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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA) JURNAL AGROINDUSTRI HALAL Jurnal Pariwisata dan Perhotelan
Sriwulandari, Tatik
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

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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.
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Rahardjo, Sekti; Aminudin; Saleha; Sriwulandari, Tatik; Rahmaniyah Utami, Nisa
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Analisis Kualitas Pelayanan Penerimaan Tamu Oleh Resepsionis di The Botanica Sanctuary Hotel Bogor Regina Shohan, Adine; Sriwulandari, Tatik
Jurnal Pariwisata dan Perhotelan Vol. 3 No. 1 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v3i1.4870

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas pelayanan yang diberikan oleh resepsionis di The Botanica Sanctuary Hotel Bogor dengan menggunakan pendekatan lima dimensi kualitas pelayanan, yaitu Tangibles, Reliability, Responsiveness, Assurance, dan Empathy. Bagian resepsionis dipilih sebagai objek penelitian karena memiliki peran penting sebagai garda terdepan dalam memberikan kesan pertama kepada tamu serta menjadi pusat informasi utama selama proses pelayanan berlangsung. Metode penelitian yang digunakan adalah deskriptif kuantitatif, di mana data diperoleh melalui penyebaran kuesioner kepada 75 responden yang merupakan tamu hotel. Instrumen penelitian dirancang berdasarkan indikator dari model SERVQUAL untuk mengukur persepsi tamu terhadap kualitas pelayanan resepsionis. Hasil analisis menunjukkan bahwa dimensi Tangibles memperoleh nilai tertinggi (4,13), disusul oleh Assurance sebesar 3.98, Empathy sebesar 3.82, dan Responsiveness sebesar 3.75. Sedangkan nilai rata-rata terendah berada pada dimensi Reliability yaitu sebesar 2.75. Secara keseluruhan, kualitas pelayanan resepsionis di The Botanica Sanctuary Hotel Bogor berada pada kategori “cukup baik” dengan rata-rata nilai yang masih dapat ditingkatkan. Oleh karena itu, pihak manajemen hotel disarankan untuk memberikan pelatihan, supervisi, serta evaluasi rutin kepada staf resepsionis, khususnya pada aspek ketepatan dan konsistensi layanan. Upaya perbaikan ini diharapkan mampu meningkatkan kepuasan tamu, memperkuat citra hotel, serta mendorong loyalitas pengunjung di masa mendatang
Co-Authors AMINUDIN Nisa Rahmaniyah Utami Ramadhan, Hesqy Ramadhan, Rizky Alik Regina Shohan, Adine Saleha Saleha Saleha Sekti Rahardjo Suparmono, Bambang