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All Journal Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Sains Terapan Pariwisata TRJ (Tourism Research Journal)
Nindita, Shafira
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Humanities Economics, Econometrics & Finance Education Environmental Science Library & Information Science Public Health Social Sciences Veterinary Other

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Peningkatan Kualitas Standar Kebersihan Dapur Di Politeknik Sahid Jakarta (Studi Kasus Politeknik Sahid Kampus Roxy) Bagaskoro, Budi; Saptadinata, Abi; Sulistiyowati, Reni; Nindita, Shafira; Rusnadi, Muhammad Sayyidul Adha Ali
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i1.329

Abstract

The kitchen is a room used as a place for activities to produce food, from preparing ingredients to processing food into ready-to-eat food. The kitchen has a vital role in food processing. Therefore, the kitchen and the surrounding environment must always be kept clean. Kitchen users are also required to maintain the cleanliness of the kitchen, starting from the equipment used, the place to store cooking utensils, and the place used for work must always be kept clean. The focus of this research is on examining cleanliness, which is directly related to hygiene and sanitation in the kitchen of the Sahid Polytechnic, Roxy Campus. Hygiene is the study of health. Hygiene refers to individuals, food, and beverages because it is a condition for achieving health status. Sanitation is a preventive health effort that focuses on human environmental health efforts. The purpose of sanitary hygiene is to prevent disease and poisoning. Clean hygiene is not only about taking care of individual health, food ingredients storage, and so on; it should also take care of the environment around the kitchen area. This study uses a descriptive research method with a qualitative approach. Determinants of the sample or determining the source of information using snowball sampling. Data collection techniques by observation, interviews, literature study, and documentation. The results showed that the application of cleanliness related to the kitchen hygiene of the Sahid Polytechnic Roxy Campus had not been carried out adequately based on interviews that the author conducted with three workers in the kitchen of the Sahid Polytechnic Roxy Campus. Based on the results of interviews that the author worked with workers in the kitchen of the Sahid Polytechnic, Roxy Campus, they have not been able to implement a good and correct sanitation hygiene system to maintain cleanliness and health in the kitchen environment of the Sahid Polytechnic, Roxy Campus.
PENGARUH KREDIBILITAS VLOGGER YOUTUBE TERHADAP KESADARAN DESTINASI WISATA DAN KEINGINAN BERWISATA PENONTON INDONESIA Armielia, Adestya Ayu; Triutama, Oqke Prawira; Nindita, Shafira
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i2.60168

Abstract

Penelitian ini adalah mengenai dampak vlogger pariwisata Youtube terhadap kesadaran tujuan wisata dan niat beli di Indonesia, khususnya mengenai kredibilitas vlogger, kepada pelanggan. Kerangka yang diusulkan berpendapat bahwa kredibilitas sub-dimensi seperti daya tarik, kepercayaan dan keahlian memiliki dampak yang signifikan terhadap kesadaran destinasi dan niat pembelian. Temuan empiris berdasarkan 350 pelanggan vlog perjalanan dan pariwisata Youtube berusia antara 12-42 tahun mengungkapkan bahwa daya tarik vlogger, kepercayaan kepada vlogger, dan keahlian vlogger secara signifikan meningkatkan kesadaran tujuan wisata dan niat beli mereka. Penelitian ini diharapkan memberikan kontribusi untuk literatur pemasaran dan bukti tambahan mengenai bagaimana influencer media sosial seperti vlogger youtube dapat secara efektif membantu industri pariwisata dan kementerian pariwisata untuk meningkatkan kesadaran tujuan wisata dan meningkatkan niat beli konsumen.
Development and Preservation of Culinary History of Nasi Bogana in Pawon Bogana Keraton Kacirebonan Nindita, Shafira; Wulan, Saptarining; Nahdlah, Zayyini
Jurnal Penelitian Pariwisata Vol 3 No 1 (2019): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v3i1.53

Abstract

Nasi bogana is one of the typical culinary in Cirebon area. This culinary can be found in almost every palace in Cirebon. This cuisine is usually served during salvation or other celebrations. The Kacirebonan Palace is one of the palaces that still maintain the tradition and culture of nasi bogana. One of the efforts made by the Kacirebonan Palace was to establish a restaurant called Pawon Bogana. In the Pawon Bogana restaurant, nasi bogana is used as a mainstay menu. However, the bogana rice in the Pawon Bogana restaurant has experienced development and headway. The purpose of this study was to find out the complete history of bogana rice, the culinary development at this time when viewed from the quality and uniqueness of food and the development of bogana rice so that the culinary becomes more sustainable and awake. This study uses a qualitative method. Data sources used are sources, events and documents. Data collection techniques used are interviews, observation, documentation and questionnaires. Data analysis techniques used are data analysis that is carried out interactively and takes place continuously since data collection in the field and continues until data collection is completed. The results of the study show that Bogana Rice is one of the typical cuisines in the Cirebon area. This cuisine is usually served during salvation or other celebratory events. This culinary is used as a means of charity and is shared with others. In addition, another meaning of bogana rice is the expression of gratitude to Allah SWT. The development of bogana rice when viewed from the quality and uniqueness of food is growing and continues to innovate so that people can continue to taste the culinary. The development of bogana rice has now been carried out by the Kacirebonan Palace and continues to be carried out so that bogana rice becomes more sustainable and preserves its peculiarities.
Co-Authors Abi Saptadinata Armielia, Adestya Ayu Bagaskoro, Budi Nahdlah, Zayyini Rusnadi, Muhammad Sayyidul Adha Ali Saptarining Wulan, Saptarining Sulistiyowati, Reni Triutama, Oqke Prawira