The Importance of ISO 2200 in Traditional Food in Indonesia, Case in Rendang Catering

Festivalia, Filma; Savitri, Dewi; Engrani, Mimi

doi:10.2991/ictgtd-16.2017.16

Cited by 3 publications

(3 citation statements)

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“…The arrival of these Indian traders led to cultural acculturation, including the introduction of spices used in cooking rendang. Other sources also claimed that the emergence of rendang cuisine in Minangkabau is in line with the tradition of the Minang people, who often migrated from the Strait of Malacca to Singapore in the early 19th century [16]. The long journey of months, which was traveled by sea without passing through residential areas, made these migrants have to prepare food supplies that could last for a long time, and the food suitable for these conditions was rendang [17].…”

Section: Rendang: History and Cultural Identitymentioning

confidence: 86%

Diversification of rendang daun kayu: Strengthening the food security of the Minangkabau community

Rusdi,

Saputra,

Wirdanengsih

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Rendang is one of the traditional Minangkabau culinary preparations of West Sumatra, Indonesia, that has gone global. Rendang sometimes uses meat, but some use plants as the main ingredient. Weak economic conditions and the high price of meat in the market do not become an excuse for Minangkabau people not to eat rendang because rendang culinary can be processed with vegetable-based ingredients. In Nagari Harau, Lima Puluh Kota Regency, West Sumatra, wood leaves from wild plants can be processed into a very delicious rendang culinary. They call it “rendang daun kayu.” Diversification of rendang daun kayu can be an exciting effort to improve the food security of the Minangkabau people. Thus, this article will discuss efforts to diversify rendang daun kayu as a strategy to strengthen the food security of the Minangkabau community. The qualitative descriptive method was used in this research. Primary data, secondary data, interview guidelines, and in-depth interview activities supported data collection. Informants were selected using snowball sampling. Source triangulation analysis was used to answer the research objectives. Based on the research results, it is known that the diversification of rendang daun kayu is the development of rendang culinary dishes using locally available wood leaf raw materials. Diversification of rendang daun kayu is an innovative step towards more robust food security for the Minangkabau people. Diversifying rendang daun kayu is expected to create food security for the Minangkabau community.

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Section: Rendang: History and Cultural Identitymentioning

confidence: 86%

Diversification of rendang daun kayu: Strengthening the food security of the Minangkabau community

Rusdi,

Saputra,

Wirdanengsih

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The development of the restaurant business creates intense competition to provide the best service to customers which also happens in ethnic restaurants in Indonesia that have a delicious taste of food (Festivalia, Savitri, & Engrani, 2017) and very diverse ethnic food (Jati, 2014). Revenues in this sector in Indonesia reached IDR 4,589,000,000 in 2017 (BPS, 2019).…”

Section: Introductionmentioning

confidence: 99%

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2020

IJABR

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Recent research discusses the need for a better understanding of customer perceptions about ethnic restaurant attributes such as qualities and values in influencing the process of customer loyalty and ethnic restaurant competitiveness. This study aims to analyze the importance of quality and value in influencing loyalty in ethnic restaurants. The sample in this study are 210 respondents who visit ethnic restaurants twice in the past month. Data are collected using questionnaire survey which was done in around Bandung Raya. The analysis technique used is the Structural Equation Model with Partial Least Square. The results showed that the quality of ethnic restaurants such as food quality and physical environment quality directly influence loyalty. Meanwhile, service quality has an indirect effect on loyalty through value. Then, price value and emotional value directly influence loyalty. This study provides a better understanding of scholars and managers in ethnic restaurants about restaurant quality, value, and loyalty. This study suggests that the quality of ethnic restaurants, such as food quality, service quality, and physical environment quality can be valuable indicators for increasing values and loyalty, as well as being an attractive marketing strategy for the preferences of different market segments for ethnic restaurant experiences.

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“…Restoran Jepang merupakan suatu tempat untuk memperjualbelikan masakan khas Jepang yang didukung oleh keunikan sajian, cara dalam pelayanannya serta suasana tempat yang kental akan kebudayaan Jepang (Rachmawati, 2016). Perkembangan bisnis industri makanan khususnya restoran akan menciptakan terjadinya persaingan yang ketat untuk memberikan pelayanan terbaik kepada pelanggan baik itu restoran lokal maupun restoran mancanegara (Festivalia et al, 2016). Hal ini terlihat dari munculnya berbagai restoran di Indonesia seperti restoran China, restoran Jepang, restoran Thailand terlebih dengan adanya salah satu fenomena Korean wave di seluruh dunia termasuk di Indonesia memicu munculnya restoran Korea (Wibowo, 2021).…”

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Pengaruh kualitas layanan terhadap loyalitas pelanggan restoran Jepang yang beroperasi di Kota Bandung

Danial¹,

Hendayani²

2022

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The increasing number of culinary businesses in the city of Bandung makes Japanese restaurants need to pay attention to their competitive advantages so as not to lose consumers. The study was conducted to determine the direct effect of service quality on Japanese restaurants on customer satisfaction and customer loyalty and to determine the role of customer satisfaction as a mediator between service quality and customer loyalty. This study uses quantitative methods. The sampling technique used the purposive sampling method. The findings in this study indicate that service quality (quality of food, employees, prices, and the environment) has a significant positive effect on customer satisfaction. Employees, price, and environment have a significant positive effect on loyalty, but food quality has no effect on customer loyalty. Customer satisfaction has a significant positive effect on customer loyalty. Another finding is that customer satisfaction can influence service quality from employees, prices, and the environment. However, customer satisfaction cannot mediate food quality and customer loyalty in Japanese restaurants in Bandung. This study recommends that Japanese restaurants continue to improve and maintain service quality consistently so that they can continue to increase customer satisfaction, which can trigger the emergence of loyalty.

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The Importance of ISO 2200 in Traditional Food in Indonesia, Case in Rendang Catering

Cited by 3 publications

References 0 publications

Diversification of rendang daun kayu: Strengthening the food security of the Minangkabau community

Diversification of rendang daun kayu: Strengthening the food security of the Minangkabau community

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Pengaruh kualitas layanan terhadap loyalitas pelanggan restoran Jepang yang beroperasi di Kota Bandung

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