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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Tamasya Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Teknologi Pangan dan Ilmu Pertanian
Afiefah Sulistyowati
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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ANALYSIS OF CREDIT TAKING PT. BPR BANK KLATEN (PERSERODA) Afik Afik; Sudarwati Sudarwati; Ida Aryati; Afiefah Sulistyowati
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 7, No 1 (2023): IJEBAR, VOL. 07 ISSUE 01, MARCH 2023
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v7i1.6069

Abstract

This study intends to analyze the effect of interest rates, the effect of service quality, the effect of collateral (collateral), and the effect of credit procedures on credit taking at PT BPR Bank Klaten (Perseroda). The research was conducted at PT BPR Bank Klaten (Perseroda) UMK Jatinom which is located at Jl. Tulung-Boyolali, Bonyokan, Jatinom (Ruko Tangkilan). This research was carried out effectively for 6 months, August to December 2021. Multiple linear regression analysis was utilized in this study to analyze the data using SPSS. Based on the result, all variables have a significant effect on the credit taking decision in PT BPR Bank Klaten (Perseroda). Keywords: Credits, Interest rate, Quality of service, Collateral
ANALYSIS OF IMPROVING THE PERFORMANCE OF BOYOLALI DPRD MEMBERS DURING THE 2021 PANDEMIC Ali Hufroni; Denny Asmara; Afiefah Sulistyowati; Sudarwati
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 9 No 2 (2025): IJEBAR: Vol. 9 Issue 2, June 2025
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v9i2.18010

Abstract

The purpose of this study is to determine whether there is a significant influence between the variables of flexibility, IT utilization, motivation, and work discipline on employee performance. In addition, it is also to find out whether there is a significant simultaneous influence and which variables are the most dominant in influencing employee performance in members of the Sukoharjo Regency DPRD. The method used is a quantitative descriptive method. The population in this study was 44 members and the entire population was sampled in this study, where the sampling technique used quota sampling. The data used are primary data and secondary data with data collection techniques: observation, documentation, questionnaires and literature studies. The data analysis technique in this study used multiple linear tests. The results of the study can be concluded that:: 1) There is an influence of flexibility, the use of IT, motivation, and work discipline have a simultaneous effect on performance in members of the Boyolali Regency DPRD, 2) There is an influence of flexibility on performance on members of the Boyolali Regency DPRD, 3) There is an influence of IT utilization on performance in members of the Boyolali Regency DPRD, 4) There is an influence of motivation on performance in members of the Boyolali Regency DPRD, 5) There is an influence of work discipline on performance on members of the Boyolali Regency DPRD Keywords : employee performance, flexibility, IT utilization, motivation, work discipline
Pengaruh Media Sosial dan Citra Merek terhadap Intensi Kunjungan Konsumen ke Rustic Market Tiny Villages Trawas, Kabupaten Mojokerto Adina Tika Purnama Dewi; Afiefah Sulistyowati; 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.v3i3.1243

Abstract

This study aims to analyze how social media and brand image influence consumer intention to visit the Small Village Market located in Trawas, Mojokerto Regency. This study adopts a quantitative framework with a causal associative approach. The study population consists of visitors to the Small Village Market in Trawas, with an undetermined exact number. A sample of 110 respondents was determined using the Lemeshow algorithm and selected using a Likert scale from 1 to 4. Data study uses multiple linear regression after assessing validity, reliability, and classical assumptions, and continued with t-test, F-test, and coefficient of determination (R²). The study shows that social media has a positive and significant impact on consumer visit intention, with a significance value of p < 0.001. The positive and significant impact of brand image on consumer visit intention is clearly visible, indicated by a significance value of p < 0.001. Simultaneously, social media and brand identity have an important role in shaping consumer visit intention, as evidenced by a significance value of p < 0.001. The coefficient of determination (R²) of 0.806 shows that social media and brand image explain 80.6% of the fluctuation in visit intention, with the remaining 19.4% influenced by variables outside the scope of this study. The study provides implications for Rustic Market Tiny Villages management to strengthen brand image to increase consumer visit intention.
Pengembangan Manisan Kulit Jeruk Bali Sebagai Inovasi Pemanfaatan Food Waste pada Industri Kuliner Alexander Marvin Bimo Putra Prakosa; Afiefah Sulistyowati; Dewi Hermawati Wahyuningsih
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6817

Abstract

Pomelo peel is organic waste that has not been optimally utilized, despite its potential to be processed into value-added food products. One innovation is candied pomelo peel. This study aims to determine the characteristics of developed candied grapefruit peel, analyze consumer acceptance based on color, aroma, texture, and taste, and determine differences in consumer acceptance between two product formulations. The study used an experimental method with two formulations, Sample A and Sample B. Product assessment was conducted through an organoleptic test using a four-level hedonic scale involving 50 trained and untrained panelists. Data were analyzed descriptively using frequencies, percentages, and mean values, followed by the Wilcoxon Signed-Rank test. The results showed that the two formulations had different characteristics in color, aroma, texture, and taste, influenced by differences in pomelo peel ripeness. Both formulations were accepted by the panelists, with Sample A obtaining higher mean scores for all attributes. The Wilcoxon test showed significant differences in color (p = 0.049) and texture (p = 0.021), while aroma (p = 0.082) and taste (p = 0.070) showed no significant differences. Formulation variations affected preference for color and texture, but not aroma and taste.
Inovasi Pengolahan Ampas Tahu menjadi Kerupuk dalam Mendukung Penerapan Konsep Zero Waste Bayu Setyo Wibowo; Afiefah Sulistyowati; Dewi Hermawati Wahyuningsih
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 2 (2026): Juni: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i2.6885

Abstract

Tofu pulp is a by-product of tofu manufacturing that still contains nutritional value. This study aims to identify the organoleptic properties, panelists’ preference, and the contribution of tofu pulp processing into crackers to the zero waste concept. A quantitative experimental method was applied using three formulations: F1 (1:5), F2 (1:3), and F3 (1:1) of tofu pulp to tapioca flour. Evaluation involved 30 panelists using descriptive organoleptic and hedonic tests with a four-point scale. Hedonic data were analyzed using the Friedman test, followed by the Wilcoxon Signed-Rank test. F1 showed the highest organoleptic scores for color (3.40), taste (3.43), and texture (3.73), while its tofu pulp aroma score was 2.13, indicating a milder aroma than the other formulations. In the hedonic test, F1 obtained scores of 3.60 for color, 3.57 for aroma, 3.67 for taste, 3.77 for texture, and 3.73 for overall liking. The Friedman test showed p < 0.001 for all attributes, while the Wilcoxon test indicated significant differences among formulations. F1 was then developed in a 100-gram package with a simulated production cost (HPP) of IDR 13,000 and an initial selling price of IDR 17,000 per package.
Analisis Kinerja Siswa PKL SMK Perhotelan dalam Mendukung Operasional Front Desk di Hotel UNS Tower Solo Emil Prayogo; Afiefah Sulistyowati; Arinta Destri Larasati
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6704

Abstract

This study aims to analyze the performance of vocational high school (SMK) hospitality students undertaking an Industrial Work Practice (PKL) program in supporting Front Desk operations at UNS Tower Hotel Solo, to identify the factors influencing that performance, and to describe the students' contribution to the smooth operation of the Front Desk. The study employed a qualitative method with a descriptive approach. Data were collected through observation, semi-structured interviews, and documentation involving four informants selected through purposive sampling: the Front Office Supervisor, a Front Desk Agent, an industry supervisor (HR), and a PKL student. Data analysis was conducted through data collection, data reduction, data display, and conclusion drawing, with data validity tested through source and technique triangulation. The findings show that the students' performance was generally good across all indicators studied, namely work quality, work quantity, timeliness, responsibility, and teamwork. Supporting factors included pre-internship preparation from school, guidance from the supervisor and Front Desk staff, clear Standard Operating Procedures (SOPs), a conducive work environment, and student learning motivation. Meanwhile, inhibiting factors included limited work experience, English proficiency that still needed improvement, workload pressure during peak hours, and the process of adapting to the hotel's work culture. Overall, the presence of PKL students made a positive contribution to the smooth operation of the Front Desk while serving as a means of developing competence and work readiness among students entering the hospitality industry.
Optimalisasi Promosi Digital dalam Meningkatkan Kunjungan Wisata di Desa Sasak Ende Sri Mala Oktavia Saputri; Afiefah Sulistyowati; Ida Ayu Kade Rachmawati K.
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6734

Abstract

This study aims to analyze strategies for optimizing digital promotion to increase tourist visits to Sasak Ende Village, Central Lombok Regency. Sasak Ende Village is a cultural tourism destination that relies on the local wisdom of the Sasak people as its main attraction. This study employs a qualitative approach using a descriptive research design. Data were collected through observation, interviews, and documentation with informants selected using purposive sampling, including tourism managers, community members and MSME operators, tourists, and the Central Lombok Regency Tourism Office. Data analysis utilized the Miles, Huberman, and Saldaña model, which includes data condensation, data presentation, and drawing conclusions and verification. Data validity was tested through triangulation of sources, techniques, and time. The results of the study indicate that digital promotion for Sasak Ende Village uses Instagram as the primary medium, supported by Facebook, TikTok, a website, and Google Maps. Promotion can be optimized by creating a content schedule, utilizing Instagram features such as Reels, Stories, and Insights, increasing interaction with the audience, and periodically evaluating content. Supporting factors include cultural potential, managers’ awareness of the importance of digital media, and internet availability. he constraints include limited human resources, budget, experience in social media management, planning, and digital content creation capabilities.
Analisis Strategi Penanganan Keluhan Tamu oleh Karyawan Food And Beverage Service di Hotel Tentrem Yogyakarta Suryawan Putra Pratama; Afiefah Sulistyowati; Denny Asmara
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2026): Agustus Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v4i3.6874

Abstract

Five-star hotels are expected to deliver excellent service quality, yet surges in guest numbers during peak periods often trigger service failures. This study aims to identify the types of guest complaints, employee challenges, and service recovery strategies employed by Food and Beverage (F&B) service staff at Hotel Tentrem Yogyakarta. The research is grounded in the importance of five-star service quality and high guest expectations. A descriptive qualitative method was used. Data were collected through observation, document analysis, and in-depth interviews with the F&B Director, supervisors, and F&B service staff, with validity verified through source triangulation. The results indicate that primary complaints involve slow service during the breakfast rush, incorrect orders, and issues regarding dish quality and temperature. Key employee challenges include staffing shortages during peak hours, communication barriers between the front-of-house and back-of-house (kitchen), and structural limitations regarding the authority to provide immediate compensation. Complaint handling strategies rely on service recovery based on interactional justice (e.g., empathy, apologies, and follow-ups), distributive justice (e.g., product replacement and complimentary items), and the application of on-the-spot discretion (adaptive service recovery) to complement Standard Operating Procedures (SOPs).
Co-Authors Adina Tika Purnama Dewi Afik Afik Alexander Marvin Bimo Putra Prakosa Ali Hufroni Arinta Destri Larasati Bayu Setyo Wibowo Denny Asmara DEWI HERMAWATI WAHYUNINGSIH Emil Prayogo Ida Aryati Ida Ayu Kade Rachmawati K. Sri Mala Oktavia Saputri Sudarwati Sudarwati Sudarwati Sugiman Sugiman Suryawan Putra Pratama