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All Journal The Journal Gastronomy Tourism Jurnal Pendidikan dan Perhotelan
Woro Priatini
Universitas Pendidikan Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : The Journal Gastronomy Tourism

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Modified Non-Gluten Tape Muffin Made With Mocaf And Breadfruit Flour Ghina Nabilah; Woro Priatini; Ilmiati Tsaniah
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52377

Abstract

A muffin is a sweet cake that is typically served in a cup-shaped dish. Wheat flour is typically used as the primary component in muffins and the majority of market-sold cakes. In this research, the authors will make muffins entirely without using wheat flour but breadfruit and mocaf flour, topping them with cassava tape. It aims to increase the use of regional culinary products, such as the Purwakarta Regency's famous cassava tape, decrease the usage of imported wheat flour, and serve as a source of non-gluten for consumers who must limit or even prevent consuming gluten. This study's methodology uses a descriptive quantitative technique with an experimental approach. Experimental research conducted is a kitchen project to find the effect on certain treatments. Three recipe formulations for the non-gluten sample muffin tape will be tested for organoleptic quality using Analysis of Variance (ANOVA) and descriptive analysis. The MTNG2 sample was the best sample with the highest level of preference, according to the organoleptic test results. Next, 100 consumers from the MTNG2 sample participated in a consumer acceptance test. The consumer acceptability test results receive a score of 4.695, ranking them in the very acceptable category.
Food Waste Mitigation Strategy Hotel X in West Java Nadine Diaz Salsabila; Woro Priatini; Purna Hindayani
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.v10i1.61371

Abstract

The generation of food waste in hotels is inevitable and the amount is uncertain despite the hotel's preventive measures. Food waste has a negative and detrimental impact on the hotel business because it makes more costs in purchasing and producing food so that a mitigation strategy is needed to minimize food waste generation. The research was conducted at four-star hotel X in West Java. This research aims to produce a prevention strategy to reduce food waste in hotels. The method used was qualitative. Data collection techniques include interviews, observations, and documentation studies. The results showed that the average food waste generated by hotels every day reached 128 kg. With this high number, action is needed to reduce food waste. Strict hotel regulations make food waste management options limited. Therefore, consistency in implementing mitigation strategies and openness and commitment from the hotel to make policies related to food waste are needed.
Co-Authors Ghina Nabilah Glenis Setiawan Ilmiati Tsaniah Nadine Diaz Salsabila Purna Hindayani