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All Journal Jurnal Dinamika Ekonomi dan Bisnis Toba: Journal of Tourism, Hospitality, and Destination Nawasena: Jurnal Ilmiah Pariwisata Jurnal Ilmiah Sistem Informasi An International Journal Tourism and Community Review Tamasya
Alip Suroto
Unknown Affiliation
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Pengembangan Teknik Food Plating terhadap Peningkatan Kepuasan Konsumen: Studi Kasus Balek Kampoeng Cafe And Resto Shakirah, Shakirah; Alip Suroto; Salam Setiawan
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6277

Abstract

This research aims to examine the influence of food plating techniques on consumer satisfaction at Balek Kampoeng Café and Resto. In the modern culinary industry, food presentation plays a crucial role in shaping taste perceptions, aesthetic value, and the overall dining experience. Visually appealing plating techniques are expected to create a positive impression on customers and foster customer loyalty. This study adopts a quantitative approach using a survey method and distributes questionnaires to 100 purposively selected respondents, who were visitors with prior experience dining at the restaurant and exposed to its food presentation. The research instrument was tested for both validity and reliability. All questionnaire items were found to be valid (r > 0.194) and demonstrated high reliability, with a Cronbach’s Alpha value of 0.901. Descriptive analysis revealed that consumers' perceptions of food plating and their satisfaction levels were both in the high category. The normality test showed that the data were normally distributed, with a significance value of p = 0.159. Furthermore, simple linear regression analysis indicated that food plating techniques had a significant effect on consumer satisfaction, with a significance level of 0.000 (< 0.05) and an R Square value of 0.660. This means that 66% of the variation in consumer satisfaction is explained by the variation in the food presentation techniques applied.
PENERAPAN INOVASI MAHASISWA MELALUI PENGOLAHAN IKAN LELE DENGAN PRINSIP ZERO WASTE (STUDI PADA PEMBUATAN PRODUK NUGGET IKAN LELE): IMPLEMENTATION OF STUDENT INNOVATION THROUGH CATFISH PROCESSING WITH ZERO WASTE PRINCIPLES (STUDY ON THE MANUFACTURING OF CATFISH NUGGET PRODUCTS) Alip Suroto
Jurnal Ilmiah Sistem Informasi Vol. 1 No. 2 (2022): Mei : Jurnal Ilmiah Sistem Informasi
Publisher : LPPM Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/juisi.v1i2.361

Abstract

Penelitian uji coba produk ini memiliki tujuan untuk mengetahui seberapa besar nilai ekonomis dari pengolahan ikan lele menjadi nugget dengan konsep zero waste, penelitian dilakukan di Laboratorium Sekolah Tinggi Pariwisata Sahid Surakarta. Data dari penelitian ini diambil dari hasil uji organoleptik yang diujikan kepada panelis dengan memberikan penilaian dalam hal tekstur, aroma, warna dan rasa dengan skala uji 1-5. Penelitian dilaksanakan selama satu bulan. Hasil uji panelis dari aspek rasa sebesar 4.5, aroma 4.1, tekstur 4.1, warna 3.9, hal tersebut menunjukkan bahwa sebagian besar panelis menyukai olahan nugget berbahan ikan lele Pengolahan ikan lele dengan konsep zero waste pada olahan nugget mampu menambah nilai ekonomis dengan memanfaatkan rendemen bagian tubuh ikan lele. Pengolahan ikan lele dengan konsep zero waste terbukti mampu mendukung program dunia dalam meminmalisir pemborosan makanan dan mengurangi limbah pengolahan makanan.
Co-Authors Amanda Meylan Zatu Ghassani Anastasia Elvira Rinantina Arinta Desti Larasati Arjuna Seva Aristya Debby Fifiyanti Denny Asmara Hendrajaya Hendrajaya I GUSTI AYU AGUNG Ida Ayu Kade Isnaini Nur Jannah Khoiril Danastio Wijayanto Salam Setiawan Salam Setiyawan Salmaa Lutfi Azhari Shakirah, Shakirah Soetomo WE Sugiman Sugiman