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All Journal Media Wisata Jurnal Hospitality dan Pariwisata Jurnal Manajemen Bisnis Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Home Journal : Hospitality and Gastronomy Research Journal
Anggun Sari Sasmita
Politeknik Bosowa
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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UJI DAYA SIMPAN DAN BRANDING KULINER TRADISIONAL MAKASSAR SIAP SAJI MENGGUNAKAN PENGEMASAN VAKUM Anto, Arika Amanda; Veronika, Riska; Achmadi, Nila Sartika; Sasmita, Anggun Sari
HOME : Hospitality and Gastronomy Research Journal Vol. 6 No. 2 (2024): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v6i2.573

Abstract

Upaya untuk menghambat kerusakan pada penyimpanan Otak-Otak, Saus Kacang Otak-Otak, Ikan Bakar Parape, Pisang Ijo dan Saus Pisang Ijo adalah dengan mengemas menggunakan vakum. Tujuan dari penelitian ini adalah untuk mengetahui daya simpan Otak-Otak, Sambal Kacang Otak-Otak, Ikan Bakar Parape, Pisang Ijo dan Saus Pisang Ijo yang dikemas vakum selama dua hari dan empat hari pada suhu ruang. Jenis penelitian ini adalah eksperimen menggunakan uji sensori. Analisis data yang digunakan adalah evaluasi sensori atau uji sensori dari aspek warna, aroma, dan tekstur pada kriteria kuliner Makassar Otak-Otak, Saus Kacang Otak-Otak, Ikan Bakar Parape, Pisang Ijo dan Saus Pisang Ijo. Panelis yang digunakan pada penelitian ini berjumlah 15 orang panelis agak terlatih. Hasil penelitian pada pengemasan vakum dan  penyimpanan kuliner makassar selama dua hari menunjukkan Otak-Otak, Ikan Bakar Parape dan Pisang Ijo masih layak dikonsumsi oleh panelis, namun Sambal Kacang Otak-Otak dan Saus Pisang Ijo sudah tidak terima oleh panelis, sedangkan pada pengemasan vakum dan penyimpanan hari keempat. Otak-Otak, Sambal Kacang Otak-Otak, Pisang Ijo dan Saus Pisang Ijo sudah tidak layak dan tidak dapat dikonsumsi oleh panelis dibuktikan dengan nilai warna otak-otak 3,04 aroma 2,8 dan tekstur 2,86 untuk pisang ijo, dari aspek warna 3 aroma 2,66 dan tekstur 2,66. Namun, Ikan Bakar Parape masih layak sampai pada penyimpanan hari keempat dengan nilai sensori aspek warna 3,93 aroma 3,6 dan tekstur 3,66. Dalam menentukan brand positioning, ketiga produk ini dapat melakukan analisis kompetitor melalui pendekatan SWOT. Daya tahan produk dapat menjadi POD dalam membedakan ketiga produk khas Makassar dengan kemasan vakum dan tanpa kemasan vakum.
The Implementation of Sipakatau, Sipakainga, Sipakalebbi as Concept of Service by Local Community at Lae Lae Island, Makassar City hayati, rafika; Sasmita, Anggun Sari; Achmadi, Nila Sartika
HOME : Hospitality and Gastronomy Research Journal Vol. 7 No. 1 (2025): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v7i1.610

Abstract

Lae-lae as one of the nearest island from Makassar city with white sand and shady area. It loses the attractiveness as tourist destination because of construction around the Losari water front and culinary activities in Losari beach make the marine pollution. This research aim to develop the concept of local wisdom sipakatau, sipakainga and sipakalebbi which is life foundation of Buginese and Makassarese. Those concept implement in tourism service by local community to strengthen the character of local community. It is qualitative research with data collection technique by semi structured interview and questionaire. This research using semi structure interview and questionnaire distributed to tourists which described tourists' interpretations of local community services. The result of this research is implementation of local wisdom sipakatu, sipakainga and sipakalebbi implement in concept of tourism service by local community as part of culture from Makassarese. Sipakatau as part of the mutual appreciation form which emphasizes that there is no disparities between foreign and domestic tourists in term of service and price where both will receive what they have agreed with their providers. Sipakalebbi is adding smile, politeness, greetings and honesty to the services provided and Sipakainge is a tribute to local culture both by tourists. The development concept is expected to be the basis for represent the identity of the island
ANALISIS PORTER’S FIVE FORCES HOTEL ARYADUTA MAKASSAR DALAM MENGHADAPI PERSAINGAN INDUSTRI PERHOTELAN DI KOTA MAKASSAR Hayati, Rafika; Sasmita, Anggun Sari
HOME : Hospitality and Gastronomy Research Journal Vol. 7 No. 2 (2025): Vol 7, No 2 (2025): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v7i2.765

Abstract

Penelitian ini bertujuan menguraikan implementasi ke lima indikator dari porter’s five forces terhadap Hotel Aryaduta Makassar. Pemilihan Hotel Aryaduta Makassar karena sebagai hotel yang telah berdiri selama 28 tahun dengan semakin banyak hotel baru yang menjadi pesaing membutuhkan analisis dari kelima indikator tersebut yang mana memiliki ancaman yang tinggi terhadap persaingan Hotel Aryaduta Makassar dengan hotel lainnya. Metode Penelitian ini menggunakan pendekatan deskriptif kualitatif. Data primer adalah hasil wawancara dengan sales marketing Hotel Aryaduta Makassar, Human and Resource Manager, Supervisor dari masing-masing operasional departemen. Terdapat lima indikator Porter’s Five Forces dalam menguraikan persaingan ancaman pendatang baru, daya tawar pemasok, daya tawar pembeli, ancaman produk pengganti di mana persaingan yang tinggi pada ancaman pendatang baru yaitu adanya 2 hotel berbintang yang juga berlokasi tepat di depan Pantai Losari dengan desain hotel yang lebih modern dan dilengkapi dengan fasilitas pendukung entertainment yang lebih cukup lengkap. Selain itu persaingan dengan kompetitor sejenis karena di Kota Makassar terdapat 17 hotel berbintang 4 dan 1 hotel berbintang 5 yang menawarkan produk yang sama dengan Hotel Aryaduta Makassar seperti penyewaan kamar, ruang meeting dan ballroom, fasilitas restoran.
INOVASI BOLU RAMPAH KHAS MAKASSAR DENGAN PEMANFAATAN TIGA JENIS SARI KURMA SEBAGAI PEMANIS ALAMI Hidayat Dwi Putra; Riska Veronika; Anggun Sari Sasmita
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

The growing public awareness of healthy lifestyles highlights the need for innovation in traditional foods so that they remain relevant and nutritionally beneficial. Bolu Rampah, a traditional spiced cake from Makassar, is typically sweetened with palm sugar. Using date extract as a natural sweetener offers the potential to create a healthier product without losing its cultural identity. This study aims to describe the production process of Bolu Rampah with palm sugar substituted by three types of date extract—Sukari, Khalas, and Lulu—and to evaluate consumer acceptance of the resulting products. A quantitative approach was employed using a hedonic test with 63 consumer panellists selected through accidental sampling at Pasar Cidu’, Makassar. Panellists used a six-point scale to evaluate five sensory attributes—texture, taste, colour, aroma, and overall appearance. The results showed that Khalas date extract received the highest scores for texture (5.34), colour (5.32), and aroma (5.39), while Lulu date extract was preferred for taste (5.27) and overall appearance (5.52). Sukari date extract consistently obtained the lowest scores across all attributes, though within the “like” category. Therefore, date extracts, particularly Khalas and Lulu, can be recommended as natural sweeteners in innovative Bolu Rampah. This study emphasises the importance of innovating traditional foods with natural ingredients and opens opportunities for further research on shelf life, nutritional analysis, and market potential to support commercial development.
Implementasi Prinsip Green Key pada Strategi Pemasaran Novotel Makassar Grand Shayla Alya Agustina; Nila Sartika Achmadi; Anggun Sari Sasmita
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

Kesadaran konsumen mengenai isu lingkungan menjadikan industri perhotelan menghadapi tantangan untuk menerapkan praktik ramah lingkungan berkelanjutan. Sertifikasi Green Key adalah salah satu standar internasional yang menandakan komitmen hotel dalam menjaga lingkungan. Penelitian sebelumnya hanya membahas manfaat sertifikasi dan belum secara spesifik membahas bagaimana sertifikasi Green Key diimplementasikan dalam strategi pemasaran, khususnya di Indonesia. Strategi pemasaran berperan dalam membentuk persepsi konsumen, memberikan keunggulan kompetitif, dan menarik segmentasi pasar peduli lingkungan. Penelitian ini berfokus pada Hotel Novotel Makassar Grand Shayla sebagai salah satu hotel bersertifikasi Green Key dan telah menerapkan berbagai praktik berkelanjutan seperti pengelolaan sampah dan pengurangan plastik. Tujuan penelitian ini adalah untuk menganalisis implementasi prinsip Green Key dalam strategi pemasaran Hotel Novotel Makassar Grand Shayla. Metode penelitian ini menggunakan pendekatan kualitatif dengan teknik wawancara dan observasi berdasarkan Marketing Mix 4P dan Kriteria Green Key. Hasil penelitian menunjukkan bahwa prinsip Green Key telah diterapkan dalam aspek produk. Namun, aspek harga, lokasi dan promosi belum dimanfaatkan untuk mendukung strategi pemasaran berbasis keberlanjutan. Kesimpulannya, prinsip Green Key telah diterapkan pada aspek operasional Hotel Novotel Makassar Grand Shayla, namun belum terintegrasi secara optimal dalam strategi pemasaran berbasis bauran pemasaran (4P). Jika dioptimalkan, prinsip ini dapat memberikan nilai tambah dan memperkuat citra hotel serta menarik segmentasi pasar yang semakin peduli terhadap lingkungan.  Kata kunci: Green Key, Strategi Pemasaran, Novotel Makassar.
PERANAN TINGKAT PENDIDIKAN TERHADAP KINERJA STAFF ROOM DIVISION DALAM MELAYANI TAMU DI UNHAS HOTEL AND CONVENTION Anggun Sari Sasmita; Indonesia Indonesia; Irma Utari Mansyur
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.864

Abstract

This study aims to analyze the role of education level in supporting the performance of reception staff and room attendants at Unhas Hotel & Convention. The study is motivated by the limited research comparing the contribution of education level to two different positions within the Room Division, namely reception staff, who are oriented toward direct guest service, and room attendants, who are oriented toward technical-operational tasks. This research employed a descriptive qualitative approach, with data collected through interviews, observation, and documentation. The informants consisted of 7 reception staff, 9 room attendants, and a supervisor, selected using purposive sampling. The data were analyzed through data reduction, data display, and conclusion drawing, with validation conducted through source triangulation, method triangulation, and member checking. The findings indicate that education level contributes differently to the two Room Division positions. For reception staff, education strengthens communication skills, understanding of service procedures, guest administration, use of work systems, and complaint handling. For room attendants, education mainly serves as a foundation for discipline, responsibility, understanding work instructions, and professional attitudes, while technical skills are developed more through training, daily work practice, and supervision. These findings show that the contribution of education to hotel staff performance is contextual and depends on job characteristics. The study implies that hotel management should design competency-based recruitment, placement, and human resource development policies that differ between reception and room attendant positions.
IMPLEMENTASI STANDAR GREEN KEY PADA KITCHEN DEPARTMENT DALAM MENDUKUNG PRAKTIK PERHOTELAN BERKELANJUTAN Putri Amelia Ningsih; Nila Sartika Achmadi; Anggun Sari Sasmita; Dewi Andriani
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.873

Abstract

The hospitality industry plays an important role in supporting sustainable tourism development through the implementation of environmentally responsible operational practices. One form of sustainability implementation in the hotel sector is the Green Key program, an international environmental certification that promotes responsible hotel management. This study aims to analyze the implementation of Green Key standards in the Kitchen Department of Novotel Makassar Grand Shayla Hotel. A descriptive qualitative approach was employed, with data collected through observation, interviews, and documentation. Informants were selected purposively based on their involvement in the Green Key program. Data were analyzed using the Miles and Huberman model, which includes data reduction, data display, and conclusion drawing. The findings reveal that Green Key implementation in the Kitchen Department has been carried out through various sustainability practices, including food waste management, waste segregation, monitoring of water and energy consumption, the use of environmentally friendly cleaning products, the provision of vegetarian menu options, and the utilization of a hydroponic garden as part of the hotel's environmental initiatives. Staff engagement is also supported through training programs and sustainability-related information dissemination. However, challenges remain in fully verifying environmentally friendly raw materials and implementing renewable energy sources. Overall, the implementation of Green Key in the Kitchen Department has been effectively carried out and demonstrates the hotel's commitment to sustainable hospitality practices. Keywords: Green Key, sustainability, kitchen department, hotel, sustainable hospitality
Co-Authors Alya Agustina Anto, Arika Amanda Aqida Safitri Ardi Ardiansyah Ardiansyah Dewi Andriani Hidayat Dwi Putra Indah Puspita Arief Indonesia Indonesia Irma Utari Mansyur Jermyn Prawiroharjo Masyita Apsari Latuconsina Muh Faisal BK Muh. Muktamir Asmar Nila Sartika Achmadi Nurlela Nurlela Puja Sasmita Putri Amelia Ningsih Rafika Hayati Rafika Hayati Rafika Hayati Riska Veronika St. Hadijah Syarina, Syarina Tesa Syamsuddin Urfiah Perdana Vivi Arianti Ishaq Wahyuni Sara