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Salvian Setyo Prayitno
Politeknik Negeri Banyuwangi
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Pengaruh Harga dan Suasana Tempat serta Variasi Menu terhadap Kepuasan Konsumen di Restoran Q5 Steak Kabupaten Banyuwangi Ardianta, Rido Febrian; Wicaksono, Dani Agung; Ton, Sefri; Prayitno, Salvian Setyo; Wilujeng, Ninik Sri Rahayu
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 1 (2026): Februari - April
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i1.7962

Abstract

In the era of globalization, the culinary sector has experienced significant growth, especially in fast food restaurants that focus on optimizing profits. Data from the Indonesian Central Bureau of Statistics shows a 20.76% increase in restaurant businesses compared to the previous year. The success of a restaurant is influenced by taste, menu variety, price, and atmosphere that can attract consumers. Researchers used three independent variables: price, atmosphere, and menu variety. The number of samples in this study was 90 respondents. The analysis method used was multiple linear regression with the help of SPSS version 26 software and hypothesis testing involving the R2 test, F-test, t-test, and Classical Assumption Test to validate the model. The test results showed an adjusted R2 value of 68.3%, indicating that the independent variables used in the model, namely price and atmosphere, as well as menu variety, simultaneously explained changes in consumer satisfaction at Q5 Steak & Bowl Banyuwangi by 68.3%, while the remaining 31.7% was explained by other variables outside this research model. The variables that have a significant influence in this model are price and menu variety because they have sig value <0.05, while the atmosphere of the place does not have a significant influence on consumer satisfaction. Meanwhile, the price variable has the most dominant influence on consumer satisfaction, this is because the price variable has the largest coefficient value compared to the coefficient value of other independent variables, which is 0.577. This research model is free from symptoms of multicollinearity and heteroscedasticity.
Pemberdayaan Kader Posyandu Dalam Pemenuhan Gizi Anak Usia Dini Berbasis Inovasi Olahan Produk Nugget Ayam Woli Di Desa Tembokrejo Kabupaten Banyuwangi Alfaris Ilyas Agusta; Anisa Firdausiah; Dadi Sudrajat; Erik Dadang Kurniawan; Eris Wulandari; Faiz Mahardika; Inil Chukmu Ilalillah; Khilma Saidah; Muhammad Burhanuddin; Nurfadilatul Husna; Syaiful Bahri; Harvey Febrianta; Salvian Setyo Prayitno; Dani Agung Wicaksono
Jurnal Informasi Pengabdian Masyarakat Vol. 4 No. 2 (2026): Mei :Jurnal Informasi Pengabdian Masyarakat
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jipm-nalanda.v4i2.2220

Abstract

This community service program aims to improve the knowledge and skills of Posyandu Community Health Volunteers in fulfilling early childhood nutritional needs through an innovative food product in the form of nuggets contain of chicken meat, carrot and broccoli. The activity was conducted in Tembokrejo Village targeting mothers with children aged 2–4 years. The methods used included counseling, hands-on training, and assistance in producing vegetable-based chicken nugget products. The implementation stages began with coordination with village authorities and the Posyandu Community Health Volunteers group, followed by the delivery of educational materials on the importance of vegetable consumption, demonstration of nugget production, and evaluation through pre-test and post-test. The results showed an increase in participants’ knowledge and skills in processing functional food, as well as a higher interest among mothers in providing healthy meals for their children. In addition, participants were able to independently practice the preparation of carrot and broccoli nuggets according to the provided procedures. The impact of this program includes increased community awareness regarding the importance of child nutrition, improved vegetable consumption among children through more appealing food innovations, and the emergence of opportunities for small-scale food-based entrepreneurship among Posyandu Community Health Volunteers member. This program is expected to serve as a sustainable community empowerment model in supporting food security and improving family nutritional quality.
Co-Authors Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Alfaris Ilyas Agusta Amaniyah, Maghfirotul Anis Ulfah Prastujati Anisa Firdausiah Ardianta, Rido Febrian Dadi Sudrajat Dani Agung Wicaksono Dewi Purwati Erik Dadang Kurniawan Eris Wulandari Eva Olivia Hutasoit Faiz Mahardika Harvey Febrianta Inil Chukmu Ilalillah Irwanti, Lula Kamalia Juni Sumarmono Khilma Saidah Khirzin, Muhammad Habbib Kurniawan Muhammad Nur Liliyanti, Mita Ayu M. Shofi&#039;ul Amin Muhammad Burhanuddin Nadia Maharani Nanda Rusti Nurfadilatul Husna Prastujati, A. U. PUJI LESTARI Riski Wahyu Safitri Riza Rahimi Bachtiar Rusti, Nanda Sari, Dewiarum Syaiful Bahri Ton, Sefri Triana Setyawardani Wicaksono, Dani Agung wilujeng, ninik sri rahayu