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All Journal JUIMA : Jurnal Ilmu Manajemen JURNAL KEPARIWISATAAN Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Ilmiah Hospitality Management Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Astuti Pranadewi, Putu Mira
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Gastronomi Indonesia

 1 
KEPUASAN DAN LOYALITAS KONSUMEN RESTORAN McDonald’s DI KOTA DENPASAR Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.96

Abstract

The rapid growth of economic sector in Bali, especially in Badung regency and Denpasar city has stimulated the growth of McDonald’s restaurant on these area. The consumption pattern of local community also changed regarding the growth of financial income. Because of tight competition in fast food service business as a crucial reason, this local market segment should be grapped as much as possible by McDonald’s in Denpasar city. This research was undertaken between Septemberto November 2016. In this case, consumer loyalty is the most important company’s objective. Consumer loyalty could be achieved by providing a good service experience at McDonald’s. As a result there’s a causal relationship between service quality, customer satisfaction, and customer loyalty at restaurant business. Customer loyalty describe the customer willingness to consumedrestaurant’s products or services regularly on a long term period and recommend their friends or relatives to consumed products or services at the same restaurant. Speed of service, access, physical features, assurance, staff attitude, security, and understanding customer are factors that influences customer satisfaction at McDonald’s restaurant.
PERBANDINGAN RASA MINUMAN PINACOLADA DENGAN MENGGUNAKAN FRESH PINEAPPLE JUICE DAN PINEAPPLE JUICE KEMASAN MELALUI UJI ORGANOLEPTIK Putu Mira Astuti Pranadewi; Ni Kadek Eni Juniari
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v7i1.388

Abstract

Perkembangan minuman cocktail sangat popular saat ini, dimana minumancocktail banyak ditawarkan di restoran, hotel maupun bar. Salah satu minumancocktail yang banyak digemari oleh wisatawan adalah Pinacolada. Pinacoladamerupakan cocktail yang dibuat dari campuran rum, coconut cream atau santan kental,dan jus nanas. Pinacolada memiliki banyak manfaat bagi kesehatan dan kandungangizi yang terdapat pada pineapple juice yaitu kandungan bromealain dan vitamin Cyang membantu saluran pencernaan, sehingga menjadikannya ideal sebagai minumanpenutup. Melihat kecenderungan masyarakat saat ini yang lebih mengutamakan hidupsehat dengan menggunakan bahan-bahan segar dan alami dalam setiap hidangannya,sehingga penggunaan fresh juice sebenarnya lebih memiliki keunggulan dari segifreshness, kandungan gizi, serta membantu pemanfaatan produk lokal dibandingkanpenggunaan juice kemasan siap pakai.Adapun tujuan dari penelitian ini adalah (a) untuk mengetahui perbedaanminuman Pinacolada yang berbahan dasar fresh pineapple juice dan pineapple juicekemasan siap pakai serta (b) untuk mengetahui tingkat kesukaan minuman Pinacoladayang berbahan dasar fresh pineapple juice dan pineapple juice kemasan siap pakai.Panelis dari penelitian ini terdiri dari 5 orang panelis yang memiliki keahlian danbakat mengenai karakteristik dari cocktail (Bartender), 5 orang panelis (akademisi)yang memiliki kepekaan yang cukup baik dalam menilai beberapa rangsangan yangspesifik, dan 5 orang panelis yang menyukai atau penikmat cocktail. Teknik analisisdata yang dipergunakan adalah deskriptif kualitatif melalui uji organoleptic terhadapindikator Acidity, Sweetness, Bitterness, Alcohol, Aroma, Balance, dan Colour. Untukmemperoleh hasil uji organoleptik dilakukan melalui uji pembeda pasangan dan ujikesukaan.Berdasarkan dari hasil uji organoleptik pembeda pasangan terhadap minumanPinacolada menggunakan fresh pineapple juice dan pineapple juice kemasan siappakai mendapatkan hasil 75,23% menyatakan berbeda, dan 24,74% menyatakan sama.Sedangkan hasil uji organoleptik terhadap minuman Pinacolada yang menggunakan fresh pineapple juice melalui uji kesukaan lebih unggul dari segi Acidity, sweetness,bitterness, balance, color, aroma dan kadar alcohol lebih disukai dengan mendapatskor 2,39 (sangat suka), dan untuk minuman Pinacolada yang menggunakan pineapplejuice kemasan siap pakai mendapat skor 1,47 (biasa). Implikasi penelitian ini adalahbahwa penggunaan fresh pineapple juice dari buah nanas lokal dapat dijadikan sebagaibahan alternative pengganti pineapple juice kemasan siap pakai pada pembuatanminuman cocktail khususnya Pinacolada sehingga diharapkan dapat membantu parapetani lokal dalam mendistribusikan hasil panen tersebut ke industry
Tingkat Kesukaan Terhadap Minuman Loloh Don Piduh Melalui Uji Organoleptik Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.459

Abstract

The herbal drink loloh don piduh is one of the traditional Balinese drinks that can be enjoyed by all ages and groups  Loloh don piduh itself is made from processed don piduh or with the Latin name (Centella Asiatica).  With tons of benefits and a sweet, refreshing taste, loloh don piduh has great potential in the market. The large potential to be developed, its necessary to carry out the organoleptic test to assess the level of the preference of the panellist. Therefore this research was conducted to determine the level of consumer preference for the herbal drink loloh don piduh through an organoleptic test which was attended by 15 panelists, using questioner with 7 hedonic scales and 5 indicators namely color, aroma, sweetness, acidity, and bitterness. The results of the organoleptic test identified that all the panellist rated like of colour,  aroma, acidity, and bitterness indicators. And the panellist rated very like of the sweetness indicator of loloh don piduh. The final results of this research that the loloh don piduh herbal drink can be accepted by consumers, connoisseurs and industry players. And this drink deserves to be introduced to the wider community in Bali and foreign tourists
Minat Beli Konsumen terhadap Produk Minuman Bubble Tea-Xi Bo Ba Jimbaran-Bali Wayan Indah Silvia Permatasari; I Gusti Ayu Dewi Hendriyani; Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (2020): 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.v8i1.545

Abstract

The purpose of this study was to determine consumers 'buying interest in Xi Bo Ba's beverage products, and consumers' responses to these products. This study used a qualitative descriptive analysis technique by collecting data using an online questionnaire on 60 respondents Xi Bo Ba Jimbaran Bali. Purchase interest variable consists of 3 dimensions, namely product quality, price, promotion with a total of 5 indicators. The results of the study of 60 respondents were the highest in women, mostly students aged 17-25 years. Respondents prefer shopping online rather than offline. The conclusion of all indicators of buying interest is in the very good category, with the highest indicator on product quality and the lowest on price. The advice for company management is to maintain what is good, improve what is still lacking, including new innovations in Xi Bo Ba's products in the future.
Co-Authors Dewi Hendriyani, I Gusti Ayu Eni Juniari, Ni Kadek Febrianto, I Gusti Agung I Nyoman Arcana I Nyoman Arcana I Nyoman Gede Agus Jaya Saputra Kurniadewi, Ni Kadek Massenga, Lidjah Magdalen Massenga, Lidjah Magdalena Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Luh Suastuti Ni Putu Ariesta Budiani, Ni Putu Ariesta Pastini, I Wayan pinaria, ni wayan chintia Pratama, I Made Marta Adi Rinala, I Nyoman Rusdianata, I Ketut Rusdiarnata, I Ketut Saputra, I Nyoman Gede Agus Jaya Sudiparwati, Putu Ayu Swandewi, Ni Kadek Usadi, Made Pradnyan Permana Wayan Indah Silvia Permatasari Widuri, Setyowati Ayu