Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA)
Sriwulandari, Tatik
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Physics Public Health Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
The Influence of Food Product Quality andService Quality on Purchase Decisions at 8Bars Resto & Bar Bekasi City Sriwulandari, Tatik; Ramadhan, Rizky Alik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.507

Abstract

Product quality and service quality in the restaurant business are two important things that make customers make decisions to make purchases and come again to the restaurant. The purpose of this study was to determine the effect of food product quality and service quality on purchasing decisions at 8Bars Resto & Bar - Bekasi City. This research is quantitative research with an inductive, objective, and scientific approach where the data obtained is in the form of numbers. Data acquisition was assessed and analyzed statistically through the SPSS application with data collection techniques by distributing questionnaires to 100 respondents.The research results obtained showed that the quality of food products had a positive and significant effect on purchasing decisions with a t-count > t-table = 3.605 > 1.661 and a significance value of less than 0.05. Then the results of the value of Service Quality have a positive and significant effect on Purchase Decision with t-count > t-table = 5.711 > 1.661, then H0 is rejected on H1 is accepted. The test results between the two independent variables were simultaneously carried out with the F test and the results showed that the F-count was 63,948 while the F-table value was 3.090186675, meaning that Fcount > Ftable with a significance value of 0.000 <0.050. Based on these tests, it can be concluded that H0 is rejected and H1 is accepted. This means that the variables Product Quality (X1) and Service Quality (X2) have a positive and significant effect on Purchase Decision (Y) at 8Bar Resto and Bar Bekasi City and are proof that the needs and desires of its customers have been fulfilled. Furthermore, efforts need to be made to maintain product quality and service quality to anticipate competitors with the same type of business. 
Porang Flour as an Alternative Substitute for Wheat Flour in Food Production Sriwulandari, Tatik; Saleha, Saleha; Suparmono, Bambang; Ramadhan, Hesqy
Stupa Vol 5 No 1 (2023): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.5.1.21-28

Abstract

Porang can be used as an alternative substitute for wheat flour in food production because it contains insoluble and insoluble fiber and has low levels of glucose and fat to anticipate the potential cardiovascular disease. This study aims to determine the effect of differences in the substitution of wheat flour with porang flour on the level of panelists acceptance. Experimental research method with the design of 2 variations of substitution of wheat flour and porang flour respectively 0:100% and 20:80%. The results showed that 100% porang flour substitution was preferable to 80% porang flour substitution. Significant and real differences were proven by using Kruskal-Wallis test and Mann Whitney test on the criteria for color, aroma, texture and taste, with a p-value less than 0.05 and an average value above 3.00. It was concluded that panelists preferred Ketapang Seed cookie using 100% porang flour as a substitute for wheat flour.
INCREASING THE ADDED VALUE OF CASSAVA (MANIHOT ESCULENTA) THROUGH CULINARY PRODUCT INNOVATION BASED ON AU BAIN MARIE TECHNIQUES IN A COMMUNITY SERVICE PROGRAM Utami, Nisa Rahmaniyah; Sriwulandari, Tatik; Saleha, Saleha
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 4 (2024): DESEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i4.2542

Abstract

This community service program aims to enhance the added value of cassava (Manihot esculenta) through culinary product innovation using the Au Bain Marie technique. The activity was conducted on December 5, 2024, in Sukajadi Village, involving 15 participants, including housewives, local MSME entrepreneurs, and youth. Through training, participants were taught the process of transforming cassava into innovative products, such as cassava cakes with a soft texture, superior taste, and high visual appeal. The results showed that the Au Bain Marie technique effectively produces high-quality products that meet modern market demands. Product evaluation scored an average of 4.6 out of 5 on parameters such as taste, texture, appearance, and market potential. Furthermore, this program successfully improved participants' skills in modern food processing and created economic opportunities through cassava-based product diversification. In conclusion, cassava processing using the Au Bain Marie technique can empower the community of Sukajadi Village and support economic sustainability based on local food resources. This program is expected to be replicated in other regions to maximize the potential of local food ingredients and improve community welfare.
Co-Authors AMINUDIN Ramadhan, Hesqy Ramadhan, Rizky Alik Saleha Saleha Saleha Sekti Rahardjo Suparmono, Bambang