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Endang Sutrasmawati
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Economics, Econometrics & Finance Education

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PERSEPSI MAHASISWA JURUSAN MANAJEMEN TERHADAP KUALITAS FAKULTAS EKONOMI UNIVERSITAS NEGERI SEMARANG Sutrasmawati, Endang
Dinamika Pendidikan Vol 4, No 1 (2009): Juni 2009
Publisher : Fakultas Ekonomi, Universitas Negeri Semarang

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Abstract

This reserach aim to know the perception of management student economics faculty about service quality to satisfaction. Raised ;there is positive influence and significance between reliability and satisfaction with coeffecient regression 0.737, there is positive influence and significance between responsiveness and satisfaction with coeffecient regression 0.572, there is positive influence and significance between emphaty and satisfaction with coeffecient regression 0.954, there is positive influence and significance between guarantee and satisfaction with coeffecient regression 0.162 there is positive physical evidence and significance between reliability and satisfaction with coeffecient regression 0549. Based o this research , the faculty management must give attention to emphaty variablebecause this variable can be influence the student satisfaction. Keywords: Service Quality , Perception management student
MENINGKATKAN PEMAHAMAN MAHASISWA TERHADAP MANAJEMEN PEMASARAN MELALUI METODE PEMBELAJARAN PETA KONSEP (MIND MAPPING) Sutrasmawati, Endang; Sugiharto, -
Dinamika Pendidikan Vol 3, No 1 (2008): Juni 2008
Publisher : Fakultas Ekonomi, Universitas Negeri Semarang

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Abstract

Penelitian ini bertujuan adalah untuk meningkatkan kualitas pembelajaran Manajemen Pemasaran, untuk meningkatkan semangat belajar mahasiswa, untuk meningkatkan keterampilan dosen dalam mengembangkan model dan media pembelajaran dan untuk meningkatkan prestasi belajar mahasiswa. Hasil penelitian menunjukkan prestasi belajar mahasiswa mengalami peningkatan pada setiap siklusnya. Ketuntasan belajar mahasiswa sebelum penerapan metode peta konsep 0%, setelah penerapan metode peta konsep, ketuntasan belajar dari mahasiswa setelah dilakukan uji akhir adalah 94%. Minat, keaktifan dan kerjasama mahasiswa dalam proses pembelajaran dengan rentangan 1 – 4 hasilnya baik (3,44). Hasil pengamatan mengenai keterampilan dosen dalam pengelolaan pembelajaran dengan menggunakan metode peta konsep dengan rentangan 1 – 4 menunjukkan hasil baik dengan rerata dari siklus 1, siklus 2, dan siklus 3,38. Skor tersebut merupakan rerata dari seluruh aspek yang diamati pada tiga siklus. Kata Kunci : Manajemen Pemasaran, Metode Pembelajaran Peta Konsep.
ANALISIS PERSEPSI DAN PREFERENSI IBU RUMAH TANGGA TERHADAP PRODUK PANGAN OLAHAN BERBASIS TEPUNG UBI JALAR DALAM MENINGKATKAN KEANEKARAGAMAN PANGAN DWP, Sucihatiningsih; Sutrasmawati, Endang; SW, Indah Fajarini
JEJAK: Jurnal Ekonomi dan Kebijakan Vol 2, No 1 (2009): March 2009
Publisher : Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jejak.v2i1.1454

Abstract

The use of sweet potato powder as the substitution of flour for making cake is expected to decreasethe import of flour and increase the added value of sweet potato. The aims of this study are for knowingwhether housewives prefer flour to sweet potato powder and for knowing what the house wives’perceptions of food made of sweet potato powder are. In taking the sample, random sampling isapplied.The sample of the study is 50 housewives in Kota Semarang. Furthermore, descriptive statistic,non-parametric approach and SWOT analysis are used in the study.Keywords: preference and perceptions of food made potato powder
ANALISIS PERSEPSI DAN PREFERENSI IBU RUMAH TANGGA TERHADAP PRODUK PANGAN OLAHAN BERBASIS TEPUNG UBI JALAR DALAM MENINGKATKAN KEANEKARAGAMAN PANGAN DWP, Sucihatiningsih; Sutrasmawati, Endang; SW, Indah Fajarini
JEJAK: Jurnal Ekonomi dan Kebijakan Vol 2, No 1 (2009): March 2009
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jejak.v2i1.1454

Abstract

The use of sweet potato powder as the substitution of flour for making cake is expected to decreasethe import of flour and increase the added value of sweet potato. The aims of this study are for knowingwhether housewives prefer flour to sweet potato powder and for knowing what the house wives’perceptions of food made of sweet potato powder are. In taking the sample, random sampling isapplied.The sample of the study is 50 housewives in Kota Semarang. Furthermore, descriptive statistic,non-parametric approach and SWOT analysis are used in the study.Keywords: preference and perceptions of food made potato powder
Co-Authors Indah Fajarini SW Sucihatiningsih DWP Sugiharto -