4 research outputs found
WASTE MANAGEMENT STRATEGY BASED ON THE PERSPECTIVE OF SAPTA PESONA (CLEANLINESS) TO INCREASE COMMUNITY INTEREST IN CIMANDE VILLAGE
Full text linkThe waste management strategy based on the Sapta Pesona (Cleanliness) perspective is one way to provide knowledge to the community that their village where they live is a tourist area that must be clean and free of waste. All tourists will visit the area safe, orderly, clean, cool, beautiful, friendly, and memorable. The research method used is qualitative and quantitative methods. SWOT analysis techniques to improve waste management strategies based on the Santa Persona (Cleanliness) perspective. Data collection method: interviews community leaders, tourist awareness group, and youth organization, questionnaires, observation, and documentation. Qualitative data research: the form of tables and diagrams from the results of the questionnaire and the SWOT analysis. The results of the questionnaire research strongly agree to implement the 3R (reduce-reuse-recycle) program, want to have their own trash cans, and want to throw garbage in their own trash cans carry out environmental cleanliness with mutual cooperation every month. The IFAS analysis was obtained with a value of 1.53, while the EFAS analysis, it was obtained a value of 0.96 then it was brought together in the SWOT analysis quadrant and the results showed that the quadrant 1 area supported aggressive strategies. This means that the local government of Cimande Tourism Village is carried out a progressive strategy by utilizing the internal strength of Cimande Tourism Village to benefit from external opportunities (opportunities) to support waste management problems so that there are high awareness and interest of the Cimande community about environmental cleanliness to reached Cimande clean. Keywords: Waste Management, Sapta Pesona, Cleanliness, Community Interest, Cimande Villag
The Effect of Product Quality to Purchase Decision at Safary Milk D’Kandang Amazing Farm Depok
Full text linkTo achieve the desired product quality, a quality standardization of the product is needed. This method is intended to ensure that the products produced meet the predetermined standards so that consumers will not lose confidence in the product concerned. Consumers will make a purchase decision if the product is considered to have high quality. The quality of the product will be felt after the item is consumed or used so that consumers will feel satisfied with the product purchased. The purpose of this study is to determine the impact of product quality on purchase decision at the Safary Milk D’Kandang Amazing Farm Depok. The Method of research used is quantitative methods in order to obtain more comprehensive, valid, reliable, and objective data. The sample consists of 100 visitors who visited the Safary Milk D’Kandang Amazing Farm Depok, selected based on the Probability Sampling with Simple Random Sampling technique. The factor and simple linear regression analysis were used for the data analysis with SPSS 22.0. The results of the study showed that product quality has a positive influence significantly contributed to the purchase decision at the Safary Milk D’Kandang Amazing Farm Depok (t = 11.955 > t table with a significance of 0.000 (ρ < 0.05) and that is proved by the score of R = 0.770. From the coefficient of determination, it can be concluded that the Purchase Decision is influenced by the Product Quality variable by 59.3% and the remaining 40.7% which is influenced by other variables.Keywords: Product Quality, Purchase Decisio
Visit Intention to Urban Tourism: The Impact of Destination Image and E-WOM Using Visitor Behavior as a Mediating Variable
No full textHow to get more visitors to a particular urban tourist location and encourage return trips is a crucial problem. The PIK tourist spot area has developed into a popular urban tourism trend because to its culinary, distinctive, and intriguing picture places. The purpose of this study is to investigate the impact of Destination Image and E-WOM Using Visitor Behavior as a Mediating Variable on Intention to visit Urban Tourism. Quantitative research techniques are employed to provide more thorough, valid, trustworthy, and objective data. The sample consists of 247 visitors who visited three tourist attraction in the PIK district of North Jakarta, namely Cove at Batavia PIK, Pantjoran PIK, and Urban Farm. The data were processed and analyzed using SEM-PLS (Partial Least Squares) technique after going through the relevant stages. The results of the study showed that the impact of Destination Image and E-WOM Using Visitor Behavior as a Mediating Variable has a positive impact on Visit Intentio
EKSPLORASI KEUNIKAN PRODUK: UJI COBA PENGGUNAAN BAHAN DASAR JAMUR SEBAGAI SUBSTITUSI PATTY BURGER
Full text linkPenelitian ini melakukan uji coba penggunaan jamur champignon dan jamur shiitake sebagai alternatif substitusi daging sapi pada patty burger. Tujuan penelitian ini adalah menganalisis dan membandingkan karakteristik tekstur, warna, aroma, dan rasa patty burger berbahan dasar jamur dengan patty burger berbahan dasar daging sapi. Penelitian ini menggunakan desain eksperimental dengan lima perlakuan variasi bahan. Pengujian dilakukan oleh 80 panelis terpilih yang memiliki kriteria pengalaman konsumsi dan preferensi spesifik terhadap produk burger berbasis jamur. Analisis data terdiri dari uji validitas, uji reliabilitas, uji statistik deskriptif, uji normalitas dan uji paired sample t-test. Hasil uji organoleptik menunjukkan bahwa formula F4 (75% jamur champignon : 25% jamur shiitake) memiliki karakteristik tekstur (p-value=0,072) dan rasa (p-value=0,219) yang paling mendekati kontrol (F6) karena tidak memiliki perbedaan signifikan (p-value>0,05). Sementara itu, aspek warna dan aroma terbaik ditemukan pada formula F3 (p-value>0,05). Pada uji hedonik, formula F4 unggul dalam aspek tekstur, aroma, dan rasa dengan tingkat kesukaan yang setara dengan kontrol (p-value>0,05). Secara keseluruhan, formula F4 merupakan komposisi substitusi terbaik yang mampu menyamai kualitas organoleptik dan tingkat penerimaan hedonik patty daging sapi
