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All Journal Jurnal Industri Kreatif dan Kewirausahaan Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services JELAJAH: Journal of Tourism and Hospitality Journal of Community Service Jurnal Agrifoodtech Jurnal bintang manajemen Jurnal Ilmiah Multidisiplin Indonesia
Vasco A.H. Goeltom
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Social Sciences Other

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FACTORS INFLUENCING TOURIST SATISFACTION AND REVISIT INTENTION TO CIBUNTU TOURIST VILLAGE DURING COVID-19 PANDEMIC Rosianna Sianipar; Jimmy M.H. Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
JELAJAH: Journal of Tourism and Hospitality Vol. 3 No. 1 (2021)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v3i1.1847

Abstract

The COVID-19 pandemic has a devastating impact on all world economic activities, including the tourism industry. Tourist satisfaction and revisit intention are two important factors in the recovery of economic activity in the tourism sector. These two variables are also influenced by tourists' perceptions of the COVID-19 protocol implemented by tourist destinations. Desa Wisata Cibuntu puts forward the concept of community-based tourism. Located in Kuningan Regency, West Java, its’ homestay is their main business. This study aims to analyze the factors that influence tourist satisfaction and tourists’ revisit intention to Desa Wisata Cibuntu during the COVID-19 pandemic. This research is an explanatory study that seeks to explain the causative relationships between endogenous and exogenous variables. The sampling technique used in this study was non-probability sampling with a convenience sampling method. The research instrument used was a questionnaire with 25 indicators and the data were analyzed using SEM with 100 respondents. The data obtained from the research instrument shows that all indicators meet the requirements of discriminant validity, convergent validity and reliability. The data were analyzed using the bootstrapping method using 5000 subsamples. The result is the coefficient of determination for tourist satisfaction is 87.6% and for interest in return visits is 91.6%. In the t test, 4 hypotheses were rejected, and 5 hypotheses were accepted. In conclusion, cultural contact has no significant effect on satisfaction and interest in return visits during the COVID-19 pandemic and satisfaction also does not have a significant effect on revisit intention. In this study, the COVID-19 protocol is one of the important factors affecting tourist satisfaction and revisit intention.
OLAHAN MAKANAN DAN MINUMAN BERBAHAN DASAR BUAH TAMPOI Jimmy Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3788

Abstract

Tampoi or Tampui (baccaurea macrocarpa) is a widespread endemic plant known from the area of  Kalimantan, Sumatera, and Malay Peninsula. This fruit is a rare fruit with a sweet and sour taste. The fruit is full of antioxidant which can protect body cells from free radical damage. At present, the use of Tampoi fruit is scarce and people of Kalimantan usually prepare Tampoi fruit as tuak or traditional beverage or just directly eat the fruit. The purpose of this study were: (1) Introduced and elaborate the benefits of the Tampoi fruit. (2) Discovered new flavors created from Tampoi fruit. (3) The author wanted to examine whether Tampoi fruit can be processed into processed foods. (4) Explained the community, especially the people of Kalimantan that Tampoi fruit can be processed into food ingredients and processed foods. (5) Increased the economic price of Tampoi fruit with the aim of preincreasing the economic level of the people of Kalimantan (6) Increased public interest in cultivating Tampoi fruit in order to increase the economic level of the people of Kalimantan. Therefore, to support these goals, product research will be carried out using descriptive, quantitative method by conducting panelist tests so that the resulting products have good standard. Products made from processed Tampoi fruit in this research include cookies, skin chips, fruit chips, noodles, jams, syrup, sorbet and seeds steeping. Based on the results from the research, as many as 8 products which include appetizers, main dishes, desserts, and beverages, were innovated from Tampoi fruit. Keywords:  Tampoi fruit, Kalimantan, Processed Food, Processed Beverages
PELATIHAN STANDARD OPERATING PROCEDURES PENGGUNAAN DAN PERAWATAN PERALATAN DI KITCHEN BAGI SMK NEGERI 3 TANGERANG Jimmy M.H. Situmorang; Vasco A.H. Goeltom; V. Nonot Yuliantoro; Wulanmeiaya Wowor; Kayla Auriel Widjaja; Fellice Angela Putri Yasasu6; Pricilia Angelica
Journal of Community Service Vol 6 No 2 (2024): JCS, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i2.301

Abstract

Pengabdian kepada Masyarakat adalah program perguruan tinggi yang bertujuan memberikan pengetahuan dan keterampilan kepada masyarakat sebagai bentuk kepedulian sosial akademik. SMK Negeri 3 Tangerang adalah salah satu sekolah menengah kejuruan negeri yang ada di Kota Tangerang, Provinsi Banten, Indonesia yang memiliki jurusan tata boga. Sekolah ini memiliki tujuan memberikan akses pendidikan dan pelatihan kepada siswa, khususnya dalam bidang keterampilan kuliner. Kegiatan Pengabdian kepada Masyarakat ini akan membawakan tema "Pelatihan Standard Operating Procedures Penggunaan dan Perawatan Peralatan di Lab Kitchen". Tujuan utama kegiatan ini adalah memberikan pemahaman mendalam kepada peserta mengenai cara penggunaan dan perawatan beberapa peralatan kitchen. Melalui pelatihan praktik, peserta akan diajarkan mengenai teknik penggunaan pisau, grooming standard, serta penggunaan cutting board yang sesuai standar. program ini bertujuan meningkatkan kompetensi peserta dalam pengelolaan dan penggunaan peralatan dapur secara profesional dan aman. Dengan mengadakan pelatihan ini, diharapkan dapat membantu para siswa SMK Negeri 3 Tangerang dalam meningkatkan pengetahuan dan keterampilan sehingga mereka memiliki keunggulan kompetitif dan siap menghadapi tantangan di bidang kuliner.
Pengaruh Customer Satisfaction, Customer Delight, Dan Customer Trust Terhadap Loyalitas Pelanggan Restoran Otentik Di Tangerang Vasco A.H. Goeltom; Josephine Amelia Saputri; Devi Christine
Jurnal Bintang Manajemen Vol. 1 No. 1 (2023): Maret: Jurnal Bintang Manajemen
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubima.v1i1.1094

Abstract

Penelitian ini bertujuan untuk menguji dan menganalisa pengaruh Customer Satisfaction, Customer Delight dan Customer Trust terhadap Loyalitas Pelanggan. Dengan ini, peneliti ingin mengetahui berbagai faktor yang mempengaruhi loyalitas pelanggan restoran otentik di Tangerang. Teknik pengambilan sampel pada penelitian ini dilakukan dengan convenience sampling, yaitu teknik pengambilan sampel dengan memilih sampel secara bebas sekehendak peneliti. Sampel yang digunakan dalam penelitian ini adalah dari 155 responden. Teknik pengumpulan data yang digunakan adalah dengan penyebaran kuesioner. Sumber data yang digunakan dalam penelitian ini adalah data primer yang berasal dari penyebaran kuesioner. Analisis data dalam penelitian ini menggunakan analisis multivariat. Pengujian hipotesis penelitian dilakukan dengan pendekatan Structural Equation Model (SEM) berbasis Partial Least Square (PLS). Hasil dalam penelitian ini menunjukkan bahwa: (1) Customer Satisfaction berpengaruh positif terhadap loyalitas pelanggan, (2) Customer Delight berpengaruh positif terhadap loyalitas pelanggan, (3) Customer Trust memiliki pengaruh positif terhadap loyalitas pelanggan.
THE STARLING PHENOMENON: A CASE STUDY OF ITINERANT INSTANT DRINK VENDORS IN TANGERANG REGENCY Yulius, Kevin Gustian; Titus David Fandika; Vasco A.H. Goeltom
Jurnal Industri Kreatif dan Kewirausahaan Vol 8 No 1 (2025): Jurnal Industri Kreatif dan Kewirausahaan JUNE 2025
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/kewirausahaan.v8i1.2982

Abstract

This study explores the operations of Starling vendors—informal mobile sellers of instant beverages in Gading Serpong, Tangerang Regency—who represent a unique form of ultra-micro enterprise within the suburban informal economy. As urban spaces expand and formal employment remains limited, these vendors have emerged as resilient actors navigating a dynamic environment through mobility, adaptability, and customer proximity. The study aims to examine how Starling vendors sustain their businesses through operational strategies, product diversification, and customer targeting. A qualitative case study method was used, involving semi-structured interviews with ten Starling vendors, direct field observations, and document analysis. Thematic analysis was employed to extract patterns in vendor practices, customer interactions, and environmental challenges. The results show that Starling vendors demonstrate entrepreneurial agility by adjusting working hours, alternating between mobile and stationary operations, and diversifying their offerings beyond instant coffee to include snacks and cigarettes. Most customers are online motorcycle taxi drivers, office workers, and students, with cash still dominating payment methods. Key challenges include weather disruptions and spatial insecurity due to the absence of vendor-friendly policies. The study concludes that Starling vendors exemplify how ultra-micro businesses in suburban areas survive by leveraging informal infrastructures and local networks. While limited in scope, this research offers policy insights for enhancing vendor sustainability through support in digital payments, infrastructure access, and hygiene practices. Future studies should include consumer and policymaker perspectives to address public health and environmental concerns in informal mobile vending.  
From Experience to Loyalty: Investigating Customer Retention Drivers in Coffee Shops Angelia Widhy; Nonot Yuliantoro; Vasco A.H. Goeltom
Jurnal Ilmiah Multidisiplin Indonesia (JIM-ID) Vol. 4 No. 10 (2025): Jurnal Ilmiah Multidisplin Indonesia (JIM-ID) November 2025
Publisher : Sean Institute

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

Abstract

The rapid expansion of the coffee shop industry in Indonesia reflects a significant transformation in consumer preferences, particularly among urban populations seeking high-quality products and engaging social experiences. While previous studies have examined the impact of product and service quality on customer loyalty, empirical research in the context of local independent coffee brands remains limited. This study aims to investigate the influence of product quality and service quality on customer loyalty in the context of TKT in Tangerang, a rapidly urbanizing region in Indonesia. Using quantitative research design, data was collected through structured questionnaires distributed to 227 respondents who are regular customers of TKT outlets in Tangerang. The data were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) to assess the relationships among variables. The findings indicate that both product quality and service quality have a significant and positive effect on customer loyalty, with product quality emerging as the more dominant factor. These results align with the theoretical framework proposed by Zeithaml and provide further empirical validation within a local Indonesian context. The study contributes to the existing literature by contextualizing loyalty behavior in an emerging coffee market and offers practical insights for local F&B brands aiming to sustain customer retention through quality-driven strategies. Future research is recommended to incorporate mediating variables such as customer satisfaction or emotional engagement to enrich the loyalty framework in similar service settings
Olahan Makanan Berbahan Dasar Buah Alkesa (Pouteria campechiana) Vasco A.H. Goeltom; Christabel Sheren; Cindy Novianti; Lydia Kurnia
Jurnal Agrifoodtech Vol. 1 No. 2 (2022): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v1i1.270

Abstract

Buah Alkesa (puteria campechiana) atau biasa disebut dengan buah “jigong”adalah jenis buah dari suku sawo-sawoan (sapotacea). Di Indonesia buah Alkesa biasa disebut Sawo mentega, buah ini sudah ada sejak jaman penajajahan Belanda. Tetapi buah ini belum banyak di budidayakan di Indonesia, dan pengolahannya juga belum banyak. Penelitian ini bertujuan untuk mengolah buah alkesa menjadi produk yang inovatif yaitu buah alkesa dijadikan, pie, Keripik Sale Kulit Alkesa, dan Pasta Tepung Biji Alkesa. Pengolahan alkesa menjadi produk tersebut agar tidak ada bagian dari buah alkesa yang terbuang. Penelitian menggunakan metode deskriptif kuantitatif dengan melakukan uji panelis. Penulis berharap agar pembaca dapat menemukan potensi besar pada buah alkesa sehingga buah ini dapat dijadikan sebuah inovasu baru yang dapat menarik minat masyarakat.
Co-Authors Angelia Widhy Christabel Sheren Cindy Novianti Devi Christine Fellice Angela Putri Yasasu Fellice Angela Putri Yasasu6 Jimmy M.H. Situmorang Jimmy M.H. Situmorang Jimmy Situmorang Josephine Amelia Saputri Kayla Auriel Widjaja Lydia Kurnia Pricilia Angelica Rosianna Sianipar Titus David Fandika V. Nonot Yuliantoro Wowor, Wulan Meiaya Yulius, Kevin Gustian