Article Per Year (5 Year)
p-Index From 2020 - 2025
1.235
P-Index
This Author published in this journals
All Journal Tourism Scientific Journal Jurnal Inovasi Penelitian Journal of Tourism and Economic Jurnal Disrupsi Bisnis WAHATUL MUJTAMA: Jurnal Pengabdian Masyarakat Jurnal Sains Terapan Pariwisata
Kusumaningrum, Dewi Ayu
Prodi Pengelolaan Perhotelan, Politeknik Sahid Pariwisata
Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Veterinary Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search
Journal : Jurnal Sains Terapan Pariwisata

 1 
Pelatihan Wirausaha Masyarakat Kampung Cilengkong Kecamatan Pamijahan-Bogor Untuk Menghadapi Masyarakat Ekonomi Asean (Mea) Dalam Mengoptimalisasikan Potensi Panen Singkong Yulianti Yulianti; Dewi Ayu Kusumaningrum
Jurnal Sains Terapan Pariwisata Vol. 2 No. 2 (2017): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The ASEAN Economic Community (MEA) can be a good marketing area for farmers with well-planned training and planned expertise. Due to the knowledge and skills that are always up to date certainly can create a competitive product but still pay attention to the value of local culture and using local raw materials. So it has its own uniqueness that is not owned by other countries. One of them is by preserving traditional food that is processed in a creative way. Local food ingredients such as cassava that can grow easily, quickly and efficiently. During this processed into several types of traditional cakes, but when viewed from the physical chemical properties of the material, cassava can be processed into raw material substitute wheat. Based on the information obtained, that the main producer of this village is cassava. So far, the harvest obtained by the villagers is generally sold directly to the market without any other process at a cheap price. This is the basis for the selection of training topics in this community service is processed products cassava harvest. Implementation of food processing training, product packaging and how to sell products with the theme "Cassava Build Cilengkong" was held in the Assembly Ta'lim Cilengkong, Pamijahan, Bogor regency, West Java. Operation for 1 day on Thursday, April 13, 2017. Training participants are PKK mothers, DKM mothers (Council of Mosque Prosperity), housewives. Attendees were 50 people. Implementation; Site Survey, Proposal Submission, Coaching Preparation, Implementation of Training Activities with training method of giving materials. Then proceed with the practice directly in the processing of cassava products in the form of coaching. So that participants can hone their skills directly. In this Training are proposed Plastic packaging suitable for use, the addition of packaging labels with attractive brand logo, material composition information, manufacturing date and expiration, storage method, production place and contact number. In this case the villagers are taught how to sell their products of creation by manual or online
Studi Kualitas Pusat Perbelanjaan Terhadap Motivasi Berkunjung Wisatawan Ke Pusat Perbelanjaan (Studi Kasus : Central Park Mall) Suci Sandi Wachyuni; Dewi Ayu Kusumaningrum; Regine Cornelia Kartika
Jurnal Sains Terapan Pariwisata Vol. 3 No. 2 (2018): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kualitas pusat perbelanjaan memiliki peran penting untuk meningkatkan motivasi dan jumlah pengunjung untuk menikmati waktu luang mereka di pusat perbelanjaan. Untuk menarik pengunjung baik domestik maupun non-domestik, pusat perbelanjaan harus memiliki tiga elemen penting ini. Ketiga elemen penting tersebut adalah lokasi strategis, desain arsitektur dan juga fasilitas yang ditawarkan oleh pusat perbelanjaan kepada para pengunjung. Jika semua elemen yang disebutkan di atas adalah susbsist di pusat perbelanjaan, pengunjung akan termotivasi untuk mengunjungi lebih sering, dan mungkin merekomendasikan tempat itu kepada orang lain atau mengatur acara mereka di pusat perbelanjaan sebagai tempat mereka. Dan itu akan menjadi ulasan bagus lainnya dan poin positif ke pusat perbelanjaan itu sendiri dan juga pengembang.
Pengaruh Customer Satisfaction Dan Brand Image Terhadap Brand Loyalty Di Pantai Sentosa Restaurant Jakarta Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni; Rita Ritasari; Rany Kusumaningsih
Jurnal Sains Terapan Pariwisata Vol. 4 No. 1 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Berdasarkan data BPS DKI Jakarta, terjadi pertumbuhan restoran yang cukup tingggi di Jakarta. Peningkatan ini memotivasi restoran untuk menyediakan layanan dan inovasi untuk mempertahankan loyalitas konsumennya. Salah satu inovasi yang dilakukan Pantai Sentosa Restaurant Jakarta yaitu “live seafood”. Banyak pelanggan menyukai konsep ini berdasarkan pengamatan dan ulasan dari internet. Selain itu, restoran menjaga kualitas bahan, kualitas makanan, rasa keseluruhan, memberikan layanan yang sangat baik dan menu inovatifuntuk mencapai kepuasan pelanggan. Ketika kepuasan pelanggan tercapai, citra merek akan dibentuk dan pelanggan akan setia kepada restoran. Untuk membedakan produk mereka, sangat penting bagi restoran membangun citra merek yang positif. Citra merek yang positif memotivasi orang untuk mengunjungi restoran. Tujuan dari penelitian ini adalah untuk menunjukkan kepuasan pelanggan dan citra merek mempengaruhi loyalitas merek di Pantai Sentosa Restaurant Jakarta. Metode penelitian dengan dekriptif kuantitatif, dimana metode tersebut dilakukan melalui survei kuisioner. Unit analisis yang digunakan dalam penelitian ini adalah para pengunjung Pantai Sentosa Restaurant. Analisis data digunakan dalam penelitian ini dengan menerapkan prosedur conveniencesampling langsung kepada responden yang ditemukan dengan menyebarkan kuesioner. Jumlah kuesioner adalah 120. Hasil penelitian didapatkan Customer merasa puas atas pelayanan yang diberikan di Pantai Sentosa Restourant, Customer melihat brand image dari Pantai Sentosa Restourant sangat kuat sebagai liveseafood restaurant. Pengujian hipotesis adalah nilai sig adalah 0,00 <0,05. Disimpulkan bahwa Ho ditolak dan Ha diterima, H1 bahwa variabel kepuasan pelanggan memiliki pengaruh positif terhadap loyalitas merek dan H2 menunjukkan bahwa variabel citra merek memiliki pengaruh positif terhadap loyalitas merek.
Es Krim Biji Jali Sebagai Ikon Kuliner Jawa Barat Dewi Ayu Kusumaningrum
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

One of the potential cereals to be developed is jali (Coix larcyma jobi L.) which is classified as a tropical cereals (Cereae). In Indonesia, jali plants spread in various ecosystems, both dry and wet climates, such as those found in West Java, Sulawesi, Sumatra, Kalimantan. West Java is the largest jali-producing region, this plant is widely cultivated conventionally by the community as a distinctive crop planted in the yard intercropping. Today's modern society hardly knows about jali. Though jali is a type of cereal plant that is easily planted, easily adaptable and resistant to disease, easy to process, and can increase food security. Jali also has a high nutritional content, especially protein content that is higher than other cereals and is equivalent to wheat, which is 14%. The use of jali as food is still limited. It is necessary to increase the use of jali into processed food because jali production is quite high, it is expected that processed jali food products that are attractive to the public, including the largest food consumers, are young people. Jali milk products can be developed as a substitute for cows’s milk in dairy products. One of the processed milk products that are is ice cream. The potential of the Indonesian ice cream market is still wide open. Making ice cream through a combination of freezing and agitation in ingredients consisting of milk and milk products, sweeteners, stabilizers, emulsifiers, and flavor enhancers. The research method uses quantitative methods with experiments and explanatory surveys. Where the experimental method was carried out organoleptic tests on 30 semi-trained panelists then continued with the survey method on 100 respondents regarding product packaging and public perception of the jali seed ice cream as a culinary icon for souvenirs in West Java. Analysis of the experimental method was carried out using the Anova Test and the Duncan Test. Whereas the quantitative explanatory survey method uses descriptive statistic analysis. The results of the study showed that the level ofpreference of ice cream samples with percentage of jali seeds (with a dilution of 4: 3 use water) 80% &, 90%, and 100% had differences in taste, aroma, and general acceptance, but did not differ in color and texture. Whereas the hedonic quality test or quality in terms of taste has differences between the three samples. Jali seed ice cream the panelists most ice cream with 80% presentation of jali seeds (with dilution). The criteria for the sample are rather not white, the texture is rather soft, the aroma is not strong, and the taste is sweet. From the market survey, 85% of the results were found that of the jali seed ice cream while the rest answered quite like the jali seed ice cream. For questions about the appropriate type of packaging, most respondents liked the paper cupbased packaging model with the image or logo of the jali seeds and cartoon character of West Java akang. Questions about prices, respondents answered a price range of Rp.3,000-5,000 per cup. The results of the interviews showed that most respondents did not yet know jali seeds. After trying the jali seed ice cream product, all respondents responded positively and said they liked and even really liked the taste of the jali seed ice cream.
Potensi Kuliner Tradisional Khas Keraton Surakarta, Solo, Jawa Tengah Agustina Mellyani; Dewi Ayu Kusumaningrum
Jurnal Sains Terapan Pariwisata Vol. 5 No. 3 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Traditional Keraton cuisine is generally based on rice and vegetables, not much use of meat as raw material. Dutch culinary has influenced the typical culinary delights of the Palace. The special culinary delights of the Keraton are still consumed by the Keraton family to this day and are displayed at ancestral offerings, religious events, ascending ceremonies, which always serve food offerings and food for members of the palace, as well as guests who come. This has the potential to develop the Keraton’s culinary delights into the culinary delights of the general public in Solo. Solo City itself has a culinary night spot called Gladag Langen Bogan (Galabo). The problem raised in this research is the culinary specialties of the Surakarta Palace which are not yet widely known. The research objective was to identify various traditional Keraton culinary delights that could become potential culinary developments in Solo. The descriptive qualitative research method with the speakers is the family of the Keraton Surakarta, the servants of the Keraton Surakarta, the head of the Keraton kitchen, tourists, the Tourism Office and the owner of the traditional food business of the Keraton Surakarta. Sources of data obtained directly from the research location through interviews, observation, and documentation. The traditional culinary specialties of Keraton Surakarta are Stupp Macaroni, Timlo Solo, Gereh Fish Vegetable, Bestik, Nasi Jemblung, Londoh Pindang Rice, Bestik Galatin, Solo Strait, Tengkleng, Gudeg, Nasi Liwet, Semar Mendem, Solo Sausage, Es Dawet Selasih, Es Puter Java, Jamu and Serabi Solo. The culinary specialties of the Surakarta Palace such as Stupp Macaroni, Gereh Fish Vegetable, Solo Sausage, Gudeg and Es Puter Jawa cannot be found or traded in the area around the Surakarta Palace. This is possible due to the lack of innovation in the preparation, presentation of culinary delights and also the lack of introduction to the typical culinary delights of the Surakarta Palace.
Co-Authors Agustina Mellyani Dandy Prasetia Setiawan Desy Yolanda Heru Suheryadi Maryetti Nathania, Stephanie Ni Made Dwiyana Rasuma Putri Nicolaus Dwi Pangestu R. Hidayat Oentoro Putra Ramon Hurdawaty Rany Kusumaningsih Regine Cornelia Kartika Rita Ritasari Stephanie Nathania Suci Sandi Wachyuni Yulianti