PELATIHAN MEMBUAT KREASI PIZZA DENGAN VARIAN KHAS NUSANTARA KEPADA SMK PARIWISATA GEMA GAWITA
DOI:
https://doi.org/10.53625/jabdi.v1i8.975Keywords:
kemasan, pizza , cita rasa varian nusantara, ayam sambal matah, entrepreneurAbstract
kemasan, pizza , cita rasa varian nusantara, ayam sambal matah, entrepreneur
Abstract: Community service is an activity carried out for the practice of science, technology and culture with the aim of providing insight and also improving and developing community capabilities. The purpose of this community service activity is to socialize and provide training to Gema Gawita Tourism Vocational School students on how to make pizza with a typical Indonesian variant, namely chicken chili matah. To provide guidelines on how to make good and attractive pizza packaging/packaging to be marketed. The Community Service Team will create an online video/workshop for SMIP Gema Gawita Tourism Vocational School students with the aim of being able to benefit local residents so that in the future they can become one of the livelihoods of residents there who want to start a business or become an entrepreneur
References
Andriana, R., & Khoerunisa, F. (2020). Kreasi Pizza Ubi Jalar Ungu Sebagai Peluang Usaha Home Industry. Jurnal Kajian Pariwisata, 2(2), 52–62.
Asgar, A. (2013). Kualitas Umbi Beberapa Klon Kentang (Solanum Tuberosum L.) Dataran Medium Untuk Keripik* [Tuber Quality of some Potato (Solanum tuberosum L.) Clones of Medium Altitude Area for Chips Making]. Berita Biologi, 12(1), 29–37.
Astuti, S. I., Arso, S. P., & Wigati, P. A. (2015). Pengertian dan sejarah Pizza. In Analisis Standar Pelayanan Minimal Pada Instalasi Rawat Jalan di RSUD Kota Semarang (Vol. 3).
Di Vita, G., De Salvo, G., Bracco, S., Gulisano, G. and D’Amico, M. (2016). Future Market of Pizza: Which Attributes Do They Matter", AGRIS on-line Papers in Economics and Informatics, Vol. 8, No. 4, pp. 59 - 71. ISSN 1804-1930. DOI 10.7160/aol.2016.080406.
Henry. (2021). Pizza Jadi Makanan Paling Banyak Dipesan Saat Pandemi di Seluruh Dunia. Liputan6.
Hubner, I. B., Irene, N., & Sitorus, B. (2021). Pemanfaatan Sayur Dalam Pembuatan Lasagna Non Daging. Jurnal Abdimas BSI Jurnal Pengabdian Kepada Masyarakat, 4(1), 2–7.
Juliana, J., Maleachi, S., Yulius, K. G., & Situmorang, J. (2020). Pelatihan Pembuatan Salad Sayur Hidroponik dan Cara Pemasaran yang Tepat dalam E-Commerce. Jurnal Abdimas BSI Jurnal Pengabdian Kepada Masyarakat, 3(2), 208–216.
Lemy, D. M., Sihombing, S. O., Irene, N., Sitorus, B., Natalie, C., & Leonarto, V. (2021). Pelatihan Kreasi Tteok Dengan Variasi Menu Sate Maranggi Dan Gulai Ayam. Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan Dan Pengabdian Masyarakat, 4, 12–23.
Limongi, S., Simões, D. R. S., & Demiate, I. M. (2012). Obtenção de massa de pizza em tempo reduzido de fermentação. Ciencia e Tecnologia de Alimentos, 32(4), 701–709. https://doi.org/10.1590/S0101-20612012005000093
Onainor, E. R. (2019). Efek Globalisasi Pada Industri Makanan. 1, 105–112.
Pramono, Rudy , Juliana, Wicaksono, E. A. (2021). Pengembangan Eduwisata Di Kampung Wisata Keranggan Kota Tangerang Selatan. Prosiding Pkm-Csr, 4, 842.
Pramono, R., & H, Vasco Adato, Juliana, R. (2019). Pelatihan Pemasaran Produk Berbasis Jejaring Media Sosial Kepada Masyarakat Desa Curug Wetan Tangerang. Prosiding Pkm-Csr, 2.
Singh, P., & Goyal, G. K. (2011). Functionality Of Pizza Ingredients. British Food Journal, 113(11), 1322–1338. Https://Doi.Org/10.1108/00070701111179960
Sitorus, Nova, Juliana, Juliana Leonardo, A. (2021). Sosialisasi Perkembangan Usaha Food And Beverage Di Masa Pandemi Covid-19 Kepada Siswa-Siswi Smk Pariwisata. Indonesian Journal of Community Service, 1(1), 134–147.
yudhis. (2019). Support Dunia Pariwisata, Arief Beri Wejangan ke Siswa SMK. Palapanews.
