari analisis tersebut, perencanaan bisnis "Mei Kitchen" di Palu dapat terbentuk dengan baik, memenuhi kebutuhan pelanggan, dan mencapai keuntungan yang berkelanjutan.
THE DIFFERENCE IN SALES LEVELS DURING THE COVID-19 PANDEMIC AND AFTER THE COVID-19 PANDEMIC AT KEDAI LEMBAYUNG SURABAYA. Wahyu Ratnasari; Mochammad Daffa Rizal Mahendra
Cerdika: Jurnal Ilmiah Indonesia Vol. 4 No. 1 (2024): Cerdika : Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/cerdika.v4i1.743

Abstract

This study evaluates the impact of the COVID-19 pandemic on Micro, Small, and Medium Enterprises (MSMEs), focusing on the food sales sector, especially at Kedai Lembayung Surabaya. In response to the pandemic, the government implemented Large-Scale Social Restrictions (PSBB), which significantly impacted the informal sector and MSMEs. Kedai Lembayung Surabaya, established in December 2020, suffered setbacks in revenue, scarcity of raw materials, and capital due to the pandemic. The purpose of this study is to evaluate the level of sales at Kedai Lembayung Surabaya during the COVID-19 pandemic and after, with the main aim of understanding the possible impact on sales performance. The research method uses Regression Analysis to evaluate the influence of various variables on business performance. The results showed a significant difference in food menu sales during the pandemic and post-pandemic. There is customer adaptation with an increase in online purchases through applications. Restaurant peak hours remain on the same pattern, focused on lunch hours. This research provides deep insights into the impact of the pandemic on culinary MSMEs, identifies changes in sales patterns, and shows the need for business strategy adaptation during crises.
Pengaruh Variasi Menu Terhadap Keputusan Mahasiswa Dalam Pembelian Makanan Dan Minuman Online Di Aplikasi Grabfood Wahyu Ratnasari; Dinar Rosiana Febrianti
Journal on Education Vol 6 No 4 (2024): Journal on Education: Volume 6 Nomor 4 Mei-Agustus 2024
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v6i4.6256

Abstract

This study aims to explore the influence of food and beverage menu variety on students' purchasing decisions when using the GrabFood application. Menu variety is considered a crucial factor that may affect consumers' preferences and purchasing decisions in the context of online food and beverage purchases. The research method employs simple linear regression to analyze data collected from 69 student samples who are GrabFood application users, selected from the population of students using the application at a university campus. The results of data analysis indicate a positive and significant influence of food and beverage menu variety on students' purchasing decisions in the GrabFood application, highlighting the importance for service providers like GrabFood to expand menu variety to enhance consumer satisfaction and loyalty, as well as to strengthen the company's position in the online food delivery industry. Therefore, recommendations are provided to continuously improve menu variety in the application, and to further understand consumer preferences and needs to enhance purchasing decisions and strengthen the company's market position.
Co-Authors Amelia Christina Setiadi Atthaya Nadine Aurelia Dinar Rosiana Febrianti Elang Dendy Primansyah Mochammad Daffa Rizal Mahendra Yudhistira Yudisthira