Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–3 dari 3 artikel
Dampak Implementasi Standar Operasional Prosedur dalam Meningkatkan Kinerja Karyawan di Restoran Chatter Lounge Gumaya Tower Semarang
Melyta Ayu Dwi Prastiwi
; Jasanta Peranginangin
; Denny Asmara
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
This study aims to examine and analyze how the implementation of Standard Operating Procedures (SOP) impacts employee performance improvement at Chatter Lounge Restaurant, Gumaya Tower Semarang. The background of this research stems from initial observations and interviews that revealed inconsistencies in SOP implementation, particularly in aspects of grooming and staff attitudes toward guests. A qualitative descriptive method with a case study approach was employed to gain a comprehensive under...
Sumber Asli
Google Scholar
DOI
Penggunaan Tepung Jagung pada Pembuatan Muffin dalam Upaya Menciptakan Produk Inovasi dari Tepung Jagung
Valencia Eibel Holdonia
; Jasanta Peranginangin
; Dewi Hermawati Wahyuningsih
Jurnal Pariwisata Indonesia
Vol 2
, No 3
(2025)
The rising demand for healthy food is driven by increasing along with public awareness of the importance of a balanced and nutritious diet. One innovation in healthy food products is the development of corn flour-based muffins as an alternative to wheat flour products. Corn flour is a good source contains fiber, B-complex vitamins, and antioxidants such as lutein and zeaxanthin, which are beneficial for health, particularly digestive health and vision. This research aims to formulate healthy cor...
Sumber Asli
Google Scholar
DOI
Penggunaan Ubi Ungu dan Pisang Sebagai Bahan Baku Utama Pembuatan Inovasi Produk Snack Bar
Dewi Hermawati Wahyuningsih
; Jasanta Peranginangin
; Ivan Budi Prasetya
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2024)
As the world of culinary creation develops, there are many food product innovations that, apart from being snacks, also contain the nutrients needed by the body. One of these foods is a snack bar. Snack bars are made to be a reliable source of high quality protein, fiber, vitamins and minerals and usually consumed by dieters for daily consumption or as snacks at certain times. Purple sweet potatoes and bananas are two food ingredients that are easy to get, especially in Indonesia, including Sura...
Sumber Asli
Google Scholar
DOI