JURNAL MANAJEMEN KULINER
type: channel
description: JURNAL MANNER ini merupakan singkatan dari Jurnal Manajemen Kuliner, diterbitkan PUSLITABMAS - BATAM TOURISM POLYTECNIC dan dikelolah oleh Program Studi Manajemen Kuliner Pariwisata. Semua penelitian dalam artikel yang akan diterbitkan melalui Jurnal Manner. Jurnal Manner ini berkaitan erat dengan pengembangan kuliner berbasis kearifan lokal. Frekuensi penerbitan semua tulisan akan dilakukan sebanyak dua kali dalam setahun yakni bulan Februari dan Agustus. dx.doi.org/10.59193/jurnalmanner
publisher: PUSLITABMAS - BATAM TOURISM POLYTECNIC
language: en-US
publication name: JURNAL MANAJEMEN KULINER
issn: 2828-3767
items: CULINARY SIMPLICITY & VISITOR LOYALTY AT WARUNG MAK YAH IN COASTAL AREA BATAM
items: THE RESILIENCE OF TRADITIONAL CULINARY CUISINE OF BENAN ISLAND DEAL THE DOMINANCE OF MODERN FOOD IN MARINE TOURISM AREAS
items: STRATEGIES FOR STRENGTHENING THE GLOBAL COMPETITIVENESS OF INDONESIAN CULINARY FOOD FROM THE PERSPECTIVE OF CREATIVE ECONOMIC MANAGEMENT
items: THE INFLUENCE OF PRICE INFORMATION PLACEMENT AND MENU VARIETY ON CONSUMER PURCHASE INTENTION AT CAFÉ BUKIT LAGUNA BATAM
items: DEVELOPMENT OF BETAWI GAMBANG BREAD PRODUCTS WITH THE ADDITION OF SORGUM FLOUR AND RED SPINACH AS A MEANS OF UTILIZING LOCAL FOOD INGREDIENTS
items: LEGAL CONSTRUCTION OF NAMING AND CHARACTERISTICS OF SIMBEK AND TAMBAN SALAI FISH AS INTANGIBLE CULTURAL HERITAGE IN THE RIAU ISLANDS FROM A SOCIAL, ECONOMIC, AND CULTURAL PERSPECTIVE

CULINARY SIMPLICITY & VISITOR LOYALTY AT WARUNG MAK YAH IN COASTAL AREA BATAM
type: item
description: This study aims to analyze how culinary simplicity contributes to the formation of customer loyalty at Warung Mak Yah, located in the coastal area of Nongsa, Batam. The phenomenon of high visitation frequency at a modest breakfast stall with limited facilities and minimal menu variations serves as the primary background of this research. The study employs a qualitative approach using an exploratory case study method. Data were collected through direct observation, in-depth interviews with the owner and customers, and documentation, and were analyzed using thematic analysis to identify patterns and meanings emerging from customer experiences. The findings indicate that customer loyalty is formed through a combination of taste consistency, the emotional experience created by the coastal atmosphere, close social interaction, and perceived affordability. Taste consistency (28%) and coastal ambiance (27%) emerged as the dominant factors influencing repeat visits, while social interaction (18%) and affordable pricing (18%) functioned as supporting factors, and menu simplicity (9%) was perceived as an acceptable characteristic within the context of a simple breakfast stall. This study concludes that in small-scale local culinary businesses, customer loyalty is shaped more by authentic experiences and consistent quality than by product complexity or modern facilities. The findings contribute to the literature on consumer loyalty within local culinary contexts based on experiential and relational dimensions.
creator: Arina Luthfini Lubis
creator: Kartika Cahayani
creator: Kamelia Santika
rights: Copyright (c) 2026 Arina Luthfini Lubis, Kartika Cahayani, Kamelia Santika https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-02-27
publication date: 2026-02-27
volume: 5
number: 1
starting page: 1
ending page: 9
doi: 10.59193/jmn.v5i1.482

THE RESILIENCE OF TRADITIONAL CULINARY CUISINE OF BENAN ISLAND DEAL THE DOMINANCE OF MODERN FOOD IN MARINE TOURISM AREAS
type: item
description: Benan Island in Lingga Regency possesses a rich coastal Malay gastronomy that serves as a primary attraction for marine tourism. However, tourism development brings challenges such as the penetration of modern food that threatens the existence of local cuisine. This study aims to explore the resilience strategies of Benan Island’s traditional culinary in maintaining authenticity amidst the dominance of industrial food. Using a qualitative-ethnographic approach, data were collected through participatory observation and in-depth interviews with restaurant owners (RM Malong, RM Pa Acay, and RM Mutiah) and sea cucumber farmers. The results indicate that Benan's culinary resilience stems from the sovereignty of local raw materials such as Sagai and Selikur fish, as well as the use of natural acidifiers (mempelam and starfruit). The "Senggang Tumis" and "Senggang Biase" techniques represent flavor adaptations that preserve traditional roots. Data triangulation proves that local restaurants function as preservation agents through manual processes (grinding) that reject industrial standardization. Future resilience strategies require the integration of the sea cucumber cultivation sector, codification of traditional recipes, and digital storytelling to position Benan’s culinary as a premium product of sustainable tourism.
creator: Rosie Oktavia Puspita Rini
creator: Astika Mutiarazma
rights: Copyright (c) 2026 Rosie Oktavia Puspita Rini, Astika Mutiarazma https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-02-27
publication date: 2026-02-27
volume: 5
number: 1
starting page: 10
ending page: 15
doi: 10.59193/jmn.v5i1.486

STRATEGIES FOR STRENGTHENING THE GLOBAL COMPETITIVENESS OF INDONESIAN CULINARY FOOD FROM THE PERSPECTIVE OF CREATIVE ECONOMIC MANAGEMENT
type: item
description: Indonesian cuisine is a leading subsector within the creative economy with significant potential as a global competitiveness instrument and cultural diplomacy tool. This study aims to analyze the feasibility of Indonesian cuisine gaining global recognition from a strategic management and creative economy perspective. The method used is a descriptive-analytical approach with literature review and secondary data analysis from Statistics Indonesia (BPS) and national creative economy reports. The findings indicate that the culinary subsector contributes approximately 40% to the creative economy GDP, while Indonesia’s processed food exports reached more than USD 41 billion in 2023. Global recognition of dishes such as Rendang, Nasi Goreng, and Sate strengthens Indonesia’s gastronomic diplomacy position. The study implies the necessity of national branding strategies, quality standardization, and competitive market expansion to enhance global competitiveness.
creator: Frangky Silitonga
creator: Hendra Syaiful
creator: Tri Muntia Yusri
creator: Heri Nuryanto
creator: Karium Jackson M Nainggolan
creator: Widyo Wicaksono
creator: Kintan Sabrina
rights: Copyright (c) 2026 Frangky Silitonga, Hendra Syaiful, Tri Muntia Yusri, Heri Nuryanto, Karium Jackson M Nainggolan, Widyo Wicaksono , Kintan Sabrina https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-02-27
publication date: 2026-02-27
volume: 5
number: 1
starting page: 16
ending page: 22
doi: 10.59193/jmn.v5i1.483

THE INFLUENCE OF PRICE INFORMATION PLACEMENT AND MENU VARIETY ON CONSUMER PURCHASE INTENTION AT CAFÉ BUKIT LAGUNA BATAM
type: item
description: Penelitian ini bertujuan untuk mengetahui pengaruh penempatan informasi harga dan variasi menu terhadap minat beli konsumen di Café Bukit Laguna Batam. Jenis penelitian yang digunakan adalah kuantitatif dengan metode asosiatif kausal. Data dikumpulkan melalui penyebaran kuesioner kepada konsumen yang berkunjung ke café tersebut. Analisis data dilakukan menggunakan uji validitas, reliabilitas, regresi linear berganda, serta uji hipotesis. Hasil penelitian menunjukkan bahwa penempatan informasi harga memiliki pengaruh positif dan signifikan terhadap minat beli konsumen. Selain itu, variasi menu juga memberikan pengaruh positif dan signifikan terhadap peningkatan minat beli. Dengan demikian, kedua variabel tersebut berperan penting dalam menarik perhatian dan keputusan pembelian konsumen di Café Bukit Laguna Batam.
creator: Tirta Mulyadi
creator: Melanda
rights: Copyright (c) 2026 Tirta Mulyadi, Melanda https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-02-27
publication date: 2026-02-27
volume: 5
number: 1
starting page: 23
ending page: 26
doi: 10.59193/jmn.v5i1.485

DEVELOPMENT OF BETAWI GAMBANG BREAD PRODUCTS WITH THE ADDITION OF SORGUM FLOUR AND RED SPINACH AS A MEANS OF UTILIZING LOCAL FOOD INGREDIENTS
type: item
description: This study aims to develop functional Gambang Betawi Bread with partial substitution of wheat flour using sorghum flour (Sorghum bicolor) and red spinach fortification (Amaranthus tricolor L.). This effort was made to utilize local food ingredients rich in nutrients and support food diversification. The research method used was an experimental Completely Randomized Design (CRD) design, involving two treatment formulas: F1 (Sorghum:Wheat 50:50) and F2 (Sorghum:Wheat 75:25). Hedonic tests were conducted by 15 semi-trained panelists using a 5-point Likert scale, followed by Kruskal-Wallis analysis. The results of the sensory test showed that Formula 1 (F1) received the highest acceptance in taste (average 4.27) and texture (average 4.40) in the 'Like' category. Although there was a significant difference in color attributes (P<0.05), there was no significant difference in taste, aroma, and aftertaste between F1 and F2. Calculation of the nutritional content per serving (100g) showed an increase in fiber (1.8g) and protein (7.4g). It was concluded that Formula 1 was the best formulation accepted by the panelists and was feasible for commercial development, with a selling price of Rp9,515 per serving (35% margin).
creator: Mochammad Akbar
creator: Alicia Siti Amanah
rights: Copyright (c) 2026 Mochammad Akbar, Alicia Siti Amanah https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-02-27
publication date: 2026-02-27
volume: 5
number: 1
starting page: 27
ending page: 31
doi: 10.59193/jmn.v5i1.473

LEGAL CONSTRUCTION OF NAMING AND CHARACTERISTICS OF SIMBEK AND TAMBAN SALAI FISH AS INTANGIBLE CULTURAL HERITAGE IN THE RIAU ISLANDS FROM A SOCIAL, ECONOMIC, AND CULTURAL PERSPECTIVE
type: item
description: ABSTRACT This study analyzes the juridical construction of naming and characteristics of Salai Simbek and Tamban Salai as Intangible Cultural Heritage in the Kepulauan Riau Province, particularly in Natuna and Lingga Regencies. These traditional smoked fish products embody not only culinary heritage but also the collective identity of maritime communities. The research aims to examine the legal framework governing their protection and to formulate an appropriate legal protection model integrating cultural and economic dimensions. This research employs a normative juridical method with descriptive-analytical specifications and a qualitative approach. The study is based on statutory analysis, literature review, and secondary legal materials related to cultural advancement and intellectual property law. The findings reveal that registration under the Intangible Cultural Heritage (WBTb) regime provides cultural legitimacy; however, it does not fully ensure economic protection against unauthorized commercialization. The study concludes that a multi-layered protection model is necessary, combining WBTb recognition with geographical indications and/or collective trademarks. Comprehensive legal protection is essential to ensure legal certainty, communal justice, and sustainable economic development while preserving socio-cultural values within local communities. Keywords: Salai Simbek, Tamban Salai, Intangible Cultural Heritage, Normative Juridical ,Social Cultural and Economic Abstrak Penelitian ini menganalisis konstruksi yuridis penamaan dan karakteristik Salai Simbek dan Tamban Salai sebagai Warisan Budaya Takbenda (WBTb) di Provinsi Kepulauan Riau, khususnya di Kabupaten Natuna dan Kabupaten Lingga. Kedua produk ikan asap tradisional tersebut tidak hanya merepresentasikan kekayaan kuliner daerah, tetapi juga identitas kolektif masyarakat pesisir berbasis maritim. Penelitian ini bertujuan mengkaji kerangka hukum perlindungan terhadap penamaan dan karakteristiknya serta …
creator: Eva Amalia
creator: Siti Arieta
rights: Copyright (c) 2026 Eva Amalia, Siti Arieta https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-02-27
publication date: 2026-02-27
volume: 5
number: 1
starting page: 32
ending page: 41
doi: 10.59193/jmn.v5i1.487