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All Journal Journal of Economic, Bussines and Accounting (COSTING) Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Gema Wiralodra Journal of Tourism Destination and Attraction Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Jurnal Abdimas Ilmiah Citra Bakti (JAICB) JURNAL HOSPITALITI DAN PARIWISATA Jurnal Syntax Fusion : Jurnal Nasional Indonesia Destinesia : Jurnal Hospitaliti dan Pariwisata JISOS: Jurnal ilmu sosial ARZUSIN: Jurnal Manajemen dan Pendidikan Dasar Jurnal Darmawisata Business and Investment Review E-Amal: Jurnal Pengabdian Kepada Masyarakat
Rosanto, Stephanie
Universitas Bunda Mulia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Analisis Evaluasi Pelatihan Pada Departemen Front Office Di Hotel Holiday Inn Jakarta Kemayoran Dian Wijaya, Steffany; Rosanto, Stephanie
Jurnal Syntax Fusion Vol 3 No 08 (2023): Jurnal Syntax Fusion: Jurnal Nasional Indonesia
Publisher : CV RIFAINSTITUT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/fusion.v3i08.347

Abstract

Evaluasi pelatihan perlu dilakukan untuk mengetahui efektivitas program pelatihan yang dilakukan. Penelitian ini dilakukan untuk mengetahui bagaimana hotel Holiday Inn Jakarta Kemayoran melakukan evaluasi terhadap pelatihan yang dilakukan berdasarkan Kirkpatrick Analysis. Penelitian ini menggunakan metode penelitian kualitatif dengan teknik pengumpulan data observasi, wawancara, dan dokumentasi. Teknik analisis yang digunakan yaitu triangulasi, analisis SWOT (Strength, Weakness, Opportunity, Threats), dan Matriks SWOT. Hasil penelitian menunjukkan bahwa evaluasi pelatihan pada hotel Holiday Inn Jakarta Kemayoran departemen Front Office yang mengacu pada Model Evaluasi Kirkpatrick 4 level secara keseluruhan sudah berjalan dengan efektif, namun untuk evaluasi level 1 perlu dilakukannya survey atau feedback secara konsisten terhadap peserta untuk mengetahui pendapat peserta mengenai pelatihan demi peningkatan dan perbaikan program pelatihan.
Analisa Penerapan Community Based Tourism Pada Desa Wisata: Kampung Wisata Kreatif Cigadung, Jawa Barat David, Joshua; Rosanto, Stephanie
Jurnal Syntax Fusion Vol 3 No 08 (2023): Jurnal Syntax Fusion: Jurnal Nasional Indonesia
Publisher : CV RIFAINSTITUT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/fusion.v3i08.348

Abstract

Pemerintah menetapkan desa wisata sebagai fokus utama dan dipilih sebagai unggulan dalam upaya untuk pemulihan pandemi covid-19. Penetapan Desa Wisata dikarenakan sektor ini berdampak langsung pada masyarakat. Salah satu konsep pariwisata yang berfokus pada masyarakat adalah konsep Community Based Tourism. Kampung Wisata Kreatif Cigadung yang mendapatkan penghargaan 300 ADWI 2023 merupakan salah satu wisata di Indonesia yang menerapkan konsep Community Based Tourism. Oleh karena itu, penelitian ini akan membahas analisa penerapan Community Based Tourism berdasarkan 5 dimensi beserta indikatornya, yaitu (i) Dimensi Ekonomi, (ii) Dimensi Sosial, (iii) Dimensi Budaya, (iv) Dimensi Lingkungan, (v) Dimensi Politik. Hasil penelitian yang didapat dari penerapan Community Based Tourism di Kampung Wisata Kreatif Cigadung menunjukkan keberhasilan dengan sejalannya dengan indikator dari dimensi Community Based Tourism walaupun ada beberapa indikator dimensi Community Based Tourism yang perlu dioptimalkan. Secara keseluruhan, penerapan Community Based Tourism pada Kampung Wisata Kreatif Cigadung mampu memberikan dampak positif bagi masyarakat lokal sekitar.
Acceptance analysis F coconut Dast Flour as a substitution of wheat flour in churros production: Case study of generation Z in DKI Jakarta Wiliyanto, Wiliyanto; Rosanto, Stephanie
Gema Wiralodra Vol. 14 No. 2 (2023): gema wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v14i2.473

Abstract

Coconut dregs are an element that has many health benefits. It has a high fiber content, so that it can be used as a substitute for wheat flour. However, from the point of view of its utilization, coconut dreg has yet to be utilized correctly and is only used as food waste. This study aims to determine the success and acceptability of a churros product with coconut dregs flour as a substitute. This research was conducted experimentally, which consisted of making churros using different variations of coconut dreg flour substitution in a total of 5 samples, with sample system. This control system at did not experience coconut dreg flour substitution. One hundred panelists, generation Z in DKI Jakarta, passed this acceptance test. The results of the organoleptic test on churros products with sample D had a level of preference (91.50%) which showed that churros sample D was very acceptable to the analysis shows that sample D is the dominant sample in terms of taste, texture and color. This result is based on the percentage of taste (93%), texture (89%), and color (87.80%). It would be better if the next trial of coconut dregs flour used food waste.
Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake Wijaya, Selvyani; Rosanto, Stephanie; Christin, Lelly
Gema Wiralodra Vol. 14 No. 2 (2023): gema wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v14i2.489

Abstract

Green Beans are one commodity the nuts spread in Indonesia can replace material food that can become Lots of food. Plus, peanuts green can make as flour, peanut green can give Lots of benefits. Using peanut green flour on manufactured cake dry also helps reduce high gluten content, which is Good for the body. Another benefit can support the diversification of products of enough food tall from the import process. With existing flour, peanut green can replace flour. Study This use study experiment uses a purposeful hedonic test to measure the level of liking and power by accepting the public with substitute flour wheat use flour peanut green to manufacture cake sponge roast. This research uses five samples of cake sponge roast with flour peanut green and one sample of cake sponge roast original as sample C has almost the same value comparison. Power tests accept consumers, carried out at SMK N 4 Jambi City with 100 Panelists who are students majoring in catering/patisserie. Analysis results show that the fifth sample owns relatively the same color. However, in the hedonic test, sample A gets a treatment of 3.02 %. Sample C has the best aroma compared to sample other with test results of 3.25%, for aspect texture obtained by sample B with a value of 3.12%, and for taste obtained by sample D with a value of 3.46 %. The fifth average result sample has almost the same value, ± 3.00%. Which is where all samples can be accepted and liked by society.
ANALISIS PENERAPAN GREEN PRACTICE RESTORAN STUJA COFFEE CIPETE Thomas Sucipto; Stephanie Rosanto
JISOS: JURNAL ILMU SOSIAL Vol. 2 No. 12: Januari 2024
Publisher : Bajang Institute

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

Abstract

This research investigates the implementation of Green Practice practices at the Stuja Coffee Cipete Restaurant with the aim of increasing understanding and knowledge of these practices. Qualitative verification methods were used with interviews and observations at Stuja Coffee. The research results show that Stuja Coffee needs to increase energy efficiency and use organic and seasonal ingredients. The SWOT analysis revealed a lack of education on environmentally friendly practices for employees and customers. However, this restaurant has the advantage of using environmentally friendly products and supporting environmental standards. The research results show that the percentage of implementing environmentally friendly practices at Stuja Coffee reached 52% overall. Recommendations include the continuation and development of environmentally friendly practices to achieve perfection. Increased education for employees and customers is needed. This research contributes to understanding the challenges and potential of environmentally friendly practices in the restaurant industry, while providing insight into the steps that Stuja Coffee and similar restaurants can take to increase the positive impact of their environmentally friendly practices
ANALISA PEMANFAATAN DAUN KELOR SEBAGAI SUBSTITUSI DAUN PANDAN DALAM PEMBUATAN KLEPON: STUDI DAYA TERIMA KONSUMEN DAN KANDUNGAN GIZI Desy Natalia Arisandi; Stephanie Rosanto
Journal of Economic, Bussines and Accounting (COSTING) Vol. 8 No. 6 (2025): COSTING : Journal of Economic, Bussines and Accounting
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/03r6ke54

Abstract

Penelitian ini bertujuan untuk meningkatkan kandungan gizi dan daya terima klepon melalui modifikasi dengan penambahan daun kelor (Moringa oleifera) sebagai sumber alami zat besi, guna mendukung pencegahan anemia. Rendahnya konsumsi sayuran dan tingginya prevalensi anemia di Indonesia menjadi latar belakang penting dalam pengembangan inovasi pangan fungsional berbasis kearifan lokal. Metode penelitian yang digunakan adalah eksperimen dengan pendekatan kuantitatif. Pengumpulan data dilakukan melalui uji organoleptik menggunakan Google Form terhadap empat sampel klepon yang dimodifikasi dengan pengolahan metode daun kelor berbeda: bubuk (B), puree (C), dan air sari (D), dibandingkan dengan klepon pandan (A) sebagai kontrol. Analisis statistik menggunakan uji Kruskal Wallis dan Mann-Whitney untuk mengetahui perbedaan signifikan antar sampel. Hasil menunjukkan bahwa klepon dengan bubuk daun kelor (Sampel B) memperoleh skor tertinggi pada parameter warna (3,81), aroma (3,61), rasa (3,57), dan tekstur (3,92), serta memiliki daya terima yang baik. Sedangkan klepon dengan air sari daun kelor (Sampel D) mendapat skor terendah karena teksturnya lembek dan rasanya pahit. Kandungan zat besi yang diperoleh klepon dengan bubuk kelor meningkat hingga 2,18mg/100gram, yang dimana memenuhi 12,11%-31,1% kebutuhan harian tergantung kelompok umur. Disimpulkan bahwa klepon daun kelor berpotensi menjadi pangan fungsional penunjang pencegahan anemia dan disarankan pengembangan formulasi untuk menutup rasa langu dan inovasi kemasan agar lebih menarik bagi konsumen.
Analisis Implementasi Konsep Green dalam Komponen ASEAN Green Hotel Standard di Glamping Bobocabin The Tavia Puncak, Bogor, Jawa Barat Jason Djaya Hadinata; Stephanie Rosanto
ARZUSIN Vol 6 No 5 (2026): ARZUSIN: Jurnal Manajemen dan Pendidikan Dasar
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/arzusin.v6i5.11619

Abstract

Bobocabin The Tavia Puncak is a modular cabin-based glamping accommodation that has implemented various sustainable tourism practices, but its implementation of the green hotel concept has not fully met the ASEAN Green Hotel Standard (AGHS) criteria, particularly in promoting local culture, using environmentally friendly products, and empowering local products. This study aims to analyze the level of implementation of the green hotel concept based on the AGHS components and assess the eligibility of Bobocabin The Tavia Puncak to obtain the certification. This study employed a qualitative approach with a descriptive case study design. Data were collected through field observations, in-depth interviews, documentation, and a literature review and were subsequently analyzed based on the eleven AGHS components, encompassing environmentally friendly policies and operations, the use of environmentally friendly products, cooperation with local communities, human resource development, waste management, energy and water efficiency, air quality, noise control, wastewater management, and the management of hazardous and toxic materials. The results show that the implementation level of the green hotel concept reached 68.75%, with nine of the eleven components meeting most of the AGHS indicators. The highest achievements were found in energy and water efficiency, waste management, and air pollution and noise control. However, the promotion of local culture, water reuse systems, documentation of environmental programs, and the involvement of local micro, small, and medium enterprises still require improvement. This study concludes that Bobocabin The Tavia Puncak has a good level of readiness and is eligible to be proposed for the AGHS certification process, although several supporting components still need to be refined. These findings provide practical implications for accommodation managers in strengthening environmental governance and local community empowerment and serve as a reference for the development of sustainable tourism in the glamping sector.
Co-Authors Anggriani, Lusianty Antonius Rizki Krisnadi Aurellia Apriani David Chenardo Christin, Lelly David, Joshua Dessy Natalia DESSY NATALIA Desy Natalia Arisandi Dewantara, Yudhiet Fajar Dian Wijaya, Steffany Djunaid, Ika Suryono Facrureza, Dewanta Gabryella Nasya Gazelle Hema, Lamtiar Imam Ardiansyah Iskandar, Hari Jason Djaya Hadinata Kallista Karen, . Khania Carennia Merin Vanesa Michelle Wijaya Muhammad Sutiyadi Nathaliu, Helen Novy Ratna Sari Sofiani, Sofiani Susanto, Prayogo Thomas Sucipto Verryka Chainarta Verryka Chainarta Vishnuvardhana S Soeprapto Vishnuvardhana, Vishnuvardhana Vivian Octariana Wijaya, Selvyani Wiliyanto, Wiliyanto