Article Per Year (5 Year)
p-Index From 2020 - 2025
4.54
P-Index
This Author published in this journals
All Journal Jurnal Kajian Bali Media Wisata Tourism Scientific Journal Journal of Tourism Destination and Attraction Tourism Reserch Journal Journal of Tourism and Economic Jurnal Bisnis Hospitaliti Jurnal Manajemen Perhotelan International Journal of Travel, Hospitality and Events International Journal of Applied Sciences in Tourism and Events SASDAYA: Gadjah Mada Journal of Humanities Journal of Business on Hospitality and Tourism Jurnal Sains Terapan Pariwisata
Suci Sandi Wachyuni
Kajian Pariwisata Sekolah Pascasarjana Universitas Gadjah Mada Dan Politeknik Sahid
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Veterinary Other

Published : 41 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 41 Documents
Search

 1   2   3   4   5 
Inovasi Pembuatan Jelly Dari Bahan Lidah Buaya Dengan Penambahan Lemon Suci Sandi Wachyuni
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

Lidah buaya memiliki banyak khasiat, terutama untuk kesehatan rambut, serta dapat mengobati berbagai jenis luka pada kulit. Lidah buaya merupakan salah satu tanaman yang sering diolah oleh masyarakat untuk kesehatan dan kecantikan. Dalam laporan akhir ini, penulis akan meneliti apakah lidah buaya dapat divariasikan menjadi berbagai jenis minuman. Saya memilih lidah buaya karena selain untuk kesehatan rambut dan kulit, lidah buaya juga baik untuk kesehatan tubuh karena lidah buaya mengandung air yang sangat dibutuhkan bagi tubuh. Lidah buaya juga mengandung lemak, protein, dan karbohidrat yang berfungsi untuk memberi energi bagi tubuh. Serta lidah buaya juga mengandung vitamin A dan vitamin C. Dimana vitamin A memiliki fungsi untuk kesehatan mata, dan vitamin C memiliki fungsi untuk menjaga kekebalan tubuh. Motivasi saya dalam melakukan penelitian ini adalah untuk menghasilkan jenis minuman jelly baru yang sehat dan alami berbahan dasar lidah buaya. Penelitian ini akan dilakukan dengan menggunakan metode kuantitatif dimana penulis menyebarkan kuisioner dengan pengujian kesukaan dan kualitas minuman jelly lidah buaya kepada orang yang mengerti tentang makanan dan minuman. Dengan adanya penelitian tentang minuman jelly lidah buaya ini, penulis berharap agar masyarakat lebih mengenal kegunaan lidah buaya bukan hanya untuk kesehatan rambut, tetapi juga berfungsi sebagai kesehatan tubuh dalam bentuk minuman jelly lidah buaya yang dapat dikonsumsi oleh semua usia. Dan akhirnya penulis akan melakukan eksperimen membuat agar-agar berbahan dasar lidah buaya, yaitu jelly lidah buaya.
Perilaku Berwisata Wisatawan Generasi Milenial Di Jakarta Pada Era Revolusi Industri 4.0 Kadek Wiweka; Suci Sandi Wachyuni; Nuryadina Agus Rini
Jurnal Sains Terapan Pariwisata Vol. 4 No. 3 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

Generasi Milenial diprediksi menjadi pasar utama pariwisata pada 5-10 tahun mendatang. Generasi ini mempunyai perilaku sosial yang relatif berbeda dibanding pendahulunya, terutama karena mereka tumbuh dan berkembang pada era teknologi. Perilaku pasar dalam pariwisata merupakan informasi yang penting bagi para stakeholder industri pariwisata. Mereka didorong untuk selalu mengantisipasi dan beradaptasi, termasuk karakteristik kebiasaan generasi Milenial dalam melakukan perjalanan (pre-trip, during the trip, and after the trip). Penelitian ini berupaya mengidentifikasi perilaku tersebut, serta menjabarkan media yang mereka gunakan. Sampel dari penelitian ini adalah remaja yang lahir diantara tahun 1981 hingga 2000 dan tinggal di Jakarta. Penelitian ini menggunakan pendekatan deskriptif kualitatif, sedangkan metode analisis data yang digunakan adalah metode triangulasi data dan triangulasi sumber (wawancara, studi pustaka dan kuesioner). Penelitian ini penting dilakukan mengingat hasil penelitian ini dapat dijadikan acuan bagi berbagai jenis pelaku industri wisata dalam merancang strategi marketing untuk menarik minat generasi milenial, khususnya untuk mengetahui bagaimana generasi tersebut memutuskan destinasi wisata tujuan, dapat dijadikan acuan untuk pengembangan berbagai produk wisata. Jika penelitian ini tidak dilakukan maka akan sulit bagi pelaku wisata untuk menjalani strategi marketing untuk mengidentifikasi minat generasi milenial untuk berwisata.
What motivates Generation Z to travel independently? Preliminary Research of solo travellers Suci Sandi Wachyuni; Nenny Wahyuni; Kadek Wiweka
Journal of Tourism and Economic Vol 6, No 1 (2023): EDISI 6
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec.v6i1.186

Abstract

Nowadays, the segmentation of solo travel in the tourism market is growing faster than other categories of travel, particularly among those classified as Generation Z. However, few studies have examined solitary travel experiences and motivation. Therefore, the purpose of this study is to determine Generation Z's motivations for solo travel. This research employs a quantitative survey method with a Likert scale and a quantitative approach. In this investigation, 30 young people participated as respondents. The technique applied to data analysis is descriptive statistical analysis. According to the findings of this study, the majority of Generation Z solo travelers are female, work as students, and have traveled solo 1-2 times. The results of the study also indicate that the primary tourist motivation for solo travel is to enjoy the destination's tourist attractions. Furthermore, they consider various factors such as value for money, looking for an inspiration, interaction with local citizens, healing purposes, the influence of social media, and self-actualization. This study's findings can be adopted by destination managers to develop recommendations for responding to the necessities of Generation Z tourists, the largest proportion of tourists at this time.
Factors Influencing Domestic Tourist to Visit Bali as a Medical Tourism Destination: A Preliminary Investigation Suci Sandi Wachyuni; Kadek Wiweka; Amarjiva Lochan; Dewi Ayu Kusumaningrum
Jurnal Kajian Bali (Journal of Bali Studies) Vol 14 No 1 (2024): ARTICULATING IDENTITY
Publisher : Pusat Kajian Bali Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2024.v14.i01.p08

Abstract

The objective of this study was to examine the impact of destination image, destination image, perceived value of medical costs, and perceived value of medical facilities and services on the intention to visit Bali as a medical tourism destination. The research used quantitative methodology, employing a survey method. The population consisted of all of domestic tourists who visited Bali. The sample was 87 domestic tourists who came to Bali for medical tourism purposes. The research findings indicate that destination image, perceived value of medical costs, and perceived value of medical facilities and services have an impact on intention to visit Bali for medical tourism. However, the perception of Bali as a destination did not have any impact on tourists' intention to visit for medical tourism purposes. These findings provide both theoretical and practical implication. A collaborative effort involving several parties is necessary to enhance the branding and promotion of medical tourism.
The influence of youtube food content reviews on customer purchasing decisions: lesson from Jakarta local street food wachyuni, suci sandi; Kadek Wiweka; Nenny Wahyuni; Shinta Teviningrum; Heru Suheryadi
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.147-156

Abstract

The purpose of this study is to examine the influence of food review content on YouTube on purchasing decisions for local culinary delights, specifically the Jakarta Nasi Goreng Kambing Kebon Sirih. It is the one of the favorite culinary place in Jakarta which sells lamb fried rice, it is located at Kebon Sirih Street. This research employed a quantitative approach with data analysis techniques such as descriptive statistics, linear regression test, t test, and coefficient of determination. The participants in this study are tourists on culinary trips in Jakarta. The samples were 100 tourists who went on a culinary trip and purchased fried rice for the Jakarta Kebon Sirih utilising non-probability sampling or purposive sampling techniques. The correlation coefficient test findings reveal that food reviews on YouTube have a remarkably strong relationship with Nasi Goreng Kambing Kebon Sirih purchasing decisions. Furthermore, the t test results indicate that food reviews on YouTube have a partially positive influence on the decision to purchase culinary products at the restaurant. The theoretical implication of this research is to provide an understanding that food reviews on YouTube have a significant contribution in the context of culinary products or culinary tourism. In the meantime, the findings of this study can be utilized as a reference for restaurant management in particular, and for local street food in general. Some of the limitations of this research that can be addressed in future research include the sample size and research scope.
Pengaruh Customer Satisfaction Dan Brand Image Terhadap Brand Loyalty Di Pantai Sentosa Restaurant Jakarta Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni; Rita Ritasari; Rany Kusumaningsih
Jurnal Sains Terapan Pariwisata Vol. 4 No. 1 (2019): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

Berdasarkan data BPS DKI Jakarta, terjadi pertumbuhan restoran yang cukup tingggi di Jakarta. Peningkatan ini memotivasi restoran untuk menyediakan layanan dan inovasi untuk mempertahankan loyalitas konsumennya. Salah satu inovasi yang dilakukan Pantai Sentosa Restaurant Jakarta yaitu “live seafood”. Banyak pelanggan menyukai konsep ini berdasarkan pengamatan dan ulasan dari internet. Selain itu, restoran menjaga kualitas bahan, kualitas makanan, rasa keseluruhan, memberikan layanan yang sangat baik dan menu inovatifuntuk mencapai kepuasan pelanggan. Ketika kepuasan pelanggan tercapai, citra merek akan dibentuk dan pelanggan akan setia kepada restoran. Untuk membedakan produk mereka, sangat penting bagi restoran membangun citra merek yang positif. Citra merek yang positif memotivasi orang untuk mengunjungi restoran. Tujuan dari penelitian ini adalah untuk menunjukkan kepuasan pelanggan dan citra merek mempengaruhi loyalitas merek di Pantai Sentosa Restaurant Jakarta. Metode penelitian dengan dekriptif kuantitatif, dimana metode tersebut dilakukan melalui survei kuisioner. Unit analisis yang digunakan dalam penelitian ini adalah para pengunjung Pantai Sentosa Restaurant. Analisis data digunakan dalam penelitian ini dengan menerapkan prosedur conveniencesampling langsung kepada responden yang ditemukan dengan menyebarkan kuesioner. Jumlah kuesioner adalah 120. Hasil penelitian didapatkan Customer merasa puas atas pelayanan yang diberikan di Pantai Sentosa Restourant, Customer melihat brand image dari Pantai Sentosa Restourant sangat kuat sebagai liveseafood restaurant. Pengujian hipotesis adalah nilai sig adalah 0,00 <0,05. Disimpulkan bahwa Ho ditolak dan Ha diterima, H1 bahwa variabel kepuasan pelanggan memiliki pengaruh positif terhadap loyalitas merek dan H2 menunjukkan bahwa variabel citra merek memiliki pengaruh positif terhadap loyalitas merek.
Analisis Penggunaan Aplikasi Gofood Dalam Pemasaran Umkm Kuliner Di Bekasi Wachyuni, Suci Sandi; Hardiningsih, Desy
Jurnal Sains Terapan Pariwisata Vol. 7 No. 3 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i3.342

Abstract

Marketing is one of the activities determining the success of achieving company goals. Digital marketing is emerging as an innovative medium for entrepreneurs. E-commerce is the buying, selling, and marketing of goods and services through electronic systems. GoFood provides opportunities for business actors who want to compete digitally. This study aimed to analyze the effect of using the GoFood application on culinary UMKM in Bekasi. This study uses qualitative and quantitative research methods using primary and secondary data. The indicators used in the GoFood application use variables are ease, attitude, and behavior control. The needle used in the GoFood application's influence variable is usability. This study uses data collection techniques of observation, interviews, and questionnaires. Data sources were taken from 5 respondents through a purposive sampling technique with the condition that culinary UMKM has used GoFood for over a year. With the results, the average value (mean) of using the GoFood application is 4.12, and the average value (standard) of the effect of the GoFood application is 4.2. Culinary UMKM revenue increased by 26.6% after using GoFood from the previous year. So, it can be concluded that using the GoFood application affects the income of culinary UMKM in Bekasi.
FENOMENA FEAR OUT MISSING OUT (FOMO) TERHADAP KEPUTUSAN PEMBELIAN RESTORAN VIRAL KAREN’S DINER JAKARTA Wachyuni, Suci Sandi; Namira, Siti; Respati, Rella Dwi; Teviningrum, Shinta
JURNAL BISNIS HOSPITALITI Vol 13 No 1 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i1.1382

Abstract

In the current era of disruption 5.0, uploading digital information about a place to eat to social media users has become a cultural symbol that can depict a lifestyle. This phenomenon makes users afraid of missing out on the latest information and experiences, such as the emergence of Karen's Diner Jakarta restaurant, which went viral on social media. This study analyzes the phenomenon of FOMO (fear of missing out) in consumer purchasing decisions. With a quantitative approach through an online survey, this study captured 100 respondents selected based on purposive sampling. The population of this research is the people of Jakarta, who are potential consumers. Meanwhile, the sample of this research is consumers who have made purchases at Karen's Diner Restaurant. The survey instrument includes questions about FOMO variables and purchasing decisions and is measured on a Likert scale. The data were analyzed using descriptive analysis, regression test, and hypothesis t-test. The study results show that FOMO positively affects purchasing decisions by 60%. This research shows the theoretical implication that the FOMO phenomenon, which includes a person's fear and worry of missing out on something new, affects purchasing decisions. Therefore, viral marketing has a significant impact on restaurant sales. The practical implication of this research is a recommendation for food and beverage businesses maximize digital and viral marketing.  
Motivasi, Persepsi, dan Perilaku Pasca Konsumsi Wisatawan Domestik Terhadap Kuliner Sate Klatak di Imogiri Timur Yogyakarta Dewi, Juwita Sari Rizky Millenia; Fonsen, Muhammad Jhony; Aprilia, Annisa Dwi; Syahri , Aqila Ramiza; H, Shafandra Cahya L; Zuhair , Yasin Adib; Wachyuni, Suci Sandi
Sasdaya: Gadjah Mada Journal of Humanities Vol 6 No 2 (2022): 2022 Nomor 2
Publisher : Humanities Studies, Post-Graduate Program, Faculty of Cultural Sciences, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.019 KB) | DOI: 10.22146/sasdaya.6380

Abstract

Klatak satay is an iconic food originating from the Bantul Regency of Yogyakarta. Sate klatak was named the Intangible Cultural Heritage of Indonesia in 2019 by the Ministry of Education and Culture. As an Intangible Cultural Heritage, satay klatak needs to be preserved so that the regeneration process continues and its existence remains sustainable. Tourists coming to eat Sate Klatak have various motivations. The purpose of this study is to review the motivation, perception, post-consumption behaviour of domestic tourists Sate Klatak East Imogiri, Yogyakarta. This research uses a quantitative approach with a survey method. The data collection technique is by distributing online questionnaires via WhatsApp and Instagram. The results showed that the biggest motivation for tourists to consume satay klatak Imogiri was recommendations from friends and relatives. Furthermore, Sate Klatak East Imogiri is incredibly well-received because of its popularity, taste, and appearance. Tourists also show satisfaction in post-consumption behavior, namely, returning and recommending it to relatives. The theoretical implication of this study is that these three variables can be used as indicators of local culinary evaluation. Meanwhile, as a practical implication, the research results can be used as suggestions for local culinary development in destinations, especially Sate Klatak East Imogiri
Understanding The Productivity and Loyalty of Millennial Employees in The Hotel Business: Preliminary Evidence Wahyuni, Nenny; Wachyuni, Suci Sandi; Wiweka, Kadek; Teviningrum, Shinta; Saputra, Nicko Gana
Jurnal Manajemen Perhotelan Vol. 10 No. 2 (2024): SEPTEMBER 2024
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.10.2.81-90

Abstract

The company's ability to survive in a highly competitive environment relies heavily on employee productivity and loyalty. Contemporary millennial culture in the hotel industry is a topic of current societal discussion. Therefore, researchers have a keen interest in this area. The population for this study consists of all the employees belonging to the millennial generation working in the Front Office department of a 4-star hotel in Jakarta. The approach employs a combination of two distinct variables using both quantitative and qualitative methodologies. A total of 18 millennial employees from the front office department were surveyed, along with three interviewees consisting of the front office manager, assistant front office manager, and front office supervisor. Based on data collected through interviews, observations, and surveys, researchers have discovered that the millennial generation's front office department exhibits excellent employee productivity, characterised by a strong sense of enthusiasm and ambitious goals. However, the loyalty of the millennial generation towards their work is distinct. These employees frequently switch companies not due to a dislike for corporations, declining performance, or a poor work environment, but rather because they seek to gain extensive experience, build strong professional networks, and aspire to attain higher positions at a faster pace.
Co-Authors Amarjiva Lochan Anjani Nurul Safitri Aprilia, Annisa Dwi Dewi Ayu Kusumaningrum Dewi Ayu Kusumaningrum Dewi, Juwita Sari Rizky Millenia Fernanda Stefani Fonsen, Muhammad Jhony FX Setiyo Wibowo H, Shafandra Cahya L Hapsari Nindya Kinasih Hardiningsih, Desy Heru Suheryadi Indri Softia Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kusumaningrum, Dewi Ayu Liem Christina Puspitasari Marya Yenny Melyana Liman Mohammad Rizky Ferdinandsyah Muhammad Farrel Aldean Hermanto Murhadi Namira, Siti Nathania, Stephanie Nenny Wahyuni Nenny Wahyuni Nenny Wahyuni Nicko Gana Saputra Nuryadina Agus Rini Putu Pramania Adnyana Ramang Husin Demolingo Rany Kusumaningsih Rany Kusumaningsih Regine Cornelia Kartika Respati, Rella Dwi Rita Ritasari Rita Ritasari Riyan Setiawan Shinta Teviningrum Shinta Teviningrum Siti Nurkomala Softia, Indri Stephanie Nathania Syahri , Aqila Ramiza Teviningrum, Shinta Wahyuni, Nenny Wino Tandriano Zephira Aisya Dalimarta Zuhair , Yasin Adib