Vol 5, No 2 (2019)

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Journal of Business on Hospitality and Tourism

First Published in December 2015 ISSN 2527-9092

EISSN: 2527-6921

Published by STPBI. First published in 2015. The journal is intended as a medium for scientific study, research, and critical analysis study of the issues surrounding

tourism and hospitality business. Published twice a year in July and December.

Secretariat: JBHOST

(Journal of Business on Hospitality and Tourism) Litabmas STPBI.

Sekolah Tinggi Pariwisata Bali Internasional Jalan Tari Kecak, No. 12, Gatot Subroto Timur - Bali Telp : +62 361 - 426699

Fax : +62 361 - 426700 Email : [email protected]

[email protected] Website: http://jbhost.org

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EDITORIAL BOARD

INTERNATIONAL ADVISORY BOARD

Prof. Dr. Enno Schmoll. Jade University, Wilhelmshaven, Germany

EDITOR IN CHIEF

Dr. Denok Lestari. STPBI, Indonesia

JOURNAL MANAGER

Putu Mega Putra, M.Pd. STPBI, Indonesia

EDITORS

Ni Made Ayu Sulasmini, S.Pd.,M.Pd.,CHT.,CHE. STPBI, Indonesia Ni Luh Supartini, S.Pd.,M.Pd. STPBI, Indonesia

Dr. Gede Yoga Kharisma Pradana,S.Sos., M.Si. STPBI, Indonesia

INTERNATIONAL REVIEWER

Prof. Vickneswaran Nair. Taylor's University, Malaysia Prof.Dr. Theodore Benetatos. IMI, Switzerland

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Dr. Devi Kausar. Pancasila University, Indonesia Dr. I Nyoman Laba. STPBI, Indonesia

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The fifth Journal of Business on Hospitality and Tourism, JBHOST, is finally published. This year JBHOST is published twice a year in July and December. All of the accepted papers were reviewed by our reviewers in order to be included in this journal.

Papers presented are covering the issues on hospitality and tourism development, attraction and destinations, tourism marketing, Event, and Human resources development, and tourism education.

We thank the contributors, the foundation of Yayasan Dharma Widya Ulangun, the Management of STPBI, and JBHOST committee for enabling this publication, JBHOST, Journal of Business on Hospitality and Tourism, Volume 5 Issue 2, to be successfully produced on time.

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BISCUIT FORMULATION WITH SUBSTITUTION OF

BROWN RICE FLOUR

Slamet Widodo1_{, Saifuddin Sirajuddin}2

1 _{Faculty of Engineering, Universitas Negeri Makassar,} Makassar,90221, Indonesia

[email protected]

2_{Faculty of Public Health,Hasanuddin Universty,} Makassar, 90232, Indonesia

[email protected]; [email protected]

ABSTRACT

Focus of this study was formulation of biscuit with substitution of brown rice flour which was widely accepted by the community. The objective of the study was to formulate biscuit substitution by brown rice flour. The experiment was conducted in Maret-July 2017 in Family Welfare Education Laboratory. Data collected was quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data were analyzed by Mean and ANOVA. Result: 18g wheat flour, 6g cornstarch, 4g tapioca starch, 19g brown rice flour, 12g margarine, 29g eggs yolk, and 12g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.

KEYWORDS: Biscuit, Brown Rice Flour, Formulation

INTRODUCTION

Nutrition problem was associated with education achievement and schooling period. Malnourished children caused problem in their growth and development resulting in less educated, poor, less healthy, and more susceptible to diseases adult (Steckel, 2013). Result of the cohort study(Victora et al., 2008)concluded that small birth size and stunting was associated with low adult height, body fat mass reduction, low schooling period, impaired intellectual function, and later giving birth to low birth weight baby.

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Several studies showed that antioxidant content in brown rice could be used to prevent coronary heart disease, cancer, diabetes, and hypertension as well as to treat xerophthalmia and beriberi. As additive for food and beverage, brown rice has potential to improve antioxidant in medicinal beverage of rice and herbs. In addition, brown rice isolate can produce lovastatin which is potential to reduce blood cholesterol. Brown and black rice also can clear atherosclerosis plaque and improve antioxidant status in rabbit. The production of brown rice was 0.03 million ton in 2011 and 0.05 million ton in 2012(Widodo, Riyadi, Tanziha, & Astawan, 2015c).

Based on these facts, formulation of nutritious food using brown rice in form of biscuit was important. The strength of biscuit was small size, relatively long shelf life, and good, acceptance by the community. Manufactured biscuit was currently not enriched by local food sources with high nutrients, such as fish and brown rice. Use of brown rice in biscuit was expected to be preferred so that the benefit was optimally obtained. Therefore, study about biscuit formulation using those three sources was very essential so that the objective of this study was to formulate biscuit with substitution of brown rice flour.

METHODOLOGY

The experiment was conducted in Maret-July 2017 in Culinary Art Laboratory of Universitas Negeri Makassar. The main ingredients in the study were wheat flour, cornstarch, tapioca starch, brown rice flour, yolk, sugar, vanilla extract, and baking powder. The tools were spoon, spatula, knife, washbowl, pan, frying pan, blender, mixer, biscuit print, flour strainer, kitchen scale and oven.Nutrient Analysis. Nutrient analysis: Nutrient analysis conducted was protein content using semi-micro Kjeldahl method, fat content using Soxhlet method, water content using direct heating method, ash content with dry ashing method, carbohydrate content using by difference (Widodo, Riyadi, Tanziha, & Astawan, 2015a).Experimental design: Biscuit formulation with substitution of brown rice flour was conducted using completely randomized design. Acceptance test to the biscuit used 7-point hedonic quality test and 11-point hedonic organoleptic test. Data Collection and Analysis: Data collection was conducted by collecting responses to the biscuit’s color, flavor, texture, taste, and overall quality from 16 trained panelists using sensory evaluation of hedonic test. The color was ranged from very light brown to very dark brown (scale 1-7), while flavor was ranged from very good to very bad (scale 1-7). The texture was evaluated with ranged of very hard to very soft (scale 1-7), while the taste was ranged from very bad to very good (scale 1-7). The overall was very bad to very good (scale 1-7), while the preference was evaluated as highly unpreferred to highly preferred (scale 1-11). Data were analyzed using Mean and ANOVA with Duncan Posthoc Test (Widodo et al., 2015a).

RESULTSANDDISCUSSION 1. RESULT

1.1. Biscuit Formulation

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requirement of school children. The formulation in this study was based on difference in composition of brown rice flour.

Biscuit Making Process; The process of making biscuits starts with the preparation of biscuit making equipment such as oven, mixer, bowl, spatula. Preparation of controlled biscuit ingredients are wheat flour, margarine, egg, sugar, and vanilla. While nutritious solid biscuit ingredients are wheat flour, meizena, starch, water,freshwater fish flour, marine fish flour, brown rice flour, margarine, egg yolks, refined sugar. The manufacturing process begins with margarine, egg, sugar, for 15 minutes using a mixer, then mixed with flour. For control biscuits using wheat flour, while for nutritional biscuits using freshwater fish powder, marine fish meal, and brown rice flour. The next process is printing, then baking for 20-25 minutes and cooled The process of making biscuits can be seen in Figure1.

Figure 1. Making procces of biscuits

Biscuit formulation; The details of biscuit formulation were presented in Table 1.

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Changes in the use of materials from wheat flour, cornstarch, tapioca starch. brown rice flour based on existing formulations but for margarine, yolk, and refined sugar have not changed for all formulations, this is based on calculations from the existing fomulation.

3.2. Quality of Biscuit

Organoleptic test of those 12 biscuit formulas and 1 control was conducted for their color, flavor, texture, taste, overall and acceptance. The details were presented in Table 2.

Table 2. Mean score of organoleptic test of the biscuit

Notes: * = p <0.05 :significant. Similar superscript letters in one row showed no difference. Color (1-7) = very dark-very light; Flavor (1-7) = very bad-very good; Texture (1-7) = very hard-very soft; Taste (1-7) = very bad-very good; Overall 7) = very bad-very good; Acceptance (1-11) = highly unpreferred-highly preferred

Color test results with organoleptic tests showed dark brown biscuit color ratings and the color tended to be younger with reduced use of brown rice flour(Widodo et al., 2015a). Anova color biscuit test showed very different but based on advanced test duncans each biscuit formula is not different. The results of aroma test with organoleptic test showed the value of aroma of biscuit is not scented and rather fragrant and the aroma tends to aroma is reduced / not fragrant. This is due to the increasing of fish flour and decreasing of brown rice flour(Sharma, Das, Barooah, Alam, & Baruah, 2017)(Anamika & Vishakha, 2017). Anova aroma biscuit test showed very different and based on advanced test each biscuit formula. The results of taste test with organoleptic test showed the usual value-rather unpleasant tend to be uncomfortable. This is due to the decrease of flour and other flour(Sharma et al., 2017)(Anamika & Vishakha, 2017). The Anova taste biscuit test showed very different and based on advanced test. Overall test results with organoleptic tests showed rather good not good. This leads to the decline of wheat flour and subtitution another flour(Sharma et al., 2017)(Anamika & Vishakha, 2017). Anova flavor biscuit tests are very different and based on a follow-up trial each biscuit formula shows F31 as different from the others

3.3. Acceptance of Biscuit

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of wheat flour and substitution another flour(Sharma et al., 2017)(Anamika & Vishakha, 2017). Anova flavor biscuit tests are very different and based on a follow-up trial each biscuit formula shows F31 as different from the others.

3.4. Nutrient Content of Biscuit

The nutritional content of selected biscuits and control biscuits (without the substitution of brown rice flour can be seen in Table 3

Table 3. The nutritional content of selected biscuits and control biscuits

Table 3 shows changes in the nutritional content of biscuits after the substitution of brown rice flour. Such increase in protein and fat, but on carbohydrates has decreased. This can be attributed to the substitution ingredients that contain fat and protein in than wheat flour, but the carbohydrate content decreases because the content of additional material is lower than wheat flour. This is like the results of previous research by Widodo (2015) and Asmoro (2012) that with an increase in protein-containing ingredients and fatty acids will affect the protein and fat content of the resulting biscuits(Widodo et al., 2015a)(Asmoro, Kumalaningsih, & Mulyadi, 2012)(Bhasker, 2016)(Jain, Grover, & Gill, 2017)(Doporto, Sacco, Viña, & García, 2017).

2. DISCUSSION

Color plays an important role in determining consumer acceptance because it is the first impression obtained by consumers. The color of a brown biscuit is produced due to the substitution of brown rice. Brown rice that gives the red color is due to the antioxidant content in the form of anthocyanin which gives the color brown. The brown color of brown rice is increasingly visible when the brown rice gets warmed up. The brown color is also influenced by the caramelization of the sugar in both the pure sugar present in the material and the sugar content present in the other ingredients. The color change other than the material used is also affected by the processing time. This is in line with the results of the studies of Asmoro and Neves, et al. Which suggest that the more the amount of ingredients substitution affects the color of the resulting product [12], [13].

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suggesting that fish flavors and flavors are in contrast, due to protein content in fish with a distinctive aroma (Yarnpakdee, Benjakul, Penjamras, & Kristinsson, 2014),(Valterová, 2015)(Zwicky, n.d.).The texture of the biscuit is strongly influenced by the composition of the starch material used, the higher the gluten content of the flour used, causing the texture of the biscuit to become harder. For that reason the use of red rice flour can make the texture quality of biscuits better; this brown rice gluten content is very small. Similar results were also reported by Losio that excessive use of gluten-free flour causes the quality of biscuits to become crumbs, but if using gluten-high gluten flours causes the biscuits to become hard (Losio et al., 2016)(Liu, Deng, Sha, Hashem, & Gai, 2017).

The delicious and tasty flavor of the biscuits produced is due to a combination of margarine and fat, proteins present in the main ingredients and additives. The right blend causes the taste to be savory and can eliminate the fishy taste of sardines. Substitution of sardine flour if excessive causes flavor in the biscuit is reduced / uncomfortable, this is in line with the results of research from Abdel and Selcuk stating that the substitution of fish bone meal gives a better flavor compared to that not give(Abdel-Moemin, 2015),(Nuray Erkan, Özkan Özden, 2010),(Widodo & Sirajudin, 2017)(Han, Daniel, Amir, & Wan, 2013). Gluten formation was minimized in the dough creation to form kneaded dough. The first stage in biscuit formulation was mixing process. The mixing process was divided into two stages, namely cream formulation and dry ingredient mixing. In the cream formulation stage, margarine was stirred in medium speed and then substitution with refined sugar. After stirred well, yolk was substitution and then stirred again at high speed. After the cream was browning, baking powder and vanilla extract were substitution (Nga et al., 2009)(Anggraini & Putri, 2016)(Arpi & Edward, 2016).

The next step was adding wheat flour and other flours into the cream which then stirred until kneaded. Overkneading enables gluten matrix formation. Therefore, in order to create biscuit with good quality, the stirring was done minimally (Manley, 2001)(Mohamed, Sulieman, Soliman, & Bassiuny, 2014)(Kusumawati, Anggarani, Setiarso, & Muslim, 2017)(Technology, 2016).The next process was weighing and printing to get similar size, which was 0.3 cm and 12 g. After that, the baking process for 30 minutes with temperature of 150°C was conducted. Baking processmade change in texture to the preferred one, change in surface color, and reduction of moisture. The size of baked biscuit was reduced due to moisture lost during baking process. Several factors affecting the size were size of flour particle, dough creation, and use of margarine in the baking tray. After baking process, the biscuit was immediately chilled to reduce temperature and harden the product due to condensed sugar and fat (Manley, 2001)(Obasi, Uchechukwu, & Eke-obia, 2012)(Islam & Taneya, 2012).

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the availability of materials around more and facilitate the processing and fulfilled the needs of society (Widodo et al., 2015a).

Consumption of 10 pieces (100 grams) biscuit without the substitutionof brown rice flour daily contributed 17.8% energy and 15.5% protein from AKG (F0 / standard biscuit) and 15.5% and protein 22.8 % of AKG (F79 with the substitutionbrown rice flour)([Kemenkes RI], 2013).The nutritional content of complete foods and easy to treat foods to be served the family will create a healthy family. Healthy family members, especially family members during the growth period (toddlers, school-age children, pregnant and lactating mothers, and the healing process) are in need of optimal nutrition. Fulfillment of nutritional needs well will create optimal health conditions. Optimal health will help in activities and high productivity such as learning and work, and reduce morbidity. Families with low morbidity levels will reduce the cost of treatment and transferable costs are more productive again(Aries, 2006).

Development and innovation of food consumption in society with various local materials that exist around the community itself with the aim of diversifying the pattern of food and improve the quality of food community, while also avoiding the level of community allergies to certain foods. The increasingly diverse consumption of society will improve public health(Aries, 2006)

Limitations in this study is not done research on the durability of biscuits with various packaging and it’s effect on one's nutritional status.

3. CONCLUSIONS

The best biscuit subtitution formula for brown rice flour was formula 31 which was composed by 18 g wheat flour, 6 g cornstarch, 4 g tapioca starch, 19 g brown rice flour, 12 g margarine, 29 g yolk, and 12 g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.

4. ACKNOWLEDGMENT

We would to acknowledge Ministry of Research, Technology and Higher Education for the funding through doctoral research scheme program 2017-2018

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https://doi.org/10.1016/j.foodchem.2013.07.043

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THREE BUCKETS SYSTEM FOR FOOD STREET

INDUSTRY.

CASE STUDY IN BANDUNG AND PALEMBANG

Dony Riyadi, Yusuf Kusuma Bangun Palembang Polytechnic of Tourism

Palembang City

[email protected] , [email protected]

ABSTRACT

Food Street has become an Industry in Indonesia with growth Manificiently year by year, Many Business Cities such as Bandung- Capital City of West Java and Palembang- Capital City of South Sumatera, Food street industry in Indonesia is very rapidly development, All major cities in Indonesia have main area for food street vendors, and has become part of Lifestyle, Cleanliness is a Important issue that Domestic and Foreign Tourists are very detail mentioned on this matter, Food Hygiene, This research emphasizes the Solution of Cleaning Equipment and Cooking Hygiene Problems, Three Buckets System is adopted from cleanliness procedure on cruise ship, with the Wash - Rinse and Sanitize System then the Hygiene Guarantee will be more effective.Based on 6 (six) Principles of Food Hygiene,one of mentioned is Hygiene of Cookware and Dinner wares,Use of the Three Buckets System at a Street Vendor using the Portable (Three Bucket System) Tool to make it easier for Street Merchants to use the tool at a cost that is not large.Of the 250 Respondents interviewed 90% stated that cleanliness is very important in considering buying decisions in the street vendors.Some obstacles faced by Food Street Vendors in maintaining cleanliness are the availability of clean running water, Places and costs incurred in making washing Equipment, with Three Buckets System is expected to be a solution in maintaining cleanliness so that customer health can be maintained with cleanliness of Cooking Equipment and Utensils till Dinner Wares.

Keywords: Food Hygiene, Food Street Industry, Wash-Rinse-Sanitize

INTRODUCTION

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Tanjung Lesung (Banten), Thousand Islands (DKI Jakarta), Borobudur (Jateng), Mount Bromo (East Java), Mandalika Lombok (NTB), Komodo Island (NTT), Wakatobi National Park (Southeast Sulawesi), and Morotai (North Maluku), as a driver and promoting natural resources and local tourism supporting wisdom. Ministry of Tourism through UPT (Technical Implementation Unit) in 6 (six) High School and Polytechnic Tourism (STPP) namely; NHI Bandung Tourism High School, Bali Tourism College, Palembang State Tourist Polytechnic, State Tourism Polytechnic of Medan, State Tourism Polytechnic of Makassar, State Tourism Polytechnic of Lombok consistent in devotion to Society for Tourism extension throughout Indonesia. Research from High School Parisiwata NHI Bandung and Palembang Tourism Polytechnic of Paying attention to health and hygiene of Food in this case Street Vendors as Supporting Tourism Business, Since Year 2012 High School Tourism NHI Bandung doing Community Service in Area Tourism Cihampelas and Cipaganti latest is April 5, 2018 Palembang State Polytechnic conducted Tourism Extension activities in West Coast District of Lampung Province and Date 16 - 19 April in Belitung Regency, one of the Materials presented on Tourism Technical Guidance is Culinary as a Supporter of Macro Economy that is the formation of Gastronomy City, Indicator for Gastronomy City's predicate is Hygiene and Health at the Food Street Industry.

The notion of street vendors is that people with relatively small capital / little attempt to produce goods and services to meet the needs of certain consumer groups in society. The effort was undertaken at places considered strategic in informal enterprises (eridian in Sudaryanti, 2000).

Tourism in question is Hospitality and Homestay, Tourism Business, Tour and Travel and Culinary Tour that has become a special tourist attraction for tourists, from about 100 respondents Wisatwan Dosemstik and Manca Negara there are about 40 people or 40% of tourists are eager to try the local wisdom one of them is Culinary. On December 14, 2012 the Ministry of Tourism introduced 30 Indonesian Culinary Icons from Sabang to Merauke consisting of a variety of flavor-rich Nusantara cuisine from Indonesian spices.

Attractiveness of the Food and Beverage Business in Indonesia lies to the flavors of Spices and Herbs that are very diverse, Hundreds of Varieties of Food and Beverage Variations are presented alongside the Main Streets in Major Cities in Indonesia, ranging from Traditional Snack Foods to Food Modified Europe and Asia adjust the contents of the purchaser's pockets, the seller is called a Walker Trader, According to Big Indonesian Dictionary that the Clerk of Five-Fifth is a seller on the sidewalk, which is Five Feet.

Year 2017 recorded Great City such as Bandung - Cihampelas District according to District there are about 200 (Two Hundred) Street Vendors along Jalan Cihampelas and Palembang - Jakabaring area according to local government data there are more than 250 Vendors foot Lima is around Jakabaring, the area is a Domestic or Local Travelers Destinations, Kiki Vendors Eating and Drinking is a fertile tumbu in the city of Bandung and Palembang because this business reaches the Bottom Consumer with a variety of flavors.

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Intermediate have paid attention to food hygiene, hygiene of food utensils and cooking utensils, environmental hygiene where street vendors such food and drink. Law No. 942 / MENKES / SK / VII / 2003 Chapter III Equipment on Article no 3 (1) Equipment used to process and serve snack foods should be in accordance with their provisions and meet sanitation hygiene requirements. (2) To safeguard the equipment as intended in paragraph (1): a. Used equipment is washed with clean water and with soap; b. then dried with a clean dryer / wipe c. then the clean equipment is stored in place which is free of pollution. (3) It is forbidden to reuse the equipment designed only for disposable.

The law is very clear that the cleanliness of serving equipment and cooking utensils is part of food sanitation if it is violated, then a Criminal Trader may be sentenced to Criminal Punishment because it concerns the Health and Human Soul. To meet the need for sanitation Equipment Saji and cooking it is necessary a simple tool Portable easy to carry because Pedag Kaki Lima one factor is like moving to follow the many consumers who buy.

This research will produce a tool for washing up tools and cooking utensils by using the Three Buckets System or a washing system using three buckets with WASH - RINSE - SANITIZE concepts, a very simple and repairable portable tool and upgrading to be more effective and efficient

Here the problem analysis can be stated as follow:

A.What is the important role of hygiene in terms of buying and selling Food and Beverage decisions at the Street Vendors?

B.How is the Effectiveness of this Three Buckets System Appliance Acceptable by Food and Beverage Street Vendors?

Figure 1. Three Buckets System For Food Street Industry

METHODOLOGI

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preliminary study, there will be further research related to the effectiveness of the tool to be accepted by the Foot Dealer both from Material, Size, Price and Ease of getting the tool.

2 1 Research Method

This Reseach used many methods, such as :

a. Questioner; Questionnaires were conducted in Bandung and Palembang, as many as 200 respondents filled out Questionnaires with details of 100 in Bandung and 100 in Palembang, who had enjoyed Food and Drink at Street Vendors.

b. Interview; Interviews were conducted with several Professions: Lecturers, Entrepreneurs, Private Employees to the Students. Interview not only to the Consumer but also to the Trafficker to Trial the Three Buckets System Tool how far the effectiveness of this Cleaning Tool. c. On Field study observation; Field observation activities are carried out to

be able to know the reality of things faced by street vendors who do not have access to water flows when doing dishwasher / tool and cooking utensils.

2 2 Time and Premises of the Research;

This Research was done in January – March 2014 in Bandung City dan January – March 2018 Palembang City. Premises This Research took 2 Places of Study Case: Bandung city Case Study taken on Cihampelas Street- West Java and Palembang City Case Study taken around Jakabaring - South Sumatera

2 3 Research Result

This Research is to produce Three Buckets System portable tools for food street vendor whose don not have an accessibility to running hygiene Water, this tool is made in order to be brought wherever the street vendors food and drink or something to be clean place plates and cookware can be guaranteed and efficient use of water, but this tool will continue to be made and

modified in order to be accepted by street vendors.

LITERATURE

Food Street has become an Industry because the region's revenue for this industry is quite large, and now Food street has become the main destination of tourists, as food tourism and will continue to grow, the purpose of eating consumers on Food Street has some Nostalgia, want to try something interesting , and not a few also want a new atmosphere that has its own sensation

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their food comes from and have a fun experience in Natural environment. This in turn creates ‘pester power’, where children encourage their parents to take them to the farm and spend more time in countryside.(j.Stanley and L.Stanley, P 7 :2015) Hygiene and health have come to the attention of consumers, food poisoning or an unclean place will damage the business itself, the need for health and hygiene has become the latest issue that Food Street Vendors must be aware of in winning larger markets Sanitation may help prevent a food poisoning outbreak. Most of the food-related illnesses that are caused by restaurants are the result of unsanitary food handling practices. A third is that main training safe and sanitary conditions can help preserve food quality.Storing, preparing or serving food is unsanitary conditions could adversely affect the food quality and taste. Also, sanitation protects the brand name. Having just one case of food poisoning can destroy the business, so training the employees to follow safe food handling practices is necessity. Keeping things clean and sanitary will gain the turst of customers and employees. (Barbara Almanza, Ph.D.,RD and Richard Ghiselli, Ph.D., P 4 : 2012). The concept of the Three Buckets System is adopted from the crucial cleanliness system in cruise ships to monitor the cleanliness of serving equipment in order to avoid food contamination; this concept is applied in the Food Street Industry because hygiene and health is the right of every consumer protected by law in the Republic of Indonesian.

Manual warewashing is typically performed in a sink that has at least three compartments. The first compartment is used for washing, the second for rinsing, and the third compartment is used for sanitizing. Each compartment must be large enough to accommodate immersion of the largest equipment and utensils used in your food establishment. If equipment or utensils are too large for the warewashing sink, they must be cleaned and sanitized using mechanical dishwashing machine or alternative manual warewashing equipment, such as high-pressure detergent sprayers, low-or line-pressure spray detergent foamers, or other task-specific cleaning equipment. The manual warewashing sink must be equipped with sloped drain boards or dish tables of adequate size to store soiled item prior to washing, and clean items after they have been sanitized. Hot and cold portable water must be supplied to each compartment of the sink, and the sink should be cleaned and sanitized prior use. Equipment and utensils are washed in the firstcompartment with warm water and an effective cleaning agent. Washing removes visible food particles and grease. The correct amount of detergent, based on the quantity of water used in compartment, should always be used. The temperature of the wash solution must be maintained at less than 110O_{F (43}O_{C) unless a different temperature is} specified by manufacturer of cleaning agent. (David McSwane,H.S.D; Nancy R.Rue, Ph.D.; Richard Linton,Ph.D. P 279 : 2003).

In the future, that Food Street Industry has a certificate approaching HACCP (Hazard Analysis Critical Control Point) as the highest certificate in food industry, the Government is expected to be directly involved in fixing the cleanliness and healthiness of the Food Street industry so that a region can become a Gastronomy City implemented by UNESCO (United Nations Educational, Scientific, and Cultural Organization).

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industry has: Producing safe food products at all times; Provide proof of production system and safe product handling; Provide a sense of confidence in the manufacturer of its security guarantees; Provide satisfaction to customers conformity to national and international standards; Meets government standards and regulations;Use of resources effectively and efficiently.

Food poisoning can be caused by various things one of which is the bacteria that contaminate the food, the following are the kinds of diseases caused by bacteria

BACTERIA Disease : Bacteria Typical a result of Salmonellosis

(Salmonella)

Harmorrhagic colitis (E.coli)

Bacillius cereus

Botulism

Campylobacteriosis

Clostridium perfringens

 Improper handling and cooking of eggs, poultry, and meat; contaminated raw fruits and vegetables

 Highly contagious- must report to person in-charge

 Flies, water, and foods contaminated with fecal water

 Improper handling ready-to-eat foods and time/temperature abuse

 Found in the intestine of humans, wash your hands!

 Highly contagious-must report to person-in-charge

 Undercooked ground beef,

unpasteurized juice/cider and dairy products, contact with infected animals and cross-contamination

 Highly contagious –must report to person-in-charge

 Improper holding, cooling, and reheating rice products, potatoes, and starchy foods

 Time and temperature abuse, garlic-and-oil mixtures, improperly sautéing and holding sautéed onions, serving home canned products and improperly cooling leftovers, improper processing and storing of canned goods

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Listeriosis

Staphylococcal gastroenteritis

 improper temperature control, reheating, cooling, and holding cooked food like meat, poultry, beans, and gravy

 found in the intestinal tract of humans

 Not cooking food to the required minimum internal temperature, not washing raw vegetables, and not cleaning/sanitizing food preparation surfaces

 Associated with hot dogs, processed lunch meats, soft cheeses, unpasteurized milk/dairy products, and cross

contamination during packing and processing

 Unwashed bare hands, having a skin infection while handling and preparing food; found on skin, hair, nose. mouth, and throat

 improperly refrigerating or cooling prepared food

 Eating raw or partially cooked crabs, clams, shrimp, and oysters, receiving seafood from an unapproved supplier

 Using unsanitary/nonchlorinated water and cross-contamination, unpasteurized milk and not thoroughly cooking food to the required minimum internal

temperature Source : HACCP Prerequisite, 1990

RESULTS AND DISCUSSION

What is the important role of hygiene in terms of buying Food and Drink decisions at the Street Merchants?

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Table 1. Data of Food Street Vendor for Case Study- Three Buckets System

NO Food Street Vendor Bandung Jakabaring

1 PECEL LELE 10 3

2 NASI UDUK DAN SEAFOOD

5 2

3 NASI GORENG 5 3

4 BAKSO 10 2

TOTAL 40 10

Source : Author, 2018

Nowadays consumers are good at choosing a street trader, smart in choosing in the sense that consumers are more selective before deciding to buy food products in street vendors, in addition to considering the selling price, consumers also pay attention to food hygiene and health, from some interviews conducted to consumers The middle class (5 to 5 million rupiahs) vendors per month of 50 people found that 60% prioritize the cleanliness and health of the Area, Dinner wares, Raw Food. Proving that consumers have chosen and street vendors are expected to keep pace with the changing times, the need for street vendors will continue to increase, and education is not just for the Foot Vendors but for the consumers it is necessary. The growth of street vendors in big cities such as Bandung and Palembang continues to grow in line with economic growth in the city of magnitude that attracts urban people, as reported by Metronews.com from year to year has increased by 10% in Reply is rumored that the increase of Street Vendors due to the economic pull power in the Big City.

Tabel 2. The Consumer desicion Food Street in Bandung

NO Component N %

1 Price 68 27,2

2 Taste 75 30

3 Accessibility 50 20

4 Hygiene and Sanitation

57 22,8

TOTAL 250 100

Socialization of the health and hygiene understanding of Food and beverage for the people to directly affect the supply of Food Street industry products and services will continue to grow. Consumers can choose which Food Street serves the Government's standardized Products and services; unchanging merchants fold up by itself.

Tabel 3. The Consumer decision Food Street in Palembang

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1 Price 60 30%

2 Taste 60 30%

3 Accessibility 20 10%

4 Hygiene and Sanitation

60 30%

TOTAL 200 100

Table 4. Consumer expectation of Sanitation of Food Street Vendors

NO Cleanliness Agreed %

1 Personal 46 18,4

2 Ingredients 34 13,6

3 Equipment 58 23,2

4 Cooking Method 43 17,2

5 Food Store 40 16

5 Premises 30 12

Total 250 100

Source : Author,2018

How is the Effectiveness of this Three Buckets System Appliance Acceptable by the Food street vendors?

Three Buckets System was introduced to Street Vendors to minimize food contamination caused by the lack of clean food and beverage equipment for bacteria; Chemical substances can be minimized by WASH - RINSE - SANITIZE system.

This tool is still very simple, aimed at street vendors who do not have the accessibility of clean water that flows in accordance with standards of hygiene and health, Lots of street vendors are located on the installation of the water so it takes a simple dishwashing equipment but can make the plate become cleaner and prevent Cross Contamination.

WASH: Preliminary washing when dirty dishes are cleaned by using clean water without laundry soap, it aims to remove excess dirt during the piling process, for the effectiveness of water and soap use which will also affect the environment if disposed of after multiple times

RINSE: Wash using WATER + SOAP WASH, cleaning process to remove residual Oil still attached to cutlery, kill bacteria and remove odor to be more fresh

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Figure II

Trial of Three Bucket System in Bandung Source : Author, 2018

Washing Soap The plates used every day are very important role. The content contained in soap can lift fat and kill germs on dirty dishes, although it looks safe because it is used in everyday life even to wash fruits and vegetables though, apparently this is not entirely true, soap is still a cleaning product that contains chemicals certainly not good for health. In louded from Find Health Tips, here are some of the ingredients contained in dishwashing soap that can lead to cancer. a. APE's (Alky Phenoxy Ethanols) Researchers have found the presence of APE

on dishwashing soap. This substance turned out to activate estrogen recipients and stimulate the growth of breast cancer cells in the human body;

b. Dyes The soap uses a dye called Coal Tar Dyes. This dye contains arsenic, cadmium, and toxins that can absorb into the skin

c. Cocaide Substance Dea Dishwashing Soap Plates can produce foam due to the Cocaide Dea Substance, this material is a synthetic chemical used to substitute coconut oil. Unfortunately, this material is not good for the health of the body

d. DEA (diethanolamine), MEA (monoethanolamine) and TEA (triethanolamine) Dishwashing soap also contains 3 These harmful substances, if these three substances are used continuously for a long time, will increase the risk of cancer, Not only that if this substance is in direct contact with the skin, will cause skin burn and irritation

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Table 5. Threats of Hygiene and Sanitation of Food Street Vendor

NO Component Agreed %

1 Price of Water 20 50

2 Availability 5 12,5

3 Lack of

Acknowledge

5 12,5

4 Expensive of Hygiene

10 25

TOTAL 40 100

Food Street Vendors both in Bandung, and in Palembang have difficulty in accessibility of clean water, 1 Tank of 10 Liter for Rp.4000 (Four Ribu Rupiah) and rata2 in a day can spend about 20 Liter to wash dishes and Cookware, this resulted less clean the laundry plates because water is used to save for water consumption can be maintained, a day Food Street Vendor can wash as much as 100-150 Plates and Glasses, with circumstances like this do not allow the plate to be clean, the water is used only then the dirt is plates and glasses are still some dirt and smelly contamination from previous foods

Table 6. Consuming Water unuse Three Bucket System

NO Amount of Plates Bucket 1

Bucket 2

1 10 5 5

2 30 5 5

3 50 5 5

4 70 5 5

TOTAL

Table 7.Consuming Water use Three Bucket System NO Amount of

Plates

Bucket Wash

Bucket Rinse

Bucket Sanitize

1 10 5 5 5

2 30 - - 5

3 50 - - 5

4 70 - - 5

TOTAL

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easy to contaminate by the animal such as cat, because they could drink the bucket without any cover, this tool high approximately 80 centimeters, that the Food Street Vendors standing up and its good for their health

Table 8. Response of Food Street Vendors to Three Buckets System

NO Component Excellence %

1. Effectiveness of Tool 10 25

2. Effectiveness of washing 15 37,5

3. Cleanliness of wares 15 37,5

TOTAL 40 100

CONCLUSION

Food Street vendors in Indonesia are still very low level of awareness of health and hygiene, due to several main factors namely o f lack of Understanding of the importance of Health and hygiene Foods served ranging from food raw materials, storage places Raw materials Food and equipment, equipment Hygiene, Sanitation equipment Cook and utensils, up to personal hygiene; The difficulty of obtaining access to clean running water; Expensive of water supply; Premises to contamination of dust and dirt on the roadside. Health and hygiene is the right of every Human, business-based provider of Food and Beverage is required to comply with the existing regulations as regulated by Republic of health legislation and Consumer Protection, Traffickers in Indonesia especially in Bandung and Jakabaring, Palembang are still many who do not yet have accessibility of Clean Water and Flowing Water, Training and Education on hygiene and health to the Food Street Vendors and Consumers is needed to provide an understanding of the diseases that are inflicted mainly, in the face of Global competition and to win the market. Government should do investigation and monitoring periodically through Public Health and educate the Citizen, The Food Street vendor requires a sales strategy with Health and Hygiene because consumers have smart choosing products and services (hygiene) one of the factors in purchasing considerations. Three Buckets System is a solution given in cleanliness and health of serving dish with a system of three buckets is expected Stools, bacteria and germs no longer stick to dip serving that will cause cancer in the body in the long term, the Three Buckets System is also expected to provide water use solutions more effective and efficient,

REFERENCE

About Guidance Requirements Hygiene Sanitasi Food Street

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David McSwane,H.S.D, Nancy R.Rue,Ph.D, Richard Linton,Ph.D (2003): “Essential of Food Safety and Sanitation”Pearson Education,Inc.,Upper Saddle River, Newe Jersey 07458.

Decree Minister of Health of Republic of Indonesia No 942/MENKES/SK/VII/2003

Hazard Analysis Critical Control Point Prerequisite, 1990

http://www.kumpulandefinisi.com/2015/06/pengertian-dan-definisi-pedagang-kaki-lima.html, June 18, 2015 2018

https://she.id/article/3270/hati-hati-kandungan-sabun-pencuci-piring-bisa-picu-kanker-tubuh.html, May 19 2017 Tanti Malasari

Stanley Jhon and Stanley Linda 2015 (2015) : “Food Tourism”. CPI Group (UK) Ltd, Croydon,CR04 YY

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TOURIST PERCEPTION OF TANJUNG DURIAT

ECOTOURISM JATIGEDE RESERVOIR AREA

SUMEDANG REGENCY

Naufal Algiffary, Endah Djuwendah Universitas Padjadjaran [email protected]

ABSTRACT

Jatigede Reservoir has eight attractive tourism potential to be visited by tourists who want to vacation in Sumedang Regency. One of the tourist attractions in the Jatigede Reservoir area that is often visited by tourists is Tanjung Duriat. In 2018 tourists visiting Tanjung Duriat experienced a drastic decline. The purpose of this study was to determine the perceptions of tourists visiting the Tanjung Duriat Tourism Center to be a material consideration to improve the quality of tourism facilities and increase the number of tourists coming. The design used is quantitative. The results of the study showed that most tourists from Tanjung Duriat Tourism came from outside the Sumedang Regency, male sex between the ages of 20-29 years with education. The graduate worked as an employee and had income above Rp. 3,000,000.00. Most of the visitors who come to Tanjung Duriat Tourism Center for vacation because this place is interesting to visit and the ticket price for admission is moderate, which means it is not expensive or not cheap. Most visitors budget for recreation costs to come to Tanjung Duriat Tourism Center below than Rp. 200,000.00. Almost all visitors who come with family use their transportation. Most visitors come to Tanjung Duriat Tourism Center for the first time and are interested in visiting again. The visitor's perception of the Tanjung Duriat Tourism Wana object can be concluded well. Although the tourists were unhappy with the road conditions that were considered harmful, the perceptions of the tourists towards the entire Wana Wisata object were considered good so that they could cover up the shortcomings.

Keywords: Jatigede Reservoir, Ecotourism, Tourist Perception

INTRODUCTION

The tourism sector provides substantial foreign exchange to the country. Indonesia realizes the importance of the tourism sector to the economy because tourism growth always over Indonesia’s economic growth (Soebagyo, 2012).

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West Java is one of the provinces in Indonesia that has enormous potential for tourism development. The advantage owned by West Java is a rural environment with very friendly with Sundanese,

A strategic geographical location has a beautiful natural panorama and abundant resources. The shifting concept of tourism world through particular tourist interest or known as Wana Wisata. Wana Wisata can be an excellent opportunity for our country with this remarkable natural potential. This is due to the number of tourists who tend to prefer to visit tourism objects that are nature-based.

Wana Wisata is a natural or artificial tourism place that exists in a particular area that is maintained and cared for educational and tourism purposes, so it is a pleasure for tourists who visit. Wana tourism is also a tourism object developed and built to attract as many tourists as possible without changing the function of the tourist attraction.

Sumedang Regency has a great potential to develop the Wana Wisata. The construction of the Jatigede Reservoir provides an excellent possibility for tourism development in Sumedang district. Jatigede Reservoir has a beautiful panorama of natural beauty and can be a tourist attraction for domestic or foreign tourists to see the beautiful scenery there. So it becomes a business opportunity that can be utilized in the tourism sector.

The tourist attraction in the Jatigede Reservoir area which is often visited by tourists is Tanjung Duriat. Tanjung Duriat is located on the northwest coast of Jatigede Reservoir Dam, precisely in Pejagan village of Cisitu subdistrict. Duriat Cape is managed by Perum Perhutani Sumedang and LMDH village Pajagan. So the development of Tanjung Duriat tourism object can benefit the surrounding society.

Tourists visiting the Wana Wisata Tanjung Duriat in 2018 have decreased from the previous year of 17,284 tourists. To observe this, the manager of Tanjung Duriat Tourism service needs to know the assessment of the tourists who come in the form of perception of tourists to the attraction. Based on this case, it is necessary to research to know the tourist destinations in the visit, then the perception of tourists to the object of Wana Wisata Tanjung Duriat, whether to be maintained or developed. How do visitors impress the service they get there when they visit.

LITERATURE REVIEW Perception

Bimo Walgito (2002) reveals that perception is a process of organizing, interpretation of stimulus received by organisms or individuals so that it is something meaningful, and an integrated activity in Individual self. Individuals can take responsibility as a result of perception with a variety of forms. Which Stimulus will get the reaction of the individual depends on the attention of the individual concerned. Based on this case, the feelings, the ability of thinking, the experiences of individuals are not the same, so in the conception of a stimulus, the outcome of perception may differ between individuals and other individuals.

Wana Wisata

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on activities, Wana Wisata developed by PT. Perhutani divided into two kinds, the following are:

1) Overnight Wana Wisata, place to stay or overnight, for example, campground.

2) Not overnight Wana Wisata (day recreation), open field with just facilities, including picnic benches.

The development pattern of Wana Wisata by PT. Perhutani, as follow:

1) The development of recreational objects should be as simple as possible and cultivated to maintain its original form and state.

2) The type of recreation that is constructed can fulfill various motivations and can be reached by the weak Economic community.

3) Recreation objects contain aspects of recreation, education (natural love coaching), and sports.

Except for two kinds of Wana Wisata activities that are overnight and not overnight tours, the place can be completed with activities such as:

1) Crosswalk, which is as wide as ± 2 m for the not tricky step so that people can walk casually for approximately 1.5 hours.

2) Beautiful cross-forest, walking trails are provided with the aim of enjoying, studying, and reviewing the natural conditions, forest phenomena, flora and fauna, and so on that are located on left paths and forests.

3) Animal Breeding.

4) Hazard protection, e.g., gaps and landslides 5) Education.

Characteristics and Tourists Perception

According to Wahab (1992), characteristics are used to measure the segmentation of tourists such as age, gender, income, occupation, educational background, and others. Characteristics of tourists can determine the image of the destination.

According to Yoeti (2006), Tourists characteristics include age, gender, level of education, and occupation. Age and gender are variables that are often used in the field of tourism to determine market share because it is a representative variable that determines the interest and motivation of a person to travel. Education shows the level of knowledge owned by tourists as well as the information it has. Tourists know information about the essential recreation objects, so it can be known that the place can satisfy its needs. The job can affect lifestyle, related to leisure and economic resources ability to travel trip.

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METHODOLOGY

This research object is the perception of tourists towards Tanjung Duriat, which is located in the area around Jatigede Reservoir, Kab. Sumedang. The research venue is done intentionally (purposive) with the consideration of Tanjung Duriat will be developed by Perhutani and local society into a natural based tourism object in Jatigede Reservoir area. The research design used is quantitative descriptive, and the technique of research used is the survey technique.

The data collection techniques are important things that become a connector between researchers and the research objects and then generate the data. The technique used in this research is to collect data; that is:

1. Observation 2. Further Interviews 3. Documentation Research 4. Questionnaire

According to Miles and Huberman (in Satori and Komariah, 2017), the stages of processing and analyzing data in qualitative research, are:

1. Data Reduction 2. Data display

3. Conclusion Drawing / Verification

RESULTS AND DISCUSSION General Description of Tanjung Duriat Ecotourism

Tanjung Duriat ecotourism in a forest area of 6.3 ha is located in Pajagan Village, Cisitu District, Sumedang Regency. Pagajan Village is at 411 meters heights above sea level. This ecotourism operates every day from 08.00 WIB to 16.00 WIB. The price of this ecotourism entrance ticket is IDR 10,000 / person.

The meaning of Tanjung Duriat is Tanjung Cinta. This thing is closely related to the location where it placed, which is a hill that in the side of Jatigede Reservoir. Then the term Duriat is taken from Sundanese, which represents love. However, love here is not just describing affection.

Three parties manage ecotourism, that is Perhutani Forest Management Unit (KPH) Sumedang, together with the Pajagan Village Forest Society Institute (LMDH) and the investors from CV. Campernik Sumedang. These parties have a profit-sharing system that based on the agreement stated in the cooperation agreement of 50% for investors, 40% for Perhutani, and 10% for LMDH.

The Tourists Perception to Wana Wisata Tanjung Duriat

The tourist’s perception of Wana Wisata object Tanjung Duriat is divided into four categories: service, infrastructure, ground conditions, and preservation of Wana Wisata. Each of these categories is divided into several questions that are already available in the questionnaire about the individual's perception.

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area, cleanliness, comfort, the beauty of Wana Wisata, and arrangement of Wana Wisata. Moreover, the fourth category is the preservation of Wana Wisata with the indicator is: planting trees, the existence of stalls, garbage/waste, and damage to natural objects.

Perception to Service

Table 1. Perception to Service

No Indicator

Criteria

Score Total Not Agree Agree Very Agree

Total Score Total Score Total Score

1

Information delivery is

easy to

understand

15 1 75 2 10 3 195

2 Friendly staff 18 1 73 2 9 3 191

3 Sprightly staff 25 1 71 2 9 3 194

4 Polite staff 16 1 76 2 8 3 192

Total 74 590 108 772

Percentace (%) 9,6 76,4 14 100

Index of Minimum Value

Index of Minimum Value ∑

1 4 100 4000

Index of Maximum Value ∑ ∑

3 4 100

1200

Interval ∑ !"# $%&'!% % (") *%!#!% % (") +

∑ ,& -"). ∑

/ $0*1+

0 100

266,67

Not good Good Very good

400 666,67 933,34 1200

The service provided by the management of Tanjung Duriat Wana Wisata to consumers in the perception or good rating by the tourists is 772, in the prove with

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the processing of several indicators of questions such as information that is carefree understandable, friendly attitude and polite in providing services to tourists if anyone needs. For example, location issues and road directions if you want to get to the tree Tower/Viewdeck. Perception of tourists is already in a good position but the number obtained is less satisfactory, this is due to sometimes tourists are not at all informed about the facilities that are already available in the Wana Wisata.

In this place, no sketch or map can show the location of the facilities that have been available so that tourists come to be confused when inside the area. Usually, travelers use a sketch to estimate the time they will use in traveled at Wana Wisata. According to the results of interviews with respondents, ticket keepers are sometimes not as comfortable in serving and providing information to tourists who come in so that they are not satisfied with the staff’s alacrity. Although sometimes it is not sprightly, the ticket office is amiable and polite in welcoming tourists who come. Their reception is very polite because of the friendly Sundanese people who engage in daily interaction

Perception of Facilities and Infrastructure

Table 2. Perception of Facilities and Infrastructure

No Indicator

Criteria

Score Total Not Agree Agree Very Agree

Total Score Total Score Total Score

1 Toilet 14 1 77 2 9 3 195

2 Musholla 22 1 71 2 7 3 185

3 Camping

Ground 38 1 55 2 7 3 169

4 Park Area 11 1 79 2 10 3 199

5 Shelter/Saung 23 1 60 2 17 3 194

6 Viewdeck 13 1 75 2 12 3 199

7 Food stalls 23 1 70 2 7 3 184

Total 144 974 207 1325

Percentace (%) 10,9 73,5 15,6 100

Index of Minimum Value ∑

1 7 100

700

Index of Maximum Value ∑ ∑

3 7 100

2100

Interval ∑ !"# $%&'!% % (") *%!#!% % (") +

∑ ,& -"). ∑

5 $0*1+

0 100

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Not Good Good Very Good

700 1166,67 1633,34

2100

The perception of facilities and infrastructures found in the Tanjung Duriat Wana Wisata has a different value from tourists. Based on the analysis with a count of the index of minimum value of 700 and the index of the maximum value of 2100 with an interval range of 466.67, it is obtained by the count of perception of tourists to facilities and infrastructure is around 1,325. So, the availability of facilities and infrastructure can be perceived well.

According to essential information in the field, Wana Wisata Tanjung Duriat also provides camping and fishing area for the tourists who come. However, currently, there is no rental of camping gear and fishing equipment so tourists must bring their own. To date, there have never been tourists who are camping and fishing. Because of the lack of information about activities that can be done by tourists in the Wana Wisata Tanjung Duriat, there are rarely tourists who fish in the Jatigede reservoir. When the wind is not too tight, tourists can boat in the Jatigede reservoir for IDR 20,000/person on weekdays and IDR 25,000/person on public holidays

Perception of Wana Wisata Environment

Table 3... Perception of Wana Wisata Environment

No Indicator

Criteria

Scor e Total Not Agree Agree Very Agree

Total Scor

e Total

Scor

e Total

Scor e

1 Road conditions 95 1 5 2 0 3 105

2 Ambient air 13 1 77 2 10 3 197