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Bab Iv Kesimpulan Dan Saran
IR – PERPUSTAKAAN UNIVERSITAS AIRLANGGA BAB IV KESIMPULAN DAN SARAN 4.1 Kesimpulan Berdasarkan pembahasan di atas, maka dapat ditarik kesimpulan bahwa tiga indikator penting dari atribut produk pada produk minuman teh siap minum dalam kemasan dengan merek Teh Botol Sosro pada kemasan botol plastik oleh PT.Sinar Sosro KPB Mojokerto-Jawa Timur membuat konsumen puas terhadap produk tersebut. Hal ini terbukti dengan survei kepuasan konsumen akan atribut produk Teh Botol Sosro kemasan botol plastik distribusi Jawa Timur oleh PT.Sinar Sosro KPB Mojokerto. Dalam mengukur implementasi atribut produk Teh Botol Sosro terhadap kepuasan konsumen PT.Sinar Sosro KPB Mojokerto penulis menggunakan tiga indikator dari atribut produk menurut Kotler dan Amstrong (2012:99) antara lain : kualitas/mutu produk, gaya dan desain produk dan fitur produk. Berdasarkan hasil tabulasi data yang sudah diolah maka dapat diambil kesimpulan sebagai berikut: 1. Kualitas/mutu produk Produk Teh Botol Sosro kemasan botol plastik merupakan produk yang berkualitas karena dapat memenuhi kebutuhan dan harapan konsumen, maka konsumen merasa puas. Dengan menjaga dua dimensi kualitas produk, yaitu kualitas kinerja dan pemastian kualitas, maka dapat dikatakan bahwa PT.Sinar Sosro KPB Mojokerto cukup berhasil dalam menjaga dan menyampaikan kualitas/mutu produk Teh Botol Sosro kemasan botol plastik kepada konsumen. Hal ini dapat dibuktikan dengan kepuasan konsumen tehadap perpaduan rasa teh dengan kualitas yang rasa yang konsisten diikuti dengan aroma wangi dan alami produk Teh Botol Sosro. Hal ini menunjukkan bahwa kualitas kinerja pada produk minuman Teh Botol Sosro dalam kemasan plastik cukup baik, dengan artian bahwa produk tersebut mampu melaksanakan fungsinya dengan 39 TUGAS AKHIR IMPLEMENTASI ATRIBUT PRODUK… RUNI WARANI IR – PERPUSTAKAAN UNIVERSITAS AIRLANGGA 40 baik, sesuai dengan pernyataan Kotler dan Amstrong (2012:99). -
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ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh -
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 -
Upaya Kedai Bajigur Dalam Menciptakan Kepuasan Pelanggan
UPAYA KEDAI BAJIGUR DALAM MENCIPTAKAN KEPUASAN PELANGGAN (Studi Pengendalian Mutu di Kedai Bajigur Mbak Ika Yogyakarta) Anisa Picata Melanaise1 dan Elda Pangesti2 Email : [email protected] [email protected] ABSTRAC Bajigur is one of the traditional beverage from West Java. Beverages made from spices such as ginger and with a mixture of coconut milk, palm sugar, coffee, salt, and pandan leaves. Kedai Bajigur Mbak Ika is one of the entrepreneurs who sell traditional Bajigur beverage. In maintaining customer satisfaction, Kedai Bajigur Mbak Ika provides various efforts in improving the quality of its products. This study aims to determine what efforts are given Kedai Bajigur Mbak Ika in creating customer satisfaction. Penenlitian method used is qualitative descriptive method by collecting data through documentation and interview. The interview was conducted at Kedai Bajigur Mbak Ika with the owner of the shop, Mbak Ika along with two buyers. The results of this study indicate that Kedai Bajigur Mbak Ika undertakes such efforts as asking customers' opinions about their products, while maintaining the quality of Bajigur without reducing the basic ingredients, and if the ingredients rise in the market of Kedai Bajigur Mbak Ika will raise the price without reducing the portion. These efforts make Kedai Bajigur Mbak Ika customers remain loyal. Keywords: Bajigur, product quality, customer satisfaction ABSTRAK Bajigur adalah salah satu minuman tradisional yang berasal dari Jawa Barat. Minuman yang berbahan dasar dari rempah-rempah seperti jahe dan dengan campuran santan kelapa, gula aren, kopi, garam, dan daun pandan. Kedai Bajigur Mbak Ika merupakan salah satu wiraswasta yang menjual minuman tradisional Bajigur. -
Wikipedia, the Free Encyclopedia 03-11-09 12:04
Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania. -
2016-2017 Suite Menu
> 2016-2017 Suite Menu Bon Secours Wellness Arena > > Making It Better To Be There Since 1929.™ 2 Welcome! INDEX Welcome to the 2016-2017 season! On behalf of my entire hospitality team here at the Bon Secours It’s going to be a great year for the Wellness Arena, we are delighted to help you host a successful event. Special requests are never a problem. From cakes to entrees, our Chef Greenville Swamp Rabbits here at will work with you to create perfect special dishes for your celebration. the Bon Secours Wellness Arena. Please call us. We’re 100% dedicated to making it smooth and easy for you to enjoy entertaining your guests. We are honored to host you and your friends and colleagues Here’s to great times and truly memorable experiences. this year. To a person, everyone on our team of culinary Welcome and thanks for joining us! Cheers! professionals is striving to make the time that you and your guests spend together here at the Bon Secours Wellness Arena more enjoyable, and more valuable. We believe in the power Michael Baker of hospitality to help people connect in meaningful ways, and Michael Baker, General Manager our mission is simple: Making It Better to Be There®. Centerplate Catering at the Bon Secours Wellness Arena Take a careful look through the new menu. We’re always working to adapt authentic regional dishes inspired by the traditions of the communities where we live, and this year we’ve added some fun and delicious local options. From tried-and-true fan favorites to locally sourced specialties, everything we prepare is fresh, wholesome, and meant to support the entertainment moments O 864.250.4863 that people remember for a lifetime. -
Kamusbesarbahasaindonesia Hal 1001-End.Pdf
ornamental x otak-atik 1024 ornamental /ornaméntal/ a berhubungan osilasi n gerakan ke kiri dan ke kanan atau dng ornamen ke atas dan ke bawah; ayunan; getaran ornamentasi /ornaméntasi/ n perhiasan dng osilator n peranti yg menghasilkan arus memakai ornamen-ornamen gerak (spt generator frekuensi radio) ornitologi n ilmu pengetahuan tt burung- osilograf n 1 Lis alat yg mencatat aliran burung dan tekanan listrik yg berubah-ubah; ornitologis a berkenaan dng burung 2 Dok yg mencatat getaran atau naik orografi n cabang geografi fisik yg berhu- turunnya tekanan darah bungan dng gunung-gunung osilogram n Lis grafik yg dibuat oleh se- orografis a secara orografi buah osilograf 1orok n bayi osiloskop n Lis osilograf yg mencatat ge- 2orok, mengorok v mendengkur: dia ~ lombang-gelombang listrik secara visual karena terlalu lelah bekerja pd suatu layar 1orok-orok n Bot tanaman yg ditanam sbg osmium n Kim unsur logam (simbol OS) pupuk hijau, Crotalaria ferruginea yg sering ditemui dl kelompok logam 2orok-orok n titiran dibuat dr tempurung platina kelapa yg bunyinya menarik perhatian osmose n pencampuran dua macam barang ikan untuk datang berkumpul cair yg menembus sekatan (yg banyak 1orong-orong n lubang sumbu meriam pori-porinya) (bedil) kuno ostentasi /osténtasi/ n perbuatan memamer- 2orong-orong n anjing tanah kan secara berlebihan (tt kepandaian, ortodoks a 1 berpegang teguh pd peraturan kekayaan, dsb) agama; 2 kolot; berpandangan kuno osteologi /ostéologi/ n Anat cabang ilmu ortodoksi n ketaatan kpd peraturan agama anatomi yg khusus menyelidiki -
Sarapan Pagi... (Tersedia S/D Jam 11 Pagi)
sarapan pagi... (tersedia s/d jam 11 pagi) bubur ayam bubur ayam 37 ,914 nasi goreng ayam 46 ,339 Bubur hangat yang dilengkapi dengan potongan Nasi goreng dengan campuran daging ayam dada ayam, wortel dan daun bawang. dan sayuran, disajikan dengan porsi yang sesuai untuk sarapan pagi. mie goreng ayam 46 ,339 Mie, daging ayam dan sayuran digoreng dengan bumbu spesial. Cocok untuk dinikmati saat sarapan pagi. *harga belum termasuk servis 7,9% dan pajak pb1 10% menu rekomendasi ...sajian ala made nasi campur special ala made *harga belum termasuk servis 7,9% dan pajak pb1 10% sajian ala made... nasi campur special 113 ,742 nasi campur 88 ,466 ala made Nasi putih, tumis terong bulat, tumis jagung manis, ayam Sisit, ayam sereh, ayam kalas, Nasi putih, tumis terong bulat, tumis jagung rendang sapi, keripik tempe, tempe santan, lawar manis, ayam sisit, ayam sereh, ayam kalas, nangka, ikan tuna, sambal merah, cerancam, rendang sapi, keripik tempe, tempe santan, ikan teri goreng, tumis bayam, rendang tahu, lawar nangka, ikan tuna, cerancam, ikan teri kacang tanah goreng, tempe manis dan pepes goreng, tumis bayam, rendang tahu, kacang tahu. tanah goreng, tempe manis, tumis pare, tuna sambal merah, pepes tahu disajikan dengan sate lilit dan sambal merah. 1/2 nasi campur, 63 ,190 1/2 gado - gado gado - gado 42 ,127 Aneka sayuran rebus yang disiram dengan 1/2 nasi goreng, 56 ,450 bumbu kacang. 1/2 gado - gado 1/2 nasi goreng, 1/2 gado - gado *harga belum termasuk servis 7,9% dan pajak pb1 10% menu rekomendasi ...aneka daging ayam, bebek, sapi dan ikan ikan asam manis ikan bakar *harga belum termasuk servis 7,9% dan pajak pb1 10% aneka daging ayam, bebek, sapi dan ikan.. -
Graduation Assignment
Vidyadhana, S. (2017, January 22). Kenapa Sih Anak Muda Indonesia Bersedia Terbebani Resepsi Pernikahan Mahal? Retrieved June 5, 2017, from VICE: https://www.vice.com/id_id/article/kenapa-sih-anak-muda-indonesia-bersedia-terbebani- resepsi-pernikahan-mahal Wahyuni, T. (2015, March 7). Makanan yang Paling Diincar Tamu di Pesta Pernikahan. Retrieved from CNN Indoneisa : http://www.cnnindonesia.com/gaya-hidup/20150307100907-262- 37404/makanan-yang-paling-diincar-tamu-di-pesta-pernikahan/ Wisnu, K. (2017, April 27). Mr. (B. Kusuma, Interviewer) 12. Appendices Appendix I: Products of Karunia Catering Buffet Packages Buffet Package A @ IDR 55,000 Soup Salad Vegetables Red Soup Caesar Salad Seafood Stir Fry Asparagus Soup Red Bean Salad Sukiyaki Beef Stir Fry Asparagus Corn Soup Marina Salad Crab with Broccoli Sauce Corn Soup Mix Vegetables Salad Szechuan Green Bean Waru Flower Soup Special Fruit Salad Squid and Broccoli Stir Fry Fish Meatball Soup Avocado Salad Sapo Seafood Mango Salad Broccoli and Squid Spicy Food Fish / Chicken Bistik Tongue Balado Special Kuluyuk Chicken Beef Rolade Meat Beef Balado Sweet and Sour Shrimps Beef Tongue Tongue Black Pepper Shrimp with Bread Crumb Betutu Chicken Beef Black Pepper Floured Fried Shrimp Roasted Chicken Roll Tongue Asem-asem Mayonnaise Shrimp Chicken Satay Tongue with Cheese Drum Stick Shrimp Meat Kalio Fish with Padang Sauce Lungs with Coconut Sour Salad Fish Fish with Bread Crumb 45 Bistik Dish served with sliced vegetables except for roasted chicken and satay Drink: Tea, soft drink / lemon tea -
Scraps of Hope in Banda Aceh
Marjaana Jauhola Marjaana craps of Hope in Banda Aceh examines the rebuilding of the city Marjaana Jauhola of Banda Aceh in Indonesia in the aftermath of the celebrated SHelsinki-based peace mediation process, thirty years of armed conflict, and the tsunami. Offering a critical contribution to the study of post-conflict politics, the book includes 14 documentary videos Scraps of Hope reflecting individuals’ experiences on rebuilding the city and following the everyday lives of people in Banda Aceh. Scraps of Hope in Banda Aceh Banda in Hope of Scraps in Banda Aceh Marjaana Jauhola mirrors the peace-making process from the perspective of the ‘outcast’ and invisible, challenging the selective narrative and ideals of the peace as a success story. Jauhola provides Gendered Urban Politics alternative ways to reflect the peace dialogue using ethnographic and in the Aceh Peace Process film documentarist storytelling. Scraps of Hope in Banda Aceh tells a story of layered exiles and displacement, revealing hidden narratives of violence and grief while exposing struggles over gendered expectations of being good and respectable women and men. It brings to light the multiple ways of arranging lives and forming caring relationships outside the normative notions of nuclear family and home, and offers insights into the relations of power and violence that are embedded in the peace. Marjaana Jauhola is senior lecturer and head of discipline of Global Development Studies at the University of Helsinki. Her research focuses on co-creative research methodologies, urban and visual ethnography with an eye on feminisms, as well as global politics of conflict and disaster recovery in South and Southeast Asia. -
A Portrait of Diversity in Indonesian Traditional Cuisine
Munich Personal RePEc Archive A Portrait of Diversity In Indonesian Traditional Cuisine Situngkir, Hokky and Maulana, Ardian and M. Dahlan, Rolan Dept. Computational Sociology, Bandung Fe Institute 10 November 2015 Online at https://mpra.ub.uni-muenchen.de/68385/ MPRA Paper No. 68385, posted 16 Dec 2015 15:55 UTC A Portrait of Diversity In Indonesian Traditional Cuisine Hokky Situngkir Ardian Maulana Rolan M. Dahlan ([email protected]) ([email protected]) ([email protected]) Dept. Computational Sociology Dept. Computational Sociology Dept. Evolutionary Economics Bandung Fe Institute Bandung Fe Institute Bandung Fe Institute Abstract The archipelagic geography and demography of Indonesian people due to the way people serve food and drinks on the table is analyzed. Statistically some properties about the food recipes are observed, while the analysis is followed by the methodology to see the clustering of the food and beverage due to their ingredients. The global mapping of all the food yields four classes of the food that is related to the way people conventionally prepare the cuisines, whether the recipes are on vegetables, fish and seafood, chicken and poultry, and meats. It is obvious that ingredient wise, the diversity of the food is emerged from traditional ways adding spices and herbs. For more insights, the analysis for food dressings and traditional drinks are also delivered. While the mappings exhibit the classes of food and beverages based on the purposes and styles of the service in the cuisines, some signatures of regional localities are also detected. Keywords: food, culinary, diversities, clustered map, memetics, phylomemetic tree, hierarchical clustered tree. -
Journal of Applied Food Technology 6 (2) 2019
Journal of Applied Food Technology 6 (2) 2019 Journal of Applied Food Technology H ome page : https://ejournal2.undip.ac.id/index.php/jaft Estimation of Age Save Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation. Natalia Putri Erva Simbolon, Anang Mohammad Legowo, Bhakti Etza Setiani* Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang *Corresponding author ([email protected]) Article information: Abstract Received: 19 Jun 2019 Dekke mas na niura is a typical local food of North Sumatra made from Accepted: 21 Jun 2019 carp which does not undergo cooking processes such as frying, steaming, Available online: burning, or boiling but is only paraded. This study aimed to estimate the shelf 21 Juni 2019 life of pasta spices using the Arrhenius equation model Accelerated Shelf Life Keywords: Test (ASLT). This research was conducted at the Laboratory of Food Chemistry Dekke mas na niura and Nutrition, Faculty of Animal Husbandry and Agriculture, Diponegoro shelf life University, Semarang. The materials used in making spices dekke mas na Aw niura are andaliman, pecan, turmeric, kecombrang / rias, onion, garlic, salt, red pH chili, lime, kaffir lime, galangal, and peanuts. The method used for making TPC pasta spices is by mixing spices and grinding ingredients until smooth. Spices are stored at 25°C, 30°C, 35°C and 40°C for 24 hours of storage. The Analysis © 2019 is carried out every 6 hours. The parameters tested were Aw value, pH value, Indonesian Food Technologists All rights reserved and total bacteria (TPC).