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ANALISIS MOTIVASI PECINTA KULINER MAKANAN TRADISIONAL DI KOTA SEMARANG Krisnawati Setyaningrum Nugraheni; Tuwuh Adhistyo Wijoyo
Jurnal Pariwisata Pesona Vol 6, No 1 (2021): Edisi Juni 2021
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v6i1.4882

Abstract

Traditional food is food that is formed by a process of development that lasts for years, because of the fear of being abandoned by the younger generation, forgetting and refusing to consume traditional food which has existed before. So the purpose of this study is to determine the factors that influence the motivation of traditional food culinary lovers in Semarang City. The data analysis technique used is descriptive statistics and factor analysis using the SPSS 25 program. Based on the results of the research that has been done, the following conclusions can be drawn. The motivational factors for choosing food for traditional food culinary lovers in the city of Semarang by using 400 respondents can be drawn the following conclusions, namely, there are six determining factors that can be seen from the highest loading factor of each formed factor. These factors are natural ingredients factors, sensory attractiveness factors, price, mood factors, healthy food factors, and familiarity factors. The dominant factor of motivation for choosing food for traditional food culinary lovers is the natural content factor.
PENGARUH PERLAKUAN PENDAHULUAN DAN VARIASI METODE DESTILASI TERHADAP KARAKTERISTIK MUTU MINYAK ATSIRI DAUN KAYU MANIS (C. Burmanii) Nugraheni, Krisnawati Setyaningrum; Khasanah, Lia Umi; Utami, Rohula; Anandhito, Baskara Katri
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (754.04 KB) | DOI: 10.20961/jthp.v9i2.17466

Abstract

This study aims to determine the effect of pretreatment (drying, drying and sun drying) and distillation method (distillation of water and vapor distillation) to the quality characteristics of cinnamon leaf oil. Characteristics of quality of essential oil of cinnamon leaves, essential oil of selected cinnamon leaves from vapor distillation with dry treatment of wind has the highest yield of 0.10161%. Specific gravity, viscosity,refractive index, and solubility in 70% ethanol range from 0.91 - 0.96 g / ml, 0.0023 N.s / m2, 1.48-1.51 and 1: 0.8 - 1: 1.5, respectively. Water vapor distillation with dry wind treatment has a solubility value in the smallest 70% alcohol. The active compounds contained in the volatile oil of leaf from the distillation of water vapor with dry treatment of wind are L-Linalool 34,40%, 1,8-Cineole 18,18%, α-Pinene 13,96% and β-Pinene 9.30%.
STUDI KEPUASAN KONSUMEN PADA PEACOCK COFFEE GAJAH MADA SEMARANG Adhistyo, Tuwuh; Setyaningrum, Krisnawati
Stability: Journal of Management and Business Vol 2, No 2 (2019): December
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/sta.v2i2.5156

Abstract

AbstrakCoffee Shop saat ini merupakan salah satu faktor pendukung dalam sektor pariwisata, dimana mereka memiliki peminat khusus. Khususnya para konsumen yang tertarik pada cita khas rasa kopi yang unik. Perkembangan bisnis Coffee shop saat ini paling cepat di dunia dan menjadi tren. Berbagai gaya dan tema bermunculan untuk masing-masing coffee shop untuk menarik dan memberikan kepuasan pada konsumen. Mulai dari bahan baku kopi yang digunakan, create kreasi menu coffee yang ditawarkan serta menu makanan pendamping coffee. Semuanya dipikirkan betul-betul oleh pemilik usaha. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi kepuasan konsumen.Metode yang digunakan metode non-probality Sampling dikarenakan jumlah pengunjung Peacock Coffee tidak diketahui dengan pasti. Metode pengambilan sampel yang digunakan Accidental sampling dengan jumlah sebanyak 87 sampel. Hasil analisis data dalam penelitian mendukung semua hipotesis yang diajukan. Kualitas produk, fasilitas dan lokasi mempunyai pengaruh secara parsial maupun simultan terhadap kepuasan konsumen dan variabel lokasi mempunyai pengaruh dominan.AbstractCoffee shop involved contribute in tourism sector especially for specific customer in coffee. Coffee shop growing fast following international tren. Differencies theme and concept are designed to attract customer and increase the customer satisfaction. Start from the raw material, variety of coffee product and side dish to complete the package. The owner design this concept carefully. This research head for detect the customer satisfaction influence factors.This research use non-probability sampling method, with unpredicted customer in Peacock Coffee. For Sampling derivation use Accidental sampling at 87 persons. Result of the analize support all of the suggest hypotize. Product quality, facilites and location have partially effect nor simultant to the customer satisfaction, and location becomes the dominant influence.
STUDI KEPUASAN KONSUMEN PADA PEACOCK COFFEE GAJAH MADA SEMARANG Adhistyo W, Tuwuh; Nugraheni, Krisnawati Setyaningrum
Jurnal Riset Inspirasi Manajemen dan Kewirausahaan Vol 4, No 1 (2020): JURNAL RISET INSPIRASI MANAJEMEN DAN KEWIRAUSAHAAN
Publisher : Sekolah Tinggi Ilmu Manajemen Indonesia (STIMI) Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.09 KB) | DOI: 10.35130/jrimk.v4i1.79

Abstract

Coffee Shop saat ini merupakan salah satu faktor pendukung dalam sektor pariwisata, dimana mereka memiliki peminat khusus. Khususnya para konsumen yang tertarik pada cita khas rasa kopi yang unik. Perkembangan bisnis Coffee shop saat ini paling cepat di dunia dan menjadi tren. Berbagai gaya dan tema bermunculan untuk masing-masing coffee shop untuk menarik dan memberikan kepuasan pada konsumen. Mulai dari bahan baku kopi yang digunakan, create kreasi menu coffee yang ditawarkan serta menu makanan pendamping coffee. Semuanya dipikirkan betul-betul oleh pemilik usaha. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi kepuasan konsumen.Metode yang digunakan metode non-probality Sampling dikarenakan jumlah pengunjung Peacock Coffee tidak diketahui dengan pasti. Metode pengambilan sampel yang digunakan Accidental sampling dengan jumlah sebanyak 87 sampel. Hasil analisis data dalam penelitian mendukung semua hipotesis yang diajukan. Kualitas produk, fasilitas dan lokasi mempunyai pengaruh secara parsial maupun simultan terhadap kepuasan konsumen dan variabel lokasi mempunyai pengaruh dominan.
KAJIAN POTENSI WISATA DESA KARTIKAJAYA KABUPATEN KENDAL DALAM PENYUSUNAN MODEL DAYA TARIK WISATA EKONOMI KREATIF Nina Mistriani; Krisnawati Setyaningrum
Jurnal Pariwisata Pesona Vol 6, No 1 (2021): Edisi Juni 2021
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v6i1.4873

Abstract

This activity aims to study and improve the development of village tourism potential in the formulation of a creative economy tourism model in Kartikajaya Village, Kendal Regency, Central Java. The unemployment rate in this district is quite high, at 6%. It is greater than the unemployment rate in Central Java, which is 4.5% (Bappeda Central Java Province, 2019). This research is an action research conducted by mapping the tourism potential in Kartikajaya Village based on creative economy through the study of tourism potential and the preparation of community creativity. The creative economy provides skills and an alternative source of income through tourism around Kartikajaya Village. The data collection method used interviews with informants with a sample of 20 people (the Tourism Office, Industry Service, PKK, UMKM, Youth Organization, Pokdarwis, communities, and tourists), direct observation to the field, documents, and through FGD (Focus Group Discussion). The results of research by researchers on the aspect of internal strength come from the potential for tourist attraction and the creative economy. Meanwhile, the external analysis is a study of the potential for tourism to the community's economy, namely entrepreneurial opportunities, job opportunities, tourism supporting factors, and regional economic development drivers. This weakness occurs at the level of human resources who do not have training / skills in the tourism sector.
Analisis Motivasi dan Etos Kerja Terhadap Kinerja Karyawan Food Fair Semarang Krisnawati Setyaningrum Nugraheni; Tuwuh Adhistyo Wijoyo; YR Satatoe
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol 7, No 1 (2020): JURNAL KONSEP BISNIS DAN MANAJEMEN NOVEMBER
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jkbm.v7i1.3750

Abstract

This study aims to analyze the motivation and work ethic of the performance of FF (Food Fair) Mall employees. The object of research is FF Mall Citraland Semarang employees. The sample used was 59 respondents who worked at FF Mall Citraland Semarang. The analysis used is multiple linear regression analysis. Regression results obtained with Y = 3,615 + 0,666 X1 + 0,338 X2. Motivation has a significant effect on the performance of FF Mall Citraland Semarang employees. Work ethic has a significant effect on the performance of FF Mall Citraland Semarang employees. Motivation and work ethic together towards FF Mall Citraland Semarang Employee Performance.
PENERAPAN CLEANLINESS, HEALTH, SAFETY AND ENVIRONMENT (CHSE) HOMESTAY UNTUK KESELAMATAN WISATAWAN Setyaningrum Nugraheni, Krisnawati; Dewi Maria, Aletta; Octafian, Ray
Jurnal Abdimas Adpi Sosial dan Humaniora Vol. 1 No. 1 (2020): Jurnal Abdimas ADPI Sosial dan Humaniora
Publisher : Asosiasi Dosen PkM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/jsoshum.v1i1.140

Abstract

CHSE is made based on the Decree of the Minister of Health concerning Health Protocols in Public Places and Facilities in the Framework of Prevention and Control of Covid-19. The lack of knowledge from homestay managers about CHSE is the background to the need for training on the implementation of CHSE. Community service activities are collaboration of STIEPARI Semarang community service team with The Tourism and Sports Office of Pemalang Regency and conducted in a structured three stages of activities, starting with a survey on the level of understanding of CHSE to the homestay management community followed by focus group discussion activities and closed with training on CHSE. This community service is intended for homestay managers who are selected from four selected tourism villages, namely Penggarit Village, Surajaya Village, Kaliprau Village and Sikasur Village. The final hope of CHSE training is that homestay managers can help prevent and control Covid-19 for people in public places and facilities in order to prevent the occurrence of new epicenters or clusters during the pandemic and the main thing is the safety of tourists who stop by tourist villages during the pandemic
Analisis Kepuasan Konsumen di Restoran Canting Semarang Krisnawati Setyaningrum Nugraheni; Ray Octafian
Jurnal Bingkai Ekonomi (JBE) Vol 5 No 2 (2020): Jurnal Bingkai Ekonomi (JBE)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) - Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.822 KB) | DOI: 10.54066/jbe.v5i2.86

Abstract

Consumer satisfaction is influenced by product quality and service satisfaction variables are independent variables, while customer satisfaction is the dependent variable. To find out the magnitude of the effect of product quality, facilities and location on customer satisfaction, in sampling using the Slovin formula obtained at 87 with an error rate of 10%. The sampling technique uses the method of accidental sampling which is done by obtaining data from a group of population, then incidentally or incidentally by not using a particular plan. R2 value of 0.821, meaning that 82.1% of customer satisfaction can be explained by the variable quality of products, facilities and location while 17.9% is explained by other variables.
Pengaruh Motivasi Kerja, Manajemen Pengetahuan dan Dukungan Organisasi Terhadap Kinerja Karyawan Hotel Chanti Semarang Lusy Diah; Krisnawati Setyaningrum Nugraheni
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 2 No. 1 (2021)
Publisher : Sekolah Tinggi Pariwisata Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.553 KB) | DOI: 10.34013/mp.v2i1.375

Abstract

This study aims to analyze the effect of work motivation, knowledge management and organizational support on employee performance at Hotel Chanti Semarang. This research uses quantitative descriptive which describes factual conditions with data collected from questionnaires based on direct observation of objects and interviews. Population and sample in this study were 64 employees of Hotel Chanti Semarang. Descriptive analysis through frequency and percentage, as well as statistical analysis using Multiple Linear Regression. The findings of this study, namely Work Motivation, Knowledge Management, and Organizational Support have been applied by employees and have had a positive and significant influence both simultaneously and partially on the performance of employees of Hotel Chanti Semarang. The results of the analysis show that all observed variables in the form of Work Motivation, Knowledge Management and Organizational Support are significant based on the acquisition of tcount > ttable, and it is found that the dominant influence of Organizational Support (X3) affects the Employee Performance of Chanti Hotel Semarang
FAKTOR-FAKTOR YANG MEMPENGARUHI KINERJA KARYAWAN HOTEL Rudi Prasetyo Ardi; Ray Octafian; Krisnawati Setyaningrum
SEGMEN: Jurnal Manajemen dan Bisnis Vol 18, No 1 (2022): SEGMEN Jurnal Manajemen dan Bisnis
Publisher : FE Program Studi Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/sjmb.v18i1.7632

Abstract

Terkadang sebagian besar pemimpin kurang mencermati area kerja serta keadaan kerja karyawan, sehingga dengan minimnya atensi dari pimpinan kerap terjalin konflik antar karyawan di area kerja industri. Riset ini mempunyai persoalan riset ialah gimana pengaruh konflik kerja, tekanan pikiran kerja serta kepuasan terhadap kinerja karyawan pada Hotel Holiday Inn Yogyakarta. Hingga tujuan dari riset ini merupakan buat menarangkan pengaruh konflik kerja, tekanan pikiran kerja serta kepuasan terhadap kinerja karyawan pada Hotel Holiday Inn Yogyakarta.Riset ini memakai pendekatan kuantitatif, dengan analisis regresi konflik kerja ialah variabel terendah dalam pengaruhi kinerja karyawan dimana koefisien pengaruh konflik kerja sebesar 0, 258. Kepuasan kerja ialah variabel dominan kedua dalam pengaruhi kinerja karyawan dimana koefisien pengaruh konflik kerja sebesar 0, 333.