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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Indonesian Tourism, Hospitality and Recreation 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 Other

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Development and Preservation of Culinary History of Nasi Bogana in Pawon Bogana Keraton Kacirebonan Nindita, Shafira; Wulan, Saptarining; Nahdlah, Zayyini
Jurnal Penelitian Pariwisata Vol 3 No 1 (2019): (TRJ) Tourism Research Journal
Publisher : Institut 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.
Strategi Peningkatan Loyalitas Karyawan Pada Hotel X di Bumi Serpong Damai Tangerang Selatan Cailendea Poetry, Indri Maheswari; Ingkadijaya, Rahmat; Wulan, Saptarining; Rahmanita, Myrza; Sugeng, Novita Widyastuti
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2011

Abstract

This study is motivated by the high employee turnover rate at Hotel X Bumi Serpong Damai, South Tangerang City, which indicates problems related to employee loyalty. Employee loyalty is an important factor in maintaining organizational stability and is influenced by workload, remuneration, and the work environment experienced by employees. These factors play a significant role in shaping employee satisfaction, engagement, and commitment to the organization. This study aims to analyze the perceptions of management and employees regarding workload, remuneration, and the work environment, identify perception gaps, and formulate strategies to improve employee loyalty. The study uses a descriptive quantitative approach with a survey method through questionnaires distributed to 54 respondents consisting of employees and management. Data analysis was conducted using validity, reliability, and normality tests, gap analysis, and Cartesian diagrams with the assistance of SPSS. The results indicate perception gaps, particularly in remuneration and working hours, where employees perceive compensation as not fully aligned with their workload. Although the work environment is considered conducive, stronger supervisor support and recognition are needed to enhance employee loyalty and long-term organizational commitment. Keywords: employee loyalty, workload, remuneration, work environment, employee turnover
Co-Authors Adhi Trirachmadi Mumin Aditya Nova Putra Agustiani, Fitri Cailendea Poetry, Indri Maheswari 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 Nahdlah, Zayyini Nindita, Shafira Nurbaeti Nurbaeti Putra, Aditya Nova Qur'ani, Jasmine Rahmat Ingkadijaya Rahmat Ingkadijaya Riyanto, Wisnu Shafira Nindita Simanihuruk, Maidar Sri Mariati Sri Setiawati, Sri Sugeng, Novita Widyastuti Zayyini Nahdlah Zuhdi Naufal, Difa