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M Zainul Hafizi
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Tamasya
Published by Asosiasi Peneliti dan Pengajar Ilmu Sosial Indonesia
ISSN : 30643287     EISSN : 30643260     DOI : 10.62383
Core Subject : Social,
Social Sciences
Tamasya : Jurnal Pariwisata Indonesia, Jurnal ini ditujukan untuk publikasi artikel ilmiah yang diterbitkan oleh Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia, merupakan wadah intelektual yang menggali dan menganalisis berbagai aspek pariwisata di Indonesia. Dari sudut pandang akademis, jurnal ini mengulas beragam topik, mulai dari perkembangan industri pariwisata, strategi pemasaran, dampak sosial-ekonomi, hingga pelestarian budaya lokal. Artikel-artikel dalam jurnal ini ditulis oleh para pakar dan praktisi pariwisata yang berpengalaman, sehingga memberikan wawasan mendalam tentang dinamika dan potensi pariwisata Indonesia. Melalui pendekatan multidisiplin, jurnal ini berusaha untuk memberikan pemahaman yang holistik tentang peran pariwisata dalam pembangunan berkelanjutan, serta mendorong dialog dan kolaborasi di antara para pemangku kepentingan dalam industri pariwisata Indonesia.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 62 Documents
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Strategi dalam Pembuatan Taman Gereja HKBP Parpangiran Desa Hutaraja Simanungkalit Sebagai Wujud Eko-Eklesiologi Geby Hutabarat; Monica Stevani Sinaga; Cahaya Napitupulu; Yose Marbun; Fanorotodo Laia
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 4 (2025): Desember : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i4.843

Abstract

This research aims to explore the function of the church in improving the understanding of the congregational environment through an eco-ecclesiology perspective. Eco-ecclesiology places the church as an integral part of God's creation that has a spiritual responsibility to protect, protect, and care for the environment. This study uses a qualitative approach with a descriptive method, where data is collected through interviews, observations, and documentation from church ministers and congregation members. The results of the study show that the church has contributed to building concern for the environment through preaching, education, and social activities related to nature conservation. However, this role is not fully optimal because there is still limited awareness among the congregation and there is no structured and sustainable environmental program. These findings affirm the need for churches to integrate eco-ecclesiological principles more systematically into the ministry and daily life of the church. Thus, the church functions not only as a spiritual center, but also as an agent of social transformation that encourages the creation of ecological awareness and concrete actions in preserving the environment.
Subtitusi Tepung Mocaf dan Buah Naga dalam Pembuatan Dadar Gulung Felix Infan Nandhiwardana; Sugiman Sugiman; Isnanda Putri Nur Istiqomah
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 4 (2025): Desember : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i4.893

Abstract

This study aims to examine the application of mocaf flour as a partial or complete substitute for wheat flour in the preparation of dadar gulung, a traditional Indonesian delicacy. The research is grounded in the potential of mocaf, which is gluten-free, rich in dietary fiber, and supports efforts to diversify food sources based on local commodities. A quantitative experimental method was employed with three flour formulations 50% wheat : 50% mocaf, 25% wheat : 75% mocaf, and 100% mocaf evaluated through organoleptic testing by 25 panelists with varying levels of experience. The assessment parameters included color, aroma, taste, texture, and overall perception. The findings indicate that the formulation containing 100% achieved the highest overall score, followed by the 75% mocaf and 25% wheat blend, while the 50% mocaf and 50% wheat formulation ranked lowest. These results suggest that a dominant proportion of mocaf can maintain the sensory quality of the product, although full substitution requires further optimization to enhance consumer acceptance. This research contributes to the development of healthier innovations in traditional foods, offers a gluten-free alternative for individuals with dietary restrictions, and promotes the sustainable utilization of local resources.

Page 7 of 7 | Total Record : 62

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