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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian At-Tadbir : jurnal ilmiah manajemen YUME : Journal of Management Tourism Scientific Journal Pasundan Food Technology Journal (PFTJ) Jurnal Sains Boga Jurnal Gastronomi Indonesia TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Mohammad Syaltut Abduh, Mohammad Syaltut
Institut Pariwisata Trisakti
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Subtitusi Kuning Telur dengan Tahu dalam Pembuatan Kue Pukis Mohammad Syaltut Abduh Javier; Fauzan Andriandi Prasetyo
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.02

Abstract

This research will use the substitution knows as egg yolks because the know do not contain cholesterol. This research uses experimental methods 1 product control which is a cake which uses yellow egg Pukis 100% and 3 treatment products namely cakes using Pukis 30% Tofu, 60% Tofu, 90% Tofu. Data obtained by spreading detailed questionnaire to two groups, the first is a group of expert panelists as many as 5 people to know of the difference between the control and treatment of products product group, the panelists are not trained as many as 25 people to find out if it can be accepted by the community. The results obtained through the test anova is there is no noticeable difference in terms of texture, the taste, the smell, the color of the product control and treatment products. test your favorite product that is most preferred treatment 90% Tofu the value of 2.92, treatment 60% Tofu the value of 2.89, treatment of 30% with a value of 2.82, and control products with a value of 2.69. Penelitian ini akan menggunakan tahu sebagai subtitusi kuning telur karena tahu tidak mengandung kolesterol. Penelitian ini menggunakan metode eksperimental 1 produk kontrol yang merupakan kue Pukis yang menggunakan kuning telur 100% dan 3 produk perlakuan yaitu kue Pukis menggunakan 30% tahu, 60% tahu, 90% tahu. Data diperoleh dengan menyebarkan kuisioner kepada 2 kelompok, yang pertama ialah kelompok panelis ahli sebanyak 5 orang untuk mengetahui adanya perbedaan antara produk kontrol dan produk perlakuan, kelompok panelis tidak terlatih sebanyak 25 orang untuk mengetahui apakah dapat diterima oleh masyarakat awam. Hasil yang diperoleh melalui uji anova adalah tidak terdapat perbedaan yang nyata dari segi tekstur, rasa, aroma, warna dari produk kontrol dan produk perlakuan. uji kesukaan produk yang paling disukai adalah perlakuan 90% tahu dengan nilai 2,92, perlakuan 60% tahu dengan nilai 2.89, perlakuan 30% dengan nilai 2.82, dan produk kontrol dengan nilai 2.69.
UJI COBA PENGGUNAAN BENGKUANG SEBAGAI PENGGANTI DAGING AYAM DALAM PEMBUATAN NUGGET Mohammad Syaltut Abduh
Pasundan Food Technology Journal (PFTJ) Vol 9 No 1 (2022): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v9i1.5539

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. Kata Kunci: Jicama; Nugget; Daging Ayam
Keberhasilan Pelaku Wirausaha dalam Mengembangkan Usahanya di Destinasi Wisata Danau Cipondoh Kota Tangerang, Provinsi Banten Heny Ratnaningtyas Ratnaningtyas; Devita Gantina; Anita Swantari; Andhalia Liza Marie; Mohammad Syaltut Abduh
Tourism Scientific Journal Vol. 8 No. 1 (2022): Vol 8 No 1 Desember 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i1.232

Abstract

This study aims to determine the effect of entrepreneurship education, family environment and personality on business success. This type of research is descriptive research with a quantitative approach with multiple regression analysis using Smart PLS. The location of this research was conducted at the tourist destination of Lake Cipondoh. The sampling technique uses saturated sampling because the total population is the same as the number of samples, namely 63 entrepreneurs in the Lake Cipondoh tourist destination. The results of the study partially show that entrepreneurship education, family environment and personality have a significant effect on business success. Entrepreneurship education has a significant effect on business success, because in entrepreneurship education there is provision of skills in the form of self-development which can be understood as an effort to apply an entrepreneurial spirit and mentality. The family environment has a significant effect on business success, because from the family environment, entrepreneurs are inspired and receive support for entrepreneurship. namely high fighting power, courage and self-confidence, overcoming fear and anxiety, controlling every decision yourself, having an independent nature not depending on others. The value of the coefficient of determination of business success is 69.8%, the variable of business success is influenced by the variables of entrepreneurial education, family environment and personality.
Budaya Pangan Masyarakat Badui Berbasis Kearifan Lokal (Study Budaya Pangan Badui Luar) Mohammad Syaltut Abduh Syaltut; Nurbaeti Nurbaeti; Jajang Gunawijaya
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.989

Abstract

The food culture of the Badui people is extremely diverse and still upholds the traditional knowledge that has been passed down through the generations. The goal of this study was to learn about the Badui community's food customs, namely how to procure, prepare, serve, eat, and preserve food so that it might be developed as a vehicle for importation. This kind of research uses a naturalistic/ethnographic paradigm and is qualitative. Observation, a review of the literature, in-depth interviews, and researchers themselves as the main tool were used as data gathering techniques. Interviews with informants Jaro Saija (village chief/Jaro Pamarentah), Mr. Sukma (a resident of outer Badui), and Mr. Sudirman serve as the primary sources of data (PHRI Banten). The existence of leuit as a rice barn and the custom of huma and ngaseuk rice each time they plant rice or secondary crops demonstrate that the Outer Badui community still upholds its food culture. Food ingredients can sometimes be prepared via frying, boiling, and roasting. The cooking equipment are still conventional, but some of the serving items are contemporary. The Badui continue to eat natural foods, but they also purchase other essentials outside of their area.
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.
Co-Authors Adriani, Hanni Amrullah Amrullah Andhalia Liza Marie Anita Swantari, Anita Devita Gantina Dewi, Triana Rosalina Fauzan Prasetyo Florensia Herienda Heny Ratnaningtyas Ratnaningtyas Hidayat, Candra Jajang Gunawijaya Johani Sakti, Pricilia Maulana, Alifatqul Maulana, Alifatqul Nofiyanti, Fifi Nurbaeti Nurbaeti Pramudito Pramudito Rachim, Faiza Rianto Rianto Robiatul Adawiyah Robiatul Adawiyah Savitri Hendradewi Triono, Freddy