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Suci Sandi Wachyuni
Kajian Pariwisata Sekolah Pascasarjana Universitas Gadjah Mada Dan Politeknik Sahid
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PENGARUH KONTEN FOOD BLOGGER DALAM PEMILIHAN KULINER SEHAT (STUDI KASUS: FOOD BLOGGER “ANAKJAJAN”) Kusumaningrum, Dewi Ayu; Wachyuni, Suci Sandi; Nathania, Stephanie
Tourism Scientific Journal Vol 4, No 2 (2019): Vol 4, No 2
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (21.481 KB) | DOI: 10.32659/tsj.v4i2.57

Abstract

Perilaku konsumen berubah seiring perkembangan teknologi khususnya teknologi internet yang menjadi keunggulan promosi atau pemasaran produk dengan menggunakan teknologi internet yang dapat disebut dengan inbound marketing. Salah satu contoh inbound marketing yaitu yang dilakukan Food Blogger yang terkenal yaitu ANAKJAJAN. Konten food blogger menjadi informasi produk yang akan disampaikan ke pengguna sosial media atau sebutan dalam instagram yaitu follower yang membaca. Sehingga mempengaruhi perilaku mereka, dalam hal ini merubah perilaku makan. Penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan instrument penelitian kuesioner. Waktu penelitian bulan Mei-Juli 2018 yang dilakukan di Jakarta. Populasi yang akan diambil didalam penelitian ini adalah Followers Food Blogger ANAKJAJANsekitar kurang lebih 300.000 orang di media sosial Instagram. Penelitian ini meneliti variabel terikat yaitu pemilihan kuliner sehat (Y), sedangkan variable bebas konten food blogger (X). Pernyataan dalam kuisioner diukur menggunakan Skala Likert dan analisis dengan Program SPSS for Windows. Hasil analisis data didapatkan terdapat korelasi erat antara variabel Food blogger terhadap pemilihan kuliner makanan sehat konsumen sebesar 0,486. Hasil signifikansi pada uji T kurang dari 0,05 (0,002 dan 0,000 < 0,05) maka Ho ditolak. Artinya Konten Food blogger berpengaruh terhadap pemilihan kuliner makanan sehat Persentase pengaruh variabel Food blogger terhadap pemilihan kuliner makanan sehat sebesar 23,6%. Kata Kunci : pemilihan kuliner sehat, konten, food blogger, instagram
Kinerja Pramusaji Berdasarkan Gender Wachyuni, Suci Sandi
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 18, No 1 (2020): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v18i1.323

Abstract

Isu kesetaraan gender dalam pariwisata kembali menjadi topik hangat. Laki-laki masih mendominasi pekerjaan di dunia pariwisata, khususnya di sektor makanan dan minuman. Pada umumnya wanita identik dengan sifat lemah lembut dan emosional sementara laki-laki dianggap kuat dan rasional. Sehingga masih banyak sektor makanan dan minuman lebih memilih pekerja laki-laki dibandingkan perempuan. Pekerjaan di restoran dituntut untuk membawa beban berat dan didominasi pekerjaan fisik lainnya. Penelitian ini bertujuan untuk menganalisis perbedaan kinerja karyawan berdasarkan gender. Peneliti mengambil studi kasus di Restoran Amuz Gourmet Jakarta. Metode penelitian yang digunakan adalah mixed-method. Metode analisis kuantitatif yang digunakan adalah ANOVA dan Triangulasi data kualitatif.
PENGARUH KONTEN FOOD BLOGGER DALAM PEMILIHAN KULINER SEHAT (STUDI KASUS: FOOD BLOGGER “ANAKJAJAN”) Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni; Stephanie Nathania
Tourism Scientific Journal Vol. 4 No. 2 (2019): Vol 4, No 2
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v4i2.57

Abstract

Perilaku konsumen berubah seiring perkembangan teknologi khususnya teknologi internet yang menjadi keunggulan promosi atau pemasaran produk dengan menggunakan teknologi internet yang dapat disebut dengan inbound marketing. Salah satu contoh inbound marketing yaitu yang dilakukan Food Blogger yang terkenal yaitu ANAKJAJAN. Konten food blogger menjadi informasi produk yang akan disampaikan ke pengguna sosial media atau sebutan dalam instagram yaitu follower yang membaca. Sehingga mempengaruhi perilaku mereka, dalam hal ini merubah perilaku makan. Penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan instrument penelitian kuesioner. Waktu penelitian bulan Mei-Juli 2018 yang dilakukan di Jakarta. Populasi yang akan diambil didalam penelitian ini adalah Followers Food Blogger ANAKJAJANsekitar kurang lebih 300.000 orang di media sosial Instagram. Penelitian ini meneliti variabel terikat yaitu pemilihan kuliner sehat (Y), sedangkan variable bebas konten food blogger (X). Pernyataan dalam kuisioner diukur menggunakan Skala Likert dan analisis dengan Program SPSS for Windows. Hasil analisis data didapatkan terdapat korelasi erat antara variabel Food blogger terhadap pemilihan kuliner makanan sehat konsumen sebesar 0,486. Hasil signifikansi pada uji T kurang dari 0,05 (0,002 dan 0,000 < 0,05) maka Ho ditolak. Artinya Konten Food blogger berpengaruh terhadap pemilihan kuliner makanan sehat Persentase pengaruh variabel Food blogger terhadap pemilihan kuliner makanan sehat sebesar 23,6%. Kata Kunci : pemilihan kuliner sehat, konten, food blogger, instagram
Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni; Stephanie Nathania

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Abstract

Suci Sandi Wachyuni; Marya Yenny; Kadek Wiweka

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Studi Eksperimen Jelly Lidah Buaya Sebagai Bahan Dasar Produk Hidangan Penutup (Dessert) Suci Sandi Wachyuni; Marya Yenny; Kadek Wiweka
Tourism Scientific Journal Vol. 5 No. 2 (2020): Vol 5 No 2 Juni 2020
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v5i2.98

Abstract

The role of dessert in one food set menu becomes very important. Currently, many cafes or restaurants sell dessert as their main menu. Dessert products are generally sweet and fresh but often have a little functional value. In this study, researchers conducted an experimental study to make dessert innovations, namely Aloe vera jelly. Jelly is widely used in restaurants or hotels as ingredients for pudding, dessert mixes, ice jelly, to various pastry toppings. Aloe vera jelly is not only refreshing but also has health value. In addition to healthy hair and skin, aloe vera is also good for our health because aloe vera contains water that is needed for the body. Aloe vera also contains fat, protein, and carbohydrates that serve to provide energy. And aloe vera also contains vitamin A and vitamin C. Where vitamin A has a function for eye health, and vitamin C has a function to maintain immunity. The purpose of this study was to find techniques and formulations for making aloe vera jelly, to know the differences in the level of preference and level of jelly quality from several levels tested based on organoleptic assessment. The method used is an experimental method with quantitative data analysis techniques ANOVA and Duncan. The results of this study indicate that the best formulation is jelly with the addition of 10% gelatin. The majority of panelists said they liked aloe vera jelly. And there is a difference in the quality of aloe vera jelly with the use of gelatin with a percentage of 5%, 10%, 15%, 20%, and 25% in aspects of color, aroma, and texture, but not different for taste.
Kinerja Pramusaji Berdasarkan Gender Suci Sandi Wachyuni
Media Wisata Vol. 18 No. 1 (2020): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.588 KB) | DOI: 10.36276/mws.v18i1.73

Abstract

The issue of gender equality in tourism is again a hot topic. Men still dominate jobs in the world of tourism, especially in the food and beverage sector. In general, women are synonymous with gentle and emotional characteristics, while men are considered firm and rational. So that there are still many food and beverage sectors that prefer male workers to female workers. Work in restaurants is required to carry heavy loads and is dominated by other physical work. This study aims to analyze differences in employee performance based on gender. Researchers take a case study at the Amuz Gourmet Jakarta Restaurant. The research method used is a mixed-method. The quantitative analysis method used was ANOVA and triangulation of qualitative data
KEPUASAN WISATAWAN DALAM PENGGUNAAN E-COMMERCE AGODA DALAM PEMESANAN HOTEL Suci Sandi Wachyuni; Kadek Wiweka
Journal of Tourism Destination and Attraction Vol 8 No 1 (2020): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v8i1.1366

Abstract

The industrial revolution that entered the 4.0 phase encouraged the industry to innovate, where one of the developing industries was e-commerce. As part of the OTA (tourism industry), e-commerce, or especially Agoda offers not only products but also services. However, at the moment, Agoda can be said to be left behind if we look at the ranking of the top brand awards, 2019. Therefore this research intends to examine the satisfaction of tourists (consumers) in using Agoda for booking a hotel. The approach used in this research is descriptive quantitative, where primary data is collected through a questionnaire with indicators of customer satisfaction (Repurchase, Word of Mouth, Brand Image, Product Quality, Price, Service Quality, and Emotional Factor). The scale used is Likert (1-5), and the sampling technique used is probability sampling, which is simple random sampling with a total of 100 respondents. The secondary data is taken from Agoda's website, books, literature, and previous research. The study was conducted during June-July 2019. This study found that the average tourist was quite satisfied - satisfied with Agoda's services in booking hotels. However, to maintain its existence, Agoda needs to make efforts to attract tourists, especially in improving the Agoda brand image. Also, the cooperation partners, which are hotels, will have high confidence in marketing their hotels through Agoda. Furthermore, in terms of the marketing segment, Agoda is very firmly attached to the millennial generation in meeting accommodation needs. However, it is interesting to investigate further the purpose of booking this accommodation, whether for travel needs or other vacation concepts, like one of the popular concepts nowadays, "staycation". This research is expected to provide information about service conditions and customer satisfaction using Agoda. So the results of this study can be useful not only for Agoda companies but also for other OTAs who offer similar products or services. Keywords: kepuasan wisatawan, e-commerce, pemesanan hotel, online travel agent (OTA)
PROMO CASHBACK GOPAY TERHADAP MINAT BELI BUBBLE DRINK STUDI KASUS: YU CHA INDONESIA PLUIT Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni
Journal of Tourism and Economic Vol 3, No 1 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.042 KB) | DOI: 10.36594/jtec.v3i1.51

Abstract

The most popular technological and communication development innovations today are electronic payments without cash. GOPAY from PT Karya Anak Bangsa (GO-JEK) is the most widely used electronic payment in Indonesia. Yu Cha Indonesia is working with GOPAY to advance its business. There is currently a 20% GOPAY cashback promotion to attract more consumers. This study aims to look at the effect of the promotion of GOPAY (cashback) on the interest in buying bubble drinks at Yu Cha Indonesia. This research uses quantitative methods by distributing questionnaires to 99 respondents. Statistical analysis such as validation test, reliability test, normality test, and hypothesis test have been used. Data validation shows that all data is valid. Reliability tests are also reliable because the coefficient scores exceed Cronbach Alpha. The results of the r-score analysis are 0.707 which means that the two variables have a strong relationship. The r-square result is 0.499 and it can be concluded that the GOPAY cashback promotion affects product quality by 49.9% and the rest is influenced by other factors not discussed in this study. The results of this study show the positive and significant effect of the GOPAY (cashback) promotion program on consumer buying interest. Based on research results, the GOPAY promotion program (cashback) has a 49.9% effect on consumer buying interest.
SARANA TRANSPORTASI SEBAGAI DAYA TARIK WISATA: KAJIAN PERSEPSI WISATAWAN BERKUNJUNG KE KEPULAUAN SERIBU STUDI KASUS: KAPAL KM SABUK NUSANTARA 66 Kadek Wiweka; Suci Sandi Wachyuni; Putu Pramania Adnyana; Anjani Nurul Safitri
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.418 KB) | DOI: 10.36594/jtec.v3i2.100

Abstract

Historically until now, accessibility, especially transportation, has played an important role in tourism development. This study aims to identify tourists erceptions of tourist transportation (KM Sabuk Nusantara 66) as an attraction for tourists visiting the Kepulauan Seribu from the port of Sunda Kelapa. This study adopted a qualitative approach to triangulation data collection techniques. The research location was carried out at Sunda Kelapa Port, involving the ship captain (PT. Pelni) and the KSOP Sunda Kelapa Port staff. The number of samples determined using a purposive sampling technique. Meanwhile, tourists are determined by the judgmental sampling technique. This data collection was carried out for three months, from May to July 2018. This study found that the KM Sabuk Nusantara 66 Ship's feasibility is following tourists' perceptions based on 10 indicators of transportation factors to support tourism. This research can be used to suggest ship operators and destination managers' development improve service quality continuously. This study has limitations on the sample of transportation companies involved. Future research is expected to reach a wider sample or even reach other transportation types, such as tourist trains, tour buses, or even air transportation. 
Co-Authors Amarjiva Lochan Anjani Nurul Safitri Anjani Nurul Safitri Aprilia, Annisa Dwi Art Dito Pangestu Asmawih Demolingo, Ramang H. Dewi Ayu Kusumaningrum Dewi Ayu Kusumaningrum Dewi, Juwita Sari Rizky Millenia Fernanda Stefani Fonsen, Muhammad Jhony FX Setiyo Wibowo Galuh Setyani Putri H, Shafandra Cahya L Hapsari Nindya Kinasih Hardiningsih, Desy Hendro Soejadi Heru Suheryadi Indri Softia Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kusumaningrum, Dewi Ayu Kusumastuti, Sendang Liem Christina Puspitasari Marya Yenny Marya Yenny Melyana Liman Melyana Liman Mochamad Thariq Yafi Soejadi Mohammad Rizky Ferdinandsyah Muhammad Farrel Aldean Hermanto Murhadi Namira, Siti Nathania, Stephanie Nenny Wahyuni Nicko Gana Saputra Nuryadina Agus Rini Putu Pramania Adnyana Putu Pramania Adnyana Ramang Husin Demolingo Ramon Hurdawaty Rany Kusumaningsih Rany Kusumaningsih Regine Cornelia Kartika Respati, Rella Dwi Rina Kurniawati Rita Ritasari Rita Ritasari Riyan Setiawan Shinta Teviningrum Siti Nurkomala Softia, Indri Stephanie Nathania Syahri , Aqila Ramiza Teviningrum, Shinta Wahyuni, Nenny Wawan Irawan Saputra Wino Tandriano Zephira Aisya Dalimarta Zuhair , Yasin Adib