Hospitality has an important role for the sustainability of tourism services. Efforts to measure the sustainability of hospitality are relevant for dealing with this. This research aims to study the factors related to hospitality and measure the index of hospitality sustainability. The study was conducted at the tourist destination Sumberawan, Singosari district, Malang regency. The study involved 38 students as respondents. Variables of hospitality, invitation, comfort, empathy, satisfaction, and revisit intention were explored through a survey. Path modeling - part least square (PM-PLS) and multi-dimension scale (MDS) is used in the study. The results showed that hospitality is significantly influenced by comfort and empathy. Hospitality also affects satisfaction, and then satisfaction affects revisit intention. Furthermore, satisfaction becomes a mediating relationship between hospitality and revisit intention. All variables included in the category of less sustainable, with a sustainability index of 37.11, 40.84 and 37.57. Five indicators to improve the sustainability index are customers treated kindly, friendly employees, fulfillment of service standards, return visits to tourist sites, and willingness to recommend others.
Ice cream is generally processed from cow's milk which contains a lot of long-chain unsaturated fatty acids and animal protein so it is poorly for health. Some people also have lactose intolerance with cow’s milk. Coconut milk contains medium-chain fatty acids which are very good for health. Tempeh is a vegetable protein that is easy to digest and very good for health. This study was aimed to know the best of coconut milk concentration and soybean tempeh flour proportion for ice cream from coconut milk. This study learned two factors that were arranged factorial. The first factor was soybean tempeh flour concentration that was consisted of 3 levels each of 5; 7.5; and 10% (w / total weight). The second factor was coconut milk concentration that was consisted of 3 levels each of 12.5; 15; 17.5% (w / total weight). The experimental design used a Randomized Block Design (RCBD). The results of the study were coconut milk with a concentration 17.5% and soybean tempeh flour with a concentration 5%, with a total solid of 28.60%; protein of 6,33%; fat of 6.33%; ice cream dough viscosity of 3.17 dPa.s; overrun of 10.26%; melting speed of 1.16% min-1. Taste score 5.30 (likes); color score 5.35 (likes); flavour score 5.10 (likes); and texture scores 5.35 (likes).
The two rice farmer groups namely “Asemjajar” and “Makmur” in Wonorejo District-Pasuruan, Indonesia make a banana pseudostem IMO which is used to replace synthetic P fertilizer. This study aimed to: 1. determine if the banana pseudostem IMO contains P elements that can replace synthetic phosphate fertilizers.; 2. Determined whether the banana pseudostem IMO contains phosphate solubilizing bacteria and identified it 3. verified the effect of bacterial inoculant application which was found to the rice growth and production in System of Rice IIntensification. The greenhouse study was a simple experiment using a completely randomized design with 4 treatments i.e. A: ½ dose of manure fertilizer + ½ dose of synthetic fertilizer; B: ½ dose of manure fertilizer + ½ dose of synthetic fertilizer + banana pseudostem IMO; C: ½ dose of manure fertilizer + ½ dose of synthetic fertilizer + bacterial inoculants; D: 1 dose of synthetic fertilizer. The results showed that banana pseudostem IMO contains only 0.025% P2O5. Morphological and biochemical identification results showed that the phosphate solubilizing isolates which were found in banana pseudostem IMO was Serratia marcescens. The greenhouse test results showed that the application of S. marcescens inoculant had a significant effect on the number of tillers at the age of 4-6 weeks after transplanting, increased the weight of 1000 seeds, lowered the empty grains percentage and speeded up the harvest time.
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