bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pengaruh Motivasi dan Lingkungan Kerja Terhadap Kinerja Karyawan di Prama Sanur Beach Bali
Authors: Putra Kadek Agus Eka Prananda , Yulianie Fatrisia , Suarmana I Wayan Restu 
Published: June 2023

Penelitian ini bertujuan untuk mengetahui pengaruh motivasi dan lingkungan kerja terhadap kinerja karyawan di Prama Sanur Beach Bali. Waktu penelitian dimulai dari bulan Maret hingga Agustus 2021. Pengambilan sampel menggunakan metode purposive sampling dengan jumlah sampel penelitian ini sebanyak 50 orang karyawan tetap. Data dikumpulkan dengan menggunakan kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis regresi linier berganda, uji F, uji t. Hasil uji F menunjukkan F hitung 21,213 > 3,20 F tabel dengan sign = 0,000 < 0,05 sehingga dapat disimpulkan bahwa motivasi dan lingkungan kerja memiliki pengaruh positif dan signifikan secara simultan terhadap kinerja karyawan di Prama Sanur Beach Bali. Hasil uji t menunjukkan terdapat pengaruh yang positif dan signifikan secara parsial antara motivasi terhadap kinerja karyawan di Prama Sanur Beach Bali dengan nilai t hitung = 2,024 dengan sign 0,049 < 0,05. Untuk lingkungan kerja menunjukkan terdapat pengaruh positif dan signifikan secara parsial terhadap kinerja karyawan di Prama Sanur Beach Bali dengan nilai t hitung = 4,494 dengan sign 0,00 < 0,05. Analisis koefisien determinasi (R2 ) sebesar 0,474, hal ini menunjukkan 47,4% kinerja karyawan di Prama Sanur Beach Bali dipengaruhi oleh motivasi dan lingkungan kerja, sedangkan sisanya 52,6% dipengaruhi oleh variabel lain yang tidak diteliti dalam penelitian ini.

This study aims to determine the effect of motivation and work environment on employee performance at Prama Sanur Beach Bali. This study starts from March to August 2021. Sampling uses the purposive sampling method with a total sample of 50 permanent employees. Data were collected using a questionnaire. The data analysis technique used in this study is multiple linear regression analysis, F test, t test. The results of the F test show F value 21.213 > 3.20 F table with sig. = 0.000<0,05 it can be concluded that motivation and work environment have a positive and significant influence on employee performance simultaneously at Prama Sanur Beach Bali. The results of the t-test indicate that is a positive and partially significant effect between motivation on employee performance at Prama Sanur Beach Bali with a t-value = 2.024 with a sig. of 0.049<0,05 For the work environment, it shows that is a positive and partially significant effect on employee performance at Prama Sanur Beach Bali with a t-value = 4.494 with a sig. of 0.00<0,05 Analysis of the coefficient of determination (R2) value is 0.474, it shows 47.4% of employee performance at Prama Sanur Beach Bali is influenced by motivation and work environment, while the remaining 52.6% is influenced by other variables not examined in this study.
Pengaruh Harga dan Pelayanan Food & Beverage Service Teradap Kepuasan Pelanggan di Bamboo Bar & Lounge at Prama Sanur Beach
Authors: Ardiana Kadek , Sudiarta I Nyoman , Wirawan Putu Eka 
Published: June 2023

Penelitian ini bertujuan untuk mengetahui pengaruh harga dan pelayanan makanan dan minuman terhadap kepuasan pelanggan pada Bamboo Bar & Lounge Pantai Prama Sanur secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuesioner yang diberikan kepada pengunjung restoran di Bamboo Bar & Lounge. Pengambilan sampel menggunakan purposive sampling. Sampel yang diperoleh sebanyak 60 responden. Analisis data yang digunakan adalah uji asumsi klasik (uji normalitas, uji autokorelasi, uji linieritas, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan harga dan pelayanan berpengaruh signifikan terhadap kepuasan pelanggan. Secara parsial harga berpengaruh signifikan terhadap kepuasan pelanggan. Pelayanan berpengaruh signifikan terhadap kepuasan pelanggan. Sehingga restoran Bamboo Bar & Lounge di Pantai Prama Sanur harus memperhatikan harga dan pelayanan agar dapat meningkatkan kepuasan pelanggan di Bamboo Bar & Lounge di pantai Prama Sanur.

This study aims to determine the effect of prices and food and beverage services on customer satisfaction at Bamboo Bar & Lounge at Prama Sanur Beach partially and simultaneously. This study uses quantitative methods by processing primary data through questionnaires given to restaurant visitors at Bamboo Bar & Lounge. Sampling using purposive sampling. The sample obtained is as many as 60 respondents. The data analysis used is the classical assumption test (normality test, autocorrelation test, linearity test, multicollinearity test, heteroscedasticity test) and multiple linear regression analysis. The results showed that simultaneously price and service had a significant effect on customer satisfaction. Partially the price has a significant effect on customer satisfaction. Service has a significant effect on customer satisfaction. So the Bamboo Bar & Lounge restaurant at Prama Sanur Beach must pay attention to prices and services in order to be able to increase customer satisfaction at Bamboo Bar & Lounge at Prama Sanur beach.
Pengaruh Suasana Kerja Terhadap Kinerja Karyawan di Hotel Puri Saron Lovina
Authors: Prabawa Kadek Surya , Sudjana I Made , Koeswiyono Dika Pranadwipa 
Published: June 2023

Penelitian ini bertujuan untuk mengetahui pengaruh suasana kerja (X) terhadap kinerja karyawan (Y) di Hotel Puri Saron Lovina. Responden yang di gunakan dalam penelitian ini adalah seluruh karyawan di Hotel Puri Saron Lovina dengan total 46 responden. Data yang di gunakan merupakan data primer yang berasal dari penyebaran kuisioner berupa pertanyaan yang sudah di tentukan dan diisi oleh para karyawan dan sudah tentukan juga penilaiannya dari sangat positif hingga sangat negatif dengan menggunakan skala likert, selanjutnya hasil dari jawaban kuisioner di uji menggunakan uji validitas dan reliabilitas di lanjutkan dengan uji asumsi klasik dan hipotesis di buktikan menggunakan analisis regresi linear sederhana. Hasil penelitian menunjukan bahwa nilai korelasi (hubungan) antara Suasana Kerja dengan Kinerja Karyawan memiliki hubungan yang kuat dengan kinerja karyawan. Nilai koefisien determinasi (R2) menunjukkan bahwa pengaruh variabel bebas (suasana kerja) terhadap variabel terikat (kinerja karyawan) sedangkan sisanya dipengaruhi oleh variabel yang lain.

This study aims to determine the effect of work atmosphere (X) on employee performance (Y) at Hotel Puri Saron Lovina. Respondents used in this study were all employees at Hotel Puri Saron Lovina with a total of 46 respondents. The data used is primary data originating from the distribution of questionnaires in the form of questions that have been determined and filled in by the employees and the assessment has also been determined from very positive to very negative using a Likert scale, then the results of the questionnaire answers are tested using the validity test and reliability is continued with classical assumption test and the hypothesis is proven using simple linear regression analysis. The results showed that the correlation value (relationship) between Work Atmosphere and Employee Performance had a strong relationship with employee performance. The value of the coefficient of determination (R2) indicates that the influence of the independent variable (work atmosphere) on the dependent variable (employee performance) while the rest is influenced by other variables.
Pengaruh Kepemimpinan dan Pelatihan Terhadap Kinerja Karyawan
Authors: Widhiastuti Ni Ketut Dewi , Astina I Nyoman Gede , Yani Ni Wayan Mega Sari Apri 
Published: June 2023

Perkembangan hotel yang sangat pesat terutama di Bali yang dimana merupakan tempat wisata yang sudah terkenal secara internasional, menjadikan banyak orang tertarik untuk bekerja di hotel. Di hotel sendiri SDM merupakan aset yang sangat dijaga agar tetap berada dalam perusahaan, mendukung dalam perkembangan hotel agar dapat mencapai terget yang diinginkan. Penelitian ini bertujuan Untuk menganalisis pengaruh kepemimpinan dan pelatihan terhadap kinerja karyawan di Jimbaran Lestari Hotel dan Residence Spa. Jumlah sampel yang digunakan sebanyak 47 orang menggunakan teknik total sampel. analisa data menggunakan regresi linear berganda. Uji hipotesis dilakukan dengan uji t dan uji f. Hasil penelitian menunjukkan Kepemimpinan berpengaruh positif dan signifikan terhadap kinerja karyawan dengan koefisien regresi sebesar 0,088 dan nilai t hitung sebesar 2,044. Pelatihan berpengaruh positif dan signifikan terhadap kinerja karyawan dengan koefisien regresi sebesar 0,392 dan nilai t hitung sebesar 5,59. Kepemimpinan dan pelatihan secara bersama-sama berpengaruh signifikan terhadap kinerja karyawan dengan nilai F hitung 17,211 sig 0,00. Hal ini berarti peningkatan pada kepemimpinan dan pelatihan akan berdampak pada peningkatan kinerja karyawan.

The rapid development of hotels, especially in Bali, which is an internationally well-known tourist spot, makes many people interested in working in hotels. At the hotel itself, HR is an asset that is highly guarded in order to remain in the company, supporting the development of the hotel in order to achieve the desired target. This study aims to analyze the influence of leadership and training on employee performance at Jimbaran Lestari Hotel and Residence Spa. The number of samples used were 47 people using the total sample technique. data analysis using multiple linear regression. Hypothesis testing was carried out by t-test and F-test. The results showed that leadership had a positive and significant effect on employee performance with a regression coefficient of 0.088 and a t-count value of 2.044. Training has a positive and significant effect on employee performance with a regression coefficient of 0.392 and a t value of 5.59 . Leadership and training together have a significant effect on employee performance with a calculated F value of 17,211 sig 0.00. This means that an increase in leadership and training will have an impact on increasing employee performance.
Pengaruh Kualitas Pelayanan Pramusaji Terhadap Kepuasan Pelanggan
Authors: Pangestu Prayoga , Lestari Denok , Sukaarnawa I Gusti Made 
Published: June 2023

Untuk dapat terus memenuhi kepuasan tamu terhadap pelayanan makanan dan minuman yang dilakukan oleh pramusaji di restoran, maka perlu adanya komitmen dan tanggung jawab dari manajemen dan karyawan (pramusaji), salah satunya adalah dengan tetap menjaga atau bahkan meningkatkan kualitas dari makanan dan pelayanan pramusaji. Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas pelayanan pramusaji terhadap tingkat kepuasan tamu di Padma Resort Hotel. Untuk mengetahui seberapa besar pengaruh kualitas pelayanan pramusaji terhadap kepuasan tamu di Padma Resort Hotel Legian. Pengumpulan data menggunakan kuesioner skala Likert, jumlah sampel yang digunakan sebanyak 2 4 orang. Menggunakan teknik accidental sampling. Teknik analisa data menggunakan regresi linear sederhana. Pengujian hipotesis dilakukan pada nilai alpha sebesar 5 persen. Hasil penelitian menunjukkan hasil t-test yang diperoleh dari t-hitung adalah 2.036, lebih besar dari t-tabel sebesar 2.063 yang berarti memang benar ada pengaruh positif dan signifikan antara kualitas pelayanan terhadap kepuasan tamu. Koefisien korelasi diperoleh r = 0,967 berarti ada hubungan yang positif antara kualitas pelayanan dengan kepuasan tamu. Koefisien determinasi diperoleh sebesar 93,5%, berarti besarnya variasi hubungan antara kualitas pelayanan pramusaji terhadap kepuasan tamu sebesar 93,5%.

To be able to continue to meet guest satisfaction with food and beverage services carried out by waiters in restaurants, it is necessary to have commitment and responsibility from management and employees (waitresses), one of which is to maintain or even improve the quality of food and waitress services. The purpose of this study was to determine the effect of the service quality of the waiter on the level of guest satisfaction at Padma Resort Hotel. To find out how much influence the quality of waiter service on guest satisfaction at Padma Resort Hotel Legian. Collecting data using a Likert scale questionnaire, the number of samples used is 2 4 people. Using accidental sampling technique. The data analysis technique used simple linear regression. Hypothesis testing was carried out at an alpha value of 5 percent. The results showed that the t-test results obtained from the t-count were 2,036, greater than the t-table of 2,063, which means that it is true that there is a positive and significant influence between service quality and guest satisfaction. The correlation coefficient obtained r = 0.967 means that there is a positive relationship between service quality and guest satisfaction. The coefficient of determination was obtained at 93.5%, meaning that the variation in the relationship between the service quality of the waiter and the guest satisfaction was 93.5%.
Pemanfaatan Jintan Hitam Sebagai Topping Dalam Pembuatan Cookies
Authors: Limargo Florissa Govedarica , Aprinica Ni Putu Isha 
Published: June 2023

Cookies merupakan salah satu jenis kue kering yang awalnya ditemukan secara tidak sengaja pada awal abad ke- 7 masehi di Persia. Cookies pada umumnya ditambahkan choco chip sebagai topping. Choco chip merupakan hasil olahan dari coklat dan susu sehingga orang yang memiliki alergi terhadap coklat dan susu tidak dapat mengkonsumsi Choco chip. Jintan hitam ( Nigella sativa ) merupakan salah satu jenis biji – bijian yang sudah dikenal sebagai salah satu obat herbal. Jintan hitam mengandung banyak nutrisi seperti karbohidrat, protein, lemak sehat, kalsium, serat, zat besi, natrium, kalium, dan antioksidan. Dengan banyaknya nutrisi yang terkandung dalam jintan hitam dapat menyembuhkan berbagai penyakit seperti organ ginjal, lambung dan hati. Manfaat tersebut berasal dari zat thymoquinone (TQ). Jintan hitam memiliki aroma yang khas sehingga cocok menjadi bahan campuran dalam membuat Cookies. Penelitian ini juga bertujuan untuk membantu orang yang memiliki alergi terhadap bahan – bahan tambahan yang biasanya terdapat pada cookies seperti coklat dan kacang agar dapat menikmati cookies dengan bahan tambahan jintan hitam.

Cookies are a type of pastry that was originally discovered accidentally in the early 7th century AD in Persia. Cookies are generally added choco chips as a topping. Choco chips are processed from chocolate and milk so people who have allergies to chocolate and milk cannot consume Choco chips. Black cumin (Nigella sativa) is one type of grain that is well known as an herbal medicine. Black cumin contains many nutrients such as carbohydrates, protein, healthy fats, calcium, fiber, iron, sodium, potassium, and antioxidants. With the many nutrients contained in black cumin can cure various diseases such as kidney, stomach and liver organs. These benefits come from the substance thymoquinone (TQ). Black cumin has a distinctive aroma so it is suitable as a mixture in making Cookies. This study also aims to help people who have allergies to additional ingredients that are usually found in cookies such as chocolate and peanuts to be able to enjoy cookies with the addition of black cumin.
Shale 3D flow and interaction with basement faultsin the Niger Delta deep-water fold and thrust belt
Authors: Spina Vincenzo , Mazzoli Stefano 
Published: June 2023

This study is based on a large 3D seismic dataset in the deep-water
domain in the Niger Delta. The study area is characterized by a series
of WNW-ESE trending anticlines cored by shales. They developed by
shortening at the toe of the gravity system since Miocene times. Four
units of syn-kinematic sediments, reaching a maximum thickness of
~ 800 m, accumulated in the tectonically subsiding
synclines during fold amplification between ~ 9.5 Ma and
~ 1.8 Ma. The volumes of syn-kinematic units roughly
balance those of the shales accumulated in thickened fold cores. This
feature is consistent with folding resulting from buckling controlled by
the competence contrast between isopach Cenozoic units and underlying
overpressured shales of the Akata Formation. This interpretation rules
out the occurrence multiple thrust flats, the maximum cumulative
shortening associated with folds and related thrust ramps being of
~ 3.5 km.
A dense network of NE-SW striking oblique extensional faults offsets a
prominent anticline characterized by a NE-SW trend (which is almost
perpendicular to the regional fold trend). These faults form a narrow,
continuous deformation zone extending for tens of kilometers along and
beyond the length of the anticline. The faults, rooting within the
shales of the Akata Formation, formed since ~ 5 Ma and
deform the seabed. Displacement distribution suggests mechanical
interaction between isolated fault segments within the deformation zone.
The latter is interpreted as the shallow expression of a deep-seated
fault zone inherited from the segmented passive margin and marked by
gravity and magnetic data.
Effect of Simulated Annual At-home Bleaching on Susceptibility to Staining, Translucency, and Whiteness Variations of Computer-aided Design and Computer-aided Manufacturing Monolithic Materials
Authors: Ramos AC , Peña RC , Dovigo LN , Pérez MM , Fonseca RG 
Published: June 2023

SUMMARY
The effect of annual at-home bleaching on the color, translucency, and whiteness properties of computer-aided design and computer-aided manufacturing (CAD-CAM) monolithic materials requires investigation. The aim of the present in vitro study was to evaluate the effect of simulated annual at-home bleaching (consisting of daily applications for 10 hours a day for 14 days), for up to 3 years, on susceptibility to staining (ΔE00), translucency (ΔTP00), and whiteness (ΔWID) variations and on topography of CAD-CAM monolithic materials. Disks from the Lava Ultimate (LU), Vita Enamic (VE), IPS Empress CAD (EMP), and IPS e.max CAD (EMAX) were allocated as follows: 1) nonbleached or 2) bleached with 10% carbamide peroxide. After reading the CIE L*a*b* coordinates at baseline (R0), specimens were bleached or not and subsequently immersed for a 1-year simulated period in coffee before the next reading (R1). This process was repeated two more times, resulting in R2 and R3. The ΔE00, ΔTP00, and ΔWID between R1, R2, and R3 in relation to R0 were calculated. The surface topography was analyzed by scanning electron microscopy. In general, bleaching increased the staining susceptibility of all materials when compared to the nonbleached groups and that of the LU, VE, and EMAX over the years. Bleaching decreased the translucency of the VE in all years and over the years. When compared to the nonbleached groups, bleaching decreased the whiteness of the LU and EMAX and increased the whiteness of the EMP, while the VE was not affected. In the LU, the whiteness decreased over the years in both treatments, whereas the other materials were not affected with time. All materials showed progressive topographic changes over the years. The simulated annual at-home bleaching with 10% carbamide peroxide adversely affected the topography and the optical and/or colorimetric properties of the evaluated materials.
Open research data and methods. National policy and executive plan by the higher education and research community for 2021–2025
Authors: National Coordination of Open Science and Research AVOTT 
Published: June 2023

This Policy for Open Access to Research Data and Methods supports the Declaration for Open Science and Research 2020–2025 and its overarching principle that research should be as open as possible and as closed as necessary. This policy builds on extensive national and international work and dialogue. It has been drawn up by the Finnish research community and coordinated by National Coordination for Open Science and Research (the Federation of Finnish Learned Societies).
The policy focuses on the openness of research data, methods, and infrastructures. It views openness as an element of research quality and impact across the full life cycle of research and as an opportunity to advance global inclusivity in research. It considers research data and methods as independent research outputs, and generally encourages opening up the research process as early and widely as possible, and requests that limitations to openness should be justified. Existing frameworks, such as the FAIR principles, can be used to regulate the level of openness for research data and various types of methods.
All fields of higher education and research are covered by this policy. The diversity across fields forms challenges for translating and implementing best practices. The policy emphasises general principles of responsible management of research resources, access to appropriate services, and responsible research evaluation. These guiding principles have been formulated as specific objectives and actions for researchers, research and funding organisations, and other actors. The Open Science Coordination at the Federation of Finnish Learned Societies will monitor the implementation and further development of this policy as part of the national open science monitoring programme.
Pengembangan, Penyerahan, dan Pelatihan Sistem Informasi Restoran Berbasis Web untuk Restoran Tachia Jakarta
Authors: Haryani Calandra Alencia , Chan Filbert , Widjaja Andree Emmanuel , Hery  , Prasetya Kusno , Aribowo Arnold 
Published: June 2023

Perkembangan teknologi informasi meningkat dengan cepat. Banyak bisnis yang sudah menggunakan teknologi untuk mendukung proses bisnis mereka, salah satunya adalah usaha bisnis kuliner. Transformasi digital dilakukan untuk mendapatkan berbagai keuntungan seperti meningkatkan pengawasan, mempertahankan kualitas produk dan pelayanan, meningkatkan kinerja, serta mengurangi biaya pengelolaan. Salah satu dari sekian banyak restoran yang belum memanfaatkan Sistem Informasi secara efektif adalah Restoran Tachia 大家 di Muara Karang, Jakarta. Restoran Tachia merupakan salah satu usaha kuliner yang menyediakan masakan Chinese food non-halal. Proses pencatatan dan pengelolaan data pada restoran masih dilakukan secara manual dengan memakai kertas. Begitu juga dengan pemberian pesanan yang diberikan dari kasir kepada pihak dapur masih dilakukan secara manual. Hal tersebut menghambat proses bisnis menjadi tidak maksimal. Artikel ini melaporkan kegiatan PkM terkait pengembangan sebuah sistem informasi restoran untuk Tachia. Sistem ini dikembangkan menggunakan metode prototyping, bahasa pemrograman PHP dan framework CodeIgniter. Sedangkan, pemodelan sistem dibuat menggunakan notasi UML. Hasil dari kegiatan PkM ini adalah sebuah sistem informasi restoran terintegrasi, yang dapat mengoptimalkan pelayanan restoran kepada pelanggan. Selain mengembangkan dan menyerahkan sistem usulan, kegiatan pelatihan terkait cara penggunaan sistem juga dilakukan. Pelatihan ini ditujukan kepada pengguna sistem.