Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Faisal Akbar Zaenal
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Instant Oyster Mushroom Congee Faisal Akbar Zaenal; Syahrial; Abdi Nurul Mahsyar
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.157

Abstract

This research is an experimental study that aims to determine: (1) The process of making instant oyster mushroom congee; (2) Panelists acceptance of the organoleptic of instant oyster mushroom congee, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of instant oyster mushroom congee. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and ANOVA. The research was out at the Kitchen Laboratory Politeknik Pariwisata Makassar and the Makassar Health Laboratory Center. The results showed instant oyster mushroom congee products started from preparation, weighing, cutting, grinding, drying, storage and packaging. The panelists acceptance of the instant oyster mushroom congee with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of color, aroma, texture, and taste assessment, it is better than other formulations with a rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in instant oyster mushroom congee was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.
Managing Glocalization: Exploring the Dynamics, Transformations, and Challenges of Food in South Sulawesi Muhammad Anas; Faisal Akbar Zaenal; Lily Dianafitry Hasan
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 5, No 2 August (2023)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v5i2.242

Abstract

This study explores South Sulawesi's glocalisation. This study is conducted in Makassar City, Pare-Pare City, and Bulukumba Regency due to their higher urban and tourism context mobilisation, port accessibility, and port potential. This study investigates using phenomenology. Document analyses, observations, in-depth interviews, and focus group discussions (FGD) contribute to carefully selecting culinary or tourism industry experts as informants. According to the research, globalisation and localisation have affected South Sulawesi dishes' appearance, aroma, flavour, and environment (sight and touch). Since these are commercial dishes, fundamental ingredients and market values are essential. Since "traditional terminology" is devalued, contemporary cuisine is also gaining popularity. Modernisation and globalisation have altered the community's ontological security. Globalisation, technology, and transportation have altered every aspect of celebrations, including food. Due to the absence of a commercial context (anticipated monetary rewards), the festival is the only location where traditional culinary offerings are more likely to persist than elsewhere.
Co-Authors Abdi Nurul Mahsyar Lily Dianafitry Hasan Muhammad Anas Syahrial