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All Journal Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Miratia Afriani
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM Rosie Oktavia Puspita Rini; Tirta Mulyadi; Miratia Afriani; Mohammad Thandzir
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.353 KB)

Abstract

This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.
Bimbingan Pengembangan Teknis Program Pembelajaran Praktikum SMK Di SMK Adimulia Batam Rosie Oktavia Puspita Rini; tirta Mulyadi; Agung Arif Gunawan; Miratia Afriani; Wahyudi Ilham
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.168

Abstract

This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.
Bimbingan Pengembangan Teknis Program Pembelajaran Praktikum SMK Di SMK Adimulia Batam Rosie Oktavia Puspita Rini; tirta Mulyadi; Agung Arif Gunawan; Miratia Afriani; Wahyudi Ilham
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.168

Abstract

This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.
PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM Rosie Oktavia Puspita Rini; Tirta Mulyadi; Miratia Afriani; Mohammad Thandzir
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.
SUBSTITUSI TEPUNG KETAN HITAM SEBAGAI PENGGANTI TEPUNG TERIGU PADA PEMBUATAN DIET COOKIES Williana Ariani; miratia afriani
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.232

Abstract

Black glutinous rice flour is a staple ingredient for making Indonesian pastries which is widely used by the Indonesian people. The potential of black glutinous rice flour is its very high fiber content which is beneficial in preventing the risk of various types of diseases such as heart disease, diabetes, and helps facilitate digestion. In this study, researchers used black glutinous rice flour as a substitute for wheat flour. With the use of black glutinous rice flour, it can show the potential value of natural resources and healthier options as a substitute for wheat flour. The purpose of this study was to determine the difference and quality of the level of liking of diet cookies products through organoleptic tests according to predetermined sensory properties. The method used in this research is an experimental method with steps in the form of hedonic quality test and hedonic test. Sensory attributes that are referenced by panelists include color, aroma, taste, texture. Based on data processing and the results of hedonic and hedonic quality tests conducted by 8 trained panelists and 18 moderately trained panelists, it was found that diet cookies products with 40 and 60 black glutinous rice flour were liked both in terms of color, aroma, taste, and texture.
PENGARUH MEDIA SOSIAL (INSTAGRAM) TERHADAP MINAT BELI KONSUMEN (STUDI KASUS HEYYO BANANA) Dalilah Dwi Putri; Miratia Afriani
Journal of Innovation Research and Knowledge Vol. 4 No. 5: Oktober 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i5.8718

Abstract

Media sosial adalah platform yang memungkinkan pengguna untuk beraktivitas, berbagi, berkolaborasi, dan menciptakan konten di dunia virtual. Instagram merupakan aplikasi media sosial yang biasa digunakan untuk mengunggah dan berbagi foto serta video, dan banyak pengguna yang memanfaatkan Instagram untuk berbisnis, mengiklankan produk atau jasa mereka (Setiana & Soebiagdo, 2022). Minat beli merupakan tindakan individu atau kelompok dalam memperoleh dan menilai produk yang dimulai dari pengambilan keputusan saat pembelian (Okiama, 2021). Penelitian ini bertujuan untuk mengetahui pengaruh media sosial Instagram terhadap minat beli konsumen (studi kasus Heyyo Banana). Survei dilakukan terhadap 100 responden yang pernah membeli produk ini yang dihitung menggunakan rumus Slovin dengan margin error 10% dan jumlah populasi 1729. Data dianalisis menggunakan Uji Validitas, Uji Reliabilitas Cronbach Alpha, dan analisis regresi linier sederhana melalui SPSS. Hasil penelitian menunjukkan bahwa media sosial berpengaruh signifikan terhadap minat beli konsumen, terbukti dari uji t dengan nilai t hitung (16,307) yang lebih besar dari t tabel (0,1966). Terbukti juga pada regresi linier sederhana menunjukkan terdapat hubungan antara Media sosial Instagram (X) terhadap minat beli konsumen (Y), yaitu dengan adanya persamaan Y = 0,047 + 1,006 X
Penambahan Kacang Merah dalam Pembuatan Getuk Lindri sebagai Penganan Tinggi Serat Annisa Putri Wulandari; Agung Arif Gunawan; Tirta Mulyadi; Miratia Afriani
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i4.6873

Abstract

Getuk lindri is a traditional Indonesian food made from cassava, know for its sweet taste and soft teksture. This study to esplore the potential of adding red kidney beans (Phaseolus vurgaris L.) to getuk lindri as an alternative high fiber snack. Red kidney beans contain various nutrients such as protein, vitamins, minerals, and bioactive compounds like anthocyanins, which function as antioxidants. The method used in this research was an axperimental approach, consisting of four stages of producing getuk lindri:steaming, mashing, mixing with additional ingredients steamed and mashed before, then mixes with cassava as the main ingredient of getuk lindri. Product evaluation was carried out through organoleptic testing by panelists, including hedonic and hedonic quality assessments of taste, color, aroma, and ekstur, usung ratio wariation of 20:80, 40:60, 70:30. The results showed that the addition of red kidney beans not only increased the fiber content of the product but was also acceptable in terms of organoleptic characteristics. Become a functional foof innovation based on local ingredients that is bots healthy and high in fiber.
SUBSTITUSI ONCOM DALAM PEMBUATAN OTAK-OTAK SEBAGAI VARIASI RASA Bayu Ramadhan; Miratia Afriani
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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Abstract

Kuliner tradisional perlu dilestarikan agar dapat bersaing dengan produk modern. Otak-otak ikan sebagai makanan lokal Indonesia menghadapi tantangan minimalnya inovasi variasi rasa yang menurunkan daya saing terhadap kuliner modern. Oncom sebagai produk fermentasi lokal yang kaya nutrisi dan mudah dipadukan dengan berbagai olahan makanan berpotensi menjadi bahan substitusi untuk menciptakan variasi rasa baru. Penelitian ini bertujuan menganalisis pengaruh substitusi oncom terhadap karakteristik organoleptik otak-otak ikan dan menentukan formulasi optimal. Metode penelitian menggunakan pendekatan eksperimen kuantitatif dengan menguji tiga formulasi substitusi oncom 40%, 60%, dan 80% dari total adonan. Data dianalisis menggunakan uji Friedman untuk memunculkan mutual hedonik dan tingkat kesukaan terhadap atribut warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan substitusi oncom memberikan pengaruh yang signifikan (p<0,05) terhadap seluruh atribut organoleptik. Sampel 60% oncom memperoleh Mean Rank tertinggi dengan karakteristik warna cokelat keemasan merata, aroma khas harmonis, rasa sangat gurih, dan tekstur optimal. Substitusi oncom 60% merupakan formulasi terbaik yang menghasilkan mutu hedonik optimal dan tingkat penerimaan tertinggi, sehingga direkomendasikan sebagai produk inovasi otak-otak ikan yang kompetitif dan mendukung pelestarian kuliner tradisional Indonesia.
INOVASI PEMBUATAN LAPIS LEGIT DENGAN MENGGUNAKAN ANDALIMAN SEBAGAI ALTERNATIF VARIAN RASA Hans Steven Sembiring; Miratia Afriani; Puspita Rini, Rosie Oktavia; Kamelia Santika; Agung Arif Gunawan
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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Abstract

Andaliman merupakan rempah khas Nusantara yang berasal dari Tanah Batak dan umumnya digunakan pada masakan gurih, namun pemanfaatannya dalam produk pangan manis masih sangat terbbatas. Lapis legit sebagai kue tradisional Nusantara hasil adaptasi budaya Eropa memiliki karakter penggunaan rempah yang kuat sehingga berpotensi dikombinasikan dengan andaliman. Penelitian ini bertujuan mengeksplorasi penggunaan andaliman sebagai alternatif varian rasa pada produk lapis legit. Metode penelitian yang digunakan adalah eksperimen dengan menambahkan bubuk andaliman ke dalam adonan lapis legit pada tiga tingkat konsentrasi berbeda. Produk yang dihasilkan diuji secara organoleptik melalui uji hedonik dan uji mutu hedonik oleh panelis terlatih dan tidak terlatih. Data dianalisis menggunakan uji Kruskal–Wallis dengan bantuan perangkat lunak SPSS. Hasil penelitian menunjukkan bahwa penambahan andaliman tidak memberikan perbedaan yang signifikan terhadap atribut rasa, aroma, warna, dan tekstur (p>0,05), baik pada penilaian panelis terlatih maupun tidak terlatih. Meskipun demikian, secara deskriptif sampel dengan konsentrasi andaliman rendah hingga sedang cenderung lebih disukai. Hasil ini menunjukkan bahwa andaliman berpotensi diaplikasikan pada produk pangan manis tanpa menurunkan tingkat penerimaan konsumen, serta berkontribusi pada inovasi.
SUBTITUSI TEPUNG CANGKANG TELUR DALAM PEMBUATAN SCONES PENGGANTI TEPUNG TERIGU Muhammad Zidane Fahrultullah; Rosie Oktavia Puspita Rini; Miratia Afriani; Agung Arif Gunawan
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

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Abstract

Penelitian ini membahas pemanfaatan tepung cangkang telur sebagai substitusi sebagian tepung terigu dalam pembuatan scones. Tepung cangkang telur mengandung sekitar 94% kalsium karbonat sehingga berpotensi menjadi sumber kalsium tambahan dalam produk pangan. Penelitian dilakukan dengan metode eksperimen menggunakan tiga formulasi substitusi, yaitu 20%, 50%, dan 80%. Eksperimen ini menunjukkan bahwa tepung cangakang telur tidak dapat sepenuhnya menggantikan tepung terigu. Uji organoleptik oleh panelis terlatih dan tidak terlatih meliputi warna, aroma, rasa, dan tekstur. Hasil menunjukkan tidak terdapat perbedaan signifikan antar sampel dari segi warna, aroma, rasa dan tekstur, namun sampel dengan substitusi 20% (610) memperoleh nilai tertinggi dan paling disukai panelis. Eksperimen ini menunjukkan bahwa tepung cangakang telur tidak dapat sepenuhnya menggantikan tepung terigu dengan maksimal penggunaan sebesar 20% . Dengan demikian, tepung cangkang telur dapat digunakan sebagai substitusi parsial tepung terigu sekaligus menambah nilai gizi produk.
Co-Authors Agung Arif Gunawan Annisa Putri Wulandari Bayu Ramadhan Dalilah Dwi Putri Hans Steven Sembiring Kamelia Santika Mohammad Thandzir Mohammad Thandzir Muhammad Zidane Fahrultullah Puspita Rini, Rosie Oktavia Rosie Oktavia Puspita Rini Rosie Oktavia Puspita Rini Syamsul Arifin Tirta Mulyadi Tirta Mulyadi Tirta Mulyadi Wahyudi Ilham Wibowo, Agung Edy Williana Ariani