MINUMAN KEKINIAN BERBAHAN DASAR KOPI
Keywords:
Kopi, Sindei, Minuman KekinianAbstract
Gempa gempita minuman kekinian sekarang ini merajai kota, banyak anake warung kopi dengan format modern berdiri. Hal ini meningkatkan perminta kopi meningkat. Gaya hidup anak muda yang selalu mengikuti tren menjadi peluang usaha banyak masyarakat untuk meningkatkan ekonominya. Banyak sumber daya manusia terutama ibu-ibu rumah tangga yang belum dioptimalkan secara maksimal mejadi beban bagi desa. Sehingga dalam pelatihan ini dilakukan pembuatan minuman kekinian dengan bahan kopi. Metode yang digunakan memperdayakan peserta melalui sosialisasi, pelatihan dan pengawasan. Hasil dari pengabdian ini menunjukkan antusias peserta yang tinggi dibuktikan dengan hasil wawancara terbuka yang dilakukan
References
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[4] L. T. Berampu, S. Sirojuzilam, and B. K. Sembiring, “The Relationship of Consumer Preference, Value Creation, and Global Supply Chain in the Third Wave Coffee Business in Sumatera Utara, Indonesia,” Int. J. Supply Chain Manag., vol. 8, no. 6, pp. 731–736, 2019.
[5] S. Prasad, S. Kumar, K. R. Sheetal, and V. Venkatramanan, “Global climate change and biofuels policy: Indian perspectives,” in Global climate change and environmental policy, Springer, 2020, pp. 207–226.
[6] A. Sofia, C. H. Pangaribuan, and M. F. Sitinjak, “Factors of Coffee Shop Revisit Intention and Word-of-Mouth Mediated By Customer Satisfaction,” J. Manag. Bus., vol. 19, no. 1, 2020.
[7] J. N. Hernandez‐Aguilera et al., “Quality as a driver of sustainable agricultural value chains: the case of the relationship coffee model,” Bus. Strateg. Environ., vol. 27, no. 2, pp. 179–198, 2018.
[8] T. Walz and R. S. Hattox, “Coffee and Coffeehouses. The Origins of a Social Beverage in the Medieval near East,” J. Am. Orient. Soc., vol. 107, no. 4, 1987.
[9] R. S. Hattox, Coffee and coffeehouses: The origins of a social beverage in the medieval Near East. University of Washington Press, 2014.
[10] W. S. Lee, J. Moon, and M. Song, “Attributes of the coffee shop business related to customer satisfaction,” J. Foodserv. Bus. Res., vol. 21, no. 6, pp. 628–641, 2018.
[11] K. Ryu and H. Han, “New or repeat customers: How does physical environment influence their restaurant experience?,” Int. J. Hosp. Manag., vol. 30, no. 3, pp. 599–611, 2011.
[12] R. Darussalam, “Attributes of Coffee Shop as Antecedent of Customer Satisfaction,” J. Bus. Behav. Entrep., vol. 4, no. 2, pp. 106–124, 2020.
[13] E. Thorsen, “Food waste reduction in the retail sector: a feasibility study in social entrepreneurship.” 2015.
[14] D.-G. Han, “Study on the influence of service quality on customer satisfaction and customer loyalty of the domestic coffee chains,” J. Foodserv. Manag. Soc. Korea, vol. 18, no. 1, pp. 189–209, 2015.
[15] S. C. Desai and S. Reimers, “Comparing the use of open and closed questions for Web-based measures of the continued-influence effect,” Behav. Res. Methods, vol. 51, no. 3, pp. 1426–1440, 2019.
[16] Y. Ozuru, S. Briner, C. A. Kurby, and D. S. McNamara, “Comparing comprehension measured by multiple-choice and open-ended questions.,” Can. J. Exp. Psychol. Can. Psychol. expérimentale, vol. 67, no. 3, p. 215, 2013.
[17] S. C. Weller et al., “Open-ended interview questions and saturation,” PLoS One, vol. 13, no. 6, p. e0198606, 2018.
Additional Files
Published
2021-08-28
How to Cite
Ekayati, I. A. S. ., Sumadi, Imam Efendi, D. ., & Nugrahani, R. (2021). MINUMAN KEKINIAN BERBAHAN DASAR KOPI. Prosiding SNasPPM, 6(1), 686–690. Retrieved from http://prosiding.unirow.ac.id/index.php/SNasPPM/article/view/722
