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All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Teknobuga : Jurnal Teknologi Busana dan Boga JURNAL PENDIDIKAN TAMBUSAI JETL (Journal Of Education, Teaching and Learning) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Journal On Teacher Education (Jote) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Pengabdian kepada Masyarakat Nusantara Muhammadiyah Journal of Nutrition and Food Science (MJNF) Warta Pariwisata Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Journal of Public Health Concerns Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan
Kasmita Kasmita
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Pengaruh Service Quality Terhadap Kepuasan Tamu Menginap di UNP Hotel & Convention Eva Lusiyana; kasmita kasmita
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 2 No 1 (2021): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v2i1.26072

Abstract

Penelitian ini diangkat dari pengamatan penulis mengenai service quality yang belum dijalankan dengan baik sehingga menemukan complain dari tamu. Penelitian ini memiliki tujuan mengungkapkan seberapa besar pengaruh service quality terhadap kepuasan tamu. Jenis deskriptif kuantitatif dengan hubungan kausal merupakan jenis penelitian yang digunakan pada penelitian ini. Dalam penelitian ini terdiri dari dua variabel yaitu service quality sebagai variabel bebas dan kepuasan tamu sebagai variabel terikat. Tamu yang pernah menginap di UNP Hotel & Convention adalah populasi dalam penelitian ini dengan menggunakan teknik non probability sampling dengan jumlah sampel sebanyak 80 responden. Pengumpulan data penelitian menggunakan angket/kuisioner dengan 5 pilihan jawaban, yang telah diuji validitas dan reliabilitasnya. Pengujian hipotesis menggunakan analisis regresi linear. Hasil penelitian menunjukan bahwa service quality berpengaruh signifikan terhadap kepuasan tamu menginap di UNP Hotel & Convention dengan besaran kontribusi pengaruh 13,2%, dan koefisien regresi sebesar 0,426. Service quality pada katagori baik (66,25%), didapatkan nilai F 11.861, nilai t 3.437. Dengan saran lebih memperhatikan grooming karyawan, kebersihan fasilitas dan kehandalan dalam menghandle tamu.
PENERAPAN HYGIENE DI RUMAH MAKAN SALERO BUNDO ULAK KARANG PADANG Nuraini Nuraini; Silfeni Silfeni; Kasmita Kasmita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.075 KB)

Abstract

This study aims to determine the application of hygiene in Salero Bundo Rumah Makan Padang Ulak Karang consisting of indicators Hygiene Equipment. This research is a descriptive study with qualitative data. Data was collected using interviews, observation and documentation involving informants, namely: business and employees Salero Bundo Rumah Makan. Data analysis techniques in the study include: data reduction, data presentation and conclusions. The results of this research are: 1) Integrity of equipment, inadequate, defective equipment will be replaced by the damage, broken equipment will be discarded and not used again. 2) Washing equipment, not yet qualified applies, clean up leftover food, wash the equipment and place the equipment on a table to dry. 3) Maintenance of equipment, cleaning equipment, storing equipment in the space provided, and not to stack the equipment with other equipment. 4) Storage equipment, small drawers are made of wood, the absence of adequate storage space.Keyword: Hygiene Equipment, Eating.
Analisis Komunikasi Internal Karyawan di HW Hotel Padang Hikmah Fitri; Kasmita Kasmita
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 2 (2024): Mei : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i2.2840

Abstract

This research was motivated by the lack of internal employee communication, resulting in decreased employee performance. This study aims to determine internal communication at HW Hotel Padang. This type of research is descriptive research with quantitative data with survey methods. The population in this study was all employees of HW Hotel Padang, totaling 45 people with a sampling technique using total sampling. The data in this study used primary data and secondary data. The data collection technique used is a questionnaire that is arranged before. Instrument trials use validity tests and reality tests. The data was analyzed using SPSS program version 25.00. The results of this study are the results of respondents' achievements in the downward communication dimension (74%) categorized as good, which concluded that leaders almost all the time give orders to employees to do every task but the attitude of superiors when providing information is not right. The results of respondents' achievements in the upward communication dimension (63.85%) are categorized as sufficient, where employees almost routinely submit reports after doing work, it's just that employees have little difficulty conveying aspirations about work-related matters. The results of respondents' achievements on the diagonal communication dimension (79.95%) are categorized as good, where employees as a whole are responsible for the work given, it's just that sometimes employees find it difficult to understand the message given.
Peran Kepuasan Konsumen dalam Memediasi Pengaruh Kualitas Pelayanan, Prefensi Merek, dan Harga terhadap Repurchase Intention Lisa Noviatri; Kasmita Kasmita
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 2 (2024): Mei : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i2.2996

Abstract

This research was motivated by the phenomenon of guest repurchase intention allegedly due to the quality of service, brand preferences, and prices at Warung Nasi Kelok Desa Talogondan. This study aims to analyze the role of satisfaction in mediating the effect of service quality, brand preference, and price on repurchase intention in Warung Nasi Kelok Talogon Village and Padang Pariaman Regency. This type of research is quantitative research with a causal associative approach. The population in this study is rice stall consumers who have visited Warung Nasi Kelok Talogon Village and Padang Pariaman Regency with a sample of 222 respondents. The research instrument used in this study was a questionnaire (questionnaire) arranged according to the Likert scale. Instrument trials use validity tests, reliability tests. Data analysis technique using Structural Equation Modeling with Partial Least Square (SEM-PLS). The result of the study is that there is a positive and significant influence between service quality variables and consumer satisfaction variables. There is a positive and significant influence between brand preference variables and consumer satisfaction variables. There is a positive and significant influence between price variables and consumer satisfaction variables. There is a positive and significant influence between the consumer satisfaction variable and the repurchase intention variable. There is an influence of customer satisfaction as a positive and significant mediating variable between service quality and repurchase intention. There is an influence of consumer satisfaction as a positive and significant mediating variable between brand preference for repurchase intention and path coefficient. There is an influence of consumer satisfaction as a positive and significant mediating variable between price and repurchase intention and path coefficient.
Identification And Potential Of Traditional Foods In Lekuk 50 Tumbi Lempur Tourism Village As A Culinary Tourism Attraction Araruna, Agre; Kasmita, Kasmita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12908

Abstract

The purposeof this study  was to describe the traditional food varities in Lekuk 50 Tumbi Tourism Village in terms of culinary tourism indicators, namely uniqueness, originality, authenticity and diversity. The research method in this thesis uses descriptive research methods with qualitative data. The goals and research statements guided the analysis and interpretation of the collected data. Using a non-probability sample technique called snowball sampling, informants were identified. Through observation, documentation, and interviewing, data was gathered.The results of the study show that traditional food in the village has strong characteristics and is able to create an unforgettable culinary experience for tourists. Overall, the traditional food at Lekuk 50 Tumbi Lempur Tourism Village has great potential as a main attraction in culinary tourism. The combination of uniqueness, authenticity, originality and diversity creates an immersive and unforgettable culinary experience for tourists. With the right development strategy, the village can maximize this potential, strengthen the local economy, and introduce its rich cultural heritage to the world. Through collaborative and sustainable efforts, Lekuk 50 Tumbi Lempur Tourism Village has the potential to become a culinary destination that not only spoils the tongue, but also touches the soul with authentic cultural diversity.Keyword:  
Consumption of Spicy Food and Caffeinated Drinks in Culinary Concentration PKK Students Diza, Salsabila Mutiara; Kasmita, Kasmita; Yuliana, Yuliana; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12953

Abstract

The aim of this research is to describe the consumption of spicy food and caffeinated drinks among PKK Culinary Concentration students based on research indicators. The indicators in this research are the type of food and drink, the amount of food and drink and the frequency of consumption of the food and drink. The type of research used is quantitative descriptive, the data source in this research is PKK students with a culinary concentration, totaling 114 respondents. The data collection technique used was to fill out a questionnaire (google form) to obtain complete and clear information about the consumption of spicy food and caffeinated drinks among PKK students with a culinary concentration. The research results show that on average PKK Culinary Concentration students consume spicy food with a frequency of 1-2 times/week (43%) with the amount consumed being 1 portion (79%) and how to get it. food is by buying it (78%). ), while the average consumption of caffeinated drinks with a frequency of 1-2 times/week is (35%) with consumption of 1 serving is (70%) and the way to get this food is to buy it (56%). From the research results, it can be interpreted that the consumption of spicy food and caffeinated drinks among PKK Culinary Management Concentration students is still within safe limits. 
Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida Zahara, Ayu; Elida, Elida; Kasmita, Kasmita; Ul\wan, Naseh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16884

Abstract

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01<0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523. 
Nutritional Status of SMA N 1 Bukit Sundi Students Solok District Syahada, Rifa; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16846

Abstract

Adolescence is a transition period that is very vulnerable to nutritional problems. Likewise, young women occupy an important position in the flow of human life, because they will become prospective mothers who play a role in preserving and giving birth to quality generations and offspring in the future. The nutritional status of adolescent girls needs to be aforethought, where energy and protein intake, and knowledge about stabilized nutrition affect the nutritional status of adolescents. The attempt of this research was to determine the nutritional status of female students at SMA N 1 Bukit Sundi. The category of research is perceptive with a cross-sectional form. This research was carried out in April-May 2024, with a sample population of 100 people using a simple random sampling technique. Nutritional status was measured by the Body Mass Index (BMI) with data obtained through filling out questionnaires by research subjects, where research results showed that 40% of female students were included in the underweight nutritional category, 44% of female students were included in the underweight nutritional category. normal, 10% of female students fall into the overweight nutritional category, 5% of female students fall into the obese nutritional category level I, and 1% of female students fall into the obese nutritional category level II.
Standardization Of Reverse Coffee At Restaurant Putuih Basambuang Malalak Oktarican, Kasridho; Kasmita, Kasmita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10978

Abstract

This research aims to study the method of making tatungkuik coffee at the Putuih Basambung Restaurant, Malalak District, Agam Regency, West Sumatra Province. The  research activity was carried out in November 2022. The research method used was the survey method by direct observation of the process flow of tatungkuik coffee and interviews with the owner of tatungkuik coffee. The results of this study indicate that: 1) The materials used for roasting are as follows:53,3% Coffee beans, 16,4%  black glutinous rice, 27,7%  granulated sugar, and 2,6%  cinnamon bark, 2) the temperature used during the roasting process is the initial temperature 72.6°C  and continues to increase up to 107°C, 3) The amount of ingredients used to process or brew coffee is 13% coffee, 8,9%r sugar, 78,1% water with a temperature of 93.9 °C, 4) Tatungkuik coffee serving technique, technique or the way of serving Tatungkuik coffee is with one hand holding the glass and pushing it up and the left hand holding the saucer will swing it down and the coffee will face down and 5) The uniqueness of Tatungkuik coffee lies in the presentation of how to drink it, namely by blowing the glass meeting with the saucer using a straw and then the water comes out and coffee can be enjoyed.
The Influence Of Nutrition Knowledge And Pocket Money On Instant Noodle Consumption In Students Fatonah, Siti; Yuliana, Yuliana; Fridayanti, Lucy; Kasmita, Kasmita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10985

Abstract

This research is motivated by several problems, namely students still often consume instant noodles with high frequency, students have knowledge but do not apply it in their food consumption, some students have low income so they cannot afford quality food. The purpose of this study was to analyze the effect of nutritional knowledge and pocket money on student instant noodle consumption. The type of research used is quantitative with a causal associative approach. The population of this research is active students of the Faculty of Tourism and Hospitality. The research sample was 189 people with the sampling technique using proportional random sampling. The type of data used in this research is primary data. The data collection technique used a questionnaire with a Likert scale and Guttman scale which had been tested for validity and reliability. The data were processed descriptively using multiple linear regression using SPSS version 26.00.The results showed that the average nutritional knowledge of students was in the sufficient category (32.28%). The average student pocket money is in the moderate category (44.44%). Consumption of instant noodles is in the medium category (37.57%). Knowledge of nutrition and pocket money can explain consumption of instant noodles with an adjusted R Square of 0.112, where there is an effect of knowledge of nutrition and pocket money on instant noodle consumption of 11.2%. Then the Fcount value is 12.853 with a sig value of 0.000 <0.05 so it can be concluded that nutrition knowledge and pocket money together have a significant effect on student instant noodle consumption. 
Co-Authors Adawiyah, R. Ade Irferamuna Afni, Fauza Afrida, Yelni Ali Khomsan Ali Usman, Ali Ananda, Febri Anati, Mutiara Andika, Cica Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari ANGGUNI, FRISYE Anni Faridah Aprianti, Viki Araruna, Agre Ariani, Ulfah Ariza, Tesa Fitri Aslim, Fauzyah Asmar Yulastri Asmawarti Asmawarti Astuti, Silvia Sri Ayuni, Indah Muthia Azry, Zummi Tridinanti Bahrudi, Bahrudi Barokah, Ermy Rizky Berutu, Feronika Cahyani, Vella Tri Cici Andriani Cici Yoma Roza Citra Permata Sari Darusman, Robi Dasmayanti, Monica Dedy Irfan Desi Wahyuni Diza, Salsabila Mutiara Dony Novaliendry Dzikrillah, Athiffa Eldia, Shinta Putri Elfi Tasrif elida elida Eva Lusiyana Fadillah, Ilham Putra Faisal, Dini Fajriani, Anisa Farida, Anni Fatimah, Sithy Ferdian, Feri FERNANDO, JOAN Fitri Hanifa, Mila Fitri Rahmadani, Fitri Fitri, Hikmah FITRI, IZZATI ELSA Fridayanti, Lucy Fuada, Mifthahul Gusneli Gusneli Gusnita, Wiwik Gusnita, Wiwik Gusnita Halipah, Siti Hayati, Yuri Heriyantara, Aditia Hervina Hervina Hidayat, Kurnia Hijriyantomi Suyuthie Hikmah Fitri Holinesi, Rahmi Ida Ayu Putu Sri Widnyani Ikeu Tanziha Ikhlas, Reda Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Ira Meirina Chair Irda Nelly Fajriah Jecky Mahendra Juliando, Fery Kamal, Farid Khairani, Mifta Zhafira Khairunnisa, Hanifa Kindi Amelia Lenni Sastra Lisa Noviatri Lise Asnur Lismarni Lismarni, Lismarni Liswarti Yusuf Lucy Fridayati Luthfi, Abdul Maharani, Miranda Mandasari, Indah Mardizal, Jonni Marvidola, Triska Marwan Marwan Mauliddy, Yozi Mega Pratiwi Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Muharramah, Riva Mulia, Putri Rahma Murni Astuti Murtia Arman Mustika, Sari Naufal Muharam Nurdin Nunung Cipta Dainy Nur Habibah Nuraini Nuraini Oktarican, Kasridho Oktarinaldi, Taufik OVIYANTI, LINA Pakpahan, Rio Naldo Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Sriandani PIPIT ARINI Pramita, Resti Pramudia, Heru Pratama, Rizqi Flantika Puja Riasiimawati Purwita, Peni Putra, Bayu Permana Putra, Fiko Nanda Putra, Teguh Hadi Putri Rahmadani, Putri Putri, Charisma Nadya Putri, Melati Rabecca Putri, Nadia Hendria Putri, Tika Nuansa Putri, Viorgi Dwi Rabiatul Adawiyah Rafi, Zeranita Rahimul Insan, Ranggi Rahmadhani, Suci Rahman, Purnawati Hustina Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmiati Rahmiati Ramadani, Betria Ranggi Rahimul Insan Rastra Adi Pratama, Putra Reynaldy, Reynaldy Rezki, Rendi rina Apriani Riri, Utari Ritma Rita, dEFFI Faffua Rizqi, Afdhal Rostamailis Rostamailis Ruswandi, Sakuntala Ariesti Safli, Asrofil Anas Salmi, Fauzia Santi, Titen Darlis Saputra, Jeri Sari, Febrita Selvi, Yuliana Septia Dwi Astuti Septiandi, Audilla Silfeni Silfeni Sintia, Nelvi Siregar, Juliana Siti Fatonah SUSI ASMIDAYANTI Syafawi, Muhammad Syahada, Rifa Syahputra, Rahmadani Syahputra1, Syukra, Elfa Tambuanan, Novia Kristina Tanti, Yelvis - Tiffany, Intan Ul\wan, Naseh Ummah, Adisty Akhoma Utari, Azhiva Violinda, Reni Vioman, Raka Maulana Viora, Martha Wahyuni, Novri Waryono . Wasisto, Fapenta Waskito Waskito, Waskito Winda Anggraini Wirdawati, Ayu Wiwik Gusnita Wulandari Wulandari Yasih, Fitri Yetti, Silvia Youmil Abrian Yuke Permata Lisna Yuliana Yuliana yuliana, yuliana . Yulianti Putri, Meri Yusra, Widya Yusriana Yusriana, Yusriana Zahara, Ayu Zuhra, Usie Fatimah