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All Journal Jurnal Ilmu Sosial dan Humaniora Journal of Food and Culinary Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Inovasi Penelitian Indonesian Community Journal Jurnal Akuntansi, Manajemen Dan Ekonomi Islam (JAM-EKIS) West Science Business and Management Carmin: Journal of Community Service Dedikasi : Jurnal Pengabdian Lentera
Rejeki, Marsudi Endang Sri
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Physics Public Health Social Sciences Other

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STUDI KASUS KUALITATIF KEBERHASILAN RESTORAN NON WARALABA DI YOGYAKARTA Wardiyanta Wardiyanta; Retnosyari Septiyani; Marsudi Endang Sri Rejeki
Jurnal Inovasi Penelitian Vol 1 No 7: Desember 2020
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i7.285

Abstract

Tujuan dari penelitian ini adalah untuk mengidentifikasi faktor-faktor yang mempengaruhi keberhasilan restoran non waralaba (independen) di wilayah Yogyakarta, Restoran-restoran ini tampaknya menjadi pilihan investasi pengusaha yang menarik, namun, restoran-restoran independen ini mengalami kegagalan yang lebih tinggi jika dibandingkan dengan restoran berjejaring / waralaba. Penelitian kualitatif ini dilaksanakan dengan melakukan wawancara dengan 15 pemilik / pengelola usaha restoran di Gunungkidul, Bantul, Kulonprogo, Sleman dan kota Yogyakarta. Selain itu juga didukung dengan wawancara dengan beberapa pengunjung restoran. Metodologi penelitian yang digunakan adalah studi kasus kualitatif. Metode ini digunakan untuk mengeksplorasi faktor-faktor yang mempengaruhi kinerja restoran independen. Pengumpulan data dilakukan melalui wawancara semi-terstruktur, kasus-kasus dari lima belas restoran yang sukses. Ada lima faktor yang berpengaruh terhadap suksesnya restoran: faktor kewirausahaan, operaional usaha, aspek produk, promosi dan pemangku kepentingan. Temuan ini diharapkan dapat membantu wirausahawan di masa depan dan mereka yang berinvestasi di restoran. Hasil penelitian ini diharapkan dapat menjadi salah satu rujukan dalam perumusan rencana pengembangan bisnis restoran. Selain itu juga dapat berfungsi sebagai pendukung pengembangan manajemen bisnis kuliner.
Pandemi dan Strategi Coping Rumah Tangga Dini Yuniarti; Marsudi Endang Sri Rejeki; Fajar Agung Triatmojo; Ria Kurniawati; Anastia Abqiatul Fadlilah
Jurnal Ilmu Sosial dan Humaniora Vol. 11 No. 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jish.v11i2.44352

Abstract

Pandemi memberikan dampak pada berbagai aspek salah satunya adalah aspek  ekonomi. Adaptasi kebiasaan baru yaitu menjaga jarak, menghindari kerumunan dan mengurangi mobilitas. Hal ini menyebabkan pergerakan orang dan barang menjadi terbatas.  Kondisi ini mendorong penurunan aktivitas ekonomi. Penelitian ini bertujuan untuk mengkaji kondisi ekonomi rumah tangga saat pandemi; strategi coping rumah tangga dalam menghadapi kesulitan saat pandemi; dan menganalisis hubungan antara karakteristik rumah tangga dengan kesulitan rumah tangga saat pandemi. Jenis penelitiannya adalah kuantitatif. Data yang digunakan adalah data primer dengan dimensi waktu data cross section. Unit analisis adalah rumah tangga di Daerah Istimewa Yogyakarta sebanyak 196 responden. Teknik sampling yang digunakan adalah non-probability sampling. Pengumpulan data menggunakan metode survei.  Alat analisis yang digunakan adalah statistik deskriptif dan inferensial Chi Square. Hasil penelitian menunjukkan sebanyak 73,2% rumah tangga mengalami kesulitan selama pandemi. Kesulitan yang dihadapi rumah tangga paling banyak adalah pendapatan, kemudian membayar pinjaman, membayar sekolah, pekerjaan dan kesehatan. Rumah tangga dalam menghadapi kesulitan melakukan berbagai strategi coping. Strategi coping yang dilakukan berbagai upaya  dari satu sampai 7 macam strategi. Namun strategi coping yang paling banyak dilakukan adalah berhemat. Temuan lainnya adalah terdapat dependensi antara kesulitan rumah tangga dengan pendapatan, pendidikan, dan jumlah keluarga. Untuk status pernikahan independen dengan kesulitan rumah tangga.
Peningkatan Motivasi Pengembangan Padukuhan Edu-ekowisata Padukuhan Ngunan-ngunan, Bantul, Yogyakarta Dini Yuniarti; Utaminingsih Linarti; Marsudi Endang Sri Rejeki; Adhitya Rechandy Christian
I-Com: Indonesian Community Journal Vol 2 No 2 (2022): I-Com: Indonesian Community Journal (Agustus 2022)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.189 KB) | DOI: 10.33379/icom.v2i2.1597

Abstract

Konsumsi dan produksi berkelanjutan merupakan dua aspek yang mendukung adanya green economy. Prinsip green economy ini akan diaplikasikan dalam kegiatan yang dilakukan warga di Padukuhan Ngunan-unan, Kalurahan Srigading, Kapanewon Sanden, Kabupaten Bantul, Daerah Istimewa Yogyakarta.  Padukuhan Ngunan-unan sangat potensial dikembangkan menjadi destinasi wisata Edu-ekowisata yang fokus pada edukasi mengenai kelestarian lingkungan sebagai bentuk contoh green economy. Perlu adanya partisipasi dari masyarakat untuk menjadi destinasi wisata. Pengabdian pada masyarakat ini bertujuan untuk meningkatkan motivasi dan antusiasme masyarakat dalam pengembangan Padukuhan Ngunan-unan menjadi destinasi wisata Edu-ekowisata. Metode yang digunakan berupa sosialisasi dan edukasi manfaat objek wisata bagi masyarakat khususnya Padukuhan Ngunan-unan. Pelaksanaan kegiatan pada tanggal 7 Agustus 2022. Peserta  pengabdian merupakan masyarakat yang terdiri dari warga dan pengurus komunitas yang ada di Padukuhan Ngungan-unan. Berdasarkan respon dari mitra dapat disimpulkan bahwa terjadi peningkatan pengetahuan tentang edu ekowisata, kebermanfaatan kegiatan, peningkatan pemahaman, dan pemahaman materi, motivasi dan antusiasme peserta.
Pengaruh Ekuitas Merek (Brand Equity) Terhadap Keputusan Pembelian Produk Starbucks Coffee pada Masa Pandemi (Studi Kasus di Starbucks Coffeee XXI Empire Yogyakarta) Nida Khaerunnisya; Marsudi Endang Sri Rejeki
Journal of Food and Culinary Vol. 5 No. 1 [Juni 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i1.5424

Abstract

Penelitian ini bertujuan untuk mengetahui apakah terdapat pengaruh ekuitas merek (brand equity) dalam keputusan pembelian pelanggan pada gerai Starbucks XXI Empire Yogyakarta. Metode yang digunakan adalah kuantitatif dengan pendekatan observasional. Teknik pengumpulan data menggunakan angket kuesioner dengan Skala Likert pada 100 responden pelanggan Starbucks Coffee Yogyakarta XXI Empire yang dipilih secara acak dengan simple random sampling. Penelitian dilaksanakan pada bulan April - Juni 2021 dengan kriteria inklusi konsumen yang membeli produk Starbucks minimal 2 kali selama masa pandemi COVID-19. Hasil penelitian menyatakan adanya pengaruh yang positif dan signifikan antara brand equity terhadap keputusan pembelian, antara brand awareness terhadap keputusan pembelian, antara brand loyalty terhadap keputusan pembelian. Semakin meningkatnya brand equity dari Starbucks Coffee maka semakin tinggi pula keputusan konsumen untuk melakukan pembelian pada Starbucks Coffee di masa pandemi COVID-19 ini.
Sosialisasi Program Kampung Iklim (Proklim) di Padukuhan Ngunan-Ngunan Bantul Yogyakarta Sri Rahayu; Dini Yuniarti; Marsudi Endang Sri Rejeki; Budi Kadaryanto; Nabila Kharimah Vedy
Dedikasi: Jurnal Pengabdian Lentera Vol. 1 No. 02 (2024): Maret 2024
Publisher : Lentera Ilmu Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59422/djpl.v1i02.296

Abstract

Perubahan iklim dewasa ini sudah sangat dirasakan oleh masyarakat di berbagai wilayah di Indonesia. Dampak buruk akibat perubahan iklim seperti bencana banjir, tanah longsor, angin puting beliung dan lainnya sudah sering terjadi. Kegiatan Pengabdian Kepada Masyarakat (PKM) di Padukuhan Ngunan-ngunan Bantul, Yogyakarta ini bertujuan memberikan sosialisasi mengenai Program Kampung Pro Iklim (Pro Iklim), agar warga masyarakat memahami akan pentingnya menjaga kelestarian lingkungan guna mendukung gerakan mencegah perubahan iklim yang esktrim. Warga Padukuhan Ngunan-ngunan sejatinya telah berperilaku ramah lingkungan seperti mengolah sampah menjadi pupuk organik (kompos), dan lain-lain. Praktik-praktik tersebut sejatinya telah mendukung gerakan Proklim, sehingga layak dikembangkan menjadi Kampung Pro Iklim. Meskipun masalah perubahan iklim merupakan permasalahan global yang tidak dapat diselesaikan oleh warga satu kampung, namun peran warga di Kampung Pro Klim setidaknya dapat mendukung pengurangan dampak negatif perubahan iklim. Selain itu turut menyukseskan Program Nasional ini agar upaya mencegah perubahan iklim ekstrim lebih semakin maksimal hasilnya.
Pelatihan Fotografi Untuk Pemasaran Produk Kuliner Pekerja Migran Indonesia Di Singapura Yuniarti, Dini; Rejeki, Marsudi Endang Sri; Ayu, Suci Musvita; Cahyani, Fikhi
Carmin: Journal of Community Service Vol. 3 No. 2 (2023)
Publisher : Borneo Research and Education Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59329/carmin.v3i2.80

Abstract

In addition to having a positive impact in the form of foreign exchange flows, Indonesian Migrant Workers also have a negative socio-economic impact. PMI's repeated return to work abroad is partly due to a lack of entrepreneurial will. To encourage an increase in the entrepreneurial abilities of Indonesian Migrant Workers after returning to Indonesia, there are good problems, one of which is in the field of marketing which is still lacking. For this reason, the solution offered strengthens marketing in the form of culinary product photography training. The purpose of this service is to provide knowledge and skills to Indonesian Migrant Workers PMI in Singapore on how to make attractive photos of culinary products for marketing materials. The activity was carried out using the photography training method. Implementation of community service at the Embassy of the Republic of Indonesia, Singapore on June 25, 2023. Based on the results of the evaluation and performance measurement of partners, it was found that migrant workers experienced increased knowledge and skills in producing attractive culinary photos for marketing.
Analisis Strategi Pemasaran Produk, Promosi, dan Fasilitas Fisik Jasmine Cakery Rejeki, Marsudi Endang Sri; Baitirahman , Anisa Nur
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

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

Abstract

The food business was growing very rapidly and is in great demand by community in addition to its relentless needs. The increasing number of businesses engaged in food will result in competition for market share and consumers. Therefore, it is necessary to have a marketing strategy to maintain and develop its business. This study aims to determine the implementation of the marketing strategy of Jasmine Cakery Products, Promotions, and Physical Facilities. The method used descriptive qualitative research conducting interview, observation, and documentation. Sources of data obtained as primary data include marketing managers, outlite leaders and secondary data obtained from literature, books, articles, news and others. The data analysis performed data reduction, as well as data triangulation for validation. The results show Jasmine Cakery had implemented a marketing strategy of products, promotions, and physical facilities. The products produced are premium, hygienic, and halal-certified products, there are ± 200 product variants with best-selling products, namely choco bun, banana bread, and chocolate cake as well as Spotify cake as a signature product. The promotion used by Jasmine Cakery is to use social media such as Instagram, tiktok, and use the services of an influencer. To establish customer loyalty, Jasmine Cakery launched a membership application, namely "Sahabat Jasmine". Jasmine Cakery's physical facilities include an interior design with a home sweet concept, dine-in facilities, delivery service, a large parking area, signage, and a billing method using Moka Pos as a support in the transaction process.
Niat menerapkan perizinan Bisnis Kuliner bagi UMKM Indonesia: Bukti dari Pekerja Migran Indonesia di Singapura Marsudi Endang Sri Rejeki; Retty Ikawati; Dini Yuniarti
Jurnal Ilmiah Akuntansi, Manajemen dan Ekonomi Islam (JAM-EKIS) Vol. 8 No. 2 (2025): Jurnal Ilmiah Akuntansi, Manajemen, dan Ekonomi Islam (JAM-EKIS)
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/jamekis.v8i2.8178

Abstract

Migrant workers in Singapore benefit from a good business regulatory system. Regulations imposed require SMEs in Singapore to obtain a business permit before being allowed to operate. This research aims to determine whether the attitudes, social norms and behavioral control of migrant workers can influence them in carrying out culinary businesses oriented towards business permits when they return to Indonesia. In this research, the permits required include NIB (Business Identification Number), and PIRT (Food Production Registration). Research Methods: The approach used is a quantitative method, sourced from primary data of Singapore migrant workers, and Smart PLS is used to analyze the data. Research findings show that migrant workers have the intention to implement good business systems and regulations by fulfilling all NIB, and PIRT requirements in the future will doing business in Indonesia. The results of this research show that there are positive attitudes, subjective norms, and behavioral control among migrant workers when they return to Indonesia. Based on the research to recommended that in the future all retired Indonesian Migrant Workers can become independent entrepreneurs with capital from working for several years as PMI. starting business activities are planned well, with an appropriate business plan accompanied by complete business permits.
The Effect of Transformational Leadership and Work Environment on Organizational Productivity with Employee Performance as the Mediating Variable Subroto, Setyowati; Wahdiniawati, Siti Annisa; Nampira, Ardi Azhar; Rejeki, Marsudi Endang Sri; Syamsulbahri, Syamsulbahri
West Science Business and Management Vol. 3 No. 02 (2025): West Science Business and Management
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsbm.v3i02.1967

Abstract

This study investigates the influence of transformational leadership and work environment on organizational productivity, with employee performance serving as a mediating variable among Indonesian MSME workers. Using a quantitative approach with 170 samples and data analyzed via Structural Equation Modeling-Partial Least Squares (SEM-PLS), the findings reveal significant direct and indirect relationships. Transformational leadership and work environment positively impact employee performance, which in turn significantly enhances organizational productivity. Employee performance is confirmed as a critical mediating factor, emphasizing the importance of leadership and conducive work environments in achieving optimal productivity. The study provides valuable insights for MSME leaders to strategically invest in human capital and organizational culture to foster growth and competitiveness.
Analysis Of Consumer Preferences Related To Product Quality And Service Quality At Travel Resto X Yogyakarta Syaltha, Puandira Caesha Naila; Ayuningtyas, Cita Eri; Sri Rejeki, Marsudi Endang
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26871

Abstract

The culinary business has been increasing year by year along with the growth of tourism in Indonesia. This is certainly very important to note considering that cuisine will always be one of the goals when people are traveling. Travel Resto X is one of the culinary services that offers dishes for tourists visiting Yogyakarta. However, the quality of products and services is often sidelined when visitor numbers are high. Therefore, there needs to be an evaluation for the management so that the business can compete with others. This study aims to understand consumer perceptions of product quality and service quality at Travel Resto X Yogyakarta. This type of research is quantitative descriptive with a survey approach. The subjects used in this study are consumers of tourists which is having lunch at Travel Resto X Yogyakarta during the study period. The sampling process used incidental sampling technique and involved 220 people. Data collection technique used questionnaire distribution. The questionnaire consisted of statements with 39 items using a likert scale and has tested for validity and reliability. The analysis technique was conducted using descriptive tests and categorization tables with the help of SPSS version 23.0. Based on the research data, it can be concluded that consumer perceptions of product quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 123 respondents (55,9%), and very poor category with 5 respondents (2,3%). Moreover, consumer perceptions of service quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 138 respondents (62,7%), and very poor category with 2 respondents (0,9%).  
Co-Authors . Syamsulbahri Anastia Abqiatul Fadlilah Ayuningtyas, Cita Eri Baitirahman , Anisa Nur Budi Kadaryanto Cahyani, Fikhi Christian, Adhitya Rechandy Dini Yuniarti Fajar Agung Triatmojo Nabila Kharimah Vedy Nampira, Ardi Azhar Nida Khaerunnisya Retnosyari Septiyani Retty Ikawati Ria Kurniawati Setyowati Subroto Siti Annisa Wahdiniawati, Siti Annisa Sri Rahayu Suci Musvita Ayu Syaltha, Puandira Caesha Naila Utaminingsih Linarti, Utaminingsih Wardiyanta Wardiyanta