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Siber Journal of Advanced Multidisciplinary

SJAM
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Published by Siber Nusantara Publisher

ISSN : 29871018 EISSN : 29871069 DOI : https://doi.org/10.38035/sjam

Core Subject : Economy, Humanities, Health, Science, Social, Engineering,

Humanities Economics, Econometrics & Finance Engineering Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology

Siber Journal of Advanced Multidisciplinary (SJAM) is a journal devoted to the publication of scientific articles published by Siber Nusantara Research and under the umbrella of the Yayasan Sinergi Inovasi Bersama (SIBER) and published 4 times a year, namely April, July, October, and January. SJAM as a scientific journal is expected to be able to show the wider community the wealth of knowledge covering various dimensions of life.

Arjuna Subject : Umum - Umum

Articles 122 Documents

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Storytelling as an Experiential Marketing Strategy for Non-Alcoholic Beverages: Its Impact on Guest Engagement and Satisfaction at The Balcone Suites and Resort Bukittinggi Melin Julianti; Lise Lise Asnur; Dede Muslihat
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.921

This study was motivated by the importance of creating a memorable guest experience as part of efforts to improve service quality in the hospitality industry. The study aims to analyze the effect of storytelling in the presentation of non-alcoholic beverages on guest engagement and satisfaction levels at The Balcone Suites and Resort Bukittinggi. The study employed a quantitative method with a causal-associative approach. Data were collected through a questionnaire distributed to 100 guests who had previously enjoyed non-alcoholic beverages at The Balcone Suites and Resort Bukittinggi. Data analysis was conducted using simple linear regression. The results indicate that storytelling in the serving of non-alcoholic beverages falls into the “very good” category, engagement levels fall into the “good” category, and guest satisfaction falls into the “very good” category. Furthermore, storytelling was found to have a positive and significant effect on engagement levels and guest satisfaction. These findings indicate that the application of storytelling in the serving of non-alcoholic beverages can create a more meaningful experience, increase guest engagement, and enhance their satisfaction with the services provided. Therefore, storytelling can be utilized as a service strategy to improve the quality of the guest experience in the hospitality industry.

Menu Engineering Strategy in Increasing Menu Popularity and Profitability within the Food and Beverage Services of Sheraton Grand Jakarta Gandaria City Hotel Noval Adithya Rahman; Lise Asnur; Yogi Hidayat
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.922

This inquiry conceptualizes and evaluates the implementation of Menu Engineering strategy in increasing menu popularity and profitability within the Food and Beverage services of Sheraton Grand Jakarta Gandaria City Hotel. The empirical urgency of this research stems from significant operational anomalies observed in field sales data, wherein specific menu items dominate sales volume yet yield substandard contribution margins, while high-profit variants experience demand stagnation. To address this misalignment, this descriptive quantitative study adopts the Kasavana & Smith matrix model to systematically classify the product portfolio into four strategic quadrants: Star, Plowhorse, Puzzle, and Dog. The primary datasets analyzed comprise authentic transactional records legally extracted from the Micros Oracle Point of Sales (POS) system for a full year from January to December 2025. The empirical findings throughout the year reveal the performance distribution of culinary products, such as the Angus Burger and Truffle Fries which consistently secure superior quadrant placement, whereas several local dishes require immediate production cost restructuring. Consequently, this study formulates data-driven managerial recommendations, including rigorous portion control standardization for the Plowhorse segment, the optimization of suggestive selling techniques to stimulate the Puzzle category, and inventory rationalization to mitigate material waste in the Dog quadrant, thereby ensuring the sustainability of the hotel's operational gross profit.

The Influence of Using Online Visual Merchandising on Attitude Towards Uniqlo E-Commerce and Its Impact on Purchase Intention Dian Puspitasari; Mario Adilson Febiyando; Adellia Anjani Hartono; Artha Sejati Ananda
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.919

The rapid growth of e-commerce has transformed consumer shopping behaviour, particularly in the fast-fashion industry, making online visual merchandising (OVM) a critical factor influencing consumer evaluations and purchase decisions. This study examines the effect of OVM on consumers’ attitudes toward the Uniqlo e-commerce platform and its impact on purchase intention using the Stimulus–Organism–Response (S-O-R) framework. In this model, OVM dimensions act as stimuli, consumer attitude represents the organism, and purchase intention constitutes the behavioural response. Data were collected from 314 Indonesian consumers aged 18–35 years who had previously accessed the Uniqlo website or mobile application. The data were analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM). The results show that Colour positively influences consumer attitude (β = 0.182, p = 0.029), while Product Presentation has a stronger positive effect (β = 0.190, p = 0.004). Consumer attitude also significantly enhances purchase intention (β = 0.338, p < 0.001). These findings indicate that product-related visual information is more influential than general platform aesthetics in shaping favourable consumer attitudes and purchase intentions within fast-fashion e-commerce environments.

Analisis Determinasi Stabilitas Harga Gabah di Provinsi Sumatera Selatan Wiwin Trisnawati; Hariyono; Andri Irawan; Aisah Aisah
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.930

Harga gabah merupakan salah satu faktor penting yang memengaruhi pendapatan petani dan ketahanan pangan nasional. Fluktuasi harga gabah yang terjadi di Provinsi Sumatera Selatan dipengaruhi oleh berbagai faktor, baik dari sisi produksi maupun kondisi ekonomi makro, sehingga diperlukan analisis untuk mengetahui faktor-faktor yang memengaruhi stabilitas harga gabah. Penelitian ini bertujuan untuk menganalisis pengaruh harga pembelian pemerintah melalui Badan Urusan Logistik, produksi padi, nilai tukar rupiah, harga beras internasional, dan inflasi terhadap harga gabah di Provinsi Sumatera Selatan serta mengukur tingkat stabilitas harga gabah selama periode 2021–2025. Penelitian menggunakan pendekatan kuantitatif dengan data sekunder bulanan selama Januari 2021 sampai Desember 2025 yang diperoleh dari Badan Pusat Statistik, Bank Indonesia, Badan Urusan Logistik, dan sumber resmi lainnya. Analisis dilakukan menggunakan regresi linier berganda dalam bentuk log-linier melalui metode Ordinary Least Squares serta didukung uji asumsi klasik dan koefisien variasi untuk mengukur stabilitas harga. Hasil penelitian menunjukkan bahwa secara simultan seluruh variabel independen berpengaruh signifikan terhadap harga gabah. Secara parsial, harga pembelian pemerintah melalui Badan Urusan Logistik, produksi padi, nilai tukar rupiah, dan harga beras internasional berpengaruh signifikan terhadap harga gabah, sedangkan inflasi tidak berpengaruh signifikan. Nilai koefisien determinasi menunjukkan bahwa model mampu menjelaskan sebagian besar variasi harga gabah. Tingkat koefisien variasi mengindikasikan bahwa harga gabah di Provinsi Sumatera Selatan selama periode penelitian tergolong stabil.

Analisa Sensori Kue Talam Dengan Penambahan Puree Ubi Ungu (Ipomoea Batatas L.) Aulia Wiga Anasthy; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.942

Industri kue tradisional Indonesia, seperti kue cenil, kue nona manis, dan kue talam, masih banyak memanfaatkan pewarna sintetis yang berisiko bagi kesehatan konsumen. Sebagai alternatif yang lebih aman, pewarna alami sendiri banyak didapatkan pada tumbuh-tumbuhan, seperti wortel, daun pandan, dan ubi ungu. Ubi ungu (Ipomoea batatas) berpotensi sebagai alternatif pewarna alami karena mengandung antosianin tinggi yang bersifat antioksidan sekaligus memberikan warna ungu yang menarik. Penelitian ini bertujuan menganalisa sensori pengaruh penambahan puree ubi ungu kukus dengan konsentrasi 0%, 20%, 30%, dan 40% terhadap kualitas sensori kue talam. Metode penelitian yang digunakan adalah eksperimen dengan rancangan empat perlakuan, melibatkan uji jenjang dan uji hedonik yang dianalisis menggunakan ANAVA serta uji lanjut DMRT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan puree ubi ungu berpengaruh signifikan terhadap kualitas warna (Fhitung 7,60 > Ftabel 2,71), tekstur (Fhitung 16,39 > Ftabel 2,71), rasa (Fhitung 25,76 > Ftabel 2,71), dan tingkat kesukaan rasa (Fhitung 13,91 > Ftabel 2,71), namun tidak berpengaruh signifikan terhadap kualitas bentuk dan aroma. Perlakuan terbaik secara keseluruhan adalah X3 (40%) pada parameter warna, rasa, dan kesukaan, sementara X2 (30%) menghasilkan tekstur terbaik. Penelitian ini membuktikan bahwa puree ubi ungu dapat dimanfaatkan sebagai pewarna alami sekaligus meningkatkan kualitas sensori kue talam. Penelitian selanjutnya disarankan mengkaji daya simpan, kadar antosianin, dan nilai gizi produk secara lebih mendalam.

Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing Dely Azraeni Lubis; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.943

Kue lidah kucing umumnya memiliki warna yang monoton, sehingga perlu dilakukan inovasi agar mempunyai warna yang lebih menarik dengan memanfaatkan pigmen antosianin dari bunga telang (Clitoria ternatea L.) sebagai pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang sebanyak 0%, 1%, 3%, dan 5% terhadap kualitas kue lidah kucing meliputi bentuk, warna, aroma, tekstur, dan rasa. Penelitian menggunakan metode eksperimen dengan empat perlakuan. Pengumpulan data dilakukan melalui uji organoleptik menggunakan 30 orang panelis semi terlatih dengan instrumen penilaian 7 skala berjenjang dan hedonik. Data dianalisis menggunakan uji ANAVA untuk mengetahui pengaruh perlakuan terhadap kualitas produk. Apabila hasil analisis menunjukkan nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga telang memberikan pengaruh terhadap kualitas warna, aroma, dan rasa, namun tidak berpengaruh terhadap kualitas bentuk dan tekstur kue lidah kucing. Selain itu, penambahan bubuk bunga telang juga menghasilkan karakteristik produk yang lebih menarik secara visual serta memiliki tingkat penerimaan yang baik dari panelis. Perlakuan terbaik diperoleh pada konsentrasi 3% penambahan bubuk bunga telang. Penelitian ini menunjukkan bahwa bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada kue lidah kucing untuk meningkatkan kualitas dan nilai tambah produk.

Exploring The Potential of Traditional Beverages as Welcome Drinks in The Hospitality Industry: A Case Study of GRAMM Hotel By Ambarrukmo Yogyakarta Annamaria Kristinta Setyaningtyas; Lise Asnur; Ngatimin
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.961

This study aims to analyze the potential of traditional beverages as welcome drinks in the hospitality industry. The study employed a qualitative method using a case study approach at GRAMM Hotel by Ambarrukmo in Yogyakarta. Data were collected through interviews with the Front Office Department, the Food and Beverage Service Department, and hotel management, and were supplemented by observations and documentation. The results indicate that traditional beverages have high potential as welcome drinks because they represent local culture and provide a unique experience for guests. The beverages deemed most promising are secang jahe, jahe asem jawi, and lemongrass. These three beverages are served on a rotating basis according to the operational schedule and availability of raw materials to maintain product quality and provide variety for guests. Although there are challenges related to shelf life and the consistency of raw materials, the implementation of traditional beverages can increase the added value of services and strengthen the hotel’s image based on local culture.

Randang Lokan Processing in Nagari Muaro Sakai Inderapura Pesisir Selatan Regency Andhini Azzahra; Elida; Kasmita; Lucy Fridayati
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.967

This study aims to describe the processing of Randang Lokan in Nagari Muaro Sakai Inderapura, South Coast Regency which includes the composition of ingredients, spices, equipment, and processing processes. This study uses a descriptive method with a qualitative approach. Research informants were determined using purposive sampling techniques, while data collection was carried out through observation, interviews, and documentation. Data analysis was carried out through the stages of data reduction, data presentation, and conclusion drawn, while the validity of the data was tested using source triangulation and triangulation techniques. The results of the study showed that the main ingredients of Randang Lokan consisted of lokan, coconut milk, and ferns, while the additional ingredients used by some of the informants were leman tapak leaves and roasted coconut. The spices used include onion, garlic, red chili, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, and salt. The equipment used is still dominated by traditional equipment, such as lado, gadang cauldrons, wooden stoves, coconut grating machines, and wood mixer spoons. The processing process starts from cleaning and boiling lokan, making coconut milk, refining spices, cooking coconut milk to removing oil, adding spices, lokan, and ferns, then cooking until dry and blackish-brown. The difference found lies only in the use of additives, while the basic processing techniques are relatively the same for each informant. Thus, the processing of Randang Lokan in Nagari Muaro Sakai Inderapura still maintains traditional techniques that have been passed down from generation to generation and is a form of preserving the region's culinary heritage.

The Relationship of Parental Income to Student Career Selection of Culinary Skills Program Ibrahim An-Nakha'i AD; Elida; Kasmita; Lucy Fridayati
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.968

Career selection is a strategic process for Vocational High School students because it relates to the direction of work, entrepreneurship, or continuing their studies after graduation. This study aims to (1) describe parental income, (2) analyze student career selection based on three main pathways, and (3) examine the relationship between parental income and student career selection of Culinary Skills Program. The research uses a quantitative approach with a correlational design. The population amounted to 202 students and a sample of 135 students was selected through proportional stratified random sampling. Parents' income is measured from the categories of basic income and additional income of fathers and mothers. Career selection was measured with 40 seven-level Likert scale statements. The trial on 30 respondents retained 40 valid points out of the initial 48 points and resulted in a Cronbach's Alpha of 0.947. The results showed that 76.3% of fathers and 87.4% of mothers were in the category of non-income or income below Rp2,500,000 per month; As many as 65.9% of fathers and 74.8% of mothers have no additional income. Overall career selection is most in the high category (44.4%). The entrepreneurial aspect obtained the highest respondent achievement rate of 69.35%, followed by 67.85% working and continuing studies 64.40%. The Spearman correlation yields r_s = 0.110 and p = 0.202, so the relationship between the two variables is positive, very weak, and insignificant. The square of the correlation coefficient of 1.22% indicates a very small joint association. The findings confirm that career services need to strengthen self-efficacy, information, practical experience, and non-financial support, not just consider family economic backgrounds.

Analisis Kualitas Sensori Macaron dengan Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) sebagai Pewarna Alami Hafez Adrian Marsaa; Yolanda Intan Sari; Kasmita; Rahmi Holinesti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.996

Penggunaan pewarna sintetis pada produk pangan masih banyak diterapkan karena memiliki warna yang stabil dan menarik, namun penggunaannya menimbulkan kekhawatiran terhadap keamanan pangan. Bunga telang (Clitoria ternatea L.) merupakan salah satu alternatif pewarna alami kaya antosianin yang aman bagi kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang terhadap kualitas sensorik macaron serta menentukan konsentrasi terbaiknya. Metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi bubuk bunga telang, yaitu 0 g (kontrol), 5 g, 10 g, dan 15 g. Penilaian kualitas dilakukan melalui uji organoleptic (uji jenjang) oleh panelis, lalu dianalisis menggunakan ANAVA pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penggunaan bubuk bunga telang memberikan pengaruh yang signifikan terhadap kualitas warna macaron (Fhitung = 9,07 > Ftabel = 3,49), sedangkan terhadap bentuk shell(cangkang) (Fhitung = 0,13), bentuk pied(kaki) (Fhitung = 0,16), aroma (Fhitung = 0,34), tekstur (Fhitung = 2,05), dan rasa (Fhitung = 1,67) tidak memberikan pengaruh yang signifikan (Fhitung < Ftabel). Secara deskriptif, penambahan bubuk bunga telang sebanyak 15gmenghasilkan kualitas warna terbaik di antara perlakuan penggunaan bunga telang, tanpa menurunkan kualitas sensorik lainnya. Dengan demikian, bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada macaron karena mampu meningkatkan kualitas visual produk sekaligus mempertahankan karakteristik sensorik utama.

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Editorial Address Jalan Marina Indah Raya No. 1 Pantai Indah Kapuk, Kamal Muara, Penjaringan, Jakarta Utara, Indonesia

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Contact Name
Siber Publisher

Contact Email
siberpublisher.info@gmail.com

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+6281188062006

Journal Mail Official
siberpublisher.info@gmail.com

Editorial Address
Jalan Marina Indah Raya No. 1 Pantai Indah Kapuk, Kamal Muara, Penjaringan, Jakarta Utara, Indonesia

Location
Kota adm. jakarta utara,

Dki jakarta

INDONESIA