Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Tata Boga dan Teknologi Indonesia Berdaya
Syaltha, Puandira Caesha Naila
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Analysis Of Consumer Preferences Related To Product Quality And Service Quality At Travel Resto X Yogyakarta Syaltha, Puandira Caesha Naila; Ayuningtyas, Cita Eri; Sri Rejeki, Marsudi Endang
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26871

Abstract

The culinary business has been increasing year by year along with the growth of tourism in Indonesia. This is certainly very important to note considering that cuisine will always be one of the goals when people are traveling. Travel Resto X is one of the culinary services that offers dishes for tourists visiting Yogyakarta. However, the quality of products and services is often sidelined when visitor numbers are high. Therefore, there needs to be an evaluation for the management so that the business can compete with others. This study aims to understand consumer perceptions of product quality and service quality at Travel Resto X Yogyakarta. This type of research is quantitative descriptive with a survey approach. The subjects used in this study are consumers of tourists which is having lunch at Travel Resto X Yogyakarta during the study period. The sampling process used incidental sampling technique and involved 220 people. Data collection technique used questionnaire distribution. The questionnaire consisted of statements with 39 items using a likert scale and has tested for validity and reliability. The analysis technique was conducted using descriptive tests and categorization tables with the help of SPSS version 23.0. Based on the research data, it can be concluded that consumer perceptions of product quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 123 respondents (55,9%), and very poor category with 5 respondents (2,3%). Moreover, consumer perceptions of service quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 138 respondents (62,7%), and very poor category with 2 respondents (0,9%).  
Peningkatan Pengetahuan dan Keterampilan Masyarakat Kalurahan Pengkok, Gunung Kidul dalam Mengolah Singkong Menjadi Tepung Singkong Lukviana, Dwi Lestari; Raihan, Nisywa Dwiza; Putri, Lathifah Apriana; Kusuma, Fatma Dwi; Daima, Atika Silma; Syaltha, Puandira Caesha Naila; Cahyani, Indah Sinawang; Melani, Fani; Ridha, Muhammad Rasyid; Hadian, Hafidz Izzulhaq; Rahmadewi, Yunda Maymanah
Indonesia Berdaya Vol 3, No 4: August-October 2022
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2022342

Abstract

Sumber Daya Alam (SDA) yang dihasilkan oleh Desa Pengkok, Kecamatan Pathuk, Kabupaten Gunung Kidul sangat melimpah namun belum sepenuhnya dimanfaatkan oleh masyarakat sehingga perlu adanya bimbingan atau pendampingan kepada untuk memanfaatkan potensi yang ada. Salah satu pendampingan yang dapat dilakukan adalah dengan pelatihan memanfaatkan produk olahan singkong yang dibuat menjadi tepung gaplek. Singkong yang diolah menjadi tepung gaplek memiliki nilai jual yang lebih tinggi dibandingkan dengan singkong utuh. Metode yang dilakukan adalah  penyuluhan dan pelatihan pembuatan tepung dari singkong. Setelah dilaksanakan program ini hasil yang didapatkan adalah peningkatan pengetahuan masyarakat tentang pengetuhan umum singkong sebelum pelatihan sebesar 76,55% dan setelah pelatihan sebesar 78,71%, sedangkan tentang pengetahuan pengolahan singkong sebelum pelatihan sebesar 67,88% setelah pelatihan sebesar 72,26%. Dan keterampilan pengolahan singkong sebelum pelatihan sebesar 40% mengalami peningkatan menjadi 70%.
Co-Authors Ayuningtyas, Cita Eri Cahyani, Indah Sinawang Daima, Atika Silma Hadian, Hafidz Izzulhaq Kusuma, Fatma Dwi Lukviana, Dwi Lestari Melani, Fani Muhammad Rasyid Ridha Putri, Lathifah Apriana Rahmadewi, Yunda Maymanah Raihan, Nisywa Dwiza Rejeki, Marsudi Endang Sri