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All Journal Ekuitas: Jurnal Pendidikan Ekonomi Jurnal Minds: Manajemen Ide dan Inspirasi Jurnal Ilmiah Pariwisata Journal of Economic, Bussines and Accounting (COSTING) SEIKO : Journal of Management & Business Jurnal Mantik Forum Manajemen Jurnal Informatika Ekonomi Bisnis jurnal ilmiah hospitality International Journal of Economics Development Research (IJEDR) Management Studies and Entrepreneurship Journal (MSEJ) Enrichment : Journal of Management Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Cahaya Mandalika JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) Jurnal Pengabdian Mandiri Journal of Innovation in Management, Accounting and Business Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Informatika Ekonomi Bisnis JGEN : Jurnal Pengabdian Kepada Masyarakat Ekuitas Jurnal Pnedidikan Ekonomi Escalate : Economics and Business Journal E-Amal: Jurnal Pengabdian Kepada Masyarakat Alamtana Jurnal Studi Perhotelan dan Pariwisata International Journal of Natural Science Studies and Development (IJOSS) Jurnal Ilmiah Pariwisata
Wardana, Miko Andi
Akademi Penerbang Indonesia Banyuwangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Transportation Other

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Subtitusi Tepung Sorgum dalam Pembuatan Kue Kering Havermut Gracia, Gabriela; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.691

Abstract

Untuk menciptakan inovasi terbaru bagi para penderita celiac, serta mengurangi tingginya angka impor tepung terigu, pada kesempatan ini penulis akan menggunakan tepung sorgum sebagai bahan tambahan dan bahan pengganti untuk tepung terigu dalam pembuatan kue kering havermut. Maksud dan tujuan dari penelitian ini adalah untuk mengetahui kualitas kue kering havermut dengan tepung sorgum dibandingkan dengan kue kering havermut dengan penggunaan tepung terigu serta diperuntukkan untuk kalangan gluten free. Metode penelitian yang digunakan adalah ADDIE (Analyze, Design, Develop, Implement, & Evaluate). Untuk Teknik Pengumpulan data, penelitian ini menggunakan teknik deskriptif kuantitatif berbasis uji organoleptik dan uji minat konsumen dengan penilaian 30 panelis, 8 panelis ahli di bidang tataboga, 4 pegawai swasta, dan 18 mahasiswa. Hasil penelitian untuk 100% tepung sorgum yang diuji kepada 30 panelis dan mendapatkan skor warna 123 (menarik) dan skor rasa 132 (sangat enak) dan skor aroma 115 (harum) dan skor tekstur 130 (sangat renyah). Berdasarkan hasil uji daya tahan, kue kering havermut dengan tepung sorgum dapat bertahan hingga satu bulan. Hasil dari uji minat beli konsumen, masyarakat tertarik untuk membeli produk ini. Biaya total (fixed cost) dan biaya variabel (variable cost) dalam pembuatan kue kering havermut dengan subtitusi tepung sorgum ini adalah Rp. 69.050 dan setelah dihitung menggunakan rumus akan dijual dengan harga Rp. 30.000 per toples 250 gr. To create the lastest innovations for celiac sufferers and reduce the high number of wheat flour imports, on this occasion the author will use sorghum flour as an additive or a substitute for wheat flour in making oatmeal cookies. The aims and purposes of this study were to determine the quality of oatmeal cookies with sorghum flour compared to oatmeal cookies using wheat flour and for gluten free people. The research method is ADDIE (Analyze, Design, Develop, Implement, & Evaluate). For collect the data, this study used a quantitative descriptive technique based on organoleptic tests and customer interest tests with the assessment of 30 panelists, 8 expert panelists in the field of culinary arts, 4 private employees, and 18 students. The results for 100% sorghum flour were tested on 30 panelist and obtained a color score 123 (attractive) and a taste score of 132 (very tasty) and aroma score of 115 (fragrant) and a texture score of 130 (very crunchy). Based on the durability test results, oatmeal cookies with sorghum flour can last up to one month. The results of the customer buying interest test show that people are interested in buying this product. The total cost (fixed cost) and variable cost in making this oatmeal cookies with sorghum flour substitution is Rp.69.050 and after being calculated using the formula it will be sold at Rp.30.000 for one jar of 250 gr.
Inovasi Gluten Free Macaronmisu (Macaron Tiramisu) Bintoro, Philia Carolina; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.764

Abstract

Tujuan dari penelitian Gluten Free Macaronmisu adalah untuk menginovasi perm-buatan tiramisu dimana terdapat kebutuhan tiramisu gluten free sehingga digunakan pemanfaatan macaron dengan menggunakan tepung almond sebagai pengganti ladyfinger, dengan menggabungkan dua jenis dessert yang berbeda se-hingga menciptakan rasa dan tekstur yang baru juga memberikan manfaat mengkonsumsi dessert dengan cara yang lebih sehat dapat dinikmati oleh semua kalangan dari anak-anak hingga orang dengan kebutuhan khusus seperti penderita celiac. Penelitian ini menggunakan metode kualitatif dengan jenis penelitian ek-sperimen yang berupa hasil yang diperoleh dari paneliis terhadap uji kualitas maca-ronmisu baik dari segi rasa, warna, tekstur, dan aroma dengan tes organoleptik. Dalam penelitian ini, peneliti memberikan kuisioner kepada 20 paneliis dengan 16 paneliis terlatih yang memiliki kepekaan cukup baik dan 4 paneliis dari terbatas dengan tingkat kepekaan tinggi atau ahli dalam bidang tata boga. Hasil penelitian ini adalah berupa kualitas gluten free macaronmisu adalah sangat enak dari rasa, beraroma harum, tekstur yang sangat lembut serta memiliki warna yang menarik. Dari hasil uji daya tahan macaronmisu dalam suhu pendingin, mampu bertahan selama 5 hari. The purpose of the Gluten Free Macaronmisu research is to innovate tiramisu artificial perm where there is a need for gluten free tiramisu so that the use of macarons is used by using almond flour as a substitute for ladyfinger, by combining two different types of dessert to create new flavors and textures also provide the benefits of consuming dessert in a healthier way that can be enjoyed by all people from children to people with needs Especially like celiac sufferers. This study used qualitative methods with the type of experimental research in the form of results obtained from paneliists on maca-ronmisu quality tests both in terms of taste, color, texture, and aroma with organoleptic tests. In this study, researchers gave questionnaires to 20 paneliists with 16 trained paneliists who had good sensitivity and 4 paneliists from limited with high sensitivity levels or experts in the field of gastronomy. The results of this study are in the form of gluten free macaronmisu quality is very good from taste, fragrant aroma, very soft texture and has an attractive color. From the test results of macaronmisu durability in cooling temperature, it can last for 5 days.
Analisis Menu Pastry Suku Restaurant dengan Metode Menu Engineering dalam Upaya Meningkatkan Penjualan pada Conrad Bali Halim, Jessica; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.765

Abstract

Implementasi Strategi Bauran Pemasaran pada Penyelenggaraan Virtual Event di Groovy Event Organizer Adinata, Sherryn Naomi; Wardana, Miko Andi; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 5 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i5.800

Abstract

Pengaruh Motivasi dan Kepuasan Kerja terhadap Kinerja Karyawan Widiantara, I Ketut Agus; Wijaya, Nyoman Surya; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.851

Abstract

Sumber daya manusia bekerja dengan baik jika berada pada posisi yang sesuai dengan minat atau kemampuannya. Hal ini menjadikan bagaimana manajemen sumber daya manusia bisa mengelola karyawan dengan baik dan menumbuhkembangkan perusahaan dalam mencapai hasil yang telah ditetapkan. Tujuan riset ini yakni demi mencaritahu dampak motivasi dan kepuasan kerja terhadap kinerja pegawai di PT Sobek Telaga Waja. Penelitian dilakukan antara Februari 2022 hingga Juli 2022. Dengan sampel 53 orang karyawan PT Sobek Telaga Waja atau keseluruhan dari populasi. Data diolah berdasarkan tanggapan lengkap dari 53 orang responden. PT Sobek Telaga Waja menunjukkan pengaruh yang signifikan dan positif baik dari motivasi ataupun kepuasan kerja terhadap kinerja karyawannya secara parsial, artinya jika motivasi dan kepuasan kerja ditingkatkan lagi maka kinerja dari karyawan juga akan mengalami peningkatan. Human resources work well when the positions they fill match their interests or skills. This makes how human resource management can manage employees well and develop the company in achieving the results that have been set. The purpose of this study is to find out the impact of motivation and job satisfaction on employee performance at PT Sobek Telaga Waja. The study was conducted between February 2022 and July 2022. With a sample of 53 employees of PT Sobek Telaga Waja or the entire population. The data is processed based on the complete responses of 53 respondents. PT Sobek Telaga Waja shows a significant and positive influence both from motivation and job satisfaction on their employee performance, This means that if motivation and job satisfaction improve, so does employee performance.
Eco-Friendly Packaging: Marketing Sustainability from Product to Delivery Andi Wardana, Miko; Ardian, Dede; Islam, Fajar
Escalate : Economics and Business Journal Vol. 2 No. 02: Innovating People and Planet: Redefining Work, Behavior, and Sustainability in the Di
Publisher : Takaza Innovatix Labs Ltd.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61536/escalate.v2i02.90

Abstract

This research investigates eco-friendly packaging practices at PT Yakult Indonesia Persada Cab. Padang, focusing on the relationships between packaging materials, marketing communications, perceived environmental impact, and consumer purchase intentions. Employing a quantitative approach, data were collected from 100 consumers using structured surveys and analyzed through Smart PLS. The findings reveal that packaging materials significantly influence consumer perceptions of environmental impact and purchase intentions. While marketing communications were effective in enhancing purchase intentions, their impact on perceived environmental impact was not significant. Furthermore, perceived environmental impact was identified as a crucial mediator between packaging materials and consumer purchasing decisions. These insights underscore the need for PT Yakult to enhance its sustainability strategies and marketing efforts to align with consumer values, thereby fostering brand loyalty and promoting environmental sustainability in West Sumatra.
Pendampingan Pelatihan Pembuatan Pupuk Organik Cair dari Limbah Tani dan Ternak di Teba Majalangu Lestari, Denok; Widnyana, I Ketut; Ekasani, Kadek Ayu; Wardana, Miko Andi
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 4 No 3 (2023): Edisi Desember 2023
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v4i3.1833

Abstract

Limbah organik yang berasal dari pertanian dan peternakan dengan jumlah yang banyak dapat memberikan dampak negatif, seperti pencemaran lingkungan, kerusakan alam serta menimbulkan penyakit apabila tidak diolah dengan cara yang tepat. Limbah pertanian dan peternakan ini dapat diolah menjadi pupuk organik cair yang dapat dimanfaatkan oleh petani untuk menyuburkan tanah dan tanaman. Pendampingan pelatihan pembuatan pupuk organik cair dari bahan limbah pertanian dan peternakan kepada para petani di TeBA Majalangu, Desa Kesiman Kertalangu dilakukan untuk memberikan pengetahuan kepada peserta tentang pentingnya pengolahan limbah pertanian dan peternakan sehingga selain dapat membantu kesuburan tanah dan peningkatan usaha pertanian, juga dapat membantu perekonomian para peserta. Pendampingan dilakukan melalui dua tahapan, yaitu tahap penyuluhan dan tahap pelatihan. Selama melakukan kegiatan, baik penyuluhan dan pelatihan para peserta kegiatan memberikan respon yang baik terhadap materi yang diberikan dan ditunjukkan dengan adanya peningkatan pengetahuan dan pemahaman peserta dalam proses pembuatan pupuk organik yang dapat meningkatkan kesuburan tanah, dan tanaman.
The Minangkabau Entrepreneurs: The Trait Strategies for Marketing, Financial, and Operational Performance Wardana, Miko Andi; Tresnasari, Rini; Parwita, Gde Bayu Surya; Nurlia, Nurlia; Yuwanda, Tonny
Jurnal Minds: Manajemen Ide dan Inspirasi Vol 10 No 2 (2023): December
Publisher : Management Department, Universitas Islam Negeri Alauddin Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/minds.v10i2.40744

Abstract

Minangkabau entrepreneurs in Indonesia offer a unique perspective on the trait-based entrepreneurial lineage, as they are culturally reinforced by their distinctive cultural norms, including their psychological aspects. This study aims to investigate the performance of marketing, financial, and operational as observed from their creative self-efficacy, intellectual capital, innovative work behavior, and the mediating role of perceived organizational support. This study adopts a quantitative approach where questionnaires are distributed to 254 MSMEs for path analysis construction using PLS-SEM. This study provides evidence that Minangkabau entrepreneurs exhibit innovative behavior and provide trait-based support to their employees, further enhancing their marketing, financial, and operational performance. The government can accelerate the digital transformation and innovation of MSMEs in Indonesia by exploiting these traits in the construction of their policies.
PENGARUH DIGITAL MARKETING DAN ELECTRONIC WORD OF MOUTH TERHADAP KEPUTUSAN BERKUNJUNG WISATAWAN Putra, I Gusti Ngurah Bagus Suarna; Wardana, Miko Andi; Darsana, I Made
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 4 No. 1 (2023)
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jcm.v4i1.1387

Abstract

Strategy implementation digital marketing is the right choice to attract tourists, and help restore Indonesian tourism after the COVID-19 pandemic. Carangsari Tourism Village continues to increase innovation and creativity to attract visitors. While conventional promotions cannot be carried out, Carangsari Tourism Village develops promotions in many ways digital so that the process of conveying information by word of mouth is digital increasingly supported. This study aims to determine the influence digital marketing and electronic word of mouth mediated by interest in visiting on the decision to visit tourists in Carangsari Tourism Village. This study uses a quantitative approach. Data were collected through questionnaires, direct interviews, and literature. The sampling technique used in this study is accidental sampling. Respondents from this study were 176 people who had visited Carangsari Tourism Village. The data analysis technique used is SEM-PLS analysis using the SmartPLS 3.0 program. The results of this study indicate that digital marketing significant effect on the decision to visit, EWOM significant influence on the decision to visit, digital marketing significant effect on interest in visiting, EWOM significant effect on the intention to visit, the intention to visit has a significant effect on the decision to visit, digital marketing which is mediated by interest in visiting has a significant effect on visiting decisions, and EWOM which is mediated by interest in visiting has a significant effect on visiting decisions
Pengaruh kualitas pelayanan dan produk terhadap kepuasan konsumen di the rice table indonesian restaurant desamuda villas seminyak bali Heryana, I Putu Agus; Aprinica, Ni Putu Isha; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.290

Abstract

Kepuasan konsumen menjadi hal penting terhadap kinerja hotel. Untuk itu dalam memperoleh kepuasan konsumen dapat dilihat dari jumlah penjualan produk dan kualitas dari suatu produk, serta tingkat kepuasan konsumen terhadap pelayanan. Kepuasan konsumen dipengaruhi oleh kualitas pelayanan dan kualitas produk yang dilakukan oleh karyawan baik waiter dan waitress dalam memberikan pelayanan kepada konsumen. Penelitian ini dilakukan di The Rice Table Indonesian Restaurant Desamuda Villas Seminyak Bali. Teknik yang digunakan dalam pengambilan sampel adalah proportionate stratified random sampling. Sampel yang digunakan adalah konsumen The Rice Table Indonesian Restaurant dengan jumlah sebenyak 50 responden. Metode penelitian yang digunakan adalah kuantitatif dengan IBM SPSS Statistics 24. Hasil dari penelitian ini menunjukkan bahwa: 1) Pengaruh kualitas pelayanan berpengaruh positif dan signifikan terhadap kepuasan konsumen. 2) Pengaruh kualitas produk berpengaruh positif dan signifikan terhadap kepuasan konsumen. Manfaat dari penelitian ini adalah untuk mengetahui kualitas pelayanan dan kualitas produk yang diberikan waiter atau waitress terhadap kepuasan konsumen. Consumer satisfaction is important to hotel performance. For this reason, in obtaining consumer satisfaction, it can be seen from the number of product sales and the quality of a product, as well as the level of customer satisfaction with services. Consumer satisfaction is influenced by the quality of service and product quality carried out by employees both waiters and waitresses in providing services to consumers. This research was conducted at The Rice Table Indonesian Restaurant Desamuda Villas Seminyak Bali. The technique used in sampling is proportionate stratified random sampling. The sample used is the consumer of The Rice Table Indonesian Restaurant with a total of 50 respondents. The research method used is quantitative with IBM SPSS Statistics 24. The results of this study indicate that: 1) The effect of service quality has a positive and significant effect on customer satisfaction. 2) The effect of product quality has a positive and significant effect on consumer satisfaction. The benefit of this study is to determine the quality of service and product quality provided by the waiter or waitress on customer satisfaction.
Co-Authors Adi Masliardi Adinata, Sherryn Naomi Aracelli Evalia Ardian, Dede Ariyanti, Ni Wayan Astuti, Ni Luh Gde Sari Dewi Bagus Putu Wahyu Nirmala Bintoro, Philia Carolina Bunga Aditi Daniel Dewantoro Rumani Dede Ardian Denok Lestari Dewa Putu Kiskenda Erwanda Putra Dhety Chusumastuti Fajar Islam Fatimah Abdillah Gde Bayu Surya Parwita Gracia, Gabriela Halim, Jessica Hari Kurniawanto Hasti Pramesti Kusnara Helendra Helendra Hendra Sudarso Hendrik Pandiangan Hendrik Pandiangan Heryana, I Putu Agus I Ketut Widnyana I Made Darsana I Made Hadi Purnantara I Made Hadi Purnantara I Wayan Eka Mahendra I Wayan Eka Sudarmawan I Wayan Eka Sudarmawan I Wayan Suartina Islam, Fajar iswahyudi, Prasetyo Jaya, I Kadek Adi Anan Juniarta, Pande Putu Jusri Jusri Kadek Ayu Ekasani Kadek Wira Adi Saputra Karundeng, Deby Rita Kespandiar, Tengku Khoirunnisa Larasati Komang Sumerta Komang Sumerta Kusnara, Hasti Pramesti Luwihono, Andung Mohamad Sajili Mubarok, Ahmad Muhammad Afif Musran Munizu Ni Nyoman Kerti Yasa Ni Putu Isha Aprinica Nirmala, Bagus Wahyu Nur Afifah Nur Halimah Nurlela Nurlela Nurlia Nurlia Nyoman Surya Wijaya Parwati, Komang Shanty Muni Prasetyo, Kukuh Tri Purnantara, I Made Hadi Pusparini , Ida Ayu Gede Mirah Putra, I Gusti Ngurah Bagus Suarna Putu Laksmita Dewi Rahmayanti Putu Sabda Jayendra Qhonif, Laila Rahmayanti, Putu Laksmita Dewi Risman Risman Rochida, Nafana Aulia Sajili, Mohamad Semara, I Made Trisna Sudarmawan, I Wayan Eka Susanti, Putu Herny Susilowati, Ervan Sutantri Sutantri Teguh Setiawan Wibowo Teguh Setiawan Wibowo Tresnasari, Rini Widiantara, I Ketut Agus Widiarsa, Jennifer Wiyasha, Ida Bagus Made Yanita YANITA YANITA Yuliani, Erma Yuwanda, Tonny