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Uji Coba Subtitusi Rumput Laut Merah (Porphyra) Dengan Daun Cincau Hijau (Cyclea Barbata Miers) Dalam Pembuatan Nori Mohammad Syaltut Abduh; Alifatqul Maulana
Jurnal Ilmiah Pariwisata Vol 23 No 3 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

This study aims to utilize seaweed as a substitute on Japanese Nori foodstuffs and can be consumed by the community. Seaweed is a raw material that is widely used for various purposes such as additional ingredients on cosmetics or or just made in addition to the drink on ice mix. With this research is expected to seaweed in the making of Nori can be replaced with green grass jelly. Because Japanese food such as Nori is now commonly found in almost all major cities in Indonesia. The method used is an experimental method which will be making products with the trial of the treatment of the control over the products studied were Nori. After conducting experiments then performed using the Sensory Testing instrument in the form of a questionnaire about Organoleptik Test and Test hedonic committed to the panelists, to find out the differences as well as the level of preference on taste, texture and aroma. Descriptive test was then performed to give a snapshot of data from Appearance and hedonic test has been done. Then do the data analysis using the Test Independent T-test to determine significant differences between the arithmetic mean of the control and treatment products.

Percobaan Metode Sand Roasting Pada Daging Ayam Sebagai Pengganti Metode Roasting Konvensional Dalam Pembuatan Ayam Panggang Sehat Alifatqul Maulana
Jurnal Ilmiah Pariwisata Vol 26 No 1 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i1.1451

The purpose of this research is how to cook food by burying the food with hot stones. The research method used in this study is an experimental research method. The research method used in this research is experimental research methods. The results of sand roasting will be tested using the organoleptic test to show differences in taste and texture between sand roasting and conventional roasting, namely oven roasting. The data used are primary data and secondary data. Primary data collection based on observation and assessment questionnaires. Meanwhile, the secondary is taken from various literatures and research journals. As a result, it took 75 minutes to find an effective and efficient sand roasting method. Based on the results obtained for the organoleptic test, there is no significant difference from the results of the sand roasting method with the oven roasting method. However, the sand roasting method is superior to oven roasting in terms of taste with a value of 3.04 for sand roasting and 2.96 for oven roasting. Likewise, in terms of texture, the sand roasting method is superior with a score of 3.08 while the oven roasting method scores 3.00. Keywords: Sand Roasting; Texture; Taste; Roast Chicken

Identifikasi Kebutuhan Usaha Hulu dan Hilir Usaha Rumahan Permen Jahe di Sukabumi Sularso Budilaksono; Rilla Sovitriana; Nana Trinawati; Alifatqul Maulana
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 4 No 2 (2023)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v4i2.1321

The ginger candy home business has become an attractive option for the people of Sukabumi City. However, upstream and downstream problems in this business are still not clearly identified. This service aims to identify upstream and downstream needs for ginger candy home-based businesses in Sukabumi City. The methods used are discussions and interviews with business owners and related stakeholders. The results of this service are expected to provide a better understanding of the problems faced by home-based ginger candy entrepreneurs in Sukabumi City and provide recommendations for more sustainable business development both upstream and downstream. This service provides contributions and benefits for MSME entrepreneurs in the ginger planting strategy sector in the form of beds and the potential for processed ginger, for example into biscuits, syrup, ginger serey drink, donuts, etc.

Culinary Tourism of Traditional Market Snacks in Jabodetabek Mimi Enggriani; Linda Desafitri Ratu Bilqis; Robiatul Adawiyah; Alifatqul Maulana; Faiza Rachim
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research of Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.238

This research aims to find out that market snacks in Jabodetabek are a culinary tourism attraction that attracts visitors to enjoy diverse and delicious food. The research method uses qualitative data analysis starting with data collection involving searching and compiling information obtained through interviews, observation and documentation systematically, with the aim of facilitating understanding and sharing knowledge with others. The research results show that increasing interest in culinary tourism has had a positive impact on traders' businesses, with increased sales and income. Innovation in menus and maintained cleanliness are the keys to maintaining the attractiveness of traditional markets. Market snacks also play a role in preserving culture and have a positive impact on tourism. Government support through regulations and infrastructure is important in the growth of this market. Keywords: Culinary Tourism, Snack Market, Traditional Market

Sosialisasi dalam Meningkatkan Motivasi Kewirausahaan dan Minat Berwirausaha Pada Ibu-Ibu UMKM dan PKK di Kelurahan Cisarua Kota Sukabumi Rilla Sovitriana; Sularso Budilaksono; Nana Trinawati; Alifatqul Maulana
I-Com: Indonesian Community Journal Vol 4 No 1 (2024): I-Com: Indonesian Community Journal (Maret 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v4i1.3953

Community service activities are carried out to socialize and increase entrepreneurial motivation and interest in entrepreneurship among MSME and PKK mothers in Cisarua Village, Sukabumi City. Based on the results of the questionnaire processed to MSME and PKK participants using the method. Results obtained: I was motivated to become an entrepreneur after receiving counseling from 30 respondents, 87% of my skill items increased after receiving training from 30 respondents, 87%. I asked to become an entrepreneur after receiving entrepreneurship training from 30 respondents 86%, my knowledge and skills increased after participating in training from 30 respondents 88%. I feel happy participating in entrepreneurial activities with 30 respondents 92%.

Uji Coba Subtitusi Rumput Laut Merah (Porphyra) Dengan Daun Cincau Hijau (Cyclea Barbata Miers) Dalam Pembuatan Nori Mohammad Syaltut Abduh; Alifatqul Maulana
Jurnal Ilmiah Pariwisata Vol 23 No 3 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i3.1220

This study aims to utilize seaweed as a substitute on Japanese Nori foodstuffs and can be consumed by the community. Seaweed is a raw material that is widely used for various purposes such as additional ingredients on cosmetics or or just made in addition to the drink on ice mix. With this research is expected to seaweed in the making of Nori can be replaced with green grass jelly. Because Japanese food such as Nori is now commonly found in almost all major cities in Indonesia. The method used is an experimental method which will be making products with the trial of the treatment of the control over the products studied were Nori. After conducting experiments then performed using the Sensory Testing instrument in the form of a questionnaire about Organoleptik Test and Test hedonic committed to the panelists, to find out the differences as well as the level of preference on taste, texture and aroma. Descriptive test was then performed to give a snapshot of data from Appearance and hedonic test has been done. Then do the data analysis using the Test Independent T-test to determine significant differences between the arithmetic mean of the control and treatment products.

Percobaan Metode Sand Roasting Pada Daging Ayam Sebagai Pengganti Metode Roasting Konvensional Dalam Pembuatan Ayam Panggang Sehat Alifatqul Maulana
Jurnal Ilmiah Pariwisata Vol 26 No 1 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i1.1451

The purpose of this research is how to cook food by burying the food with hot stones. The research method used in this study is an experimental research method. The research method used in this research is experimental research methods. The results of sand roasting will be tested using the organoleptic test to show differences in taste and texture between sand roasting and conventional roasting, namely oven roasting. The data used are primary data and secondary data. Primary data collection based on observation and assessment questionnaires. Meanwhile, the secondary is taken from various literatures and research journals. As a result, it took 75 minutes to find an effective and efficient sand roasting method. Based on the results obtained for the organoleptic test, there is no significant difference from the results of the sand roasting method with the oven roasting method. However, the sand roasting method is superior to oven roasting in terms of taste with a value of 3.04 for sand roasting and 2.96 for oven roasting. Likewise, in terms of texture, the sand roasting method is superior with a score of 3.08 while the oven roasting method scores 3.00. Keywords: Sand Roasting; Texture; Taste; Roast Chicken

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