Article Per Year (5 Year)
p-Index From 2021 - 2026
0.778
P-Index
This Author published in this journals
All Journal Jurnal Pariwisata Tourista Jurnal Pariwisata Tourista
Gilang Sandhubaya
Diploma in Tourism, University Of Merdeka Malang, Indonesia
Decision Sciences, Operations Research & Management Education Environmental Science Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Preferensi gen Z terhadap memilih makanan tradisional atau western di restaurant Trimurti Sheika Ratu Kirana; Mochammad Musafa'ul Anam; Muhammad Danang Setioko; Gilang Sandhubaya
Jurnal Pariwisata Tourista Vol. 6 No. 1 (2026): April 2026
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v6i1.16129

Abstract

Restaurant Trimurti is one of the restaurants at the Grand Mercure Malang Mirama Hotel. This study aims to explore the factors that influence Gen Z's decision to choose traditional or Western food at Restaurant Trimurti, focusing on taste, price, accessibility, health, product quality, aesthetics, and personal experience. The method used in this study is a quantitative method that uses primary data through questionnaires. The participants in this study consisted of 109 Gen Z respondents aged 13-28 years who had visited and consumed food at Restaurant Trimurti. The selection of respondents was conducted using purposive sampling based on specific criteria. Data analysis included validity tests, reliability tests, classical assumption tests, and simple linear regression tests. Based on the research results, it was found that among the factors of taste, price, and accessibility, which significantly influence Gen Z's decision in choosing food, the factors of age and attitude toward health have a lower influence. This indicates that Gen Z places greater emphasis on taste, practicality, and comfort compared to age and health. This study is expected to serve as a basis for consideration by culinary businesses, particularly Restaurant Trimurti, in designing menu and marketing strategies that align with Gen Z's needs.
Preferensi gen Z terhadap memilih makanan tradisional atau western di restaurant Trimurti Sheika Ratu Kirana; Mochammad Musafa'ul Anam; Muhammad Danang Setioko; Gilang Sandhubaya
Jurnal Pariwisata Tourista Vol. 6 No. 1 (2026): April 2026
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v6i1.16129

Abstract

Restaurant Trimurti is one of the restaurants at the Grand Mercure Malang Mirama Hotel. This study aims to explore the factors that influence Gen Z's decision to choose traditional or Western food at Restaurant Trimurti, focusing on taste, price, accessibility, health, product quality, aesthetics, and personal experience. The method used in this study is a quantitative method that uses primary data through questionnaires. The participants in this study consisted of 109 Gen Z respondents aged 13-28 years who had visited and consumed food at Restaurant Trimurti. The selection of respondents was conducted using purposive sampling based on specific criteria. Data analysis included validity tests, reliability tests, classical assumption tests, and simple linear regression tests. Based on the research results, it was found that among the factors of taste, price, and accessibility, which significantly influence Gen Z's decision in choosing food, the factors of age and attitude toward health have a lower influence. This indicates that Gen Z places greater emphasis on taste, practicality, and comfort compared to age and health. This study is expected to serve as a basis for consideration by culinary businesses, particularly Restaurant Trimurti, in designing menu and marketing strategies that align with Gen Z's needs.
The effect of coffee bean varieties on the hedonic quality of endemic coffee from Banyuwangi Christina Yunita; Gilang Sandhubaya; Rulli Krisnanda
Jurnal Pariwisata Tourista Vol. 5 No. 2 (2025): Oktober 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v5i2.16176

Abstract

The development of the beverage industry has driven the growth of local coffee products, including Banyuwangi's endemic coffee, which stands out for its unique flavor characteristics based on its bean varieties. This study aims to determine the preference level for three coffee bean varieties Liberica, Arabica, and Robusta using a hedonic test based on sensory attributes such as acidity, sweetness, bitterness, aroma, and overall liking. The research problem lies in the influence of each coffee bean variety on the sensory perception experienced by respondents through manual brew V60 extraction methods. The research employed an experimental method involving 50 panelists with varying qualifications (untrained, trained, and certified). Data were collected using a hedonic sensory evaluation form with a 5-point scale and analyzed using validity and reliability tests, analysis of variance (ANOVA), mean analysis, and Tukey’s test method through the Minitab application. The results showed that Liberica coffee was superior in terms of acidity, sweetness, and aroma, all of which were favored by the panelists. Robusta coffee received the highest ratings in overall preference, bitterness, and aroma. Arabica coffee received moderate ratings without significant differences compared to the other two varieties. The ANOVA test revealed significant differences in acidity and bitterness attributes (p < 0.05), while aroma and overall liking did not show significant differences (p > 0.05). The Tukey test indicated that the most significant difference was found between the Liberica and Robusta coffee bean varieties. It can be concluded that coffee bean variety significantly affects the sensory evaluation results, with Liberica excelling in acidity, sweetness, and aroma, while Robusta is most preferred overall. These findings contribute to the development of local coffee serving methods and marketing strategies based on coffee bean variety. Keywords: Arabica, Robusta, Coffee Bean Varieties, Hedonic test, Liberica, Sensory evalution
The effect of coffee bean varieties on the hedonic quality of endemic coffee from Banyuwangi Christina Yunita; Gilang Sandhubaya; Rulli Krisnanda
Jurnal Pariwisata Tourista Vol. 5 No. 2 (2025): Oktober 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v5i2.16176

Abstract

The development of the beverage industry has driven the growth of local coffee products, including Banyuwangi's endemic coffee, which stands out for its unique flavor characteristics based on its bean varieties. This study aims to determine the preference level for three coffee bean varieties Liberica, Arabica, and Robusta using a hedonic test based on sensory attributes such as acidity, sweetness, bitterness, aroma, and overall liking. The research problem lies in the influence of each coffee bean variety on the sensory perception experienced by respondents through manual brew V60 extraction methods. The research employed an experimental method involving 50 panelists with varying qualifications (untrained, trained, and certified). Data were collected using a hedonic sensory evaluation form with a 5-point scale and analyzed using validity and reliability tests, analysis of variance (ANOVA), mean analysis, and Tukey’s test method through the Minitab application. The results showed that Liberica coffee was superior in terms of acidity, sweetness, and aroma, all of which were favored by the panelists. Robusta coffee received the highest ratings in overall preference, bitterness, and aroma. Arabica coffee received moderate ratings without significant differences compared to the other two varieties. The ANOVA test revealed significant differences in acidity and bitterness attributes (p < 0.05), while aroma and overall liking did not show significant differences (p > 0.05). The Tukey test indicated that the most significant difference was found between the Liberica and Robusta coffee bean varieties. It can be concluded that coffee bean variety significantly affects the sensory evaluation results, with Liberica excelling in acidity, sweetness, and aroma, while Robusta is most preferred overall. These findings contribute to the development of local coffee serving methods and marketing strategies based on coffee bean variety. Keywords: Arabica, Robusta, Coffee Bean Varieties, Hedonic test, Liberica, Sensory evalution
Co-Authors Christina Yunita Mochammad Musafa'ul Anam Muhammad Danang Setioko Rulli Krisnanda Sheika Ratu Kirana