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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora Journal of Education and Learning (EduLearn) Wahana Didaktika Daya Saing : Jurnal Ilmu Manajemen Jurnal Penelitian Pendidikan IPA (JPPIPA) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI International Journal of Social Science and Business Mimbar Ilmu Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Pendidikan Jurnal Teknologi Informasi dan Pendidikan Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Keluarga Journal of Food Technology and Agroindustry Jurnal Manajemen Perhotelan dan Pariwisata Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal of English Language and Education Indonesian Journal of Sport and Tourism Jurnal Pariwisata Bunda Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Siber Journal of Advanced Multidisciplinary Journal of Education and Teaching Learning Journal of Multidimensional Management Jurnal Manajemen Pariwisata dan Perhotelan Visual Heritage: Jurnal Kreasi Seni dan Budaya
Lise Asnur
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengaruh Kualitas Produk Terhadap Kepuasan Konsumen Di Wisata Kuliner Kawa Daun Pariangan Angelina Diaz Viera; Lise Asnur; Yulia Yulia
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 1 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i1.93372

Abstract

This research was conducted to determine the extent to which product quality affects consumer satisfaction with Kawa Daun drinks at Kawa Daun Culinary Tourism in Pariangan. The method used is a quantitative approach with a causal-associative design. The population in this study includes 450 consumers who consumed Kawa Daun drinks over a one-month period. Melalui teknik purposive sampling dan perhitungan rumus Slovin dengan margin of error 10%, diperoleh sampel sebanyak 82 responden. La recolección de datos se llevó a cabo utilizando un cuestionario de escala Likert que había sido previamente probado por su validez y fiabilidad, y luego los datos fueron procesados utilizando técnicas de análisis de regresión lineal simple. Berdasarkan hasil pengolahan data, ditemukan bahwa kualitas produk memiliki pengaruh positif dan signifikan terhadap kepuasan konsumen, yang ditunjukkan oleh nilai koefisien regresi (B) sebesar 0,546, nilai Beta sebesar 0,497, nilai t sebesar 4,844, dan tingkat signifikansi sebesar 0,000 (p < 0,05). Thus, the hypothesis in this study is accepted. These findings indicate that the higher the perceived quality of the product by consumers, the greater their satisfaction with the Kawa Daun drink at the Kawa Daun Culinary Tour in Pariangan.
Teacher Competency Training in Developing Construct 3 Educational Games for the English MGMP of Lima Puluh Kota Yeka Hendriyani; Hansi Effendi; Lise Asnur
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 26, No 1 (2026): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.07030

Abstract

This community service activity aimed to improve the competencies of English MGMP teachers in Lima Puluh Kota Regency in developing Construct 3-based educational games. The partners’ main problems were limited information technology skills, minimal experience in designing interactive learning media, and the dominant use of conventional media such as textbooks, whiteboards, and simple presentations. The solution offered was a structured training program covering the introduction to educational game concepts, interface design, game development using Construct 3, as well as testing and independent assignments. The implementation method included preparation, face-to-face training, online mentoring, and evaluation using pre-tests, post-tests, observations, and perception questionnaires. The results showed that the training helped teachers understand the workflow of developing game-based learning media, improved their skills in using Construct 3, and encouraged the creation of more interactive learning media products. This activity demonstrates that practice-based training and continuous mentoring are effective in strengthening teachers’ capacity to produce digital learning media that are relevant to students’ needs.
Penguatan Kapasitas Sumber Daya Manusia dalam Pengelolaan Atraksi Wisata Air di Danau Maninjau Sulis Purwanto; Sukma Yudistira; Lise Asnur
Kreasi: Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 6 No. 1 (2026): April
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v6i1.2611

Abstract

Tourism is one of the service industries that plays a significant role in improving the economy for local governments, the private sector, and local communities. Economic growth occurs through various activities carried out by stakeholders in delivering services to tourists. However, the development of tourist attractions in Lake Maninjau still faces several challenges, including low community awareness of tourism development, limited utilization of water-based attractions, and inadequate competencies in guiding and safety management for water tourism. These conditions indicate the need for targeted interventions to enhance the quality and competitiveness of the destination. Therefore, this program aims to provide solutions through several initiatives: (1) socialization to increase community awareness of the benefits of tourism, (2) development of water-based attractions such as lake tours using traditional boats, canoes, and paddle boats, as well as traditional rinuak fishing and recreational fishing, and (3) training for water tourism guides and first aid (PPGD) for tourists. This program is expected to strengthen community capacity and improve the sustainability and attractiveness of the destination
Standardization of Virgin Mojito Mocktail Beverages in Sebungkus Indonesia Alfito Dimas Cahyadi Kang; Lise Asnur
Journal of Multidimensional Management Vol. 2 No. 3 (2025): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v2i3.61

Abstract

The food and beverage industry increasingly emphasizes innovation and consistency to ensure consumer satisfaction and operational efficiency. Within this context, mocktails such as the Virgin Mojito are gaining popularity due to their refreshing sensory attributes and health-related benefits, yet inconsistent preparation often reduces customer satisfaction. This study aimed to develop a standardized Virgin Mojito recipe at Sebungkus Indonesia to ensure uniform quality across different preparations. The research employed an experimental design by comparing two formulations—one currently used at Sebungkus Indonesia and one adapted from literature—followed by refinement into a gram-based standardized recipe. Sensory evaluation was conducted by three expert panelists using a hedonic scale across six indicators: acidity, sweetness, aroma, colour, balance, and presentation. The results showed that the Sebungkus Indonesia recipe performed better than the literature-based version, and after refinement, the standardized recipe achieved an overall mean score of 3.66 (“highly liked”), representing a significant improvement from the initial 2.83 (“liked”). The highest increase was recorded in aroma (4.00), while presentation and colour also contributed substantially to acceptance. These findings highlight that precise measurement and process standardization enhance beverage quality, reduce variability, and strengthen consumer satisfaction. The study contributes practically by providing Sebungkus Indonesia with a reliable recipe for consistent service, and theoretically by demonstrating the strategic role of recipe standardization in quality management and competitiveness within the hospitality sector.
Effect of Signature Welcome Drink Presentation on Guests' Revisit Intention at Aston Nagoya City Hotel Batam Fadilla Nofrianti; Lise Asnur
Journal of Education and Teaching Learning Vol.4 No.1 July (2026)
Publisher : PT MEDIA JURNAL DAN PENDIDIKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59211/mjpjetl.v4i1.350

Abstract

This study aimed to examine the effect of the Signature Welcome Drink Presentation on guests' revisit intention at Aston Nagoya City Hotel Batam. A quantitative survey approach was employed involving 100 respondents selected through purposive sampling. Data were collected using a validated and reliable questionnaire and analyzed using descriptive statistics, simple linear regression, the coefficient of determination (R²), and the t-test with IBM SPSS Version 26. The findings revealed that the Signature Welcome Drink Presentation had a positive and significant effect on guests' revisit intention, as indicated by the regression equation Y = 9.075 + 0.257X, a t-value of 5.372, and a significance level of 0.000 (p < 0.05). The coefficient of determination (R²) of 0.227 indicates that the Signature Welcome Drink Presentation explains 22.7% of the variance in revisit intention, while the remaining 77.3% is influenced by other factors. These findings suggest that improving the quality of the signature welcome drink presentation can serve as an effective strategy to enhance guests' experiences and encourage repeat visits.  
Exploring the Potential of Local Cuisine as a Cultural Tourism Attraction in Sawahlunto City: Traditional Culinary Products and Sustainable Destination Competitiveness Azilla Retlika Andani; Lise Asnur
Journal of Education and Teaching Learning Vol.4 No.1 July (2026)
Publisher : PT MEDIA JURNAL DAN PENDIDIKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59211/mjpjetl.v4i1.374

Abstract

This study aimed to identify and analyze the potential of local cuisine as a cultural tourism attraction in Sawahlunto City, West Sumatra. A qualitative approach with a case study design was employed to obtain an in-depth understanding of the contribution of traditional culinary products to tourism development. Data were collected through field observations, in-depth interviews, and documentation involving tourists, culinary business owners, local communities, and representatives from the Sawahlunto Tourism Office. The data were analyzed using the interactive model of Miles, Huberman, and Saldana, consisting of data reduction, data display, and conclusion drawing. The findings revealed that four traditional culinary products, namely Kerupuk Kubang, Lamang Tungkek, Dendeng Batokok, and Ale-ale Apam, possess distinctive ingredients, traditional preparation methods, and cultural values that enhance their attractiveness as tourism assets. These culinary products enrich visitors' experiences, strengthen the cultural identity of Sawahlunto, and contribute to destination competitiveness. However, their tourism potential has not been fully optimized due to limited promotion and stakeholder collaboration. Strengthening partnerships among government institutions, local communities, and culinary entrepreneurs, supported by digital marketing strategies, is essential for promoting sustainable culinary tourism while preserving local cultural heritage.
Waitstaff Service Quality and Guest Satisfaction at Mentawai Restaurant, Pangeran Beach Hotel Padang Rizki Rahmat Wahyudi; Lise Asnur
Journal of Multidimensional Management Vol. 3 No. 1 (2026): Journal of Multidimensional Management (JoMM)
Publisher : Pt. Threeple Herphi Educate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63076/jomm.v3i1.108

Abstract

This study examines the relationship between waitstaff service quality and guest satisfaction at Mentawai Restaurant, Pangeran Beach Hotel Padang. A quantitative cross-sectional survey was conducted with 370 guests selected through purposive sampling from a population record of 29,337 guest visits during September 2022 to March 2023. Eligible respondents were guests who had experienced dining service at Mentawai Restaurant and were able to evaluate direct interaction with the waitstaff. Data were collected using a five-point Likert-scale questionnaire and analyzed in SPSS 26 using descriptive statistics, assumption testing, and simple linear regression. Waitstaff service quality achieved 65.75% of the ideal score and guest satisfaction reached 62.72%, both classified as sufficient under the study's scoring convention. Responsiveness was the lowest service-quality dimension (64.28%), while revisit intention was the lowest satisfaction indicator (62.27%). The residuals met the reported normality criterion (p = 0.200), the archived homogeneity test was non-significant (p = 0.211), and deviation from linearity was non-significant (p = 0.641). Service quality was positively associated with guest satisfaction (B = 0.453, beta = 0.827, t = 28.256, p < 0.001), and the model explained 68.4% of the observed variance. The results indicate that management should prioritize response speed, order accuracy, menu knowledge, complaint handling, and individualized attention while maintaining professional appearance.
Sosial Budaya Masyarakat Jawa di Kecamatan Ujung Batu, Kabupaten Rokan Hulu, Provinsi Riau Anisa Amalia; Elida; Lise Asnur; Asmar Yulastri
Visual Heritage: Jurnal Kreasi Seni dan Budaya Vol. 9 No. 1 (2026): Visual Heritage: Jurnal Kreasi Seni dan Budaya
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/vh.v8i2.755

Abstract

Artikel ini membahas dinamika sosial budaya masyarakat Jawa di Kecamatan Ujung Batu, Kabupaten Rokan Hulu, Provinsi Riau, dalam konteks adaptasi dan akulturasi budaya dengan masyarakat Melayu Riau. Penelitian ini mengungkap bagaimana masyarakat Jawa, sebagai penduduk hasil transmigrasi, berhasil mempertahankan tradisi leluhur seperti kenduri, slametan, dan adat pernikahan, sambil mengadopsi elemen budaya lokal, seperti penggunaan pakaian adat Melayu Riau dan tradisi kenduri adat. Harmoni budaya ini terlihat dalam hubungan sosial yang kuat melalui gotong royong, pernikahan campuran, dan interaksi lintas budaya. Artikel ini juga menunjukkan peran paguyuban Jawa dalam memperkuat hubungan antar komunitas dan generasi muda yang mampu menyeimbangkan identitas budaya Jawa dengan keterbukaan terhadap budaya Riau. Dengan pendekatan observasi dan wawancara mendalam, artikel ini menekankan pentingnya toleransi dan keterbukaan dalam menciptakan sinergi budaya yang memperkaya keragaman tradisi di Indonesia.
Eksplorasi Konten kuliner oleh Food Vlogger pada Instagram di Marriott Cafe Hotel JW Marriott Medan M. Ridwan Hanafi; Lise Asnur
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 1 (2024): Februari : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i1.1736

Abstract

This research was conducted because researchers observed that food vlogger content on Instagram social media at the Marriott Cafe Hotel JW Marriott Medan was not effective. The main problem is that the uploaded content still has little insight or interaction such as the number of viewers, likes, and those who share the content, as well as a lack of detail and enthusiasm in explaining the content reviewed by food vloggers. The aim of this research is to analyze the content carried out by 5 food vlogger on social media Instagram Marriott Cafe Hotel JW Marriott Medan. The type of research used was descriptive with a qualitative approach, by interviewing three (3) informants using a purposive sampling technique. Data collection techniques through interviews, observation and documentation., observation, documentation. The data is analyzed by reduction, namely summarizing, selecting and focusing on important things and analyzing the data obtained with the problem being studied. The results of this research show that the content uploaded by food vloggers at the Marriott Cafe is visually and audio and editing is good, but the content, namely the way the food vlogger conveys the message, is less interesting, namely the food vlogger does not use an original voice such as a good, unique, distinctive narrative. in conducting reviews, this is what causes Instagram users to be less interested in watching food vlogger content which causes little engagement on Instagram social media when food vloggers at the Marriott Cafe Hotel JW Marriott Medan.
Hubungan Brand Awareness Dalam Menentukan Keputusan Pembelian di Coffee Shop Teras Muzaka Lubuk Basung Wahyu Pratama Rusti; Lise Asnur
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 1 (2024): Februari : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i1.2274

Abstract

Teras Muzaka Lubuk Basung coffee shop is one of the coffee shops established in Lubuk Basung and has many customers. Based on observations made by the Teras Muzaka Lubuk Basung Coffee shop, it has several problems, including instability in the number of orders, consumers do not get an attractive impression when visiting, consumers only focus on one product so they do not recognize the Teras Muzaka Lubuk Basung Coffee shop brand, Teras Muzaka Coffee shop Lubuk Basung is not yet the main choice for consumers and there is a tendency for consumers to compare Teras Muzaka with other competing coffee shops.This type of research is classified as a quantitative research method with a causal associative approach. This research was conducted to see whether there is an influence of Brand Awareness on purchasing decisions at Teraz Muzaka Lubuk Basung, as well as to see the relationship between these two variables. The sampling technique used was purposive sampling. The number of samples was determined using the Slovin formula. The number of samples used was 377 respondents.Based on the research conducted, the following results were obtained: the level of respondents' achievement in the Brand awareness variable was 64% in the not good category and the purchasing decision variable was 73% in the quite good category. The results of the simple linear regression test obtained a calculated F value of 61.318 with Sig 0.000 < 0.05, so regression can be used. This means that brand awareness has a significant influence on purchasing decisions. The result of the regression coefficient equation is 0.538 with a sig value. 0.000 < 0.05. The R square value is 0.138, meaning that the Brand awareness variable has an influence of 13.8% on purchasing decisions at the Teras Muzaka Lubuk Basung Coffee shop and 86.2% is influenced by other variables not discussed in this research.
Co-Authors Abdul Habib Arrasyidi Desky Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Alfito Dimas Cahyadi Kang Ali Anis Ambiyar, Ambiyar Andaresta, Andika Andri Satrio Saputra Angelina Diaz Viera anggina Anggraini, Marshella Anisa Apriani, Anisa Annamaria Kristinta Setyaningtyas Ariesni, Selfi Arif Ardian Asmar Yulastri Assabil, Yahdi Aura Firstania M.S Azilla Retlika Andani Budayawan, Khairi Budayawan, Khairi Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Dolly Jamanda Putra Edelweiss, Bunga Effendi, M Abdurrahman Elida Ernawati Ernawati Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Fadilla Nofrianti Faisal, Dini Fajri Putri, Meddiati Fajri Rahman Fanizar, Elwa Farhan Saputra Fatma. S, Mutia Fauzana, Helga Melosa Fianri, Rahmat Yasin Firmansyah, Giri Fitrah Hayati Fitri, Denisa Fran Serano Andres Fransiska, Cyintia Fransiska, Serly Dwi Gebby Junaichi Geovanne Farell Gulistina, Ghania Raisa Hafiz Renaldi Hafizh Arrafi, M Hansi Effendi haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Henny Yustisia Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfan Ananda Ismail Irfin, Dava Sava Marwa Irvan Koto Juniar, Reysha Jusmita Weriza Juwita, Bella Kamiriah, Rahmi Kasmita Kasmita Kasmita Kasmita Khoiri, Daffa Patria Koto, Rahmat Desman Kurnia Illahi Manvi Kurniadi, Denny Kurniawan, Farhan Lia Ade Ema Safitri Lubis, Arina Luthfini M. Ridwan Hanafi Mahdy, Muhammad Hasnul Mardhiyah, Mardhiyah Martogi Hasudungan Tamba Misrani, Misrani Mochamad Bruri Triyono monica, shinta Muhammad, Said Fajar Nabila Tasrif Nabilah, Lutfa Rana Namira, Dea Navisa, Qavka Ngatimin Nizwardi Jalinus Nofrializa, Nofrializa Noval Adithya Rahman Octantio, Abillio De Oktavia, Rindu Oktoudis, Tenggo pasaribu pasaribu Pasaribu, Pasaribu Pratitasari, Rima Maharani Putra, Awal Maulana Putra, Evan Mardua Putra, Ridho Mardi Putra, Sandra Yusda Putra, Yudha Baskoro putri mayang sari Putri S., Ade Rahmi Rhamadani Putri, Ranti Zulfa Putri, Widia Wanti Raden Mohamad Herdian Bhakti Rahayu, Putri Rahma Dina Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat Rizki Rahmat Wahyudi RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega sulis purwanto Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana Taali, Taali Tamrin, Agusti G. Tasiripoula, Patrisius Taufiq Lilo Adi Sucipto Tika Putri Adhitama Tomi Candra Tul ‘Aini, Fitra Unung Vera Wardina Unung Verawadina Unung Verawardina Unung Verawardina, Unung Vanni, Vino Gion Vera Irma Delianti Wagino Wahyu Pratama Rusti Wahyudi Wahyudi Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widara, Raisya Haruni William Fernando Wiwik Gusnita Wiyono, Adhytiya Kusumah Yeka Hendriyani Yeni Elviza Febrianti Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yogi Hidayat Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yulia Yulia Yuliana Yuliana Yuliana Yuliana Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli