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All Journal Kulturistik : Jurnal Bahasa dan Budaya Jurnal Minfo Polgan (JMP) Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata Jurnal Bisnis dan Ekonomi Jurnal Multidisiplin Indonesia Jurnal Ekonomi, Manajemen, Akuntansi
Ratih Dwi Astuti
Universitas Pertiwi
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences

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INFLECTIONAL AND DERIVATIONAL SUFFIXES FOUND IN THE NOVEL "KRAKEN" BY CHINA MIEVILLE: A MORPHOLOGICAL ANALYSIS Muhammad Ma'ruf Maulana; Sahril Mujani; Ratih Dwi Astuti
Kulturistik: Jurnal Ilmu Bahasa dan Budaya Vol. 9 No. 1 (2025): January 2025
Publisher : Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/kulturistik.9.1.10163

Abstract

Morphological analysis of literary texts provides insights into the structure and formation of words, essential for understanding language complexity. This study aims to analyze the types of inflectional and derivational affixes in the novel "Kraken" by China Miéville, focusing on their morphological processes and prevalence in the text. Using a descriptive qualitative approach, data from chapter ten of "Kraken" were analyzed. Inflectional and derivational suffixes were identified and categorized based on established morphological theories. The analysis identified 92 instances of inflectional suffixes, predominantly singular to plural transformations, and 40 instances of derivational suffixes, mainly adjective to adverb conversions. This study highlights the significant role of affixation in enhancing linguistic richness in literary texts, offering new perspectives on language use in speculative fiction.
Uji Kesukaan Kue Muffin Berbahan Dasar Tepung Sorgum Suesilowati Suesilowati; Rina Ekawati; Ratih Dwi Astuti; Pradnya Susanti
Jurnal Minfo Polgan Vol. 13 No. 2 (2024): Artikel Penelitian
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/jmp.v13i2.14572

Abstract

This study aims to analyze consumer preference levels for muffins made from sorghum flour as an alternative to wheat flour. The study employs a quantitative approach using an experimental method involving 60 respondents. Data collection was conducted using a hedonic test to evaluate taste, aroma, color, texture, and appearance. The results indicate that sorghum-based muffins received a positive response, with the highest preference levels for appearance (4.3) and color (4.1), while texture received the lowest score (3.6). This study suggests that sorghum flour can be a viable alternative for healthier baked goods.
Pengaruh Kualitas Pelayanan dan Promosi Digital terhadap Kepuasan Wisatawan Destinasi Alam Paralayang Bukit Gantole Bogor Miftahudin Miftahudin; Ellen Aurelie Basuki; Hilda Sari Wardhani; Ratih Dwi Astuti
EKOMA : Jurnal Ekonomi, Manajemen, Akuntansi Vol. 5 No. 3: Maret 2026
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/ekoma.v5i3.15637

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh kualitas pelayanan dan promosi digital terhadap kepuasan wisatawan di destinasi wisata alam Paralayang Bukit Gantole Bogor. Latar belakang penelitian ini didasarkan pada meningkatnya persaingan destinasi wisata alam dan petualangan, yang menuntut pengelola untuk tidak hanya mengandalkan daya tarik alam, tetapi juga kualitas layanan dan strategi promosi digital yang efektif. Penelitian ini menggunakan pendekatan kuantitatif dengan metode survei. Data dikumpulkan melalui kuesioner terstruktur yang disebarkan kepada 100 wisatawan sebagai responden, dengan teknik pengambilan sampel accidental sampling. Analisis data dilakukan menggunakan analisis regresi linear berganda setelah melalui uji validitas, reliabilitas, dan uji asumsi klasik. Hasil penelitian menunjukkan bahwa kualitas pelayanan tidak berpengaruh positif dan signifikan terhadap kepuasan wisatawan, promosi digital terbukti berpengaruh positif dan signifikan terhadap kepuasan wisatawan. Secara simultan, kualitas pelayanan dan promosi digital berpengaruh signifikan terhadap kepuasan wisatawan destinasi Paralayang Bukit Gantole Bogor. Temuan ini menegaskan bahwa peningkatan standar pelayanan dan optimalisasi promosi digital merupakan faktor kunci dalam menciptakan kepuasan wisatawan dan keberlanjutan daya saing destinasi wisata alam
Pengaruh Self Efficacy Terhadap Kinerja Karyawan Housekeeping Di Hotel Aryaduta Lippo Village : The Influence of Self-Efficacy on the Performance of Housekeeping Employees at the Aryaduta Lippo Village Hotel farrah farrah; Ratih Dwi Astuti; Muhammad Aldi
Jurnal Bisnis dan Ekonomi Vol 3 No 4 (2025): Jurnal Bisnis dan Ekonomi
Publisher : OGZ Research & Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61597/jbe-ogzrp.v3i4.133

Abstract

This study investigates the effect of self-efficacy on the performance of housekeeping employees at Hotel Aryaduta Lippo Village. Self-efficacy is defined as an individual’s belief in their capability to perform specific tasks and handle challenges effectively. In the hotel industry, employee performance is crucial to operational success, particularly in the housekeeping department, which ensures cleanliness and comfort for guests. A quantitative research design with an associative approach was employed to examine the relationship between self-efficacy and employee performance. The population of this study consisted of all housekeeping staff at Hotel Aryaduta Lippo Village. Data were collected through questionnaires using a Likert scale and analyzed using simple linear regression to measure the influence of self-efficacy on performance. The results of the regression analysis show that the coefficient of the independent variable, self-efficacy (X), is 0.935 and has a positive value, indicating a significant and positive relationship with employee performance (Y). This finding demonstrates that higher levels of self-efficacy contribute to better performance among housekeeping employees. The study highlights the importance of enhancing self-efficacy as a strategy to improve employee outcomes and overall service quality in the hospitality industry.
Analisis Faktor Yang Mempengaruhi Pemilihan Tempat Menginap di Wonderloft Hostel Jakarta: Analysis of Factors Affecting the Choice of Accommodation at Wonderloft Hostel Jakarta Ratih Dwi Astuti; Sri Indrayanti; Syalomita Danny
Jurnal Bisnis dan Ekonomi Vol 3 No 4 (2025): Jurnal Bisnis dan Ekonomi
Publisher : OGZ Research & Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61597/jbe-ogzrp.v3i4.138

Abstract

This study aims to analyze the factors influencing the selection of accommodation at Wonderloft Hostel Jakarta. The research employed a qualitative method using structured interviews with 10 guests. The findings indicate that location is the primary consideration (100%), followed by image (90%), promotion (80%), and facilities (70%). The conclusion of this study is that guests’ decisions in choosing Wonderloft Hostel Jakarta are based on a combination of several interrelated factors, with location being the dominant factor.
Daya Terima Generasi Z terhadap Inovasi Produk Cheesecake Berbahan Dasar Ubi Cilembu Syamsul Dwi Putra; Ratih Dwi Astuti; Latif
Ekodestinasi Vol. 4 No. 2 (2026): EKODESTINASI : Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i2.1237

Abstract

Cilembu sweet potato has natural sweetness, a distinctive caramel aroma, and strong potential as a local ingredient for food innovation; however, its use in modern desserts remains limited. Generation Z is generally receptive to culinary innovation and considers taste, appearance, uniqueness, and the use of natural ingredients when accepting new food products. This study aimed to analyze Generation Z's acceptance of Cilembu sweet potato-based cheesecake, compare the sensory characteristics of 30%, 70%, and 100% formulations, and determine the most preferred formulation. A mixed-method approach with a sequential exploratory design was employed. The qualitative stage involved interviews with three trained panelists who evaluated the aroma, sweetness, color, texture, and overall acceptance of the three formulations. The selected formulation was then assessed quantitatively through a hedonic test using a five-point scale involving 71 purposively selected Generation Z panelists. The results showed that the 30% formulation was consistently selected by two of the three trained panelists and was considered the closest to the characteristics of classic cheesecake. In the hedonic test, the 30% formulation achieved an overall mean score of 3.77 out of 5. Overall acceptance received the highest mean score of 3.98, with 88% respons agreeing or strongly agreeing, followed by texture at 3.79, aroma at 3.78, color at 3.76, and taste at 3.55. The study concludes that the 30% formulation was selected and demonstrated good acceptance among Generation Z consumers.
Daya Terima Produk Brownies Pisang Tahu sebagai Makanan Pendukung Pencegahan Stunting di Posyandu Ratih Dwi Astuti; Christovita Beta Callista; Miftahudin Miftahudin
Jurnal Multidisiplin Indonesia Vol. 4 No. 3 (2026): September: Jurnal Multidisiplin Indonesia
Publisher : PT. ALHAFI BERKAH INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62007/joumi.v4i3.991

Abstract

This study aims to determine the level of acceptance of banana-tofu brownies as a supplementary food to support stunting prevention. The method used in this study is a quantitative method, with data collected through questionnaires distributed to 74 mothers of toddlers at Posyandu Kenanga I, Pondok Melati District, Bekasi City. Data analysis was conducted using a quantitative approach with descriptive statistics to measure the level of product acceptance (Result) across ten aspects: taste, aroma, texture, color, appearance, ease of administration, child acceptance, repeat-consumption interest, repeat-preparation interest, and overall satisfaction. The results show that all acceptance aspects received satisfaction ratings (satisfied and very satisfied) above 80%, with the highest percentages recorded for aroma (98.7%) and taste (98.6%), and the lowest for repeat-consumption interest (83.8%). These findings indicate that the banana-tofu brownie product has a high level of acceptability and is well accepted by respondents as an alternative supplementary food for toddlers in stunting prevention efforts.
Co-Authors Christovita Beta Callista Ellen Aurelie Basuki Farrah Farrah Hilda Sari Wardhani Latif Latif Miftahudin Miftahudin Muhammad Aldi Muhammad Ma'ruf Maulana Pradnya Susanti Rina Ekawati Sahril Mujani Sri Indrayanti Suesilowati Suesilowati Syalomita Danny Syamsul Dwi Putra