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All Journal TELKOMNIKA (Telecommunication Computing Electronics and Control) Jurnal Teknologi Pertanian International Journal of Pedagogy and Teacher Education Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pendidikan Tata Boga dan Teknologi Journal of Innovation Research and Knowledge Jurnal Cendekia Ilmiah Jurnal Pengabdian Masyarakat Manage Jurnal Sains dan Teknologi Pangan
Aulia Bayu Yushila, Aulia Bayu
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Physics Social Sciences Other

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ANALISIS KEPUASAN KONSUMEN DENGAN METODE FUZZY – SERVQUAL DAN QUALITY FUNCTION DEPLOYMENT (STUDI KASUS CAFÉ RIGHT TIME MALANG) Yushila, Aulia Bayu; Effendi, Mas’ud; Effendi, Usman
Jurnal Teknologi Pertanian Vol 18, No 2 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (932.883 KB)

Abstract

ABSTRAKPerkembangan bisnis cafe yang semakin pesat, menuntut cafe agar selalu membuat inovasi dan konsep baru yang mampu menarik lebih banyak konsumen. Kunci utama dalam menarik konsumen selain inovasi dan konsep baru adalah kemampuan cafe untuk memberikan kepuasan kepada konsumen. Tujuan dari penelitian ini adalah menentukan atribut yang menjadi prioritas utama dan menentukan respon teknis yang menjadi target utama dalam usulan perbaikan pada cafe Right Time untuk meningkatkan kepuasan konsumen. Metode yang digunakan pada penelitian ini adalah metode fuzzy-servqual dan quality function deployment (QFD). Pengintegrasian logika fuzzy dan servqual bertujuan untuk mengurangi ambigu dari subjektivitas hasil metode servqual. Usulan perbaikan pada penelitian ini menggunakan metode QFD. Berdasarkan pengolahan data dengan metode fuzzy-servqual, atribut yang menjadi prioritas utama yaitu penyajian makanan dan minuman yang cepat serta tepat sesuai pesanan, kejelasan dan kewajaran harga yang ditawarkan, dan porsi penyajian makanan dan minuman yang konsisten. Pengolahan data menggunakan metode QFD menunjukkan respon teknis yang menjadi target utama dalam usulan perbaikan adalah membuat standar operasional prosedur pelayanan terhadap konsumen, mengadakan pelatihan komunikasi dan etika karyawan secara rutin, dan memperbaiki sarana dan prasarana ABSTRACTThe boost expansion of cafe business has currently required the innovation and provided a new concept which could attract and retain consumers. The purpose of this research is to determine the attributes that are main priorities and determine the technical responses of purposing improvements of customer satisfaction for cafe “Right Time”. The method used in this research are fuzzy-servqual and Quality Function Deployment (QFD). Integration of fuzzy logic and servqual aim to reduce the ambiguous results of subjectivity servqual method. While the QFD was used to propose the café improvement. Based on fuzzy-servqual data processing, the attributes that are main priorities are presentation of the food and drinks were prompt and appropriate to order (-0.96), clarity and reasonability of the price offered and portion of the food and drink are consistent. Data processing using QFD showed technical response resulted that the creation of standard operating procedure of customer services, communication training, ethics for employee, improvement of facilities and infrastructure are the main target of development cafe business
Fuzzy sequential model for strategic planning of small and medium scale industries Imam Santoso; Puspa Ayu Indah Prameswari; Aulia Bayu Yushila; Muhammad Arwani
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 17, No 3: June 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v17i3.12239

Abstract

The use of strategic planning can be an alternative solution to improve industrial performance. In small and medium scale industries especially in apple chips industries, strategic planning helps to know the current industry situation and the steps that must be taken to overcome the existing problems. This study aimed to develop an improvement strategies using Fuzzy Sequential Modeling (FSM) model. FSM model was consisted a SWOT analysis, Root Cause Analysis (RCA), Bolden’s Taxonomy and fuzzy AHP. Based on SWOT analysis, the external factors of threats was the similar business competition and low purchasing power. RCA described the issues that needed to be fixed using Bolden’s Taxonomy as the reference for determining the action plans and produce four OIA (Open Improvement Area) there are old technology machines and equipment, difficulty of enterprise development, ineffective marketing media and low market share. The strategic planning was determined using Fuzzy AHP based on OIA and ABC enterprise needs to improve the low market share and ineffective marketing strategy.
Analisis Determinan Keputusan Pembelian Produk Kuliner Hasil Praktikum Mahasiswa Berdasarkan Citra Produk dan Persepsi Harga Yushila, Aulia Bayu; Muyasyaroh, Hidayatun; Miranti, Mauren Gita; Nur'aini, Annisa; Widagdo, Andika Kuncoro
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 5: Agustus 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i5.10936

Abstract

Tujuan penelitian ini untuk menganalisis faktor-faktor penentu yang memengaruhi keputusan pembelian produk kuliner yang dihasilkan dari praktikum mahasiswa program studi Tata Boga. Variabel independen yang dianalisis meliputi citra produk dan persepsi harga. Metode penelitian menggunakan pendekatan kuantitatif dengan survei daring melalui kuesioner tertutup yang disebarkan secara online. Sampel diambil menggunakan teknik purposive sampling dengan jumlah responden sebanyak 275 orang yang memenuhi kriteria inklusi. Data dianalisis menggunakan regresi linear berganda dengan bantuan perangkat lunak IBM SPSS Statistics versi 29. Hasil uji t menunjukkan bahwa citra produk dan persepsi harga secara parsial memiliki pengaruh positif dan signifikan terhadap keputusan pembelian, dengan nilai signifikansi di bawah 0.001. Uji F mengindikasikan bahwa kedua variabel independen tersebut secara simultan berpengaruh signifikan terhadap keputusan pembelian produk kuliner hasil praktikum mahasiswa. Koefisien determinasi (R²) sebesar 0.635 menunjukkan bahwa 63.5% variasi keputusan pembelian dapat dijelaskan oleh citra produk dan persepsi harga secara bersama-sama. Nilai R² yang tinggi menegaskan bahwa kedua variabel tersebut merupakan faktor utama yang memengaruhi keputusan pembelian konsumen terhadap produk kuliner praktikum mahasiswa
PREFERENSI TERHADAP SIRUP ASAM JAWA HERBAL BERDASARKAN PENILAIAN HEDONIK Annisa Nur’Aini; Mauren Gita Miranti; Hanif Naufal Ahmi; Fitri Komala Sari; Aulia Bayu Yushila; Sri Handajani
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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Abstract

Sirup herbal berbahan dasar asam jawa memiliki potensi sebagai minuman fungsional yang praktis dan kaya manfaat. Produksi asam jawa di Indonesia tinggi, sementara diversifikasi produk berbasis bahan lokal masih terbatas. Penelitian ini bertujuan mengevaluasi pengaruh variasi formulasi terhadap penilaian hedonik panelis terlatih pada sirup herbal asam jawa. Tiga formulasi diuji dengan perbedaan konsentrasi asam jawa dipadukan kunyit, temulawak, serai, jahe merah, jahe emprit, secang, keningar, kapulaga, gula, madu, dan garam. Penilaian dilakukan oleh 50 panelis terlatih menggunakan skala hedonik 1-4 untuk atribut warna, aroma, rasa, dan penerimaan keseluruhan. Hasil menunjukkan perbedaan signifikan pada warna dan rasa, sementara aroma relatif stabil antar formulasi. Formulasi SA02 memperoleh skor tertinggi pada keseluruhan atribut, menunjukkan keseimbangan optimal antara warna, aroma, dan rasa yang paling disukai panelis. Temuan menegaskan bahwa pengaturan proporsi bahan, khususnya asam jawa, sangat penting dalam menghasilkan sirup herbal harmonis secara sensoris. Penelitian ini memberikan panduan bagi pengembangan produk sirup herbal berbasis bahan lokal, mempertahankan citarasa tradisional sekaligus memiliki daya tarik sensori tinggi.
PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET Hidayatun Muyasyaroh; Febriani Lukitasari; Diwyacitta Antya Putri; Nugrahani Astuti; Aulia Bayu Yushila; Novia Tesalonika Amanda Rerung; Nada Itorul Umam
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/kr7d3965

Abstract

Nugget merupakan salah satu produk pangan olahan yang praktis dan digemari berbagai kalangan, baik anak-anak hingga orang dewasa. Inovasi bahan baku berbasis pangan lokal diperlukan untuk menigkatkan nilai gizi dan keberlanjutan produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan proporsi tempe dan labu (Cucurbita moschata) terhadap sifat fisikokimia dan organoleptik nugget. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat formula penelitian yaitu P0 (250:0), P1 (150:100), P2 (100:150) dan P3 (50:200) untuk masing-masing proporsi tempe dan labu kuning. Pengamatan dilakukan terhadap karakteristik nugget meliputi tingkat kesukaan melalui uji hedonik, warna dan nilai proksimat. Hasil penelitian pada uji hedonik yaitu atribut aroma menunjukkan p value < 0.05 sehingga terdapat perbedaan yang signifikan antar sampel. Dari hasil uji hedonik diperoleh produk terbaik pada perlakuan P3. Warna nugget terbaik pada parameter b* menunjukkan nilai perbedaan yang sinifikan (p<0.05). Hasil analisis proksimat didapatkan perlakuan terbaik pada P3 dengan nilai kadar protein, lemak, air, abu dan karbohidrat masing-masing 10,60%; 17,59%; 46,25%; 1,70%; dan 23,87%. Hasil penelitian ini diharapkan dapat memberikan kontribusi dalam pengembangan produk berbasis bahan pangan lokal yang tidak hanya disukai secara sensori namun memiliki kandungan gizi yang baik. Formulasi tempe dan labu kuning berpotensi digunakan sebagai alternatif produk nugget fungsional dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
The Effect of Marketing Mix on Purchase Decisions at Éclair Coffee in Mataram City Wijaya, Levina Apriyeni; Nurlaela, Luthfiyah; Yushila, Aulia Bayu; Nurfatimah, Ratna Palupi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.27040

Abstract

The take a look at ambitions for look at how application of a advertising blend method concerning 4 key additives, namely product, rate, distribution, and advertising, contributes to consumer purchasing choices at Éclair coffee in Mataram town. the idea for this have a look at stems from the fast growth of the culinary industry and increasingly competitive espresso stores, which necessitates appropriate advertising strategies to influence client interest and selections. The studies technique used a quantitative method with an associative design, at the same time as data collection become accomplished through the distribution of Google paperwork-based questionnaires to a hundred respondents the usage of purposive sampling as a part of a non-probability sampling approach. The consequences discovered that the product and merchandising factors had a sizeable impact on buying selections, even as the fee and vicinity (distribution) variables did now not show a vast person affect. however, when tested together, the four advertising and marketing mix variables performed a role in purchasing choices with an standard contribution of 39.1%, so it may be concluded that product and merchandising are the principle elements that decide consumer choices. based on these findings, Éclair coffee desires to prioritize improving product quality and strengthening extra creative promotional initiatives. similarly, it's also vital to reevaluate pricing and region choice policies to stay applicable, aggressive, and capable of aligning enterprise approach with evolving customer dynamics and tendencies. 
The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake D’meals Aisya Risnanda Fadhilla; Luthfiyah Nurlaela; Aulia Bayu Yushila; Ratna Palupi Nurfatimah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27089

Abstract

This study aims to analyze the partial and simultaneous effects of TikTok content type and content interaction on the brand awareness of Custom Cake D’meals. The growing popularity of custom cakes on TikTok provides the background for examining how content strategies and audience engagement contribute to brand awareness. This research employs a quantitative explanatory approach using a survey of 95 respondents who follow the TikTok account @milaniaadrr (owner of Custom Cake D’meals). The sample was selected using purposive sampling and the Slovin formula. Data were analyzed using multiple linear regression with t-test and F-test. The results indicate that content type and content interaction influence brand awareness, and simultaneously have a significant effect with a coefficient of determination of 48.5%. These findings suggest that effective TikTok marketing strategies require alignment between appropriate content formats and efforts to encourage active audience interaction. This study provides empirical evidence for culinary business practitioners in utilizing social media to build brand awareness and supports Culinary Education by offering practical insights for developing innovative promotional strategies aligned with the modern culinary industry.
The Influence of Maternal Nutritional Perceptions and Household Income on Early Childhood Dietary Consumption Patterns Lusiane Chyntia Sengkey; Aulia Bayu Yushila; Sri Handajani; Rendra Lebdoyono
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27266

Abstract

The unresolved burden of stunting affecting Indonesian children under five years of age officially recorded at 21.5% in 2023 provided the foundational rationale for undertaking the present investigation. This nutritional predicament is postulated to be intrinsically connected to the degree of mothers' comprehension regarding nutritional science and the economic standing of the household, both of which operate as pivotal determinants shaping food procurement decisions and the nutritional adequacy of children's dietary practices. Accordingly, this study aimed to quantify the degree to which maternal nutritional perceptions and household income levels exert influence over dietary consumption patterns among young  children  attending  Dharma  Wanita  Persatuan  Magersari  Kindergarten,  Krian,  Sidoarjo.  The  study  was conducted within a descriptive quantitative research paradigm. Primary data were obtained by distributing structured survey  instruments  to  mothers  of  children  aged  3–6  years,  while  secondary  data  were  sourced  from  official  school documentation and academically credible literature. Multiple linear regression analysis was employed as the principal inferential  technique  to  examine  the  directional  relationships  among  the  research  variables.  Empirical  findings demonstrated that maternal nutritional perceptions and household income each  generated a positive and statistically significant  effect on  children's  dietary  consumption  patterns  both  in  isolation  and  in  combination  at  a  significance threshold  of  p  <  0.05.  The  coefficient  of  determination  (R²)  yielded  0.750,  indicating  that  75%  of  the  variability  in children's dietary patterns was collectively explained by these predictors, while the residual 25% reflected contributions from  variables  outside  the  model.  Accordingly,  both  maternal  nutritional  perceptions  and  household  income  are confirmed as indispensable determinants of early childhood dietary consumption patterns.
Development and Feasibility Testing Of Liveworksheets Based E-LKPD For Learning To Make Sweet bread In Vocational Culinary School Anifa Nur Fitri; Annisa Nur’ Aini; Lucia Tri Pangesthi; Aulia Bayu Yushila
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27259

Abstract

Advances in science and technology in 21st-century education require students to possess the 4C skills, therefore, digital learning media capable of supporting active, independent, and engaging learning are needed, particularly for the sweet bread curriculum in culinary vocational education, which demands a systematic procedural understanding. Sweet bread instruction is still dominated by conventional methods using simple worksheets that lack varied questions and clear visualizations of the process, resulting in low student engagement and difficulty in understanding the steps of making sweet bread. This study aims to: (1) develop a Liveworksheets-based E-LKPD for sweet bread production learning; (2) determine its feasibility in terms of content; (3) determine its feasibility in terms of media; and (4) analyze students responses. This Research and Development (R&D) study employed the ADDIE model, involving subject matter experts, media experts, and culinary students as research subjects. The validation data from the subject matter experts and media experts were analyzed using Aiken’s V index and the Intraclass Correlation Coefficient (ICC) reliability test, while the students’ response data were analyzed using percentage analysis. The results of the study indicate that the Liveworksheets-based E-LKPD was successfully developed with a content validity of 0,935 and a media validity of 0,889, both of which fall into the high category. The reliability test results showed an ICC value of 0,789 for the content aspect and 0,778 for the media aspect, indicating a good level of reliability. Student responses achieved a percentage of 78%, falling into the “very good” category. However, the ease-of-use aspect in both the media evaluation and student responses remained in the “moderate” category, thus requiring further refinement. This study has limitations because it was only conducted up to the development stage without testing effectiveness during the implementation stage through experimentation. The research findings indicate that the Liveworksheets-based E-LKPD on the topic of sweet bread is suitable for use as a digital learning medium with a high level of validity and excellent student responses, making it a viable alternative learning medium that supports 21st-century learning.
Sustainable business model for agro-industrial SMEs: A systematic literature review Yushila, Aulia Bayu; Citraresmi, Ardaneswari Dyah Pitaloka; Haryati, Novi; Deoranto, Panji
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2026.009.02.5

Abstract

The sustainability transition in the agro-industrial sector increasingly relies on small and medium enterprises (SMEs) adopting business models that align with digitalization and circular economy principles. However, existing research on Sustainable Business Models (SBMs) for agro-industrial SMEs remains fragmented, limiting the understanding of how these models enhance resilience and sustainable performance. This study aims to systematically review types of SBMs implemented by agro- industrial SMEs, evaluate their impact and examine the key barriers and enablers influencing their adoption. This study conducts a systematic literature review (SLR) guided by the PRISMA 2020 protocol and the PICO framework to ensure methodological transparency and thematic precision. 415 articles were screened from Scopus, ScienceDirect, and Google Scholar then 20 met the inclusion criteria. A mixed-method synthesis was employed, combining VOS viewer keyword mapping in thematic analysis. The analysis revealed five SBMs typologies: circular bioeconomy, digital and platform based, cooperative cluster, hybrid strategic, and value-driven ethical models. These models improve economic performance through efficiency and competitiveness, foster social inclusion and stakeholder collaboration, and advance environmental outcomes via resource circularity. Implementation challenges include financial, digital, and institutional barriers, while collaboration, policy support, and leadership capacity act as key enablers.
Co-Authors Aisya Risnanda Fadhilla Anifa Nur Fitri Annisa Nur’ Aini Annisa Nur’aini Ardaneswari Dyah Pitaloka Citraresmi Diwyacitta Antya Putri Effendi, Mas'ud FEBRIANI LUKITASARI Febriani Lukitasari Fitri Komala Sari Hanif Naufal Ahmi Hidayatun Muyasyaroh Hidayatun Muyasyaroh Imam Santoso Judha Slamet Sarwo Edi Khilya Zahiro Lucia Tri Pangesthi Lusiane Chyntia Sengkey Luthfiyah Nurlaela Luthfiyah Nurlaela Mauren Gita Miranti Miranti, Mauren Gita Mohd Yusof bin Kamaruzaman Muhammad Arwani Muyasyaroh, Hidayatun Nada Itorul Umam Novi Haryati Novia Tesalonika Amanda Rerung Nugrahani Astuti Nur'aini, Annisa Nurfatimah, Ratna Palupi Panji Deoranto Puspa Ayu Indah Prameswari Ratna Palupi Nurfatimah Rendra Lebdoyono Sri Handajani Sri Handajani Sri Wahyuni Usman Effendi Widagdo, Andika Kuncoro Wijaya, Levina Apriyeni Yoga Danar Radiansyah