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Ida Hafidah
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Evaluasi Tingkat Kesukaan Panelis Terhadap Uji Organoleptik Ravioli Ayam Woku Berdasarkan Lima Atribut Ida Hafidah; Alvin Aditya Ramadani
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.452

Abstract

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.
Choipan Isi Daun Genjer dan Ebi Cincang dengan Saus Cabai di Kazuki Resto Cipadung Ujung Berung Bandung Mayang Parameswari; Ida Hafidah
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.471

Abstract

Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness.
Co-Authors Alvin Aditya Ramadani Mayang Parameswari