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Efendi , Moch Nur
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Economics, Econometrics & Finance Social Sciences

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Peran Chef De Partie Dalam Penerapan Hygiene dan Sanitasi Dapur Prastya , I Made Dwiki; Efendi , Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.400

Abstract

Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam Ndouk , Tristan Antonio; Efendi , Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.407

Abstract

Tujuan dilakukannya penelitian ini untuk mengetahui potensi meat analogue berbahan plant-based pengganti ayam di Bali, menganalisis rasa, tekstur, aroma, dan warna dari meat analogue berbahan plant-based pengganti ayam dan menganalisis minat beli meat analogue berbahan plant-based pengganti ayam. Pendekatan yang digunakan dalam penelitian ini adalah kualitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kualitatif, dan uji organoleptik. Hasil pengolahan meat analogue berbahan plant-based pengganti ayam hampir menyerupai dengan daging ayam asli, yang dapat di nilai dari warna, tekstur, aroma, rasa. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi karena berdasarkan data banyak orang yang mengganti pola makannya menjadi plant-based di Bali pada tahun 2020 pada masa pandemi.Potensi pangan nabati Bali sangat tinggi, karena target pasarnya luas yang dapat dijangkau. Pengolahan meat analogue berbahan plant-based yang dihasilkan hampir memenuhi semua aspek ayam dari segi rasa, warna, aroma, tekstur, masih mempunyai kekurangan dan kelebihannya masing-masing, contohnya seperti aroma dan juga tekstur yang belum dihasilkan secara maksimal, namun untuk rasa dan warna sudah menyerupai daging ayam asli. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi, dan masyarakat juga kurang informasi mengenai meat analogue, sehingga membuka peluang untuk membeli, mempromosikan dan menjualnya cukup besar. The potential of this study aims to research plant-based chicken substitutes for meat analogs in Bali and analyze the taste, texture, aroma, and color. This study analyzes interest in buying plant-based chicken substitutes for meat analogs. The approach used in this research is qualitative. Data collection techniques used are observation, interviews, and questionnaires. This research data analysis technique is a descriptive qualitative analysis and organoleptic test. The results of processing meat analogs made from plant-based substitutes for chicken are almost similar to actual chicken meat, seen from the color, texture, aroma, and taste. Interest in buying plant-based meat analogs instead of chicken is relatively high because, based on data, many people changed their diet to plant-based in Bali in 2020 during the pandemic. Therefore, Bali's plant-based food potential is very high because the target market is vast that it can reach. The processing of plant-based meat analogs produced almost fulfills all aspects of chicken in terms of taste, color, aroma, and texture. Each aspect has advantages and disadvantages, such as aroma and texture that have not been optimally produced but for taste and color. However, it already resembles real chicken. Therefore, the interest in buying plant-based meat analogs as a substitute for chicken is relatively high. The public also lacks information about meat analogs, thus opening up opportunities to buy, promote and sell them.
Peran Chef De Partie Dalam Penerapan Hygiene dan Sanitasi Dapur Prastya , I Made Dwiki; Efendi , Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.400

Abstract

Tujuan penelitian ini adalah untuk mengetahui penerapan standar hygiene dan sanitasi dapur di The Westin Resort dan Spa Ubud Bali dan mengetahui peran chef de partie dalam penerapan hygiene dan sanitasi di dapur The Westin Resort dan Spa Ubud Bali. Penelitian dilakukan di dapur hotel The Westin Ubud dengan melakukan wawancara, observasi, dan dokumentasi peneliti mendapatkan data-data yang dibutuhkan yaitu hasil wawancara dan hasil observasi sebagai data primer, SOP Hygiene dan sanitasi, dan CHSE sebagai data sekunder. Data yang didapat kemudian dianalisis dengan teknik deskriptif kualitatif. Penerapan hygiene dan sanitasi oleh karyawan dapur pada personal hygiene, personal grooming, receiving, storing, cooking process, dan plating atau penyajian telah dilaksanakan dengan cukup baik karena masih terdapat beberapa hal yang belum dilaksanakan secara disiplin, antara lain tidak disiplin dalam mencuci tangan setiap 20 menit, tidak disiplin menggunakan hand gloves saat mengolah meat and poultry, dan area memasak sering dibiarkan kotor setelah memasak. Peran chef de partie dalam penerapan hygiene dan sanitasi dapur antara lain memberikan contoh dalam menerapkan hygiene dan sanitasi yang tepat, melakukan briefing dan melakukan evaluasi setiap hari, rutin melakukan pengecekan kualitas dan stok bahan makanan, melakukan pengawasan dan mengontrol makanan yang akan disajikan layak untuk dikonsumsi, melakukan training program mengenai hygiene dan sanitasi. Namun, chef de partie memiliki kekurangan dalam melakukan pengawasan dan mengontrol karyawan untuk menerapkan hygiene dan sanitasi sehingga adanya beberapa ketidakdisiplinan dalam menerapkan hygiene dan sanitasi. The purpose of this study was to determine the application of kitchen hygiene and sanitation standards at The Westin Resort and Spa Ubud Bali and to determine the role of the chef de partie in the application of hygiene and sanitation in the kitchen of The Westin Resort and Spa Ubud Bali. The study was conducted in the kitchen of the Westin Ubud hotel by conducting interviews, observations, and documentation. Researchers obtained the required data, namely the results of interviews and observations as primary data, SOP’s for hygiene and sanitation, and CHSE as secondary data. The data obtained were then analyzed using a qualitative descriptive technique.The implementation of hygiene and sanitation by kitchen employees on personal hygiene, personal grooming, receiving, storing, cooking process, and plating or serving has been carried out quite well but there are still several things that have not been implemented in a disciplined manner, including not being disciplined in washing hands every 20 minutes, not being disciplined in using hand gloves when processing meat and poultry, and the cooking area is often left dirty after cooking.The role of the chef de partie in the application of kitchen hygiene and sanitation, among others, provides examples in applying proper hygiene and sanitation, conducts briefings and evaluates every day, routinely checks the quality and stock of food ingredients, supervises and controls the food that will be served is fit for consumption. , conduct training programs on hygiene and sanitation. However, the chef de partie has shortcomings in supervising and controlling employees to implement hygiene and sanitation so that there is some indiscipline in implementing hygiene and sanitation.
Pengolahan Meat Analogue Berbahan Plant-Based Pengganti Ayam Ndouk , Tristan Antonio; Efendi , Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.407

Abstract

Tujuan dilakukannya penelitian ini untuk mengetahui potensi meat analogue berbahan plant-based pengganti ayam di Bali, menganalisis rasa, tekstur, aroma, dan warna dari meat analogue berbahan plant-based pengganti ayam dan menganalisis minat beli meat analogue berbahan plant-based pengganti ayam. Pendekatan yang digunakan dalam penelitian ini adalah kualitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kualitatif, dan uji organoleptik. Hasil pengolahan meat analogue berbahan plant-based pengganti ayam hampir menyerupai dengan daging ayam asli, yang dapat di nilai dari warna, tekstur, aroma, rasa. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi karena berdasarkan data banyak orang yang mengganti pola makannya menjadi plant-based di Bali pada tahun 2020 pada masa pandemi.Potensi pangan nabati Bali sangat tinggi, karena target pasarnya luas yang dapat dijangkau. Pengolahan meat analogue berbahan plant-based yang dihasilkan hampir memenuhi semua aspek ayam dari segi rasa, warna, aroma, tekstur, masih mempunyai kekurangan dan kelebihannya masing-masing, contohnya seperti aroma dan juga tekstur yang belum dihasilkan secara maksimal, namun untuk rasa dan warna sudah menyerupai daging ayam asli. Minat beli meat analogue berbahan plant-based pengganti ayam cukup tinggi, dan masyarakat juga kurang informasi mengenai meat analogue, sehingga membuka peluang untuk membeli, mempromosikan dan menjualnya cukup besar. The potential of this study aims to research plant-based chicken substitutes for meat analogs in Bali and analyze the taste, texture, aroma, and color. This study analyzes interest in buying plant-based chicken substitutes for meat analogs. The approach used in this research is qualitative. Data collection techniques used are observation, interviews, and questionnaires. This research data analysis technique is a descriptive qualitative analysis and organoleptic test. The results of processing meat analogs made from plant-based substitutes for chicken are almost similar to actual chicken meat, seen from the color, texture, aroma, and taste. Interest in buying plant-based meat analogs instead of chicken is relatively high because, based on data, many people changed their diet to plant-based in Bali in 2020 during the pandemic. Therefore, Bali's plant-based food potential is very high because the target market is vast that it can reach. The processing of plant-based meat analogs produced almost fulfills all aspects of chicken in terms of taste, color, aroma, and texture. Each aspect has advantages and disadvantages, such as aroma and texture that have not been optimally produced but for taste and color. However, it already resembles real chicken. Therefore, the interest in buying plant-based meat analogs as a substitute for chicken is relatively high. The public also lacks information about meat analogs, thus opening up opportunities to buy, promote and sell them.
Co-Authors Ndouk , Tristan Antonio Prastya , I Made Dwiki