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All Journal Jurnal Pengolahan Pangan eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi Journal of Business on Hospitality and Tourism
Sumarsih, Umi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Evaluating Hygiene and Sanitation Practices in Pastry Equipment Nurlena, Nurlena; Sumarsih, Umi; Dianita, Indria Angga
Journal of Business on Hospitality and Tourism Vol 9, No 2 (2023): December, 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i2.394

Abstract

Hygiene and sanitation in pastry production are essential to ensure food safety, maintain product quality, and build customer trust. Pastry production involves intricate tools and processes where hygiene plays a critical role in preventing contamination and ensuring safe consumption. This qualitative study examined the cleanliness and sanitation of pastry utensils of two prominent hotels in Bandung, Indonesia. Through a combination of observational assessments and semi-structured interviews, this study uncovered existing practices, identified potential vulnerabilities, and proposed targeted improvements to enhance overall equipment hygiene standards in pastry production settings. The findings are poised to contribute to the greater understanding of cleanliness and sanitation protocols’ impact on culinary productions.
Evaluating Hygiene and Sanitation Practices in Pastry Equipment Nurlena, Nurlena; Sumarsih, Umi; Dianita, Indria Angga
Journal of Business on Hospitality and Tourism Vol. 9 No. 2 (2023): December, 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i2.394

Abstract

Hygiene and sanitation in pastry production are essential to ensure food safety, maintain product quality, and build customer trust. Pastry production involves intricate tools and processes where hygiene plays a critical role in preventing contamination and ensuring safe consumption. This qualitative study examined the cleanliness and sanitation of pastry utensils of two prominent hotels in Bandung, Indonesia. Through a combination of observational assessments and semi-structured interviews, this study uncovered existing practices, identified potential vulnerabilities, and proposed targeted improvements to enhance overall equipment hygiene standards in pastry production settings. The findings are poised to contribute to the greater understanding of cleanliness and sanitation protocols’ impact on culinary productions.
IMPLEMENTASI SISTEM MANAJEMEN KEAMANAN PANGAN PADA KITCHEN DEPARTEMEN HOTEL SAHID JAYA LIPPO CIKARANG Nanda Puspita, Azka; Gusnadi, Dendi; Sumarsih, Umi
Jurnal Pengolahan Pangan Vol 9 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v9i2.146

Abstract

Penelitian ini bertujuan untuk mengidentifikasi implementasi sistem manajemen keamanan pangan (SMKP) pada Kitchen Department Hotel Sahid Jaya Lippo Cikarang dalam menjaga keamanan pangan. Metode yang digunakan dalam penelitian ini adalah kualitatif deskriptif dengan teknik pengumpulan data melalui observasi partisipatif, penelitian ini melibatkan survei dan wawancara untuk memahami tingkat kesadaran dan pemahaman staff kitchen tentang standar keamanan pangan. Hasil penelitian menunjukkan bahwa sebagian besar staff kitchen memiliki pemahaman tentang pentingnya keamanan pangan, tetapi kesadaran terhadap aspek-aspek spesifik dan praktik terbaik masih bervariasi. Beberapa staff kitchen menunjukkan kesadaran yang tinggi, sementara yang lain mungkin perlu lebih banyak informasi dan pelatihan untuk meningkatkan pemahaman mereka. Meskipun tidak ada peraturan tertulis yang mengatur standar keamanan pangan, pemahaman dan kesadaran staff kitchen terhadap hal ini penting untuk mencegah potensi masalah kesehatan tamu dan reputasi hotel.
Trainee Work System Design In The Hot Kitchen Section Of Novotel Hotel Tangerang Fahira, Nabila Rizqy; Ervina, Ersy; Sumarsih, Umi
Jurnal Indonesia Sosial Teknologi Vol. 4 No. 11 (2023): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v4i11.796

Abstract

Work System Design is a work system design made by the company based on company factors and goals, which will later be used as an essential reference regarding task descriptions for each employee. Task descriptions help define each job from the department so that the work undertaken is systematic to achieve the company's goals. Seeing the importance of this, the author researched the work system design at Novotel Tangerang Hotel, especially in the Food and Beverage Product Department for trainees in the Hot Kitchen. The background of this problem is that the work done by trainees in the hot kitchen is still not well structured. The problem is that the company has no written trainee work system design. This research uses qualitative methods with data collection techniques in the form of observation, interviews, and literature studies with the help of voice recording devices and cameras to answer problem formulations. The result obtained is that the work system design for trainees is formed based on organisational culture or in the sense that there is no work system design for trainees in writing by the company because work for trainees can change over time
MODIFIKASI BUTTER COOKIES BERBASIS DAUN JERUK PURUT (CITRUS HYSTRIX D.C) Amalia, Nurul Rizky; Gusnadi, Dendi; Sumarsih, Umi
eProceedings of Applied Science Vol. 10 No. 1 (2024): Februari 2024
Publisher : eProceedings of Applied Science

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak - Butter cookies adalah kue kering yang mengandung banyak mentega, biasanya berbentuk bulat atau persegi kecil tanpa menggunakan penambah rasa. Seiring dengan berkembangnya zaman banyak produk butter cookies yang menambahkan rasa sebagai citarasa. Butter cookies dapat diberikan berbagai penambah rasa seperti kacang, rempah-rempah, buah-buahan dan sayur-sayuran. Penelitian ini dilakukan dengan tujuan untuk meningkatkan keragaman inovasi produk pastry khususnya butter cookies dengan menggunakan daun jeruk purut. Daun jeruk purut mempunyai aroma yang harum sehingga bisa dijadikan aroma dan rasa tambahan baru. Penelitian ini dilakukan dengan metode eksperimen dan melakukan uji organoliptik kepada 100 orang panelis dengan cara menyebarkan kuesioner. Daya terima butter cookies dievaluasi berdasarkan uji organoliptik untuk menentukan nilai panelis dari aspek warna, rasa, aroma, tekstur dan penampilan fisik dengan skala 1-5. Berdasarkan hasil penelitian yang dilakukan terhadap butter cookies dengan penambahan daun jeruk purut sebanyak 10gr, dapat direkomendasikan sebagai inovasi baru pada pembuatan butter cookies dengan memanfaatkan daun jeruk purut sebagai rasa dan aroma baru. Penelitian selanjutnya, diharapkan dapat mengembangkan mulai dari varian baru, penampilan fisik yang lebih menarik serta dapat melakukan penelitian dengan populasi yang lebih banyak.Kata Kunci : Produk Butter Cookies, Daun Jeruk Purut,Daya Terima Konsumen
Co-Authors Amalia, Nurul Rizky Dendi Gusnadi Ersy Ervina Fahira, Nabila Rizqy Indria Angga Dianita Nanda Puspita, Azka Nurlena, Nurlena