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Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities Fajar Anugrah Subhi; Tatik Sriwulandari; Nisa Rahmaniyah Utami
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

In an effort to assist the Indonesian government's programto fulfil a balanced nutritional adequacy in the community,especially the age of children, it is necessary to develop adiversification of food products containing energy sources.Thisisbecausethedevelopmentofconsumptionpatternsforstaple foods (food sources of carbohydrates) in Indonesia isstilldominatedbygrains,especiallyriceandwheat,whilethecontribution of tubers is still low. This study aims to offerchildren's snack products in the form of a popular snack,namely donuts which are generally made from wheat flour.Substitutionofwheatwithtubersintheformofsweetpotatoes and potatoes which have many nutritional valueshigherthanflourwastestedon53elementaryschoolstudents to see their perspective and determine the level ofpreferenceforthetwotypesofdiversificationdonutproducts. The results of the organoleptic test showed thatpotato-based donuts had a higherpreference value thansweet potato donuts, by looking at the average value wherepotatodonutsaresuperiorinflavor,textureandaromacategories The results of calculations through the Kruskal-Wallistestshowedthattherewasnodifferencebetweentheproducts tested from all categories assessed, namely Flavor,Color,TextureandAromawithasignificantvaluesmorethan 0,5. The findings obtained in this study can be used as a basis forcommunityconsiderationstofindsmallandmediumbusinessopportunities,especiallydonutproductsmadefromtuberswithatargetmarketofelementaryschoolstudents.

ANALISIS MENU DENGAN PENDEKATAN MATRIKS DI EBONI RESTAURANT AKHSAYA HOTEL KARAWANG, JAWA BARAT Tatik Sriwulandari; Hadara Ramadhani
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.46

Menus drive purchasing and production decisions in all operations of a restaurant. Menu analysis allows restaurant owners to evaluate individual menu items systematically by comparing each menu item to other menu items based on pre-selected criteria. Historical menu analysis should include food costs, contribution margins and the popularity or mix of products over a given period. This research was conducted to analyze 24 maincourse menus in Eboni Restaurant Akhsaya Hotel Karawang, West Java. The analysis conducted is Menu Management with a matrix approach using three approaches, namely menu engineering, the percentage of cost of food approach to popularity and the contribution margin approach to the percentage of the cost of food. The results showed that the main course menu at Eboni Restaurant at Hotel Akhsaya Karawang has not produced optimal performance. Based on the three analyzes carried out, the results of the engineering menu analysis show that of the 24 main course menus analyzed, 4 menus (17%) are in the stars category, as many as 6 menus (25%) are in the plowhorses category, as many as 6 menus (25%) are in the puzzle category, and 8 menus (33%) are in the dog category. The results of the Percentage Analysis of Food Cost Percentage show that 5 menus (21%) are in the winners category, 5 menus (21%) are in the marginal II category, 4 menus (17%) are in the marginal III category, and 10 menus (42%) are in the losers category. The results of the contribution margin analysis with the cost of goods showed that of the 26 main course menus analyzed, 5 menus (21%) were in the prime category, as many as 5 menus (21%) were in the standard category, as many as 4 menus (17%) were in the category. sleepers, and 10 menus (42%) are in the problem category. The suggested strategies are as follows: maintaining menus in category I, increasing selling prices or making changes to standard recipes by reducing food costs for menus in category II, reducing selling prices and promoting more actively for category III menus and removing menu items in category IV.

STRATEGI PEMASARAN TERBAIK DESTINASI WISATA THEME PARK JUNGLE FESTIVAL Tatik Sriwulandari; Damas Aryo Anggoro
Bogor Hospitality Journal Vol 4 No 2 (2020): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v4i2.69

Tourist destinations with the theme park concept are one form of amusement park destinations that can be one of the financial resources, driving the economy and contributing to the sustainability of goals in many fields, including investment in infrastructure, job creation, tax revenue, tourism income, donations, and community support. The Bogor Jungle Festival is one of the tourist destinations with a theme park concept that has great potential to increase the local revenue of the city of Bogor. Decreasing the number of tourists that occur will lead to reduced competitiveness and loss of potential to maximize the original goal. Therefore the right marketing strategy is needed in an effort to increase the number of tourist visits. The purpose of this study was to design the best marketing strategy based on the proposed results of discussions with several experts related to research in an effort to increase the visit of Bogor JungleFest tourists. The research design in this study used a descriptive qualitative method with a combination of mathematical calculations using Expert Choice 11 software and MS Excel as a primary data analysis tool. The analytical method used is AHP (Analytical Hierarchy Process) involving 5 appropriate expert respondents, who have sufficient knowledge, experience and insights to assess the problems under study and SAST (Strategic Assumption Surfacing and Testing) to be the method chosen to determine assumptions the basis that must be considered in determining the marketing strategy of the Bogor JungleFest park. The results showed that the highest weighting value for each level in the Hierarchy Model in this study was JungleFest Management on Actor criteria of 0.588, for sub criteria factors namely Institutional was assessed by respondents as the most influential factor in determining JungleFest Bogor's best marketing strategy with the value of the weight is 0.354. In terms of sub-criteria of activities, Capacity Building Managers are the most important activities in terms of implementing the JungleFest Bogor marketing strategy with a weight value of 0.355 while for the best strategy chosen with a value of 0.364 is Digital Marketing. The conclusion of this study is the superior strategy chosen for the best marketing of JungleFest Bogor is the Digital Marketing strategy, while the results of identification of assumptions that support the success of the marketing strategy of JungleFest Bogor are Support facilities and infrastructure, Commitment to management of Jungle Festival management and Product Diversification.

PENILAIAN MUTU JAJANAN PASAR TRADISIONAL DI HOTEL LORIN SENTUL BOGOR Tatik Sriwulandari; Ravi Darunadwah Ashidiqi
Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i1.163

ABSTRACT This study aims to analyze the quality of traditional market snacks at the Lorin Sentul Hotel Bogor and to determine guest interest in the product. The main problems found were the remaining market snacks after being served and complaints related to taste and texture. The method used was descriptive quantitative with data collection through questionnaires to 35 hotel guests. The evaluation included nine dimensions of quality, namely color, appearance, portion, shape, temperature, texture, aroma, level of maturity and taste. The results showed that guest assessments of market snacks provided by the Lorin Sentul Bogor Hotel obtained an average score of 3.07 based on the assessment of nine dimensions, which means that guests gave a positive rating because this number shows the assessment scale in the category of liking. The maturity level dimension received the highest score with an average of 3.17 while the color combination received the lowest score with an average of 2.99. Quality improvement can be focused on dimensions with values below the average, namely color with a value of 2.99, aroma and portion with values of 3.01 each. The recommendations given are supervision of the market snack production process and training for pastry department employees so that presentation can be more optimal.

Analisis Kualitas Pelayanan Penerimaan Tamu Oleh Resepsionis di The Botanica Sanctuary Hotel Bogor Adine Regina Shohan; Tatik Sriwulandari
Jurnal Pariwisata dan Perhotelan Vol. 3 No. 1 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v3i1.4870

Penelitian ini bertujuan untuk menganalisis kualitas pelayanan yang diberikan oleh resepsionis di The Botanica Sanctuary Hotel Bogor dengan menggunakan pendekatan lima dimensi kualitas pelayanan, yaitu Tangibles, Reliability, Responsiveness, Assurance, dan Empathy. Bagian resepsionis dipilih sebagai objek penelitian karena memiliki peran penting sebagai garda terdepan dalam memberikan kesan pertama kepada tamu serta menjadi pusat informasi utama selama proses pelayanan berlangsung. Metode penelitian yang digunakan adalah deskriptif kuantitatif, di mana data diperoleh melalui penyebaran kuesioner kepada 75 responden yang merupakan tamu hotel. Instrumen penelitian dirancang berdasarkan indikator dari model SERVQUAL untuk mengukur persepsi tamu terhadap kualitas pelayanan resepsionis. Hasil analisis menunjukkan bahwa dimensi Tangibles memperoleh nilai tertinggi (4,13), disusul oleh Assurance sebesar 3.98, Empathy sebesar 3.82, dan Responsiveness sebesar 3.75. Sedangkan nilai rata-rata terendah berada pada dimensi Reliability yaitu sebesar 2.75. Secara keseluruhan, kualitas pelayanan resepsionis di The Botanica Sanctuary Hotel Bogor berada pada kategori “cukup baik” dengan rata-rata nilai yang masih dapat ditingkatkan. Oleh karena itu, pihak manajemen hotel disarankan untuk memberikan pelatihan, supervisi, serta evaluasi rutin kepada staf resepsionis, khususnya pada aspek ketepatan dan konsistensi layanan. Upaya perbaikan ini diharapkan mampu meningkatkan kepuasan tamu, memperkuat citra hotel, serta mendorong loyalitas pengunjung di masa mendatang

Substitusi Krimer Sawit dalam Pembuatan Es Krim Vanila Luvy Harvin; Tatik Sriwulandari
Jurnal Pariwisata dan Perhotelan Vol. 3 No. 1 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v3i1.5151

Penelitian ini bertujuan mengevaluasi tingkat penerimaan panelis terhadap es krim vanila berbahan dasar krimer sawit sebagai substitusi lemak susu di dalam krim. Latar belakang penelitian ini adalah tingginya ketergantungan industri es krim Indonesia terhadap bahan impor serta potensi krimer sawit sebagai alternatif lokal yang lebih ekonomis. Penelitian dilakukan secara eksperimental dengan tiga formulasi: P1 (50% krimer sawit:50% susu), P2 (70%:30%), dan P3 (100%:0%). Uji organoleptik dilakukan oleh 5 panelis terlatih dan 80 panelis konsumen terhadap empat indikator: tekstur, aroma, rasa, dan warna, menggunakan skala hedonik 4 tingkat. Hasil menunjukkan bahwa formulasi P2 memperoleh nilai rata-rata tertinggi secara keseluruhan, dengan tekstur dan warna yang paling disukai, serta keseimbangan rasa yang baik. Formulasi P1 menonjol pada rasa, sementara P3 unggul dalam tekstur namun kurang diterima dari segi aroma dan rasa. Disimpulkan bahwa formulasi P2 merupakan yang paling optimal dan berpotensi dikembangkan lebih lanjut sebagai produk es krim berbasis bahan baku lokal.

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