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All Journal Jurnal Bina Ilmu Cendekia JAKADIKSI: JURNAL VOKASI
Widya Putri Lestari
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Arts Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Other

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Kepuasan Konsumen Terhadap Produk Olahan Berbahan Dasar Jahe “Chocolate Bowl Ginger Sponge Cake” Imran Imran; Ni Made Alfina Dinda Riadi; Ni Putu Elsa Kusumayanti; Made Aldy Yanuara Putra; Widya Putri Lestari; Putu Steven Eka Putra; Kadek R. Yuniantara
JAKADIKSI: JURNAL VOKASI Vol 1, No 2 (2022): JURNAL VOKASI (JAKADIKSI)
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1008.024 KB)

Abstract

AbstrakTujuan dari proyek tugas akhir ini yaitu untuk menghasilkan produk olahan makanan yang bisadipadukan dengan bahan rempah yaitu jahe. Jika diolah dengan maksimal, jahe dapat menghasilkan berbagai macam produk yang tidak hanya untuk kesehatan tetapi bisa juga sebagai bahan olahan dessert. Dengan dibuatnya produk ini juga dapat menunjang industri dibidang pariwisata yang sudah semakin membaik. Maka dari itu terciptalah jurnal tugas ahkir kami yang berjudul “Chocolate Bowl Ginger Sponge Cake”. Metode dalam pengerjaan proyektugas ahkir ini menggunakan tahapan pengumpulan data berupa wawancara, observasi, kuesioner, dan dokumentasi. Hasil dari pelaksanaan tugas akhir ini yang akan memproduksi produk olahan dari jahe yang bernilai jual tinggi dan dilaunchingkan dalam sebuah Private Dinner Event yang bertema “Intimate Dinner”.Kata kunci: Produk,Makanan, Jahe, Private Dinner, EventAbstract The purpose of this final project is to produce processed food products that can be combine with spices, namely ginger. If processed optimally, ginger can produce various kinds of products that are not only for health but can also be processe as dessertingredients. By makingthis product, it can also support the tourism industry which is getting better. Therefore, we created our final assignment journal entitled “Chocolate Bowl Ginger Sponge Cake”. The method in working on this final project uses the stages of data collection in the form of interviews, observations, questionnaires, and documentation. The results of the implementationof this final project will produce processed ginger products with high selling value and launched in an event private dinner with the theme "Intimate Dinner".Keywords: Product, Food, Ginger, Private Event,Event
Needs Analysis on Tourism Pocket Books for POKDARWIS Kemiren Banyuwangi M. Thoha Thobibi; Niken Nur Hafifa; Nayla Sofiatun Nafisa; Widya Putri Lestari; Wiwin Indiarti
Jurnal Bina Ilmu Cendekia Vol. 6 No. 2 (2025): Jurnal Bina Ilmu Cendekia
Publisher : MAN Insan Cendekia Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46838/jbic.v6i2.1067

Abstract

Kemiren is known as a cultural tourism village in Banyuwangi Regency and is included in the Ijen UNESCO Global Geopark area. Despite its significant tourism potential, the tourism awareness group (Pokdarwis) still lacks practical supporting media that can assist tour guides, particularly when interacting with international tourists. This study aims to analyze the needs for a tourism pocket book by identifying the gap between the ideal and the existing conditions of tourism information media used in Kemiren Village. The study employed a descriptive qualitative design. Data were collected through questionnaires and documentation involving 20 members of Pokdarwis Kemiren as respondents. The questionnaire examined several aspects related to the tourism pocket book, including content, theme selection, visualization, and language use. The collected data were analyzed using the interactive analysis model proposed by Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The findings reveal that there is a significant gap between the expected condition and the existing condition because Kemiren Village does not yet have a tourism pocket book that can be used as a practical guide during tourism activities. The respondents expect the pocket book to contain clear and comprehensive information about cultural tourism in Kemiren, such as traditional rituals, culinary traditions, traditional houses, local arts, and community life. In addition, the pocket book is expected to include attractive visual elements such as photographs, illustrations, and maps, as well as a well-organized layout to facilitate understanding. The language used should be simple, clear, and presented in bilingual form (Indonesian and English) in order to support communication with international tourists. Therefore, this study concludes that the development of a tourism pocket book is highly necessary to support tourism management and improve the effectiveness of cultural tourism promotion in Kemiren Village.
Co-Authors Kadek R. Yuniantara M. Thoha Thobibi Made Aldy Yanuara Putra Nayla Sofiatun Nafisa Ni Made Alfina Dinda Riadi Ni Putu Elsa Kusumayanti Niken Nur Hafifa Putu Steven Eka Putra Wiwik Handayani Wiwin Indiarti