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Pengaruh Kebijakan Promosi dan Harga Tiket Masuk Terhadap Keputusan Wisatawan Berkunjung di Objek Wisata Candi Gedong Songo Kabupaten Semarang
Sugiyanto Sugiyanto
; Agustin Tri Hastuti
; Inggris Yossi Pranatika
; Siti Amri Alimatul Muflikhah
; Mohammad Syafrizal Affandi
Public Service And Governance Journal
Vol 6
, No 2
(2025)
Gedong Songo Temple is a Hindu cultural relic from the Sanjaya Dynasty era which was discovered in 1804 and is located at an altitude of 1,220 to 1,310 meters above sea level. The Minister of Education and Culture designated Gedong Songo Temple as a National Ranked Cultural Heritage Area in 2015 whose preservation must be maintained, including preserving the natural beauty around the Gedong Songo Temple area. This research is to explain the influence of promotional policies and entrance ticket...
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
Google Scholar
Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Optimalisasi Penerimaan Pajak BPHTB di Kabupaten Sikka: Analisis Implementasi dan Tantangan
DHARMA EKONOMI
Vol 32
, No 1
(2025)
Bea Perolehan Hk Atas Tanah dan Bangunan (BPHTB) is one of the main sources of Regional Original Income (PAD) which is managed by the Sikka Regency Regional Revenue Agency (Bapenda). This research aims to analyze the optimization of BPHTB acceptance. The research method used is a qualitative approach with data collection techniques through interviews, observation and documentation studies. The research results show that the optimization efforts carried out, such as collaboration with notaries/PP...
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STRATEGI BADAN PENDAPATAN DAERAH(BAPENDA) DALAM MENINGKATKAN PENDAPATAN ASLI DAERAH (PAD) MELALUI PEMBAYARAN PAJAK HOTEL DI KABUPATEN SIKKA
DHARMA EKONOMI
Vol 32
, No 1
(2025)
The Sikka Regency Regional Revenue Agency (Bapenda) has a strategic role in managing Regional Original Income (PAD), which includes various types of regional taxes, one of which is hotel tax. Hotel tax makes a significant contribution to increasing PAD, but there are various challenges in collecting it, such as erratic income fluctuations and inaccuracies in tax reporting by taxpayers. This research aims to analyze the strategies implemented by the Sikka Regency Bapenda in increasing hotel tax p...
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Evaluasi Strategi Badan Pendapatan Daerah dalam Meningkatkan Pembayaran Pajak Restoran di Kabupaten Sikka
DHARMA EKONOMI
Vol 32
, No 1
(2025)
This research discusses the strategies implemented by the Sikka Regency Regional Revenue Agency (Bapenda) in increasing restaurant tax payments. Restaurant tax is one of the sources of Regional Original Revenue (PAD) that plays an important role in regional development. However, restaurant tax collection still faces various obstacles, such as low levels of taxpayer compliance, lack of education and socialization, and weak supervision and law enforcement. This research uses a descriptive qualitat...
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Analisis Peran Akumulasi Modal dalam Pertumbuhan Ekonomi: Faktor-Faktor Pendorong Pertumbuhan Ekonomi di Indonesia
Herlina Reva Carita
; Haura Khalisa Hakim
; Raden Naufal Hilmi Saputra
; Ni Komang Mia Fabiola
; Izzan Shulhan Albar
; Vanessa Azahra Rohman
; Ahmad Setiawan Nuraya
DHARMA EKONOMI
Vol 32
, No 1
(2025)
Economic growth is a complex process influenced by various factors, one of which is capital accumulation. Capital accumulation plays a crucial role in increasing production capacity, creating employment opportunities, and enhancing labor productivity. This study analyzes the role of capital accumulation in Indonesia’s economic growth by highlighting key factors contributing to national output expansion. Using the growth accounting approach and neoclassical growth theory, this research confirms t...
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Analisis Teknologi terhadap Perekonomian Nasional: Studi Kasus Kontribusi GoTo terhadap Pendapatan Indonesia
Abiyyu Rahmatullah
; Agus Rizki Pandapotan Siagian
; Ahmad Devani Yuslah
; Alfia Damar Yanti
; Annisa, Fesya Diva
; Ahmad Setiawan Nuraya
DHARMA EKONOMI
Vol 32
, No 1
(2025)
The research analyzes the impact of technology on Indonesia's national economy, focusing on GoTo's contribution as a leading technology company. GoTo, born from the merger of Gojek and Tokopedia, has created an innovative business model that connects consumers and businesses through an efficient digital platform. Secondary data analysis from LPEM FEB UI (2023), Aji (2023), Jerry (2023) SMERU Research Institute (2022), and other relevant sources, shows that GoTo makes a significant contribution t...
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