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All Journal Jurnal Sains dan Teknologi Nawasena: Jurnal Ilmiah Pariwisata Jurnal Sains Terapan Pariwisata Garina Tamasya
DEWI HERMAWATI WAHYUNINGSIH
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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).
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.
PENGEMBANGAN MODEL KLASTERISASI WISATA GASTRONOMI UNTUK MENUNJANG PELESTARIAN KULINER TRADISIONAL Dewi Hermawati Wahyuningsih; Sulistyowati, Afiefah; Darmaesti, Darmaesti
Jurnal Sains Terapan Pariwisata Vol. 10 No. 3 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i3.674

Abstract

This study aims to map gastronomic tourism destinations in Surakarta City to support the preservation of traditional culinary delights through the application of the K-means Clustering algorithm. The research data included 21 destinations assessed based on four main variables: culinary, culture, economy, and infrastructure. The analysis process began with data normalization, followed by clustering to obtain optimal grouping based on a Silhouette Score of 0.3264. The results revealed three main clusters: the Very Good Cluster, with high scores on all variables and the potential to become a gastronomic tourism icon; the Fairly Good Cluster, with moderate quality and development opportunities through innovation and capacity building; and the Poor Cluster, with relatively low cultural and economic value despite adequate infrastructure. These findings indicate the need for different development strategies for each cluster, such as large-scale promotion for superior clusters, service quality development for medium clusters, and strengthening traditional values for low clusters. This study demonstrates that clustering can be a strategic tool in formulating policies for the development of traditional culinary delights. The limitation of this research lies in the geographical scope which only covers Surakarta City, so further research is suggested to expand the study area and consider additional variables such as environmental sustainability and the role of social media. Objective: This research aims to develop an innovative gastronomic tourism clustering model to support the preservation of traditional culinary delights. This model is expected to serve as a strategic foundation for mapping and developing integrated and sustainable gastronomic tourism destinations in Indonesia. Research Methods: Using a mixed-methods approach, this study combines quantitative analysis using the K-means Clustering Algorithm and qualitative analysis through in-depth interviews and field observations. Data was collected from 21 gastronomic tourism destinations in Surakarta. The modeling will be implemented in a website-based information system using Codeigniter 4. Implications: This clustering model has significant implications for formulating more targeted policies and programs for the preservation of traditional culinary delights. With systematic clustering, the government and businesses can develop tailored strategies for each cluster, increasing the economic and cultural value of culinary delights, and ensuring their sustainability.
Co-Authors Agus Gunawan Aulia Firmansyah Bartolomeus Herawan Mintardjo Darmaesti, Darmaesti Denny Asmara Ivan Budi Prasetya Jasanta Peranginangin Muqorobin Octaviani Gita Putri Sri Supatminingsih Sulistyowati, Afiefah Suparwi Suparwi Suryani Wardtul Jannah Valencia Eibel Holdonia Yonatan Kristiawan