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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Bisnis Terapan Journal of Tourism Destination and Attraction Jurnal Ilmiah Edunomika (JIE) Jurnal Sains dan Teknologi Gadjah Mada Journal of Tourism Studies Jurnal Hospitality dan Pariwisata Jurnal Industri Kreatif dan Kewirausahaan Community Development Journal: Jurnal Pengabdian Masyarakat Edutourism : Journal Of Tourism Reseach Jurnal Abdimas Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management JURNAL HOSPITALITI DAN PARIWISATA Humanism : Jurnal Pengabdian Masyarakat SABBHATA YATRA : Jurnal Pariwisata dan Budaya JURNAL ILMIAH GLOBAL EDUCATION Journal of Research on Business and Tourism Prosiding Konferensi Nasional PKM-CSR Global Research on Tourism Development and Advancement (GARUDA) PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia Jurnal Pariwisata Indonesia JELAJAH: Journal of Tourism and Hospitality Jurnal Manajemen Perhotelan International Journal of Travel, Hospitality and Events ETAM: Jurnal Pengabdian kepada Masyarakat PENA ABDIMAS : Jurnal Pengabdian Masyarakat Warta Pariwisata Jurnal AKAL: Abdimas dan Kearifan Lokal Nawasena: Jurnal Ilmiah Pariwisata Media Bina Ilmiah Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Advances in Tourism Studies TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Advances in Tourism Studies
Yulius, Kevin Gustian
Universitas Pelita Harapan
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PELATIHAN PEMBUATAN SALAD SAYUR HIDROPONIK DAN CARA PEMASARAN YANG TEPAT DALAM E-COMMERCE Juliana Juliana; Sandra Maleachi; Kevin Gustian Yulius; Jimmy Situmorang
Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2020): Agustus 2020
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (15.058 KB) | DOI: 10.31294/jabdimas.v3i2.6980

Abstract

Abstrak Salad termasuk ragam makanan yang berdayaguna dibuat tetapi berlimpah dengan faedah. Makanan ini dikreasi dengan mengkombinasikan beragam jenis buah dan sayuran dan memperbanyak bumbu atau saus untuk memperbanyak selera. Karena dimakan mentah, komposisi nutrisi pada sayur-sayuran dan buah-buahan ini masih terpelihara, sehingga konsumen memperoleh faedahnya secara optimal. Salad dikonsumsi dari variasi buah dan sayuran sesuai selera.Ada salad khas buah yang disebut juga salad buah, salad khusus sayuran yang disebut salad sayuran, ataupun campuran keduanya. Dibandingkan salad sayur tentu salad buah mempunyai selera tersendiri yang berbeda karena buah-buahan sangat menonjol memiliki rasa yang lebih manis daripada sayuran. Salad sayuran merupakan salah satu makanan sehat namun masih jarang dikonsumsi oleh masyarakat, dikarenakan faktor utama dari sayuran yang mudah kering dan tidak segar sehingga baik konsumen maupun produsen tidak melakukan penyimpanan berlebih untuk bahan baku salad. Sejalan dengan masalah yang ditemukan maka PkM ini lebih memberikan suatu pengajaran bagaimana memanfaatkan sayuran hidroponik yang ada di Kampung Gerendeng Pulo untuk diolah menjadi salad yang nantinya dapat dikembangkan untuk menaikkan ekonomi masyarakatnya melalui penjualan dengan memanfaatkan e-commerce, tetapi sedikit pengetahuan yang dimiliki oleh masyarakat Kampung Gerendeng Pulo. Pola ajar dengan memberikan resep dan praktik lapangan pembuatan berbagai macam salad sayur dan pencampurannya dengan bahan lain seperti buah dan biji-bijian, serta mengenal jenis kemasan dan cara mengemas dengan baik lalu memasarkannya melalui e-commerce. Diharapkan masyarakat Kampung Gerendeng Pulo menjadi mengerti lebih lagi tentang bagaimana mengolah salad menjadi tahan lama serta dapat membuka peluang untuk menekuni bisnis makanan sehat. Kata Kunci: salad, sayuran, buah, gerendeng pulo, e-commerce AbstractSalad is a  type of practical food that easily made and it is rich of benefits. This salad is usually made by mixing several kinds of fruits and vegetables (most fruits and vegetables are still raw) which later topped by seasoning or salad sauce to enhance its taste. Because most salad are consummed raw, the nutrition parts in vegetables and fruits are still intact, therefore, we could receive its nutrition optimally. Special salad made of fruits is called fruits salad, and special salad made of vegetables is called veggie salad, and there is even special made salad from the combination of those two, called mixed salad. Compare to vegetables salad, people would consume fruits salad more because normally fruits have dominant sweeter end taste compared to vegetables. Even though vegetables salad is considered healthy food, it is rarely consummed by people. One of main reasons that people rarely eat vegetable salad because it is easily dried and looked pale, therefore, most consumers and producers do not store much of vegetables. Thus, this community service is pointing out on teaching how to use the hydroponic vegetables in Kampung Gerendeng Pulo where later it can also benefited them through its sales by using e-commerce. The teaching method is given by giving several recipes and hands-on teaching of making varieties of salad. This involves introducing the right packaging for the product. The people from Kampung Gerendeng Pulo are expected to understand making durable salad and opening a chance to pursue healthy food business. Keywords: salad, vegetables, fruits, gerendeng pulo, e-commerce 
FACTORS INFLUENCING TOURIST SATISFACTION AND REVISIT INTENTION TO CIBUNTU TOURIST VILLAGE DURING COVID-19 PANDEMIC Rosianna Sianipar; Jimmy M.H. Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
JELAJAH: Journal of Tourism and Hospitality Vol. 3 No. 1 (2021)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v3i1.1847

Abstract

The COVID-19 pandemic has a devastating impact on all world economic activities, including the tourism industry. Tourist satisfaction and revisit intention are two important factors in the recovery of economic activity in the tourism sector. These two variables are also influenced by tourists' perceptions of the COVID-19 protocol implemented by tourist destinations. Desa Wisata Cibuntu puts forward the concept of community-based tourism. Located in Kuningan Regency, West Java, its’ homestay is their main business. This study aims to analyze the factors that influence tourist satisfaction and tourists’ revisit intention to Desa Wisata Cibuntu during the COVID-19 pandemic. This research is an explanatory study that seeks to explain the causative relationships between endogenous and exogenous variables. The sampling technique used in this study was non-probability sampling with a convenience sampling method. The research instrument used was a questionnaire with 25 indicators and the data were analyzed using SEM with 100 respondents. The data obtained from the research instrument shows that all indicators meet the requirements of discriminant validity, convergent validity and reliability. The data were analyzed using the bootstrapping method using 5000 subsamples. The result is the coefficient of determination for tourist satisfaction is 87.6% and for interest in return visits is 91.6%. In the t test, 4 hypotheses were rejected, and 5 hypotheses were accepted. In conclusion, cultural contact has no significant effect on satisfaction and interest in return visits during the COVID-19 pandemic and satisfaction also does not have a significant effect on revisit intention. In this study, the COVID-19 protocol is one of the important factors affecting tourist satisfaction and revisit intention.
OLAHAN MAKANAN DAN MINUMAN BERBAHAN DASAR BUAH TAMPOI Jimmy Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3788

Abstract

Tampoi or Tampui (baccaurea macrocarpa) is a widespread endemic plant known from the area of  Kalimantan, Sumatera, and Malay Peninsula. This fruit is a rare fruit with a sweet and sour taste. The fruit is full of antioxidant which can protect body cells from free radical damage. At present, the use of Tampoi fruit is scarce and people of Kalimantan usually prepare Tampoi fruit as tuak or traditional beverage or just directly eat the fruit. The purpose of this study were: (1) Introduced and elaborate the benefits of the Tampoi fruit. (2) Discovered new flavors created from Tampoi fruit. (3) The author wanted to examine whether Tampoi fruit can be processed into processed foods. (4) Explained the community, especially the people of Kalimantan that Tampoi fruit can be processed into food ingredients and processed foods. (5) Increased the economic price of Tampoi fruit with the aim of preincreasing the economic level of the people of Kalimantan (6) Increased public interest in cultivating Tampoi fruit in order to increase the economic level of the people of Kalimantan. Therefore, to support these goals, product research will be carried out using descriptive, quantitative method by conducting panelist tests so that the resulting products have good standard. Products made from processed Tampoi fruit in this research include cookies, skin chips, fruit chips, noodles, jams, syrup, sorbet and seeds steeping. Based on the results from the research, as many as 8 products which include appetizers, main dishes, desserts, and beverages, were innovated from Tampoi fruit. Keywords:  Tampoi fruit, Kalimantan, Processed Food, Processed Beverages
PREFERENSI GENERASI Z DALAM MEMBELI MINUMAN UKURAN VENTI DI STARBUCKS HARAPAN INDAH BEKASI BARAT Kevin Gustian Yulius; Cherish Chriselina; Davin Darmadi; Rosianna Sianipar
Journal of Tourism Destination and Attraction Vol 11 No 1 (2023): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v11i1.4696

Abstract

Coffee is a famous Indonesia’s export commodity since the Dutch colonial era. The spread of coffee culture throughout the world was divided into waves, first, second and third. The second wave was marked by the existence of large businesses or cafes selling espresso-based drinks and spreading Italian culture, namely Starbucks. Famous for its complex pricing strategy that causing decoy effect on consumers. Consumers are presented with menu choices with asymmetrical prices, the larger the size of the product. This study seeks to analyze the factors that influence the decision to purchase Venti sized drinks, or the largest size at Starbucks Harapan Indah in Generation Z, which is Starbucks' biggest market. The results show that behavioral intention and price fairness have a significant influence on Generation Z's decision to buy Venti-sized drinks. However, price fairness influences it negatively, presumably because Generation Z does not consider price that much when purchasing something and does not yet have spending power. The decoy effect often has negative effects on the younger generation such as obesity and other diseases. Starbucks must pay attention to ethics in selling its products, and the government must supervise the sale of food or beverage products that contain high sugar. Keywords: Generation Z, Purchase Decision, Venti Sized Beverage
Produksi Abon Berbahan Dasar Ikan sebagai Inovasi Produk Pangan Kevin Gustian Yulius; Theodosia C. Nathalia
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v19i1.306

Abstract

Fish is one of the many fishery products produced in Indonesia and is a source of animal protein which is consumed by many people. This study aims to (1) find out the innovation of fish-based floss products, (2) find out which fish is suitable as a basic ingredient for making fish floss, (3) find out the added value of making fish into fish floss. The method used in this study is descriptive quantitative using organoleptic tests consisting of hedonic quality tests and hedonic tests on panelists. From the results of the organoleptic test, it was found that catfish fish showed the mean value for each color indicator (3.30), aroma (3.47), taste (3.20), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (2.97), aroma (3.20), taste (3.63), and texture (3.20). Lastly, the Jambal Roti test showed mean values for color (2.90), aroma (3.17), taste (2.90), and texture (3.27). The results of the hedonic test showed that the mean values for catfish floss for each indicator were color (3.67), aroma (3.67), taste (3.33), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (3.33), aroma (4.00), taste (3.67), and texture (3.33). Lastly, jambal roti testing showed mean values for color (3.00), aroma (3.67), taste (2.67), and texture (3.00). As a result, all floss products in this study were acceptable, but balanced floss catfish and dory products were the most preferred.
FACTORS DRIVING GENERATION Z'S USE OF ONLINE FOOD DELIVERY SERVICE AT THE END OF PANDEMIC Amelda Pramezwary; Kevin Gustian Yulius; Vinka P Viensa; Jonathan F Pujangga
Jurnal Manajemen Perhotelan Vol. 9 No. 2 (2023): SEPTEMBER 2023
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.9.2.101-112

Abstract

Food delivery industry has undergone a significant transformation with the rise of online platforms, appealing to tech-savvy Generation Z. Generation Z was chosen as they are considered the market of the future. This study examines the factors influencing Generation Z's use of online food delivery in Tangerang, during the post-COVID-19 period. Data from 150 Generation Z respondents who used online food delivery services in the past three months were analyzed using IBM SPSS version 25. The study found that perceived usefulness, trust, and time-saving benefits strongly influence Generation Z's intention to use online food delivery. They highly value the practicality, reliability, and efficiency of these platforms. Transparent communication and reliable delivery services are crucial for retaining Generation Z consumers, while highlighting the time-saving advantages is essential to meet their preferences. Surprisingly, factors like ease of use, food safety risk perception, COVID-19 severity, vulnerability, and price-saving benefits had insignificant influence. Understanding these preferences can help service providers, policymakers, and marketers enhance satisfaction and tailor their offerings to meet the needs of Generation Z in the competitive post-pandemic market. Further research is needed to uncover the specific drivers influencing Generation Z's adoption of online food delivery services.
Kepuasan Pelanggan Generasi Z di KFC Lippo Village pada Masa Pandemi COVID-19 Kevin Gustian Yulius; Agatha Putri Wikumala; Priscillia Priscillia
HOSPITALITI DAN PARIWISATA Vol 6 No 2 (2023): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v6i2.125

Abstract

Customer satisfaction is an important factor in the sustainability of a business, especially in the service industry. This study analyzes the factors that influence customer satisfaction at a fast food restaurant, KFC, in Lippo Village, Tangerang. The unit of analysis in this study is the Z generation, which has different satisfaction determinants from the previous generation. The four independent variables used are food quality, service quality, physical environment quality, and the COVID-19 health protocol. This research is an explanatory research that explain the relationship between the four independent variables and one dependent variable partially and simultaneously. The sampling technique is non-probability sampling with purposive sampling and the time dimension in this study is cross-sectional, where samples are taken at a certain time period, namely in 2022. The research instrument used is a questionnaire which is distributed online and the data results are processed using IBM SPSS 25 software. The results indicate that the four independent variables have a significant influence on customer satisfaction partially and simultaneously, but with a coefficient of determination below 50%. Subsequent research is suggested to add the independent variables used in the model or consider using customer satisfaction as an intervening variable.
Pelatihan Pembuatan Makanan Arab-Indonesia, Nasi Kebuli dan Salata Fattoush, Di Pondok Arum Tangerang Kevin Gustian Yulius; Davito Arfiansyah Putra; Darren Putra Pratama; Servyo Jofanka; Nonot Yuliantoro
Humanism : Jurnal Pengabdian Masyarakat Vol 4 No 2 (2023): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v4i2.18952

Abstract

Abstrak : Pengabdian kepada Masyarakat merupakan sebuah kegiatan yang bertujuan untuk memberikan pengetahuan dan keterampilan bagi masyarakat. Kegiatan pelatihan yang dilakukan dalam artikel ini adalah pelatihan pembuatan Nasi Kebuli dan Salata Fattoush kepada ibu-ibu anggota PKK di Perumahan Pondok Arum, Tangerang. Pemilihan lokasi pelatihan dilakukan setelah dilakukan pra survei mengenai kebutuhan mitra dalam kegiatan wirausaha makanan dan minuman. Pelatihan ini bertujuan untuk memberikan pengetahuan tentang cara mengolah dan memasak makanan Arab-Indonesia dengan manfaat yang diharapkan yaitu lestarinya budaya kuliner yang sudah terakulturasi dalam masyarakat Indonesia. Makanan Arab-Indonesia dipilih karena popularitas dan keunikan yang dapat meningkatkan peluang bisnis bagi para peserta pelatihan. Kegiatan ini nantinya dapat membantu mitra dengan memberikan gambaran serta ide dalam membuka usaha sendiri. Pelatihan dilakukan dengan metode ceramah dan demonstrasi kepada 22 individu dengan pretes dan post-test untuk mengevaluasi hasil kegiatan. Setelah pelatihan dilakukan, hasil post-test menunjukkan adanya peningkatan pengetahuan pada peserta pelatihan, dan menunjukkan bahwa pelatihan dapat berjalan dengan efektif. Hasil yang positif ini diharapkan dapat membantu peserta dalam mengembangkan usaha mereka sendiri, khususnya dalam bidang jasa penyediaan makanan dan minuman.Kata Kunci: Nasi Kebuli, Pelatihan Memasak, Pengabdian Kepada Masyarakat, Salata Fattoush, Wirausaha
Acculturation of Javanese and Chinese Culture in Rural Tourism in Desa Wisata Besani Kevin Gustian Yulius
Advances in Tourism Studies Vol. 1 No. 3 (2023): Advances in Tourism Studies
Publisher : Centre for Tourism Studies and Journal Publication of Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/ats.v1i3.23

Abstract

The research paper investigates the cultural exchange between Javanese and Chinese traditions in rural tourism at Desa Wisata Besani, Central Java. Rural tourism has become popular among international travelers seeking authentic experiences and sustainable community engagement. Desa Wisata Besani, known as the "Acculturation Gate of Java-China," offers a unique blend of Javanese and Chinese influences, making it an intriguing destination. The study uses qualitative methods to understand the factors attracting tourists and the impact on the local community's livelihood and identity. The village's strengths, such as its rich cultural heritage and strategic location, contribute to its aspiration of becoming a thriving rural tourism destination and a cultural exchange hub. The rising interest in cultural tourism and China's investments present growth opportunities for the village. Integrating Mandarin language learning into the tourism experience further enhances its appeal to Chinese tourists. The study acknowledges limitations and suggests future research directions. In conclusion, Desa Wisata Besani showcases the potential of rural tourism in fostering cultural understanding and appreciation, benefiting both tourists and the local community.
PELATIHAN PEMBUATAN ABON IKAN UNTUK WARGA KAMPUNG SAWAH, JAKARTA UTARA Theodosia C. Nathalia; Kevin Gustian Yulius; Timothy Y. Famdale; Mario N. Weku
PENA ABDIMAS : Jurnal Pengabdian Masyarakat Vol 4, No 2 (2023): Juli 2023
Publisher : LPPM Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31941/abdms.v4i2.3239

Abstract

Artikel ini membahas tentang pelaksanaan pelatihan pembuatan abon ikan menggunakan ikan Lele di Kampung Sawah, Jakarta Utara, dengan tujuan meningkatkan kreativitas dan taraf ekonomi warga serta memanfaatkan potensi perikanan Indonesia. Kampung Sawah adalah pemukiman urban di Jakarta Utara dengan penduduk menengah ke bawah yang terdampak pandemi COVID-19 dan memiliki masalah sosial ekonomi. Pelatihan ini mengajarkan pemilihan bahan baku ikan Lele yang berkualitas, teknik pengolahan abon ikan Lele, penggunaan bumbu, dan pengemasan yang efektif. Metode pelatihan menggunakan metode ceramah, lokakarya dan praktek langsung. Evaluasi kegiatan dilakukan melalui pretest dan post-test, serta umpan balik peserta. Hasilnya menunjukkan peningkatan pemahaman peserta. Kegiatan ini berjalan lancar dan efektif dibuktikan dari peningkatan pemahaman pada evaluasi pretest dan post-test. Diharapkan ilmu dari pelatihan ini dapat meningkatkan pendapatan, kreativitas, dan rasa percaya diri warga Kampung Sawah. Artikel ini memberikan pemahaman tentang pentingnya pengabdian kepada masyarakat golongan menengah ke bawah di area urban. Kegiatan serupa diharapkan dapat meningkatkan kreativitas dan ekonomi warga pemukiman urban lainnya.Kata Kunci : abon ikan lele, makanan dan minuman, pengabdian masyarakat
Co-Authors Adrian Gurmilang Yohanes Agatha Putri Wikumala Alexander, Rafael Amelda Pramezwary Andy Kharisma Lontoh Anjelie Aurelia Kosasi Ashtyn Pakasi, Deandra Bella Devita Cahyadi, Leony Cahyadi, Leony Chelsye Parera, Sisilia Cherish Chriselina Clarysa Ceshsa Vanessa Darren Putra Pratama David Hendrick Tarore Rumani Davin Darmadi Davito Arfiansyah Putra Deandra Ashtyn Pakasi Dudedes Timba, Yosep Fabianto, Jennifer Ferdela Fernandez Franky Nilson Sudirman Fransesco Kosiadi Goeltom, Vasco Adato H. Hagan Mario Susanto Hans, Stephany Hardjasa, Gracia Eugene Hezkiel, Jane Hulu, Meitolo Intan Christy Kusuma Jane Hezkiel Jimmy M. H. Situmorang Jimmy M.H. Situmorang Jimmy Situmorang Jimmy Situmorang Jofanka, Servyo Johannes Kurniawan Jonatan, Charity Leticia Jonathan F Pujangga Jovan Emanuel, Valentino Juliana Juliana Juliana, Juliana Kezia Evelyn Leticia Jonathan, Charity Lyvia Clarissa Herli Mario N. Weku Mariyanto Hariyono Parera, Sisilia Chelsye Pramono, Rudy Pratama, Darren Putra Priscillia Priscillia Putra, Davito Arfiansyah Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Sandra Maleachi Servyo Jofanka Sianipar, Rosianna Situmorang, Jimmy Muller Hasoloan Sofiani, Sofiani Stephany Hans Sufeno, Vanessa Geraldine Tarore Rumani, David Hendrick Then, Julita Theodosia C. Nathalia Theovanus Timba, Yosep Dudedes Timothy Y. Famdale Titus David Fandika Vasco A.H. Goeltom Vasco Adato H. Goeltom Vinka P Viensa Vivian Vivian Vivian Vivian Wilson, Richard Wowor, Wulan Meiaya Wu, Tiffany Yosep Dudedes Timba