Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal JDM (Jurnal Dinamika Manajemen) Dinamika Pendidikan JEJAK Jurnal Kajian Pariwisata "Indonesian Journal of Devotion and Empowerment (IJDE) "
Endang Sutrasmawati
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Physics Social Sciences Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
PERSEPSI MAHASISWA JURUSAN MANAJEMEN TERHADAP KUALITAS FAKULTAS EKONOMI UNIVERSITAS NEGERI SEMARANG Sutrasmawati, Endang
Dinamika Pendidikan Vol 4, No 1 (2009): Juni 2009
Publisher : Fakultas Ekonomi, Universitas Negeri Semarang

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

Abstract

This reserach aim to know the perception of management student economics faculty about service quality to satisfaction. Raised ;there is positive influence and significance between reliability and satisfaction with coeffecient regression 0.737, there is positive influence and significance between responsiveness and satisfaction with coeffecient regression 0.572, there is positive influence and significance between emphaty and satisfaction with coeffecient regression 0.954, there is positive influence and significance between guarantee and satisfaction with coeffecient regression 0.162 there is positive physical evidence and significance between reliability and satisfaction with coeffecient regression 0549. Based o this research , the faculty management must give attention to emphaty variablebecause this variable can be influence the student satisfaction. Keywords: Service Quality , Perception management student
MENINGKATKAN PEMAHAMAN MAHASISWA TERHADAP MANAJEMEN PEMASARAN MELALUI METODE PEMBELAJARAN PETA KONSEP (MIND MAPPING) Sutrasmawati, Endang; Sugiharto, -
Dinamika Pendidikan Vol 3, No 1 (2008): Juni 2008
Publisher : Fakultas Ekonomi, Universitas Negeri Semarang

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

Abstract

Penelitian ini bertujuan adalah untuk meningkatkan kualitas pembelajaran Manajemen Pemasaran, untuk meningkatkan semangat belajar mahasiswa, untuk meningkatkan keterampilan dosen dalam mengembangkan model dan media pembelajaran dan untuk meningkatkan prestasi belajar mahasiswa. Hasil penelitian menunjukkan prestasi belajar mahasiswa mengalami peningkatan pada setiap siklusnya. Ketuntasan belajar mahasiswa sebelum penerapan metode peta konsep 0%, setelah penerapan metode peta konsep, ketuntasan belajar dari mahasiswa setelah dilakukan uji akhir adalah 94%. Minat, keaktifan dan kerjasama mahasiswa dalam proses pembelajaran dengan rentangan 1 – 4 hasilnya baik (3,44). Hasil pengamatan mengenai keterampilan dosen dalam pengelolaan pembelajaran dengan menggunakan metode peta konsep dengan rentangan 1 – 4 menunjukkan hasil baik dengan rerata dari siklus 1, siklus 2, dan siklus 3,38. Skor tersebut merupakan rerata dari seluruh aspek yang diamati pada tiga siklus. Kata Kunci : Manajemen Pemasaran, Metode Pembelajaran Peta Konsep.
ANALISIS PERSEPSI DAN PREFERENSI IBU RUMAH TANGGA TERHADAP PRODUK PANGAN OLAHAN BERBASIS TEPUNG UBI JALAR DALAM MENINGKATKAN KEANEKARAGAMAN PANGAN DWP, Sucihatiningsih; Sutrasmawati, Endang; SW, Indah Fajarini
JEJAK: Jurnal Ekonomi dan Kebijakan Vol 2, No 1 (2009): March 2009
Publisher : Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jejak.v2i1.1454

Abstract

The use of sweet potato powder as the substitution of flour for making cake is expected to decreasethe import of flour and increase the added value of sweet potato. The aims of this study are for knowingwhether housewives prefer flour to sweet potato powder and for knowing what the house wives’perceptions of food made of sweet potato powder are. In taking the sample, random sampling isapplied.The sample of the study is 50 housewives in Kota Semarang. Furthermore, descriptive statistic,non-parametric approach and SWOT analysis are used in the study.Keywords: preference and perceptions of food made potato powder
ANALISIS PERSEPSI DAN PREFERENSI IBU RUMAH TANGGA TERHADAP PRODUK PANGAN OLAHAN BERBASIS TEPUNG UBI JALAR DALAM MENINGKATKAN KEANEKARAGAMAN PANGAN DWP, Sucihatiningsih; Sutrasmawati, Endang; SW, Indah Fajarini
JEJAK: Jurnal Ekonomi dan Kebijakan Vol 2, No 1 (2009): March 2009
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jejak.v2i1.1454

Abstract

The use of sweet potato powder as the substitution of flour for making cake is expected to decreasethe import of flour and increase the added value of sweet potato. The aims of this study are for knowingwhether housewives prefer flour to sweet potato powder and for knowing what the house wives’perceptions of food made of sweet potato powder are. In taking the sample, random sampling isapplied.The sample of the study is 50 housewives in Kota Semarang. Furthermore, descriptive statistic,non-parametric approach and SWOT analysis are used in the study.Keywords: preference and perceptions of food made potato powder
Testing the Antecedents of Attitudes towards Organic Food (An Extended of the Theory of Planned Behaviour) Sitaniapessy, Arthur; Sitaniapessy, Harry Anthony Pierre; Sutrasmawati, Endang
JDM (Jurnal Dinamika Manajemen) Vol 14, No 2 (2023): September 2023
Publisher : Department of Management, Faculty of Economics and Business, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jdm.v14i2.42855

Abstract

The primary purpose of this study was to examine purchase intention and behavior of organic food based on the theory of planned behavior. People do not always use their intentions to behave even though intentions are powerful. The novelty of this study is to add two antecedent variables of attitude, namely knowledge about organic food and attention to health. The sampling technique used was purposive sampling. This research was conducted through two studies. Study I was conducted to test the extent of TPB, and Study II tested buying behavior. The sample size is 187 respondents for Study I and 153 respondents for Study II. Data were analyzed using Structural Equation Modeling (SEM) for Study I and Logistic Regression for Study II. The study results show that the overall hypothesis proposed is supported and that intention has a substantial impact on buying behavior of organic food. Based on this research, producers or marketers can develop better marketing strategy models to increase consumer understanding of the benefits of organic food consumption.
Pengaruh Pengalaman Wisata Gastronomi Terhadap Kepuasan dan Well-Being Wisatawan Wijaya, Angga Pandu; Soleha, Euis; Sutrasmawati, Endang; Wahyono, Wahyono; Permana, Made Virma
Jurnal Ilmiah Ilmu Pariwisata Vol 7 No 2 (2025): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/1gh32929

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh pengalaman gastronomi terhadap kepuasan dan well-being wisatawan. Masih belum banyak penelitian yang membahas aspek psikologis wisatawan pada bidang gastronomi, sehingga memerlukan riset yang lebih lanjut. Aspek psikologis merupakan hal yang penting karena mempunyai implikasi pada loyalitas destinasi. Penelitian ini mempergunakan pendekatan kuantitatif kuantitatif dengan jenis penelitian kausal. Penelitian ini mempergunakan teknik teknik purposive sampling dengan kriteria responden yang pernah melakukan wisata gastronomi. Jumlah minimal sampel dihitung menggunakan rumus Cochran, dengan tingkat kesalahan sebesar 5% dan proporsi populasi sebesar 24%, maka penelitian ini mempergunakan sampel sebanyak 281 responden. Data dikumpulkan melalui kuesioner dengan skala Likert dan dianalisis menggunakan metode Structural Equation Modeling berbasis Partial Least Squares (SEM-PLS). Hasil penelitian menunjukkan bahwa pengalaman gastronomi berpengaruh signifikan terhadap well-being wisatawan, baik secara langsung maupun tidak langsung melalui kepuasan wisatawan. Temuan ini menegaskan pentingnya aspek kuliner dalam membentuk pengalaman wisata yang berkesan dan berimplikasi pada aspek kebahagiaan wisatawan. Implikasi penelitian ini mendorong pelaku industri pariwisata, khususnya sektor kuliner dan F&B, untuk mengembangkan pengalaman gastronomi kepada wisatawan melalui cita rasa yang autentik.
Building Soft Skills for Village Officials: A Simulation-Based Public Speaking Training Approach Rachmawati, Alifa Rizqia; S. Martono; Wartini, Sri; Permana, Made Virma; Sutrasmawati, Endang
Indonesian Journal of Devotion and Empowerment Vol. 1 No. 1 (2025): Special Issue
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijde.v1i1.32770

Abstract

The regional autonomy program grants greater authority to local governments to manage their potential, improve public services, and encourage community participation. Ensuring public services are efficient and community-oriented poses distinct difficulties for village officials. Village officials’ service quality is significantly influenced by their competency. A lack of public speaking proficiency among village officials can obstruct effective message delivery and weaken public participation. This community service initiative aims to enhance the soft skills of village officials through public speaking training based on simulation method. This method enables participants to simulate situations similar to real-life conditions, enhancing comprehension, memory, and hands-on skills. The training combines oral teaching with hands-on practice, which is considered effective for experience-based learning. Training evaluation results indicate an improvement in participants’ understanding and skills related to fundamental public speaking techniques. The findings from this activity also emphasize the importance of training designs that are adaptive to participants’ needs, including the necessity for longer allocated time for simulation sessions and the use  of additional learning media such as representative public speaking practice videos. The sustainability of the program will be strengthened through additional competency training fit with field needs and involving Karang Taruna to form an inclusive and participatory public communication ecosystem from an early age.
Co-Authors Alifa Rizqia Rachmawati, Alifa Rizqia Angga Pandu Wijaya, Angga Pandu Arthur Sitaniapessy Indah Fajarini SW Made Virma Permana S. Martono Sitaniapessy, Harry Anthony Pierre Soleha, Euis Sri Wartini Sucihatiningsih DWP Sugiharto - Wahyono Wahyono