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All Journal Jurnal Abdimas Pariwisata Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Gastronomy and Culinary Art (Gastronary)
Hassan, Rayyani
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Nursing Physics Public Health Social Sciences Other

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Pelatihan Pembuatan Olahan Dasar Saripati Bayam menjadi Masakan Khas Aceh di Desa Curug Wetan Yuliantoro, Nonot; Juliana; Hassan, Rayyani; Stefany; Alfenny, Verellyn
Jurnal Abdimas Pariwisata Vol. 5 No. 2 (2024): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v5i2.409

Abstract

Training on Making Basic Spinach Extract into Acehnese Specialty Dish in Curug Wetan Village Aceh Province is one of the provinces that has a variety of very distinctive dishes, such as: Mie Aceh dan Roti Canai.  Spinach essence is one of the innovations made in making basic preparations for Aceh Noodles dan Roti Canai,. This innovative product is made as attractive as possible and as complete as possible so that later it can be useful among the wider community. Training on making basic processed spinach essence into aceh cuisine in the village of Curug Wetan was carried out with the hope of providing the latest innovations that will be useful in the future for opening an independent business. The implementation is carried out face-to-face and workshops and events are also equipped with pre-tests and post-tests to measure the understanding of Pkk mothers who attend this training event. Because the significance value is less than 0.05, it proves that the comparison is valid. So, it is hoped that there will be a continuation of this training activity so that Pkk mothers can practice it directly both at home and as a resource to open an independent business.
The Use Spinach Extract in Acehnese Noodles, Canai Bread, and Jala Bread Hassan, Rayyani; Yuliantoro, V. Nonot
Gastronary Vol. 2 No. 1 (2023): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v2i1.433

Abstract

The purpose of this research is to make the innovation of spinach extract in the manufacture of Acehnese noodles, canai bread, and jala bread which are typical Acehnese dishes. This research use organoleptic test with 4 indicators namely; texture, color, aroma, and taste. The results of organoleptic test for hedonic test was liked and for hedonic quality test was good quality both limited panelist assessment and consumer panelists. The society will have new knowledge about how to use spinach extract in processing Acehnese cuisine so that this research can be an inspiration for further research. This innovative product brings food from the province of Aceh where there are several cultures from Aceh which are known to use various kinds of spices that are rarely used in cooking in general and also the author tries to evoke and introduce more deeply to the public.
PELATIHAN DASAR-DASAR LAYANAN PENAMPILAN DIRI DI RESTORAN BAGI YAYASAN EMMANUEL Situmorang, Jimmy; Goeltom, Vasco; Yuliantoro, Nonot; Hassan, Rayyani; Sunar, Steven
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 2 No. 3 (2022): Desember : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpkmi.v2i3.617

Abstract

ABSTRAK Potensi pariwisata yang terbilang besar ini dapat dilihat dari meningkatnya kunjungan wisatawan baik mancanegara maupun nusantara dari tahun ke tahun menurut Statistik Kepariwisataan (2015). Aturan pemerintah dari Menteri Pariwisata dan Ekonomi Kreatif Republik Indonesia nomor PM.53/HM.001/MPEK/201 mengenai standar untuk menjamin kualitas produk dan layanan sebuah hotel atau restoran dengan tujuan memenuhi kebutuhan konsumen. pelatihan dasar-dasar layanan di restoran bagi siswa Yayasan Emmanuel mengenai penampilan diri ini dilakukan dengan harapan dapat memberikan bekal secara teori dan praktik mengenai penampilan diri seorang pramusaji saat di restoran dan ketika berhadapan langsung dengan tamu. Pelaksanaan dilakukan secara daring melalui platform google meet sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang. Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan daring). Kegiatan Pelatihan Dasar-Dasar Layanan Penampilan Diri di Restoran bagi Siswa/i Yayasan Emmanuel berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat. Sesi pre-test dan post-test memiliki sepuluh pertanyaan yang sama. Oleh karena nilai signifikansinya kurang dari 0,05, maka membuktikan perbandingan nilai tersebut valid. Sehingga, diharapkan ada keberlanjutan dari kegiatan pelatihan ini agar siswa/i dapat memperdalam materi dengan lebih baik dan mempraktikkannya secara langsung pada bidang ini. Kata Kunci: Dasar-dasar layanan, penampilan diri, pramusaji, pelatihan
Pelatihan Dasar-Dasar Layanan di Restoran Bagi Siswa-Siswi Yayasan Emmanuel: Kebersihan dan Sanitasi Adato, Vasco; Yuliantoro, Nonot; Situmorang, Jimmy; Hassan, Rayyani; Sunar, Steven
Jurnal Abdimas Pariwisata Vol. 4 No. 1 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i1.356

Abstract

Basic Service Training Activities in Restaurants for Emmanuel Foundation Students: Hygiene and Sanitation In the tourism sector, especially for those who work in this sector, it is essential to carry out personal hygiene and sanitation of the work environment. Regarding standards in carrying out and maintaining personal hygiene and sanitation, especially in a restaurant or hotel that aims to meet customer satisfaction. Basic service training in restaurants for students of the Emmanuel Foundation regarding the importance of personal hygiene and sanitation where this activity aims to be able to add insight and can be a provision in the future for students who want to work directly in restaurants. The implementation is carried out online through the Google Meet platform as a support for activities that everyone can easily access. There is a preparation stage and an implementation stage (online training). Basic Service Training Activities in Restaurants for Emmanuel Foundation Students: cleanliness and sanitation are running well and systematically according to the schedule of events that have been made. The pre-test and post-test sessions had the same ten questions. The pre-test was used to see the understanding of Emmanuel Foundation students regarding hygiene and sanitation materials. The post-test was used to see whether or not there was an increase in the knowledge of the Emmanuel Foundation students after the material was presented. This proves that comparing these values is invalid because the significance value is more significant than 0.05. Therefore, the training on the basics of service in restaurants for Emmanuel Foundation students has failed. Therefore, evaluate the process of this training activity so that students have a deeper understanding of the material and practice it directly, gaining knowledge to work in this field in the future and in real-time.
Co-Authors Adato, Vasco Alfenny, Verellyn Goeltom, Vasco Juliana Situmorang, Jimmy Stefany Sunar, Steven