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All Journal Media Wisata Gastronomy and Culinary Art (Gastronary)
Sri Larasati
STP AMPTA YOGYAKARTA
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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HUBUNGAN ANTARA KUALITAS GURU DENGAN PRESTASI BELAJAR SISWA PADA MATA PELAJARAN HOUSEKEEPING Larasati, Sri
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 8, No 2 (2012)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v8i2.62

Abstract

Teacher Quality is one factor that determines student achievement, the research to find out the relationship and contribution to the quality of teachers to student achievement in subjects Housekeeping. This Reseach is expected to expective to be useful for teachers to improve performance. To measure student achievement are used Pearson Product Moment analysis method. Of test data analysis can be seen that there is asignificant relationship with the teacher quality anatara student achiement, which toount (7.09423) is greater than ttable (2.021). Whereas the contribution of teacher quality on student achiement is the amount of KP 46.64% while the remaining 53.36% is determinedby other variables is one of the largest employment practices in the industry. Key words: teacher quality, student achievement.
MENCAPAI KEUNGGULAN KOMPETITIF MELALUI PENGEMBANGAN SUMBER DAYA MANUSIA Larasati, Sri
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 6, No 1 (2011)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v6i1.49

Abstract

The Changes of business environment really influence the organization (company) and it will bring the effects to the company, like production additional value, control, management, teamwork, job arrangement, activity process, communication and delegation. To fase the changes, we need to think about the management of human resource in various types off organization in the future.This will encourage us to find the solution in order to face the changes of business of environment. The development of human resource in the business organization is absolutely need in facing the future challenge,by fixing the effectiveness and productivity of human resource to have thestrength Of competitive. Repositioning the vision, mission,and corporate values,which is followed by company strategy,espe Cially in the human reource management,can start the response of company to the changes. The development strategy of human resource has to be flexible in accepting the new ideas by doing the reformation fundamentally to the practices and conventional policies, therefore,it can guarantee the successful in achieving the goals of competitive superiority. Keyworks; superiority competitive, development, human resource.
KEMAMPUAN LULUSAN SEKOLAH TINGGI PARIWISATA AMPTA DALAM MENGHADAPI PERSAINGAN DI DUNIA KERJA Larasati, Sri; Jefry Angg, Risky Atwar
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 16, No 1 (2018)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v16i1.251

Abstract

The purpose of this research is to know wtether knowledge, skill, responsiveness and communication skill influence in job competition for graduate student from Sekolah Tinggi Pariwisata AMPTA. The population in this study are student pf Sekolah Tinggi Pariwisata SMPTA that graduated in 2013 until 2016, the total population in this studt is 702 and 200 respondents who have worked taken as samples, samples were taken with non probability sampling technique and accidental sampling approach. Sampling approach using regression equations obtained results that through test results F (regression analysis jointly) may note that the value of F = 147.104 count with the significance of 0.000 < 0.05. The test results of the test F reinforced with testing the determination of the coefficient that shows the value of 74.6%) (0.746. From Test t (partially) can result in variable knowledge with a value of t = 3,173 and significance of the value 0002 < 0.05, variable skill with a value of t = 2,949 and value the significance of 0.004 < 0.05, variable attitude with a value of t = 2,688 and value the significance of 0.008 < 0.05, variable communication skill with a value of t = value and significance of 4,497 0000 < 0.05. From the above results can be known that the hypothesis posed was not proven in other words that all of these variables can be said to have a positive and significant effect simultaneously as well as partial toward the ability of STP graduates AMPTA in the face of competition in the world of work. Key words: skills, knowledge (knowledge), Skill (skill), Attitude (attitude), Communication Skills (ability to communicate), Sekolah Tinggi Graduates AMPTA.
ANALISIS PENGARUH KEPEMIMPINAN DAN KOMPETENSI GURU TERHADAP KINERJA KERJA GURU Larasati, Sri
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 5, No 2 (2010)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v5i2.45

Abstract

Leadership, Competence, and Performance is a Component that effect each other, this is reinforced by Government REGULATION no. 24,2008, about teacher, article 2, of which it is said that teacher must have academic qualifications, competence, certifications becouse that study was conducted to determine the effect of leadership, competence, against the performance of teachers with reseach object SMK Pariwisata teachers Trisula with population sample of 20 teacher. Analyzing the Multiple Regression Analysis counducted and from the result obtained is known that the 2 hypothesis proposed are not proven true, becouse of the test together with the f test, showed that the leadership and competence to provide a very significant effect on performance with F count > F table (939,193> 1,73 ) and from the test individually with the t test result showed that Leadership provides a very significant influence, where t count > t table(4,754 > 2,09) and Competence have a significant influence where t count > t table (2,796 > 2,09), whereas the level of influence given leadership, competency determination against performance seen from the influence of R is 0,805 or 80,5%. Keywork : Leadership, Competence, Performance.
PERSIAPAN DINAS PARIWISATA DAERAH TINGKAT II SLEMAN DALAM MENYAMBUT PARIWISATA 2005 DAN OTONOMI DAERAH Larasati, Sri
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 2, No 2 (2004)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v2i2.19

Abstract

In the next 2005 RIPPNAS and WTO report that either foreign or domestic tourist are still coming to Indonesia, even move than 8,4 to 10 millions in the end of 2010. The declaration of municipal outhority written in UU No. 22, 1999 conduct Yogyakarta tourism development, especially Sleman district. This research is done not only to know how far Sleman as the whole prepares in future, but found that goverment has already developed tourism sector as well, such like putting down in RIPPDA, without neglecting the national, regional and economics life. Tourism's growing supported by natural, human resources and another sides involve such as culture and business.
KEPUASAN KONSUMEN PADA RUMAH MAKAN MODERN MUARA KAPUAS DAN RUMAH MAKAN TRADISIONAL YU SRI DI KABUPATEN SLEMAN Larasati, Sri
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 7, No 1 (2012)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v7i1.56

Abstract

Restourant is one of the businesses that is considered as an endless business. It is because a restaurant fulfills human’s need for food every day. Consequently. the more population live in the area, the higher demand of food. It couses the development of restaurant industry inYogyakarta is more rapid. The study is conducted with the purpose to know the consumer satisfaction level of Muara Kapuas restaurant and Yu Sri restaurant and to test the satisfaction differences perceived by the consumers between Muara Kapuas restaurant and YU Sri restaurant. The resulf of the study shows thst consumers are satisfied by the services provided by Muara Kapuas. The costumers Satisfaction in sequence start from the biggest the srevice quality, amenity quality, accessbility quality and product quality. The consumers are satisfied on the YU Sri restaurant service. The costumer satisfaction of Yu Sri restaurant in sequence start from the biggest is product quality, service quality, amenity quality and accessibility quality. The analysis result of the costumers satisfaction differences is found between Muara Kapuas is restaurant and YU Sri restaurant. In the services quality aspect, amenity quality and accessibility quaity, the satisfaction level of that of the Muara Kapuas restaurant is higher than the the costumers of YU Sri restaurant. While inthe product quality aspect, The Yu Sri restaurant consumers have satisfaction level than that of the Muara Kapuas Restaurant consumers. Keywords : Product Quality, Service Quality, Amenity Quality, Accessibility Quality.
ANALISIS KEMAMPUAN MANAJERIAL DOSEN DENGAN PRESTASI BELAJAR MAHASISWA Larasati, Sri
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 12, No 2 (2014)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v12i2.86

Abstract

This research aims to investigate the influence of the lecturers’ conceptual skill, the lecturers’ interpersonal skill, and the lecturers’ technical skill on the students’ learning achievement. The sample was the students of Administration Hotel program study. The result of t-test using SPSS 17 for all of independent variables (conceptual skill= 0.000, interpersonal skill= 0.001, and technical skill= 0.044) showed that the hypothesis 1 was proven. It means that the lecturers’ conceptual skill, interpersonal skill, and technical skill influenced the students’ learning achievement. The result of t-test was supported by the result of F-test which was very significant (=0.000). The influence of the independent variables (X) on the dependent variable (Y) was 68.7%. The result of t-test showed that the hypothesis 2, where the lecturers’ conceptual skill influenced the students’ learning achievement significantly, was also proven. Keywords: conceptual skill, interpersonal skill, technical skill, learning achievement.
Innovation in Making of Tongseng Using Dragon Fruit Skin Raw Materials Dewangga, Ferdian Bagus; Larasati, Sri
Gastronary Vol. 2 No. 1 (2023): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v2i1.459

Abstract

T The research with the title "Innovation in Making Tongseng With Dragon Fruit Skin Raw Materials" the researchers conducted this experiment to determine how respondents responded to tongseng innovation products made from dragon fruit skin from indicators of taste, texture, scent, colour and appearance, as well as utilizing red dragon fruit skin waste that should be appropriately processed. This type of research is a quantitative study, where the respondents in this study are residents of Perum Puri Sendangtirto Gandu village, STP AMPTA students, employees of R&B Grill Real Steak Yogyakarta, and experts who have taken from STP AMPTA lecturers with a total of 30 people. The data analysis method to test the hypothesis uses friedman test analysis and hedonic test, Based on the Hedoni Test table, it can be concluded that the acquisition of hedonic tests carried out during the questionnaire process from all five aspects (taste, texture, aroma, warm and appearance) HO1 was rejected because of the 3 indicators (taste, aroma, appearance) dominant said Very Like and Like so that it can be interpreted that the processed Dragon Fruit Tongseng and can be used as an innovative product. While the study used the Friedman test with statistical test results, it was known that the value of Asymp.  Sig.  of 0.000 or (<0.05). So using the method of soaking whiting water deserves to be an innovative product of processed tongseng. Based on the Test Static output table, it is also known that the Chi-Square Count value is 64,799, while the Chi-Square Table value is for df; 5% ( 4;0.05) is 9.488. The value of the Chi-Square Count of 64,799 is greater than the Chi-Square Table of 9,488, so it can be concluded that Ho2 is rejected, which means "processed dragon fruit skin tongseng can be used as an innovative product".
The Influence of Noodle Made from a Mixture of Moringa Leaf Powder and Wheat Flour on Consumer Preference Levels Larasati, Sri
Gastronary Vol. 2 No. 2 (2023): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v2i2.642

Abstract

We find many kelor leaves in rural areas that have many benefits when collected and this is much unknown to the community, therefore to better introduce kelor Leaves, researchers try to make kelor Leaves become one of the mixed ingredients in making noodles by making powder after drying kelor leaves first and then grinding it by blending. The use of kelor leaf powder as the main mixture of noodles is carried out as an effort to create healthy noodle variants. So, the study entitled The Effect of Noodles Made from a Mixture of kelor Leaf Powder and Wheat Flour on the Level of Consumer Preferences. The purpose of this research is to determine the effect of kelor leaf powder related to its use in the main mixture of noodle dough on the level of consumer preference judging from taste, aroma, texture, color. This research is an experimental research using hedonic test as a method for panelists to give their assessment with. Data collection techniques through questionnaires. The data analysis method used by researchers in this study is the ftriedman test. From the results of the hypothesis test proposed for aspects of Taste, Aromo and Color using the ftriedman test rejected which means that there is a significant influence on the use of a mixture of kelor leaf powder and wheat as a basic ingredient, only the Texture aspect is accepted which means that the Texture aspect is the same as noodles in general Overall, the results of the hypothesis test proposed proved that there was an influence on the use of a mixture of kelor leaf powder in the basic ingredients of nemun noodles, so that noodles that use a mixture of kelor leaf powder are preferred by consumers
Pengaruh Mie Berbahan Dasar Campuran Serbuk Daun Kelor dan Tepung Terigu terhadap Tingkat Kesukaan Konsumen Larasati, Sri
Gastronary Vol. 3 No. 1 (2024): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v3i1.689

Abstract

Daun Kelor banyak kita jumpai di pedesaan yang mempunyai banyak manfaat bila dikumsunsi dan ini banyak yang tidak diketahui oleh masyarakat, karena itu untuk lebih memperkenalkan Daun Kelor maka peneliti mencoba menjadikan Daun Kelor menjadi salah satu bahan campuran dalam membuat Mie dengan cara menjadikan serbuk setelah mengeringkan Daun Kelor terlebih dahulu dan kemudian menghaluskannya dengan cara mem-blender.  Pemanfaatan serbuk daun kelor menjadi bahan campuran utama mie dilakukan sebagai upaya menciptakan varian mie yang sehat. Maka, penelitian berjudul judul Pengaruh Mie Berbahan Dasar Campuran Serbuk Daun Kelor dan Tepung Terigu Terhadap Tingkat Kesukaan Konsumen. Tujuan dari diadakannya penelitian ini adalah untuk  mengetahui pengaruh serbuk Daun Kelor terkait pemanfaatannya pada campuran utama adonan mie terhadap  tingkat kesukaan konsumen dinilai dari Rasa, Aroma, Tekstur, Warna. Penelitian ini adalah merupakan penelitian      eksperimen dengan menggunakan uji hedonik sebagai metode untuk panelis memberikan penilaiannya dengan. Teknik pengumpulan data melalui kuesioner. Metode analisis data yang digunakan peneliti pada penelitian ini  adalah uji ftriedman. Dari hasil Uji hipotesis yang diajukan untuk aspek Rasa, Aromo dan Warna dengan menggunakan uji ftriedman ditolak yang artinya terdapat pengaruh yang signifikan penggunaan campuran serbuk daun kelor dan terigu sebagai bahan dasar, hanya aspek Tekstur yang hipotesis nya di terima yang artinya segi Tekstur sama dengan mie pada umumnya. Secara keseluruhan hasil uji hipotesis yang diajukan terbukti ada pengaruh penggunaan campuran serbuk daun kelor dalam bahan dasar mie nemun demikian tetap Mie yang menggunakan campuran serbuk daun kelor di sukai oleh konsumen.
Co-Authors Dewangga, Ferdian Bagus Jefry Angg, Risky Atwar Karmin, Enny Witara, I Made