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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Journal of Economic, Bussines and Accounting (COSTING) JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Ilmu Kedokteran dan Kesehatan Jurnal Ilmiah Edunomika (JIE) PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Perhotelan Journal of Artificial Intelligence and Digital Business Ranah Research : Journal of Multidisciplinary Research and Development Indo-Fintech Intellectuals: Journal of Economics and Business TRJ (Tourism Research Journal)
Victor Kurniawan Yuwono
Universitas Ciputra
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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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

Abstract

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.
Analisis Potensi Kuliner Lokal sebagai Daya Tarik Wisata Berbasis Ekowisata Mangrove di Surabaya: Studi Kualitatif Deskriptif Cadoret, Ni Luh Melani; Soukotta, Yumiko; Barada, Tabita Priscilla Alfalianti; Wong, Steven Nathanael; Suryanto, Jason Andrean; Dewi, Irra Chrisyanti; Yuwono, Victor Kurniawan
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 4 (2026): November - January
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i4.4729

Abstract

Pengembangan pariwisata berkelanjutan menuntut integrasi antara daya tarik alam, pemberdayaan masyarakat, dan penguatan ekonomi lokal. Salah satu elemen strategis dalam konteks tersebut adalah kuliner lokal yang berperan sebagai bagian dari pengalaman wisata sekaligus pembentuk identitas destinasi. Penelitian ini bertujuan untuk menganalisis potensi kuliner lokal berbasis mangrove sebagai pendukung pengembangan pariwisata berkelanjutan di Kebun Raya Mangrove Surabaya, serta merumuskan strategi pengembangannya dalam kerangka penguatan identitas gastronomi Surabaya. Penelitian menggunakan pendekatan kualitatifdeskriptif dengan teknik pengumpulan data melalui observasi lapangan, wawancara mendalam terhadap wisatawan, serta studi dokumentasi dan literatur. Data dianalisis menggunakan analisis tematik untuk mengidentifikasi pola persepsi wisatawan, kondisi aktual fasilitas kuliner, dan potensi produk berbasis mangrove. Hasil penelitian menunjukkan bahwa fasilitas dan aktivitas kuliner di KRMS belum dikelola secara optimal, ditandai dengan keterbatasan kios yang beroperasi, rendahnya kenyamanan area makan, serta minimnya branding dan promosi kawasan. Produk khas berbasis mangrove memiliki potensi sebagai identitas gastronomi lokal, namun belum terintegrasi dalam area kuliner utama dan belum dikenal luas oleh wisatawan. Temuan ini mengindikasikan bahwa kuliner mangrove belum menjadi motivasi utama kunjungan, tetapi memiliki peluang besar sebagai daya tarik tematik tambahan. Penelitian ini merekomendasikan strategi pengembangan kuliner mangrove yang terintegrasi melalui peningkatan fasilitas ramah lingkungan, kurasi gastronomi berbasis bahan lokal, penguatan branding “Kuliner Mangrove Surabaya”, serta optimalisasi promosi digital dan kolaborasi UMKM. Secara teoretis, penelitian ini berkontribusi pada pengayaan kajian pariwisata berkelanjutan dan identitas gastronomi berbasis ekosistem, sementara secara praktis memberikan rujukan kebijakan bagi pengelola destinasi dan pemerintah daerah.
The Effect of Food Quality, Social Media Marketing and Brand Awareness on Consumer Repurchase Interest in Mama Bread Piter, Jessica; Soediro, Moses; Yuwono, Victor Kurniawan; Irtanto, Devina; Grasielda, Ivana
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 4 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i4.18702

Abstract

One of the businesses that has begun to utilize social media in buying and selling activities is the culinary industry. Mama Bread is a business engaged in the food and beverages sector, specifically a homemade-based bakery established in 2010 and located in Lombok. Mama Bread faces an issue related to consumer repurchase intention, as the business tends to be unable to attract previous customers to make repeat purchases. Based on a preliminary survey conducted by the researcher, problems were found in food quality, social media marketing, and brand awareness. The purpose of this study is to determine the effect of food quality on consumer repurchase intention at Mama Bread, the effect of social media marketing on consumer repurchase intention at Mama Bread, and the effect of brand awareness on consumer repurchase intention at Mama Bread. This study involved a total sample of 150 Mama Bread consumers. The research method used is quantitative, with multiple linear regression analysis using the Statistical Product and Service Solution (SPSS). The results of this study indicate that food quality, social media marketing, and brand awareness have a positive and significant effect on consumer repurchase intention at Mama Bread.
Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic Grasielda, Ivana; Yuwono, Victor Kurniawan
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

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

Abstract

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 PENGALAMAN VISUAL DAN AUDITORI TERHADAP LOYALITAS KONSUMEN MELALUI KEPUASAN KONSUMEN SEBAGAI VARIABEL MEDIASI DI PAUSE CAFÉ SURABAYA Sharon Ariella Budihartono; Victor Kurniawan Yuwono
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 2 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i2.19696

Abstract

This research seeks to examine the influence of auditory and visual stimuli on customer loyalty, using customer satisfaction as a mediating factor at Pause Cafe Surabaya. A quantitative approach was employed, where data were gathered via a survey method by distributing questionnaires to customers, and analyzed through Partial Least Squares (PLS) utilizing SmartPLS software. The findings indicate that both auditory and visual experiences positively and significantly impact customer satisfaction and loyalty, with visual experience exerting a stronger effect. Additionally, customer satisfaction plays a crucial role in influencing customer loyalty and can mediate the connection between auditory and visual experiences and customer loyalty, though the mediating effect is quite minimal. These results suggest that sensory experiences, especially visual and auditory components, significantly influence customer satisfaction and loyalty
Effect Of Cooking Duration Using Merandang Technique On Organoleptic Quality Of Beef Rendang Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Mazaya Azka Ridhauddhin; Raihan Nur Shabrina; Mario Alfrenzo Hartojo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27243

Abstract

Rendang is a traditional Minangkabau dish prepared using the merandang technique, which involves slow-cooking meat with coconut milk and spices over a long period to produce a dry dish with complex sensory characteristics. In the modern era, the lengthy merandang process raises efficiency concerns and may affect sensory quality. This study aimed to analyze the effect of cooking duration on the organoleptic quality of beef rendang and to determine the most preferred cooking duration. This research used a quantitative experimental method with an organoleptic acceptance test involving three cooking duration treatments: 4 hours, 5 hours, and 6 hours. The test was conducted with 50 untrained panelists using several sensory parameters, including color, aroma, initial texture, chewing texture, taste preference, seasoning intensity, and overall acceptance. The data were analyzed using ANOVA with SPSS, followed by a post-hoc test to identify differences among treatments. The results showed that cooking duration significantly affected several organoleptic parameters, namely color, aroma, initial texture, chewing texture, seasoning intensity, and overall acceptance, as indicated by different letter notations at a significance level of p < 0.05. The 5-hour treatment code 291 obtained the highest scores for initial texture 5.26, chewing texture 5.46, and overall acceptance 5.44. Therefore, the 5-hour cooking duration can be recommended as the optimal duration because it produced the highest overall acceptance compared with the 4-hour and 6-hour treatments.
Co-Authors Afifah, Balqis Agung, Purwakaning Purnomo Ashley, Felicia Audrey, Kendrick Barada, Tabita Priscilla Alfalianti Billy Daniel Messakh Bravimasta, Bracovanca Diwayestara Cadoret, Ni Luh Melani Devina Irtanto Dion, Aldy Fabiola Leoparjo Fetty Asmaniati Firmanto, Ian Ardhiya Hari Minantyo Hebert Adrianto Indrasari, Setyarina Irra Chrisyanti Dewi Ivana Grasielda Jemima Lewi Santoso Justin Kosli Kristian Agung Nugraha Kusuma, Irwin Prijatna Mario Alfrenzo Hartojo Mazaya Azka Ridhauddhin Moses Soediro Ni Njoman Juliasih Nidom, Astria Novitasari Novian Budi Santoso Otje Herman Wibowo Piter, Jessica Putri, Firda Aulia Raihan Nur Shabrina Saskia Dyah Handari Sayogo, William Sharon Ariella Budihartono Soukotta, Yumiko Suryanto, Jason Andrean Victor Setiawan Tandean Wong, Steven Nathanael