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All Journal IJGIE (International Journal of Graduate of Islamic Education) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Bogor Hospitality Journal
Sri Endah Yuwantiningrum
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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PENGARUH DIMENSI KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN KULINER BUBULAK TEPI SAWAH DI KOTA BOGOR Sekti Rahardjo; Aminudin; Sri Endah Yuwantiningrum
Bogor Hospitality Journal Vol 7 No 2 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i2.108

Abstract

This research aims to find out whether service quality (X) influences the level of tourist satisfaction (Y) at the Bubulak culinary tourism on the edge of the rice fields, Bogor City. The population in this study was 859 people using the Slovin formula calculation to obtain a sample size of 90 people which was added to 100 people. Sampling in this research used probability sampling. In this research, the data analysis technique used is a simple linear regression test. The results of the research show that there is a simultaneous influence of service quality (X) on customer satisfaction (Y). Service quality (X) has an influence of 75.8% on customer satisfaction (Y) while the other 24.2% is influenced by other factors.
Building Morality and Ethics Through Islamic Religious Education In Schools Bucky Wibawa Karya Guna; Sri Endah Yuwantiningrum; Firmansyah; Muh. Dzihab Aminudin S; Aslan
IJGIE (International Journal of Graduate of Islamic Education) Vol. 5 No. 1 (2024): March
Publisher : Master of Islamic Studies Masters Program in the Postgraduate Institute of Islamic Studies Sultan Muhammad Syafiuddin Sambas, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37567/ijgie.v5i1.2685

Abstract

This comprehensive literature review explores the multifaceted dimensions of optimizing morality and ethics through Islamic religious education in schools. Delving into the growing field of Islamic education that can spur a new way of human life, from the beginning of life to its end are interrelated, this review synthesizes existing research, identifies trends, and offers insights for educators, policy makers, and researchers . The reason behind this exploration lies in the urgency to find out the level of morality of Islamic religious education in schools, namely: replacing the role of humans by automating a task or process. Strengthening the human role, namely presenting information, tasks, or processes. Restructuring or making changes to a task or process. This review covers various aspects, starting from Islamic religious education in schools, morality and ethics in Islam, Islamic religious education as a means of building morality, and the factors that influence it. By examining the interaction between aspects of morality and ethics, this literature review contributes to the ongoing discourse regarding assisting individuals in dealing with the moral challenges faced in modern contexts.
SUSTAINABILITY GASTRONOMY IN OPTIMIZING FRAGARIA AS A LOCAL SUPERFOOD USING LOW TEMPERATURE COOKING TECHNOLOGY Nisa Rahmaniyah Utami; Sri Endah Yuwantiningrum; Marwan Effendy; Nazla Nur Aini; M. Rifal Maulana; Ratu Ainurisa Chasanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 5 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i5.4330

Abstract

Sustainable gastronomy emphasizes culinary practices oriented towards health, environmental sustainability, and local economic empowerment. This study aims to optimize the potential of Fragaria (strawberries) as a local superfood through the application of Low Temperature Cooking (LTC) technology in cake production. The method used is a true experimental design with a Quantitative Descriptive Analysis (QDA) approach, involving a control group and a treatment group using the LTC technique. The products were organoleptically tested by 35 panelists, consisting of expert and non-expert panelists, for four main sensory attributes: taste, aroma, color, and texture. The results showed that the LTC technique was able to maintain the sensory characteristics and nutritional quality of the product better than conventional methods. The best formulation was obtained at a composition of 75% strawberry puree (P2) with an average score of 3.6, indicating a high level of preference for taste, color, and texture attributes. This study confirms that the application of LTC technology to Fragaria-based products not only increases the competitiveness of local gastronomy but also supports the principles of a circular economy and energy efficiency in the sustainable culinary industry. These findings are expected to serve as a reference for developing functional food products based on locally sourced ingredients with high nutritional value and that are environmentally friendly.
Co-Authors AMINUDIN Aslan Bucky Wibawa Karya Guna Firmansyah Firmansyah M. Rifal Maulana Marwan Effendy Muh. Dzihab Aminudin S Nazla Nur Aini Ratu Ainurisa Chasanah Sekti Rahardjo