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All Journal Jurnal Gastronomi Indonesia Jurnal Pemberdayaan Pariwisata TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Pramudito Pramudito
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Education Environmental Science Social Sciences Other

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Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan “Cream cheese “ Berbahan Dasar Santan Sebagai Substitusi Chaerul Salim; Dedy Wijayanto; Pramudito Pramudito
Jurnal Pemberdayaan Pariwisata Vol 2 No 1 (2020): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat STP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.508 KB) | DOI: 10.30647/jpp.v2i1.1382

Abstract

All cheese is made from milk but there are various kinds of milk as raw material used to make cheese. Cream cheese is soft cheese that results from the addition of instant coconut milk. With the hope that if the level of consumer preference is exceeded, cream cheese products from instant coconut milk can be mass produced. The aim is to find out how the reaction of people who like cheese to the level of preference and the possibility of mass production. The method in this study uses a trial or experimental method approach. with a sample of 21 respondents taken randomly. Result, in terms of taste, texture, and color as well as knowing the presence or absence of differences in cream cheese products made from coconut milk in terms of taste, texture and color, therefore the results of the calculation and assessment of comparisons between control products and the treatment carried out by panelists on products that are in terms of texture, color, and taste.
UJI COBA PEMBUATAN OATMEAL COOKIES DENGAN TEPUNG UBI JALAR UNGU SEBAGAI SUBTITUSI TEPUNG TERIGU Pramudito, Pramudito; Faiza Rachim; Priyo Andito
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1386

Abstract

Oatmeal cookies merupakan salah satu jenis kue kering yang berbentuk bulat pipih dengan rasa yang manis, tekstur yang renyah, dan warna kecoklatan. Umumnya oatmeal cookies terbuat dari tepung terigu, telur, dan margarin. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan dari penggunaan tepung ubi jalar ungu jika digunakan sebagai bahan subtitusi tepung terigu dalam pembuatan oatmeal cookies dengan presentase tepung ubi jalar ungu 30%, 60%, 90% ditinjau dari segi rasa, tekstur, dan warna dan untuk mengetahui tingkat kesukaan dan daya terima masyarakat terhadap produk oatmeal cookies jika berbahan dasar tepung ubi jalar ungu. Metode dalam penelitian ini adalah eksperimen yang merupakan metode penelitian kuantitatif yang juga digunakan untuk mengetahui pengaruh variabel independen terhadap variabel dependen) dalam kondisi yang dapat terkendalikan. Analisis data terhadap segi tekstur oatmeal cookies dengan subtitusi tepung ubi ungu berada dalam kategori renyah dari segi rasa, oatmeal cookies dengan subtitusi tepung ubi ungu berada dalam kategori kurang manis dan dari segi warna, oatmeal cookies dengan subtitusi tepung ubi ungu berada dalam kategori warna coklat. Tidak ada perbedaan nyata dari segi tekstur dan rasa Namun, dari segi warna, terdapat perbedaan terhadap warna oatmeal cookies kontrol dengan oatmeal cookies perlakuan 30% dan oatmeal cookies perlakuan 60%.
Factors That Influence Consumer Satisfaction in Shopping Tourism at the Jakarta Traditional Clothing Market Oktavia, Reno Catelya Dira; Gantina, Devita; Aditya, Michael Khrisna; Pramudito, Pramudito; Nasution, Deivy Zulyanti
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.v7i2.234

Abstract

The research aims to determine the influence of product quality, price, product variety, and online sales on consumer satisfaction on shopping trips at the Jakarta Traditional Clothing Market. This type of research is quantitative descriptive with multiple regression analysis methods. There are three research locations: Tanah Abang Market, Majestic Market, and Cipulir Market. Data were collected by distributing questionnaires with a Likert scale of 1 to 5; the sampling technique was purposive sampling. The sample in this study amounted to 150 people. Partial research results show that product quality, price, product variety, and online sales significantly affect consumer satisfaction. Good product quality can increase consumer satisfaction through appropriate design, materials, durability, and appearance, creating trust. Price plays a vital role in consumer satisfaction. Many consumers with a limited budget tend to feel satisfied with affordable prices because they get good value to influence the perception of product value. Product variety increases consumer satisfaction by providing more choices according to preferences and meeting various consumer style preferences. Online sales significantly impact consumer satisfaction, providing ease of shopping remotely, access to a wide selection of products, price comparisons, and easily customizable searches. Keywords: Product Quality, Price, Product Variety, Online Sales, Consumer Satisfaction
Pengaruh antara Kualitas Pelayanan Dengan Keputusan Pengunjung Melalui Kepuasan di Rumah Makan Surabi 74, Larangan, Kota Tangerang, Provinsi Banten Triono, Freddy; Amrullah, Amrullah; Abduh, Mohammad Syaltut; Maulana, Alifatqul; Pramudito, Pramudito
Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): 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.v30i3.1976

Abstract

This study aims to analyze the influence of service quality on visiting decisions through customer satisfaction as a mediating variable at Surabi 74 Larangan Restaurant, Tangerang City. This study uses a quantitative approach with a path analysis method (path analysis) processed using SmartPLS software. The research sample consisted of 100 respondents who were Surabi 74 customers who had visited in the last six months. Data collection was conducted through distributing questionnaires with a five-point Likert scale. The results showed that service quality has a positive and significant effect on customer satisfaction, and has a direct and indirect significant effect on visiting decisions. Customer satisfaction is proven to be a mediating variable in the relationship between service quality and visiting decisions, meaning that the higher the customer satisfaction, the more likely they are to return. This finding emphasizes the importance of improving service quality that includes aspects of accommodation, responsiveness, assurance, empathy, and physical evidence in creating customer satisfaction and loyalty. Based on these results, it is recommended that restaurant managers improve service standards through employee training, maintaining cleanliness, and providing a varied menu to maintain customer satisfaction and interest in visiting in the future. Keywords: service quality, customer satisfaction, visiting decisions
Co-Authors Amrullah Amrullah Chaerul Salim Dedy Wijayanto Devita Gantina Faiza Rachim Maulana, Alifatqul Michael Khrisna Aditya Mohammad Syaltut Abduh, Mohammad Syaltut Nasution, Deivy Zulyanti Priyo Andito Triono, Freddy