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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Maulana, Alifatqul
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Environmental Science Other

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FESTIVAL BUDAYA ACEH AND PAPUA DI AL AZHAR SYIFA BUDI CIBUBUR Hidayat, Candra; Maulana, Alifatqul; Setiawan, Christin; Ariesta, Eliza; Wijayati, Eko Sri; Anwaruddin, Anwaruddin
Jurnal Widya Laksmi: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) - Inpress
Publisher : Yayasan Lavandaia Dharma Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59458/jwl.v5i1.133

Abstract

Indonesia memiliki kekayaan budaya yang sangat beragam, yang menjadi identitas dan kekuatan bangsa. Namun, seiring dengan globalisasi, banyak kebudayaan lokal yang terancam punah. Oleh karena itu, pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kesadaran dan partisipasi masyarakat dalam melestarikan budaya lokal, khususnya budaya daerah Aceh dan Papua. Metode yang digunakan dalam pengabdian ini adalah pendekatan partisipatif melalui pelaksanaan kegiatan edukasi, pelatihan, serta pemetaan potensi budaya daerah. Kegiatan ini melibatkan berbagai pihak, seperti pemerintah lokal, masyarakat, dan akademisi untuk memastikan keberlanjutan program. Hasil pengabdian menunjukkan bahwa masyarakat mulai memahami pentingnya pelestarian budaya melalui kegiatan yang melibatkan mereka secara langsung. Diskusi hasil pengabdian mencakup relevansi kebudayaan dalam membangun karakter bangsa dan ketahanan sosial, serta tantangan yang dihadapi dalam memelihara kebudayaan di tengah arus globalisasi. Berdasarkan hasil analisis SWOT, meskipun terdapat kelemahan seperti penurunan partisipasi dalam olahraga tradisional dan permainan rakyat, terdapat peluang yang dapat dimaksimalkan untuk pemajuan kebudayaan melalui teknologi dan kebijakan publik. Saran yang dapat diberikan adalah perlunya kebijakan yang lebih mendalam dalam melibatkan masyarakat dalam kegiatan kebudayaan lokal. Kesimpulannya, melestarikan budaya daerah seperti Aceh dan Papua sangat penting dalam memperkuat identitas nasional dan mendukung keberagaman budaya Indonesia.
Culinary Tourism of Traditional Market Snacks in Jabodetabek Enggriani, Mimi; Ratu Bilqis, Linda Desafitri; Adawiyah, Robiatul; Maulana, Alifatqul; Rachim, Faiza
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.238

Abstract

This research aims to find out that market snacks in Jabodetabek are a culinary tourism attraction that attracts visitors to enjoy diverse and delicious food. The research method uses qualitative data analysis starting with data collection involving searching and compiling information obtained through interviews, observation and documentation systematically, with the aim of facilitating understanding and sharing knowledge with others. The research results show that increasing interest in culinary tourism has had a positive impact on traders' businesses, with increased sales and income. Innovation in menus and maintained cleanliness are the keys to maintaining the attractiveness of traditional markets. Market snacks also play a role in preserving culture and have a positive impact on tourism. Government support through regulations and infrastructure is important in the growth of this market. Keywords: Culinary Tourism, Snack Market, Traditional Market
Pemanfaatan Kacang Kedelai Sebagai Pengganti Ayam Dalam Pembuatan Penyedap Rasa Maulana, Alifatqul
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 17 No. 1 (2022): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i1.4543

Abstract

Tujuan dari penelitian ini adalah untuk menciptakan perasa alami, sehat dan berbeda yang paling disukai responden. Dalam penelitian ini peneliti menggunakan uji deskriptif untuk mengetahui perbedaan penyedap rasa dari daging ayam dengan penyedap rasa dari kedelai menurut responden dan uji hedonik untuk mengetahui tingkat kesukaan terhadap sampel yang diberikan. Pengumpulan data tersebut kemudian diolah dengan menggunakan metode uji-T. Data dalam penelitian ini menggunakan data primer yang berasal dari kuesioner dan pengolahan data menggunakan software SPSS versi 23. Hasil penelitian menunjukkan bahwa Dari data hasil uji hedonik kategori rasa dan aroma penyedap rasa dari kedelai yang menggunakan kedelai 100% kurang dapat diterima oleh para responden hal ini mungkin disebabkan karena rasa dari produk perlakuan kurang gurih dan tidak memiliki aroma seperti pada penyedap rasa dari daging ayam yang menggunakan daging ayam 100%. Sedangkan dari kategori tekstur dan warna penyedap rasa dari kedelai yang menggunakan kedelai 100% dapat diterima oleh para responden, hal ini mungkin disebabkan karena warna dan tekstur dari penyedap rasa dari kedelai serupa seperti pada produk penyedap rasa dari daging ayam.
The Preferences of Tourists in Choosing Transportation Modes for Traveling in Bandung City Herienda, Florensia; Adriani, Hanni; Nofiyanti, Fifi; Abduh, Mohammad Syaltut; Maulana, Alifatqul
Jurnal Penelitian Pariwisata Vol 9 No 1 (2025): (TR) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i1.277

Abstract

This study aims to identify tourists' preferences in choosing transportation modes during their visit to Bandung City and to analyze the factors influencing their decisions. The method used is a quantitative approach with surveys and interviews. The study sample consists of 200 tourists, with 150 domestic tourists and 50 international tourists. Data were collected using questionnaires and interviews to gather information related to transportation mode choices, speed, comfort, price, and accessibility factors. The results show that the most commonly chosen transportation mode is Angkot (25%), followed by Trans Metro Pasundan (23%). Travel speed, comfort, and accessibility are the main factors influencing transportation mode choices. Furthermore, differences in preferences are observed between domestic tourists, who tend to prefer economical transportation modes like angkot and TMB, and international tourists, who prioritize comfort such as online taxis or Bandros. The study concludes that transportation mode choices are influenced by practical needs such as affordable prices, comfort, and ease of accessibility. Recommendations for destination managers and the government include improving the public transportation infrastructure to be more efficient and environmentally friendly, as well as utilizing technologies like ride-hailing apps to enhance comfort and accessibility for tourists. Keywords: tourists' preferences, transportation modes, speed and comfort, and transportation accessibility
Pengaruh antara Kualitas Pelayanan Dengan Keputusan Pengunjung Melalui Kepuasan di Rumah Makan Surabi 74, Larangan, Kota Tangerang, Provinsi Banten Triono, Freddy; Amrullah, Amrullah; Abduh, Mohammad Syaltut; Maulana, Alifatqul; Pramudito, Pramudito
Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): 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.v30i3.1976

Abstract

This study aims to analyze the influence of service quality on visiting decisions through customer satisfaction as a mediating variable at Surabi 74 Larangan Restaurant, Tangerang City. This study uses a quantitative approach with a path analysis method (path analysis) processed using SmartPLS software. The research sample consisted of 100 respondents who were Surabi 74 customers who had visited in the last six months. Data collection was conducted through distributing questionnaires with a five-point Likert scale. The results showed that service quality has a positive and significant effect on customer satisfaction, and has a direct and indirect significant effect on visiting decisions. Customer satisfaction is proven to be a mediating variable in the relationship between service quality and visiting decisions, meaning that the higher the customer satisfaction, the more likely they are to return. This finding emphasizes the importance of improving service quality that includes aspects of accommodation, responsiveness, assurance, empathy, and physical evidence in creating customer satisfaction and loyalty. Based on these results, it is recommended that restaurant managers improve service standards through employee training, maintaining cleanliness, and providing a varied menu to maintain customer satisfaction and interest in visiting in the future. Keywords: service quality, customer satisfaction, visiting decisions
Co-Authors Adriani, Hanni Amrullah Amrullah Anwaruddin, Anwaruddin Ariesta, Eliza Herienda, Florensia Hidayat, Candra Linda Desafitri RB Mimi Enggriani Mohammad Syaltut Abduh, Mohammad Syaltut Nofiyanti, Fifi Pramudito Pramudito Rachim, Faiza Robiatul Adawiyah Setiawan, Christin Triono, Freddy Wijayati, Eko Sri