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Menampilkan 1–4 dari 4 artikel
Local Culinary-Based Entrepreneurship Using the Canvas Business Model
Alip Suroto
; Debby Fifiyanti
An International Journal Tourism and Community Review
Vol 1
, No 4
(2024)
The restaurant business continues to grow, but few business actors understand how to seize business opportunities to increase competitiveness. This study aims to analyze the application of the Canvas Business Model (BMC) in the culinary industry, with a focus on the fast food business in the city of Surakarta. BMC is used to evaluate nine key elements: value proposition, customer segments, distribution channels, customer relationships, key resources, key activities, key partnerships, cost struct...
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Innovation in Processing Binahong Leaves into Crispy Bina Bite Brownies to Create Small Home Industry Businesses
Sugiman Sugiman
; Alip Suroto
An International Journal Tourism and Community Review
Vol 1
, No 4
(2024)
Indonesia is a country rich in natural resources, many plants can grow well in this country. Plants are very useful for humans, because plants are a source of food and medicine for humans. The development of the era makes herbal plants not only used as medicinal ingredients, but can also be used as food ingredients. Many herbal plants can be used for food ingredients, one of which is the binahong plant ( anredera cordifolia ). Binahong plants grow creeping and easy to grow anywhere . Usually fou...
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Analysis of Public Behavior Regarding Food Waste
Alip Suroto
An International Journal Tourism and Community Review
Vol 1
, No 2
(2024)
In this study, bibliometric analysis using VOSviewer and Publish or Perish was employed to identify dominant trends in the analysis of community behaviors related to food waste. The analysis results indicate an increasing interest among researchers in understanding and addressing the social, cultural, and psychological factors influencing food waste behaviors within communities. There has been a paradigm shift in research emphasis from individual factors towards a more comprehensive understandin...
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PENERAPAN INOVASI MAHASISWA MELALUI PENGOLAHAN IKAN LELE DENGAN PRINSIP ZERO WASTE (STUDI PADA PEMBUATAN PRODUK NUGGET IKAN LELE): IMPLEMENTATION OF STUDENT INNOVATION THROUGH CATFISH PROCESSING WITH ZERO WASTE PRINCIPLES (STUDY ON THE MANUFACTURING OF CATFISH NUGGET PRODUCTS)
Alip Suroto
JUISI : Jurnal Ilmiah Sistem Informasi
Vol 1
, No 2
(2022)
Penelitian uji coba produk ini memiliki tujuan untuk mengetahui seberapa besar nilai ekonomis dari pengolahan ikan lele menjadi nugget dengan konsep zero waste, penelitian dilakukan di Laboratorium Sekolah Tinggi Pariwisata Sahid Surakarta. Data dari penelitian ini diambil dari hasil uji organoleptik yang diujikan kepada panelis dengan memberikan penilaian dalam hal tekstur, aroma, warna dan rasa dengan skala uji 1-5. Penelitian dilaksanakan selama satu bulan. Hasil uji panelis dari aspek...
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