Jurnal Manajemen Pariwisata dan Perhotelan最新文献

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Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60 使用 V60 倒壶冲泡法对 Pasaman 阿拉比卡咖啡进行感官测试

Jurnal Manajemen Pariwisata dan Perhotelan Pub Date : 2024-01-23 DOI: 10.59581/jmpp-widyakarya.v2i1.2705

Tomi Candra, Lise Asnur

{"title":"Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60","authors":"Tomi Candra, Lise Asnur","doi":"10.59581/jmpp-widyakarya.v2i1.2705","DOIUrl":"https://doi.org/10.59581/jmpp-widyakarya.v2i1.2705","url":null,"abstract":"Tomi Candra, 2024. \"Sensory Quality of coffee using the Pour Over V60 Brewing Method\". Final project. D4 Hospitality Management Study Program, Department of Tourism. Faculty of Tourism and Hospitality and Padang State University. \u0000This research purpose is to analyze the coffee quality using the pour over v60 brewing method in terms of Flavor, Aftertaste, Acidity and Body. As well as knowing the coffee sensory quality using the V60 pour over brewing method and providing information to the public and baristas about the coffee sensory quality using the V60 pour over brewing method. And what is the quality of Pasaman Arabica coffee using the V60 pour over method? This research type include in experiment by making comparisons. The comparison was carried out with 2 comparison aspects and 2 research subjects per comparison aspect, namely grind size and ratio between coffee and water. This research was conducted in the tourism department's barista laboratory on December 1-December 20 2023. The panelists in this research consisted of 3 panelists consisting of 1 tourism department lecturer and 2 expert baristas. Based on the experimental results and after being subjected to organoleptic tests, it was stated that the organoleptic test results after describing the sensory quality of coffee using the pour over v60 brewing method in terms of good flavour, very good aftertaste, quite good acidity and good body.","PeriodicalId":172168,"journal":{"name":"Jurnal Manajemen Pariwisata dan Perhotelan","volume":"41 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139603658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Servicescape Dan Variasi Menu Terhadap Keputusan Pembelian Di Aroma Resto And Coffee Padang

Jurnal Manajemen Pariwisata dan Perhotelan Pub Date : 2023-05-30 DOI: 10.59581/jmpp-widyakarya.v1i2.470

Muli Junita, Pengaruh Servicescape, Dan Variasi, Menu Terhadap, Keputusan Pembelian

{"title":"Pengaruh Servicescape Dan Variasi Menu Terhadap Keputusan Pembelian Di Aroma Resto And Coffee Padang","authors":"Muli Junita, Pengaruh Servicescape, Dan Variasi, Menu Terhadap, Keputusan Pembelian","doi":"10.59581/jmpp-widyakarya.v1i2.470","DOIUrl":"https://doi.org/10.59581/jmpp-widyakarya.v1i2.470","url":null,"abstract":"This study aims to analyze the influence of servicescape and menu variations on purchasing decisions at Aroma Resto and Coffee Padang. This type of research is a causal associative survey method with quantitative data. The population of this study was consumers who visited Aroma Resto and Coffee Padang with a sample of 110 people, using techniques purposive sampling. The research instrument used questionnaires (questionnaires) arranged according to Likert scale. The data was analyzed using SPSS version 23.00 and the results of the analysis were presented in tabular form. The result of the study was servicescape (X1) on Aroma Resto and Coffee Padang in a good category with a percentage of 64%. Menu variation (X1) in Aroma Resto and Coffee Padang in good category with a percentage of 57.3%. The purchase decision (Y) on Aroma Resto and Coffee Padang is in a good category with a percentage of 62.7%. Multiple linear regression tests with T tests on servicescape variables and menu variations affect purchasing decision variables at Aroma Resto and Coffee Padang. The F test value of servicescape variables (X1) and menu variations (X2) affect simultaneously purchasing decisions at Aroma Resto and Coffee Padang. The Adj. R square value of 0.512 means that servicescape variables and menu variations have an effect of 51.2% on purchasing decisions at Aroma Resto and Coffee Padang and 48.8% are influenced by other variables.","PeriodicalId":172168,"journal":{"name":"Jurnal Manajemen Pariwisata dan Perhotelan","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116755772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0