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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Liaison Journal of BEST Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Putra, Aditya Nova
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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THE LEXICON OF MAJAPAHIT CULINARY AT TROWULAN IN THE GLOBALIZATION ERA Hendra, Hendra; Wahyuningputri, Rode Ayu; Putra, Aditya Nova; Levyta, Farah
Bahasa Indonesia Vol 1 No 2 (2021): OCTOBER 2021
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v1i2.2271

Abstract

This research aims to describe the form of lingual, naming, and the meaning of lexicon and examinesMajapahit Culinary by using a linguistic approach that has similar sounds with global tourism language.The problem studied in the process of naming the Majapahit Culinary that has the same sound asEnglish as the international language. The ethnographic method is used to investigate the languageand culture related to culinary based on the understanding of the local community. This research wasconducted in Trowulan. Data collection uses in-depth interview methods and observations of theparticipation of informants. All data is reviewed using analisis domain, taxonomy, componential andthemes, obtained from written sources including inscriptions and literature from Majapahit and from thetime before and afterwards. The sources of research data are verbal words of the informants asspeakers. Data collection was carried with participant observation techniques and interviews. Dataanalysis was carried out with four activities as collection, reduction, presentation and verification. Theresult of the Majapahit culinary analysis that has naming which can be used as the basis for thereference of the global sound are five Majapahit culinary, they are Letlet, Wok, Kwelon Dodol and Lepet.Those five Majapahit culinary will become a reference in the promotion of Majapahit culinary ininternational tourism.
Developing Bockie; The Evolution of Vegan Bockwurst for the Indonesian Market joe, ivan; marie, shiftra; bartels, marta; putra, aditya nova; nurfitriana, siti; listyorini, niken taufiqurrahmi
LIAISON JOURNAL OF BEST Vol. 3 No. 2 (2024): III2
Publisher : IULI Publisher

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The emergence of plant-based foods has sparked a global shift towards sustainable and healthier dietary choices. This paper explores the development and introduction of a novel vegan sausage into the Indonesian market. Utilizing locally sourced tofu as the primary ingredient, this sausage aims to cater to the growing demand for plant-based alternatives while addressing sustainability concerns within the food industry. Incorporating a taste enhancer from the Korean company, Cheil Jedang Food & Nutrition Technology (CJ FNT), which initiated this endeavor as a competitive challenge, enhances the flavor profile of the sausage, making it appealing to a wide range of consumers. Through a combination of market analysis, nutritional evaluation, and sensory testing, this paper examines the feasibility and potential impact of introducing such a product in Indonesia. By highlighting the benefits of plant-based diets for both personal health and environmental sustainability, this study contributes to the promotion of sustainable food practices in emerging markets Keywords: plant based food, sausage, sustainability, food industry
The Influence of Service and Facilities on Guests’ Interest at Padma Hotel Semarang aishah, nurul; putra, aditya nova; wijayanti, ra. afera ratna; nurfitriana, siti
LIAISON JOURNAL OF BEST Vol. 3 No. 2 (2024): III2
Publisher : IULI Publisher

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This study investigates the influence of service quality and facilities on guests' interest in Padma Hotel Semarang. Utilizing a quantitative approach, data were collected through surveys distributed to hotel guests. The analysis revealed that both service quality and facilities significantly impact guests' interest. Specifically, high-quality service and well-maintained facilities enhance guests' likelihood of choosing Padma Hotel Semarang over competitors. These findings provide valuable insights for hotel management aiming to attract and retain guests by emphasizing service excellence and facility improvements. Keywords: Service Quality, Hotel Facilities, Guest Interest, Hospitality Management, Padma Hotel Semarang
Sustainable Gastronomy Practices In Indonesia’s Island Tourism: A Focus On Bali And Labuan Bajo Yubianto, Sandy Dwiputra; Putra, Aditya Nova
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.227

Abstract

Sustainable tourism, according to the United Nations Environment Program and the World Tourism Organization, involves developing tourism that considers economic, social, and also environmental impacts, ensuring the benefits for current and future generations. The 2 iconic islands destination in Indonesia, Bali and Labuan Bajo, has offered distinctive opportunities in implementing sustainable tourism practices through their specialty beverage products. The study aims to explore how the traditional practices and natural resources in these islands contribute to sustainable tourism development. Labuan Bajo highlights Sopi wine, a distilled beverage from the plants of lontar palm which are deeply rooted in cultural heritage and community livelihoods. Whereas in Bali, a well know herbal drink called Loloh Cemcem sourced from Penglipuran Village, showcasing the commitment to cultural preservation and sustainable resource use. This research employs a qualitative approach, combining descriptive analysis and focus group discussions. The results reveal that both islands make good use of their geographic and cultural contexts to develop sustainable specialty products, enhancing tourism appeal, supporting local economic, and ensuring long-term resource viability.
Co-Authors AISHAH, NURUL bartels, marta Hargiani, Fransisca Xaveria joe, ivan Levyta, Farah listyorini, niken taufiqurrahmi marie, shiftra nurfitriana, siti Wahyuningputri, Rode Ayu wijayanti, ra. afera ratna Yubianto, Sandy Dwiputra