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All Journal Jurnal Riset Bisnis dan Manajemen Pusaka : Journal of Tourism, Hospitality, Travel and Business Event NHI Hospitality International Journal Barista : Jurnal Kajian Bahasa dan Pariwisata Journal of Tourism, Hospitality and Travel Management (JTHTM)
Nova Maulidian Hidayat
Sekolah Tinggi Pariwisata Bandung
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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DAYA SAING DESTINASI PARIWISATA KOTA BANDUNG DI ERA ASEAN ECONOMIC COMMUNITY (AEC) Sukarno Wibowo; Nova Maulidian Hidayat
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 4 No. 2 (2017): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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

Abstract

Enforcement of the ASEAN Economic Community (AEC) in principle can provide an opportunity to create a joint economic growth including the tourism sector. Bandung as one of the creative tourism destination should certainly be able to create competitiveness in the face of the ASEAN Economic Community (AEC). As this study shows that tourism destination competitiveness of Bandung city in the ASEAN Economic Community (AEC) needs to be improved, in which aspects of competitiveness, infrastructure development, environmental, technological progress, human resources, openness, and social development. In these problems the development of the tourism sector in the city of Bandung need more promotion. In addition to support promotion agencies, brochures, websites, promotion abroad, and tourism facilities including infrastructure is a contributing factor to increase tourism in the city of Bandung which can contribute significantly to the economic growth of the community. The government must also play a role in the development of tourism. In addition to more consultation with the private sector before formulating new policy, the government is also required to build partnerships with the private sector, improving road safety and health services, as well as a variety of tourism support it.
CUSTOMER RELATIONSHIP MANAGEMENT IN PROMOTING A ROOM AT SHEO RESORT HOTEL BANDUNG Nova Maulidian Hidayat
Jurnal Riset Bisnis dan Manajemen Vol. 14 No. 1 (2021): February Edition
Publisher : Faculty of Economic and Business, University of Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jrbm.v14i2.2200

Abstract

Service marketing by taking advantage of marketing communication can form a good relation with the consumer. This research aims to find out the program, process, communication media of Customer Relationship Management (CRM) implementation in promoting a room at Sheo Resort Hotel Bandung. The method used in this research is qualitative method with a case study approach based on symbolic interaction theory, and constructivist paradigm with key informants of hotel managers, marketing division and three customer informants of Sheo Resort Hotel Bandung. The result showed that the CRM program in promoting the room was by using continuity marketing, individual marketing (one to one marketing) and partner relation (partnering program) by providing and giving discount, voucher, special facility and membership card which include room discount. The CRM implementation needed a customer service and employee support at maximum, as well as program development to maintain customer’s loyality.
Identification of Culinary Potential in Neglasari Village, Cisompet, Garut Irfansyah; Hidayat, Nova Maulidian; Purnama, Rusna; Resmi, Irma Citra; Nurizki, Reza
Journal of Tourism, Hospitality and Travel Management Vol. 1 No. 1 (2023)
Publisher : Integrasi Sains Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58229/jthtm.v1i1.11

Abstract

This study aimed to identify the natural resources from agriculture that could develop to be culinary tourism in Desa Neglasari, Kec. Cisompet, Kab. Garut. The study of documentation, field observations, and in-depth interviews are used in this research and analyzed by a qualitative descriptive analysis. Four excellent products can be processed into culinary products such as jackfruit, soursop, banana, and brown sugar. The fourth of an excellent product that can be processed into various foods and beverages with good taste, excellent shape, and a good texture of the culinary product. Based on this fact in Desa Neglasari, Kec. Cisompet, Kab. Garut potentially developed alternative tourism, which is a culinary tour. This is important because of not only the development of diversified tourism products but, at the same time, grow the creative economy among members of society. To realize the need for special attention of local government, tourism entrepreneurs, and communities (farmers).
Sensory Preference of Vegan Taco with Young Jackfruit as A Substitute for Beef Raudhah, Putri Ababil; Putra, Mandradhitya Kusuma; Hidayat, Nova Maulidian
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1476

Abstract

Purpose of the study: This study is designed to delve into the intricate realm of sensory preferences related to beef tacos infused with young jackfruit as a viable substitute for traditional beef. By scrutinizing these preferences, the research seeks to illuminate consumer inclinations, offering nuanced insights into the acceptance of alternative meat options, particularly within the context of this widely favored dish. Design/methodology: Employing a comprehensive approach, this research seamlessly integrates qualitative and quantitative methods. The study meticulously evaluates the organoleptic qualities and acceptability of beef tacos infused with jackfruit. Through a nuanced exploration, the research aims to provide a holistic understanding, blending the subjective and objective dimensions, to capture the diverse facets of consumer response to this innovative culinary adaptation. Findings: The study uncovered a favorable sensory preference for beef tacos incorporating young jackfruit, emphasizing its potential as a delectable substitute for traditional beef. Notably, it also highlighted the practical advantage of a shorter cooking time compared to beef, adding a dimension of efficiency to the culinary appeal of using young jackfruit in this context. Research limitations/Implications: This study provides valuable insights into the potential of young jackfruit as a meat substitute in culinary applications, particularly in taco preparation. The findings may be beneficial for researchers, chefs, and those interested in sustainable and plant-based culinary innovations. The study's limitations include a focus on specific taste preferences and the need for broader culinary applications. Novelty/Originality of the study: This research contributes to culinary innovation by showcasing a novel application of young jackfruit as a sustainable and plant-based alternative to beef. The study advances existing knowledge by demonstrating the versatility of jackfruit in recreating the sensory experience of traditional meat-based dishes, offering a promising avenue for those exploring eco-friendly and healthier dietary choices.
Optimizing Texture and Aroma in Fruit Leather: Effects of Jackfruit–Soursop Ratios and Flour Type Sondjana Ali, Suganda; Masatip, Anwari; Ab, Ahmad; Hidayat, Nova Maulidian; Komariah, Nur
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 8 No. 1 (2026): Vol. 8 No. 1 (2026): February-July
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v6i2.677

Abstract

This study investigated the systemic effects of varying jackfruit (Artocarpus heterophyllus) and soursop (Annona muricata) ratios, combined with distinct flour types, on the sensory and physical characteristics of fruit leather. Jackfruit and soursop purees were blended at ratios of 80:20, 50:50, and 30:70, then formulated with 30 g of wheat, tapioca, or rice flour as stabilizing binding agents. The mixtures were dehydrated at a controlled temperature of 60 °C. Sensory evaluation was conducted using a structured hedonic scale to assess the acceptability of flavor, color, aroma, and texture. Statistical analysis using ANOVA and DMRT (α = 0.05) demonstrated that both the fruit ratio and binder type significantly influenced the product’s quality attributes. The 80:20 jackfruit-soursop ratio with wheat flour produced the most preferred flavor (3.33) and color (3.40). In terms of aroma, the 30:70 ratio exhibited the most balanced profile across all flour types. Notably, the 80:20 ratio with rice flour achieved the highest texture preference (3.00), providing superior structural integrity and mouthfeel compared to tapioca and wheat. However, at the 30:70 ratio, wheat flour emerged as the optimal binder for texture (2.73). Consequently, this research highlights the potential of optimizing tropical fruit formulations to develop high-quality functional snacks. These findings suggest that rice flour is ideal for fiber-rich jackfruit leather, while wheat flour is more suitable for moisture-rich soursop blends
Co-Authors AB, Ahmad Anwari Masatip Irfansyah Irma Citra Resmi Komariah, Nur Nurizki, Reza Putra, Mandradhitya Kusuma Raudhah, Putri Ababil Rusna Purnama Sondjana Ali Suganda Sukarno Wibowo