Pub Date : 1900-01-01DOI: 10.5220/0009322600430050
S. S. Wachyuni
: Indonesia is rich with natural resources and has many local food. Local food refers to food and other agricultural products which are grown or produced, processed and then sold within local area. Local food has many potential for culinary product, such as modern and traditional product. One of local food grown in Indonesia is tuber, such as taro, sweet potato, cassava, and etc. But, local food innovation with local ingredients still need to be reproduced for attracting people or tourists to consume local food. Taro is a tuber which contains carbohydrates, fats, protein, some minerals as well as vitamins. Taro flour can be mixed and used as base ingredients of cakes, bakery, and others. In this study, researcher make an experimental study of making Dawet Ice with Taro flour based. As we know Dawet Ice is one of traditional beverages from Java. Dawet Ice commonly made from rice flour. The following methods is about to make a sample of Dawet Ice with subtituting rice flour with taro flour in various percentages such as 20%, 40%, 60%, 80%, and 100%. This research aims to find out the best sample based on the test of sensory analysis (hedonic and hedonic quality test) were judged by the panelists and knowing the content of nutrition fact of Taro Dawet Ice. There were 30 panelists who tested this product. The researcher used ANOVA (Analysis of Multivariance) and Post Hoc Test-Duncan for identifying the differences between various products. The result showed that Taro Flour can be subtituted of rice flour until 100% in the making of Dawet Ice. Based on ANOVA test, all various percentages showed differences in sensory parametric in colour, texture, aroma, and taste of the products. The best product that has been tested is Taro Dawet Ice with 20% Taro flour and the proximat test showed that in 100gr Taro Dawet Ice contains 2,16 kkal energy for fat, 28.08 kkal total energy, 93,26% water content, 0,02% ash, 0,24% total fat, and 6,02% total carbohydrate. The information can be useful as a reference to make another product made from taro or another local food. Hope with innovation of local food can attract local people or tourists to consume local food as their experiences
印度尼西亚自然资源丰富，有许多当地食物。当地食品是指在当地种植或生产、加工并销售的食品和其他农产品。当地食物有许多烹饪产品的潜力，如现代和传统产品。印尼当地种植的食物之一是块茎，如芋头、红薯、木薯等。但是，为了吸引人们或游客消费当地的食物，仍然需要复制使用当地食材的当地食物创新。芋头是一种块茎，含有碳水化合物、脂肪、蛋白质、一些矿物质和维生素。芋头粉可以混合并用作蛋糕、面包房和其他原料的基础成分。本研究以芋头粉为原料，对制作大凉冰进行了实验研究。正如我们所知，Dawet冰是爪哇的传统饮料之一。通常由米粉制成的冰。下面用20%、40%、60%、80%、100%等不同比例的芋头粉代替米粉制作大湿冰样品。本研究的目的是通过小组成员判断的感官分析测试(享乐测试和享乐质量测试)，以及了解芋头凉冰的营养成分含量，找出最佳样品。有30个小组成员测试了这个产品。研究者使用ANOVA (Analysis of Multivariance)和Post - Hoc Test-Duncan来识别不同产品之间的差异。结果表明，芋头粉在制作大凉冰中可100%替代米粉。通过方差分析，各百分比显示了产品在色、质、香、味等感官参数上的差异。经测试的最佳产品是含20%芋头粉的芋芋冰，近测结果表明，100克芋冰中脂肪能量为2.16千卡，总能量为28.08千卡，水分含量为93.26%，灰分含量为0.02%，总脂肪含量为0.24%，总碳水化合物含量为6.02%。这些信息可以作为一种有用的参考，用芋头或其他当地食物制作另一种产品。希望通过对当地食物的创新，吸引当地人或游客消费当地食物作为他们的体验
{"title":"Local Food Innovation: Taro Dawet Ice","authors":"S. S. Wachyuni","doi":"10.5220/0009322600430050","DOIUrl":"https://doi.org/10.5220/0009322600430050","url":null,"abstract":": Indonesia is rich with natural resources and has many local food. Local food refers to food and other agricultural products which are grown or produced, processed and then sold within local area. Local food has many potential for culinary product, such as modern and traditional product. One of local food grown in Indonesia is tuber, such as taro, sweet potato, cassava, and etc. But, local food innovation with local ingredients still need to be reproduced for attracting people or tourists to consume local food. Taro is a tuber which contains carbohydrates, fats, protein, some minerals as well as vitamins. Taro flour can be mixed and used as base ingredients of cakes, bakery, and others. In this study, researcher make an experimental study of making Dawet Ice with Taro flour based. As we know Dawet Ice is one of traditional beverages from Java. Dawet Ice commonly made from rice flour. The following methods is about to make a sample of Dawet Ice with subtituting rice flour with taro flour in various percentages such as 20%, 40%, 60%, 80%, and 100%. This research aims to find out the best sample based on the test of sensory analysis (hedonic and hedonic quality test) were judged by the panelists and knowing the content of nutrition fact of Taro Dawet Ice. There were 30 panelists who tested this product. The researcher used ANOVA (Analysis of Multivariance) and Post Hoc Test-Duncan for identifying the differences between various products. The result showed that Taro Flour can be subtituted of rice flour until 100% in the making of Dawet Ice. Based on ANOVA test, all various percentages showed differences in sensory parametric in colour, texture, aroma, and taste of the products. The best product that has been tested is Taro Dawet Ice with 20% Taro flour and the proximat test showed that in 100gr Taro Dawet Ice contains 2,16 kkal energy for fat, 28.08 kkal total energy, 93,26% water content, 0,02% ash, 0,24% total fat, and 6,02% total carbohydrate. The information can be useful as a reference to make another product made from taro or another local food. Hope with innovation of local food can attract local people or tourists to consume local food as their experiences","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121668346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0010224501770181
Irhaz Aulianandatama Sundoro, O. Sukirman
: High firm value creation is the duty of a company's financial managers. The firm value need to be reviewed any factors that influence it. Therefore, this study aimed to determine the influence of capital structure towards the corporate value. The study conducted on a sub-sector of restaurants, hotels, and tourism along with the development of tourism industry in Indonesia. In this study, the data used in the form of secondary data taken from the company's financial statements last 7 years, the year of 2012-2018. The data used for capital structure is the ratio of total debt to total assets (debt to assets ratio/ DAR) and the corporate value using the ratio of the stock market price to book value (price to book value/ PBV). Both ratios arranged in the form of pool data (time series and cross-section). Descriptive and verification analyze by EViews version 9, a specialized software for pool data processing. The results from the research found that the capital structure influential positively and significantly to the firm value. The influence magnitude of the capital structure to the corporate value amounted to 72% in favor of Modigliani & Miller’s Capital Structure theory and in line with the results of Hermuningsih’s research about the influence of profitability, growth opportunity, and capital structure toward the corporate value at public companies in Indonesia.
为企业创造高价值是公司财务经理的职责。公司价值需要审查任何影响它的因素。因此，本研究旨在确定资本结构对公司价值的影响。随着印尼旅游业的发展，该研究对餐饮、酒店和旅游业进行了分行业研究。在本研究中，使用的数据以二手数据的形式取自该公司过去7年的财务报表，即2012-2018年。用于资本结构的数据是总债务与总资产的比率(债务与资产比率/ DAR)和公司价值使用股票市场价格与账面价值的比率(价格与账面价值/ PBV)。两个比率均以池数据(时间序列和截面)的形式排列。采用池数据处理专用软件EViews version 9进行描述和验证分析。研究结果表明，资本结构对企业价值具有显著的正向影响。资本结构对公司价值的影响幅度为72%，支持Modigliani & Miller的资本结构理论，与Hermuningsih关于印尼上市公司盈利能力、成长机会和资本结构对公司价值的影响的研究结果一致。
{"title":"Analysis of the Influence of Capital Structure on Corporate Values","authors":"Irhaz Aulianandatama Sundoro, O. Sukirman","doi":"10.5220/0010224501770181","DOIUrl":"https://doi.org/10.5220/0010224501770181","url":null,"abstract":": High firm value creation is the duty of a company's financial managers. The firm value need to be reviewed any factors that influence it. Therefore, this study aimed to determine the influence of capital structure towards the corporate value. The study conducted on a sub-sector of restaurants, hotels, and tourism along with the development of tourism industry in Indonesia. In this study, the data used in the form of secondary data taken from the company's financial statements last 7 years, the year of 2012-2018. The data used for capital structure is the ratio of total debt to total assets (debt to assets ratio/ DAR) and the corporate value using the ratio of the stock market price to book value (price to book value/ PBV). Both ratios arranged in the form of pool data (time series and cross-section). Descriptive and verification analyze by EViews version 9, a specialized software for pool data processing. The results from the research found that the capital structure influential positively and significantly to the firm value. The influence magnitude of the capital structure to the corporate value amounted to 72% in favor of Modigliani & Miller’s Capital Structure theory and in line with the results of Hermuningsih’s research about the influence of profitability, growth opportunity, and capital structure toward the corporate value at public companies in Indonesia.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132187979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: Danau Toba is one of the five Super Priority Destinations. The issue of this study is gastronomic tourism and Muslim travelers. Gastronomic tourism can be an alternative tourism to natural attractions. When visiting Danau Toba it is not easy for tourists to find Muslim-friendly restaurants, therefore the issue becomes one of the concerns of the government due to the facts that most tourists are Muslims from neighgouring countries, like Malaysia and Singapore. The research used indepth interview techniques to pentahelix stakeholders namely; Academician, Business, Government, Community, and Media (ABGCM) regarding the food that represent Danau Toba. The findings indicate that there are seven foodies culture from Danau Toba that represent its gastronomy tourism. This study has a high originality by the reasons that when other studies are only identify and inventory the food items, this study include discussions on the complexity of food that correspond to three gastronomy indicators.
{"title":"Gastronomy Tourism in Danau Toba, Samosir Regency","authors":"Riadi Darwis, vyana lohjiwa, Endah Trihayuningtyas, Tatang Sophian, Renalmon Hutahahean","doi":"10.5220/0009882701230134","DOIUrl":"https://doi.org/10.5220/0009882701230134","url":null,"abstract":": Danau Toba is one of the five Super Priority Destinations. The issue of this study is gastronomic tourism and Muslim travelers. Gastronomic tourism can be an alternative tourism to natural attractions. When visiting Danau Toba it is not easy for tourists to find Muslim-friendly restaurants, therefore the issue becomes one of the concerns of the government due to the facts that most tourists are Muslims from neighgouring countries, like Malaysia and Singapore. The research used indepth interview techniques to pentahelix stakeholders namely; Academician, Business, Government, Community, and Media (ABGCM) regarding the food that represent Danau Toba. The findings indicate that there are seven foodies culture from Danau Toba that represent its gastronomy tourism. This study has a high originality by the reasons that when other studies are only identify and inventory the food items, this study include discussions on the complexity of food that correspond to three gastronomy indicators.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"285 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132449970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009207900300036
H. Rahayuningsih, M. S. Wicaksono
: Bancakan comes from Chinese word ciak which means eating. Bancakan then interpreted as eating together is one of the rituals carried out by Javanese. This ritual is carried on for generations. The preservation of bancakan needs to be done considering that at this time not all Javanese perform this ritual. Moreover, there are not many people who understand the philosophy of bancakan especially for young generation and millennials. The development of sustainable tourism is expected to make bancakan as sustainable heritage. The aim of this research is to see the potential of bancakan as tourist attraction. Data collection techniques used in this research were interviews, observations, and documentation. The respondents of this research were community representatives, traditional and religious leader in one of villages in Karanganyar Regency, Indonesia, that still carry out bancakan as part of cultural heritage. The study shows that the function of bancakan has changed from what was previously a means to spread the value of Islam, becoming a means for giving alms (sharing with other). The results indicate that bancakan has the potential to become a tourist attraction both for cultural and food tourism since bancakan is a ritual with the most important component is food. In carrying out this ritual, the local community has their own schedule throughout the year both individually and in groups, usually they use Javanese calendar. Bancakan is carried out with specific purposes symbolized by the various forms of rice served. Cone-shape rice symbolizes gratitude to God, flat-shape rice symbolizes a blessing to supernatural beings who have coexisted with human, and round-shape rice is a form of gratitude to ancestors.
{"title":"Bancakan and Its Potential as a Tourist Attraction","authors":"H. Rahayuningsih, M. S. Wicaksono","doi":"10.5220/0009207900300036","DOIUrl":"https://doi.org/10.5220/0009207900300036","url":null,"abstract":": Bancakan comes from Chinese word ciak which means eating. Bancakan then interpreted as eating together is one of the rituals carried out by Javanese. This ritual is carried on for generations. The preservation of bancakan needs to be done considering that at this time not all Javanese perform this ritual. Moreover, there are not many people who understand the philosophy of bancakan especially for young generation and millennials. The development of sustainable tourism is expected to make bancakan as sustainable heritage. The aim of this research is to see the potential of bancakan as tourist attraction. Data collection techniques used in this research were interviews, observations, and documentation. The respondents of this research were community representatives, traditional and religious leader in one of villages in Karanganyar Regency, Indonesia, that still carry out bancakan as part of cultural heritage. The study shows that the function of bancakan has changed from what was previously a means to spread the value of Islam, becoming a means for giving alms (sharing with other). The results indicate that bancakan has the potential to become a tourist attraction both for cultural and food tourism since bancakan is a ritual with the most important component is food. In carrying out this ritual, the local community has their own schedule throughout the year both individually and in groups, usually they use Javanese calendar. Bancakan is carried out with specific purposes symbolized by the various forms of rice served. Cone-shape rice symbolizes gratitude to God, flat-shape rice symbolizes a blessing to supernatural beings who have coexisted with human, and round-shape rice is a form of gratitude to ancestors.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125225106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009785600840093
D. Turgarini, I. Fajri, Mega Pratiwi, O. Ridwanudin
Bandung city in West Java Province has been established as a Priority and Branding culinary destination set by the Ministry of Tourism of the Republic of Indonesia in 2016. The city has a diversity of gastronomic cultural heritage as a support for gastronomic tourism that still preserves the local culture, with unique and authentic characteristics of ethnic Sundanese as tourism products.This tourist attraction has become one of the choices for local, domestic, and foreign tourist to get experience while doing tourist activities. Activity tasting a variety of menus as authentic dishes in Sundanese specialities restaurants, buying various souvenirs and merchandise, seeing attraction making food and beverage, and story telling as the identity of the Sundanese as a native in Bandung City. Researchers have not seen the existence of a Sundanese gastronomic tourism technology information system as a tourist attraction that is feasible easily, and efficiently can be visited by local people, domestic and foreign tourists. The development of Linux-based mobile technology such as Android as a smartphone operating system is quite popular among the general public, and has an affordable cost. Also it is open source, allowing users to develop comprehensive gastronomic education tourism mapping features. Explorative analytical descriptive method of the gastronomic component as a tourist attraction is the name of a restaurant / souvenir center, location, accessibility, amenities, management, description, unique and superior values, also spatial mapping in the city of Bandung. The result is an appropriate technology design based on android application as a Sundanese gastronomic tourism information system in the city of Bandung as a tourist attraction that can be accessed online by tourist
{"title":"Android Application as a Information System of Sunda Gastronomic for Tourism Attraction in Bandung City","authors":"D. Turgarini, I. Fajri, Mega Pratiwi, O. Ridwanudin","doi":"10.5220/0009785600840093","DOIUrl":"https://doi.org/10.5220/0009785600840093","url":null,"abstract":"Bandung city in West Java Province has been established as a Priority and Branding culinary destination set by the Ministry of Tourism of the Republic of Indonesia in 2016. The city has a diversity of gastronomic cultural heritage as a support for gastronomic tourism that still preserves the local culture, with unique and authentic characteristics of ethnic Sundanese as tourism products.This tourist attraction has become one of the choices for local, domestic, and foreign tourist to get experience while doing tourist activities. Activity tasting a variety of menus as authentic dishes in Sundanese specialities restaurants, buying various souvenirs and merchandise, seeing attraction making food and beverage, and story telling as the identity of the Sundanese as a native in Bandung City. Researchers have not seen the existence of a Sundanese gastronomic tourism technology information system as a tourist attraction that is feasible easily, and efficiently can be visited by local people, domestic and foreign tourists. The development of Linux-based mobile technology such as Android as a smartphone operating system is quite popular among the general public, and has an affordable cost. Also it is open source, allowing users to develop comprehensive gastronomic education tourism mapping features. Explorative analytical descriptive method of the gastronomic component as a tourist attraction is the name of a restaurant / souvenir center, location, accessibility, amenities, management, description, unique and superior values, also spatial mapping in the city of Bandung. The result is an appropriate technology design based on android application as a Sundanese gastronomic tourism information system in the city of Bandung as a tourist attraction that can be accessed online by tourist","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123719856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009787100940099
Annisa Almunfahannah, D. Turgarini, Indriyani Handyastuti
: Traditional food is part of a cultural heritage that has no material form is also part of the identity of a society. Food has various functions other than as the fulfillment of physical needs. But along with the influence of globalization society began to abandon traditional food because it is considered ancient, and difficult to make. If this is left then the future of the food will be extinct along with the local wisdom and the story contained therein. The focus of this research is to discuss the gastronomic value contained in foods served in the implementation of Wuku Taun Traditional Ceremony at kampong Cikondang, Lamajang village. The food served is made up of twenty (20) sorts of food, consist by main food, six (6) kind of side dishes, twelve (12) kind of snacks, and one kind of Rujak. The purpose of this study was to perform a written documentation in order to preserve the served dish and then use it as a tourist attraction. This research is a descriptive qualitative study with ethnographic approach, this method is used to describe a cultural phenomenon in comprehensive. Data was collected through participated observation, documentation studies and indept interview. The results showed the gastronomic values contained in each food served in Wuku Taun Traditional Ceremony, and the application of gastronomic routes by making the food served in Wuku Taun Traditional Ceremony as the main attraction.
{"title":"Dishes in Wuku Taun Traditional Ceremony as Gastronomic Tourist Attraction in Lamajang Village","authors":"Annisa Almunfahannah, D. Turgarini, Indriyani Handyastuti","doi":"10.5220/0009787100940099","DOIUrl":"https://doi.org/10.5220/0009787100940099","url":null,"abstract":": Traditional food is part of a cultural heritage that has no material form is also part of the identity of a society. Food has various functions other than as the fulfillment of physical needs. But along with the influence of globalization society began to abandon traditional food because it is considered ancient, and difficult to make. If this is left then the future of the food will be extinct along with the local wisdom and the story contained therein. The focus of this research is to discuss the gastronomic value contained in foods served in the implementation of Wuku Taun Traditional Ceremony at kampong Cikondang, Lamajang village. The food served is made up of twenty (20) sorts of food, consist by main food, six (6) kind of side dishes, twelve (12) kind of snacks, and one kind of Rujak. The purpose of this study was to perform a written documentation in order to preserve the served dish and then use it as a tourist attraction. This research is a descriptive qualitative study with ethnographic approach, this method is used to describe a cultural phenomenon in comprehensive. Data was collected through participated observation, documentation studies and indept interview. The results showed the gastronomic values contained in each food served in Wuku Taun Traditional Ceremony, and the application of gastronomic routes by making the food served in Wuku Taun Traditional Ceremony as the main attraction.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131005500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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