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All Journal Media Wisata INVOTEC Tourism Scientific Journal JOURNAL SCIENTIFIC OF MANDALIKA (JSM) Prima Abdika: Jurnal Pengabdian Masyarakat Global Research on Tourism Development and Advancement (GARUDA) Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Jurnal Ilmiah Pangan Halal Barista : Jurnal Kajian Bahasa dan Pariwisata Bogor Hospitality Journal Scientific Development Journal
Lien Maulina
Politeknik Pariwisata Bandung
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Kecenderungan Masyarakat dalam Konsumsi Produk Patiseri Sehat dan Kaitannya dengan Perkembangan Bisnis Patiseri Maulina, Lien; Sufianti, RD Arti
Journal Scientific of Mandalika (JSM) e-ISSN 2745-5955 | p-ISSN 2809-0543 Vol. 6 No. 4 (2025)
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/10.36312/vol6iss4pp988-995

Abstract

The increasing public awareness of healthy living has significantly influenced consumption patterns, particularly in the patisserie sector. This study explores the tendencies of the community in consuming healthy patisserie products and their implications for the development of the patisserie business in Bandung. Using a qualitative approach, this research is based on library research and literature review to analyze the correlation between consumer preferences and the growth of the patisserie industry. Findings indicate a rising demand for health-conscious patisserie products driven by lifestyle changes, urbanization, and increased knowledge of nutrition. The study also identifies challenges faced by patisserie businesses in adapting to this trend, such as the need for innovative ingredients and sustainable practices. Furthermore, it highlights how these businesses capitalize on consumer preferences through product differentiation and marketing strategies. This research contributes to the understanding of consumer behavior in the context of healthy food trends and offers insights into strategies for patisserie businesses to thrive in an increasingly health-conscious market. The findings underscore the importance of aligning business strategies with consumer needs to achieve sustainability and long-term growth.
Pemberdayaan Wanita melalui Pelatihan Pembuatan Healthy Pastry dan Bakery Product di LSM Perempuan Binangkit Bandung Chandra, Teddy; Prabowo, Susilo Dwi; Roesfian, Erfin; Wicaksono, Aditya; Arifin, Djauhar; Utomo, Bambang Sapto; Maulina, Lien; Susanto, Heri; Sufianti, Arti; Asmara, Andi; Hafizh, Fauzhiyah
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Volume 5 Nomor 1 Tahun 2025 (Maret)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i1.5007

Abstract

Women Empowerment Through Healthy Pastry & Bakery Product Making Training at LSM Perempuan Binangkit Bandung is a community service program implemented by lecturers and students of the Pastry Processing Art Study Program, NHI Bandung Tourism Polytechnic. The purpose of this program is not only to improve the cooking skills and knowledge of the participants in order to improve the household economy, but it is also expected to be an alternative solution to solving the problem of increasing the risk of catastrophic diseases caused by inappropriate food intake and not in accordance with the recommendations of health institutions. This program is implemented using the cooking demonstration and hands-on practice methods. After the implementation of the healthy pastry & bakery product making training program, it can be concluded that the training participants became more skilled and knowledgeable in the process of making healthy pastry & bakery products which are expected to reduce the risk of catastrophic diseases.
Penggunaan Beras Hitam Dalam Pembuatan Bolu Ketan Hitam : The Using Black Rice (Oryza Sativa L. Indica) in Making Black Sticky Rice Cake Chandra, Teddy; Zai, Sacharissa Helsa Jelita; Maulina, Lien
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22721

Abstract

Beras hitam (Oryza sativa L. indica) merupakan salah satu varietas beras lokal Indonesia yang mulai mendapat perhatian di pasar global karena kaya akan kandungan antosianin, antioksidan, dan senyawa bioaktif. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana hasil uji organoleptik dalam hal penggunaan beras hitam untuk menggantikan ketan hitam dalam pembuatan produk bolu ketan hitam. Penelitian ini dilakukan dengan menggunakan metode pengembangan produk berbasis eksperimen. Metode eksperimen adalah cara penelitian yang sering digunakan dalam ilmu penerapan, terutama di bidang makanan dan teknologi. Dengan metode ini, peneliti dapat mengubah variabel tertentu di dalam kondisi yang terkontrol agar mengetahui hubungan antara penyebab dan akibat dari perlakuan yang diberikan. Analisis dilakukan terhadap empat aspek sensoris utama, yaitu: warna, aroma, rasa, dan tekstur. Penilaian dilakukan melalui uji hedonik (uji kesukaan) dengan menggunakan skala penilaian 9 poin, mulai dari “amat sangat tidak suka” hingga “amat sangat suka”. Panelis yang dilibatkan merupakan panelis tidak terlatih, dengan jumlah yang cukup untuk memperoleh hasil yang representatif. Hasil penelitian menunjukkan bahwa secara organoleptik melalui uji hedonik beras hitam dapat digunakan sebagai subtitusi bahan ketan hitam dalam pembuatan bolu ketan hitam.
Co-Authors Aditya Wicaksono Ahmad Firdaus, Ahmad Andi Asmara, Andi Arti Sufianti Asdiansyah Saputra Bambang Sapto Utomo Dede Kuswandi Deden Saepudin Diah Latifah Djauhar Arifin Eka Nuraisah Rosiana Eka Rosiana Eko Budi Satoto Endang Fatmawati Erfin Roesfian Hafizh, Fauzhiyah Hairul Anwar, Hairul Hanna Daniati Heri Susanto Irani, Siti Yulia Kuswandi, Dede Maksum Suparman Ni Gusti Made Kerti Utami Prabowo, Susilo Dwi Roesfian, Erfin Siti Yulia Irani Nugraha Sufianti, R. Arti Sufianti, RD Arti Sukmadi Teddy Chandra Teddy Chandra Zai, Sacharissa Helsa Jelita