This research is intended to know the influence of service quality (Reliability, Responsiveness, Assurance, Empathy and Tangibles) either partially or simultaneously to the satisfaction of customers and to know the more dominant influence from quality service. This research used quantitative method. There were 100 samples collected using accidental sampling. Collected using questioner and documentation. Instrument test is done by validity and reliability test. Multiple linear regression and classical assumption test used as analysis test. Hypothesis test is done by F test and t test. The results of the analysis show that there is an influence between service quality variables on tourist attraction of 10.30% (89.70% is influenced by other variables). What is obtained from the significance value: from the coefficients table, it is obtained a significance value of 0.001 <0.05 and t-count of 3.355> t table 1.988, so it can be concluded that the service quality variable (X) has a positive and significant effect on the tourist satisfaction variable (Y).
{"title":"Pengaruh Kualitas Pelayanan Pramuwisata Terhadap Kepuasan Wisatawan di Keraton Kasepuhan Cirebon","authors":"Hadi Mulyana, Andhika Chandra Lesmana","doi":"10.32659/tsj.v6i2.138","DOIUrl":"https://doi.org/10.32659/tsj.v6i2.138","url":null,"abstract":"This research is intended to know the influence of service quality (Reliability, Responsiveness, Assurance, Empathy and Tangibles) either partially or simultaneously to the satisfaction of customers and to know the more dominant influence from quality service. This research used quantitative method. There were 100 samples collected using accidental sampling. Collected using questioner and documentation. Instrument test is done by validity and reliability test. Multiple linear regression and classical assumption test used as analysis test. Hypothesis test is done by F test and t test. The results of the analysis show that there is an influence between service quality variables on tourist attraction of 10.30% (89.70% is influenced by other variables). What is obtained from the significance value: from the coefficients table, it is obtained a significance value of 0.001 <0.05 and t-count of 3.355> t table 1.988, so it can be concluded that the service quality variable (X) has a positive and significant effect on the tourist satisfaction variable (Y).","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123139554","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}
Bandung city is a tourist destination that is still in great demand by tourists, both domestic and foreign tourists. One of the supporting tourism activities is the existence of a hotel for their temporary residence while traveling. Hotel Amaris Setiabudhi Bandung is a hotel located in the city of Bandung which provides accommodation for tourists. So the existence of the hotel must be managed properly. Many departments that regulate the running of the hotel include the housekeeping department which is responsible for all the beauty, cleanliness, tidiness, comfort of the entire hotel area including guest rooms. To support the comfort of the guest rooms, one of them is good linen management. This research is related to the management of hotel linens with qualitative methods with data collection techniques, observations and interviews with related staff, including Operational Supervisors and housekeeping staff. The results showed that the management of room linen in the internal Amaris Setiabudhi hotel from the availability of room linen was quite good, meaning that the availability of linen was in accordance with the specified par, the process of grouping and separating dirty linen was not good, also the condition of the linen storage room at Amaris Setiabudhi Hotel Bandung was said to be lacking. Whether or not they have an appropriate linen storage area
{"title":"Pengelolaan Linen Kamar di Internal Hotel Amaris Setiabudhi Bandung","authors":"Erie Hidayat Sukriadi, Rachmat Astiana, N. Ahmad","doi":"10.32659/tsj.v6i2.139","DOIUrl":"https://doi.org/10.32659/tsj.v6i2.139","url":null,"abstract":"Bandung city is a tourist destination that is still in great demand by tourists, both domestic and foreign tourists. One of the supporting tourism activities is the existence of a hotel for their temporary residence while traveling. Hotel Amaris Setiabudhi Bandung is a hotel located in the city of Bandung which provides accommodation for tourists. So the existence of the hotel must be managed properly. Many departments that regulate the running of the hotel include the housekeeping department which is responsible for all the beauty, cleanliness, tidiness, comfort of the entire hotel area including guest rooms. To support the comfort of the guest rooms, one of them is good linen management. This research is related to the management of hotel linens with qualitative methods with data collection techniques, observations and interviews with related staff, including Operational Supervisors and housekeeping staff. The results showed that the management of room linen in the internal Amaris Setiabudhi hotel from the availability of room linen was quite good, meaning that the availability of linen was in accordance with the specified par, the process of grouping and separating dirty linen was not good, also the condition of the linen storage room at Amaris Setiabudhi Hotel Bandung was said to be lacking. Whether or not they have an appropriate linen storage area","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123926935","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}
This study aims to analyze how preceptions, preference and stay decision of syariah hotel guest in northern part of Bandung ((Hotel Noor, Hotel Narapati dan Hotel Darul Jannah). The method used in this research is quantitative methods. The population in this study were guest of syariah hotel in northern part of Bandung ((Hotel Noor, Hotel Narapati dan Hotel Darul Jannah). Sampling technique used in this method, while for calculating the amount of sample size using formula slovin. The number of respondent are 150 people. Probability sampling used as a technique sampling. Path analysis was used to analyze the result in this research. The result of this research showed thatstay decision influenced by the perception and preference. Perceptions influenced stay decision of syariah hotel guest more than preference variable.. The limited conditions of perceptions and preference will be impact to the low stay decision of guest. . In addition the research also showed that perceptions and preference significantly influence stay decision.
{"title":"Pengaruh Persepsi dan Preferensi Tamu Terhadap Keputusan Menginap di Hotel Syariah Kota Bandung","authors":"Ita Karnita, L. Aprilia","doi":"10.32659/TSJ.V6I2.108","DOIUrl":"https://doi.org/10.32659/TSJ.V6I2.108","url":null,"abstract":"This study aims to analyze how preceptions, preference and stay decision of syariah hotel guest in northern part of Bandung ((Hotel Noor, Hotel Narapati dan Hotel Darul Jannah). The method used in this research is quantitative methods. The population in this study were guest of syariah hotel in northern part of Bandung ((Hotel Noor, Hotel Narapati dan Hotel Darul Jannah). Sampling technique used in this method, while for calculating the amount of sample size using formula slovin. The number of respondent are 150 people. Probability sampling used as a technique sampling. Path analysis was used to analyze the result in this research. The result of this research showed thatstay decision influenced by the perception and preference. Perceptions influenced stay decision of syariah hotel guest more than preference variable.. The limited conditions of perceptions and preference will be impact to the low stay decision of guest. . In addition the research also showed that perceptions and preference significantly influence stay decision.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125107311","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}
This research aims to build a model of interpretation media design as an effort to improve the experience of visiting tourists with the appeal of cultural tourism. The design of interpretation media in this research, including; Interpretation board design, interpretation path design in three-dimensional (3D) form, slide show design in the gallery entrance area. Research location at Galeri 16 - Indonesian Bamboo Society, which was pioneered by Drs. Anang Sumarna Dipl.Tourism (Alm) 45 years ago. The interesting phenomenon in the presentation of a collection of displays that do not have the medium of interpretation as an information provider of a cultural tourism attraction. The results of documentary studies and interviews with visitors concluded that the experience of visiting Galeri 16 - Indonesian Bamboo Society had difficulty understanding information from each collection of displays, according to the context which in fact museums such as Galeri 16 - Indonesian Bamboo Society must be able to provide an interpretation of the function or meaning of collection objects. In other words, it is necessary to design several media interpretations as a facility for tourists in order to improve the tourist experience when traveling in the Galeri 16-IBS.
{"title":"Perancangan Media Interpretasi Wisata Budaya Dalam Rangka Meningkatkan Motivasi Pengalaman Berkunjung Wisatawan di Daya Tarik Galeri 16- Indonesian Bamboo Society","authors":"Nurul Rochmah Pramadika, Rusdin Tahir, Cecep Ucu Rakhman, Awaludin Nugraha, Tommy Andrianto","doi":"10.32659/TSJ.V6I1.115","DOIUrl":"https://doi.org/10.32659/TSJ.V6I1.115","url":null,"abstract":"This research aims to build a model of interpretation media design as an effort to improve the experience of visiting tourists with the appeal of cultural tourism. The design of interpretation media in this research, including; Interpretation board design, interpretation path design in three-dimensional (3D) form, slide show design in the gallery entrance area. Research location at Galeri 16 - Indonesian Bamboo Society, which was pioneered by Drs. Anang Sumarna Dipl.Tourism (Alm) 45 years ago. The interesting phenomenon in the presentation of a collection of displays that do not have the medium of interpretation as an information provider of a cultural tourism attraction. The results of documentary studies and interviews with visitors concluded that the experience of visiting Galeri 16 - Indonesian Bamboo Society had difficulty understanding information from each collection of displays, according to the context which in fact museums such as Galeri 16 - Indonesian Bamboo Society must be able to provide an interpretation of the function or meaning of collection objects. In other words, it is necessary to design several media interpretations as a facility for tourists in order to improve the tourist experience when traveling in the Galeri 16-IBS.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125382076","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}
The rapid development of the tourism industry in Indonesia has also contributed to the intense level of competition among tourism destination and their supporting industries. Marketers are required to be smarter in determining the promotion tool and marketing strategies of their businesses. This survey research aims to improve understanding of the characteristics and travelling behavior from two different market segments namely Generation X (born 1965-1980) and Generation Y or Millennial Generation (born 1981-2000). Data collection techniques were carried out by triangulation, namely literature review, questionnaires and interviews face to face directly and through WhatssApp. The sample of respondents used was 162 Gen-X and 244 Gen-Y selected purposively, by distributing questionnaires during February 2020 to visitors who have traveled to the city of Bogor. Data analysis was performed descriptively qualitative. The result from this survey research in this case study is that Gen-X and Gen-Y have many similarities in terms of characteristics and travel behavior. Significant differences in the two generations are in the 3 attributes of Respondent Characteristics (gadget usage time per day, social media preferences used, travel budget) and Travel Behavior in the aspects of Initiation, Decision Making, When Traveling and Post-Traveling.
{"title":"Studi Komparasi Perilaku Wisatawan Nusantara Generasi-X dan Milenial Era Revolusi Industri 4.0 di Indonesia","authors":"Dina Mayasari Soeswoyo, Sekti Rahardjo","doi":"10.32659/TSJ.V6I1.127","DOIUrl":"https://doi.org/10.32659/TSJ.V6I1.127","url":null,"abstract":"The rapid development of the tourism industry in Indonesia has also contributed to the intense level of competition among tourism destination and their supporting industries. Marketers are required to be smarter in determining the promotion tool and marketing strategies of their businesses. This survey research aims to improve understanding of the characteristics and travelling behavior from two different market segments namely Generation X (born 1965-1980) and Generation Y or Millennial Generation (born 1981-2000). Data collection techniques were carried out by triangulation, namely literature review, questionnaires and interviews face to face directly and through WhatssApp. The sample of respondents used was 162 Gen-X and 244 Gen-Y selected purposively, by distributing questionnaires during February 2020 to visitors who have traveled to the city of Bogor. Data analysis was performed descriptively qualitative. The result from this survey research in this case study is that Gen-X and Gen-Y have many similarities in terms of characteristics and travel behavior. Significant differences in the two generations are in the 3 attributes of Respondent Characteristics (gadget usage time per day, social media preferences used, travel budget) and Travel Behavior in the aspects of Initiation, Decision Making, When Traveling and Post-Traveling.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133114436","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}
The development of the tourism and hospitality industry has encouraged the food industry to use edible flowers as an appetizing dish. The growth of gastronomy should stimulate its use to increase the value of local products, lifestyle, culture and even nutrition. Edible flowers, which are currently only used for garnishes, can actually be consumed. Hotels, restaurants, cake and pastry entrepreneurs have started using edible flowers as raw material for production. Apart from providing aesthetic value, flowers can create unique flavors to food. Purchase intention is influenced by product knowledge. Low product knowledge can lead to low purchase intention. This study aims to determine product knowledge, the purchase intention and the effect of product knowledge on purchase intention of edible flower restaurants in the city of Bandung. The method used in this research is descriptive and verification research methods. In this study, the population is the restaurants in the city of Bandung. Technique sampling used in this study is proportional random sampling technique. To test the research hypothesis, a simple linear regression analysis using SPSS was used. The results showed that the product knowledge of edible flower in restaurants at Bandung in the average category. Likewise, the purchase intention of edible flower restaurants in the city of Bandung is in the sufficient category too. The result of the regression analysis shows that product knowledge has a significant effect on the purchase intention of edible flower restaurants in the city of Bandung. The determinant coefficient value of 0.828 shows that the effect of product knowledge on purchase intention edible flower restaurants in Bandung is 82.8% and the remaining 17.2% is influenced by other factors not examined in this study.
{"title":"Analisis Minat Beli: Dampak Dari Pengetahuan Produk Edible Flower (Studi Kasus Pada Restoran- Restoran di Kota bandung)","authors":"S. Marini","doi":"10.32659/TSJ.V6I1.119","DOIUrl":"https://doi.org/10.32659/TSJ.V6I1.119","url":null,"abstract":"The development of the tourism and hospitality industry has encouraged the food industry to use edible flowers as an appetizing dish. The growth of gastronomy should stimulate its use to increase the value of local products, lifestyle, culture and even nutrition. Edible flowers, which are currently only used for garnishes, can actually be consumed. Hotels, restaurants, cake and pastry entrepreneurs have started using edible flowers as raw material for production. Apart from providing aesthetic value, flowers can create unique flavors to food. Purchase intention is influenced by product knowledge. Low product knowledge can lead to low purchase intention. This study aims to determine product knowledge, the purchase intention and the effect of product knowledge on purchase intention of edible flower restaurants in the city of Bandung. The method used in this research is descriptive and verification research methods. In this study, the population is the restaurants in the city of Bandung. Technique sampling used in this study is proportional random sampling technique. To test the research hypothesis, a simple linear regression analysis using SPSS was used. The results showed that the product knowledge of edible flower in restaurants at Bandung in the average category. Likewise, the purchase intention of edible flower restaurants in the city of Bandung is in the sufficient category too. The result of the regression analysis shows that product knowledge has a significant effect on the purchase intention of edible flower restaurants in the city of Bandung. The determinant coefficient value of 0.828 shows that the effect of product knowledge on purchase intention edible flower restaurants in Bandung is 82.8% and the remaining 17.2% is influenced by other factors not examined in this study.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121505268","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}
R. Suganda, R. Sundayana, Hery Soesanto, K. Kusherdyana, Syaeful Muslim
The purpose of this study was to determine the procedure for receiving perishable raw materials at the Resort Hotel area of ??Garut Regency and understand the application of the Food Safety Management System on the receiving area for perishable raw materials at the Resort Hotel area of ??Garut Regency. The method used in this study is a qualitative method. The object of this research was carried out in a number of Resort Hotels in the Garut Regency area. The sampling technique in this study was carried out using purposive sampling method. The data collection technique was carried out by in-depth interviews with the receiving sections at each hotel in Garut district (Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort). Direct observations were made on each receiving process at each hotel area in Garut district. The data collection tool was carried out by means of a checklist as well as an interview guide. The results showed that the receiving process in the hotel area of ??Garut Regency was quite good but there were still deficiencies in the application of the receiving process in terms of the procedure for receiving perishable food raw materials, delivery from suppliers to food raw material receiving officers did not have chiller or coolers and did not provide labeling. or food container stamp with the date it was received.
本研究的目的是确定在度假酒店区域接收易腐原材料的程序。了解食品安全管理体系在度假酒店易腐原料接收区域的应用??加鲁特摄政。本研究采用的方法是定性方法。本研究的对象是在加鲁特摄政地区的一些度假酒店进行的。本研究的抽样技术采用目的抽样法。数据收集技术是通过对Garut区每家酒店(Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort)的接待部门进行深入访谈来进行的。直接观察了Garut地区每个酒店区的每个接待过程。数据收集工具是通过核对表和访谈指南进行的。结果表明:酒店区域的接待过程为??Garut Regency做得很好，但在接收易腐食品原料的程序方面，在接收过程的应用方面仍然存在不足，从供应商到食品原料接收人员的交付没有冷却器或冷却器，也没有提供标签。或者印有收到日期的食品容器戳。
{"title":"Food Safety Management System di Hotel Resort Area Kabupaten Garut","authors":"R. Suganda, R. Sundayana, Hery Soesanto, K. Kusherdyana, Syaeful Muslim","doi":"10.32659/TSJ.V6I1.120","DOIUrl":"https://doi.org/10.32659/TSJ.V6I1.120","url":null,"abstract":"The purpose of this study was to determine the procedure for receiving perishable raw materials at the Resort Hotel area of ??Garut Regency and understand the application of the Food Safety Management System on the receiving area for perishable raw materials at the Resort Hotel area of ??Garut Regency. The method used in this study is a qualitative method. The object of this research was carried out in a number of Resort Hotels in the Garut Regency area. The sampling technique in this study was carried out using purposive sampling method. The data collection technique was carried out by in-depth interviews with the receiving sections at each hotel in Garut district (Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort). Direct observations were made on each receiving process at each hotel area in Garut district. The data collection tool was carried out by means of a checklist as well as an interview guide. The results showed that the receiving process in the hotel area of ??Garut Regency was quite good but there were still deficiencies in the application of the receiving process in terms of the procedure for receiving perishable food raw materials, delivery from suppliers to food raw material receiving officers did not have chiller or coolers and did not provide labeling. or food container stamp with the date it was received.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115754142","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}
Experimental research in the form of making house blend chocolate by using chocolate originating from Indonesia, namely Java Srawana, Lampung Pesawaran and Sulawesi Celebes using the Manual Brew method using cezve tools. The goal is to get aspects of the original chocolate flavor image from chocolate blend and add interesting experiences in drinking original chocolate from Indonesia. The research method used is an experimental research method. By making 3 house blend chocolate recipes and tested on 50 panelists. The data collection method is carried out by distributing questionnaires to panelists. Data analysis methods used were organoleptic test, Variant Analysis (ANOVA) and t test, Tukey Ba, with the help of Microsoft Excel 2010 and SPSS.22 software (Statistical Product for Service Solution). The results of this study were obtained, house blend chocolate with the composition of Lampung Pesawaran 6gr, Java Srawana 6gr and Sulawesi Celebes 8gr, received by all panelists from the aspects of aroma, flavor, acidity, bitterness, astringent (taste), caramelly, creamy, texture. Produces a real chocolate flavor with a banana-flavored sweet and slightly bitter, then accompanied by the smell of vanilla.
实验研究采用源自印度尼西亚的巧克力，即爪哇斯拉瓦纳，南邦白沙瓦兰和苏拉威西西里伯斯，使用手工酿造方法，使用cezve工具制作自制混合巧克力。目的是从巧克力混合物中获得原始巧克力风味形象的各个方面，并增加饮用印度尼西亚原始巧克力的有趣体验。研究方法采用实验研究方法。通过制作3种自制混合巧克力食谱并在50名专家小组成员中进行测试。数据收集方法是通过向小组成员分发问卷进行的。数据分析方法采用感官检验、变异分析(ANOVA)和t检验，Tukey Ba，使用Microsoft Excel 2010和SPSS.22软件(Statistical Product for Service Solution)。本研究的结果是，以南榜白沙瓦兰6克、爪哇斯拉瓦纳6克和苏拉威西西里伯斯8克为原料的自制混合巧克力，从香气、风味、酸度、苦味、涩味、焦糖味、奶油味、质地等方面得到了所有小组成员的认可。产生一种真正的巧克力味，带有香蕉味的甜味和微苦，然后伴随着香草的气味。
{"title":"Manual Brew House Blend Coklat khas Indonesia","authors":"H. Daniati, R. Deval, R. Iskandar","doi":"10.32659/TSJ.V6I1.118","DOIUrl":"https://doi.org/10.32659/TSJ.V6I1.118","url":null,"abstract":"Experimental research in the form of making house blend chocolate by using chocolate originating from Indonesia, namely Java Srawana, Lampung Pesawaran and Sulawesi Celebes using the Manual Brew method using cezve tools. The goal is to get aspects of the original chocolate flavor image from chocolate blend and add interesting experiences in drinking original chocolate from Indonesia. The research method used is an experimental research method. By making 3 house blend chocolate recipes and tested on 50 panelists. The data collection method is carried out by distributing questionnaires to panelists. Data analysis methods used were organoleptic test, Variant Analysis (ANOVA) and t test, Tukey Ba, with the help of Microsoft Excel 2010 and SPSS.22 software (Statistical Product for Service Solution). The results of this study were obtained, house blend chocolate with the composition of Lampung Pesawaran 6gr, Java Srawana 6gr and Sulawesi Celebes 8gr, received by all panelists from the aspects of aroma, flavor, acidity, bitterness, astringent (taste), caramelly, creamy, texture. Produces a real chocolate flavor with a banana-flavored sweet and slightly bitter, then accompanied by the smell of vanilla.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133497756","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}
Emron Edison, Merdiana Hasanah Kurnia, S. Indrianty
The research was conducted in Rajamandala Kulon Village, west bandung Regency. It employed a qualitative research method by using SWOT Matrix. The source of interviewes were key informants from the Tourism Awareness Group (Pokdarwis) and the West Bandung Regency Tourism office. The results showed that Sanghyang kenit tourist destination has natural tourist attractions namely uniqueness, authenticity, scarcity and also it can foster enthusiasm and value for tourists. In other words, it qualifies as a tourist attraction. However, there are still several supporting factors that still need to be developed, both by the manager and the west Bandung regency tourism office. The development stage needs to be carried out based on the short, medium, and long term strategic plans.
{"title":"Strategi Pengembangan Daya Tarik Wisata Alam Sanghyang Kenit Desa Rajamandala Kulon Bandung Barat","authors":"Emron Edison, Merdiana Hasanah Kurnia, S. Indrianty","doi":"10.32659/TSJ.V6I1.130","DOIUrl":"https://doi.org/10.32659/TSJ.V6I1.130","url":null,"abstract":"The research was conducted in Rajamandala Kulon Village, west bandung Regency. It employed a qualitative research method by using SWOT Matrix. The source of interviewes were key informants from the Tourism Awareness Group (Pokdarwis) and the West Bandung Regency Tourism office. The results showed that Sanghyang kenit tourist destination has natural tourist attractions namely uniqueness, authenticity, scarcity and also it can foster enthusiasm and value for tourists. In other words, it qualifies as a tourist attraction. However, there are still several supporting factors that still need to be developed, both by the manager and the west Bandung regency tourism office. The development stage needs to be carried out based on the short, medium, and long term strategic plans.","PeriodicalId":261239,"journal":{"name":"Tourism Scientific Journal","volume":"75 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114949862","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}
Nova Riana, Rieke Sri Rizki Asti Karini, Satria Delonika Regiawan
This study aims to determine the effect of Electronic Word of Mouth on visit decision in Tourism Village Cibeusi Subang Regency. The research method used is a quantitative method with descriptive and verificative approach. The data used in this study including primary and secondary data. The samples amounted on 100 respondents, taken from the tourist population in 2018 counted as 3.218 tourists . This sample is calculated by using the Slovin formula. The sampling technique is done using incidental approach. Data collection is done using observation, questionnaire, interview and documentation. The model of the questionnaire used a Likert scale. The verificative analysis used were instrumental test (validity test and reliability test), normality test, heteroscedascity test, simple linear regression, correlation analysis, analysis of determination and partial hypothesis test. The results of this study showed that the correlation between variables categorized as moderate. The effect of the independent variable on the dependent variable was 23.7%, whilst 76.3% was influenced by other variables not examined in this study. The t test result showed that the value of tcount > ttable (5,512 > 1,984) with a significance of 0,000 < 0.05, so it can be concluded that the Electronic Word of Mouth has a positive and significant effect on the decision to visit Cibeusi Tourism Village, Subang Regency.
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