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All Journal International Journal of Public Health Science (IJPHS) Jurnal Pengabdian Pada Masyarakat Jurnal Gizi Klinik Indonesia Jurnal Pengolahan Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Food and Culinary FoodTech: Jurnal Teknologi Pangan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Dunia Gizi Indonesia Berdaya Majalah Kesehatan Indonesia Open Access Health Scientific Journal Prosiding Seminar Nasional Pengabdian Masyarakat Bulletin of Culinary Art and Hospitality Gastronomy and Culinary Art (Gastronary) Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ayuningtyas, Cita Eri
Prodi Bisnis Jasa Makanan, Fakultas Ekonomi Dan Bisnis, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
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Analysis Of Consumer Preferences Related To Product Quality And Service Quality At Travel Resto X Yogyakarta Syaltha, Puandira Caesha Naila; Ayuningtyas, Cita Eri; Sri Rejeki, Marsudi Endang
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26871

Abstract

The culinary business has been increasing year by year along with the growth of tourism in Indonesia. This is certainly very important to note considering that cuisine will always be one of the goals when people are traveling. Travel Resto X is one of the culinary services that offers dishes for tourists visiting Yogyakarta. However, the quality of products and services is often sidelined when visitor numbers are high. Therefore, there needs to be an evaluation for the management so that the business can compete with others. This study aims to understand consumer perceptions of product quality and service quality at Travel Resto X Yogyakarta. This type of research is quantitative descriptive with a survey approach. The subjects used in this study are consumers of tourists which is having lunch at Travel Resto X Yogyakarta during the study period. The sampling process used incidental sampling technique and involved 220 people. Data collection technique used questionnaire distribution. The questionnaire consisted of statements with 39 items using a likert scale and has tested for validity and reliability. The analysis technique was conducted using descriptive tests and categorization tables with the help of SPSS version 23.0. Based on the research data, it can be concluded that consumer perceptions of product quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 123 respondents (55,9%), and very poor category with 5 respondents (2,3%). Moreover, consumer perceptions of service quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 138 respondents (62,7%), and very poor category with 2 respondents (0,9%).  
Frekuensi konsumsi dan kontribusi zat gizi makro jajanan Korea di pusat kuliner Yogyakarta Khofifah, Hesti; Ayuningtyas, Cita Eri; Ramadhani, Khairunisa
Jurnal Gizi Klinik Indonesia Vol 21, No 2 (2024): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.97123

Abstract

Consumption frequency and nutritional contribution of Korean snacks in culinary centers in YogyakartaBackground: The trend of Korean snacks in Indonesia makes people more consumptive. The Korean wave influences this through the popularity of K-pop and K-drama artists from social media platforms. The increasing consumption pattern of Korean snacks has made people less aware of the frequency limits of consumption and the nutritional content of Korean snacks. Objectives: This study aims to see the difference between consumption frequency and nutritional intake and analyze Korean snacks' nutritional contribution to visitors to Yogyakarta's culinary centers.Methods: This research is a quantitative descriptive design study with a cross-sectional approach involving 110 subjects with an average age of 18-30 years. The subject selection used the accidental technical sampling method. The questionnaire using the SQ-FFQ has been validated in previous research. The frequency of consumption of Korean snacks is categorized into three, namely rarely (1-3x/month), sometimes (1-2x/week), and often (≥3x/week). Data collection was carried out by distributing questionnaires directly at the research location. Data analysis used univariate and bivariate analysis with the one-way ANOVA test. Results: The characteristics of respondents are that the majority are female (89.1%). The average consumer age group is 21-30 (56.3%). The distance from the residence and location of the culinary center is mainly in the distance category > 3 km (63.6%). The contributions of energy (44.5%), carbohydrates (64.5%), protein (73.6%), and fat (67.3%) from Korean snacks exceeded the intake limit. There is a significant difference between consumption frequency and nutritional intake of Korean snacks (p<0.05).Conclusions: Frequency of consumption shows a significant difference between the contribution of energy and macronutrients. The contribution of nutrients to visitors was found still to exceed the limit for food intake from snacks.
Assessment of Readiness for Implementing a School Lunch Program among Primary School Children Ramadhani, Khairunisa; Suryani, Dyah; Ansari, Muhammad Ridwan; Ayuningtyas, Cita Eri; Kusuma, Sari
Open Access Health Scientific Journal Vol. 6 No. 2 (2025): August 2025
Publisher : Griya Eka Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55700/oahsj.v6i2.93

Abstract

Background: Elementary school children are in a period of rapid growth and development, which requires adequate nutritional intake. Unfortunately, many school-age children skip lunch or consume meals that lack nutritional value. School lunch programs have been proven to improve nutritional status, learning concentration, and student attendance. In Indonesia, school lunch programs have not been implemented evenly, particularly in public schools. The Special Region of Yogyakarta (DIY) has the potential to serve as a model area for the implementation of such programs; however, a readiness assessment is required beforehand, considering the perspectives of schools.Methods: This study employed a descriptive quantitative approach using a survey method. Samples were taken from several public elementary schools located in urban and semi-urban areas of the Special Region of Yogyakarta (DIY). Data was collected through questionnaires distributed to school principals and key decision-makers within the school environment. The data were analyzed descriptively to identify trends, logistical readiness, and stakeholder support. This study obtained ethical approval from the Research Ethics Committee of Universitas Ahmad Dahlan with the approval code 012408284, issued on September 6, 2024.Result: Based on the survey results, it was found that school readiness in terms of infrastructure still faces several challenges. Though the school stated overall readiness, this school lunch program gives benefits such as food behavior change, increasing nutritional status, increasing student performance, and school reputation.Conclusion: Most elementary and Islamic elementary schools (MI) in Yogyakarta reported that they are not yet fully prepared to implement the school lunch program. However, they expressed willingness to participate if supported by the local government and provided with clear technical implementation guidelines. An initial intervention in the form of a pilot project is necessary to evaluate the program’s effectiveness and to make necessary operational adjustments
Co-Authors A Fahmy Arif Tsani Agung Budiantoro Alifia, Reza Nur Ananda Eka Astirani Ananda Eka Astirani Annisa Parisudha Aurelia, Sitta Rahma Dina Fatimah Dyah Suryani Elly Qodriawati Evita Dwi Yulianti Hesti Khofifah Indraswari, Lisa Irbah Umaniyah Khofifah, Hesti Kusuma, Sari Kusumaningrum, Puspita Dewi Lina Handayani Lisa Indraswari Lupitasari, Okky Muhammad Rasyid Ridha Muhammad Ridwan Ansari Nadia Ulfa Nashwara Natalina, Retno Nelsi Vitri Nur Hidayah Okky Lupitasari Putri Cahya Pertiwi Putri Dewi Setiati, Putri Rachmawati Widyaningrum Raffika Yulianti Rahmadewi, Yunda Maymanah Rahman, Elisa Kofsia Ramadhani, Khairunisa Ratri, Wulan Kencono Rejeki, Marsudi Endang Sri Restu Amalia Hermanto Restu Amalia Hermanto Retno Natalina Retty Ikawati Salsabila Thifani Imtinansuni Septian Emma Dwi Jatmika Setiawan, Yuni Wahyuningsih Shaumi Natalia Putri Siti Mutmainah Susetyowati Susiant, Susiant Syaltha, Puandira Caesha Naila Tsani, Ahmed Fahmy Arif Utami, Nurul Putrie Waluyo Waluyo Widodo Hariyono Widodo Hariyono Widyaningrum, Rachmawati Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi