Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Pengaruh Marketing Mix Terhadap Keputusan Pembelian Konsumen Restoran Kopi Bana X Fallen Kitchen Di Kota Buktinggi
Full text linkPenelitian ini bertujuan untuk menganalisa pengaruh marketing mix terhadap keputusan pembelian konsumen Restoran Kopi Bana X Fallen Kitchen. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode assosiatif kausal yang melibatkan dua variabel yaitu (1) variabel marketing mix terdiri dari indikator: produk (product), harga (price), promosi (promotion), dan tempat (place) (2) variabel keputusan pembelian terdiri dari indikator: pengenalan masalah, pencarian informasi, penilaian alternatif, keputusan membeli, dan perilaku sesudah membeli. Sampel yang digunakan adalah konsumen yang pernah berbelanja di Restoran Kopi Bana X Fallen Kitchen. Teknik pengambilan sampel menggunakan Purposive Sampling. Sampel yang digunakan dalam penelitian ini berjumlah 98 orang responden. Teknik pengumpulan data yang digunakan melalui komunikasi tidak langsung yaitu dengan penyebaran angket atau kuesioner yang tersusun. Kuesioner tersebut berupa pertanyaan tertutup yang diberikan kepada responden secara langsung dengan menggunakan skala likert yang terdiri dari 42 butir pernyataan yang telah teruji validitas dan reliabilitasnya. Teknik analisis dengan uji regresi linear sederhana serta koefisien determinasi dengan bantuan program SPSS versi 16.00. Berdasarkan penelitian yang telah dilakukan maka didapatkan hasil: (1) Marketing Mix berada pada kategori kurang baik (40,9%), (2) Keputusan pembelian berada pada kategori baik (60,2%), (3) Hasil uji hipotesis regresi linear sederhana diperoleh F hitung 70.356 dengan sig. 0,00 < 0,05 maka variabel marketing mix dapat menjelaskan keputusan pembelian secara signifikan, dengan R Square sebesar 0,423 yang mana terdapat pengaruh marketing mix terhadap keputusan pembelian sebesar 42%. Selanjutnya koefisien regresi sebesar 1.925 pada taraf signifikan 0.00<0.05 artinya setiap peningkatan sebesar 1 satuan marketing mix akan meningkatkan 0.502 satuan keputusan pembelian.
Persepsi Mahasiswa Tentang Pelaksanaan Mata Kuliah Restoran dan Catering di Prodi Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang
Full text linkThis study aims to describe: 1) Students perceptions about the implementation of Restaurant and Catering courses as a whole, and 2) Students perceptions about Restaurants and Catering courses based on research indicators. This type of research is a quantitative descriptive study. The study population consisted of 48 students from the Family Welfare Study Program at the State University of Padang with a total sample of 48 people taken based on total sampling technique. Data sources are students who have taken Restaurants and Catering courses. The technique of collecting research data is done by using a questionnaire that is designed based on a Likert scale and has been tested for validity and reliability. Data analysis technique is done by determining the frequency distribution of data and data classification techniques based on the calculation of scores using the ideal average research formula (Mi) and standard deviation (Sdi). The results of this study illustrate: 1) Student perceptions about the implementation of Restaurants and Catering courses as a whole are in the very low category, and 2) Student perceptions about the implementation of Restaurants and Catering courses based on three research indicators are in the medium category. Based on the results of the study it can be concluded that the family welfare education student at Padang State University has a very low perception of the subject
The Effect Of Meat Storage Of Rendang Quality
Full text linkMeat has physical properties that are easily damaged because microorganisms can grow and develop in it. Meat damage can occur physically or chemically. The way to prevent this damage is to store the meat at a low temperature. Based on the beliefs of the Minangkabau people, it is said that when making rendang, the meat used must be fresh. So that the quality of the rendang is better. In this study, the type of meat used to make rendang is divided into two, namely fresh meat and frozen meat. Frozen meat comes from fresh meat that is stored and frozen for 4 days. This study aims to compare the quality of rendang with the use of fresh meat and frozen meat. This type of research is an experiment with organoleptic test. The study was conducted in 3 repetitions with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average quality of the two rendang was almost the same. The average values of the quality of rendang using fresh and frozen meat are form, namely 3,13 and 3,2; the color of the inner flesh, namely 3,2 and 3,53; bran colors, namely 3,6 and 3,8; aroma namely 3.73; meat texture, namely 3,6 and 3,4; bran texture 3,33 and 3,4; bran flavor that is 3,8; and the taste of meat, namely 3,33 and 3,6. Based on the results of the t test, it was stated that there was no significant difference between rendang and the use of fresh meat and frozen meat for each quality tested.Keyword: Meat Storage, Rendang, Qualit
Randang in Nagari Salimpauang, Kabupaten Tanah Datar
Full text linkThis research was motivated by the researchers' curiosity to obtain accurate knowledge about randang in Nagari Salimpauang, Tanah Datar Regency. In addition, the unique randang there is the talua randang, where the taluas are steamed first. The purpose of this study was to identify the ingredients, spices, tools, and processing techniques for randang in Nagari Salimpauang. This type of research is qualitative research with descriptive methods. Data sources were obtained from Bundo Kanduang and women who were experts in making randang. This research data collection technique through observation, interviews, and documentation. Field data analysis which includes data reduction, data presentation, conclusions, and data verification. The results of the study concluded that the ingredients and spices used included beef, chicken, taro, thick coconut milk, shallots, garlic, galangal, ginger, turmeric, red chilies, wheat flour, coriander, lime leaves, bay leaves, and turmeric leaves. The tools used are knife, basin, cutting board, blende, plate, millstone, skillet, sanduak, gas stove, stove, samba plate, and cambuang. Randang processing technique is done traditionally with a furnace and modernly with a gas stove.
The Influence Of The Binder On Quality Of Rendang Boleces Of Chicken Afkir
Full text linkThe background of this research is there has not been the use of chicken afkir especially in West Sumatera. Chicken afkir is an egg-laying hen that is no longer productive to lay eggs due to the age of this old chicken. The focus of this research is to know the effect of binding materials on the quality of rendang boleces of chicken afkir in terms of shape, color, aroma, texture and taste. This type of research is pure experimentation, with the aim of revealing both influences and differences between two different variables. The research design used is the Completed Randomized Design. The type of data used is primary data obtained directly from 5 trained panelists by filling in the organoleptic test format. For hypothetical testing, the study used statistic t test, with a significant level of 5 % (=0,05). The results showed that there was no significant influence on the use of tapioca flour as binding agent with glutinous rice flour as binding agent on the quality of the shape, color, aroma, texture and taste of boleces of chicken afkir. From the statement, it is concluded that Ho was accepted due to the t count < t table.
Pengolahan Dan Penyajian Makanan Negara Cina
Full text linkChina merupakan salah satu Negara yang berhasil membangun perekonomian negaranya dengan baik selama 40 terakhir. Meski didera kesulitan ekonomi, Cina berhasil mengubah identitasnya menjadi Negara industry. Negara Cina juga mengalami peningkatan lain terutama dibidang makanan. Makanan Cina sudah lama popular di berbagai penjuru dunia. Banyak Negara lain yang tertarik dan ingin mempelajari makanan masyarakat Cina yang khas, baik dalam segi bahan, alat pengolahan, teknik pengolahan, cara menghidang, bahkan termasuk cara makannya. Seperti halnya di Negara lain, di Cina makanan diberi penghargaan yang tinggi. Makanan itu sendiri dipandang sebagai sebuah karya seni, dan makanan disiapkan tidak hanya untuk menghilangkan rasa lapar, tetapi juga sebagai kesenangan esteti
Kualitas Rendang Daging Dengan Metode Pengolahan Yang Berbeda
Full text linkRendang is a traditional food, all regions have a characteristic in making this rendang. The distinctive features found are the ingredients, tools, spices and main ingredients used in each region. The method of processing rendang is one of the characteristics that is found to be different in an area. The method of processing rendang is found specifically in the treatment of spices and meat. This type of experimental research with three repetitions, primary data sourced from 5 limited panelists who filled out an organoleptic questionnaire. The independent variable is rendang with stir-frying and steawing methods then the dependent variable is the quality of the rendang. The data obtained were tabulated into tabular form and analyzed using the statistical T test (t test). The results showed the average value of the effect of processing methods on the bran color was 3.27 and 3.87. No significant effect on the quality of forms 3,13 and 3,20; bran color in 3.20 and 3.67; aromas 3,53 and 3,73; meat texture 3.47 and 3.80; bran texture 3,80 and 3,33; bran flavor 3,87 and 3,80; and the taste of meat 3,53 and 3,73.Keyword: Method of processing, Rendang, Qualit
Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product
Full text linkThe rapid development of science, technology, and lifestyle patterns at this time makes the desire of consumers for processed food products not only limited as a source of nutrition but also must be able to provide benefits for health. It coined the term called functional food. Functional foods are foods that contain active components and are used for the prevention or cure of diseases to achieve optimal health. Starfruit Wuluh contains active components / pharmaceutic compounds that are buffer, antibacterial and antioxidant in the roots, stems, leaves, and fruits that are very useful for health. Functional foods made from raw materials of Belimbing Wuluh based on several studies have produced several products both in the form of food and beverages such as; dried sweets, jams, syrups, jelly drinks, candy, dates, and lime. The purpose of this paper is to find out what processed food products can be used as food or drinks from Belimbing Wuluh without reducing the typical flavor of Starfruit. It also provides information that this fruit is not only used as a food spice but also functions as a more commercial food product with high selling value