Culinary Field Research Articles

The Design Of Donut Ordering Information System To Expand Website-Based Market Share (WEB) (Case Study On UD Brandan Donuts)

Brandan Donuts is a business that is engaged in the culinary field, especially delicious and healthy snacks, namely donuts. UD Brandan Donuts was founded by Jumardani, on September 1, 2015, at Jalan Sisingamangaraja, Simpang Limun, Medan City. The problem with UD Brandan Donuts is that the ordering and marketing system still relies on media for direct interaction with consumers (buyers) which makes it difficult for the management to expand market share. The purpose of this research is to build an order information system using the DFD method and apply the design of an online ordering information system at UD Brandan Donuts (WEB). The research uses the data flow diagram (DFD) method to design the system flow and uses the implementation of a software program, Xampp in designing a website (WEB). The results on the website design there are 2 levels that will run in ordering donuts online, namely Level 1 consisting of the buyer login process, ordering, delivery, admin login, financial reports. And level 2 consists of the process of registering a buyer's account, logging in, selecting a donut product, filling in order data, selecting the type of transaction, payment, confirmation of order completion, delivery schedule, order confirmation until, input of donut category, input of donut stock, confirmation of order data, confirmation payment, promotion, daily report processing, monthly report processing, and annual report processing. The conclusion in this research is that the context diagram design contains 6 entities and for the data flow diagram (DFD) design it has a level of 2.17 and as many as 22 flowcharts. And produce a website (WEB) that displays an admin page, buyer page and courier page to make it easier for consumers (buyers) to order online.

CUSTOMER RELATIONSHIP MANAJEMEN PADA UKM

Customer Relationship Management/CRM is a program and system that focuses on identifying and building a relationship with a valued customer. CRM can make it easier to develop a loyal customer base and increase the percentage of customer purchases. The partner who is the place of activity is a business engaged in the culinary field located in the city of Jambi. Culinary products sold by partners have the Salsabila Cake brand. Partners sell various cakes, especially with batik motifs. This community service activities are carried out using the lecture method or online socialization through the zoom application which includes a basic understanding of CRM, CRM goals, repeated CRM process cycles to make customer data into loyal customers and repeat purchase habits. The results of the activities carried out run smoothly, partners get stock of knowledge about customer relationship management, in an effort to increase customer loyalty.

Characterization of Flavoured Olive Oils of ‘Madural’ Variety

Flavoured oils arouse great interest among consumers in many countries due to their variety of flavours and versatility, especially in the culinary field. The aromatization of oils seeks to improve their sensory and nutritional properties, and extend their useful life due to the added substances can be beneficial as antioxidant and antimicrobial agent. In this research, olive oils of the ‘Madural’ variety from Trasos Montes region of Portugal have been obtained and flavoured with different aromatics herbs and condiments (flower of salt and bay leaf, garlic, rosemary and dehydrated lemon peel). The objective is to study the influence of the aromatic herbs and condiments on the physicochemical parameters of the oils: quality, purity, oxidative stability and microbiological analysis. It can be noted that the flavourings do not significantly alter the quality of the monovarietal oil, although, for some parameters, the excessive contact times can affect the category of the oil. On the other hand, the high content of antioxidants provided by flavouring agents can favour its stability and prolong its expiration. In this sense, the flavouring agent that contributes to stop the oxidation of the oil over time is salt + bay leaves, as higher oxidative stability values were detected than those obtained in monovarietal oil. However, oils flavoured with rosemary or lemon show a decrease over time for this parameter, which could indicate that this flavouring accelerates oxidation. In the case of oxidative stability referred to those flavoured with garlic, they present similar values to the monovarietal. The effect exerted by flavourings on the different parameters of the oils is complex, since it is influenced by the method followed and the operating variables established for flavouring.

Analysis of The Influence of Product Quality and Price on Customer Loyalty Through Customer Satisfaction as An Intervening Variable in Restaurants Hisana Fried Chicken Surabaya

Every entrepreneur in the culinary field is required to compete competitively in terms of improving product quality and managing price factors to be able to create consumer satisfaction which can affect loyalty. The research location was conducted at one of the Hisana Fried Chicken outlets in the Surabaya area. The criteria for the consumer sample are those who are over 17 years of age and also have at least become Hisana customers, with a minimum of 2 (two) previous purchases in the last 1 (one) month. The number of samples is 100 respondents. The statistical analysis calculation method uses the SPSS program in processing and evaluating the results of the questionnaire to test the quality of the data, while to process and evaluate the results of the path analysis test, hypothesis to evaluate the 'goodness of fit indices' model using the Structural Equation Modeling (SEM) method with the AMOS program. The results of data processing show (1) product quality has a positive and significant effect on consumer satisfaction (2) product quality has a positive and significant effect on consumer loyalty (3) price has a significant negative effect (opposite) on customer satisfaction (4) price has a significant effect negatively (contrary) to consumer loyalty (5) customer satisfaction is positive but does not have a significant effect on customer loyalty.

ГАСТРОНОМИЧЕСКИЕ ЗАИМСТВОВАНИЯ В СИСТЕМЕ ПИТАНИЯ ДАЛЬНЕВОСТОЧНЫХ НАРОДОВ

With the development of interest in the interaction of ethnic groups in various fields, intercultural interactions in the culinary field are of particular interest. Gastronomic culture for many researchers represents the epistemological field of everyday life, which is quite problematic from the point of view of historical retrospective. A weaker ethnic group borrows new social practices from a strong ethnic group that came to their lands. This is especially evident in the gastronomic field. There are various borrowing mechanisms, which indicates the complexity of this process.

PENERAPAN FORECASTING METHODS UNTUK PENJUALAN PRODUK UMKM DENGAN ALGORITMA K-NEAREST NEIGHBOR

This research will be carried out on MSMEs in the city of Batam, precisely in the Cipta Asri housing phase II block fir, the analysis is an experiment on sales data so far on MSMEs engaged in the culinary field with the aim of predicting the level of sales in the future. This study will utilize the Forecasting method with the K-Nearest Neighbor datamining algorithm technique to forecast product sales and to test the suitability of the researcher's accuracy using rapidminer software. The results obtained are based on the analysis carried out from 26 training data, there are 20 data that have been classified correctly and 6 data that have not been classified correctly, namely the percentage for Correctly Classified Instances is 77.00% while the percentage for Incorrectly Classified Instances is 23.00%. In conclusion, the results of the analysis can be effective in determining the results of future sales targets and will affect the next level of sales.

PERAN BRAND IMAGE DAN WORD OF MOUTH TERHADAP MINAT BELI KONSUMEN DI KEDAI KOPI RADJA

Radja Coffee Shop is one of the business sectors engaged in the culinary field in the city of Bima. To be able to continue to grow, the Radja coffee shop must pay attention to several factors that influence consumer buying interest at the Radja Coffee Shop Kota Bima, including brand image and word of mouth. The purpose of this study was to determine the role of brand image and word of mouth on consumer buying interest at the Radja Coffee Shop, Bima City. This research was conducted on 96 consumers of Radja Coffee Shop. Data obtained through questionnaires distributed to research respondents. Data analysis was performed using multiple linear regression analysis techniques, partial hypothesis testing (t test), simultaneous hypothesis testing (F test), and coefficient of determination test (R2). Based on the results of the study it can be found that brand image and word of mouth have a positive and significant effect on consumer buying interest at Radja Coffee Shop Kota Bima, both partially and simultaneously. The degree of influence of brand image and word of mouth on consumer buying interest at the Radja Coffee Shop Kota Bima is 57%, while the remaining 43% is influenced by variables outside this research model.

Penyebaran Informasi wisata kuliner pada Instagram @Bogoreatery di Kota Bogor

The @Bogoreatry Instagram account utilizes social media to disseminate information in the culinary field, which already has many followers. Information distribution on Instagram social media has its targets and methods that need to be studied to present information effectively. This study aimed to discover how the Instagram account @Bogoreatry disseminated culinary information at the sharing, optimization, management, and engagement stages. In this case, the researcher would make the @Bogoreatry Instagram account the research object. The research method used case studies with a qualitative approach. Based on the study results, the @Bogoreatry account created the sharing stage by creating informative content. The optimize stage was carried out by analyzing the time of information dissemination, the managed stage was by creating teams that have their respective duties, and the engage stage was performed by collaborating with other accounts. The analysis result showed that the users of the @Bogoreatry Instagram account got information and benefited from the @Bogoreatry account. Then the account also managed very well information on culinary tourism in Bogor city. The presence of the Instagram account @Bogoreatry can positively impact various parties, namely between culinary business owners who are assisted in carrying out promotions and likewise with information seekers or tourists visiting Bogor city.

Educational Debriefing Related to Digital Marketing and Halal Certification to Juragan Dimsum’s MSMEs

One of the pillars that has an important role in the Indonesian economy is Micro, Small Medium Enterprises (MSMEs). Juragan Dimsum is one of the MSMEs engaged in the culinary field and is located in Medan Tuntungan. Juragan Dimsum has been doing marketing through Instagram social media which is managed directly by the owner. However, the application of digital marketing is still not good enough. In addition, this business has not had halal certification for almost 5 years. As an effort to overcome these problems, community service is carried out by holding digital marketing training, product photo training, and providing education related to halal certification. Educational training and provision can help MSMEs of Juragan Dimsum to be different from other similar competitor businesses, and increase consumer trust and interest in business products. Educational training and debriefing carried out using lecture, demonstration, practice methods, as well as direct discussion and question and answer. The results of the implementation of community service show that the target audience can take part in the entire series of activities with a positive attitude, and have better stock in managing business, especially in social media.

Wedding Photography Marketing Communication Analysis

The era of globalization has given birth to increasingly fierce competition among companies, organizations or individuals who are currently doing business or are running a business, whether it's a business in the field of culinary, services, furniture and so on. Efficient and effective communication is needed to be able to convey ideas, thoughts, and feelings to all consumers, including the photography business. The photography business began to mushroom in the community who also needed to capture moments with family, partners or companies. The photo and video production house “Moonrise Photowork” is an example of a photography business that is developing in the community, especially in Sidoarjo Regency and Surabaya City. The purpose of this study was to determine the marketing communications carried out by "Moonrise Photowork". The method used is descriptive qualitative using the theory of IMC (Integrated Marketing Communication). Data collection techniques in this study were interviews and documentation. The result of this research is "Moonrise Photowork" conducts marketing communication using IMC very effectively to support customer loyalty.
 Highlights:
 
 The impact of globalization has intensified competition in various business sectors, including photography, necessitating efficient and effective communication strategies.
 Moonrise Photowork, a photo and video production house, serves as an example of a photography business thriving in Sidoarjo Regency and Surabaya City, catering to the growing demand for capturing meaningful moments.
 The study reveals that Moonrise Photowork effectively implements Integrated Marketing Communication (IMC) strategies, leading to enhanced customer loyalty and satisfaction.
 
 Keywords: globalization, photography business, marketing communication, Moonrise Photowork, customer loyalty.

The Effectiveness of Entrepreneurship Week Activities to Increase The Creativity of Entrepreneurial Students at PGRI Palembang University

The goal is to find out the effectiveness of entrepreneurship week activities in increasing the creativity of entrepreneurial students. The research methodology used is descriptive quantitative. As for data collection techniques, documentation and questionnaires, 35 statements are used that have been tested for validity and reliability first. Where the greater the percentage achieved, the higher the effectiveness of activities in increasing student creativity in entrepreneurship. The results showed that of the 6 indicators tested, it showed that the 1st indicator was 78.13%, the 2nd indicator was 70.71%, the 3rd and 4th indicators were 84.43, the 5th indicator was 85.57 and the 6th indicator was 90%. Based on the results of the study, it can be concluded that the effectiveness of entrepreneurship week activities to increase the creativity of entrepreneurial students averages 82.38 percent in the high category. While the most chosen type of business is the culinary field as much as 97.7% and the remaining 2.3% are handicrafts.

STRATEGI PEMASARAN UNTUK MENINGKATKAN VOLUME PENJUALAN SEBLAK CEU EDAH

MSMEs are one of the backbone sectors of the economy in Indonesia. The MSME sector was able to survive the 1998 monetary crisis. The development of MSMEs has increased from year to year. This development occurs throughout Indonesia and including in the City of Tasikmalaya. This has become the government's attention to develop the MSME sector, including in terms of marketing. The increase in MSMEs occurred in all fields, including in the culinary field. One of the culinary fields that is developing is seblak. One of the long standings seblak in Tasikmalaya City is Seblak Ceu Edah. The marketing strategy carried out by Seblak Ceu Edah is a key in maintaining business, including during the Covid-19 pandemic. The research method used is qualitative research with a descriptive approach by conducting interviews and observations as primary data and documentation as secondary data. The results showed that there was an alignment of marketing strategies with the 4P method (product, price, place, and promotion) on the sales volume of Seblak Ceu Edah. The implication of the research that has been done is that it is expected to improve marketing strategies to increase sales volume of Seblak Ceu Edah.

Packaging Design as a Media for Developing the Potential of Small and Medium Micro Enterprises (MSMEs) in the Culinary Sector Typical of the Region in the Creative Industry

This design aims to design a typical regional food packaging design, namely Kalua Jeruk which is attractive and follows food labeling rules to develop the potential of Small, and Medium Micro Enterprises (MSMEs), especially in the culinary field. This design uses qualitative research. The data source used in the study was an interview with one of MSME Kalua Jeruk entrepreneurs and respondents related to good packaging design for regional specialties. In addition, observations are used to observe the making process of Kalua Jeruk. The steps taken in this design are to observe the process of making Kalua Jeruk, analyze the results of interviews, and design a good packaging for it. Based on the analysis data, it was concluded that need to package designs are attractive, informative, and follow food labeling rules to improve the product image and consumer purchasing power. Moreover, Kalua Jeruk has a uniqueness that is made from processed Pomelo peel with hereditary recipes. The result of this design is in the form of a 3-Dimensional Kalua Jeruk packaging design mockup which is expected to be a reference for packaging design, especially for developing the potential of MSMEs in the culinary field in the creative industries.

Dampak Pemasaran Digital bagi UMKM Pondok Etam

Micro, Small and Medium Enterprises or MSMEs are businesses formed by a group of people or individuals independently. Digital marketing is a strategy or marketing activity such as product promotion carried out through digital media. Marketing strategies through digital marketing are needed so that MSMEs can compete and reach more consumers. Pondok Etam is an MSME engaged in the culinary field that sells various kinds of food products that are focused on the target market for teenagers to adults. The purpose of this study is to determine the impact of digital marketing for MSME Pondok Etam. The research method used is a qualitative descriptive method. Data collection techniques were carried out by in-depth interviews. The result of this study is that digital marketing has a positive impact on the MSME of Pondok Etam, because there is an increase in brand awareness and a significant increase in sales

PELATIHAN MANAJEMEN UNTUK MENINGKATKAN KEMAMPUAN PELAKU USAHA MIKRO DAN KECIL (UMK) BIDANG KULINER DI KOTA BANDUNG

The target of this training is to increase the ability of micro and small entrepreneurs in the culinary field with the knowledge of finance, marketing, and production so that they can improve their business strategies and business management, increase sales and profits of their companies in a sustainable manner, develop and increase the size of their companies especially during COVID-19 pandemic. The training method is carried out online and offline. There are 3 stages carried out, namely: before, during, and after the training. Prior to the training, prospective participants are selected based on the criteria for the type of business and domicile that have been determined, namely in the city of Bandung. After that, training was carried out for 12 meeting sessions with varied topics covering management functions that are often applied in a company. The materials provided are Strengths Weaknesses Opportunities Threats (SWOT) Analysis and Business Model Canvas (BMC), Product Development Strategy and Digital Marketing, Brand and Copyright, Calculating Cost of Production, Making Financial Reports, Making Product Photos, Workplace Management: 5S Program, Health and Work Safety Program, Raw Material Purchase Management, Credit Management, Product Promotion Through Social Media, Product Quality Management. After the training had been completed, the trainers continued to provide regular assistance regarding the application of the knowledge that had been given during the training, as well as providing input on what Micro and Small Enterprises (MSEs) had implemented in their business.

Menilai Kepuasan Pelanggan di Kawasan Sentra Kuliner Halal Untuk Pengembangan UMKM di Wisata Syariah Loang Baloq

Loang Baloq's tomb is located in Tanjung Karang sub-district, Sekarbela sub-district, Mataram City is one of the religious tourism objects that is crowded with tourists, both foreign and local. and (2) to find out the development of MSMEs as a determinant of customer satisfaction for halal culinary in the Loong Baloq tourist area and the purposive sampling method with data collection techniques using interviews, observations as well as secondary data in the form of documents. Triangulation of data sources is done by comparing data from interviews. with related document data and compare the results of observation of the required documentation data with data from interviews with research subjects. and by using a qualitative design so that researchers can observe the implementation of buying and selling transactions and find out what factors affect customer satisfaction at the Loang Baloq Halal Culinary Center. Qualitative research has six characteristics, namely: (1). Pay attention to context and situation (concern of context); (2). Scientific background (natural setting); (3). Humans as the main instrument (Human Instrument); (4) descriptive data (descriptive data); (5). The research design appears simultaneously with the observation (emergent design); (6). Inductive analysis of data (inductive analysis). The results to be achieved in this study are so that customers get satisfaction with halal culinary offerings in the style of sharia tourism located around the Loang Beam location and can develop in developing small and medium businesses in the halal culinary field in the Loang area. Baloq in addition, so that the results of the study can be used as a reference for similar research in the future. The conclusions of this study (1) are that every customer gets satisfaction from every MSME that provides halal culinary services, not mixed with haram in the Loong tourist area. balog (2) so that every customer gets an image of a hygienic taste in the dish as well as in the eyes of the sharia tourist area.

Students’ Attitude toward STEM Project-Based Learning in the Fun Cooking Activity to Learn about the Colloid System

This research revealed how the implementation of STEM Project-Based Learning (STEM PBL) in chemistry teaching on colloid system topics with heterogeneous groups of students in terms of habits, hobbies, goals, and gender-biased perceptions. Also, the research described students’ attitudes towards STEM PBL, and the linkages between their attitude and understanding. Participants consisted of 101 students of high schools. Qualitative data were obtained through documentation, and narrative responses in group reports. Quantitative data were obtained through the questionnaire of students’ attitudes toward STEM PBL and the comprehension tests. There are nine types of food products as STEM projects. The most frequent positive experience is that learning colloid topics is “fun”, while the most frequent negative experience response is “time-consuming”. The average score per item of attitude is higher in (1) the female's group, (2) the group who is used to cooking, (3) the group who has a passion, (4) the group who has a goal, and (5) groups that have gender-biased perceptions. There is no significant difference in attitude scores in the student group, except that the group with goals in the culinary field has a higher average attitude score than the group who have no aspirations. Students’ understanding is not closely related to the attitude.

Implementasi Strategi Komunikasi Organisasi terhadap Semangat Kerja Pegawai PT. Cendana Wahana Gemilang

PT. Cendana Wahana Gemilang or often known as CWG (Car Wash Gue) is a company engaged in the automotive and culinary fields, ranging from car and motorcycle washes, car and motorcycle repair shops, sales of vehicle accessories as well as food and beverage culinary fields. With the COVID-19 pandemic, of course, the company's various goals are hampered and indirectly also affects the morale of the employees. It is possible to find a decrease in employee morale that is felt by the management. This research was conducted with the aim of knowing how the organizational communication strategy of PT. Cendana Wahana Gemilang which affects the morale of the employees, as well as knowing what factors support and also hinder the implementation of the organization's communication strategy. The research method used is qualitative using an interpretive descriptive approach, and data collection is done by means of interviews, observations, and structured documentation. The results of this study indicate that PT. Cendana Wahana Gemilang implements organizational communication strategies to maintain employee morale by communicating the stages of organizational communication strategies based on predetermined phases, PT. Cendana Wahana Gemilang composes a message based on the Human Resources organizational approach and provides motives for the need for achievement, the need for power and the need for affiliation to its employees to maintain morale, as well as evaluating to knowing the supporting factors and also the inhibiting factors of the organizational communication strategy that has been carried out by the company.

Pengaruh Harga, Citra Merek dan Kualitas Pelayanan terhadap Loyalitas Pelanggan Di Rumah Makan Bu Rupa di Tanah Merah

Indonesia consists of various ethnic groups, languages and different religions. In addition to having a dense population and large area, Indonesia has a natural area that supports the second largest level of biodiversity in the world. Indonesia has 34 provinces where each province has a different culture and special food. Indonesia is a country that is famous for its culinary fields, there are many kinds of Indonesian food and drinks, because Indonesia is rich in its unique cooking spices. The purpose of this study was to determine the effect of price, brand image, and service quality on customer loyalty at Bu Rupa's restaurant in Tanah Merah. The population in this study were all consumers at Mrs. Rupa's restaurant, so the sample used was 50 respondents. The results of this study indicate that price has no effect on customer loyalty, as evidenced by the Tcount value of 1.784 and a significant value of 0.81 so that it is said to be significant Ha is rejected and Ho is accepted. Brand image has an effect on customer loyalty, which is evidenced by the Tcount value of 5.519 and a significant value of 0.000 so that it is said to be significant, then Ha is accepted and Ho is rejected. Service quality has no effect on customer loyalty, as evidenced by the Tcount 1.664 and a significant value of 0.103, then Ha is rejected and Ho is accepted. The next result is to prove that price and brand image affect customer loyalty with a calculated F value of 11,515 and a significant value of 0.000 so that the value is said to be significant, then Ha is accepted and Ho is rejected, meaning that price, brand image and service quality have a positive influence simultaneously on customer loyalty.

PENGARUH MODAL, JAM KERJA, DAN PENGGUNAAN OJEK ONLINE TERHADAP PENDAPATAN USAHA BIDANG KULINER DI KOTA DENPASAR

The MSME sector became the backbone of the economy during the pandemic that swept across the world, causing many people to lose their jobs so that urban communities chose the trade sector as a way of survival. Culinary business is a business that is easy to run because the capital required is relatively small and does not need a higher education background. Along with the development of technology and people's lifestyles, entrepreneurs are required to always innovate so as not to be out of date. This study aims to analyze the simultaneous and partial effect of capital, working hours, and the use of online motorcycle taxis on business income in the culinary sector in Denpasar City. The research sample is MSMEs in the culinary field in Denpasar City with a total sample of 99 obtained using a non-probability sampling method, namely accidental sampling. The data analysis technique used in this study is multiple linear regression analysis with data collection methods using questionnaires. The results of the analysis found that simultaneously and partially the variables of capital, working hours, and the use of online motorcycle taxis had an effect on business income in the culinary field in Denpasar City..