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Media Bina Ilmiah
Published by LPSDI Bina Patria
ISSN : 19783787     EISSN : 26153505     DOI : 10.33758
Core Subject : Humanities, Education, Social,
Humanities Social Sciences Other
Media Bina Ilmiah, ISSN 1978-3787 (print) | 2615-3505 (online), diterbitkan 12 (Dua Belas) nomor dalam setahun (Januari-Desember) oleh BINA PATRIA. Jurnal ini merupakan sarana komunikasi dan penyebarluasan informasi hasil-hasil penelitian dan pengembangan, kajian serta pemikiran dalam bidang multidsiplin ilmu secara berkala.Redaksi menerima tulisan atau artikel ilmiah bidang Sosial. Redaksi berhak mengedit tulisan tanpa merubah maknanya. Media Bina Ilmiah adalah jurnal nasional terakreditasi SINTA 4.
Arjuna Subject : Umum - Umum
Articles 1,064 Documents
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PENGOLAHAN BERAS KENCUR DAN JAHE SEBAGAI BAHAN DASAR MOCKTAIL Amar Bhisma Winata; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Abstract

This study looks at how the hotel industry makes mocktails from kencur rice and ginger. In traditional practice, ginger and galangal are chosen for their health benefits. Experimental methods and organoleptic tests were used in this study to create mocktail recipes and assess consumer acceptability. In the processing process, extraction, filtering and distillation are carried out to produce a concentrated extract that is rich in active substances. Ginger beer is made by fermenting ginger, and kencur rice is processed into juice which is used in mocktails. In this study, forty panelists assessed the taste, aroma, texture and appearance of the mocktails made. The organoleptic test results show that the mocktail made from kencur rice and ginger is very popular with customers. This mocktail has received good reviews in terms of taste, aroma, and appearance. This research provides important insights into the possibilities of using natural ingredients to create visually appealing and healthy drinks. This research shows that making mocktails with kencur rice and ginger is well received by customers and has the opportunity to develop in the hospitality industry. In addition, the use of these natural ingredients supports sustainability efforts and can help preserve culinary traditions and improve the welfare of local farmers.
INOVASI MINUMAN BERPROTEIN TINGGI BERBASIS WHEY DAN OATMEAL Rhandy Rhomadhony Rustandi; Riza Taufiq
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Penelitian ini bertujuan mengevaluasi kombinasi bahan alami dalam minuman berprotein tinggi, seperti Minuman berprotein dan manfaatnya bagi kesehatan. Menggunakan metode eksperimental, penelitian melibatkan 40 panelis acak dari kalangan umum untuk melakukan uji organoleptik serta penilaian daya terima konsumen terhadap produk. Panelis menilai rasa, aroma, warna, dan tekstur Minuman berprotein dengan hasil yang menunjukkan 95,6% panelis memberikan penilaian positif secara keseluruhan. Sebanyak 64% panelis menilai rasa produk sangat enak, sedangkan warna, penampilan fisik, aroma, dan tekstur juga mendapat apresiasi tinggi. Dijelaskan bahwa, bahan utama Minuman berprotein yaitu protein whey dan oatmeal, memiliki manfaat kesehatan signifikan, seperti meningkatkan massa otot, mempercepat pemulihan pasca-olahraga, dan menyediakan energi tahan lama. Penelitian ini membuktikan bahwa Minuman berprotein berhasil memenuhi kebutuhan nutrisi harian dan memiliki potensi besar untuk sukses di pasar. Produk ini direkomendasikan untuk dipasarkan di pusat kebugaran, toko kesehatan, dan platform online untuk menjangkau konsumen umum dan olahragawan secara efektif, memastikan bahwa manfaat dan kualitasnya dapat dirasakan oleh target pasar yang relevan.
PENGARUH WORD OF MOUTH, LOYALITAS MERK DAN KESADARAN MEREK TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN ZIGMA GROSIR DENPASAR, BALI Muhammad Rafli Rahmansyah; Sri Rahayu; Nanik Kustiningsih
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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Penelitian ini bertujuan untuk membuktikan secara empiris Word of Mouth, Loyalitas Merek, dan Kesadaran Merek terhadap keputusan pembelian konsumen Zigma Denpasar. Penelitian ini menggunakan data primer yang diperoleh dari penyebaran kuesioner. Jumlah responden yang diteliti sebanyak 100 orang konsumen Zigma Denpasar yang dijadikan sampel penelitian. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif. Berdasarkan hasil penelitian yang dilakukan disimpulkan bahwa variabel Word of Mouth, Loyalitas Merek, dan Kesadaran Merek positif terhadap keputusan pembelian konsumen Zigma Denpasar. Hasil ini dapat dijadikan sebagai referensi dalam keputusan pembelian konsumen selanjutnya di masa yang akan datang.
DEKONSTRUKSI NASI GORENG JAWA Nathaniel Setyo; Dendi Gusnandi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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Javanese Fried Rice is an iconic Indonesian dish that is rich in spices and has a distinctive taste. This journal aims to deconstruct javanese Fried Rice, dig deeper into its meaning and symbolism, and change the form of presentation to onigiri. The research method used was a quantitative experiment, with data collection through questionnaires filled in by 25 panelists. The research results show that this deconstruction was well received by consumers, with positive assessments on the aspects of taste, aroma, texture, appearance and overall quality. This research also reveals how Javanese Fried Rice is not just a delicious dish, but also a symbol of culture, tradition and identity of Indonesian people. By deconstructing Javanese Fried Rice into onigiri, this innovation shows that the essence of a traditional dish can be maintained in a more modern and practical form. The results of this research provide a significant contribution to the study of Indonesian culinary culture.
UPAYA MENINGKATKAN KUALITAS PELAYANAN MELALUI KETERAMPILAN PRAMUSAJI DAN PEMAHAMAN MENU DI HOTEL COURTYARD BY MARRIOTT BANDUNG Muhammad Azka Ashidiq; Dendi Gusnadi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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In the hospitality industry, customer satisfaction is very important. The aim of this research is to determine the quality of food and beverage (F&B) services at the Courtyard Hotel Bandung. To collect data, this research used a qualitative approach using direct observation, interviews and documentation studies. The main findings show that the Courtyard Bandung Hotel's F&B service is very good for most visitors. Service quality consists of employee friendliness, speed of service, quality of food and drinks, and location cleanliness. Managing time and consistency of service is still a problem that needs to be fixed. According to this research, hotel management must continue to improve the quality of F&B services if they want to maintain and increase customer satisfaction and strengthen the hotel's image.
ANALISIS PENINGKATAN KESEJAHTERAAN ABK KAPAL DAN FASILITAS KAPAL DI PT DHARMA LAUTAN UTAMA Hesti Candra Pratiwi; Sri Rahayu
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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Anak Buah Kapal adalah semua orang yang bekerja di kapal, yang bertugas untuk mengoperasikan dan memelihara kapal dan muatannya, kecuali nahkoda. Begitulah menurut Hukum Laut. Dalam menjalankan tugasnya mereka sering mengalami kesulitan yang disebabkan oleh banyak hal. Mulai dari pelecehan seksual, pelanggaran HAM, hingga kejahatan perdagangan manusia. Keberadaan mereka di tengah laut, menyebabkan pemerintah kesulitan memantau mereka. Penelitian ini bertujuan untuk menganalisis perlindungan hukum dalam kerangka Hukum Nasional dan kerangka Hukum Internasional. Penelitian menunjukkan bahwa dalam memberikan perlindungan hukum yang sesuai dengan peraturan perundang-undangan, pemerintah Indonesia menuangkannya kedalam beberapa Undang-undang, Peraturan Pemerintah, dan Peraturan Menteri. Sedangkan dalam kerangka Hukum Internasional, terdapat beberapa konvensi yang didalamnya mengatur dan memberikan perlindungan hukum terhadap Anak Buah Kapal yang sesuai dengan standar Internasional.
LITERATURE REVIEW: INOVASI MEDIA PEMBELAJARAN AUGMENTED REALITY (AR) UNTUK ANAK BERKEBUTUHAN KHUSUS DI ERA REVOLUSI INDUSTRI 4.0 Yulaikha Mar’atullatifah; Yoel Eko Christian; Maulana ilham Alisyahbana
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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Dalam era Revolusi Industri 4.0, Augmented Reality (AR) menjadi salah satu teknologi yang memiliki potensi besar dalam meningkatkan proses pembelajaran, khususnya bagi anak berkebutuhan khusus. Teknologi AR memungkinkan penggabungan elemen digital dengan dunia nyata, menciptakan lingkungan belajar yang interaktif dan mendukung pemahaman yang lebih mendalam. Berbagai penelitian telah menunjukkan efektivitas AR dalam meningkatkan keterlibatan, motivasi, dan pemahaman anak-anak dengan gangguan autisme, tunagrahita, dan lainnya melalui media pembelajaran berbasis visual dan interaktif. Meskipun tantangan seperti biaya pengembangan dan pelatihan pendidik masih ada, manfaat yang ditawarkan oleh AR jauh lebih besar, terutama dalam membantu anak berkebutuhan khusus untuk mengatasi hambatan dalam belajar. Studi ini bertujuan untuk mereview literatur yang relevan terkait penggunaan AR sebagai media pembelajaran bagi anak berkebutuhan khusus dan menggambarkan potensi penerapannya di masa depan
PEMANFAATAN TAHU SUMEDANG PADA PRODUK SWEDISH MEATBALLS Surya Nurhadi; Riza Taufiq
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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Swedish meatballs are one of the iconic dishes at one of the IKEA shopping centers. Swedish meatballs are rich in healthy nutritional content. However, there are still a few who use the basic ingredient Sumedang tofu as a food product that is easy to innovate into new products. Researchers took the basic ingredients of Sumedang tofu based on interests and also new creations that had never been developed before. The author intends to research the use of sumedang tofu in Swedish meatballs. The method used is an experimental method, namely by substituting the additional main ingredient of tofu into Swedish meatball. The tests carried out are organoleptic tests and consumer acceptance of the product results. The main objective of this research is to obtain the right recipe formulation and to determine consumer acceptance by distributing questionnaires to 70 panelists. The results of this research obtained the correct recipe formula by adding 250 grams of Sumedang tofu to the Swedish meatball dough. based on the results of organoleptic tests obtained positive consumer acceptance of the processed product.
MODIFIKASI UKURAN PIZZA ISIAN PASTA SAUS RENDANG DENGAN UKURAN SATU GIGIT Vino Alex Andro Susanto; Tito Pandu Raharjo
Media Bina Ilmiah Vol. 19 No. 02: September 2024
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Pizza is a food from Italy that has been widely adapted in Indonesia, including innovation with rendang sauce, a traditional Indonesian dish that is rich in flavor. This study aims to identify the factors that influence the texture of one-bite rendang sauce pasta stuffed pizza, as well as measure consumer preference and acceptability of the product. Some of the main ingredients used were high-protein wheat flour, fermipan, olive oil, and various ingredients used to make pasta and rendang sauce. This study used an experimental method with three independent variables: pizza dough type (thick and thin), pasta type (penne and fusilli), and rendang sauce consistency (liquid and thick). 45 untrained panelists were used in this study to rate the products on a hedonic scale for taste, aroma, appearance, texture, and overall quality. The results showed that the combination of thin pizza, penne pasta, and thick rendang sauce (A2B1C2) received the most positive response from the panelists, especially in terms of texture and overall quality. The conclusion of this study is that the most optimal texture on this one-bite rendang sauce pasta stuffed pizza can be achieved by using a combination of thin pizza, and thick rendang sauce.
PERANAN GREETER DALAM PENGOPERASIAN STANDAR OPERASIONAL PROSEDUR 18TH RESTORAN DI HOTEL THE TRANS LUXURY BANDUNG Marshanda Ayu Nehaz; Dendi Gusnandi
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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The role of the greeter in the operation of Standard Operating Procedures (SOP) at The Trans Luxury Hotel Bandung's restaurant is a crucial aspect of the service industry. The restaurant is located on the 18th floor of the hotel, renowned for its high-quality service and featuring 280 rooms. The hotel boasts 17 classroom-style meeting rooms, a ballroom, and the largest convention center in Bandung. The hotel operates under a luxury hotel concept with a high-class market segmentation.This study aims to investigate the role of the greeter in the operation of SOP at The Trans Luxury Hotel Bandung's restaurant. The research method employed is a descriptive study involving direct observation and interviews with one greeter and 15 customers. The results show that the greeter plays a crucial role in operating SOP at the restaurant. The greeter must be able to welcome guests warmly, guide them to their desired tables, help them sit, escort them, and see them out to the exit. However, some greeters do not adhere to the standard procedures. Therefore, the authors recommend that the restaurant management conduct stricter oversight of greeting procedures and motivate greeters to improve their service performance. This study is expected to serve as a consideration for hotel management, particularly in the restaurant, to enhance service quality and ensure that SOP is implemented properly. By doing so, it can enhance the guests' impression and improve the hotel's reputationreputation

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