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Efendi, Moch Nur
Institut Pariwisata Dan Bisnis Internasional
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary Other

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Pengolahan Saus Barbeque dengan Penambahan Aga Red Hatten Wine Saputri, Angela; Efendi, Moch Nur; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.902

Abstract

Tujuan dari penelitian ini adalah (1) mengetahui proses pembuatan serta biaya pengolahan yang dibutuhkan dalam membuat saus barbeque dengan penambahan aga red hatten. (2) mengetahui kualitas saus barbeque dengan penambahan aga red hatten wine. (3) mengetahui minat beli masyarakat terhadap saus barbeque dengan penambahan aga red hatten wine. Metode yang digunakan pada penelitian ini adalah deskriptif kualitatif yang disertai dengan uji organoleptik. Teknik pengumpulan data dengan wawancara, observasi dan kuisioner, terdapat 15 responden dan 3 informan. Hasil yang diperoleh aga red barbeque sauce yaitu dari segi rasa mendapatkan skor 68, dari segi warna mendapatkan 73, dari segi aroma mendapatkan 65, dan dari segi tekstur mendapatkan 72. Dengan biaya produksi per resep (700ml) Rp. 64.838. sedangkan minat beli masyarakat diperoleh dari uji organoleptik yang dimana 13 dari 15 responden berminat membeli aga red barbeque sauce ini di pasaran dengan harga Rp. 50.000/botol (350 ml). The aims of this study were (1) to find out the manufacturing process and the processing costs needed to make barbecue sauce with the addition of red hatten aga. (2) determine the quality of barbecue sauce with the addition of aga red hatten wine. (3) knowing the public's buying interest in barbecue sauce with the addition of aga red hatten wine. The method used in this study is descriptive qualitative accompanied by organoleptic tests. Data collection techniques with interviews, observations and questionnaires, there were 15 respondents and 3 informants. The results obtained for aga red barbecue sauce were in terms of taste it got a score of 68, in terms of color it got 73, in terms of aroma it got 65, and in terms of texture it got 72. With a production cost per recipe (700ml) Rp. 64,838. while the public's buying interest was obtained from an organoleptic test in which 13 out of 15 respondents were interested in buying this aga red barbecue sauce on the market at a price of Rp. 50,000/bottle (350 ml).
Analisis Peningkatan Popularitas dan Profitabilitas Menu A’la Carte di Restoran Seminyak Kitchen Hotel Courtyard Bali Seminyak Resort Wulandari, Ni Made Gita; Moch Nur Efendi; Widhyadanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 6 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i6.1012

Abstract

Evaluasi menu perlu dilakukan untuk meningkatan kualitas dan efisiensi dari menu yang ditawarkan. Penelitian ini dilakukan karena terdapat permasalahan pada Restoran Seminyak Kitchen terkait kualitas makanan, efisiensi menu, serta kesibukan operasional restoran hanya berpusat ketika breakfast, namun mengalami penurunan kunjungan ketika lunch maupun dinner. Penelitian ini mempunyai tujuan mencari tahu daya tarik dari restoran, meningkatkan popularitas dan profitabilitas menu, serta strategi yang dapat dilakukan untuk menanggulangi permasalahan tersebut. Metode penelitian menggunakan metode kualitatif dengan analisis deksripftif dan sistem rekayasa menu (menu engineering) yang fokus terhadap indeks popularitas serta marjin kontribusi demi mengetahui pengklasifikasian dari setiap menu. Sumber data yakni data primer berupa hasil wawancara dari restoran manajer dan dosen tata boga serta pengamatan langsung dan data sekunder yaitu food sales history, food cost, selling price serta daftar menu dari Restoran Seminyak Kitchen, serta hasil publikasi pihak lain melalui studi pustaka. Berdasarkan hasil analisis menu engineering, kategori star terdiri dari 17 menu dengan presentase 32%, kategori plowhorse terdiri dari 20 menu dengan persentase 32%, kategori puzzle terdiri dari 9 menu dengan persentase 17%, kategori dog terdiri dari 7 menu dengan persentase 13%. Strategi yang dapat dilakukan kepada manajemen Restoran Seminyak adalah pengurangan dan pergantian menu dengan kategori dog, mengevaluasi harga produk dan biaya produksi menu dengan kategori plowhorse, penjualan sugestif dan promosi untuk menu dengan kategori puzzle, dan menjaga kualitas dan performa menu serta menjadikan menu dengan kategori star sebagai signature dish.Menu evaluation needs to be done to improve the quality and efficiency of the menu offered. This research was conducted because there were problems at the Seminyak Kitchen Restaurant related to food quality, menu efficiency, and the restaurant's operational activities were only centered on breakfast, but experienced a decrease in visits during lunch and dinner. The purpose of this study is to determine the attractiveness of the restaurant, increase the popularity and profitability of the menu, as well as strategies that can be done to overcome these problems. The research method uses a qualitative method with descriptive analysis and a menu engineering system that focuses on the popularity index and contribution margin so that the classification of each menu can be known. The data is sourced from primary data in the form of interviews with restaurant managers and culinary lecturers as well as direct observations and secondary data, namely food sales history, food costs, selling prices, and menu lists from Seminyak Kitchen Restaurant, as well as publication results from other parties through literature studies. Based on the results of menu engineering analysis, the star category consists of 17 menus with a percentage of 32%, the plowhorse category consists of 20 menus with a percentage of 32%, the puzzle category consists of 9 menus with a percentage of 17%, the dog category consists of 7 menus with a percentage of 13%. The strategy adopted by Seminyak Restaurant management is to reduce and replace menus with the dog category, evaluate product prices and production costs for menus with the plowhorse category, suggestive sales and promotions for menus with the puzzle category, and maintain the quality and performance of the menu and make the menu with the star category signature dishs.
Upaya Manajemen Dalam Rangka Peningkatan Revenue dan Kualitas Makanan di Azul Beach Club Legian I Putu Fajar Eka Febryanta; Firman Sinaga; Moch Nur Efendi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1038

Abstract

Pariwisata di Bali dari dulu terkenal akan keindahan budaya dan alam yang disuguhkan yang menjadi daya tarik datangnya wisatawan baik domestik maupun mancanegara, untuk menunjang hal tersebut industri pariwisata di Bali juga melakukan pengembangan seperti pembangunan fasilitas pendukung seperti adanya pembangunan berbagai macam akomodasi yang mendukung kegiatan para wisatawan yang ada di Bali. Salah satu akomodasi yang dibangun adalah restoran yang bertaraf Internasional dengan segala pelayanan, menu dan fasilitas yang mendukung tamu untuk menikmati makanannya, kemudian restoran mengalami perubahan dengan memadukan untuk menikmati pemandangan, menikmati makanan sekaligus berpesta maka terciptalah ide untuk membuat beach club, salah satu beach club yang ada di Bali adalah Azul beach club yang terletak tepat di seberang pantai Legian Bali. Selayaknya sebuah perusahaan Azul beach club selalu berusaha untuk mendapatkan pendapatan sebesar-besarnya yang dapat didukung dengan beberapa hal salah satunya adalah peningkatan kualitas produk yang mereka jual yang merupakan salah satu hal terpenting mengingat dari produk inilah adanya ulasan dari para pengunjung yang kemudian akan menjadi sebuah referensi bagi tamu lainnya untuk berkunjung. Oleh sebab itu pihak manajemen Azul beach club melakukan berbagai upaya guna meningkatkan kualitas produk mereka agar mendapatkan pendapatan yang sebanyak-banyaknya. Penelitian ini menggunakan metode penelitian kualitatif. Tujuan dari penelitian ini adalah untuk mengetahui revenue serta kualitas makanan dan upaya apa saja yang dilakukan manajemen Azul beach club untuk mencapai peningkatan kualitas makanan dan revenue, yang mana hasil dari penelitian ini diharapkan dapat menjadi acuan dalam pengambilan keputusan di pihak manajemen dan juga menjadi bahan ajar serta referensi bagi penelitian mendatang. Tourism in Bali has always been famous for the cultural and natural beauty that is presented which has become an attraction for both domestic and foreign tourists. To support this, the tourism industry in Bali has also carried out developments such as the construction of supporting facilities such as the construction of various types of accommodation to support the activities of tourists. those in Bali. One of the accommodations built is an international standard restaurant with all services, menus and facilities that support guests to enjoy their food, then the restaurant underwent a change by combining to enjoy the view, enjoy the food as well as party, so the idea was created to create a beach club, one of the beach clubs in Bali is the Azul beach club which is located right across from Legian Bali beach. As a company, Azul beach club always tries to get as much revenue as possible which can be supported by a number of things, one of which is improving the quality of the products they sell which is one of the most important things considering that this product has reviews from visitors which will then become a reference. for other guests to visit. Therefore, the management of Azul Beach Club is making various efforts to improve the quality of their products in order to get as much income as possible. This study used qualitative research methods. The purpose of this research is to find out revenue and food quality and what efforts have been made by the management of Azul Beach Club to achieve an increase in food quality and revenue, which the results of this research are expected to be a reference for in decision-making on the part of management and also become teaching material. as well as references for future research.
Pengembangan Produk Meal Replacement Berbasis Superfoods Limierta, Clarisa Ve; Efendi, Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 11 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i11.1143

Abstract

Penelitian ini dilatarbelakangi oleh meningkatnya kebutuhan masyarakat akan makanan sehat yang praktis, aman, dan sesuai dengan diet khusus seperti intoleransi gluten, laktosa, serta penderita diabetes. Tujuan penelitian ini adalah untuk mengembangkan produk meal replacement berbasis superfoods dalam bentuk bubuk instan yang gluten-free, vegan, dan tanpa tambahan gula (no added sugar), dengan menggabungkan bahan lokal bernutrisi tinggi seperti beras hitam, ubi ungu, chia seed, flaxseed, dan almond. Metode penelitian meliputi formulasi resep, analisis laboratorium terhadap komposisi gizi, dan uji sensori melalui wawancara deskriptif terhadap 10 responden dengan kondisi diet khusus. Hasil uji laboratorium menunjukkan bahwa produk ini mengandung kandungan serat tinggi (±19%), protein memadai (±15%), dan kadar gula alami rendah (<5%), serta menyediakan 230 kkal energi per sajian. Sementara itu, Uji sensori mengungkapkan tingkat penerimaan sangat tinggi terhadap rasa alami, aroma khas, tekstur halus, dan warna visual yang menarik. Responden melaporkan manfaat nyata seperti rasa kenyang tahan lama, pencernaan lebih lancar, dan kenyamanan konsumsi yang praktis hanya dengan diseduh air panas. Bahkan, semua responden menyatakan minat beli tinggi dan menganggap Super Fiber sebagai solusi modern untuk gaya hidup sehat yang cepat, aman, dan fungsional. Temuan ini membuktikan bahwa Super Fiber berpotensi menjadi pionir di pasar meal replacement berbasis superfood yang inklusif dan adaptif terhadap tantangan nutrisi masa kini.     This research is motivated by the growing public demand for healthy food that is practical, safe, and suitable for special diets such as gluten and lactose intolerance, as well as for individuals with diabetes. The purpose of this study is to develop a meal replacement product based on superfoods in the form of instant powder that is gluten-free, vegan, and contains no added sugar, by combining highly nutritious local ingredients such as black rice, purple sweet potato, chia seeds, flaxseeds, and almonds. The research methods include recipe formulation, laboratory analysis of nutritional composition, and sensory testing through descriptive interviews with five respondents with special dietary needs. Laboratory test results show that the product contains high fiber (±19%), adequate protein (±15%), and low natural sugar content (<5%), while providing 230 kcal of energy per serving. Meanwhile, sensory testing revealed a very high level of acceptance in terms of natural taste, distinctive aroma, smooth texture, and attractive visual color. Respondents reported noticeable benefits such as prolonged satiety, improved digestion, and the convenience of consumption by simply brewing with hot water. Furthermore, all respondents expressed a high interest in purchasing and considered Super Fiber a modern solution for a healthy lifestyle that is fast, safe, and functional. These findings demonstrate that Super Fiber has the potential to become a pioneer in the meal replacement market based on superfoods that is inclusive and adaptive to today’s nutritional challenges.
Paon Bali: A Culinary and Local Cultural Education Facility base on Community-Based Tourism Moch Nur Efendi
Jurnal Sains Terapan Pariwisata Vol. 11 No. 2 (2026): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v11i2.672

Abstract

The research aim to determine the appeal of Paon Bali in cooking class activities, especially in introducing traditional Balinese food in terms of ingredients, cooking techniques, and moral values.The research uses descriptive qualitative methodology. This study used a qualitative descriptive method, collecting data through in-depth interviews with two experts to explain the layout of Paon Bali and religious matters. To complete the data of 30 respondents from internal students, guests from outside the campus, and guests from abroad (Tiongkok, South Korea and Malaysia) assisted in evaluating the cooking class activities at Paon Bali. Observations were conducted at each activity at Paon Bali, and documentation was obtained from several books and article on Balinese culture. The findings highlight that the cooking class learning at Paon Bali is very helpful in preserving Balinese culture in the field of traditional culinary arts.
PENINGKATAN KETERAMPILAN MEMASAK MELALUI PELATIHAN HIBACHI Moch Nur Efendi; A.A. Ayu Suwi Arianty; Luh Eka Susanti
BESIRU : Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2026): BESIRU : Jurnal Pengabdian Masyarakat, Februari 2026
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v3i2.2224

Abstract

The Community Service Program through hibachi training aims to improve competency, creativity, and innovation in food presentation. The study used a qualitative descriptive approach through field studies and participant observation. The results showed that the hands-on training method (learning by doing) improved participants' understanding of the concept of Hibachi cooking, thereby providing a memorable dining experience. The conclusion of this activity is that practice-based training has proven effective in improving cooking skills and mastering hibachi tricks. Recommendations include continuing the training program periodically, providing mentoring during training, creating hibachi competitions, and collaborating with other learning programs. This training model can be replicated on campus or other culinary training facilities with similar potential as a strategy to improve knowledge and skills in the culinary field.
Co-Authors A.A. Ayu Suwi Arianty Amir, Firli Lanovia Anak Agung Ngurah Anom Kumbara Antonius, Jeremy Asrama, I Wayan Mada Clark Theophilus Paulalengan Dicky Astra Wijaya Firman Sinaga Gunawan Gunawan I Gede Alit Satya Prenamy I Nengah Dasi Astawa I Putu Fajar Eka Febryanta I Wayan Eka Mahendra I Wayan Restu Suarmana, I Wayan Restu Ida Bagus Ketut Surya Imaddudin, Imaddudin Kesuma, I Putu Yoga Jaya Limierta, Clarisa Ve Luh Eka Susanti Ndouk , Tristan Antonio Ni Putu Ayuning Permatasari Ni Wayan Astri Utami Pambudi, Bondan Permana, Malik Rama Prastya , I Made Dwiki Putra, I Made Daypri Yanta Putri, Ni Nyoman Leony Agustina Saputri, Angela Titing Koerniawaty, Francisca Widhyadanta, I Gede Dirga Surya Arya Wong, Nicholas Wulandari, Ni Made Gita