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CULINARY BUSINESS STRATEGIES IN THE MIDST OF PANDEMIC OF COVID-19 (Case Study at Pork Star Bali) Billy Tanius; I Gusti Ayu Ari Agustini
Brilliant International Journal Of Management And Tourism Vol 2 No 2 (2022): June: Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.420

This study aims at finding the existing business implemented by Pork Star Bali to survive during the pandemic of Covid-19. Besides, it aimed at exploring the business strategies that can be implemented by Pork Star Bali. The research method used was descriptive qualitative method by applying SWOT analysis to find out the strategies. Data needed were obtained through interviews and literature study. Based on the analysis, it was found that Pork Star Bali implemented rescheduling work time for all the employees to avoid any laid-off, waiting list strategy to accommodate customers’ interests to enjoy Pork Star Bali foods, and selling vacuum products via e-commerce and Instagram. Meanwhile, the strategies that can be applied in the future by Pork Star Bali are maintaining the quality of products, developing innovative menus and products by utilizing technology based on the market’s trends, opening branch outlets since the market is large, strengthening the online marketing, developing customers’ loyalty by improving the quality and services, and developing staff’s loyalty to avoid any hijacking.

Elevating the Small and Medium Enterprises at Bongan Village by Optimizing the Use of Gonda Plant I Gusti Ayu Ari Agustini; Billy Tanius
ADPEBI International Journal of Business and Social Science Vol. 2 No. 2 (2022)
Publisher : Asosiasi Dosen Peneliti Ilmu Ekonomi dan Bisnis Indonesia (Adpebi)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54099/aijbs.v2i2.160

Purpose – This study aimed at exploring the strategies to elevate the small and micro enterprises (SMEs) at Bongan Village by optimizing the use of Gonda Plants as a unique culinary product to support the economic and tourism sector. The supply of Gonda Plants is commonly overflowing every harvest time as Bongan Village is well known for its rice fields. The oversupply of Gonda Plants becomes waste thrown away at the field by the Bongan people but it is the potential to be processed as a unique culinary product. Methodology – The research was carried out using a descriptive qualitative research method in which the data used were obtained through observation, interviews, and literature studies. The interview process involved the Bongan people who are running Gonda Plant SME. The data were analyzed using SWOT analysis to find out the suitable strategies by considering its strengths, weaknesses, opportunities, & threats. Findings – Based on the results of the analysis, the strategies that can be implemented to elevate the enterprises are increasing the skills, knowledge, and motivation to run the SMES, building branding and doing promotion, creating a hygiene production house, improving the management, and being active in grabbing the opportunies. Besides, the involvement of the government and other parties is needed to supervise and mentor the SMEs run by the Bongan people. Novelty – The sustainability of SMEs run by the Bongan people can be done alone, it needs help from other parties, especially the government in guiding, facilitating, and supervising.

CULINARY BUSINESS STRATEGIES IN THE MIDST OF PANDEMIC OF COVID-19 (Case Study at Pork Star Bali) Billy Tanius; I Gusti Ayu Ari Agustini
Brilliant International Journal Of Management And Tourism Vol. 2 No. 2 (2022): Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.420

This study aims at finding the existing business implemented by Pork Star Bali to survive during the pandemic of Covid-19. Besides, it aimed at exploring the business strategies that can be implemented by Pork Star Bali. The research method used was descriptive qualitative method by applying SWOT analysis to find out the strategies. Data needed were obtained through interviews and literature study. Based on the analysis, it was found that Pork Star Bali implemented rescheduling work time for all the employees to avoid any laid-off, waiting list strategy to accommodate customers’ interests to enjoy Pork Star Bali foods, and selling vacuum products via e-commerce and Instagram. Meanwhile, the strategies that can be applied in the future by Pork Star Bali are maintaining the quality of products, developing innovative menus and products by utilizing technology based on the market’s trends, opening branch outlets since the market is large, strengthening the online marketing, developing customers’ loyalty by improving the quality and services, and developing staff’s loyalty to avoid any hijacking.

Preferensi Turis dalam Memilih Makanan Ramen di Area Canggu Elvettio, Audric; Billy Tanius; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 1 No. 1 (2023): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

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

Preferensi konsumen menunjukkan kesukaan para konsumen dari berbagai jasa yang ada, baik bentuk fisik maupun nonfisik. Preferensi juga dapat didefinisikan sebagai pilihan suka atau tidak suka oleh seseorang terhadap suatu produk, barang, atau jasa yang dikonsumsi dan dipengaruhi oleh persepsi individu tersebut. Di area Canggu, di mana turisme Bali sedang berkembang dengan pekat, berbagai restoran ramen muncul walaupun makanan yang tidak berasal dari Bali ataupun Indonesia. Penelitian ini memiliki rumusan masalah yang berhubungan dengan faktor-faktor yang mempengaruhi preferensi para konsumen. Penelitian ini menggunakan mixed method dengan data kualitatif dari observasi dan studi literatur dan data kuantitatif yang didapatkan dari kuesioner yang diberikan kepada para turis di restoran ramen area Canggu. Penelitian ini dilakukan untuk menguji preferensi dan persepsi para turis di area Cangu untuk mengetahui faktor-faktor apa saja yang mempengaruhi persepsi dan preferensi. Setelah dilakukan penelitian ditemukan bahwa faktor-faktor yang mempengaruhi preferensi tersebut yaitu karakteristik ramen, umur konsumen, frekuensi mengkonsumsi ramen, dan persepsi konsumen terhadap budaya Jepang.

Pembuatan Teh Celup Beras Merah Sebagai Divesifikasi Produk Unggulan Desa Wisata Jatiluwih Bali Pramudia, Heru; Billy Tanius
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 1 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i1.7

Penelitian ini bertujuan untuk menemukan teh celup beras merah dengan kemasan seduh untuk satu cangkir gelas takaran teh. Metodologi yang digunakan adalah eksperimental dengan melakukan percobaan terhadap beras merah yang sudah digongseng lalu beras merah tersebut direbus kembali dengan air hingga mendidih dan kandungan warna yang terdapat pada beras merah menyatu dengan air didihan. Setelah itu dilakukan penyaringan. Air teh ini direduksi lagi hingga pekat. Kemudian ditambahkan beras merah sangrai yang baru yang digunakan sebagai mediaektrasi teh ini. Lanjut proses pengeringan agar beras merah yang mengandung etraksi teh menjadi kering dan tahan lama. Beras ektrasi di bungkus dalam kemasan teh celup. Kelebihan dari kemasan celup dibandingkan dengan teh beras merah biasa. Teh beras merah (biasa) untuk mendapatkan hasil warna teh yang merah perlu dilakukan perebusan. Namun jika menggunakan teh beras celup, pembuatan the cukup diberi air hangat saja dan menghasilkan warna teh beras merah yang sesuai keinginan.

Inovasi Pengolahan Beras Merah Menjadi Bolu Gulung Sebagai Oleh-Oleh Khas Jatiluwih Gaisani, Fionna Nurlita; Billy Tanius; Ni Nyoman Widani
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 1 No. 2 (2023): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v1i2.10

Jatiluwih menghasilkan beras merah yang melimpah, penelitian ini bertujuan untuk memanfaatkan potensi tersebut dan menciptakan sebuah produk olahan yang bernilai tambah, yaitu bolu gulung beras merah. Metode penelitian yang digunakan adalah metode Research and Development (R&D), yang melibatkan pengumpulan data tentang beras merah lokal dan karakteristiknya, serta eksplorasi bahan dan resep bolu gulung yang telah ada. Berdasarkan data tersebut, dilakukan pengembangan untuk mengintegrasikan beras merah dalam adonan bolu gulung. Hasil penelitian menunjukkan bahwa inovasi pengolahan beras merah menjadi bolu gulung dengan tiga varian rasa yaitu, original, pandan, dan taro sebagai oleh-oleh khas Jatiluwih memiliki potensi yang menjanjikan. Uji organoleptik dan uji hedonik menyatakan bahwa produk bolu gulung dengan penggunaan beras merah mendapatkan tingkat penerimaan yang tinggi dari panelis umum dan panelis ahli. Diharapkan inovasi ini dapat diimplementasikan secara luas dan mendukung pengembangan ekonomi lokal serta pariwisata di Jatiluwih.

Modification of Sourdough Using Snake Fruit Starter Fiorellino, Kenneth; Billy Tanius; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 1 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i1.45

This research investigated the use of snake fruit (Salacca zalacca) as a sourdough starter, aimed at promoting the utilization of snake fruit in culinary products and understanding feedback from respondents based on the resulting product. With the rising popularity of sourdough bread and the growing demand for locally sourced ingredients, exploring unconventional starter cultures has become essential. The study is conducted through research and development by evaluating the properties of 3 types of snake fruit namely” Pondoh, Gading, and Gula Pasir”. Acidity, carbohydrate content, and sugar levels are used to determine its compatibility through sourdough fermentation. A comprehensive comparison is conducted between the resulting product and the widespread yeast-based sourdough bread. Interviews and questionnaires were distributed to the public and culinary professionals to extract information. A total of 25 individuals has generally positive feedback with the results of the “Pondoh and Gading” variety, showing likeness towards texture and crust. The remaining subject “Gula Pasir” was deemed to be incompatible for sourdough production due to its low acidity. The findings of this study hold promise to the Indonesian culinary industry by capitalizing on the diverse range of tropical fruits to expand and incorporate sustainable local ingredients. Embracing snake fruit as a sourdough starter presents a lucrative prospect for promoting local gastronomic diversity.

Fotografi Makanan Adrich Studio Sebagai Media Promosi “Hungry Potato" Nicholas, Adriel; Billy Tanius; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 1 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i1.47

Penelitian ini mengkaji peran fotografi makanan oleh Adrich Studio sebagai media promosi untuk Hungry Potato, sebuah bisnis makanan di Surabaya. Dengan pertumbuhan signifikan dalam industri kuliner, strategi promosi yang efektif sangat penting. Hungry Potato, yang mengkhususkan diri pada camilan berbasis kentang, awalnya menggunakan fotografi ponsel, yang menghasilkan gambar promosi yang kurang optimal. Penelitian ini bertujuan menganalisa kekuatan usaha, menggunakan data primer dari observasi dan wawancara dengan manajemen Hungry Potato serta data sekunder dari literatur terkait untuk menghasilkan strategi yang tepat untuk promosi. Proses perancangan meliputi identifikasi data, analisis segmentasi pasar, analisis SWOT, USP, penargetan, dan positioning, pembentukan strategi kreatif, serta eksekusi desain visual melalui fotografi. Hasil akhir penelitian yaitu analisa SWOT dan USP mendasari perancangan strategi kreatif untuk digunakan sebagai media promosi di akun Instagram Hungry Potato.

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