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All Journal Media Wisata Gastronomy and Culinary Art (Gastronary)
Ariani, Angela
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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PENGARUH TAMPILAN DAN KONTEN TERHADAP EFEKTIVITAS PROMOSI MELALUI WEBSITE PADA PT.ELEGANT TOUR AND TRAVEL MEDAN Ariani, Angela; Banjarnahor, Destri Natali
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 16, No 2 (2018)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v16i2.263

Abstract

The research is a quantitative research that aims to determine the effect of the display and content on the effectiveness of promotions through the website on PT. Elegant Tour and Travel Medan.This research is conducted by observing PT. Elegant Tour and Travel Medan's website directly. Data collection methods are conducted by spreading online questioners to 96 respondents. The sample selection technique using random sampling. Data from 96 respondents were then analyzed through multiple linear regression analysis with the help of SPSS 20.The result showed adjusted r square value of 0,440 means that 44% of the effectiveness of promotion through the website is influenced by display and content while about 56% is influenced by another factors out of research. The result of testing regression coefficient simultaneously obtained f count of 38,324 > f table which is 3,09 with significance value 0,000 < 0,05. Partial result of hypothesis testing obtained t count of display > t table content (2,275>1,98552) and t count content > t table (8,077>1,98552). From this test it can be conclude that display and content have a positive and significant effect on the effectiveness of promotion through the website on PT. Elegant Tour and Travel Medan. Keyword : Display, Content, The Effectiveness Of Promotion Through The Websit
MODEL AKSELERASI PENGEMBANGAN SAMBI SEBAGAI DESA WISATA DI YOGYAKARTA MELALUI RINTISAN PROGRAM NASIONAL PEMBERDAYAAN MASYARAKAT (PNPM) MANDIRI BIDANG PARIWISATA Ariani, Angela
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 15, No 1 (2017)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v15i1.214

Abstract

Accelerated Development in tourism of Sambi as tourism village has already done by applying the concept of community participation. Both in giving an important role to the community as the main actor and empowering them in the tourism developmental activities as well. The aspect of sustainability is also an important one. The researcher finds a new model of accelerated development in tourism on Community-Based Tourism development. From the visual observation and in-depth interview with Mr. Haryono as the manager of Sambi tourism village, Mr. Sutarjo as the community working group coordinator and Mr. Hariman Yudo Raharjo as the chairman of Tourism and Culture Office of Sleman Regency, this research comes to an applicative tourism accelerated development model on Community-Based Tourism development at Sambi as tourism village which is the applicable one. Keywords: Tourism Village, Sustainable Development, Community-Based Tourism, Community Empowerment
Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding Setya Jayanti, Anggun; Hermawan, Budi; Ariani, Angela; Ade Septemuryanto, Syaiful
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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This research is an experimental study entitled “Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding.” It is motivated by the declining interest of the younger generation in consuming jamu, which is one of Indonesia’s traditional beverages rich in health benefits. This situation led to the idea of innovating jamu into a European-style dessert, namely custard pudding. Custard pudding was chosen because it is highly favoured by the public. However, due to its milk content which can cause allergies, some people are unable to consume it. This study aims to explore the process of transforming jamu beras kencur into a custard pudding product. In addition, this research seeks to increase the interest of the younger generation in enjoying jamu in order to preserve Indonesian cultural heritage. This experiment employed purposive sampling as the data collection technique. The research instruments consisted of questionnaires and interviews distributed to 30 respondents. The data analysis techniques used were organoleptic tests and hedonic tests, followed by calculating the mean scores to determine the evaluation results based on predetermined aspects. The findings of the study, after conducting experiments and collecting data, revealed that the average organoleptic test scores for beras kencur custard pudding were 3.5 for taste, 3.3 for aroma, 3.3 for color, and 3.7 for texture. Meanwhile, the hedonic test resulted in an average score of 3.4. It can be concluded that the innovation of jamu beras kencur into a healthy food product in the form of custard pudding is acceptable to the public.
Co-Authors Ade Septemuryanto, Syaiful Banjarnahor, Destri Natali Budi Hermawan Setya Jayanti, Anggun