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All Journal Journal of Tourism and Economic WAHATUL MUJTAMA: Jurnal Pengabdian Masyarakat Jurnal Sains Terapan Pariwisata
Dewi Ayu Kusumaningrum
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Inovasi Kuliner Khas Bangka Belitung: Kulit Martabak Manis Dari Tepung Kacang Merah Brenda; Dewi Ayu Kusumaningrum
Jurnal Sains Terapan Pariwisata Vol. 5 No. 2 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Sweet martabak is a typical Chinese food that carries the value of local wisdom in the Bangka Belitung area. It is called Hok Lo Pan which means the cake of the Hok Lo people. Martabak has a soft, soft and sticky taste. Red beans (Phaseolus vulgaris L.) are processed into red bean flour which has a higher protein content than wheat flour. In this study, the experimental design used was a randomized design (CRD) by conducting the experiment three times and for each treatment experiment three repetitions were also carried out with the same ingredients, composition, and manufacturing process, namely: 20%: 80%, 30%: 70%, and 40%: 60%. The experimental design was completely randomized design (CRD). Using the research method organoleptic test, organoleptic test is a test that is based on the sensing process. Divided into two, namely the Hedonic Test and the Hedonic Quality Test. The preliminary research found that trials were carried out with 100% red bean flour and trials with a ratio of wheat flour to peanut flour 50%: 50% then the results were obtained with poor quality martabak skin. So it was decided for the main research to use red bean flour with a maximum ratio of 40%. In the main research, the formula or concentration used is of three levels with the use of red bean flour, namely: 20%, 30% and 40%. There are different levels of quality, color, texture, aroma and taste of sweet martabak skin with additional red bean ingredients with different concentrations. Samples with a concentration of 30% are the best in terms of quality among the other samples with a fairly reddish brown color, soft texture, strong aroma of red beans, and sweet taste. The use of red bean flour can be an alternative idea of being used as a substitute for flour in the manufacture of other foods with certain levels.
Pelatihan Wirausaha Masyarakat Kampung Cilengkong Kecamatan Pamijahan-Bogor Untuk Menghadapi Masyarakat Ekonomi Asean (MEA) Dalam Mengoptimalisasikan Potensi Panen Singkong Yulianti Yulianti; Dewi Ayu Kusumaningrum
Jurnal Sains Terapan Pariwisata Vol. 2 No. 2 (2017): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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The ASEAN Economic Community (MEA) can be a good marketing area for farmers with well-planned training and planned expertise. Due to the knowledge and skills that are always up to date certainly can create a competitive product but still pay attention to the value of local culture and using local raw materials. So it has its own uniqueness that is not owned by other countries. One of them is by preserving traditional food that is processed in a creative way. Local food ingredients such as cassava that can grow easily, quickly and efficiently. During this processed into several types of traditional cakes, but when viewed from the physical chemical properties of the material, cassava can be processed into raw material substitute wheat. Based on the information obtained, that the main producer of this village is cassava. So far, the harvest obtained by the villagers is generally sold directly to the market without any other process at a cheap price. This is the basis for the selection of training topics in this community service is processed products cassava harvest. Implementation of food processing training, product packaging and how to sell products with the theme "Cassava Build Cilengkong" was held in the Assembly Ta'lim Cilengkong, Pamijahan, Bogor regency, West Java. Operation for 1 day on Thursday, April 13, 2017. Training participants are PKK mothers, DKM mothers (Council of Mosque Prosperity), housewives. Attendees were 50 people. Implementation; Site Survey, Proposal Submission, Coaching Preparation, Implementation of Training Activities with training method of giving materials. Then proceed with the practice directly in the processing of cassava products in the form of coaching. So that participants can hone their skills directly. In this Training are proposed Plastic packaging suitable for use, the addition of packaging labels with attractive brand logo, material composition information, manufacturing date and expiration, storage method, production place and contact number. In this case the villagers are taught how to sell their products of creation by manual or online
Pengaruh Customer Satisfaction Dan Brand Image Terhadap Brand Loyalty Di Pantai Sentosa Restaurant Jakarta Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni; Rita Ritasari; Rany Kusumaningsih
Jurnal Sains Terapan Pariwisata Vol. 4 No. 1 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Berdasarkan data BPS DKI Jakarta, terjadi pertumbuhan restoran yang cukup tingggi di Jakarta. Peningkatan ini memotivasi restoran untuk menyediakan layanan dan inovasi untuk mempertahankan loyalitas konsumennya. Salah satu inovasi yang dilakukan Pantai Sentosa Restaurant Jakarta yaitu “live seafood”. Banyak pelanggan menyukai konsep ini berdasarkan pengamatan dan ulasan dari internet. Selain itu, restoran menjaga kualitas bahan, kualitas makanan, rasa keseluruhan, memberikan layanan yang sangat baik dan menu inovatifuntuk mencapai kepuasan pelanggan. Ketika kepuasan pelanggan tercapai, citra merek akan dibentuk dan pelanggan akan setia kepada restoran. Untuk membedakan produk mereka, sangat penting bagi restoran membangun citra merek yang positif. Citra merek yang positif memotivasi orang untuk mengunjungi restoran. Tujuan dari penelitian ini adalah untuk menunjukkan kepuasan pelanggan dan citra merek mempengaruhi loyalitas merek di Pantai Sentosa Restaurant Jakarta. Metode penelitian dengan dekriptif kuantitatif, dimana metode tersebut dilakukan melalui survei kuisioner. Unit analisis yang digunakan dalam penelitian ini adalah para pengunjung Pantai Sentosa Restaurant. Analisis data digunakan dalam penelitian ini dengan menerapkan prosedur conveniencesampling langsung kepada responden yang ditemukan dengan menyebarkan kuesioner. Jumlah kuesioner adalah 120. Hasil penelitian didapatkan Customer merasa puas atas pelayanan yang diberikan di Pantai Sentosa Restourant, Customer melihat brand image dari Pantai Sentosa Restourant sangat kuat sebagai liveseafood restaurant. Pengujian hipotesis adalah nilai sig adalah 0,00 <0,05. Disimpulkan bahwa Ho ditolak dan Ha diterima, H1 bahwa variabel kepuasan pelanggan memiliki pengaruh positif terhadap loyalitas merek dan H2 menunjukkan bahwa variabel citra merek memiliki pengaruh positif terhadap loyalitas merek.
PENERAPAN TEKNOLOGI PROMOSI DIGITAL DESA WISATA (STUDI KASUS : DESA WISATA PUJON KIDUL) Sendy F. Tantono; Yohanes Sulistyadi; Dewi Ayu Kusumaningrum; Risna Amalia Ulfa
Jurnal Sains Terapan Pariwisata Vol. 10 No. 3 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i3.597

Abstract

ABSTRACTPurpose: The form of implementation of sustainable tourism development today is through tourism villages. The success of managing tourist villages is currently influenced by the growth of information technology. This study discusses the application of digital promotion technology in Pujon Kidul Tourism Village.Research Methods: The study was conducted by adopting a qualitative approach so that it was able to dig up rich and in-depth information. Pujon Kidul Tourism Village has implemented digital promotion technology by utilizing available resources.Implications: The use of this digital promotion technology needs to be carried out more optimally, especially regarding the consistency and supervision of management schedules, and broader partnership cooperation to increase the visibility of the Tourism Village.Keywords: Implementation, promotion technology, tourism villageABSTRAKTujuan: Wujud penerapan dari pembangunan pariwisata berkelanjutan dewasa ini adalah melalui desa wisata. Keberhasilan pengelolaan desa wisata saat ini dipengaruhi oleh pertumbuhan teknologi informasi. Penelitian ini membahas tentang penerapan teknologi promosi digital Desa Wisata Pujon Kidul.Metode Penelitian: Penelitian dilakukan dengan mengadopsi pendekatan kualitatif sehingga mampu menggali informasi yang kaya dan mendalam. Desa Wisata Pujon Kidul telah menerapkan teknologi promosi digital dengan memanfaatkan sumber daya yang tersedia.Implikasi: Pemanfaatan teknologi promosi digital ini perlu dilakukan secara lebih optimal terutama terkait konsistensi dan pengawasan jadwal pengelolaan, kerjasama kemitraan dengan lebih luas sehingga meningkatkan visibilitas Desa Wisata.Kata Kunci: Pemanfaatan, Teknologi promosi, desa wisata
Promo Cashback Gopay Terhadap Minat Beli Bubble Drink (Studi Kasus : Yu Cha Indonesia, Pluit) Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni
Journal of Tourism and Economic Vol. 3 No. 1 (2020): Edisi 5 Apr 2020
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/smpy4e58

Abstract

The most popular technological and communication development innovations today are electronic payments without cash. GOPAY from PT Karya Anak Bangsa (GO-JEK) is the most widely used electronic payment in Indonesia. Yu Cha Indonesia is working with GOPAY to advance its business. There is currently a 20% GOPAY cashback promotion to attract more consumers. This study aims to look at the effect of the promotion of GOPAY (cashback) on the interest in buying bubble drinks at Yu Cha Indonesia. This research uses quantitative methods by distributing questionnaires to 99 respondents. Statistical analysis such as validation test, reliability test, normality test, and hypothesis test have been used. Data validation shows that all data is valid. Reliability tests are also reliable because the coefficient scores exceed Cronbach 'Alpha. The results of the r-score analysis are 0.707 which means that the two variables have a strong relationship. The r-square result is 0.499 and it can be concluded that the GOPAY cashback promotion affects product quality by 49.9% and the rest is influenced by other factors not discussed in this study. The results of this study show the positive and significant effect of the GOPAY (cashback) promotion program on consumer buying interest. Based on research results, the GOPAY promotion program (cashback) has a 49.9% effect on consumer buying interest.
Pelatihan Pengemasan Produk Pangan Olahan di Desa Sukamahi Kabupaten Bogor: Training on Packaging Processed Food Products in Sukamahi Village Bogor District Dewi Ayu Kusumaningrum; Hurdawaty, Ramon; Suheryadi, Heru; Maryetti; Ni Made Dwiyana Rasuma Putri
WAHATUL MUJTAMA': Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): WAHATUL MUJTAMA': Jurnal Pengabdian Masyarakat
Publisher : Pusat Penelitian dan Pengabdian Masyarakat (P3M) Sekolah Tinggi Ilmu Islam dan Bahasa Arab (STIBA) Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36701/wahatul.v5i1.1442

Abstract

Sukamahi Village is located in Megamendung District, Bogor Regency, West Java, one of the pilot villages for the One Billion One Village (SaMiSaDe) program in 2021. Sukamahi Village has agricultural and plantation potential. Most of the village residents have professions as farmers and own businesses such as food businesses and grocery stores in Sukamahi Village. Most of the women in Sukamahi Village are involved in PKK activities, farming and are housewives. Currently, there are no profitable business activities among the group of women residents of Sukamahi village. There are problems in various regions where local food businesses are generally less attractive, innovative, creative, and the majority are only wrapped in transparent plastic without any labels or information. The aim of organizing this community service is to provide knowledge about packaging processed food products that comply with good food packaging rules and can attract consumers' attention. The implementation method consists of initial observations and training activities. Initial observations include licensing, mapping communities that need training, and formulating appropriate training. The training activity provided material and direct practice in making appropriate products and packaging, ended with a question and answer session regarding what had been provided. Overall, the training on packaging processed food products went well and was beneficial for improving the skills and business marketing of the Sukamahi Village community. With more attractive and quality packaging, processed food business products from Sukamahi Village have a better opportunity to penetrate a wider market to help improve the economic level of business actors.
Co-Authors Brenda Heru Suheryadi Maryetti Ni Made Dwiyana Rasuma Putri Ramon Hurdawaty Rany Kusumaningsih Risna Amalia Ulfa Rita Ritasari Sendy F. Tantono Suci Sandi Wachyuni Yohanes Sulistyadi Yulianti Yulianti