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All Journal e-CliniC Journal of Food and Culinary Arus Jurnal Sosial dan Humaniora Jurnal Manajemen Kuliner Jurnal Mekar Jurnal Menata Jurnal Desain dan Analisis Teknologi Jurnal Pengabdian Masyarakat Bangsa Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Heri Nuryanto, Heri
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Pengaruh Pengalaman Kuliner Dan Kualitas Produk Terhadap Brand image Produk Jajanan Tradisional Di Catarina Cake & Coffee Batam Raudah, Siti; Nuryanto, Heri; Syaiful, Hendra
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.14744

Abstract

This study aims to determine the effect of culinary experience and product quality on the brand image of traditional snacks at Catarina Cake & Coffee Batam. The type of research conducted is quantitative research based on a survey. Data collection was conducted using a 1-5 Likert scale questionnaire distributed to 150 respondents selected using purposive sampling, namely respondents who had enjoyed traditional snacks at Catarina Cake & Coffee Batam. The research instruments were prepared by identifying the research objectives and variables, conducting validity tests, and reliability tests. Data analysis was performed using classical assumptions (normality, multicollinearity, and heteroscedasticity), t-tests, and F-tests (ANOVA) with the help of SPSS software. The results showed that culinary experience had a significant positive effect on brand image, with a t-value of 2.652 and a significance level of 0.009 (<0.05). Product quality also had a significant positive effect on brand image, with a t-value of 9.403 and a significance level of 0.000 (<0.05). Through the F test (ANOVA), a value of F = 229.981 with Sig. = 0.000 (<0.05) was obtained, indicating that culinary experience and product quality together have a significant effect on brand image. These results prove that the better the culinary experience and the higher the product quality, the stronger the brand image formed in the minds of consumers. The implications of these findings indicate that developing a better culinary experience and product quality contributes to the understanding of the food service business, especially Catarina Cake, by emphasizing the role of innovation and quality as key factors in achieving market excellence. 
Pola konsumsi makanan junk food dan minuman bersoda generasi Z di Kota Batam Mustika, Nola; Saputra, Eryd; Nuryanto, Heri; Gunawan , Agung Arif
Arus Jurnal Sosial dan Humaniora Vol 5 No 3: Desember (2025)
Publisher : Arden Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57250/ajsh.v5i3.1855

Abstract

Penelitian ini bertujuan untuk mengkaji persepsi serta pola konsumsi makanan junk food dan minuman bersoda pada generasi Z di Kota Batam serta faktor-faktor yang memengaruhi konsumsi tersebut. Metode yang digunakan adalah pendekatan kuantitatif deskriptif dengan sampel purposive sebanyak 114 responden berusia 13-28 tahun. Hasil penelitian menunjukkan konsumsi junk food dan minuman bersoda yang cukup tinggi, dipengaruhi oleh kemudahan akses, rasa yang diminati, pengaruh teman sebaya, dan iklan media sosial. Meskipun sebagian besar responden menyadari dampak negatif seperti risiko obesitas, kesadaran tersebut belum sepenuhnya mendorong perubahan perilaku ke pola konsumsi yang lebih sehat. Temuan ini menekankan pentingnya edukasi gizi, pengawasan sosial, dan regulasi iklan sebagai strategi pengurangan konsumsi makanan tidak sehat, sekaligus menjadi dasar bagi intervensi kesehatan masyarakat di Batam.  
Co-Authors Afriani, Miratia Arnomo, Sasa Ani B. J. Waleleng Eryd Saputra Frans E. N. Wantania, Frans E. N. Gunawan , Agung Arif Gunawan, Agung Arif Hayati, Miftahul Hermanto, Marsha Priscilla Ilham, Wahyudi Karrika Sari Koh, Christina Lapatulo, Nency Meilina, Cindy Mustika, Nola Novri Adhiatma, Novri Rosie Oktavia Puspita Rini Siti Raudah Syaiful, Hendra Tirta Mulyadi