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<![CDATA[STRATEGI PEMASARAN INDUSTRI KREATIF SENTRA RAJUTAN BINONG JATI BANDUNG SEBAGAI SALAH SATU TUJUAN WISATA BELANJA ]]>
<![CDATA[Rosie Oktavia Puspita Rini]]>;
<![CDATA[Rosnendya Wisnu Wardhana]]>
<![CDATA[ Jurnal Manajemen Kuliner Vol. 1 No. 1 (2022): FEBRUARI ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v1i1.3
<![CDATA[Abstrak - Sebagai salah satu Industri Kreatif berbasis fashion yang terdapat di Kota Bandung, dalam membantu pengembangan Industri Kreatif sebagai salah satu tujuan wisata belanja maka dilakukan penelitian terhadap Sentra Rajutan Binong Jati tujuannya agar dapat mengetahui dan menganalisis tahapan-tahapan yang telah dilakukan serta berharap hasil analisis dapat dijadikan acuan untuk memberi masukan dalam penyusunan strategi pemasaran Sentra Rajutan Binong Jati di Bandung. Positioning dilakukan dengan menetapkan strategi diferensiasi, dengan tujuan memberikan nilai lebih kepada Sentra Rajutan Binong Jati sebagai destinasi yang memiliki keunikan dalam kondisi dan lingkungan sekitar destinasi. Strategi pemasaran yang dapat diterapkan berdasarkan analisis dan kebutuhan yang ada, yaitu dengan menggunakan cara meningkatkan promosi terhadap Sentra Rajutan Binong Jati]]>
<![CDATA[PEMANFAATAN TEPUNG KULIT SINGKONG DALAM DIVERSIFIKASI OLAHAN BATTER ]]>
<![CDATA[Anti Riyanti]]>;
<![CDATA[Rosie Oktavia Puspita Rini]]>
<![CDATA[ Jurnal Manajemen Kuliner Vol. 1 No. 2 (2022): AGUSTUS ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v1i2.35
<![CDATA[This reseach aims to determine the making of bandros batter made from cassava peel and as a comparison is bandros batter made from rice flour. From the results of the study showed that the results of the taste of the batter from this skin flour were favored by the wider community. The content of nutritional value in batters made from cassava peel flour has a very high carbohydrate content. The research method used is the experimental method. The data testing method uses organoleptic tests that rely on the senses of touch, sight, smell, taste, and hearing to provide an assessment of the ingredients in the resulting product and the assessment aspects are aroma, taste, color, and texture. The panelists in this study were 20 panelists. The recipe used in the manufacture uses the author's recipe.]]>
<![CDATA[ANALISIS SARANA PRASARANA TERHADAP KEPUASAN WISATAWAN BERDAMPAK KEPADA MINAT BERKUNJUNG KEMBALI KE JEMBATAN BARELANG ]]>
<![CDATA[Rosie Oktavia Puspita Rini]]>;
<![CDATA[Agung Edy Wibowo]]>
<![CDATA[ JURNAL MATA PARIWISATA Vol. 1 No. 1 (2022): MARET 2022 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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<![CDATA[This study aims to determine whether the variables of Facilities and Infrastructure partially influence the Interest in Returning. Moderating variable with Tourist Satisfaction in moderating the relationship between Facilities and Infrastructure on Return Interest. This research was conducted in the Barelang bridge area, Batam. By taking the research subject of tourists who have visited again. Data collection was carried out by distributing questionnaires. The analysis method uses the Structural Equation Model (SEM) using the WarpPLS 7.0 software. The results of the partial test of each independent variable on the dependent variable and the moderating variable. Partial test results show that Sarana has a positive and significant effect on tourist decisions. Infrastructure has a positive and significant effect on tourist decisions. The residual test shows that Tourist Satisfaction is a moderating variable that is only able to strengthen the influence of Means on Revisit Interest. The results of the research using the residual test show that Tourist Satisfaction is a moderating variable that is able to strengthen The influence of Infrastructure on revisit interest.]]>
<![CDATA[Perencanaan Rekonstruksi Sebagai Strategi Pengembangan Pariwisata Berkelanjutan ]]>
<![CDATA[Rosie Oktavia Puspita Rini]]>;
<![CDATA[Wahyudi Ilham]]>;
<![CDATA[Dimas Akmarul Putera]]>;
<![CDATA[Aulia Agung Dermawan]]>
<![CDATA[ Altasia Jurnal Pariwisata Indonesia Vol 4 No 2 (2022): Jurnal ALTASIA (Agustus) ]]>
Publisher : <![CDATA[Program Studi Pariwisata - Universitas Internasional Batam ]]>
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DOI: 10.37253/altasia.v4i2.6789
<![CDATA[Penelitian ini bertujuan untuk menganalisis strategi pengembangan objek wisata Hutan Desa Kelembak yang terletak di Nongsa, Batam. Penelitian bertujuan untuk mengidentifikasi faktor internal dan eksternal, kemudian dinilai dan dianalisis, serta merumuskan strategi pengembangan dengan meminimalkan kelemahan dan ancaman, serta memaksimalkan pemanfaatan peluang dan kekuatan. Pengumpulan data dilakukan melalui penyebaran kuesioner, dan wawancara lapangan dengan Kepala Desa. Analisis data menggunakan analisis SWOT. Hasil menunjukkan Desa Kelembak berada di Kuadran IV yaitu strategi bertahan dengan weakness sebesar -1,22 dan threat sebesar -0,19.]]>
<![CDATA[PENERAPAN PRINSIP ANTHROPOMETRI DAN QFD UNTUK REDESAIN ALAT BANTU PENGAIT TONG ASPAL ]]>
<![CDATA[Dimas Akmarul Putera]]>;
<![CDATA[Rosie Oktavia Puspita Rini]]>;
<![CDATA[Tirta Mulyadi]]>;
<![CDATA[Aulia Agung Dermawan]]>;
<![CDATA[Wahyudi Ilham]]>
<![CDATA[ SIGMA TEKNIKA Vol 5, No 2 (2022): SIGMATEKNIKA, VOL. 5, N0. 2, NOVEMBER 2022 ]]>
Publisher : <![CDATA[Fakultas Teknik, Universitas Riau Kepulauan ]]>
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DOI: 10.33373/sigmateknika.v5i2.4565
<![CDATA[PT. XYZ merupakan perusahaan yang bergerak di bidang produksi aspal panas (hotmix). Proses produksi pada perusahaan yaitu pengenceran tar, penuangan material, pengeringan material dan pencampuran material kemudian dipindahkan ke dalam truk pengantar. Alat pengait digunakan untuk memindahkan tong aspal pada stasiun pengenceran tar yang dimana tong yang berisi tar yang dipindahkan memiliki berat 15 kilogram dan bersuhu 200ᵒC. Alat pengait aktual memiliki dimensi panjang 80 cm dan tidak memiliki pegangan. Hasil pengamatan visual secara langsung menunjukkan bahwa alat pengait ternyata tidak memiliki dimensi yang sesuai dengan data antropometri operator dan operator merasakan panas. Tujuan penelitian ini adalah mendapatkan desain alat pengait ergonomis berdasarkan antropometri operator dan menilai karakteristik teknik alat pengait tong aspal dengan menggunakan QFD. Kemudian untuk mengolah data berikutnya adalah menyebarkan data kebutuhan operator menggunakan kuesioner terbuka dan tertutup, kemudian diuji kenormalan data antropometri operator dengan SPSS 19. Hasil dari penelitian ini adalah dimensi alat pengait sepanjang 100 cm, memiliki pegangan yaitu dengan busa setebal 3,3 cm menggunakan dimensi Diameter Genggaman Tangan (DGT).]]>
<![CDATA[PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM ]]>
<![CDATA[Rosie Oktavia Puspita Rini]]>;
<![CDATA[Tirta Mulyadi]]>;
<![CDATA[Miratia Afriani]]>;
<![CDATA[Mohammad Thandzir]]>
<![CDATA[ JURNAL MENATA Vol. 1 No. 1 (2022): MEI ]]>
Publisher : <![CDATA[Puslitabmas Batam Tourism Polytecnic ]]>
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<![CDATA[This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.]]>
<![CDATA[Analisis Gastronomi Makanan Tradisional Melayu Mie Lendir sebagai Daya Tarik Wisata Batam ]]>
<![CDATA[Miratia Afriani]]>;
<![CDATA[Rosie Oktavia Puspita Rini]]>;
<![CDATA[Agung Arif Gunawan]]>
<![CDATA[ Tourism Scientific Journal Vol. 8 No. 1 (2022): Vol 8 No 1 Desember 2022 ]]>
Publisher : <![CDATA[STIEPAR YAPARI Bandung ]]>
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DOI: 10.32659/tsj.v8i1.220
<![CDATA[This study analyzes the potential of gastronomy tourism in tourism development in Batam. The concept of culinary tourism at this time has developed and experienced a shift in the understanding of culinary tourism itself. At this time the tourists come to an area not only limited to them focusing on the food alone. Tourists want to get additional value or experience when they come to visit an area/region. Either they know historyand, culture or they can participate in the process of making it. called gastronomy tourism. Mie Lendir is a type of food that has undergone culturalization of Malay and Chinese culture. By bringing up the gastronomy of Mie Lendir, it is hoped that tourists can feel the different and uniqueness of the product and, they can also feel the value and understand the process of cultivating Mie Lendir culture. The type of research used is descriptive qualitative by providing an overview of the Gastronomic Tourism Potential of Mie Lendir as a Batam Tourist Attraction. The research method used is structured interviews directly with research sources. The survey method applied is a descriptive survey. The results of this study, Mie Lendir has the potential to be used as a gastronomic tour in Batam because it also has cultural, historical and educational values ??for the Malay community which has its own uniqueness.]]>
<![CDATA[PENGARUH DINING EXPERIENCE TERHADAP KEPUASAN KONSUMEN DAN REVISIT INTENTION DI RESTORAN INDONESIA DI KOREA SELATAN (STUDI KASUS DI BALI RESTO , DAEJEON) ]]>
<![CDATA[Ista Salsabila]]>;
<![CDATA[Rosie Oktavia Puspita Rini]]>
<![CDATA[ Media Bina Ilmiah Vol. 17 No. 7: Februari, 2023 ]]>
Publisher : <![CDATA[LPSDI Bina Patria ]]>
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DOI: 10.33578/mbi.v17i7.297
<![CDATA[This research was conducted to analyze and determine the effect of dining experience on customer satisfaction and visit intention at Indonesian restaurants in the Daejeon area, South Korea. The dimensions of the dining experience used in this study are food quality, service quality and physical environment. This research used a sampling method involving 96 respondents who had eaten at the Bali Resto restaurant in South Korea. Data analysis using Smart PLS (Partial Least Square). The results showed that food quality and service quality had an effect on consumer satisfaction but not on revisit intention. Physical environment has a significant impact on revisit intention, but not on customer satisfaction. In addition, customer satisfaction also has a significant impact on revisit intentions.]]>
<![CDATA[PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON ]]>
<![CDATA[Rachmat Astiana]]>;
<![CDATA[Naufal Ihsan]]>;
<![CDATA[Rosie Oktavia Puspita Rini]]>
<![CDATA[ Jurnal Manajemen Kuliner Vol. 2 No. 1 (2023): FEBRUARI 2023 ]]>
Publisher : <![CDATA[PUSLITABMAS - BATAM TOURISM POLYTECNIC ]]>
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DOI: 10.59193/jmn.v2i1.109
<![CDATA[Macaron is an Italian pastry made from almond flour, sugar and egg whites. This research was developed to use chickpea aquafaba as a substitute for egg whites in macaron. This research was conducted as a way to find alternatives for those who have allergies or vegetarians, vegans and lacto vegetarians, to be able to consume macaron products. The method used was an experiment with organoleptic tests on 33 trained and untrained panelists as respondents. The results of this study indicate that the texture of aquafaba macaron is not as crunchy as using egg white, in terms of taste it is not too sweet and a little savory, the color is duller and paler, and has a stronger peanut aroma, but overall the use of chickpea aquafaba can approach the characteristics of macaron using eggs. ]]>
<![CDATA[PENGARUH PERILAKU KONSUMEN INDONESIA TERHADAP KEPUTUSAN PEMBELIAN MAKANAN IRLANDIA DI FESTIVAL INTERNASIONAL IRLANDIA ]]>
<![CDATA[Juliani]]>;
<![CDATA[Rosie Oktavia Puspita Rini]]>
<![CDATA[ Media Bina Ilmiah Vol. 17 No. 10: Mei 2023 ]]>
Publisher : <![CDATA[LPSDI Bina Patria ]]>
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<![CDATA[Irlandia adalah salah satu negara yang aktif mempromosikan industri pariwisata, khususnya industri makanannya. Tujuan dari penelitian ini adalah untuk mengevaluasi perilaku konsumen Indonesia dalam keputusan pembelian makanan Irlandia selama festival internasional yang diadakan di Irlandia. Dalam penelitian ini digunakan pendekatan kuantitatif dengan dasar analisis regresi linier, dan data yang terkumpul diolah dengan SPSS. Penelitian ini melibatkan 86 responden yang memenuhi kriteria, dan penelitian ini menggunakan metode kuantitatif. Menurut temuan studi tersebut, tindakan dan keputusan yang dibuat oleh pelanggan di Indonesia tentang pembelian makanan Irlandia mereka dipengaruhi oleh faktor budaya.]]>
