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All Journal Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Jurnal Manajemen Bisnis Digital Terkini IJCOSIN : Indonesian Journal of Community Service and Innovation Jurnal Agroindustri Halal
Tatik Sriwulandari
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Humanities Decision Sciences, Operations Research & Management Education Environmental Science Other

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Pengaruh Kinerja Caddie terhadap Kepuasan Golfer dalam Pengalaman Bermain di Rainbow Hills Golf Club Bogor Tatik Sriwulandari; Fajar Anugrah Subhi; Yoanna Yoanna
Jurnal Manajemen Bisnis Digital Terkini Vol. 1 No. 1 (2024): Januari: Jurnal Manajemen Bisnis Digital Terkini (JUMBIDTER)
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jumbidter.v1i3.283

Abstract

Caddie performance in golf is an important aspect that can influence a golfer's overall satisfaction. This analysis was conducted to answer the question of how Caddie performance impacts golfers' satisfaction in their golf experience. An inductive quantitative approach was carried out using the SPSS analysis tool through a questionnaire distributed to 171 respondents. The research results show that Caddie Performance has a positive and significant effect on Golfer Satisfaction. This was opened with a regression test which produced a t-count > t-table value of 4,493 > 1,654, so that H0 was rejected and H1 was accepted. The significance value also shows a value smaller than the research alpha (α) or 0.000 < 0.05, so it can be concluded that Caddie Performance has a positive and significant effect on Golfer Satisfaction (Y) at Rainbow Hills Golf Club Bogor in terms of the playing experience they gain. The coefficient of determination or R Square value obtained is 0.800 which is interpreted as the influence of the independent variable namely Caddy Performance (X) which is 0.800 or 80% of the dependent variable Golfer Satisfaction (Y) at Rainbow Hills Sentul Bogor, while the remainder is 0.200 or 20% influenced by other variables not included in this research. This can be a consideration for the management of Rainbow Hills Golf Club Bogor to always pay attention to Caddie performance in order to increase the satisfaction of golf players who are members of the club as well as improve the image of the golf club.
Culinary Sustainability: Exploring The Potential Of Manihot Esculenta In Innovative Production Using The Au Bain Marie Technique: Culinary Sustainability: "Menggali Potensi Manihot Esculenta Dalam Inovatif Produksi Menggunakan Teknik Au Bain Marie Tatik Sriwulandari; Nisa Rahmaniyah Utami; Saleha
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 8 No 2 (2024): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v8i2.4553

Abstract

This study aims to explore the potential of Manihot esculenta (cassava) as a sustainable food source through innovative production techniques utilizing the au bain marie method. Manihot esculenta, a primary source of carbohydrates in many developing countries, offers environmental benefits due to its ability to thrive in diverse soil conditions and extreme weather. This research examines how the use of the au bain marie technique—which prioritizes indirect heating to preserve nutritional quality—can enhance the culinary value of cassava while supporting local food sustainability efforts. The methodology includes experimental production of various cassava-based dishes using the au bain marie method, along with an analysis of sensory characteristics, nutritional value, and economic feasibility. The results show that the au bain marie technique can retain essential nutrients in cassava while improving its texture and flavor, making it an appealing alternative in modern cuisine. These findings underscore the importance of innovation in processing local food ingredients to enhance culinary sustainability and promote the diversification of environmentally friendly food products.
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Sekti Rahardjo; Aminudin; Saleha; Tatik Sriwulandari; Nisa Rahmaniyah Utami
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Peningkatan Kapasitas Masyarakat melalui Inovasi Kuliner Chili Oil Berbasis Minyak Sawit Merah di Kampung Trigona Kelurahan Curug Mekar, Kota Bogor PIPIN NOVIATI SADIKIN; Sekti Rahardjo; Aggy Lestari Dwi Putri; Tatik Sriwulandari
Indonesian Journal of Community Service and Innovation Vol. 6 No. 1 (2026): April 2026
Publisher : LPPM IT Telkom Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20895/ijcosin.v6i1.10009

Abstract

Sektor kuliner memiliki peran strategis melalui inovasi produk pangan untuk dapat meningkatkan daya saing ekonomi kreatif makanan, sekaligus menjadi wadah pemberdayaan masyarakat, diantaranya melalui kegiatan lokakarya yang edukatif serta bernuansa kewirausahaan. Kegiatan pengabdian masyarakat ini berfokus pada lokakarya untuk melatih pembuatan inovasi kuliner chili oil yang berbasis bahan minyak sawit merah yang lebih sehat dan bergizi, serta makanan jajanannya yang bervariasi yang biasa dikonsumsi bersama chili oil, yaitu somay, dimsum dan gyoza. Kegiatan ini bertujuan untuk meningkatkan pemahaman, pengetahuan, persepsi, keterampilan kuliner, memperkenalkan bahan dasar kuliner yang sehat dan berpotensi yaitu minyak sawit merah, memperkenalkan teknik pengolahan yang variatif, serta mendorong lahirnya wirausaha baru di kalangan pelaku UMKM kuliner. Langkah-langkah kegiatan pengabdian kepada masyarakat ini terdiri dari sosialisasi awal dan pelaksanaan kegiatan meliputi pemaparan mengenai minyak sawit merah dan manfaat yang terkandung di dalamnya, sesi diskusi, sesi demonstrasi memasak chili oil yang berbasis bahan minyak sawit merah serta makanan jajanannya yang bervariasi yang biasa dikonsumsi bersama chili oil, yaitu somay, dimsum dan gyoza. The strategic role of the culinary sector, particularly through food product innovation, has the potential to enhance the competitiveness of the creative food economy while simultaneously serving as a platform for community empowerment. This is achieved, among other means, through educational and entrepreneurship-oriented workshops. This community engagement initiative centers on a workshop designed to train participants in the development of culinary innovations, specifically chili oil made from red palm oil—a healthier and more nutritious alternative—alongside a variety of complementary snack foods commonly consumed with chili oil, such as somay, dimsum, and gyoza. The activity aims to improve participants’ understanding, knowledge, attitudes/perceptions, and culinary behaviors/skills; introduce red palm oil as a nutritious and appealing culinary base; promote diverse food processing techniques; and encourage the emergence of new culinary entrepreneurs among MSME actors. The implementation steps of this community service program include an initial outreach phase followed by a series of activities comprising presentations on red palm oil and its health benefits, interactive discussions, and cooking demonstrations featuring chili oil and its accompanying snack foods.
Co-Authors Aggy Lestari Dwi Putri AMINUDIN Darunadwah Ashidiqi, Ravi Fajar Anugrah Subhi PIPIN NOVIATI SADIKIN Saleha Sekti Rahardjo Sekti Rahardjo Yoanna Yoanna