Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal AGRICOLA GENETIKA Jurnal Ilmiah Edunomika (JIE) Nawasena: Jurnal Ilmiah Pariwisata Tamasya
Suparwi Suparwi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Veterinary

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
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

Abstract

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.
UPAYA PENGEMBANGAN EKOWISATA GUA PANCUR DALAM MENUMBUHKAN EKONOMI MASYARAKAT DESA JIMBARAN KAYEN PATI Suparwi Suparwi
GENETIKA Vol 1, No 1 (2017): Genetika
Publisher : Tadris Biologi IAIN Kudus

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

Abstract

Keberadaan gua pancur yang berada di Desa Jimbaran Kayen Pati memiliki nilai keindahan alam, budaya dan sejarah. Panorama Guapancur begitu alami serta  langka menjadikan gua pancur sangat menarik untuk di jadikan tempat tujuan refresing, jalan-jalan, dan hiburan. Sejak tahun 1995 wisata gua pancur telah di buka untuk umum, namun keberadaannya masih sebatas apa adanya. Baru sejak tahun 2014 mulai dilakukan pengembangan gua pancur untuk dijadikan objek wisata. Sejak pengembangan dilakukan wisatawan mulai berdatangan untuk mengunjungi objek wisata gua pancur yang sekarang sebagai andalan wisata kota Pati. Upaya pengembangan ekowisata merupakan salah satu bagian dari menjaga keaslian dan kelestarian gua pancur, hutan dan sumberdaya alam hayati yang berada di wilayah wisata. Dalam pengembangannya agar gua pancur selalu memelihara, melindungi, serta berkontribusi untuk selalu memperbaiki sumberdaya alam yang ada di sekitar serta pada pengembangannya melibatkan masyarakat untuk keputusan-keputusan strategis dan berdampak ekonomis. Pengembangan ekowisata gua pancur akan berpengaruh terhadap kondisi ekonomi warga sekitar jimbaran. Keberadaan wisatawan dimanfaatkan untuk berjualan makanan, minuman, membuka lahan parkir, jasa sewa mainan dan lain sebaginya. Kata kunci: Ekowisata, Gua Pancur, Ekonomi Warga
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

Abstract

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

Abstract

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

Abstract

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

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.
Co-Authors Darmaesti Darmaesti DEWI HERMAWATI WAHYUNINGSIH Kris Cahyani Ermawati Rajid Ibnu Shina Prasetya SRI UTAMI Yonatan Kristiawan