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Jurnal Pariwisata Vokasi
Published by Akademi Pariwisata NHI Bandung
ISSN : 27472302     EISSN : 27980286     DOI : -
Core Subject : Economy, Humanities, Science, Education, Social,
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other
Diterbitkan oleh Akademi Pariwisata NHI Bandung. Di akhir tahun 2020 merupakan waktu yang penuh makna bagi perjalanan publikasi ilmiah di Akademi Pariwisata NHI Bandung karena upaya membangun budaya penelitian dan publikasi ilmiah mulai dihidupkan kembali yakni dengan lahirnya Jurnal Pariwisata Vokasi (JPV). Pada kesempatan ini JPV terbit pada Volume 1 Nomor 1 dengan frekuensi terbit sebanyak dua kali dalam setahun yakni pada bulan Juni dan Desember. JPV diterbitkan oleh Akademi Pariwisata NHI BANDUNG sebagai media publikasi oleh para dosen, peneliti, pakar, dan praktisi dalam meningkatkan karir dan profesinya serta menjadi bagian dari pelaksanaan Tridharma Perguruan Tinggi. Terbit dua kali pada bulan Juni dan Desember Redaksi mengundang para pakar, akademisi dan praktisi serta seluruh pihak untuk menulis karya ilmiah secara kreatif dan inovatif meliputi tema Kepariwisataan dan Hospitaliti juga mengenai bidang vokasional pariwisata
Arjuna Subject : Umum - Umum
Articles 71 Documents
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PENGELOLAAN PENYIMPANAN BAHAN PANGAN PERISHABLE; DAGING, IKAN, AYAM DI HOT KITCHEN RESTORAN GORMETERIA BANDUNG: Heri Atmojo; Ilham Robbani
JURNAL PARIWISATA VOKASI Vol 6 No 2 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i2.148

Abstract

ABSTRACT This study aims to determine and analyze the storage of perishable foodstuffs (meat, fish, and chicken) stored in freezer boxes and chiller cabinets in relation to temperature, containers, shelf placement, and cleanliness of the surrounding area, and their impact on the deterioration of perishable foodstuffs in the hot kitchen of Gormeteria Restaurant in Bandung. This study used a descriptive method, data collection techniques through observation, interviews, questionnaires, and literature studies. For measurement, the Guttman scale was used, and data presentation used a pie chart model. Data analysis techniques were taken from statistical data used to describe, simplify, and present sample data more easily. The conclusions and recommendations from the analysis of 27 kitchen staff respondents are as follows: 1. Regarding the storage temperature of perishable food ingredients at the Gormeteria Restaurant in Bandung, 63% of staff lack understanding about the management of perishable food storage in freezer boxes and chiller cabinets in relation to temperature and the condition of equipment that is poorly maintained and damaged. In the future, training on the management of perishable food storage in freezer boxes and chiller cabinets in relation to temperature and the condition of equipment that is poorly maintained and damaged at the Gormeteria Bandung restaurant, 63% of staff lack understanding about the management of perishable food storage in freezer boxes and chiller cabinets in relation to temperature and equipment conditions, which are poorly maintained and damaged. In the future, training, routine supervision, and replacement of damaged equipment are needed to achieve maximum economic value. 2. Regarding storage containers for perishable food ingredients in freezer boxes and chiller cabinets in the restaurant's hot kitchen, 67% of staff are still undisciplined and do not understand the function of these containers. In the future, there needs to be constant monitoring by supervisors and damaged containers need to be immediately replaced with new ones. 3. Regarding the placement of perishable food storage shelves in freezer boxes and chiller cabinets, 52% of staff are still not disciplined in arranging perishable food on shelves according to type and storage duration, whether it is in the chilling or freezing category. In the future, routine checks by immediate supervisors are needed to prevent greater losses. 4. Regarding the cleanliness of the food storage area, 48% of kitchen staff are still not disciplined, as it is still dirty and unhygienic, which can cause contamination and the appearance of insects/pests. In the future, training related to this is needed, and there must always be direct supervision from their superiors on a routine and periodic basis.Keywords: perishable; meat, fish, chicken, temperature, containers, storage racks, and cleanliness
FASILITAS HOTEL SEBAGAI FAKTOR PENENTU LOYALITAS PELANGGAN DI HOTEL VERTU HARMONI JAKARTA Abigail Barus; Agista Puja N; Aura Ayunisa S; Dona Sumbara; Istar Nur A; Reyhan Athalla F
JURNAL PARIWISATA VOKASI Vol 6 No 2 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i2.149

Abstract

The hospitality industry in Jakarta faces intense competition in the wake of tourism recovery, requiring hotels to not only provide accommodation, but also a satisfying experience through comprehensive facilities. This study aims to analyze the effect of facility completeness on customer loyalty at Hotel Vertu Harmoni Jakarta, a four-star hotel. Using a quantitative method with an associative approach, data was collected from 250 respondents selected through purposive sampling. Data analysis was performed using validity and reliability tests, descriptive analysis, and Spearman's rank correlation with the help of SPSS version 25. The results showed that facility completeness had a positive and significant relationship with customer loyalty, with a correlation coefficient of 0.436 (moderate). This finding indicates that although physical facilities such as rooms and public areas were rated very good, improvements in facility maintenance were still needed to ensure long-term loyalty.
Pemanfaatan Tepung Daun Kelor (Moringa Oleifera) Sebagai Bahan Tambahan Dalam Pembuatan Fruit Tart Sebagai Alternatif Healthy Food Najma Khaira Nabila; Erfin Roesfian
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.162

Abstract

Penelitian ini bertujuan untuk memanfaatkan tepung daun kelor (Moringa oleifera) sebagai bahan tambahan dalam pembuatan fruit tart sebagai alternatif healthy food, dengan mengganti sebagian tepung terigu pada kulit tart serta menggunakan healthy pastry cream berbahan dasar susu oat, madu, dan maizena sebagai isian. Metode yang digunakan adalah metode eksperimen dengan pendekatan kuantitatif, dengan melibatkan uji organoleptik dan uji hedonik. Pengujian dilakukan terhadap dua produk, yaitu fruit tart eksperimen (tepung daun kelor) dan fruit tart pembanding, meliputi uji cita rasa oleh 15 panelis terlatih dan 25 panelis tidak terlatih, untuk menilai aspek aroma, rasa, tekstur, dan warna dari produk yang dihasilkan. Selain itu, dilakukan perbandingan kandungan gizi, perbandingan biaya produksi, serta perbandingan harga jual. Hasil penelitian menunjukkan bahwa tepung daun kelor berpotensi digunakan sebagai bahan fungsional dalam pembuatan fruit tart yang sehat sebagai camilan rendah kalori dan rendah lemak yang kaya mikronutrien dari daun kelor, disukai panelis, serta efisien dari segi biaya produksi.
Pemanfaatan Susu Biji Durian Sebagai Pengganti Santan Dalam Pembuatan Bolu Kemojo Khas Riau Ghini Kuntala Devi; Havifah Yolanda
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.164

Abstract

Bolu Kemojo is a traditional food specialty from Pekanbaru, Riau, which generally uses coconut milk as its main liquid ingredient. The high saturated fat content of coconut milk has prompted the search for healthier plant-based alternatives. On the other hand, durian seeds are an abundant consumption by-product (30–40% of the fruit's mass) but are rich in carbohydrates and starch. This study aims to examine the use of durian seed milk as a substitute for coconut milk in Bolu Kemojo in terms of taste, nutritional value, and shelf life. The method used was a true experimental design with organoleptic testing involving trained panelists (15 people) and untrained panelists (20 people) using a 1–5 Likert scale. Durian seed milk (1.11 g fat; 2.17 g protein per 100 g) has a much lower fat content than coconut milk (21 g saturated fat per 100 ml). The utilization of this by-product increases the economic value of local commodities while offering a lower-saturated-fat alternative for Bolu Kemojo Keywords: Bolu Kemojo, Durian Seed Milk, Coconut Milk Substitute, Experiment
Preferensi Konsumen Pada Inovasi Singapore Laksa Noodle Dengan Pemanfaatan Tepung Talas Dan Protein Keong Sawah Sarah Sabyllah; Sri Marini
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.165

Abstract

Diterima : Ketergantungan industri kuliner terhadap tepung terigu impor dan meningkatnya kesadaran akan isu gluten mendorong perlunya inovasi mi berbahan pangan lokal. Penelitian ini menganalisa preferensi konsumen dalam inovasi Singapore Laksa Noodle berbahan tepung talas dan protein keong sawah. Dalam penelitian ini diuji cita rasa, gizi, dan biaya produksi Singapore Laksa Noodle berbahan tepung talas dan protein keong sawah, dibandingkan produk berbahan terigu konvensional. Metode penelitian yang digunakan adalah eksperimen dengan melibatkan uji organoleptik dilakukan oleh panelis terlatih dan uji tingkat kesukaan pada panelis tidak terlatih terhadap warna, aroma, rasa, dan tekstur menggunakan skala Likert. Hasil penelitian menunjukkan preferensi konsumen pada mi eksperimen unggul pada rasa dan aroma. Pada kandungan gizi, kalori dan lemak lebih rendah, serta biaya produksi lebih murah dibandingkan produk pembanding. Preferensi konsumen pada Singapore Laksa Noodle berbahan talas dan keong sawah layak dikembangkan sebagai pangan fungsional yang sehat, rendah gluten, dan ekonomis.
Implementasi Standard Operating Procedure Penitipan Barang Tamu dalam Mendukung Kualitas Layanan Concierge di Hotel Park Hyatt Jakarta. Yayan Sugiarto; Soraya Kenita Rose
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.170

Abstract

This study aims to analyze the implementation of the Standard Operating Procedure (SOP) for guest luggage storage in supporting Concierge service quality at Park Hyatt Jakarta. A descriptive quantitative approach was employed using observation, interviews, documentation, and questionnaires involving 13 Concierge employees. Data were analyzed using descriptive statistics based on technical, administrative, and procedural aspects. The findings indicate that SOP implementation has not been consistently applied across all aspects. Inconsistencies mainly occur in technical procedures, administrative documentation, and compliance with operational procedures, particularly during high operational activity. The study concludes that Concierge service quality is determined not only by the availability of SOPs but also by their consistent implementation through reliability, traceability, and service standardization. These three elements form the foundation for improving service quality in hotel Concierge operations
Substitusi Jagung Sebagai Bahan Dasar Pembuatan Tauco (Penggunaan Pada Produk Gulai Tauco) Karina Ravelina; Surya Aditya Wahyono
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.166

Abstract

Tauco umumnya dibuat dari kedelai, namun tingginya harga dan ketergantungan terhadap impor mendorong pemanfaatan jagung sebagai bahan baku alternatif. Penelitian ini bertujuan membandingkan tauco berbahan dasar jagung dengan tauco kedelai berdasarkan proses pembuatan, biaya produksi, kandungan gizi, dan penerapannya pada gulai tauco. Metode yang digunakan adalah penelitian eksperimen dengan observasi, studi pustaka, dan uji organoleptik menggunakan skala hedonik oleh 15 panelis terlatih dan 25 panelis tidak terlatih, kemudian dianalisis secara deskriptif kuantitatif. Hasil menunjukkan tauco jagung memperoleh nilai organoleptik lebih tinggi (4,31 dan 4,20), memiliki biaya produksi lebih rendah (Rp26.500/batch) dibandingkan tauco kedelai (Rp29.000/batch), serta unggul pada kandungan karbohidrat, meskipun kadar protein dan lemak lebih rendah. Disimpulkan bahwa jagung layak digunakan sebagai bahan baku alternatif tauco karena menghasilkan produk yang diterima panelis dengan biaya produksi lebih ekonomis.
Pemanfaatan Tepung Wortel Dalam Pembuatan Kue Semprit Levina Ardelia; Dadi Indra Permana
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.168

Abstract

Penelitian ini bertujuan untuk menginovasi produk kue tradisional semprit dengan memanfaatkan tepung wortel sebagai substitusi bahan utama guna meningkatkan nilai gizi dan variasi produk pastry. Masalah utama dalam industri kuliner saat ini adalah rendahnya konsumsi sayuran di kalangan masyarakat dan perlunya diversitas produk camilan sehat. Metode penelitian yang digunakan adalah eksperimen laboratorium  menggunakan tiga taraf perlakuan substitusi tepung wortel (100%, 75%, dan 50%). Data dikumpulkan melalui uji organoleptik yang melibatkan panelis untuk menilai aspek warna, aroma, tekstur, dan rasa. Hasil penelitian menunjukkan bahwa substitusi tepung wortel sebesar 75% merupakan formulasi terbaik yang paling diterima oleh panelis karena menghasilkan warna oranye yang menarik dan tekstur yang renyah tanpa menghilangkan karakteristik asli kue semprit. Pemanfaatan tepung wortel ini diharapkan dapat menjadi referensi bagi pelaku UMKM di sektor pariwisata kuliner untuk mengembangkan produk oleh-oleh khas yang lebih bernilai gizi dan inovatif.
Pelaksanaan Bauran Pemasaran Di Bumi Sunda Resto Bandung: Erwin Setiawan; Sarah Dwi Lestari Nainggolan
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.155

Abstract

The restaurant industry in West Java has experienced rapid growth in line with the increasing demand for ready-to-eat food. Business competition among restaurants has intensified, especially in major cities such as Bandung. One restaurant facing this challenge is Bumi Sunda Resto, which has operated for four years with a traditional Sundanese dining concept. Despite various marketing strategies implemented, both online and offline, most visitors come based on word-of-mouth recommendations rather than the restaurant's direct marketing efforts. Observations and customer data indicate that Bumi Sunda Resto's marketing effectiveness remains low, leading to a decline in revenue over a certain period. This study aims to evaluate the implementation of the marketing mix, which includes five key elements: product, price, place, promotion, and physical evidence, also known as the Five Pillars of Marketing. The results of this research are expected to provide recommendations for improving Bumi Sunda Resto’s marketing strategies and enhancing its competitiveness within Bandung’s growing culinary industry. Keywords: Marketing Mix, Promotion, Customer Visits, Revenue,
Pengaruh Substitusi Santan dengan Susu Biji Labu terhadap Karakteristik Rendang Daging Sapi: Heri Atmojo; Muhammad Faiq Setiaputra
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.156

Abstract

This study aimed to determine the effect of substituting coconut milk with pumpkin seed milk on the flavor, nutritional value, and production cost of beef rendang. The method used was an experiment involving evaluations by professional and non-professional panelists of color, aroma, taste, and texture. The results showed that rendang made with pumpkin seed milk had a very high acceptance rate and was able to compete with the control rendang. Overall, the experimental product received an average score of 4.31, while the control rendang scored 4.29. From a nutritional perspective, the experimental rendang had lower calorie and fat content—2,846.43 kcal and 191.58 grams, respectively—compared to the control rendang, which contained 4,666.43 kcal and 387.86 grams. However, its production cost was higher, at Rp11,456 per serving. These results indicate that pumpkin seed milk has the potential to serve as a healthier alternative to coconut milk in rendang preparation. Keywords: beef rendang, pumpkin seed milk, coconut milk substitute, nutritional value, flavor, food costs.

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