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All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Pendidikan Tata Boga dan Teknologi
Ramadhan, Anugerah
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Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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THE IMPLEMENTATION OF TOUR PACKAGE PROMOTIONS ON PT. REZKI JASTY TOUR & TRAVEL PEKANBARU Ramadhan, Anugerah; Sidiq, Siti Sofro
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol. 8: Edisi I Januari - Juni 2021
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

Promotion is an important part of marketing, with the promotion, customers or prospective buyers can find out information about a company's products. The tool for carrying out promotional activities is called the promotional mix. This study aims to determine how the implementation of tour package promotion at PT. Rezki Jasty Tour & travel Pekanbaru. This study used a qualitative method with a descriptive approach to describe the real situation by collecting field information data. The key informants in this study were 1 main director and 2 employees of PT. Rezki jasty Tour & Travel Pekanbaru, while the data collection techniques in this study used interviews, observation, and documentation based on the results of the research which showed that the promotion mix conducted by PT. Rezki Jasty Tour & Travel Pekanbaru is advertising, sales promotion, public relations, face to face sales, direct marketing using direct contact as well as telephone and email. Key words :Promotion mix, Tour package, Travel  
Quality of Chiffon Cake Soy Milk Ramadhan, Anugerah; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.311

Abstract

Research aims to analyze the quality of chiffon cake using cow's milk and soy milk to find alternatives for people with cow's milk allergy. This type of research is experimental with three timem repetition. The research was conducted at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in September 2021. Primary data were sourced from 5 expert panelists. The independent variable is chiffon cake with cow's milk and soy milk along the dependent variable is the quality of the chiffon cake. The data obtained were tabulated into tabular form and analyzed by T test (t test). The results showed that statistically it had no significant effect on high volume, symmetrical round shape, volume expands, color, neat round shape, scent soft texture, fine porous texture and taste. The results of the study showed that chiffon cake processed using soy milk resulted in an expanding volume (3.87), a high volume (3.40), a symmetrical round shape (3.40), (3.13), brownish yellow color (3,20), fragrant aroma (3.47), soft texture (3.87), fine-porous texture (3.80), sweet taste (3, 67). Overall X1 and X2 do not have a significant difference. 
Co-Authors Rahmi Holinesti Siti Sofro Sidiq