Jurnal Manajemen Kuliner最新文献

MODERASI POTONGAN HARGA PADA PRODUK DAN KUALITAS LAYANAN TERHADAP NIAT BELI PELANGGAN 对客户买断意图的产品和服务质量的适度折扣

Jurnal Manajemen Kuliner Pub Date : 2023-02-21 DOI: 10.59193/jmn.v2i1.135

Asman Abnur, Agung Edy Wibowo

{"title":"MODERASI POTONGAN HARGA PADA PRODUK DAN KUALITAS LAYANAN TERHADAP NIAT BELI PELANGGAN","authors":"Asman Abnur, Agung Edy Wibowo","doi":"10.59193/jmn.v2i1.135","DOIUrl":"https://doi.org/10.59193/jmn.v2i1.135","url":null,"abstract":"Penelitian ini bertujuan untuk menjelaskan peran potongan harga dalam memoderasi pengaruh produk dan kualitas layanan terhadap niat beli. Terdapat variabel produk, kualitas layanan dan potongan harga sebagai variabel yang menjadi stimulan bagi variabel niat beli yang merupakan variabel terikat atau variabel hasil. Obyek yang diteliti berada di sebuah kawasan yang sedang bertumbuh menjadi sebuah jalur destinasi wisata kuliner baru yang berada di Kota Batam. Sampel yang diambil berjumlah 123 responden dengan disain survey dan menggunakan teknik non probability sampling dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi moderasi. Dalam penelitian ini koleksi data diperoleh melalui sebaran kuesioner. Data yang dikumpulkan telah mendapatkan uji validitas dan reliabilitas serta pengujian asumsi klasik guna mendapatkan keakuratan alat uji. Hasil penelitian menunjukkan bahwa produk berpengaruh signifikan terhadap niat beli. Kualitas layanan berpengaruh signifikan terhadap niat beli. Potongam harga memberikan efek dan memoderasi pengaruh produk terhadap niat beli, Potongan harga memberi efek dan memoderasi pengaruh kualitas layanan terhadap niat beli.","PeriodicalId":399994,"journal":{"name":"Jurnal Manajemen Kuliner","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121406248","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 PENGEMBANGAN DESA WISATA EKOLOGIS DI DESA JEMPANANG DI PETANG KABUPATEN BADUNG BALI

Jurnal Manajemen Kuliner Pub Date : 2023-02-21 DOI: 10.59193/jmn.v2i1.101

D. Kiskenda, Nyoman Agus trimandala

{"title":"STRATEGI PENGEMBANGAN DESA WISATA EKOLOGIS DI DESA JEMPANANG DI PETANG KABUPATEN BADUNG BALI","authors":"D. Kiskenda, Nyoman Agus trimandala","doi":"10.59193/jmn.v2i1.101","DOIUrl":"https://doi.org/10.59193/jmn.v2i1.101","url":null,"abstract":"Ecotourism Jempanang D'alas is trying to encourage the number of tourist visits. However, tourist visits are still considered not optimal. This study discusses existing conditions and examines strengths and weaknesses as well as opportunities and threats to formulate strategies and programs for the development of Jempanang D'alas Ecotourism in Belok Sidan Village optimally and maintain its sustainability. This study uses a quantitative and qualitative approach. Data collection was carried out by observation, in-depth interviews with (1) Belok Sidan Village Head, Petang Subdistrict (2) Jempanang D'alas ecotourism manager (3) local traditional leaders. Then an analysis was carried out using the SWOT method. Based on the SWOT analysis, alternative strategies that can be applied to the development of Ecotourism in Japan D'alas were obtained, namely (1) strategies for creating quality ecotourism products, (2) strategies for increasing promotion through the application of information technology, (3) strategies for developing human resource competencies and ( 4) marketing strategy for ecotourism products for tourists who stay in villas and tourist attractions in Belok Sidan Village and its surroundings.\u0000 ","PeriodicalId":399994,"journal":{"name":"Jurnal Manajemen Kuliner","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125870082","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

DAMPAK PARIWISATA TERHADAP KUALITAS AIR DANAU BERATAN BERDASARKAN PARAMETER BOD DAN COD 旅游业对野生湖泊水质的影响取决于BOD和鳕鱼参数

Jurnal Manajemen Kuliner Pub Date : 2023-02-21 DOI: 10.59193/jmn.v2i1.111

Arik Agustina, I Ketut Muliadiasa

引用次数: 0

PENGARUH MOTIVASI TERHADAP MINAT KUNJUNGAN ULANG WISATAWAN MANCANEGARA: PERSPEKTIF FAKTOR PENARIK 激励外国游客回国的动机:吸引人的观点

Jurnal Manajemen Kuliner Pub Date : 2023-02-21 DOI: 10.59193/jmn.v2i1.136

Hendra Syaiful, A. Wibowo, Mohamad Nur Afriliandi Nasution

{"title":"PENGARUH MOTIVASI TERHADAP MINAT KUNJUNGAN ULANG WISATAWAN MANCANEGARA: PERSPEKTIF FAKTOR PENARIK","authors":"Hendra Syaiful, A. Wibowo, Mohamad Nur Afriliandi Nasution","doi":"10.59193/jmn.v2i1.136","DOIUrl":"https://doi.org/10.59193/jmn.v2i1.136","url":null,"abstract":"Kunjungan wisatawan mancanegara kembali meningkat seiring menurunkan kasus COVID-19, namun belum selaras dengan minat kunjung ulang wisatawan dalam destinasi wisata religi masjid di Kota Batam. Wisata religi adalah jenis wisata yang dikategorikan dalam wisata minat khusus. Untuk mengetahui besarnya minat wisatawan mancanegara berkunjung kembali ke suatu objek wisata maka diperlukan analisis mengenai pengaruh faktor pendorong edukasi, interpersonal, fisiologis dan faktor penarik atraksi wisata, amenitas, aksesibilitas, dan ancillary service terhadap minat kunjung ulang wisatawan mancanegara pada destinasi wisata religi masjid di Kota Batam. Penelitian ini merupakan penelitian kuantitatif dengan metode eksplanasi. Pengambilan sampel dilakukan dengan teknik purposive sampling metode accidental sampling. Teknik penarikan sampel dalam penelitian ini menggunakan rumus Slovin dengan margin error 10%, diperoleh jumlah minimum sampel sebesar 100 sampel. Hasil pengumpulan data diperoleh 102 sampel melalui kuesioner. Analisis data menggunakan regresi linear berganda. Hasil penelitian menunjukkan faktor pendorong edukasi, interpersonal, fisiologis dan faktor penarik atraksi wisata, amenitas, aksesibilitas, dan ancillary service berpengaruh positif dan signifikan terhadap minat kunjung ulang wisatawan mancanegara pada destinasi wisata religi masjid di Kota Batam. Hasil ini memberikan implikasi bahwa pihak manajemen pengelola wisata atau pemerintah daerah dapat memperkuat faktor tarikan dengan variabel amenitas. Hal yang harus diperkuat adalah peningkatan kelengkapan fasilitas kegiatan wisata religi.","PeriodicalId":399994,"journal":{"name":"Jurnal Manajemen Kuliner","volume":"125 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121250112","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

PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON

Jurnal Manajemen Kuliner Pub Date : 2023-02-21 DOI: 10.59193/jmn.v2i1.109

Rachmat Astiana, N. Ihsan, Rosie Oktavia Puspita Rini

引用次数: 0

SWOT ANALYSIS OF KUE SAPIK GULA AREN AS A SUPPORTING TOURISM ATTRACTION OF SOLOK SELATAN DISTRICT 苏洛西拉滩区旅游配套景区的Swot分析

Jurnal Manajemen Kuliner Pub Date : 2023-02-21 DOI: 10.59193/jmn.v2i1.98

Aocta Riva Auberni, Pepy Afrilian, Siska Mandalia

{"title":"SWOT ANALYSIS OF KUE SAPIK GULA AREN AS A SUPPORTING TOURISM ATTRACTION OF SOLOK SELATAN DISTRICT","authors":"Aocta Riva Auberni, Pepy Afrilian, Siska Mandalia","doi":"10.59193/jmn.v2i1.98","DOIUrl":"https://doi.org/10.59193/jmn.v2i1.98","url":null,"abstract":"This study aims to analyze the strengths, weaknesses, opportunities, and threats of the Kue Sapik Gula Aren as a support for the tourist attraction of South Solok Regency. The research method used is through a qualitative approach using the SWOT analysis method and the data used in this study are primary and secondary data, data collection techniques by observation and interviews. The data obtained from the results of data collection is then analyzed using SWOT analysis to find out what are the strengths, weaknesses, opportunities, and threats of the Kue Sapik Gula Aren as asupporting tourist attraction in South Solok Regency. Based on the results of the study, it shows that the Kue Sapik Gula Aren has the strengths (1) it has a unique taste that comes from palm sugar (2) Kue Sapik Gula Aren can only be found in South Solok (3) has been certified halal from the MUI, and the opportunity (1) can be a support for new tourist attractions in South Solok Regency (2) promote traditional culinary (3) promote the economy of the surrounding community. With these strengths and opportunities, can take advantage of existing opportunities while minimizing weaknesses and also being able to overcome various kinds of threats from the Kue Sapik Gula Aren. Thus, this Kue Sapik Gula Aren can be used as a support for the tourist attraction of South Solok Regency.\u0000 \u0000 ","PeriodicalId":399994,"journal":{"name":"Jurnal Manajemen Kuliner","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127993335","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: 1

PEMANFAATAN TEPUNG KULIT SINGKONG DALAM DIVERSIFIKASI OLAHAN BATTER 木薯皮在多面体中利用

Jurnal Manajemen Kuliner Pub Date : 2022-08-29 DOI: 10.59193/jmn.v1i2.35

Anti Riyanti, Rosie Oktavia Puspita Rini

引用次数: 1

BUFFER ZONE BANDARA KERTAJATI DALAM MENGEMBANGKAN DESTINASI PARIWISATA DI SUMEDANG KERTAJATI在SUMEDANG开发旅游目的地

Jurnal Manajemen Kuliner Pub Date : 2022-08-29 DOI: 10.59193/jmn.v1i2.38

A. Gunawan

{"title":"BUFFER ZONE BANDARA KERTAJATI DALAM MENGEMBANGKAN DESTINASI PARIWISATA DI SUMEDANG","authors":"A. Gunawan","doi":"10.59193/jmn.v1i2.38","DOIUrl":"https://doi.org/10.59193/jmn.v1i2.38","url":null,"abstract":"In developing tourist, with the construction of Kertajati Airport and the access to Cisumdawu toll road, that can improve the economy of the local and the standard of living and the economy of the local community. Sumedang has been planned to become a buffer zone of Kertajati Airport area that can support tourism and economic activities. With the plan to open toll exit access in 5 districts in Sumedang,, the local government plans to develop tourism destinations in the sub-district to be developed into priority destinations. The five tourist destinations include: Pangjugjuga (Pamulihan), Geusan Ulun Museum (North Sumedang), Tampomas Green Park (Cimalaka), Cipanas Sekarwangi (Conggeang) and Panenjoan (Ujungjaya). This study aims to determine the condition of tourist destinations in the development buffer zone area in Sumedang. The operational variables of the buffer zone and the transit destination variables used provide an overview of the phenomena that occur in each tourist destination. The type of research used is qualitative with descriptive method. Data collection techniques used are triangulation data collection techniques; field observation, deep interview and literature study, while the data analysis used was the point rating scale model data analysis. From the results of data processing, it is found that there needs to be a policy from the government, both in the form of standard and centralized regulations or regulations regarding the management of tourist destination areas (tourism human resource development, ecosystem conservation) and increasing the participation of local communities/communities and regional tourism actors in activities tourism in the Sumedang","PeriodicalId":399994,"journal":{"name":"Jurnal Manajemen Kuliner","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134071762","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

PEMANFAATAN IKAN BARAKUDA PADA PEMBUATAN BATAGOR (BASO TAHU GORENG)

Jurnal Manajemen Kuliner Pub Date : 2022-08-29 DOI: 10.59193/jmn.v1i2.36

M. Supriyono, Erie Hidayat Sukriadi

引用次数: 0

PEMANFAATAN SIPUT GONGGONG SEBAGAI BAHAN BAKU OLAHAN SOSIS SEBAGAI MAKANAN KHAS KOTA BATAM 吠叫蜗牛的使用是经过加工的香肠，是巴淡市的主食

Jurnal Manajemen Kuliner Pub Date : 2022-08-29 DOI: 10.59193/jmn.v1i2.33

Tirta Mulyadi, Suci Permata Sari

{"title":"PEMANFAATAN SIPUT GONGGONG SEBAGAI BAHAN BAKU OLAHAN SOSIS SEBAGAI MAKANAN KHAS KOTA BATAM","authors":"Tirta Mulyadi, Suci Permata Sari","doi":"10.59193/jmn.v1i2.33","DOIUrl":"https://doi.org/10.59193/jmn.v1i2.33","url":null,"abstract":"The gonggong snail is one of the marine biota whose distribution is abundant in Indonesia, especially Batam City. The utilization rate of gonggong snails in Batam City has not been maximized due to the lack of public knowledge to process gonggong snails into processed products that have higher economic value. This research was conducted to develop the use of gonggong snails as a new processed product in the food sector that can be used as a business opportunity. Researchers use gonggong snails as raw material for making sausages. This is done to increase the potential of gonggong snails and can become one of the typical foods of Batam City. This type of research is using a pre-experimental design with a one shot case study method. Using two comparison samples of gonggong snail meat and chicken meat as much as (100%: 0%) and (50%: 50%). Data collection techniques using hedonic quality test and hedonic test with research instruments using a questionnaire. The number of panelists as many as 20 people consisting of 5 trained panelists and 15 moderately trained panelists. The data obtained will be analyzed by the Mann Whitney test. The results of the Mann Whitney test showed that there was no significant difference in the taste, color and texture of the gonggong snail sausage, while in scent there was a significant difference. The results of the hedonic test showed that the panelists preferred the taste and scent of the gonggong snail sausage with formulation B (50%:50%), the color that the panelists preferred was the gonggong snail sausage with formulation A (100%:0%), while for the texture of the sausage The panelists Gonggong snails liked both formulations A (100%:0%) and B (50%:50%).","PeriodicalId":399994,"journal":{"name":"Jurnal Manajemen Kuliner","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122980308","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