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Rachmat Astiana
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Tepache Kulit Nanas Erie Hidayat Sukriadi; Wahyu Teresza Rustomo; Rachmat Astiana
Jurnal Pariwisata Indonesia Vol 18 No 1 (2022): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to utilize waste so that it can be utilized and become a selling point by conducting experiments on the waste, the waste used in this research is pineapple peel which will be tested into tepache. Tepache is a traditional drink from Mexico. In this study, experiments with organoleptic tests were carried out with three experimental formulations, namely X1, X2 and X3. Data collection techniques using observation, interviews and literature study. From the three formulations, the X3 experiment was declared successful and the experiment was continued into a drink mixture. The drinks he tested were Sensation and Virgin Pinacolada, after adding tepache X3 only Virgin Pinacolada was suitable and enjoyed. So that this research can contribute to beverage sellers to be used as one of the types of menus they sell.
Implementation of cleanliness, health, safety and environment sustainable (CHSE) in the new normal era in tourism attraction in West Bandung district West Java Erie Hidayat Sukriadi; Rachmat Astiana
Jurnal Pariwisata Pesona Vol 7, No 2 (2022): Edisi Desember 2022
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v7i2.7397

Abstract

The tourism industry is one of the sectors that has been affected by the COVID-19 pandemic. Because it is the earliest to be affected, the highest risk of loss, and the last to recover. So that West Java Province, especially West Bandung Regency which has natural, cultural, and artificial tourist destinations also experienced the impact of decreasing the number of tourist visits even though the contribution of the tourism sector to locally-generated revenue (PAD) is quite large every year. to implement the Cleanliness, Health, Safety, Environmental Sustainable (CHSE) Protocol in various fields, one of which is tourist attractions. This study aims to determine the application of the CHSE protocol in the tourist attraction of West Bandung Regency with data collection techniques through field observations and conducting interviews with tourist attraction managers and processing them using qualitative methods. The results of the study are that the application of CHSE in tourist attractions has been carried out well, although there are few notes to further improve its services.
PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON Rachmat Astiana; Naufal Ihsan; Rosie Oktavia Puspita Rini
Jurnal Manajemen Kuliner Vol. 2 No. 1 (2023): FEBRUARI 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i1.109

Abstract

Macaron is an Italian pastry made from almond flour, sugar and egg whites. This research was developed to use chickpea aquafaba as a substitute for egg whites in macaron. This research was conducted as a way to find alternatives for those who have allergies or vegetarians, vegans and lacto vegetarians, to be able to consume macaron products. The method used was an experiment with organoleptic tests on 33 trained and untrained panelists as respondents. The results of this study indicate that the texture of aquafaba macaron is not as crunchy as using egg white, in terms of taste it is not too sweet and a little savory, the color is duller and paler, and has a stronger peanut aroma, but overall the use of chickpea aquafaba can approach the characteristics of macaron using eggs.    
Co-Authors Naufal Ihsan Rosie Oktavia Puspita Rini Wahyu Teresza Rustomo