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All Journal Journal on Education Jurnal Hospitality dan Pariwisata Jurnal Pengabdian UNDIKMA Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Home Journal : Hospitality and Gastronomy Research Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Sains Terapan Pariwisata

Dewi Andriani

Program Studi Perhotelan, Politeknik Bosowa

Author-ID : 1297561

Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Veterinary Other

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Pengembangan Media Pembelajaran Kuliner Etnis Sulawesi Selatan bagi Mahasiswa Program Studi Vokasi Perhotelan Dewi Andriani; St. Hadijah
Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Vol 7, No 1 (2021): March
Publisher : Universitas Pendidikan Mandalika (UNDIKMA)

The purpose of this study was to test the feasibility of learning media of Indonesian Gastronomy and Culinary Studies and to describe the responses of media and material experts on learning media developed. This research method used research and development with a 4-D model including define, design, develop and disseminate. Data collection techniques used observation, interview and questionnaire involving media experts, material experts and hospitality study program students. The data analysis technique used qualitative and quantitative analysis which described the quality of the media and material based on the questionnaire assessment of the expert team. The results of the study showed that the media expert produced an average value of 4.31 with an average validation result of the material expert of 4.73 and an average value for the results of the feasibility test questionnaire of 4.06. These results indicated that the value of the validation test from media and material experts stated that it was feasible and there was no need for a temporary revision of the feasibility test conducted on students in the Indonesian Gastronomy and Culinary class, showing a significant increase in terms of understanding the learning. These results were obtained after carrying out the second test. It can be concluded that the use of more varied learning media such as videos can improve learning outcomes.

FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN KAMAR MELALUI ONLINE TRAVEL AGENT DI RAISING HOTEL MAKASSAR Riska Veronika; Anggun Sari Sasmita; Dewi Andriani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 2 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i2.1425

ABSTRAK Dalam manajemen hotel, pemesanan kamar dapat dilakukan oleh para tamu dengan secara manual atau online melalui situs web hotel atau agen perjalanan online. Agen penjualan online kamar aplikasi atau situs web. Tujuan penelitian adalah untuk mengetahui faktor-faktor yang mempengaruhi keputusan pembelian kamar melalui agen perjalanan online di Raising Hotel Makassar. Dalam penelitian ini, teknik pengumpulan data yang digunakan adalah observasi, angket dan studi pustaka. Hasil survei menunjukkan bahwa semua faktor memberikan pengaruh keputusan pembelian kamar dari agen perjalanan online di Raising Hotel Makassar. Dapat disimpulkan bahwa keputusan pembelian adalah faktor budaya yang berpengaruh dengan nilai rata-rata 3,50, Faktor sosial dengan nilai rata-rata 3,53, Faktor pribadi dengan nilai rata-rata 3,64. influen yang paling dominan adalah faktor psyologis, dengan nilai tertinggi rata-rata adalah 4,16. Kata kunci: Keputusan Pembelian, Reservasi, Travel Agent Online

Penerapan Analisis volume biaya keuntungan sebagai Alat Perencanaan Keuntungan Jangka Pendek Di Kawasan Hutan Hijau Resort Bandung Andi Azizah Ramadhani; Dewi Andriani; Riska Veronika
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 1 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i1.1318

This study was conducted to determine how much the influence of cost and sales volume to the profit. The Green Forest Resort Bandung has not applied the Cost Volume Profit analysis as tool in decision making of profit planning. This is a quantitative descriptive research, provides an overview calculation of systematic, precise, and accurate information data. The data obtained by conducting interview to the hotel, documentation study, and also literature study. Basic assumption in the analysis of Cost Volume Profit is all expenses should be classified as fixed costs and variable costs. Thus, in this research, the writer uses Multiple Allocation Basic Approach (MABA) method and Least Squares Regression Method to perform the allocation and separation of fixed costs and variable costs. The elements are: Break Even Point, Contribution Margin, Operating Leverage, and Margin Of Safety. Research analysis found that total costs of Green Forest Resort Bandung is exceeds the breakeven point which indicating poor condition. Meanwhile, contribution margin is in good condition because it covers the fixed costs, although monthly amount of operating profit generated is small. Moreover, although during October and November the operating leverage and margin of safety are not optimum but they revealed a good condition. Some recommendations can be proposed to the hotel management, particularly for accounting department in The Green Forest Resort Bandung in order to be able to classified the costs into fixed costs and variable costs, and using the analysis calculations of Cost Volume Profit Analysis to support the planning of a proper profit.Keywords:Cost Volume Profit, Multiple Allocation Basic Approach, Green Forest Resort

Uji Coba Pembuatan dan Strategi Pemasaran Dodol Berbahan Dasar Labu Siam Dewi andriani; Nila Sartika Achmadi; Andi Azizah Ramadhani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 1 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i1.1322

ABSTRACT Chayote is a local vegetable with high nutrient which is sold with low price. Chayote can be produced into dodol with the following steps: sorting, peeling, cutting, washing, mashing, and then processing chayote into dodol. This research aims to find out how to measure people’s acceptance of chayote dodol and how to market it. This is an experimental research on how to make chayote dodol and descriptive research to describe the best marketing strategy to introduce chayote in the market. The population is students of Bosowa Polytechnic where 73 of them were chosen to become the sample to test the taste, color, scent, and texture of chayote dodol. There were three treatments: LS1 (100% chayote), LS2 (75% chayote), and L3 (50% chayote). Data was analyzed with descriptive statistic from Hedonic Test. The highest average score from the scent treatment was LS1 with 3.31 out of 5 score. From the taste, the respondents mostly chose LS1 with 2.88 average score. From the color, the respondents mostly chose LS2 with average score of 3.01. The last aspect was texture and mostly respondents chose LS1 with 3.00 average score. Based on the result, this research used 4Ps marketing strategy to introduce this product to the market.Keywords: dodol, chayote, hedonic test, marketing strategy

Experiment For Production Salted Eegg Using Nipah Leaf As Salt Replacement Dewi Andriani; St. Hadijah
Jurnal Hospitality dan Pariwisata Vol 4, No 2 (2018): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

ABSTRACT The objective of the research is to find out the stem of nipah palm tree can be used as salt substitution in the process of making salted egg, the effect of the substitution and the reaction of the society to the product. The population was all students of Politechic Bosowa Batch 3, there was 80 students. This research used Simple Random Sampling and found 67 student as sample. The sample used was stem of nipah palm tree which was in concentration 0%, 100%, 75%, and 50%. The data analysis of this research was statistic univariat and statitic descriptive anaylisis. The result of the research is using of stem of nipah palm tree as salt substituon can be accepted by the society as the data showed there was satisfactionand the increasing data in every experiment, and there was a benefit effect of stem og nipah palm tree to the process of making salted egg product, it was the value of stem of nipah palm tree was higher than the value of salted egg in control. Keywords: Salted Egg, Stem Of Nipah Palm Tree, Organoleptic Test.

UJI COBA PEMBUATAN LIMBAH WHEY DANGKE MENJADI OLAHAN SORBET Dewi Andriani; Siti Hadija; Rafika Hayati
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 1 No 2: Agustus – Januari 2019
Publisher : Politeknik Pariwisata Makassar

Whey dangke is a waste generated by proses of separation whey and curd during process of making dangke. This study aims to determine whey of dangke used as dairy product, such as sorbetacceptance of the community to taste, aroma, color and texture of milk sorbet from processed whey dangke Enrekang. Population in this research is student of class 4 Polytechnic of Bosowa. The sample in this research is 73 panelists using simple random sampling technique. This type of research is experimental. The analysis in this study is descriptive statistics using the average formula. whey dangke in this experiment researcher use three types of treatment that is at first treatment W100:S0 (100% whey dangke and 0% pure milk), second treatment W75: S25 (75% whey dangke and 25% pure milk ), the third treatment of W50:S50 (50% whey dangke and 50% pure milk). The results showed that whey dangke Enrekang can be processed as sorbet. Hedonic test on milk sorbet product showed that the most preferred taste aspect was the W50:S50 treatment with an average of 3.46%, the most preferred treatment of the texture aspect was the W50: S50 treatment with an average of 3.75 , the most preferred treatment of the color aspect was the W50: S50 treatment with an average of 3.40, and the most preferred treatment of the aroma aspect was the W100:S0 treatment with an average value of 3.77.

The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel Dewi Andriani; Riska Veronika; Nila Sartika Achmadi
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 2 No 1: Februari – Juli 2020
Publisher : Politeknik Pariwisata Makassar

This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.

Organoleptic Test Of Butter Substitution Formulation With Avocado Flesh (Persea Americana Mill) On The Thousand Layers Roll Putri Rizkiyah; Ilham Junaid; Dewi Andriani
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

The aim of this study was to describe the effect of the substitution of butter with avocado flesh on the organoleptic properties of the thousand layers roll. The second objective of this study was to describe the community's acceptance of the hedonic test on the substitution of butter with avocado flesh on a thousand layers roll. Based on the Duncan test, the entire treatment had significant differences in texture and taste. Whereas color and scent have differences in treatment F0 and F1 but have significant differences in treatment F2 and F3. This is because the texture and taste are largely determined by the level of maturity of the avocado, not all avocados can be precise and the weight ratio used between treatments. In addition, the fiber and fat in the avocado are stronger so that the more avocado content, the thicker it will be and dominate the rolled legit layer cake. In terms of quality of treatment F3 (60% butter, 40% avocado) has the highest value with color 5.68 (like category), texture (like category), scent 5.48 (somewhat like category) and taste 5.84 (like category). Of the four treatments, there was one treatment that was somewhat disliked by the panelists, namely F0 where the composition of 0% avocado butter with an inaccurate formula resulted in the finished product of rolled legit rolls, which differed greatly from the finished results of the other three treatments (F1, F2 and F3). This is because the avocado content cannot fully replace the function of butter in the thousand layers roll.

Pengembangan Model Pembelajaran Pendidikan Karakter Berbasis Kearifan Lokal pada Mahasiswa Program Studi Perhotelan Politeknik Bosowa Riska Veronika; Dewi Andriani
Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Vol 7, No 1 (2021): March
Publisher : Universitas Pendidikan Mandalika (UNDIKMA)

This study aimed to recognize the differences in learning outcomes of students at the Perhotelan Politeknik Bosowa by using Local Wisdom based Character Education Learning Model. The research method applied R&D method with the ADDIE research model. The research stages applied were 1) Analysis, 2) Design, 3) Development, and 4) Implementation. This research was conducted at the Politeknik Bosowa with a sample of 20 Hospitality Study Program students. Data were collected using assessment instrument filled in by lecturers. This research used quantitative and qualitative analysis. Based on the results of the validity test, the instruments and products developed were in the valid category. The instruments and products developed were validated by experts. Based on the results of observations of student activities in applying 3S cultural local wisdom, the results of the student assessment were in a good category. Thus, the results of the assessment indicated that students had been able to implement the 3S concept when attending practical classes in the course of cake and bread processing at Politeknik Bosowa.

The Impacts Of Leafy Green Vegetables Towards Food Safety Management System Implementation In Novotel Makassar Grand Shayla City Centre Rafika Hayati; Dewi Andriani; Nila Sartika Achmadi
Jurnal Sains Terapan Pariwisata Vol. 4 No. 2 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Novotel Makassar Grand Shayla City Centre adalah hotel berbintang 4 yang kepemilikannya oleh PT. Grnad Shayla Indonesia yang bekerjasama dengan Accor Group dalam operasional harian. Novotel Makassar Grand Shayla City Centre memiliki fasilitas-fasilitas yang dapat meningkatkan persaingan antara bisnis perhotelan dengan kelas bintang empat yang setara. Kualitas sebuah hotel dapat memotivasi tamu untuk meningkatkan kerjasama dalam waktu lama, dalam rangka hal tersebut hotel harus mampu mempertahankan semua standar operasional prosedur, salah satunya adalah standar makanan, khususnya kualitas sayuran yang disajikan kepada tamu. Salah satu strategi yang diimplementasikan ke dalam Food Management System untuk mempertahankan dan meningkatkan kualitas sayuran berdaun hijau. Metode dari penelitian adalah deskriptif kualitatif yang menggunakan reduksi data, penyajian data dan penarikan kesimpulan. Teknik pengumpulan data menggunakan wawancara semi terstruktur dan observasi pasif. Interview dilaksanakan dengan executive sous chef, chef de parties dan commis. Hasil penelitian menujukkan impelementasi dari food safety management system memiliki dampak yang besar kepada sayuran berdaun hijau. Terdapat beberapa cara dalam mengendalikan kualitas sayuran berduan hijau seperti: konsistensi terhadap impelentasi standarisasi prosedur saat penerimaan, persiapan bahan dan penyajian.

Co-Authors Agustinawati Agustinawati Andi Azizah Ramadhani Anggun Sari Sasmita Anisa Anisa Firda Fauziah Arsyad Gregorius Stephen Fonnardy Hesti Astiani Ilham Junaid Mirna Husain Mudrifah Amaliah Muhammad Nur Aliem Bahar Nial Rinaldi Aslam Nila Sartika Achmadi Nila Sartika Achmadi Novianti Novianti Nur Fitrah Rustam Putri Rizkiyah Rafika Hayati Rafika Hayati Renita Cahyani Putri Riska Veronika Riyan Rainaldi Sherry Adelia St. Hadijah Syahrul Gunawan Syahrul Mustafa Urfiah Perdana Vivi Arianti Ishaq

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