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All Journal JSHP (Jurnal Sosial Humaniora dan Pendidikan) Gema Wiralodra Jurnal Hospitality dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Destinesia : Jurnal Hospitaliti dan Pariwisata Bogor Hospitality Journal E-Amal: Jurnal Pengabdian Kepada Masyarakat TRJ (Tourism Research Journal)
Antonius Rizki Krisnadi
Prodi Hospitality Dan Pariwisata - Universitas Bunda Mulia Jakarta
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Social Sciences Other

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Analisis Faktor-Faktor yang Memengaruhi Minat Kunjungan Wisatawan Berdasarkan Komponen Destinasi Wisata di Kawasan Kuliner, Pasar Lama Tangerang Antonius Rizki Krisnadi; Dessy Natalia
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol 2, No 1: September 2020
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.185 KB) | DOI: 10.31334/jd.v2i1.1069

Abstract

Tourism in the city of Tangerang continues to experience an increase in the number of tourist visits. Based on data obtained from the Tangerang City Statistics Center, the number of tourist visits continues to increase, including an increase of 46.79% from 2017 to 2018. One of the most visited tourist destinations, culinary attractions in the Old Market, Tangerang. Culinary is a tourist attraction that is no longer a support in tourism, but instead becomes the main destination of tourists to carry out a tourism activity (Kristiana, Suryadi and Sunarya, 2018). Every tourist who will visit a tourist destination definitely needs a variety of services and facilities to reach that destination. This study aims to determine whether each dimension of attraction, accessibility, amenities, and ancillary services in the tourist destination component significantly influences the interest of tourists visiting the Tangerang Old Market Culinary Area. The theory used in this study is according to Cooper et al. in Anggela, Karini, & Wijaya (2017), which states that the components of a tourist destination have four dimensions, namely attraction, accessibilities, amenities, and ancillary services. Based on the results of the t test it is known that the dimension of attraction has a significant influence on the interest of tourist visits in the Tangerang Old Market Culinary Area, while the other three dimensions have no significant effect. Based on the results of the F Test simultaneously it is known that the component of the tourist destination has a significant influence on the interest of tourist visits in the Tangerang Old Market Culinary Area. Based on the Determination Coefficient Test results obtained by 38.6%. Suggestions from this research are so that the Culinary Area can be made more attractive and has special characteristics, adding detailed information about access to the location, completing facilities according to the needs of consumers and keeping it clean and completing additional services such as security posts and also Money Changer services.
ANALISIS STRATEGI PENGEMBANGAN PARIWISATA DI MICE KOTA BATAM Antonius Rizki Krisnadi; Yudhiet Fajar Dewantara
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 1 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i1.1325

Abstract

ABSTRAKKegiatan Industri MICE di kota Batam tergolong sebagai industri baru masa kini yang menunjukan bahwa MICE sebagi salah satu sektor dalam bisnis pariwisata, karena kegiatan/aktifitas di Batam merupakan kegiatan para pebisnis mengingat Batam adalah kawasan bebas/ free trade zone. Kegiatan bisnis wisata yang tujuan utama dari para delegasi atau peserta kegiatan MICE adalah melakukan perjalanan dan menghadiri suatu kegiatan atau event yang berhubungan dengan bisnisnya sambil menikmati kegiatan wisata secara bersama-sama.Untuk dapat mengoptimalkan potensi wisata MICE di Batam, diperlukan pengembangan pariwisata yang spesifik pada pengembangan aktivitas. Kajian pengembangan pariwisata MICE yang dilakukan merupakan identifikasi sumber daya sector pariwisata, yang akan menjadi acuan untuk program pembangunan pengembangan pariwisata MICE yang lebih operasional  dimana meliputi identifikasi  terhadap system kepariwisataan, destinasipariwisata, dampak pariwisata, serta pengembangan terhadap perkembangan kepariwisataan di Kawasan Batamdan  Sekitarnya. Penelitian ini  dianalisis menggunakan SWOT.Skor dari Matrik IFAS Wisata MICE Batam diperoleh dari hasil rata-rata pembobotan masing-masing indikator internal yang dikalikan dengan hasil rata-rata rating masing-masing indikator internal, maka didapatlah skor untuk masing-masing indikator internal. Setelah itu skor dari seluruh indikator-indikator internal harus dijumlahkan dengan cara menjumlahkan skor dari indikator pertama sampai dengan indikator terakhir untuk memperoleh hasil skor lingkungan internal. Hasil skor dari matrik IFAS pada adalah 2.65.Skor dari matrik EFAS wisata MICE Batam diperoleh dari hasil rata-rata pembobotan masing-masing indikator eksternal yang dikalikan dengan hasil rata-rata rating masing-masing indikator eksternal, maka didapatlah skor untuk masing-masing indikator eksternal. Setelah itu skor dari seluruh indikator-indikator eksternal harus dijumlahkan dengan cara menjumlahkan skor dari indikator pertama sampai dengan indikator terakhir untuk memperoleh hasil skor lingkungan eksternal. Hasil skor dari matrik EFAS adalah 2.85.Kata Kunci : MICE, Pengembangan, Wisata, SWOT
ANALISIS PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DI CARIBOU COFFEE SARINAH Antonius Rizki Krisnadi; Patrick Kurniawarsa
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 1, No 2 (2018): Journal FAME
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v1i2.1424

Abstract

ABSTRAK Jika suatu bisnis memiliki kualitas pelayanan yang baik maka bisnis tersebut dapat memenuhi kepuasan pelanggannya yang secara langsung akan berdampak pada peningkatan sales/pendapatan bisnis itu sendiri. Penelitian ini mengunakan metode kuantitatif dimana metode ini mengunakan angka sebagai hasil penelitian. Data penelitian ini diperoleh melalui observasi, penyebaran kuisioner, dan studi pustaka. Pada penelitian ini variabel yang digunakan oleh peneliti adalah variabel independen (X) yaitu kualitas pelayanan dan variabel dipenden (Y) yaitu kepuasaan pelanggan. Penyebaran kuisioner dalam penelitian ini dilakukan kepada 195 pelanggan yang dipilih secara acak sesuai kriteria peneliti atau biasanya disebut teknik non-probability sampling.Dari penelitian ini dapat disimpulkan bahwa kualitas pelayanan dilihat dari Reliability (X1) sebesar 0.534 tidak berpengaruh secara signifikan terhadap kepuasan pelanggan (Y). Kualitas pelayanan dilihat dari Responsiveness (X2) sebesar 0.021 berpengaruh secara signifikan terhadap kepuasan pelanggan (Y). Kualitas pelayanan dilihat dari Assurance (X3) sebesar 0.10 tidak berpengaruh secara signifikan terhadap kepuasan pelanggan (Y). Kualitas pelayanan dilihat dari Empathy (X4) sebesar 0.066 tidak berpengaruh secara signifikan terhadap kepuasan pelanggan (Y). Kualitas pelayanan dilihat dari Tangible (X5) sebesar 0.000 berpengaruh secara signifikan terhadap kepuasan pelanggan (Y). Besarnya nilai koefisien determinasi (R Square) 0.500 sama dengan 50%. Angka tersebut memiliki arti bahwa variabel kualitas pelayanan (X) berpengaruh terhadap variabel kepuasaan pelanggan (Y) sebesar 50%, sisa nya berarti dipengaruhi oleh faktor-faktor lain yang tidak dibahas pada penelitian ini.Kata kunci: Kualitas pelayanan, kepuasan pelanggan, coffee shop.
Uji Coba Proses Pengempukan Daging dengan Ekstrak Daun Pepaya dan Ekstrak Nanas Antonius Rizki Krisnadi
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 3, No 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v3i2.674

Abstract

Papaya leaves and pineapple fruit help the process of natural meat refinement. The aim of the study was to determine meat deflation with papaya leaf extract and pineapple fruit with texture of meat tenderness, aroma of meat specificity after and physical quality of meat before processing. This study uses an experimental method to look for the effect of treatment on others in controlled conditions. Using a sample of 15 expert panelists for the results of meat treatment using the categorization method. The results of the study used papaya leaf extract and pineapple fruit, that soaking for 45 minutes meat (P3) caused a change in the texture of tenderness of the meat, the aroma of the peculiarities of the meat after processing changed with the aroma of papaya leaves and pineapple fruit. While the physical quality of the meat prior to processing, the panelists gave the answer P1, which was soaking for 15 minutes. P2 and P3 in physical quality look pale and not fresh before processing. Suggestions researchers conducted further research on nutrition and water content in meat.
TUMPENG DALAM KEHIDUPAN ERA GLOBALISASI TUMPENG IN THE ERA OF GLOBALIZATION Antonius Rizki Krisnadi
Jurnal Hospitality dan Pariwisata Vol 1, No 2 (2015): Jurnal Ilmiah Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v1i2.2462

Abstract

Tumpeng is a traditional culinary and be shown to represent the culinary of Indonesia’s archipelago. Tumpeng is always served at events such as: celebrating birthdays, thanksgiving, which are non-formal or formal. Globalization in the culinary field with the inclusion of traditional culinary from Asian, Middle Eastern and Western countries. The foreign culinary fame has succeeded in shifting the position of tumpeng as traditional culinary and Indonesian identity. Young socialites and today's family life are very fond of a variety of foreign traditional cuisines that are considered modern and prestige. A fast food traditional foreign culinary restaurant, turned into a place to celebrate the birthdays of sons and daughters, meetings, and thanksgiving. This will change the perception, mindset, and behavior of the younger generation towards Tumpeng, consider the culinary out of date and less fancy. Gradually, but surely the young generation of Indonesia who will come will not know tumpeng anymore, at the same time the loss of local meaning and wisdom contained in tumpeng. The problem is how to generate fame and sacredness of tumpeng in the past, to the community, especially the younger generation, and instill a sense of pride and love for tumpeng as a Indonesian traditional culinary. This study uses a qualitative-descriptive method. As for this research, tumpeng has experienced a very long historical development, various types of cone are in accordance with the intent and purpose of stakeholders. We must maintain and develop the philosophy contained therein and local wisdom in every type of cone in the current era of globalization.
PENGARUH KETERSEDIAAN GREEN PRODUCT TERHADAP KEPUTUSAN PEMBELIAN PRODUK MERCHANDISE DI STARBUCKS FOOD CENTRUM SUNTER JAKARTA UTARA Stevica Panggih; Antonius Rizki Krisnadi
Bogor Hospitality Journal Vol 5 No 2 (2021): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v5i2.44

Abstract

Environmental pollution is caused by the lack of human awareness to protect the environment and plastic waste has the highest percentage of waste. Starbucks as a coffee shop spread across many countries plays a role in reducing plastic waste to support the green product movement. This research was aimed to know about the influence of green product indicators. Green product indicator itself consists of (3) items, which consists of green product, green product performance in accordance with consumer expectations, raw materials are not dangerous. The location that was the subject of research is Starbucks Coffee, a coffee shop located in North Jakarta. The fixed sample was 85 respondents, taken by purposive sampling method, which they must be at least 20-60 years-old, and have bought food or drink in Starbucks Coffee Food Centrum. The test is results in this study indicate that there are two that give partial influence, namely green product performance and raw materials are not dangerous, while green product has no effect. But when conducted simultaneous testing, all indicators of green product expressed influence the purchase decision at Starbucks Coffee Food Centrum significantly. it means all variables (X1-X3) simultaneously influences consumer’s perceived intention in Starbucks Coffee Food Centrum. Both of those statements can be concluded as the reason of buying in Starbucks Coffee Food Centrum, not just because only one reason, but more than one indicators must be strengthened one another when it’s tested simultaneously.
PENINGKATAN DAYA TARIK WISATA DALAM MENINGKATKAN KESEJAHTERAAN MASYARAKAT DI DESA WISATA CIHIDEUNG UDIK BOGOR Ardiansyah, Imam; Krisnadi, Antonius Rizki; Dewantara, Yudhiet Fajar; Iskandar, Hari; Natalia, Dessy; Facrureza, Dewanta; Rosanto, Stephanie; Vishnuvardhana, Vishnuvardhana; Hema, Lamtiar
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2: Mei-Agustus 2024
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v4i2.3214

Abstract

The implementation of the Community Service Program by the Hospitality and Tourism Study Program of Bunda Mulia University, designed with the main goal of expanding knowledge and enhancing the skills of participants, especially in understanding the potential of Cihideung Udik Village. This activity is also aimed at facilitating the establishment of cooperation and partnerships between Bunda Mulia University and the managers of Cihideung Udik Village, as a realization of the development of social competencies for lecturers. The conclusion highlights the role of Community Service as a platform where lecturers can share knowledge with the community, focusing on improving the quality of life, especially for participants from Cihideung Udik Village. Community Service is also considered a space that provides valuable experiences and guidance for participants, preparing them with practical knowledge to establish their own businesses and manage the potential of village tourism with high expertise. This conclusion reflects a commitment to comprehensive community development and the empowerment of village potential through participatory and educational approaches.edukatif
PENGELOLAAN DESA WISATA UNTUK MENJADIKAN DESA KOLEANG KABUPATEN BOGOR SEBAGAI DESA WISATA UNGGUL Ardiansyah, Imam; Krisnadi, Antonius Rizki; Iskandar, Hari; Natalia, Dessy; Facrureza, Dewanta; Rosanto, Stephanie; Vishnuvardhana, Vishnuvardhana; Hema, Lamtiar; Djunaid, Ika Suryono; Susanto, Prayogo; Dewantara, Yudhiet Fajar
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2: Mei-Agustus 2024
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v4i2.3376

Abstract

This community service program was conducted in Koleang Tourism Village, Bogor Regency, with the aim of enhancing the management of the village as a tourist destination. The main objective of this activity was to improve the capacity and skills of local residents in harnessing tourism potential, enabling Koleang Village to develop into a leading tourist village. The methods used included training, mentoring, and workshops involving various stakeholders such as village authorities, local business operators, and the general community. The results of this program demonstrated an increase in residents' understanding and skills in marketing, service, facility management, and tourism product development. Additionally, the program successfully fostered better collaboration between the community and related parties in the development of the tourism village. Consequently, Koleang Village is expected to become a more attractive and competitive tourist destination, ultimately enhancing the local community's welfare
Conceptual Analysis of the High-Touch, High-Tech Trend: The Suitability of Technology for Tourism Transformation in Rural Destinations Supina, Supina; Dewantara, Yudhiet Fajar; Krisnadi, Antonius Rizki
Jurnal Penelitian Pariwisata Vol 8 No 2 (2024): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v8i2.264

Abstract

This research aims to evaluate the role of technology in rural tourism development, focusing on the match between technology and the capabilities of local communities. The method used is a quantitative approach, namely data collection through questionnaires distributed to three groups of respondents: local communities, technology providers and tourists. Two main research questions were identified: (1) Is the technology applied by the community service capacity in the tourist village? (2) How can technology be adapted to the needs of local communities and the experiences tourists desire? The research results show that appropriate technology can improve tourist experiences and empower local communities. However, reliance on technological trends without a strong foundation can decrease tourist interest. Therefore, this research concludes that the application of technology must be based on a deep understanding of the local context to avoid inappropriate investments and maintain tourism sustainability. These findings provide important insights for stakeholders in designing appropriate technology strategies for tourist villages. Keywords: rural tourism, technological progress, high technology, emerging markets, tourism services
Analysis of the effect of pancake product substitution using durian seed flour on consumer acceptance: case study of generation Z in DKI Jakarta Johnly, Steffany; Krisnadi, Antonius Rizki
Gema Wiralodra Vol. 14 No. 2 (2023): gema wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v14i2.472

Abstract

Durian seeds possess numerous health benefits, and their high starch content makes them a potential substitute for wheat flour. However, despite their potential, durian seeds need to be more utilized and often become food waste. This study assesses the success and acceptability of pancakes made with durian seed flour substitution. The research employed an experimental approach comprising four treatments and one control group. The treatments involved 25%, 50%, 75%, and 100% substitution of wheat flour with durian seed flour, while the control group contained 0% substitution. The acceptance test involved 100 panelists from Generation Z in DKI Jakarta. The results indicated that pancakes with 25% durian seed flour substitution were the most favored by the panelists, with an 80.1% preference rate, and were well-received by the public. The organoleptic analysis revealed that pancakes with 25% substitution had a pleasant sweet taste (71%), a mild durian seed flour aroma (55.5%), a soft texture (71.8%), and an attractive color (70.5%). For future research, it is suggested to conduct trials using durian seed flour with other food products or different food waste materials with relatively high proportions. This would enable a more comprehensive exploration of the potential applications of durian seed flour in the food industry.
Co-Authors DESSY NATALIA Dessy Natalia Dewantara, Yudhiet Fajar Djunaid, Ika Suryono Facrureza, Dewanta Hema, Lamtiar Imam Ardiansyah Iskandar, Hari Johnly, Steffany Patrick Kurniawarsa Rosanto, Stephanie Stevica Panggih Supina, Supina Susanto, Prayogo Vishnuvardhana, Vishnuvardhana