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All Journal Tourism Scientific Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Co-Value : Jurnal Ekonomi, Koperasi & Kewirausahaan Barista : Jurnal Kajian Bahasa dan Pariwisata
Ratih Pitria Purnamasari
Politeknik Pariwisata NHI Bandung
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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The Implementation of Guidelines for Cleaning, Health, Safety, and Environmental Sustainability of Homestay/Tourism’s Pondok in Pandanrejo Village, Purwekorto, Central Java Ratih Pitria Purnamasari; Nenden Dianawati; Ita Maemunah; Dody Affandi
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 2 (2022): Budapest International Research and Critics Institute May
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i2.4822

Abstract

The development of tourist villages is one of the efforts to grow local entrepreneurial potential, diversify tourism products, support the local community's economy, and revitalize local culture. One of the tourist villages that can be developed into a tourist destination is Pandanrejo Village, Purworejo, Central Java.Pandanrejo is one of the tourist villages that is included in the top 50 best tourist villages in Indonesia which is assessed by the Ministry of Tourism and Creative Economy. To support the sustainability of tourist villages, this research was carried out as a measuring tool as a reference for control in the application of health protocol standards Cleanliness, Health, Safety and Environmental Sustainability (CHSE) to prevent the spread of the COVID-19 outbreak, especially in Homestays located in Pandanrejo Tourism Village, Purworejo Regency, Central Java. This health protocol standard refers to the bookGuidelines for the Implementation of Hygiene, Health and Environmental Sustainability Homestay / Pondok Wisata issued and published by the Ministry of Tourism and Creative Economy. This guidebook is intended for the tourism industry in preparing products and services that are clean, healthy, safe, and environmentally friendly during the Covid-19 pandemic. The research method used is a survey method for the application of general and specific guidelines according to the CHSE health protocol. The research team also used interview and observation methods to obtain the necessary.
Evaluasi Sensori Produk Makanan dan Minuman Berbahan Dasar Honje Sebagai Upaya Pengembangan Produk Ni Gusti Made Kerti Utami; Ratih Pitria Purnamasari; Maksum Suparman; Dodi Affandi
Tourism Scientific Journal Vol. 8 No. 2 (2023): Vol 8 No 2 Juni 2023
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i2.281

Abstract

This research aims to conduct a sensory evaluation of food and beverage products made from honje, which are the result of development. Honje was only used as Honje juice but was developed into several food and beverage products, namely Honje Butter Cookies, Honje Jam, and Mojito Honje (Monje). These food and beverage products are selected from the identification of agricultural products in the Cisangkal Tourism Area. They have their own uniqueness and the potential to be developed because they have a lot of resources and are easy to implement. The research method used is descriptive quantitative through organoleptic tests on 4 sensory aspects, namely: Color, Aroma, Taste/Like, and Texture related to Honje-based food and beverage products, assisted by respondents in Cisangkal, Pangandaran and surrounding areas who will become target consumers as many as 30 people. The results of this evaluation will provide additional confirmation to the local community that Honje Laka, which is owned by almost the entire community there, can increase self-confidence, and the economy and ultimately help the Cisangkal Tourism Area develop even better. This research was carried out to be a continuation of research activities and community service in the Cisangkal Tourism Area.
Pengaruh Citra Merek, Diferensiasi Produk dan Positioning terhadap Proses Keputusan Pembelian di Hotel Bintang 4 di Kota Bandung Ratih Pitria Purnamasari
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 5 No. 2 (2018): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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

Abstract

Munculnya berbagai merek baru dalam perkembangan bisnis hotel di Kota Bandung membuat supply untuk akomodasi di Kota Bandung menjadi meningkat. Namun, apabila supply tersebut tidak didukung oleh demand yang meningkat juga, tentunya hal tersebut akan berdampak pada berkurangnya tingkat hunian pada masing-masing hotel. Penelitian ini bertujuan untuk mengkaji aspek citra merek, diferensiasi produk, positioning dan proses keputusan pembelian yang terjadi di Hotel Bintang 4 Kota Bandung. Penelitian ini menggunakan metode kuantitatif, dengan pendekatan penelitian deskriptif dan verifikatif. Berdasarkan hasil pengujian hipotesis yang dilakukan secara simultan dan parsial dinyatakan bahwa seluruh variabel independen yaitu citra merek (X1), diferensiasi produk (X2), positioning (X3) dinyatakan memiliki pengaruh yang signifikan terhadap variabel dependen yaitu proses keputusan pembelian (Y) yang terjadi di Hotel Bintang 4 Kota Bandung. Melalui perhitungan pengaruh citra merek, diferensiasi produk dan positioning terhadap proses keputusan pembelian secara keseluruhan diperoleh nilai pengaruh sebesar 0,711 atau 71,1%, dan besarnya variabel lain yang mungkin mempengaruhi proses keputusan pembelian (variabel epsilon) adalah sebesar 0,289 atau 28,9%.
The Identification of Potential and Development of Food and Beverages Made from Agricultural Products in Cisangkal Tourism Village Purnamasari, Ratih Pitria; Ni Gusti Made Kerti Utami; Affandi, Dodi; Suparman, Maksum; Roesfian, Erfin
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 10 No. 02 (2023): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v10i02.1356

Abstract

This research aims to identify the potential of the typical agricultural products of Cisangkal WIsata Village, namely mangosteen, tubers, durian, honje and several other agricultural products which are the main income of the community, developed not only as agricultural products, but have added value so that they can become superior products owned by residents to increase the income of the surrounding community. According to Kotler (2000) regarding Product Development Strategy, there are 3 stages of product development strategy that can be carried out, namely a quality improvement strategy, a privilege improvement strategy and a style (appearance) improvement strategy. Everything is done so that the product can have added value for commercialisation. The research method used is a direct survey method to obtain information related to agricultural products in the Cisangkal Tourism Village. The research team also used interview and observation methods to obtain the data. Based on the research results, it was found that one of the identified agricultural products that can be developed is Honje (Kecombrang) forest, which is spread over approximately 1 ha in plantations owned by residents and village owners, only used for daily household needs, and only by 1 person who produces it into Honje Juice using simple equipment and technology. From the results of this research, it can be concluded that forest honje (combrang) is one of the agricultural products that has the potential to be developed into a food and beverage product that can be commercialised, so that it will be able to improve the economy of the residents of Cisangkal Tourism Village. Strengthening knowledge and skills for the residents of Cisangkal Tourism Village regarding product development, product packaging, hygiene, sanitation and also marketing (branding). Furthermore, this research was also carried out as a basis or reference in carrying out community service activities that will be carried out by the research team as an implementation of the research carried out.
Visual Branding Strategies in Indonesian Coffee Shops and Street Food Vendors: A Semiotic and Thematic Analysis Purnamasari, Ratih Pitria; Affandi, Dodi
Co-Value Jurnal Ekonomi Koperasi dan kewirausahaan Vol. 15 No. 8 (2025): Co-Value: Jurnal Ekonomi, Koperasi & Kewirausahaan
Publisher : Program Studi Manajemen Institut Manajemen Koperasi Indonesia Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/covalue.v15i8.5226

Abstract

This study examines visual branding strategies in Indonesian coffee shops and street food vendors, focusing on colour schemes, typography, symbolism, and design complexity in shaping brand identity and consumer perception. As competition in the food and beverage (F&B) industry intensifies, small businesses rely on visual identity for customer attraction and differentiation. A qualitative visual content analysis was conducted on 40 logos (25 from coffee shops and 15 from street food vendors) collected from GoFood, GrabFood, ShopeeFood, Instagram, and official business websites. The study applied semiotic and thematic visual analysis, coding logos based on colour psychology, typography style, symbolism, and design complexity. Two independent coders reviewed the data, achieving an inter-coder reliability score of 0.85 (Cohen's Kappa). The findings reveal that coffee shop logos favor minimalist aesthetics, featuring earthy tones (brown, green, cream), serif typography, and coffee-related symbols to convey premium quality and artisanal craftsmanship. In contrast, street food vendor logos use bold colours (red, yellow, orange), playful typography, and culturally significant symbols to enhance visibility, stimulate appetite, and reinforce authenticity. These results confirm the psychological impact of visual branding, where warm colors drive impulse purchases, while muted tones foster trust and long-term engagement. This study provides practical insights for small business owners, branding professionals, and graphic designers, emphasizing strategic alignment between visual branding and target market expectations. Future research should explore digital branding, cross-cultural branding, and multimodal brand identity strategies to develop a more comprehensive understanding of F&B visual communication.
Co-Authors Dodi Affandi Dody Affandi Ita Maemunah Maksum Suparman Nenden Dianawati Ni Gusti Made Kerti Utami Ni Gusti Made Kerti Utami Roesfian, Erfin Suparman, Maksum