JURNAL MENATA

PENGARUH KUALITAS PRODUK MINUMAN KOPI TERHADAP KEPUASAN KONSUMEN DI RIMBUN KOPI BATAM

2023-08-01T12:50:54+07:00

Consumer goals are a person's feelings of pleasure or disappointment that arise after the expected performance (result). Consumer satisfaction can be said to be achieved if the results are of good quality. This research was conducted at Rimbun Kopi Batam, which is located on Jl. Raja H.Fisabilillah No.7, Tlk. Tering, district. Batam City, Batam City. This study aims to determine the effect of the quality of coffee beverage products on consumer satisfaction at Rimbun Kopi Batam. The type of research used is quantitative research with associative method using simple linear regression with SPSS 26.0 progress. The sample of this research is 99 respondents who are consumers in Rimbun Kopi Batam. The sampling technique used accidental sampling technique. The data collection method used in this research is by distributing questionnaires. From the t test that has been done it can be concluded that there is a relationship between the variables of product quality to partial consumer satisfaction, namely with a ratio of thitung values greater than ttabel which is 4,137> 1,984. These results showed that the quality of the products studied in the study contributed 15% to explaining the changes in consumer satisfaction, the remaining 85% was affected by other variables not analyzed in the study model

PENGARUH MASA FERMENTASI KOPI TERHADAP KARAKTERISTIK AMERICANO

2023-05-19T15:42:07+07:00

Drinking is a basic human need. The need for this mineral is not only for quenching thirst. These days, there are many different types of drinks on sale, including refreshing and healthy drinks. A probiotic drink is a drink made by adding beneficial bacteria to produce compounds that maintain human health. In this study, we will experiment with the difference in fermentation time between 7 days and his 14 days Americano his coffee fermented with cultures of bacteria and yeast. The tests conducted are sensory tests on her four dimensions of hedonicity (similarities) and hedonic quality (differences) using moderately trained and untrained panelists.color, aroma, texture and taste. The required number of candidates is 20 untrained candidates for the hedonic test and 6 moderately trained candidates for the hedonic quality test. The purpose of this study is to increase our knowledge that bacterial addition can be applied to different types of beverages. Research has shown that a fermentation period of 14 days seems very reasonable.

PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DI HOBBY COFFEE KOTA BATAM

2023-08-02T02:05:46+07:00

This research aims to determine the effect of service quality on customer satisfaction at Hobby Coffee Batam. Data was collected by distributing questionnaires. The type of research used is quantitative research. The number of samples set in this study were 100 respondents. The sampling technique used is random sampling technique. The research data collection method was carried out by distributing questionnaires using a five-point Likert scale as a measuring tool.

PENGARUH PERANAN BARISTA TERHADAP KUALITAS PELAYANAN DI APPARA COFFEE BATAM

2023-08-03T23:59:58+07:00

Berdasarkan hasil penelitian mengenai pengaruh peranan barista terhdap kualitas pelayanan di appara coffee batam adanya pengaruh signifikan dari peranan barista terhadap kualitas pelayanan appara coffee.hal ini dapat di ketahui dari hasil pada uji validitas ini berjumlah 30 responden,dan mendapatkan hasil valid dengan rhitung>rrtabel yaitu 0,306.hasil uji realibilitas,digunakan rumus Cronchbanch Alpha Hasilnya di atas 0,6 Hasil uji Variabel (x) peranan Barista sebesar 0,925 dan variabel (Y) kualitas pelayanan 0,947. Kemudian ada uji analisis regresi linear sederhana yang bertujuan untuk mengetahuil apakah variabel (X) peran barista memilki hubungan dengan variabel (Y) kualitas pelayanan hasil uji nilai signifikannya yaitu sebesar 0,00 lebih kecil dari 0,05 sehingga dapat dikatakan bahwa data tersebut dapat diterima Ha yaitu peranan barista secara signifikan memberikan pengaruh terhadap kualitas pelayanan di appara coffee batam dan menguunakan uji hipotesis atau uji t dimana dengan hasil 16.908> 1902 atau thitung >t tabel sehingga dapat menarik kesimpulan bahwa ada pengaruh yang positif secara signifikan terhadap kualitas pelayanan di appara coffee batam,penelitian ini membuktikan bahwa peranan barista berpengaru terhadap kualitas pelayanan di appara coffee Batam

PERANAN BARISTA DALAM MENYAJIKAN MINUMAN KOPI BERKUALITAS DI CAFE EXCELSO VITKA POINT TIBAN KOTA BATAM

2023-08-03T23:37:23+07:00

The role of baristas are as someone who brews and serves espresso based coffees. Espresso is a type of coffee made from the extraction of grounded coffee beans added with hot water under high pressure. This research aimed to find out about the role of baristas in serving high quality coffee at Excelso Cafe Vitka Point Tiban Batam. The theories used in this research were the theories of the baristas' role, and high quality coffee. This research used the quantitative approach with descriptive approach. There were 3 phases of data collection, which was observation, interview and documentation, which was then analyzed through 4 phases of data analyzing, starting with data collecting, data reduction, data serving and conclusion.

PENGARUH KUALITAS PRODUK MINUMAN KOPI TERHADAP KEPUASAN KONSUMEN DI LUAR GARIS TIBAN KOTA BATAM

2023-08-04T01:15:30+07:00

A food and beverage business in a coffee shop especially for satisfaction requires the quality of a drink, the writer needs to do an evaluation to find out if the drink menu is suitable for consumption and served the best for consumers. This study aims to determine the advantages and popularity of a drink by relying on the quality of the coffee from a barista when serving various flavors of the appropriateness of the drink to guests. And research is carried out by observing other things done by Baristas, such as paying attention to the tools and materials to be used as well as several methods carried out by baristas such as calibrating coffee machines, calibrating coffee beans, making ingredients, performance and cleanliness of baristas. Data processing with quantitative data as a support and descriptive approach, observation, interviews, documentation and distribution of questionnaires as a data collection technique carried Luar Garis Tiban The samples obtained in this study used the slovin formula