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All Journal bionature Brilliant International Journal of Management and Tourism (BIJMT) JEMPPER Sewagati
Ahmad Mansur
STIEPARI SEMARANG
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Optimalisasi Pengawetan Kurma Tomat Menjadi Serbuk Ekstrak Minuman Guna Meningkatkan Daya Simpan Pangan Nabati Ahmad Mansur; Rudi Prasetyo Ardi; Nina Mistriani
bionature Vol 23, No 2 (2022): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v23i2.37359

Abstract

Abstract. This research was conducted with a quantitative approach and aims to determine which tomato dates will be used as a basic ingredient in the manufacture of extract drinks. The use of this tomato analyzes the tolerance level of tomatoes to exposure to sugar derivatives (glucose and lactose) on shelf life as processed vegetable foods. Analyzing the antioxidant levels of tomato date extract based on storage time. Analyzing the effect of storage time on the organoleptic quality of tomato date extract. Analyzing the tolerance level of tomato date extract to exposure to sugar derivatives (glucose and lactose) and their impact on organoleptic quality. The results showed that the comparison of tomato date extract powder with various treatments had an effect on the parameters tested, including increasing antioxidants and reducing microbial levels and was also favored by research respondents when organoleptic testing was carried out. It can be concluded that the storage time of tomato date extract powder will increase antioxidant levels and will make the total microbial activity relatively decreased.Keywords: Dates Preservation, Beverage Extract, Shelf Life, Vegetable Food.
CULINARY MAPPING IN SEMARANG CITY (CHINESE MENU) Aletta Dewi Maria; Mukhamad Kholil Aswan; Ahmad Mansur; Mulyoko Mulyoko; Ray Octafian
Brilliant International Journal Of Management And Tourism Vol 2 No 2 (2022): Juni: Brilliant International Journal Of Management And Tourism
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.422

Abstract

The general objective of this study was to determine the culinary mapping of Peranakan Chinese menu in Semarang City, Central Java. The specific objectives of this research are to find out how to provide Peranakan Chinese menu culinary based on the number and types that exist in Semarang City. Furthermore, to find out how to serve the Peranakan Chinese menu culinary provision and to find out efforts to preserve the Peranakan Chinese menu as a culinary speciality of Semarang City. The technique of collecting primary data is very useful for collecting information needed for analysis and decision making. Based on the results of the research, it is obtained that the provision of Peranakan Chinese menu culinary in the city of Semarang in several types of dishes and drinks still uses original recipes from ancestors, both cooking ingredients, spices and cooking techniques. The culinary presentation of the Peranakan Chinese menu in some culinary shows distinctiveness without leaving its authenticity even though there are several additional menu variants. Efforts to preserve the Peranakan Chinese menu as a culinary speciality of the city of Semarang have been made by culinary business people, families, communities and the Semarang City government.
ANALISIS SEGMENTASI PASAR BERBASIS MARKETING MIX DALAM MENDUKUNG WISATA KULINER DI EDEN DAILY INTERNATIONAL FOOD DI KOTA SEMARANG Ahmad Mansur
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol 1 No 3 (2022): September : Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v1i3.676

Abstract

The research carried out has the function of analyzing market segmentation based on marketing mix in supporting culinary tourism at Eden Daily International Food in Semarang City. This research was conducted because this restaurant is considered not maximal in supporting culinary tourism in the city of Semarang seen from the customers who are mostly from within the city of Semarang. With the problem, namely: "What are the strategies carried out by Eden Daily International Food in order to support Semarang culinary tourism, How to apply the marketing mix in Eden Daily International Food in order to support Semarang culinary tourism, How to analyze market segmentations in eden daily international food in order to support culinary tourism in Semarang This research was conducted using qualitative methods, with a sample of 11 informants, 1 owner, 5 Eden employees and 5 customers. The research data were obtained from observation, interviews, and documentation with open questions. The results of this research show that the strategy that Eden has implemented for its promotion has not been maximized properly, there are still deficiencies in the field of promotion, then the marketing mix has been maximized by seeing the several facilities it has, then the market segmentation that has been carried out is good, for example the price and product are in accordance .
Pelatihan Fruits Carving Pada Siswa Dan Guru Smk Pgri 4 Kabupaten Kendal Ahmad Mansur; Novitaratri; Syamsul Hadi
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 4 (2022): Desember : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

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

Abstract

Perkembangan hotel dan bisnis kuliner saat ini meningkat di daerah daerah tidak terkecuali di kabupaten Kendal yang saat ini menjadi daerah yang tujuan perkembanga industry. Untuk itu banyak perkembangan kuliner karena banyanya masyarakat yang produktif dan tingkat perekonomiannya. Sumber Daya Manusia (SDM) juga diperlukan peningkatan dan perkembangannya salah satunya yang sudah di lakukan oleh SMK PGRI 4 Kabupaten Kendal yang dimana melaksankan pelatihan Frutis Carving pada siswa baik kelas 1, 2 dan 3 serta guru-guru pada jurusan perhotelan yang memiliki tujuan supaya meningkatkan skill atau kemampuan di bidang seni ukir. Seni ukir atau carving art adalah ilmu pahat yang dilaksanakan di lakukan pada media buah, biasanya buah yang di ukir yaitu semangka, papaya, melon serta bahan lainnya seperti lobak, waloh, apel maupun yang lainnya. Keindahan dan keserasian adalah yang utama pada penampilan carving art ini. Hasil pada pelatihan ini banyak siswa dan guru antusias dan mempraktikan sendiri sehingga ada ketertarikan dalam seni ukir buah.
Co-Authors Aletta Dewi Maria Mistriani, Nina Mukhamad Kholil Aswan Mulyoko Mulyoko Novitaratri Ray Octafian Rudi Prasetyo Ardi Syamsul Ph.D M.A. Hadi