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ATMOJO, HERI
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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KOMUNIKASI PEMASARAN DI INSTAGRAM PADA MASA PANDEMI COVID-19 DALAM MENINGKATKAN BRAND AWARENESS THE MAYFLOWER JAKARTA 2021: Atmojo, Heri; Nabillah, Tasya
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.82

Abstract

The Mayflower Jakarta utilizes social media, especially Instagram, in communicating its marketing to build brand awareness and get positive responses from consumers. Therefore, researchers want to know how marketing communication activities on Instagram during the Covid- 19 pandemic have built brand awareness for The Mayflower Jakarta 2021. The method used in this research uses a qualitative descriptive method and a post-positivism paradigm. Primary research data was obtained through in-depth interviews with internal parties of The Mayflower Jakarta. Meanwhile, secondary data through Instagram observations and documentation. Communication activities via Instagram at The Mayflower Jakarta in conducting a planning, implementation and evaluation process. The planning process carried out is endorsment with KOL (Key Opinion Leader). Then the implementation process is carried out by providing information in the form of content and promos. Then, in the evaluation process that was carried out, it was found that the followers of The Mayflower Jakarta, the views obtained were 7,982 and the total likes were 1,200 and comments 3,131.
Pemanfaatan Black Garlic Dalam Pembuatan Saus Hoisin: Atmojo, Heri; Batrisyia Arifin, Adelina
JURNAL PARIWISATA VOKASI Vol 5 No 1 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i1.94

Abstract

The study aims to determine the difference in taste of experimental black garlic hoisin sauce with comparison sauce, determine the nutritional content of black garlic hoisin sauce with comparison sauce and determine the cost of making black garlic hoisin sauce with comparison sauce. The research method used is experimental research. By collecting data through questionnaires to professional and non-professional panelist respondents through organoleptic tests. Data analysis techniques in the form of documents, notes, and recordings. Conclusions and suggestions 1. Taste of Black Gar-lic Hoisin Sauce and Black Garlic Hoisin Sauce Comparison, a/b. aspects of the aroma & taste of experimental hoisin sauce are preferred and the most delicious, c. aspects of the texture of experimental hoisin sauce and original hoisin sauce are both thick. d. appearance aspects, experimental hoisin sauce is more attractive. 2. Caloric Nutritional Value of Hoisin Sauce Black Garlic Hoisin Sauce The comparison is greater in nutritional composition than the experiment. 3. The food cost of the experimental Black Garlic Hoisin Sauce is relatively lower.
PEMANFAATAN TEPUNG SUKUN DALAM PEMBUATAN FRENCH BREAD: PEMANFAATAN TEPUNG SUKUN DALAM PEMBUATAN FRENCH BREAD Atmojo, Heri; Astriana Dewi, Camilah
JURNAL PARIWISATA VOKASI Vol 5 No 2 (2024): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v5i2.114

Abstract

ABSTRACTThe study aims to determine the difference in the taste of French Bread using breadfruit flour with French Bread comparison, nutritional value and production costs. The type of research used is experimental with data collection techniques of observation, questionnaires, literature study and assessment of professional and non-professional panellists through organoleptic tests and hedonic tests. The measurement scale uses Likert, with data analysis techniques through interviews, field notes, and documentation. The conclusions and suggestions are, 1. The experimental French bread has not significantly competed with the comparison French bread as a delicious and nutritious new innovation. Except for people with celiac or gluten allergy.2. The nutritional content of the two products, the amount of kandugan owned is not much different, french bread from breadfruit flour is very suitable in making gluten free ingredients for people who have celiac disease. 3. The cost difference is quite significant. Experimental French Bread is healthier, nutritious, rich in benefits, worth commercialising. The flavour aspect with breadfruit flour French bread i does not meet the standard, the experimental French bread is more different from the texture, aroma and taste 2. The cost of production of experimental French bread is quite significant, but on the grounds of consumer health there is a choice, 3. The nutritional value of experimental French bread is less than comparative French bread because the ingredients are not comparable to comparative Keywords: French Bread, Breadfruit flour, Wheat flour, Taste, Nutrition & Cost
Co-Authors Astriana Dewi, Camilah Batrisyia Arifin, Adelina Nabillah, Tasya