Pengembangan Media Pembelajaran Berdasarkan Hasil-Hasil Penelitian Boga Sebagai Usaha Peningkatan Mutu Pangan

Ariani, Risa Panti

doi:10.23887/jpi-undiksha.v3i2.4464

Cited by 2 publications

(2 citation statements)

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“…The availability of quality and safe food will be able to stimulate tourists to visit and buy a variety of available foods, because consumers increase their demand for higher quality products (Siswosumarto, 2012) (Sjah, 2010). This in addition to maintaining production, preserving culture, especially traditional Lombok cuisine, can also be a business that provides input in the form of income for the community and region in Lombok (Ariani, 2011). Currently, local food processing activities are highly recommended as a form of goal to increase the added value of income so that higher food security is obtained (NTB, 2012).…”

Section: Figure 1 Motivation To Visit Culinary Tourism Destinationsmentioning

confidence: 99%

Analysis of Local Culinary Potential in Supporting the Tourism Industry in Gunungsari West Lombok

Rizkiyah

Faridi

2022

IJASTE

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The study aims to analyze: 1) local culinary potential (2) supporting factors; and (3) factors inhibiting the potential of local culinary in supporting the Tourism Industry. This research is qualitative research. The sampling technique was purposive sampling. Data collection techniques used are observation, interviews and documentation. The results showed that: (1) local culinary served in daily life as a staple food or the habit of consuming the dish. There are 6 types of local culinary classifications in the form of rice, vegetables, side dishes, satay, traditional snacks, and crackers or chips; (2) supporting factors, namely local cuisine must be maintained and developed so that it can provide additional income for villagers and be able to preserve local values, especially in the food they have; and (3) inhibiting factors, namely the lack of training for human resources in the form of training on sanitation and hygiene in food processing, culinary product packaging and lack of promotion of culinary products.

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Section: Figure 1 Motivation To Visit Culinary Tourism Destinationsmentioning

confidence: 99%

Analysis of Local Culinary Potential in Supporting the Tourism Industry in Gunungsari West Lombok

Rizkiyah

Faridi

2022

IJASTE

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“…Briefly, culinary study program also deals with students' cognition and skills in which it can be achieved if the students can comprehend the learning materials well. Therefore, using learning media as a medium for presenting the learning materials in culinary study program is needed to improve students' understanding affecting their cognition and skills to be competent graduates (Ariani et al, 2014;Imany et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Multimedia for Culinary Students: Food and Beverage Processing Subject

Marsiti

Santyasa²,

Sudatha³

et al. 2022

J. Educ. Technol.

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The use of learning media is less varied, monotonous, and still one-way. This study aims to develop multimedia on food and beverage processing elements and the sub-elements of hot and cold appetizers. This type of research is development. The model used for product development is the ADDIE model. The subjects of this study consisted of 2 learning content experts, 2 learning design experts, and 2 learning media experts. The product trial subjects totaled 40 students from class XII. The instrument used in this research is a questionnaire. The data analysis technique used in this study is descriptive qualitative, quantitative, and statistical inferential analysis techniques. The results of this study are that the process of developing learning multimedia in the elements of food and beverage processing, the sub-elements of hot and cold appetizers, obtains very good qualifications from experts and students so that they are suitable for use in learning. The use of multimedia learning can help students understand the material because it is equipped with concrete examples in the form of pictures and videos and can create student interaction in the learning process because students can operate and respond to questions given in this interactive learning multimedia, not just see and hear.

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Pengembangan Media Pembelajaran Berdasarkan Hasil-Hasil Penelitian Boga Sebagai Usaha Peningkatan Mutu Pangan

Cited by 2 publications

References 0 publications

Analysis of Local Culinary Potential in Supporting the Tourism Industry in Gunungsari West Lombok

Analysis of Local Culinary Potential in Supporting the Tourism Industry in Gunungsari West Lombok

Multimedia for Culinary Students: Food and Beverage Processing Subject

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