Journal of Food and Culinary

Faktor Kunci Kesuksesan Supplier Relationship Management pada Bisnis Coffeeshop di Yogyakarta

Poppy Laksita Rini — 2025-12-25

This study aims to identify the key success factors in implementing Supplier Relationship Management (SRM) within coffee shop businesses in Yogyakarta. A qualitative descriptive approach was employed using in-depth interviews with selected coffee shop owners who met specific criteria, such as business longevity, supplier partnerships, and location within university areas. The data were analyzed thematically through the Critical Success Factor Method to identify patterns and derive essential themes The findings reveal ten critical factors contributing to the success of SRM implementation, grouped into four main activities which are Identifying Key Suppliers, Information Sharing, Decision Synchronization and Supplier Evaluation. These factors were derived from 28 activity statements, 10 keywords, and 14 supporting themes analyzed through thematic analysis. The research concludes that effective SRM practices enhance collaboration, consistency, and competitiveness among coffee shop businesses in Yogyakarta by fostering long-term, mutually beneficial relationships with suppliers. The study also contributes to expanding the understanding of SRM practices in small-scale food and beverage industries in Indonesia.

Karakteristik Kimiawi Kulit Pai Substitusi Tepung Pisang Jantan Termodifikasi Fisik

Dea Rizki Widiana — 2025-12-25

Banana (Musa spp.) is one of the leading local food commodities in Lampung with high productivity, but it has a relatively short shelf life because it is classified as a climacteric commodity. One of the developments to overcome this issue is by processing bananas into physically modified banana flour as a form of food diversification. The modified banana flour can then be further processed into various food products as an alternative to wheat flour, for example the pie crust product. This study aims to determine the chemical characteristics of the best pie crusts made by substituting physically modified banana flour from the previous study. The pie crusts produced using the substitution of physically modified banana flour showed the best treatment with a substitution ratio of 30:70 (banana flour: wheat flour). The resulting pie crusts were tested for proximate composition and showed moisture content of 4.96%, ash content of 0.54%, fiber content of 3.03%, fat content of 9.67%, protein content of 4.85%, and carbohydrate content by difference of 76.95%. This product meets the SNI (Indonesian National Standard) moisture content standard for biscuits. It is expected that this research will provide useful information and opportunities for the development of diversified local banana-based food products in Lampung.

Kajian Penerapan Standar Operasional Prosedur Pembuatan dan Penyajian Pasta Aglio e Olio di Hotel Lido

Risma Rosita — 2025-12-25

This research is based on guest complaints that the author found from hotel guest comments and social media on the aglio e olio pasta dish at the Lido Lake Resort by MNC hotel. The complaint shows guest dissatisfaction with the aglio e olio pasta dish. The purpose of this study was to examine the implementation of the SOP (Standard Operating Procedure) for making and serving aglio e olio pasta. Explaining the factors of obstacles faced in implementing the standard operating procedure for making and serving aglio e olio pasta in the hot kitchen. In a standard operating procedure, the standard recipe is usually included as part of the kitchen operation to ensure that all kitchen staff follow the same standard recipe and produce consistent products. This research was conducted using qualitative methods with observation, interview and documentation data collection techniques. The results of the study concluded that the study of the SOP for making and serving aglio e olio pasta at the commis in the hot kitchen of the Lido hotel was not fully implemented properly. Four constraints were found in implementing the SOP for making and serving aglio e olio pasta. From the results of this study, it is expected that there will be implementation of supervision or control to ensure that every kitchen staff complies with the SOP in addition to the implementation of a continuous training program.

Pengaruh Pengalaman Kuliner Dan Kualitas Produk Terhadap Brand image Produk Jajanan Tradisional Di Catarina Cake & Coffee Batam

Siti Raudah — 2025-12-25

This study aims to determine the effect of culinary experience and product quality on the brand image of traditional snacks at Catarina Cake & Coffee Batam. The type of research conducted is quantitative research based on a survey. Data collection was conducted using a 1-5 Likert scale questionnaire distributed to 150 respondents selected using purposive sampling, namely respondents who had enjoyed traditional snacks at Catarina Cake & Coffee Batam. The research instruments were prepared by identifying the research objectives and variables, conducting validity tests, and reliability tests. Data analysis was performed using classical assumptions (normality, multicollinearity, and heteroscedasticity), t-tests, and F-tests (ANOVA) with the help of SPSS software. The results showed that culinary experience had a significant positive effect on brand image, with a t-value of 2.652 and a significance level of 0.009 (<0.05). Product quality also had a significant positive effect on brand image, with a t-value of 9.403 and a significance level of 0.000 (<0.05). Through the F test (ANOVA), a value of F = 229.981 with Sig. = 0.000 (<0.05) was obtained, indicating that culinary experience and product quality together have a significant effect on brand image. These results prove that the better the culinary experience and the higher the product quality, the stronger the brand image formed in the minds of consumers. The implications of these findings indicate that developing a better culinary experience and product quality contributes to the understanding of the food service business, especially Catarina Cake, by emphasizing the role of innovation and quality as key factors in achieving market excellence.

Analisis Brand Awareness pada Coffee Shop Lokal

Abigail Helena Evelyn Matondang — 2025-12-25

Coffee shops are currently popular places, especially among Generation Z. The large number of coffee shops today has led to fierce competition, requiring selective marketing strategies for coffee shops in a particular area. Brand awareness is an important factor for a business in order to establish a relationship between the brand and consumers. This study aims to explore and analyze the development of brand awareness of local coffee shops and find out how coffee shops approach achieving brand awareness or becoming known to the coffee enthusiasts. This study uses a qualitative method. Data was collected through interviews and purposive sampling, resulting in 15 informants who met the research qualifications. The results show that there are many factors that influence brand awareness of local coffee shops in Bandung. The factors that influence brand awareness are social media and word of mouth, as well as other supporting factors that were found. Collaboration with communities, events, and campus organizations is an important strategy to expand consumer reach. These findings indicate that brand awareness can be formed by several factors, through the interaction of digital marketing strategies, positive consumer experiences, and social engagement that builds emotional closeness to the brand.