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Analysis of Hygiene and Sanitation Implementation in the Pastry Division at Aruss Hotel Semarang
The hospitality industry is a strategic sector within the global tourism system that heavily depends on service quality and food safety assurance. In hotel operations, the pastry division represents a high-risk unit due to the use of perishable ingredients and intensive manual handling processes. This study aims to analyze the implementation of hygiene and sanitation practices in the Pastry Division of Hotel Aruss Semarang in supporting food safety standards within the hospitality industry. This...
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Gambaran Kepuasan Perawat Tentang Pendokumentasian Asuhan Keperawatan Di Rumah Sakit Swasta Bandung
Parera, Maria Emilia Putri
; Mirary Syellawati
; Lidwina Triastuti Listianingsih
; Parera, Maria Emilia Putri
Jurnal Kesehatan Elisabeth
Vol 1
, No 2
(2024)
Kepuasan perawat dalam pendokumentasi asuhan keperawatan dapat memberi bukti yang berharga tentang kondisi pasien dan pengobatannya. Salah satu faktor yang memengaruhi perawat dalam melakukan pelayanan kesehatan kepada klien adalah kepuasan kerja. Seseorang yang merasa puas terhadap pekerjaannya akan memiliki perasaan positif tentang pekerjaannya. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif dengan desain penelitian deskriptif kuantitatif. Indikator MSQ yang dipakai dalam...
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Workshop Digital Branding UMKM Desa Gajahan, Colomadu, Karanganyar
Indonesian Journal of Empowerment and Community Service
Vol 5
, No 2
(2024)
Digital branding has become a crucial tool for the development of MSMEs in the digital era. This community service activity aims to enhance the understanding and skills of digital branding among MSME practitioners in Gajahan Village, Colomadu Subdistrict, Karanganyar Regency. Through a series of workshops and direct mentoring, participants were taught how to effectively utilize digital platforms such as social media to promote their products. A qualitative method was employed in this study to ev...
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Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce: Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sa...
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Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and ev...
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Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit sta...
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Peran Pembayaran Digital Payment Gateway Dalam Meningkatkan Kinerja Keuangan Pada UMKM
CiDEA Journal
Vol 2
, No 2
(2023)
The emergence of the term Financial Technology (fintech) today is one of the changes caused by current developments. Financial technology (fintech) has several types, one of which is payment gateway. Currently, MSMEs in Indonesia have an important role in Indonesia, namely improving its economy and being able to accelerate regional development. The aim of this research is how influential the use of digital payment "payment gateways" is in improving the financial performance of MSMEs, through the...
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Workshop Pengembangan Alur Tujuan Pembelajaran dan Modul Ajar Berbantuan Aplikasi Penilaian
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 7
, No 2
(2023)
The problems faced by partners are in the form of teacher Civic teachers in Pacitan Regency had difficulties in preparing individual learning tools. Therefore, the Citizenship Learning and Education Research Group conducted a workshop on developing Learning Objective Flows and Teaching Modules with the help of Assessment Applications. The purpose of the service is to improve the teacher's ability to develop learning designs. The service method used is in the form of a workshop with a blended lea...
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EFEKTIVITAS PELAKSANAAN PROGRAM KOTA TANPA KUMUH (KOTAKU) TAHUN 2021 DI DESA KLITIK KECAMATAN WONOASRI KABUPATEN MADIUN
Jurnal Ilmu Administrasi Publik
Vol 12
, No 2
(2023)
 Penelitian ini bertujuan untuk menentukan efektivitas pelaksanaan program Kotaku dalam mengatasi kawasan kumuh di Desa Klitik. Obyek penelitian meliputi aspek-aspek pengukuran standar efektivitas Program Kotaku, yang mencakup pencapaian tujuan, integrasi, dan adaptasi. Metode penelitian yang digunakan adalah metode kualitatif dengan pendekatan deskriptif. Teknik pengumpulan data yang digunakan dalam penelitian ini meliputi wawancara, observasi, dan dokumentasi. Analisis data dilakukan dengan m...
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Teknik Pembuatan Roll Cake Gluten Free Subtitusi Ikan Dori (John Dory L) Dengan Selai Daun Pegagan (Centella Asiatica L)
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 14
, No 2
(2022)
It is hoped that the gluten free roll cake with dori fish substitute with gotu kola leaf jam can be a snack variant that can be accepted by consumers, as well as provide sponge cake technique knowledge in making roll cake. The aims of this study were: 1) To find out the composition of the ingredients of the gluten free roll cake product, substitution of dori fish with gotu kola leaf jam. 2) Knowing the public's acceptance of gluten free roll cake substitution of dori fish with gotu kola leaf jam...
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