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<![CDATA[SWOT ANALYSIS OF KUE SAPIK GULA AREN AS A SUPPORTING TOURISM ATTRACTION OF SOLOK SELATAN DISTRICT ]]>
<![CDATA[Aocta Riva Auberni]]>;
<![CDATA[Pepy Afrilian]]>;
<![CDATA[Mandalia, Siska]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.98
<![CDATA[This study aims to analyze the strengths, weaknesses, opportunities, and threats of the Kue Sapik Gula Aren as a support for the tourist attraction of South Solok Regency. The research method used is through a qualitative approach using the SWOT analysis method and the data used in this study are primary and secondary data, data collection techniques by observation and interviews. The data obtained from the results of data collection is then analyzed using SWOT analysis to find out what are the strengths, weaknesses, opportunities, and threats of the Kue Sapik Gula Aren as asupporting tourist attraction in South Solok Regency. Based on the results of the study, it shows that the Kue Sapik Gula Aren has the strengths 1 it has a unique taste that comes from palm sugar 2 Kue Sapik Gula Aren can only be found in South Solok 3 has been certified halal from the MUI, and the opportunity 1 can be a support for new tourist attractions in South Solok Regency 2 promote traditional culinary 3 promote the economy of the surrounding community. With these strengths and opportunities, can take advantage of existing opportunities while minimizing weaknesses and also being able to overcome various kinds of threats from the Kue Sapik Gula Aren. Thus, this Kue Sapik Gula Aren can be used as a support for the tourist attraction of South Solok Regency. ]]>
<![CDATA[STRATEGI PENGEMBANGAN DESA WISATA EKOLOGIS DI DESA JEMPANANG DI PETANG KABUPATEN BADUNG BALI ]]>
<![CDATA[Kiskenda, Dewa]]>;
<![CDATA[Nyoman Agus trimandala]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.101
<![CDATA[Ecotourism Jempanang Dalas is trying to encourage the number of tourist visits. However, tourist visits are still considered not optimal. This study discusses existing conditions and examines strengths and weaknesses as well as opportunities and threats to formulate strategies and programs for the development of Jempanang Dalas Ecotourism in Belok Sidan Village optimally and maintain its sustainability. This study uses a quantitative and qualitative approach. Data collection was carried out by observation, indepth interviews with Belok Sidan Village Head, Petang Subdistrict Jempanang Dalas ecotourism manager local traditional leaders. Then an analysis was carried out using the SWOT method. Based on the SWOT analysis, alternative strategies that can be applied to the development of Ecotourism in Japan Dalas were obtained, namely strategies for creating quality ecotourism products, strategies for increasing promotion through the application of information technology, strategies for developing human resource competencies and marketing strategy for ecotourism products for tourists who stay in villas and tourist attractions in Belok Sidan Village and its surroundings. ]]>
<![CDATA[PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON ]]>
<![CDATA[Astiana, Rachmat]]>;
<![CDATA[Ihsan, Naufal]]>;
<![CDATA[Puspita Rini, Rosie Oktavia]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.109
<![CDATA[Macaron is an Italian pastry made from almond flour, sugar and egg whites. This research was developed to use chickpea aquafaba as a substitute for egg whites in macaron. This research was conducted as a way to find alternatives for those who have allergies or vegetarians, vegans and lacto vegetarians, to be able to consume macaron products. The method used was an experiment with organoleptic tests on 33 trained and untrained panelists as respondents. The results of this study indicate that the texture of aquafaba macaron is not as crunchy as using egg white, in terms of taste it is not too sweet and a little savory, the color is duller and paler, and has a stronger peanut aroma, but overall the use of chickpea aquafaba can approach the characteristics of macaron using eggs. ]]>
<![CDATA[DAMPAK PARIWISATA TERHADAP KUALITAS AIR DANAU BERATAN BERDASARKAN PARAMETER BOD DAN COD ]]>
<![CDATA[Arik Agustina]]>;
<![CDATA[I Ketut Muliadiasa]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.111
<![CDATA[The purpose of this study was to analyze the impact of tourism on the water quality of Lake Beratan based on BOD and COD parameters. This research method uses descriptive quantitative through environmental analysis. Lake Beratan water sampling was taken at 3 points, point 1 representing settlements and agriculture, point 2 representing the middle of the lake, and point 3 representing tourist areas. The data obtained was compared with the Class 1 Lake Water Quality Standards, Government Regulation Number 22 of 2021. The results showed that the BOD parameters still met the quality standards, so there were not too many organic pollutants in Lake Beratan. While the COD parameter exceeds the quality standard at all points. This shows that chemical pollutants originating from domestic activities around Lake Beratan such as agriculture using fertilizers and pesticides as well as tourism activities such as restaurants cause an increase in the COD value.]]>
<![CDATA[MODERASI POTONGAN HARGA PADA PRODUK DAN KUALITAS LAYANAN TERHADAP NIAT BELI PELANGGAN ]]>
<![CDATA[Asman Abnur]]>;
<![CDATA[Edy Wibowo, Agung]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.135
<![CDATA[Penelitian ini bertujuan untuk menjelaskan peran potongan harga dalam memoderasi pengaruh produk dan kualitas layanan terhadap niat beli. Terdapat variabel produk, kualitas layanan dan potongan harga sebagai variabel yang menjadi stimulan bagi variabel niat beli yang merupakan variabel terikat atau variabel hasil. Obyek yang diteliti berada di sebuah kawasan yang sedang bertumbuh menjadi sebuah jalur destinasi wisata kuliner baru yang berada di Kota Batam. Sampel yang diambil berjumlah 123 responden dengan disain survey dan menggunakan teknik non probability sampling dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi moderasi. Dalam penelitian ini koleksi data diperoleh melalui sebaran kuesioner. Data yang dikumpulkan telah mendapatkan uji validitas dan reliabilitas serta pengujian asumsi klasik guna mendapatkan keakuratan alat uji. Hasil penelitian menunjukkan bahwa produk berpengaruh signifikan terhadap niat beli. Kualitas layanan berpengaruh signifikan terhadap niat beli. Potongam harga memberikan efek dan memoderasi pengaruh produk terhadap niat beli, Potongan harga memberi efek dan memoderasi pengaruh kualitas layanan terhadap niat beli.]]>
<![CDATA[PENGARUH MOTIVASI TERHADAP MINAT KUNJUNGAN ULANG WISATAWAN MANCANEGARA: PERSPEKTIF FAKTOR PENARIK ]]>
<![CDATA[Syaiful, Hendra]]>;
<![CDATA[Wibowo, Agung Edy]]>;
<![CDATA[Mohamad Nur Afriliandi Nasution]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.136
<![CDATA[Kunjungan wisatawan mancanegara kembali meningkat seiring menurunkan kasus COVID-19, namun belum selaras dengan minat kunjung ulang wisatawan dalam destinasi wisata religi masjid di Kota Batam. Wisata religi adalah jenis wisata yang dikategorikan dalam wisata minat khusus. Untuk mengetahui besarnya minat wisatawan mancanegara berkunjung kembali ke suatu objek wisata maka diperlukan analisis mengenai pengaruh faktor pendorong edukasi, interpersonal, fisiologis dan faktor penarik atraksi wisata, amenitas, aksesibilitas, dan ancillary service terhadap minat kunjung ulang wisatawan mancanegara pada destinasi wisata religi masjid di Kota Batam. Penelitian ini merupakan penelitian kuantitatif dengan metode eksplanasi. Pengambilan sampel dilakukan dengan teknik purposive sampling metode accidental sampling. Teknik penarikan sampel dalam penelitian ini menggunakan rumus Slovin dengan margin error 10%, diperoleh jumlah minimum sampel sebesar 100 sampel. Hasil pengumpulan data diperoleh 102 sampel melalui kuesioner. Analisis data menggunakan regresi linear berganda. Hasil penelitian menunjukkan faktor pendorong edukasi, interpersonal, fisiologis dan faktor penarik atraksi wisata, amenitas, aksesibilitas, dan ancillary service berpengaruh positif dan signifikan terhadap minat kunjung ulang wisatawan mancanegara pada destinasi wisata religi masjid di Kota Batam. Hasil ini memberikan implikasi bahwa pihak manajemen pengelola wisata atau pemerintah daerah dapat memperkuat faktor tarikan dengan variabel amenitas. Hal yang harus diperkuat adalah peningkatan kelengkapan fasilitas kegiatan wisata religi.]]>
<![CDATA[EKSPERIMEN PERBANDINGAN OLAHAN KULIT PISANG RAJA DAN CHICKPEA DALAM PEMBUATAN PATTY SEBAGAI ALTERNATIF VEGETARIAN ]]>
<![CDATA[Hendra Syaiful]]>;
<![CDATA[Agung Arif Gunawan]]>;
<![CDATA[Silitonga, Frangky]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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<![CDATA[The vegetarian diet has become a dietary pattern that many people have started to choose along with increasing public knowledge of the benefits of a plant-based diet to reduce the risk of diseases that can harm the body.. One of the vegetable ingredients used in this study were banana peels and chickpeas as a comparison. Banana peels and chickpeas have good nutritional content and can be processed into a variety of food products. Besides being used as food raw material, it also improves nutritional content when processed into food. So that this effort can be done in making a vegetarian patty made from vegetable, namely banana peel as an alternative for vegetarians. This research is an experimental study of making a vegetarian patty with plantain peels and chickpeas as an alternative for vegetarians. Data collection techniques used instruments in the form of hedonic quality test and hedonic test with data analysis used, namely the Mann-Whitney test to determine the difference between 2 treatments or treatments. The research instrument used a questionnaire with a total of 20 panelists trained. The results of the hedonic quality test showed that there was no difference in texture, aroma and color in the Vegetarian Patty made from banana peels and Chickpea nut. However, there are differences in the taste of the Vegetarian Patty processed by banana peels and chicpea nut. The hedonic test results, the panelists liked the taste, aroma, and texture of the Vegetarian Patty made with Chickpea nut while for the color, the panelists liked the color of the Vegetarian Patty with the processed banana peels.]]>
<![CDATA[ANALYSIS OF DADIH AS A TRADITIONAL CUISINE SUPPORTING CULINARY TOURISM IN WEST SUMATRA ]]>
<![CDATA[Mandalia, Siska]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i2.175
<![CDATA[Culinary is an inseparable part of tourist destinations because culinary is one of the basic human needs. Even culinary can be a special attraction when visiting a tourist destination. West Sumatra is one of the provinces that has many advantages, especially in its traditional cuisine. One example is Dadih (Dadiah in the Minangkabau language) which is made from fermented buffalo milk. The objectives of this research are: 1 To identify as a traditional culinary supporting tourism in West Sumatra, 2 Identify the problems faced in the process of developing Dadih as a traditional culinary supporting tourism in West Sumatra, 3 Efforts that can be made in developing Dadih as a traditional culinary supporting tourism in West Sumatra. This research uses a qualitative approach using the literature study method of several writings in journals, articles, and documents related to analyzing traditional culinary in supporting the tourism business. The results of this study indicate that Dadih has the potential to support tourism in West Sumatra as a traditional cuisine.]]>
<![CDATA[Eksperimen Perbandingan Tepung Tapioka Dan Tepung Kulit Manggis Dalam Pembuatan Kue Keciput Sebagai Makanan Tradisional Khas Lombok ]]>
<![CDATA[Gunawan, Agung Arif]]>;
<![CDATA[Octavia, Sella]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i2.191
<![CDATA[Tepung kulit manggis adalah tepung yang berasal dari proses penghancuran yang sebelumnya sudah dikeringkan terlebih dahulu. Dalam mengoptimalkan kulit manggis yang beratnya mencapai 50% untuk setiap buahnya, dilakukan pengolahan limbah kulit manggis untuk dijadikan pemanfaatan salah satunya sebagai tepung. Kue keciput merupakan kue kering yang berasal dari Lombok, Nusa Tenggara Barat. Kue ini terbuat dari tepung beras ketan dan tapioka lalu dibaluri dengan wijen dilapisan luarnya. Penelitian ini menggunakan metode pre-experimental design menggunakan one shot study case. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah uji mutu hedonik dan uji hedonik dengan menggunakan kuesioner. Sampe menggunakan 20 orang yang terdiri dari 10 orang panelis terlatih dan 10 orang agak terlatih. Data yang telah diperoleh menggunakan analisis uji Anova dan memiliki hasil yang nyata. Berdasarkan uji mutu hedonik diperoleh hasil panelis yang memaparkan bahwa kue keciput dengan perbandingan tepung tapioka dan tepung kulit manggis memiliki perbedaan yang nyata pada aspek rasa dan tekstur, sedangkan yang tidak memiliki perbedaan nyata pada aspek warna dan aroma. Berdasarkan uji hedonik diperoleh hasil panelis lebih menyukai warna, aroma, rasa dan tekstur pada perlakuan sampel 70 karena mempunyai warna yang cokelat, aroma yang agak kuat, mempunyai rasa yang cukup manis dan gurih, dan memiliki tekstur yang cukup renyah.]]>
<![CDATA[Pudding Herbal Jahe dan Kunyit untuk Menambah Khasiat dan Cita Rasa ]]>
<![CDATA[Sukriadi, Erie Hidayat]]>;
<![CDATA[Maolani , Ayuni]]>
<![CDATA[ JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i2.192
<![CDATA[Penelitian ini meliputi bagaimana proses formulasi serta rasa dan aroma apabila terdapat penambahan jahe dan kunyit pada pudding. Tujuan dari penelitian ini untuk menciptakan suatu produk baru yang kreatif dan inovatif dari hasil teori dan pengalaman untuk mengetahui bagaimana formulasi atau resep pembuatan pudding herbal yang baik, mengetahui bagaimana rasa dan aroma inovasi pudding herbal. Metodologi yang digunakan ialah metodologi experimen langsung dan uji organoleptik yang terdiri dari wawancara, observasi, dan studi dokumen. hasil yang didapat formulasi yang dibuat dapat diterima oleh semua panelis, dan mendapatkan rasa dan aroma yang unik namun masih enak untuk dinikmati.]]>
