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All Journal Jurnal Teknologi Dan Industri Pangan JURNAL PENDIDIKAN TAMBUSAI JANAKA : JURNAL PENGABDIAN MASYARAKAT KEWIRAUSAHAAN INDONESIA YASIN: Jurnal Pendidikan dan Sosial Budaya Electronic Journal of Education, Social Economics and Technology JGHTT J-CEKI
Rachmawati, Annisa Noor
Politeknik Nest
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Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat Rachmawati, Annisa Noor; Wulandari, Nur; Purnomo, Eko Hari
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.139

Abstract

Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A. Although RPO is liquid at room temperature, it is often applied in the form of solid fat, generally through the addition of solid fat fractions containing a large quantity of saturated fatty acids. Therefore, RPO must be modified to turn it into solid at room temperature without changing its fatty acid composition, resulting in RPO oleogel. This study aimed to obtain a spread product formula using RPO oleogel made with beeswax oleogelator to substitute stearin and to characterize the quality of the spread product. The research consisted of two main stages, namely formulation and characterization of RPO oleogel and spread product samples. As a result, oleogelation increased the RPO resistance to temperature changes. Moreover, RPO slip melting point increased from 16.33±0.58–18.00±0.00 to 38.00±0.00–39.33±0.58 °C when it became RPO oleogel. RPO oleogel, which is substituted in spread products, produced higher total carotenoids and spreadability compared to spread products with stearin as a raw material. The hedonic sensory test showed that the most preferred product was 60% RPO oleogel substitution, resulting in spreadability of 285.0±0.6 mm/min, despite not significantly different from commercial one (257.4±3.0 mm/min) and carotenoid content of 462.93±10.32 ppm. However, the taste attribute of the selected spread product still needs to be improved (acceptance score 3.65±1.31 from a maximum score of 7).
Studi Kemampuan Staf Pastry Dan Bakery Dalam Pembuatan Butter Croissant Di Bagian Pastry & Bakery Aulia Firmansyah; Annisa Noor Rachmawati; C. Nael Chandra S.
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 1: Desember 2024
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i1.6086

Abstract

Penelitian ini mengeksplorasi tingkat kemampuan staf Pastry dan Bakery dalam memproduksi butter croissant, salah satu produk dengan tingkat kerumitan tinggi dalam teknik laminasi adonan. Metode penelitian yang digunakan adalah kualitatif deskriptif, melibatkan kuesioner dan wawancara kepada staf dan tamu hotel. Hasil penelitian menunjukkan bahwa 80% staf secara konsisten mengikuti resep standar dalam tahap produksi butter croissant, sehingga menghasilkan produk berkualitas tinggi dengan kegagalan produksi yang minimal. Wawancara dengan tamu hotel memperlihatkan tingkat kepuasan yang tinggi terhadap kualitas produk butter croissant, yang ditunjang oleh keterampilan staf dalam penerapan resep standar. Temuan ini menyoroti pentingnya keahlian dan pemahaman staf terhadap resep standar dalam menjaga kualitas produk di industri perhotelan.
EDUKASI PENYULUHAN KANTIN SEHAT DAN PENGELOLAAN KEUANGAN BAGI YAYASAN PENDIDIKAN ISLAM DIPONEGORO Safira, Safira; Rachmawati, Annisa Noor; Aini, Rukmi Nur; Wati, Galuh Rachma; Pradita, Bagas
JANAKA : JURNAL PENGABDIAN MASYARAKAT KEWIRAUSAHAAN INDONESIA Vol 5, No 1 (2024): JURNAL PENGABDIAN MASYARAKAT DAN KEWIRAUSAHAAN INDONESIA
Publisher : STIE Atma Bhakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36600/janaka.v5i1.426

Abstract

Community service activities in the form of assistance in education and counseling of the healthy canteen of the Diponegoro Islamic Education Foundation and its financial management. The benefits that participants can obtain from this PPM activity include providing information to teachers, committees and employees about the importance of providing healthy food and having nutritional content that is appropriate for the needs of each age of consumers and how to manage their finances. Community service activities were carried out in the hall of the Diponegoro Islamic Education Foundation using lecture and discussion methods. To determine the effectiveness of the participant counseling activities, participants were invited to discuss and given questions. Based on the results of the discussion, it was found that there was an increase in the knowledge of the counseling participants regarding nutritious food sources, which were avoided and important to consume and the canteen knew how to manage its finances properly and correctly.  Keywords: Healthy Canteen, Nutrition Counseling, and Health Education
Minat Generasi Z terhadap Wisata Religi dan Hotel Syariah: Tinjauan Pendidikan Agama Islam Berdasarkan Faktor 4A Hadi, Putra Pratomo; Saputro, Hendri Gigih; Rachmawati, Annisa Noor
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.30093

Abstract

Penelitian ini bertujuan mengkaji minat Generasi Z Muslim terhadap wisata religi dan hotel syariah berdasarkan teori 4A (Attraction, Accessibility, Amenity, Ancillary) serta peran pendidikan Agama Islam dalam membentuk preferensi tersebut. Menggunakan metode systematic literature review berbasis PRISMA, artikel ini menganalisis 10 studi relevan dari tahun 2020–2024. Hasil penelitian menunjukkan bahwa Generasi Z memiliki minat tinggi terhadap wisata halal, didorong oleh nilai religiusitas, literasi keagamaan, dan kemudahan akses digital. Daya tarik spiritual dan fasilitas halal menjadi faktor dominan, terutama bagi perempuan. Namun, terdapat kesenjangan antara minat dan ketersediaan fasilitas halal di lapangan. Kajian ini merekomendasikan penguatan pendidikan agama dan promosi wisata halal berbasis teknologi untuk menjawab kebutuhan Generasi Z yang religius, modern, dan selektif.
Artificial Intelligence as an Innovative Technology for Digital Promotion of Solo’s Culinary Heritage towards Sustainable Fahrurozi, Slamet Kurniawan; Rachmawati, Annisa Noor; Andrian, Dimas Pamilih Epin
Electronic Journal of Education, Social Economics and Technology Vol 6, No 2 (2025)
Publisher : SAINTIS Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33122/ejeset.v6i2.1129

Abstract

This study investigates the role of artificial intelligence (AI) as an innovative technology for promoting Solo’s culinary heritage and its contribution to sustainable tourism. Using a mixed-method approach, the research employed the ARF (Attention, Branding, Communication, Motivation, Emotional Response, Memory/Recall, Purchase Intent) and AIDA (Attention, Interest, Desire, Action) models to evaluate consumer responses. Data were collected from 100 respondents through questionnaires and from 20 participants via qualitative discussions. The quantitative findings indicate that AI-driven promotional materials are effective in generating awareness and positive perceptions, particularly in attention (M = 4.05) and communication (M = 3.92), but less effective in driving direct consumer action (M = 3.42). Qualitative insights highlight the importance of cultural authenticity and the need to balance technological innovation with human-centered narratives. Moreover, the study demonstrates AI’s contribution to sustainable tourism across four dimensions: economic (supporting small businesses), cultural (preserving heritage), social (enhancing inclusivity and engagement), and environmental (reducing waste through predictive analytics). In conclusion, AI emerges as a powerful tool not only for digital promotion but also as a catalyst for sustainable tourism development. The integration of AI into culinary promotion offers a replicable model for other cities seeking to balance economic growth, cultural preservation, and sustainability in line with the United Nations Sustainable Development Goals (SDGs).
Analisis Dampak Penggunaan Konten AI-Generated terhadap Kinerja Pemasaran Online UMKM Mahasiswa Solo dalam Mata Kuliah Digital Marketing Fahrurozi, Slamet Kurniawan; Epin Andrian, Dimas Pamilih; Rachmawati, Annisa Noor
YASIN Vol 5 No 5 (2025): OKTOBER
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i5.7587

Abstract

The limited research on the use of AI-generated content (AIGC) in digital marketing education within vocational settings forms the background of this study, despite AIGC’s significant potential to transform how students design promotional strategies and carry out online selling activities. This study aims to analyze how students perceive the use of AIGC and its impact on online sales performance in the context of a Digital Marketing course. A qualitative approach with a case study design was employed, involving eight participants selected through purposive sampling. Data were collected via semi-structured interviews and analyzed using thematic analysis. The findings reveal that AIGC supports content production efficiency, enhances audience engagement, and expands students’ digital reach. However, its impact on sales performance remains inconsistent due to external factors such as market segmentation and distribution strategies. These findings align with social-cognitive learning theory, which emphasizes the role of direct experience in the learning process. The study concludes that AIGC plays a crucial role in supporting project-based learning in vocational education, particularly in the context of digital entrepreneurship. The implications include a theoretical contribution to the literature on AI integration in vocational education, as well as practical recommendations for educators to adapt curricula that are responsive to technological advancements. This research also opens avenues for further studies on the long-term effectiveness of AIGC in enhancing students’ digital business performance.
The The Contribution of SMEs to Global Food Security Case Study: Traditional Food Assegaf, Safira; Rachmawati, Annisa Noor; Saputro, Hendri Gigih
Journal of Global Hospitality and Tourism Technology Vol. 2 No. 1 (2025): Journal of Global Hospitality and Tourism Technology - June 2025
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16924215

Abstract

Food security is a multifaceted issue that encompasses the availability, access, utilization, and stability of food sources necessary to maintain a healthy and active life. As defined by the Food and Agriculture Organization (FAO) of the United Nations, food security exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Recent trends and studies from 2017 to 2023 have highlighted several key challenges and advancements in the realm of food security. Climate change, for example, has emerged as a significant threat, affecting agricultural productivity and food availability worldwide. This literature review delves into the role of traditional food Small and Medium Enterprises (SMEs) in enhancing food security across various regions and contexts. Through an analysis of multiple studies conducted in different countries, several key themes emerge.
The Influence of Attraction, Accessibility, Amenities, and Ancillary Services on Interest in Visiting Sheikh Zayed Grand Mosque Solo as a Religious Tourism Destination Hadi, Putra Pratomo; Saputro, Hendri Gigih; Rachmawati, Annisa Noor
Journal of Global Hospitality and Tourism Technology Vol. 1 No. 2 (2024): Journal of Global Hospitality and Tourism Technology - December 2024
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14289918

Abstract

This research aims to determine the influence of Attraction, Accessibility, Amenity, Ancillary on the number of tourist visits and what is the relationship between Attraction, Accessibility, Amenity and Ancillary factors in attracting visitors to come to the Sheikh Zayed Mosque, Solo. In this research, the field research method was used, using a descriptive approach, in collecting data in the field the researcher used the Observation, Interview and Documentation method. This research was conducted for 20 days, while data analysis used deductive analysis. The results of this research show that the influence of Attraction, Accessibility, Amenity and Ancillary factors is very large on the number of tourist visits to the Sheikh Zayed Mosque, Solo. The beauty of the architecture and design of the mosque (Attraction) which combines local cultural elements with Arabic architectural style is the main attraction that influences tourists' interest in visiting. Good accessibility, both in terms of strategic location and facilities that make it easier for visitors, also increases the number of visits, with easy access for Muslim and non-Muslim tourists. The facilities provided by the Sheikh Zayed Mosque (Amenities), such as the ablution room, VIP room and Islamic Center, provide comfort and support religious and social activities for visitors. Apart from that, supporting services (Ancillary) such as Islamic study activities, fasting together, and congregational prayers during the month of Ramadan also increase visitors' interest in coming.
Co-Authors Aini, Rukmi Nur Assegaf, Safira Aulia Firmansyah C. Nael Chandra S. C. Nael Chandra S. Dimas Pamilih Epin Andrian Eko Hari Purnomo Firmansyah, Aulia Hadi, Putra Pratomo Hendri Gigih Saputro Nur Wulandari Pradita, Bagas Safira, Safira Slamet Kurniawan Fahrurozi Wati, Galuh Rachma