Garuda - Garba Rujukan Digital

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

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.

STRATEGI PEMASARAN DALAM MENINGKATKAN DAYA SAING RESTORAN GOLDEN LEAF KELAPA GADING Ramon Hurdawaty; Yesi Stephanie Monica
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 4 No. 2 (2024): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPPV4i2.02

The increasing public consumption of food and beverages in recent years has occurred in the world and also in Indonesia. With the increasing interest in purchasing and consumption, the growth of restaurants and restaurant marketing strategies can develop, followed by the ongoing tight competition between each restaurant that has its own characteristics. This study aims to determine the right marketing strategy to increase restaurant competitiveness. This research was conducted at one of the Chinese restaurants located in Kelapa Gading, North Jakarta, namely the Golden Leaf Restaurant. This study uses a qualitative research method with a SWOT analysis through the IFAS, EFAS, IE, and QSPM matrix stages. Data collection techniques used in this study include observation, interviews, documentation, and literature. The results of the SWOT matrix research show that the position of the Golden Leaf Kelapa Gading restaurant is in quadrant I (grow and build) with a total IFAS value of 3.58 (strong) and EFAS of 3.04 (high). There are strengths and opportunities at the Golden Leaf Kelapa Gading restaurant, but this company has weaknesses and threats.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.

Strategi Peningkatan Daya Saing UMKM Kuliner Di Kelurahan Pamulang Barat Sharika, Selma; Hurdawaty, Ramon
Jurnal Sains Terapan Pariwisata Vol. 10 No. 1 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i1.448

Tujuan: Penelitian ini bertujuan untuk mengetahui strategi UMKM kuliner di Pamulang Barat dalam meningkatkan daya saing UMKM.Metode Penelitian: Penelitian ini menggunakan pendekatan kualitatif dengan metode Analisis SWOT melalui tahap matriks IFE, EFE, IE, QSPM. Teknik pengumpulan data dilakukan dengan mengajukan kuesioner kepada 10 orang responden terkait UMKM kuliner di Pamulang Barat.Implikasi: Hasil penelitian menunjukkan bahwa strategi untuk meningkatkan daya saing UMKM kuliner di Kelurahan Pamulang Barat melibatkan dua pendekatan utama, yaitu perlu dilakukan peningkatan performa bagi para pengusaha, terutama yang sudah lanjut usia, melalui pelatihan dan pendampingan yang difasilitasi oleh dinas koperasi, serta UMKM kuliner disarankan untuk memanfaatkan kekuatan tren makanan terkini dengan menghadirkan penawaran yang unik dan menarik.

PERILAKU KONSUMSI KOPI SEBAGAI BUDAYA MASYARAKAT DI KEDAI KOPI STARBUCKS MAL ARTHA GADING Tania, Catherine; Hurdawaty, Ramon
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.01

Pada awalnya mengkonsumsi kopi merupakan kegiatan orang dewasa untuk mengisi waktu luang atau untuk memberi tenaga sebelum bekerja. Namun kini telah berubah menjadi kebiasaan anak remaja, mereka mengikuti budaya asing dan menjadikan gaya hidup modern. Gaya hidup disini adalah aktivitas konsumsi kopi. Aktivitas minum kopi telah menjadi gaya hidup, tidak hanya sebagai tempat untuk bertemunya anak-anak muda, tetapi juga terletak pada varian menu kopi yang lebih mahal dari kedai kopi biasanya, dan disebut perilaku konsumtif. Di Jakarta, kedai kopi mudah ditemukan diberbagai tempat, seperti di supermarket, di mall, bandara, dan stasiun. Seperti Starbucks, Starbucks Coffee merupakan salah satu kedai kopi yang memiliki arti prestise yang tinggi bagi konsumen karena harganya yang cukup mahal. Metode penelitian yang digunakan dalam penelitian ini adalah deskriptif kualitatif melalui observasi, wawancara, dan dokumentasi. Penelitian ini menggunakan teknik purposive sampling. Pengambilan sampel ditentukan dengan pelanggan yang datang ke Starbucks dan memesan kopi. Berdasarkan hasil penelitian menunjukkan bahwa budaya masyarakat telah berkembang, Fenomena yang terjadi menunjukkan bahwa kedai kopi merupakan salah satu gaya hidup zaman sekarang. Dimana kedai kopi merupakan tempat yang memfasilitasi banyak orang untuk terlibat dalam kegiatan, minat, dan pendapat seseorang untuk menciptakan gaya hidup anak muda saat ini.

ANALISIS PREFERENSI KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN ES KOPI SUSU (STUDI KASUS PADA KONSUMEN OMBE KOFIE SUMMARECON MAL BEKASI) Donovan, Jessen; Hurdawaty, Ramon
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 2 No. 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jppv2i2.07

Coffee served in a coffee shop does not only sell the taste and type of coffee because in a coffee shop there are other attributes. Attributes of coffee shops such as location, facilities, and infrastructure, the atmosphere of the coffee shop are also thought to influence coffee consumers' preferences for visiting and consuming coffee. Consumer preferences will influence the purchasing decisions of coffee consumers. Knowing consumer preferences is one of the strengths of each coffee shop to be able to face competition in the long term. The purpose of this study is to determine consumer preferences in buying iced milk coffee and also want to find out from the preferences that exist, which preference factors are most considered by consumers in deciding to buy the product. This research is a quantitative study using descriptive methods and survey techniques. For the sampling method used in this study is the purposive sampling method. The data collection method used a questionnaire distributed to 91 respondents, which will be analyzed using the chi-square test and also multi-attribute fishbein. Attributes of consumer preferences in this study which refer to several previous studies have been determined by the author, the attributes of taste, price, brand, and packaging. Chi-square test results if X2 count > X2 table, then the null hypothesis (Ho) is rejected and the alternative hypothesis (Ha) is accepted, that with the results of X2 count all items of consumer preference attributes are greater than X2 tables, then Ho is rejected and Ha is accepted. By multiplying the confidence number (bi) and also the evaluation (ei), the consumer attitude index (Ao) is obtained, where the results can be sorted from the most considered are taste, price, packaging, and brand.

Title

Found 26 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 26 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 26 Documents
Search