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Studi Perbandingan Tekstur dan Cita Rasa Brownies Kukus dan Panggang Berbasis Tepung Mocaf dan Tepung Gandum Hitam
Amanda Meylan Zatu Ghassani
; Alip Suroto
; Ida Ayu Kade
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant p...
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Pemanfaatan Lemon Sebagai Pengganti Rennet Pada Pembuatan Keju Mozarella dalam Bentuk Olahan Potato Cheese Ball
Arjuna Seva Aristya
; Alip Suroto
; Arinta Desti Larasati
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
Mozzarella cheese is traditionally made using rennet, an enzyme derived from the stomach lining of ruminant animals that plays a key role in coagulating milk. While effective, rennet has certain limitations such as its limited availability, relatively high cost, and concerns among vegetarians and certain religious groups regarding its animal origin. As a result, alternative coagulants that are easier to obtain, plant-based, and more environmentally friendly have gained interest. One such natural...
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Pemanfaatan Nangka Muda sebagai Bahan Isian Inovatif pada Produk Dimsum
Isnaini Nur Jannah
; Alip Suroto
; Denny Asmara
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quan...
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Pemanfaat Tepung Talas dan Tepung Kedelai sebagai Bahan Baku Pembuatan Pasta Fettucini
Khoiril Danastio Wijayanto
; Alip Suroto
; Ida Ayu Kade
Nawasena: Jurnal Ilmiah Pariwisata
Vol 4
, No 2
(2025)
The culinary industry is growing rapidly with the trend of product innovation, including the use of food waste. This study processed non-gluten taro flour as a healthier homemade pasta ingredient than instant pasta. The challenge of using taro flour is low binding, so it is necessary to modify or mix high gluten flour to improve the quality and ease of processing. This research focuses on the use of taro flour and soybean flour as ingredients for making pasta. Through sensory evaluation, the cha...
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Pemanfaatan Tepung Jali, Tepung Mocaf, dan Tepung Kedelai sebagai Bahan Baku Pembuatan Pasta Fettucini dengan Penambahan Ekstrak Bayam Hijau
Anastasia Elvira Rinantina
; Alip Suroto
; I Gusti Ayu Agung
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
Indonesia, as an archipelagic nation, faces considerable challenges in meeting its food requirements in accordance with Law No. 18 of 2012 on Food Security. The country’s heavy reliance on wheat imports, ranking as the largest wheat importer globally, highlights the urgency of diversifying local food sources. This study aims to explore the utilization of jali flour (Coix lacryma-jobi L.), mocaf flour (Modified Cassava Flour), and soybean flour as raw materials for producing fettucini pasta, with...
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Pemanfaat Labu Siam (Sechium Edule) dalam Pembuatan Selai sebagai Alternatif Produk Olahan Lokal
Salmaa Lutfi Azhari
; Alip Suroto
; Salam Setiyawan
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
Local food such as chayote (Sechium edule) has great potential as a healthy and environmentally friendly product that can support food security and improve the economic value of local communities. The innovation of processing chayote, particularly into jam, not only helps reduce agricultural waste but also opens up promising new market opportunities. This study applied an experimental design to produce chayote jam with variations in the use of granulated sugar, glucose, and the addition of mint...
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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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