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Potret Wisata Halal di Indonesia Analisis Kesiapan Stakeholder dalam Penyelenggaraan Wisata Halal di Kota Bandung Indonesia Vany Octaviany; Nuruddin Nuruddin; Ersy Erviana; Edwin Baharta
Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Bandung is a large city with a Muslim majority population and is a leading tourist destination in Indonesia, so that it has the potential to develop halal tourism. Nevertheless, some stakeholders in the city of Bandung, such as hotels and restaurants are still reluctant to direct their business to be halal-certified. The purpose of this study was to analyze the readiness of halal tourism stakeholders in the city of Bandung. Data collection was carried out by conducting observations and interviews with tourism stakeholders, including hotel entrepreneurs, restaurant owners, travel service bureaus, tourism destination parties and associations as well as the City of Bandung Tourism and Culture Office. The findings of the study, First though not yet having a halal certificate, entrepreneurs in the tourism sector have applied the concept of halal. Second, the Bandung City Government is in the process of making policies related to the concept of halal tourism. Third, a small number of tourism businesses do not really expect the existence of halal tourism label obligations, because it is considered not important for foreign tourists.

UJI ORANOLEPTIK DAN DAYA TERIMA PADA PRODUK MOUSSE BERBASIS TAPAI SINGKONG SEBEGAI KOMODITI UMKM DI KABUPATEN BANDUNG Dendi Gusnadi; Riza Taufiq; Edwin Baharta
Jurnal Inovasi Penelitian Vol 1 No 12: Mei 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i12.606

Mousse adalah salah satu jenis produk dari patisserie yang biasanya disajikan untuk makanan pencuci mulut pada hidangan di restoran atau apada acara banquet ataupun coffe break dalam operasional hotel. Mousse sendiri adalah produk yang terbuat dari campuran coklat dan cream dengan memanfaatkan gelembung udara agar hasil akhir produk seperti busa, lembut, kental tergantung dengan penyajiannya. Tapai singkong adalah hasil fermentasi dari singkong yang memiliki rasa manis, mudah dijumpai dan diolah. Oleh sebab itulah yang melatar belakangi penelitian ini adalah pemanfaatan produk singkong yang dibuat tapai sebegai komoditi di Kabupaten Bandung menjadi produk mousse yang sebelum akan diproduksi secara masal di uji coba dulu baik organoleptic maupun daya terima kosumennya. Untuk resep sendiri pada penelitian ini menggunakan coklat putih sebagai bahan baku utamanya dengan tapai singkong sebagai subtitusi gula dan juga padatan lemak pada krim kocok. Untuk metode penelitian menggunakan metode eksperimental dengan jumlah seratus panelis umum atau tidak terlatih sebagai penguji daya terima konsumen dan dua puluh panelis terlatih sebagai penguji organoleptik. Diharapkan selain menjadi produk yang enak nantinya produk ini bisa menjadi produk yang sehat dan diterima oleh konsumen.

PENGARUH KUALITAS PELAYANAN TERHADAP KEPUTUSAN BERKUNJUNG KEMBALI (REVISIT INTENTION) WISATAWAN KE PESONA ALAM PUNCAK Edwin Baharta
Akrab Juara : Jurnal Ilmu-ilmu Sosial Vol 4 No 2 (2019): Mei
Publisher : Yayasan Azam Kemajuan Rantau Anak Bengkalis

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This study aims to analyze the quality of service, and the decision of returning tourists to Pesona Alam Puncak, as well as further analyzing the quality of service to the intention of revisiting tourists to Pesona Alam Puncak. This study uses a cross-sectional method with a type of causal research. The research variables include information about quality, consulting, order taking, hospitality, storage, exclusion, billing, and payment. While the agreed variables are the intention to revisit who has a three-dimensional visit, plan to visit, and want to visit. Obtaining primary and secondary data with data collection techniques through field observations, questionnaires, and literature studies. The population determined is tourists visiting Pesona Alam Puncak in 2017 with a sample of 400 tourists. The results showed the quality of the service of Enchantment of Nature Pucak, specifically the management ability and employees received good responses from tourists. In addition, there are 208 tourists or 52% of tourists have made a return visit to Pesona Alam Puncak. Enchantment of Alam Puncak has extraordinary quality. Recommendation: Improving the quality of service in the form of employee competence Pesona Alam Puncak

Tourist Preferences in Culinary during Covid-19 Pandemic in Bandung Edwin Baharta; Suryana Heryawan Achmad; Astri Wulandari; Dandy Marcelino
Jurnal Kawistara Vol 12, No 1 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.70605

Tourism is one of the areas that is badly affected by the Covid-19 pandemic and this includes culinary tourism. However, shifts in culinary preference during the pandemic also give a new life in culinary tourism. Bandung, one of Indonesia’s major tourist destination, shows a potential to develop further in its culinary tourism during the pandemic. This however requires a proper strategy through identifying the preferences of tourists in choosing culinary tourism during the pandemic. This research provides a knowledge base for culinary tourism business people regarding tourist preferences in a pandemic situation like today. Data about the preferences of tourists can help culinary tourism business people to develop the right strategy to serve tourists in future and can design the right policies and strategies to respond the expectations and desires of tourists, especially culinary tourism in Bandung. With a sample size of 400 respondents, this study is a descriptive quantitative study employing the conjoint analysis approach, which is the most popular methodology to analyzing tourist preferences. This research found that the possibilities of travelers preferences when travelling Bandung as culinary vacation spot in pandemic are as follows. The aspect of selecting culinary products based on tourist facilities is the preference of tourists in COVID-19 pandemic. Meanwhile, the location of culinary with consideration of easy access or reach becomes choice of tourists in pandemic, in addition to the important of health protocols the cleanliness of locations. Finally, the priority score analysis found that the culinary product selection element has the greatest importance level among the other features.

Efektivitas Pemasaran Online Pada Shopping Mall Kota Bandung 2019 Milza Darmays Mozin; Vany Octaviany; Edwin Baharta
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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ABSTRAK Kota Bandung terkenal dengan julukan â€œsurganya belanjaâ€, karena kota Bandung merupakan salah satu tujuan destinasi wisata belanja atau shopping tourism. Trans Studio Mall, Paris Van Java, dan Bandung Indah Plaza merupakan beberapa pusat perbelanjaan atau shopping mall yang terkenal dikalangan wisatawan kota Bandung maupun luar kota Bandung. Setiap pusat perbelanjaan memanfaatkan strategi pemasaran online sebagai media komunikasi saat ini yaitu dengan memanfaatkan digital marketing untuk meningkatkan minat kunjungan dan belanja konsumen. Digital Marketing adalah suatu kegiatan pemasaran yang menggunakan Internet sebagai media interaksi komunikasi perusahaan dengan konsumennya, indikator digital marketing yang penulis teliti adalah website, jejaring sosial instagram, dan review & ratting tripadvisor. Namun sejauh mana efektivitas pemasaran online dapat mempengaruhi dan meningkatkan minat kunjungan dan belanja konsumen. Penelitian ini dimaksudkan untuk mengetahui dan menganalisis efektivitas pemasaran online pada shopping mall di kota Bandung dengan menjadikan digital marketing melalui website, jejaring sosial instagram dan review & rating tripadvisor sebagai objek penelitian, dan menggunakan metode penelitian kuantitatif deskriptif dengan menggumpulkan data menggunakan kuesioner, dan wawancara serta sampel dalam penelitian ini adalah simple random sampling dengan teknik analisa menggunakan garis kontinum dengan menyebarkan 100 kuesioner. Hasil akhir penelitian menggunakan garis kontinum mendapatkan skor 8303 dan berada dalam kategori efektif diantara 7680 dan 9600 di garis kontinum. Maka pemasaran online pada ketiga shopping mall kota Bandung dapat dikatakan efektif dalam meningkatkan minat kunjungan konsumen. Kata Kunci: Pemasaran Online, Digital Marketing, Shopping Mall kota Bandung ABSTRACT The city of Bandung is famous for the nickname "shopping paradise" because the city of Bandung is one of the destinations for shopping or shopping tourism destinations. Trans Studio Mall, Paris Van Java, and Bandung Indah Plaza are some of the famous shopping centers or shopping malls among tourists from the city of Bandung or outside of Bandung. Every shopping center utilizes online marketing strategies as a medium of communication today, namely by utilizing digital marketing to increase consumer interest and visits. Digital Marketing is a marketing activity that uses the Internet as a medium of the interaction of corporate communications with consumers, indicators of digital marketing that the author examines are websites, Instagram social networks, and tripadvisor reviews & ratting. But the extent to which the effectiveness of online marketing can influence and increase interest in consumer visits and shopping. This research is intended to find out and analyze the effectiveness of online marketing at shopping malls in the city of Bandung by making digital marketing through websites, social networks Instagram and tripadvisor reviews & ratings as research objects, and using descriptive quantitative research methods by collecting data using questionnaires, and interviews and The sample in this study was simple random sampling with analysis techniques using a continuum line by distributing 100 questionnaires. The final results of the study using the continuum line get a score of 8303 and are in the effective category between 7680 and 9600 in the continuum line. So online marketing at the three shopping malls in Bandung can be said to be effective in increasing the interest of consumer visits.. Keywords: Marketing Online, Digital Marketing, Shopping Mall at Bandung City

PENINGKATAN KETERAMPILAN SISWA/I SMK YAYASAN ISLAM KOTA TASIKMALAYA MELALUI PELATIHAN DIGITAL MARKETING, PELATIHAN PEMBUATAN JELLY ART DAN PELATIHAN PENERAPAN TEKNOLOGI IOT DALAM SISTEM KEAMANAN DI SEPEDA MOTOR Fanni Husnul Hanifa; Widya Sastika; Sri Widaningsih; Dendi Gusnadi; Edwin Baharta; Riza Taufiq; Dwi Andi Numantris; Asep Mulyana; Unang Sunarya
Prosiding COSECANT : Community Service and Engagement Seminar Vol 2, No 1 (2022)
Publisher : Universitas telkom

Modifikasi Beef Katsu Dengan Penambahan Singkong Mochamad Axl; Edwin Baharta; Riza Taufiq
eProceedings of Applied Science Vol 9, No 3 (2023): Juni 2023
Publisher : eProceedings of Applied Science

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Abstrak—Penelitian ini membahas tentang pemanfaatan singkong sebagai bahan tambahan dalam pembuatan produk beef katsu. Penelitian ini di latar belakangi karna singkong memiliki kandungan gizi yang lebih besar dibandingkan dengan menggunakan bahan lain hal tersebut dipertegas menurut Grdjito(2013) bahwa singkong mengandung kalori 146 kkal/100g, 1,2g protein, 0.3g lemak, 34g karbohidrat. Selain zat gizi makro, singkong juga mengandung berbagai vitamin dan mineral yang baik untuk kesehatan tubuh. Metode eksperimntal adalah suatu tuntutan dari perkembangan ilmu pengetahuan dan teknologi agar menghasilkan suatu produk yang dapat dinikmati masyarakat secara aman dan dalam pembelajaran melibatkan sisawa dengan mengalami dan membuktikan sendiri proes dan hasil percobaan itu. Hasil penelitian yang dilakukan menunjukkan foemulasi resep yang sesuai untuk beef katsu, Daging Sapi 50gr, Garam 5gr, Merica bubuk 8gr, Tepung Tempura 30gr, Telur Ayam 2butir, Tepung Panir 30gr, Singkong 50gr, dan Tepung terigu 10gr. Untuk uji daya terima konsumen dengan nilai skala 1-4 yaitu sangat tidak suka sampai dengan sangat suka. Maka singkong sebagai bahan tambahan dalam pembuatan beef katsu dapat diterima dan dikonsumsi oleh konsumen.Kata kunci—modifikasi, beef katsu, singkong

Tinjauan Standar Operational Prosuder Pada Restaurant The Westin Jakarta Shafana Novianti; Edwin Baharta; Dendi Gusnadi
eProceedings of Applied Science Vol 9, No 3 (2023): Juni 2023
Publisher : eProceedings of Applied Science

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Abstrak—Program praktik kerja industri adalah hal wajib bagi Telkom University. Hal ini sebagai sarana para mahasiswa dalam mengembangkan wawasan dan menambah pengalaman dalam dunia kerja nyata. Dengan adanya Praktik Kerja Nyata, mahasiswa dapat mengaplikasikan teori yang diperoleh di kampus lalu diterapkan sesuai cara kerja di suatu industri. Berkat program ini, taraf hidup dapat meningkat serta kualitas sumber daya manusia menjadi setingkat lebih baik, dengan begitu maka perekonomian masyarakat juga terangkat. Merupakan sebuah kebanggaan bagi penulis dapat bergabung dalam keluarga besar hotel The Westin Jakarta. Selama menjalani training (atau lebih sering disebut Internship) di The Westin Jakarta, penulis dituntut untuk mampu mengikut alur kerja yang sama persis seperti yang dilakukan oleh Staffs dan Leaders sebagai upaya penerapan standar operasional prosedur kerja yang berlaku di hotel. Setelah melihat latar belakang yang ada, maka penulis mengidentifikasi dan merumuskan permasalahan yang terdapat pada laporan ini sesuai dengan standar operasional prosedur yang ada di The Westin Hotel Jakarta.Kata kunci—internship, The Westin Jakarta

RELIGIUSITY MODERATED HALAL TOURISM AS THE ANTECEDENT OF TOURIST SATISFACTION IN BANDUNG Astri Wulandari; Dandy Marcelino; Edwin Baharta; Riza Taufiq
TRIKONOMIKA Vol 22 No 1 (2023): June Edition
Publisher : Faculty of Economics and Business, University of Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/trikonomika.v22i1.5070

Halal Tourism is a segment of the tourism business that focuses on muslim visitors in terms of service and, of course, halal items that are safe for consumption by muslim tourists. The goal of this research is to look at how the factor of halal tourism may enhance visitor satisfaction and how this connection can be increased when controlled by the component of religiosity in Bandung. This study is part of a descriptive study with a causal link that employs explanatory statistics. SEM-PLS analysis was utilized to analyze the data from a sample of 400 respondents. This study adds to previous research that has shown that religiosity has a major moderating impact on halal tourism and tourist satisfaction. Tourist satisfaction would boost national revenue from the tourism industry while also assisting tourism resort managers in maintaining tourist contentment and getting new insights into recruiting muslim tourists with strong religious values.

Tourist Preferences in Culinary during Covid-19 Pandemic in Bandung Edwin Baharta; Suryana Heryawan Achmad; Astri Wulandari; Dandy Marcelino
Jurnal Kawistara Vol 12, No 1 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.70605

Tourism is one of the areas that is badly affected by the Covid-19 pandemic and this includes culinary tourism. However, shifts in culinary preference during the pandemic also give a new life in culinary tourism. Bandung, one of Indonesia’s major tourist destination, shows a potential to develop further in its culinary tourism during the pandemic. This however requires a proper strategy through identifying the preferences of tourists in choosing culinary tourism during the pandemic. This research provides a knowledge base for culinary tourism business people regarding tourist preferences in a pandemic situation like today. Data about the preferences of tourists can help culinary tourism business people to develop the right strategy to serve tourists in future and can design the right policies and strategies to respond the expectations and desires of tourists, especially culinary tourism in Bandung. With a sample size of 400 respondents, this study is a descriptive quantitative study employing the conjoint analysis approach, which is the most popular methodology to analyzing tourist preferences. This research found that the possibilities of travelers preferences when travelling Bandung as culinary vacation spot in pandemic are as follows. The aspect of selecting culinary products based on tourist facilities is the preference of tourists in COVID-19 pandemic. Meanwhile, the location of culinary with consideration of easy access or reach becomes choice of tourists in pandemic, in addition to the important of health protocols the cleanliness of locations. Finally, the priority score analysis found that the culinary product selection element has the greatest importance level among the other features.

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