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All Journal Journal of Politic and Government Studies Jurnal Matematika dan Statistika serta Aplikasinya (Jurnal MSA) Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Ilmiah Edunomika (JIE) Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Journal of Tropical Food and Agroindustrial Technology Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL) The Sages Journal: Culinary Science and Business Jurnal Ekonomi Bisnis dan Kewirausahaan
Achmad Taufiq
Institut Teknologi Sepuluh Nopember
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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STUDI PREFERENSI TAMU TERHADAP KUALITAS MAKANAN DAN PELAYANAN: PERSPEKTIF MANAJEMEN DI SANGKAR RESTORAN, BVLGARI RESORT BALI Gunawan, Maggie; Hadi, Bawa Mulyono; Mau, Daniel Pandu; Taufiq, Achmad
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.16

Abstract

Pariwisata merupakan sektor penting dalam perekonomian Indonesia, dengan Bali sebagai salah satu destinasi wisata andalan. Bvlgari Resort Bali, khususnya Sangkar Restoran, menawarkan pengalaman kuliner yang unik dengan pemandangan tepi tebing dan menu internasional yang memadukan hidangan khas Indonesia dengan teknik kuliner kontemporer. Penelitian ini bertujuan menganalisis preferensi tamu terhadap kualitas makanan dan pelayanan di Sangkar Restoran, menggunakan pendekatan kualitatif dengan studi kasus. Data dikumpulkan melalui wawancara mendalam dengan manajemen dan staf restoran serta observasi langsung. Hasil penelitian menunjukkan bahwa kualitas makanan yang tinggi, penggunaan bahan-bahan premium, penyesuaian menu berdasarkan preferensi tamu, suasana restoran yang elegan, serta pelayanan yang ramah dan profesional, merupakan faktor utama yang mempengaruhi kepuasan tamu. Kesimpulannya, faktor-faktor ini berperan penting dalam menciptakan pengalaman kuliner yang memuaskan, yang berdampak positif pada loyalitas tamu dan keberlanjutan bisnis restoran dan resort.
ANALISIS MINAT DAN PERILAKU KONSUMSI MAKANAN VEGAN DI KALANGAN GENERASI MUDA DI SURABAYA BARAT Agatha, Olivia; Taufiq, Achmad; Lestariningsih, Titin; Hadi, Bawa Mulyono
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.17

Abstract

Peningkatan kesadaran akan kesehatan dan keberlanjutan lingkungan telah mendorong adopsi pola makan vegan di kalangan generasi muda. Penelitian ini bertujuan untuk menganalisis minat dan perilaku konsumsi makanan vegan di kalangan individu berusia 17-25 tahun di Surabaya Barat. Metode yang digunakan adalah kuantitatif dengan distribusi kuesioner kepada 55 responden untuk mengumpulkan data mengenai karakteristik demografis, kebiasaan konsumsi, dan pemahaman tentang makanan vegan. Hasil penelitian menunjukkan bahwa 85% responden tertarik pada makanan vegan, dengan alasan utama yaitu kesehatan (78%), diikuti oleh faktor lingkungan (13%). Sebagian besar responden (73%) lebih sering mengonsumsi makanan sehat dibandingkan junk food, dan mayoritas memahami veganisme sebagai diet yang tidak mengonsumsi protein hewani (76%). Temuan ini mengindikasikan adanya ketertarikan tinggi terhadap makanan vegan di kalangan generasi muda, meskipun terdapat variasi dalam pemahaman mengenai veganisme. Berdasarkan hal tersebut, maka disarakan perlu adanya edukasi yang lebih mendalam mengenai veganisme dan pengembangan produk yang lebih sesuai dengan preferensi konsumen muda.
PERAN DEKORASI KUE DALAM MENARIK PERHATIAN KONSUMEN DAN MEMPENGARUHI KEPUTUSAN PEMBELIAN DI RECOLTE PATISSERIE SURABAYA Octarani, Valerie; Lestariningsih, Titin; Taufiq, Achmad; Hadi, Bawa Mulyono
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.18

Abstract

Di tengah persaingan bisnis yang ketat, di mana kepuasan pelanggan menjadi kunci utama keberhasilan perusahaan, diperlukan adanya orientasi pemasaran yang komprehensif. Penelitian ini dilakukan untuk mengeksplorasi pengaruh dekorasi kue terhadap persepsi dan keputusan pembelian konsumen di Recolte Patisserie, Surabaya. Tujuannya adalah untuk memahami bagaimana atribut visual dari dekorasi kue dapat mempengaruhi persepsi konsumen dan keputusan pembelian mereka. Metode penelitian yang digunakan adalah pendekatan kualitatif, dengan pengumpulan data melalui wawancara mendalam dan observasi. Informan penelitian terdiri dari pemilik toko, karyawan, dan konsumen yang dipilih secara purposive. Data dianalisis menggunakan metode analisis tematik untuk mengidentifikasi tema-tema utama yang muncul dari data. Hasil penelitian menunjukkan bahwa dekorasi kue yang menarik secara visual memainkan peran penting dalam menarik perhatian konsumen dan mempengaruhi keputusan pembelian mereka. Konsumen menganggap dekorasi kue sebagai faktor penting selain rasa dalam memilih produk. Penggunaan media sosial seperti Instagram dan TikTok juga terbukti efektif dalam mempromosikan dekorasi kue dan menarik minat konsumen. Selain itu, pengalaman positif di offline store dan dekorasi yang disesuaikan dengan tema musiman atau acara khusus turut meningkatkan daya tarik produk. Kesimpulannya, dekorasi kue memiliki pengaruh signifikan terhadap keputusan pembelian konsumen di Recolte Patisserie. Strategi pemasaran yang memperhatikan estetika dan tren dekorasi dapat meningkatkan kepuasan dan loyalitas pelanggan, serta memperkuat daya saing perusahaan di pasar yang kompetitif.
ANALISIS KEPUASAN PELANGGAN DAN PENGARUH VARIASI MENU TERHADAP LOYALITAS TAMU PADA BUFFET BREAKFAST DI VERANDAH RESTAURANT, HOTEL EASTPARC YOGYAKARTA Pratiwi, Maharani Dwi; Taufiq, Achmad; Mahmudi; Prabowo, Ivy Dian Puspitasari; Mau, Daniel Pandu
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.19

Abstract

Industri perhotelan, khususnya sektor buffet breakfast, menghadapi tantangan dalam menjaga kepuasan dan loyalitas pelanggan. Penelitian ini bertujuan untuk menganalisis dampak rotasi menu buffet breakfast terhadap kepuasan dan loyalitas pelanggan di Verandah Restaurant, Hotel Eastparc Yogyakarta. Metode penelitian menggunakan pendekatan kuantitatif dengan survei kepada 35 responden yang merupakan tamu hotel. Data dikumpulkan melalui kuesioner yang mencakup aspek kepuasan terhadap menu, kebosanan akibat rotasi menu, serta preferensi terhadap variasi menu. Hasil penelitian menunjukkan bahwa meskipun 85% responden merasa puas dengan menu yang disajikan, 91,4% di antaranya merasa bosan dengan rotasi menu mingguan, terutama bagi tamu yang menginap lebih dari 2-3 malam. Sebanyak 94,3% responden menginginkan penambahan variasi menu untuk meningkatkan kepuasan. Selain itu, 85,7% responden menyatakan tidak tertarik untuk kembali ke restoran jika tidak ada penambahan variasi menu. Kesimpulan dari penelitian ini adalah variasi menu yang lebih dinamis dan inovatif sangat diperlukan untuk menjaga kepuasan pelanggan dan meningkatkan loyalitas. Dengan demikian, Verandah Restaurant disarankan untuk memperbaiki strategi rotasi menu dan menambahkan variasi tematik atau musiman untuk memberikan pengalaman yang lebih memuaskan bagi pelanggan, terutama mereka yang menginap dalam jangka waktu lama.
Bangkitnya Perekonomian Indonesia Pasca Covid-19 M.E, Rusmini,; Nur Cahyono , Dimas; Putri, Kristina; Afkarina, Izza; Aprilia, Puput; Taufiq, Achmad; Puji Lestari, Devi; Junisa Silvia, Khofifah; ., Misrul; Aldio Firmanda, Bagus
JURNAL EKONOMI BISNIS DAN KEWIRAUSAHAAN Vol 12 No 1 (2023): Jurnal Ekonomi Bisnis Dan Kewirausahaan, Vol XII No. 1 Januari 2023
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/iab.v12i1.1327

Abstract

The Indonesian economy is the largest economy in Southeast Asia and one of the developing market economies. However, during the Covid-19 pandemic, the economy experienced a downturn. Befor the Covid-19 pandemic, Indonesia's economic conditions were still showing positive growth and that globally, and not only globally, the Indonesian economy was even before the Covid-19 pandemic, nationally it was still quite good in terms of the JCI in early January which had touched the figure around 6300 this is a good and interesting achievement for Indonesia. However, along with the arrival of the Covid-19 pandemic in Indonesia, resulted in the paralysis of some activities in Indonesia, especially in the field of economic growth. So that with the arrival of the pandemic, the national economy experienced a decline in the JCI, which was originally around 6300 before the pandemic, during the pandemic the JCI fell to around below the 4000 level.
REVOLUSI RASA TRADISIONAL (INOVASI BAKSO ACI SAMBAL IJO INSTAN OLEH KYLAFOOD) DALAM MENINGKATKAN PENJUALAN Mahmudi, Mahmudi; lie, Tjhing Man; Taufiq, Achmad
JURNAL ILMIAH EDUNOMIKA Vol 9, No 1 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16124

Abstract

The purpose of this research is to analyze the traditional taste revolution (innovation of instant aci sambal ijo meatballs by kylafood) in increasing sales. the type of research is a case study. Data collection techniques are observation, interviews, documentation. Data analysis with miles Huberman. Based on the results of this study, it can be concluded that the innovation of Instant Aci Sambal Ijo Meatballs by Kylafood has succeeded in significantly increasing market acceptance and sales of their products. A well-planned marketing strategy and positive consumer response to the traditional flavors presented are key factors in this success. However, challenges such as wider market penetration and competition with similar products need to be addressed to maintain sustainable growth. Recommendations for Kylafood include further development of innovative product variations as well as strengthening more aggressive marketing strategies to maintain their position in this competitive market
Meningkatkan Kompetensi Vokasional Siswa SMA di Surabaya melalui Pembuatan Produk Olahan Lestariningsih, Titin; Prabowo, Ivy Dian Puspitasari; Taufiq, Achmad; Mahmudi, Mahmudi; Mulyono, Bawa Hadi
Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Vol 8, No 2 (2025): Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstormin
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/japhb.v8i2.8488

Abstract

Untuk membentuk generasi yang tangguh dan siap menghadapi berbagai tantangan, diperlukan penguasaan keterampilan serta daya kreativitas. Kegiatan pengabdian kepada masyarakat (abdimas) yang diselenggarakan oleh perguruan tinggi vokasi menjadi salah satu bentuk kerja sama civitas akademika dalam mentransfer pengetahuan dan keterampilan kepada masyarakat. Program abdimas ini melibatkan para siswa sekolah menengah dan dilaksanakan di kegiatan ekstrakurikuler vokasional. Metode yang diterapkan dalam kegiatan ini meliputi: pelatihan langsung, serta sesi diskusi. Fokus utama materi dan pelatihan adalah pada proses pembuatan produk. Hasil abdimas bahwa siswa SMA di Surabaya dapat praktek beberapa project dengan hasil sesuai harapan. Kuesioner yang diberikan kepada siswa, rata- rata menjawab materi yang diberikan mudah dimengerti. Setelah mengikuti abdimas diharapkan siswa dapat mengaplikasikan dalam kegiatan nyata dalan usaha
Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh: Sifat Organoleptik Dendeng Analog Berbahan Nangka Muda dan Tempe Dian P. Prabowo., Ivy; Mahmudi, Mahmudi; Taufiq, Achmad
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1617

Abstract

Jerky is a meat-based food that is processed by drying to get a longer shelf life. Usually jerky is made from beef. The price of beef which continues to increase every year causes the price of jerky production to also increase. Therefore, it is necessary to make efforts to use foodstuffs that have low prices but are still preferred from an organoleptic point of view. The purpose of this study was to determine the appropriate formulation of the use of young jackfruit and soy tempeh raw materials for the production of jerky analogues which have the most favorable organoleptic properties (taste, texture, aroma, and appearance). The research method was a completely randomized design with four formulas, namely 100% young jackfruit, 80% young jackfruit, 20% tempeh; 60% young jackfruit, 40% tempe; 40% young jackfruit and 60% tempeh. Organoleptic test with an assessment of 1-7 (very very dislike - very very like). The data in this study were analyzed descriptively quantitatively using a t-test analysis with a significance level of 0.05. Proportions of young jackfruit and tempe affect the organoleptic assessment of taste and texture. The best analog jerky formula based on consumer acceptance assessment criteria based on organoleptic is analog jerky using 100% young jackfruit with a taste value of 5.65 (likes-really likes), aroma 5.83 (likes-really likes), texture 5.41 (like - really like), and appearance 5.81 (like - really like).
TRADITIONAL CULINARY TRANSFORMATION IN PANDAAN: ANALYZING FLAVOR AND PRESENTATION INNOVATION OF SATE KOMOH Hadi, Bawa Mulyono; Taufiq, Achmad; Lie, Tjhing Man
Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital Vol 3 No 4 (2025): MEI
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jekombital.v3i4.937

Abstract

Traditional culinary is an important part of cultural heritage that continues to undergo transformation in line with the times and consumer tastes. This study aims to analyse the taste and presentation innovation of Sate Komoh in Pandaan as part of the dynamics of traditional culinary. Using a qualitative method with a case study approach, data was collected through observation, in-depth interviews with culinary businesses, and documentation. The results show that innovation in flavour variants, the use of alternative raw materials, and more modern presentation techniques are the main factors in maintaining Sate Komoh's relevance amidst competition in the culinary industry. In addition, digital marketing strategies also play a role in increasing the attractiveness and accessibility of this product for the younger generation. With these innovations, Sate Komoh not only survives as a culinary speciality of Pandaan but also has the potential to develop more widely in the national culinary market. This research underlines that innovations in taste, processing techniques, presentation, and digital marketing strategies play a strategic role in maintaining the sustainability and increasing the competitiveness of traditional culinary, especially Sate Komoh in Pandaan. The positive response of consumers to this adaptation shows that the transformation carried out is not only able to maintain existence, but also expand market reach to the national level through digitalisation and product diversification such as frozen food.
Strategies for Preserving Rujak Soto Banyuwangi as a Culinary Cultural Heritage and Local Tourist Attraction Taufiq, Achmad; Hadi, Bawa Mulyono
JOURNAL OF MANAGEMENT, ACCOUNTING, GENERAL FINANCE AND INTERNATIONAL ECONOMIC ISSUES Vol. 4 No. 4 (2025): SEPTEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/marginal.v4i4.1784

Abstract

This research aims to formulate preservation strategies for Rujak Soto Banyuwangi as a culinary cultural heritage capable of supporting local tourism attraction development. The methodology employed is a descriptive qualitative approach through interview techniques, observation, literature studies, as well as SWOT analysis and Business Model Canvas (BMC). The research findings indicate that Rujak Soto has great potential as a local culinary icon with unique flavors and strong cultural values, but faces challenges including minimal national recognition, lack of documentation, and changing consumer preferences. The proposed preservation strategies include strengthening culinary identity through digital promotion, developing culinary-based tourism villages, business operator training, and integration into tourism packages. The implications of this research emphasize the importance of collaboration between government, business operators, and the younger generation in preserving traditional cuisine as part of strengthening the local economy and cultural diplomacy. The originality of this study lies in integrating financial management dimensions, MSME financing strategies, and sustainable business model innovations in culinary preservation efforts, which have not been extensively explored in previous studies in the context of local Indonesian tourism.
Co-Authors ., Misrul Afkarina, Izza Agatha, Olivia Aldio Firmanda, Bagus Aprilia, Puput Dian P. Prabowo., Ivy Edi Santoso Fachrudin, Muhammad Arif Gunawan, Maggie Hadi, Bawa Mulyono Hikmawanto, Noval Ida Ayu Putu Sri Widnyani Junisa Silvia, Khofifah Lestariningsih, Titin lie, Tjhing Man M.E, Rusmini, MAHMUDI Mahmudi Mahmudi Mau, Daniel Pandu Mulyono, Bawa Hadi Munir, Miftakhul Nur Cahyono , Dimas Octarani, Valerie Paristiawan, Made Febriantha Prabowo, Ivy Dian Puspitasari Pratama, Panji Satria Pratiwi, Maharani Dwi Priyatno Harsasto Puji Astuti Puji Lestari, Devi Purwoko . Putri, Kristina Risnawati Ibnas Wahidah Alwi Wulandari, Anjani Yahya, Beatrix Noviyanti Yohanis Lundji Kadumbani