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All Journal Jurnal Ilmu Sosial dan Humaniora JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) 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) Jurnal Bakti Untuk Negeri 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 Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Analysis Of Consumer Preferences Related To Product Quality And Service Quality At Travel Resto X Yogyakarta Puandira Caesha Naila Syaltha; Cita Eri Ayuningtyas; Marsudi Endang Sri Rejeki
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%).  
Pelatihan Olahan Pangan Kekinian pada Siswa SMP Muhammadiyah 8 Yogyakarta: Training of Contemporary Cuisine Cooking Processfor Muhammadiyah 8 Middle School’s Student Cita Eri Ayuningtyas; Retty Ikawati; Marsudi Endang Sri Rejeki; Huda Muzaki Putra Andiana
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 10 NOMOR 2 JULI 2026 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/jppm.v10i2.30849

Abstract

Bisnis kuliner merupakan bisnis yang tidak pernah surut dan selalu berkembang sesuai dengan perkembangan teknologi. Kuliner tradisiomal akan bersaing dengan kuliner dari luar dan lebih modern. Banyak generasi muda yang tidak mengenal kuliner tradisional mereka, sehingga perlu adanya pengenalan kuliner tradisional yang dikemas dalam sebuah balutan kuliner kekinian seperti yang sedang tren di pasaran. Hal ini penting untuk dilakukan karena generasi muda semakin tidak mengenal kuliner tradisionalnya. Sehingga perlu adanya sebuah pelatihan untuk mengenalkan kuliner tersebut melalui pelatihan memasak jajanan tradisional kekinian yaitu olahan cireng isi ayam suwir. Metode yang digunakan yaitu dengan pelatihan memasak dimana mitra sasaran mengenal bahan dan cara pembuatan secara langsung. Mitra sasaran dari kegiatan ini adalah siswa siswi SMP Muhammadiyah 8 Yogyakarta yang berjumlah 30 orang. Hasil dari kegiatan ini yaitu mitra menjadi lebih paham setelah adanya pelatihan. Hal ini ditunjukkan dengan adanya peningkatan skor pretest dan postest. Siswa mengetahui bahan makanan yang dapat digunakan untuk membuat jajanan tradisional serta karakteristik bahan tersebut. Selain itu, siswa menjadi lebih paham langkah-langkah pembuatan jajanan tradisional kekinian. Hasil pengabdian juga diharapkan dapat memberikan pengetahuan dan motivasi siswa terhadap bisnis kuliner dari jajanan tradisional yang dapat dibuat menjadi kuliner kekinian.
Co-Authors . Syamsulbahri Anastia Abqiatul Fadlilah Ayuningtyas, Cita Eri Baitirahman , Anisa Nur Budi Kadaryanto Cahyani, Fikhi Christian, Adhitya Rechandy Dini Yuniarti Fajar Agung Triatmojo Huda Muzaki Putra Andiana Iis Wahyuningsih Ikawati, Retty Khusnul, Latifah Kintoko Kintoko Nampira, Ardi Azhar Nida Khaerunnisya Puandira Caesha Naila Syaltha Retnosyari Septiyani Retty Ikawati Ria Kurniawati Setyowati Subroto Siti Annisa Wahdiniawati, Siti Annisa SRI RAHAYU Suci Musvita Ayu Utaminingsih Linarti, Utaminingsih Vedy, Nabila Kharimah Wardiyanta Wardiyanta