Article Per Year (5 Year)
p-Index From 2020 - 2025
1.037
P-Index
This Author published in this journals
All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism
Risya Ladiva Bridha
Universitas Pendidikan Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Strategi Pengembangan Bisnis Penjual Peuyeum Bendul Pasca Pandemic Covid-19 (Studi Kasus di Kecamatan Sukatani Kabupaten Purwakarta) Nurwahidah, Zulfa; Sudono, Agus; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.693 KB) | DOI: 10.17509/gastur.v2i1.40603

Abstract

Pelestarian Tradisi Nyeruit Sebagai Warisan Gastronomi Kota Bandar Lampung Ningrum, Fitri Cahya; Turgarini, Dewi; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.353 KB) | DOI: 10.17509/gastur.v1i2.40575

Abstract

Marketing Research Efforts To Develop Products of Kerupuk Sanjai Bumbu Rendang Bridha, Risya Ladiva; Ahman, Eeng; Priatini, Woro
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1061.149 KB) | DOI: 10.17509/gastur.v6i1.22793

Abstract

West Sumatra is a province that has a food characteristic of the region that is already known to the public, namely karupuak sanjai and rendang. Rendang with taste spicy and savory when paired with karupuak Sanjai the bargain, will surely give a new flavor to this historic food. Therefore, they invented a new product development of existing karupuak sanjai as souvenirs of West Sumatra is karupuak Sanjai bumbu rendang. Then karupuak Sanjai bumbu rendang will in consumer acceptance test, whether this new product can be accepted in the market or not. The method in this research using quantitative methods with experimental approaches and hedonic organoleptic test, test consumer acceptance, and his DKBM nutritional analysis. This study states that the product karupuak Sanjai rendang selected seasoning weighing 40 grams, the selected products compared with control products with significantly different results, karupuak Sanjai rendang seasoning has a higher nutritional value than at karupuak sanjai balado; karupuak sanjai bumbu rendang can be accepted by the community as the development of new products from previous karupuak sanjai.
Pengujian Organoleptik Produk Selai Dari Bahan Dasar Rumput Laut Eucheuma Spinosum Sebagai Oleh-Oleh Khas Pantai Sayang Heulang Garut-Jawa Barat Aisyah, Siti; Rumayar, Christian H.; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.259 KB) | DOI: 10.17509/gastur.v1i2.40576

Abstract

The Effect of Motivation, Discipline, Knowledge, and Skills on Ajwad Resto’s Employee Performance Yan Wari Musthafa Zein; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48539

Abstract

Tourism has several elements including restaurants. Good restaurants are generally characterized by quality human resources so that they are able to provide maximum performance. Among the factors that affect performance are motivation, discipline, knowledge, and skills. This study was aimed to determine the effect of motivation, discipline, knowledge, and skills on the performance of Ajwad Resto employees. Research that uses this quantitative method has a sample of 31 employees of Ajwad Resto. The sampling technique used is non-probability sampling with saturated sampling type. The data obtained in this study came from literature studies and field studies which included questionnaires, interviews, observations, and documentation. In this study, the analytical method used is the multiple linear regression method. The results of this study are motivation, discipline, knowledge, and skills partially and simultaneously have a positive effect on the performance of Ajwad Resto employees.
Product Differentiation of Colenak Jam as a Local Specialty of Tasikmalaya Ridwan Iskandar; Cytra Amalia Hadian; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.57921

Abstract

This study aims to make jam products with colenak flavor as a Tasikmalaya specialty. Another purpose of this study is to preserve colenak as a traditional West Javanese specialty that are now rarely found. In addition, this study also aims to raise public awareness about colenak which is currently not very well known. This research is also expected to increase the interest of the community in colenak and can be enjoyed by people in all generations. This study used an experimental method by experimenting three different recipe formulations, namely the use of colenak 35% of the total ingredients and mashed peanut (SC 1), the use of colenak 50% of the total ingredients and coarsely chopped peanut (SC2), the use of colenak 75% of the total ingredients and very coarsely chopped peanut (SC 3). The method used in this study is an experimental by conducting organoleptic tests and consumer acceptability tests. Organoleptic tests were carried out on 10 trained panelists and consumer acceptability tests were carried out on 40 consumer panelists. The results of organoleptic tests showed that the colenak jam recipe formulation SC3 was the most preferred product with an average value of 3.53. Then the results of the consumer acceptability test showed an average value of 4.15 from a value scale of 1-5 which means that respondents or consumer panelists of the product agreed if the product could be accepted by consumers. Thus it can be concluded that colenak jam products with SC3 recipe formulations can be promoted as Tasikmalaya specialty that can be accepted by the public.
Pengembangan Fussion Food pada Kue Talam Ebi sebagai Modifikasi Makanan Tradisional Bridha, Risya Ladiva; Priatini, Woro; Hamdani, Zahratul Insaniyah
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.1169

Abstract

This research was motivated by the decline in public interest in traditional foods. Kue talam is one of the traditional Indonesian foods that is currently included in the less popular category. This research aims to increase the attractiveness of traditional food by creating a modified kue talam product that will be combined with other foods, this is known as fusion. The research method used by researchers is quantitative research with experimental methods. The experimental planning carried out is using a Randomized Group Design (RAK). To test the recipe standard and product quality using the o test and consumer acceptance test. The number of samples used in this study were 15 trained and somewhat trained panelists who would test four product samples, including; 1) Steamed Ebi Talam with Puff Pastry (TEKPP); 2) Baked Ebi Talam with Puff Pastry (BTEPP). Organoleptic test results obtained from 15 trained and moderately trained panelists resulted in TEKPP products as the most preferred products. Furthermore, TEKPP products will be tested on 100 consumer panelists to determine the acceptability of the modified product, and the results obtained are that the product falls into the category of very like, so it can be concluded that the modified product can be accepted by consumers. The results of the hypothesis test on the product there is an effect of modification on the attractiveness of traditional food on Kue Talam Ebi products.
Development of Kitchen Skills for Down Syndrome Students in Preparing Indonesian Gastronomy: Pengembangan Kitchen Skill Siswa Down Syndrome dalam Membuat Gastronomi Nusantara Dias Pratami Putri*; Hurry Mega Insani; Risya Ladiva Bridha; Hendriano Meggy; Iksan Kosasih Tresnawan; Naya Alia Risqiena; Maharani Maritza Rafa
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 6 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i6.23506

Abstract

An adaptive approach is required in the process of kitchen skills education for students with Down Syndrome to help them understand and master practical skills. The goal of this teaching activity is to increase the independence of Down Syndrome students through the visual learning method, especially at the service activity location, SLB Ngamprah Raya in West Bandung Regency. This method was chosen because students with Down Syndrome tend to have stronger visual comprehension, despite experiencing cognitive and physical limitations. This service activity involves cooking training using high-protein, gluten-free, and casein-free ingredients from Nusantara gastronomy, featuring a menu of Sate Lilit and Seaweed Jelly Ice. Through the visual approach, students can more easily understand the steps of cooking and improve their fine motor skills. The results of the activity show improvements in students' practical skills and confidence, as well as social benefits gained from participating in group activities. This indicates that visual learning is effective in supporting the development of life skills for students with special needs.
Mie Ayam Rasa Nusantara: Perpaduan Tauco Khas Cianjur dalam Konsep Fusion Food Ismawati; Priatini, Woro; Bridha, Risya Ladiva
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i1.1819

Abstract

This research is motivated by the declining existence of Cianjur's signature tauco among the community. With the modification through the concept of fusion food between Cianjur's signature tauco seasoning and chicken noodles, it is expected to increase the public's appeal to Cianjur's signature tauco. This study uses a quantitative approach with an experimental method of three recipe formulations with a ratio of tauco seasoning and yellow chicken noodle seasoning, including MAT 1 (50%:100%), MAT 2 (75%:100%), and MAT 3 (100%:100%), followed by organoleptic testing on 30 semi-trained panelists and 100 consumer panelists. Furthermore, the data were analyzed using descriptive statistics. The results of the study showed that MAT 3 was chosen as the standard recipe, and the characteristics of taste, aroma, color, texture and appearance of the tauco chicken noodle product were very well received by consumers. The packaging used is an oval-shaped food container with baggase material. The assessment of the packaging used in the tauco chicken noodle product resulted in a positive assessment..  
Co-Authors Agus Sudono, Agus Cytra Amalia Hadian Dewi Turgarini, Dewi Dias Pratami Putri* Eeng Ahman, Eeng Hamdani, Zahratul Insaniyah Hendriano Meggy Hurry Mega Insani Iksan Kosasih Tresnawan Ismawati Maharani Maritza Rafa Naya Alia Risqiena Ningrum, Fitri Cahya Nurwahidah, Zulfa Ridwan Iskandar Rumayar, Christian H. Siti Aisyah Woro Priatini Yan Wari Musthafa Zein