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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian At-Tadbir : jurnal ilmiah manajemen YUME : Journal of Management TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Mohammad Syaltut Abduh, Mohammad Syaltut
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Health Professions Languange, Linguistic, Communication & Media Social Sciences

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 1 
The Influence of the Work Environment and Work System on the Work Motivation of Business Actors at Cipadu Market, Tangerang City, Banten Province Hendradewi, Savitri; Dewi, Triana Rosalina; Rianto, Rianto; Adriani, Hanni; Abduh, Mohammad Syaltut
At-Tadbir : jurnal ilmiah manajemen Vol 8, No 2 (2024): At-Tadbir: jurnal ilmiah manajemen
Publisher : Islamic University of Kalimantan MAB Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/atd.v8i2.13062

Abstract

This research aims to determine the influence of the work environment and work system on the work motivation of entrepreneurs at Cipadu Market. This type of research is descriptive research with a quantitative approach using multiple regression analysis methods, which was carried out at Cipadu Market. The partial research results show that the work environment and work system have a significant influence on the work motivation of entrepreneurs at Cipadu Market. The work environment has a significant influence on the work motivation of entrepreneurs because it is related to factors such as emotional support, market facilities, the role of market leaders, the level of competition, as well as economic conditions and textile market trends which play a role in influencing their motivation. The work system has a significant influence on the work motivation of business actors because it involves important aspects such as funding sources, product promotion, management staff and business financial management. Suggestions for business actors in the Cipadu market: create a positive work culture, promote team collaborati
Uji Coba Penggunaan Bengkuang Sebagai Pengganti Daging Ayam Dalam Pembuatan Nugget Abduh, Mohammad Syaltut
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 17 No. 1 (2022): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v17i1.4638

Abstract

Penelitian ini menggunakan metode kuantitatif, Dengan tujuan untuk menganalisa data dari berbagai sudut yang diperlukan untuk mencapai sebuah kesimpulan. Peneliti sudah menggumpulkan data-data yang diperlukan melalui panelis ahli dan tidak terlatih di Lab Organoleptik dengan kusioner yang sudah disiapkan. Kemudian data yang telah didapat di kumpulan serta di lakukan uji dan diambil kesimpulan dari segi rasa mendapatkan nilai sig 0,373,dari segi tekstur mendapatkan nilai 0,094 dan dari segi warna mendapatkan nilai sig 1,000. Hasil dari uji T yang di dapat adalah angka signifikan lebih besar dibandingkan 0,05 yang berarti tidak ada perbedaan tekstur , rasa dan warna antara nugget perlakuan dengan nugget kontrol. Kesimpulan yang didapat melalui uji hedonik bahwa panelis lebih menyukai nugget bengkuang dibandingkan nugget daging ayam dari segi tekstur, Sedangkan dari segi rasa nugget daging ayam lebih disukai dibandingkan nugget bengkuang. Dari segi warna keduanya memiliki nilai yang sama.
Pengaruh Kualitas Makanan dan Harga Terhadap Keputusan Berkunjung di Rumah Makan Khas Betawi Babeh Sadeli, Tangerang Selatan Hendradewi, Savitri; Dewi, Triana Rosalina; Abduh, Mohammad Syaltut; Sakti, Pricilia Johani
YUME : Journal of Management Vol 6, No 3 (2023)
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yum.v6i3.6223

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kualitas makanan dan harga terhadap keputusan berkunjung. Penelitian ini merupakan deskriptif kuantitatif yang menggunakan metode analisis regeresi berganda. Jenis penelitian ini adalah deskriptif kuantitatif menggunakan metode analisis regresi berganda. Populasi  dalam penelitian adalah seluruh pengunjung yang datang ke Rumah Makan Khas Betawi Babeh Sadeli, sedangkan jumlah sampel dalam penelitian ini berjumlah 100 responden. Teknik pengambilan sampel  menggunakan accidental sampling. Hasil penelitian menunjukkan kualitas makanan dan harga berpengaruh signifikan terhadap keputusan berkunjung. Kualitas makanan Rumah Makan Khas Betawi Babeh Sadeli sangat berpengaruh pada keputusan berkunjung, karena kelezatan dan konsistensi rasa menciptakan kesan positif, meningkatkan kepuasan pelanggan. Harga sangat memengaruhi keputusan berkunjung di Rumah Makan Khas Betawi Babeh Sadeli, karena keterjangkauan harga makanan dan minuman berpengaruh pada daya beli dan kepuasan pelanggan yang dapat mendorong pelanggan untuk kembali. Kata Kunci: Kualitas Makanan, Harga, Keputusan Berkunjung
The Preferences of Tourists in Choosing Transportation Modes for Traveling in Bandung City Herienda, Florensia; Adriani, Hanni; Nofiyanti, Fifi; Abduh, Mohammad Syaltut; Maulana, Alifatqul
Jurnal Penelitian Pariwisata Vol 9 No 1 (2025): (TR) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i1.277

Abstract

This study aims to identify tourists' preferences in choosing transportation modes during their visit to Bandung City and to analyze the factors influencing their decisions. The method used is a quantitative approach with surveys and interviews. The study sample consists of 200 tourists, with 150 domestic tourists and 50 international tourists. Data were collected using questionnaires and interviews to gather information related to transportation mode choices, speed, comfort, price, and accessibility factors. The results show that the most commonly chosen transportation mode is Angkot (25%), followed by Trans Metro Pasundan (23%). Travel speed, comfort, and accessibility are the main factors influencing transportation mode choices. Furthermore, differences in preferences are observed between domestic tourists, who tend to prefer economical transportation modes like angkot and TMB, and international tourists, who prioritize comfort such as online taxis or Bandros. The study concludes that transportation mode choices are influenced by practical needs such as affordable prices, comfort, and ease of accessibility. Recommendations for destination managers and the government include improving the public transportation infrastructure to be more efficient and environmentally friendly, as well as utilizing technologies like ride-hailing apps to enhance comfort and accessibility for tourists. Keywords: tourists' preferences, transportation modes, speed and comfort, and transportation accessibility
Pengaruh antara Kualitas Pelayanan Dengan Keputusan Pengunjung Melalui Kepuasan di Rumah Makan Surabi 74, Larangan, Kota Tangerang, Provinsi Banten Triono, Freddy; Amrullah, Amrullah; Abduh, Mohammad Syaltut; Maulana, Alifatqul; Pramudito, Pramudito
Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i3.1976

Abstract

This study aims to analyze the influence of service quality on visiting decisions through customer satisfaction as a mediating variable at Surabi 74 Larangan Restaurant, Tangerang City. This study uses a quantitative approach with a path analysis method (path analysis) processed using SmartPLS software. The research sample consisted of 100 respondents who were Surabi 74 customers who had visited in the last six months. Data collection was conducted through distributing questionnaires with a five-point Likert scale. The results showed that service quality has a positive and significant effect on customer satisfaction, and has a direct and indirect significant effect on visiting decisions. Customer satisfaction is proven to be a mediating variable in the relationship between service quality and visiting decisions, meaning that the higher the customer satisfaction, the more likely they are to return. This finding emphasizes the importance of improving service quality that includes aspects of accommodation, responsiveness, assurance, empathy, and physical evidence in creating customer satisfaction and loyalty. Based on these results, it is recommended that restaurant managers improve service standards through employee training, maintaining cleanliness, and providing a varied menu to maintain customer satisfaction and interest in visiting in the future. Keywords: service quality, customer satisfaction, visiting decisions
UJI COBA PEMANFAATAN SARI DAUN KATUK (SAUROPUS ADROGYNUS (L) MERR) SUBTITUSI AIR KELAPA (COCOS NUCIFERA L.) DALAM PEMBUATAN NATA DE COCO Abduh, Mohammad Syaltut; Adawiyah, Robiatul
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v24i3.1319

Abstract

This research recommends using katuk leaf extract as a substitute for Nata de coco food as a nutritious processed food product for nursing mothers who are practical when consumed anywhere. Katuk plant (Sauropus adrogynus (L) Merr) is a type of herbaceous plant that grows chronically, is a vegetable plant that is found in Southeast Asia. The leaves are small like moringa leaves, small green flowers, dark red to yellowish, with red spots. The flower will produce white fruit where there are black seeds inside. Several studies have shown that katuk leaves can expedite milk production. With this research it is hoped that it can add to the processed variant of katuk leaf utilization. The method used in this research is to use a different test and a fondness test on several panelists who already understand and are familiar with Nata de Coco. For the different test results in terms of texture (0.006 <0.05) and taste (0.030 <0.05) this means that there is no difference in terms of texture and taste between the control and treatment of products.
Persepsi Masyarakat Terhadap Makanan Berbahan Dasar Singkong yang diolah Secara Tradisional dan Kekinian Hidayat, Candra; Abduh, Mohammad Syaltut
Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v25i1.1333

Abstract

Indonesia ranks fifth in the world’s cassava production with a total production of 19,436,640 tons. Cassava is a staple food for Indonesians and growns in almost all parts of Indonesia. However nowadays, the existence of cassava as a staple is replaced by other types of food, especially with the arrival of fast food from abroad. This study aims to determine the extent and how to use cassava as the main raw material for traditional food in the community. Because if it is ignored one day cassava would no longer be a food commodity. The research method used were interviews and questionnaires. Interviews were conducted with ten respondents who were considered randomly representative (random sampling). As results of this study, it turned out that some people still faithfully consume cassava but not as a staple but as a side dish. Then it was observed that packaging and product innovation were also needed in this regard.
Uji Coba Subtitusi Rumput Laut Merah (Porphyra) Dengan Daun Cincau Hijau (Cyclea Barbata Miers) Dalam Pembuatan Nori Abduh, Mohammad Syaltut; Maulana, Alifatqul
Jurnal Ilmiah Pariwisata Vol 23 No 3 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i3.1220

Abstract

This study aims to utilize seaweed as a substitute on Japanese Nori foodstuffs and can be consumed by the community. Seaweed is a raw material that is widely used for various purposes such as additional ingredients on cosmetics or or just made in addition to the drink on ice mix. With this research is expected to seaweed in the making of Nori can be replaced with green grass jelly. Because Japanese food such as Nori is now commonly found in almost all major cities in Indonesia. The method used is an experimental method which will be making products with the trial of the treatment of the control over the products studied were Nori. After conducting experiments then performed using the Sensory Testing instrument in the form of a questionnaire about Organoleptik Test and Test hedonic committed to the panelists, to find out the differences as well as the level of preference on taste, texture and aroma. Descriptive test was then performed to give a snapshot of data from Appearance and hedonic test has been done. Then do the data analysis using the Test Independent T-test to determine significant differences between the arithmetic mean of the control and treatment products.
UJI COBA PENGGUNAAN TEMPE SEBAGAI PENGGANTI KENTANG DALAM PEMBUATAN KUE LUMPUR Abduh, Mohammad Syaltut
Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v25i1.1311

Abstract

Mud cake is a moist cake that has a sweet taste and soft texture. the mud cake is generally made from potatoes as supporting the taste and texture, if combined with other materials would be too much carbohydrate in the mud cake. therefore this research will be used a substitute potatoes for tempe. Tempe has a solid texture than potatoes and has a lower carbohydrate than potato. This research used experimental method 1 is the control product that uses the sludge cake of potatoes 100% and 3 treatment product that uses 30% tempeh, 60% tempeh, 90% tempeh. Data obtained by distributing questionnaires to the two groups, the first group of expert panelists are as many as 5 people to know the difference between product control and treatment products, untrained panelists group of 25 people to determine whether it is acceptable by the general public. Results obtained through ANOVA test there is no real difference in terms of texture, flavor, aroma, color with control products. A test of the most preferred products is control product with value of 3,21, product of 60% tempeh with value of 3,14, product of 30% tempeh with of value 3,04, and product of 90% tempeh with value 2,72.
Co-Authors Adriani, Hanni Amrullah Amrullah Dewi, Triana Rosalina Herienda, Florensia Hidayat, Candra Maulana, Alifatqul Nofiyanti, Fifi Pramudito Pramudito Rianto Rianto Robiatul Adawiyah Sakti, Pricilia Johani Savitri Hendradewi Triono, Freddy