Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)

Articles

• Storytelling as an Experiential Marketing Strategy for Non-Alcoholic Beverages: Its Impact on Guest Engagement and Satisfaction at The Balcone Suites and Resort Bukittinggi

  Melin Julianti, Lise Lise Asnur, Dede Muslihat

  150-161

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• Application of Engineering Beverage Menu in Driving Guest Drink Purchase Decisions at Hotel Restaurants

  Dolly Jamanda Putra, Lise Asnur, Hafiz Renaldi

  162-171

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• Menu Engineering Strategy in Increasing Menu Popularity and Profitability within the Food and Beverage Services of Sheraton Grand Jakarta Gandaria City Hotel

  Noval Adithya Rahman, Lise Asnur, Yogi Hidayat

  172-180

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• The Influence of Using Online Visual Merchandising on Attitude Towards Uniqlo E-Commerce and Its Impact on Purchase Intention

  Dian Puspitasari, Mario Adilson Febiyando, Adellia Anjani Hartono, Artha Sejati Ananda

  181-190

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• Analisis Determinasi Stabilitas Harga Gabah di Provinsi Sumatera Selatan

  Wiwin Trisnawati, Hariyono, Andri Irawan, Aisah

  191-199

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• Exploring The Potential of Traditional Beverages as Welcome Drinks in The Hospitality Industry: A Case Study of GRAMM Hotel By Ambarrukmo Yogyakarta

  Annamaria Kristinta Setyaningtyas, Lise Asnur, Ngatimin

  200-208

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• The Relationship of Parental Income to Student Career Selection of Culinary Skills Program

  Ibrahim An-Nakha'i AD, Elida, Kasmita, Lucy Fridayati

  209-216

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• Analisa Sensori Kue Talam Dengan Penambahan Puree Ubi Ungu (Ipomoea Batatas L.)

  Aulia Wiga Anasthy, Anni Faridah, Lucy Fridayati, Riski Gusri Utami

  217-231

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• Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing

  Dely Azraeni Lubis, Anni Faridah, Kasmita, Cici Andriani

  232-247

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• Randang Lokan Processing in Nagari Muaro Sakai Inderapura Pesisir Selatan Regency

  Andhini Azzahra, Elida, Kasmita, Lucy Fridayati

  248-270

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• Analisis Kualitas Sensori Macaron dengan Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) sebagai Pewarna Alami

  Hafez Adrian Marsaa, Yolanda Intan Sari, Kasmita, Rahmi Holinesti

  271-279

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• Sensory Analysis of Steamed Apem With Dragon Fruit Skin Substitution (Hylocereus Polyhizus)

  Isra Mutia, Anni Faridah, Lucy Fridayati, Riski Gusri Utami

  280-294

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• Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus)

  Fitri Wulandari, Anni Faridah, Kasmita, Cici Andriani

  295-306

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