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All Journal Tourism Scientific Journal Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism
Ita Karnita
Akademi Pariwisata NHI Bandung
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Pengaruh Persepsi dan Preferensi Tamu Terhadap Keputusan Menginap di Hotel Syariah Kota Bandung Ita Karnita; Lu’luwatin Rosdiana Aprilia
Tourism Scientific Journal Vol. 6 No. 2 (2021): Vol 6 No 2 Juni 2021
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i2.108

Abstract

This study aims to analyze how preceptions, preference and stay decision  of syariah hotel guest in northern part of Bandung ((Hotel Noor, Hotel Narapati dan Hotel Darul Jannah). The method used in this research is quantitative methods. The population in this study were guest of syariah hotel in northern part of Bandung ((Hotel Noor, Hotel Narapati dan Hotel Darul Jannah). Sampling technique used in this method, while for calculating the amount of sample size using formula slovin. The number of respondent are 150 people. Probability sampling used as a technique sampling. Path analysis was used to analyze the result in this research. The result of this research showed thatstay decision influenced by the perception and preference. Perceptions  influenced  stay decision of syariah hotel guest more than preference variable.. The limited conditions of perceptions and preference will be impact to the low  stay decision  of guest. . In addition the research also showed that perceptions and preference  significantly influence stay decision.
HYGIENE PENGELOLAAN MAKANAN DI CV MITRA JAYA KATERING BANDUNG Ita Karnita; Yosua Yordan Yurianto
JURNAL PARIWISATA VOKASI Vol 1 No 1 (2020): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui pelaksanaan standar Personal hygiene, Kebersihan makanan dan kebersihan dapur di CV. Mitra Jaya Katering Bandung. Metode pengumpulan yang dilakukan adalah metode kuantitatif. Teknik pengumpulan data yang dilakukan yaitu dengan cara penyebaran kuesioner, observasi. Sedangkan teknik analisis data dengan menggunakan skala likert. Berdasarkan hasil penelitian dapat diketahui bahwa pelaksanaan personal hygiene, kebersihan makanan dan kebersihan dapur di CV Mitra Jaya Katering Bandung standar masih dalam kategori kurang. Masalah dalam penelitian: 1) Bagaimana Personal hygiene para karyawan CV Mitra Jaya Katering? 2) Bagaimana Kebersihan makanan di CV Mitra Jaya Katering? 3) Bagaimana Kebersihan area dapur CV Mitra Jaya Katering? Bagaimana personal hygiene para karyawan di CV. Mitra Jaya Katering? 2) Bagaimana kebersihan makanan di CV. Mitra Jaya Katering?. Saran yang diberikan untuk pemecahan masalah adalah :1) Dalam upaya meningkatkan personal Hygiene para karyawan dibutuhkan pelatihan khusus agar para karyawan mengetahui dengan benar betapa pentingnya menjaga kebersihan diri dalam bekerja di bidang jasa boga, sehingga kualitas makanan yang dikelola dapat selalu terjaga kualitasnya 2) Dalam upaya meningkatkan kebersihan pengelolaan makanan penulis menyarankan agar fasilitas penyimpanan makanan dibenahi dan karyawan diberikan pengetahuan tentang penyimpanan bahan makanan sesuai dengan kualifikasinya. Dengan pengetahuan seadanya membuat karyawan tidak mementingkan peletakkan bahan makanan sesuai dengan tempatnya.3) Dalam upaya menjaga kebersihan dapur diperlukan instruksi dari pemilik agar setiap hari dapur dibersihkan secara berkala, juga perlu adanya pembenahan ventilasi udara dan penerangan di dapur agar dapat menunjang para pekerja dalam bekerja karena akan berpengaruh pada kualitas makanan yang di hasilkan serta keselamatan dalam bekerja.
The Use Of Brown Rice Milk In The Making Of Milk Pie Ghini Kunthala Devi; Ita Karnita; Farhan Hamdika
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48224

Abstract

Snack is defined as eating that occurs between the three substantial meals of the day, is convenient, and may be consumed promptly. A pie is a sort of delicacy that is shaped like a cake and filled with cream. Pie is a popular form of pastry in the United States. This roasted dish has been around since ancient Egypt. Meanwhile, pies were frequently used in Roman and medieval periods to wrap meat and other ingredients to keep them wet during cooking. Pies are cakes that are filled with cream, jelly, and other ingredients. Tarte (French) or pie (American), known as pai in Indonesia. The author will employ an experimental research method in the creation of this final project. The goal of this study was to compare the flavor of cow's milk pie to brown rice milk pie, to determine the shelf life of manufacturing cow's milk pie with brown rice milk pie, and to compute the cost of making cow's milk pie with brown rice milk pie.
The Use of Brown Rice Flour as a Substitute for Wheat Flour in the Production of Madeleine Cake Dewi Fitriani; Ita Karnita; Annisa Metrasari
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.59669

Abstract

Madeleine cake or commonly referred to as petite madeleine is a small French version of the butter cake. This madeleine cake has a unique shape characteristic that is in the form of a clamshell and then has a 'bump' or part that expands on the back side of the cake. (Sam, 2020). These little cakes have been loved by kings and peasants since the 17th century, and were ingrained in French hearts and culture by the French philosopher Proust in the early 1920s. (Ledsom, 2018). Whole grain rice is rice that contains three edible components, namely the bran, germ, and endosperm. Meanwhile, refined rice is rice that is polished to remove parts of the bran and germ so that only starchy white endosperm remains, hence the name “white” rice. (Harvard T.H. Chan, 2022). Researchers want to spread Madeleine Cake to the people of Indonesia with a unique and healthy variant, namely the replacement of flour raw materials with the use of local ingredients, namely brown rice flour. With the hope that the product can be healthier, has a more unique aroma, taste and texture to be enjoyed by various group of people.
Substitution of Tofu for Egg in Making Pound Cake Ita Karnita; Surya Aditya Wahyono; Sofie Trisna Dwijaya
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63110

Abstract

The research objective of Substitution of Tofu for Egg in Making Pound Cake Bakery and cake shop business trends have increased significantly. Increased demand from customers for bakery and pastry products requires the bakery and cake shop industry to increase production to meet customer demand. However, there is a group of people who cannot enjoy pound cake because pound cake contains eggs as one of its basic ingredients so that those who are vegan and who have allergies to eggs cannot enjoy pound cake. Therefore, the author wishes to make a new innovation by substituting tofu for eggs so that pound cake can be enjoyed by those who are vegan or have allergies to eggs. The research method used is experimental. Data collection techniques used observation, literature study, panelis rating The answer to each instrument item that uses a Likert scale has gradations from very positive to very negative. The author conducted panelist tests on 10 professional panelists and 20 consumer panelists. The results of the assessment of the color aspect The results of the value of the color aspect, the experimental pound cake received 125. Assessment results from the aroma aspect The results of the value of the aroma aspect, the experimental pound cake received 124 points with an average value of 4.1. The results of the assessment of the taste aspect The results of the value of the taste aspect, the experimental pound cake received points of 118 with an average value of 3.9. The results of the assessment of the texture aspect The results of the value of the texture aspect, the experimental pound cake received points of 132 with an average value of 4.4.
Use of Seitan and White Oyster Mushroom into Meatballs as Worth-Selling Tourism Food Product Sonny Sanjaya; Ita Karnita; Tahani Imanda
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63462

Abstract

Seitan and white oyster mushrooms can be used in making meatballs, due to the lack of nutritional content in the choice of ordinary mushroom meatballs so the author makes a variant of mushroom meatballs with seitan which has many nutrients and higher nutritional value and can be an option for someone who wants to implement a healthy lifestyle and protein diet. The type of research used in this study is experimental research using organoleptic test of seitan and white oyster mushroom meatballs using seitan and oyster mushrooms. The number of samples is 10 to 20, and Consumer Panelist consisting of 30 to 100 people. The panelists who wrote themselves came from the neighborhood where they lived in the Bandung area, including students, lecturers, and various other professions. The production cost of making comparative meatballs is cheaper, at Rp. 850. The total cost of seitan and white oyster mushroom meatballs is Rp. 29,389, while comparative meatballs cost is Rp. 28,539. This difference occurs because some of the basic ingredients for making seitan and white oyster mushroom meatballs are more expensive, but the differences are not to significant, the results show that both meatballs have the same average value of 3.7. In addition, from several aspects both have their respective advantages and disadvantages, but the difference in value is not too far only 0.1-0.3 only, both can still be categorized as delicious, tasty, chewy and attractive. Therefore, from the above assessment, the experiment of Seitan and white oyster mushroom meatballs is declared suitable for marketing and sale.
Co-Authors Annisa Metrasari Aprilia, Lu'luwatin Rosdiana Dewi Fitriani Farhan Hamdika Ghini Kunthala Devi Sofie Trisna Dwijaya Sonny Sanjaya Surya Aditya Wahyono Tahani Imanda Yosua Yordan Yurianto