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ANALISIS KOMPETENSI HARD SKILL INDUSTRI HOTEL DALAM PENGEMBANGAN KURIKULUM BIDANG TATA BOGA Lina Mufidah
Jurnal Socia Akademika Vol 5 No 1 (2019): Edisi Mei 2019
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Hard skill merupakan komponen yang dapat diamati sebagai tolak ukur kualifikasi seorang pencari kerja untuk memenuhi syarat kemampuan yang telah ditetapkan industri. Kompetensi hard skill di dunia boga atau dunia mengolah makanan seperti pekerjaan yang dilakukan yaitu mampu mengolah makanan, menyiapkan makanan, menyimpan bahan, memilih bahan, dan lainlain. Dengan kemampuan yang disebutkan diatas, mereka dapat bekerja dengan tingkat efisiensi dan kualitas yang tinggi karena di bidang sumber daya manusia, kompetensi hard skill biasanya dihubungkan dengan prestasi kerja seseorang. Penelitian ini bertujuan untuk merumuskan kompetensi Hard Skill di dunia industry hotel. Metode yang digunakan menggunakan metode kualitatif. Penelitian ini akan menggambarkan secara jelas fakta yang mendalam apa saja kompetensi hard skill yang harus dimiliki mahasiswa ketika berada di lingkup Hotel. Tempat penelitian dilaksanakan di Hotel Grand Aston Yogyakarta. Pengambilan data dalam penelitian ini dilaksanakan pada bulan Juni 2018. Pengambilan sampel pada penelitian ini berdasarkan jumlah mahasiswa yang melaksanakan Praktik Industri yaitu 2 orang. Instrumen yang digunakan adalah dengan menggunakan wawancara. Teknik analisis data yang digunakan adalah analisis deskriptif. Luaran yang ingin dicapai memperoleh rumusan kebutuhan kompetensi yang dibutuhkan dunia industri Hotel Hasil penelitian ini menunjukkan bahwa pada kompetensi yang sangat perlu paling banyak ada pada (1) Menguasai Resep Standar Menu Hotel, (2) Pengetahuan Tentang Bumbu Dapur Baik Western Maupun Oriental (3) Kompetensi Kemampuan Bahasa Asinng Dan Istilah Kuliner Internasional (4) Kompetensi Menyimpan Bahan Makanan; (5) Kompetensi Hygiene, Sanitasi, Dan Keselamatan Kerja; (6) Kompetensi Memilih Bahan Amat Perlu Menjadi Ketrampilan Seseorang; (7) Pengetahuan Dan Ketrampilan Teknik Dasar Memasak. Hasil penelitian ini disimpulkan bahwa kompetensi industri Hotel yang dirumuskan yaitu Penguasaan resep, pengetahuan bumbu dapur, kemampuan bahasa asing, penyimpanan bahan makanan, hygiene dan sanitasi, memilih bahan dan pengetahuan teknik dasar memasak. Bagi Dunia pendidikan dengan penelitian ini diharapkan dapat menjadikan referensi penunjang kurikulum khususnya jurusan Tata Boga pada matakuliah manajemen usaha restoran

KAJIAN PUSTAKA JENIS STARTER, LAMA FERMENTASI, DAN SIFAT ORGANOLEPTIK YOGHURT SUSU KEDELAI Lina Mufidah; Eka Rachmawati; Christiana Mayang
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Fermented dairy products by bacterial microbes called Yogurt, this fermentation of lactose produces lactic acid that works on milk proteins so that yoghurt has a distinctive texture, flavour, and aroma. In general, yoghurt is made using cow's milk, but the advancement of yoghurt biotechnology can also be made from vegetable milk among others from soybeans. Soybeans have a distinctive aroma langu that results in a decrease in acceptability in the community. The smell of langu is produced from the formation of volatile carbonyl compounds during the catalyst of polyunsaturated fatty acids by lipoxygenase. The purpose of this literature review is to find out the type of starter, the length of fermentation of soy milk and also its organoleptic properties. The research method used is a literature review. This method collects library data or research documents obtained from scientific journals and electronic searches including two databases, Pubmed, and Google Scholar issue 2011-2021 that can be accessed in full text in pdf format. The results of the study on average every 1 gr/cc starter made with soy milk with a size of 200 ml. Starters often used in the manufacture of soy milk yoghurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The duration of fermentation depends on the starter used and also depends on the mixture of soy milk ingredients. The average fermentation time is 10.5 hours (7-15 hours). organoleptic soy yoghurt will be accepted on the characteristics of odourless aroma, non-viscous texture and not too sour taste. Soy yoghurt is more accepted with the addition of fruit and also dates

PENGEMBANGAN PRODUK RED CASSAVA OMBRE CAKE TERHADAP TINGKAT PENERIMAAN MASYARAKAT Christiana Mayang; Lina Mufidah; Eka Rachmawati
Jurnal Socia Akademika Vol 7 No 1 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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The purpose of this research is: (1) Finding recipes of Red Cassava Ombre Cake products, (2) Knowing the level of public acceptance of Red Cassava Ombre Cake. This type of research uses 4D model R&D research (define, design, develop, and dissemination). With the stages (1) Define is the stage of setting and defining the terms of development, namely looking for 3 recipes reference of products Red Cassava Ombre Cake from 3 different sources, (2) Design is the stage of designing recipe development, namely designing recipes product development to be substituted with mocap flour in accordance with their respective criteria, the product developed is Red Cassava Ombre Cake, (3) Develop is the stage of product development and feasibility of product design to know the consumer's acceptability to the developed product, namely getting the right recipe from red cassava ombre cake product (4) Disseminate is the stage of implementing the revised product at the development stage on the real target, namely the product stage that has been tested through validation I, and validation II, and the test panellists of 30 panellists were then exhibited and tested through 50 panellists. The results of the study obtained: (1) The right recipe in the manufacture of Red Cassava Ombre Cake by using the main ingredients of flour 100% mocaf by packaged using plastic mica labeled. (2) The right recipe in the manufacture of Red Cassava Ombre Cake with the main ingredients mocaf flour that is packed with interesting and decorated with interesting anyway. (3) Data analysis techniques with product acceptance test show the results of public acceptance of Red Cassava Ombre Cake products with an average color of 3.46; aroma 3.48; texture 3.42; 3.50 sense favored by the public

PENERAPAN HACCP PADA PENGOLAHAN DAGING AYAM DI INSTALASI GIZI RSUP dr. SOERADJI TIRTONEGORO KLATEN Eka Rachmawati; Titik Sulistyani; Lina Mufidah; Christiana Mayang
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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The purpose of this research; (1)knowing the determination of the identification of the dangers of chicken meat processing; (2) knowing the conclusion of the control point of chicken meat processing; and (3) knowing the determination of critical limits of chicken meat processing. This type of research uses qualitative research. The study subjects were seven people in the nutritional installation at RSUP. Dr. Soeradji Tirtonegara Klaten. The data collection methods in this study are observations, in-depth interviews, and documentation. The results of the study are: (1) identification of the dangers of processing chicken meat is in danger of risk category VI but is still safe for consumption; (2) the point of control or the stage of setting the limit of control properly including the receipt of foodstuffs, sorting, stripping, storage, washing, processing, processing, distribution, distribution, and presentation; 3) The determination of critical limits or CCP, indicated by the determination of essential limits of biological, chemical, physical hazard parameters that must be controlled in a CCP so that it is expected to eliminate or reduce the potential dangers posed to the processing of chicken meat to the extent that can be received. The study's advice is that food processors must use personal protective equipment (PPE) to anticipate occupational safety and avoid contamination of food.

PENGARUH REVIEW SERVICE MENU DAN RATING MENU TERHADAP KEPUTUSAN PEMBELIAN MAKANAN PADA MARKETPLACE SHOPEEFOOD Mrs Istiqomah; Lina Mufidah
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Technology continues to develop, including transaction technology; currently, there is a change of digital era that can also shift the behavior of offline customers who can now shop online. The study aims to find out how influential menu reviews and menu ratings affect food buying decisions. The research method uses quantitative with this type of causal research. Data collection uses surveys through questionnaire sheets written in Google Form. The population in this study is respondents who actively use shopee food applications. The sample numbered 100 respondents who met the criteria. Data analysis techniques use multiple linear regressions. The results stated that (1) Online Consumer Rating had no positive and significant effect on shopee food purchasing decisions; (2) the review service has a positive and significant influence on shopee food purchasing decisions; and (3) statistical test results with F tests obtained simultaneously independent variables, namely menu review services and rating services give an influence on buying decisions by 0.148 describing 14.8% while other variables outside the study explain the other 85.2

PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN OLAHAN KUE INDONESIA GUNA MENGEMBANGKAN WIRAUSAHA DI DESA MLARAN, KECAMATAN GEBANG, KABUPATEN PURWOREJO Rr. Christiana Mayang Anggraeni Stj; Lina Mufidah
Jurnal Abdimas Akademika Vol 2 No 02 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Pemberdayaan masyarakat melalui keterampilan efektif meningkatkan produktivitas masyarakat. Program pelatihan olahan kue Indonesia merupakan salah satu program masyarakat bekerjasama dengan LPK Sakapitoe dan AKS AKK Yogyakarta tidak hanya pemberdayaan ekonomi, tetapi juga pemberdayaan sosial. Pemberdayaan sosial lebih banyak dikembangkan atau diberikan kepada masyarakat, yakni berupa pelatihan, pendampingan, dukungan sosial, dan peningkatan motivasi. Masyarakat maju harus memiliki keahlian dimana menjadi upaya dalam meningkatkan taraf hidup masyarakat dengan diberikan bekal pengetahuan dan keterampilan agar tercipta masyarakat maju dan sejahtera. Program pelatihan, khususnya pelatihan pengolahan banyak diambil pemerintah sebagai jalan pembelajaran singkat guna meningkatkan pemberdayaan masyarakat. Pengabdian kepada masyarakat ini bertujuan untuk (1) menambah wawasan dan meningkatkan ketrampilan dibidang pengolahan prodak makanan. (2) memperkaya dan mendalami resep olahan tepung berprotein. Pelaksanaan kegiatan pengabdian kepada masyarat ini dilakukan dalam bentuk pelatihan. Metode yang digunakan dalam pengabdian kepada masyarakat ini antara lain metode presentasi, Hand-ons Methods dan metode Group Building. Hasil pengabdian menunjukkan bahwa peserta pelatihan telah mendapatkan tambahan wawasan dan juga keterampilan terkait aneka olahan tepung berprotein, selain itu peserta pelatihan mampu mempergunakan keterampilan pengolahan makanan sebagai saranan memperbaiki ekonomi keluarga.

Interactive Media Applications as Learning Aids for Food Preservation Practice Courses for Deaf Vocational Students Lina Mufidah; Eka Rachmawati; Titik Sulistyani
JTP - Jurnal Teknologi Pendidikan Vol 24 No 2 (2022): Jurnal Teknologi Pendidikan
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtp.v24i2.25872

This study aims to develop an interactive learning application that helps in providing direction on food preservation practices which are then expected to be a means of delivering material using video tutorials, text and equipped with sign language interpreter videos so that learning becomes more communicative for deaf students. The research method used in this study is the Research and Development (R&D) method. The development procedure used in this research is the Luther-Sutopo method. Subjects in this study focused on deaf students who took food preservation courses. The form of the instrument used in this research is a questionnaire. The results of the study show that at stage The results of the study show that at stage (1) The interactive learning application can help in providing direction on food preservation practices for deaf students. This application contains a means of delivering material in the form of learning tutorial videos equipped with text and added with translator videos using sign language. This application is declared feasible in all aspects either by media experts or deaf students. (2) The results of application trials from media experts obtained the most in the aspect of assessing media integration. The results of the trial obtained from deaf students obtained the highest score was on the artistic and aesthetic aspects and on the aspects of overall functioning.

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