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This Author published in this journals
All Journal Tourism, Hospitality and Culture Insights Journal
Muhammad Rizal Sitepu
Politeknik Pariwisata Medan
Economics, Econometrics & Finance

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Pemanfaatan Jagung Dalam Pembuatan Tepung Sebagai Alternatif Ketersediaan Komoditi Pangan Pada Rumah Makan Di Desa Sitinjo Kabupaten Dairi Muhammad Rizal Sitepu
Tourism, Hospitality And Culture Insights Journal Vol 2 No 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

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Abstract

Corn flour is a fine grain that comes from crushed dry corn. Processing of corn into flour is recommended compared to other semi-finished products, because flour is more resistant to storage, easy to mix, can be enriched with nutrients (fortification), and is more practical and easy to use for further processing. This study aims to determine the quality of corn flour from several different processing processes. The research was carried out in Sitinjo Village, Dairi Regency, from April to May 2022. This study used corn as raw material for variety B 89, with 3 treatments of corn flour processing, namely: without soaking/milling shelled corn directly into flour (A); soaking in plain water overnight (B); and soaking in 1% tape yeast solution overnight (C). Observations were made on the nutritional content of corn flour (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrates), and economic analysis of corn flour from each processing process tested, then data analysis was carried out descriptively. The results showed that: corn flour made by soaking in 10% yeast solution (C), had a higher protein and coarse fiber content than treatments A (without soaking) and B (soaking in plain water). The process of making corn flour without soaking (A), gave the highest profit compared to the treatment of immersion in plain water (B) and immersion in 10% tape yeast solution (C), with an R/C ratio of 2.38.
Inovasi Kuliner Lokal Dalam Rangka Meningkatkan Kunjungan Wisatawan Di Desa Pardinggaran, Kabupaten Toba Muhammad Rizal Sitepu
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.453

Abstract

Ombus-ombus typical Batak food is food that comes from the Batak language which means blowing. This food is called ombus-ombus because this food is usually eaten or served hot and that means that to enjoy this ombus you need to blow it first. Usually this food will be more delicious when served with sweet tea or hot coffee. It is not clear since when this confectionary began to "become cultured". However, at certain Batak ceremonial events, ombus-ombus is usually the dessert at the event. Ombus-ombus is made from selected rice flour, which is mixed with white sugar and stirred with grated coconut and some uses brown sugar and then wrapped in banana leaves and then steamed like making other rice flour snacks. The rice flour used is selected flour and cannot be arbitrary, while the coconut must be grated by hand (manually) because if you use a machine grater, the starch will be lost, and the banana leaf wrapping used is also not arbitrary, namely the 'ucim' type (top leaves) because it really influences the ombus-ombus taste. Ombus-ombus is unique because one side of the leaf is folded into a square, and these are arranged tightly in bunches, then put in cans that are placed on bicycle carts so that this is what keeps ombus-ombus warm even though they are sold all day long. So it is on this basis that we are interested in raising a research title on local culinary innovations in order to increase tourist visits to Toba Regency.
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