Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Pengaruh Kepemimpinan dan Komunikasi Terhadap Semangat Kerja Karyawan","authors":"Devi Triana Puspa, A. Arianty, Luh Eka Susanti","doi":"10.22334/paris.v2i10.566","DOIUrl":"https://doi.org/10.22334/paris.v2i10.566","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh kepemimpinan (X1) dan komunikasi (X2) secara parsial maupun simultan terhadap semangat kerja karyawan (Y) di Swissbel Resort Watu Jimbar Sanur. Responden yang digunakan dalam penelitian ini adalah karyawan di Swissbel Resort Watu Jimbar Sanur dengan total 40 responden. Data yang digunakan merupakan data primer yang berasal dari kuesioner, selanjutnya kuesioner diuji menggunakan uji validitas dan reliabilitas dilanjutkan dengan uji asumsi klasik dan hipotesis dibuktikan menggunakan analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa kepemimpinan (X1) dan komunikasi (X2) secara parsial dan simultan berpengaruh positif dan signifikan terhadap semangat kerja karyawan (Y) Swissbel Resort Watu Jimbar Sanur. Koefisien determinasi menunjukkan nilai R Square sebesar 0,683. hal ini menunjukkan bahwa 68,3% semangat kerja karyawan (Y) di Swissbel Resort Watu Jimbar Sanur dipengaruhi oleh kepemimpinan (X1), dan komunikasi (X2), sedangkan sisanya sebesar 31,7% dipengaruhi oleh variabel lain diluar penelitian ini.   This study aims to determine the effect of leadership (X1) and communication (X2) partially or simultaneously on employee morale (Y) at Swissbel Resort Watu Jimbar Sanur. Respondents used in this study were employees at Swissbel Resort Watu Jimbar Sanur with a total of 40 respondents. The data used are primary data derived from questionnaires, then the questionnaires were tested using validity and reliability tests followed by classical assumption tests and hypotheses were proven using multiple linear regression analysis. The results showed that leadership (X1) and communication (X2) partially and simultaneously had a positive and significant effect on employee morale (Y) Swissbel Resort Watu Jimbar Sanur. The coefficient of determination shows the R Square value of 0.683. This shows that 68.3% of employee morale (Y) at Swissbel Resort Watu Jimbar Sanur is influenced by leadership (X1), and communication (X2), while the remaining 31.7% is influenced by other variables outside of this study.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310309","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 Pemasaran Bisnis Kuliner di Era New Normal","authors":"I. G. A. S. Atlantika, Ni Luh Supartini, Ni Wayan Mega Sari Apri Yani","doi":"10.22334/paris.v2i10.570","DOIUrl":"https://doi.org/10.22334/paris.v2i10.570","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kondisi lingkungan internal dan eksternal pada The Old Champ Café di era new normal dan merumuskan strategi pemasaran alternatif yang perlu dilakukan The Old Champ Café dalam persaingannya. Metode yang digunakan yaitu wawancara, observasi, kuesioner dan dokumentasi. Hasil penelitian menunjukkan empat kekuatan (harga, orang, proses dan penentuan posisi), ada enam kelemahan (produk, tempat, promosi, bukti fisik, segmentasi dan penargetan), ada dua peluang (demografis dan volume), dan yang terakhir ada dua ancaman0 (geografis dan psikografis). Strategi alternatif yang perlu dilakukan The Old Champ Café antara lai: Strategi SO, ST, WO dan WT.   This study aims to determine the internal and external environmental conditions at The Old Champ Café in the new normal era and formulate alternative marketing strategies that The Old Champ Café needs to do in its competition. The methods used are interviews, observation, questionnaires and documentation. The results showed four strengths (price, people, process and positioning), there were six weaknesses (product, place, promotion, physical evidence, segmentation and targeting), there were two opportunities (demographic and volume), and lastly there were two threats (geographic and psychographic). Alternative strategies that need to be carried out by The Old Champ Café include: Strategies SO (Strengh Opportunity), ST (Strengh Threat), WO (Weakness Opportunity) and WT (Weakness Threat).","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"2672 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310331","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":"Persepsi Tamu Terhadap Kinerja Karyawan Restoran","authors":"I. M. Dwipayana, Deden Ismail, Ni Putu Isha Aprinica","doi":"10.22334/paris.v2i10.574","DOIUrl":"https://doi.org/10.22334/paris.v2i10.574","url":null,"abstract":"Penelitian ini dilakukan untuk mengetahui persepsi tamu terhadap kinerja karyawan berdasarkan 5 indikator (Tangible, Reliability, Responsiveness, Assurance, dan Empathy) dan mengetahui indicator apa saja yang menjadi prioritas bagi pelanggan yang berkunjung ke Rollpin Casual Smart Dine Mataram – Lombok melalui diagram kartesius. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah dengan menggunakan kuesioner. Berdasarkan hadil olah kuesioner yang peneliti ajukan ke 32 responden dan kuesioner menunjukan bahwa tingkat harapan tamu terhadap kinerja karyawan berdasarkan 5 indikator masih lebih besar dari pada tingkat kenyataan di lapangan. Dan berdasarkan hasil yang didapat dari diagram kartesius indikator empathy merupakan indikator yang menjadi prioritas bagi tamu namun pelaksanaanya perlu ditekankan lagi. Indikator reliability merupakan indikator yang dianggap kurang penting bagi tamu namun pelaksanaanya dianggap cukup, sedangkan indikator tangible, assurance, dan responsiveness dianggap tidak terlalu penting akan tetapi pelaksanaannya tergolong sangat baik.   This research was conducted to determine guest perceptions of employee performance based on 5 indicators (Tangible, Reliability, Responsiveness, Assurance, and Empathy) and find out what indicators are priorities for customers who visit Rollpin Casual Smart Dine Mataram – Lombok via Cartesian diagram. Data collection techniques used in this research is to use a questionnaire. Based on processing results questionnaire that the researcher submitted to 32 respondents and the questionnaire showed that the level of hope guests on employee performance based on 5 indicators is still greater than the level reality on the ground. And based on the results obtained from the Cartesian diagram of empathy indicators is an indicator that is a priority for guests, but its implementation needs to be emphasized again. The reliability indicator is an indicator that is considered less important for guests however implementation is considered sufficient, while the indicators are tangible, assurance and responsiveness considered not very important, but its implementation is considered very good.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310612","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":"Pengaruh Harga dan Promosi Terhadap Keputusan Pembelian Konsumen","authors":"I. Negara, Febianti Febianti, Putu Dian Yuliani Paramita","doi":"10.22334/paris.v2i10.573","DOIUrl":"https://doi.org/10.22334/paris.v2i10.573","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh harga dan promosi terhadap keputusan pembelian konsumen di Rumah Coffee & Community Hub. Waktu penelitian dilaksanakan tepatnya pada bulan Januari – Juni 2021. Populasi dari penelitian ini adalah pelanggan atau konsumen yang telah melakukan pembelian di Rumah Coffee & Community Hub pada bulan Juni 2021. Penelitian ini menggunakan sampel sebanyak 40 responden. Teknik pengambilan sampel untuk menentukan sampel yang akan digunakan dalam penelitian ini menggunakan teknik non-probability sampling yaitu accidental sampling. Data dikumpulkan dengan menggunakan kuesioner dan dokumentasi, kemudian dilakukan analisis kuantitatif, meliputi: uji validitas, uji reliabilitas, uji asumsi klasik, analisis regresi linear berganda, serta pengujian hipotesis melalui uji F dan uji t. Hasil penelitian menunjukan harga dan promosi secara simultan berpengaruh positif dan signifikan terhadap keputusan pembelian konsumen dengan tingkat signifikansi 0,000. Harga secara parsial berpengaruh positif dan signifikan terhadap keputusan pembelian konsumen dengan tingkat signifikansi 0,036. Promosi secara parsial berpengaruh positif dan signifikan terhadap keputusan pembelian konsumen dengan tingkat signifikansi 0,003. Hasil tersebut mengindikasikan bahwa untuk meningkatkan keputusan pembelian konsumen di Rumah Coffee & Community Hub, manajemen perlu memperhatikan faktor-faktor harga dan promosi karena faktor-faktor tersebut terbukti mempengaruhi keputusan pembelian konsumen.   This study aims to determine the effect of price and promotion on consumer purchasing decisions at Rumah Coffee & Community Hub. The time of the research was carried out precisely in January - June 2021. The population of this study were customers or consumers who had made purchases at Rumah Coffee & Community Hub in June 2021. This study used a sample of 40 respondents. The sampling technique used to determine the sample to be used in this study was a non- probability sampling technique, namely accidental sampling. Data were collected using questionnaires and documentation, then quantitative analysis was carried out, including: validity test, reliability test, classical assumption test, multiple linear regression analysis, and hypothesis testing through F test and t test. The results of the study show that price and promotion simultaneously have a positive and significant effect on consumer purchasing decisions with a significance level of 0.000. Price partially has a positive and significant effect on consumer purchasing decisions with a significance level of 0.036. Promotion partially positive and significant effect on consumer purchasing decisions with a significance level of 0.003. These results indicate that to improve consumer purchasing decisions at Rumah Coffee & Community Hub, management needs to pay attention to price and promotion factors because these factors are proven to influence consumer purchasing decisions.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309912","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 Pemasaran Hotel Pada Masa Pandemic Covid-19","authors":"Ericko Mahendra Christiawan, I. W. Pantiyasa, I. M. Semara","doi":"10.22334/paris.v2i10.569","DOIUrl":"https://doi.org/10.22334/paris.v2i10.569","url":null,"abstract":"Bali sendiri merupakan salah satu tujuan wisata yang sangat diminati oleh para wisatawan baik wisatawan mancanegara maupun wisatawan domestik yang saat ini mengalami pukulan sangat berat dari Pandemi Covid-19. Sektor pariwisata menjadi salah satu sektor di Bali yang paling terpukul karena Pandemi Covid-19. Tujuan dari penelitian ini adalah untuk menganalisis lingkungan internal serta lingkungan eksternal dengan menggunakan analisis SWOT di Hotel Amaris Teuku Umar dan untuk mengetahui alternatif strategi bagi Hotel Amaris Teuku Umar. Penelitian ini mempergunakan dua jenis data, yaitu data kualitatif dan kuantitatif. Data sekunder diperoleh dari website dan Sosial Media Hotel Amaris Teuku Umar. Data primer diperoleh data yang bersumber dari hasil wawancara mengenai mengenai indikator-indikator permasalahan yang sudah dirumuskan dalam penelitian ini, mengenai variabel STP (Segmentation, Targeting & Positioning), persepsi bauran pemasaran, serta pemberian bobot dan rating untuk perhitungan IFAS dan EFAS. Teknik analisis data yang dipergunakan adalah deskriptif kualitatif, analisis SWOT, IFAS, EFAS, kuadran dan matriks SWOT. Berdasarkan hasil dari analisis SWOT, Hasil dari analisis IFAS dan EFAS didapat titik koordinat sumbu X (internal) berada pada -0,60 dengan sumbu Y (external) -1,48 yang berada pada kuadran II (Diversifikasi), bahwa Hotel Amaris Teuku Umar menghadapi beberapa ancaman perusahaan, maupun strategi pemasaran namun Hotel Amaris Teuku Umar masih memiliki kekuatan dari segi internal. jadi Strategi yang harus diterapkan saat kondisi ini adalah dengan memanfaatkan kekuatan untuk memanfaatkan peluang jangka panjang.   Bali itself is a tourist destination that is very popular with tourists tourists, both foreign tourists and domestic tourists at this time experienced a very heavy blow from the Covid-19 Pandemic. The tourism sector is one of them the sector in Bali that was hardest hit by the Covid-19 Pandemic. The aim of this research is to analyze the internal environment and external environment using analysis SWOT at the Amaris Teuku Umar Hotel and to find out alternative strategies for the Amaris Hotel Teuku Umar. This research uses two types of data, namely qualitative and quantitative data. Secondary data was obtained from the website and Social Media of the Amaris Teuku Umar Hotel. Primary data data obtained from interviews regarding indicators The problem that has been formulated in this research is regarding the STP variable (Segmentation, Targeting & Positioning), marketing mix perceptions, as well as assigning weights and ratings to IFAS and EFAS calculations. The data analysis technique used is descriptive qualitative, SWOT analysis, IFAS, EFAS, quadrants and SWOT matrix. Based on the results of the SWOT analysis, The results of the IFAS and EFAS analysis show that the X-axis (internal) coordinate point is at -0.60 with the Y axis (external) -1.48 which is in quadrant II (Diversification), that the Amaris Hotel Teuku Umar faces","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311257","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":"Pengaruh Kualitas Makanan dan Pelayanan terhadap Loyalitas Pelanggan","authors":"Adistiyani Laras Hati, I. N. Sudiarta, P. Wirawan","doi":"10.22334/paris.v2i10.563","DOIUrl":"https://doi.org/10.22334/paris.v2i10.563","url":null,"abstract":"Kawasan Loviana merupakan kawasan pariwisata dari Kabupaten Buleleng. Banyak masyarakat yang memulai membuka usaha penyajian makanan seperti bar dan restoran. Setiap manajemen restoran berusaha menawarkan produk makanan dan minuman yang berkualitas kepada pelanggan. Kualitas makanan dan Pelayanan merupakan faktor yang mempengaruhi Loyalitas Pelanggan. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh variabel Kualitas Makanan dan Pelayanan terhadap Loyalitas Pelanggan . Penelitian ini dilakukan di Heliconia Restaurant The Lovina Bali, yaitu pada bulan Februari sampai dengan April 2021. Metode analisis data yang digunakan dalam penelitian ini adalah regresi linear berganda, dengan penyebaran kuesioner kepada 40 pengujung sebagai sampel, dan teknik pengambilan sampel yang digunakan ialah teknik kuota sampling. Pengujian hipotesis penelitian menggunakan SPSS 25.0. Hasil penelitian ini menunjukkan Varibel Kualitas Makanan dan Pelayanan bersama-sama berpengaruh secara signifikan terhadap Loyalitas Pelanggan yang dapatdilihat dari Uji Determinasi pada Model Summary dengan kontribusi yang di berikansebesar 71,70% dan sisanya 28,30% dipengaruhi oleh variabel lain yang tidak diteliti dalam penelitian ini. Berdasarkan hasil analisis tersebut disarankan agar manajemen lebih memperhatikan Kualitas Makanan dan Pelayanan   Loviana area is a tourism area of Buleleng Regency. Many people are starting to open food serving businesses such as bars and restaurants. Every restaurant management strives to offer quality food and beverage products to customers. Food quality and service are factors that affect customer loyalty. The purpose of this study was to determine how much influence the variables of Food Quality and Service on Customer Loyalty had. This research was conducted at Heliconia Restaurant The Lovina Bali, from February to April 2021. The data analysis method used in this study was multiple linear regression, with questionnaires distributed to 40 visitors as samples, and the sampling technique used was the quota technique. sampling. Testing the research hypothesis using SPSS 25.0. The results of this study indicate that Food and Service Quality Variables together have a significant effect on Customer Loyalty which can be seen from theDetermination Test on the Summary Model with the contribution given by 71.70% and the remaining 28.30% influenced by other variables not examined in this study. Based on the results of the analysis, it is recommended that management pay more attention to the quality of food and service","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311460","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":"Perbandingan Kualitas Roti dengan Menggunakan Mother Dough dan Instant Yeast","authors":"Ni Made Anggreni, Utik Kuntariati","doi":"10.22334/paris.v2i6.459","DOIUrl":"https://doi.org/10.22334/paris.v2i6.459","url":null,"abstract":"Roti adalah hasil dari pencampuran tepung dan air yang difermentasikan menggunakan bahan pengembang seperti instant yeast dan mother dough. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengembang pada roti yang menggunakan mother dough dengan instant yeast dari segi rasa, aroma, warna dan tekstur serta untuk mengetahui analisis cost roti yang menggunakan mother dough dengan roti yang menggunakan instant yeast. Metode penelitian yang digunakan adalah eksperimen. Dengan data yang diperoleh dari hasil observasi dan kuesioner. Sedangkan data kuantitatif di peroleh dari organoleptik. Panelis dari penelitian ini terdiri dari 20 orang yaitu 10 orang chef dan 10 orang masyarakat biasa. Berdasarkan uji organoleptik dapat disimpulkan bahwa tidak ada perbedaan yang nyata dari segi aroma pada roti menggunakan mother dough dan roti yang menggunakan instant yeast. Sedangkan dari segi warna, rasa dan tekstur dapat dikatakan bahwa ada perbedaan yang nyata pada roti menggunakan mother dough dan instant yeast. \u0000  \u0000Bread is the result of mixing flour and water which is fermented using a developer such as instant yeast and mother dough. This study aims to determine the effect of the developer on bread using mother dough with instant yeast in terms of taste, aroma, color and texture and to determine the cost analysis of bread using mother dough with bread using instant yeast. The research method used is experimental. With data obtained from observations and questionnaires. While quantitative data obtained from organoleptic. The panelists of this study consisted of 20 people, namely 10 chefs and 10 ordinary people. Based on the organoleptic test, it can be concluded that there is no significant difference in terms of aroma in bread using mother dough and bread using instant yeast. Meanwhile, in terms of color, taste and texture, it can be said that there is a significant difference in bread using mother dough and instant yeast.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114057230","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":"Kualitas Nastar dari Komponen Tanaman Sirsak Berupa Daun dan Buah","authors":"Ni Komang Ayu Trisna Dewi, I. G. K. Purnaya","doi":"10.22334/paris.v2i6.460","DOIUrl":"https://doi.org/10.22334/paris.v2i6.460","url":null,"abstract":"Kualitas nastar dari komponen tanaman sirsak berupa daun dan buah merupakan penelitian eksperimen. Serat salah satunya adalah daun sirsak, serat memiliki sifat positif bagi tubuh. Tanaman ini sangat mudah untuk dibudidayakan di wilayah Indonesia akan tapi pemanfaatnya sangat kurang. Oleh karena itu sangat untuk dimanfaatkan sirsak di bagian daun dapat dikembang untuk menjadi suatu produk makanan olahan. Nastar termasuk makanan yang popular saat hari besar tiba. Kandungan serat pada nastar kurang optimal sehingga dilakukan variasi campuran tepung pada nastar untuk menambahkan serat dan cita rasa baru pada nastar. Buah atau daging buah sirsak sangat bagus dijadikan olahan selai dikarenakan kandungan 82% air pada buah sirsak. Penelitian ini untuk mengetahui hasil sifat fisik nastar eksperimen terhadap masyarakat, uji organoleptik, daya tahan dan pengeluaran biaya untuk melakukan penelitian pada nastar dari komponen tanaman sirsak berupa daun dan buah. Jenis penelitian ini merupakan jenis eksperimen dengan rancangan acak sederhana dengan data sifat fisik dan kadar serat yang dianalisis secara deskriptif. Jadi berdasarkan hasil rekap data bahwa nastar dari komponen tanaman sirsak berupa daun dan buah skor 486 pada indikator rasa, tekstur, warna, dan aroma. Daun dan buah sirsak dalam pembuatan nastar dapat dekembangkan secara maksimal oleh semua masyarakat. Berdasarkan hasil perhitungan yang dilakukan oleh peneliti. Biaya produksi dari nastar dari komponen tanaman sirsak berupa daun dan buah sebesar Rp 52.000 dan menghasilkan 30 pcs dengan harga Rp 2000 per pcs dengan berat 15 gram. \u0000  \u0000The quality of nastar from soursop plant components in the form of leaves and fruit is an experimental study. One of the fibers is soursop leaves. Fibers have positive properties for the body. Soursop plants are easy to cultivate in Indonesia, but the utilization of the leaves is still lacking. Therefore, soursop leaves can be developed into flour to mix in food. Nastar is a popular food when Eid arrives. However, the fiber content in the nastar was not optimal, so variations in the mixture of flour and soursop leaves were made in the nastar to add fibre value and taste to the nastar. Soursop fruit can be used as jam because the water content in soursop fruit is quite high, which is around 82%, and the flesh in soursop fruit is very good for processed jam products. To find out the people's preference for nastar experimental results. This study aims to determine the physical properties, organoleptic, durability and food cost of nastar from soursop plant components in the form of leaves and fruit. This type of research is quasi-experimental with a simple randomized design. Data on physical properties and fiber content were analyzed descriptively. So, based on the results of the data recap, nastar from soursop plant components in the form of leaves and fruit scores 486 on indicators of taste, texture, color, and aroma. Soursop leaves and fruit in making nastar can be devel","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126687484","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":"Perbedaan Bakso Berbahan Dasar Jamur Tiram Dengan Daging Ayam","authors":"I. K. P. Yasa, Deden Ismail","doi":"10.22334/paris.v2i6.449","DOIUrl":"https://doi.org/10.22334/paris.v2i6.449","url":null,"abstract":"Jamur tiram merupakan, jamur yang paling banyak di budidayakan, namun pada umumnya hanya dimanfaatkan sebagai campuran sup. Jamur tiram diketahui mengandung protein tinggi, asam lemak tidak jenuh, serat, dan vitamin. Salah satu pemanfaatan jamur tiram yaitu dapat digunakan sebagai bahan dasar pembuatan bakso, namun pada umumnya bakso hanya terbuat dari olahan daging, oleh karena itu perlu adanya penelitian bakso berbahan dasar jamur tiram. Tujuan dari penelitian ini untuk mengetahui perbedaan bakso berbahan dasar jamur tiram dengan bakso daging ayam dari segi rasa, tekstur, aroma, bentuk dan, warna, serta mengetahui kandungan gizi dan daya terima konsumen terhadap produk bakso jamur tiram. Pembuatan bakso jamur tiram yaitu jamur tiram dibersihkan, dikukus selama 15 menit, dinginkan lalu digiling. Tempat penelitian ini dilakukan di nusapenida, waktu penelitian bulan Maret 2021. Jenis penelitian ini menggunakan experimen dengan 2 perlakuan dengan 20 ulangan yaitu P1 bakso berbahan dasar jamur tiram dan P2 bakso berbahan dasar daging ayam, dengan menggunakan 20 orang panelis. Analisis data dari uji organoleptik yaitu warna, tekstur, aroma, bentuk, dan rasa digunakan Uji stastistik. Hasil Terdapat perbedaan yang sangat signifikan pada warna antar perlakuan P1, P2, dengan warna abu kehitaman untuk P1, warna abu abu untuk P2, sedangkan tidak terdapat perbedaan yang nyata pada tekstur, bentuk, rasa dan aroma antar perlakuan P1, P2, dengan tekstur padat untuk semua perlakuan, dengan bentuk bulat untuk semua perlakuan, dengan rasa enak untuk semua perlakuan dan dari aroma sangat kuat untuk semua perlakuan. \u0000  \u0000Oyster mushrooms are the most widely cultivated mushrooms, but are generally only used as a soup mixture. Oyster mushrooms are known to contain high protein, unsaturated fatty acids, fiber, and vitamins. One of the uses of oyster mushrooms is that it can be used as a basic ingredient for making meatballs, but in general, meatballs are only made from processed meat, therefore there is a need for research on meatballs made from oyster mushrooms. The purpose of this study was to determine the difference between oyster mushroom-based meatballs and chicken meatballs in terms of taste, texture, aroma, shape and color, as well as to determine the nutritional content and consumer acceptance of oyster mushroom meatball products. Making oyster mushroom meatballs, namely oyster mushrooms cleaned, steamed for 15 minutes, cooled and then ground. The place of this research was carried out in Nusapenida, the research time was in March 2021. This type of research used an experiment with 2 treatments with 20 replications, namely P1 meatballs made from oyster mushrooms and P2 meatballs made from chicken meat, using 20 panelists. Analysis of data from organoleptic tests, namely color, texture, aroma, shape, and taste used statistical tests. Results There is a very significant difference in color between treatments P1, P2, with blackish gray for P1, gray for P2, while ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124261655","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":"Analisis Strategi Menu Engineering dalam Upaya Meningkatkan Pendapatan Restaurant","authors":"Ida Bagus Ananta Wijaya, I. Bagus, Wijaya Dharma Putra, Made Arya Astina, Gusti Made, Suka Arnawa, Manajemen Perhotelan, I. B. W. D. A. Putra, Putra I. B. W. D Arnawa M. A., .. Análisis, Strategi Menu, Engineering dalam","doi":"10.22334/paris.v2i6.464","DOIUrl":"https://doi.org/10.22334/paris.v2i6.464","url":null,"abstract":"Penelitian ini dilaksanakan untuk membantu pihak manajemen dalam mengevaluasi dan menganalisis menu a’la carte menggunakan metode menu engineering. Pihak manajemen belum menerapkankan analisis menu menggunakan metode tersebut, sehingga pendapatan kurang maksimal. Penelitian ini bertujuan untuk mengetahui klasifikasi menu, dan diikuti dengan strategi untuk menindak lanjuti menu dengan klasifikasi tersebut. Penelitian ini dilaksanakan di The Sayan House Restaurant yang dilaksanakan pada bulan Maret 2021 –Juni 2021, dengan menggunakan sales history dari bulan Desember 2020 – Februari 2021. Jenis penelitian ini adalah deskriptif kualitatif dan kuantitatif. Penelitian ini menggunakan sampel jenuh sebanyak 38 item menu. Data dikumpulkan dari wawancara dan studi dokumentasi, kemudian dianalisis menggunakan teknik analisis menu engineering, sehingga mendapatkan klasifikasi menu yaitu star, plow horse, puzzle, dan dog. Hasil penelitian menunjukkan dari 38 item menu yang dianalisis, 16 diantaranya dikategorikan star, 10 diantaranya dikategorikan plow horse, 5 diantaranya dikategorikan puzzle, dan 7 diantaranya dikategorikan dog. Berdasarkan hasil analisis tersebut dan menyikapi masing-masing klasifikasi menu, diperlukan strategi dan tindak lanjut untuk setiap klasifikasinya, serta melakukan evaluasi menu secara rutin oleh pihak manajemen The Sayan House Restaurant. \u0000  \u0000This research was conducted to assist management in evaluating and analyzing a'la carte menu usingthe menu engineering method. The management has not implemented menu analysis using that method, so the revenue is less than maximum. This study aims to know the classification of the menu, and followed by a strategy to follow up the menu with that classification. This research was conducted at The Sayan House Restaurant conducted in March 2021 – June 2021, using sales history from December 2020 – February 2021. This type of research is descriptive qualitative and quantitative. The study used saturated samples of 38 menu items. The data is collected from interviews and documentation studies, then analyzed using engineering menu analysis techniques, to obtain menu classifications namely star, plow horse, puzzle, and dog. The results showed from 38 menu items analyzed, 16 of them were categorized as a star, 10 of them were categorized as a plow horse, 5 of them were categorized as a puzzles, and 7 of them were categorized as a dogs. Based on the results of the analysis and addressing each menu classification, strategy and follow-up for each classification are required, as well as conducting regular menu evaluations by the management of The Sayan House Restaurant.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"46 5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133779710","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}