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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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EKSPERIMEN PEMBUATAN KUE SEMPRONG SUBSTITUSI SANTAN DENGAN KOPI ESPRESSO SEBAGAI ALTERNATIF VARIAN RASA Rosie Oktavia Puspita Rini; Muhamad Rafi Abdul Malik
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.193

Abstract

The new taste presented by the addition of espresso coffee in making semprong cakes can also be an alternative for the community to enjoy semprong cakes. This research is an experimental study of making semprong cakes with the addition of espresso coffee levels of 30, 60 and 90. Experiments were carried out on 15 trained panelists and 20 untrained panelists. Based on the results of the hedonic quality test, the results obtained were that as many as 20 people, starting from 20 combined panelists, 10 trained panelists, and 10 untrained panelists stated that the coconut milk substitute semprong cake experiment with espresso coffee had significant differences in the color aspect. aroma, texture, and taste. Based on the results of the hedonic test, it was found that as many as 15 people including 15 combined panelists, 5 trained panelists, and 10 untrained panelists stated that they preferred color, aroma, texture, and taste in the sample. A which has a dark brown color, coffee aroma, very crunchy texture, and a sweet and slightly bitter taste.
INOVASI VELAPA SEBAGAI ALTERNATIF VEGETARIAN LASAGNA BERCITARASA LOKAL Pirastyo, Swastono Putro; Rafiah Syahla Thalita, Sumardi; Akhmad, Guntawan; Kristiutami, Yuliana Pinaringsih
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.194

Abstract

Makanan yang dianggap sebagai salah satu bentuk identitas bangsa, tidak menutup kemungkinan terjadinya perubahan nilai-nilai masyarakat yang ada seiring dengan perubahan gaya hidup masyarakat. Generasi Z seringkali menganggap makanan tradisional kurang menarik dan berkelas karena dianggap ketinggalan zaman. Hal ini turut mengubah popularitas rujak cingur dan menurunnya penggunaan bahan lokal pada pare. Melalui standar resep vegetable lasagna di Hotel Park Hyatt Jakarta, dikembangkan inovasi fusion food yang memadukan hidangan khas Italia yaitu lasagna dengan hidangan khas Surabaya yaitu bumbu rujak cingur menjadi salah satu sajian yang turut berpartisipasi dalam pelestarian makanan tradisional, pengembangan potensi bahan lokal serta berupaya untuk mendapatkan tingkat penerimaan produk baru yang menjadi tujuan dari penelitian ini. Penelitian ini menggunakan metode eksperimen dengan produk kontrol pada formula A bayam 100, formula B pare 90 banding 10 bumbu rujak cingur dan formula C pare 80 banding 20 bumbu rujak cingur). Produk yang dikembangkan diuji sensori dengan 25 panelis semi terlatih dari mahasiswa program studi Seni Kuliner. Mutu hedonik digunakan sebagai variabel dalam menilai produk vegetable lasagna yang meliputi penilaian aroma, rasa, tekstur dan warna dengan skala 1-5. Hasil uji sensori menunjukkan formula yang paling banyak diminati panelis adalah formula B mendapat overall acceptability sebesar 66 dibandingkan formula C yang memiliki nilai keseluruhan 64, meskipun nilai ini masih dibawah formula kontrol sebesar 82.
PENGARUH KOMUNITAS - KOMUNITAS TERHADAP MINAT BELI KONSUMEN DI RESTORAN SEDERHANA BATU AJI KOTA BATAM Dailami; Moh. Thandzir; Tito Pratama; Haufi Sukmamedian
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.220

Abstract

A business has its own way of achieving sales targets and the number of consumers. Apart from the method used by the restaurant itself, external factors, namely the existence of a community, also affect the restaurant in achieving its goals. Community is a collection of people in large numbers and form social groups that work together to achieve common interests or goals and occupy a certain area for quite a long time. The type of this research is the study of The Influence of Community on Consumer Purchase Interest in the Batu Aji Simple Restaurant in Batam City where at this point we know that the Batu Aji Simple Restaurant in Batam City is quite famous and crowded with visitors in the city of Batam. The sampling technique used nonprobablity sampling technique with purposive sampling with a total sample of 98 respondents. Data collection was carried out using literature studies, interviews, observations, and questionnaires. Questionnaire data were analyzed using SPSS ver 25. Data analysis techniques used simple linear regression analysis. The results of the t-test, namely the influence of the community, have a t count of 12.477. The results of this study indicate that the community has an influence on consumer buying interest at the Batu Aji Simple Restaurant in Batam City.
PEMANFAATAN UBI JALAR PADA PEMBUATAN CHEESE CAKE SEBAGAI OPTIMALISASI BAHAN PANGAN LOKAL Rattikah Fitrianty
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.231

Abstract

Cheese cake is a type of dessert that has high interest among the public because it has a soft, tasty and light taste and texture when eaten. Apart from that, it is also easy to produce yourself industrially or at home because the ingredients are easy to obtain and process. Making cheese cake is fast. However, different from existing products on the market, the product that will be developed this time is cheese cake with the substitution of wheat flour as the main ingredient for sweet potato flour. In the future, it is hoped that this product can become one of the innovations for several cheese cake variants so that it has value or added value even though it uses local food ingredients so that it can help local farmers and communities producing sweet potato flour in order to improve the regional economy so that it can produce contemporary products that are in demand by the general public but has high taste and competitiveness. This sweet potato cheese cake is made by substituting sweet potato as the main ingredient, namely sweet potato flour for the basic dough. Then other core ingredients are added, namely cheese cream, whipped cream or heavy cream, butter, vanilla, salt, milk and egg yolks, accompanied by garnishes or decorations that are suitable for the aesthetics of the desired product. Based on research using the R&D (Research & Development) method, the cheesecake product was developed into a ratio of 50, 75 and 100 with sweet potato flour as a substitute. By carrying out organoleptic testing on 30 sample panelists with a Likert scale of 1 sd 5. The research results obtained an average value for all reference products of 1 and 3 for development products. This shows a very significant and high value for product development, and this innovative product of sweet potato substitute cheese cake has great potential and can be accepted by the public in terms of taste, aroma, texture and color. And it can be used as a snack that is rich in nutrition and nutrients  
SUBSTITUSI TEPUNG KETAN HITAM SEBAGAI PENGGANTI TEPUNG TERIGU PADA PEMBUATAN DIET COOKIES Williana Ariani; miratia afriani
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.232

Abstract

Black glutinous rice flour is a staple ingredient for making Indonesian pastries which is widely used by the Indonesian people. The potential of black glutinous rice flour is its very high fiber content which is beneficial in preventing the risk of various types of diseases such as heart disease, diabetes, and helps facilitate digestion. In this study, researchers used black glutinous rice flour as a substitute for wheat flour. With the use of black glutinous rice flour, it can show the potential value of natural resources and healthier options as a substitute for wheat flour. The purpose of this study was to determine the difference and quality of the level of liking of diet cookies products through organoleptic tests according to predetermined sensory properties. The method used in this research is an experimental method with steps in the form of hedonic quality test and hedonic test. Sensory attributes that are referenced by panelists include color, aroma, taste, texture. Based on data processing and the results of hedonic and hedonic quality tests conducted by 8 trained panelists and 18 moderately trained panelists, it was found that diet cookies products with 40 and 60 black glutinous rice flour were liked both in terms of color, aroma, taste, and texture.
Eksperimen Penambahan Puree Ubi Ungu Dalam Pembuatan Yoghurt Sari Kacang Hijau Gunawan, Agung Arif; Resha, Nicha
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.233

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan produk minuman fermentasi sari kacang hijau yang memiliki sifat organoleptik yang dapat diterima oleh konsumen serta pengaruh penambahan puree ubi ungu terhadap karakteristik yoghurt sari kacang hijau. Dari segi sosial untuk mengurangi penggunaan susu sapi, peneliti memanfaatkan pengolahan kacang hijau yang berlimpah di Batam sebagai salah satu alternatif bahan baku pada yoghurt, sari kacang hijau kaya akan nutrisi yang hampir sama dengan susu sapi dan harganya relatif lebih ekonomis jika dibandingkan dengan susu sapi. Penambahan puree ubi ungu dengan perbandingan 5, 20, dan 35 pada yoghurt sari kacang hijau. Teknik pengumpulan data menggunakan angket tertutup dengan 20 panelis gabungan yang terdiri dari 10 panelis terlatih dan 10 panelis tidak terlatih. Cara menganalisisnya dengan menggunakan perangkat lunak SPSS 26  dan metode uji kruskal wallis
EKSPERIMEN INOVASI PEMBUATAN DENDENG MENGGUNAKAN DAUN PEPAYA Rosie Oktavia Puspita Rini; Luthfiah, Attari
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.234

Abstract

Papaya plant Carica Papaya L is a plant that offers varieties of health benefits for human body. One of those benefits are; rich in vitamins and minerals, has antioxidants content that is useful in repeling harmful free radicals inside the body, aiding in digestion and maintaining the immune system. Different parts of the papaya plant contain constituents and benefits that can be utilized, namely; the fruit, skin, seeds, leaves and latex.  This research aims to determine wheter there are differences in the quality of papaya leaf dendeng substitution concerning aroma, taste, texture and color based on the preference of the panelist. This research uses the method of experimental qualitative. The data analysis technique employed in this research involves organoleptic test that is divided into two categories; hedonic test and hedonic quality test. The respondents in this reasearch comprise 5 trained panelists and 8 slightly trained panelists. The results that is gained from the panelist assassments are then processed using SPSS 23 One-Way Anova and DMRT. The processed data that has been collected shows there are no significant differences in the aroma, taste, texture and color aspects of the papaya leaf dendeng. The results of the panelist satisfaction level in this experiment is that they liked the papaya leaf dendeng in terms of aroma, taste, texture and color.
Inovasi Kue Talam dengan Tepung Almond Astiana, Rachmat; Maha Tiarani, Deswina
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.235

Abstract

The background of this research is the innovation of modified talam products using almond flour. In the culinary world, product innovation is a factor supporting the progress of a culinary product so that it follows its target market. With product innovation, new products can be created that can attract new consumers and meet consumer needs. In this study, the authors will compare the use of almond flour in platters in 4 types, namely 100, 75, and 50 of almond flour in talam. The research method that the writer uses is descriptive qualitative, where the writer will write down the facts that are appropriate when the writer is conducting the research and the technique of collecting data is done by means of observation, interviews and literature studies. The author identifies the problems into 3 main points of discussion, namely the influence of aroma, taste, shape and texture of the product. Second, consumer acceptance and third, the right formulation. This research was conducted by the author through the author's house and the location of the panelists when the author met. In the results of the temporary research that the author got, the use of almond flour in the talam gives a unique taste to the talam. Research will continue to be carried out by the author until all the required data has been collected.  
PENERAPAN TEKNIK MENU ENGINEERING DALAM MENINGKATKAN PENJUALAN DAN KEUNTUNGAN PADA HOTEL SWISSBELL HARBOURBAY BATAM Ferdinand, Reagan; Saputra, Eryd
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.236

Abstract

The objective of this research is to investigate the application of Menu Engineering techniques in improving sales and profits at Swiss-Bell Harbourbay Batam Hotel. The research employs a qualitative methodology, utilizing data collection techniques such as interviews, observations, and strategic analysis using menu engineering. The menu analysis, conducted through menu engineering, revealed a total of 61 food items at Swiss-Café Swiss-Bell Harbourbay Batam, categorized into stars, puzzles, plowhorses, and dogs. Among these, 15 food items fall under the stars classification, constituting 25 of the total menu items. The stars category represents a blend of high menu variety and the highest contribution margin, featuring food items from the Swiss Café. Furthermore, the dogs classification comprises 28 menu items, constituting 46 of the total, indicating the highest quantity among all categories.
ANALISIS SKEMA PROMOSI PARIWISATA MELALUI TIKTOK TERHADAP MINAT KUNJUNGAN TSUKAMIE NOODLE BANDUNG Istifany Shabila, Ghina; Putra Saifudin, Mohamad Faizal; Khairunnisa, Nabila; Agustina, Sinta; Novianti, Wini; Gania Khaerunnisa, Zahra; Abdul Rozak, Rama Wijaya
JURNAL MANAJEMEN KULINER Vol. 3 No. 2 (2024): AGUSTUS 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i2.249

Abstract

The existence of social media in the digital era has an important role in the promotion of various industrial sectors in Indonesia, including the tourism industry. There are many kinds of platforms that can be utilized in the promotion of a tourist destination, one of which is TikTok. TikTok is a culinary center platform where a variety of unique and creative culinary delights are celebrated and promoted, one of which is Tsukamie Noodle Bar culinary. This research aims to see the effectiveness of promoting Tsukamie Noodle Bar culinary tourist destinations through the TikTok platform in attracting tourists to visit. The research method used is a qualitative method, where researchers conduct direct interviews with the manager or owner of Tsukamie Noodle. The final results of the study stated that the manager stated that Instagram was considered easier and more convenient to use as a promotional media, especially in terms of building interactions with audiences thanks to its complete features.

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