DOCSLIB.ORG

Shopping Tourism Development Through Top Five Products in Yogyakarta City, Indonesia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Shopping Tourism Development Through Top Five Products in Yogyakarta City, Indonesia E-Journal of Tourism Vol.8. No.1. (2021): 14-22 Shopping Tourism Development Through Top Five Products in Yogyakarta City, Indonesia Ani Wijayanti1*, Amelda Pramezwary1, Emmita Devi Hari Putri1, Atun Yulianto1, R. Jati Nurcahyo1, Erlangga Brahmanto1 1Universitas Bina Sarana Informatika, Indonesia 2Universitas Pelita Harapan, Indonesia *Corresponding Author: [email protected] DOI: https://doi.org/10.24922/eot.v8i1.67018 Article Info Abstract Submitted Yogyakarta is a city tourism that has no natural tourism potential. Shop- November 30th 2020 ping tourism can become an alternative strategy to increase the expendi- Accepted ture and length of tourists stay in Yogyakarta. The research is a qualita- March 18th 2021 tive research. The research aims to examine shopping tourism products Published in Yogyakarta. The research attempts to identify top five products as the March 31th 2021 main magnetism of shopping tourism in Yogyakarta. Data analysis is conducted through reduction techniques. The research obtained top five culinary products, they are Gudeg, Bakpia, Bakmi Jawa, Kopi Joss, and Kipo, while the top five souvenir products are Batik, Silver, Dagadu, Wayang, and Miniature. Keywords: superior products, shopping tourism, souvenirs, culinary, storytelling INTRODUCTION as well as being the highest contributor to expenditure after accommodation because Developments in the tourism aspect two-thirds of tourist expenditure is used are able to encourage a shift in the moti- for shopping (Turner and Reisinger, 2001). vation of travels, leading to something that Shopping activities are the most tourist ex- raises shopping tourism to increase in its vi- penditure and become their main activity siting (Tömöri, 2010). Although tourists do (Choi et al., 2008). It can extend tourist ar- not always buy products in every shopping rivals, and they usually stay four times lon- area, it is able to provide pleasure for them, ger than recreational tourists (Dimanche, as well as creating a familiar atmosphere 2003). with the unique culture (Way and Robert- Shopping tourism is a very strategic son, 2013). Shopping tourism has social, alternative to develop the tourism aspect in cultural and economic impacts both for Yogyakarta. One important aspect that must tourists and for the local community. be considered in managing the shopping Shopping activities are generators on tourism is the demand of tourists who have a trip, and provide a very significant sour- different characteristics between foreign ce of income for the local community. In a and local tourists. The local tourists prefer trip, 30% of tourists activities are shopping, to buy souvenirs, which is 36%, while fo- http://ojs.unud.ac.id/index.php/eot 14 e-ISSN 2407-392X. p-ISSN 2541-0857 E-Journal of Tourism Vol.8. No.1. (2021): 14-22 reign tourists demand the culinary (34%) superior products of shopping tourism. (DIY shopping tourism analysis, 2016). Demand and expenditure is divided into LITERATURE REVIEW two groups, they are basic expenditure and non-basic expenditure. Basic expenditure Shopping tourism and shopping ac- includes accommodation, food and drinks, tivity have different meanings (Saayman and transportation. While non-basic expen- and Saayman, 2012). Shopping tourism is diture consists of souvenirs, tour packages, a trip which the main motivation is to buy entrance fees, local guides, attractions, and various products that are difficult to obtain other tourism needs (analysis of DIY shop- outside the area of ​​origin. While shopping ping tourism in 2016). activity is an expenditure for purchasing Based on research data from Bank In- various products other than food, drinks, donesia branch office DIY with a sample of and daily necessities, both for self-con- 550 tourists in 2017, the average tourist ex- sumption and for others. Shopping tourism penditure of domestic tourists per day are has a wider scope than shopping activity. 1.5 million and foreign tourists are 1.9 mil- Shopping tourism includes all products lion. The biggest cost component is 42.45% that are interesting for tourists, including used for transportation, second expenditure food and beverages that are not included for accommodation is 33.40%, expenditure in shopping activity. Traveling is always for visiting destinations is 11%, while cu- synonymous with shopping activities. Alt- linary has the lowest percentage, which is hough travelers rarely mention shopping 8.40%. Based on this research, it is known as the main reason, traveling is incomplete that the level of expenditure and length of without shopping (Turner and Reisinger, tourists staying in Yogyakarta is still low. It 2001). The survey results of the American is due to their perception related to Yogya- Travel Industry Association showed 63% karta as a tourist destination having cheap of tourists doing shopping activities (Gent- prices, so they prepare a small budget. This ry, 2001), and they spend three to four ti- is a consideration for Yogyakarta in desig- mes more than ordinary buyers (Rosen- ning tour packages to attract tourists who baum and Spears, 2005). are willing to spend a lot of budget and stay Traveling provides a major influence longer. in making decisions regarding purchases, One strategy that can be implemented including products to be purchased and the in the development of shopping tourism is place of purchase itself (Swanson, 2004). the strengthening of top five products as The purchase decision affects the bu- magnetism for tourists to do shopping. This ying process and the method of payment. research aims to study various shopping Tourists have three main considerations in products to bring up five superior ones, both making product purchases, 1) Brand. Trust culinary and non-culinary. Previous studies in a brand encourages tourists to buy qua- deal more about tourist behavior related to lity products from well-known manufac- shopping tourism satisfaction (Turner and turers (LeHew and Wesley, 2007), 2) Pro- Reisinger, 2001) and shopping tourism ex- duct uniqueness. Tourists tend to hunt for periences (Lin and Lin, 2006). While rese- unique products that are not found in their arch on products is limited on it’s unique- home (Reisinger and Turner, 2002). The ness (Reisinger and Turner, 2002; Swanson product will become a special pride when and Horridge, 2006), while this research returning to their home, and it is often used not only product uniqueness, but also map- as souvenirs for relatives. 3) Impulsivity. ping products that are capable of becoming Tourists do shopping because of their expe- http://ojs.unud.ac.id/index.php/eot 15 e-ISSN 2407-392X. p-ISSN 2541-0857 E-Journal of Tourism Vol.8. No.1. (2021): 14-22 riences in traveling to several destinations. centers as tourist destinations that are vi- The urge to buy products comes after a visit sited. Shopping while traveling has a dif- that involves the emotions of them, so that ferent feel from everyday shopping activi- they have a strong desire to have a product ties. Shopping tourism provides flexibility or to taste the culinary. to explore shopping centers without the Shopping tourism provides business burden of daily routine, and is able to rea- opportunities for local people and has an lize the desire to obtain goods that are not impact on improving welfare. Shopping bought because of busyness. Tourists have tourism is able to be alternatively imple- the opportunity to explore shopping cen- mented to develop a tourist destination. ters without having to be burdened with sa- Shopping tourism is enhanced through vings. Tourists who do shopping activities collaboration with event planners and tour tend to have a stronger shopping experien- leaders so that shopping activities become ce compared to local buyers (Christiansen part of tourist trips. The cooperation be- and Snepenger, 2002). Tourists who have comes reciprocal and mutually beneficial. satisfying experiences tend to re-visit and Tourists who carry out tourism activities repurchase with relatively greater expen- at various events, such as festivals and ex- diture than before (Huang and Hsu, 2009). hibitions can be persuaded to continue the Well-managed tourist experiences have an trip to the nearest shopping places, and economic impact on the local community vice versa tourists who do shopping can (Wong and Law, 2003; Hsieh and Chang, be invited to enjoy various events held. 2006), as well as showing a good tourism Beside the cross-stakeholder cooperation, image (Tosun et al., 2007). shopping activities can also be increased The shopping experience is defined through cooperation between traders who as the overall satisfaction and dissatisfac- have different products. A restaurant as a tion of tourists with the products and ser- culinary center provides space to display vices which they get (Tosun et al., 2007). various souvenirs, while souvenir vendors Tourist shopping satisfaction is influenced provide restaurant coupons or display food by three aspects, including cost, shop pre- that can be enjoyed at a nearby restaurant sentation, and product display (Turner and (Swanson, 2004). This can be done if each Reisinger, 2001). The three elements deter- trader understands the differences in the mine the level of satisfaction and interest products offered and is able to carry out a of tourists to decide for buying a product. synergic and sustainable marketing process Tourist experience becomes a reference in (Swanson, 2004). evaluating the quality of a product measu- Tourists always have an interest in lo- red through price, service, shop facilities, cal products, this is a reference for traders shop atmosphere, shop appearance, store in their product development. Some impor- comfort, promotions, store reputation, and tant factors that are considered in managing after sales service (Lin and Lin, 2006). shopping tourism are being able to define Souvenirs are an important compo- local products well, knowing market space, nent of shopping tourism, being able to be designing shops to accentuate their image, tangible evidence of a travel experience holding special events to attract tourists, that can be brought home (Wilkins, 2011; friendly employees and knowledgeable hu- Dey and Sarma, 2012).
Load more

Recommended publications
  • Coffee Break No Uraian Menu 1 2 Macam Kue Asin / Gurih 1
    COFFEE BREAK NO URAIAN MENU 1 2 MACAM KUE ASIN / GURIH 1 Arem-arem sayur 2 Bakwan udang 3 Bitterballen 4 Cheese Roll 5 Combro 6 Crekes Telur 7 Gadus / talam udang 8 Gehu pedas 9 Ketan Bumbu 10 Lalampah ikan menado 11 Lemper Ayam Bangka 12 Lemper ayam Spc 13 Lemper bakar Ayam 14 Lemper sapi jateng 15 Lemper sapi rendang / ayam 16 Leupeut ketan kacang 17 Lontong ayam kecil 18 Lontong Oncom 19 Lontong Tahu 20 Lumpia Bengkuang 21 Lumpia goreng ayam 22 Macaroni Panggang 23 Misoa ayam 24 Otak-otak ikan 25 Pangsit goreng ikan 26 Pastel ikan 27 Pastel sayur 28 Pastel sayur telur 29 Risoles rougut ayam 30 Risoles rougut canape 31 Roti Ayam 32 Roti goreng abon sapi 33 Roti goreng sayur 34 Samosa 35 Semar mendem ayam 36 Serabi oncom 37 Sosis solo basah ayam 38 Tahu isi Buhun 2 2 MACAM KUE MANIS 1 Agar-agar moca 2 Ali Agrem 3 Angkleng ketan hitam Cililin 4 Angku jambu angku tomat 5 Angku Ketan Kacang Ijo 6 Apem Jawa 7 Apem Pisang 8 Awug beras kipas 9 Bafel hati 10 Bika Ambon Medan / Suji 11 Bika Iris Cirebon 12 Bika Medan Kecil 13 Bola-Bola Coklat 14 Bolu Gulung blueberry 15 Bolu Ketan Hitam 16 Bolu Kukus Coklat / Gula Merah 17 Bolu Nutri Keju 18 Bolu Pisang Ambon 19 Bolu Susu 20 Bolu Ubi Jepang 21 Bubur Lemu 22 Bubur Lolos 23 Bugis Bogor 24 Bugis ketan Matula 25 Bugis Ubi Ungu 26 Carabika Suji 27 Cenil / gurandil 28 Cente Manis 29 Cikak kacang ijo 30 Clorot 31 Cookies kismis 32 Coy pie pontianak 33 Crumble bluberry 34 Cuhcur gula merah / Suji 35 Cuhcur mini 36 Dadar Gulung 37 Dadar Gulung Santan 38 Gemblong Ketan 39 Getuk 40 Getuk Lindri 41 Gogodoh
    [Show full text]
  • Praktik Pengalaman Lapangan Di Smk Negeri 6 Yogyakarta
    LAPORAN PRAKTIK PENGALAMAN LAPANGAN DI SMK NEGERI 6 YOGYAKARTA Semester Khusus Tahun Akademik 2016/2017 Disusun Oleh : Rira Zahrotul M NIM. 13511241039 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2016 i ii KATA PENGANTAR Segala puji dan syukur kehadirat Allah SWT yang telah memberikan limpahan rahmat, nikmat, karunia-Nya sehingga penulisan laporan Praktik Pengalaman Lapangan ini dapat diselesaikan dengan baik. Sholawat serta salam semoga selalu tercurah kepada junjungan kita Nabi Muhammad SAW beserta keluarga, sahabat, dan umat yang senantiasa mengikutinya. Kegiatan Praktik Pengalaman Lapangan merupakan tugas yang wajib dilaksanakan oleh mahasiswa Fakultas Teknik Universitas Negeri Yogyakarta. Dengan adanya kegiatan Praktik Pengalaman Lapangan diharapkan mahasiswa dapat memanfaatkan ilmu yang telah didapat di bangku kuliah, untuk di terapkan pada dunia pendidikan khususnya di SMK. Penulis menyadari bahwa terselesaikannya penulisan laporan ini tidak lepas dari dukungan semua pihak yang telah membantu. Pada kesempatan ini, penulis ingin menyampaikan terima kasih yang setulus-tulusnya kepada semua pihak yang telah membantu penulis dalam menyelesaikan tugas laporan Praktik Pengalaman Lapangan ini, yaitu : 1. Allah SWT yang telah memberikan rahmat, dan jalan terbaik sehingga penulis mampu melaksanaan Praktik Pengalaman Lapangan hingga selesai. 2. Kedua orang tua serta kedua kakak, yang senantiasa memberikan doa dan dorongan serta memberikan bantuan. 3. Dr. Marwanti, selaku koordinator PPL jurusan Pendidikan Teknik Boga dan Busana. 4. Dr. Badraningsih L, M.Kes, selaku dosen pembimbing PPL di SMK Negeri 6 Yogyakarta 5. Nurul Lestari M.Pd, selaku pembimbing PPL di SMK Negeri 6 Yogyakarta yang selalu membimbing dengan setulus hati. 6. Dra. Retno Sri Agustiawati,MBA selaku koordinator PPL di SMK Negeri 6 Yogyakarta.
    [Show full text]
  • NSC Highlights No.9
    JUN-AUG 2018 o9 Features — Buddhism on the Shan Plateau: Bawrithat and Intein — The Indonesian Art Market: Is it out of control? — Only Time Will Tell: The Precarity of Yangon’s Heritage Coalition in its Vernacular City — The Mystery of the Pasir Panjang Pillbox Upcoming Events — Public Lecture IMAGE: DETAIL OF FORGED HENDRA GUNAWAN PAINTING (COURTESY OF OWNER) NSC Highlights ISSUE 9 / JUN-AUG 2018 is published by the Nalanda- Sriwijaya Centre (NSC) at ISEAS – Yusof Ishak Institute and available electronically at www.iseas.edu.sg Contents Editorial Chairman Choi Shing Kwok Executive Editor Terence Chong 1 Editorial Managing Editor 2 Features Foo Shu Tieng Buddhism on the Shan Plateau: Bawrithat and Intein Editorial Committee Fong Sok Eng The Indonesian Art Market: Is it out of control? Mark Heng Kao Jiun Feng Only Time Will Tell: The Precarity of Yangon’s Lim Chen Sian Heritage Coalition in its Vernacular City Hélène Njoto ISSN (electronic): 2424-9211 9 Centrefold Empire Building in Southeast Asia: The Importance of Salt The ISEAS – Yusof Ishak Institute 15 Features (formerly Institute of Southeast Asian Studies) is an autonomous organization The Mystery of the Pasir Panjang Pillbox established in 1968. It is a regional centre dedicated to the study of socio- political, security, and economic trends 17 Events and developments in Southeast Asia and its wider geostrategic and economic ISEAS 50th Anniversary Lecture by Prime environment. The Institute’s research Minister Lee Hsien Loong programmes are grouped under Regional Economic Studies (RES), Regional Demystifying Chinese Vegetarian Halls: The Esoteric Strategic and Political Studies (RSPS), Tradition of Sino-Southeast Asian Religion and Regional Social and Cultural Studies (RSCS).
    [Show full text]
  • Produksi Pangan Untuk Industri Rumah Tangga Wingko Babat
    Produksi Pangan Untuk Industri Rumah Tangga Wingko Babat PENYUSUN Ir. Sutrisno Koswara, MP Dra. Mauizzati Purba, M.Kes Dra. Dyah Sulistyorini, Apt., M.Sc Anita Nur Aini, S.Si., Apt.,M.Si Yanti Kamayanti Latifa, SP. M. Epid Nur Allimah Yunita, STP., M.Si Ratna Wulandari, SF, Apt., M.Sc Devi Riani, S.T., M.Si Cita Lustriane, STP., M.Si Siti Aminah, S.Farm, Apt Nurita Lastri T., STP Puji Lestari, STP BADAN PENGAWAS OBAT DAN MAKANAN Buku Modul Produksi Pangan Untuk Industri Rumah Tangga : Wingko Babat. Direktorat Surveilan dan Penyuluhan Keamanan Pangan, Deputi III, Badan POM RI, Jakarta Jumlah halaman : 28 halaman Ukuran : 14,8 x 21 cm ISBN 978-602-6307-84-2 Hak cipta dilindungi oleh undang-undang. Dilarang mengutip atau memperbanyak sebagian atau seluruh isi buku ini dalam bentuk elektronik, mekanik, rekaman atau cara apapun Tanpa izin tertulis sebelumnya dari penerbit Diterbitkan Oleh : DIREKTORAT SURVEILAN DAN PENYULUHAN KEAMANAN PANGAN DEPUTI BIDANG PENGAWASAN KEAMANAN PANGAN DAN BAHAN BERBAHAYA BADAN PENGAWAS OBAT DAN MAKANAN Diperbanyak Oleh : DIREKTORAT PEMBERDAYAAN MASYARAKAT DAN PELAKU USAHA DEPUTI BIDANG PENGAWASAN PANGAN OLAHAN BADAN PENGAWAS OBAT DAN MAKANAN Jl. Percetakan Negara No. 23, Jakarta Pusat 10560 - INDONESIA Telp. (021) 428 78701, Fax. (021) 428 78701 www.pom.go.id clearinghouse.pom.go.id [email protected] Wingko Babat KATA PENGANTAR Segala puji dan syukur kita panjatkan kepada Allah SWT, karena atas berkat dan limpahan karunia-Nya maka kami dapat menyelesaikan Modul Produksi Pangan Untuk Industri Rumah Tangga : Wingko Babat. Modul ini merupakan bagian dari Modul Serial Produksi Pangan Untuk Industri Rumah Tangga. Dengan modul ini diharapkan dapat memberi informasi dan panduan praktis terkait praktek keamanan pangan kepada para pelaku usaha.
    [Show full text]
  • II. TINJAUAN PUSTAKA 2. 1 Kue Wingko Wingko Babat Adalah
    II. TINJAUAN PUSTAKA 2. 1 Kue Wingko Wingko babat adalah makanan semi basah yang dibuat dari bahan dasar tepung ketan, gula dan kelapa parut yang dioven dengan atau tanpa penambahan bahan tambahan makanan lain yang diizinkan (Ronsley et al, 2001). Wingko babat biasanya berbentuk bundar dengan tekstur padat dan kenyal serta biasa disajikan dalam keadaan hangat dan dipotong kecil-kecil. Wingko babat dapat dijual dalam bentuk bundar yang besar atau juga berupa kue-kue kecil yang dibungkus kertas. Kombinasi gula dan kelapa menjadikan kue ini nikmat. Wingko babat biasanya dikonsumsi sebagai hidangan selingan (Murdijati, 2007). Wingko merupakan salah satu jenis makanan tradisional yang berasal dari Babat, Jawa Timur. Wingko juga berkembang di Semarang, Jawa Tengah dan lebih dikenal sebagai salah satu oleh-oleh khas Kota Semarang, Jawa Tengah. Wingko adalah makanan semi basah yang dibuat dari tepung ketan, kelapa parut dan gula, dengan atau tanpa penambahan bahan makanan dan bahan tambahan makanan lain yang diizinkan. Wingko memiliki rasa manis legit dengan cita rasa gurih dari kelapa. Wingko umumnya sangat digemari oleh semua kalangan masyarakat karena memiliki cita rasa dan tekstur yang khas (SNI 01-4311-1996). Gambar 1. Kue Wingko (Febrianindya, 2013) 4 5 Tabel 1. Standar Mutu Kue Wingko No Kriteria Uji Satuan SNI (*) Wingko Babat (**) 1 Keadaan Bau Normal, khas Normal,khas Rasa Normal, khas Normal,khas Warna Normal Normal 2 Air % b/b Maks. 30 - 3 Jumlah gula (dihitung % b/b Min. 24 - sebagai sakarosa) 4 Asam lemak bebas % b/b Maks. 1,0 -
    [Show full text]
  • Substitusi Tepung Ubi Jalar Ungu Terhadap Sifat Kimia Dan Penerimaan Klepon
    SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP SIFAT KIMIA DAN PENERIMAAN KLEPON SKRIPSI Diajukan Guna Memenuhi Persyaratan Untuk Mencapai Derajat Sarjana (S-1) Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Hasil Pertanian Universitas Widya Dharma Klaten Oleh : ARYO KUNTO PRASNOWO NIM : 1531101443 JURUSAN TEKNOLOGI HASIL PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS WIDYA DHARMA KLATEN 2019 i SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP SIFAT KIMIA DAN PENERIMAAN KLEPON Oleh : ARYO KUNTO PRASNOWO NIM : 1531101443 Telah Dipertahan didepan Dewan penguji Pada tanggal : 22 Agustus 2019 Dinyatakan telah lulus dan memenuhi syarat Susunan Dewan Penguji Ketua Penguji Utama (Aniek Wulandari, SP, MP) (Ir. Agus Santoso, MP.) Sekretaris Penguji Pendamping ( Drs. Cucut Prakosa, MP) (Fatkhun Nur, STP, M. Sc) Mengetahui Dekan Fakultas Teknologi Pertanian Universitas Widya Dharma Klaten Ir. Agus Santoso, MP. NIP.19650408 199010 1 001 ii SURAT PERN YATAAN Yang bertanda tangan dibawah ini : Nama : ARYO KUNTO PRASNOWO NIM : 1531101442 Jurusan / program studi : Teknologi Hasil Pertanian Fakultas : Teknologi Pertanian Dengan ini menyatakan dengan sesungguhnya bahwa karya ilmiah /skripsi berjudul “SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP SIFAT KIMIA DAN PENERIMAAN KLEPON”. Adalah benar-benar karya saya sendiri dan bebas dari plagiat. Hal-hal yang bukan merupakan karya saya dalam skripsi ini telah diberi tanda sitasi dan ditunjukkan dalam Daftar Pustaka. Apabila dikemudian hari terbukti pernyataan saya tidak benar, saya bersedia menerima sanksi akademik berupa pembatalan ijazah dan pencabutan gelar yang saya peroleh dari skripsi ini Klaten, 22 Agustus 2019 Surat Pernyataan (ARYO KUNTO P) iii MOTTO Barang siapa yang bersungguh-sungguh, Sesungguhnya kesungguhan tersebut untuk kebaikan dirinya sendiri (Qs. Al-Ankabut : 6 ) Kegagalan adalah kesuksesan yang tertunda namun bukan berarti kehancuran bagi segalanya, tetapi pelajaran dan peringatan terhadap apa yang telah dilakukan dan apa yang akan kita lakukan nantinya.
    [Show full text]
  • Convolution Neural Network (CNN) Untuk Pengklasifikasian Citra Makanan Tradisional Akhmad Rohim1, Yuita Arum Sari2, Tibyani3
    Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer e-ISSN: 2548-964X Vol. 3, No. 7, Juli 2019, hlm. 7037-7042 http://j-ptiik.ub.ac.id Convolution Neural Network (CNN) Untuk Pengklasifikasian Citra Makanan Tradisional Akhmad Rohim1, Yuita Arum Sari2, Tibyani3 Program Studi Teknik Informatika, Fakultas Ilmu Komputer, Universitas Brawijaya Email: [email protected], [email protected], [email protected] Abstrak Masyarakat dalam era digital masa kini memfoto sebelum makan merupakan salah satu budaya gaya hidup. Kemudian hasil foto yang didapat akan diunggah ke media sosial. Penyebaran foto makanan tradisional yang masih kurang dalam mengidentifikasi mendorong penelitian ini untuk melakukan penelitian tentang klasifikasi citra makanan tradisional. Pada ekstraksi fitur klasifikasi citra makanan merupakan hal yang sulit karena makanan bisa secara dramatis bervariasi dalam penampilan seperti bentuk, tekstur, warna, dan sifat visual lainnya. Convolution Neural Network (CNN) merupakan metode yang dapat mempelajari sendiri fitur pada citra yang komplex. Diharapkan hasil evaluasi CNN untuk pengklasifikasian citra makanan tradisional dapat memberikan solusi untuk mengindentifikasi citra makanan tradisional. Hasil penelitian ini menunjukkan dalam membangun asitektur model Convolutional Neural Network untuk pengklasifikasian citra makanan tradisional membutuhkan 4 layer konvolutional, 4 layer maxpooling dan 2 layer Fully connected. Arsitektur tersebut didapatkan karena mendapatkan nilai loss value terkecil dengan nilai 0.000044 pada epoch ke 15 saat proses pembelajaran dan mendapatkan nilai 73% presisi, 69% recall dan 69% Fscore. Kata kunci: Convolutional Neural Network, CNN, Makanan, Makanan Tradisional, Confusion Matrix. Abstract People in this digital era take a picture before eating is one of lifestyle. Then the result of the picture will be uploaded to social media.
    [Show full text]
  • Berita Resmi Merek (Protokol Madrid) Seri-A
    BERITA RESMI MEREK (PROTOKOL MADRID) SERI-A No. 04/IV/A/2018 DIUMUMKAN TANGGAL 12 APRIL 2018 – 12 JUNI 2018 PENGUMUMAN BERLANGSUNG SELAMA 2 (DUA) BULAN SESUAI DENGAN KETENTUAN PASAL 14 AYAT (2) UNDANG-UNDANG MEREK NOMOR 20 TAHUN 2016 DITERBITKAN BULAN APRIL 2018 DIREKTORAT MEREK DAN INDIKASI GEOGRAFIS DIREKTORAT JENDERAL KEKAYAAN INTELEKTUAL KEMENTERIAN HUKUM DAN HAK ASASI MANUSIA REPUBLIK INDONESIA DAFTAR ISI BRM Nomor Permohonan Tanggal Penerimaan Kelas Merek 1 M002018397954 15/03/2018 1 DIACEL 2 M002018602502 01/03/2018 4 YACCO 3 M002018684094 01/03/2018 5, 29 ,32 VALIO 4 M002018854905 01/03/2018 35, 36, 37, 38, 39, 40, 41, 42, 43, 44 ,45 ORIX 5 M002018892409 01/03/2018 9 POSEIDON GÖTEBORG SWEDEN 6 M002018912113 22/02/2018 1 ,17 BAYCUSAN 7 M002018946346 01/03/2018 12 ,17 ContiSeal 8 M002018952940 22/02/2018 9, 11 ,37 pronutec gorlan team 9 M002018953967 15/03/2018 18 OMEGA 10 M0020181027229 22/02/2018 1 ,8 Ecostick 11 M0020181045771 15/03/2018 7 VIAJET 12 M0020181060488 01/03/2018 33 DON Q 13 M0020181174905 15/03/2018 3 ,5 SAH SWISS ALP HEALTH 14 M0020181181983 15/03/2018 9 AF 15 M0020181209640 15/03/2018 30 16 M0020181219079 01/03/2018 21 IN2CARE 17 M0020181226364 01/03/2018 9, 10 ,37 DRAMINSKI 18 M0020181229062 08/03/2018 9, 35 ,42 ODOO 19 M0020181231077 15/03/2018 33 Tom Cullity 20 M0020181231088 15/03/2018 33 Filius 21 M0020181233888 01/03/2018 9 ,41 RPM 22 M0020181235069 01/03/2018 5 Natamil 23 M0020181238665 01/03/2018 1, 3 ,4 YACCO 24 M0020181241088 15/03/2018 18 TRE PONTI 25 M0020181246119 08/03/2018 14 BALMAIN 26 M0020181253422
    [Show full text]
  • Newsletter 4
    SEMARANG INDONESIA ver 17,500 islands make up O the vast nation of Indonesia. This is a beautiful archipelago covered with lush tropi- cal forests, countless rice paddies, spice and coffee plantations, and towering volcanoes. Indonesia has a population nearing 240 million. The island of Java is the nation’s 5th largest. With 136 million people, Java is not only the most dense- ly populated Indonesian island, it is one of the most densely populated regions on earth. The people are a mix of cultures; Javanese, Chinese, Arab, Indian and European. There are various religious faiths practiced however most of the people are Muslim. HISTORY On the north coast of Java is the city of Semarang. Among the greatest of history’s sea-going explorers was the Chi- For centuries this city has been a vital port. During nese Ambassador of the Ming Dynasty, Admiral Zheng He. In the the Dutch Colonial Period, Semarang shipped the early 1400s, sailing the oceans from northeast China to Southeast spices of Central Java back to the Netherlands where Asia, the islands of Indonesia, on to India, Arabia and the coast of they made their way to markets all across Europe. Africa; the exploits of his many voyages are nothing short of amaz- Semarang is often considered the cradle of Javanese ing. Barely describable is the magnificence of the Admiral’s trading culture. It was from here in central Java the culture and treasure fleets. The Admiral had hundreds of massive ships, the developed and spread. largest of which could have easily carried the combined Niña, Pinta and Santa Maria as cargo.
    [Show full text]
  • Menu Kayumanis Seaside Indonesian Intimate Bistro with Image.Indd
    Kayumanis Seasidestylish Indonesian Sanur bistro Sindhu Beach, Sanur Bali, Indonesia 62 361 6200 777 Kayumanis Seaside Sanur @kayumanisseasidesanur Indonesian Appetizer TUNA JERUNGGA seared tuna with fresh pamelo, tamarind sauce, crispy garlic and water cress Rp 55.000 GADO-GADO GULUNG assorted steamed vegetables rolls, fried tofu, bean curd, potato, tomato, boil egg, crackers with peanut sauce Rp 45.000 UDANG SAMBAL MATAH Grilled prawn tossed with lemon grass chili sauce and fresh local salad Rp 55.000 RANJUNGAN SERANGAN crispy crab soft shell salad with water cress, roasted capsicum, sweet cord and sweet chili dressing Rp 60.000 All prices are subject to 16.6 % government tax and service charge Soup SOP BUNTUT Indonesian traditional oxtail soup with green bean, potato, tomato, celery and crispy emping Rp 65.000 SOTO AYAM Indonesian favorite chicken soup with glass noodles, shredded chicken, tomato, celery, boil egg and crispy potato Rp 55.000 BAKWAN SURABAYA Surabaya style beef ball soup with beef rib, glass noodles, siomay, tofu, celery and crispy shallot Rp 40.000 SEAFOOD SEGARA ENING Balinese seafood soup with cucumber, tomato and basil Rp 55.000 SOUP BALUNG JUKUT JEPANG pork ribs soup with squash vegetables , tomato and crispy shallot Rp 40.000 All prices are subject to 16.6 % government tax and service charge Salad CLASIC CAESAR SALAD Crunchy baby romaine, with smoked chicken, eggs, shave parmesan, crispy bacon, baguette crouton and caezar dressing Rp 65.000 GRILLED NICOISE TUNA vegetables salad with seared tuna, boil egg, olive
    [Show full text]
  • Daftar Produk Lokal Yang Telah Disertifikasi Halal
    DAFTAR PRODUK LOKAL YANG TELAH DISERTIFIKASI HALAL Daerah : Jambi Pelaksana : LPPOM MUI Provinsi Jambi Periode Pendataan : 1 Januari 2010 s/d 15 Nopember 2015 TYPE NO. SERTIFIKAT NAMA NO JENIS PRODUK GROUP CODE NAMA PRODUK MEREK VALIDATE ALAMAT PERUSAHAAN CODE HALAL PERUSAHAAN 1 AMDK 16 01 Wigo dan Vir Wigo dan Vir 29120000011010 07/11/2016 PT. Afresh Desa Kota Karang RT 08 RW 02 No. 08 Kec. Indonesia Kumpeh Ulu Kab. Muara Jambi 2 AMDK 16 01 Oegar dan Irsa Oegar dan Irsa 29120000160911 11/07/2016 PDAM Tirta Sakti Jl. M10 Desa Lindung Jaya Kec. Kayu Aro Kab. Kerinci Kab. Kerinci 3 BUMBU DAN REMPAH 20 04 SAUS SAMBAL PEDAS “OKE” OKE 29200004920114 24/01/2016 PD SARI LEZAT JL. PATTIMURA RT.12 PEMATANG KANDIS, ANUGERAH BANGKO JAMBI 4 BUMBU-BUMBU 20 02 Bumbu Pecel Mak Denok 29060000221211 29/12/2015 MakPERSADA Denok Desa Serdang Jaya RT 02 Kec. Betara Kab. Tanjung Jabung Barat 5 BUMBU-BUMBU 20 04 Saos Sambal GANDA SARI 29060000910612 26/07/2016 GANDA SARI Jl. Jend. Sudirman KM 1 RT.08, Muara Bulian 6 CATERING 34 Nasi dan Lauk Pauk CINTA KATERING 29160000460212 07/02/2016 CV CINTA Jl. Sunan Kalijaga RT 04 No. 70 Kel. Simpang CATERING III Sipin Jambi 7 CATERING 34 Nasi dan Lauk Pauk WAHYUNI CATERING 29160000500212 18/03/2017 CV WAHYUNI Jl. Halmahera RT 17 Kel. Kebun Handil Kec. Jelutung Kota Jambi 8 CATERING 34 Nasi dan Lauk Pauk MERAH PUTIH TUNGGAL 29310001910313 18/03/2017 CV MERAH PUTIH Jl. Bangau III RT 14 RW 05 No. 42 Thehok KATERING TUNGGAL Jambi 9 CATERING 34 NASI DAN LAUK PAUK HARMONI CATERING 29340005280414 29/04/2016 CV.
    [Show full text]
  • 21 Bab Iii Analisis Dan Perancangan Sistem 3.1
    BAB III ANALISIS DAN PERANCANGAN SISTEM 3.1 Analisis Sistem Analisis mengenai sistem penentuan kombinasi kue yang diminati pembeli di toko Cake Bakery Q menggunakan metode apriori. Aplikasi ini digunakan untuk menentukan kombinasi kue yang diminati pembeli. Cake Bakery Q merupakan suatu usaha bisnis kecil menengah yang menjual berbagai macam kue ulag tahun, kue brownis, kue donat, kue tradisional dan proper kue. Penjualan tersebut mengakibatkan adanya transaksi jual beli yang membuat Cake Bakery Q mempunyai berbagai data seperti data persediaan kue dan data transaksi penjualan sehari hari. Transaksi penjualan sehari hari menimbutkan penumpukan data karena banyaknya transaksi penjualan yang terjadi setiap harinya. Adanya permasalahan yang dihadapi pemilik Cake Bakery Q belum dapat memprediksi kombinasi kue yang diminati pembeli. Sehingga pemilik tidak mengetahui kombinasi kue yang diminati pembeli. Selain memprediksi barang juga akan mengakibatkan jenis kue yang akan dibuat. Maka dari itu untuk menentukan kombinasi kue yang diminati pembeli diperlukan sebuah sistem yang baik agar dapat mencapai suatu target yang ditentukan. Hal ini dapat membantu pemilik toko untuk mengetahui kombinasi kue yang diminati pembeli. Setiap data transaksi penjualan tersebut diproses dengan cara menganalisis menggunakan metode Apriori sehingga menghasilkan informasi pola pembelian kombinasi kue yang diminati pembeli. Selanjutnya, sistem memberikan hasil kombinasi kue yang diminati pembeli. Maka dari hasil tersebut diharapkan dapat membantu pemilik toko untuk mendapatkan informasi yang dimanfaatkan untuk membuat pola pasangan antar kue yang dihasilkan oleh aturan asosisasi. 21 22 3.2 Hasil Analisis Sistem Sistem yang akan dibangun pada penelitian ini adalah pembuatan peerangkat lunak dan data mining dengan metode apriori untuk penggalian kaidah asosiasi untuk menghasilkan frequentitemset dan asosiasi untuk mengetahui kombinasikue yang diminati pembeli.
    [Show full text]