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An Analysis of The Existence Level of West Javanese Traditional Beverages as Sundanese Cultural Heritage Ramadhany, Nadya Nuansa; Iskandar, Ridwan; Sudono, Agus
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.56 KB) | DOI: 10.17509/gastur.v7i2.30811

Abstract

This research focuses on West Javanese traditional beverages. West Javanese traditional beverages are very varied in types. There are two main types of West Javanese traditional beverages in Bandung, namely hot and cold beverages. At present, the existence of traditional beverages is less popular compared to foreign beverages, such as Thai tea, boba milk tea, and so on. A real action in maintaining and preserving these traditional West Javanese beverages is a need. Therefore, this research aims to evaluate the exsistence level or popularity of traditional West Javanese beverages in Bandung, as a contribution to the literature on traditional beverages and a real action in presereving the beverages. This research employs a mix method research, with data collection techniques, using in-depth interviews, questionnaires, literature studies, and documentation studies. The purpose of this study is to determine whether traditional West Javanese beverages still exist in society, considering that in this era of globalization, food trends and people's tastes continue to change from time to time along with the influence of foreign cultures in Indonesia. The results of this study indicate that each type of traditional West Javanese beverages are at different level of existence, and the least exist beverages in society must be increased to avoid extinction. 
Inovasi Produk Kue Tradisional Ali Agrem Menggunakan Bahan Dasar Tepung Ubi Ungu Dwi Septiani, Adhita; Sudono, Agus; H.Rumayar, Christian
Gastronomy Tourism Journal Vol 1, No 1 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.222 KB) | DOI: 10.17509/gastur.v1i1.4649

Abstract

Penelitian ini bertujuan untuk mengetahui konsentrasi tepung ubi ungu yang terbaik dalam pembuatan Kue Tradisional Ali Agrem, sehingga produk inovasi kue Ali Agrem Tepung Ubi Ungu dapat disukai panelis dan dapat diterima konsumen. Metode penelitian yang digunakan dalam penelitian ini adalah metode penelitian deskriptif eksperimental. Dengan mengambil populasi yaitu 15 orang panelis pencicip perorangan untuk menilai konsentrat produk terbaik dari tiga sampel di Hotel Grand Pasundan Convention Hotel, penjual kue Ali Agrem, toko SoekarnoHatta, mahasiswa/i pastry. Disebarkan kepada 50 orang konsumen untuk mengetahui daya terima konsumen. Metode pengumpulan data dilakukan dengan membagikan kuisioner kepada panelis dan konsumen. Metode analisis data yang digunakan yaitu uji hedonik Analisis Varian (ANAVA), Least Significant Difference dan pengolahan data dengan bantuan Microsoft Excel 2010. Dari hasil penelitian yang diperoleh, Kue Ali Agrem Tepung Ubi Ungu yang mempunyai konsentrasi terbaik yaitu kue Ali Agrem yang memiliki perbandingan 1:1,5 (100 gram tepung beras dan 150 gram tepung ubi ungu).
Evaluasi Penerapan Personal Selling Terhadap Keputusan Pembelian Menu Unpopular dan Profitable di Restoran Kampung Daun Ernawan, Yayan; Sudono, Agus; Sukirman, Oman
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (854.994 KB) | DOI: 10.17509/gastur.v5i2.22228

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui deskripsi personal selling, produk (menu), deskripsi keputusan pembelian, dan untuk mengetahui apakah ada pengaruh personal selling terhadap keputusan pembelian yang tidak populer dan menu menguntungkan. Penelitian ini menggunakan kuantitatif dengan metode analisis deskriptif dan verifikatif. Analisis yang digunakan adalah analisis regresi berganda. Populasi yang digunakan dalam penelitian ini adalah 12.805 konsumen dengan sampel 100 konsumen teknik pengambilan sampel yang purposive sampling. Hasil penelitian ini termasuk keadaan personal selling di Kampung Daun Restaurant berada dalam kategori baik. Kualitas menu (produk) berada dalam kategori baik. Keputusan membeli termasuk dalam kategori baik. Penjualan dan menu pribadi berpengaruh signifikan terhadap keputusan pembelian. Saran dalam penelitian ini adalah Kampung Daun Restaurant harus meningkatkan kemampuan pelayan dalam mempengaruhi keputusan pembelian, meningkatkan tekstur makanan yang disajikan, dan meningkatkan kemudahan menjangkau ke restoran dengan menambahkan berbagai arah.
Analisis Control Cycle dalam Mengoptimalkan Biaya Makanan di Main Kitchen Grand Pasundan Convention Hotel Bandung Fitri, Rahmawati; Sudono, Agus; Abdullah, Taufik
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1261.245 KB) | DOI: 10.17509/gastur.v5i2.22220

Abstract

Penelitian ini bertujuan untuk menentukan formulasi resep, daya terima konsumen, dan harga jual untuk produk ini. Penelitian ini menggunakan metode eksperimen kuantitatif. Ada dua langkah dalam penelitian ini, langkah pertama adalah uji organoleptik terhadap 15 panelis profesional, dengan memberi mereka empat sampel produk Bubuk Cincau Hijau untuk mendapatkan yang terbaik dengan perbandingan formulasi BCHAA1 (Serbuk Agar 40%), BCHAA2 (Bubuk Agar) 60%), BCHJ1 (bubuk Jelly 40%), dan BCHJ2 (bubuk Jelly 60%), dan hasilnya menunjukkan bahwa BCHJ1 adalah produk terbaik. Kemudian produk BCHJ1 digunakan pada langkah kedua, penilaian uji penerimaan konsumen terhadap 100 panelis konsumen. Skor hasil untuk Bubuk Cincau Hijau adalah 3119, berada pada skala interval kelas 2721 - 3360, di mana skala menunjukkan bahwa produk diterima oleh panelis konsumen. Perhitungan harga jual Bubuk Cincau Hijau adalah Rp. 6.000 / sachet.
Studi Kelayakan Bisnis Pada Rumah Makan Saung Pojok Dadaha Kota Tasikmalaya Azizah, Marwah; Sudono, Agus; Sukirman, Oman
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.212 KB) | DOI: 10.17509/gastur.v3i2.3625

Abstract

Saung Pojok Dadaha is a restaurant that operates since year 2009 and had afairly good development. Starting from small rice stalls and then evolved into arestaurant that is able to sell up to 1000 servings per day. The uniqueness of this Eating is House offer only one meal that is nasi timbel komplit that contains nasi timbel, ayam goreng serundeng, tempe goreng, tahu goreng, ikan asin, sambal, and lalapan at a price of Rp. 10.000,-. On his business trips, is currently going through a Saung Pojok Dadaha decline in sales quite significantly so that necessary to do study of business feasibility. The method used in this research is description verification with explanatory survey.Based on research results, obtained the results that the business of nasi timbelkomplit in Saung Pojok Dadaha deserves to be run and developed. Based on theanalysis of the financial aspects of investment appraisal indicator with using thecalculation of Net Present Value is explain this business feasible to be operate cause value of NPV is bigger than 0 (NPV0) or Rp. 1.691.405.357 Rp. 1.022.052.500. According to research result of non-financial aspect found several things that need to be evaluate, such as facility management, promotion, salary management, formation of management team, finance management in this case is about accounting, and completeness of licenses.
Analysis of Millennial Consumption Behavior Factors and Their Interest in Visiting Sundanese Restaurants in Bandung Nikmah, Nur Faijatun; Sudono, Agus; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (859.471 KB) | DOI: 10.17509/gastur.v6i1.22782

Abstract

The growth of people who are growing rapidly is the background of this study and the aim is to get an idea of the millennial potential in Bandung and analyze what factors most dominate millennial food consumption behavior towards interest led to Sundanese restaurants in Bandung. This study uses quantitative descriptive methods with data collection techniques in the form of question items on the questionnaire. The Sundanese restaurant and the experience of the visit itself became a place to do this research. Participants involved in this study were 270 respondents. Analysis was performed on the data obtained that is in the beginning of the researxh, while doing the research, and in the end of the research. The data analysis technique used is Exploratory Factor Analysis. The results of the analysis obtained showed that Bandung population of 27.99 percent is in the range of the age group of 20-34 years with a total of 699,395 thousand inhabitants dominated by vulnerable people aged 20-24 years which is around 10, 36 percent of the profession as students / students and income less than Rp 2,500,000 per month. Then, it was found that only nine factors that is influencing millennial consumption behavior towards their interest in visiting Sundanese restaurants in Bandung. They are: food characteristic, positive feeling, influence from external world, environmental in an attractive destination, food experience, negative feelings, relationships, looking for unique and authentic experiences, and fulfillment of physical and psychological needs. From the nine factors mentioned, the most dominating factor is the food characteristic factor with an eigenvalue value of 8,790.
ANALISIS IMPLEMENTASI POSITIONING DI COFFEE TEA & STUDIO ROSID BERDASARKAN PERSEPSI KONSUMEN Saodah, Indah; Sudono, Agus; Putra, Gilang
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.83

Abstract

Coffee Tea & Studio Rosid is a café and art studio in Bandung that offers food and beverages. This place, rich in cultural elements and artistic creations, has its own distinctive characteristic. The purpose of this research is to determine the application of positioning at Coffee Tea & Studio Rosid, including attributes, benefits, usage/application, product category, price, and quality, based on consumer perceptions. The research method employed is quantitative research with descriptive and verification statistical analysis. The population in this study consists of consumers who have visited and purchased products at Coffee Tea & Studio Rosid. The number of respondents in this research is 100 people. Data collection techniques include interviews with the owner and staff, as well as the distribution of questionnaires to Coffee Tea & Studio Rosid consumers. Data analysis techniques involve multiple linear regression. The results of the research indicate that positioning has a positive and significant impact on consumer perceptions. The hypotheses are further supported by using the F-test and t-test, each comparing the calculated F and t values with the respective table values. The F-test results show that the calculated F value > F table (50.92 > 2.31), leading to the conclusion that there is a simultaneous influence of independent variables on the dependent variable. The t-table is used to assess the influence of each independent variable on the dependent variable. The calculated t value for the positioning variable in all dimensions shows a t value > 1.986, confirming the acceptance of the hypothesis for this variable. Therefore, it can be concluded that the variables that have a positive and significant impact on consumer perceptions are attributes, benefits, usage/application, product category, price, and quality.
ANALISIS STRATEGI PENGEMBANGAN BISNIS CIRCLE A COFFEE COMPANY: Mustopa, Jaka; Sudono, Agus; Khosihan, Aan
JURNAL PARIWISATA VOKASI Vol 4 No 2 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i2.84

Abstract

Circle A Coffee Company is a business that processes coffee beans, but at this time there has been no business development from year to year. The purpose of this research is to help the company to develop its business for the long term and be able to face all the obstacles that will arise both from internal and external factors later. Based on the existing problems, the researchers conducted research on the company using descriptive qualitative methods. Data collection was carried out by means of observation, interviews and documentation to be processed as a result of the research. In this study, the analysis is divided into two parts, namely internal factor analysis and external factor analysis using SWOT matrix analysis. Based on the analysis of descriptive qualitative methods that have been carried out, one of the strategic recommendations that Circle A Coffee Company needs to do is to improve the quality of Human Resources, take advantage of technological advances in the modern era and maximize promotional programs or discounts to increase sales figures at the company.
ADVERTISEMENT EFFECTIVITY ANALYSIS ON FOODGRAM TOWARDS FOOD SELLING VOLUME (SURVEY ON ACCOUNT PROMOTION SERVICE USERS @DUNIAKULINERBDG) Wahyuni, Sri; Sudono, Agus; Red, Armandha
Jurnal Industri Parawisata Vol 5 No 2 (2023): Jurnal Industri Pariwisata JANUARY 2023
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i2.1420

Abstract

The aim of this research is to analyze the dominant factors that affect advertising efficiency and to set up strategies to optimize those factors in order to increase sales volume. The research method used is the quantitative method with correlation studies and SWOT analysis. Researcher disseminate cohesion using simple random sampling techniques to 100 users of the foodgram @duniakulinerbdg account promotion service. The result shows that advertising efficiency on foodgram simultaneously affects sales volume with a ratio of 0.752, which means that it has a strong correlation level. Furthermore, the result of t-test partial proved that empathy and communication as sub variable of independent variabel partially effect sales volume. Thus, those two aspects need to be optimized when promoting their product through foodgram.
Shaping Entrepreneurial Futures: Educational and Contextual Predictors among Vocational Tourism Students Sutono, Anang; Masatip, Anwari; Sugiama, Aceng Gima; Sudono, Agus
Journal of Tourism, Hospitality and Travel Management Vol. 2 No. 2 (2024)
Publisher : Integrasi Sains Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58229/jthtm.v2i2.314

Abstract

Entrepreneurial intention among vocational tourism students has emerged as a critical focus in promoting job creation and self-employment in the creative economy sector. This study aims to examine the direct effects of entrepreneurial education, learning experience, industry openness, and digital efficacy on students' entrepreneurial intention while also evaluating the psychological roles of self-efficacy and attitude toward entrepreneurship. Employing a quantitative approach with Structural Equation Modeling–Partial Least Squares (SEM-PLS), data were collected from 278 vocational tourism students in Indonesia through an online survey. The results indicate that entrepreneurial education significantly influences both self-efficacy and entrepreneurial attitude. Learning experience positively impacts self-efficacy, while industry openness demonstrates a strong direct effect on entrepreneurial intention. Digital efficacy does not directly affect self-efficacy or intention but contributes positively to entrepreneurial attitude. Conversely, self-efficacy does not have a significant direct effect on intention, whereas attitude toward entrepreneurship does. These findings extend the application of the Theory of Planned Behavior (TPB) by integrating contextual factors related to vocational education and provide strategic insights for curriculum designers and policymakers aiming to enhance the entrepreneurial capacity of vocational tourism institutions.
Co-Authors Abdulbaqi, Ammar Adhiansyah, Ali Adiatma, Dani Adiatma, Dani Al Mubarak, Fatih Muhammad Fakhri Alfattory Rheza Syahrul, Alfattory Rheza Anang Sutono Anissa Rahmania, Anissa Anwari Masatip Ariestianto, Farhan Candra Sari Triyana Christian H. Rumayar, Christian Dede Kurnia, Dede Devi Anggraeni Dewi Turgarini  Dharma Yogaswara, Ega Dharma Yogaswara, Ega Dhini Unggul Pramesti, Dhini Dian Rosita Doni Riyadi, Doni Dwi Septiani, Adhita Dwi Septiani, Adhita Eeng Ahman, Eeng Eko Susanto Erliana ., Erliana Ernawan, Yayan Fitri, Rahmawati Fitriani, Irna Novia Fitrianty, Rifda H.Rumayar, Christian H.Rumayar, Christian Hilmina, Dissy I Gusti Bagus Wiksuana Ilham Fajri, Ilham Indriyani Handyastuti Khosihan, Aan Lorine, Ayu Fatika Maima, Amsal Marwah Azizah, Marwah Masharyono Masharyono Mochamad Whilky Rizkyanfi Mustopa, Jaka Naila Nadia Putri, Naila Nikmah, Nur Faijatun Nurwahidah, Zulfa Oce Ridwanudin Oktaviani, Shella Oman Sukirman, Oman Perdana, Yoga Putra, Gilang Putri, Dias Pratami Putri, Eva Silviyana Putri, R. R. Syifa Pertiwi Rahayu, Dina Rahayu, Dina Ramadhany, Nadya Nuansa Red, Armandha Ridwan Iskandar Rini Andari, Rini Risya Ladiva Bridha Saodah, Indah Silvia Noviani, Silvia SRI RAHAYU Sri Wahyuni Sugiama, Aceng Gima Sundjoto, Sundjoto Sylvia Meilani, Sylvia Taufik Abdullah Tsaniah, Ilmiati Wendi Andriatna, Wendi Woro Priatini Yuliansyah, Diki