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Frangky Silitonga
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Prodi. Manajemen Kuliner Batam Tourism Polytechnic The Vitka City Complex Jl. Gajah Mada, Tiban, Batam, Kepulauan Riau, INDONESIA 29425 Phone : +62 778 3540889
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INDONESIA
Jurnal Manajemen Kuliner
Published by Politeknik Pariwisata Batam
ISSN : 28283767     EISSN : 28282760     DOI : doi.org/10.59193/jurnalmanner
Core Subject : Economy, Humanities, Social,
Humanities Economics, Econometrics & Finance Social Sciences
JURNAL MANNER ini merupakan mempublikasi berkaitan erat dengan kulineri pada prodi. Manajemen Kuliner, jural ini diterbitkan PUSLITABMAS - BATAM TOURISM POLYTECNIC dan dikelolah oleh Prodi Manajemen Kuliner Pariwisata Politeknik Pariwisata Batam. Semua artikel yang diterbitkan melalui Jurnal Manner ini berkaitan erat dengan pengembangan kuliner berbasis kearifan lokal. Frekuensi dilakukan sebanyakt dua kali setahun yakni bulan Februari dan Agustus. Sebagai wadah untuk pengembangan penelitian di bidang Kuliner dan Pariwisata, jurnal ini mencakup pada ruang lingkup banyak aspek dalam Kuliner dan Pariwisata termasuk didalamnya adalah: A. Pariwisata 1. Sustainable Tourism Development 2. Gastronomy 3. Tourism Information System 4. Tourism Planning & Development 5. Tourism & Impact Management 6. Culutural Tourism 7. Tourism Policy Development 8. Tourism Technology B. Manajemen Kuliner 1. Entrepreneurship 2. Food Research & Development 3. Food Experimental 4. Food Marketing 5. Global Food 6. Food Business 7. Culinary Management 8. Food Service Management 9. Culinary Inovation
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 47 Documents
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STRATEGI PENGEMBANGAN OBJEK WISATA MUSEUM KOTA TANJUNG PINANG SULTAN SULAIMAN BADRUL ALAMSYAH Simatupang, Devid; Mulyadi
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.1

Abstract

Tanjungpinang City itself has potential in the tourism sector. Tanjungpinang city has historical heritage that is recorded in history books. These historical relics are very interesting to be visited. Strategy is very important for the development of an organization/company in order to achieve goals, both short-term and long-term goals. Analysis in strategy development is based on the dimensions of the strategy used, namely Objectives, Policies and Programs.
STRATEGI PEMASARAN INDUSTRI KREATIF SENTRA RAJUTAN BINONG JATI BANDUNG SEBAGAI SALAH SATU TUJUAN WISATA BELANJA Rosie Oktavia Puspita Rini; Wardhana, Rosnendya Wisnu
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.3

Abstract

Abstrak - Sebagai salah satu Industri Kreatif berbasis fashion yang terdapat di Kota Bandung, dalam membantu pengembangan Industri Kreatif sebagai salah satu tujuan wisata belanja maka dilakukan penelitian terhadap Sentra Rajutan Binong Jati tujuannya agar dapat mengetahui dan menganalisis tahapan-tahapan yang telah dilakukan serta berharap hasil analisis dapat dijadikan acuan untuk memberi masukan dalam penyusunan strategi pemasaran Sentra Rajutan Binong Jati di Bandung. Positioning dilakukan dengan menetapkan strategi diferensiasi, dengan tujuan memberikan nilai lebih kepada Sentra Rajutan Binong Jati sebagai destinasi yang memiliki keunikan dalam kondisi dan lingkungan sekitar destinasi. Strategi pemasaran yang dapat diterapkan berdasarkan analisis dan kebutuhan yang ada, yaitu dengan menggunakan cara meningkatkan promosi terhadap Sentra Rajutan Binong Jati
PENGARUH PERSONAL SELLING TERHADAP VOLUME PENJUALAN TANAMAN HIAS VITKA GARDENIA BATAM Kurnia, Okki
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.4

Abstract

The purpose of this research is to determine the effect of personal selling on the Sales Volume at Gardenia VITKA Batam. The sample used in this study amounted to 30 customers  ,sampling technique, namely the sampling technique using the entire population as a sample.. Data analysis techniques used simple linear regressions analysis. The results showed a coefficient value (r) of 795, a coefficient of determination (r2) of 0.713, a significance value of 0.000 <0.05, t count value is 8.338 and t tabel is 1.808. The results of this research indicate that (1) with r value has a strong relationship between personal selling and the sales volume, (2) with r2 value means personal selling have an sales volume. attandent of 79.3%, (3) with significance value means the personal selling variable (X) effects the sales volume variable (Y), (4) from t count value thus H0 is rejected and H1 is accepted.    
PENGARUH BAURAN PROMOSI TERHADAP KEPUTUSAN BERKUNGJUNG WISATA KE KEBUN RAYA CIBODAS Wahyudi Ilham
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.5

Abstract

According to the result of research performed by the researcher of promotional strategy. Cibodas Botanical Garden manager try to attract the tourist to visit the garden by emphasizing cooperation with schools and giving discount for the visitors (Sales Promotion), distributing brochures and billboard/banner (Advertising), providing website and online media (Direct Marketing) and relying on the tourists who have already familiar with the Cibodas Botanical Garden. The researcher used quantitative method. Types of Descriptive and verificative research were also used to discuss the problem further by selecting the tourists visiting Cibodas Botanical Garden in 2016, which are also treated as research sample. Data was collected by distributing questionnaire to the samples selected by frame sampling. Next, the collected data was processed by SPSS 22.0 program where hypothesis testing was conducted by regression analysis because the researcher aims at finding the correlation among variables and the effects of X1, X2, X3, X4 variables on Y variable. The result of hypothesis testing simultaneously shows that value of Fcount > Ftable, then H0 is rejected and Ha is accepted, which means there is a significant effect simultaneously from the promotional mix (X variable) on visiting decision (Y). Partially, there are several factors affecting visiting decision, which are advertising, personal selling, sales promotion, and direct marketing. Based on the research result, it is suggested that the company improve the supervision of employee work under the leadership in order to achieve better employee productivity.
PENGEMBANGAN PARIWISATA BERBASIS ECOTOURISM DI SITU GUNUNG SUKABUMI Sukmamedian, Haufi
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.6

Abstract

Ecotourism is a tourist trip to an environment, both natural and artificial, as well as existing culture, which is informative and participatory, which aims to ensure the preservation of nature and socio-culture. So, ecotourism activities directly provide access for everyone to see, know, and enjoy the natural, intellectual and cultural experiences of the local community. This research is quantitative descriptive research with tools or instruments to measure, among others: observation, documentation, interviews and questionnaires. This research uses Important Performance Analysis, Customer Satisfaction Analysis and SWOT Analysis methods which are tools to assess the level of importance and performance of Situ Gunung attractions, visitor satisfaction with the performance of Situ Gunung managers and the formulation of development strategies for Situ Gunung managers, then the average value The average level was analyzed on the Importance-Performance Matrix, Customer Satisfaction analysis and SWOT sample and the population is Situ Gunung visitors.
PESONA WISATA KOTA BATAM DAN PANDEMI COVID 19 Dailami Muslim; Thandzir, Mohammad
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.8

Abstract

Development of Batam City began with the establishment of the Batam Authority Agency with the issuance of Presidential Decree No. 41 of 1973 concerning the Batam Island Industrial Area, which is currently the Batam City Concession Board. Batam City which is part of the special Batam-Bintan-Karimun (BBK) free trade zone area has a very strategic location, located on international shipping lanes which have a long distance. very close and directly adjacent to the Singapore Strait and the Malaysia Strait. The city of Batam has grown and developed into a modern city that has international standard infrastructure facilities, which was originally designed as an industrial city, until now it has also been developed into a national strategic tourist destination city. Due to its strategic location, supported by good infrastructure facilities, Batam City is a prima donna for domestic and foreign tourists. According to data from the Batam City Government, the number of tourist visits in 2019 before the Covid 19 pandemic hit reached 6 million domestic tourist visits and 1.9 million foreign tourists. The Covid 19 pandemic that has hit all countries in the world has knocked down the tourism sector of Batam City due to the implementation of health quarantine by every country with restrictions on people's movement and gathering. hard so that the spread of the Covid 19 corona virus in Batam City can be stopped. The Batam City Government has also succeeded in carrying out the Covid 19 vaccination program well. By being able to handle the spread of Covid 19 so that the entrance and exit of neighboring countries will be opened, the Batam tourism sector will be able to be boosted again, and the economy of Batam City will rise.  
PEMANFAATAN SIPUT GONGGONG SEBAGAI BAHAN BAKU OLAHAN SOSIS SEBAGAI MAKANAN KHAS KOTA BATAM Mulyadi, Tirta; Suci Permata Sari
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.33

Abstract

The gonggong snail is one of the marine biota whose distribution is abundant in Indonesia, especially Batam City. The utilization rate of gonggong snails in Batam City has not been maximized due to the lack of public knowledge to process gonggong snails into processed products that have higher economic value. This research was conducted to develop the use of gonggong snails as a new processed product in the food sector that can be used as a business opportunity. Researchers use gonggong snails as raw material for making sausages. This is done to increase the potential of gonggong snails and can become one of the typical foods of Batam City. This type of research is using a pre-experimental design with a one shot case study method. Using two comparison samples of gonggong snail meat and chicken meat as much as them . Data collection techniques using hedonic quality test and hedonic test with research instruments using a questionnaire. The number of panelists as many as 20 people consisting of 5 trained panelists and 15 moderately trained panelists. The data obtained will be analyzed by the Mann Whitney test. The results of the Mann Whitney test showed that there was no significant difference in the taste, color and texture of the gonggong snail sausage, while in scent there was a significant difference. The results of the hedonic test showed that the panelists preferred the taste and scent of the gonggong snail sausage with formulation B , the color that the panelists preferred was the gonggong snail sausage with formulation A, while for the texture of the sausage The panelists Gonggong snails liked both formulations A and B.
PEMANFAATAN TEPUNG KULIT SINGKONG DALAM DIVERSIFIKASI OLAHAN BATTER Anti Riyanti; Rosie Oktavia Puspita Rini
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.35

Abstract

This reseach aims to determine the making of bandros batter made from cassava peel and as a comparison is bandros batter made from rice flour. From the results of the study showed that the results of the taste of the batter from this skin flour were favored by the wider community. The content of nutritional value in batters made from cassava peel flour has a very high carbohydrate content. The research method used is the experimental method. The data testing method uses organoleptic tests that rely on the senses of touch, sight, smell, taste, and hearing to provide an assessment of the ingredients in the resulting product and the assessment aspects are aroma, taste, color, and texture. The panelists in this study were 20 panelists. The recipe used in the manufacture uses the author's recipe.
PEMANFAATAN IKAN BARAKUDA PADA PEMBUATAN BATAGOR (BASO TAHU GORENG) M. Supriyono; Sukriadi, Erie Hidayat
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.36

Abstract

Batagor is a typical food originating from Bandung, West Java, with the main ingredient being mackerel fish, but in this study it was developed to be able to make product innovations, namely mackerel fish meat instead of barracuda fish meat. The purpose of this study was to determine the taste, aroma, texture and color of batagor barracuda fish, the method used in this study was an experiment using an organoleptic test on a sample of 33 people as respondents. The results of this study indicate that the taste produced from batagor barracuda fish is delicious to enjoy, but the aroma still smells fishy, while the texture and color are in accordance with the expected napa, namely the texture is chewy and soft, with a brownish yellow color after frying.
BUFFER ZONE BANDARA KERTAJATI DALAM MENGEMBANGKAN DESTINASI PARIWISATA DI SUMEDANG Gunawan, Agung Arif
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.38

Abstract

In developing tourist, with the construction of Kertajati Airport  and the access to Cisumdawu toll road, that can improve the economy of the local and the standard of living and the economy of the local community. Sumedang has been planned to become a buffer zone of  Kertajati Airport area that can support tourism and economic activities. With the plan to open toll exit access in 5 districts in Sumedang,, the local government plans to develop tourism destinations in the sub-district to be developed into priority destinations. The five tourist destinations include: Pangjugjuga (Pamulihan), Geusan Ulun Museum (North Sumedang), Tampomas Green Park (Cimalaka), Cipanas Sekarwangi (Conggeang) and Panenjoan (Ujungjaya). This study aims to determine the condition of tourist destinations in the development buffer zone area in Sumedang. The operational variables of the  buffer zone and the transit destination variables used provide an overview of the phenomena that occur in each tourist destination. The type of research used is qualitative with descriptive method. Data collection techniques used are triangulation data collection techniques; field observation, deep interview and literature study, while the data analysis used was the point rating scale model data analysis. From the results of data processing, it is found that there needs to be a policy from the government, both in the form of standard and centralized regulations or regulations regarding the management of tourist destination areas (tourism human resource development, ecosystem conservation) and increasing the participation of local communities/communities and regional tourism actors in activities tourism in the Sumedang

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