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All Journal Jurnal Ilmu Komunikasi Jurnal EMT KITA JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Journal of Social Research Sadar Wisata: Jurnal Pariwisata
Kurniawan, Johannes
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Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Nursing Public Health Social Sciences Other

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Peningkatan Kapasitas Masyarakat Dalam Tata Kelola Desa Wisata Berkelanjutan Di Desa Wisata Kebonagung, Kabupaten Bantul Kristiana, Yustisia; Brian, Reagan; Nathalia, Theodosia C.; Kurniawan, Johannes
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 6 (2023): INOVASI PERGURUAN TINGGI & PERAN DUNIA INDUSTRI DALAM PENGUATAN EKOSISTEM DIGITAL & EK
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v6i0.2216

Abstract

Desa Wisata Kebonagung terletak di Kecamatan Imogiri, Bantul, Daerah Istimewa Yogyakarta, Indonesia. Desa Wisata Kebonagung dikenal dengan aktivitas pertaniannya yang tradisional, dan juga tradisi seni budaya. Desa Wisata Kebonagung dikembangan dengan pendekatan pariwisata berbasis masyarakat dengan berdasarkan prinsip keseimbangan dan keselarasan antara kepentingan berbagai pemangku kepentingan pariwisata. Desa wisata ini sudah mulai dirintis sejak tahun 1998. Saat ini homestay yang terdapat di Desa Wisata Kebon Agung belum semuanya memenuhi standarisasi homestay dan belum terdapat data desa yang mendukung tata kelola desa wisata belum terdokumentasi secara digital. Peningkatan pengetahuan dan keterampilan masyarakat dalam pengelolaan homestay dan digitalisasi dirasa perlu untuk mendukung pengembangan Desa Wisata Kebonagung sebagai daya tarik wisata di Provinsi DI Yogyakarta. Solusi yang ditawarkan adalah dengan memberikan pelatihan. Metode yang dilakukan yaitu dengan persiapan, pelaksanaan, dan evaluasi kegiatan. Kegiatan ini berjalan dengan lancar dan peserta merasa puas dengan kegiatan yang diadakan. Untuk keberlanjutan pengabdian kepada masyarakat maka diharapkan dapat diselenggarakan pelatihan lainnya untuk meningkatkan kapasitas peserta dalam bidang pariwisata dengan peserta kaum muda lebih banyak yang terlibat.
SOSIALISASI SADAR LINGKUNGAN DENGAN PEMANFAATAN PRODUK RAMAH LINGKUNGAN KEPADA SISWA SMK DARUSSALAM PANONGAN Brian, Reagan; Kristiana, Yustisia; Kurniawan, Johannes; Beyul, Shin Eun; Kekung, Joany Patricia Beatrix
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2415

Abstract

SMK Darussalam Panongan terletak di Kabupaten Tangerang, Banten. SMK Darussalam Panongan sebagai institusi pendidikan memiliki peran penting dalam membentuk karakter dan kesadaran siswa terhadap lingkungan. Pendidikan lingkungan yang diterapkan sejak usia sekolah dapat meningkatkan kesadaran dan pengetahuan siswa mengenai isu-isu lingkungan secara signifikan. SMK Darussalam Panongan menghadapi tantangan dalam menumbuhkan kesadaran dalam menjaga lingkungan dan pemanfaatan produk ramah lingkungan, seperti tas belanja kain dan botol minum yang dapat diisi ulang. Kegiatan ini bertujuan untuk mengajak siswa di SMK Darussalam Panongan memahami langkah konkrit dalam menjaga lingkungan. Metode yang dilakukan yaitu melakukan persiapan, antara lain berkoordinasi dengan pihak sekolah dan penyusunan materi. Tahap selanjutnya adalah mengadakan pelatihan dengan melibatkan praktik langsung, seperti membuat kerajinan dari bahan bekas dan menanam tanaman. Melalui kegiatan ini kesadaran siswa mengalami peningkatan serta dapat menciptakan lingkungan belajar yang lebih berkelanjutan dan ramah lingkungan.
The Influence of Product Quality and Service Quality on Customer Satisfaction at Butterfields Café Audreya, Qonita; Kurniawan, Johannes; Juliana, Juliana
Jurnal EMT KITA Vol 9 No 4 (2025): OCTOBER 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/emt.v9i4.4725

Abstract

The cafe industry has experienced significant growth in recent years, driven mainly by lifestyle changes and the increasing culture of coffee consumption in various countries. In this context, the quality of the products sold and the quality of service provided by the cafe are very important to encourage and improve customer satisfaction. The purpose of this study is to analyze the effect of product quality and service quality on customer satisfaction at Buterfields Café. This study is important to conduct because there is still a lack of research that combines these two variables. In this study, the researcher used a purposive sampling technique to determine the number of samples. The sample of this study consisted of 160 respondents who were customers who had made purchases in the last one month at least. Data were obtained through the distribution of questionnaires designed to measure the perceptions given by respondents regarding product quality and service quality provided. The data analysis technique used was Structural Equation Modeling-Partial Least Square (SEM-PLS). The results of the analysis that have been found, show that product quality (β=0,492) makes an important contribution in building customer satisfaction through perceptions of taste and presentation, while service quality (β=0,391) plays a role in creating a positive experience for customers with an R² value indicating the strength of the model (64.6%). These findings indicate that Butterfields Café can improve its marketing strategy by focusing on improving product and service quality. Butterfields Café needs to continuously maintain and improve the quality of its products and services, for example by developing dishes based on local Bogor ingredients, using high-quality materials, implementing service recovery training programs or incentive systems based on customer reviews, addressing areas of improvement highlighted by customers, and adapting to customer preferences in order to enhance customer satisfaction.
Analisis Strategi Pengembangan Destinasi Wisata Berdasarkan Komponen 6a Di Tugu Khatulistiwa, Pontianak, Kalimantan Barat Kurniawan, Johannes; Laurent , Chelsea
Sadar Wisata: Jurnal Pariwisata Vol. 6 No. 1 (2023): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v6i1.376

Abstract

Tugu Khatulistiwa is a monument that was erected during the reign of the Dutch East Indies as a marker for the 0o point of the equator. Tugu Khatulistiwa is one of the most famous landmarks in Pontianak City. Tugu Khatulistiwa is currently managed by the Pontianak City Sports and Tourism Youth Service (Disporapar) through the City Government (Pemkot). The Pontianak City Disporapar has the responsibility to prepare and formulate technical policies in the field of attractiveness and management of facilities and infrastructure tourism destinations. The reason and purpose of this study is to analyze the 6A components, namely Attraction, Amenities, Ancillary, Activity, Accessibilities, Available Packages. The type of research used is qualitative research with data collection methods of observation, interviews, and documentation. The analytical method used is triangulation and SWOT analysis (Strength, Weakness, Opportunity, Threats) and SWOT Matrix. The results of the study show that there are 6A components at Tugu Khatulistiwa which are still not optimal because there are still big problems related to the amenities component, but for other attractions, ancillary, activities, accessibilities, & available packages can be increased again to increase the level of visits, needs, and tourist comfort.
The Influence Of Food Quality, Ambiance Condition, And Service Quality On Customer Satisfaction At 5 Star Restaurant And Bar Kurniawan, Johannes; Then , Julita; Wang, Dicken Sterling; Wibowo, Steven Anthony
Sadar Wisata: Jurnal Pariwisata Vol. 7 No. 1 (2024): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v7i1.1459

Abstract

This research focuses on analysing the influence of food quality, ambiance conditions, and service quality on customer satisfaction at the fine dining restaurant Alto Restaurant and Bar. The development of the culinary tourism business world which has grown in recent years has made competition increasingly competitive, where customer satisfaction has become an important strategy. This research uses associative quantitative research with the selected unit of analysis being the customers of Alto Restaurant and Bar. The type of sampling used is non-probability sampling with a convenience sampling method. Data collection was carried out by distributing questionnaires via Google form and measuring a 5-point Likert Scale. This research had a total of 112 respondents and the data obtained was analysed using the Structural Equation Modelling method with the SmartPLS 3.0 application. The study's findings underscore the critical importance of prioritizing and continually enhancing service quality in the hospitality industry, while emphasizing the need for businesses to periodically reassess and improve food quality and atmospheric conditions to maintain a well-rounded customer experience.
Restaurant Atmosphere and Service: Determinants of Consumer Intention to Purchase Wendy; Wowor, Wulanmeiaya; Kurniawan, Johannes
Journal of Social Research Vol. 4 No. 8 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i7.2670

Abstract

This study explores how restaurant atmosphere and service quality affect customer purchase intention in the casual dining sector, focusing on Megumi Mazesoba Restaurant. With increasing competition in the food and beverage industry, understanding the influence of environmental and service factors on consumer behavior is vital for business sustainability. The research addresses the decline in visitor numbers and revenue at Megumi Mazesoba in 2024 by assessing both the individual and combined effects of restaurant atmosphere and service quality on purchase intention. A quantitative approach was used, collecting data from 100 customers through structured questionnaires and analyzing the results with Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings show that both restaurant atmosphere (path coefficient = 0.819) and service quality (path coefficient = 0.878) significantly and positively influence purchase intention, with service quality having a slightly stronger effect. These results highlight the importance of creating an appealing ambiance and maintaining high service standards to enhance customer satisfaction and loyalty. From a business management perspective, the study suggests that restaurant managers should focus on cleanliness, staff training, and aesthetic improvements to foster positive customer experiences and encourage repeat visits.
Komparasi Tiga Bingkai Media sebagai Implementasi Precede-Proceed untuk Kegiatan Game Lokal Kreasi Indonesia 2020 Marta, Rustono Farady; Kurniawan, Johannes; Kurniawati, Laurencia Steffanie Mega Wijaya; Bangun, Nurlina; Cholifah, Cholifah
Jurnal Ilmu Komunikasi Vol 20 No 1 (2022)
Publisher : Univeritas Pembangunan Nasional "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/jik.v20i1.4176

Abstract

Pemanfaatan teknologi dan komunikasi berbasis daring tengah menjadi sorotan publik, mengingat semakin meningkatnya jumlah pengguna internet di dunia. Penelitian ini bertujuan untuk menganalisis strategi pembelajaran hidup sehat dengan tema pencegahan COVID-19 yang diadakan oleh Kemenparekraf melalui media daring dengan bingkaian informasi sesuai kepentingan institusi yang berbeda-beda. Studi yang dikonduksi akan menggunakan Teori Precede Proceed dari Green Lawrence dan metode analisis framing Entman untuk memperlihatkan perencanaan penyajian informasi melalui Tirto,id, Agi.or.id, dan Jakpusnews.pikiran-rakyat.com yang diharapkan mampu memberikan persuasi kepada masyarakat khususnya orang tua kepada anak. Hal menarik yang tampak dalam data penelitian ini adalah ketiganya tetap mampu memberikan informasi mendukung tujuan Kementerian Pariwisata dan Ekonomi Kreatif mengenai apresiasinya terhadap permainan daring bagi anak masa kini dan upaya dalam sosialisasi pentingnya kebersihan untuk menjaga kesehatan tubuh dengan taat protokol kesehatan yang berlaku. Penelitian ini memberikan rekomendasi kepada komunikator media digital agar media daring dapat terus mengedepankan kegiatan edukatif seperti acara Gelora 2020 serta informasi mengenai pengenalan virus COVID-19 dan pencegahannya, serta kepada penulis karya ilmiah selanjutnya agar dapat mengembangkan penelitian terutama pada media daring yang terus mengedepankan kegiatan edukatif serta informasi mengenai pengenalan virus COVID-19 dan pencegahannya seperti beberapa permainan daring yang dibawakan dalam tiga portal berita diatas.
When Food Meets Price: Drivers of Revisit Intention in Bandung’s Café Scene Natanael, Johanes; Yuliantoro, Nonot; Kurniawan, Johannes
Jurnal Ilmiah Global Education Vol. 6 No. 4 (2025): JURNAL ILMIAH GLOBAL EDUCATION
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v6i4.4792

Abstract

This study explores the influence of food quality and perceived price on revisit intention within the context of Khoe Pek Goan Bloemenstad Café in Bandung. As the culinary industry in Bandung becomes increasingly competitive, understanding the key determinants of customer loyalty is crucial for sustaining business growth. Employing a descriptive quantitative approach, the research gathers insights from café patrons through structured online questionnaires and analyzes the data using structural equation modeling. The findings reveal that both food quality and perceived price play significant roles in shaping customers’ intention to return. The study highlights the importance of delivering consistent taste, freshness, and visually appealing presentation, alongside pricing strategies that reflect perceived value. A distinguishing feature of this research is its integration of customer loyalty theory with real-world operational insights, including menu engineering practices. The results offer practical implications for café managers seeking to enhance customer retention, while also contributing to academic discourse on consumer behavior in the food and beverage sector.
Co-Authors Audreya, Qonita Bangun, Nurlina Beyul, Shin Eun Brian, Reagan Cholifah, Cholifah Juliana Juliana Kekung, Joany Patricia Beatrix Kurniawati, Laurencia Steffanie Mega Wijaya Laurent , Chelsea Natanael, Johanes Rustono - Then , Julita Theodosia C. Nathalia Wang, Dicken Sterling Wendy Wibowo, Steven Anthony Wowor, Wulan Meiaya Yustisia Kristiana