PENGARUH PENJUALAN TIKET PESAWAT SECARA ONLINE TERHADAP KEPUASAN PELANGGAN DI YUKTRAVEL.COM

Surya Fadjar Boediman

Sekolah Tinggi Pariwisata Trisakti

Abstract

As the development of an increasingly sophisticated technology from time to time. In online business technology advances is evaluated as effective and efficient in the process of selling airline tickets online. Ease in purchasing air tickets we can find through the official website of the travel agency travel company made, make the consumers prefer buying tickets online easier than having to go to the travel agent or the airlines directly to buy the plane ticket. This led to intense competition among travel agents.

In order to give the best service, Yuktravel.com delivers the ease of selling tickets with the online system. Consumers can also make a member through the official website owned by the Yuktravel.com, to provide the latest information on products sold by Yuktravel.com this research aims to know the effect or whether the online tickets sales to customer satisfaction. The benefits that can be gained from the implementation of this research is to provide inspiration and opportunities for those who want to start an online business is a very popular and efficient this time so it can be made into consideration in the preparation of the draft relating to marketing interests buy customers or customer satisfaction.

The research method used is descriptive method korelasional, research that seeks to describe or depict or describe the relationship between selling tickets online for customer satisfaction. Primary data collection was done by spreading the questionnaires to Yuktravel.com customers whereas secondary data retrieved from data about companies, data on the number of buyers of tickets system owned Yuktravel.com. Then to find out the relationship between selling tickets online (I-Marketing) and customer satisfaction will be used in the analysis of the correlation coefficient is Pearson with Analysis Statistical Package for Social Science (SPSS).

The results of this research are online tickets sales to customer satisfaction in Yuktravel.com with a percentage of 76% of customer satisfaction in Yuktravel.com. While 24% the rest is influenced by other factors, such as price, product diversity, and so on that are not examined by the author.

Keyword: customer satisfaction, online ticket, sell

PENGOLAHAN KULIT BUAH MANGGIS SEBAGAI BAHAN TAMBAHAN PADA PEMBUATAN SORBET BUAH MANGGIS

Djoni Wibowo

Sekolah Tinggi Pariwisata Trisakti

Abstract

The purpose of this study was to determine whether the difference  in terms of taste, and texture and to determine the acceptance of the panelists on the skin of the mangosteen fruits or bet in terms of taste and texture. This research was conducted in the Laboratory Pastry Trisakti lnstitute of Tourism. The method used  in this study is the use of experimental methods. The results of this study are feeling, the highest value lies in thes or bet with the addition of as much as 25% of mangosteen peel (B) is the average value of 4.11 for A. With the results of t-test showed that B has significant value to the A to the C of  0.003 and 0.000 with significant value, and has a significant value to Dof0000, which means that there is a significant difference in terms of taste. Preferred treatment B compared with other treatments for the right to own blend of flavors between the skin and the mangosteen fruit manggis. At the assessment of texture, the highest value lies in the sorbet with the addition of as much as 25% of mangosteen peel (B) is the mean value of 3.8, the A with the results of t-tests how ed that B has significant value to the A to the C of 0.042 and 0.896 with significant value, and has a significant value with D of 0.060,  which means the absence of a significant difference in terms of texture with treatment C and  D, and the existence of significant difference in texture on the A. Preferred treatment B compared with other treatments for the right to own blend of flavors between the skin and the mangosteen fruit mangosteen. Overall, in terms of taste and texture treatment B to be the most preferred by the panelists.

Keywords: Sorbet, Taste, Texture, Flavor, Mangosteenpeel

PERSEPSI WISATAWAN TERHADAP OBYEK WISATA MUSEUM TAMAN PRASASTI, JAKARTA

Surya Fadjar Boediman

Sekolah Tinggi Pariwisata Trisakti

Abstract

Every tourist has his perception of each of the attractions that they visit will be included also for the tourism Museum Taman Prasasti, Jakarta. If the museum management can tell this tourist perception then chances are uncertain if in the future the number of visitors who are interested to go to the museum could be increased. This research aims to find out what the actual perception of the tourist attractions of the Museum Taman Prasasti, Jakarta. Why is the number of visitors the museum is less than the number of visitors at other museums in Jakarta. Implementation of the research activities carried out in the Museum Taman Prasasti, on the time period July until August 2011. The research method used is descriptive research methods (Descriptive Research) which can provide a clear picture of the relationship between the facts and phenomena that became a subject of research. Primary data collection was done by means of dissemination of the questionnaire, interview and observation, while secondary data obtained from library books and the internet. Tourists perception of the existence of the Museum Taman Prasasti is sufficient and agree. In terms of tourists is quite aware of the existence of the Museum Taman Prasasti and agree the existence of Museum Taman Prasasti as one of the tourist places in Jakarta.

 

Keywords: Consumer’s Perception, visitor attraction, museum

UJI COBA PEMBUATAN WAFFLE DENGAN PENGGUNAAN TEPUNG KENTANG SEBAGAI PENGGANTI TEPUNG TERIGU

Djoni Wibowo

STP Trisakti

Abstract

The objective soft his research is to detemlne how to use potato fluor to replace wheat flour in preparation waffle cake. Simple experimental design is used to Analise three treatments and one control. Organoleptic test of three items of visual, taste and flavor are used to determine the quality of product. The result of this experiment indicates that the best quality is mixed with 75% wheat and 25% potato.

Keywords: flour, visual, texture, flavor

ANALISIS SIKAP DAN PARTISIPASI MASYARAKAT DALAM PEMBENTUKAN DESA WISATA

Mochamad Achmadi, M.Pd

Sekolah Tinggi Pariwisata Trisakti

achmadi@stptriskati.ac.id

Abstrak

Salah satu pengembangan pariwisata yang terdapat di Indonesia yaitu wilayah pengembangan pariwisata Bogor. Di wilayah pengembangan pariwisata Bogor obyek yang sudah dikelola dengan baik yaitu Kawasan Gunung Salak Endah. Dengan adannya variasi daya tarik wisata yang disuguhkan oleh pihak pengelola ini memungkinkan tingkat kunjungan wisatawan terhadap obyek tersebut relative lebih tinggi karena wisatawan ingin berkunjung kembali. Studi ini ingin melihat perkembangan pengelolaan DTW dengan mengetahui faktor-fakotr yang mempengaruhi pola kunjungan. Metode penelitian yang dilakukan adalah menggabungkan antara metode survey (explorasi) dan metode kuantitatif deskriptif. Data kualitatif dan kuantitatif yang diperoleh dari penelitian dihimpun kemudian disusun secara terseturktur. Setelah data yang diperoleh dan sudah disederhanakan pencatatannya, maka data tersebut akan dianalisis. Untuk dapat menganalisa data tersebut diperlukan pengetahuan statistik dan teori. Oleh sebab tujuan penelitian ini adalah mengetahui faktor-faktor yang memengaruhi tingkat kunjungan menggunakan analisis deskripsi korelasional dengan analisis rank spearman.

Kata kunci: kunjungan wisatawan, daerah tujuan wisata

KOMITMEN ORGANISASI DAN TURNOVER INTENTION KARYAWAN HOTEL

Purwanti Dyah Pramanik1, Filma Festivalia2, dan Robiatul Adawiyah3

1,2,3 Sekolah Tinggi Pariwisata Trisakti

Jalan IKPN, Tanah Kusir, Jakarta, Indonesia

purwanti@stptrisakti.ac.id

Abstract

Hotel industries has high turnover. Employees’ leaving would impact some problems such as lack of employees, cost of recruitment, training cost of new employees, inefficiencies, and productivity decreases. The factors of employees’ turnover are the improvement of employees’ turnover intention. This would increase because of the absence of organizational commitment. Organizational commitment includes value commitment, effort commitment, and retention commitment. The study aimed to analyze the impact of organizational commitment to employees’ turnover intention. The method was quantitative descriptive. It used cross-sectional. The data was collected by distributing questionaires. The respondents were the employees of hotel Melawai in Jakarta. The respondents were chosen by accidental sampling. Data analysis were validity and reliability test, descriptive analysis, Pearson correlation, and simple linear regression by using SPSS 21 for window software. The result of the research indicated that organizational commitment which consisted of value commitment, effort commitment, and retention commitment influenced employees’ turnover intention negatively and significantly. It meant that the higher organizational commitment would be the lower turnover intention of hotel Melawai employees in Jakarta.

Keywords: Organizational commitment, Value Commitment, Effort Commitment, Retention Commitment dan Turnover Intention, Hotel.