Article Per Year (5 Year)
p-Index From 2021 - 2026
4.293
P-Index
This Author published in this journals
All Journal MEDIA KONSERVASI Khasanah Ilmu - Jurnal Pariwisata Dan Budaya JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Sosial Humaniora Majalah Ilmiah UNIKOM Jurnal Ilmiah Manajemen dan Bisnis Altasia : Jurnal Pariwisata Indonesia Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Industri Pariwisata SABBHATA YATRA : Jurnal Pariwisata dan Budaya Jurnal Pariwisata, Bisnis Digital dan Manajemen Jurnal Ilmiah Pariwisata Bogor Hospitality Journal
Batubara, Rima Pratiwi
Sekolah Tinggi Pariwisata Bogor
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
MANAJEMEN RISIKO DALAM MENINGKATKAN KEPERCAYAAN PELANGGAN PADA BISNIS TRAVEL (STUDI KASUS KALA TOUR) Aditya Sugih Setiawan; Rima Pratiwi Batubara; Wildan Rizky Rahadian
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 5 No. 1 (2026): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode Mei 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/jasdim.v5i1.8427

Abstract

Bisnis travel merupakan salah satu industri pariwisata yang rentan terhadap risiko dan ketidakpastian. Kala Tour memiliki beberapa paket wisata unggulan yang diminati pelanggan, seperti eksplorasi kampus, family gathering, live in, dan tourism explore camp. Namun, perkembangan digitalisasi serta meningkatnya ekspektasi pelanggan menyebabkan risiko pada industri travel semakin kompleks. Penelitian ini bertujuan untuk menganalisis manajemen risiko dalam meningkatkan kepercayaan pelanggan pada bisnis travel Kala Tour. Penelitian menggunakan pendekatan deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara mendalam, dan studi dokumentasi. Analisis data dilakukan menggunakan model Miles dan Huberman melalui tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Adapun alat analisis manajemen risiko yang digunakan adalah risk assessment berbasis likelihood dan impact. Hasil penelitian menunjukkan bahwa risiko pasar pada R1 dan R2 berdampak pada transparansi informasi serta ketidakpastian harga paket wisata, sedangkan risiko operasional pada R12 dan R13 berdampak pada ketidaksesuaian pengalaman wisata dan munculnya pengalaman negatif pelanggan terhadap layanan travel. Oleh karena itu, diperlukan strategi mitigasi risiko yang tepat untuk menjaga kepercayaan pelanggan dan keberlanjutan bisnis.
ANALISIS PROSES “DRY AGING” TERHADAP TINGKAT KESUKAAN KONSUMEN KEPADA PRODUK DAGING SAPI DI PT. ANGGANA CATUR PRIMA Saleha; Rima Pratiwi Batubara; Muhammad Azmi Fakhrusy
Bogor Hospitality Journal Vol 6 No 1 (2022): 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.v6i1.54

Abstract

The “Dry aging” process to improve the taste and tenderness of meat is used very little by meat providers, high-end hotels and restaurants for sale to the general public. “Dry aging” is the process by which carcasses or large pieces of beef are stored without protective packaging at refrigeration temperature for one to five weeks to allow for “enzymatic” and “Biochemical” processes that increase tenderness and the appearance of a unique aroma that can only be described as “dry aged” beef. This study uses a quantitative approach method. Data analysis with descriptive statistical analysis. The samples studied were 40 untrained panelists and 4 expert panelists who were beef consumers at PT. Anggana Catur Prima and an expert in the culinary field. This research was conducted to determine whether or not the "Dry aging" process of beef has an effect on the level of consumer preference for beef products. For this reason, the author conducted an experiment to find out the best formulation for the "Dry aging" process and then presented it to the panelists and asked them to fill out the questionnaire that the author gave. Then the author collects the data from the preference test and processes it with the help of the SPSS so that it becomes data that can be presented.
PENILAIAN POTENSI EKOWISATA DI SITU TONJONG KABUPATEN BOGOR Aini Syarah; Aditya Sugih Setiawan; Rima Pratiwi Batubara
Bogor Hospitality Journal Vol 8 No 1 (2024): 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.v8i1.118

Abstract

Bogor Regency is one of the leading destinations in the West Java region. Bogor Regency has beauty that is famous for its culture and biodiversity. This is a valuable resource for this region for the growth of the welfare of its people. The diverse tourism potential includes natural, gastronomic and artifact tourism potential as well as special interest tourism. There are natural tourism potentials in Bogor district that can be developed, such as the Mount Pancar pine forest, Cilember Waterfall, Bodogol Javanese eagle rookery, Gunung Mas tea plantation and Situ Tonjong. The research method used is qualitative research. Data collection techniques were carried out using observation, in-depth interviews as well as potential assessments and literature studies. The variables used in this ecotourism potential assessment research refer to natural phenomena, flora, fauna and green open spaces. The results of identifying ecotourism potential in the Situ Tonjong area are in the form of natural phenomena, namely situ. Meanwhile, in the flora there is ecotourism potential in the form of mahogany trees, teak trees, coconut trees, jackfruit trees, petai trees and water hyacinth. In contrast, the ecotourism potential of the existing fauna consists of goldfish, tilapia fish, tilapia fish and gourami fish. The final ecotourism potential in the Situ Tonjong area is in the form of a green open space area.
ANALISIS FITUR DASAR RESOR TERHADAP KEPUASAN PENGUNJUNG DI BUMI KATULAMPA RESORT KABUPATEN BOGOR: Analysis Of Basic Resort Features On Visitor Satisfaction At Bumi Katulampa Resort, Bogor District Rima Pratiwi Batubara; Rini Untari; Saleha; Aditya Sugih Setiawan
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.138

Abstract

The research was conducted to determine the basic resort feature components at Bumi Katulampa Resort & Convention. The results of the research can be used by managers as a management plan in the future so that aspects that become improvements for managers in managing their resorts are known. This research is qualitative in nature with the sample being resort users. Data were analyzed using qualitative descriptive analysis. The results of the study, namely on the nuances of the resort, it is known that the resort has serenity, changes in lifestyle, and opportunities for relaxation. The accuracy of the information is very clear. The condition of the property has a concept on the unification of nature and local culture. Property facilities are considered to have no significant use of technology. Geographical location is on the outskirts of the city. The resort's reputation is good for its authentic portrayal of nature and local culture. Recreation services in the form of indoor and outdoor recreation. Resorts tend to provide recreational value. Food and beverage service is carried out in a buffet service. The results of the analysis of basic resort features can be used as a reference for tourism managers in planning the budget for fulfilling tourism products so that it is hoped that the products offered are in accordance with the needs and desires of tourists without having to eliminate the image of the manager that they want to create
Penguatan Usaha Kuliner Ikan dalam Mendukung Aktivitas di Kampung Lauk Bubulak Kota Bogor Rima Pratiwi Batubara; Dhanik Puspita Sari; Aditya Sugih Setiawan
Jurnal Pemberdayaan Masyarakat Vol 9 No 1 (2024): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v9i1.9223

Abstract

Kampung Lauk Bubulak is one of the villages in Bogor City. Kampung Lauk Bubulak is a tough village that utilizes the water flow in the ditch by growing fish such as catfish (lele), catfish (patin) and goldfish. Community service is carried out to strengthen the fish culinary business in supporting activities in Kampung Lauk Bubulak Bogor. Implementation takes the form of socialization and training regarding the manufacture of fish-based products. The methods used refer to training, continuing education, increasing understanding and consultation. The results of the activities obtained include providing material related to hygiene in food products and training regarding the manufacture of fish-based food products. Discussion activities were also carried out regarding the results of independent implementation by the community. Discussions regarding the fixation of material use, production flow, marketing flow and the division of work in society. In the final stage, the type of packaging that is suitable for the product that has been produced is also determined. The type of packaging used is boilpack. This boilpack material of course has several advantages for packaging processed fish, including freezer cold resistance and vacuum sealing, suitable for the saoce vide technique cooking method, more practice, and a more professional appearance.
Prospek Pengembangan Creative Tourism Di Kota Bogor Batubara, Rima Pratiwi; Setiawan, Aditya Sugih
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 2 (2023): Jurnal Khasanah Ilmu - September 2023
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v14i2.15196

Abstract

Pergeseran aktivitas wisata dari yang hanya menikmati kawasan atau bahkan membeli produk wisata berganti menjadi turut berpartisipati dalam rangka pengembangan keterampilan dan pengalaman wisatawan. Wisata kreatif dapat menarik partisipasi wisatawan untuk bergabung dan mengembangkan keterampilannya. Tulisan ini diharapkan dapat menjadi arahan dalam pengembangan variasi jenis pariwisata di Kota Bogor dengan memanfaatkan industri kreatif yang ada. Penelitian menggunakan metode kualitatif. Penetapan indikator penelitian didasari pada aspek pembentuk wisata kreatif yaitu kesenian dan kerajinan, desain, gastronomi, alam dan bahasa. Analisis data dengan menjabarkan hasil indikator dan mengaitkan dengan implikasi pengembangan wisata kreatif. Hasil potensi kesenian dan kerajinan yang dikenal wisatawan adalah Batik Bogor dan kerajinan Kujang. Desain Istana Bogor menarik dan dikenal wisatawan. Roti Unyil mendapatkan nilai dominan pada aspek gastronomi. Pada aspek alam, alun-alun kota dianggap mudah dijangkau dan menarik untuk dikunjungi. Bahasa Sunda dianggap menarik, merepresentasikan kebudayaan sunda dan memberikan perbedaan bahasa dari asal wisatawan. Kota Bogor memiliki prospek wisata kreatif yang potensial untuk dikembangkan. Pengembangan wisata kreatif harus difokuskan pada partisipasi aktif dari wisatawan sehingga dapat meningkatkan pengalaman, kreatifitas dan inovasi baru bagi kehidupan wisatawan setelah selesai berwisata.
Co-Authors Aditya Sugih Setiawan Aditya Sugih Setiawan Aditya Sugih Setiawan Aini Syarah Aini Syarah Angelica, Easter Chennita Kusnadi Da Venus, Cecilia Devi Susilawati Dinar Adeya Putri Ervizal A. M. Zuhud Fitri, Amelia Mega Hendro Yudi Susilo Hermawan, Rachmad Kasmayanti, Ni Luh Vera Muhammad Azmi Fakhrusy Ni Luh Vera Kasmayanti Putri, Dinar Adeya Riani Prihatini Ishak Rini Untari Rusmin Tumanggor Saleha Saleha Saleha Sari, Dhanik Puspita Setiawan, Aditya Sugih Susilawati, Devi Susilo, Hendro Yudi Untari, Rini Wildan Rizky Rahadian Wulan Suci