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All Journal Jurnal Pengabdian Mandiri Safari : Jurnal Pengabdian Masyarakat Indonesia Dharma Ekonomi Jurnal Pelayanan Masyarakat
Nova Yudha Andriansyah Putra
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Inovasi Pengembangan Minuman Mocktail Berbasis Bahan Rempah Lokal Untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu Nova Yudha Andriansyah Putra; Dyah Mustika Wardani; Mezi Julian
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 3 (2024): Juli : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v4i3.1633

Abstract

Cireundeu comes from the name "reundeu tree", because previously in this village there was a large population of reundeu trees. The reundeu tree itself is a tree used for herbal medicine. Therefore, this village is called Cireundeu Village. Cireundeu Traditional Village is located in Leuwigajah Village, South Cimahi District. Consists of 50 heads of families or 800 people, most of whom make their living by farming cassava. Cireundeu Traditional Village itself has an area of ​​64 ha, consisting of 60 ha for agriculture and 4 ha for settlement. This service aims to explore the potential of local spice ingredients in creating mocktail drinks that are healthy and beneficial for local community income. Through collaboration between communities, universities and local industry, it is hoped that new innovations can be created that support the local economy while promoting healthy lifestyles. The output that will be produced in this PM is how the people of Cireundeu can utilize local plants to become classy ingredients that can compete with industry or as ingredients for mocktail drinks which can attract tourists to visit the village and become a multiplier effect for the local economy in the form of a press release publication. and Journals and IPR.
Inovasi Pengembangan Minuman Mocktail Berbasis Buah Campoleh dan Bahan Rempah Lokal untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu Nova Yudha Andriansyah Putra; Dyah Mustika Wardani; Mezi Julian
Jurnal Pelayanan Masyarakat Vol. 1 No. 4 (2024): Jurnal Pelayanan Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/jpm.v1i4.903

Abstract

Cireundeu Traditional Village, which is known for its rich traditions and natural resources, has great potential in utilizing campoleh fruit and local spices. However, local communities have not fully utilized this potential in developing products that can increase their income. Mocktail drinks, as an increasingly popular non-alcoholic alternative, offer opportunities for product innovation that can increase market appeal and boost local economies. The aim of this activity is to develop mocktail drinks based on campoleh fruit and innovative local spices. The method for this activity is through identifying campoleh fruit varieties available in the Cireundeu Traditional Village and local spices that can be used in mocktail drinks, then holding training for the local community regarding mocktail making techniques, hygiene and marketing aspects by helping the community in designing marketing strategies and packaging. products, and distribution to increase market reach. This project is expected to not only improve the economy of the Cireundeu Traditional Village community through product innovation but also preserve and promote cultural riches and local resources. By utilizing the potential of campoleh fruit and local spices, communities can create products that are attractive and highly competitive in the market, while strengthening the identity and economic independence of their community. The output of this PM is Pres Release, IPR and PM Journal.
Pengaruh dari Kualitas Layanan dan Presepsi Harga Terhadap Loyalitas Pelanggan dengan Kepuasan Pelanggan Sebagai Variabel Mediasi : Study Kasus pada Coffee Shop Bajawa di Bekasi Nova Yudha Andriansyah Putra; Ida Zuniarti; Lia Mazia
Dharma Ekonomi Vol. 32 No. 1 (2025): DHARMA EKONOMI
Publisher : sekolah Tinggi Ilmu Ekonomi Dharmaputra Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59725/de.v32i1.220

Abstract

This study highlights Bajawa Coffee Shop in Bekasi as the main subject in examining the factors that influence customer loyalty. This study aims to analyze the effect of service quality and price perception on customer loyalty, with customer satisfaction as a mediating variable. Service quality refers to the extent to which the service provided is able to meet customer expectations, while price perception is the customer's assessment of the economic value of the product or service received, which is influenced by costs, market demand, and business strategy. Customer satisfaction is a subjective evaluation of the experience of using a service, which reflects how well customer expectations are met by actual performance. This satisfaction plays an important role in building long-term relationships between customers and companies, and has a major impact on loyalty, brand reputation, and business sustainability. Customer loyalty itself is defined as a commitment to continue choosing and recommending a particular product or service, despite offers from competitors. In the context of increasingly tight competition in the cafe industry and the increasing trend of coffee consumption, understanding the factors that shape loyalty is very important. This study uses service quality and price perception as independent variables, customer satisfaction as a mediating variable, and customer loyalty as a dependent variable. The results of this study are expected to contribute to the development of more effective business strategies in retaining customers at the Bajawa Bekasi Coffee Shop.
BRANDING INNOVATION FOR TRADITIONAL BEVERAGE PRODUCTS: INCREASING THE COMPETITIVENESS OF MSMES IN PENTINGSARI VILLAGE, SLEMAN, DIY YOGYAKARTA Nova Yudha Andriansyah Putra; Gilang Fahreza; Syaharuddin, Syaharuddin; Claudia Dwi Martina; Izzat Habib; Astria Putri Ramadhani; Rifqi Muhammad Ihsan
JURNAL PENGABDIAN MANDIRI Vol. 4 No. 8: Agustus 2025
Publisher : Bajang Institute

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

Abstract

Pentingsari Village has significant potential in the agricultural sector, particularly in the availability of local food ingredients such as ginger, sappanwood, coffee, lemongrass, cloves, and cinnamon. However, this potential has not been fully utilized by the local population. Limited knowledge and skills in processing food ingredients into value-added products is one of the main challenges faced. This community service activity aims to improve the ability of the Pentingsari Village community to process local food ingredients into creative, economically valuable food products. The methods applied in this activity include identifying local food ingredients, providing counseling and inviting participants, and providing theoretical and practical training in food processing. This activity emphasizes the importance of clean processing, product innovation, and efficient marketing methods. This activity is expected to improve the community's skills and insight in food processing, while encouraging the development of competitive local products in the market. Through this training, it is hoped that there will be an increase in the income and welfare of Pentingsari Village residents, as well as strengthening the local economy by utilizing the potential of available natural resources. Evaluation of this program shows an increase in product quality and an entrepreneurial spirit among participants, which is expected to continue and bring long-term benefits to the village community.
Co-Authors Astria Putri Ramadhani Claudia Dwi Martina Dyah Mustika Wardani Gilang Fahreza Ida Zuniarti Izzat Habib Lia Mazia, Lia Mezi Julian Rifqi Muhammad Ihsan Syaharuddin