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PEMANFAATAN TEPUNG KULIT PISANG DAN AMONIASI JERAMI MENGGUNAKAN TEPUNG ROTI AFKIR DALAM RANSUM KAMBING KEJOBONG JANTAN Suparwi Suparwi; Sri Utami Sri Utami
AGRICOLA Vol 4 No 1 (2014): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v4i1.308

In Kejobong, Purbalingga, goat population was approximately 15,000..In dry season it is difficult to provide food for goats, so they have to dug out of pens to browse the agricultural waste.Banana peel and rice straw are widely available in the study sites. Fresh banana peelshould be dried and converted intoflour as goat’s diet.Rice straw was processed through ammonization added with waste bread meal to enhance its quality. Three different concentrations of R0 without banana peel flour in concentrate, R110% and R2 of 20%. as a substitute for fresh forage is hay ammoniation is a treatment at 18 kejobong male goats which are divided into six groups of weights. Research design used was randomized block design. Ration based on voluntary feed intake measured during preliminari for 14 days. Subsequent consumption of the feed ration as a standard ration and the addition is adjusted to increase the weight that weighed every two weeks.Results showed that flour banana peel to the extent of 20% was not different (P <005) against the daily body weight gain and feed consumption, but different (P >0.01) of meat-bone ratio and weight group as such, flour banana peel to some degree 20% can be used as feed concentrate for kejobong male goat.

DETERMINASI KINERJA PEGAWAI PADA PEDIATRIC AND NEURODEVELOPMENTAL TERAPHY CENTER (PNTC) DI SURAKARTA Suparwi Suparwi; Darmaesti Darmaesti
JURNAL ILMIAH EDUNOMIKA Vol 8, No 2 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v8i2.13924

The purpose of this study is to determine the influence of competence, work discipline, stress level and work environment on employee performance at the PNTC Special Needs Clinic Surakarta.The research method used in this study is a quantitative method. With a population of all employees of the PNTC Surakarta Special Needs Children's Clinic which totals 30 people. The sampling technique uses a census technique which means that all employees totaling 30 people are sampled in this study. The data collection technique uses a questionnaire. The statistical analysis used in this study is classical assumption test, regression analysis, correlation, hypothesis test using t-test and F test, and determination coefficient analysis.Based on the results of the research conducted, it can be seen that partially competence and work discipline have a positive and significant effect on employee performance. Stress levels have a negative and significant effect on employee performance. The work environment does not have a significant effect on employee performance, simultaneously competence, work discipline, stress level and work environment affect employee performance. Keywords: Competence, Work Discipline, Stress Level, Work Environment, Employee Performance

KUALITAS KINERJA DALAM PENINGKATAN PELAYANAN DI HOTEL SAHID JAYA SURAKARTA Suparwi Suparwi
Nawasena: Jurnal Ilmiah Pariwisata Vol. 1 No. 3 (2022): 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.v1i3.388

Sebuah studi dilakukan di Hotel Sahid Jaya Surakarta, yang mengkaji hubungan kerja karyawan, tanggung jawab pekerjaan, tingkat partisipasi dan tujuan, serta realitas yang dicapai. Tujuan dari penelitian ini adalah untuk mengetahui hasil observasi yang dilakukan di Hotel Sahid Jaya Surakarta. Jenis penelitian ini adalah metode deskriptif kualitatif. Bahkan cara mendapatkan informasi melalui metode observasi, studi pustaka dan kuesioner. Hasil penelitian menunjukkan bahwa terdapat pengaruh terhadap peningkatan pelayanan Hotel Sahid Jaya Surakarta antara hubungan kerja antar karyawan, tanggung jawab, frekuensi dan tujuan, serta kenyataan yang dapat dicapai. Dari hasil observasi yang dilakukan selama penyebaran kuesioner kepada karyawan Hotel Sahid Jaya Surakarta. Dari hasil yang sudah diteliti bahwa hubungan kerja antar karyawan, tanggung jawab kerja, frekuensi kehadiran dan target dan realita tercapai terhadap peningkatan pelayanan di Hotel Sahid Jaya Surakarta. Hal ini berdasarkan rekapitulasi prosentase hubungan kerja antar karyawan yaitu peningkatan pelayanan bagi tamu dengan 86,7% responden menjawab iya. Berdasarkan hasil prosentase rekapitulasi tanggung jawab kerja yaitu peningkatan pelayanan bagi tamu dengan 83,3% responden menjawab ya. Berdasarkan hasil prosentase rekapitulasi frekuensi kehadiran yaitu peningkatan pelayanan bagi tamu dengan 83,3% responden menjawab iya. Dan berdasarkan rekapitulasi prosentase target dan realita tercapai yaitu peningkatan pelayanan bagi tamu dengan 76,7% responden menjawab iya. Dari hasil data yang dianalisa tersebut dapat disimpulkan bahwa setiap karyawan harus mampu meningkatkan kualitas kerja terhadap peningkatan pelayanan bagi tamu untuk menarik minat tamu yang datang ke hotel.

Pengaruh Budaya Lokal terhadap Kepuasan Tamu di Hotel Royal Ambarrukmo Yogyakarta Rajid Ibnu Shina Prasetya; Kris Cahyani Ermawati; Suparwi Suparwi
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.v2i3.627

This research was conducted at the Royal Ambarrukmo Hotel Yogyakarta using a qualitative descriptive approach supported by data collection methods in the form of interviews, observations, documentation, and guest reviews. Data analysis was carried out using the Miles & Huberman model as well as data triangulation to ensure the validity of the findings. Based on variables X (influence of local culture) and variable Y (guest satisfaction), this study aims to find out the extent to which the application of local culture can affect the level of guest satisfaction. The results of the study show that local culture is applied through various aspects, including the use of traditional ornaments in hotel interior design, services that prioritize Javanese cultural ethics, and the presentation of regional culinary specialties. This effort is not only a marketing strategy, but also creates a different and memorable experience for guests. According to the management, local culture is an identity as well as an added value that can significantly increase guest satisfaction. Guests feel like they're getting a unique experience that is not only functional, but also emotional. This emotional attachment affects guest loyalty to return, thus having a positive impact on the sustainability of the hotel business. In conclusion, local culture plays an important role as a differentiating factor that improves the quality of service and strengthens the image of Hotel Royal Ambarrukmo Yogyakarta in the midst of fierce competition in the hospitality industry. Thus, the application of local culture can be used as a sustainable strategy to create a competitive advantage.

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

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.

Strategi Penyajian Menu Mie Instan dalam Layanan Sarapan terhadap Kepuasan Tamu di Hotel Neo Malioboro Priyanto Priyanto; Suparwi Suparwi; Denny Asmara
JURNAL RISET MANAJEMEN DAN EKONOMI (JRIME) Vol. 4 No. 2 (2026): April : Jurnal Riset Manajemen dan Ekonomi
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jrime.v4i2.4696

Competition in the hospitality industry encourages hotels to present service innovations that are able to increase guest satisfaction, one of which is through the presentation of breakfast menus. This study aims to analyze the implementation of Standard Operating Procedure (SOP) for the presentation of Indomie menus with the concept of Live Cooking Stations, guest perception of the service, and its contribution to guest satisfaction at Hotel NEO Malioboro Yogyakarta. The research uses a qualitative approach with a descriptive method. Data was collected through observations, in-depth interviews with the Executive Chef Cluster and the Food and Beverage Manager Cluster, as well as documentation in the form of guest reviews on digital platforms. Data analysis uses the Miles and Huberman model which includes data reduction, data presentation, and conclusion drawing by triangulating sources to ensure data validity. The results of the study show that the SOP for serving the Indomie menu has been implemented in a standardized manner starting from the mise en place stage, the live cooking process, to the presentation according to time, temperature, and dosage standards. The concept of a Live Cooking Station provides a more interactive breakfast experience through the flexibility of topping selection and direct interaction between guests and staff. Guest perceptions of the service show a positive response reflected in online reviews, guest comment cards, and direct feedback. The presentation strategy contributes to increasing guest satisfaction as well as becoming a unique selling point that strengthens the competitiveness of Hotel NEO Malioboro Yogyakarta in Food and Beverage Services.

Profesionalisme Room Attendant dalam Menjaga Kebersihan Kamar Tamu pada Hotel Berbintang di Surakarta Dimas Satria Prakosa; Suparwi Suparwi; Darmawan Ardi Nugroho
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 3 No. 2 (2025): Mei : 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.v3i2.5532

Guest comfort is a key indicator of hotel service quality, strongly influenced by the professionalism of Room Attendants and the cleanliness of guest rooms. This study aims to analyze the role of Room Attendant professionalism in maintaining room cleanliness standards at Hotel Grand Mercure Solo Baru. Using a qualitative approach, in-depth interviews with three housekeeping staff members were conducted. The findings show that Room Attendant professionalism contributes directly to room cleanliness and positively impacts guest comfort. Professional attitude, discipline, and responsibility are crucial in ensuring room quality. Additionally, the study highlights the importance of attention to detail, commitment to cleanliness standards, and proactive approaches to maintaining guest rooms. The research also found that regular training and management support are vital for improving Room Attendant professionalism. Encouraging staff to take ownership and motivating them to uphold cleanliness standards is essential. Effective communication between staff and management helps identify and address challenges in room cleanliness practices. The study emphasizes that a motivated and well-trained team contributes significantly to guest satisfaction and loyalty, which in turn supports the hotel's reputation and encourages repeat business. The study suggests that investing in the professional development of Room Attendants is crucial for long-term success in the hospitality industry. It also recommends ongoing performance evaluations, regular feedback, and motivational initiatives to continuously improve service quality. These measures are essential for enhancing guest satisfaction, improving employee morale, and maintaining a competitive edge in the hospitality sector, ultimately contributing to sustainable growth, success, and better overall guest experiences for the hotel.

Peran Human Resources Department Dalam Meningkatkan Profesionalisme Kerja Karyawan Food and Beverage Service Department di Swiss-Belhotel Solo Taffy Faza Belva Ramadhani; Suparwi Suparwi; Denny Asmara
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.v4i3.6639

This study aims to determine the work programs implemented by the Human Resources Department to improve the work professionalism of employees in the Food and Beverage Service Department at Swiss-Belhotel Solo, as well as to identify the obstacles encountered during the implementation of these programs. This study employed a descriptive qualitative method, with data collected through interviews, observations, and documentation. The research informants consisted of the Human Resources Manager, Human Resources Coordinator, and Food and Beverage Service Supervisor. The results indicate that the training program is the most dominant effort in improving employees' knowledge, skills, and work attitudes. The main obstacle encountered is the high level of hotel operational activities, which often results in the rescheduling of training sessions. Nevertheless, the Human Resources Department continues to conduct regular monitoring and coordination to ensure that employee work professionalism remains in the good category. In addition, training through the Typsy platform is provided as an alternative solution to address delays in training schedules and enables employees to access training materials more flexibly according to their work conditions.

Analisis Eksplorasi Pengalaman Pengunjung dalam Menikmati Fasilitas dan Pelayanan di The Nice Park Kedunggong Gondangrejo Karanganyar Dyah Ayu Alfiyatur; Suparwi Suparwi; Denny Asmara
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.v4i3.6686

This study aims to describe visitors' experiences at The Nice Park Kedunggong Gondangrejo, including their experiences with facilities, services, tourist attractions, accessibility, and overall satisfaction after visiting. In addition, this study seeks to identify the supporting and inhibiting factors that influence positive tourism experiences. This study used a descriptive qualitative approach. Informants were selected using purposive sampling, consisting of visitors. Data were collected through in-depth interviews, observations, and documentation. Data validity was ensured through source and technique triangulation, while data were analyzed using the interactive model of Miles, Huberman, and Saldaña. The findings indicate that visitors generally had positive experiences at The Nice Park Kedunggong Gondangrejo. Visitors perceived the available facilities as complete, accessible, and supportive of their comfort during the visit. The services provided by the staff were considered friendly, responsive, and helpful. Furthermore, natural scenery, photo spots, and various attractions were identified as the main factors contributing to memorable tourism experiences. However, visitors also suggested improving facility capacity and service quality during peak visiting periods. Therefore, it can be concluded that The Nice Park Kedunggong Gondangrejo provides satisfying tourism experiences, although continuous improvement and maintenance are necessary to sustain visitor satisfaction and overall destination quality.

Strategi Hotel Manager dalam Meningkatkan Excellent Service terhadap Kepuasan Tamu di Nata Azana Hotel Solo Romli Iswahyudi; Emmelia Nadira Satiti; Suparwi Suparwi
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.v4i3.6707

The increasingly competitive hotel industry requires hotels to deliver excellent service to enhance guest satisfaction. Hotel Manager’s strategies for improving excellent service, describe its implementation, and examine its impact on guest satisfaction at Nata Azana Hotel Solo. This study employed a qualitative approach using a descriptive method. The findings indicate that the Hotel Manager implements the management functions of Planning, Organizing, Actuating, and Controlling (POAC), supported by standard operating procedures, employee training, interdepartmental coordination, regular briefings, performance evaluations, and service quality supervision. The implementation of excellent service fulfills the five SERVQUAL dimensions: tangibles, reliability, responsiveness, assurance, and empathy, as reflected in facility quality, service accuracy, prompt responses, professionalism, and employees’ concern for guests' needs. These strategies have positively influenced guest satisfaction, as evidenced by increased guest loyalty, repeat visits, and positive reviews on digital platforms. Therefore, the effective implementation of management functions plays a significant role in improving service quality and guest satisfaction at Nata Azana Hotel Solo.

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