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All Journal JBT (JURNAL BISNIS dan TEKNOLOGI) Bogor Hospitality Journal
Nurcahyaning Rahayu, aprilia
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Mechanical Engineering Social Sciences Other

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PEMANFAATAN KOPI SANGIT SEBAGAI VARIAN KUE TEPUNG GOMAK Nurcahyaning Rahayu, aprilia
JBT (JURNAL BISNIS dan TEKNOLOGI) Vol. 12 No. 1 (2025): JURNAL BISNIS DAN TEKNOLOGI
Publisher : Nsc Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62045/jbt.v12i1.399

Abstract

Kuliner tradisional menjadi daya tarik wisata bagi pengunjung atau wisatawan salah satunya yaitu kue tepung gomak, kue tepung gomak merupakan kue tradisional Kepulauan Riau yang akan kita jadikan objek penelitian dengan menambahkan bahan kopi sangit, kopi sangit sendiri merupakan hasil alam dari destinasi wisata Kopi Sangit Bawah Langit. Tujuan dari penelitian ini untuk melakukan inovasi kuliner khas daerah dengan bahan lokal khas destinasi wisata Kopi Sangit Bawah Langit. Uji organoleptic hedonic untuk melihat tingkat kesukaan panelis pada produk inovasi kue tepung gomak kopi sangit dan dilakukan uji karakteristik kue tepung gomak kopi sangit. Hasil dari penelitian ini adalah kue tepung gomak kopi sangit rata-rata disukai penelis dengan nilai 3 dengan karakteristik kue tepung gomak kopi sangit memiliki warna yang menarik, aroma kurang beraroma kopi, tektur kenyal lembut, dan rasa kurang manis dan pahit kopi.
STRATEGI STP PRODUK SELAI NENAS DENGAN PEMANIS STEVIA: STUDI PENERIMAAN PASAR LOKAL SEHAT DI BINTAN : STRATEGI STP PRODUK SELAI NENAS DENGAN PEMANIS STEVIA: STUDI PENERIMAAN PASAR LOKAL SEHAT DI BINTAN Sihite, Hetty Yulianti; Nurcahyaning Rahayu, Aprilia; -, Mashudi
Bogor Hospitality Journal Vol 9 No 2 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i2.157

Abstract

This research is driven by the increasing public awareness of healthy lifestyles, particularly in choosing food and beverage products that are low in calories and free from added sugars. One of the most widely used natural sweeteners as a sugar substitute is stevia. The purpose of this study is to identify consumer preferences toward pineapple jam products made with stevia and to formulate marketing strategies based on segmentation, targeting, and positioning (STP) approaches. The research employed a descriptive quantitative method by distributing questionnaires to 100 respondents who are residents of Bintan Regency. The results indicate that the majority of respondents are within the productive age group and demonstrate a high level of awareness regarding healthy food consumption. A total of 78% of respondents expressed a preference for products using natural sweeteners, while 81% perceived that the stevia-based pineapple jam is healthier than regular jam. The segmentation strategy focuses on consumers aged 25–45 years with a healthy lifestyle, the targeting is directed at women as primary decision-makers in household consumption, and the product is positioned as a natural and healthy jam without compromising on taste. The conclusion of this study suggests that pineapple jam made with stevia has promising market potential, especially among health-conscious consumers. Recommendations for producers include enhancing consumer education and strengthening packaging and distribution to reach a broader market.
Co-Authors Mashudi , Sihite, Hetty Yulianti