Article Per Year (5 Year)
p-Index From 2019 - 2024
0.751
P-Index
This Author published in this journals
All Journal Edutourism : Journal Of Tourism Reseach International Journal of Economics, Management, Business, and Social Science Journal of Gastro Tourism (JOGASTO)
Supriyadi, Edouard Aryadi
Unknown Affiliation
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
The Influence Of Menu Variations, Prices And Atmosphere Of The Place On Consumer Satisfaction At Commonroom Coffee Cilandak Kusumaningrum, Anisa Putri; Pradini, Gagih; Eranti, Ardissa Dwi; Supriyadi, Edouard Aryadi; Wicaksono, Ajie
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 3 No. 3 (2023): September 2023
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v3i3.204

Abstract

This study aims to (a) determine the variety of menus, prices and atmosphere of the place affect consumer satisfaction at the Commonroom Coffee Cilandak café (b) to determine the variance of menu, price and atmosphere of the place simultaneously on consumer satisfaction at the Commonroom Coffee Cilandak café (c) to find out which variables affect consumer satisfaction at the Commonroom Coffee Cilandak café. The research sample was 138 respondents who were buyers at Commonroom Cofee Cilandak, the study used quantitative analysis methods of data collection using questionnaires. The results of the study are menu variations, prices and atmosphere of the place produce data that have a positive effect together and significantly on consumer satisfaction at Commonroom Coffee Cilandak
Exploring Tourism Business Potential: The Role of Gastronomy in Destination Attraction Supriyadi, Edouard Aryadi; Azhari, Azril; Widianto, Nur
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 4 No. 1 (2024): January 2024
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v4i1.262

Abstract

The tourism business not only provides goods and services to meet the needs of tourists, but also plays an important role in the overall implementation of the tourism sector. As a comprehensive sector, tourism promises to increase income and foreign exchange pragmatically, while contributing significantly to people's welfare. The main objective is to understand the role of gastronomy in the decision-making of tourists and analyze its impact on local economic growth. With the growing trend of "culinary tourism," this research will provide insight into how tourism destinations can develop business strategies that focus on culinary experiences to increase tourist visits. The results of the study obtained 5 marketing mixes that can become gastronomic tourism attractions.
Dampak Layanan terhadap Kepuasan Wisatawan di Tempat Wisata Gunung Kelud, Kabupaten Kediri Sabna Fatmala Sari; Supriyadi, Edouard Aryadi; Kombang Haryadi Hananto
EDUTOURISM Journal Of Tourism Research Vol. 6 No. 01 (2024): HOSPITALITY AND TOURISM
Publisher : Samarinda State Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53050/ejtr.v6i01.1004

Abstract

Penelitian ini bertujuan untuk mengidentifikasi tingkat pelayanan dan persepsi wisatawan terhadap kualitas layanan di Kawasan Wisata Gunung Kelud Kabupaten Keidiri. Penelitian ini menggunakan Pendekatan kuantitatif deskriptif dengan pengumpulan dan analisis data yang menggunakan angka kuantitatif. Lokasi penelitian tersebut adalah di Kecamatan Ngancar Kabupaten Kediri, Jawa Timur. Populasi penelitian tersebut pengunjung Objek Wisata Gunung Kelud, dengan total kunjungan pada tahun 2022 sebanyak 129.703 orang. Sampel dipilih menggunakan Purposive Sampling melalui Google Form kepada responden yang telah mengunjungi objek wisata tersebut. Jumlah sampel ditentukan dengan rumus Slovin. Instrumen penelitian berupa kuisioner dengan skala Likert untuk mengukur sikap dan persepsi wisatawan terhadap layanan di Wisata Gunung Kelud. Data dikumpulkan melalui observasi, dokumentasi, dan kuisioner kemudian dianalisis menggunakan uji asumsi klasik, regresi sederhana, dan uji t. Hasil penelitian menunjukkan bahwa terdapat hubungan yang signifikan antara Pelayanan Wisata dan Kepuasan Wisatawan di Wisata Gunung Kelud. Hasil analisis menunjukkan bahwa sebesar 61% dari tingkat kepuasan wisatawan, ini berarti bahwa pelayanan wisata memiliki kontribusi yang sangat besar terhadap Kepuasan Wisatawan di Kawasan Wisata Gunung Kelud. Namun, terdapat 39% sisanya yang dipengaruhi oleh faktor-faktor lain yang tidak diteliti dalam penelitian ini.
The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective Supriyadi, Edouard Aryadi; Azhari, Azril; Widianto, Nur
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.236

Abstract

Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
Co-Authors Azhari, Azril Eranti, Ardissa Dwi Kombang Haryadi Hananto Kusumaningrum, Anisa Putri Pradini, Gagih Sabna Fatmala Sari Wicaksono, Ajie Widianto, Nur