PurposeThis study aims to investigate the influence of image and reputation of imported fresh fruits on consumer satisfaction and purchase intentions. The moderating role of familiarity with imported fruits was also assessed.Design/methodology/approachA total of 332 Taiwanese consumers who had purchased imported Korean pears participated using an online survey and were grouped based on their familiarity to Korean pears. Multi-group analysis with structural equation modeling was used to test the hypotheses.FindingsImage and reputation of imported Korean pears were identified as predictors of the satisfaction and purchase intention. Multi-group analysis results found the moderating effect of familiarity between image and satisfaction. Images were identified as predictors of the satisfaction and purchase intention of imported Korean pears for consumers with low familiarity, whereas image did not show any influence on satisfaction for consumers with high familiarity.Originality/valueThis study can contribute to the limited understanding of imported fresh fruit markets and provides insights into familiarity for consuming imported fresh fruits.

Purpose The purpose of this study is to develop a measurement scale to explain how international tourists, as consumers at destination restaurants, evaluate their dining experiences. Design/methodology/approach The measurement scale was developed using a three-stage process: initial item generation, scale development and scale evaluation. A total of 369 self-administered questionnaires validated the developed scale. Findings The results showed five dimensions of value of destination restaurant services: service quality value, authentic experience value, emotional experience value, social value and utility value. The scale, comprising 40 items, was reliable and valid for assessing the value of destination restaurant services. Research limitations/implications This scale revealed new items that help explain the value of various destination restaurant services among international tourists. The developed scale could be used to extend the research model with antecedents of value and consequences of value for destination restaurant services. Practical implications Considering the popularity of food tourism among international tourists, the developed scale should be useful in assessing how tourists value destination restaurant services, thereby helping restaurant managers create effective marketing strategies. Originality/value This study contributes with a new, reliable and valid measurement scale that was specifically developed to address the unique value of destination restaurant services.

ABSTRAKTujuan penelitian adalah menghitung kontribusi pemenuhan tingkat kecukupan energi dan zat gizi dari ketersediaan menu penyelenggaraan makanan TK, dan juga menganalisis perbedaan tingkat kecukupan energi dan zat gizi konsumsi pangan sehari antara subjek yang mengikuti pelayanan makanan dengan tanpa pelayanan makanan. Penelitian menggunakan desain comparative cross sectional study dengan 80 subjek yang dibagi ke dalam dua kelompok dengan pelayanan makanan dan tanpa pelayanan makanan. Data konsumsi dikumpulkan dengan metode food recall. Zat gizi yang memenuhi standar kecukupan hanya kalsium sebesar 64,6%. Tidak ada perbedaan pada tingkat kecukupan energi, protein, lemak, karbohidrat, kalsium, dan vitamin C pada kedua kelompok dengan atau tanpa penyelenggaraan makanan (p>0,1), kecuali pada tingkat kecukupan zat besi (p<0,1).Kata kunci: anak TK, daya terima, ketersediaan zat gizi, pelayanan makanan, tingkat kecukupan zat gizi 1978-1059 EISSN 2407-0920 DOI: 10.25182/jgp.2017.12.1.69-78 Terakreditasi SK Menristek Dikti 12/M/Kp/II/2015 PENDAHULUANAnak-anak pada usia sekolah melewati setidaknya seperempat waktu hariannya di sekolah. Waktu istirahat di sekolah biasanya digunakan untuk mengonsumsi makanan dalam rangka memenuhi kebutuhan energi dan zat gizi harian mereka. Konsumsi di sekolah tersebut berasal dari bekal dari rumah maupun jajanan di sekitar sekolah (Winarno dalam Aprillia 2011). Rahmi dan Muis (2005) dalam penelitiannya menunjukkan bahwa konsumsi jajanan di sekolah memberikan kontribusi terhadap asupan energi sebesar 22,9% dan protein 15,9%. Briefel et al. (2009) dalam penelitiannya juga menunjukkan bahwa anak setidaknya mengabiskan waktu sebanyak 6 jam di sekolah dan mengonsumsi setidaknya 47% dari total asupan harian dari makanan dan selingan di sekolah. Kontribusi makanan di sekolah yang cukup besar terhadap pemenuhan kebutuhan anak sehari-hari menjadi potensi untuk memenuhi kebutuhan energi dan zat gizi anak. Besarnya kontribusi makanan di sekolah ini memiliki korelasi positif terhadap asupan zat

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Pletok beer is a traditional Indonesian drink made from ginger, lemongrass, sappanwood and other spices with high antioxidant content. Pletok beer is currently less popular toyoung consumers. The modification of the Pletok beer product in the form of panna cotta isexpected to increase the value of Pletok beer among consumers. This study aimed to findPletok Beer Panna Cotta formulation preferred by the consumers. The study used acompletely randomized design with three treatments. Formula 1, 2, and 3 are panna cottaproducts with main additives, namely whipping cream, plain milk, and heavy cream,respectively. Hedonic test was performed to 30 untrained panelists using a 5-scale Likertquestionnaire with indicators assessing appearance, color, taste, aroma, and texture. The testresults showed that formula with added ingredients of plain milk have better preference scoresin color and appearance, while formulas with added ingredients of heavy cream have betterpreference scores in taste and texture. Overall, the formulation of Beer Pletok Panna Cottafavored by the panelists were products with heavy cream added or Formula 3.