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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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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.
Pengaruh Kualitas Produk Terhadap Keputusan Membeli Melalui Kepuasan Pelanggan di Kawasan Kuliner Laksa Kota Tangerang, Provinsi Banten Hendradewi, Savitri; Pramudito, Pramudito; Rachim, Faiza; Abduh, Mohammad Syaltut; Maulana, Alifatqul
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2007

Abstract

The development of traditional culinary businesses in Tangerang City has increased significantly along with the growing public interest in local specialty foods, including Betawi Laksa. In an increasingly competitive market, product quality is considered a crucial factor influencing customer satisfaction and purchasing decisions. This study aims to analyze the effect of product quality on purchasing decisions through customer satisfaction as an intervening variable. The research employed a quantitative approach using path analysis based on SmartPLS 4. A total of 250 respondents were selected through purposive sampling. Data were collected using a Likert scale questionnaire (1–5) and analyzed through validity and reliability tests, coefficient of determination (R²), as well as direct and indirect effect testing. The results indicate that product quality has a positive and significant effect on customer satisfaction and purchasing decisions. However, customer satisfaction does not have a significant effect on purchasing decisions and does not mediate the relationship between product quality and purchasing decisions. These findings suggest that product quality is the primary determinant influencing consumers’ decisions to purchase Laksa. It is recommended that Laksa vendors maintain consistent taste quality and hygiene standards, while local government should strengthen product development support and promote traditional culinary tourism. Keywords: product quality, customer satisfaction, purchase decision
Uji Coba Penggunaan Bengkuang Sebagai Pengganti Daging Ayam Dalam Pembuatan Nugget Mohammad Syaltut Abduh
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.
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