Culture-based traditional food experience (gastronomy) has become an exciting topic for tourists worldwide. This is because gastronomic tourism offers a new alternative to a tourist destination. ...Until now, studies that discuss how the intentions of Vietnamese and Indonesian tourists to choose traditional food for their tourism activities are still limited. Therefore, this study aims to explore the antecedent factors that shape the intention of tourists to choose traditional food as a reason for tourism activities using the Theory of Planned Behavior (TPB) approach. This study involved 345 Vietnamese and Indonesian tourists in providing information on the antecedent factors that shape the intention to choose traditional food. Data were analyzed using structural equation modeling (SEM). The results of the study reveal that the attitude toward consuming traditional food and perceived control towards consuming traditional food influence the intention of tourists to choose gastronomy as the reason for their tourism activities. However, subjective norms towards consuming traditional food have not been able to influence tourists' intention to choose traditional food for travel. These findings provide important implications for the government and tourism practitioners to develop gastronomic tourism as a new alternative. In addition, various gastronomic tourism promotion programs consider tourist behavior need to be carried out.
Gastronomy tourism plays a very important role in a country's economy. Gastronomy tourism has been proven to have a positive impact on competitive dynamics and the long-term viability of a ...destination, as well as the local economy and regional development. Therefore, this study aims to examine the influence of gastronomic tourism on tourist satisfaction. Apart from that, this study also tested the influence of tourist satisfaction on revisit intention and recommendation intention. This study involved 462 domestic tourists in Surabaya. Data were analyzed using Structural Equation Modeling (SEM) analysis with SmartPLS. This study reveals that the quality of gastronomy tourism influences tourist satisfaction and will ultimately encourage potential revisit intention and recommendation intention for tourists to visit gastronomy tourism. Other findings show that tourist satisfaction mediates the effect of gastronomy tourism quality on tourists' revisit intention and recommendation intention to visit gastronomy tourism. The results of this study provide important implications for gastronomy tourism businesses to build tourist satisfaction by improving the quality of gastronomy tourism. By paying attention to and improving the quality of gastronomy tourism, a country can build a positive image, increase competitiveness and support economic growth through a sustainable tourism industry.
This study aims to analyze consumer acceptance of instant uduk rice products with flavor variants using shrimp, squid and chicken. The type of research was experimental with 100 respondents ...consisting of students and lecturers in Home Economics Department, Faculty of Engineering, Universitas Negeri Surabaya. Methods of data collection using observation by organoleptic test include preference on: colour, aroma, taste, texture, and liking on instant uduk rice product using questioner. Data analysis technique using SPSS 21.00 computer program that is by ANOVA test. The results of consumer assessment of uduk rice products to taste of shrimp, squid and chicken varieties showed a very significant value based on colour, aroma, taste, texture, and favourite level. It can be concluded that instant uduk rice in terms of flavour variants (shrimp, squid, and chicken) can be accepted by consumers where chicken flavour variant that is highly favoured by consumers.
Tujuan kegiatan ini untuk meningkatkan keterampilan siswa-siswi SMA Muhammadiyah 9 Surabaya. Metode dilakukan dengan memberikan pelatihan serta pembimbingan pembuatan aneka olahan krispi, mulai ...dari proses pembuatan adonan dasar bumbu tepung krispi, serta produk olahannya berupa ayam krispi, ikan krispi, udang krispi dan jamur krispi. Kegiatan dilakukan pada tanggal 21 Agustus 2021 di SMA Muhammadiyah 9 Surabaya dengan peserta sejumlah 20 siswa. Hasil kegiatan menunjukkan peserta mampu membuat bumbu dasar tepung krispi serta membuat aneka olahan krispi sesuai dengan program yang telah direncanakan. Kesimpulan yang diperoleh dari kegiatan ini adalah peserta pelatihan mempunyai keterampilan baru yaitu membuat adonan dasar tepung krispi serta produk aneka olahan krispi, pengetahuan tentang pengemasan produk aneka krispi hingga perhitungan harga jual.
The purpose of this study is to find out: 1) the results of the development of basic digital teaching materials for excellent service based on Google site platform; 2) the feasibility of materials ...and media on the basic digital teaching materials of excellent service based on the google site; 3) Student / User Response of Basic Digital Teaching Materials Excellent Service Based on the Google site. This research used research and development (R&D), especially the 4D model according to Thiagarajan. The steps in this model include defining, designing, developing, and disseminating. The data collection technique was carried out using questionnaires with research subjects, consisting of 6 validators (material & media) and 33 culinary students of SMKN8 Surabaya. Data analysis techniques using quantitative descriptive techniques Research shows: 1) digital teaching materials in can be accessed using https://bit.ly/DasarPelayananPrima links; 2) the feasibility of the material and media was declared very feasible with average scores of 92% and 87% respectively: 3) Student response was excellent with an average of 84%. Based on these results, it can be concluded that basic digital teaching materials for excellent service based on Google sites for culinary vocational students are very feasible to apply in culinary basics learning.
Pada proses pembuatan tempe terdapat beberapa hambatan yaitu pada proses pemecahan kedelai, proses pemisahan kulit ari kedelai dan sterilisasi peralatan proses produksi. Pada proses pemecahan kedelai ...masih dilakukan secara konvensional yaitu dengan menggunakan alat pemecah kedelai manual yang digerakan oleh tangan sehingga menyebabkan 10% kedelai belum pecah dan membutuhkan waktu yang relatif lama (1 jam). Proses selanjutnya yaitu proses pemisahan kulit ari kedelai dengan cara dicuci ke dalam tong sambil diaduk menggunakan tangan sehingga kulit arinya mengambang. Proses ini membutuhkan waktu relatif (2 jam) sehingga kurang efisien. Sedangkan pada proses sterilisasi peralatan masih dilakukan dengan cara disiram menggunakan air mengalir agar sisa-sisa kedelai akan terbawa air, hal ini tidak menjamin peralatan produksi telah steril dari ancaman bakteri/kuman. Solusi untuk menyelesaikan permasalahan mitra yaitu dengan menerapkan mesin pemecah sekaligus pemisah kulit ari kedelai dan bilik steriliasi ozon. Metode pelaksanaan kegiatan ini yaitu koordinasi tim, pembuatan gambar detail, melakukan manufaktur assembly dan uji fungsi, serah terima dan implementasi mesin, dan evaluasi. Hasil yang dicapai pada implementasi mesin dan blik sterilisasi memberikan manfaat bagi mitra diantaranya: (1) mempercepat proses pemecahan dan pemisahan kulit ari kedelai yang semula 3 jam menjadi 1 jam; (2) hasil proses pemecahan yang semula 10% kedelai belum pecah menjadi 3%; (3) karyawan tidak mudah lelah; 4) peralatan proses produksi lebih terjamin kebersihannya karena disterilkan secara berkala.
Video demonstrations are applied corresponding to direct learning and provide support for students to have complete knowledge that requires repetition in the domination of the concept. This study ...analyzes the influence of implementing video demonstrations in the direct learning setting of foodstuffs chop on the knowledge level and the performance level learning outcomes. Forty students of the 11th culinary class at SMKN 1 Cerme Gresik were involved in this quantitative study using a pretest-posttest design. This study employed observation and test methods using observation sheets of learning implementation, performance observation sheets, and multiple-choice test questions. Data were analyzed using the SPSS 25.0 program to answer the proposed hypothesis. The SPSS output shows a significance of .000 <.05, which shows that the application of video demonstrations of foodstuffs chop in direct learning settings has a significant effect on learning outcomes at the level of knowledge. Meanwhile, the SPSS output for performance level learning outcomes shows .000 <.05, it shows that the application of video demonstrations of foodstuffs chop in direct learning settings has a significant effect on performance level learning outcomes. This study recommends using other demonstration videos, such as animated videos, and live videos to find out the effectiveness of each and the teacher can choose the most effective demonstration videos.
This study aimed to analyze higher order thinking skills of the students, based on the quality of the questions they make. This type of research was qualitative and quantitative descriptive. The ...research subjects were 26 undergraduate Culinary Education students of Home Economics Department, Universitas Negeri Surabaya, Indonesia. The topics studied were social and humanistic learning theories. The study was conducted in two meetings. Data were collected by observation and documentation. There were 109 questions. The questions were analyzed based on the cognitive taxonomy. The results indicated that 77.88% of the questions were at the low and moderate cognition levels. 20.18% of questions were at the high ones. No questions led to the levels of evaluating and creating. 3.67% were unclear, incomplete, and ambiguous questions Based on the nature of the question, 48.62% of questions were classified as ill-defined and 47.71% well-defined. In conclusion, if the quality of questions is a picture of students' thinking skills, then the high-level thinking skills of students were still relatively low, and therefore they needed to be trained more intensively and sustainably.
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