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All Journal Journal La Bisecoman Jurnal Gastronomi Indonesia Journal of Mandalika Review
Yuniarti, Rizka
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Humanities Economics, Econometrics & Finance Social Sciences

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Strategi Pengolahan Limbah Udang sebagai Olahan Makanan Ringan di Desa Bumi Dipasena, Lampung Yuniarti, Rizka; Karo, Pelliyezer Karo; Darminiyanti, Darminiyanti
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.1205

Abstract

This research aims to analyze the potential of shrimp waste as a lightly processed food in the village of Bumi Dipasena, Lampung. The research method used in this research is qualitative with a descriptive approach. The results of the study show that shrimp waste has the potential to provide added value to the surrounding economy, with the potential of reaching 600 kg in one month. Waste processing has received support from the Maritime Affairs and Fisheries Service of Tulang Bawang Regency with the help of more fantastic boxes. The strategy for utilizing shrimp waste is to utilize the strengths possessed by shrimp waste, namely: New Processed Products; Distinctive and delicious taste; Shrimp shell waste contains protein, calcium, and chitin; shelf life of shrimp shell waste products that can last a long time without preservatives. In addition to taking advantage of existing strengths, it is necessary to make efforts to minimize existing weaknesses, namely by: Establishing a lightly processed food production site in a strategic place; training and preparing human resources in the production process; establishing cooperation with parties that can support smooth production so that the availability of lightly processed food products and prices can continue to be competitive and sustainable.  
The Effect Dimension of Servicescape on Revisit Intention : Study Case: Lotus Lounge Wyndham Opi Hotel Palembang Anggraini, Meisya; Yuniarti, Rizka; Sari, Tasya Komara; Hamonangan, Samuel; Lesmana, Andhika Chandra
Journal of Mandalika Review Vol. 4 No. 2 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i2.236

Abstract

Introduction: This research aims to determine the effect of servicescape on revisit intention at Lotus Lounge Wyndham Opi Hotel Palembang. Lotus Lounge locate at Wyndham hotel which is one of the 4-star hotels in Palembang City. This means that Lotus Lounge should be one of the cafés or lounges of choice for customers or visitors, because it is in a 4-star hotel, strategically located in the center of the crowd, and close to public transportation. Methodology: A quantitative descriptive approach was used in this study, with data analyzed using IBM SPSS Statistics version 25 to identify the most influential servicescape indicators on revisit intention. A total of 60 respondents were selected based on the Lemeshow sampling formula. Findings: The findings show that ambient condition emerged as the most influential indicator, with a mean score of 3.20. In contrast, the indicator Signs, Symbols, and Artifacts was identified as an area needing improvement particularly in the visibility of restroom signs, exit doors, and clear indicators for smoking and non-smoking zones. Conclusion: The ambient condition significantly affects guest comfort and revisit intention. Natural lighting from windows, the lounge’s strategic location near the lobby, and soothing background music, jazz and pop contribute to a relaxing and welcoming atmosphere. Additionally, proper temperature, pleasant aromas, and clear area signage enhance the overall guest experience. These combined elements position Lotus Lounge as a comfortable and inviting space for relaxation, socializing, and professional interactions encouraging guests to return in the future.
Innovation of Pindang Muara Enim: Analysis of Consumer Acceptance and Marketing Strategies for Culinary Tourism Development : JEL Classification: M31, L83, O31, Q13, Z32 Simangunsong, Kartika Theresia; Yuniarti, Rizka; Karo Karo, Pelliyezer
Journal La Bisecoman Vol. 7 No. 2 (2026): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v7i2.3085

Abstract

The purpose of this study was to develop and test the initial consumer acceptance of the innovation of Muara Enim pindang using kemang fruit instead of the traditional souring agents like tamarind and pineapple. This research used a Research and Development model with a focus on product testing. The study used a questionnaire with 93 consumers in South Sumatra who were familiar with pindang. Product acceptance was evaluated using organoleptic characteristics including colour, aroma, texture and taste in three parts of the product: fish part, soup and seasonings. Descriptive and Net Promoter Score (NPS) analysis were applied to determine the acceptance, promotion, and attributes that needed improvement. This study shows the innovation was welcomed, with a total NPS score of +30. The highest scored attributes are broth taste (NPS score of +59), fish component taste (+55) and broth texture (+55), which means that the primary sensory aspects of the innovation were accepted by consumers. But, the taste of condiment, taste of fish component, and texture of condiment are lower, indicating that there is potential to improve the visual appearance and supporting components. The socio demographic profile of the respondents also shows that millennials and Generation Z are the potential consumers, with family oriented visits and growing digital payment. The results suggest that the innovation of Muara Enim pindang has a potential as local gastronomic product, but needs improvement to enhance sensory integrity and consumer acceptance. The research suggests enhancing visual attributes, focusing on taste consistency, and marketing approaches that combine local identity, family and digital trends..
Co-Authors Darminiyanti, Darminiyanti Hamonangan, Samuel Lesmana, Andhika Chandra Meisya Anggraini Pelliyezer Karo Karo Sari, Tasya Komara Simangunsong, Kartika Theresia