Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Persepsi Karyawan Food and Beverage Service Terhadap Program Pelatihan di Hotel Fairmont Sanur Beach","authors":"Niken Puspitasari, Made Widya Paramitha","doi":"10.22334/paris.v2i6.465","DOIUrl":"https://doi.org/10.22334/paris.v2i6.465","url":null,"abstract":"Dalam sebuah perusahaan SDM merupakan salah satu aset penting didalamnya. Pengembangan SDM melalui pelatihan sangat penting untuk menunjang keberlangsungan dari suatu perusahaan. Persepsi karyawan mengenai pelatihan juga tidak kalah penting, untuk mengetahui apa yang karyawan pikirkan tentang pelatihan tersebut dan apakah karyawan mendapatkan feedback dari perusahaan setelah mendapatkan pelatihan. Tujuan dari penelitian ini adalah untuk mengetahui persepsi karyawan food and beverage service terhadap program pelatihan yang diterapkan di hotel Fairmont Sanur Beach Bali. Penulis melakukan penelitian dengan menggunakan teknik pengumpulan data melalui kuesioner dengan menggunakan judul Persepsi Karyawan Food and Beverage Service Terhadap Program Pelatihan di Hotel Fairmont Sanur Beach Bali. Penulis melakukan penelitian dari bulan Maret-Juni 2020. Penulis melakukan penyebaran kuesioner dengan cara online dikarenakan kondisi yang tidak mendukung. Kuesioner tersebut berisi mengenai pelatihan yang diterapkan di hotel Fairmont Sanur Beach Bali dan persepsi karyawan. Dari hasil kuesioner tersebut penulis mendapatkan hasil mengenai persepsi karyawan yang positif terhadap pelatihan yang diterapkan di Hotel Fairmont Sanur Beach Bali. \u0000  \u0000In a company, human resource is one of the important assets in it. Human resource development training is very important to support the sustainability of a company. Employee perceptions of training are equally important, to find out what employees think about the training and whether employees get feedback from the company after receiving training. The purpose of this study is to determine the perceptions of food and beverage service employees towards the training program implemented at the Fairmont Sanur Beach Bali hotel. The author conducted research using data collection techniques through questionnaires using the title Food and Beverage Service Employee Perceptions of the Training Program at the Fairmont Hotel Sanur Beach Bali. The author conducted research from March to June 2020. The author distributed questionnaires online due to unfavorable conditions. The questionnaire contains training implemented at the Fairmont Sanur Beach Bali hotel and employee perceptions. From the results of the questionnaire, the authors obtained results regarding positive employee perceptions of the training implemented at the Fairmont Sanur Beach Bali Hotel.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"16 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":"131919213","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 Keripik Berbahan Dasar Pelepah Pohon Pisang Raja","authors":"I. P. Putra, Ni Made Rinayanthi","doi":"10.22334/paris.v2i6.450","DOIUrl":"https://doi.org/10.22334/paris.v2i6.450","url":null,"abstract":"Keripik tergolong cemilan ataupun makanan ringan dengan bentuk irisan tipis yang banyak dikenal di antara masyarakat sebab sifat yang dimiliki yakni tidak terlalu mengenyangkan, gurih, renyah dan beraneka rasa misalnya pedas, asin, dan manis. Oleh karena itu, penulis berinisiatif mengembangkan inovasi dalam memanfaatkan pelepah pohon pisang raja sebagai bahan utamanya dalam pembuatan keripik. Karenanya, tujuan yang dibawa penelitian ini yakni guna mengetahui inovasi keripik berbahan dasar pelepah pohon pisang raja yang dilihat berdasar aspek kuesioner, uji organoleptik, serta biaya produksi pembuatan keripik pelepah pohon pisang raja. Untuk penelitian ini memanfaatkan data berjenis kuantitatif dan data kualitatif. Analisis deskriptif kualitatif, analisis biaya dan analisis deskriptif kuantitif yakni teknik analisis yang dipakai peneliti. Hasilnya memperlihatkan bahwasannya keripik batang pisang raja menghasilkan warna yang menarik, rasa yang sangat enak, tekstur yang renyah, serta aroma yang sedap. Dari aspek biaya yang dihabiskan dalam produksi adalah Rp. 10.375/ 15 pcs. Harga 1 pcs keripik batang pisang raja adalah Rp. 691. \u0000  \u0000Chips are snacks or snacks in the form of thin slices that are very popular among the public because they are crunchy, savory, not too filling and are available in various flavors such as salty, spicy, and sweet. Therefore, the author took the initiative to develop innovations in utilizing the midrib of the plantain tree as the main ingredient in making chips. Therefore, this study aims to determine the innovation of chips made from plantain tree midribs in terms of organoleptic test aspects, questionnaires, and production costs of making plantain tree midrib chips. In this study, the types of quantitative data and qualitative data were used. The data analysis technique used is descriptive qualitative analysis, quantitative descriptive analysis, market analysis, and cost analysis. The results of this study indicate that the plantain stem chips produce a very good taste, attractive color, crunchy texture, and delicious aroma. From the aspect of the cost spent in production is Rp. 10.375/ 15 pcs. The price of 1 pcs of plantain stem chips is Rp. 691.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"15 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":"122154210","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":"Es Krim Dengan Bahan Dasar Susu Kuda Liar","authors":"Thomas Daniel Riwu Bay, Febianti Febianti","doi":"10.22334/paris.v2i6.461","DOIUrl":"https://doi.org/10.22334/paris.v2i6.461","url":null,"abstract":"Es krim merupakan salah satu produk pastry yang sangat disukai semua kalangan baik anak-anak, remaja, maupun dewasa. Pada umumnya es krim terbuat dari susu sapi, dan kedelai namun dalam penelitian ini, peneliti tertarik untuk menggunakan susu kuda liar sebagai bahan dasar pembuatan Es krim. Peneliti menggunakan teknik analisis deskriptif kuantitatif untuk menganalisa data tes organoleptik dan biaya produksi yang akan dinilai oleh 15 panelis. Hasil dari penelitian ini dapat disimpulkan bahwa kualitas es krim berbahan dasar susu kuda liar mendapatkan respon dari segi rasa dengan kategori enak, dari segi aroma dengan kategori cukup harum, dari segi tekstur dengan kategori lembut, dari segi warna dengan kategori cukup menarik. Untuk biaya yang dibutuhkan dalam pembuatan es krim berbahan dasar susu kuda liar sebanyak 1 resep yang dihitung dari dari fix cost dan variable cost adalah Rp.85.700 dengan harga jual untuk 1 cup adalah Rp. 5.713. \u0000  \u0000Ice cream is one of the most popular pastry products for all ages, both children, teenagers, and adults. In general, ice cream is made from cow's milk, and soy, but in this study, researchers are interested in using wild horse milk as the basic ingredient for making ice cream. Researchers used quantitative descriptive analysis techniques to analyze organoleptic test data and production costs which would be assessed by 15 panelists. The results of this study can be concluded that the quality of ice cream made from wild horse milk gets a response in terms of taste with a delicious category, in terms of aroma with a fairly fragrant category, in terms of texture with a soft category, in terms of color with a pretty attractive category. For the cost needed to make ice cream based on wild horse milk as much as 1 recipe which is calculated from the fixed cost and variable cost is Rp. 85,700 with the selling price for 1 cup is Rp. 5,713.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"1 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":"130206973","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 Teh Melati Dengan Campuran Bubuk Kulit Manggis Sebagai Inovasi Minuman Terbaru","authors":"Teh Melati, Uji Organoleptik, Bubuk, K. Manggis","doi":"10.22334/paris.v2i6.451","DOIUrl":"https://doi.org/10.22334/paris.v2i6.451","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kualitas dan keawetan teh melati dengan campuran ekstrak bubuk kulit manggis, biaya produksi yang digunakan dalam pembuatan teh melati dengan campuran bubuk ekstrak kulit manggis, harga jual yang sesuai dan minat beli konsumen terhadap produk teh melati dengan campuran ekstrak bubuk. kulit manggis. Teknik analisis yang digunakan adalah analisis kuantitatif, yang menggambarkan kualitas organoleptik dan biaya produksi pembuatan teh melati dengan campuran bubuk kulit manggis. Hasil uji organoleptik kualitas menyimpulkan bahwa kualitas teh melati dengan campuran bubuk kulit manggis berasa manis, sangat harum, tekstur cukup cair dan warna kurang cerah. Biaya produksi yang dibutuhkan adalah Rp 3.630,- untuk satu gelas atau 150 ml teh dengan campuran bubuk ekstrak kulit manggis. Pada uji minat beli konsumen, 95% panelis tertarik untuk membeli produk ini. \u0000  \u0000This study aims to determine the quality and durability of jasmine tea with a mixture of mangosteen peel powder extract, production costs used in making jasmine tea with a mixture of mangosteen peel extract powder, suitable selling prices and consumer buying interest in jasmine tea products with a mixture of powdered extracts. mangosteen peel. The analytical technique used is quantitative analysis, which describes the organoleptic quality and production costs of making jasmine tea with a mixture of mangosteen peel powder. The results of the organoleptic test showed that the quality concluded that the quality of jasmine tea with a mixture of mangosteen peel powder was sweet in taste, very fragrant, quite liquid in texture and less bright in color. The production cost required is IDR 3,630, - for one glass or 150 ml of tea with a mixture of mangosteen peel extract powder. In the consumer buying interest test, 95% of the panelists are interested in buying this product.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"os-57 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":"127718842","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 Cashew Biscotti Dengan Bahan Tepung Kulit Jeruk Manis","authors":"Gede Susastrawan, Utik Kuntariati","doi":"10.22334/paris.v2i6.448","DOIUrl":"https://doi.org/10.22334/paris.v2i6.448","url":null,"abstract":"Tujuan penelitian ini adalah untuk mengetahui kualitas cashew biscotti dengan bahan tepung kulit jeruk manis (citrus x sinensis). Untuk menciptakan inovasi dan gagasan baru tentunya dari limbah kulit jeruk manis (citrus x sinensis) yang sering di buang dengan percuma oleh masyarakat. Metode penelitian yang digunakan pada penelitian ini adalah metode penelitian kuantitatif dengan jenis penelitian eksperimental dan teknik pengumpulan data yang dilakukan secara observasi dan kuesioner. Dalam menentukan kualitas dari cashew biscotti dengan menggunakan tepung kulit jeruk manis (citrus x sinensis) dinilai dengan menggunakan teknik uji organoleptik yang diujikan kepada 30 panelis untuk menguji kualitas organoleptik dari cashew biscotti. Diantaranya 15 panelis merupakan yang memiliki keahlian dan pengetahuan di bidang food and beverage, dengan aspek yang diuji meliputi aspek taste, color, texture, dan flavor. Hasil dari penelitian yang sudah dilakukan penulis dengan 2 buah cashew biscotti, yaitu cashew biscotti dengan menggunakan 100% tepung terigu (P0) dan cashew biscotti dengan menggunakan 100% tepung kulit jeruk manis (citrus x sinensis) (P1) sebagai pembanding. Berdasarkan hasil penelitian, ditemukan bahwa cashew biscotti dengan menggunakan 100% tepung terigu (P0) memiliki kualitas taste very delicious, color slightly brown, texture crunchy enough, flavor sweet sedangkan cashew biscotti dengan menggunakan 100% tepung kulit jeruk manis (citrus x sinensis) (P1) memiliki Taste Delicious, Color Brown, Texture Crunchy Enough, Flavor Sweet Enough. \u0000  \u0000This study aimed to determine the quality of cashew biscotti with sweet orange peel flour (citrus x Sinensis). To create innovations and new ideas, of course, from waste sweet orange peel (citrus x Sinensis) which is often thrown away in vain by the community. The research method used in this study is quantitative with experimental research and data collection techniques carried out by observation and questionnaires. In determining the quality of cashew biscotti using sweet orange peel flour (citrus x Sinensis) it was assessed using an organoleptic test technique which was tested on 30 panelists to test the organoleptic quality of cashew biscotti. Among them, 15 panelists have expertise and knowledge in the field of food and beverage, with aspects tested covering aspects of taste, color, texture, and flavor. The results of the research that the author has done with 2 cashew biscotti, namely cashew biscotti using 100% wheat flour (P0) and cashew biscotti using 100% sweet orange peel flour (citrus x Sinensis) (P1) as a comparison. Based on the results of the study, it was found that cashew biscotti using 100% wheat flour (P0) had a very delicious taste quality, slightly brown color, crunchy enough texture, and sweet flavor while cashew biscotti using 100% sweet orange peel flour (citrus x Sinensis) ( P1) has Taste Delicious, Color Brown, Texture Crunchy Enough, Flavor Sweet Enough.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"56 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":"126543606","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":"Olahan Buah Anggur Hitam Lokal Menjadi Selai","authors":"Ni Kadek Depiyani, I. K. Muliadiasa","doi":"10.22334/paris.v2i6.454","DOIUrl":"https://doi.org/10.22334/paris.v2i6.454","url":null,"abstract":"Olahan anggur hitam lokal menjadi selai adapun tujuan dari penelitian anggur hitam sebagai selai adalah untuk mengetahui kualitas selai yang berbahan dasar anggur hitam dari segi rasa,aroma,warna dan tekstur, kemudia untuk mengetahui daya tahan serta menganalisis biaya yang diperlukan dalam pembuatan selai anggur hitam. Pendekata penelitian yang digunakan adalah penelitian eksperimen, penelitian eksperimen ini dilakukan dengan membuat selai anggur hitam, kemudian diuji oleh 30 panelis dengan tes organoleptik, observasi dan analisis biaya. Hasil penelitian ini berupa kualitas selai anggur hitam adalah enak dari segi rasa, beraroma sedap, tekstur yang lembut serta memiliki penampilan yang menarik. Dari hasil uji daya tahan selai anggur hitam, mampu bertahan selama 2 bulan dengan kualitas masih baik di dalam lemari pendingin (kulkas) dan dapat bertahan di suhu ruangan 20o -25 o selama 2 minggu dengan kualitas masih baik. Harga jual produk adalah Rp 16.675. \u0000  \u0000Processed local black grapes into jam. The purpose of the research on black grapes as jam is to determine the quality of jam made from black grapes in terms of taste, aroma, color and texture, then to determine the durability and analyze the costs required in making black grape jam. The research approach used is experimental research, this experimental research was conducted by making black grape jam, then tested by 30 panellists with organoleptic tests, observation and cost analysis. The results of this study are the quality of black grape jam is delicious in terms of taste, delicious aroma, soft texture and has an attractive appearance. From the results of the durability test of black grape jam, it can last for 2 months with good quality in the refrigerator (refrigerator) and can survive at room temperature 20o -25o for 2 weeks with good quality. The selling price of the product is Rp. 16,675.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"149 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":"132966421","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 Sponge Cake Berbahan Dasar Tepung Terigu dan Tepung Porang","authors":"Miftahul Jannah Hartati, I. N. Sudiarta","doi":"10.22334/paris.v2i6.453","DOIUrl":"https://doi.org/10.22334/paris.v2i6.453","url":null,"abstract":"Kebiasaan masyarakat indonesia yang cukup gemar mengonsumsi sponge cake semakin membuat eksestensi sponge cake semakin melejit. Penelitian ini dilakukan untuk mengetahui perbandingan kualitas sponge cake berbahan dasar tepung porang dan tepung terigu dari segi warna, aroma, rasa, dan tekstur. Jenis penelitian yang digunakan adalah penelitian eksperimen dengan mixed method. Data kualitatif yang diperoleh dari hasil observasi dan kuisioner. Sedangkan data kuantitatif diperolehndari hasil uji organoleptic menggunakan uji Mann-Whitney. Penalis dari penelitian ini terdiri dari 20 orang masyarakat biasa dan 10 orang chef. Berdasarkan uji organoleptic melalui uji Man-Whitney didapatkan hasil bahwa dari segi aroma dan rasa menunjukan tidak ada perbedaan yang nyata antara sponge cake berbahan dasar tepung porang dan sponge cake berbahan dasar tepung terigu. Dari segi warna dan tekstur terdapat perbedaan yang nyata antara sponge cake berbahan dasar tepung porang dan sponge cake berbahan dasar tepung terigu. \u0000  \u0000The habit of Indonesian people who are quite fond of consuming sponge cake increasingly makes the existence of sponge cake skyrocket. This study was conducted to compare the quality of sponge cake made from porang flour and wheat flour in terms of color, aroma, taste, and texture. The type of research used is experimental research with mixed method. Qualitative data obtained from observations and questionnaires. While quantitative data were obtained from the results of organoleptic tests using the Mann-Whitney test. The authors of this study consisted of 20 ordinary people and 10 chefs. Based on the organoleptic test through the Man-Whitney test, the results showed that in terms of aroma and taste there was no significant difference between sponge cake made from porang flour and sponge cake made from wheat flour. In terms of color and texture, there are significant differences between sponge cake made from porang flour and sponge cake made from wheat flour.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"11 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":"115174342","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 Selai Kulit Semangka Dengan Penambahan Extrak Bunga Mawar","authors":"Ketut Asri Amertyasih, I. K. Muliadiasa","doi":"10.22334/paris.v2i6.452","DOIUrl":"https://doi.org/10.22334/paris.v2i6.452","url":null,"abstract":"Kulit Semangka belum dimanfaatkan secara maksimal oleh masyarakat bahkan sebagian besar dibuang begitu saja. Limbah semangka yaitu kulit semangka dapat digunakan secara optimal menjadi sebuah produk yang bermanfaat di tengah pandemic covid 19 saat ini menjadi sebuah produk selai dengan penambahan extrak bunga mawar yang jarang dimanfaatkan oleh masyarakat sebagai pewarna alami yang aman untuk dikonsumsi serta banyak memiliki manfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas selai kulit semangka dengan selai kulit semangka yang ditambahkan extrak bunga mawar dan menciptakan sebuah inovasi baru dalam pembuatan selai. Tempat penelitian di Gianyar, waktu penelitian bulan Februari- Juli 2022. Jenis Penelitian ini menggunakan jenis penelitian eksperimen dengan 2 perlakuan yaitu P1 (100% kulit semangka), P2 (50% kulit semangka 50% extrak bunga mawar) dengan menggunakan 30 orang panelis. Hasil dari penelitian dari minat masyarakat terhadap hasil jadi selai kulit semangka dinilai dari 30 panelis mendapatkan total skor ditinjau dari segi warna 77 skor, aroma 74 skor, rasa 96 skor, tekstur 120 skor dan daya minat 420 skor. Sedangkan Selai kulit semangka dengan penambahan extrak bunga mawar memperoleh skor lebih tinggi yaitu dari segi warna 120 skor, aroma 108 skor, rasa 127 skor, tekstur 120 skor dan daya minat 462 skor. Daya tahan selai kulit semangka dan selai kulit semangka dengan penabahan extrak bunga mawar memiliki daya tahan yang sama yaitu dapat bertahan selama 1 bulan di dalam lemari pendingin (kulkas) demgan kualitas masih baik dan dapat bertahan selama 1 minggu di suhu ruangan berkisar antara 18oC- 23oC. \u0000  \u0000Watermelon peel has not been used optimally by the community, even most of it is thrown away. Watermelon waste, namely watermelon skin, can be used optimally into a useful product in the midst of the covid 19 pandemic, which is currently a jam product with the addition of rose flower extract which is rarely used by the public as a natural dye that is safe for consumption and has many health benefits. This study aims to determine the difference in the quality of watermelon rind jam with watermelon rind jam with rose extract added and create a new innovation in making jam. The research location is in Gianyar, the research time is February-July 2022. This type of research uses an experimental research type with 2 treatments, namely P1 (100% watermelon rind), P2 (50% watermelon rind 50% rose flower extract) using 30 panelists. The results of the research on public interest in the results of watermelon rind jam were assessed from 30 panelists getting a total score in terms of color 77 scores, aroma 74 scores, taste 96 scores, texture 120 scores and interest 420 scores. Meanwhile, watermelon rind jam with the addition of rose extract obtained a higher score, namely in terms of color 120 scores, aroma 108 scores, taste 127 scores, texture 120 scores and interest 462 scores. The durability of watermelon rind jam and","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"109 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":"127983744","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 Pemandu Wisata Lokal Terhadap Tingkat Kepuasan Wisatawan","authors":"I. Nandika, Dika Pranadwipa Koeswiryono, Gusti Ayu Praminatih","doi":"10.22334/paris.v2i6.445","DOIUrl":"https://doi.org/10.22334/paris.v2i6.445","url":null,"abstract":"Pemandul wisata memiliki peran penting sebagai garda terdepan pada sektor pariwisata karena menyangkut pada kualitas pelayanan dan citra pariwisata. Penelitian ini memiliki tujuan untuk menganalisis kualitas pemandur wisata terhadap tingkat kepuasan wisatawan di Turtle Conservation and Education Centre dengan indikator kualitas pemandu wisata yaitu professional competence interpersonal skills, organizational skills dan emphaty. Metode penelitian yang digunakan pada penelitian ini adalah mix methods yang mengkombinasikan metode kuantitatif dengan metode kualitatif. Alat penelitian berupa kuisioner dengan teknik sampling accidental sampling kepada 100 orang responden dan wawancara kepada 7 wisatawan Hasil penelitian dari penelitian ini menunjukkan adanya pengaruh positif dan signifikan dari kualitas pemandu wisata terhadap kepuasan wisatawan di Turtle Conservation and Education Centre. \u0000  \u0000Tour guides have an essential role on the front lines of the tourism sector because it involves the quality of service and the tourism image. This study aims to analyze the quality of tour guides level of tourist satisfaction. at the Turtle Conservation and Education Center with indicators of the quality of the tour guides, such as professional competence, interpersonal skills, organizational skills, and empathy. The research method used in this study was a mixed method that combined quantitative and qualitative methods. The research tool was a questionnaire with an accidental sampling technique, a sampling of 100 respondents, and seven interviews with tourists. This study's results indicated a positive and significant influence on the quality of tour guides and tourist satisfaction at the Turtle Conservation and Education Center.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"29 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":"116193780","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 Promosi dalam Meningkatkan Kunjungan Wisatawan Pasca Covid-19 Melalui Instagram","authors":"Lulu Debi Lusia, Nyoman Arto Suprapto, Muhamad Nova, Manajemen Pariwisata, Strategi Promosi, Saung Angklung","doi":"10.22334/paris.v2i6.446","DOIUrl":"https://doi.org/10.22334/paris.v2i6.446","url":null,"abstract":"Strategi promosi terhadap suatu daya tarik wisata sangat penting dilakukan dalam mengembangkan daya tarik wisata tersebut. Penelitian ini bertujuan untuk mengetahui strategi promosi untuk meningkatkan jumlah kunjungan wisatawan pasca covid-19 di Saung Angklung Udjo, mengetahui kelebihan dan kendala dalam menggunakan Instagram sebagai media promosi dan strategi pengembangan promosi melalui Instagram. Pada penelitian ini, Terdapat tiga teknik pengumpulan yaitu wawancara, observasi dan dokumentasi. Analisis data pada penelitian ini dijabarkan oleh penulis dengan menggunakan metoda deskriptif kualitatif. Hasil dari penelitian ini akan menunjukan strategi promosi dalam meningkatkan kunjungan wisatawan melalui Instagram yang sudah dilakukan oleh Saung Angklung Udjo yaitu mengikuti trend berdasarkan , memanfaatkan fitur feed, story dan reels, dan berkolaborasi dengan media lain. Kelebihan Instagram yaitu dapat memperkenalkan wisata edukasi kepada generasi milenials. Kendala Saung Angklung Udjo dalam menggunakan Instagram sebagai media promosi adalah manajemen sumberdaya manusia dan keterbatasan alat. Strategi pengembangan promosi melalui Instagram menurut sosial media expert yaitu harus mengerti konten pillarnya berdasarkan prinsip sosial media, membuat konten yang menarik dan mengukuti trend pada Instagram juga memperhatikan algoritma Instagram. Maka dapat disimpulkan Instagram dapat menjadi sebuah platform untuk mempromosikan edukasi wisata Saung Angklung Udjo. Oleh karenanya promosi melalui Instagram dapat membantu meningkatkan kunjungan wisatawan di Saung Angklung Udjo. \u0000  \u0000The promotion strategy of a tourist attraction is very important in developing the tourist attraction. This study aims to examine the promotion strategy for increasing tourist visitation post pandemic of covid-19 at Saung Angklung Udjo, to find out the advantages and constraints of using Instagram as a promotional medium, and strategies for developing promotions through Instagram. In this study, there are three collections of data collection: interviews, observations, and documentation. The analysis of the data in the initial research by the author is done using descriptive methods. The results of this study will show promotional strategies in increasing tourist visits through Instagram that have been carried out by Saung Angklung Udjo, namely following trends based on behavior, utilizing feed, story, and reels features, and collaborating with other media. The advantage of Instagram is that it can introduce educational tours to the millennial generation. Saung Angklung Udjo's obstacle in using Instagram as a promotional media is human resource management and limited tools. The strategy for developing promotion through Instagram according to social media experts relies on understanding the pillar content based on the principles of social media, create interesting content and follow trends on Instagram as well as pay attention to the Instagram algorithm. So it can be concluded that","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"2015 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":"132091140","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}