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All Journal Jurnal Dikdas Jurnal Kreatif Tadulako Online Kreatif agriTECH Unnes Science Education Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Akademika Kimia Chimica et Natura Acta Indonesian Journal of Chemistry JANGKA Husada Mahakam: Jurnal Kesehatan Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Pendidikan Guru (JPG) Panrannuangku Jurnal Pengabdian Masyarakat Journal for Lesson and Learning Studies Jurnal Kajian Pariwisata Media Eksakta Jurnal Akademika Kimia Mahakam Nursing Journal (MNJ) Jurnal Cendekia Ihya Mitra Sains Jurnal Akademika Kimia
Siti Nuryanti
Department Of Chemistry, Faculty Of Teacher Training And Education, Tadulako University, Jln. Soekarno-Hatta Km 8, Palu
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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The Effect of Steaming Time on the Chemical and Organoleptic Characteristics of Kepok Banana Tape (Musa paradisiaca Linn) Nuryanti, Siti; Somang, Olivia Inrawati I.; Tahril; Arwansyah
Jurnal Penelitian Pendidikan IPA Vol 11 No 5 (2025): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i5.10988

Abstract

Steaming is a very important factor in the processing of food ingredients, especially kepok bananas before being fermented into tape. This study was to determine the effect of steaming time on the quality of kepok banana tape seen from the chemical characteristics including pH value determined using a pH meter, sugar content with the phenol sulfate method, alcohol content with the acid-base titration method, and organoleptic testing by 15 panelists. The bananas used were half-ripe kepok bananas from Dolo District, Sigi Regency, with variations in steaming time of 25, 30 and 35 minutes. The results showed that kepok banana tape with a steaming time of 25 minutes had a pH of 4.88; sugar content 12.62%; alcohol content 1.47%; color preference 3.4; aroma 2.8; texture 3.6 and taste 2.8. Tape with a steaming time of 30 minutes had a pH of 4.85; sugar content 16.37%; alcohol content 1.52%; color preference 3.5; aroma 2.6; texture 3.2; and taste 3.1. And tape with a steaming time of 35 minutes has a pH of 4.85; sugar content 10.57%; alcohol content 1.61%; color preference 3.4; aroma 3; texture 3.4; and taste 3.4. Based on the results of chemical and organoleptic characteristic tests, the best quality of banana kepok tape is tape with a steaming time of 35 minutes. This study provides educational relevance by illustrating the application of chemistry concepts such as acid-base reactions, fermentation, and analytical techniques in real-world food processing, making it a potential contextual learning material in science education.
Service Excellence dan Servicescape: Faktor Dominan Dalam Menciptakan Kepuasan Tamu Hotel Amran, Ali; Restiani Widjaja, Yani; Nuryanti, Siti
Jurnal Ilmiah Ilmu Pariwisata Vol 1 No 1 (2019): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jiip.v1i1.135

Abstract

ABSTRAK Service excellence dan servicescape merupakan dua hal penting yang dapat mempengaruhi kepuasan tamu hotel. Tujuan penelitian ini adalah untuk mengetahui pengaruh service excellence dan servicescape terhadap customer satisfaction tamu hotel. Metode yang digunakan dalam penelitian ini adalah metode survey dengan mengambil objek penelitian 96 tamu yang menginap di hotel Villa Lemon Lembang Jawa Barat. Penentuan responden diambil menggunakan metode non probability sampling dengan teknik Accidental sampling. Jenis penelitian ini yaitu penelitian deskriptif verifikatif menggunakan analisis regresi berganda. Penelitian ini menunjukkan hasil bahwa tingkat service excellence sangat tinggi, sedangkan tingkat servicescape dan customer satisfaction tinggi. Pengujian hipotesis menunjukkan bahwa service excellence berpengaruh signifikan terhadap customer satisfaction secara parsial dan servicescape berpengaruh signifikan terhadap customer satisfaction secara parsial. Sedangkan secara simultan service excellence dan servicescape berpengaruh terhadap customer satisfaction. Antara variabel service excellence dan servicescape, variabel yang paling dominan mempengaruhi customer satisfaction yaitu service excellence. Manfaat penelitian ini bagi pelaku wisata hotel yaitu dengan menyadari bahwa service excellence dan servicescape sangat penting dalam meningkatkan kepuasan tamu hotel. Kata kunci: service excellence, servicescape dan customer satisfaction
Co-Authors A. Ma’ruf Afadil Agustin Tiwow Al Gifary, Muhammad Ali Amran Amran Rede Anang Wahid M.Diah Arun Haryanto Arwansyah Asmaul Husna B, Supriadi Baharuddin Hamzah Barau, Fitri Chairil Anwar Chintia N. Barani Cynthia L. Radiman Daini, Dinda Ulan Daud Karel Walanda Dewi Satria Ahmar Dhamayanti, Noviasri Diniyanti, Diniyanti Edi Sukamto Ergina, Ergina Frantauansyah, Frantauansyah Hartarti Uminah I Made Tangkas Ijirana Indarini Dwi Pursitasari Indarini Dwi Puspitasari Irwan Irwan Jamaludin M Sakung Jeane Maria Mustika Tonahi Jusman Lapatta Karmila Karmila Kasmudin Mustapa Laksono Trisnantoro Lamalat, Tri Sulistiyawati Latupeirisa, Veronica Purnama Sari Lilik Suparwati Lis K. Djaledje Ma’ruf, Ahmad Magfirah, Magfirah Male, Kasmir Sy. Marungkil Pasaribu Megawati T. H. Romu Mery Napitupulu Minarni R.J Minarni Rama Jura Mitha Widya Ningrum Moh. Azhar Afandy Muhamad A. Martoprawiro Muhammad Agus Muljanto Muhammad Silmi Hi Abubakar Nesia Andriana Nirwan Syafrin Nur A. O. Buhang Nur, Kurniati Nurbaeti Nurbaeti Nurdin Rahman Nurfadila, Safna Nurhasan, Abdul Kodir Nurmiati Nurmiati Nursucianti, Nursucianti Paulus H. Abram Pratiwi, Tia Putri Radiansah, Roy Rahmasita Rahmasita Rahmawati, Rahmawati Rasmun, Rasmun Ratman Ratman Ratman Ratman Robiansyah, Yal S, Afadil Sabirin Matsjeh Sahida Sahida Saldi, Heri Salsabila, Unik Hanifah Setianingsih, Rahmadiana Siti Aminah Siti Nurbaya Sitti Rahmawati Somang, Olivia Inrawati I. Sri Mulyani Sabang SRI RAHAYU Sri Wahyuni Sriyulaningsi, Sriyulaningsi Sriyundiyati, Ni Putu Sudarmo, I Gede Suhardi Suhardi Suherman Suherman Suherman Suherman Sulhajir, Wahyuni Supriadi Supriadi Suwiyarsa, I Nyoman Tahril Tri Joko Raharjo U.B., Sitti Nadira Ubaidah, Nurcholis Al Winarti Winarti Yani Restiani Widjaja, Yani Restiani Yuli Nurmayanti Yuma Ardian Allu Yusuf Kendek Yusuf Kendek Yusuf Kendek