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Neni Dewi Ratnaeni
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Social Sciences

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Samosa Kulit Buah Naga dan Saus Buah Naga Pada Perusahaan Kebun Naga Poernama Garut Neni Dewi Ratnaeni; Dinna Rizky Amelia Putri
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.v21i1.459

Abstract

This research is motivated by the lack of creativity in samosa processing, the author uses dragon fruit peel filling with the aim of utilizing commonly wasted materials, and introducing to the public that dragon fruit peel can also be processed not only the meat that can be eaten, which of course is no less high nutrition with dragon fruit meat. The method used in this research is research and development, by conducting a series of experiments and development using a secoring scale hedonic test involving 25 panelists. The results of the study determine the standard recipe, namely dragon fruit skin 200 g, chicken 100 g, onion 50 g, paprika 50 g, salt 3 g, flavoring 2 g, curry powder 5 g. The results of the main test calculation of the organoleptic test of Samosa filled with dragon fruit skin and dragon fruit sauce have an average value of 88.8%. . The results of the calculation of business analysis of samosa filled with dragon fruit peel and dragon fruit sauce are Cost of goods per portion of Rp 9,760, Total variable cost of Rp 10,340 Selling price per portion of Rp 25,000, Fixed cost of Rp 1,625,000, BEP 111 units / month, Target Operating income of Rp 4,000,000 will be achieved if sales reach 111 servings / month or with sales of 13 servings / day. Suggestions in this study, namely, in the drying process it is recommended until the water content in the dragon fruit skin comes out a lot so that when cooking it is not watery.
Pengolahan Tamagiri Nasi Uduk Buah Naga pada Resto Kebun Naga Poernama Garut Neni Dewi Ratnaeni; Yosa Aulia
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.v21i1.472

Abstract

The purpose of this innovation is to add to the menu at Resto kebun Naga Poernama. Data collection was carried out by organoleptic tests on 25 people conducted by lecturers, industry and consumers. Based on the tabulation of organoleptic test data, the author can conclude that the Dragon Fruit Uduk Rice at Resto Kebun Naga Poernama. from the results of the calculation on the level of liking obtained the value in the main test as follows: appearance 80% (very like), 20% (like). Color 68% (very like), 32% (like). Aroma 44% (very like). 56% (like). Texture 76% (like), 24% (like). Taste 84% (like very much), 16% (like). Taste 80% (really like), 20% (like). so it is stated that Tamagiri Dragon Fruit Shrimp Rice is liked and acceptable by panelists. After obtaining the results of the Break Event Point calculation, it is concluded that for 1 portion of Tamagiri Dragon Fruit Shrimp Rice, it is Rp.6,075, while the selling price per portion is Rp.16,000 with a food cost of 37%, BEP of 166 pcs, fixed cost of Rp. 1,500,000 and it is concluded that in order to get a target margin of Rp. 2,000,000,- / month, it must sell as many as 388 pcs / month or 13pcs / day. The author's suggestion for future researchers is to make eggshells that are not fishy and add more varied fillings.
Co-Authors Dinna Rizky Amelia Putri Yosa Aulia