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Innovation of Makassar Bolu Rampah with the Use of Three Types of Date Extracts as Natural Sweeteners

Hidayat Dwi Putra, Riska Veronika, Anggun Sari Sasmita — Sat, 31 Jan 2026 00:00:00 +0800

The growing public awareness of healthy lifestyles highlights the need for innovation in traditional foods so that they remain relevant and nutritionally beneficial. Bolu Rampah, a traditional spiced cake from Makassar, is typically sweetened with palm sugar. Using date extract as a natural sweetener offers the potential to create a healthier product without losing its cultural identity. This study aims to describe the production process of Bolu Rampah with palm sugar substituted by three types of date extract—Sukari, Khalas, and Lulu—and to evaluate consumer acceptance of the resulting products. A quantitative approach was employed using a hedonic test with 63 consumer panellists selected through accidental sampling at Pasar Cidu’, Makassar. Panellists used a six-point scale to evaluate five sensory attributes—texture, taste, colour, aroma, and overall appearance. The results showed that Khalas date extract received the highest scores for texture (5.34), colour (5.32), and aroma (5.39), while Lulu date extract was preferred for taste (5.27) and overall appearance (5.52). Sukari date extract consistently obtained the lowest scores across all attributes, though within the “like” category. Therefore, date extracts, particularly Khalas and Lulu, can be recommended as natural sweeteners in innovative Bolu Rampah. This study emphasises the importance of innovating traditional foods with natural ingredients and opens opportunities for further research on shelf life, nutritional analysis, and market potential to support commercial development.

ANALISIS BEBAN KERJA MENTAL PESERTA MAGANG PADA HOTEL XYZ JAKARTA

Sat, 31 Jan 2026 00:00:00 +0800

This study aims to analyze the level of mental workload experienced by interns at Hotel XYZ Jakarta Indonesia, a five star hotel that regularly hosts internship programs each year. The research employs a descriptive quantitative approach using the NASA-TLX (National Aeronautics and Space Administration Task Load Index) method to subjectively measure mental workload. Data were collected through observation, questionnaires, and document analysis involving the 2024 Batch 2 interns. The results reveal that the majority of interns experience a high level of mental workload, with 47% classified in the high category and 30.3% in the very high category indicating that approximately 77% of interns face significant work pressure. The most dominant workload indicators were Performance, Physical Demand, and Mental Demand. The highest levels of workload were found in the F&B Kitchen, Housekeeping, and F&B Service departments. However, departments with fewer interns such as Finance, Sales & Marketing, and Talent & Culture also reported notable levels of mental pressure. Overall, operational departments tend to experience higher physical and time-related workloads, while non-operational departments face greater mental pressure. This reflects the differing characteristics between front-of-house and back-of-house roles.

PENERAPAN TEKNIK FUSION PADA SCONES BARUASA BERBASIS TEPUNG LOKAL

St. Hadijah, Riska Veronika, Dewi Andriani — Sat, 31 Jan 2026 00:00:00 +0800

This study aimed to develop a fusion pastry product known as Scones Baruasa, which combines scones as a Western quick bread with the traditional Bugis Makassar cake baruasa through partial substitution of wheat flour using sorghum and banana flour. An experimental method was applied in two stages, including local flour substitution formulation and fusion technique implementation based on the sensory characteristics of baruasa. Sensory evaluation was conducted in stages involving 25 semi trained panelists, 3 expert panelists, and 200 consumer panelists using a seven point hedonic scale. The results indicated that the optimal formulation was achieved with 15 percent sorghum flour and 10 percent banana flour substitution. Scones Baruasa obtained an overall acceptance score of 5.34, categorized as liked. Although the acceptance level was lower than that of conventional scones, the product demonstrated strong local sensory characteristics, particularly in aroma and flavor. Scones Baruasa has potential to be developed as a fusion pastry product based on local culture and sustainable gastronomy.

Implementasi Prinsip Green Key pada Strategi Pemasaran Novotel Makassar Grand Shayla

Alya Agustina, Nila Sartika Achmadi, Anggun Sari Sasmita — Sat, 31 Jan 2026 00:00:00 +0800

Kesadaran konsumen mengenai isu lingkungan menjadikan industri perhotelan menghadapi tantangan untuk menerapkan praktik ramah lingkungan berkelanjutan. Sertifikasi Green Key adalah salah satu standar internasional yang menandakan komitmen hotel dalam menjaga lingkungan. Penelitian sebelumnya hanya membahas manfaat sertifikasi dan belum secara spesifik membahas bagaimana sertifikasi Green Key diimplementasikan dalam strategi pemasaran, khususnya di Indonesia. Strategi pemasaran berperan dalam membentuk persepsi konsumen, memberikan keunggulan kompetitif, dan menarik segmentasi pasar peduli lingkungan. Penelitian ini berfokus pada Hotel Novotel Makassar Grand Shayla sebagai salah satu hotel bersertifikasi Green Key dan telah menerapkan berbagai praktik berkelanjutan seperti pengelolaan sampah dan pengurangan plastik. Tujuan penelitian ini adalah untuk menganalisis implementasi prinsip Green Key dalam strategi pemasaran Hotel Novotel Makassar Grand Shayla. Metode penelitian ini menggunakan pendekatan kualitatif dengan teknik wawancara dan observasi berdasarkan Marketing Mix 4P dan Kriteria Green Key. Hasil penelitian menunjukkan bahwa prinsip Green Key telah diterapkan dalam aspek produk. Namun, aspek harga, lokasi dan promosi belum dimanfaatkan untuk mendukung strategi pemasaran berbasis keberlanjutan. Kesimpulannya, prinsip Green Key telah diterapkan pada aspek operasional Hotel Novotel Makassar Grand Shayla, namun belum terintegrasi secara optimal dalam strategi pemasaran berbasis bauran pemasaran (4P). Jika dioptimalkan, prinsip ini dapat memberikan nilai tambah dan memperkuat citra hotel serta menarik segmentasi pasar yang semakin peduli terhadap lingkungan.

Kata kunci: Green Key, Strategi Pemasaran, Novotel Makassar.

Identifikasi Potensi Dodol Buah Lontar Sebagai Daya Tarik Wisata Kuliner di Desa Baraya, Kabupaten Jeneponto

Rafika Hayati, Miranda — Sat, 31 Jan 2026 00:00:00 +0800

Palm fruit (Borassus flabellifer) is a local food resource abundantly found in Jeneponto Regency; however, its utilization remains limited and underdeveloped within the tourism sector. This study aims to identify the potential of palm fruit dodol as a culinary tourism attraction in Baraya Village, Jeneponto Regency, and to analyze its development prospects using the 4A tourism framework (attraction, accessibility, amenities, and ancillary services). A qualitative approach was employed through library research supported by participatory observation and semi-structured interviews with purposively selected key informants, including village officials, community leaders, and representatives of women’s household groups. The findings indicate that palm fruit dodol production has strong potential as a culinary tourism attraction by integrating local food resources, traditional processing methods, and local cultural values. The dodol-making process can be developed into a participatory tourism experience that enhances the economic value of palm fruit and supports income diversification for local communities. Nevertheless, the development of culinary tourism in Baraya Village faces challenges related to accessibility and tourism amenities. This study concludes that palm fruit dodol has the potential to become a flagship local culinary tourism product in Jeneponto Regency, provided that integrated management and institutional support are strengthened