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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Indonesian Tourism, Hospitality and Recreation Tourism Reserch Journal Journal of Environmental Science and Sustainable Development Cultoure: Jurnal Ilmiah Pariwisata Budaya Hindu NHI Hospitality International Journal TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Journal of Global Tourism
Saptarining Wulan, Saptarining
Sekolah Tinggi Pariwisata Trisakti
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Materials Science & Nanotechnology Physics Social Sciences Transportation Other

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SAGO AS AN ENVIRONMENTALLY SUSTAINABLE FOOD RESOURCE IN THE CLIMATE CHANGE ERA Wulan, Saptarining
Journal of Environmental Science and Sustainable Development Vol. 1, No. 1
Publisher : UI Scholars Hub

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

Abstract

This current study is focused on measuring the life cycle assessment of the sustainability of sago palm cultivated on peatlands. A previous theory suggested that while food production tends to increase arithmetically, population tends to increase naturally at a faster geometric rate that may cause hunger and/or starvation in the future generation. Land is a limited resource, and to address the rapidly increasing population, peatland cultivation has become popular as a result in the recent times. Rice is the main staple food in Indonesia with a consumption of >90 kg/capita/year. Sago palm is an indigenous plant that abundantly grows in both mineral soils and peatlands all over Indonesia. The aim of this research was to recommend the sustainability of sago palm as a staple food resource in order to ascertain if it is a contributor to climate change. The method of life cycle sustainability assessment (LCSA) that consists of Life Cycle Assessment (LCA), Life Cycle Costing (LCC), and Social Life Cycle Assessment (SLCA) was used through the dashboard tool. Our results suggest that sago palm cultivated on peatlands falls in the “sustainable” category when assessed based on the social, economic, and environmental aspects of sustainability.
Development and Preservation of Culinary History of Nasi Bogana in Pawon Bogana Keraton Kacirebonan Shafira Nindita; Saptarining Wulan; Zayyini Nahdlah
Jurnal Penelitian Pariwisata Vol 3 No 1 (2019): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v3i1.53

Abstract

Nasi bogana is one of the typical culinary in Cirebon area. This culinary can be found in almost every palace in Cirebon. This cuisine is usually served during salvation or other celebrations. The Kacirebonan Palace is one of the palaces that still maintain the tradition and culture of nasi bogana. One of the efforts made by the Kacirebonan Palace was to establish a restaurant called Pawon Bogana. In the Pawon Bogana restaurant, nasi bogana is used as a mainstay menu. However, the bogana rice in the Pawon Bogana restaurant has experienced development and headway. The purpose of this study was to find out the complete history of bogana rice, the culinary development at this time when viewed from the quality and uniqueness of food and the development of bogana rice so that the culinary becomes more sustainable and awake. This study uses a qualitative method. Data sources used are sources, events and documents. Data collection techniques used are interviews, observation, documentation and questionnaires. Data analysis techniques used are data analysis that is carried out interactively and takes place continuously since data collection in the field and continues until data collection is completed. The results of the study show that Bogana Rice is one of the typical cuisines in the Cirebon area. This cuisine is usually served during salvation or other celebratory events. This culinary is used as a means of charity and is shared with others. In addition, another meaning of bogana rice is the expression of gratitude to Allah SWT. The development of bogana rice when viewed from the quality and uniqueness of food is growing and continues to innovate so that people can continue to taste the culinary. The development of bogana rice has now been carried out by the Kacirebonan Palace and continues to be carried out so that bogana rice becomes more sustainable and preserves its peculiarities.
The Influence of Visualization of Food Appearance and Food Quality Towards Customer Satisfaction in Tutup Panci Bistro, Bumi Serpong Damai, South Tangerang Aditya Nova Putra; Saptarining Wulan; Rahmat Ingkadijaya
Jurnal Penelitian Pariwisata Vol 2 No 2 (2018): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i2.42

Abstract

Nowadays, Visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to 100 guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers / reviewers. Based on the results obtained, appearance and quality of food have a significant positivity influence towards customer satisfaction at Tutup Panci Bistro.
The Effect of Tourist Attraction Toward Visitor Satisfaction in Sindang Barang Cultural Village, Bogor Regency Maidar Simanihuruk; Adhi Trirachmadi Mumin; Saptarining Wulan
Jurnal Penelitian Pariwisata Vol 2 No 2 (2018): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i2.40

Abstract

A part of the attraction destination is the cultural tourist attraction that encompasses cultural villages. Bogor Regency has a cultural village that has a variety of Sundanese arts and culture, history and Sundanese beliefs and customs, a natural rural place and has a place to stay or lodging to give a natural impression for tourists who visit. This research was conducted to determine whether tourist attractions affect visitor satisfaction in the Sindang Barang Cultural Village. The purpose of this study was to investigate how much influence the tourist attraction on visitor satisfaction in the Sindang Barang Cultural Village. The Method of research used is quantitative methods in order to obtain more comprehensive, valid, reliable, and objective data. The samples were 107 visitors who came to Sindang Barang Cultural Village. Analysis used descriptive statistical methods, simple correlation coefficient of Pearson, Coefficient of determination and regression analysis. The result showed that tourist attraction had a positive influence of 70% and there is a significant effect between Tourist Attraction toward Visitor Satisfaction in Sindang Barang Cultural Village.
PENGARUH REVITALISASI SARANA PRASARANA DAN HARGA TIKET MASUK TERHADAP LOYALITAS PENGUNJUNG MELALUI KEPUASAN PENGUNJUNG DI TAMAN MINI INDONESIA INDAH Qur'ani, Jasmine; Ingkadijaya, Rahmat; Wulan, Saptarining
Cultoure: Jurnal Ilmiah Pariwisata Budaya Hindu Vol 4, No 2 (2023)
Publisher : Sekolah Tinggi Agama Hindu Negeri Mpu Kuturan Singaraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55115/cultoure.v4i2.3585

Abstract

Pada bulan januari 2022 hingga bulan november 2022, Taman Mini Indonesia Indah melakukan revitalisasi sarana prasarana untuk menyambut acara internasional KTT G20 yang menghabiskan dana sebesar Rp. 1.1 triliun. Setelah revitalisasi, tingkat kunjungan wisatawan belum memiliki jumlah kenaikan yang stabil dan perubahan harga tiket masuk yang signifikan. Penelitian ini bertujuan untuk mengetahui pengaruh setelah revitalisasi sarana prasarana dan harga tiket masuk terhadap loyalitas pengunjung melalui kepuasan pengunjung di TMII. Metode yang digunakan dengan menyebarkan kuesioner kepada 270 responden. Data dianalisis dengan menggunakan statistik dan diolah dalam bentuk angka menggunakan metode SEM-PLS versi 4. Hasil peneltian menunjukan bahwa, pengunjung yang datang ke TMII mayoritas perempuan dan sudah melakukan kunjungan lebih dari 4 kali, domisili di jakarta timur yang merupakan pelajar/mahasiswaa dengan rentang usia 17-25 tahun tingkat pendapatan dibawah Rp. 1000.000. Hasil hipotesis revitalisasi sarana prasarana terhadap loyalitas pengunjung tidak memiliki pengaruh yang signifikan, namun enam hipotesis lainnya memiliki pengaruh yang signifikan dengan variabel lainnya.
Museum Gastronomi Indonesia Virtual Sebagai Destinasi Wisata Edukasi, Sejarah dan Hiburan Riyanto, Wisnu; Rahmanita, Myrza; Wulan, Saptarining
Journal of Indonesian Tourism, Hospitality and Recreation Vol 6, No 1 (2023): Journal of Indonesian Tourism, Hospitality and Recreation (April)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v6i1.50689

Abstract

AbstractGastronomy museums have three dimensions that must be fulfilled and become the values sought by museum visitors as tourist attractions, namely the dimensions of education, history, and entertainment. The Virtual Indonesian Gastronomy Museum (MGI Virtual) is a gastronomic museum in Indonesia which has been opened to the public in 2021. This research aims to analyze the potential of MGI Virtual as an educational, historical and entertainment tour according to the dimensions of a gastronomic museum. This research is classified as a descriptive quantitative research with data taken from 80 respondents who are MGI Virtual visitors with domiciles in DKI Jakarta. The results of the study stated that visitors enjoyed MGI Virtual more as an educational and historical tour, while the rating for entertainment tourism was still relatively low. To increase the entertainment dimension in MGI Virtual, it can be done by developing technology and features that are more interactive and attract visitors so that they get a pleasant and memorable visiting experience.AbstrakMuseum gastronomi memiliki tiga dimensi yang harus terpenuhi dan menjadi nilai yang dicari oleh pengunjung museum sebagai tempat wisata yaitu dimensi edukasi, sejarah, dan hiburan. Museum Gastronomi Indonesia Virtual (MGI Virtual) merupakan museum gastronomi di Indonesia yang telah dibuka untuk umum pada tahun 2021. Penelitian ini bertujuan untuk menganalisis potensi MGI Virtual sebagai wisata edukasi, sejarah, dan hiburan sesuai dengan dimensi museum gastronomi. Penelitian ini tergolong dalam penelitian kuantitatif deskriptif dengan data yang diambil dari responden berjumlah 80 orang yang merupakan pengunjung MGI Virtual dengan domisili di DKI Jakarta. Hasil penelitian menyatakan bahwa pengunjung lebih menikmati MGI Virtual sebagai wisata edukasi dan sejarah, sedangkan penilaian untuk wisata hiburan masih tergolong rendah. Untuk meningkatkan dimensi hiburan pada MGI Virtual dapat dilakukan dengen mengembangkan teknologi dan fitur yang lebih interaktif dan menarik pengunjung sehingga mendapatkan pengalaman berkunjung yang menyenangkan dan berkesan.
Consumer Purchase Decision and Brand Image Analysis Through Product Quality and Price: Study Case Frozen Pastry in Jakarta - Indonesia Mumin, Adhi Trirachmadi; Ingkadijaya, Rahmat; Jason, Jason; Muhardiansyah, Doni; Wulan, Saptarining
Jurnal Penelitian Pariwisata Vol 8 No 2 (2024): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v8i2.257

Abstract

The study investigates the effects of product quality and price on the purchasing decisions of Bonpatis Danish pastry sheets, with brand image acting as a mediator. Indonesia's food and beverage industry, mainly retail, is experiencing significant growth as modern retailers like Hypermart introduce competitive products. A quantitative approach was used, applying Structural Equation Modeling (SEM) with Partial Least Squares (PLS) to data collected from 83 respondents, mainly Hypermart bakery employees in DKI Jakarta. Results indicate that product quality and price positively influence brand image and purchasing decisions. Specifically, product quality boosts brand image and directly affects purchase decisions, whereas price influences purchase decisions directly but not via brand image. The study emphasizes the role of product appearance and packaging in shaping brand perceptions and suggests improving these elements to attract more consumers. Due to a limited sample size, the study recommends future research to explore broader aspects like customer satisfaction and loyalty. Keywords: Danish pastry sheet, product quality, price, brand image, purchase decision.
The Role of Green Gastronomy-Based Gastronomy as a Sustainable Culinary Tourism Attraction: A Case Study in Surya Kencana, Bogor Agustiani, Fitri; Malik, Irvan; Zuhdi Naufal, Difa; Lumongga Marpaung, Elizabeth; Wulan, Saptarining
Journal of Global Tourism Vol. 2 No. 2 (2025): Journal of Global Tourism
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jht.v2i2.27

Abstract

The Surya Kencana area in Bogor City is a culinary and cultural center that is full of historical values and ethnic diversity, especially Chinese, Sundanese, and Betawi. However, the region faces challenges due to climate change, urbanization, and environmental degradation that threaten the preservation of local cultures and food systems. This research aims to identify regional revitalization strategies through the green gastronomy approach, namely culinary practices that are sustainable, environmentally friendly, and based on local wisdom. Using qualitative methods with field observations, interviews, and document studies, this study found that the preservation of heritage buildings, the use of local and seasonal foodstuffs, waste management, and community education are important pillars in the transformation of Surya Kencana as a sustainable gastronomic tourism destination. The study also highlights the potential of rare fruits such as menteng and alkesa as innovative elements in local culinary development. A comparison with green gastronomy practices in Bali shows that Surya Kencana has a great opportunity to become the "Ubud of Bogor" through strengthening branding, community collaboration, and adaptive regional governance strategies. The results of this research are expected to be the basis for the development of sustainable culinary tourism policies in other cultural heritage cities
Food Bank Operation and Perceptions of Recipients on Food Surplus Redistribution in North and South Jakarta Khairunisa, Khairunisa; Setiawati, Sri; Wulan, Saptarining
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.4415

Abstract

Food waste is one of the highest sources of waste in Indonesia. This condition is contrary to food insecurity in Indonesia, which ranks third highest in Southeast Asia. Food waste generation reduction can be made by seeking management food surplus redistribution. Currently, the redistribution of food surplus began to be carried out to reduce food waste and food insecurity. This study aimed to determine the redistribution process of food surplus in North and South Jakarta from being collected to being sent to the recipient and the perceptions and acceptance attitudes of recipients of food surplus towards the redistribution of food they receive. The method used is using a Likert Scale and interviews. Based on the research results, there are 5 stages in surplus food management: collection and preparation, storage and inspection, delivery and receipt, documentation, and re-checking. Food surplus recipients have a good perception and acceptance of the redistribution of food surplus. However, some recipients still need to gain more knowledge about the expiration date and best-before, which affects the perception and management of food donations received. The recommended efforts include maintaining positive perceptions and attitudes of the recipient and people by developing education about food and waste management from food bank programs with support by the government institution which had same agenda and already cooperated with food bank.
Pengaruh Fasilitas Wisata Terhadap Keputusan Berkunjung Kembali dengan Kepuasan Sebagai Variabel Mediasi, di Taman Wisata Alam Mangrove Angke Kapuk, Jakarta Chairunnissa, Nur; Nurbaeti, Nurbaeti; Wulan, Saptarining; Mariati, Sri; Muhardiansyah, Doni
Jurnal Ilmiah Pariwisata Vol 30 No 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i1.1809

Abstract

This study aims to analyze the influence of tourism facilities on the decision to revisit the Angke Kapuk Mangrove Nature Tourism Park, Jakarta, with visitor satisfaction as an intervening variable. The approach used is quantitative with path analysis techniques. The research sample consisted of 400 respondents selected using purposive sampling techniques. The results of the study indicate that tourism facilities have a significant effect on visitor satisfaction, but do not directly affect the decision to revisit. Visitor satisfaction is proven to have a significant effect on the decision to revisit. In addition, tourism facilities have a significant effect on the decision to revisit through visitor satisfaction. Based on the results of the study, it is recommended that the management of the Angke Kapuk Mangrove Nature Tourism Park improve the quality of existing facilities, such as cleanliness, comfort, and accessibility, to increase visitor satisfaction. In addition, managers can pay attention to the emotional and social experience factors of visitors. For the DKI Jakarta government, it is recommended to support the management of this ecotourism with policies that pay attention to environmental sustainability and better infrastructure development. Keywords: tourism facilities, satisfaction, decision to revisit
Co-Authors Adhi Trirachmadi Mumin Aditya Nova Putra Agustiani, Fitri Chairunnissa, Nur Doni Muhardiansyah Fernando, Nicky H.M.H. Bintoro Djoefrie, H.M.H. Bintoro H.M.H. Bintoro, H.M.H. Haryoto Kusnoputranto Haryoto Kusnoputro, Haryoto Hisyam Musthafa, Hisyam Jason, Jason Jatna Suprianta, Jatna Jatna Supriatna Khairunisa, Khairunisa Lumongga Marpaung, Elizabeth Maidar Simanihuruk Malik, Irvan Myrza Rahmanita Nurbaeti Nurbaeti Qur'ani, Jasmine Rahmat Ingkadijaya Rahmat Ingkadijaya Riyanto, Wisnu Shafira Nindita Sri Mariati Sri Setiawati, Sri Zayyini Nahdlah Zuhdi Naufal, Difa