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All Journal SABBHATA YATRA : Jurnal Pariwisata dan Budaya Jurnal Pengabdian Mandiri Safari : Jurnal Pengabdian Masyarakat Indonesia Dharma Ekonomi Jurnal Pariwisata, Bisnis Digital dan Manajemen Mabha Jurnal Jurnal Pelayanan Masyarakat Pelayanan Unggulan: Jurnal Pengabdian Masyarakat Terapan
Nova Yudha Andriansyah Putra
Universitas Nusa Mandiri
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science 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.
DAYA TARIK SAUCIKO SEBAGAI COFFEE TOURIST ATTRACTION DI BEKASI Yudha Andriansyah Putra, Nova; Zuniarti, Ida; Mazia, Lia
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 4 No 2 (2023): SABBHATA YATRA : Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v4i2.886

Abstract

Bekasi merupakan salah satu kota yang terdapat di wilayah Provinsi Jawa Barat, Kota ini merupakan bagian dari Metropolitan Jabodetabek dan menjadi kota satelit dengan jumlah penduduk terbanyak se-Indonesia. Saat ini Kedai kopi tak hanya sebagai tempat bertualang menikmati secangkir kopi nikmat, tetapi sebagai media tempat bertemu manusia lain dan berbagi kisah yang belum tentu kamu dapatkan di tempat lain. Studi ini mempergunakan metode analisis deskriptif, yaitu dengan mengumpulkan beragam data dan berkembang melalui media baru, yaitu internet. Berbagai informasi yang berkembang tentang Sauciko dipergunakan untuk mendeskripsikan sauciko dan kemudian dianalisis sesuai dengan pisau analisis yang digunakan, misalnya berita yang berkembang di website, liputan di Youtube, dan testimony diblog. Dengan ini penulis tertarik untuk mengkaji tentang aya Tarik Sauciko sebagai Coffee Tourist Attraction di Bekasi.
IMPLEMENTASI DIGITAL MARKETING PADA HOTEL LOR IN SOLO JAWA TENGAH: IMPLEMENTASI DIGITAL MARKETING PADA HOTEL LOR IN SOLO JAWA TENGAH Yudha Andriansyah Putra, Nova; Mazia, Lia; Zuniarti, Ida
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 5 No 1 (2024): SABBHATA YATRA : Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v5i1.1160

Abstract

Implementasi digital marketing melibatkan serangkaian langkah dan strategi untuk memanfaatkan platform online guna mencapai tujuan pemasaran. Digital marketing adalah proses mempromosikan produk atau layanan menggunakan platform digital seperti internet, media sosial, ponsel, dan perangkat lainnya. Ini mencakup berbagai taktik pemasaran yang dirancang untuk menjangkau, melibatkan, dan mempengaruhi audiens target secara online. Melalui Jurnal ini peneliti meneliti terkait implementasi digital marketing yang ada di Hotel Lor In Solo Jawa Tengah dan mengkaji dengan teori yang telah ada. Metodologi dalam penelitian ini menggunakan metodologi penelitian deskriptif yakni pendekatan penelitian yang bertujuan untuk menggambarkan karakteristik suatu fenomena atau kejadian, tanpa menghasilkan inferensi atau menjelaskan hubungan sebab-akibat di antara variabel-variabel yang diamati. Implementasi digital marketing membutuhkan komitmen, konsistensi, dan pemahaman yang kuat tentang audiens dan tujuan dari Hotel Lor In ini sendiri. Dengan merencanakan dengan baik dan melaksanakan strategi dengan efektif, Hotel Lor in telah dapat memanfaatkan kekuatan pemasaran digital untuk mengembangkan bisnis secara signifikan.
Menangani Kebersihan Area Kitchen dan Kelengkapan Alat-alat Memasak di Hotel Best Western Premier Hive Putra, Nova Yudha Andriansyah; Widyarini, Audi
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 1 No. 1 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode Mei 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.402 KB) | DOI: 10.33480/jasdim.v1i1.2994

Abstract

In processing food to achieve speed and accuracy of kitchen operations, it will be supported by kitchen equipment. In achieving a goal of increasing productivity stability, by equipping supporting and sufficient equipment. Considering that kitchen operations must run smoothly, the role of a tool is very important in the production process where the production value of equipment perfection. equipment damage due to the weakness of its users, for that equipment must be maintained and maintained properly so as not to experience severe damage that will hamper various activities inside. Kitchen employees who are implementers of the food processing production system using utensils should be considered for operating them. It really requires an understanding of employees about equipment both large and small, and how to use it properly and the function of each of these equipment. the results of observations, interviews, and questionnaires conducted by the author at Best Western Premier Hive.
Strategi Dan Peranan Kitchen Untuk Meningkatkan Oprasional Di Hotel Best Western Premier The Hive Cawang, Jakarta Timur Widyarini, Audi; Puspita, Ratna; Candrasari, Ati; Purwanto, Eko Obi; Putra, Nova Yudha Andriansyah
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 1 No. 1 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode Mei 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (739.06 KB) | DOI: 10.33480/jasdim.v1i1.4007

Abstract

The hotel kitchen which functions as a production room that processes food ingredients from raw materials to food ingredients that are ready to be served and sold to hotel guests. What must always be kept clean so that the processed food is not contaminated with germs caused by the equipment used or raw materials used in the kitchen area is responsible for food production within the food & beverage department. This organization shows the positions and titles of kitchen staff from the top to the bottom. By looking at the meaning of the function and role of the kitchen in a hotel, and the parts of the kitchen in the hotel and the organization of staff in the hotel kitchen, the author is interested in taking the title: "Strategy and Role of the Kitchen to Improve Operations at the Best Western Premier Hotel The Hive Cawang , East Jakarta".
Strategi Dalam Peningkatan Olahan Pastry Dan Bakery Di Hotel Best Western Premier The Hive Cawang Jakarta Timur Purwanto, Eko Obi; Anggraeni, Jesica Yopi; Candrasari, Ati; Puspita, Ratna; Putra, Nova Yudha Andriansyah
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 1 No. 2 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode November 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.098 KB) | DOI: 10.33480/jasdim.v1i2.4008

Abstract

Food and Bakery is one of the departments in the F&B product in a hotel which is a place where various processed cakes and breads are processed which guests will enjoy. A baker must have a disciplined, agile, creative attitude and must always innovate. to always develop existing preparations into new products so that customers or connoisseurs of pastry and bakery preparations are increasingly interested and want to try these processed products, especially since processed pastry and bakery products are always a dessert. To find out the efforts to improve pastry and bakery products at the Bast Western Premier Hotel The Hive Cawang, East Jakarta, the researchers conducted research directly to the hotel. The research method used to conduct this research was descriptive qualitative analysis. The results of this study, the researchers concluded that in the processing of pastry and bakery every employee, both staff and deily workers, must follow existing management standards and recipes, both good quality raw materials, dosage, and processing techniques that aim to produce processed pastry and bakery products that are of good quality and in accordance with the standards that have been set so that there are more efforts to improve processing related to F&B at the hotel
RITUAL DAN UPACARA PANEN SARANG BURUNG WALET SEBAGAI TRADISI MASYARAKAT KEBUMEN JAWA TENGAH Yudha Andriansyah Putra, Nova
Mabha Jurnal Vol 2 No 1 (2021): Mei 2021
Publisher : Akparta Mandala Bhakti Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70018/mb.v2i1.26

Abstract

Masyarakat Indonesia yang pada umumnya mempercayai hal-hal mistis serta warisan leluhur, meskipun saat ini kita telah memasuki era modern. Kepercayaan masyarakat Indonesia terhadap roh leluhur bukan tanpa alasan, meskipun tanpa sebab yang jelas masyarakat Indonesia takut melanggar aturan yang sudah menjadi tradisi atau kebiasaan walaupun hal itu belum dibuktikan secara ilmiah. Indonesia merupakan negara yang memiliki kekayaan budaya serta keanekaragaman budaya. Salah satu kebudayaan yang masih dijaga oleh masyarakat saat ini adalah panen sarang burung walet yang berada di Karang Bolong Kabupaten Kebumen. Berbeda dengan panen sarang burung walet di daerah lain, panen sarang burung walet yang ada di Karang Bolong Kabupaten Kebumen menjadi budaya tersendiri karena dalam pemanenan tersebut diadakan tata cara atau ritual secara turun-temurun. Ritual tersebut merupakan salah satu nilai budaya yang bisa dinikmati oleh pengunjung dan dikemas dengan rapih oleh penyelenggara. Sarang burung walet merupakan komoditas yang memiliki nilai jual yang sangat tinggi. Sarang burung walet yang ada di Karang Bolong Kebumen berbeda dengan sarang burung walet yang mungkin di temukan di gedung-gedung daerah lain. Penelitian ini membahas mengenai ritual dan upacara panen sarang burung walet sebagai tradisi masyarakat Kebumen Jawa Tengah. Sampel yang digunakan dalam penelitian ini adalah masyarakat sekitar yang melakukan tradisi tersebut. Teknik pengambilan sampel yang digunakan dalam penelitian ini adalah menggunakan simple random sampling (sampel random sederhana). Metode yang digunakan dalam penelitian adalah metode penelitian kualitatif. Hasil penelitian menunjukkan bahwa panen sarang burung walet sudah menjadi tradisi di masyarakat, khususnya di Karang Bolong Kabupaten Kebumen. Hal ini karena panen sarang burung walet di Karang Bolong Kabupaten Kebumen ini sudah menjadi kebiasaan atau adanya adat-istiadat yang dilakukan secara turun-temurun dan masih diyakini serta dilakukan sampai saat ini. Ditinjau dari aspek pemanfaatannya, sarang burung walet di Karang Bolong terjadi secara alamiah oleh burung walet tersebut. Sedangkan dari sarang burung walet yang di gedung, petani harus memperhatikan tingkat suhu, teknik pemanggilan, proses pemanenan juga berbeda.
Co-Authors Anggraeni, Jesica Yopi Astria Putri Ramadhani Candrasari, Ati Claudia Dwi Martina Dyah Mustika Wardani Gilang Fahreza Ida Zuniarti Ida Zuniarti, Ida Izzat Habib Lia Mazia, Lia Lilik Edi Saputro Mezi Julian Purwanto, Eko Obi Ratna Puspita, Ratna Rifqi Muhammad Ihsan Syaharuddin Widyarini, Audi