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All Journal The Journal Gastronomy Tourism
Risya Ladiva Bridha
Universitas Pendidikan Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Strategi Pengembangan Bisnis Penjual Peuyeum Bendul Pasca Pandemic Covid-19 (Studi Kasus di Kecamatan Sukatani Kabupaten Purwakarta) Nurwahidah, Zulfa; Sudono, Agus; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.693 KB) | DOI: 10.17509/gastur.v2i1.40603

Abstract

Pelestarian Tradisi Nyeruit Sebagai Warisan Gastronomi Kota Bandar Lampung Ningrum, Fitri Cahya; Turgarini, Dewi; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.353 KB) | DOI: 10.17509/gastur.v1i2.40575

Abstract

Marketing Research Efforts To Develop Products of Kerupuk Sanjai Bumbu Rendang Bridha, Risya Ladiva; Ahman, Eeng; Priatini, Woro
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1061.149 KB) | DOI: 10.17509/gastur.v6i1.22793

Abstract

West Sumatra is a province that has a food characteristic of the region that is already known to the public, namely karupuak sanjai and rendang. Rendang with taste spicy and savory when paired with karupuak Sanjai the bargain, will surely give a new flavor to this historic food. Therefore, they invented a new product development of existing karupuak sanjai as souvenirs of West Sumatra is karupuak Sanjai bumbu rendang. Then karupuak Sanjai bumbu rendang will in consumer acceptance test, whether this new product can be accepted in the market or not. The method in this research using quantitative methods with experimental approaches and hedonic organoleptic test, test consumer acceptance, and his DKBM nutritional analysis. This study states that the product karupuak Sanjai rendang selected seasoning weighing 40 grams, the selected products compared with control products with significantly different results, karupuak Sanjai rendang seasoning has a higher nutritional value than at karupuak sanjai balado; karupuak sanjai bumbu rendang can be accepted by the community as the development of new products from previous karupuak sanjai.
Pengujian Organoleptik Produk Selai Dari Bahan Dasar Rumput Laut Eucheuma Spinosum Sebagai Oleh-Oleh Khas Pantai Sayang Heulang Garut-Jawa Barat Aisyah, Siti; Rumayar, Christian H.; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.259 KB) | DOI: 10.17509/gastur.v1i2.40576

Abstract

The Effect of Motivation, Discipline, Knowledge, and Skills on Ajwad Resto’s Employee Performance Yan Wari Musthafa Zein; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48539

Abstract

Tourism has several elements including restaurants. Good restaurants are generally characterized by quality human resources so that they are able to provide maximum performance. Among the factors that affect performance are motivation, discipline, knowledge, and skills. This study was aimed to determine the effect of motivation, discipline, knowledge, and skills on the performance of Ajwad Resto employees. Research that uses this quantitative method has a sample of 31 employees of Ajwad Resto. The sampling technique used is non-probability sampling with saturated sampling type. The data obtained in this study came from literature studies and field studies which included questionnaires, interviews, observations, and documentation. In this study, the analytical method used is the multiple linear regression method. The results of this study are motivation, discipline, knowledge, and skills partially and simultaneously have a positive effect on the performance of Ajwad Resto employees.
Product Differentiation of Colenak Jam as a Local Specialty of Tasikmalaya Ridwan Iskandar; Cytra Amalia Hadian; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.57921

Abstract

This study aims to make jam products with colenak flavor as a Tasikmalaya specialty. Another purpose of this study is to preserve colenak as a traditional West Javanese specialty that are now rarely found. In addition, this study also aims to raise public awareness about colenak which is currently not very well known. This research is also expected to increase the interest of the community in colenak and can be enjoyed by people in all generations. This study used an experimental method by experimenting three different recipe formulations, namely the use of colenak 35% of the total ingredients and mashed peanut (SC 1), the use of colenak 50% of the total ingredients and coarsely chopped peanut (SC2), the use of colenak 75% of the total ingredients and very coarsely chopped peanut (SC 3). The method used in this study is an experimental by conducting organoleptic tests and consumer acceptability tests. Organoleptic tests were carried out on 10 trained panelists and consumer acceptability tests were carried out on 40 consumer panelists. The results of organoleptic tests showed that the colenak jam recipe formulation SC3 was the most preferred product with an average value of 3.53. Then the results of the consumer acceptability test showed an average value of 4.15 from a value scale of 1-5 which means that respondents or consumer panelists of the product agreed if the product could be accepted by consumers. Thus it can be concluded that colenak jam products with SC3 recipe formulations can be promoted as Tasikmalaya specialty that can be accepted by the public.
Co-Authors Agus Sudono, Agus Cytra Amalia Hadian Dewi Turgarini, Dewi Eeng Ahman, Eeng Ningrum, Fitri Cahya Nurwahidah, Zulfa Ridwan Iskandar Rumayar, Christian H. Siti Aisyah Woro Priatini Yan Wari Musthafa Zein