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All Journal Jurnal Ilmiah Pariwisata Pendas : Jurnah Ilmiah Pendidikan Dasar J-MAS (Jurnal Manajemen dan Sains) Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Gema Wiralodra Journal of Tourism Destination and Attraction Jurnal Hospitality dan Pariwisata RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Kepariwisataan: Jurnal Ilmiah Jurnal Manajemen Perhotelan dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Sadar Wisata: Jurnal Pariwisata As-Sidanah : Jurnal Pengabdian Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Destinesia : Jurnal Hospitaliti dan Pariwisata Jurnal Ilmiah Hospitality Management INJURITY: Journal of Interdisciplinary Studies Jurnal Sains Terapan Pariwisata Bogor Hospitality Journal E-Amal: Jurnal Pengabdian Kepada Masyarakat TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Sadar Wisata: Jurnal Pariwisata
Dewantara, Yudhiet Fajar
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IMPLEMENTASI MODEL PEMBELAJARAN EXPLICIT INSTRUCTION UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN MELAYANI MAKANAN DAN MINUMAN SISWA KELAS XI JASA BOGA 2 DI SMK WISATA INDONESIA Yudhiet Fajar Dewantara
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2464

Abstract

This study aims to find out how the application of Food and Beverage Learning with the application of explicit learning model learning in class XI Catering Services 2 and improve learning achievement of Serving Food and Beverages after using explicit instruction learning model. This research is a Class Action Research with research design starting with action planning, action implementation, observation, and reflection. This research was conducted at the Indonesian Vocational High School in August to September 2014. The subjects of this research were students of Wisata Indonesia Vocational School of Tourism majoring in Culinary Class XI Service Boga 2 2014/2015 academic year consisting of 35 students. Data collection techniques use documentation, observation, and learning outcome tests. The instrument used in this study is a test of learning outcomes. Data analysis techniques using quantitative descriptive analysis. The results of the study show that 1) The implementation of learning practices on the subject of serving food and drinks by applying Explicit Instruction learning method with two cycles. 2.) there is an increase in learning outcomes in the practice of presenting Food and Beverages class XI Cooking Class (TB) 1 in the breakfast sub-indicator settings table and sub-indicator structuring table for lunch for cycle II by applying Explicit Instruction method. This can be seen from the average value of the first cycle 67.83 for pre test I and 85.45 for post test I. While for cycle II is 75.90 for pre test II and 88.28 for post test II. If the percentage of student achievement increases, then the cycle I increases 67.5% and cycle II 75%. Based on this data all students at the end of the action can achieve the Minimum Completeness (KKM) standard.
PENGARUH PENAMBAHAN EKSTRAK KUNYIT (CURCUMA DOMESTICA) PADA SELAI DAGING KULIT DURIAN (DURIO ZIBERTHINUS MURR) TERHADAP DAYA TERIMA KONSUMEN. Yudhiet Fajar Dewantara
Jurnal Hospitality dan Pariwisata Vol 3, No 01 (2017): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.754 KB) | DOI: 10.30813/jhp.v3i01.911

Abstract

Penelitian ini bertujuan untuk mengetahui daya terima konsumen terhadap selai daging kulitdurian dengan penambahan ekstrak kunyit meliputi aspek aroma, warna, rasa dan tekstur.Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata BogaJurusan Ilmu Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Jakarta untukpembuatan selai daging kulit durian dengan penambahan ekstrak kunyit. Uji organoleptikdilakukan terhadap sejumlah masyarakat di lingkungan wilayah lubang buaya.Waktupelaksanakan penelitian adalah dari bulan Oktober 2011 sampai dengan Juni 2012.Penelitianini menggunakan metode eksperimen. Populasi pada penelitian ini adalah selai daging kulitdurian (Durio zibethinus murr)dengan penambahan ekstrak kunyit (Curcuma Domestica),sedangkan sampel dalam penelitian ini adalah selai daging kulit durian (Durio zibethinusmurr)dengan penambahan ekstrak kunyit (Curcuma Domestica) sebanyak 0,3%, 0,4%, 0,5%)yang diujikan kepada panelis. Hasil perlakuan kemudian dinilai berdasarkan aspek warna,aroma, rasa dan tekstur dengan menggunakan uji organoleptik kepada 50 panelis.Nilaitertinggi dari rata-rata untuk semua aspek penilaian adalah pada selai daging kulit duriandengan penambahan ekstrak kunyit 0,5%. Aspek warna, kategori penilaian sangat suka dansuka sebanyak 76%; aspek aroma dengan penambahan ekstrak kunyit 0,3% kategori penilaiansangat suka dan suka sebanyak 64%; aspek rasa dengan penambahan ekstrak kunyit 0,3%kategori penilaian sangat suka dan suka sebanyak 74%; aspek tekstur dengan penambahanekstrak kunyit 0,4% kategori penilaian sangat suka dan suka sebanyak 72%. Hasilorganoleptik dianalisis dengan menggunakan uji friedman dengan taraf signifikansi α 0,05.Hasil uji hipotesis dapat diketahui bahwa tidak terdapat pengaruh penambahan ekstrak kunyitpada selai daging kulit durian terhadap daya terima konsumen.Kesimpulan berdasarkanpenilaian aspek warna, aroma, rasa dan tekstur selai daging kulit durian tidak berbeda nyata,maka peneliti merekomendasikan selai daging kulit durian dengan penambahan ekstrak kunyitsebanyak 0,3 % jika ditinjau dari aspek efisien dan ekonomis.
PELATIHAN PENGETAHUAN DASAR DALAM PENGELOLAAN HOMESTAY DI DESA WISATA TANJUNGJAYA KABUPATEN PANDEGLANG Yudhiet Fajar Dewantara; Imam Ardiansyah; Antonius Rizki Krisnadi; Dewanta Facrureza; Prayogo Susanto
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 6 No 1 (2023): APTEKMAS Volume 6 Nomor 1 2023
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36257/apts.v6i1.6454

Abstract

Increasing benefits is the main goal of rural community empowerment initiatives. Therefore, its role and existence is very important in helping to encourage self-sufficiency and improve the rural economy. Tanjung Lesung is a popular tourist spot in Indonesia whose strategic location is very important in the development of a tourist village. However, the public's perception of the development and planning of tourism villages is not yet optimal. The low level of public awareness in improving the quality of tourism villages and homestays in the regions is one example of the need for assistance from academics. This program is intended to provide basic training in homestay management. The method used in this service is to conduct presentations and discussions, regarding understanding of tourist villages, homestay management, sapta pesona and traditional food production through a process of mentoring and monitoring. The subject of the activity was 34 people who became homestay owners who were members of the Tanjung Jaya Village Tourism Awareness Group (Pokdarwis). The conclusion from this community service activity is that good homestay management is a key factor in creating a safe, comfortable and tourist-friendly tourist village. This is what tourists expect so that in managing homestays, they must meet service product standards so that the village community's economy can increase
Menginvestigasi Hubungan antara Citra Kuliner, Restoran, dan Kegiatan Kuliner terhadap Keinginan Berkunjung Ke Kawasan Petak Sembilan Yudhiet Fajar Dewantara; Purwanti Dyah Pramanik; Rahmat Indra Pratama Anom; Willy Arafah; Rahmat Ingkadijaya
Jurnal Ilmiah Pariwisata Vol 28 No 2 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i2.1702

Abstract

The food tourism image, which includes the notion of food, huts, and food activity, is formed by visitors’ perceptions through their experiences. The study aimed to investigate the correlation of food image, huts image, and food activity culinary partially on visitors’ willingness to visit Kawasan Petak Sembilan (KPS) Glodok West Jakarta. Ninety respondents were employed, which were chosen by purposive sampling. The data was analyzed by SMART-PLS. The study reported that huts and food activity images partially correlated positively and significantly with visitors’ willingness to visit. However, the food image didn’t link to visitors’ desire to see it. The KPS is suggested to promote authenticity, inherent to the uniqueness of a destination’s culture and Buddhist temple cuisine. In contrast, many visitors visit KPS for worship in the temple. Keywords: Food Tourism Image, Gastronomy, Intention To Visit, Visitors
Faktor Faktor yang Memengaruhi Minat Beli Ulang di Digerati House Bekasi Dewianti Surya Pratiwi; Yudhiet Fajar Dewantara
J-MAS (Jurnal Manajemen dan Sains) Vol 8, No 2 (2023): Oktober
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jmas.v8i2.1447

Abstract

There are many factors that can influence consumer attitudes when making a purchase of a product or service, and when consumers are satisfied with the product or services purchased, it can imply on the intensity of making re-purchase in the future. Based on observations and reviews, there are 3 (three) most dominant factors of customer satisfaction that can affect interest in re-purchase and supported by increased sales in the coffee menu category. The aim of this study is to know the great influence of servicescape, campaign messages, and quality of coffee products on re-buy interest in Digerati House Bekasi. The research method used is quantitative using the method of analysis PLS (Partial Least Square), the sample in this study amounted to 100 respondents with the criterion of having made purchases more than 2 (two) times in Digarati House bekasi. The results of this study were that servicescape had a positive and significant influence on re-purchase intention with Tstatistic > Ttable (4,186 > 1,984) and p-value < 0,05, campaign messages had a significant and positive influence on re-purchase intention with TStatistic> Ttable (2,291 > 1, 984) and the p-value was < 0,05 and the quality of coffee products had a positive and significant influecne on re-purchase intention with Tstatistic > Ttabel (2,175 > 1, 984) and p-value < 0, 05.
ANALISIS HASIL BELAJAR SISWA SMK JURUSAN JASA BOGA TERHADAP MINAT BEKERJA SISWA PADA INDUSTRI HOSPITALITY DAN PARIWISATA DI JAKARTA Yudhiet Fajar Dewantara
Bogor Hospitality Journal Vol 4 No 1 (2020): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v4i1.61

Abstract

The purpose of this study was to determine whether there is an effect of student learning outcomes in the Department of Catering on Interest in Working in Hospitality and Tourism which includes cognitive, affective and psychomotor abilities in subjects related to Normative, Adaptive and Productive. Results and Discussion From the results of simple regression analysis there is a positive relationship between learning outcomes and interest in working, the higher learning outcomes, the more interest in work. Hypothesis Test Results Normative dimension with t count > t table (9,174 > 1,98422) and significance value < 0.05 (0.00 < 0.05), so Ho is rejected and Ha is accepted. Hypothesis Test Results "Adaptive dimension, with a value of t count < t table (1.116 < 1.98422) and a significance value of > 0.05 (0.267 > 0.05). And Test Results "Dimensional productive, with a value of t count > t table (5.581 > 1.98422) and a significance value of <0.05 (0.00 <0.05), so Ho is rejected and Ha is accepted. Meanwhile, for the F test with a calculated F value > F table (81,638 > 3,94) or a significance value < 0.05 (0.00 < 0.05) so Ho is rejected. “Together (simultaneously) each of the normative, adaptive, and productive dimensions in learning outcomes has a significant effect on students' work interest in Food Processing, Bread and Cake Processing, Food and Beverage Services, Excellent Service, Tourism, Nutrition Sciences. , Hygiene Sanitation. Research suggestions for students are expected to be serious in participating in activities or training regarding practices related to their respective majors, be serious in doing assignments or exercises, besides that students can reproduce information on the business world/industrial world via the internet to increase student capacity.
Analisis Faktor yang Mempengaruhi Keputusan Menginap pada Generasi Milenial di Mercure Jakarta Sabang Makawowor, Cindy Classia; Dewantara, Yudhiet Fajar
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i2.58950

Abstract

Staycations yang semakin populer di kalangan anak muda turut andil dalam peningkatan bisnis perhotelan di Indonesia. Tujuan dari penelitian ini adalah untuk mengidentifikasi elemen lingkungan Mercure Jakarta Sabang yang paling kuat mempengaruhi pilihan generasi milenial untuk tetap tinggal disana. Teknik kuantitatif digunakan dalam penelitian ini. Secara keseluruhan, 230 orang mengisi survei. Analisis dalam penelitian ini adalah regresi linier berganda. Uji f menunjukkan bahwa kualitas produk, lokasi, harga, dan kualitas layanan semuanya berperan dalam pilihan untuk tetap menjadi demografis milenial di Mercure Jakarta Sabang. Berdasarkan temuan uji-t, faktor harga dan kualitas layanan berpengaruh terhadap pilihan untuk tetap tinggal bagi generasi milenial di Mercure Jakarta Sabang, sedangkan variabel kualitas produk dan lokasi tidak berpengaruh. Peneliti menyarankan Hotel untuk mengasah beberapa kekurangan yang ada. Diharapkan saran studi ke depan dapat menyelidiki lebih banyak aspek promosi, bukti fisik, dan citra hotel yang mungkin memengaruhi pilihan milenial untuk tetap tinggal.
THE EFFECT OF PRODUCT QUALITY AND PRICE ON PURCHASE DECISIONS IN SOURFELLY CUSTOM CAKERY, WEST JAKARTA Alfian, Renata; Dewantara, Yudhiet Fajar
Journal of Business And Entrepreneurship Vol. 8 No. 2 (2020): JOURNAL OF BUSINESS AND ENTREPRENEURSHIP (November 2020 Edition)
Publisher : APPS Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The development of the patisserie industry, which is increasing in demand, causes competition in this industry to be tighter and have more value than other competitors. In this study, researchers examined Sourfelly Custom Cakery as one of the businesses in patisserie by examining the effect of product quality and price on purchasing decisions. The type of research method used is quantitative research methods with causal associative research types. This study, involving 48 respondents using a simple random sampling approach, is aimed at Sourfelly Custom Cakery consumers. The data analysis technique used is multiple linear regression with t-test, F-test, and determination coefficient, assisted by the SPSS24 software program. The results prove that the product quality partially does not significantly influence the purchase decision, and the price partially has a significant effect on the purchase decision. Also, product quality and price simultaneously influence purchasing decisions. From this study also obtained several suggestions and conclusions that should be used for Sourfelly Custom Cakery as input to be able to improve product quality and establish a better pricing strategy to improve consumer purchasing decisions.
Pengaruh Store Atmosphere dan Harga terhadap Keputusan Pembelian di Golden Leaf Restaurant Kelapa Gading Wardanah, Iga Dwi; Budiarto, Samuel Felix; Dewantara, Yudhiet Fajar
Reslaj : Religion Education Social Laa Roiba Journal Vol 6 No 3 (2024): Reslaj: Religion Education Social Laa Roiba Journal
Publisher : LPPM Institut Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v6i3.4817

Abstract

The increase in consumption of Chinese dishes in recent years has occurred worldwide and has also occurred in Indonesia. With the increasing interest in buying and consuming Chinese dishes, it also affects the growth of restaurants, especially Chinese restaurants, with the existence of intense competition with the atmosphere of each shop having its own uniqueness or characteristics. This study aims to find out whether Store Atmosphere and Prices have an influence on Consumer Purchase Decisions. This research was conducted at a Chinese restaurant in Kelapa Gading, North Jakarta, namely Golden Leaf Restaurant. This research was conducted for the reason that there was an increase in sales due to the available Store Atmosphere and the prices provided for restaurant dishes, namely Chinese dishes at the Golden Leaf Kelapa Gading Restaurant. This research uses quantitative research, the analytical method used is descriptive statistics, the research instrument test consists of a validity test and a reliability test. Then there are the classic assumptions consisting of normality tests, multicollinearity tests, and heteroscedasticity tests. Finally, there is a hypothesis test consisting of a T test, F test, test of the coefficient of determination, and multiple linear regression tests. The sample used in this study was 97 people with the respondent's criteria, namely having made transactions and visits at the Golden Leaf Kelapa Gading Restaurant, North Jakarta. The results of this study are that all the independent variables tested have a positive and significant effect on the dependent variable. The suggestions from this research are to maintain, maintain, and improve the design of the Store Atmosphere for the future as well as adjust the price range which can be said to be superior because it has affordable dish prices, and suggestions for further research can conduct research with different variables such as location, product diversity, product quality, and so on. Keywords: store atmosphere, prices, and purchase decisions
PENGARUH KUALITAS PRODUK DAN STORE ATMOSPHERE TERHADAP KEPUASAN KONSUMEN DI KOPI NAKO ALAM SUTERA Siona, Jennifer; Dewantara, Yudhiet Fajar
Kepariwisataan: Jurnal Ilmiah Vol 18, No 3 (2024): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v18i3.550

Abstract

Penelitian ini bertujuan untuk menguji pengaruh store atmosphere dan keberagaman produk terhadap kepuasan konsumen. Pendekatan kuantitatif digunakan dalam penelitian ini, dengan mengumpulkan data melalui kuesioner yang disebarkan kepada konsumen. Metode analisis data yang digunakan meliputi statistik deskriptif, uji asumsi klasik, regresi berganda, dan uji hipotesis. Hasil uji normalitas dengan Kolmogorov-Smirnov menunjukkan bahwa data berdistribusi normal jika nilai probabilitas signifikan ≤ 0,05. Uji multikolinearitas menunjukkan tidak adanya gejala multikolinearitas jika nilai tolerance > 0,10 dan VIF < 10. Uji heteroskedastisitas menunjukkan tidak adanya heteroskedastisitas jika nilai signifikansi > 0,05. Hasil uji parsial menunjukkan bahwa setiap variabel bebas memiliki pengaruh signifikan terhadap variabel terikat jika nilai t hitung lebih besar dari t tabel dan nilai signifikansi < 0,05. Uji simultan dengan uji F menunjukkan pengaruh signifikan secara bersama-sama dari variabel independen terhadap variabel dependen jika nilai F penelitian > F tabel dan nilai signifikansi < 0,05. Penelitian ini menyimpulkan bahwa store atmosphere dan keberagaman produk berpengaruh signifikan terhadap kepuasan konsumen, memberikan implikasi praktis bagi pengelola toko untuk meningkatkan kedua faktor tersebut guna meningkatkan kepuasan konsumen.
Co-Authors Alfian, Renata Alfredo Mikhael Immanuel Angela graziela Antonius Rizki Krisnadi Antonius Rizki Krisnadi Brigitta Trianita Budiarto, Samuel Felix Chandra, Carine Christofer Celino Cicilia Iswidyamarsha Clara Augustin Chang Dea Fernanda DESSY NATALIA Dewanta Facrureza Dewianti Surya Pratiwi Djunaid, Ika Suryono Facrureza, Dewanta Handoko, Syheravi Hema, Lamtiar Imam Ardiansyah Iskandar, Hari Iswidyamarsha, Cicilia Lie Aulia, Michelle Makawowor, Cindy Classia Muhammad Sutiyadi Nurbaeti Nurbaeti Praditio Hanif Putra Prayogo Susanto Prayogo Susanto Purwanti Dyah Pramanik Rahmat Indra Pratama Anom Rahmat Ingkadijaya Rosanto, Stephanie Santika Santika Sherly Meiliana Siona, Jennifer Sofiani, Sofiani Sundring Pantja Djati Supina, Supina Susanto, Prayogo Vishnuvardhana, Vishnuvardhana Vivian Octariana Wardanah, Iga Dwi Willy Arafah Yhulia Ckristin