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All Journal Journal of Tourism and Economic MEDIASI Jurnal Kajian dan Terapan Media, Bahasa, Komunikasi JURNAL SOCIA AKADEMIKA Jurnal Abdimas Akademika Barista : Jurnal Kajian Bahasa dan Pariwisata
Rr. Christiana Mayang Anggraeni Stj
Politeknik Negeri Media Kreatif
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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PELATIHAN PERHITUNGAN KEBUTUHAN DAN KECUKUPAN MAKANAN SEHAT UNTUK KELUARGA DI KELURAHAN SRENGSENG SAWAH, JAKARTA SELATAN Rr. Christiana Mayang Anggraeni Stj
Jurnal Abdimas Akademika Vol 4 No 01 (2023): Edisi Juni 2023
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Perkembangan bisnis makanan, terutama makanan cepat saji sangat menjamur di wilayah Kota, khususnya Jakarta Selatan, hal ini memberi kemudahan Ibu-Ibu dalam menyajikan makanan bagi keluarga. Kini ibu-ibu lebih senang membeli makanan siap saji, yang praktis tanpa perlu repot berbelanja dan memasak. Apalagi dengan berkembangnya era aplikasi pemesan makanan seperti yang disediakan Gojek yaitu Gofood, yang disediakan Grab yaitu Grabfood, Shoppe yaitu Shoppefood, dan berbagai macam aplikasi lain yang tersedia appstore. Ketika memesan makanan dari luar, kita tidak tau bagaimana kebersihan, penggunaan bahan penyedap, sampai kandungan gizi yang terdapat pada proses pemasakannya. Hal ini tentunya berakibat jangka panjang terhadap perkembangan kecukupan energi untuk keluarga, yang mana diharapkan anggota keluarga mampu berbadan sehat, cukup gizi dan memiliki berat badan dan tinggi badan ideal. Pengabdian kepada masyarakat ini bertujuan untuk (1) menambah wawasan dan meningkatkan pengetahuan tentang kebutuhan dan kecukupan makanan sehat. (2) memperkaya dan mendalami kandungan energi dan gizi yang diperlukan untuk diri sendiri dan keluarga. Pelaksanaan kegiatan pengabdian kepada masyarat ini dilakukan dalam bentuk pelatihan. Metode yang digunakan dalam pengabdian kepada masyarakat ini antara lain metode presentasi, dan metode Group Building. Hasil pengabdian menunjukkan bahwa peserta pelatihan telah mendapatkan tambahan wawasan dan juga pengetahuan terkait kebutuhan dan kecukupan makanan sehat, selain itu peserta mampu menganalisis kebutuhan dan kecukupan energi dan gizi untuk keluarga.
INOVASI KUE KHAS BETAWI SENGKULUN PELANGI CASSAVA TERHADAP TINGKAT PENERIMAAN MASYARAKAT Rr. Christiana Mayang Anggraeni Stj
Jurnal Socia Akademika Vol 9 No 1 (2023): Edisi Juni 2023
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Tujuan penelian ini adalah: (1) Menemukan resep produk Kue Sengkulun Pelangi Cassava, (2) Mengetahui tingkat penerimaan masyarakat terhadap Kue Sengkulun Pelangi Cassava. Jenis penelitian menggunakan penelitian R&D model 4D (define, design, develop, and dissemination). Dengan tahapan-tahapan (1) Define adalah tahap menetapkan dan mendefinisikan syarat-syarat pengembangan, yaitu mencari 3 resep acuan dari produk Kue Sengkulun Pelangi Cassava.dari 3 sumber yang berbeda, (2) Design adalah tahap merancang resep pengembangan, yaitu merancang resep pengembangan produk yang akan disubstitusi dengan tepung mocaf sesuai dengan kriteria masing-masing, produk yang dikembangkan yaitu Kue Sengkulun Pelangi Cassava. (3) Develop adalah tahap melakukan pengembangan produk dan melakukan kelayakan rancangan produk untuk mengetahui daya terima konsumen terhadap produk yang dikembangkan, yaitu mendapatkan resep yang tepat dari produk Kue Sengkulun Pelangi Cassava. (4) Disseminate adalah tahap mengimplementasikan produk yang sudah direvisi pada tahap pengembangan pada sasaran yang sesungguhnya, yaitu tahapan produk yang sudah diuji coba melalui validasi I, dan validasi II, dan uji panelis 30 panelis lalu dipamerkan dan di uji cobakan melalui 50 panelis. Hasil penelitian diperoleh: (1) Resep yang tepat dalam pembuatan Kue Sengkulun Pelangi Cassava.dengan menggunakan bahan utama tepung 80% cassava (2) Resep yang tepat dalam pembuatan Kue Sengkulun Pelangi Cassava dengan bahan utama tepung cassava yang dikemas dengan menarik dan dihias dengan menarik pula. (3) Teknik analisis data dengan uji penerimaan produk menunjukan hasil penerimaan masyarakat terhadap produk Kue Sengkulun Pelangi Cassava.dengan rata-rata dari segi warna 3,40; aroma 3,44; tekstur 3,22; rasa 3,46 disukai oleh masyarakat.
MEDIA AND STUDENTS: HOW DIFFERENT GENERATION OF CULINARY ART STUDENTS RESPONDS TO VIRTUAL SAFETY LABORATORY AS LEARNING MEDIA Anggraeni Stj, Rr. Christiana Mayang; Pinandoyo, Dimas Bayu
MEDIASI Jurnal Kajian dan Terapan Media, Bahasa, Komunikasi Vol 5 No 3 (2024): September
Publisher : P3M Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/mediasi.v5i3.1425

Abstract

Virtual laboratories are the latest learning media developed to support student learning. But unfortunately, data regarding its acceptance is not yet available. This research aims to examine how culinary arts students from different classes respond to the food safety virtual laboratory as a learning medium. Method used was a questionnaire using a level 5 Likert scale. Data collected was analyzed with the Single Tail T Test using Excel program. Student responses analyzed were in the form of readability, visual appearance, comfort, and material taught through learning media. From the analysis carried out, it is known that all students gave positive response to virtual food safety laboratory as a learning medium. It was found that early generation students responded much better with a score of 4.25±0.66 compared to final generation students with a score of 4.00±0.00 out of 5.00. Generation significantly influences students' responses to virtual laboratories as a learning medium.
Museum Sebagai Inovasi Destinasi Alternatif Wellness Tourism Swastono Putro Pirastyo; Fristi Bellia Annishia; Lu’luwatin Rosdiana Aprilia; Rr Christiana Mayang Anggraeni Stj
Journal of Tourism and Economic Vol. 6 No. 2 (2023): Edisi 12 Des 2023
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/e6v6n2a3

Abstract

Wellness tourism is a form of tourism activity that is predicted to become a form of tourist travel with high interest in 2023. In line with this, the stigma of wellness tourism that has developed in society tends to lead to resort and spa tourism, which does provide refreshing services. physical and psychological health. The limited ability of the community to access this form of resort and spa tourism has opened a gap to develop a new destination, which can also fulfill physical and psychological refreshments. This research aims to dig deeper into this gap, to find the potential for innovation in using museums as wellness tourism destinations. This research was conducted using a literature study method, using a Literature Review and Meta[1]ethnography approach. This approach was chosen, because it is hoped that the conclusions from this research can become a new idea for innovation in museum attractions in Indonesia. Data collection was carried out by reviewing various previous studies related to museums and wellness tourism. Data processing resulting from the literature review is carried out through a synthesis system, where all previous research results are recorded, classified, and then concluded. The results obtained from this research show that developing museums as an alternative to wellness tourism is very possible. Theoretical principles of wellness tourism that can be applied to museums include wellness being multi-dimensional, wellness being relatively subjective or perceptual, spiritual, physical, and intellectual. The criteria for museums to be able to fulfill the above principles are formulated as 1) the museum must have an area large enough to support tourist walking activities, 2) the museum collection has a cultural and historical background, 3) the exhibition layout is neat and equipped with clear supporting information, and 4) the museum must be calm enough to support the relaxation process.
The Effectiveness Of Personal Hospitality Attitude Regulations Assisted by Digital Pocket Books in Increasing The Brand Identity Of The Tourism Department Aprilia, Lu'luwatin Rosdiana; Annishia, Fristi Bellia; Anggraeni Stj, Rr Christiana Mayang; Marini, Sri
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 02 (2024): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i02.1750

Abstract

The study aims to evaluate the effectiveness of a Digital Pocketbook assisted by Personal Hospitality Attitude regulations to enhance the brand identity of the Tourism Department. This type of research is pre-experimental type One Group Pretest-Posttest Design. The Sample is students from the Tourism Department and outside the Tourism Department of Polimedia Kreatif, namely 30 people from the Tourism Department while 26 people came from non-tourism with the simple random sampling. Data analysis in this research is using hypothesis testing with paired sample t-test and to determine its effectiveness using the N-Gain test to determine effectiveness. The results are that respondents' pretest scores for both tourism and non-tourism obtained an average of 69.1. After being treated with personal hospitality attitude regulations with the help of a digital pocket book, respondents' posttest scores obtained an average of 87.3. Calculation results using SPSS 26 with the Paired Sample t-formula test, the researcher concluded that a significance value of 0.000 or meaning 0.000 < 0.05 was obtained, so Ho was rejected and Ha was accepted, and with the results of the hypothesis test or tcount = 8.066 > ttable = 2.045 and tcount = 12,478 > ttable = 2.060 which means Ho rejected and Ha accepted. Based on the results of the N-gain test obtained an average of 56.3% which is quite effective, as well as for non-Tourism major students the average was 57.38% which in categories are quite effective too. So, it can be concluded that the Personal Hospitality Attitude regulations assisted by digital pocketbooks are quite effective in increasing the brand identity of the tourism department in Polimedia Kreatif.
Co-Authors Annishia, Fristi Bellia Aprilia, Lu'luwatin Rosdiana Lu’luwatin Rosdiana Aprilia Pinandoyo, Dimas Bayu Sri Marini Swastono Putro Pirastyo