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All Journal International Journal of Travel, Hospitality and Events Journal of Social Service and Empowerment
Sajangbati, Bayu Anggara
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Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Pemanfaatan Puré Tomat Dalam Pembuatan Hard Candy Saptadinata, Abi; Putra, Richie Perdana; Aryani, Ria; Murniaty, Dini; Sajangbati, Bayu Anggara; Stevania, Shelvia
Journal of Social Service and Empowerment Vol. 1 No. 1 (2024): Journal of Social Service and Empowerment (JOSSE)
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/josse.v1i1.412

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesukaan masyarakat terhadap hard candy dengan penambahan puré tomat, mengetahui perbedaan mutu sensori (tekstur, aroma, rasa dan warna) pada hard candy dengan menggunakan puré tomat, serta untuk mengetahui apakah ada perbedaan penggunaan subtitusi puré tomat dengan presentasi 0%,20%,40%,60%,80% dan 100% terhadap kualitas hard candy. Metode penelitian yangdigunakan menggunakan desain metode Rancangan Acak Lengkap (RAL) dengan digunakan pengulangan sebanyak 3 kali serta diberikan kode pada setiap variasi. Hasil dari penelitian diketahui pembuatan hard candy menggunakan puré tomat menghasilkan mutu sensorik yang berbeda, Untuk parameter warna yang memiliki nilai tertinggi ada pada sample variasi 6 yaitu penggunaan 100% puré tomat (4.00). Aroma pada sample variasi 5 yaitu penggunaan 80% puré tomat (4,52). Tekstur pada sample variasi 6 yaitu penggunaan 100% puré tomat (3,88). Rasa pada sample variasi 6 yaitu penggunaan 100% puré tomat (4,52). Posisi pertama yang disukai oleh panelis ada pada variasi 5 yaitu penggunaan 80% puré tomat. Formulasi terbaik pembuatan hard candy menggunakan puré tomat ada pada variasi 5 yaitu penggunaan 80% puré tomat, dengan total nilai rata-rata yang didapatkan sebesar (4,02).
Financial Management and Accounting Practices of Gayo Coffee MSMEs in Supporting Sustainable Tourism in Aceh, Indonesia Admita; Jamaludin; Imani Syawal, Reza; Sajangbati, Bayu Anggara; Murniaty, Dini
International Journal of Travel, Hospitality and Events Vol. 5 No. 1 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i1.711

Abstract

ABSTRACT Purpose: This research aims to explore how financial management practices and accounting strategies implemented by Gayo Coffee MSMEs in Aceh, Indonesia, contribute to the sustainability of tourism-based local economies. Gayo Coffee, globally recognized for its distinctive flavor and organic cultivation methods, has become a central pillar in Aceh’s economic and tourism development. Research Methods: This study adopts a descriptive qualitative approach utilizing secondary data from the Central Bureau of Statistics (BPS), Bank Indonesia (BI), the Ministry of Tourism and Creative Economy (Kemenparekraf), and academic publications. Data were analyzed using thematic analysis and triangulation to ensure validity and reliability. Results and Discussion: Findings reveal that most MSMEs practice traditional but adaptive financial management through manual bookkeeping and cooperative-based funding. However, digital transformation has improved financial transparency through QRIS and e-wallet use. Despite progress, accounting literacy and standardization remain limited. Implication: The study emphasizes the importance of enhancing financial education, digital literacy, and accounting standardization to strengthen the role of MSMEs in sustainable tourism development. Keywords: financial management, accounting practices, MSMEs, Gayo coffee, sustainable tourism
Co-Authors Abi Saptadinata Admita Aryani, Ria Imani Syawal, Reza JAMALUDIN Murniaty, Dini Putra, Richie Perdana Stevania, Shelvia