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All Journal Jurnal Pengabdian Kepada Masyarakat Patikala International Journal of Health, Medicine, and Sports
Tanadi, Leon
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Humanities Dentistry Education Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences

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Consumer Perception of Healthy Food Quality and Service Quality: Case Study at Mie Gacoan Citra Raya Tangerang Outlet Vanit, Familia Dasil; Separgo, Firlea Zevanka; Tanadi, Leon
International Journal of Health, Medicine, and Sports Vol. 3 No. 1 (2025): International Journal of Health, Medicine, and Sports
Publisher : Corespub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijhms.v3i1.184

Abstract

Mie Gacoan is a restaurant company that offers spicy noodle-based products, dimsum, and beverages with a unique concept inspired by the characteristics of Indonesian ghosts. Established in 2016, Mie Gacoan is rapidly growing into a market leader, especially in provinces in East Java, Central Java, West Java, and Bali, and plans to expand nationally. This study aims to analyze consumer perceptions of healthy food taste quality and service quality at Mie Gacoan Citra Raya outlet, Tangerang. The method used is descriptive qualitative research, with data collection through in-depth interviews, participatory observation, and documentation. The results showed that product quality, especially taste, texture, portion, and cleanliness of presentation, played an important role in consumer satisfaction. Although most consumers were satisfied with the taste served, there were some complaints regarding flavor instability, such as varying levels of spiciness. On the other hand, service quality also had a major influence on consumer experience, with some branches demonstrating good service, while others faced constraints in internal communication and resource management. This study suggests that Mie Gacoan should review its product and service quality standards to improve customer satisfaction and strengthen the company's reputation in a competitive market.
Peningkatan Pemahaman Budaya Sebagai Identitas Bangsa Melalui Makanan dan Minuman pada Generasi Muda Pradana, Triandi; Tanadi, Leon; Lawrence, Jennifer
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 5 No. 4 (2026): Jurnal PkM PATIKALA (On Progress)
Publisher : Pusat Pengembangan Pendidikan dan Bakat Indonesia/Education and Talent Development Center of Indonesia (ETDC Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v5i4.4588

Abstract

Globalization has introduced foreign cuisines, such as Korean and European food, which often attract more interest from young consumers compared to the variety of Indonesian traditional foods. This phenomenon has led to a decline in the popularity of traditional cuisine among the younger generation. This Community Service activity was conducted at SMK Atisa Dipamkara, located in Binong, Curug District, Tangerang Regency, as part of efforts to strengthen the role of educational institutions in preserving local culture. The primary target of this activity was 10th-grade (class X) students, who are in the early phase ofcharacter, attitude, and value orientation formation as vocational students. The service method was divided into three main stages: preparation, implementation, and evaluation of activities. To measure the success level of this service activity, the service team administered a Post-Test to 35 students. Pre-Tests and Post-Tests are essential instruments for evaluating the effectiveness of a learning intervention, training, or educational program concerning the traditional mixology of traditional cuisine as a cultural heritage. Many students initially viewed Nusantara (Indonesian Archipelago) cuisine merely as everyday food or drink without associating it with identity values, philosophy, or national character. Conversely, the Post-Test results indicated a significant increase in understanding. Students began to explain the role of traditional food and beverages in shaping cultural identity, as well as the importance of innovation to keep Nusantara cuisine relevant amidst globalizations. The benefits of this activity were directly felt by the target community, particularly the 10th-grade vocational high school students, as evidenced by the increased understanding demonstrated by the Pre-Test and Post-Test results. Furthermore, this activity supports the implementation ofthe Pancasila Student Profile Strengthening Project and Work Culture (P5BK) by instilling the values of diversity, nationalism, and appreciation for local wisdom.
Co-Authors Lawrence, Jennifer Separgo, Firlea Zevanka Triandi Pradana Vanit, Familia Dasil