Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.88
Penggunaan beberapa jenis rempah-rempah baik itu herbs ataupun spices pada makanan penutup, belum banyak diketahui masyarakat walaupun ada beberapa jenis yang sudah umum digunakan di berbagai macam makanan penutup. Karya kompetensi kreatif ini bertujuan untuk menghasilkan inovasi makanan penutup dengan menggunakan rempah-rempah dan juga untuk mengetahui cita rasa makanan penutup hasil inovasi dengan menggunakan rempah-rempah. Karya kompetensi kreatif ini merupakan penelitian deskriptif dan metode yang dipakai adalah metode research and development (R&D) peneliti juga melakukan survei menggunakan uji organoleptik. Uji organoleptik yang dilakukan adalah uji hedonic dengan menggunakan kuesioner untuk mencari pendapat tentang inovasi rempah dalam makanan penutup. Digunakan panelis terlatih sebanyak 15 hingga 20 orang. Karya kompetensi kreatif ini menghasilkan 22 resep inovasi makan penutup dengan menggunakan rempah-rempah dan telah di tes dari segi warna, rasa, aroma dan juga tekstur, dan hasilnya memuaskan yaitu banyak dari peserta menyukai inovasi rempah dalam makanan penutup ini. Inovasi makanan penutup dengan rempah-rempah memiliki cita rasa dan aroma yang unik dan berbeda dari makanan aslinya namun masih tetap mempertahankan ciri khas makanan penutup tersebut, dan masyarakat bisa menerima inovasi rempah dalam makanan penutup. Kata Kunci: Inovasi, Makanan Penutup, Rempah-Rempah
{"title":"Inovasi Rempah Pada Makanan Penutup","authors":"","doi":"10.46837/journey.v3i2.88","DOIUrl":"https://doi.org/10.46837/journey.v3i2.88","url":null,"abstract":"Penggunaan beberapa jenis rempah-rempah baik itu herbs ataupun spices pada makanan penutup, belum banyak diketahui masyarakat walaupun ada beberapa jenis yang sudah umum digunakan di berbagai macam makanan penutup. Karya kompetensi kreatif ini bertujuan untuk menghasilkan inovasi makanan penutup dengan menggunakan rempah-rempah dan juga untuk mengetahui cita rasa makanan penutup hasil inovasi dengan menggunakan rempah-rempah. Karya kompetensi kreatif ini merupakan penelitian deskriptif dan metode yang dipakai adalah metode research and development (R&D) peneliti juga melakukan survei menggunakan uji organoleptik. Uji organoleptik yang dilakukan adalah uji hedonic dengan menggunakan kuesioner untuk mencari pendapat tentang inovasi rempah dalam makanan penutup. Digunakan panelis terlatih sebanyak 15 hingga 20 orang. Karya kompetensi kreatif ini menghasilkan 22 resep inovasi makan penutup dengan menggunakan rempah-rempah dan telah di tes dari segi warna, rasa, aroma dan juga tekstur, dan hasilnya memuaskan yaitu banyak dari peserta menyukai inovasi rempah dalam makanan penutup ini. Inovasi makanan penutup dengan rempah-rempah memiliki cita rasa dan aroma yang unik dan berbeda dari makanan aslinya namun masih tetap mempertahankan ciri khas makanan penutup tersebut, dan masyarakat bisa menerima inovasi rempah dalam makanan penutup.\u0000\u0000Kata Kunci: Inovasi, Makanan Penutup, Rempah-Rempah","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"162 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133118065","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i1.61
Nirma Kusumaningrum
Indonesians, in general, are bilinguals. This is because Indonesians have both mother tongue and second language which is used nationally. A person who can speak two languages or more in both formal and informal is called a bilingual. Even though each language has its respective roles, if it is used in one speech or writing it will cause codemixing. Code mixing is the use of two or more languages in one speech. In this study, the researcher analyzed the Mindy Cake & Cookies recipe book by Mindy Mot. The researcher chose Mindy Cake & Cookies recipe book by Mindy Mot because this book is very popular among teenagers, foodies and various circles. In 2019 the Mindy Mot recipe became one of the trending topics on Instagram and YouTube. This recipe book uses Indonesian and a foreign language which causes code-mixing. This study aims to understand and analyze the forms of code-mixing, the types of code-mixing, and the factors causing codemixing in the Mindy Cake & Cookies recipe book by Mindy Mot. The data collection technique in this research was a literature study. The method used in the mixed code research in Mindy Cake & Cookies recipe book by Mindy Mot is a qualitative descriptive method. The object of research in this study is the Mindy Cake & Cookies recipe book by Mindy Mot. The results of the analysis reveal that there are some forms of code-mixing in the Mindy Cake and Cookies by Mindy Mot, such as the form of words and phrases. The code-mixing form also comes in the form of words. There are 15 words out of 26 words which are considered as code-mixing. They are baking, chiffon, muffin, cake, mixer, spatula, stainless, fresh, frosting, meringue, filling, raspberry, whisk, crumble, freezer. There are also found 10 phrases out of 17 phrases that are included in the code-mixing. Those are baking powder, baking soda, overmix, buttercream, whipping cream, buttercream baileys, baileys buttercream, cake emulsifier, cream cheese, brown sugar. Keywords: Code-Mixing, Recipe Book, Cake, Cookies
{"title":"Bentuk Campur Kode Dalam Buku Resep Mindy Cake & Cookies Karya Mindy Mot","authors":"Nirma Kusumaningrum","doi":"10.46837/journey.v3i1.61","DOIUrl":"https://doi.org/10.46837/journey.v3i1.61","url":null,"abstract":"Indonesians, in general, are bilinguals. This is because Indonesians have both mother tongue and second language which is used nationally. A person who can speak two languages or more in both formal and informal is called a bilingual. Even though each language has its respective roles, if it is used in one speech or writing it will cause codemixing. Code mixing is the use of two or more languages in one speech. In this study, the researcher analyzed the Mindy Cake & Cookies recipe book by Mindy Mot. The researcher chose Mindy Cake & Cookies recipe book by Mindy Mot because this book is very popular among teenagers, foodies and various circles. In 2019 the Mindy Mot recipe became one of the trending topics on Instagram and YouTube.\u0000\u0000This recipe book uses Indonesian and a foreign language which causes code-mixing. This study aims to understand and analyze the forms of code-mixing, the types of code-mixing, and the factors causing codemixing in the Mindy Cake & Cookies recipe book by Mindy Mot. The data collection technique in this research was a literature study. The method used in the mixed code research in Mindy Cake & Cookies recipe book by\u0000Mindy Mot is a qualitative descriptive method. The object of research in this study is the Mindy Cake & Cookies recipe book by Mindy Mot.\u0000\u0000The results of the analysis reveal that there are some forms of code-mixing in the Mindy Cake and Cookies by Mindy Mot, such as the form of words and phrases. The code-mixing form also comes in the form of words. There are 15 words out of 26 words which are considered as code-mixing. They are baking, chiffon, muffin, cake, mixer, spatula,\u0000stainless, fresh, frosting, meringue, filling, raspberry, whisk, crumble, freezer. There are also found 10 phrases out of 17 phrases that are included in the code-mixing. Those are baking powder, baking soda, overmix, buttercream, whipping cream, buttercream baileys, baileys buttercream, cake emulsifier, cream cheese, brown sugar.\u0000\u0000Keywords: Code-Mixing, Recipe Book, Cake, Cookies","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127298393","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.80
Penelitian ini bertujuan untuk mengetahui tampilan dan citarasa masakan Chinese-Indonesia setelah diinovasikan dengan berbagai bahan lokal khas Indonesia. Penelitian ini adalah menggunakan metode kualitatif dan kuantitatif. Penulis menggunakan kuesioner/angket untuk mendapatkan data tentang inovasi masakan peranakan Chinese-Indonesia. Panelis pada penelitian ini meliputi dua orang ahli dibidang kuliner dan mahasiswa dibidang kuliner. Peneliti menginovasi 10 jenis masakan peranakan Chinese-Indonesia yang telah ada dengan cara memadukan masakan tersebut dengan berbagai bahan makanan lokal yang memiliki citarasa unik dan belum lumrah. Kesimpulan dari penelitian ini yaitu 10 masakan yang di uji coba: kwetiauw goreng sosis jeruk nipis, mie tek-tek tumis asparagus, nasi goreng hongkong belimbing wuluh, ayam saus mentega jeruk nipis, sapo tahu bali, pare szehchuan, udang mentega jeruk nipis, misoa iga babi, ifumie kepiting belimbing wuluh, capcay daun kelor yang sudah diinovasikan memiliki citarasa yang unik dan mampu memberikan pembaharuan pada rasa masakan peranakan, namun tetap mempertahankan rasa yang otentik/asli dari masakan tersebut karena metode dan bumbu yang digunakan tetap mempertahankan bumbu asli dari masakan tersebut. Dari data uji hedonik disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia masakan peranakan Chinese-Indonesia. Hasil rata-rata yang diperoleh sebagai berikut, untuk warna diperoleh nilai 3,7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 3,9 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 4,1 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4,2 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 3,8 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi peranakan Chinese-Indonesia ini disukai dan bisa diterima oleh para panelis. Kata Kunci: Inovasi, Masakan Peranakan, Chinese, Indonesia
{"title":"Inovasi Kuliner Peranakan Chinese-Indonesia","authors":"","doi":"10.46837/journey.v3i2.80","DOIUrl":"https://doi.org/10.46837/journey.v3i2.80","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui tampilan dan citarasa masakan Chinese-Indonesia setelah diinovasikan dengan berbagai bahan lokal khas Indonesia. Penelitian ini adalah menggunakan metode kualitatif dan kuantitatif. Penulis menggunakan kuesioner/angket untuk mendapatkan data tentang inovasi masakan peranakan Chinese-Indonesia. Panelis pada penelitian ini meliputi dua orang ahli dibidang kuliner dan mahasiswa dibidang kuliner. Peneliti menginovasi 10 jenis masakan peranakan Chinese-Indonesia yang telah ada dengan cara memadukan masakan tersebut dengan berbagai bahan makanan lokal yang memiliki citarasa unik dan belum lumrah.\u0000\u0000Kesimpulan dari penelitian ini yaitu 10 masakan yang di uji coba: kwetiauw goreng sosis jeruk nipis, mie tek-tek tumis asparagus, nasi goreng hongkong belimbing wuluh, ayam saus mentega jeruk nipis, sapo tahu bali, pare szehchuan, udang mentega jeruk nipis, misoa iga babi, ifumie kepiting belimbing wuluh, capcay daun kelor yang sudah diinovasikan memiliki citarasa yang unik dan mampu memberikan pembaharuan pada rasa masakan peranakan, namun tetap mempertahankan rasa yang otentik/asli dari masakan tersebut karena metode dan bumbu yang digunakan tetap mempertahankan bumbu asli dari masakan tersebut. Dari data uji hedonik disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia masakan peranakan Chinese-Indonesia. Hasil rata-rata yang diperoleh sebagai berikut, untuk warna diperoleh nilai 3,7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 3,9 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 4,1 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4,2 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 3,8 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi peranakan Chinese-Indonesia ini disukai dan bisa diterima oleh para panelis.\u0000\u0000Kata Kunci: Inovasi, Masakan Peranakan, Chinese, Indonesia","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121638198","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.79
Penelitian ini bertujuan untuk memperkaya menu masakan Indonesia berbahan santan. Metode penelitian yang digunakan disini adalah deskriptif kualitatif yaitu penganalisisan berdasarkan data yang sudah ada dan faktor pendukungnya. Peneliti mencari berbagai resep masakan Indonesia yang bisa dimodifikasi, lalu kemudian mencoba setiap resep yang sudah dikumpulkan dan mengujinya bersama beberapa orang ahli dan terlatih dalam bidang kuliner. Makanan yang dihasilkan dalam modifikasi ini yaitu taco kari ayam, sup ayam santan, ikan kuah santan, ayam bumbu mangut, gecok ganem, sup labu, sayur bobor dan sambal jenggot, kue lontar kelapa, biji salak, es krim kelapa. Setelah dilakukan uji hedonik terhadap 10 makanan Indonesia yang sudah dimodifikasi maka dapat disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia berbahan santan. Dengan hasil data rata-rata sebagai berikut, untuk warna diperoleh nilai 3.7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 4.05 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 3.9 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4.04 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 4.25 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi Indonesia berbahan santan ini disukai dan bisa diterima oleh para panelis. Kata Kunci: Modifikasi, Makanan Indonesia, Santan
{"title":"Modifikasi Makanan Indonesia Berbahan Santan","authors":"","doi":"10.46837/journey.v3i2.79","DOIUrl":"https://doi.org/10.46837/journey.v3i2.79","url":null,"abstract":"Penelitian ini bertujuan untuk memperkaya menu masakan Indonesia berbahan santan. Metode penelitian yang digunakan disini adalah deskriptif kualitatif yaitu penganalisisan berdasarkan data yang sudah ada dan faktor pendukungnya. Peneliti mencari berbagai resep masakan Indonesia yang bisa dimodifikasi, lalu kemudian mencoba setiap resep yang sudah dikumpulkan dan mengujinya bersama beberapa orang ahli dan terlatih dalam bidang kuliner. Makanan yang dihasilkan dalam modifikasi ini yaitu taco kari ayam, sup ayam santan, ikan kuah santan, ayam bumbu mangut, gecok ganem, sup labu, sayur bobor dan sambal jenggot, kue lontar kelapa, biji salak, es krim kelapa. Setelah dilakukan uji hedonik terhadap 10 makanan Indonesia yang sudah dimodifikasi maka dapat disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia berbahan santan. Dengan hasil data rata-rata sebagai berikut, untuk warna diperoleh nilai 3.7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 4.05 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 3.9 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4.04 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 4.25 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi Indonesia berbahan santan ini disukai dan bisa diterima oleh para panelis.\u0000\u0000Kata Kunci: Modifikasi, Makanan Indonesia, Santan","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127677131","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i1.58
Rimalinda Lukitasari
The image of a hotel in the eye of the society can sometimes not be in line with the identity concept that is trying to be communicated by the company. Hotel Tugu Malang is one of the hotel in Indonesia which has a strong heritage concept, but the image that is developing in the society has much distorted into an ancient and spooky direction. This study on the vlog entitled “Experience Menginap di Hotel Ter-antik di Malang” by YouTuber Anak Kuliner is aiming to become a form of evaluation to the public relation strategy by analysing the audience reception to the message in the vlog. The research was conducted with a qualitative-descriptive method by using the theory of reception. The results show that despite the informative, cheerful, bright, positive, friendly, and enthusiastic contents nuance, the audience receptions still largely stand in the opposition position, with some started to move to the negotiation position and dominant hegemonic position. Therefore, it is suggested that the management continues to do positive publicity efforts which are integrating different media types and maximizing the use of storytelling. Keywords: Image, Heritage, Tugu Malang Hotel, Netizen
酒店在社会眼中的形象有时会与公司试图传达的身份概念不一致。Tugu Malang酒店是印尼具有强烈遗产概念的酒店之一，但在社会上发展的形象已经扭曲到一个古老而怪异的方向。本文对youtube用户Anak Kuliner的名为“Experience Menginap di Hotel Ter-antik di Malang”的视频进行研究，旨在通过分析受众对视频中信息的接受程度，成为对公关策略的一种评估形式。本研究采用接受理论的定性描述方法进行。结果表明，尽管信息丰富、欢快、光明、积极、友好、热情的内容有细微差别，但听众的接待仍然基本上站在反对立场上，有些人开始转向谈判立场和主导霸权立场。因此，建议管理层继续做积极的宣传工作，整合不同的媒体类型，最大限度地利用故事。关键词:形象，遗产，土谷玛琅酒店，网民
{"title":"Citra Hotel Tugu Malang Di Mata Netizen (Resepsi Terhadap Vlog “Experience Menginap Di Hotel Ter-antik Di Malang”)","authors":"Rimalinda Lukitasari","doi":"10.46837/journey.v3i1.58","DOIUrl":"https://doi.org/10.46837/journey.v3i1.58","url":null,"abstract":"The image of a hotel in the eye of the society can sometimes not be in line with the identity concept that is trying to be communicated by the company. Hotel Tugu Malang is one of the hotel in Indonesia which has a strong heritage concept, but the image that is developing in the society has much distorted into an ancient and spooky direction. This study on the vlog entitled “Experience Menginap di Hotel Ter-antik di Malang” by\u0000YouTuber Anak Kuliner is aiming to become a form of evaluation to the public relation strategy by analysing the audience reception to the message in the vlog.\u0000\u0000The research was conducted with a qualitative-descriptive method by using the theory of reception. The results show that despite the informative, cheerful, bright, positive, friendly, and enthusiastic contents nuance, the audience receptions still largely stand in the opposition position, with some started to move to the negotiation position and\u0000dominant hegemonic position. Therefore, it is suggested that the management continues to do positive publicity efforts which are integrating different media types and maximizing the use of storytelling.\u0000\u0000Keywords: Image, Heritage, Tugu Malang Hotel, Netizen","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114898489","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i1.55
Community-Based Tourism (CBT) is an alternative tourism that includes community participation as a major element in the tourism industry. This study aims to determine the empowerment of local tour guides in the tourist attraction of Hidden Canyon Beji Guwang as community-based tourism in Gianyar Regency. This study used a qualitative approach in which data were obtained through observation, interviews, and literature study. The theory used in this research is community empowerment theory and community-based tourism theory. The results obtained are that the manager of Hidden Canyon tourism object Beji Guwang is empowering local tour guides there. The form of empowerment is English language training, security, and safety training, especially in water rescue. Keywords: Local Tour Guide, Community Empowerment, Community Based Tourism
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Pub Date : 2020-12-30DOI: 10.46837/JOURNEY.V3I1.63
Dinar Sukma Pramesti
The purpose of this research is to analyze the potential and strategy of homestay development in the Bongan tourist village, TabananBali. The method used was descriptive qualitative. The data were gained from observation, interview, documentation, and literature study. The analysis technique was SWOT analysis (Strengths, Weaknesses, Opportunities, Threats). The theory of the nine criteria for homestay according to the ASEAN Homestay standard (2016) is the reference of this study. The results show that four strategies can be used to develop a homestay in the tourist village of Bongan: 1) strategy of displaying activities carried out by the local community; 2) strategy promotion regarding the existence of homestay in Bongan village; 3) strategy homestay development with attention to traditional Balinese architecture, safety, comfort and cleanliness; 4) strategy to create a homestay management group in the tourist village of Bongan. The results of the research are expected to be able to help the development of the tourist village of Bongan and increase community income. Keywords: Strategy, Development, Homestay
{"title":"Strategi Pengembangan Homestay Di Desa Wisata Bongan, Tabanan-Bali","authors":"Dinar Sukma Pramesti","doi":"10.46837/JOURNEY.V3I1.63","DOIUrl":"https://doi.org/10.46837/JOURNEY.V3I1.63","url":null,"abstract":"The purpose of this research is to analyze the potential and strategy of homestay development in the Bongan tourist village, TabananBali. The method used was descriptive qualitative. The data were gained from observation, interview, documentation, and literature study. The analysis technique was SWOT analysis (Strengths, Weaknesses, Opportunities, Threats). The theory of the nine criteria for homestay according to the ASEAN Homestay standard (2016) is the reference of this\u0000study.\u0000\u0000The results show that four strategies can be used to develop a homestay in the tourist village of Bongan: 1) strategy of displaying activities carried out by the local community; 2) strategy promotion regarding the existence of homestay in Bongan village; 3) strategy\u0000homestay development with attention to traditional Balinese architecture, safety, comfort and cleanliness; 4) strategy to create a homestay management group in the tourist village of Bongan. The results of the research are expected to be able to help the development of the tourist village of Bongan and increase community income.\u0000\u0000Keywords: Strategy, Development, Homestay","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116833880","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}
Pub Date : 2020-12-30DOI: 10.46837/JOURNEY.V3I1.59
A. Wahyuni
A tourism village is a village possessing tourism destinations attracting tourists to come to the village. There are 110 tourism villages in Bali and 23 tourism villages in Tabanan Regency including ecology village tourism in Nyambu village, Tabanan Regency. The objective of the research is finding out and understanding the community empowerment to support the ecology village tourism of Nyambu and to develop ecology village tourism. This study is descriptive qualitative research. The data collection used in this research were observation, depth interview, and literature study. The research was based on the theory of Community-Based Tourism (CBT) and tourism attraction theory. The findings are the development of the ecology village tourism of Nyambu was initially by the empowerment of the community of Nyambu village by conducting training which can support the development of the ecology village tourism of Nyambu from 2015 to 2017. The roles of stakeholders cannot be neglected in the development of the ecology village tourism of Nyambu then Nyambu village has tourism attractions, such as something to see (going along the rice field, exploring the culture, watching dance performances, and theater), something to do (cycling dan painting) dan something to buy (natural soap and processed eels), though those are not optimally done. Keywords: Community Empowerment, Development, Ecological Tourism Village
{"title":"Pemberdayaan Masyarakat Dalam Pengembangan Desa Wisata Ekologis Di Desa Nyambu Kediri, Tabanan","authors":"A. Wahyuni","doi":"10.46837/JOURNEY.V3I1.59","DOIUrl":"https://doi.org/10.46837/JOURNEY.V3I1.59","url":null,"abstract":"A tourism village is a village possessing tourism destinations attracting tourists to come to the village. There are 110 tourism villages in Bali and 23 tourism villages in Tabanan Regency including ecology village tourism in Nyambu village, Tabanan Regency. The objective of the research is finding out and understanding the community empowerment to support the ecology village tourism of Nyambu and to develop ecology\u0000village tourism.\u0000\u0000This study is descriptive qualitative research. The data collection used in this research were observation, depth interview, and literature study. The research was based on the theory of Community-Based Tourism (CBT) and tourism attraction theory. The findings are the development of the ecology village tourism of Nyambu was initially by the empowerment of the community of Nyambu village by conducting training which can\u0000support the development of the ecology village tourism of Nyambu from 2015 to 2017. The roles of stakeholders cannot be neglected in the development of the ecology village tourism of Nyambu then Nyambu village has tourism attractions, such as something to see (going along the rice field, exploring the culture, watching dance performances, and\u0000theater), something to do (cycling dan painting) dan something to buy (natural soap and processed eels), though those are not optimally done.\u0000\u0000Keywords: Community Empowerment, Development, Ecological Tourism Village","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"2018 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121633918","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.77
Modifikasi resep masakan Barat dengan menggunakan kedelai dan produk turunannya masih jarang diterapkan oleh masyarakat, Terlebih bila modifikasi masakan barat tersebut dikombinasikan dengan cita rasa masakan Indonesia. Tugas akhir karya kompetensi kreatif ini dibuat dengan tujuan untuk merealisasikan ide penulis terhadap pengembangan resep hasil modifikasi masakan barat dengan menggunakan kedelai dan produk turunannya yang dikombinasikan dengan sentuhan cita rasa khas Indonesia. Metode penelitian yang digunakan adalah metode research and development model penelitian 4D (Define, Design, Development dan Dissemination). Teori yang digunakan yaitu Teori modifikasi resep, teori fusion food dan uji organoleptik. Teori uji organoleptik yang dimaksud adalah kuisioner penilaian uji hedonik. Digunakan 15 (lima belas) Panelis umum yang dipilih secara acak dan 4 (empat) Panelis ahli yang ditentukan kampus. Terdapat 13 (tiga belas) resep modifikasi dari dilakukannya penelitian ini. Diperoleh nilai rata-rata dari penilaian uji hedonik adalah 4.18 untuk warna, 4.18 untuk aroma, 4.39 untuk rasa, 4.13 untuk tekstur, dan 4.25 untuk keseluruhan. Maka dapat disimpulkan bahwa para Panelis memberikan respon positif dan menyukai 13 (tiga belas) masakan hasil modifikasi yang diciptakan oleh Penulis dengan memberikan beberapa catatan dan komentar agar masakan yang diciptakan makin sempurna. Kata Kunci: Cita Rasa Indonesia, Kedelai, Modifikasi Masakan Barat
{"title":"Modifikasi Masakan Barat Dengan Cita Rasa Indonesia Berbahan Dasar Kedelai Dan Turunannya","authors":"","doi":"10.46837/journey.v3i2.77","DOIUrl":"https://doi.org/10.46837/journey.v3i2.77","url":null,"abstract":"Modifikasi resep masakan Barat dengan menggunakan kedelai dan produk turunannya masih jarang diterapkan oleh masyarakat, Terlebih bila modifikasi masakan barat tersebut dikombinasikan dengan cita rasa masakan Indonesia. Tugas akhir karya kompetensi kreatif ini dibuat dengan tujuan untuk merealisasikan ide penulis terhadap pengembangan resep hasil modifikasi masakan barat dengan menggunakan kedelai dan produk turunannya yang dikombinasikan dengan sentuhan cita rasa khas Indonesia.\u0000\u0000Metode penelitian yang digunakan adalah metode research and development model penelitian 4D (Define, Design, Development dan Dissemination). Teori yang digunakan yaitu Teori modifikasi resep, teori fusion food dan uji organoleptik. Teori uji organoleptik yang dimaksud adalah kuisioner penilaian uji hedonik. Digunakan 15 (lima belas) Panelis umum yang dipilih secara acak dan 4 (empat) Panelis ahli yang ditentukan kampus. Terdapat 13 (tiga belas) resep modifikasi dari dilakukannya penelitian ini. Diperoleh nilai rata-rata dari penilaian uji hedonik adalah 4.18 untuk warna, 4.18 untuk aroma, 4.39 untuk rasa, 4.13 untuk tekstur, dan 4.25 untuk keseluruhan. Maka dapat disimpulkan bahwa para Panelis memberikan respon positif dan menyukai 13 (tiga belas) masakan hasil modifikasi yang diciptakan oleh Penulis dengan memberikan beberapa catatan dan komentar agar masakan yang diciptakan makin sempurna.\u0000\u0000Kata Kunci: Cita Rasa Indonesia, Kedelai, Modifikasi Masakan Barat","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121910437","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}
Pub Date : 2020-12-30DOI: 10.46837/journey.v3i2.95
Penanganan komplain sangat penting bagi setiap maskapai karena dengan adanya berbagai komplain dari setiap pelanggan maka akan dijadikan bahan evaluasi untuk penanganan komplain selanjutnya sehingga dapat membuat customer tetap merasa puas dalam menggunakan TransNusa sebagai pilihan penerbangan mereka. Oleh karena itu, penenlitian ini bertujuan untuk menggambarkan prosedur penanganan komplain yang diterapkan oleh PT TransNusa Aviation Mandiri Kupang. Penelitian ini menggunakan metode kualitatif dan melakukan observasi, wawancara, dokumentasi serta studi kepustakaan sebagai teknik pengumpulan data. Teknik analisis tulisan ini menggunakan reduksi data, penyajian data dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa komplain terbanyak di PT TransNusa Aviation Mandiri Kupang terjadi karena early flight tanpa penginformasian terlebih dahulu kepada customer, selain itu jika terjadi delay flight maka kompensasi akan diberikan berupa snack, lunch, endorse hotel, uang, terakhir jika terjadi cancel flight akan dilakukan refund ticket. Kata Kunci: Manajemen Komplain, Penanganan Komplain, Maskapai, TransNusa, Pelayanan
{"title":"Penerapan Manajemen Komplain Pada Pelayanan Penumpang Di PT. Transnusa Aviation Mandiri Kupang Pada Masa Pandemi","authors":"","doi":"10.46837/journey.v3i2.95","DOIUrl":"https://doi.org/10.46837/journey.v3i2.95","url":null,"abstract":"Penanganan komplain sangat penting bagi setiap maskapai karena dengan adanya berbagai komplain dari setiap pelanggan maka akan dijadikan bahan evaluasi untuk penanganan komplain selanjutnya sehingga dapat membuat customer tetap merasa puas dalam menggunakan TransNusa sebagai pilihan penerbangan mereka. Oleh karena itu, penenlitian ini bertujuan untuk menggambarkan prosedur penanganan komplain yang diterapkan oleh PT TransNusa Aviation Mandiri Kupang. Penelitian ini menggunakan metode kualitatif dan melakukan observasi, wawancara, dokumentasi serta studi kepustakaan sebagai teknik pengumpulan data. Teknik analisis tulisan ini menggunakan reduksi data, penyajian data dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa komplain terbanyak di PT TransNusa Aviation Mandiri Kupang terjadi karena early flight tanpa penginformasian terlebih dahulu kepada customer, selain itu jika terjadi delay flight maka kompensasi akan diberikan berupa snack, lunch, endorse hotel, uang, terakhir jika terjadi cancel flight akan dilakukan refund ticket.\u0000\u0000Kata Kunci: Manajemen Komplain, Penanganan Komplain, Maskapai, TransNusa, Pelayanan","PeriodicalId":231027,"journal":{"name":"Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127182434","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}
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