Jurnal Gastronomi Indonesia最新文献_第4页

Faktor-Faktor yang Mempengaruhi Minat Konsumen Terhadap Daging Asap 影响消费者对熏肉兴趣的因素

Jurnal Gastronomi Indonesia Pub Date : 2022-06-29 DOI: 10.52352/jgi.v10i1.793

Muhammad Mas Multazam, Agung Tryasnandi, Dewi Turgarini, Caria Ningsih

引用次数: 0

Pengaruh Consumption Value dalam meningkatkan purchase intention layanan online food delivery pada Clay Craft Restaurant di Renaissance Bali Uluwatu Resort & Spa

Jurnal Gastronomi Indonesia Pub Date : 2021-12-17 DOI: 10.52352/jgi.v9i2.674

I. P. S. Wirawan, I. N. S. Sabudi, Ni Luh Gde Sri Sadjuni

{"title":"Pengaruh Consumption Value dalam meningkatkan purchase intention layanan online food delivery pada Clay Craft Restaurant di Renaissance Bali Uluwatu Resort & Spa","authors":"I. P. S. Wirawan, I. N. S. Sabudi, Ni Luh Gde Sri Sadjuni","doi":"10.52352/jgi.v9i2.674","DOIUrl":"https://doi.org/10.52352/jgi.v9i2.674","url":null,"abstract":"Purchase Intention mengacu pada kemungkinan konsumen untuk membeli produk. Salah satu aspek yang mempengaruhi purchase intention adalah sejauh mana consumption value mendorongnya. Penelitian ini dilakukan untuk mengetahui pengaruh consumption value (functional value, social value, conditional value dan epistemic value) dalam meningkatkan purchase intention layanan online food delivery saat pandemi COVID-19 pada Clay Craft Restaurant di Renaissance Bali Uluwatu Resort & Spa. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah kuesioner, wawancara, studi dokumentasi dan observasi. Responden dalam penelitian ini berjumlah 100 responden dengan menggunakan purposive sampling. Teknik analisa data dalam penelitian ini adalah regresi linear berganda, Uji t, Uji F, uji koefisien determinasi dan sumbangan efektif. Hasil dari penelitian ini menunjukkan bahwa consumption value (functional value, social value, conditional value dan epistemic value) secara simultan berpengaruh signifikan terhadap Purchase Intention. Berdasarkan hasil uji koefisien determinasi menunjukan bahwa Variabel pembentuk Consumption Value (Functional Value, Social Value, Conditional Value dan Epistemic Value) memiliki kontribusi sebesar 61,9% dalam mempengaruhi Purchase Intention, sedangkan sisanya 38,1% dipengaruhi oleh variabel lainnya yang tidak diteliti dalam penelitian ini.Kata Kunci: consumption value, purchase intention, online food delivery","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128561261","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

PREFERENSI WISATAWAN DOMESTIK DALAM MEMILIH PRODUK WISATA GASTRONOMI DI KUTA BALI 国内游客喜欢在巴厘岛选择美食产品

Jurnal Gastronomi Indonesia Pub Date : 2021-12-17 DOI: 10.52352/jgi.v9i2.658

Komang Renaldi Artha Wijaya, Hanugerah Kristiono Liesteandre, I. Saputra

引用次数: 1

FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI MINYAK KELAPA MURNI (LENGIS TANUSAN) DI DESA ANTIGA, KARANGASEM 影响原始椰子油(LENGIS tants)产量下降的因素

Jurnal Gastronomi Indonesia Pub Date : 2021-12-17 DOI: 10.52352/jgi.v9i2.683

I. Sunada

{"title":"FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI MINYAK KELAPA MURNI (LENGIS TANUSAN) DI DESA ANTIGA, KARANGASEM","authors":"I. Sunada","doi":"10.52352/jgi.v9i2.683","DOIUrl":"https://doi.org/10.52352/jgi.v9i2.683","url":null,"abstract":"ABSTRACT \u0000Jumlah produksi minyak kelapa murni di Desa Antiga, Karangasem tidak tentu, penurunan jumlah produksi kelapa, tenaga kerja yang kurang memahami manajemen produksi yang mempengaruhi hasil produksi dan proses pembuatan yang masih menggunakan metode tradisional. Pokok masalah penelitian ini adalah “Faktor-faktor apa saja yang mempengaruhi penurunan produksi minyak kelapa murni (lengis tanusan) di Desa Angtiga, Karangasem?”. \u0000Tujuan dari penelitian ini adalah untuk mengetahui dan mendeskripsikan faktor-fator yang mempengaruhi penurunan produksi minyak kelapa murni (lengis tanusan) di Desa Angtiga, Karangasem, dan manfaat penelitian ini diharapkan dapat menjadi informasi kepada dunia industri jasa boga dan masyarakyat bahwa minyak kelapa murni mempunyai banyak kelebihan dari minyak sayur biasa. \u0000Teori yang digunakan untuk memecahkan permasalah dalam penelitian ini adalah “Manajemen Produksi” yang membahas tentang faktor-faktor produksi, seperti: Manusia (Tenaga Kerja), Metode, Mesin, Bahan Baku dan Jenis-jenis Produksi. \u0000Metode penelitian, Objek penelitian ini adalah Minyak Kelapa Murni (lengis tanusan) di Desa Antiga, Karangasem yang didapat dari hasil observasi dan wawancara. Teknik analisis data dalam penelitian ini adalah deskriptif kualitatif. \u0000Berdasarkan hasil penelitian yang sudah dilakukan di rumah produksi minyak kelapa murni di Desa Antiga, Karangasem dan pembahasan terkait faktor-faktor yang mempengaruhi penurunan jumlah produksi dapat disimpulkan bahwa: Tenaga kerja yang kurang diberikan pelatihan sehingga kuranng mampu bekerja lebih efektif dan efisien, Metode yang digunakan dalam pembuatan minyak kelapa murni menggunakan cara pemanasan, Kurangnya penggunaan mesin yang sesuai dan Penggunaan bahan baku (kelapa) yang dicampur dengan kelapa yang kurang baik digunakan untuk pembuatan minyak kelapa. \u0000Kata kunci: Manajemen Produksi, Faktor-faktor Produksi dan Minyak kelapa murni.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115689166","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

Strategi Usaha Restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar pada Era Adaptasi Kebiasaan Baru (Studi Kasus di Restoran Genius Café Vision dan Restoran Andrawina) 旅游胜地詹亚尔区新适应新习惯的餐厅战略(天才咖啡馆愿景和Andrawina餐厅的案例研究)

Jurnal Gastronomi Indonesia Pub Date : 2021-12-17 DOI: 10.52352/jgi.v9i2.597

I. N. Arcana, I. N. Wiratnaya

{"title":"Strategi Usaha Restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar pada Era Adaptasi Kebiasaan Baru (Studi Kasus di Restoran Genius Café Vision dan Restoran Andrawina)","authors":"I. N. Arcana, I. N. Wiratnaya","doi":"10.52352/jgi.v9i2.597","DOIUrl":"https://doi.org/10.52352/jgi.v9i2.597","url":null,"abstract":" \u0000Semenjak WHO (World Healthy Organization) mengumumkan bahwa COVID-19 merupakan pandemi, perilaku konsumen di berbagai sektor bisnis berubah, termasuk pada industri restoran dan rumah makan. Tujuan dari penelitian ini adalah untuk mengetahui dampak wabah Pandemi Covid-19 bagi usaha restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar dan untuk merumuskan strategi bertahan bagi pengelola restoran di kawasan tersebut pada era kebiasaan normal baru. Sampel penelitian ini adalah pengelola Genius Cafe Vision Gianyar dan pengelola restoran Andrawina (Rumah Luwih) Gianyar. Restoran Andrawina dan Genius Café Vision telah merancang strategi yang jelas untuk bisa meraih kepercayaan konsumen,namun di masa Pandemi Covid-19 ini terlihat jelas bahwa perbedaan segmen pasar sangat berpengaruh terhadap pendapatan restoran. Penelitian ini menyimpulkan bahwa Pandemi Covid-19 secara umum telah menyebabkan industri restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar mengalami penurunan pendapatan secara signifikan. Restoran yang masih beroperasi secara terbatas terus melakukan adaptasi operasional di masa Pandemi Covid-19 dengan cara mengurangi jenis dan variasi menu yang dijual, penerapan metode pelayanan antar jemput, pengurangan jam operasional restoran, pengurangan jumlah kapasitas maksimum pengunjung, pengurangan jumlah staf, penuruan harga jual menu, pengurangan ukuran porsi makanan, perubahan strategi pemasaran dan penerapan protokol kesehatan di restoran. Penelitian ini menemukan bahwa strategi pengelola restoran di Kawasan Pariwisata Lebih pada Era Adaptasi Kebiasaan Baru adalah “Strategi Bertahan” atau “Survival Strategy” dan “Strategi Tutup” atau “Closed and Decline Strategy”. \u0000 ","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127271748","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

Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan 萨拉克水果加工创新作为一种烹饪产品，并由西比坦旅游村的特产

Jurnal Gastronomi Indonesia Pub Date : 2021-12-17 DOI: 10.52352/jgi.v9i2.681

Hardina Hardina, I. G. M. I. D. Martadjaya, Ngakan Putu Sudiarta

{"title":"Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan","authors":"Hardina Hardina, I. G. M. I. D. Martadjaya, Ngakan Putu Sudiarta","doi":"10.52352/jgi.v9i2.681","DOIUrl":"https://doi.org/10.52352/jgi.v9i2.681","url":null,"abstract":"Sibetan Tourism Village is a snake fruit plantation center in Bali. Various processed products from snake fruit produced by agro-tourism in Sibetan Village become special culinary and souvenirs that can improve the community's economy. However, in its journey, typical culinary products and souvenirs are very difficult to sell outside the region. The purpose of the study was to determine the condition of snake fruit farming in Sibetan Tourism Village and analyze the innovations made in processing snake fruit as culinary products and typical souvenirs of Sibetan Tourism Village. The research method used quantitative and qualitative (mixed methods). \u0000The results showed that the condition of snake fruit farming consisted of approximately 9 types of snake fruit and 5 types of agro-tourism. Snake Fruit processing innovations that are most in-demand by tourists are snake fruit wine. The packaging of products has followed the trend of souvenirs packaging. The marketing has utilized social media such as Instagram, Facebook, YouTube and through TV media. The management of the Sibetan Tourism Village has also begun to expand its network of cooperation with the Godevi marketplace.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117060426","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

Potensi Pola Perjalanan Wisata Gastronomi di Kota Cirebon Cirebon的Gastronomi旅游模式

Jurnal Gastronomi Indonesia Pub Date : 2021-09-30 DOI: 10.52352/jgi.v9i1.526

Rakhmat Alief Marthaputra

引用次数: 1

Pengembangan Potensi Wisata Gastronomi Halal Di Kabupaten Cianjur Cianjur地区的美食旅游潜力开发

Jurnal Gastronomi Indonesia Pub Date : 2021-09-30 DOI: 10.52352/jgi.v9i1.483

Muhamad Syahpril Riano, Caria Ningsih, Hilman Taufiq Abdilah

{"title":"Pengembangan Potensi Wisata Gastronomi Halal Di Kabupaten Cianjur","authors":"Muhamad Syahpril Riano, Caria Ningsih, Hilman Taufiq Abdilah","doi":"10.52352/jgi.v9i1.483","DOIUrl":"https://doi.org/10.52352/jgi.v9i1.483","url":null,"abstract":"Cianjur Regency is one of West Java's natural resource-rich districts. The purpose of this research is to inventory food and beverages, determine the attractiveness of halal gastronomic tourism in Cianjur Regency, and determine the extent of the Cianjur Regency government's development efforts. is demonstrating a halal gastronomic tour package. Qualitative and quantitative methods are used (mix method research). The data collection techniques used in this study were observation, questionnaires, and interviews. The results of this study were six food classifications, namely side dishes, sepinggan, snacks, souvenirs, chili sauce, and traditional drinks. Cianjur Regency had four major tourist attraction destinations. The government's efforts to develop gastronomic tourism have not been realized, as evidenced by the lack of a work program involving MUI. The Cianjur government is working to promote natural and historical tourism. The development of gastronomic tourism in Cianjur Regency is in Quadrant 1, and the strategy that must be used in this situation is to support an aggressive growth policy (Growth Oriented Strategy) and identify ten development strategies.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115359990","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

Persepsi Pelanggan terhadap Penerapan Protokol Kesehatan dalam Upaya Meningkatkan Kualitas Pelayanan Selama Era New Normal pada Restoran di Kota Denpasar-Bali 在巴厘岛登帕萨-巴利市一家餐馆里，顾客对卫生协议实施的看法试图提高服务质量

Jurnal Gastronomi Indonesia Pub Date : 2021-09-30 DOI: 10.52352/jgi.v9i1.590

Ni Putu Ariesta Budiani

{"title":"Persepsi Pelanggan terhadap Penerapan Protokol Kesehatan dalam Upaya Meningkatkan Kualitas Pelayanan Selama Era New Normal pada Restoran di Kota Denpasar-Bali","authors":"Ni Putu Ariesta Budiani","doi":"10.52352/jgi.v9i1.590","DOIUrl":"https://doi.org/10.52352/jgi.v9i1.590","url":null,"abstract":"In implementing business ethics in the New Normal Era for restaurants, it must follow established health procedures to convince customers that the business sector is in accordance with standards (safety. Therefore, it is necessary to conduct research to determine the extent to which tourism business actors, in this case the food / restaurant service business, have implemented the health protocol. Based on the Guidelines for the Implementation of Cleanliness, Health, Safety and Environmental Sustainability (CHSE) in Restaurants / Restaurants, there are 3 dimensions in implementing health protocols with 33 existing attributes related to service quality to be analyzed. Based on the assessment of 165 respondents spread across 15 restaurants (rated 4-5 star according to TrpAdvisor) in Denpasar, it is concluded that the overall customer perception of the application of health protocols in an effort to improve service quality during the New Normal era, received the average value of 3.34 which in this case is included in the quite good category. This shows that the 15 restaurants representing well-known restaurants in Denpasar have not implemented health protocols optimally. Thus it is suggested that the government immediately hold a consistent and serious socialization and counseling to restaurants.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126974773","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

Uji Hedonik Kue Apem dengan Penambahan Bubuk Kayu Manis dan Tepung Labu Kuning 蛋糕的享乐主义试验与肉桂粉和南瓜粉的加入

Jurnal Gastronomi Indonesia Pub Date : 2021-09-09 DOI: 10.52352/jgi.v8i1.549

I. M. Dana

引用次数: 0