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All Journal Majalah Ilmiah MOMENTUM Nawasena: Jurnal Ilmiah Pariwisata UTAMA: Jurnal Pariwisata Prima
Riyanto Wibowo
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Arts Humanities Economics, Econometrics & Finance Education Social Sciences Other

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PENGARUH VARIASI WAKTU AGING TERHADAP SIFAT MEKANIS PADUAN ALUMINIUM COR A356 SEBAGAI BAHAN PROPELER KAPAL Suyanto Suyanto; Sri Pramono; Riyanto Wibowo
JURNAL ILMIAH MOMENTUM Vol 14, No 2 (2018)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jim.v14i2.2509

Abstract

Salah satu cara untuk meningkatkan sifat mekanis bahan aluminium paduan adalah dengan perlakuan panas T6. Perlakuan panas yang dilakukan meliputi langkah: 1) solutioning yaitu menahan material pada suhu 540 oC selama 1 jam, 2) quenching yaitu melakukan pendinginan cepat dengan mencelupkan material ke dalam air pada suhu kamar, dan 3) aging yaitu menahan material pada suhu aging 180 oC selama 1, 2, 3, dan 4 jam. Hasil dari uji tarik dan kekerasan menunjukkan bahwa nilai kekuatan tarik dan kekerasan tertinggi dicapai pada waktu aging 3 jam, dengan nilai berturut-turut 181,8 MPa dan 97,7 HRB. Waktu aging melebihi 4 jam akan berpengaruh pada penurunan kekuatan tarik dan kekerasan material.Kata kunci: aluminium, kekerasan, kekuatan, T6
Standar Resep Dekonstruksi Asinan Bogor Dalam Menghadapi NHI Tourism Skill Competition Menjadi Fusion Appetizer Khaeril Sungkawa; Riyanto Wibowo; Muhamad Puji Mauludin
NAWASENA : Jurnal Ilmiah Pariwisata Vol. 3 No. 1 (2024): April : Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v3i1.1337

Abstract

Indonesia which stretches from Sabang to Merauke has various types of culinary flavors, diversity from how to process food and beverages and the mention of food and beverage names characterize their respective places or regions. The rapid development of Indonesian culinary is also recognized by the international world, some Indonesian foods that are recognized as the most delicious foods in the world, namely Rendang, Fried Rice, Satay, Soto, Gado-gado, Pempek, Serabi, Pisang Goreng, Lupis and Cenil. Nowadays a new trend has emerged where in presenting food when plating is strongly influenced by art and aesthetics to make the food value-added, because the author is interested in deconstructing Asinan Bogor in the face of the NHI Tourism Skill Competition (NTSC) event. This research uses a qualitative approach with an analytical descriptive type of research. And using observation methods, interview methods, and literature study methods. Research samples were taken by competition participants. Data collection was carried out by directly observing the use of standard recipes in deconstructing Asinan Bogor. The results showed (1) by deconstructing Asinan Bogor into Fusion Food can increase students' self-esteem in participating in competitions at the NHI Tourism Skill Competition (NTSC) event, in addition to preserving traditional food. (2) the application of the deconstruction of Asinan Bogor into Indonesia Appetizer. (3) Participants of the competition succeeded in decomposing a dish into its own components or ingredients and served in a new way, this is evidenced by the first taste panel and changed to a new and creative way dish at the time of the second and third taste panels and during the Indonesia Appetizer competition using the Bogor Asinan Deconstruction.
Analisis Penerapan Fungsi Manajemen Poac Dalam Pelaksanaan Acara Ephics 2.0 Fitriatunnisa Shabrina; Riyanto Wibowo
NAWASENA : Jurnal Ilmiah Pariwisata Vol. 3 No. 2 (2024): Agustus : Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v3i2.1652

Abstract

Event management is the application of project management that is specifically engaged in the process of making and developing personal events or group events, associations, formal agencies and informal agencies with varying scales. In event management, there is time management, management, and human resources (HR) involved, resulting in a function that is responsible for planning, organizing, controlling, and evaluating elements. In supporting learning on campus, students are required to carry out an event commonly called Entrance of Portal to Hospitable International Competitions & Seminars (EPHICS). The event is an application of the theory learned in class. As a form of student creativity in realizing the management of Event Management in the Hospitality Sector. The implementation of the EPHICS 2.0 program is the result of the collaboration of students of the D4 Convention & Event Management Study Program together with D4 Hospitality Management through recruitment activities as a support in the concept of study program collaboration, with the involvement of students who play the role of organizers directly at the EPHICS 2.0 event, a forum is created as a place for creativity that has the potential to get a lot of attention from the community. In this study, the author wants to conduct research in analyzing the POAC Management Function in the Implementation of EPHICS 2.0 Events
PENERAPAN CHSE DI KERATON KASEPUHAN CIREBON DALAM MASA PANDEMI COVID-19 Riyanto Wibowo; Agung Setiawan
Jurnal Pariwisata Prima Vol. 1 No. 1 (2023): SEPTEMBER
Publisher : P2PKM Politeknik Pariwisata Prima Internasional

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

Abstract

Program CHSE merupakan sebuah solusi yang ditawarkan dalam masa pandemi covid-19. Solusi ini diberikan bagi seluruh pelaku pariwisata diberbagai sektor usaha. Keraton Kasepuhan Cirebon juga memberlakukan program CHSE ini sebagai upaya menyambut para wisatawan. Melalui penelitian kualitatif didukung dengan model observasi dan dokumentasi, penelitian ini dapat terselesaikan dengan hasil yang baik adanya. Hasil penelitian ini diketahui bagaimana Keraton Kasepuhan Cirebon menjalankan penerapan program CHSE dalam lingkungannya. Lingkungan ini meliputi pengurus, wisatawan hingga karyawan dari keraton Kasepuhan Cirebon sendiri. Dalam proses penerapannya, diketahui terdapat beberapa hal yang sekiranya belum sempurna dalam tahapan implementasinya. Hal ini menjadi permasalahan yang masih dapat dikembangkan oleh pengelola dikemudian hari demi menjaminkan rasa aman dan nyaman bagi para wisatawan yang berkunjung ke Keraton Kasepuhan Cirebon.
Co-Authors AGUNG SETIAWAN Fitriatunnisa Shabrina Khaeril Sungkawa Muhamad Puji Mauludin Sri Pramono Suyanto Suyanto