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All Journal Jurnal Dinamika Ekonomi dan Bisnis Nawasena: Jurnal Ilmiah Pariwisata Jurnal Manuhara: Pusat Penelitian Ilmu Manajemen Dan Bisnis Jurnal Ilmiah Sistem Informasi An International Journal Tourism and Community Review Tamasya Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Alip Suroto
Unknown Affiliation
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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PENERAPAN INOVASI MAHASISWA MELALUI PENGOLAHAN IKAN LELE DENGAN PRINSIP ZERO WASTE (STUDI PADA PEMBUATAN PRODUK NUGGET IKAN LELE): IMPLEMENTATION OF STUDENT INNOVATION THROUGH CATFISH PROCESSING WITH ZERO WASTE PRINCIPLES (STUDY ON THE MANUFACTURING OF CATFISH NUGGET PRODUCTS) Alip Suroto
Jurnal Ilmiah Sistem Informasi Vol. 1 No. 2 (2022): Mei : Jurnal Ilmiah Sistem Informasi
Publisher : LPPM Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/juisi.v1i2.361

Abstract

Penelitian uji coba produk ini memiliki tujuan untuk mengetahui seberapa besar nilai ekonomis dari pengolahan ikan lele menjadi nugget dengan konsep zero waste, penelitian dilakukan di Laboratorium Sekolah Tinggi Pariwisata Sahid Surakarta. Data dari penelitian ini diambil dari hasil uji organoleptik yang diujikan kepada panelis dengan memberikan penilaian dalam hal tekstur, aroma, warna dan rasa dengan skala uji 1-5. Penelitian dilaksanakan selama satu bulan. Hasil uji panelis dari aspek rasa sebesar 4.5, aroma 4.1, tekstur 4.1, warna 3.9, hal tersebut menunjukkan bahwa sebagian besar panelis menyukai olahan nugget berbahan ikan lele Pengolahan ikan lele dengan konsep zero waste pada olahan nugget mampu menambah nilai ekonomis dengan memanfaatkan rendemen bagian tubuh ikan lele. Pengolahan ikan lele dengan konsep zero waste terbukti mampu mendukung program dunia dalam meminmalisir pemborosan makanan dan mengurangi limbah pengolahan makanan.
Ide Mengatasi Food Waste dalam Sistem Food & Beverage Hotel: Perspektif Ketidaksesuaian Sistem Firmansyah Firmansyah; Kris Cahyani Ermawati; Alip Suroto
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i3.7793

Abstract

This study aims to analyse the generation of food waste in the operations of the Food & Beverage Department at Hotel Neo Malioboro, Yogyakarta, and to formulate a conceptual model for its management based on the food waste hierarchy and the 3R strategy. This study employs a qualitative approach using a single-case study design, involving in-depth interviews, participatory observation and documentation, which were analysed using thematic coding techniques through the stages of open, axial and selective coding. The results of the study indicate that food waste is generated systematically as a result of a lack of synchronisation between operational processes within the Food & Beverage Department, influenced by forecasting errors, overproduction, the buffet system, and weak integration of the waste management system. Furthermore, the implementation of the food waste hierarchy and the 3R strategy was found to remain largely normative and not yet integrated into the hotel’s operational system, resulting in waste management that tends to be reactive. This study has produced a conceptual model explaining that food waste is generated through a systemic process that begins with sustainable hospitality, followed by system misalignment, ultimately resulting in food waste formation, which is reinforced by a multi-level causal structure and hierarchical implementation gaps. The main contribution of this study is the development of a theoretical extension in the form of an integrated operational system model for food waste management in the hospitality industry. These findings have important implications for strengthening data-driven operational management systems to support sustainable practices in the Food & Beverage sector.
Analisis Kualitas Layanan Berbasis RATER dan Dampaknya terhadap Kepuasan Tamu dan Arus Kas Operasional pada Ancyra by Continent Poso Waldiyono Waldiyono; Agus Solikhin; Alip Suroto; I Gusti Ayu Agung
Jurnal Manuhara : Pusat Penelitian Ilmu Manajemen dan Bisnis Vol. 4 No. 3 (2026): Jurnal Manuhara: Pusat Penelitian Ilmu Manajemen dan Bisnis
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/manuhara.v4i3.2724

Abstract

This study examines the association between RATER-based service-quality perceptions and net operating cash flow at Ancyra by Continent Poso. A quantitative explanatory design used questionnaire data from 100 hotel guests and operating cash-flow data aggregated into 12 periods. Questionnaire responses were used to describe respondents and assess the instrument, whereas inferential analysis used 12 period-level pairs of aggregate RATER scores and net cash. The seven-item instrument showed item-total correlations of 0.310–0.485 and high internal consistency (Cronbach’s Alpha = 0.882). Mean indicator scores ranged from 4.51 to 4.67, and all 12 periods recorded positive net operating cash flow. At N = 12, correlations between individual RATER indicators and net cash were positive but not statistically significant. Simple regression produced R = 0.300, R² = 0.090, adjusted R² = −0.001, F(1,10) = 0.989, and p = 0.343; therefore, H1 was not supported. The findings describe favorable service-quality perceptions and positive operating cash flow but do not provide sufficient statistical evidence of a consistent association between the two variables. The study contributes methodologically by aligning individual customer data with organization-level financial data and highlights the need for longer longitudinal series and relevant operational controls.
Analisis Formulasi Nugget Berbahan Dasar Kacang Hijau dan Daging Ayam Berdasarkan Uji Organoleptik Melinda Eka Pratiwi; Alip Suroto; Sugiman Sugiman
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): 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.v3i3.1222

Abstract

This study aimed to analyze the production of nuggets using mung beans and chicken meat as base ingredients by evaluating organoleptic test results and assessing business viability. Two mixture formulations were used: Mixture A (80% mung beans and 20% chicken meat) and Mixture B (50% mung beans and 50% chicken meat). Organoleptic testing involved 30 semi-trained panelists who evaluated attributes such as color, aroma, taste, and texture, as well as overall acceptability. Data were analyzed using One-Way ANOVA at a 5% significance level. The results indicated that Formulation B was preferred overall, achieving mean scores of 5.00 for color, 6.17 for taste, 5.67 for texture, and 5.49 for overall acceptability. Meanwhile, Formulation A received the highest score for aroma (5.40). Statistical analysis revealed a significant difference in the taste attribute (p = 0.035), whereas no significant differences were found regarding color, aroma, texture, or overall acceptability. Business feasibility analysis showed ingredient costs of Rp39,345.00, with production costs of Rp29,303.00 for frozen nuggets and Rp15,576.50 for fried nuggets. Based on the organoleptic test results and business feasibility assessment, Formulation B is the most recommended formula for further development.
Analisis Potensi dan Pengembangan Wisata Kuliner Malam di Kawasan Jalan Gajah Mada Kota Pontianak Elpidius Ricky; Kris Cahyani Ermawati; Alip Suroto
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): 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.v3i3.1248

Abstract

Elpidius Ricky, 202544037, An Analysis of the Potential and Development of Night Culinary Tourism in the Gajah Mada Street Area, Pontianak City. The Jalan Gajah Mada area is one of the night culinary centers in Pontianak City that develops organically without planned arrangement. This research aims to analyze the potential of night culinary tourism, identify supporting and inhibiting factors for its development, and formulate development efforts that can be carried out. The research uses a qualitative approach with a descriptive method. Data were collected through observation, in-depth interviews, and documentation of five informants selected by purposive sampling. The data analysis used the Miles and Huberman models, while the validity of the data was tested through triangulation of sources, techniques, and time. The results of the study show that this area has strong culinary tourism potential through distinctive culinary, identity as a non-halal culinary center, and a nighttime atmosphere that supports social interaction. Supporting factors include product uniqueness, merchant reputation, word-of-mouth and social media promotions, community support, and good accessibility. The inhibiting factors include limited service capacity, dining areas, parking, cleanliness, and lack of government guidance. Development efforts are directed at arranging cleanliness and parking, regulating stalls, strengthening regional identity, and increasing the role of the government. It was concluded that the main challenge of the region is not in potential, but in management that is not optimal.
Co-Authors Agus Solikhin, Agus Amanda Meylan Zatu Ghassani Anastasia Elvira Rinantina Arinta Desti Larasati Arjuna Seva Aristya Debby Fifiyanti Denny Asmara Elpidius Ricky Firmansyah Firmansyah Hendrajaya Hendrajaya I GUSTI AYU AGUNG Ida Ayu Kade Isnaini Nur Jannah Khoiril Danastio Wijayanto Kris Cahyani Ermawati Melinda Eka Pratiwi Salam Setiyawan Salmaa Lutfi Azhari Soetomo WE Sugiman Sugiman Waldiyono Waldiyono