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All Journal Majalah Ilmiah Bijak Destinesia : Jurnal Hospitaliti dan Pariwisata
Lila Muliani
Institut Ilmu Sosial dan Manajemen Stiami
Humanities Economics, Econometrics & Finance Social Sciences

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Mempromosikan Bir Pletok Sebagai Minuman Khas Betawi Melalui Penyajian sebagai Welcome Drink Lila Muliani
Majalah Ilmiah Bijak Vol 14, No 2: September 2017
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.866 KB) | DOI: 10.31334/bijak.v14i2.19

Abstract

This study aims to obtain a description of the concept of local culinary-based tourism typical of Betawi, especially Pletok Beer. As a tourism product, a series of strategies and promotions should be prepared so that traditional drinks made from healthy spice extracts are worthy of being ambassadors representing Betawi culinary riches as well as having consistent standards of taste and optimal organoleptic quality. In addition, it is also designed to make factual and accurate description and description of historical facts related to Pletok Beer as one of Betawi local wisdom. The selection of Pletok Beer producers was conducted in 5 administrative areas, namely East Jakarta, South Jakarta, West Jakarta, Central Jakarta and North Jakarta.Jakarta is a city that has many functions and roles. Status as a modern city with a massive wave of development invasion also played a role to wipe out the existence of ethnic Betawi, the native inhabitants of Jakarta who deservedly welcome the presence of the immigrants. As one of the tourist destinations in Indonesia, quite a lot of Jakarta's local culture can be developed and promoted, including culinary riches. There are a line of delicious and unique dishes that are very potent Betawi so the appeal of the culinary tourist, either because of taste, health benefits, or the value of philosophy and history that accompany it. Unfortunately until now the Betawi culinary wealth has not become a reason for tourists to come to Jakarta.The results showed that Pletok Beer as a part of Betawi culinary wealth got support and positive appreciation if presented as welcome drink. Making Concentrate Beer Pletok be one way that can facilitate the storage and presentation so that more practical and efficient. Preparation of concentrate with concentration of 1/4 times and boiling time for 60 minutes in the research scale (1/2 recipe), proven to produce Pletok Beer Concentrate with taste and aroma quality that is not different from fresh Pletok beer without concentration.
Pengaruh Cita Rasa dan Harga terhadap Kepuasan Konsumen Ragusa Es Krim Italia Goklas Agus Efendi Sianturi; Lila Muliani; Heni Pridia Rukmini Sari
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 3, No 1: September 2021
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.355 KB) | DOI: 10.31334/jd.v3i1.1803

Abstract

Tujuan penelitian ini adalah untuk menganalisis adanya pengaruh cita rasa dan harga terhadap kepuasan konsumen Ragusa Ice Cream Italia, Jakarta.  Penelitian ini adalahpenelitian kuantitatif dengan metode pengumpulan data menggunakan kuesioner yang ditujukan kepada 100 responden, konsumen Ragusa Ice Cream Italia. Dari hasil penelitian, uji t menunjukkan bahwa terdapat pengaruh cita rasa (X1) dan harga (X2) terhadap kepuasan konsumen (Y) secara signifikan. Besar pengaruh variabel cita rasa(X1) terhadap variabel kepuasan konsumen (Y) adalah sebesar 70,6% dan variabel harga (X2) terhadap variabel kepuasan konsumen (Y) adalah sebesar 73,2%. Hasil uji f menunjukkan bahwa terdapat pengaruh antara variabel cita rasa (X1) dan harga (X2) terhadap variabel kepuasan konsumen (Y) secara simultan. Beberapa indikator pada variabel X2 dan Y yang diujikan memiliki nilai di bawah rata-rata. Hal ini dapat menjadi masukan bagi pihak manajemen Ragusa Ice Cream Italia.
Co-Authors Goklas Agus Efendi Sianturi Heni Pridia Rukmini Sari