cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Frangky Silitonga
Contact Email
jurnalmanner@gmail.com
Phone
+6281266329747
Journal Mail Official
manner@btp.ac.id
Editorial Address
Prodi. Manajemen Kuliner Batam Tourism Polytechnic The Vitka City Complex Jl. Gajah Mada, Tiban, Batam, Kepulauan Riau, INDONESIA 29425 Phone : +62 778 3540889
Location
Kota batam,
Kepulauan riau
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
 1   2   3   4   5 
PENGARUH LOKASI, KELENGKAPAN PRODUK DAN KUALITAS PELAYANAN TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN AYAM GEPREK GOLD CHICK TIBAN Artono, Tania Gabriella Assajdah Roeky; Silitonga, Frangky; Kartika Cahayani
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.v3i2.255

Abstract

The aim of the research is to determine the influence of location, product availability and service quality on consumer decisions at Ayam Geprek Gold Chick Tiban. The research method used is a quantitative method with data collection techniques carried out using questionnaires, observation, interviews and literature review. The sampling technique uses the Accidental Sampling technique which takes respondents who happen to be on Tuesdays and Saturdays. The results of the analysis show that Location (X1) has an effect on consumer satisfaction of 4,023, Product Completeness (X2) has an effect on consumer satisfaction of 3,319, Service Quality (X3) has an effect on consumer satisfaction of 3,054, and the most significant of the three is 87,864. It is hoped that future researchers will perfect the parts of the variables that have not been studied within the scope of this research
SUBSTITUSI TEPUNG KULIT MANGGIS DALAM PEMBUATAN STIK BAWANG Gunawan, Agung Arif; Ridwan, Zahra Ananda
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.v3i2.269

Abstract

Mangosteen production in Indonesian to increase excessive production will have an impact on the environment, especially as a result of post-mangosteen skin consumption. Mangosteen peel is still seen as waste because it has not been utilized optimally.Mangosteen peel flour is flour derived from the destruction of mangosteen peel that has been dried and then crushed and sifted. By using mangosteen peel waste that has been made into flour as a substitution or addition to the onion stick will increase the nutritional content of the onion stick. In optimizing mangosteen peel waste which reaches 50% of the weight of the fruit, the author conducted research to reduce mangosteen peel waste to be used as a utilization of one of them as mangosteen peel flour.Onion sticks are snacks made from wheat flour that has a distinctive taste and aroma of onions produced from adding onions to onion stick dough, this snack is very popular among the surrounding community. This is the background for the author to take the onion stick object as an experimental project.This research uses organoleptic tests, namely hedonic quality tests and hedonic tests with the hypothesis results stating that there are differences in taste, color, texture and aroma.
PENGARUH PEMASARAN DIGITAL TERHADAP VOLUME PENJUALAN RUBEKA CAFÉ Louis Alexandro, Vincent; Rosie Oktavia Puspita Rini
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.v3i2.277

Abstract

Every business has ways to increase sales, sales targets and achieve company goals through digital marketing strategies. This research aims to determine the influence of digital marketing on the sales volume of Rubeka café Batam. The method in this research was quantitative descriptive by distributing questionnaires to 323 respondents. Data collection used in this research was observation, documentation, interviews and questionnaires. The sample from the population in the study was consumers of Rubeka Café Batam. With a total of 323 samples, the sampling technique used was simple random sampling. The results of this research data analysis using SPSS version 19. And the results of the coefficient of determination (R2) from the influence of the digital marketing variable (X) can explain variations in sales volume (Y) of 68.4%. And 31.6% of the variation in variables is not in this study. It can be concluded that in this research the digital marketing variable has a positive influence and significant data has a positive value on the sales volume (Y) of Rubeka Café Batam.
KEPATUHAN TERHADAP STANDAR KESELAMATAN KERJA DI INDUSTRI KULINER STUDI ANALISIS: KASUS RUMAH MAKAN SATE XYZ & SHIN YUEN BANDUNG Akib, Muhammad Syakib Asqalani Rifai; Pandu Sapto Desmantyo
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.v3i2.278

Abstract

This study centers on the enforcement of occupational safety regulations in the culinary industry, with a focus on Rumah Makan Sate XYZ & Shin Yuen restaurant in Bandung. Due to the high potential for accidents and health-related issues in kitchen and restaurant settings, the primary objective was to assess adherence to existing occupational safety standards, their effectiveness, and to identify potential risks. Initial findings reveal a lack of emphasis on occupational safety in the culinary sector, including at Rumah Makan Sate XYZ & Shin Yuen, where safety training and the use of personal protective equipment are notably limited. This underscores the suboptimal implementation of work safety standards at Sate XYZ & Shin Yuen, evident from inadequate safety training, insufficient use of personal protective equipment, and a lack of awareness about work safety protocols. Nonetheless, the study also uncovered a positive correlation between compliance with safety standards, increased productivity, and employee well-being. For this study, 8 workers at the XYZ Satay Restaurant & Shin Yuen Restaurant served as participants and interview subjects. The research enlisted informants from three distinct groups: representatives from academia, restaurant management, and relevant associations. The recommended strategies to enhance work safety practices encompass regular training, ensuring the availability of adequate personal protective equipment, and initiatives to raise employee awareness about work safety. Furthermore, the involvement of partners in providing resources and support to establish improved safety standards in the culinary sector was deemed significant. Implementation of these recommendations is anticipated to foster a safer and more conducive work environment.  
SUBSTITUSI DADIH SEBAGAI PENGGANTI YOGHURT DALAM PEMBUATAN YOGHURT SORBET Hayati, Miftahul; Nuryanto, Heri
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.v3i2.279

Abstract

For the people of West Sumatra, especially Bukit Tinggi, curd is a very popular food because curd is often found in the area. Apart from that, Dadih is a fermented milk product made from buffalo milk from West Sumatra. Yoghurt is fermented milk using a mixed culture of microorganisms such as lactobacillus bulgaricus and Streptococcus thermophilus, resulting in a pudding-like consistency. Yoghurt is a dairy product that uses two or more bacterial cultures. Judging from its nutritional content, yogurt is very rich in calcium and iron, which are substances that are good for bone loss. Dadih is a typical Minang Kabau food made from fermented buffalo milk shaped like yoghurt using bamboo as a wrapper. Yoghurt is a highly nutritious food that helps improve health. The bacteria in yoghurt also coat and acidify the intestinal walls, preventing disease-causing microbes from multiplying in yoghurt. This study required 10 somewhat trained panelists and 20 untrained panelists. The data collection techniques used in this research are hedonic tests and hedonic quality tests using questionnaires. The research results showed that curd sorbet with a ratio of curd and yoghurt had significant differences in the aspects of color, aroma, taste and texture. People were more interested in the color, aroma, taste and texture of treatment sample 3 (50%) because it had a bright white color, quite sour aroma, a very sour taste and a soft texture.
DEVELOPMENT OF CULINARY TOURISM POTENTIAL AT KEDAI NASI LEMAK MAK NGAH IN KAMPUNG TUA TANJUNG RIAU Gabby, Gabriela; Lerina yulisia; Gieska nafissa; Natasha claudia ganita duha; Novelia abareles; Silitonga, Frangky
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.346

Abstract

Warung nasi lemak salah satu hidangan khas melayu dengan bahan-bahan alami indonesia seperti santan segar, ikan bilis, kacang goreng, sambal pedas manis dan telur rebus untuk cita rasa yang autentik. kedai ini bukan hanya berfungsi menjadi tempat makan, namun juga sebagai simbol pelestarian tradisi budaya dan kuliner secara turun menurun. kedai yang terlentak di lanskap pendesaan yang tenang dan alam yang menarik perhatian tidak hanya dengan penduduk setempat tetap juga wisatawan yang ingin mencoba masakan tradisional. penelitian ini berfokus pada peran kedai nasi lemak dalam mempertahankan identitas kuliner tradisional ditengah modernisasi dan dampaknya terhadap perekonomian lokal dan pariwisata kampung tanjung riau melalui penelitian ini mengeksplorasi bagaimana pengelola kedai yang biasanya merupakan warga desa setempat mempertahankan resep-resep tradisional yang diwariskan secara turun-menurun, serta bagaimana kedai tersebut dan apakah menjadi pusat interaksi sosial bagi para pedagang masyarakat sekitar. Dengan demikian, kedai nasi lemak mak ngah ini tidak hanya menjadi tempat menikmati makanan saja. namu juga menjadi salah satu elemen penting dalam melestarikan identitas dan sejarah kampung tanjung riau. Keywords : Nasi Lemak , Kuliner Tradisional Melayu , Perekonomian Lokal
RESTAURANT AND CAFE MARKETING STRATEGY ON INSTAGRAM: TIBAN BATAM CULINARY BUSINESS ANALYSIS Lubis, Arina Luthfini; Afriani, Miratia
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.357

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh pemasaran restoran dan kafe melalui Instagram terhadap keputusan konsumen untuk mengunjungi bisnis kuliner di daerah Tiban, Kota Batam. Latar belakang penelitian ini didorong oleh peningkatan penggunaan media sosial, khususnya Instagram, sebagai alat pemasaran yang efektif di industri kuliner. Instagram memungkinkan pengusaha kuliner untuk mempromosikan produk mereka secara visual dengan cepat dan menarik, yang dapat mempengaruhi perilaku konsumen. Metode penelitian yang digunakan adalah deskriptif dengan pendekatan kuantitatif, yang melibatkan survei kepada 100 konsumen yang aktif mengikuti akun Instagram restoran dan kafe di daerah Tiban. Teknik pengumpulan data dilakukan melalui kuesioner dan wawancara, sedangkan teknik analisis data menggunakan analisis deskriptif untuk melihat pengaruh pemasaran melalui Instagram terhadap keputusan konsumen. Hasil penelitian menunjukkan bahwa jenis konten Instagram, seperti video proses pembuatan makanan, infografis promo, dan foto makanan, memiliki pengaruh signifikan terhadap keputusan konsumen untuk mengunjungi restoran atau kafe. Video dan infografis terbukti lebih menarik perhatian dan meningkatkan interaksi dengan pengikut, yang pada gilirannya mendorong pengunjung untuk datang. Frekuensi posting dan respons terhadap komentar juga berperan penting dalam memperkuat hubungan dengan audiens. Kesimpulannya, pemasaran melalui Instagram terbukti efektif dalam menarik konsumen untuk mengunjungi restoran dan kafe di Tiban, Batam. Oleh karena itu, pengusaha kuliner disarankan untuk memanfaatkan Instagram secara optimal dengan fokus pada jenis konten yang menarik dan meningkatkan interaksi dengan pengikut.
GUDEG AND KIMCHI: EXPLORING THE UNIQUENESS OF TRADITIONAL JAVANESE AND KOREAN CUISINE Sari, Indah Puspita
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.364

Abstract

Every society in the world has a traditional cuisine. Traditional cuisine reflects the history, uniqueness, and culture of a society. One example of a traditional cuisine is gudeg from Yogyakarta and kimchi from Korea. Both are traditional cuisines that have been recognized by UNESCO as intangible heritage. The purpose of this research is to compare the similarities and differences between gudeg and kimchi. The method used is qualitative method. The data collection technique is a literature study by reading and understanding from books, journals or articles relevant to the theme. As a result, the similarities between gudeg and kimchi are that they both come from vegetables, are processed for a long time, and become icons of each region. The difference is that the taste, color, and texture of these two dishes are different. In conclusion, these two dishes are created by the adaptation of the community with the environment in which they live by creating traditional foods with distinctive flavors. The contribution of this research provides an understanding of traditional cuisine from various regions.
PRODUCT INNOVATION OF JAMBAL ROTI SALTFISH SNACK Rosie Oktavia Puspita Rini; Astiana, Rachmat; Lita Fadilah
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.365

Abstract

This research cover show the formulation process of making Sistik innovations from salted fish ingredients jambal roti typical of Pangandaran Beach. And to find out how the results of this experiment are based on color, aroma, taste, and texture. Thus, this study aims to determine the formulation based on consumer acceptability to processed products of salted fish steak innovation jambal roti. The method used in this study is an organoleptic test. According to the limited panelists of five people and the consumer panelists of thirty people, each panelist has different conclusions from the aspects of color, aroma, taste and texture. Which results were obtained from this study that, this innovative product of salted fish jambal roti can be well received by the panelists. So that later this product can be traded into a typical UMKM product of Pangandaran.
MODIFICATION OF TRADITIONAL FOOD (KLEPON CHEESECAKE) Sukriadi, Erie Hidayat; Canty Zenitha
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.366

Abstract

Klepon is a traditional snack loved by people of all ages due to its dominant sweet, savory taste and soft texture. In an effort to preserve and develop traditional culinary delights, this research aims to assess consumer acceptance of modified Klepon Cheesecake by evaluating its quality in terms of taste, aroma, texture, and appearance. The product development was achieved by modifying the traditional klepon, made from glutinous rice flour, into a cheesecake with added kinca (palm sugar syrup) filling. This experimental research used qualitative methods and a descriptive approach, with data collected through organoleptic tests, observation, and literature review. The results showed that the modification was well-received by the panelists, who rated the texture and appearance highly. However, some panelists suggested enhancing the pandan flavor and coconut aroma to achieve a more balanced taste profile. Keywords: Food Modification, Traditional Food, Klepon, Cheesecake

Page 4 of 5 | Total Record : 47

 1   2   3   4   5 

Filter by Year

2022 2025


Reset
Filter By Issues
All Issue Vol. 4 No. 2 (2025): AGUSTUS 2025 Vol. 4 No. 1 (2025): FEBRUARI 2025 Vol. 3 No. 2 (2024): AGUSTUS 2024 Vol. 3 No. 1 (2024): FEBRUARI 2024 Vol. 2 No. 2 (2023): DESEMBER 2023 Vol. 2 No. 1 (2023): FEBRUARI 2023 Vol. 1 No. 2 (2022): AGUSTUS 2022 Vol. 1 No. 1 (2022): FEBRUARI 2022