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p-Index From 2021 - 2026
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This Author published in this journals
All Journal Journal of Public Administration and Government (JPAG) Journal of Applied Sciences in Travel and Hospitality Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan
Hamka Naping
Universitas Hasanuddin
Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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The Strategic Role of The Pasangkayu District Government in Handling Stunting Symptoms Tamar Hasriati Embong Bulan; Hamka Naping; Safriadi
Journal of Public Administration and Government Vol. 5 No. 2 (2023)
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/jpag.v5i2.987

Abstract

Stunting is a condition of malnutrition in toddlers characterized by delayed growth and height not in accordance with age and can be influenced by several factors such as nutrition, digestive infections, low birth weight, and environmental health. This study aims to determine the state of stunting in Pasangkayu Regency, Polewali Village, which has a remote indigenous community, the Bunggu tribe. This research also wants to know the national strategic plan for stunting reduction. The method used is descriptive research with a qualitative approach. The descriptive-qualitative method is a research method used to examine the condition of natural objects. The results showed that remote indigenous communities are inseparable from the problems of remoteness and poverty, which are very complex problems. The reality of remote indigenous peoples who are still very difficult to get access to, resulting in the interaction of community behavior being indifferent in paying attention to life problems, especially from the health aspect, one of which is the problem of stunting, while the national strategic plan in implementing the acceleration of national stunting reduction refers as mandated by Presidential Decree 72 of 2021.
Qualified Ingredients: Professionalism in Chefs’ Culinary Ingredient Selection Faisal Akbar Zaenal; Hamka Naping; Syamsu Rijal; Yahya
Journal of Applied Sciences in Travel and Hospitality Vol. 9 No. 1 (2026): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v9i1.61-72

Abstract

Professionalism in gastronomy is often judged through visible outputs – brigade leadership, menu design, and guest experience – while chefs’ ingredient work remains largely backstage. Existing research has been less explicit about how chefs qualify ingredients as professional judgment under real-time service constraints. This study defines chefs’ knowledge of qualified ingredients and identifies two complementary evaluative logics: naturalistic quality in cookery and built-in quality in pastry and bakery. Drawing on a qualitative field study involving six purposively selected chefs working in hotel and independent operations, we conducted one-to-one, face-to-face interviews in 2024, transcribed them verbatim, and analysed the data thematically through manual coding. Chefs treated ingredient selection not as a routine purchasing task but as qualification work resolved through kitchen practice. Labels, brands, and price informed initial screening, while performance in use determined acceptance – sensory behaviour in context for cookery, and functional performance and repeatability within pastry-and-bakery production systems such as doughs, batters, creams, and fillings. The analysis also shows how these logics converge in hybrid judgement when service tightens margins, clarifying professionalism as the sustained labour of making ingredient decisions defensible so that technical integrity and intended sensory character can both hold under pressure. The study reframes ingredient selection as situated professional judgement and supports the inclusion of ingredient qualification as an explicit learning outcome in vocational culinary education.
Art in Culinary: What is & What For Faisal Akbar Zaenal; Hamka Naping; Syamsu Rijal; Yahya; Intan Fauzia Amalia
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2259

Abstract

Culinary art represents the creation of food as a product that has been commercialised, and thus operates within the sphere of business. This perspective leads to the understanding that there is an intrinsic connection between culinary experience and commercial kitchen management. In particular, within the realm of culinary artisanship, we argue that this connection emerges from the integration of artistic principles into culinary practice. Consequently, this study centres on defining the meaning and function of art within culinary practice itself. To further explore this connection, we sought to understand how art manifests in culinary practice by passively observing the daily activities of culinary artisans, particularly executive chefs, sous chefs, and pastry chefs, within a brigade de cuisine in hotels and restaurants. Our findings indicate that art in culinary is articulated through three primary aspects: menu and recipe design, haute cuisine, and plating. Collectively, these aspects form the foundation of commercial kitchen management as an essential component of culinary business. This study demonstrates that culinary art extends beyond self-expression, consumer interpretation, and sensory experience. Rather, prior to any form of expression, culinary art functions as a mode of action, an organised set of practices that facilitate the effective orchestration of culinary enterprises through professional kitchen management. Hence, art in culinary embodies the essential competencies required of professional culinary artisans, whose identity is fundamentally defined by professionalism.
Co-Authors Amalia, Intan Fauzia Safriadi Syamsu Rijal Tamar Hasriati Embong Bulan Yahya Zaenal, Faisal Akbar