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Caria Ningsih
Departemen Magister Pariwisata, Sekolah Pascasarjana, Universitas Pendidikan Indonesia, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Physics Social Sciences Other

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Journal : Jurnal Gastronomi Indonesia

 1 
Pengembangan Potensi Wisata Gastronomi Halal Di Kabupaten Cianjur Muhamad Syahpril Riano; Caria Ningsih; Hilman Taufiq Abdilah
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v9i1.483

Abstract

Cianjur Regency is one of West Java's natural resource-rich districts. The purpose of this research is to inventory food and beverages, determine the attractiveness of halal gastronomic tourism in Cianjur Regency, and determine the extent of the Cianjur Regency government's development efforts. is demonstrating a halal gastronomic tour package. Qualitative and quantitative methods are used (mix method research). The data collection techniques used in this study were observation, questionnaires, and interviews. The results of this study were six food classifications, namely side dishes, sepinggan, snacks, souvenirs, chili sauce, and traditional drinks. Cianjur Regency had four major tourist attraction destinations. The government's efforts to develop gastronomic tourism have not been realized, as evidenced by the lack of a work program involving MUI. The Cianjur government is working to promote natural and historical tourism. The development of gastronomic tourism in Cianjur Regency is in Quadrant 1, and the strategy that must be used in this situation is to support an aggressive growth policy (Growth Oriented Strategy) and identify ten development strategies.
Faktor-Faktor yang Mempengaruhi Minat Konsumen Terhadap Daging Asap Muhammad Mas Multazam; Agung Tryasnandi; Dewi Turgarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.793

Abstract

Covid-19 or the corona virus disease has had a very significant impact on the economy and business, especially the food and beverage industry. Starting a new business again requires some adjustments, one of which is the new normal lifestyle. One of the new habits or adjustments that occur in the food and beverage industry is the rise of frozen ready-to-eat foods or frozen food. This is due to changes in consumer behavior in the food industry, which initially eats out to eat at home more often. By consuming frozen ready-to-eat food or frozen food, consumers feel healthier and safer from the covid-19 virus. This study aims to: 1). Identify factors that influence the purchase of frozen food 2). Knowing the frozen food consumer market segmentation. The research method used in this research is descriptive quantitative with the method of observation, questionnaires and literature study. The results of previous studies indicate that the factors that influence the purchase of frozen food, among others, because it is easy to cook and safe, brand image, quality, low price, advertising, appearance, availability, and taste.
"KEBAB NUSANTARA" Kebab Kaya Rasa Nusantara: Inovasi Pangan Lokal Sebagai Alternatif Menu Praktis Berenergi aryo adhitiowasis; Mohamad Andriansyah; Dewi Tugarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.797

Abstract

Technological changes are very fast in the world media in providing information about various types of food that are very easily accessible to the people of Indonesia, hence the entry of foods from other countries. Making lifestyles and trends today in Indonesian society. By taking the concept of this Turkish Kebab food, it can create new food innovations that can be sold, but it does not eliminate cooking procedures and appearance. The whole manufacturing process uses original food ingredients from Indonesia. Our product innovation is Kebab Nusantara using beef jerky, salad vegetables, cucumber, tomato, mayonnaise sauce, spicy sauce and peanut sauce. Kebab Nusantara uses organoleptic and the nutritional content is calculated. Provide a healthy food for consumption to the people of Indonesia. The price of Nusantara Kebab is Rp. 7000 rupiah, all people can buy because the price is affordable and we use a digital system in orders. The author is not only innovating Kebab Nusantara, but there is a main goal, namely, wanting to provide education to the public to love Indonesian food more. The existence of Nusantara Kebabs among the community makes it more motivation to maintain all Indonesian specialties.
Co-Authors Agung Tryasnandi Ahmad Kurniawan Alba Romizal aryo adhitiowasis Awiska Alfata Beni Ismarizal Debby Rusmiati Debi Rusmiati Dewi Tugarini Dewi Turgarini, Dewi Elsa Dwi Melyanti Gilang Pratama Putra Gusti Panca Hajiman Hajiman Hilman Taufiq Abdilah Ilham Fajri Irfan Taufik Risda Jovan Abdul Asyraf Karina Sinthiya Kenny Stevan Mohamad Andriansyah Muhamad Syahpril Riano Muhammad Mas Multazam Nur Ummu Syalamah Pratami Oman Sukirman, Oman Putra Hanifan Graha Salman Hafidz Syifa Ainurrohmah Tarmizi Taher Unique Julieta Audia Rahmi