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Now showing 1 - 5 of 12

Recent Submissions

REDUCING CONTROLLABLE FOOD WASTE THROUGH DATA DRIVEN TRACKING PROTOCOL IN HOTEL FOOD SERVICE OPERATIONS
(Swiss German University, 2026-06-29) Angga Febrian; Dr. Robert La Are, M.Par
Food waste represents one of the most persistent operational and sustainability challenges confronting the global hospitality industry. Within hotel food service environments, controllable food waste arising from overproduction, inaccurate demand forecasting, and inadequate monitoring systems continues to generate avoidable financial losses and environmental impact. This study examines the implementation of a structured data-driven food waste tracking protocol within a five-star hotel kitchen environment in Jakarta, Indonesia, and evaluates its effectiveness in reducing controllable food waste across a fourteen-day observation period. Grounded in Operational Management Efficiency theory (Geminarqi & Purnomo, 2023), supported by Evidence-Based Management (Rousseau, 2020) and operationalized through the Plan-Do-Check-Act cycle framework (Shi, 2024), the research employs a quantitative twophase design comprising a pretest phase (Days 1-7) and a posttest phase (Days 8-14), enabling comparative analysis of waste generation patterns before and after tracking protocol stabilization. Data were collected using a standardized food waste tracking instrument and analyzed through descriptive statistics, Paired Sample T-Test, and Pearson correlation analysis using Jamovi statistical software. Findings reveal a statistically significant improvement in operational efficiency between phases (p = 0.046, Cohen's d = 0.950), alongside a marginally significant reduction in waste percentage (p = 0.089). Mean waste quantity declined by 23.4%, waste per cover decreased by 43.7%, and waste percentage reduced from 1.61% to 0.91% between phases. Pearson correlation analysis further identified moderate positive relationships between food waste generation and both guest volume (r = 0.531) and production quantity (r = 0.531), alongside a moderate negative association with operational efficiency (r = -0.600). The findings demonstrate that structured waste tracking, even without advanced technological infrastructure, produces measurable improvements in kitchen operational performance and waste visibility. This study contributes empirical evidence to the limited body of hospitality food waste research conducted within the Indonesian context and offers a practical, scalable framework for evidence-based food waste management applicable across hotel food service operations.
THE EFFECT OF PERSONALIZED MARKETING COMMUNICATION ON POSTVISIT BEHAVIORAL INTENTION AT TREASURE BAY BINTAN IN THE POSTPANDEMIC ERA
(Swiss German University, 2026-06-30) Pardianawati; Dr. Nila Krisnawati Hidayat S.E., M.M.
The recovery of the tourism industry following the COVID-19 pandemic has been accompanied by significant changes in traveler behavior and expectations. Despite the recovery of global and national tourism, Treasure Bay Bintan has experienced slower visitor growth compared to its pre-pandemic performance, indicating a potential gap between existing marketing practices and evolving traveler preferences. This study aims to examine the effect of Personalized Marketing Communication on Post-Visit Behavioral Intention at Treasure Bay Bintan. A quantitative research approach was employed using purposive sampling, involving 200 respondents who had visited Treasure Bay Bintan after the pandemic and had been exposed to its marketing communication. Data were analyzed using descriptive statistics, validity and reliability tests, and simple linear regression through SPSS. The findings indicate that Personalized Marketing Communication has a positive and significant effect on Post-Visit Behavioral Intention (β =0.787, p < 0.001), with an R² value of 0.655. The study concludes that personalized and relevant marketing communication plays a crucial role in strengthening visitors’ behavioral intentions. Therefore, Treasure Bay Bintan is recommended to enhance data-driven segmentation, offer customization, and personalized digital engagement to improve visitor retention and destination performance.
ANALYZING THE FACTOR INFLUENCE THE LOW LEVEL OF INSURANCE PURCHASING IN INDONESIA
(Swiss German University, 2026-06-18) Dharmadassi; Dr. Diana Riyana Harjayanti
Developed countries in Asia, such as Singapore, show a good level of public understanding of the function and benefits of life insurance as a form of financial protection. On the other hand, life insurance penetration in Indonesia remains relatively low. This low growth and understanding of insurance products in Indonesia is influenced by various factors, such as financial condition, financial literacy, social welfare, public trust, and other factors. This study aims to analyze the factors influencing low insurance purchasing in Indonesia. The study used a quantitative approach using the Partial Least Squares Structural Equation Modeling (PLS-SEM) method. Data were collected through questionnaires distributed to selected respondents using pre-screening questions to ensure their characteristics matched the research objectives. Result of this study financial literacy, social welfare, trust, and intention are positively significant to buying. The results are expected to provide a deeper understanding of the factors influencing low level of insurance purchasing in Indonesia.
OPTIMIZATION OF INGREDIENTS AND FERMENTATION DURATION OF KOMBUCHA PRODUCED FROM COFFEE BYPRODUCTS (CBP)
(Swiss German University, 2026-06-08) Arsanti, Elysia Velin; Tirtaningtyas Gunawan Puteri, Maria Dewi; Fortunata, Stacia Andani
Global coffee processing produces high amounts of coffee byproducts (CBP) annually. This research aims to investigate the feasibility of valorizing CBPs such as coffee cascara (CA), coffee silverskin (CS), and coffee pixel (PX) by utilizing them in kombucha. In the first stage of research, characterization of CBPs as kombucha ingredients, results showed that CBP tea contained lower antioxidant properties than black tea (BT), but exhibited comparable values after kombucha fermentation. In the second stage of research, Custom Optimal (Combined) design by Design Expert 13.0® was used to generate 16 trial designs of CBP kombucha utilizing CA, CS, and sugar for ingredients in kombucha production as numeric variation with different fermentation duration as categoric variation. Tested responses included pH, acid value, SCOBY growth, and hedonic acceptance as indicators of standard compliance and consumer acceptance. Optimization based on the responses of the trial designs resulted in 3 CBP kombucha formulations, all with 13 days fermentation time but with variation of CA, CS, and sugar content in the formulation. Validations of CBP kombucha with the highest desirability score of 0.79 fell within the 95% PI for tested parameters except for acid value. Further comparison with BT kombucha showed that CBP kombucha had a better sensory acceptance of 6.71 (“like slightly”) compared to conventional tea kombucha.
CHANGES IN METABOLITE PROFILE AND SENSORY CHARACTERISTICS DURING THE PROCESSING OF TEMPE GEMBUS
(Swiss German University, 2026-06-08) Soerjanto, Danielle Nathania; Rahmawati, Della; Santoso, Filiana
Tempe gembus is a traditional Indonesian fermented food produced from okara, a byproduct of tofu production. This study characterised the metabolite profile of tempe gembus during its processing and correlated the metabolite changes with sensory characteristics. Samples of tempe gembus from different processing stages, from fresh and steamed okara, to tempe gembus fermented for up to 72 hours, were analysed using gas chromatography-mass spectrometry (GC-MS)-based metabolomics, while sensory evaluation was conducted using the Rate-All-That-Apply (RATA) method. The GC-MS metabolomics result revealed that fresh okara was dominated by metabolites associated with carbohydrates, whereas tempe gembus samples were dominated by amino acids, and metabolites associated with amino acid and lipid metabolism. RATA results showed that tempe gembus at 48 hours of fermentation had a significantly more intense bitter taste than at 36 hours, correlating with the peaking of bitter-tasting amino acids in its metabolite profile. Bioactive compounds, including genistein and 4-aminobutyric acid, and antinutritional factors were also identified along with their changes throughout fermentation. This study is the first to comprehensively report metabolite changes throughout tempe gembus production using GC-MS-based metabolomics, and relate them to sensory characteristics, supporting the potential of tempe gembus as a sustainable functional food.