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All Journal Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Journal Media Public Relations LACULTOUR: Journal of Language and Cultural Tourism Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility Journal of Tourism and Hospitality Analysis
Putri, Dias Pratami
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Pandemi Covid19 dan Pengaruh Terhadap Keputusan Pembelian di Dpawon Katering Jakarta Lorine, Ayu Fatika; Sudono, Agus; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.586 KB) | DOI: 10.17509/gastur.v1i2.40571

Abstract

Analysis of the Altilis Cookies Startup Business Method Using the Canvas Model as a Business Development Effort to Provide Gluten and Casein Free Snacks for Autistic Children Salsabila, Haura Annisaa; Firdausi, Kiyoko Kylanisa Razzaq; Marsindi, Marsindi; Al Fora, Junita; Muliawan, Mohammad Fariz Rizki; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.817 KB) | DOI: 10.17509/gastur.v8i1.35845

Abstract

Culinary advancement is increasing year after year. This development is consistent with the rise of pioneering culinary businesses. This culinary development occurs not only in general but also in the development of special foods for autism. Altilis cookies is a startup that sells GFCF (Gluten Free Casein Free) snacks made with breadfruit flour as the main ingredient. Altilis cookies , as a new company, requires a helpful business model analysis to serve as a benchmark for future growth. Using a business approach, the canvas model can build and develop a business that can be created, given, and doubled in value by utilizing the nine existing blocks (Narto, 2017:105). The research method used in this journal is quantitative descriptive. Primary and secondary sources are used to collect data. The purposive sampling method is used to determine informants, which is the technique of deciding informants based on the subjective considerations of researchers (Sugiyono, 2012). The application of this canvas business model is intended to facilitate the business development process because it contains elements with attachments, which are, of course, critical for business progress.
Penerapan Analisis SWOT Dalam Menentukan Strategi Pengembangan Bisnis Di Catering Al-Raham Kabupaten Bandung Susanti, Salsha Dila; Priatini, Woro; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 4, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (430.897 KB) | DOI: 10.17509/gastur.v4i2.40606

Abstract

PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN TAMU DI CIWIDEY VALLEY RESORT Agastya, Muhamad Zaidan; Arif, Dally Nur; Putri, Dias Pratami
Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility Vol 5 No 3 (2024): Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Acces
Publisher : STAH Dharma Sentana Sulawesi Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36417/jpp.v5i3.736

Abstract

The purpose of this study is to analyze and determine the influence of service quality whose dimensions consist of reliability, responsiveness, assurance, empathy, and tangible on guest satisfaction at Ciwidey Valley Resort partially and simultaneously. The research method used in this study is quantitative. The population in this study is guests who have stayed at Ciwidey Valley Resort. The sample obtained using the slovin formula amounted to 100 respondents. Data was collected through a questionnaire distributed to guests who had stayed at Ciwidey Valley Resort. The data analysis used in this study is multiple linear regression analysis with the IBM SPSS 27 tool. The results of this study are interpreted that the quality of service does not have a partial influence and has a simultaneous influence on guest satisfaction at Ciwidey Valley Resort. It can be concluded that if the quality of service provided at Ciwidey Valley Resort is good, it tends to provide a satisfactory experience for guests who have stayed, which is measured by the level of satisfaction with the service received.
Gastronomi Permakultur sebagai Daya Tarik Wisata di Rumah Kayu Permakultur Kabupaten Bandung Barat Amelia, Bunga Raihan; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i1.1181

Abstract

Sustainable tourism development is important to implement due to the implementation of increasingly uncontrolled development in a country. Rumah Kayu Permaculture is a gastronomic tourism destination in West Bandung Regency that applies permaculture principles. Permaculture is an ecological design that designs food security in a sustainable manner that can be an efficient tourism development solution without damaging the environment. Therefore, this study aims to determine the gastronomic components at Rumah Kayu Permaculture and permaculture gastronomy tour packages. The method applied in this research is a qualitative approach, with data collection through interviews, observations, literature analysis, and documentation studies. The attraction of Rumah Kayu Permaculture has great potential for the development of gastronomic tourism which can be developed through attractive tour packages for tourists. Travel patterns and tour packages were designed and tested by researchers based on the analysis of gastronomic components and opinions from stakeholders.
Dorokdok Industry as a Gastronomy Tourism Attraction in Leles District, Garut Regency, Indonesia Jannah, Abyta Nurul; Putri, Dias Pratami
LACULTOUR: Journal of Language and Cultural Tourism Vol. 3 No. 2 (2024): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v3i2.1634

Abstract

This study investigates the potential of the Dorokdok industry in Leles District, Garut Regency, as a unique gastronomic tourism attraction. Leles District, one of 42 sub-districts in Garut Regency, serves as a significant production hub for Dorokdok—a traditional local snack—and is a key entry point for tourists. This strategic location offers promising opportunities to develop Dorokdok as a distinctive culinary attraction for visitors. The research aims to identify the gastronomic characteristics of Dorokdok and evaluate the industry’s potential to attract gastronomic tourism. Data were collected through interviews with business owners, government officials, suppliers, and industry experts, along with surveys of 84 respondents. Utilizing Snowball and Purposive sampling methods, the data were analyzed through descriptive qualitative techniques. The findings reveal that Dorokdok has significant potential as a gastronomic tourism attraction in Leles District, with six main production centers distributed throughout the area. This study contributes insights for stakeholders seeking to develop the Dorokdok industry to enhance the local economy and promote regional tourism.
STRATEGI PENGEMBANGAN WISATA PAKUHAJI SEBAGAI WISATA EDUKASI Arif, Dally Nur; Putri, Dias Pratami; Fauziah, Syifa Qulbi
Journal Media Public Relations Vol. 4 No. 2 (2024): Journal Media Public Relations (JMP)
Publisher : Program Studi Ilmu Komunikasi Universitas Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jmp.v4i2.1830

Abstract

Wisata Pakuhaji merupakan wisata alam yang berada di daerah Kabupaten Bandung Barat, dengan letaknya yang berada diperbatasan antara Kabupaten  Bandung Barat dan Kota Cimahi. Letaknya yang tidak strategis karena cukup jauh dari jalan besar dan kondisi topografi yang menanjak dengan jalan yang relatif kecil, namun memiliki keberagaman potensi yang dimiliki untuk dikembangkan dengan membuat inovasi dan memanfaatkan potensi itu sendiri. Tujuan dari penelitian ini adalah untuk menjabarkan potensi apa saja yang ada di Wisata Pakuhaji, diantaranya Wisata Pakuhaji memiliki produk wisata yang dapat dikembangkan dengan inovasi berupa wisata edukasi untuk membuka pasar yang lebih luas dan beragam, kemudian menentukan strategi yang tepat untuk inovasi pengembangannya sebagai Wisata Edukasi. Penelitian ini menggunakan desain penelitian kualitatif dengan teknik Pengumpulan data melalui observasi, wawancara, dan studi pustaka yang kemudian datanya diolah menggunakan analisis SWOT dengan Matriks IFAS dan EFAS. Kemudian melakukan perhitungan Bobot, Rating, Skor untuk menentukan Strategi yang paling cocok digunakan pada Strategi Pengembangan Wisata Pakuhaji Sebagai Wisata Edukasi. Dan dengan Analisis tersebut menghasilkan Strategi yang paling cocok digunakan yaitu Strategi SO (Strength-Opportunities). Dibuktikan melalui perhitungan Bobot, Rating, Skor yang menghasilkan titik koordinat pada diagram kartesius analisis SWOT yang titiknya berada tepat di kuadran I sehingga strategi yang paling relevan untuk digunakan adalah Strategi SO.
Identifikasi Persepsi Wisatawan Terhadap Daya Tarik Wisata Gastronomi Lokal Di Floating Market Lembang Marsha, Agni; Turgarini, Dewi; Putri, Dias Pratami
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 1 No. 2 (2024): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Floating Market Lembang is a famous local gastronomic tourism destination in West Bandung Regency, offering a variety of local foods. Pre-study results indicate that tourists are interested in purchasing local foods but are more interested in purchasing contemporary foods. This study provides deeper insight into how tourists perceive local gastronomy. The purpose of this study was to determine tourists' perceptions of the local gastronomic tourism attractions at Floating Market Lembang. The research design used in this study was a mixed method approach (qualitative and quantitative) with a Concurrent Triangulation Strategy approach through data collection through interviews, observations, and questionnaires. Interviews were conducted with Nona Helix stakeholders and questionnaires were distributed to 100 tourists who had visited Floating Market Lembang. The results of this study indicate that tourists' perceptions of the tourist attractions of Floating Market Lembang, in terms of tourist attraction components, obtained very good results with an average percentage score of 88.20%. This proves that the local gastronomic tourism object at Floating Market Lembang has a well-available tourist attraction component.
Faktor Penentu Daya Tarik Wisata Kuliner Minuman Bandrek Kemasan di Kalangan Generasi Z Zhafira Zharfanisa Hasanah; Turgarini, Dewi; Putri, Dias Pratami
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 1 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Minuman tradisional bandrek merupakan bagian dari kuliner lokal pada warisan kuliner di kawasan Bandung Raya. Saat ini daya tarik pada minuman bandrek ini sudah mulai tergeser dengan minuman lokal lainnya. Penelitian ini bertujuan untuk memberikan wawasan bagi industri kuliner dan pariwisata dalam mengembangkan strategi pemasaran yang sesuai untuk mempromosikan warisan kuliner tradisional bandrek kemasan di kalangan Generasi Z. Pendekatan pada penelitian ini menggunakan pendekatan kuantitatif yang dilakukan dengan menyebarkan kuisioner kepada 113 responden Generasi Z. Hasil penelitian kuantitatif digunakan untuk menunjukkan bahwa faktor-faktor seperti daya tarik visual, inovasi teknologi, fungsionalitas pada kemasan menjadi faktor utama yang memengaruhi minat Generasi Z terhadap minuman Bandrek kemasan.
The Role of Foodscape in Enhancing the Attraction of Gastronomic Tourism in Neglasari Village, Tasikmalaya Regency Lafifah, Pipin; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i2.2133

Abstract

The diversity of agricultural products, locally processed goods, and culinary traditions passed down through generations make Neglasari Village have a unique foodscape. This potential can be utilized to develop gastronomic tourism, attract tourists, and enhance the local economy. Studies mapping foodscapes in Indonesian villages, especially those linking local potential with gastronomic tourism appeal, are still limited. This research aims to identify tourist attractions in Neglasari Village, Tasikmalaya Regency, and analyze the potential of the foodscape as a support for gastronomic tourism through the role of the nona helix. The research method employs a qualitative descriptive approach through observation, interviews, and documentary studies. The results show that Neglasari Village has strong potential for natural, cultural, and culinary tourist attractions. The village's foodscape includes a diversity of local dishes based on agricultural raw materials and traditional processed foods with high cultural and economic value. The collaboration of nona helix proved effective in strengthening promotion, enhancing the capacity of business actors, and developing the culinary supply chain.
Co-Authors Agastya, Muhamad Zaidan Agus Sudono, Agus Al Fora, Junita Amelia, Bunga Raihan Arif, Dally Nur Dewi Turgarini  Fauziah, Syifa Qulbi Firdausi, Kiyoko Kylanisa Razzaq Jannah, Abyta Nurul Lafifah, Pipin Lorine, Ayu Fatika Marsha, Agni Marsindi, Marsindi Muliawan, Mohammad Fariz Rizki Salsabila, Haura Annisaa Susanti, Salsha Dila Woro Priatini Zhafira Zharfanisa Hasanah