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Universitas Bumigora
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Pengaruh Formulasi Tepung Ubi Jalar Ungu dan Mocaf Terhadap Karakteristik Fisikokimia Gluten-Free Cookies Zulkarnaen Zulkarnaen; Ni Wayan Putu Meikapasa; Husnita Komalasari
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6072

Abstract

Gluten-free cookies are a type of biscuit developed as a dietary alternative for individuals with gluten intolerance, while also supporting food diversification through the use of local raw materials rich in carbohydrates and functional components. This study aims to analyze the effect of formulations containing purple sweet potato flour and mocaf on the physicochemical properties of gluten-free cookies. This study employed an experimental method using a one-factor completely randomized design with three treatmentswith different proportion of mocaf:purple sweet potato flour, P1 (30%: 70%), P2 (50%: 50%), and P3 (70%: 30%). The parameters analyzed included moisture content, crude fiber content, hardness, color (L*, a*, and b*), and spread ratio. The data were statistically analyzed using ANOVA and followed by a post-hoc test for significant differences at a 5% significance level (P < 0.05). The results showed that variations in formulation had a significant effect on moisture content (3.42%–5.77%), crude fiber content (2.34%–3.55%), hardness (4.58–38.47 g), L* value (36.32–52.69), b* value (3.00–5.53), and spread ratio (3.00–5.53). Thus, the conclusion of this study is that differences in the formulations of purple sweet potato flour and mocaf were shown to affect the physicochemical characteristics of gluten-free cookies. It is hoped that this study can serve as a basis for the development of gluten-free cookies based on Local Food Resources.  
Digital Marketing, Pengalaman Gastronomi dan Citra Gastronomi Sebagai Determinan Daya Tarik Wisata Gastronomi Pangan Lokal Stevany Hanalyna Dethan; Ni Wayan Putu Meikapasa; I Gusti Made Subrata; Baiq Dinna Widiyasti
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 2 (2026): Mei-Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i2.9419

Abstract

Pariwisata gastronomi pangan lokal menjadi salah satu daya tarik utama di Pulau Lombok, Nusa Tenggara Barat. Penelitian ini bertujuan untuk menganalisis digital marketing, pengalaman gastronomi, dan citra gastronomi sebagai determinan daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Jenis penelitian ini adalah kuantitatif dengan pendekatan deskriptif eksplanatif. Sampel penelitian sebanyak 160 responden wisatawan yang dipilih menggunakan teknik purposive sampling. Data dikumpulkan melalui wawancara dan kuesioner dengan skala likert. Analisis data yang dilakukan pada penelitian antara lain uji instrumen, uji asumsi klasik, analisis regresi linier berganda dan uji hipotesis. Hasil penelitian ini menyimpulkan pertama, bahwa digital marketing berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Kedua, pengalaman gastronomi berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Ketiga, citra gastronomi berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Di mana citra gastronomi menunjukkan variabel yang memiliki pengaruh paling kuat, diikuti oleh pengalaman gastronomi dan digital marketing.  Keempat, bahwa secara simultan digital marketing, pengalaman gastronomi dan citra gastronomi berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal. Secara keseluruhan, penelitian ini memberikan bukti empiris bahwa penguatan ketiga variabel tersebut dapat menjadi solusi strategis dalam mengoptimalkan potensi wisata gastronomi pangan lokal di Pulau Lombok sebagai bagian dari pembangunan ekonomi kreatif dan pariwisata berkelanjutan di Provinsi Nusa Tenggara Barat.
Co-Authors Adhamatika, Adhima Baiq Dinna Widiyasti CATHARINA, THERESIA SUZANNA Destiana Adinda Putri Dwi Aulia Savitri Heldiyanti, Rina HERLINA, SILFIA Husnita Komalasari I Gusti Made Subrata Ida Ayu Nopiari Indah Nalurita Ine Karni Isnain , Fuad Sauqi Kartika Gemma Pravitri Kartika Gemma Pravitri KETUT MARINI, IDA AYU Lalu Danu Prima Arzani MADE SUMA WEDASTRA Maharani, Andika Ellena Saufika Hakim MARSELINA WONDA PANDAK Mia Ulpiana Muhammad Nizhar Naufali Ni Ketut Putri Nila Sudewi Sudewi Pratiwi, Nindya Putri Cossy Putri, Destiana Adinda Putri, Nadila Rina STEVANNY HANALYNA DETHAN Stevany Hanalyna Dethan SUARTHA, I DEWA GEDE THERESIA SUZANNA CATHARINA Tomi Tri Sujaka Ulpiana, Mia Wardi, Putri Amalia Zulkarnaen Zulkarnaen