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All Journal Jurnal Ilmiah Wahana Pendidikan Tamasya
Isnaini Nur Jannah
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Efektivitas Program Bantuan Langsung Tunai-Dana Desa ( BLT-DD ) Di Desa Sungai Beras Hilir Kecamatan Lubuk Batu Jaya Kabupaten Indragiri Hulu Isnaini Nur Jannah; Zulkarnaini Zulkarnaini
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 15 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8207384

Abstract

Village Fund Direct Cash Assistance (BLT-DD) is one of the programs issued by the Indonesian government to overcome the impact of economic factors on people affected by the Covid 19 pandemic in the form of financial assistance provided to the poor. This study aims to determine the effectiveness of the Village Fund BLT Program in Sungai Beras Hilir Village, Lubuk Batu Jaya District, Indragiri Hulu Regency and to determine the obstacles that hinder the effectiveness of the Village Fund BLT program in Sungai Beras Hilir Village, Lubuk Batu Jaya District, Indragiri Hulu Regency. The theory used in this study is the Theory of Program Effectiveness by Budiani using 4 indicators, namely Program Accuracy, Program Outreach, Program Objectives, and Program Monitoring. This study used a qualitative research type, the necessary data were obtained through observation, interviews and documentation which were then analyzed. The results of this study indicate that first, the determination of targets in providing BLT-DD to recipient communities has not been effective because the village government has not yet been optimal in setting the target criteria for the BLT-DD program. other than that only indicators of program monitoring are already running well, while indicators of program socialization, program objectives which can be concluded are not yet effective. The two obstacles encountered in the effectiveness of the Village BLT-DD program in Sungai Beras Hilir Village, Lubuk Batu Jaya District, Indragiri Hulu Regency were weak data verification/validation and the attitude of program implementers. The local government needs to increase the understanding of a program by implementers, in order to achieve an understanding of an effective program
Pemanfaatan Nangka Muda sebagai Bahan Isian Inovatif pada Produk Dimsum Isnaini Nur Jannah; Alip Suroto; Denny Asmara
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.633

Abstract

The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.
Co-Authors Alip Suroto Denny Asmara Zulkarnaini Zulkarnaini