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Sulih Wahyudiono
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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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Abstract

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.
Uji Hedonik Pasta Fettuccine Aglio E Olio Subtitusi Tepung Ubi Garut Sophia Indira Wibowo; Sulih Wahyudiono
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2716

Abstract

Abstract Pasta Fettuccine Aglio e Olio is a dish originating from Italy. This dish is quite famous in various parts of the world, one of which is Indonesia. The combination of Fettuccine Pasta cooked with garlic sauce and olive oil makes this dish popular among all ages. In this research, an innovation will be carried out in the form of substituting wheat flour for pasta using arrowroot tuber flour in percentages of 25%, 50% and 75%. This research uses a hedonic test, to determine the level of respondents' preferences for color, taste, aroma and texture. The research instrument used was a questionnaire which was distributed to 42 University Asa Indonesia Grand Chef School students, Class of 2021. From the distribution data, the results obtained were that in terms of color, respondents chose product (P3) with an average of 3.04, then in terms of texture, respondents chose product (P4) with an average of 3, in terms of aroma, respondents chose product (P3) and (P4) with an average size of 2.61 and in terms of taste, respondents chose product (P3) with an average size of 2.88. This shows that Fettuccine Aglio e Olio Pasta which is substituted with arrowroot tuber flour has the potential to be liked by public
Co-Authors Setyo Widiarto Sophia Indira Wibowo