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All Journal Jurnal Sosial Humaniora Tourism Scientific Journal ACADEMICS IN ACTION Journal of Community Empowerment Jurnal Hospitality dan Pariwisata East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Cakrawala Ilmiah Jurnal Pengabdian Mandiri Jurnal Abdi Masyarakat Jurnal Pariwisata dan Perhotelan Bogor Hospitality Journal Jurnal Agroindustri Halal
Sekti Rahardjo
Sekolah Tinggi Pariwisata Bogor
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Analysis of Room Facilities Impact on Guest Satisfaction: A Key Competitive Advantage for Hotels Amid Economic Globalization : Analysis of Room Facilities Impact on Guest Satisfaction: A Key Competitive Advantage for Hotels Amid Economic Globalization Dina Mayasari Soeswoyo; Robiana; Sekti Rahardjo
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.135

Abstract

In the context of economic globalization, intense competition in Indonesia's hospitality sector compels local companies to understand customer behavior. This research emphasizes the crucial role of room facilities in shaping guest satisfaction, a key factor in maintaining and enhancing competitiveness. A quantitative research method employing surveys, Likert scales, and statistical analysis was used to identify the influence of room facility quality at Hotel Soliga on guest satisfaction. Results indicate that the majority of respondents provided positive assessments of room facilities. Hypothesis testing suggests a positive and significant impact of room facilities into guest satisfaction, although the explained variance in guest satisfaction attributed to these variables is relatively low. In conclusion, room facilities have a tangible influence, and hotel management is advised to consider improvements to enhance guest satisfaction, potentially contributing to the hotel's reputation and sustainability.
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Sekti Rahardjo; Aminudin; Saleha; Tatik Sriwulandari; Nisa Rahmaniyah Utami
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Pemanfaatan Tepung Biji Cempedak Pada Olahan Cake Salma Maudi Zahra; Sekti Rahardjo
Jurnal Pariwisata dan Perhotelan Vol. 3 No. 1 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v3i1.4939

Abstract

Gandum merupakan bahan baku utama dalam pembuatan cake, namun ketersediaannya di Indonesia masih sangat bergantung pada impor. Hal ini menimbulkan tantangan dalam ketahanan pangan nasional sehingga perlu dikembangkan alternatif lokal yang berpotensi menggantikan tepung terigu. Salah satu bahan yang dapat dimanfaatkan adalah biji cempedak (Artocarpus champeden) yang kaya karbohidrat dan berpeluang diolah menjadi tepung bebas gluten. Penelitian ini bertujuan untuk memanfaatkan tepung biji cempedak sebagai substitusi tepung terigu dalam pembuatan cake serta membandingkan pengaruh penambahan tepung maizena dan tepung ketan terhadap kualitas produk. Metode penelitian meliputi proses pembuatan tepung biji cempedak melalui tahap perebusan, pengeringan, dan penggilingan, kemudian diaplikasikan dalam formulasi cake dengan variasi penambahan maizena dan tepung ketan. Uji organoleptik dilakukan menggunakan panelis tidak terlatih untuk menilai warna, rasa, aroma, dan tekstur dengan skala hedonik. Data hasil uji dianalisis secara deskriptif untuk menentukan perlakuan terbaik berdasarkan tingkat penerimaan panelis. Hasil penelitian menunjukkan bahwa substitusi tepung biji cempedak dapat menghasilkan cake dengan karakteristik sensorik yang cukup baik. Penambahan tepung ketan memberikan hasil terbaik dibandingkan dengan tepung maizena, terutama pada aspek tekstur yang lebih pulen dan lembut serta rasa yang lebih disukai panelis. Dengan demikian, kombinasi tepung biji cempedak dan tepung ketan dapat menjadi alternatif potensial dalam pembuatan cake bebas gluten yang memiliki nilai tambah sebagai diversifikasi pangan lokal.
Co-Authors Aditya Sugih Setiawan Aminudin AMINUDIN Dina M. Soeswoyo Dina Mayasari Dina Mayasari Soeswoyo, Dina Mayasari M. Ridwan Permana Maidar Simanihuruk Mayasari Soeswoyo, Dina Robiana Robiana Saleha Salma Maudi Zahra Sri Endah Yuwantiningrum Sriwulandari, Tatik Sugiyanto Sugiyanto Syaiful Anwar Tatik Sriwulandari Yuviani Kusumawardhani