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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Ilmiah Edunomika (JIE) UTAMA: Jurnal Pariwisata Prima Jurnal Ekonomi Bisnis dan Kewirausahaan Tamasya Jurnal Perhotelan dan Pariwisata Jurnal Teknologi Pangan dan Ilmu Pertanian Jurnal Pariwisata dan Hospitality Jurnal Pariwisata dan Hospitality
Afiefah Sulistyowati
Sekolah Tinggi Pariwisata Sahid Surakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Social Sciences Other

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UPAYA PEMASARAN MELALUI MEDIA SOSIAL INSTAGRAM UNTUK MENINGKATKAN BRAND IMAGE PADA MANDIRA TOUR & TRAVEL DI KOTA SURAKARTA Anjeline Okky Dinar Setyawati; Agus Solikin; Afiefah Sulistyowati
Jurnal Pariwisata Prima Vol. 4 No. 1 (2026): April
Publisher : P2PKM Politeknik Pariwisata Prima Internasional

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Abstract

Penelitian ini bertujuan untuk menganalisis strategi pemasaran digital melalui Instagram guna meningkatkan citra merek Mandira Tour & Travel di Surakarta. Latar belakang penelitian ini didorong oleh persaingan yang semakin ketat di industri pariwisata dan pergeseran perilaku konsumen yang sangat bergantung pada media sosial sebagai sumber informasi perjalanan. Penelitian ini menggunakan metode kualitatif deskriptif dengan teknik pengumpulan data termasuk observasi, wawancara, dan dokumentasi. Validitas data diuji menggunakan triangulasi metode untuk memastikan keandalan. Temuan menunjukkan bahwa Instagram digunakan oleh Mandira Tour & Travel untuk menampilkan konten visual seperti foto destinasi, video perjalanan, dan promosi paket wisata. Hambatan utama meliputi keterbatasan sumber daya manusia dalam pengelolaan konten, persaingan dari agen perjalanan lain yang aktif menggunakan media sosial, dan jangkauan audiens yang terbatas. Solusi yang diterapkan meliputi pelatihan staf, diversifikasi konten, dan penggunaan iklan berbayar. Kesimpulannya, Instagram telah terbukti efektif dalam memperkuat citra merek Mandira Tour & Travel dan meningkatkan daya saing di sektor pariwisata.
Pengaruh Peran Key Opinion Leader (KOL) Dalam Meningkatkan Brand Awareness Hotel INNSiDE By Melia Yogyakarta Natasya Azaria Talita Putri; Titik Akiriningsih; Afiefah Sulistyowati
JURNAL EKONOMI BISNIS DAN KEWIRAUSAHAAN Vol 14 No 2 (2025): Jurnal Ekonomi Bisnis Dan Kewirausahaan, Vol. 14 No.2, Agustus 2025
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/iab.v14i2.2113

Abstract

A Key Opinion Leader (KOL) is someone who is recognized as an expert or has special characteristics that have a social influence on other people. This study aims to determine the influence of Key Opinion Leaders (KOL) on increasing brand awareness of Hotel INNSiDE by Melia Yogyakarta, as well as to analyze how to select Key Opinion Leaders (KOL) who align with the characteristics of Hotel INNSiDE by Melia Yogyakarta. The research method is qualitative, using data collection techniques such as interviews, observations, documentation, and literature reviews. The sources used in this study were 2 people, including the Marcom Manager and the Graphic Designer. The data analysis used triangulation. The results of the study show that Key Opinion Leaders (KOLs) have a significant influence on increasing brand awareness of Hotel INNSiDE by Melia Yogyakarta.
Peran Penempatan Trainee Pada Posisi Telepon Operator Terhadap Kualitas Pelayanan di Hotel Aston Solo Syairfa Puri Margantari; Afiefah Sulistyowati; Afrilia Elizabet Sagala
JURNAL EKONOMI BISNIS DAN KEWIRAUSAHAAN Vol 14 No 2 (2025): Jurnal Ekonomi Bisnis Dan Kewirausahaan, Vol. 14 No.2, Agustus 2025
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/iab.v14i2.2136

Abstract

Penelitian ini membahas peran trainee pada posisi telepon operator terhadap kualitas pelayanan di Aston Solo Hotel. Permasalahan utama terletak pada kesiapan trainee yang masih terbatas, baik dari segi keterampilan maupun mental, sehingga berpengaruh terhadap kecepatan, ketepatan, dan keakuratan layanan. Tujuan penelitian adalah menganalisis peran trainee dalam memahami standar pelayanan serta mengkaji dampak penempatannya terhadap kualitas layanan. Metode yang digunakan adalah kualitatif deskriptif dengan teknik wawancara, observasi, dokumentasi, dan studi kasus. Hasil penelitian menunjukkan bahwa trainee berperan strategis sebagai penghubung tamu dengan berbagai departemen hotel, dengan standar pelayanan mengacu pada dimensi SERVQUAL. Penempatan trainee terbukti berdampak positif apabila disertai pelatihan intensif, supervisi, dan evaluasi rutin. Penelitian ini fokus terhadap trainee pada posisi telepon operator, yang sebelumnya jarang dikaji, namun terbukti memiliki peran penting dalam menjaga konsistensi pelayanan sekaligus menjadi sarana pengembangan sumber daya manusia di industri perhotelan.
PERAN CLASSIC TOURS DALAM PROMOSI PAKET WISATA SASAK TUR DESA SADE MELALUI SOSIAL MEDIA Akhmad Matra Hadi; Suparwi Suparwi; Afiefah Sulistyowati
Jurnal Perhotelan dan Pariwisata Vol 4 No 1 (2025): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59820/telpar.v4i1.421

Abstract

Sade Village in Central Lombok has significant potential as a cultural tourism destination, yet the effectiveness of its promotion depends heavily on the digital strategies adopted by travel industry stakeholders. This study aims to analyze the role of Classic Tours in promoting the Sasak Tour travel package of Sade Village through social media from the customer perspective and to identify the forms of creative content employed. The research applied a descriptive qualitative approach, with data collected through observation, interviews, and documentation. The findings reveal that Classic Tours utilizes various digital channels, particularly Blogspot, Facebook, email, and WhatsApp, to expand information outreach, enhance interactions, and build customer relationships. Promotional content focuses on clear product descriptions, supporting visuals, and accessible contact information, which effectively increase tourist interest, strengthen the company’s image, and maintain customer loyalty. The study concludes that consistent digital promotion strategies enhance the appeal of Sade Village as a cultural tourism destination; however, expansion to other popular platforms such as Instagram and YouTube is recommended to better engage younger market segments. The practical implication highlights that creative content-based digital promotion can serve as an effective model for tourism businesses in developing culture-based destinations.
Strategi Pemasaran Hotel Melalui Online Travel Agent Dalam Meningkatkan Occupancy di Fugo Hotel Samarinda Danisa Fitriana Dewi; Afiefah Sulistyowati; Jasanta Peranginangin
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.v3i3.1233

Abstract

This study aims to analyze the marketing strategy implemented through Online Travel Agents (OTAs), examine the role of OTAs in increasing room occupancy, and identify the efforts made by FUGO     Hotel Samarinda to overcome digital marketing challenges. This research employed a descriptive qualitative approach. Data were collected through interviews, observations, and documentation. The participant was the Sales and Marketing Division Manager of FUGO     Hotel Samarinda, selected using purposive sampling. Data were analyzed through data collection, data condensation, data display, and conclusion drawing, while data validity was ensured through source and technique triangulation. The findings indicate that OTAs play a significant role as digital distribution channels by expanding market reach, increasing hotel visibility, and supporting room occupancy growth. The marketing strategies include collaborating with multiple OTA platforms, participating in promotional campaigns and seasonal programs, managing guest reviews, and highlighting the hotel's superior facilities and service quality as competitive advantages. These efforts strengthen the hotel's brand image, enhance customer trust, and contribute to achieving occupancy targets. The study concludes that optimizing the use of OTAs is an effective marketing strategy for newly established hotels in improving competitiveness and increasing room occupancy in the hospitality industry.
Inovasi Olahan Selada Air Menjadi Pesto untuk Meningkatkan Nilai Tambah Pangan Lokal Rahel Kristianingrum; Afiefah Sulistyowati; Salam Setiyawan
Jurnal Pariwisata dan Hospitality Vol. 2 No. 1 (2026): Edisi: September-November
Publisher : Pustaka Bangsa Indonesia

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Abstract

Selada air (Nasturtium officinale) merupakan sayuran hijau yang pemanfaatannya dalam produk pangan olahan di Indonesia masih terbatas. Penelitian ini bertujuan mengembangkan inovasi pesto berbahan selada air untuk meningkatkan nilai tambah bahan pangan lokal, mengetahui tingkat penerimaan panelis, serta menentukan formulasi terbaik. Penelitian menggunakan metode eksperimen dengan pendekatan kuantitatif melalui uji hedonik dan organoleptik pada tiga formulasi rasio selada air dan basil, yaitu P5:5, P7:3, dan P9:1, dengan substitusi kacang pinus menggunakan kacang mete. Data dianalisis menggunakan uji Friedman dan Wilcoxon dengan SPSS. Hasil penelitian menunjukkan perbedaan formulasi berpengaruh nyata terhadap tekstur (p < 0,05) dan sangat nyata terhadap warna, sedangkan rasa dan aroma tidak berbeda signifikan. Formulasi P9:1 menjadi perlakuan terbaik dengan tingkat kesukaan tertinggi dan biaya produksi terendah sebesar Rp44.092 per botol dengan estimasi harga jual Rp57.500. Hasil ini menunjukkan bahwa substitusi selada air dan kacang mete mampu meningkatkan nilai ekonomi bahan pangan lokal tanpa menurunkan penerimaan panelis.
Inovasi Olahan Selada Air Menjadi Pesto untuk Meningkatkan Nilai Tambah Pangan Lokal Rahel Kristianingrum; Afiefah Sulistyowati; Salam Setiyawan
Jurnal Pariwisata dan Hospitality Vol. 2 No. 1 (2026): Edisi: September-November
Publisher : Pustaka Bangsa Indonesia

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

Abstract

Selada air (Nasturtium officinale) merupakan sayuran hijau yang pemanfaatannya dalam produk pangan olahan di Indonesia masih terbatas. Penelitian ini bertujuan mengembangkan inovasi pesto berbahan selada air untuk meningkatkan nilai tambah bahan pangan lokal, mengetahui tingkat penerimaan panelis, serta menentukan formulasi terbaik. Penelitian menggunakan metode eksperimen dengan pendekatan kuantitatif melalui uji hedonik dan organoleptik pada tiga formulasi rasio selada air dan basil, yaitu P5:5, P7:3, dan P9:1, dengan substitusi kacang pinus menggunakan kacang mete. Data dianalisis menggunakan uji Friedman dan Wilcoxon dengan SPSS. Hasil penelitian menunjukkan perbedaan formulasi berpengaruh nyata terhadap tekstur (p < 0,05) dan sangat nyata terhadap warna, sedangkan rasa dan aroma tidak berbeda signifikan. Formulasi P9:1 menjadi perlakuan terbaik dengan tingkat kesukaan tertinggi dan biaya produksi terendah sebesar Rp44.092 per botol dengan estimasi harga jual Rp57.500. Hasil ini menunjukkan bahwa substitusi selada air dan kacang mete mampu meningkatkan nilai ekonomi bahan pangan lokal tanpa menurunkan penerimaan panelis.
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
PENGEMBANGAN WISATA KULINER DAN MINAT BERKUNJUNG KEMBALI GENERASI Z: KAJIAN DALAM PERSPEKTIF PARIWISATA HALAL PADA ALUN-ALUN KIDUL YOGYAKARTA Afiefah Sulistyowati; Dewi Hermawati Wahyuningsih
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 4 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

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Abstract

Culinary tourism serves as a crucial element shaping tourist experiences, particularly when integrated with halal tourism principles. This study examines Generation Z's perception of culinary tourism development from a halal tourism perspective and its impact on revisit intention in the Alun-alun Kidul area, Yogyakarta. Utilizing a quantitative survey design, data were collected from 100 Generation Z respondents using a four-point Likert questionnaire. Instrument testing confirmed valid (r-count > 0.195) and reliable (Cronbach’s Alpha > 0.70) items. Classical assumption tests satisfied normality, multicollinearity, and heteroscedasticity criteria. The descriptive findings indicated high evaluations for culinary tourism development (mean = 3.19) and halal attributes (mean = 3.24), alongside strong revisit intention (mean = 3.22). Simple linear regression analysis revealed that culinary tourism development integrated with halal tourism principles significantly influences Generation Z's revisit intention (F = 84.12, p < 0.001; t = 9.17, p < 0.001) with a strong determination coefficient (R² = 0.462). This implies that 46.2% of revisit intention is explained by culinary and halal tourism attributes. The findings emphasize that halal assurance, cleanliness, and culinary diversity are critical drivers for Gen Z's destination loyalty, providing strategic insights for local tourism management.
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.
Co-Authors Afrilia Elizabet Sagala Agus Solikin Akhmad Matra Hadi Ali Hufroni Anjeline Okky Dinar Setyawati Bayu Setyo Wibowo Danisa Fitriana Dewi Denny Asmara DEWI HERMAWATI WAHYUNINGSIH Jasanta Peranginangin Natasya Azaria Talita Putri Rahel Kristianingrum Salam Setiyawan Sudarwati Suparwi Suparwi Syairfa Puri Margantari Titik Akiriningsih