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Komposisi Dodol Ganyong (Canna Edulis Ker), Tape Ketan Hitam, Sari Kedelai Ditinjau dari Uji Organoleptik Minantyo, Hari; Audrey, Kendrick; Yuwono, Victor Kurniawan
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 9, No 1 (2021)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v9i1.26631

Komposisi DodolÂ Ganyong (Canna Edulis Ker), Tape Ketan Hitam, Sari Kedelai Penelitian ini bertujuan untuk mengetahui komposisi dodol dari bahan dasarÂ ganyong, tape ketan hitam dan sari kedelai. Uji organoleptik dilakukan pada 90 orang panelis secara acak yang dibagi dalam tiga kali pengulangan dengan membagikan kuesioner dengan penilaian menggunakan skala likert. Uji organoleptik dilakukan untuk menilai tekstur, aroma, warna dan rasa dari dodol. Hasil uji organoleptik dianalisis menggunakan software SPSS 22. Hasil rata-rata dari seluruh kualitas indrawi, dapat disimpulkan bahwa komposisi dodol dengan ganyong 100 gram paling disukai oleh panelis dengan nilai rata-rata total sebesar 3,46 atau netral agak suka. Tekstur tidak lengket, aroma dodol harum, warna dodol cokelat mengilap dan rasa dodol manis tidak asam.

Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic Ivana Grasielda; Victor Kurniawan Yuwono
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i1.137

This study aims to develop learning methods in online culinary practice classes using MOOC (Massive Open Online Class). This research is descriptive exploratory with qualitative methods to find out stakeholders' weaknesses, strengths, and expectations for an effective MOOC design in online culinary practice classes. Stakeholders consist of students, permanent lecturers, part-time lecturers, and experts spread across all regencies/cities in East Java and other regions in Indonesia. The study results concluded that the MOOC design was able to meet the expectations of stakeholders, namely that practicum classes could be delivered effectively even though the duration was less than the classes before the new normal era. An effective MOOC means that all components must be planned holistically for both lecturers and students, but lecturers are also obliged to complete the teaching components before learning begins. Starting with determining the theme as a focus, then designing teaching methods supported by giving assignments, assessments, and feedback. This component must have a conducive learning atmosphere, which requires full cooperation and trust between lecturers and students. The overall MOOC plan should be visualized and communicated regularly from the first week of learning. Keywords: Online, Blended Learning, Project-Based Learning, Practical, Culinary

PENGARUH CITRA MEREK, KUALITAS PRODUK, DAN ATMOSFER RESTORAN TERHADAP MINAT BELI ULANG KONSUMEN (Kajian terhadap sebuah restoran x di Makassar) Justin Kosli; Victor Kurniawan Yuwono; Moses Soediro
JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi). Vol 10 No 2 (2023): JMBI UNSRAT Volume 10 Nomor 2
Publisher : FEB Universitas Sam Ratulangi Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35794/jmbi.v10i2.49387

The increase in the number of cafes and restaurants in Makassar since 2019 has been significant. However, the impact of this increase is the intensification of competition among business operators. This competition has led cafes and restaurants to compete in order to stay open or operational. A negative consequence of the proliferation of cafes and restaurants is the tendency of consumers to only follow trends on social media. This results in an initial surge in visits during the first 3 to 6 months after the opening of a cafe or restaurant, followed by a significant decline in sales. The decrease in purchasing interest is also influenced by negative comments from dissatisfied customers, which ultimately damage the reputation of the cafe or restaurant. Therefore, strategies are needed to help cafes and restaurants sustain their operations and maintain customer interest. One example is Restaurant X, a restaurant in Makassar that has been operating since 2017. A survey was conducted with 30 customers, and the most important factors identified were brand image, product quality, and restaurant ambiance. These variables will be further tested for their impact on customers repurchase intentions using quantitative methods. The results of this study indicate that both brand image and product quality have a positive and significant impact on customers repurchase intentions. However, the ambiance of the restaurant does not have a significant positive effect on customers repurchase intentions.

The Influence Of Product Quality And Instagram Social Media Promotion On Purchasing Decisions With Semanggi Food Image As A Moderating Variable (Case Study In Generation Z, Surabaya City) Fetty Asmaniati; Victor Kurniawan Yuwono
Journal of Economic, Bussines and Accounting (COSTING) Vol 7 No 2 (2024): COSTING : Journal of Economic, Bussines and Accounting
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/costing.v7i2.8914

This research aims to determine the influence of product quality, Instagram social media promotion on buyer decisions with food image as a mediating variable. The research method is quantitative with purposive sampling for generation z in the city of Surabaya. The population in this study was 2,645. The sample consisted of 167 respondents using the Slovin formula. The results found from this research show that Instagram social media, product quality have a significant and positive influence on buyer decisions and food image as an intervention variable has a significant influence. So if the food image's positive value increases or is negative, it also influences the value of Instagram social media and the quality of the product on buyers' decisions. Keywords: Product Quality, Social Promotion Media Instagram Purchase Decision, Food Image

Diversifikasi Ekonomi di Pulau Bali dalam Perspektif Pariwisata Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Kristian Agung Nugraha; Otje Herman Wibowo
Indo-Fintech Intellectuals: Journal of Economics and Business Vol. 4 No. 3 (2024): Indo-Fintech Intellectuals: Journal of Economics and Business
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/ifijeb.v4i3.1524

This research aims to examine economic diversification on the island of Bali from the perspective of tourism in the technology era. Bali, which has long been heavily reliant on the tourism sector, faces significant challenges due to the COVID-19 pandemic, highlighting its vulnerability to external shocks. The study utilizes both qualitative approaches, gathering data through surveys, interviews, and literature analysis. The findings indicate that the agricultural sector, fisheries, creative industries, and Information and Communication Technology (ICT) show great potential for development as new economic drivers. Organic farming products and sustainable fisheries can meet local needs and offer export opportunities. Creative industries, particularly those digitally based, have garnered high interest from the younger generation and can significantly contribute to Bali's economy. Additionally, ICT can create opportunities in e-commerce, education, technology-based services, and enhance the effective promotion of local products. Local government support is crucial through skills training, capital assistance, and infrastructure development. However, policy implementation is often hindered by complex bureaucracy and budget limitations. The research concludes that economic diversification through the development of these sectors, with appropriate support, can enhance Bali's economic resilience and the well-being of local communities

Diversifikasi Ekonomi di Pulau Bali dalam Perspektif Pariwisata Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Kristian Agung Nugraha; Otje Herman Wibowo
Indo-Fintech Intellectuals: Journal of Economics and Business Vol. 4 No. 3 (2024): Indo-Fintech Intellectuals: Journal of Economics and Business
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/ifijeb.v4i3.1524

This research aims to examine economic diversification on the island of Bali from the perspective of tourism in the technology era. Bali, which has long been heavily reliant on the tourism sector, faces significant challenges due to the COVID-19 pandemic, highlighting its vulnerability to external shocks. The study utilizes both qualitative approaches, gathering data through surveys, interviews, and literature analysis. The findings indicate that the agricultural sector, fisheries, creative industries, and Information and Communication Technology (ICT) show great potential for development as new economic drivers. Organic farming products and sustainable fisheries can meet local needs and offer export opportunities. Creative industries, particularly those digitally based, have garnered high interest from the younger generation and can significantly contribute to Bali's economy. Additionally, ICT can create opportunities in e-commerce, education, technology-based services, and enhance the effective promotion of local products. Local government support is crucial through skills training, capital assistance, and infrastructure development. However, policy implementation is often hindered by complex bureaucracy and budget limitations. The research concludes that economic diversification through the development of these sectors, with appropriate support, can enhance Bali's economic resilience and the well-being of local communities

PENGARUH STORE ATMOSPHERE DAN KUALITAS LAYANAN TERHADAP LOYALITAS PELANGGAN DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL INTERVENING DI HARMONI SQUARE GRAND MERCURE JAKARTA HARMONI Ashley, Felicia; Kurniawan Yuwono, Victor; Grasielda, Ivana; Soediro, Moses
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.v9i1.16459

The purpose of this study is to examine the effect of store atmosphere (X1) and service quality (X2) on customer loyalty (Y) through customer satisfaction (Z) as an intervening variable at Harmoni Square Grand Mercure Jakarta Harmoni. A purposive sampling method was used to distribute a 4-Likert scale questionnaire to 152 customers of Harmoni Square Grand Mercure Jakarta Harmoni online via Google Form and in person. The structural equation model based on Partial Least Squares (PLS-SEM) was used to identify characteristics that have a significant impact on customer loyalty at Harmoni Square Grand Mercure Jakarta Harmoni. The questionnaire consists of two parts: the first part includes respondent identity data such as name, gender, age, and occupation, while the second part includes research variables such as store atmosphere, service quality, customer satisfaction, and customer loyalty. The data analysis results indicate that there is a significant effect and positive value between the store atmosphere and customer satisfaction, service quality and customer loyalty, service quality and customer satisfaction, and customer satisfaction and customer loyalty. However, the store atmosphere and customer loyalty variables have a less significant effect. Furthermore, this study also shows that customer satisfaction partially mediates the relationship between store atmosphere and service quality towards customer loyalty.

PEMERIKSAAN DNA BAG1 TOXOPLASMA GONDII DALAM ORGAN HATI AYAM KAMPUNG DI PASAR DI SURABAYA Kusuma, Irwin Prijatna; Adrianto, Hebert; Agung, Purwakaning Purnomo; Yuwono, Victor Kurniawan; Handari, Saskia Dyah; Dion, Aldy; Nidom, Astria Novitasari
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 9 No. 1 (2025): APRIL 2025
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v9i1.44155

Manusia dapat terinfeksi oleh T. gondii terutama melalui konsumsi daging mentah/setengah matang yang mengandung kista jaringan T. gondii atau melalui konsumsi makanan dan/atau air yang terkontaminasi ookista. Ayam yang terinfeksi T. gondii dapat berpotensi menularkan T. gondii ke manusia melalui konsumsi daging. Penelitian ini memiliki tujuan melakukan pemeriksaan DNA BAG1 T. gondii dalam organ hati ayam kampung yang diperoleh dari pasar di Surabaya Barat. Metode penelitian dilakukan secara obrservasional di laboratorium. Organ hati ayam kampung diambil dari beberapa pasar tradisional di Surabaya Barat secara kuota sampling. Organ hati dianalisis menggunakan Polymerase chain reaction (PCR) dengan gen BAG1. Panjang produk PCR gen BAG1 adalah 470 bp. Data penelitian dianalisis secara deskriptif dengan kategori kategori positif dan hasil negatif. Hasil pemeriksaan keberadaan parasit T. gondii dalam organ hati ayam kampung di Surabaya Barat melalui gen BAG1 adalah 50% sampel positif dan 50% sampel negatif. Perlu upaya skrining ayam yang dijual kepada konsumen dan penerapan PCR menggunakan gen BAG1 T. gondii dapat menjadi langkah awal untuk mencegah penyebaran infeksi toksoplasmosis kepada manusia.

Pengaruh Penerapan SOP terhadap Efektivitas Kinerja Internal dan Dampaknya terhadap Kualitas Produk UMKM Kuliner di Surabaya Yuwono, Victor Kurniawan; Soediro, Moses; Grasielda, Ivana
Jurnal Manajemen Perhotelan Vol. 11 No. 1 (2025): MARET 2025
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.11.1.59-66

Kualitas sumber daya manusia memiliki pengaruh yang signifikan terhadap kinerja dari sebuah usaha ataupun UMKM. Sebuah pelatihan dan pengarahan terhadap disiplin dalam implementasi SOP terhadap karyawan sangat berdampak dalam pada peningkatan kedisiplinan karyawan maupun kualitas operasional usaha (Ulfatur, 2025). Penerapan SOP yang tepat juga membantu sebuah usaha agar produk and kulitas dari sebuah produk dan jasa meningkat (Istiqomah, 2023). Berdasarkan data dari Dinas Koperasi, Usaha Kecil dan Menengah, serta Perdagangan (Dinkopdag) Kota Surabaya, hingga tahun 2024 terdapat sekitar 55.509 pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor makanan dan minuman (mamin) di Surabaya (Meilita, 2024). Karena itu penelitian ini bertujuan untuk menganalisis pengaruh penerapan Standar Operasional Prosedur (SOP) terhadap efektivitas kinerja internal serta dampaknya terhadap kualitas produk pada pelaku UMKM kuliner di Surabaya yang telah mengikuti pelatihan dari Pemerintah Kota. Penelitian ini menggunakan pendekatan kuantitatif deskriptif dengan teknik purposive sampling kepada 102 UMKM yang telah mendapatkan pelatihan SOP. Data dikumpulkan melalui kuesioner dan dianalisis menggunakan metode Structural Equation Modeling – Partial Least Squares (SEM-PLS). Hasil penelitian menunjukkan bahwa penerapan SOP berpengaruh signifikan terhadap efektivitas kinerja internal dan kualitas produk. Efektivitas kinerja internal juga terbukti memiliki pengaruh signifikan terhadap kualitas produk serta memediasi hubungan antara SOP dan kualitas produk. Temuan ini menegaskan pentingnya implementasi SOP yang konsisten dalam meningkatkan efisiensi kerja dan mutu hasil produksi UMKM. Penelitian ini memberikan kontribusi praktis bagi pemerintah daerah dan pelaku UMKM dalam merancang strategi pemberdayaan yang lebih berkelanjutan.

Deteksi Kontaminasi Toxoplasma gondii Pada Daging Kambing di Bali dengan Primer BAG1 Santoso, Jemima Lewi; Adrianto, Hebert; Tandean, Victor Setiawan; Yuwono, Victor Kurniawan; Santoso, Novian Budi; Juliasih, Ni Njoman; Sayogo, William; Bravimasta, Bracovanca Diwayestara; Firmanto, Ian Ardhiya; Afifah, Balqis
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 7 No. 6 (2025): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v7i6.1710

Toxoplasmosis is an infection caused by the protozoan parasite Toxoplasma gondii. One of the transmission routes of T. gondii infection is the consumption of undercooked meat. Goats are an important source of income for farmers in Bali and have been reported to have the potential to carry T. gondii. The aim of this study was to detect the presence of Toxoplasma gondii contamination in goat meat in Kuta and Ubud, Bali, using molecular methods with BAG1 primers. Meat samples obtained from markets in Kuta and Ubud were sectioned, followed by extraction of T. gondii DNA, amplified by PCR, and electrophoresed on a 1% agarose gel. The resulting amplification products were approximately 470 base pairs in size. The study results indicated that goat meat was only successfully obtained from the Kuta market. Examination for the presence of T. gondii parasite in goat meat from the Kuta market targeting the BAG1 gene yielded all negative results (100%). Hygiene in goat husbandry should be maintained and even improved. Meat sold in markets or stores must be routinely inspected to ensure safety. Additionally, meat should be cooked at sufficiently high temperatures, and consumption of undercooked or rare meat should be avoided

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