Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Hasina: Jurnal Akuntansi dan Bisnis Syariah Jurnal Pendidikan dan Sastra Inggris
Chairiza Azmi
Universitas Negeri Medan
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education

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

Found 2 Documents
Search

 1 
Studi Kelayakan Bisnis Kuliner Berbasis Budaya Batak Toba di Wilayah Balige Chairiza Azmi; Chitra Annisa Ramadhaningtyas; Aditiya Pratama Daryana
Jurnal Akuntansi dan Bisnis Syariah Vol 2 No 2 (2025): Edisi 3
Publisher : Fakultas Ekonomi dan Bisnis Islam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35897/hasina.v2i2.2039

Abstract

This research aims to assess the feasibility of establishing and developing a Batak Toba culture-based culinary business in the Balige region, Toba Regency, as a form of strengthening local creative economy initiatives in synergy with regional cultural assets. The study is grounded in the underutilization of traditional cuisine as a symbol of local economic identity, despite the Danau Toba region being designated as a National Super Priority Tourism Destination by the central government. A descriptive qualitative approach was employed, incorporating field observations, in-depth interviews with five traditional culinary business owners, and consumer surveys distributed to 50 respondents. Data analysis was structured around five key aspects of business feasibility: market potential, technical and operational capacity, management and human resources, legal and licensing status, and financial viability. This was further complemented by a SWOT analysis. The results reveal high consumer interest in Batak Toba traditional food, particularly for authentic and culturally significant dishes. Technically, raw material availability is abundant, yet production facilities and hygiene infrastructure remain limited. Most business owners do not keep financial records and lack formal operational structures. Legal compliance is also low, with many lacking Business Identification Numbers (NIB) or hygiene certifications. Nevertheless, financial simulations indicate that the business is economically feasible, with a projected payback period of approximately four months and a promising level of net profit. In conclusion, the Batak Toba culinary business in Balige is considered viable for development, provided it is supported by continuous assistance in business management, quality standardization, and legal facilitation. Integrating cultural heritage with modern business strategies is key to positioning traditional cuisine as a central component of the region’s cultural tourism ecosystem.
Peningkatan Keterampilan Membuat Mother of Sauce Melalui Model Pembelajaran Project Based Learning di SMK Putra Anda Binjai Chairiza Azmi; Chitra Annisa Ramadhaningtyas; Lutfia Yasmin; Titis Budi Rahayu
Jurnal Pendidikan dan Sastra Inggris Vol. 5 No. 1 (2025): Jurnal Pendidikan dan Sastra Inggris
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jupensi.v5i1.5343

Abstract

The ability to prepare mother of sauce, which serves as a foundational element in classical cooking techniques, remains a notable challenge for students at SMK Putra Anda Binjai. This subject demands a high level of precision, technical proficiency, and deep procedural understanding that is not easily achieved through conventional teaching approaches such as lectures or one-way demonstrations. This study aims to evaluate the extent to which the implementation of the Project Based Learning model can enhance students' skills in producing mother of sauce. The research employed a quasi-experimental design using a One Group Pretest-Posttest model, involving 28 eleventh-grade culinary students. Data were collected through performance-based tests and analyzed using descriptive statistics and paired sample t-tests. The results revealed an increase in the average score from 11.18 before the intervention to 17.29 after the learning process, with a significance value of 0.000, indicating a statistically meaningful improvement. The findings suggest that project-based learning not only supports the enhancement of students’ technical skills but also fosters critical thinking, collaboration, and a sense of responsibility. This research recommends the integration of project-based learning into culinary practice instruction, particularly for complex and contextual topics such as mother of sauce.
Co-Authors Aditiya Pratama Daryana Chitra Annisa Ramadhaningtyas Chitra Annisa Ramadhaningtyas Lutfia Yasmin Titis Budi Rahayu