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All Journal Jurnal Sains dan Teknologi International Journal of Economics, Business and Accounting Research (IJEBAR) International Journal of Computer and Information System (IJCIS) SABBHATA YATRA : Jurnal Pariwisata dan Budaya Jurnal Pariwisata Indonesia Nawasena: Jurnal Ilmiah Pariwisata Jurnal Sains Terapan Pariwisata Garina Tamasya
DEWI HERMAWATI WAHYUNINGSIH
SEKOLAH TINGGI PARIWISATA SAHID SURAKARTA
Religion Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Veterinary Other

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PEMBUATAN OTAK-OTAK IKAN GABUS SEBAGAI ALTERNATIF MAKANAN SUMBER ALBUMIN Dewi Hermawati Wahyuningsih
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 2 No 1 (2021): 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.v2i1.280

Abstract

Penelitian bertujuan untuk: 1) Menemukan resep otak-otak ikan gabus. 2) Menemukan formula otak-otak ikan gabus. 3) Mengetahui teknik olah pembuatan otak-otak ikan gabus. 4) Mengetahui tingkat kesukaan panelis terhadap otak-otak ikan gabus. 5) Mengetahui kandungan gizi pada otak-otak ikan gabus dengan metode analisis proksimat. 6) Mengetahui perubahan kadar albumin pada otak-otak ikan gabus selama pengolahan. 7) Mengetahui porsi otak-otak ikan gabus untuk memenuhi kecukupan albumin. Penelitian dilakukan bulan September 2020 – April 2021. Produk dibuat di kitchen STP Sahid Surakarta, tempat analisa gizi dilakukan di CV. Chem-Mix Pratama, Banguntapan Bantul. Analisis yang dilakukan adalah analisis proksimat dan analisis albumin. Sampel yang dilakukan adalah : ikan gabus segar, otak-otak ikan tenggiri dan otak-otak ikan gabus. Analisis kadar air dengan metode oven vaccum, analisis kadar abu (metode penetapan total abu), analisa kadar lemak (metode Soxhlet), analisa protein (metode Kjeldahl), analisis karbohidrat (metode by different) dan analisis albumin (metode Lowry). Analisis data yang digunakan adalah analisis data varian (ANAVA) dan LSD untuk mengetahui perubahan kandungan gizi pada otak-otak ikan gabus dan uji kesukaan pada otak-otak ikan gabus, selanjutnya perhitungan AKG dan diteruskan labeling gizi. Hasil penelitian menunjukkan : 1). Resep otak-otak ikan gabus yang digunakan adalah 120 gr daging ikan gabus, 70 gr es batu, 7 gr garam, 1 gr phosmix mp, 60 gr tepung tapioka, 20 gr tepung maizena, 7 gr modified starc ultra-k, 8 gr gula pasir, 20 gr bawang putih, 10 gr daun bawang. 2) Formula yang digunakan untuk membuat otak-otak ikan gabus yaitu bahan utama menggunakan 100% ikan gabus, bahan tambahan antara lain es batu 58,33% dari bahan utama, phosmix MP 0,83%, garam 5,83%, tepung tapioka 50%, tepung maizena 16,67 %, modified starch ultara-k 5,83%, gula pasir 6,67%, bawang putih 8,33% dan daun bawang 8,33% dari bahan utama. 3) Mengetahui teknik olah pembuatan otak-otak ikan gabus meliputi beberapa tahap, yaitu: seleksi bahan, penimbangan bahan, pemotongan bahan, penghalusan, pencampuran, pembentukan adonan dan pengukusan. Sedangkan penyelesaian akhir bisa memilih teknik olah kukus, teknik olah goreng dan teknik olah bakar. 4) Tingkat kesukaan panelis terhadap otak-otak ikan gabus yang didapatkan adalah otak-otak ikan gabus dengan penyelesaian akhir teknik olah goreng. 5) Kadar proksimat pada otak-otak ikan gabus adalah kadar air sebesar 47,11%, kadar lemak sebesar 3,48%, kadar protein sebesar 13,79%, kadar abu sebesar 2,92% dan kadar karbohidrat sebesar 32,69%. 6) Perubahan kadar albumin total dari ikan gabus segar ke otak-otak ikan gabus mengalami penurunan sebesar 83,4633%. Penggantian ikan tenggiri menjadi ikan gabus menyebabkan kadar albumin otak-otak ikan meningkat sebesar 40,7487 %. 7) Otak-otak ikan gabus sebanyak 76 gram (1 bungkus otak-otak ikan gabus, isi 4 buah), memiliki kandungan lemak total 264,36 gram dapat mencukupi kebutuhan gizi usia umum sebesar 426,39 %. Kandungan protein totalnya 1048,43 gram dapat mencukupi AKG sebesar 1747,28 %. Kandungan karbohidrat total 2484,94 gram dapat mencukupi AKG sebesar 828,31 %. Kandungan albumin total 182,76 g/dl dapat mencukupi AKG sebesar 3514,61 %.
KEPUASAN KARYAWAN DITINJAU DARI KOMPENSASI DAN PENGHAGAAN DI FOOD AND BEVERAGE DEPARTMENT PADA HARPER HOTEL MANGKUBUMI, YOGYAKARTA BY ASTON Dewi Hermawati Wahyuningsih
Jurnal Pariwisata Indonesia Vol 16 No 2 (2021): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kompensasi dan penghargaansecara bersama maupun secara parsial terhadap kepuasan karyawan di di Food and Beverage Department pada Harper Hotel Mangkubumi Yogyakarta by Aston. Penelitian ini dilakukan dengan mengambil sampel 30 karyawan. Penelitian ini menggunakan metode kuesioner. Secaraspesifik, teknik pengambilan sampel menggunakan sampling jenuh. Teknik analisis yang digunakan dengan uji validitas dan reliabilitas, uji asumsi klasik, model analisis regresi linier berganda dan uji hipotesis. Hasil analisis data menunjukkan bahwa kompensasi tidak berpengaruh terhadap kepuasan karyawan dan penghargaan berpengaruh positif dan signifikan terhadap kepuasan karyawan. Dari hasil perhitungan didapatkan bahwa kompensasi dan penghargaan secara bersama mempengaruhi kepuasan karyawan di Harper Hotel Mangkubumi, Yogyakarta by Aston sebesar 34,2%.
CONSUMER LOYALTY REVIEWED FROM BRAND IMAGE, SOCIAL MEDIA, LIFESTYLE AND PRODUCT INNOVATION (Study on iPhone Users in Solo ) Enggar Arifina; Sudarwati Sudarwati; Bambang Mursito; Dewi Hermawati Wahyuningsih
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 7, No 1 (2023): IJEBAR, VOL. 07 ISSUE 01, MARCH 2023
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v7i1.5949

Abstract

The research was conducted with the aim of knowing and explaining the influence of Brand Image, Social Media, Lifestyle, and Product Innovation on Consumer Loyalty of iPhone Users in Solo City. The distribution of questionnaires and documentation of iPhone users in the city of Solo who agreed to be respondents was chosen to be the data collection technique in this study. The sample for this study was 125 respondents with convenience sampling. The results of this study are that the variables of Brand Image, Social Media, Lifestyle and Product Innovation together or simultaneously have a significant effect on Consumer Loyalty of iPhone Users in the City of Solo. Partially, each variable, namely Brand Image, Social Media, Lifestyle and Product Innovation, has a significant effect on Consumer Loyalty of iPhone Users in the City of Solo. Overall Variables of Consumer Loyalty Overall the variables of Brand Image, Social Media, Lifestyle and Product Innovation which are explained by the independent variables are 52.20% and the rest are obtained from other variables. Keywords: Social Media, Lifestyle and Product Innovation, Consumer Loyalty
Upaya Peningkatan Pelayanan Melalui Room Attendant di Hotel Grand Mercure Solo Baru Octaviani Gita Putri; Bartolomeus Herawan Mintardjo; Dewi Hermawati Wahyuningsih; Denny Asmara; Aulia Firmansyah
Nawasena: Jurnal Ilmiah Pariwisata Vol. 2 No. 3 (2023): Desember : Nawasena: Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v2i3.1219

Abstract

One of the factors that influences guest satisfaction is service quality. One effort to improve service quality is through the Housekeeping Department, in the Room Attendant section. These efforts can be enhanced through management and operational levels. Therefore, it is important to know the efforts made by the Grand Mercure Solo Baru Hotel to improve the quality of hotel services through the Room Attendant section. The research approach used in this research is a qualitative research approach. Primary data through direct observation in the field, in-depth interviews with sources, Executive Housekeeper, Casual Housekeeping Supervisor, field documentation in the form of field photos, and official documents provided legally. Secondary data uses articles, books and so on. The research instruments used in this research were observation and in-depth interviews. Data were analyzed by data reduction, data presentation, drawing conclusions and verification, final conclusions. Based on research, it was found that efforts to improve the quality of room attendant services through the managerial level are to hold routine training every 4 months, tightening the SOP for Room Attendants. At the operational level, the focus is on employee attitudes towards guests, including a clean and neat appearance according to SOPs and behavior with the 5S principles (smile, greet, salute, be polite, courteous).
The Impact of E-Commerce Live Streaming Services and Customer Engagement on Customer Loyalty at Shaqila Baby Shop Indriastiningsih, Erna; Fitriyadi, Farid; Wahyuningsih, Dewi Hermawati
International Journal of Computer and Information System (IJCIS) Vol 5, No 4 (2024): IJCIS : Vol 5 - Issue 4 - 2024
Publisher : Institut Teknologi Bisnis AAS Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijcis.v5i4.193

Abstract

This research examines the effect of e-commerce live streaming services and customer engagement on customer loyalty at Shaqila Baby Shop, a store adapting innovative digital marketing strategies to enhance customer interactions. E-commerce live streaming services provide an interactive platform where customers engage directly with sellers, view products in real time, and receive immediate responses, fostering a personalized shopping experience. Customer engagement is another critical factor, as it involves customers' attachment to the brand through regular purchases, interactions, and feedback, all of which can increase loyalty. A quantitative approach was utilized, employing multiple linear regression analysis on data collected through structured questionnaires from a sample of 100 respondents, determined using Slovin’s formula. The validity and reliability tests confirmed the robustness of the data collection instruments. Findings reveal that e-commerce live streaming services and customer engagement each have a positive and significant impact on customer loyalty. Specifically, live streaming services enhance the overall shopping experience, while customer engagement fosters deeper connections with the brand. Furthermore, a simultaneous analysis shows that these factors collectively strengthen customer loyalty to a significant extent. This study provides valuable insights into how digital marketing innovations, such as live streaming and customer engagement efforts, can enhance customer loyalty, offering a practical model for businesses aiming to leverage e-commerce platforms effectively
Penggunaan Ubi Ungu dan Pisang Sebagai Bahan Baku Utama Pembuatan Inovasi Produk Snack Bar Dewi Hermawati Wahyuningsih; Jasanta Peranginangin; Ivan Budi Prasetya
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.122

Abstract

As the world of culinary creation develops, there are many food product innovations that, apart from being snacks, also contain the nutrients needed by the body. One of these foods is a snack bar. Snack bars are made to be a reliable source of high quality protein, fiber, vitamins and minerals and usually consumed by dieters for daily consumption or as snacks at certain times. Purple sweet potatoes and bananas are two food ingredients that are easy to get, especially in Indonesia, including Surakarta. These two food ingredients are usually processed for daily use because of their affordable prices, but most of them are traditional foods. This research aims to determine the process of making purple sweet potatoes and bananas into snack bars and find out respondents' opinions regarding this innovative snack bar product. The research methodology uses a qualitative method with an interview approach which is expressed descriptively using a questionnaire. The results of the research stated that the snack bar recipe formula was successful in finding the main raw materials of purple sweet potato and banana which were liked by respondents. The advice given is to improve the texture and durability of the finished snack bar product.
Analisis Implementasi Standar Operasional Prosedur Pembersihan Kamar Tamu di Palm Homestay Kuta Lombok Octaviani Gita Putri; Suryani Wardtul Jannah; Bartolomeus Herawan Mintardjo; Agus Gunawan; Dewi Hermawati Wahyuningsih; Aulia Firmansyah
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.v2i3.545

Abstract

Amidst increasing guest expectations for accommodation cleanliness and comfort, the implementation of standard operating procedures (SOPs) in housekeeping services has become a crucial aspect in the hospitality industry. Good guest room cleanliness not only enhances comfort but also strengthens an accommodation's image and reputation. One example of an accommodation that implements a room cleaning SOP is Palm Homestay Kuta Lombok. This study aims to analyze the implementation of the SOP for guest room cleaning at Palm Homestay Kuta Lombok, evaluate the extent to which the SOP is implemented, and identify problems encountered and possible solutions for improvement. The research method used in this study is a qualitative approach with data collection techniques through observation, interviews, and documentation. Observations were conducted directly in the field to assess how the room cleaning SOP is implemented, while interviews were conducted with housekeeping staff and management to obtain their perspectives on obstacles and solutions encountered in the cleaning process. The documentation collected includes written SOPs and supervisory notes conducted by management. Based on the research results, the implementation of the room cleaning SOP at Palm Homestay Kuta Lombok can be said to be running quite well. However, several obstacles remain, such as inappropriate placement of amenities, inconsistent dusting methods, and limited cleaning equipment. These obstacles can impact the quality of room cleaning and guest comfort. Although improvements have been made, such as regular supervision and more consistent use of cleaning equipment, employee training still needs to be maximized. As a solution, this study recommends optimizing the budget allocation for employee training, with the aim of improving staff skills and understanding of the implemented SOPs.
Penggunaan Tepung Jagung pada Pembuatan Muffin dalam Upaya Menciptakan Produk Inovasi dari Tepung Jagung Valencia Eibel Holdonia; Jasanta Peranginangin; Dewi Hermawati Wahyuningsih
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.v2i3.619

Abstract

The rising demand for healthy food is driven by increasing along with public awareness of the importance of a balanced and nutritious diet. One innovation in healthy food products is the development of corn flour-based muffins as an alternative to wheat flour products. Corn flour is a good source contains fiber, B-complex vitamins, and antioxidants such as lutein and zeaxanthin, which are beneficial for health, particularly digestive health and vision. This research aims to formulate healthy corn flour-based muffins with a balanced texture, taste, and nutritional content. The method used includes partially or completely replacing wheat flour with corn flour, as well as adding natural ingredients such as palm sugar as a natural sweetener and vegetable oil as a source of healthy fats. Organoleptic tests were conducted on panelists to assess product acceptability based on appearance, taste, aroma, texture, and color. The results showed that muffins with a composition of 36.5% corn flour and 36.5% wheat flour scored highest in taste and texture, and met the criteria for a healthy food low in sugar and high in fiber. This research demonstrates that corn flour-based muffins are a potential healthy food alternative and can be further developed as part of a healthy lifestyle.
Memodifikasi Wedang Kacang Menjadi Panna Cotta Wedang Kacang sebagai Fussion Dessert Yonatan Kristiawan; Suparwi Suparwi; Dewi Hermawati Wahyuningsih
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.v2i3.641

Abstract

This research aims to develop an innovative dessert product called Panna Cotta Wedang Kacang that combines Italian culinary elements with traditional Indonesian flavors. Panna cotta, a classic Italian dessert made from milk and gelatin, is creatively infused with wedang kacang, a traditional Javanese beverage consisting of sweet ginger broth and boiled peanuts, to create a unique taste sensation that reflects local cultural values. This study employs a Research and Development (R&D) method with an experimental approach to determine the best formulation based on organoleptic aspects, namely taste, aroma, texture, and appearance. Organoleptic testing was conducted with 30 panelists using a 1–5 hedonic scale. The results indicate that the optimal formulation is achieved from a combination of panna cotta made with liquid milk, cream, sugar, gelatin, and wedang kacang broth in a 2:1 ratio, topped with boiled peanuts. The final product received the highest scores for taste and aroma, particularly due to the harmonious blend of the creamy mild flavor of panna cotta and the warm sweetness of ginger from the wedang kacang. Additionally, the nutritional content of the product was analyzed descriptively, demonstrating that Panna Cotta Wedang Kacang has the potential to serve as a functional dessert due to its plant-based protein and antioxidant content from ginger. The conclusion of this research is that Panna Cotta Wedang Kacang is well-received by consumers and has the potential to be developed as a modern dessert alternative with a local touch.
Pengembangan Metode Klasterisasi Untuk Pengelompokan Potensi Wisata guna Menunjang Digitalisasi Wisata di Indonesia Muqorobin; Sri Supatminingsih; Dewi Hermawati Wahyuningsih
JST (Jurnal Sains dan Teknologi) Vol. 13 No. 2 (2024): July
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jstundiksha.v13i2.84743

Abstract

Digitalisasi wisata telah menjadi tren global yang memerlukan pendekatan sistem cerdas dalam pengelolaan dan pemasaran destinasi wisata. Pengembangan metode klasterisasi yang efektif dapat menjadi langkah kunci untuk mengidentifikasi, mengelompokkan, dan memahami potensi wisata yang beragam di Indonesia. Dengan adanya pengembangan metode klasterisasi yang canggih maka dapat memungkinkan terwujudnya strategi digital yang lebih efektif. Pengembangan Metode Klasterisasi yang efektif penting untuk mengidentifikasi dan memahami beragam potensi pariwisata di Indonesia. Hal ini menjadi urgensi masalah yang sangat penting mengingat banyak wisatawan yang kesulitan memilih tempat wisata terbaik. Tujuan Penelitian ini untuk mengembangkan metode klasterisasi untuk mendukung digitalisasi pariwisata di Indonesia, dengan mengintegrasikan Algoritma K-Means Clustering dan Weighted Product. Pendekatan yang digunakan dalam penelitian ini yakni dengan Metode untuk mengelompokkan potensi wisata dalam tiga klaster yaitu besar, sedang, dan kecil. Kemudian dilanjutkan rekomendasi wisata terbaik berdasarkan kriteria: keindahan, budaya, akses, fasilitas, aktivitas, iklim, keunikan, keamanan, keterlibatan, kebersihan, promosi. Penelitian ini meliputi studi literatur, pengumpulan data, pengembangan metode klasterisasi dan pengujian sistem. Model ini diharapkan dapat membantu pengelola pariwisata dalam mewujudkan digitalisasi yang lebih efektif di Indonesia. Hasilnya akhir dari model klasterisasi ini adalah tiga klaster pariwisata dengan tingkat potensi yang berbeda-beda yaitu pada cluster 1 adalah 12%, cluster 2 adalah 54% dan cluster 3 adalah 34%. Pengujian yang dilakukan pada uji fungsionalitas menunjukan hasil diterima pada seluruh skenario uji dan hasil uji Silhouette Coefisien menunjukkan struktur data yang kuat dengan skor rata-rata 0,87.
Co-Authors Agus Gunawan Aulia Firmansyah Bambang Mursito Bartolomeus Herawan Mintardjo Darmaesti, Darmaesti Denny Asmara Enggar Arifina Fitriyadi, Farid Indriastiningsih, Erna Ivan Budi Prasetya Jasanta Peranginangin Muqorobin Octaviani Gita Putri Sri Supatminingsih Sudarwati Sudarwati Sulistyowati, Afiefah Suparwi Suparwi Suryani Wardtul Jannah Valencia Eibel Holdonia Yonatan Kristiawan