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Tri Djoko Sulistiyo, Tri Djoko
Sekolah Tinggi Pariwisata Trisakti
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Pengaruh Marketing Media Sosial Instagram Terhadap Brand Image The Bunker Café, Tangerang Tri Djoko Sulistiyo; Rina Fitriana
JURNAL EKBIS Vol 21, No 2 (2020): Jurnal Ekbis : Analisis,Prediksi dan Informasi
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2067.407 KB) | DOI: 10.30736/je.v21i2.512

Abstract

Penelitian ini dilakukan untuk mengetahui penggunaan media sosial marketing Instagram pada The Bunker Café, tanggapan konsumen terhadap pembentukan Brand Image pada The Bunker Café, dan seberapa besar pengaruh antara media sosial marketing Instagram terhadap pembentukan brand image pada The Bunker Café di Gading Serpong, Tangerang. Penelitian ini menggunakan metode penelitian deskriptif kuantitatif. Pengumpulan data dalam bentuk kuesioner, dengan  berjumlah 100 responden sesuai dengan rumus Slovin yang digunakan untuk mengetahui besaran sampel. Metode analisis yang digunakan adalah uji statistik deskriptif, uji validitas, uji reliabilitas data, koefisien determinasi, uji regresi linear sederhana, dan uji hipotesis yang diolah menggunakan program Statistical Package for Social Sciences (SPSS) versi 26.0 for Mac. Hasil penelitian menunjukkan bahwa mean dari media sosial marketing Instagram adalah 2,94. Maka dapat diartikan bahwa media sosial marketing Instagram The Bunker Café tergolong menarik dan The Bunker Café menjadikan media sosial marketing Instagram menjadi media komunikasi yang interaktif dengan konsumennya. Mean dari Brand Image adalah 3,40. Maka dapat diartikan bahwa Brand Image The Bunker Café tergolong sangat baik. Berdasarkan hasil analisis dapat diketahui bahwa media sosial marketing Instagram mempunyai pengaruh sebesar 19,1% terhadap pembentukan Brand Image pada The Bunker Café di Gading Serpong, Tangerang. Sedangkan sisanya yaitu 80,9% dipengaruhi oleh faktor lain yang tidak diteliti dalam penelitian ini
PENGARUH BRAND IMAGE DAN PACKAGING GETUK SINGKONG TERHADAP MINAT GENERASI MUDA MENGKONSUMSI MAKANAN TRADISIONAL DI JABODETABEK Tri Djoko Sulistiyo; Christofos Kevin
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 2, No 2 (2019): Journal Food and Beverage, Product and Services, Accommodation Industry, Enterta
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v2i2.1988

Abstract

ABSTRACTTourism Industry nowadays is developing rapidly, this must be supported by the development in the field of traditional culinary industry. But in fact, today’s traditional culinary has begun to be forgotten and replaced by fast food or modern food. This research was aimed to analyzed the influence brand image, packaging, brand image and packaging of getuk singkong to the interest of consuming traditional food of young generation. The research methodology that will be used is quantitative. This study use the student of Trisakti School of Tourism for respondents. From the result of this research, it can be concluded that Brand Image getuk singkong will increase by 0,496, Packaging getuk singkong variable will increase by 0,399, and this also supported by the ability of Brand Image and Packaging getuk singkong variables of 65,8% to influence the interest of young generation to consume traditional foods. Based on the result of this study is also suggested to the business influencer to pay more attention to all aspects that exist within the existing product and several factors that can improve the quality of existing product.Keywords: Brand Image, Packaging, Interest of Consuming Traditional Food, Young Generation, Getuk SingkongABSTRAKPerkembangan industri pariwisata saat ini sangatlah pesat, hal ini juga harus didukung dengan adanya perkembangan di bidang industri kuliner khususnya kuliner tradisional. Namun pada kenyataannya, saat ini kuliner tradisional sudah mulai terlupakan dan tergantikan oleh makanan cepat saji atau makanan modern. Penelitian ini bertujuan menganalisis pengaruh brand image, packaging, serta brand image dan packaging terhadap minat mengkonsumsi makanan tradisional generasi muda. Adapun metode penelitian yang akan digunakan adalah kuantitatif. Penelitian ini menggunakan responden adalah mahasiswa dan mahasiswi Sekolah Tinggi Pariwisata Trisakti. Dari hasil penelitian ini dapat disimpulkan bahwa brand image dan packaging getuk singkong mempengaruhi minat generasi muda mengkonsumsi makanan tradisional, dimana pada setiap kenaikan satu satuan maka variabel Brand Image getuk singkong akan meningkat sebesar 0,496 dan variabel Packaging getuk singkong akan meningkat sebesar 0,399. Dan hal ini juga didukung kemampuan variabel Brand Image dan Packaging getuk singkong sebesar 65,8% untuk mempengaruhi variabel minat generasi muda mengkonsumsi makanan tradisional. Berdasarkan hasil dari penelitian ini juga disarankan kepada pelaku bisnis untuk dapat memperhatikan segala aspek yang ada didalam produk yang ada serta beberapa faktor yang dapat meningkatkan kualitas produk yang ada.Kata kunci: Brand Image, Packaging, Minat Mengkonsumsi Makanan Tradisional, Generasi Muda, Getuk Singkong
Performance Of Marketing Assistants In Trisakti School Of Tourism Tri Djoko Sulistiyo
Jurnal Sains Terapan Pariwisata Vol. 5 No. 1 (2020): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

Tourism schools must have a good and structured student acceptance flow. In this activity, it is assessed that the target of prospective students every year will be fulfilled with the help of competent human resources, namely marketing assistant. There are three things affecting each and every marketing assistant such as motivation, work environment, and job performance. This research aims to determine the influence of motivation (X) to work performance (Y) with work environment (Z) as a moderate. The research methods used is quantitative descriptive and the tool is SPSS 24. Data analysis uses simple linear regression analyses and multiple linear regressions with Moderated Regression Analysis (MRA) tests. The samples in this study were marketing assistants of Trisakti School of Tourism, Jakarta. The questionnaire given using random sampling techniques and measured with a questionnaire of 33 statements. The result shows that the work environment is not a moderation variable. It is found out that both motivation and work environment are influential together in determining performance. These results also prove that the working environment is as independent variable in conjunction with performance.
Pengaruh Lokasi Strategis dan Kualitas Pelayanan Terhadap Loyalitas Pelanggan Melalui Kepuasan Pelanggan Pada RedDoorz near CBD Ciledug, Kota Tangerang, Provinsi Banten Sulistiyo, Tri Djoko; Nurbaeti, Nurbaeti; Mariati, Sri; Mumin, Adhi Trirachmadi; Muhardiansyah, Doni
JURNAL BISNIS HOSPITALITI Vol 13 No 1 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i1.1420

Abstract

This research aims to determine the effect of strategic location and service quality on customer loyalty through customer satisfaction at Reddoorz Near CBD Ciledug. This research uses a path analysis method that explains the influence of the independent variable on the dependent variable through mediating variables. Data was collected through a Google Form questionnaire carried out by accidental sampling. The population is all visitors staying at RedDoorz near CBD Ciledug. The research sample consisted of 100 respondents. The research results are: (1) Strategic location and service quality have a significant effect on customer satisfaction; (2) Strategic location and service quality have a significant effect on customer loyalty; (3) Customer satisfaction has a significant effect on customer loyalty; (4) Strategic location and service quality have a significant effect on customer loyalty through customer satisfaction. RedDoorz near CBD Ciledug's strategic location provides easy access to business centers and essential facilities, significantly increasing customer satisfaction. High service quality at RedDoorz also plays a vital role in improving customer loyalty through satisfaction by guaranteeing tangibles, reliability, responsiveness, assurance, and empathy. As a result, the combination of strategic location and superior service quality creates positive customer relationships that are strong and sustainable in the long term.
THE INFLUENCE OF PRICE AND LOCATION ON INTEREST VISITING IN BETAWI RESTAURANT BABEH SADELI, PONDOK AREN, TANGERANG Sulistiyo, Tri Djoko; Johani Sakti, Pricilia; Rudolf Pangkerego, Eduard
JPIM (Jurnal Penelitian Ilmu Manajemen) Vol 9 No 2 (2024): JPIM (JURNAL PENELITIAN ILMU MANAJEMEN)
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jpim.v9i2.2109

Abstract

This research aims to determine the influence of price and location on interest in visiting the Betawi Babeh Sadeli Restaurant, Pondok Aren, Tangerang. This research is quantitative in nature using two types of data, namely primary data and secondary data obtained through observation and distributing questionnaires to consumers. Secondary data includes sources such as books, theses and previous research journals. The population of this research is consumers of the Betawi Babeh Sadeli Restaurant. The sampling technique used is Simple Random Sampling, with a random sampling technique called the Accidental Sampling technique. The samples taken were 100 respondents. Affordable prices and strategic location have a big influence on interest in visiting Betawi Babeh Sadeli Restaurant. Affordable prices make restaurants more accessible to various levels of society, while strategic locations make access easier and increase customer interest with a wider market reach.
Sertifikasi Hijau dan Perilaku Konsumen: Tinjauan Sistematis Praktik Keberlanjutan Hotel, Tantangan, dan Wawasan Sulistiyo, Tri Djoko; Oktaviani, Desy; Anggiani, Sarfilianty
Jurnal Ilmiah Pariwisata Vol 30 No 2 (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.v30i2.1901

Abstract

This systematic literature review aims to explore sustainability practices in the hotel industry, focusing on organizational factors, consumer behavior, and the role of environmental certifications. By analyzing nine peer-reviewed studies published between 2020 and 2025, the review identifies key sustainability practices, including energy efficiency, waste management, and water conservation. The findings emphasize the importance of strong management support, an organizational culture focused on sustainability, and effective employee training in driving the adoption of sustainable practices. Furthermore, environmental certifications such as LEED, Green Key, and EarthCheck were found to enhance consumer trust and influence hotel choice, though the effectiveness of these certifications depends on their clarity and credibility. The review also highlights the evolving role of consumer preferences, especially in the post-pandemic context, where health, safety, and comfort are prioritized alongside environmental sustainability. A proposed conceptual framework integrates these factors, offering a comprehensive model to understand the dynamics of sustainability in the hotel industry. The review concludes with practical and theoretical implications for hotel managers and suggestions for future research, including the need for longitudinal studies, cross-cultural research, and exploration of the role of digital technologies in sustainability efforts. Keywords: sponge cake, marketing strategy, social media, aron flour and Bogor beans flour
PERAN INTENTION TO REVISIT DAN VALUE CO- CREATION DALAM MENCIPTAKAN LOYALITAS DI EKOSISTEM ONLINE TRAVEL AGENT Oktaviani, Desy; Sarwoko, Sarwoko; Sulistiyo, Tri Djoko; Sugiharto, Totok
Jurnal Pariwisata Vol 12, No 2 (2025): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v12i2.27163

Abstract

ABSTRAK Perkembangan teknologi digital telah mendorong transformasi Online Travel Agents (OTA) seperti Traveloka dari sekadar platform pemesanan menjadi bagian penting dalam ekosistem pariwisata pintar. Dalam konteks ini, keterlibatan pelanggan melalui konsep value co-creation diyakini berperan dalam membentuk kepuasan (satisfaction) dan loyalitas (loyalty). Namun, kajian empiris mengenai mekanisme ini masih terbatas, terutama pada layanan digital. Penelitian ini bertujuan untuk menganalisis pengaruh perceived service quality dan intention to revisit terhadap customer satisfaction dan customer loyalty, dengan satisfaction sebagai variabel mediasi serta value co-creation behavior sebagai variabel moderasi. Metode penelitian menggunakan pendekatan kuantitatif survei dengan 216 responden pengguna Traveloka di Indonesia. Data dikumpulkan melalui kuesioner berbasis skala Likert 7 poin. Hasil penelitian menunjukkan bahwa perceived service quality berpengaruh positif terhadap satisfaction, sementara intention to revisit berpengaruh signifikan terhadap satisfaction dan loyalty, baik secara langsung maupun tidak langsung. Namun, value co-creation tidak terbukti memoderasi hubungan satisfaction dan loyalty. Kesimpulannya, loyalitas pelanggan OTA lebih ditentukan oleh niat untuk kembali dibandingkan hanya pada kualitas layanan. Saran penelitian selanjutnya adalah memperluas sampel pada platform OTA lain serta memasukkan variabel tambahan seperti perceived price, trust, dan customer engagement untuk memperkaya pemahaman perilaku pelanggan digital. Kata Kunci: Online Travel Agents (OTA); Perceived Service Quality; Intention to Revisit; Customer Satisfaction; Customer Loyalty; Value Co-Creation ABSTRACT The development of digital technology has driven the transformation of Online Travel Agents (OTAs) such as Traveloka from merely booking platforms into an essential part of the smart tourism ecosystem. In this context, customer engagement through the concept of value co-creation is believed to play a role in shaping satisfaction and loyalty. However, empirical studies on this mechanism remain limited, particularly in digital services. This study aims to analyze the influence of perceived service quality and intention to revisit on customer satisfaction and customer loyalty, with satisfaction as a mediating variable and value co-creation behavior as a moderating variable. The research employed a quantitative survey approach with 216 Traveloka users in Indonesia as respondents. Data were collected through a questionnaire using a 7-point Likert scale. The results indicate that perceived service quality has a positive effect on satisfaction, while intention to revisit significantly affects both satisfaction and loyalty, directly and indirectly. However, value co-creation was not found to moderate the relationship between satisfaction and loyalty. In conclusion, OTA customer loyalty is more strongly determined by revisit intention rather than service quality alone. Future studies are recommended to expand the sample to other OTA platforms and include additional variables such as perceived price, trust, and customer engagement to enrich the understanding of digital customer behavior. Keywords: Online Travel Agents (OTA), Perceived Service Quality, Intention to Revisit, Customer Satisfaction, Customer Loyalty, Value Co-Creation
Legendary Culinary Tourism in Jakarta, Indonesia Sulistiyo, Tri Djoko; Gantina, Devita; Haryono, Joko; Riyadi, Agus; Irfal, Irfal
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.v8i2.263

Abstract

This research explores legendary Jakarta culinary delights reflecting local traditions, global influences, and the city's cultural identity. The study aims to identify and analyse iconic restaurants such as Ragusa Es Italia and Nasi Goreng Kebon Sirih. The methods include semi-structured interviews, participant observation, and document collection to understand culinary delights' experience, history, and social impact. The results identified eight legendary restaurants, each significantly contributing to Jakarta's culinary culture. The culinary experience at these places is not just about the food but also strengthens social interactions between diners, creating connected communities. Analysis shows that the restaurant is a custodian of cultural and historical values, connecting different generations. The conclusion is that the culinary legend not only serves delicious food but also builds the city's identity. Means for preserving culinary heritage include collaboration between government, communities, and entrepreneurs and training programs for the younger generation to maintain traditional cooking techniques. Hopefully, this research will become a reference in developing culinary studies and preserving cultural heritage in Jakarta. Keywords: legendary culinary delights, Jakarta, cultural identity, social interaction, heritage preservation
Co-Authors Adhi Trirachmadi Mumin Agus Riyadi Christofos Kevin Devita Gantina Doni Muhardiansyah Haryono, Joko Irfal, Irfal Johani Sakti, Pricilia Nurbaeti Nurbaeti Oktaviani, Desy Rina Fitriana Rudolf Pangkerego, Eduard Sarfilianty Anggiani, Sarfilianty Sarwoko Sarwoko Sri Mariati Totok Sugiharto, Totok