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ANALYSIS OF THE USE OF SOCIAL MEDIA AS A HOTEL CULINARY TREND PROMOTION MEDIA FOR GEN Z Hastiningsih, Wahyu Tri; Sari, A.Anditha
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2023: Proceeding of the 4th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/icohetech.v4i1.3380

One type of trend that is experiencing rapid development is culinary tourism. Culinary trends make food like a subject and a medium. The high demand for culinary makes this trend have good market prospects, especially for Generation Z. It is necessary to carry out studies related to hotel culinary trends to find out the characteristics and behavioral characteristics of Generation Z so that they can provide references regarding appropriate marketing strategies. An understanding of the nature and characteristics is needed to design messages or content for hotel culinary promotions more effectively. This research was conducted using a quantitative method where the data obtained was obtained from a survey method using online questionnaires through the Google form application. The questions given contain characteristics, sources of information variables, and gen Z behavior variables towards hotel culinary. The target for distributing the questionnaires was Generation Z who came from the island of Java. The distribution of questionnaires is used to measure responses from respondents and facilitate researchers in measuring data. Gen Z respondents in Java are dominated by women, aged 19-21 years, and students. Most of the Gen Z respondents had stayed at a hotel with a frequency of more than 2 times and stayed for 1 to 2 nights. Hotel culinary information is easily obtained through social media and is a consideration for staying at the hotel. Location and price are factors that Gen Z considers when choosing a hotel. The content and aspects that most influence culinary purchases are promos, tastes, and reviews from previous guests. The package menu that is popular with Gen Z is a buffet with a payment method that is often used, namely cash. The promos that are most in demand and affect the purchase of hotel culinary delights for Gen Z are discount vouchers and buy 1 get 1 promo. The hotel's culinary delights for Gen Z are food from Indonesia, coffee or tea drinks, and salty or sweet snacks. Gen Z prefers to make culinary as a basic need to survive and meet the energy needs to be used in daily activities.

Workshop On Optimizing The Use Of Artificial Intelligence (AI) To Increase Lecturers Academic Publications In Reputable International Journals Yahya, Wachid; Sari, A.Anditha; Susanti, Ratna; Putri, Nawangsih Edynna; Husen, Mohd Nizam
Bengawan : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2025): June
Publisher : Politeknik Indonusa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46808/jurnal_bengawan.v5i1.205

The development of artificial intelligence (AI) technology has had a significant impact on various fields, including learning and research in the academic world. One potential utilization of AI is in supporting the process of writing, editing, and publishing scientific articles in reputable international journals. This article aims to present various AI strategies and applications that can be optimized by academics to improve the quality of learning and productivity of international publications. The method used is a literature study of various scientific articles, industry reports, and trials of several AI platforms commonly used in academia. The stages of activity implementation began with the preparation, implementation and evaluation stages. The results of the activity show that AI has a significant role starting from the reference search stage, literature analysis, manuscript preparation, checking grammar and writing style, to the submission process and selection of suitable journals. AI integration is proven to increase time efficiency, improve manuscript quality, and increase the chances of being accepted by reputable journals. This study recommends the need for training and ethical policies in the use of AI in the academic environment so that its utilization remains in a responsible academic corridor.

Peran Komunikasi Persuasif Sibat Sewu dalam Meningkatkan Sikap Kesiapsiagaan Masyarakat Menghadapi Bencana Banjir di Bantaran Sungai Bengawan Solo Kelurahan Kampung Sewu Kota Surakarta Sari, A.Anditha
Prosiding University Research Colloquium Proceeding of The 7th University Research Colloquium 2018: Bidang Pendidikan, Humaniora dan Agama
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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

Surakarta termasuk kawasan dataran rendah yang berpotensi memilikidampak bencana banjir.bencana banjir juga makin berpotensi denganbanyaknya sungai yang melintas di tengah kota Salah satu wilayahdengan kerawanan tinggi terkena banjir adalah kampung sewu.Kampung sewu merupakan wilayah padat pemukiman dengan tingkatkemiskinan dan tingkat pendidikan yang rendah tak ayal membuatmasyarakat belum memiliki pengetahuan bagaimana cara mengelolabantaran sungai agar layak dijadikan sebagai wilayah permukiman.Tujuan penelitian ini adalah untuk menjabarkan kegiatan komunikasipersuasif Tim Sibat Kampung sewu dan perannya di dalam meningkatkansikap kesiapsiagaan masyarakat Bantaran kampung sewu menghadapibencana banjir.Metode dalam penelitian ini menggunakankualitatif yang bersifat deskriptif dengan menggunakan metodepurposive sampling. Pihak yang diwawancarai adalah ketua Tim SibatSewu, tokoh masyarakat dan warga Rw 002 yang berada di sekitarbantaran sungai. Teknik analisis yang digunakan dalam penelitian inimenggunakan data primer berupa wawancara yang selanjutnya diolahsecara deskriptif untuk menjabarkan kegiatan komunikasi persuasifdan perubahan sikap yang dilakukan oleh Tim SIBAT SEWU gunameningkatkan kesiapsiagaan pra bencana. Hasil dari penelitian TimSIBAT SEWU telah melakukan berbagai kegiatan pelatihan,mitigasipra bencana,dan kegiatan pemberdayaan masyarakat Hasil dariberbagi kegiatan tersebut telah merubah sikap masyarakat mulai darikognitif, afektif, dan konatif sehingga masyarakat telah memilikikesiap-siagaan untuk menghadapi banjir di sekitar bantaran sungaiBengawan Solo.

ANALYSIS OF THE USE OF SOCIAL MEDIA AS A HOTEL CULINARY TREND PROMOTION MEDIA FOR GEN Z Hastiningsih, Wahyu Tri; Sari, A.Anditha
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2023: Proceeding of the 4th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/icohetech.v4i1.3380

One type of trend that is experiencing rapid development is culinary tourism. Culinary trends make food like a subject and a medium. The high demand for culinary makes this trend have good market prospects, especially for Generation Z. It is necessary to carry out studies related to hotel culinary trends to find out the characteristics and behavioral characteristics of Generation Z so that they can provide references regarding appropriate marketing strategies. An understanding of the nature and characteristics is needed to design messages or content for hotel culinary promotions more effectively. This research was conducted using a quantitative method where the data obtained was obtained from a survey method using online questionnaires through the Google form application. The questions given contain characteristics, sources of information variables, and gen Z behavior variables towards hotel culinary. The target for distributing the questionnaires was Generation Z who came from the island of Java. The distribution of questionnaires is used to measure responses from respondents and facilitate researchers in measuring data. Gen Z respondents in Java are dominated by women, aged 19-21 years, and students. Most of the Gen Z respondents had stayed at a hotel with a frequency of more than 2 times and stayed for 1 to 2 nights. Hotel culinary information is easily obtained through social media and is a consideration for staying at the hotel. Location and price are factors that Gen Z considers when choosing a hotel. The content and aspects that most influence culinary purchases are promos, tastes, and reviews from previous guests. The package menu that is popular with Gen Z is a buffet with a payment method that is often used, namely cash. The promos that are most in demand and affect the purchase of hotel culinary delights for Gen Z are discount vouchers and buy 1 get 1 promo. The hotel's culinary delights for Gen Z are food from Indonesia, coffee or tea drinks, and salty or sweet snacks. Gen Z prefers to make culinary as a basic need to survive and meet the energy needs to be used in daily activities.

Analysis of Production Process Improvement on Automatic Bolt Forming Machine Using Value Stream Mapping and FMEA Approach Nando, Fiky Two; Ivander, Davin Danny; Sharren, Desti Sagita; Yudhistira, Christoforus; Remadaniel, Hilbram; As Shidiq, Mashudan; Sari, A.Anditha
Indonesian Journal of Engineering and Technological Innovation Vol. 1 No. 2 (2025): June: Indonesian Journal of Engineering and Technological Innovation
Publisher : Yayasan Cendekia Gagayunan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63142/ijeti.v1i2.381

This study aims to analyze the production efficiency of an automatic bolt forming machine at PT XYZ using the Value Stream Mapping (VSM) and Failure Mode and Effect Analysis (FMEA) approaches. The Lean Manufacturing concept was applied to identify non-value-added activities and potential failures affecting production quality. Data were collected through direct observation, cycle time measurement, and interviews with operators and supervisors over a three-month period. The VSM results indicate that the total process time of 20,304 seconds consists of 75.64% value-added activities, 11.97% non-value-added activities, and 12.40% necessary but non-value-added activities. These findings show that efficiency improvements are still possible by minimizing non-value-adding processes. The FMEA analysis revealed the highest Risk Priority Number (RPN) of 147, occurring in the forming stage with failures such as improper heading, inaccurate trimming, and die damage. The study concludes that combining VSM and FMEA provides an effective framework for assessing process performance and determining improvement priorities to enhance efficiency and reduce product defects

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