Implementasi Rotasi Makanan Indonesia Pada Pembelajaran Pengolahan Makanan Dasar Program Studi Pengelolaan Perhotelan Fakultas Pariwisata Universitas Pelita Harapan

Prasetio, Calvin Daniel and Joeng, Vinsensius Ferrer (2023) Implementasi Rotasi Makanan Indonesia Pada Pembelajaran Pengolahan Makanan Dasar Program Studi Pengelolaan Perhotelan Fakultas Pariwisata Universitas Pelita Harapan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pengolahan Makanan Dasar merupakan salah satu mata kuliah yang ada di program studi pengelolaan perhotelan fakultas pariwisata Universitas Pelita Harapan dimana pada proses pembelajarannya terdapat rotasi menu makanan dari berbagai daerah di mancanegara. Makanan Indonesia memiliki beragam bumbu khas dari setiap daerah di Indonesia. Di mulai dari Aceh sampai Papua. Makanan dari setiap daerah memiliki ciri khasnya sendiri dan membuat daya tarik sendiri bagi wisatawan. Beberapa diantaranya sudah mendunia dan menjadi incaran banyak wisatawan mancanegara. Makanan Indonesia menjadi salah satu rotasi makanan yang dipelajari pada mata kuliah ini. Pengimplementasian rotasi menu makanan Indonesia menjadi fokus dalam penelitian ini, dimana rotasi ini diperlukan dalam mata kuliah Pengolahan Makanan Dasar. Dengan menggunakan metode penelitian kuantitatif dan diikutsertakan uji panelis terbatas pada rotasi menu makanan Indonesia yang telah dirancang dapat digunakan untuk bahan ajar mata kuliah Pengolahan Makanan Dasar. Dihasilkannya rotasi menu makanan Indonesia yang baru, dapat menjadi panduan bahan ajar yang digunakan untuk tahun ajaran kedepannya. Kata Kunci: Mata kuliah Pengolahan Makanan Dasar, Makanan Indonesia, Implementasi Rotasi Menu Makanan Indonesia / Basic food processing is one of the subjects in the hotel management study program, Faculty of Tourism, Pelita Harapan University where in the learning process there is a rotation of food menus from various regions in foreign countries. Indonesian food has a variety of special spices from each region in Indonesia. Starting from Aceh to Papua. Food from each region has its own characteristics and makes its own attraction for tourists. Some of them are already worldwide and are the target of many foreign tourists. Indonesian food is one of the food rotations studied in this course. The implementation of Indonesian food menu rotation is the focus of this research, where this rotation is required in basic food processing courses. By using quantitative research methods and participating in a limited panelist test on the rotation of Indonesian food menus that have been designed, they can be used as teaching materials for basic food processing courses. The resulting rotation of the new Indonesian food menu can serve as a guide for teaching materials used for the next academic year. Keywords: Basic Food Processing Course, Indonesian Food, Implementation of Indonesian Food Menu Rotation

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