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All Journal Edible : Jedb TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Rachim, Faiza
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Agriculture, Biological Sciences & Forestry Humanities Environmental Science

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OPTIMASI PEMBUATAN PRODUK YOGHURT MEREK MILKYLAND DI KOTA DEPOK, PROVINSI JAWA BARAT Rachim, Faiza
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 2 (2021): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i2.4123

Abstract

Milk is one of the intakes produced from the liquid milk of cows, buffaloes, horses, goats, sheep, and other dairy-producing livestock, both fresh and heated through pasteurization, Ultra High Temperature (UHT) or sterilization processes. Fresh milk is a highly nutritious beverage ingredient because it contains complete and balanced beverage substances such as protein, fat, carbohydrates, minerals, and vitamins that are needed by humans. This research combines several methods, such as hedonic analysis to determine the level of product acceptance for customers, proximate analysis to determine the nutritional content of products, and business business plans to determine business viability and business prospects for further expansion. The results showed that the products sold by Milkyland were accepted by customers and the nutrition of the product could also replace or replace one meal from three meals per day based on the 2013 AKG.
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
Pengaruh Kualitas Produk Terhadap Keputusan Membeli Melalui Kepuasan Pelanggan di Kawasan Kuliner Laksa Kota Tangerang, Provinsi Banten Hendradewi, Savitri; Pramudito, Pramudito; Rachim, Faiza; Abduh, Mohammad Syaltut; Maulana, Alifatqul
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2007

Abstract

The development of traditional culinary businesses in Tangerang City has increased significantly along with the growing public interest in local specialty foods, including Betawi Laksa. In an increasingly competitive market, product quality is considered a crucial factor influencing customer satisfaction and purchasing decisions. This study aims to analyze the effect of product quality on purchasing decisions through customer satisfaction as an intervening variable. The research employed a quantitative approach using path analysis based on SmartPLS 4. A total of 250 respondents were selected through purposive sampling. Data were collected using a Likert scale questionnaire (1–5) and analyzed through validity and reliability tests, coefficient of determination (R²), as well as direct and indirect effect testing. The results indicate that product quality has a positive and significant effect on customer satisfaction and purchasing decisions. However, customer satisfaction does not have a significant effect on purchasing decisions and does not mediate the relationship between product quality and purchasing decisions. These findings suggest that product quality is the primary determinant influencing consumers’ decisions to purchase Laksa. It is recommended that Laksa vendors maintain consistent taste quality and hygiene standards, while local government should strengthen product development support and promote traditional culinary tourism. Keywords: product quality, customer satisfaction, purchase decision
Co-Authors Linda Desafitri RB Maulana, Alifatqul Mimi Enggriani Mohammad Syaltut Abduh, Mohammad Syaltut Pramudito Pramudito Robiatul Adawiyah Savitri Hendradewi