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All Journal Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism Inaba of Community Services Journal
Surya Aditya Wahyono
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Substitution of Tofu for Egg in Making Pound Cake Ita Karnita; Surya Aditya Wahyono; Sofie Trisna Dwijaya
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63110

Abstract

The research objective of Substitution of Tofu for Egg in Making Pound Cake Bakery and cake shop business trends have increased significantly. Increased demand from customers for bakery and pastry products requires the bakery and cake shop industry to increase production to meet customer demand. However, there is a group of people who cannot enjoy pound cake because pound cake contains eggs as one of its basic ingredients so that those who are vegan and who have allergies to eggs cannot enjoy pound cake. Therefore, the author wishes to make a new innovation by substituting tofu for eggs so that pound cake can be enjoyed by those who are vegan or have allergies to eggs. The research method used is experimental. Data collection techniques used observation, literature study, panelis rating The answer to each instrument item that uses a Likert scale has gradations from very positive to very negative. The author conducted panelist tests on 10 professional panelists and 20 consumer panelists. The results of the assessment of the color aspect The results of the value of the color aspect, the experimental pound cake received 125. Assessment results from the aroma aspect The results of the value of the aroma aspect, the experimental pound cake received 124 points with an average value of 4.1. The results of the assessment of the taste aspect The results of the value of the taste aspect, the experimental pound cake received points of 118 with an average value of 3.9. The results of the assessment of the texture aspect The results of the value of the texture aspect, the experimental pound cake received points of 132 with an average value of 4.4.
SUBSITUSI TEPUNG KACANG HIJAU DALAM PEMBUATAN BOLU PANDAN KUKUS Surya Aditya Wahyono; Laura Cynthia Grace Lumban Tobing
JURNAL PARIWISATA VOKASI Vol 4 No 1 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i1.60

Abstract

Gluten is a glycoprotein consisting of the components gliadin and glutenin. Gluten is found in many grains such as wheat, rye, oats, barley or wheat flour. Gluten is also often added to food preparations to add texture and volume (Niland and Brooks, 2019). The gluten content contained in wheat flour can cause allergies and intolerance. Gluten causes impaired brain function in people with autism. Many people end up not being able to enjoy processed products that use wheat flour, one of which is sponge cake which is very popular with the public. So we need substitute ingredients that are safe, but still have the taste, texture and aroma that match the original product. In this case, using a substitution of mung bean flour. Mung bean flour contains lots of vitamins, which can be eaten by children, adults, the elderly, and other people who have diseases that cannot consume regular flour. . The benefits of this green bean are that it can facilitate bowel movements and increase enthusiasm for life, can be used as a treatment for hepatitis, sprains, beriberi, puerperal fever, headache or vertigo, restore health, anemia, fluttering heart and dizziness.
Introduction Of MSME (Micro, Small and Medium Enterprises) Products to Increase Selling Competitiveness at The Level 3 Seuhaaah Festival Event At Paris Van Java Mall Ilham Fajri; Ita Karnita; Surya Aditya Wahyono; Superwiratni Superwiratni; Amalia Juliana Monika Intan; Ghini Kuntala Devi
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.225

Abstract

MSMEs (micro, small and medium enterprises) are the main drivers of the Indonesian economy which are now excellent in increasing employment The government in various sectors also helps the development of MSMEs, one of which is by providing KUR (People's Business Credit) loan facilities intended for MSMEs. Now MSMEs are very easy to recognize with various technological advances, one of which is social media which provides one way of promotion attractively. Wikaorganizer invites MSMEs to participate in celebrating the Level 3 Sehaaah Festival which will be held in Paris Van Java in collaboration with BJB held a flash sale in order to celebrate the right one on August 17 and gave vouchers for Rp.17,-. The Community Service program aims to provide education and invite MSMEs to introduce their products to increase their selling competitiveness during the Level 3 Seuhaaah Festival at Paris Van Java Mall. MSME owners were given the opportunity to participate in the event and try to compete with other business units in selling their products. During the Seuhaaah Level 3 Festival, MSMEs could attract consumer attention through creative and attractive product exhibitions. In this case, effective promotion and strong branding are key factors. In addition, participating in events like this allows MSMEs to build a wider business network, including with potential buyers and business partners. In this program, MSMEs can experience real benefits in increasing their sales competitiveness through participation in the Level 3 Seuhaaah Festival event. Therefore, increasing support and promotion of similar events can be an effective strategy in supporting the growth of MSMEs and the local economy as a whole.
Healthy Food Creation Training: A Solution To Prevent Stunting For Mothers And Children At Community Health Center In Cimahi Tengah Ita karnita; Sara Rabasari; Surya Aditya Wahyono; Ghini Khuntala Devi; Tina Andriana Suhada
Inaba of Community Services Journal Vol. 3 No. 2 (2024): Volume 3 No. 2, December 2024
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v3i2.367

Abstract

This community partnership program focuses on supporting the Cimahi Tengah Health Center team by providing input on managing and creating healthy food products. It aligns with the government's broader strategy to reduce stunting in Indonesia by promoting the use of local ingredients in nutritious recipes. In collaboration with the Cimahi Tengah Health Center and Akademi Pariwisata NHI Bandung, the program emphasized the importance of local food resources in combating nutritional deficiencies. By focusing on sustainability and community engagement, the training targeted health professionals, equipping them with the skills to create nutritious, anti-stunting meals that appeal to children and promote healthy eating habits from an early age. The primary purpose of the program was to bridge the gap between nutritional knowledge and its practical application by teaching innovative food processing techniques. It aims to empower health professionals with the tools to create meals that are both nutritious and visually appealing, making them attractive to children. By promoting the use of local ingredients, the program also sought to enhance the value of local commodities while addressing the root causes of malnutrition and stunting. The program achieved all its objectives, with 100% of its goals met. The collaboration between the Cimahi Tengah Health Center and AKADEMI PARIWISATA NHI Bandung played a crucial role in its success, Participants learned hands-on techniques for creating nutritious meals using local ingredients and strategies to encourage children to adopt healthier dietary habits. This initiative not only addressed immediate nutritional needs but also laid the groundwork for long-term health improvements.
MODIFIKASI PEMPEK MENGGUNAKAN BAHAN UTAMA IKAN TERI Surya Aditya Wahyono; Ita Karnita; Sara Rabasari; Dharmawan Sunjata
JURNAL PARIWISATA VOKASI Vol 6 No 1 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i1.126

Abstract

The utilization of anchovies to date is still limited to salting and direct consumption. Therefore, it is necessary to develop and utilize anchovies more widely and not only limited to salting and consumed directly, but need to be developed in making products, one of which is used as raw material for making pempek. With the abundant population of anchovies in Indonesia, high production value, low price and distinctive savory taste and long shelf life compared to other fresh fish raw materials, researchers are interested in conducting this research in order to make product innovations and utilize highly nutritious local food sources by modifying anchovies as the main basic ingredient in making pempek so as to create different products and have their own advantages to compete in the market. The purpose of this study was to replace the main ingredient of fish, namely Tenggiri fish in making Pempek by using anchovies. Overall, the experimental pempek using anchovies is the most affordable product in terms of total production price and production price per serving, making it a more cost-effective alternative without sacrificing the same packaging quality as the comparison pempek. Keywords: Pempek, Mackarel,Anchovy
Substitusi Jagung Sebagai Bahan Dasar Pembuatan Tauco (Penggunaan Pada Produk Gulai Tauco) Karina Ravelina; Surya Aditya Wahyono
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.166

Abstract

Tauco umumnya dibuat dari kedelai, namun tingginya harga dan ketergantungan terhadap impor mendorong pemanfaatan jagung sebagai bahan baku alternatif. Penelitian ini bertujuan membandingkan tauco berbahan dasar jagung dengan tauco kedelai berdasarkan proses pembuatan, biaya produksi, kandungan gizi, dan penerapannya pada gulai tauco. Metode yang digunakan adalah penelitian eksperimen dengan observasi, studi pustaka, dan uji organoleptik menggunakan skala hedonik oleh 15 panelis terlatih dan 25 panelis tidak terlatih, kemudian dianalisis secara deskriptif kuantitatif. Hasil menunjukkan tauco jagung memperoleh nilai organoleptik lebih tinggi (4,31 dan 4,20), memiliki biaya produksi lebih rendah (Rp26.500/batch) dibandingkan tauco kedelai (Rp29.000/batch), serta unggul pada kandungan karbohidrat, meskipun kadar protein dan lemak lebih rendah. Disimpulkan bahwa jagung layak digunakan sebagai bahan baku alternatif tauco karena menghasilkan produk yang diterima panelis dengan biaya produksi lebih ekonomis.
Co-Authors Dharmawan Sunjata Ghini Khuntala Devi Ghini Kuntala Devi Ilham Fajri Intan, Amalia Juliana Monika Ita karnita Ita Karnita Karina Ravelina Laura Cynthia Grace Lumban Tobing Sara Rabasari Sofie Trisna Dwijaya Superwiratni Superwiratni Tina Andriana Suhada