Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal The Journal Gastronomy Tourism Journal of Business on Hospitality and Tourism
Dony Riyadi, Dony
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Sate Padang Sumatera Barat Sebagai Gastronomi Unggulan Di Indonesia Rahmad Sani, Maulana; Nur Alia, Mirna; Riyadi, Dony
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.91 KB) | DOI: 10.17509/gastur.v3i2.3640

Abstract

Sate Padang is a typical food of West Sumatra and one part traditionalIndonesian food heritage. There are various types of Sate Padang circulating indifferent areas of West Sumatra, which each have a historical background, spiceblend, and different processing. This study aimed to obtain satay as one gastronomic ethnic / ethical Padang.This research was conducted using qualitative methods with data collectionthrough in-depth interviews, participant observation, literature, and documentation study.The results showed there were some kind of Sate Sate Padang includeDangung-Dangung, Peanut Sate Dangung-Dangung, Sate Padang Panjang, SateBatusangkar, and Sate Pariaman. Each type of satay had a history, type of seasoning, processing, and marketing techniques of its own. Until now, Sate Padang as one of the specialties of West Sumatra are much in demand by domestic and foreign tourists, but not have a patent as rendang Padang. Strategic efforts are needed, especially from the government and employers Sate Padang to preserve and popularize it with patents.
Pelestarian Makanan Tradisional Kejos Sebagai Sumber Karbohidrat Di Desa Tarikolot Kecamatan Jatinunggal Kabupaten Sumedang Provinsi Jawa Barat Rahmalianti, Risa; Nur Alia, Mirna; Riyadi, Dony
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.267 KB) | DOI: 10.17509/gastur.v3i2.3585

Abstract

This research is focused on discuss about traditional food which is based on cassava, it is called kejos and it is rarely found in Tarikolot subdistrict Jatinunggal district Sumedang Province Jawa Barat now. This traditional food have a good taste and has a property glut Such as rice. Kejos which is based on cassava has a good potensial, because it can grow in every weather and every year. And it is also can be found everywhere.There is a lot of nutritions in cassava such as carbohydrate. The level ofcarbohydrate in cassava if we compared with rice is the third. First is rice and thesecond is corn. This traditional food is also has a story to citizen in Tarikolot thattime. It will be disappointed if this traditional food disappear.Therefore, the writer make some innovation to make this traditional foodbecome popular.
THREE BUCKETS SYSTEM FOR FOOD STREET INDUSTRY. CASE STUDY IN BANDUNG AND PALEMBANG Riyadi, Dony; Bangun, Yusuf Kusuma
Journal of Business on Hospitality and Tourism Vol. 5 No. 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i2.133

Abstract

Food Street has become an Industry in Indonesia with growth Manificiently year by year, Many Business Cities such as Bandung- Capital City of West Java and Palembang- Capital City of South Sumatera, Food street industry in Indonesia is very rapidly development, All major cities in Indonesia have main area for food street vendors, and has become part of Lifestyle, Cleanliness is a Important issue that Domestic and Foreign Tourists are very detail mentioned on this matter, Food Hygiene, This research emphasizes the Solution of Cleaning Equipment and Cooking Hygiene Problems, Three Buckets System is adopted from cleanliness procedure on cruise ship, with the Wash - Rinse and Sanitize System then the Hygiene Guarantee will be more effective.Based on 6 (six) Principles of Food Hygiene,one of mentioned is Hygiene of Cookware and Dinner wares,Use of the Three Buckets System at a Street Vendor using the Portable (Three Bucket System) Tool to make it easier for Street Merchants to use the tool at a cost that is not large.Of the 250 Respondents interviewed 90% stated that cleanliness is very important in considering buying decisions in the street vendors.Some obstacles faced by Food Street Vendors in maintaining cleanliness are the availability of clean running water, Places and costs incurred in making washing Equipment, with Three Buckets System is expected to be a solution in maintaining cleanliness so that customer health can be maintained with cleanliness of Cooking Equipment and Utensils till Dinner Wares.
Co-Authors Aldora, Mega Bangun, Yusuf Kusuma Maulana Rahmad Sani, Maulana Mirna Nur Alia A., Mirna Nur Permatasari, Mustika Risa Rahmalianti, Risa