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All Journal Jurnal Sains Boga Seminar Nasional Pariwisata dan Kewirausahaan (SNPK)
Firman Muhammad Basar
Sekolah Vokasi IPB University
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PENGEMBANGAN EKONOMI KREATIF KULINER BERBAHAN DASAR JAMUR TIRAM DENGAN KEMASAN GELAS SEBAGAI INOVASI KREATIF Inas Naafilah; Putri Ayu Lestari Ningrum; Firman Muhammad Basar
Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Vol. 3 (2024): APRIL
Publisher : Sahid University Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/snpk.vol3.2024.232

Abstract

Pengembangan Ekonomi Kreatif Kuliner Berbahan Dasar Jamur Tiram (Pleurotus Ostreatus) dengan Kemasan Gelas Sebagai Inovasi Kreatif, Eat.glass by Ai merupakan projek usaha makanan yang menjual produk Rice Chicken Mushroom varian spicy chili dan teriyaki yang mengusung konsep makan dengan rasa baru yaitu menggunakan kemasan gelas yang praktis dan simpel. Pemasaran produksi dilakukan dengan cara promosi secara langsung dan tidak langsung. Bahan dalam pengolahan Rice Chicken Mushroom yaitu beras, jamur tiram, fillet dada ayam, selada keriting, kol, dan bumbu seperti garam, lada, gula. Pengolahannya yaitu masak nasi dan rebus ayam, setelah itu suwir ayam dan jamur tiram. Keuntungan dari usaha Eat.glass by Ai dengan produk yang tersedia adalah sebesar Rp2.114.200,00 dengan pendapatan kotor dari pre-order batch 1 sampai 24 sebesar Rp5.466.500,00.
Pengaruh Pola Makan Harian Terhadap Kejadian Overweight Dan Faktor Risiko Penyakit Degeneratif Pada Mahasiswa Sekolah Vokasi IPB University Firman Muhammad Basar; Asty Khairi Inayah Syahwani; Sosa Novinuryani Putri; Winda Jeni Maharani
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.02

Abstract

Unhealthy dietary changes can occur among college students. During the transition period, college students have to adjust a new surroundings, which has the potential to cause changes in dietary patterns. Dietary changes that occur in students have the potential to be high or vulnerable to nutritional problems with the risk of overweight and obesity. This study analyzed the effect of daily dietary patterns on the incidence of overweight and risk factors for degenerative diseases in College of Vocational Studies IPB University. The cross-sectional correlation study design was the research methodology used. This research used a questionnaire measuring eating habits and 24-hour food recall. Chi-square test analysis was used to statistically test the result of the research. The results showed that snacking habits were related to the incidence of overweight and risk factors for degenerative diseases. While fast food consumption showed no relationship. In the Energy Adequacy Rate (AKE), a significant value of α 1.34 was found, which means there was no relationship. These findings indicate the need for nutrition education and promotion of healthy eating patterns on an ongoing basis in the college environment.
Co-Authors Asty Khairi Inayah Syahwani Inas Naafilah Putri Ayu Lestari Ningrum Sosa Novinuryani Putri Winda Jeni Maharani