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All Journal Tourism Scientific Journal Co-Value : Jurnal Ekonomi, Koperasi & Kewirausahaan Barista : Jurnal Kajian Bahasa dan Pariwisata
Dodi Affandi
Politeknik Pariwisata NHI Bandung
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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Evaluasi Sensori Produk Makanan dan Minuman Berbahan Dasar Honje Sebagai Upaya Pengembangan Produk Ni Gusti Made Kerti Utami; Ratih Pitria Purnamasari; Maksum Suparman; Dodi Affandi
Tourism Scientific Journal Vol. 8 No. 2 (2023): Vol 8 No 2 Juni 2023
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i2.281

Abstract

This research aims to conduct a sensory evaluation of food and beverage products made from honje, which are the result of development. Honje was only used as Honje juice but was developed into several food and beverage products, namely Honje Butter Cookies, Honje Jam, and Mojito Honje (Monje). These food and beverage products are selected from the identification of agricultural products in the Cisangkal Tourism Area. They have their own uniqueness and the potential to be developed because they have a lot of resources and are easy to implement. The research method used is descriptive quantitative through organoleptic tests on 4 sensory aspects, namely: Color, Aroma, Taste/Like, and Texture related to Honje-based food and beverage products, assisted by respondents in Cisangkal, Pangandaran and surrounding areas who will become target consumers as many as 30 people. The results of this evaluation will provide additional confirmation to the local community that Honje Laka, which is owned by almost the entire community there, can increase self-confidence, and the economy and ultimately help the Cisangkal Tourism Area develop even better. This research was carried out to be a continuation of research activities and community service in the Cisangkal Tourism Area.
KUALITAS PELAYANAN RESTORAN BALKONDES DI SEKITAR KAWASAN CANDI BOROBUDUR Ita Maemunah; Ratih Fitria; Dodi Affandi
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 6 No. 1 (2019): Juni
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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

Abstract

Research on the Service Quality of Balkondes Restaurants around the Borobudur Temple area was carried out to solve the problem of the level of business competition in the market space, as well as the low targets in achieving what Balkondes restaurants must achieve. This research was conducted to identify the wants and needs of restaurant-restaurant customers around Borobudur Temple, so that they can innovate the applied service strategies. This study uses a descriptive research method approach with data collection techniques through interviews; questionnaire; and literature study. The population in this study were balkondes in the Borobudur Temple area with a non-random sample technique, namely accidental sampling. Broadly speaking, the results of this study indicate that customers give good scores on the aspects of ease of location, comfort of the place, speed of presentation, explanation of waiters and attitude of response to customer complaints, while other aspects studied are only given sufficient scores.
The Identification of Potential and Development of Food and Beverages Made from Agricultural Products in Cisangkal Tourism Village Purnamasari, Ratih Pitria; Ni Gusti Made Kerti Utami; Affandi, Dodi; Suparman, Maksum; Roesfian, Erfin
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 10 No. 02 (2023): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v10i02.1356

Abstract

This research aims to identify the potential of the typical agricultural products of Cisangkal WIsata Village, namely mangosteen, tubers, durian, honje and several other agricultural products which are the main income of the community, developed not only as agricultural products, but have added value so that they can become superior products owned by residents to increase the income of the surrounding community. According to Kotler (2000) regarding Product Development Strategy, there are 3 stages of product development strategy that can be carried out, namely a quality improvement strategy, a privilege improvement strategy and a style (appearance) improvement strategy. Everything is done so that the product can have added value for commercialisation. The research method used is a direct survey method to obtain information related to agricultural products in the Cisangkal Tourism Village. The research team also used interview and observation methods to obtain the data. Based on the research results, it was found that one of the identified agricultural products that can be developed is Honje (Kecombrang) forest, which is spread over approximately 1 ha in plantations owned by residents and village owners, only used for daily household needs, and only by 1 person who produces it into Honje Juice using simple equipment and technology. From the results of this research, it can be concluded that forest honje (combrang) is one of the agricultural products that has the potential to be developed into a food and beverage product that can be commercialised, so that it will be able to improve the economy of the residents of Cisangkal Tourism Village. Strengthening knowledge and skills for the residents of Cisangkal Tourism Village regarding product development, product packaging, hygiene, sanitation and also marketing (branding). Furthermore, this research was also carried out as a basis or reference in carrying out community service activities that will be carried out by the research team as an implementation of the research carried out.
Visual Branding Strategies in Indonesian Coffee Shops and Street Food Vendors: A Semiotic and Thematic Analysis Purnamasari, Ratih Pitria; Affandi, Dodi
Co-Value Jurnal Ekonomi Koperasi dan kewirausahaan Vol. 15 No. 8 (2025): Co-Value: Jurnal Ekonomi, Koperasi & Kewirausahaan
Publisher : Program Studi Manajemen Institut Manajemen Koperasi Indonesia Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/covalue.v15i8.5226

Abstract

This study examines visual branding strategies in Indonesian coffee shops and street food vendors, focusing on colour schemes, typography, symbolism, and design complexity in shaping brand identity and consumer perception. As competition in the food and beverage (F&B) industry intensifies, small businesses rely on visual identity for customer attraction and differentiation. A qualitative visual content analysis was conducted on 40 logos (25 from coffee shops and 15 from street food vendors) collected from GoFood, GrabFood, ShopeeFood, Instagram, and official business websites. The study applied semiotic and thematic visual analysis, coding logos based on colour psychology, typography style, symbolism, and design complexity. Two independent coders reviewed the data, achieving an inter-coder reliability score of 0.85 (Cohen's Kappa). The findings reveal that coffee shop logos favor minimalist aesthetics, featuring earthy tones (brown, green, cream), serif typography, and coffee-related symbols to convey premium quality and artisanal craftsmanship. In contrast, street food vendor logos use bold colours (red, yellow, orange), playful typography, and culturally significant symbols to enhance visibility, stimulate appetite, and reinforce authenticity. These results confirm the psychological impact of visual branding, where warm colors drive impulse purchases, while muted tones foster trust and long-term engagement. This study provides practical insights for small business owners, branding professionals, and graphic designers, emphasizing strategic alignment between visual branding and target market expectations. Future research should explore digital branding, cross-cultural branding, and multimodal brand identity strategies to develop a more comprehensive understanding of F&B visual communication.
Co-Authors Ita Maemunah Maksum Suparman Ni Gusti Made Kerti Utami Ni Gusti Made Kerti Utami Ratih Fitria Ratih Pitria Purnamasari Roesfian, Erfin Suparman, Maksum