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Heri Nuryanto, Heri
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SUBSTITUSI DADIH SEBAGAI PENGGANTI YOGHURT DALAM PEMBUATAN YOGHURT SORBET Hayati, Miftahul; Nuryanto, Heri
JURNAL MANAJEMEN KULINER Vol. 3 No. 2 (2024): AGUSTUS 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i2.279

Abstract

For the people of West Sumatra, especially Bukit Tinggi, curd is a very popular food because curd is often found in the area. Apart from that, Dadih is a fermented milk product made from buffalo milk from West Sumatra. Yoghurt is fermented milk using a mixed culture of microorganisms such as lactobacillus bulgaricus and Streptococcus thermophilus, resulting in a pudding-like consistency. Yoghurt is a dairy product that uses two or more bacterial cultures. Judging from its nutritional content, yogurt is very rich in calcium and iron, which are substances that are good for bone loss. Dadih is a typical Minang Kabau food made from fermented buffalo milk shaped like yoghurt using bamboo as a wrapper. Yoghurt is a highly nutritious food that helps improve health. The bacteria in yoghurt also coat and acidify the intestinal walls, preventing disease-causing microbes from multiplying in yoghurt. This study required 10 somewhat trained panelists and 20 untrained panelists. The data collection techniques used in this research are hedonic tests and hedonic quality tests using questionnaires. The research results showed that curd sorbet with a ratio of curd and yoghurt had significant differences in the aspects of color, aroma, taste and texture. People were more interested in the color, aroma, taste and texture of treatment sample 3 (50%) because it had a bright white color, quite sour aroma, a very sour taste and a soft texture.
Strategi Pengelolaan Usaha Kuliner Berbasis Kearifan Lokal di Kelong Ciuyong Kabupaten Bintan Juregi, Tria; Nuryanto, Heri; Mulyadi, Tirta; Gunawan, Agung Arif
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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Abstract

Sektor kuliner berperan penting dalam mendukung pertumbuhan pariwisata daerah. Kabupaten Bintan dikenal dengan hasil laut dan budaya pesisirnya. Kelong Ciuyong Seafood menjadi salah satu ikon kuliner yang mengangkat kearifan lokal melalui sajian laut segar dengan cita rasa Melayu dan Chinese. Usaha ini menghadapi kendala berupa keterbatasan tenaga kerja saat musim ramai, ketergantungan pada pasokan bahan baku dari nelayan lokal, serta fasilitas dan promosi yang belum optimal. Penelitian ini bertujuan menganalisis strategi pengelolaan usaha, menjelaskan penerapan nilai kearifan lokal, dan mengidentifikasi tantangan dalam menjaga keberlanjutan usaha. Metode yang digunakan adalah kualitatif deskriptif dengan teknik wawancara, observasi, dan dokumentasi. Analisis data menggunakan pendekatan SWOT. Hasil penelitian menunjukkan bahwa Kelong Ciuyong memiliki kekuatan pada penggunaan bahan baku segar dari nelayan setempat, penerapan nilai budaya seperti gotong royong dan kesederhanaan, serta suasana pesisir yang menarik bagi wisatawan. Kelemahan yang muncul meliputi keterbatasan fasilitas, ketergantungan pada kondisi cuaca, dan promosi yang belum optimal. Berdasarkan analisis SWOT, strategi yang disarankan adalah memperkuat kerja sama dengan nelayan lokal, meningkatkan promosi berbasis budaya daerah, dan melakukan inovasi yang tetap menjaga identitas tradisional. Strategi ini diharapkan dapat memperkuat keberlanjutan usaha kuliner berbasis kearifan lokal di Kabupaten Bintan.
Co-Authors Afriani, Miratia Arnomo, Sasa Ani B. J. Waleleng Eryd Saputra Eva Amalia Frans E. N. Wantania, Frans E. N. Gunawan, Agung Arif Hayati, Miftahul Hermanto, Marsha Priscilla Ilham, Wahyudi Juregi, Tria Karrika Sari Koh, Christina Lapatulo, Nency Meilina, Cindy Novri Adhiatma, Novri Rosie Oktavia Puspita Rini Syaiful, Hendra Tirta Mulyadi Ulhasanah, Annisa