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ANALISIS KARAKTERISTIK LALU LINTAS TERHADAP TINGKAT PELAYANAN PADA RUAS JALAN JENDERAL GATOT SUBROTO KABUPATEN PACITAN Rajasa, Gnemon Isvandianto Surya; Prasetyawati, Erlina; Rifai, Muhammad Abdul; Prawoto, Prawoto
Wahana Teknik Sipil: Jurnal Pengembangan Teknik Sipil Vol. 29 No. 2 (2024): Wahana Teknik Sipil
Publisher : Politeknik Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32497/wahanats.v29i2.6157

Abstract

This research aims to analyze traffic characteristics and their impact on the level ofservice on Jalan Jenderal Gatot Subroto in Pacitan Regency. This road section isone of the important arteries that connects various areas in Pacitan Regency, andhas a big influence on mobility and the local economy. The research methodinvolves collecting traffic data through direct observation, traffic volume surveys,and measuring vehicle speeds during peak and off-peak hours. The collected datawas analyzed using road capacity analysis methods and traffic simulation models toassess the level of service (LOS) on the road section. The results of the researchshow that the characteristic pattern of Jalan Gatot Subroto, vehicle volume isdominated by motorbikes on holidays or weekends with a maximum volume of200.06 cur/hour with a maximum average speed of 31.52 cur/hour at monitoringpoint 2 which is in front of the Bus Terminal. Pacitan with the level of serviceadapted to Jalan Jenderal Gatot Subroto Pacitan from the four points surveyed was2.35, which was obtained at point 2 with a service level of D with a flow dominatedby motorbikes towards the beach tourist attraction at a stable and tolerable speed.These findings provide important insights for traffic planning and management, aswell as recommendations for infrastructure improvements to increase trafficefficiency and safety in the region.
SOSIALISASI UNDANG-UNDANG NOMOR 5 TAHUN 1992 TENTANG BENDA CAGAR BUDAYA DI SAMBISARI, KECAMATAN KALASAN, KABUPATEN SLEMAN, PROVINSI DAERAH ISTIMEWA YOGYAKARTA DALAM RANGKA BERPARTISIPASI MELESTARlKAN BENDA PENINGGALAN SEJARAH DAN PURBAKALA Prawoto, Prawoto; Dalimat, A; Murdiyastomo, Agus; Sri Pinasti, V. Indah
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 1, No 1 (1999)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4174.305 KB) | DOI: 10.21831/ino.v1i1.5109

Abstract

Setelah  4 tahun  diterbitkannya    Undang-Undang    No.5    Tahun  1992  masih  saja  terjadi  pelanggaran-pelanggaran      yang-'.  at menganeam   kelestarian   benda-benda    eagar  budaya  sebagai  asel  nasional.   Pengabdian   masyarakat   ini  dimaksudkan secagai  upaya  sosialisasi   undang-undang    tersebut   dan  dilaksanakan   pada  masyarakat   sekitar  Candi  Sambi sari  mengingat'::--disipengamanan   eandi  ini masih  rawanPelaksanaan   sosialisasi   berlangsung   dan tanggal  8 Agustus  sarnpai  dengan  14 Agustus  1996.  lalah  melalui  3 jalur-jalur=~ikbud,       1alur Perangkat   Desa  dan  lalur  Informasi   langsung  kepada  penduduk,   yang  masing-rnasing   dilakukan   dengan::-~yelenggaraan   seminar,  sarasehan,   pentas  seni dan pemasangan   papan  petunjuk  dan papan  larangan.Hasil sosialisasi  adalah  semakin  dipahaminya   materi  dan isi Undang-Undang   No.5  Tahun  1992 oleh masyarakat  Kalasan. -  khususnya  penduduk  di sekitar  Candi  Sambisari  Dengan  dernikian  penduduk  pun lebih memiliki  sikap dan perilaku  untukI,!,"?artisipasi  dalam  melestarikan   benda-benda   peninggalan   sejarah  dan purbakala.
Pengaruh Kualitas Produk, Persepsi Harga, Dan Kualitas Pelayanan Terhadap Keputusan Pembelian Pada Kedai Kopi Konnichiwa Sandra, Tsania Junia; Prawoto, Prawoto
Jurnal Maneksi (Management Ekonomi Dan Akuntansi) Vol. 13 No. 2 (2024): JUNI
Publisher : Politeknik Negeri Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31959/jm.v13i2.2176

Abstract

This study aims to assess the influence of product quality, price perception, and service quality both partially and simultaneously on purchasing decisions for Konnichiwa coffee. The research method utilizes a quantitative approach involving 130 samples selected intentionally (purposive sampling), while data collection is conducted through questionnaire distribution using the Google Form platform.  Data processing involves assessing validity, reliability, T-tests, and F-tests. The analysis results indicate that product quality significantly influences purchasing decisions, with a significance level of 0.027. Meanwhile, perceptions of price and service quality also have a very significant influence on purchasing decisions, with a significance value of 0.000. Keywords: product quality; price perception; service quality; buying decision
Pengaruh kualitas produk, citra merek, dan promosi terhadap kepuasan pelanggan di Lawless Burgerbar Cibubur Syach, Naufal Faishal; Prawoto, Prawoto
Nautical : Jurnal Ilmiah Multidisiplin Indonesia Vol. 1 No. 4 (2022): Nautical: Jurnal Ilmiah Multidisiplin Indonesia
Publisher : ARKA INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55904/nautical.v1i4.278

Abstract

Penelitian ini di lakukan agar kita menganalisis dampak kualitas produk, Citra Merek, dan Promosi kepada Kepuasan Pelanggan secara bersama-sama maupun parsial di Lawless Burgerbar Cibubur. Penelitian ini merupakan penelitian kuantitatif dengan menggunakan cara penentuan sampel yakni non probability sampling berupa accidental sampling dan melibatkan 100 orang responden. Digunakan cara yakni berupa regresi linear berganda.  Produk penelitian melihatkan bahwa secara serentak variabel kualitas produk, dan variabel promosi berpengaruh secara simultan terhadap kepuasan pelanggan di Lawless Burgerbar Cibubur. Secara parsial kualitas produk dan promosi menunjukan bahwa signifikan kepada kepuasan pelanggan di Lawless Burgerbar Cibubur, sedangkan citra merek variabel berpengaruh tidak signifikan kepada kepuasan pelanggan. Promosi memiliki kontribusi terhadap kepuasan pelanggan, maka pihak Lawless Burgerbar sebaiknya tetap mengeluarkan inovasi sebuah promosi untuk produk mereka.
ANALISIS PERFORMA RDF DENGAN PEREKAT LIMBAH ORGANIK UNTUK MEMENUHI STANDAR MUTU INDUSTRI Tambunan, Alvian; Prawoto, Prawoto; Hardiyanto , Catur
Jurnal Rekayasa Mesin Vol. 15 No. 3 (2024)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v15i3.1782

Abstract

This study aims to obtain RDF adhesives made from organic waste and to determine the effect of adhesives on RDF performance. The method used in this research is the experimental method. The data analysis technique used is descriptive quantitative. The various types of adhesives used are waste banana peels, cassava peels, and cocoa peels. The ratio of the composition of RDF and adhesive waste is 9:1 mass unit. RDF material is mashed and filtered using mesh 10, after being mixed with adhesive then pressed with pressure 5; 7.5; 10; and 12.5 bar, then dried in an oven at 150 0C for 3 hours and dried in the sun for two days. RDF testing was carried out by proximate for water content and ash content, by bomb calorimeter for calorific value, and by Shore Hardness Test for hardness. The results showed that waste banana peels, cassava peels, and cocoa peels can function as RDF adhesives for organic waste and meet industry standards, replacing plastic or flour-type adhesives that have been used so far. The calorific value, moisture content, and ash content of RDF with the three adhesives were (5495.410 cal/g, 7.78%, and 16.74%) for banana peel adhesive, (6068.007 cal/g, 6.18%, and 17.14%) for cassava peel adhesive and (5,504.438 cal/g, 5.36%, and 17.19%) for cocoa shell. The results of the hardness test of RDF materials with the three adhesives each with variations in pressure showed (6 Shore D 5 bar, 8.5 Shore D 7.5 bar, 13 Shore D 10 bar, and 19 Shore D 12.5 bar) for banana peel adhesive, (6.5 Shore D 5 bar, 10 Shore D 7.5 bar, 14 Shore D 10 bar, and 20 Shore D 12.5 bar) for cassava peel adhesive and (8 Shore D 5 bar, 12 Shore D 7.5 bar, 18 Shore D 10 bar and 24 Shore D 12.5 bar) for cocoa shell adhesive.