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PENGARUH KUALITAS SISTEM, INFORMASI DAN LAYANAN SIAKAD ONLINE TERHADAP KEPUASAN MAHASISWA (Studi Pada Mahasiswa AKPINDO Jakarta) Priyanto; Setyo Widiarto; Roby Darmadi
Eduturisma Vol 3 No 2 (2019): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Abstract The development of information systems cannot be separated from the rapid progress of information technology and the internet. At present, this has changed the paradigm in business processes and policy making. Higher education institutions are no exception starting to use internet-based information systems as an alternative in the process of its activities. However, only few research has discussed the effect of online academic systems on student satisfaction. This study aims to analyse the effect of system quality, information quality and online service quality siakad on student satisfaction. Data were obtained by survey method of 255 students of the Indonesian Tourism Academy (AKPINDO) Jakarta with multiple linear regression methods. The results of the study revealed that the quality of academic information systems had no effect on student satisfaction, while information quality and service quality significantly affected student satisfaction. Simultaneously the quality of the system, information and services affect the satisfaction of students.

PENGARUH KOMPENSASI DAN MOTIVASI TERHADAP KINERJA KARYAWAN PADA AKADEMI PARIWISATA X Setyo Widiarto; Sulih Wahyudiono
Eduturisma Vol 3 No 1 (2018): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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This study aimed to determine the effects of compensation and motivation on employees’ performance in Akademi Pariwisata X. Compensation and motivation are dependent variables denoted as X1 and X2, while performance is independent variable denoted as Y. Data are collected through questionaire which are then analyzed using SPSS (Statistical Product and service Solution) version 20. Respondents of this study are 25 employees of Akademi Pariwisata X. The method used in this study is Multiple Linear Regression test. The results of this study show that independent variables (compensation and motivation) are simultaneously capable to explaining the diversity of the dependent variables (employees’ performance) of 28.009%, while the rest, 71.991% are affected by other variables which are not discussed in this research such as leadership, coordination, organization, tools, work condition and work climate.

PENGARUH LOKASI DAN HARGA TERHADAP KEPUASAN WISATAWAN DI TAMAN SARI GUA SUNYARAGI CIREBON Nurul Eka Faradilla; Setyo Widiarto; Muhamad Arsyad
Eduturisma Vol 6 No 1 (2021): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Tourist satisfaction is one indicator to increase the competitiveness of a tourist attraction. Location and price are two factors that are believed to contribute positively to tourist satisfaction. This study aims to analyze the effect of location and price variables on tourist satisfaction at Taman Sari Cave Sunyaragi Cirebon Tourist Attraction. A total of 100 tourists were involved as research respondents. The analysis technique uses multiple linear regression. The research instrument uses a questionnaire that has been tested for validity and reliability. Classical assumption tests were carried out including tests of normality, heteroscedasticity, multicollinearity and linearity. The results showed that the location and price variables partially and simultaneously affect tourist satisfaction, and contributed 68.1%, while the remaining 31.9% is influenced by other variables not discussed in this study such as perceived value, tangibles, reliability, assurance, empathy, and responsibility.

UJI KESUKAAN WINGKO BABAT BERBAHAN TEPUNG KEDELAI Setyo Widiarto
Eduturisma Vol 9 No 2 (2025): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i2.2722

Wingko babat is one of the culinary snacks originating from the Babat area, Lamongan, East Java, which is made from white glutinous rice flour, grated coconut, granulated sugar, coconut milk, and water, it has a sweet and savory taste. Many studies have produced wingko babat products with substitute ingredients, one of which is adding soy flour in this study. This study aimed to provide food alternatives for those on a low-carb diet, determine the effect of soy flour on the characteristics and shelf life of wingko babat, and determine the level of respondent preference for modified wingko babat products with soy flour substitution. The method used in this study is the experimental method. The experimental method is carried out to determine how a treatment is compared with various variables. The study used a questionnaire to determine the respondents' preference for wingko babat products substituted with soy flour in terms of taste, color, texture, and aroma. In this study, the author conducted experiments with three different concentrations: soy flour concentrations of 10%, 20%, and 30%. Analysis of the results of the preference test showed that wingko babat with a 10% substitution of soy flour was more preferred by respondents in terms of taste, color, and texture, while in terms of aroma, wingko babat preferred by respondents was a 30% substitution of soy flour preferred by respondents.

Pemanfaatan Santan Kelapa sebagai Substitusi Susu Sapi pada Pembuatan Roti Bluder Dela Andriyani; Setyo Widiarto
Eduturisma Vol 9 No 2 (2025): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i2.2741

Bluder bread is a traditional bakery product in the rich dough category known for its very soft texture. The use of cow's milk (fresh milk) as the main liquid ingredient often poses a challenge for consumers with specific diets or lactose intolerance. This study aims to analyze the utilization of coconut milk as a 100% substitution for cow's milk in the production of bluder bread and to determine the level of consumer preference for this innovative product. The research method used is a quantitative experiment with data collection techniques through hedonic tests (preference tests). The panelists in this study consisted of 74 hospitality students at Asa Indonesia University, selected through purposive sampling techniques. The results showed that the substitution of coconut milk produced bluder bread with a finer texture and a stronger savory aroma. Based on data analysis, the experimental sample (coconut milk) obtained a higher mean value than the control recipe across all indicators: color (4.23), aroma (4.46), texture (4.31), and taste (4.50), all of which fell into the "Highly Liked" category. The conclusion of this study is that coconut milk is highly feasible as a substitute for cow's milk because it can enhance the sensory quality and consumer acceptance of bluder bread.

Pengaruh Substitusi Puree Labu Kuning (Cucurbita moschata) terhadap Kualitas Sensoris dan Uji Kesukaan pada Kue Nastar Ulfah Zahra Pramono; Setyo Widiarto
Eduturisma Vol 10 No 1 (2025): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v10i1.2742

This study aims to analyze the effect of pumpkin (Cucurbita moschata) puree substitution on the sensory quality and consumer preference level of nastar cookies. Pumpkin was chosen as an innovative ingredient to enhance nutritional value and optimize the utilization of local food resources. The research method employed was a true experiment with three variations of pumpkin puree substitution formulations: N2 (10%), N3 (20%), and N4 (30%). Data were collected through a hedonic test involving 74 panelists using a 1–5 Likert scale questionnaire, covering attributes of color, aroma, flavor, and texture. The results indicated that the substitution of pumpkin puree significantly influenced the sensory characteristics of the nastar. The best formulation most preferred by consumers was sample N3 (20% substitution) with an accumulative average score of 3.99 (categorized as "Liked"). Sample N3 showed excellence in flavor, aroma, and a texture that was soft yet firm, as well as an naturally appealing golden yellow color. These findings imply that using pumpkin puree up to 20% can be a viable alternative for developing healthy culinary products based on local wisdom.

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