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Preferensi Wisatawan Terhadap Pemilihan Hotel (Studi Kasus Hotel Budget Di Jakarta) Ramon Hurdawaty; Reni Sulistiyowati
Jurnal Sains Terapan Pariwisata Vol. 3 No. 3 (2018): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Kota Jakarta sebagai salah satu kota terbesar di Indonesia dan merupakan ibu kota negara merupakan kota yang menjadi sasaran kedatangan para pelaku perjalanan, baik itu para pelaku perjalanan wisata maupun pelaku industri. Jakarta memiliki potensi keindahan alam serta keunikan budaya yang diminati oleh wisatawan baik mancanegara maupun wisatawan nusantara. Sektor pariwisata telah berhasil menjadi sumber utama pendapatan pariwisata di Jakarta. Saat ini hotel budget merupakan salah satu jenis hotel yang berkembang pesat di berbagai kota besar salah satunya Jakarta. Hotel budget adalah hotel dengan fasilitas terbatas dan biasanya berada di tengah kota. Biasanya hotel ini banyak dicari oleh mereka yang bekerja sambil melakukan perjalanan wisata. Tujuan penelitian ini adalah mengetahui preferensi wisatawan dalam memilih hotel budget. Faktor-faktor tersebut dilihat dari segi produk, tarif/harga, iklan, lokasi, pelayanan, proses, sarana fisik, dan people. Penelitian ini dilaksanakan selama 1 tahun di DKI Jakarta dengan menggunakan metode kuantitatif deskriptif dengan menggunakan instrumen kuesioner. Dari hasil penelitian diketahui bahwa faktor-faktor yang mempengaruhi wisatawan dalam keputusan penggunaan layanan hotel budget di Jakarta secara parsial adalah harga, proses dan people. Tetapi secara simultan produk, tarif/harga, iklan, lokasi, pelayanan, proses, sarana fisik, dan people dapat mempengaruhi keputusan penggunaan layanan hotel budget di Jakarta.

Pemanfaatan Tepung Kulit Pisang Dalam Pembuatan Kue Cucur Ramon Hurdawaty; Katharina Ngana
Jurnal Sains Terapan Pariwisata Vol. 5 No. 2 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Cucur cake is one of a variety of traditional cake preparations commonly found in several areas such as East Nusa Tenggara. This round cucur cake has a very sweet taste which is processed by frying it. The main ingredients in making bowsprit cake are wheat flour and rice flour. Not only wheat flour as the main ingredient in making cakes, but wheat flour can also be substituted for banana peel flour. The research objective with the addition of banana peel flour is to improve traditional cake processing by not eliminating the basic ingredients for making Cucur cakes, but using banana peel flour as an additional ingredient in making cucur cakes as a legacy of traditional cake processing. The manufacture of banana peel flour is done to reduce waste disposal products and can be used as a valuable value if it can be processed properly and correctly. This research was conducted by measuring the level of preference and sensory attributes of the aroma, color, taste, texture of the Cucur cake using banana peel flour. In making Cucur cake using banana peel flour using an experimental method. In addition, the design used was a completely randomized design using three repetitions with a concentration of 0% control, 25% banana peel flour, 50% banana peel flour and 75% banana peel flour. The results showed that the sensory bowsprit with the use of banana peel flour produced the highest value with an average value of 3.12 found in the 25% sample of banana peel flour with very blackish brown color parameters, a little taste of banana peel, a slight aroma of banana peel and with no hard texture.

Pemanfaatan Tepung Tempe Dalam Pembuatan Lapis Legit Ramon Hurdawaty; Thiara Zakiyana Rahman
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Tempeh is a very popular traditional soybean fermented product. This product is consumed by all levels of society as a source of protein. Tempeh used to be considered as inferior food, poor people’s food and very traditional. But the tempeh’s decay process that occurs in 2-3 days makes storage capability of tempeh does not last long. This is caused by a further fermentation process. Therefore, a treatment is needed to extend its shelf life. There is a derivative product which is made from tempeh flour which is then developed into processed products from tempeh flour. As an effort to reduce the import of flour, it is necessary to conduct several studies on the use of other food as an alternative substitute for food, one of which is tempeh flour which can be produced regularly to facilitate people to get nutritional intake from processed tempeh flour. Another ingredient that can be used as a substitute for wheat flour is tempeh flour. Tempeh flour can produce several products such as various kinds of cakes or traditional cake products, one of which is lapis legit (legit layer). Its soft texture and fragrant aroma, is a special attraction for this culinary. The main ingredients in making layer cakes are flour, butter, sugar and egg yolks. The purpose of this study was to determine differences in the attributes of sensory quality and differences in preferences in making legit layers. The experimental design used in making legit layer of tempeh flour was a completely randomized design (CRD) with 5 research formulations with 1 repetition, with different tempe flour concentrations of 0%, 25%, 50%, 75%, and 100%. For the analysis of hedonic test / favorite test and hedonic quality test data, the author used the ANOVA analysis method with Duncan. After knowing the results of data analysis, the best samples will continue to determine the selling price.

Pelatihan Pengemasan Produk Pangan Olahan di Desa Sukamahi Kabupaten Bogor Dewi Ayu Kusumaningrum; Ramon Hurdawaty; Heru Suheryadi; Maryetti; Ni Made Dwiyana Rasuma Putri
WAHATUL MUJTAMA': Jurnal Pengabdian Masyarakat Vol 5 No 1 (2024): WAHATUL MUJTAMA': Jurnal Pengabdian Masyarakat
Publisher : Pusat Penelitian dan Pengabdian Masyarakat (P3M) Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36701/wahatul.v5i1.1442

Sukamahi Village is located in Megamendung District, Bogor Regency, West Java, one of the pilot villages for the One Billion One Village (SaMiSaDe) program in 2021. Sukamahi Village has agricultural and plantation potential. Most of the village residents have professions as farmers and own businesses such as food businesses and grocery stores in Sukamahi Village. Most of the women in Sukamahi Village are involved in PKK activities, farming and are housewives. Currently, there are no profitable business activities among the group of women residents of Sukamahi village. There are problems in various regions where local food businesses are generally less attractive, innovative, creative, and the majority are only wrapped in transparent plastic without any labels or information. The aim of organizing this community service is to provide knowledge about packaging processed food products that comply with good food packaging rules and can attract consumers' attention. The implementation method consists of initial observations and training activities. Initial observations include licensing, mapping communities that need training, and formulating appropriate training. The training activity provided material and direct practice in making appropriate products and packaging, ended with a question and answer session regarding what had been provided. Overall, the training on packaging processed food products went well and was beneficial for improving the skills and business marketing of the Sukamahi Village community. With more attractive and quality packaging, processed food business products from Sukamahi Village have a better opportunity to penetrate a wider market to help improve the economic level of business actors.

Sosialisasi Akses Permodalan Di UMKM Tajur Halang Makmur Kabupaten Bogor Jawa Barat Muharam, Hari; Gursida, Hari; Hurdawaty, Ramon; Asmana, Yandi; Hammad, Hammad; Suyatno, Endi
Al-Ijtimā': Jurnal Pengabdian Kepada Masyarakat Vol 4 No 1 (2023): Oktober
Publisher : Lembaga Penelitian, Publikasi Ilmiah dan Pengabdian kepada Masyarakat (LP3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53515/aijpkm.v4i1.95

Salah satu tantangan yang dihadapi pelaku UMKM, terutama di Kabupaten Bogor, Jawa Barat, adalah askes permodalan. Masalah akses permodalan disebabkan oleh beberapa faktor, seperti hambatan administrasi dan hambatan lain yang membuat sulit bagi para pelaku UMKM mendapatkan pembiayaan. Tidak adanya akses informasi dan pelaporan keuangan yang memadai yang diperlukan untuk mendapatkan pendanaan menyebabkan kesulitan untuk mendapatkan permodalan Kegiatan pengabdian ini dilakukan dengan memberikan sosialisasi kepada kelompok UMKM Tajur Halang Makmur di Kecamatan Tajur Halang, Kabupaten Bogor. Kegiatan pengabdian dilakukan dalam bentuk sosialisasi yang diikuti dengan diskusi dan tanya jawab. Kegiatan pengabdian kepada masyarakat ini akan membantu pelaku UMKM mendapatkan pemahaman yang lebih baik tentang cara mendapatkan permodalan dari lembaga perbankan dan non-perbankan. Hasil kegiatan pengabdian ini merekomendasikan bahwa pemangku kebijakan terkait dengan pengembangan UMKM untuk dapat membantu menyelesaikan masalah permodalan yang dihadapi oleh para pelaku UMKM.

Studying the Consumption Behaviour of Generations Y and Z towards Ready-To-Drink Coffee Hurdawaty, Ramon; Wibowo, FX Setiyo; Sulistiyowaty, Reni
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i1.220

Purpose: This study aims to explore consumption behavior both Gen Y and Gen Z towards ready-to-drink coffee in Indonesia. Research methods: This study is a survey research with quantitative method. The survey was conducted on 200 respondents employing online media by delivering electronic questionnaire consisting of 16 questions related to coffee consumption behavior and 6 demographic questions. Results and discussion : Generations Y and Z like cold brewed coffee, prefer to drink coffee at coffee shops while socializing, buy coffee with the highest price range of IDR 20,000-29,000, often use delivery service by ordering through the app. Implication: it is appropriate for coffee shop owners to carry out a marketing mix (4P) i.e. product, promotion, price and place (distribution mix) with reference to the consumption behavior of coffee from them, so that the sustainability of the ready-to-drink coffee business can be achieved. Keywords: generations Y and Z, ready-to-drink coffee, consumption behavior

Consumer Preferences in Choosing Online Food Delivery Services in Jakarta Ramon Hurdawaty; Kenny Dylun
International Journal of Travel, Hospitality and Events Vol. 3 No. 2 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i2.370

Purpose: This research aims to determine consumer preference factors when purchasing Jakarta's online food delivery services. Research methods: This study uses a comparative quantitative method. Data was obtained by distributing online questionnaires via Google form to 100 users of Online Food Delivery Services (Grab-Food et al.) in Jakarta. In this study, the sample was determined by purposive sampling. Researchers conducted a one-way ANOVA test to see if there were differences in respondents' preferences. The preference factors used are transaction, price, and promotion. Results and discussion: Research has been conducted to understand consumer preferences in popular food delivery services such as Go-Food, GrabFood, and ShopeeFood. Understanding these preferences is critical for companies to tailor their services and offerings to meet their customers' needs and expectations better. The research results show differences in consumer preferences when choosing online food delivery services. Implication: By leveraging this research, all stakeholders can contribute to a more competitive, user-friendly, and innovative food delivery landscape. Go-Food, Grab-Food, and Shopee-Food can continue to innovate, develop transaction systems so that users are more comfortable making transactions when using the Food Delivery Service application, provide prices according to the quality provided, and take a more innovative and creative promotional approach so that many users can know the promotion. Keywords: Online Food Delivery Service, Preference, Go-Food, Grab-Food, Shopee-Food

Pendampingan Masyarakat dalam Upaya Pengembangan Daya Tarik Wisata Alam dan Budaya Kasepuhan Ciptagelar Hari Muharam; Hari Gursida; Ramon Hurdawaty; Yandi Asmana; Hammad Hammad; Endi Suyatno
ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat Vol. 2 No. 1 (2024): Januari : Jurnal Pengabdian dan Kemitraan Masyarakat
Publisher : Sekolah Tinggi Ilmu Syariah Nurul Qarnain Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alkhidmah.v2i1.706

The Kasepuhan Cipta Gelar traditional village is in Sukabumi Regency, West Java. The majority of the village population lives from rice cultivation, and the village is very attached to the culture of their ancestors. The combination of cultural and natural aspects offers an experience to tourists. Tourism development that combines these two aspects allows the creation of sustainable and responsible tourism products, which not only increase economic value but also preserve and respect cultural heritage and natural sustainability. Community service activities carried out aim to provide input to traditional stakeholders and the Kasepuhan Ciptagelar community in identifying and analyzing potential tourist attractions from a cultural and natural perspective and strategies for developing tourist attractions. Community service activities in the form of community assistance were carried out on December 17, 2023. The results included identifying natural and cultural tourist attractions in Kasepuhan Ciptagelar and providing information about tourism potential, tourism management, and tourism marketing as input to traditional stakeholders and local communities.

Strategi Pemasaran Usaha Kuliner di Kepulauan Seribu Utara, DKI Jakarta Dewi Kusumaningrum; Ramon Hurdawaty; Vera Clara Simanjuntak
Jurnal Nusantara Aplikasi Manajemen Bisnis Vol 9 No 2 (2024): Jurnal Nusantara Aplikasi Manajemen Bisnis
Publisher : UNIVERSITAS NUSANTARA PGRI KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/nusamba.v9i2.19883

Research aim : The purpose of this research is to find out the marketing strategies carried out by culinary entrepreneurs in the North Thousand Islands. Design/Methode/Approach : This research uses a qualitative approach with descriptive methods. Data collection by field survey methods, documentation, interviews. The research was located on three islands in the North Thousand Islands, namely Kelapa Island, Harapan Island and Pramuka Island, with research time from June to September 2022. Research Finding : The results of the research obtained culinary business marketing strategies which are 1) the target market for consumers is determined, tourists who come to visit the Island, and the surrounding community, 2) culinary product planning includes product types, product processing, packaging and ways of offering to consumers, 3) pricing set by culinary business actors based on production costs which often increase in line with the increase in fuel prices for ships transporting foodstuffs, 4) distribution systems for culinary and catering businesses mostly through intermediaries of tour or travel agents and government officials, 5) general marketing communications conducted conventionally such as direct sales where selling directly to consumers Theoretical contribution/Originality : This research describes the marketing strategy carried out by culinary entrepreneurs in the North Seribu Islands so far where there are still business problems, with this research it can be used as a reference to improve the marketing strategy that has been carried out to increase business. Practitionel/Policy implication : Become a reference in improving the marketing strategy that has been carried out in order to increase business. Research limitation : Limited time for interviews with informants who have busy trading while taking care of the household. Research Contributions: This research can contribute to marketing theory in tourist destinations, local marketing and digital marketing.

Sosialisasi Akses Permodalan Di UMKM Tajur Halang Makmur Kabupaten Bogor Jawa Barat Hari Muharam; Hari Gursida; Ramon Hurdawaty; Yandi Asmana; Hammad Hammad; Endi Suyatno
Al-Ijtimā': Jurnal Pengabdian Kepada Masyarakat Vol 4 No 1 (2023): Oktober
Publisher : Lembaga Penelitian, Publikasi Ilmiah dan Pengabdian kepada Masyarakat (LP3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53515/aijpkm.v4i1.95

Salah satu tantangan yang dihadapi pelaku UMKM, terutama di Kabupaten Bogor, Jawa Barat, adalah askes permodalan. Masalah akses permodalan disebabkan oleh beberapa faktor, seperti hambatan administrasi dan hambatan lain yang membuat sulit bagi para pelaku UMKM mendapatkan pembiayaan. Tidak adanya akses informasi dan pelaporan keuangan yang memadai yang diperlukan untuk mendapatkan pendanaan menyebabkan kesulitan untuk mendapatkan permodalan Kegiatan pengabdian ini dilakukan dengan memberikan sosialisasi kepada kelompok UMKM Tajur Halang Makmur di Kecamatan Tajur Halang, Kabupaten Bogor. Kegiatan pengabdian dilakukan dalam bentuk sosialisasi yang diikuti dengan diskusi dan tanya jawab. Kegiatan pengabdian kepada masyarakat ini akan membantu pelaku UMKM mendapatkan pemahaman yang lebih baik tentang cara mendapatkan permodalan dari lembaga perbankan dan non-perbankan. Hasil kegiatan pengabdian ini merekomendasikan bahwa pemangku kebijakan terkait dengan pengembangan UMKM untuk dapat membantu menyelesaikan masalah permodalan yang dihadapi oleh para pelaku UMKM.

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