I am lecturer at Bina Nusantara University since 2011. Upon becoming the faculty member of Hotel Management Program Study, I was Executive Chef for several hotel and restaurant industry with more than twenty years working experiences. My culinary expertise was also recognized at overseas hotel company such as Orchid Garden Hotel in Brunei Darussalam and Swiss Garden Hotel in Kuala Lumpur Malaysia. I awarded Magister Pariwisata (M.Par) from Sekolah Tinggi Pariwisata (STP) Trisakti in 2018. Currently, I teach culinary subject for theory and practical classes. I too supervise thesis for Hotel Management final year student. Supervisors: Indra Kusumawardhana Address: Komplek Kostrad Jalan Darma Putra I No. 12 Kebayoran Lama Selatan, Jakarta Selatan 12240
A consumer has the urge to buy a product, so that consumer already has an interest in buying a pr... more A consumer has the urge to buy a product, so that consumer already has an interest in buying a product. To attract consumers to buy, producers will communicate by promoting their products either online or offline. In this study, the method used by the author is a quantitative method. The type of research used is associative research, namely research that aims to determine the effect of one variable on another. This study aims to find out how promotion is at restaurants in Jakarta, to find out how much consumer buying interest is towards restaurants in Jakarta, to find out how much influence promotion has on consumer buying interest on buying interest at restaurants in Jakarta. This research was conducted in the city of Jakarta which took place in May 2022. The research population was taken from consumers in the city of Jakarta. The results of this study indicate that the research conducted and disseminated through questionnaires influence of promotion on consumer buying interest in Jakarta is positive, which means that promotion has an effect on consumer buying interest in Jakarta.
IOP Conference Series: Earth and Environmental Science, 2021
Food or culinary is an identity or reflects the culture of a nation. Indonesia is famous for a va... more Food or culinary is an identity or reflects the culture of a nation. Indonesia is famous for a variety of popular traditional foods for local tourists who are Indonesians and tourists from abroad. The Lebaran ketupat tradition has become an inseparable part of the life of Indonesian society. Although it is not known when the Kupatan tradition became the Eid tradition in Indonesia, it is a tradition that has become a culture from one generation to the next. Both rural and urban communities hold a Kupatan Eid event to mark the end of fasting and entering the next new life. This study aimed to determine the essential ingredients, spices, and processing of Ketupat food to analyze the types of ketupat popular and consumed by the people of Jakarta. This research is qualitative research with descriptive methods. Descriptive qualitative research describes the philosophy of the ketupat, the history and meaning of the word ketupat and the type of ketupat that is most popular and consumed by t...
Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities, 2018
The development of tourism products and particularly food tourism has had to adapt to newly trend... more The development of tourism products and particularly food tourism has had to adapt to newly trends and the demands of the market. A strategically thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is upsurge. The closer relation through food gastronomy is essential to understand historical, socio-cultural value and identify an internal strengths and weaknesses of food menu item within the potential market and sustainability issues. Therefore, benefitted from critical gastronomy and analysis performance, the article looks deeper and reveals undiscovered value on the traditional menu of Ketupat Babanci as the Betawi tribes’ authentic menu; the article provides the critical review and framework thinking for contemporary menu development initiative. The example through both primary and secondary data is provided to result the findings. The methods and model of thinking might help one to involve in the culinary development process and deal with sustainability purposes.
Affective and cognitive image are two main factors that influence destination in Solo. The purpos... more Affective and cognitive image are two main factors that influence destination in Solo. The purpose of this research is to examine the two main factors of Solo towards tourist attraction. The research method is quantitative. Data collected from observation and survey. A total of 113 respondents obtained from accidental sampling method. The results indicate based on cognitive and affective image. Cognitive consists of culture, batik, city tagline, and community. While, affective consists of tradition, culinary, purposes, climate, and welcoming. The findings show that image has weak correlation towards tourist attraction of Solo. It means most of the tourists are not influenced by city image when they choose Solo as one of their travel destination. The differences between primary and minor image are also examined. Research implication is directed for local government to pursue continuous improvement particularly for the branding of Solo.
In general, the view of a housewife about entrepreneurial activities is one of the activities tha... more In general, the view of a housewife about entrepreneurial activities is one of the activities that can be done to increase family income and fill spare time. This entrepreneurial activity needs training and assistance. This was done because of lack of knowledge and benefits that can be received by these mothers. Megono Rolls can be an alternative business activity that can be carried out by these mothers in order to preserve the traditional food typical of Pekalongan. The focus of this research is the process of empowering women through training and assistance in making a good Megono Rolls, so that PKK women can have activities that produce and help the economy in the area. Data collection techniques used in this study were observation, interviews and documentation. The data obtained were analyzed using data analysis techniques. The results of the study stated that the process of empowering PKK mothers through the skills training in making Megono Rolls by prescribing and teaching th...
The purpose of this research is to discover the degree of preferences in flavor, aroma, color, sh... more The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
The purpose of this research is to discover the degree of preferences in flavor, aroma, color, sh... more The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
Food or culinary is an identity or reflect the culture of a nation. Indonesia is famous with a va... more Food or culinary is an identity or reflect the culture of a nation. Indonesia is famous with a variety of traditional foods are favored not only local tourists who Indonesian people but also tourists from overseas. At this time, traditional food is becoming popular in various circles. The phenomenon is seen, people hunt for traditional food at week end or holidays. The most noticeable is during the fasting month, they will serve traditional specialties compared to food from foreign countries. Especially for the Betawi area, there are typical ketupat sayur foods sold in the dominant areas of many Betawi people. For the more typical of this Betawi area is Ketupat babanci and usually the type of food that is always served during the fasting month and the feast of Eid al-Fitr. In vegetables babanci is also accompanied by beef and eaten with strips of ketupat so often called ketupat babanci and usually served during the month of fasting until Lebaran. This reasearch is a qualitative research with descriptive method. Qualitative research is a preliminary study that describes the philosophy of ketupat, the history and the meaning of the word ketupat and introduces, raises and preserves Ketupat babanci as traditional Betawi food.
The International Conference on Language, Literature, Culture and Citizenship 2018 (IC2L2C 2018, 2018
The development of tourism products and particularly food tourism has had to adapt to newly trend... more The development of tourism products and particularly food tourism has had to adapt to newly trends and the demands of the market. A strategically thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is upsurge. The closer relation through food gastronomy is essential to understand historical, socio-cultural value and identify an internal strengths and weaknesses of food menu item within the potential market and sustainability issues. Therefore, benefitted from critical gastronomy and analysis performance, the article looks deeper and reveals undiscovered value on the traditional menu of Ketupat Babanci as the Betawi tribes’ authentic menu; the article provides the critical review and framework thinking for contemporary menu development initiative. The example through both primary and secondary data is provided to result the findings. The methods and model of thinking might help one to involve in the culinary development process and deal with sustainability purposes.
Seminar Nasional Pariwisata 2018: Pemberdayaan Sumber Daya Di Tengah Kemajuan Teknologi Untuk Keberlanjutan Industri Pariwisata Di Indonesia, 2018
The development of tourism products and particularly food tourism have to align with new trends a... more The development of tourism products and particularly food tourism have to align with new trends and the demands of the market. Strategical thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is an upsurge. The close relation between gastronomy theory is essential to have a comprehensive understanding of a food menu item towards development within the potential market. Therefore, benefitted from the action of gastronomy theory and qualitative analysis performance from the administrative officer and local tribe, the article looks deeper and reveals value on the traditional menu of Ketupat Babanci as the Betawi tribe’s authentic menu. The article provides the critical review and framework thinking for contemporary menu and food tourism development initiative. The findings, methods, and model of thinking might help one to involve in the menu development process and business purposes. Keywords: Food tourism, gastronomy, menu development
A consumer has the urge to buy a product, so that consumer already has an interest in buying a pr... more A consumer has the urge to buy a product, so that consumer already has an interest in buying a product. To attract consumers to buy, producers will communicate by promoting their products either online or offline. In this study, the method used by the author is a quantitative method. The type of research used is associative research, namely research that aims to determine the effect of one variable on another. This study aims to find out how promotion is at restaurants in Jakarta, to find out how much consumer buying interest is towards restaurants in Jakarta, to find out how much influence promotion has on consumer buying interest on buying interest at restaurants in Jakarta. This research was conducted in the city of Jakarta which took place in May 2022. The research population was taken from consumers in the city of Jakarta. The results of this study indicate that the research conducted and disseminated through questionnaires influence of promotion on consumer buying interest in Jakarta is positive, which means that promotion has an effect on consumer buying interest in Jakarta.
IOP Conference Series: Earth and Environmental Science, 2021
Food or culinary is an identity or reflects the culture of a nation. Indonesia is famous for a va... more Food or culinary is an identity or reflects the culture of a nation. Indonesia is famous for a variety of popular traditional foods for local tourists who are Indonesians and tourists from abroad. The Lebaran ketupat tradition has become an inseparable part of the life of Indonesian society. Although it is not known when the Kupatan tradition became the Eid tradition in Indonesia, it is a tradition that has become a culture from one generation to the next. Both rural and urban communities hold a Kupatan Eid event to mark the end of fasting and entering the next new life. This study aimed to determine the essential ingredients, spices, and processing of Ketupat food to analyze the types of ketupat popular and consumed by the people of Jakarta. This research is qualitative research with descriptive methods. Descriptive qualitative research describes the philosophy of the ketupat, the history and meaning of the word ketupat and the type of ketupat that is most popular and consumed by t...
Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities, 2018
The development of tourism products and particularly food tourism has had to adapt to newly trend... more The development of tourism products and particularly food tourism has had to adapt to newly trends and the demands of the market. A strategically thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is upsurge. The closer relation through food gastronomy is essential to understand historical, socio-cultural value and identify an internal strengths and weaknesses of food menu item within the potential market and sustainability issues. Therefore, benefitted from critical gastronomy and analysis performance, the article looks deeper and reveals undiscovered value on the traditional menu of Ketupat Babanci as the Betawi tribes’ authentic menu; the article provides the critical review and framework thinking for contemporary menu development initiative. The example through both primary and secondary data is provided to result the findings. The methods and model of thinking might help one to involve in the culinary development process and deal with sustainability purposes.
Affective and cognitive image are two main factors that influence destination in Solo. The purpos... more Affective and cognitive image are two main factors that influence destination in Solo. The purpose of this research is to examine the two main factors of Solo towards tourist attraction. The research method is quantitative. Data collected from observation and survey. A total of 113 respondents obtained from accidental sampling method. The results indicate based on cognitive and affective image. Cognitive consists of culture, batik, city tagline, and community. While, affective consists of tradition, culinary, purposes, climate, and welcoming. The findings show that image has weak correlation towards tourist attraction of Solo. It means most of the tourists are not influenced by city image when they choose Solo as one of their travel destination. The differences between primary and minor image are also examined. Research implication is directed for local government to pursue continuous improvement particularly for the branding of Solo.
In general, the view of a housewife about entrepreneurial activities is one of the activities tha... more In general, the view of a housewife about entrepreneurial activities is one of the activities that can be done to increase family income and fill spare time. This entrepreneurial activity needs training and assistance. This was done because of lack of knowledge and benefits that can be received by these mothers. Megono Rolls can be an alternative business activity that can be carried out by these mothers in order to preserve the traditional food typical of Pekalongan. The focus of this research is the process of empowering women through training and assistance in making a good Megono Rolls, so that PKK women can have activities that produce and help the economy in the area. Data collection techniques used in this study were observation, interviews and documentation. The data obtained were analyzed using data analysis techniques. The results of the study stated that the process of empowering PKK mothers through the skills training in making Megono Rolls by prescribing and teaching th...
The purpose of this research is to discover the degree of preferences in flavor, aroma, color, sh... more The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
The purpose of this research is to discover the degree of preferences in flavor, aroma, color, sh... more The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
Food or culinary is an identity or reflect the culture of a nation. Indonesia is famous with a va... more Food or culinary is an identity or reflect the culture of a nation. Indonesia is famous with a variety of traditional foods are favored not only local tourists who Indonesian people but also tourists from overseas. At this time, traditional food is becoming popular in various circles. The phenomenon is seen, people hunt for traditional food at week end or holidays. The most noticeable is during the fasting month, they will serve traditional specialties compared to food from foreign countries. Especially for the Betawi area, there are typical ketupat sayur foods sold in the dominant areas of many Betawi people. For the more typical of this Betawi area is Ketupat babanci and usually the type of food that is always served during the fasting month and the feast of Eid al-Fitr. In vegetables babanci is also accompanied by beef and eaten with strips of ketupat so often called ketupat babanci and usually served during the month of fasting until Lebaran. This reasearch is a qualitative research with descriptive method. Qualitative research is a preliminary study that describes the philosophy of ketupat, the history and the meaning of the word ketupat and introduces, raises and preserves Ketupat babanci as traditional Betawi food.
The International Conference on Language, Literature, Culture and Citizenship 2018 (IC2L2C 2018, 2018
The development of tourism products and particularly food tourism has had to adapt to newly trend... more The development of tourism products and particularly food tourism has had to adapt to newly trends and the demands of the market. A strategically thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is upsurge. The closer relation through food gastronomy is essential to understand historical, socio-cultural value and identify an internal strengths and weaknesses of food menu item within the potential market and sustainability issues. Therefore, benefitted from critical gastronomy and analysis performance, the article looks deeper and reveals undiscovered value on the traditional menu of Ketupat Babanci as the Betawi tribes’ authentic menu; the article provides the critical review and framework thinking for contemporary menu development initiative. The example through both primary and secondary data is provided to result the findings. The methods and model of thinking might help one to involve in the culinary development process and deal with sustainability purposes.
Seminar Nasional Pariwisata 2018: Pemberdayaan Sumber Daya Di Tengah Kemajuan Teknologi Untuk Keberlanjutan Industri Pariwisata Di Indonesia, 2018
The development of tourism products and particularly food tourism have to align with new trends a... more The development of tourism products and particularly food tourism have to align with new trends and the demands of the market. Strategical thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is an upsurge. The close relation between gastronomy theory is essential to have a comprehensive understanding of a food menu item towards development within the potential market. Therefore, benefitted from the action of gastronomy theory and qualitative analysis performance from the administrative officer and local tribe, the article looks deeper and reveals value on the traditional menu of Ketupat Babanci as the Betawi tribe’s authentic menu. The article provides the critical review and framework thinking for contemporary menu and food tourism development initiative. The findings, methods, and model of thinking might help one to involve in the menu development process and business purposes. Keywords: Food tourism, gastronomy, menu development
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