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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA)
Anggoro, Damas Aryo
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Physics Social Sciences Other

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The Influence Of Mixed Beverage Product Quality On Customer Satisfaction At D'lounge Aston Makassar Hotel Baskoro, Dimas Aryo; Anggoro, Damas Aryo
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.v3i3.502

Abstract

D'lounge is a public bar that has a concept in the form of a bar and restaurant. This study used a simple random sampling method with a sample of 92 respondents. Data analysis used descriptive statistical methods, validity test, reliability test, normality test, heteskedastisity test, coefficient of determination test (R2) and hypothesis test. The research was conducted in January 2022 - June 2022. Based on the results of the data above the results of the normality test with Kolmogorov – Smirnov produce an Asymp value. Sig. a sig of 0.062 which is greater than 0.05 so it can be concluded that the research data is normally distributed. it is known that the significance value of the Product Quality variable (X) is 0.916. It can be seen that the significance value is greater than 0.05 (0.916 > 0.05). It can be concluded from the processing of the heteroscedasticity test above that heteroscedasticity does not occur while it is known that the calculated F value = 1,685 with a significance level of 0.000 <0.05, so the regression model can be used to predict the participation variable or in other words there is an influence of the Quality variable (X) on the variable Consumer Satisfaction (Y). The results of the F test in table 4.36 obtained Fcount of 66.155 > Ftable 3.949 with a sig value of 0.000 <0.05, so that Ha is accepted, meaning that there is a simultaneous effect of the quality of beverage products on consumer satisfaction which is significant and the regression model can be used. Significance value 0.000 <0.05. So it can be concluded that Ha is accepted, namely the influence of Mixed Drink Product Quality on consumer satisfaction and H0 is rejected. So that the lowest Mean value is 3.58% on the indicator of diversity of mixed drink variants so that D'lounge management is expected to add variants or types of mixed drink menus to attract buyers so as to create consumer satisfaction.
Product Make Over Jamu Gula Asam Jam Anggoro, Damas Aryo; Baskoro, Dimas Aryo
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.v3i3.503

Abstract

Jamu is the name for traditional Indonesian medicine or can be called herbal. Jamu is made from natural ingredients and is usually synonymous with a bitter taste and a pungent odor. This factor causes the culture of drinking herbal medicine to fade, especially among young people. The method applied is by changing the transformation of herbal medicine, which is mostly in liquid form, into a semi-solid processed food form, namely jam. Jamu that the author chose to makeover was Jamu Gula Asam because of the consideration of the suitability of taste with dessert products to attract young people. The data collection method used in this study was a questionnaire with 4 (four) levels (strongly dislike, dislike, like and really like) which was tested on 5 expert panelists. Then analyzed using quantitative descriptive techniques. The results showed that the quality of Jamu Gula Asam Jam from the aspects of color, texture, scent and taste had an average value of 18.25 which was included in the very like category. Assessment on the color aspect has a value of 17 which is included in the Like category, on the texture aspect has a value of 19 which is included in the Very Like category, the scent aspect has a value of 18 which is included in the Very Like category, and on the taste aspect has a value of 19 which is included in the Very Like category. Based on the results of this study, it can be concluded that the product innovation of jamu, jamu, and sour sugar is acceptable and feasible to become a new food commodity.
Pengaruh Daya Tarik Wisata terhadap Keputusan Berkunjung ke Anjungan Anggoro, Damas Aryo; Baskoro, Dimas Aryo
Stupa Vol 6 No 2 (2024): Global Research on Tourism Development and Advancement (GARUDA) - In Progress
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.6.2.89-109

Abstract

The purpose of this study is to determine the influence of tourist attraction to the decision to visit the tourist attraction. This research uses quantitative approach method, data analysis in this research is by using descriptive statistical analysis, with the nature of wanting to test the truth of a hypothesis made through the collection of primary data and secondary data, in order to predict and explain the relationship or influence of one variable to another.The effect of tourist attraction on guest decisions has a strong relationship. This result with a result of 0.601 shows a strong tourist attraction to the decision to visit the tourist attraction. Analysis by calculating the determination to know the strong influence given by the tourist attraction to the holiday decision, that is by squaring that happened. From the result show R Square = 0,361 or equal to 36,1% owned by tourist attraction and the remaining 63,9% owned by other variable which not examined and the conclusion obtained that the variable of tourist attraction has a strong influence on the decision to visit the the tourist attraction.
Pengaruh Kualitas Pelayanan pada Minat Menginap Kembali di Hotel Anggoro, Damas Aryo; Baskoro, Dimas Aryo
Stupa Vol 7 No 1 (2025): 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.7.1.51-71

Abstract

The aim of this study is to determine how service quality influences tourists’ interest in revisiting or staying again at a hotel. This study uses a quantitative method by presenting data variables in a structured, comprehensive, valid, and accountable manner. The sample consists of 100 visitors who have previously stayed at Hotel Salak Bogor, selected using a random sampling technique. The results of the study show that good service quality can influence the hotel's room occupancy rate, which in turn impacts the hotel's main revenue derived from room sales/rentals. The level of service quality is also perceived by consumers, which indirectly affects their interest in returning to staying at the hotel in the future. Therefore, the intention to revisit is determined by the quality of service provided to consumers.
Co-Authors Baskoro, Dimas Aryo