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Pemanfaatan Tepung Jali, Tepung Mocaf, dan Tepung Kedelai sebagai Bahan Baku Pembuatan Pasta Fettucini dengan Penambahan Ekstrak Bayam Hijau Anastasia Elvira Rinantina; Alip Suroto; I Gusti Ayu Agung
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.618

Indonesia, as an archipelagic nation, faces considerable challenges in meeting its food requirements in accordance with Law No. 18 of 2012 on Food Security. The country’s heavy reliance on wheat imports, ranking as the largest wheat importer globally, highlights the urgency of diversifying local food sources. This study aims to explore the utilization of jali flour (Coix lacryma-jobi L.), mocaf flour (Modified Cassava Flour), and soybean flour as raw materials for producing fettucini pasta, with the addition of green spinach extract for natural coloring and nutritional enhancement. A quantitative experimental method was employed, testing three formulations of jali and mocaf flour combined with soybean flour. Sensory evaluations were conducted with 35 panelists—comprising trained, semi-trained, and untrained participants—to assess color, aroma, taste, texture, and overall acceptability. The findings revealed that flour composition significantly influenced pasta’s sensory attributes. The F2 formulation (50% jali flour, 50% mocaf flour, 20% soybean flour) achieved the highest acceptance, with average scores across all parameters rated as “liked” to “highly liked.” The incorporation of spinach extract not only imparted an appealing natural green hue but also enhanced the product’s nutritional profile, particularly in iron and dietary fiber content. These results underscore the potential of combining jali and mocaf flours as a nutritious, gluten-free pasta alternative that supports local food diversification and reduces reliance on imported wheat.

PENGARUH PENGADAAN BAHAN MAKANAN UNTUK OPERASIONAL KITCHEN TERHADAP KINERJA PURCHASING DI HOTEL ALILA SOLO I Gusti Ayu Agung; Katrin, Yolanda
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 4 No 2 (2023): SABBHATA YATRA : Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v4i2.971

ABSTRACT This research is a descriptive qualitative research. The research subject in this research is purchasing Alila Solo Hotel. Methods of data collection in this study using observation, interviews, literature and documentation. This study aims to find out how the procurement of kitchen food ingredients at the Alila Hotel Solo and how the influence of the procurement of kitchen food ingredients on purchasing performance at the Alila Solo Hotel. The results showed that the procurement of kitchen food ingredients at the Alila Solo Hotel was running properly. Starting from purchase requests, selecting suppliers, placing orders and receiving goods has been done correctly. However, there are obstacles when looking for seasonal food ingredients, when sudden requests occur, discrepancies in delivery by suppliers and order delays. Given these constraints, solutions that can be taken are replacing food ingredients or looking for similar food ingredients, returning food ingredients that are not suitable and good communication is needed between purchasing and the kitchen to avoid miscommunication. The influence of the procurement of kitchen food ingredients on purchasing performance in this study uses performance indicators according to Robbins (2016: 260), namely work quality, work quantity and timeliness. All show that the procurement of food ingredients shows a good influence on purchasing performance at the Alila Solo Hotel. If the procurement of food ingredients in the kitchen goes well, good purchasing performance will also be created. Keywords: Food Procurement, Performance, Purchasing

PENGARUH LINGKUNGAN KERJA DAN PENGEMBANGAN KARIR TERHADAP KINERJA KARYAWAN DI KUSUMA SAHID PRINCE HOTEL : STUDI KASUS DEPARTMENT FRONT OFFICE Solikhin, Agus; I Gusti Ayu Agung; Kusuma, Dhela
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 5 No 1 (2024): SABBHATA YATRA : Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v5i1.1346

The work environment and career development are two interrelated aspects in the context of the professional world of work. Work environment Refers to the physical, social and psychological conditions in the place where a person works. This includes factors such as organizational culture, team dynamics, company values, relationships between employees, well-being, cooperation, and other factors that influence the daily work experience. Meanwhile, career development refers to individual efforts to improve their skills, knowledge and competencies to achieve higher career goals. The impact of career development and work environment on employee performance at the Kusuma Sahid Prince Hotel is covered in this study. The goal of this study is to ascertain and evaluate how career development and work environment affect employees' performance at the Kusuma Sahid Prince Hotel. Qualitative research is the methodology employed. The data gathering techniques used in this study are described later. The study's conclusions are as follows: (1) the work environment positively affects employee performance; and (2) career development positively affects employee performance. The study's findings indicate that front desk personnel' performance is impacted by their work environment and opportunities for career advancement at Kusuma Sahid Prince Hotel Surakarta.

Peranan Concierge dalam Memberikan Informasi Wisata untuk Meningkatkan Kepuasan Tamu di Swiss-Belhotel Solo Aditya Yunianto Adi Nugroho; Jasanta Peranginangin; I Gusti Ayu Agung
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i3.8037

This study aims to analyze the role of concierge staff in providing tourist information to improve guest satisfaction at Swiss-Belhotel Solo. The study used a descriptive qualitative approach. Data were collected through observation, semi-structured interviews, and documentation involving an assistant front office manager, concierge staff, and a hotel guest. Data analysis followed the stages of data collection, data reduction, data presentation, and conclusion drawing. Data credibility was supported through source and technique triangulation. The findings show that concierge staff play a significant service role in helping guests obtain tourist information that is clear, accurate, current, and relevant to their needs. The concierge role extends beyond giving destination names to recommending tourist attractions and culinary locations, explaining access, supporting travel arrangements, and responding to guest needs. Guest feedback indicates positive satisfaction with the clarity and relevance of information, the detail of explanations, the attention given to individual needs, the friendliness and politeness of staff, the speed of service, and professional appearance. The study also found that Swiss-Belhotel Solo does not have a specific standard operating procedure for tourist information. Staff therefore rely on individual awareness, end-of-shift evaluation, and social media to update destination information. Changes in tourist attraction operating hours remain a challenge. The study implies that a dedicated tourist information guideline, periodic product knowledge updates, and stronger coordination during busy periods can support more consistent concierge service. The study contributes empirical evidence on concierge-based tourist information services in a hotel setting and provides practical input for improving guest service quality.

Pengembangan Produk Popping Boba Sari Bunga Kecombrang (Etlingera elatior) sebagai Inovasi Produk Fungsional Ardi Prabanto; Alip Suroto; I Gusti Ayu Agung
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6822

Kecombrang (Etlingera elatior) adalah tanaman herbal lokal Indonesia yang kaya akan senyawa bioaktif seperti flavonoid, polifenol, dan minyak esensial, namun pemanfaatannya dalam produk minuman inovatif masih sangat terbatas. Penelitian ini bertujuan untuk mengembangkan popping boba berbasis sari bunga kecombrang sebagai inovasi produk fungsional dan untuk menentukan pengaruh rasio sari bunga kecombrang terhadap air pada sifat organoleptik dan penerimaan panelis. Penelitian ini merupakan penelitian eksperimental dengan dua rasio perlakuan sari bunga kecombrang dan air, yaitu P1 (1:2) dan P2 (1:3) dari total 120 ml cairan pembuatan popping boba. Popping boba dibuat menggunakan teknik sferifikasi dasar dengan 1% natrium alginat dan 1% kalsium laktat, dan dibentuk menggunakan botol peras. Produk disajikan sebagai mocktail dalam botol plastik PET 1 250 ml dengan komposisi tetap 50 ml sirup jeruk, 150 ml air soda, dan 50 ml popping boba. Pengujian organoleptik dilakukan menggunakan metode uji hedonik oleh 30 panelis yang terdiri dari 15 panelis terlatih dan 15 panelis tidak terlatih, dengan penilaian pada atribut warna, aroma, rasa, dan tekstur menggunakan skala 1 hingga 5.

Peran Purchasing dalam Menunjang Pengadaan Bahan Makanan untuk Operasional Kitchen di Padma Resort Legian Engellica Theresia; Emmelia Nadira Satiti; I Gusti Ayu Agung
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 4 (2025): November : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v3i4.5571

Purchasing plays a role in ensuring the availability of food ingredients with good quality and efficient costs, managing risks, supporting product innovation, and increasing efficiency in the food procurement process, with such an important role the hotel industry continues to strive to improve purchasing capabilities and competencies in order to be better in the food procurement process. Purchasing together with its duties and sections must understand and know and organize food procurement activities with clearly coordinated concepts and planning patterns and satisfactory and responsive services in any situation faced by both fellow employees and hotel guests. This type of research is descriptive qualitative with a Phenomenological approach. In this study, an interview method was used with 4 informants who were purchasing officers and receiving at Padma Resort Legian. This study aims to determine the role of purchasing in supporting the need for food procurement for kitchen operations at Padma Resort Legian. From the interview results, it can be concluded that the procurement of food ingredients for kitchen operations at Padma Resort Legian, which includes processing purchase requests, selecting suppliers, giving instructions to suppliers and receiving food ingredients, has been carried out correctly and in accordance with the Standard Operating Procedures (SOP) at Padma Resort Legian. Supplier selection has also been carried out in accordance with the Standard Operating Procedures (SOP) at Padma Resort Legian, but purchasing must be more careful in selecting and determining suppliers to avoid inconsistent delivery of food ingredients in terms of time, quantity, and quality of the food ingredients.

Analisis Kesiapan Kerja Siswa Perhotelan Melalui Pembelajaran Berbasis Pengalaman Industri di SMK Kosgoro 2 Sragen Nando Eko Saputro; Sugiman Sugiman; I Gusti Ayu Agung
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6809

The work readiness of vocational education graduates is often challenged by the significant gap between classroom theory and the dynamics of the hospitality industry workplace. This study aims to analyze the implementation of industry-based experiential learning at SMK Kosgoro 2 Sragen, assess student work readiness, and determine the extent to which this experiential learning influences readiness prior to entering the workforce. This qualitative study, employing a descriptive approach, was conducted from June to August 2026 at SMK Kosgoro 2 Sragen. Data were collected through in-depth interviews with vocational instructors, hospitality students, and supervisors from partner hotels, supplemented by laboratory observations and document analysis. Data were analyzed interactively through reduction, presentation, and conclusion-drawing, with data validity established through source triangulation, technique triangulation, and member checking. The findings reveal that industry-based experiential learning at the school is implemented through Field Work Practice (PKL), pre-practice briefing and matriculation, operational simulations in the housekeeping and front-office laboratories, the "teaching factory" model, and the active involvement of instructors with industry backgrounds. Students' work readiness was assessed across five aspects—technical skills, communication, teamwork, discipline, and responsibility—which overall fall into the fairly good category, although attention to work detail and the ability to handle work situations independently still need further development. This learning approach, which emphasizes real-world experience, proved effective in alleviating awkwardness, building self-confidence, and fostering professional work ethics aligned with hospitality industry standards.

Implementasi Program Pelatihan Crew Freelance dalam Menciptakan Memorable Experience pada Abata Wedding Organizer Solo Nadia Larasati; Sugiman Sugiman; I Gusti Ayu Agung
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6855

Service companies use training programs to improve human resource competence. In the wedding organizer industry, freelance crew competence plays a crucial role because crew members interact directly with clients to create a memorable experience. However, managing freelance crews still faces challenges, including adaptation issues, varied experience levels, and unstructured evaluations. This study aims to analyze the implementation of the freelance crew training program, identify operational obstacles, and explain the program’s contribution to creating a memorable experience at Abata Wedding Organizer Solo. This study uses a qualitative method with descriptive approach. The researcher gathered data through interviews, observations, and documentation with freelance crew members, leaders, and client. The data analysis used data reduction, data display, and conclusion drawing. The results show that Abata Wedding Organizer Solo conducts training through briefing materials, field practice, mentoring, and informal evaluations. This program improves freelance crew understanding of job descriptions, communication skills, coordination, and initiative. This quality service creates a memorable experience through Kim’s five theoretical dimensions: emotional, novelty, meaningfulness, involvement, and recollection. This positive experience ultimately drives customer loyalty. The training program would be even more effective if followed by regular and structured evaluations. Thus, implementing the freelance crew training program enhances service competence and supports memorable experiences at Abata Wedding Organizer Solo.

Strategi Branding The Lounge Yogyakarta Marriott Hotel dalam Membangun Pengalaman Tamu yang Berkesan Violarienka Lintang Pascallia; Afrilia Elizabeth Sagala; I Gusti Ayu Agung
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6875

The increasingly competitive hotel business and guests' high expectations for memorable service are the main reasons for conducting this study. Through a descriptive qualitative approach, this research examines how The Lounge Yogyakarta Marriott Hotel builds its branding, executes service, and handles operational challenges. Information was collected from supervisors, bartenders, and hostesses through interviews, observations, and documentation, which were then validated using source and technique triangulation. Field findings show that The Lounge's branding is shaped comprehensively not only through its visual identity but also through the venue's atmosphere, product quality, and the friendly communication of the staff. The Lounge also serves multiple functions, such as a waiting area, private guest meetings, and a revenue-generating space. It is also an outlet that creates a welcoming atmosphere for hotel guests and reinforces a luxury brand through the ambience provided. The flow service delivery is grounded in Standard Operating Procedures (SOPs) spanning from the initial greeting to the final farewell yet integrates a personal touch to ensure guests feel prioritized. Challenges arising from surges in visitor volume during peak hours, such as slightly slower service or order errors, are effectively managed through agile team coordination and periodic evaluations. In essence, the success of The Lounge’s branding stems from a combination of visual identity, consistent service, and the positive impression left on guests. Consequently, maintaining this brand identity requires ongoing consistency in service delivery, personalization, and the cultivation of brand awareness among all staff members, particularly those at The Lounge.

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