Tourism, Hospitality And Culture Insights Journal最新文献

{"title":"Potensi Bahan Baku Dan Proses Pembuatan Terhadap Kualitas Produk Pastry Di Garuda Plaza Hotel","authors":"Mida Lishanata Simatupang","doi":"10.36983/thcij.v3i1.446","DOIUrl":"https://doi.org/10.36983/thcij.v3i1.446","url":null,"abstract":"Tujuan dari penelitian ini adalah untuk mengevaluasi potensi bahan baku dan teknik produksi yang mempengaruhi standar produk pastry di Garuda Plaza Hotel. Kualitas pastry yang tinggi sangat penting untuk mencapai harapan klien dan mempertahankan keunggulan kompetitif di sektor perhotelan. Oleh karena itu, bahan baku yang digunakan dan metode pembuatan kue menjadi dua topik utama penelitian ini. Penelitian kuantitatif dengan pendekatan observasional merupakan metodologi penelitian yang digunakan. Informasi tersebut diperoleh dengan observasi langsung terhadap prosedur pembuatan pastry di dapur hotel dan pemeriksaan bahan-bahan yang digunakan untuk membuat pastry. Koki dan pembuat kue Hotel Garuda Plaza menjadi sampel penelitian. Menurut temuan studi tersebut, baik bahan baku maupun prosedur pembuatan memiliki kemampuan untuk mempengaruhi kualitas produk.","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114479076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Strategi Peningkatan Pelayanan Istana Maimun Sebagai Warisan Budaya Melayu","authors":"Muhammad Rizki Lubis","doi":"10.36983/thcij.v3i1.439","DOIUrl":"https://doi.org/10.36983/thcij.v3i1.439","url":null,"abstract":"Istana Maimun adalah istana Kesultanan Deli yang merupakan salah satu ikon budaya dan sejarah yang terletak di Kota Medan, Sumatra Utara. Penelitian ini memanfaatkan data kualitatif yang diperoleh melalui observasi ke Istana Maimun. Sumber data penelitian diperoleh melalui studi kepustakaan, dan observasi lapangan (observasi oleh partisipan) juga memberikan data penting tentang peningkatan pelayanan di istana maimun. Data-data tersebut merupakan data penting yang diperoleh dari bahan wawancara untuk mendukung argumentasi penulis. Tujuan dari penelitian ini adalah untuk Menganalisis tantangan dan kendala dalam pelayanan di Istana Maimun sebagai warisan budaya Melayu dan Mengidentifikasi strategi-strategi yang dapat diterapkan untuk meningkatkan pelayanan di Istana Maimun dan diharapkan dapat  memperkuat daya tarik budaya Melayu dan meningkatkan kepuasan pengunjung di Istana Maimun. Hasil penelitian menunjukkan bahwa Istana Maimun disarankan agar menerapkan strategi seperti memberikan informasi yang memadai, meningkatkan fasilitas untuk kenyamanan pengunjung, dan membina interaksi budaya yang otentik. Strategi ini bertujuan untuk mengatasi tantangan yang dihadapi dalam penyampaian layanan dan meningkatkan kepuasan pengunjung. Dengan memberikan pelayanan yang berkualitas, Istana Maimun dapat menciptakan pengalaman positif bagi wisatawan, meningkatkan tingkat kepuasan mereka, dan membentuk citra positif bagi destinasi wisata ini","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117353207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Strategi Pengembangan Wisata Kuliner Desa Wisata Kampung Lama Kabupaten Deli Serdang Berbasis Potensi Lokal","authors":"Narwastu Murni","doi":"10.36983/thcij.v3i1.454","DOIUrl":"https://doi.org/10.36983/thcij.v3i1.454","url":null,"abstract":"Penelitian ini bertujuan untuk menggali strategi pengembangan wisata kuliner di Desa Wisata Kampung Lama Kabupaten Deli Serdang, dengan memanfaatkan potensi lokal yang ada. Kabupaten Deli Serdang memiliki kekayaan budaya, sejarah, dan warisan kuliner yang dapat menjadi daya tarik bagi wisatawan. Desa Wisata Kampung Lama, sebagai salah satu destinasi wisata di daerah tersebut, memiliki potensi besar dalam mengembangkan wisata kuliner berbasis potensi lokal. Metode penelitian yang digunakan adalah penelitian kualitatif dengan pendekatan studi kasus. Pengumpulan data dilakukan melalui wawancara mendalam dengan pemilik usaha kuliner lokal, masyarakat setempat, dan pihak terkait di Desa Wisata Kampung Lama. Selain itu, juga dilakukan observasi langsung terhadap kegiatan kuliner dan analisis dokumen terkait. Hasil penelitian menunjukkan bahwa potensi lokal yang ada di Desa Wisata Kampung Lama sangat beragam, termasuk kekayaan budaya, warisan kuliner, serta keindahan alam. Makanan tradisional menjadi salah satu daya tarik utama dalam wisata kuliner di kampung lama. Beberapa resep tradisional yang telah turun temurun menjadi khas dan unik. Namun, masih diperlukan upaya pengembangan dan pemasaran yang lebih efektif untuk meningkatkan daya tarik dan visibilitas makanan tradisional tersebut. Berdasarkan hasil penelitian, disusunlah strategi pengembangan wisata kuliner berbasis potensi lokal di Desa Wisata Kampung Lama. Strategi tersebut meliputi pengangkatan potensi lokal dalam makanan tradisional, pemanfaatan bahan baku lokal, pelatihan keterampilan bagi pelaku usaha kuliner, promosi yang efektif melalui media sosial dan pameran kuliner, serta keterlibatan aktif masyarakat setempat dalam mengelola dan mempromosikan kuliner lokal. Penelitian ini diharapkan dapat memberikan kontribusi bagi pengembangan wisata kuliner di Desa Wisata Kampung Lama Kabupaten Deli Serdang. Dengan memanfaatkan potensi lokal yang ada, diharapkan wisata kuliner dapat menjadi salah satu daya tarik utama bagi wisatawan yang berkunjung, serta memberikan manfaat ekonomi dan pelestarian budaya lokal","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130611376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Local Culinary Innovation In The Framework Of Increasing Tourist Visits In Pardinggaran Village, Toba District","authors":"Muhammad Rizal Sitepu","doi":"10.36983/thcij.v3i1.453","DOIUrl":"https://doi.org/10.36983/thcij.v3i1.453","url":null,"abstract":"Ombus-ombus typical Batak food is food that comes from the Batak language which means blowing. This food is called ombus-ombus because this food is usually eaten or served hot and that means that to enjoy this ombus you need to blow it first. Usually this food will be more delicious when served with sweet tea or hot coffee. It is not clear since when this confectionary began to \"become cultured\". However, at certain Batak ceremonial events, ombus-ombus is usually the dessert at the event. Ombus-ombus is made from selected rice flour, which is mixed with white sugar and stirred with grated coconut and some uses brown sugar and then wrapped in banana leaves and then steamed like making other rice flour snacks. The rice flour used is selected flour and cannot be arbitrary, while the coconut must be grated by hand (manually) because if you use a machine grater, the starch will be lost, and the banana leaf wrapping used is also not arbitrary, namely the 'ucim' type (top leaves) because it really influences the ombus-ombus taste. Ombus-ombus is unique because one side of the leaf is folded into a square, and these are arranged tightly in bunches, then put in cans that are placed on bicycle carts so that this is what keeps ombus-ombus warm even though they are sold all day long. So it is on this basis that we are interested in raising a research title on local culinary innovations in order to increase tourist visits to Toba Regency.","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133299450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Through Time Of Angklung Kota Bandung","authors":"Mila Mardotillah","doi":"10.36983/thcij.v3i1.394","DOIUrl":"https://doi.org/10.36983/thcij.v3i1.394","url":null,"abstract":"The objects of cultural development in Bandung city which is very developed is the art of Angklung. Angklung is one of the typical arts of West Java that has been around for a long time. The existence of Angklung in Bandung city has existed since 1930 before Indonesia's independence. Pioneered by Daeng Soetigna, angklung developed in Bandung from the pentatonic scale to the diatonic scale. The aim of this research is to describe the existence of Angklung in Bandung City as an ecosystem in Bandung City. The method used is descriptive qualitative by exploring the role of all members of the community from craftsmen to academics in maintaining the existence of Angklung in Bandung City. The results show that all categories of community who are involved and related to the art of angklung carry out preservation based on their respective roles, either groups of traditional, modern or contemporary Angklung players. The conclusion of this research is that every member of the community who is related to the art of Angklung, including the Angklung community, Angklung craftsmen, Angklung artists, academics, trainers and Angklung teachers have a major role in maintaining the existence of Angklung from time to time in Bandung city as a cultural heritage and cultural destination.","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123760351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengembangan Daya Tarik Wisata Heritage Museum Situs Kota Cina Kelurahan Paya Pasir Kecamatan Medan Marelan Kota Medan","authors":"Joel Parluhutan Tamba","doi":"10.36983/thcij.v3i1.434","DOIUrl":"https://doi.org/10.36983/thcij.v3i1.434","url":null,"abstract":"This research was conducted to get an overview and information about the role of managers in developing the tourist attractions of the Cinna Cotta Site Museum and its impact on the economy of the surrounding community. In writing this research, the author conducted research at the Cinna Cotta Site Museum located on Jl. Kota Cina Kelurahan Paya Pasir, Medan Marelan District, Medan City, North Sumatra 20254.\u0000The research method carried out by the author is a qualitative research method. The approach and type of research are descriptive, namely through direct observation, interviews, documentation, and literature studies related to relevant theories in analyzing existing problems. The subject of this study was the manager of the Cinna Cotta Site Museum and the community / merchants around the museum.\u0000Based on the results of research obtained at the Cinna Cotta Site Museum, it has a very potential tourist attraction to be developed. The role of the manager greatly influences the development of the museum but the development carried out has not been optimal and has not been in accordance with the plan. But the impact felt by the community with the existence of the Cinna Cotta Site Museum is quite good, because with the existence of the Cinna Cotta Site Museum, people's knowledge and income has increased.\u0000Keywords: Attractions, Heritage Tourism, Development, Managers, Communities.","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125573115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Transformation Of Traditional Food as A Tourist Attraction to Visit Silalahi II Tourism Village, Dairi Regency","authors":"Mida Lishanata Simatupang","doi":"10.36983/thcij.v2i2.375","DOIUrl":"https://doi.org/10.36983/thcij.v2i2.375","url":null,"abstract":"Silalahi II Tourism Village, Dairi Regency has great potential in food tourism (culinary tourism) because it has cultural wealth from a very heterogeneous community as residents of the Dairi Regency area, as well as assimilated remains the culture of the past community, each of which has its own special culinary. This study aims to identify culinary tourism in terms of: (1) the variety of menus offered (2) the process of transforming traditional foods and (3) tourists' perceptions of traditional foods. Data collection techniques include observation, questionnaires, interviews and documentation. The transformation process such as shape, texture, color, taste, processing and presentation method as well as sanitation hygiene. Presentation of results described qualitatively and quantitatively. Based on the results of the discussion that the menu offered has varied but the placement of the menu has not followed the order of international gastronomy and the service techniques used. The transformation process includes the processing of spices, equipment, texture, taste and presentation. Tourists' perceptions of traditional food offered are generally satisfied by 52% of 100 respondents. The suggestion from this research is the need for training, coaching and empowerment of restaurant managers or the general public related to factors of cleanliness, neatness and politeness of waiters to standardize taste and presentation.","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122113727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Faktor–Faktor Yang Mempengaruhi Minat Wisatawan Berkunjung Ke Bukit Gundaling Berastagi Di Kabupaten Karo","authors":"Bakti Gunawan","doi":"10.36983/thcij.v2i2.378","DOIUrl":"https://doi.org/10.36983/thcij.v2i2.378","url":null,"abstract":"This reasecrch aims to identify what factors influences the interest of tourist who want to visit Bukit Gundaling Berastagi. This research used confirmatory aspect analysis information analysis methods. KMO aspect analysis, multiple regression analysis, t test, f test, and the coefficient of determination. 2 component aspects that influence the attention of tourist visiting Bukit Gundaling Berastagi, namely the beauty of the sight ( 3.081 ) ≻ ( 1.98) and ease of accessibility ( 3.524 )< t table ( 1.98 ) the calculate Fvalue based on table 4.14 is 8.876 and the f table value is 2.46. These values are compared to obtain f count ( 75.284 ) ˃ f table ( 3.08 ), so H0 is rejected. Based on these result, it can be concluded that there is a significant influence between the Beauty of sight, ease of accessibility on tourist interest in visiting Bukit Gundalin Berastagi. Hypothesis testing can also be done by looking at the probability value. The rule of hypothesis testing is if sig ≤ α then H0 IS rejected and if sig > α, then H0 is accepted. Based on table 4.12, the value of is 0.000. This value is compared with ( 0.05 ) so that sig ( 0.000 ) < ( 0.05 ), so H0 is rejected and H4 is accepted. Based on these results, it can be concluded that there is a significant influence between the beauty of sight, ease of accessibility on tourist interest in visiting Bukit Gundaling Berastagi. The coefficient of determination ( R2) is 0587. This means that the influence of the beauty of sight and the ease of accessibility on the interest of tourist visiting Bukit Gundaling Berastagi is 58.7% while the remaining 41.3% is explained by other factors outside of this study. \u0000 ","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130402800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Penggunaan Bumbu Andaliman Sebagai Bahan Utama Dalam Pengolahan Makanan (Studi Kasus Pembuatan Pizza Andaliman) Di Restoran Pizza Andaliman Balige Kabupaten Toba","authors":"Narwastu Murni","doi":"10.36983/thcij.v2i2.360","DOIUrl":"https://doi.org/10.36983/thcij.v2i2.360","url":null,"abstract":"Andaliman pizza has a special taste. Andaliman pizza is processed by gently grinding andaliman, then sliced lemongrass, carrot parts, cabbage flowers, far beans and spring onions. After that the sausage part, soft slices of cheese and the tomato part become a garnish or accessory on the top of the pizza. This study has a purpose, namely to identify customer assumptions about the characteristics of pizza andaliman, to analyze customer attitudes to pizza andaliman, and to analyze customer actions to pizza andaliman. The data analysis procedure used in this study is to use SWOT analysis. There is also a final result from this study if Andaliman Pizza is one of the powerhouses for foreign tourists who are curious about its taste and texture","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125186334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of Corn in Making Flour as an Alternative Availability of Food Commodities in Restaurants in Sitinjo Village, Dairi District","authors":"Muhammad Rizal Sitepu","doi":"10.36983/thcij.v2i2.362","DOIUrl":"https://doi.org/10.36983/thcij.v2i2.362","url":null,"abstract":"Corn flour is a fine grain that comes from crushed dry corn. Processing of corn into flour is recommended compared to other semi-finished products, because flour is more resistant to storage, easy to mix, can be enriched with nutrients (fortification), and is more practical and easy to use for further processing. This study aims to determine the quality of corn flour from several different processing processes. The research was carried out in Sitinjo Village, Dairi Regency, from April to May 2022. This study used corn as raw material for variety B 89, with 3 treatments of corn flour processing, namely: without soaking/milling shelled corn directly into flour (A); soaking in plain water overnight (B); and soaking in 1% tape yeast solution overnight (C). Observations were made on the nutritional content of corn flour (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrates), and economic analysis of corn flour from each processing process tested, then data analysis was carried out descriptively. The results showed that: corn flour made by soaking in 10% yeast solution (C), had a higher protein and coarse fiber content than treatments A (without soaking) and B (soaking in plain water). The process of making corn flour without soaking (A), gave the highest profit compared to the treatment of immersion in plain water (B) and immersion in 10% tape yeast solution (C), with an R/C ratio of 2.38. \u0000 ","PeriodicalId":129455,"journal":{"name":"Tourism, Hospitality And Culture Insights Journal","volume":"128 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121901345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}