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INDONESIA
Jurnal Pariwisata Indonesia
Published by Sekolah Tinggi Pariwisata Sahid Surakarta
ISSN : 19072457     EISSN : 25812688     DOI : https://doi.org/10.53691/jpi.v17i1
Core Subject : Economy, Humanities, Education, Art,
Arts Humanities Economics, Econometrics & Finance Education Other
JPI (Jurnal Pariwisata Indonesia) is an open access, peer-reviewed, multidisciplinary journal dedicated to publication in tourism research, with a focus on the application of tourism science to the Indonesian tourism industry. JPI maintains its contribution to scholarships in tourism science in Indonesia. JPI invites writings from various disciplines to contribute to literature on tourism science. JPI invites manuscripts in three main topics but is not limited to: Hospitality Each study focuses on the hospitality industry, including marketing management in the hospitality industry, restaurants, quality assurance, Policy and Regulation of Hospitality, Human Resources, and related topics in the hospitality industry (such as operational departments on hotel) Culinary Each study focuses on culinary development in tourism, innovation in the culinary business, Gastronomy, Herbs, Spices, Traditional Food, Cultural Food Studies, Food Product, Bakery and Pastry, Food Packaging and Product Development, Food Product Branding and Marketing, Education and Training, Nutrition of Food Product, Regulation and Policy Food and Product. Tourism Each study focuses on destination development, including Policy for Destination Planning, Tour Industry, accessibility, and Infrastruktur Destination, Ticketing on destination Policy, Destination marketing, tourist behavior, travel patterns, and related topics on destination development (such as Sustainable Tourism Development Low Carbon Destination, Halal tourism, Community-based Tourism, Nature-based Tourism, Creative Tourism, Social Media for Tourism Marketing, Smart Tourism)
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 154 Documents
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Prospek Pengembangan Ekowisata Berbasis Masyarakat di Desa Wisata Betisrejo Kabupaten Sragen Na’immah Nur’Aini; IA Joko Suyanto
Jurnal Pariwisata Indonesia Vol 12 No 2 (2017): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Tourism village as one of the tourist destinations seed in Sragen Regency need to apply the concept of CBE (Community Based Ecotourism) so potential for development tourist not only to on economic growth but development in social environmental aspects. Purpose of the research is to know the prospect of the development of assessment CBE with object and tourist attraction, community preparedness and readiness development CBE. Method is surveying, interviews and questionnaires. The assessment development CBE standardization follow draft community based tourism developed by WTO and INDECON. The community assessment of the readiness of the community with the determination of using methods respondent random sampling.The result showed that Tourism Village of Betisrejo has the potential to develope into community based ecotourism on potentials objects and fascination with branding image tourism object. The community as potential show positive result and ready. Potential readiness CBE overall show positive results with the socioeconomic aspect, social aspect culture, the aspect of environmental and the management aspect.
Penerapan Standard Operation Procedure Dalam Pembuatan Grill Beefsalad Terhadap Tingkat Pemahaman Staf Kitchen di Hotel Lor In Hotel Solo Ahmad Hawari; Alip Suroto
Jurnal Pariwisata Indonesia Vol 12 No 2 (2017): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Laporan Penelitian ini mengkaji tentang tingkat pemahaman standar operasional prosedur yang diterapkan oleh staff kitchen yang berada di Lorin Hotel Solo yang merupakan Hotel Resort berkelas bintang lima yang berada di kota solo. Penelitian ini bertujuan untuk menjawab persoalan yang dipertanyakan dalam penelitian yaitu mengetahui standard operasional procedure yang diterapkan dan untuk mengetahui tingkat pemahamannya kepada staf itu sendiri.Penulisan ini disajikan secara deskriptif kualitatif untuk memperoleh gambaran informasi yang berhubungan dengan pemberdayaan staf kitchen.Metode yang digunakan untuk mengumpulkan data adalah dengan studi dokumen, wawancara dan observasi.Data yang diperoleh kemudian dianalisa secara kualitatif dengan disajikan deskriptif.Hasil penelitian menunjukan bahwa tiga dari empat orang staf kitchen yang berada di hotel lorin solo sudah menerapkan dan memahami standar operasional prosedur.Dan pada pelaksanaannya sudah sesuai standar yang berlaku.Dan hanya satu orang saja yang belum menerapkan dan memahami standard operasional procedure sesuai standard.Kesimpulan yang dapat diambil adalah penerapan standard operational procedure yang ada di Lorin Hotel Solo sudah berjalan sesuai standar yang berlaku.
Pengaruh Penerapan Standard Recipe Bahan Baku Sayuran Terhadap Kualitas Makanan di Main Kitchen Hotel Lorin Solo Putu Ayu Magarista; Alip Suroto; Suraji Suraji
Jurnal Pariwisata Indonesia Vol 12 No 2 (2017): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Dalam penulisan ini untuk mendapatkan tujuan dari penelitian itu yaitu Untuk mengetahui penerapan standard recipe bahan baku sayuran terhadap kualitas makanan di kitchen , Untuk mengetahui pengaruh penerapan standard recipe bahan baku sayuran terhadap kualitas makanan di kitchen.Cara pengambilan sampel dilakukan dengan purposive sampling  yang berjumlah 10 orang karyawan. Pengumpulan data dilakukan dengan metode lapangan yang terdiri dari observasi, kuesioner dan studi pustaka. Teknik analisis yang digunakan pada penelitian ini adalah teknik deskriptif kualitatif. Hasil penelitian di Main Kitchen Hotel Lorin Solo menerapkan standar resep bahan baku sayuran yaitu warna sayuran, aroma sayuran, jenis sayuran, dan jumlah sayuran. Berdasarkan kuesioner penelitian sebanyak 50% responden menjawab ya tentang warna sayuran terhadap standar resep bahan baku sayuran, 35% responden menjawab ya tentang jenis sayuran terhadap standar resep bahan baku sayuran, 25% responden menjawab ya tentang jumlah sayuran terhadap standar resep bahan baku sayuran di Main Kitchen Lorin Solo Hotel. Kesimpulan penelitian ini bahwa penerapan standard recipe bahan baku sayuran terhadap kualitas makanan di main kitchen Hotel Lorin Solo melalui warna sayuran, aroma sayuran, jenis sayuran dan jumlah sayuran.
Pengembangan Potensi Wisata Untuk Meningkatkan Jumlah Pengunjung di Obyek Wisata Curug Sewu Kabupaten Kendal Purwanti Purwanti; Agus Sholikhin; G. Djoko Purwanggono
Jurnal Pariwisata Indonesia Vol 12 No 2 (2017): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Latar belakang penulisan ini adalah tentang strategi atraksi, amenitas, aksesibilitas, dan atraksi pengembangan obyek wisata Curug Sewu di desa Curug Sewu, Kecamatan Patean dalam meningkatkan kunjungan wisatawan di Kabupaten Kendal. Penelitian ini dilakukan untuk menjawab persoalan yang dipertanyakan dalam Penelitian ini yaitu: Faktor apa saja yang mempengaruhi jumlah pengunjung di Obyek Wisata Curug Sewu Kabupaten Kendal dan bagaimana pengembangan potensi wisata untuk meningkatkan jumlah pengunjung di Obyek Wisata Curug Sewu Kabupaten Kendal. Penulisan Penelitian ini disajikan melalui analisis deskriptif kualitatif untuk memperoleh gambaran berbagai informasi yang berhubungan dengan usaha-usaha pengembangan Obyek Wisata Curug Sewu Kabupaten Kendal.Penulis menggunakan analisis SWOT dan atraksi, amenitas, aksesibilitas, atraksi sebagai alat anlisis.Metode pengumpulan data menggunakan metode observasi, interview, studi pustaka, dokumentasi, kuesioner. Dari pembahasan maka, penulis menarik kesimpulan bahwa, 1) Air terjun Curug Sewu sebagai air terjun tertinggi di Jawa Tengah dapat menarik minat wisatawan untuk berkunjung ke Obyek Wisata Curug Sewu Kabupaten Kendal, yang memiliki potensi dan keunggulan yang bisa ditemukan pada kekuatan dan peluang. 2) Memiliki kendala yang harus diatasi, yang penulis temukan pada kelemahan dan ancaman, 3) Dari hasil kuesioner pengunjung tentang atraksi, ,42,5% menjawab biasa. Hasil kuesioner pengunjung tentang amenitas, 47,5% menjawab cukup sesuai. Hasil kuesioner pengunjung tentang aksesibilitas, 52,5% menjawab mudah. Hasil kuesioner pengunjung tentang aktivitas, 52,5% menjawab sesuai. Sedangkan faktor yang berpengaruh terhadap pengembangan obyek wisata Curug Sewu terdiri dari pengembangan atraksi, pengembangan amenitas, pengembangan aksesibilitas, pengembangan aktivitas untuk menarik minat wisatawan berkunjung di Obyek Wisata Curug Sewu Kabupaten Kendal.
Kualitas Pelayanan Pramusaji Terhadap Kepuasan Tamu di Restoran Cashmere Aston Solo Hotel Shinta Mega Pertiwi; Sunyoto Suyanto; Denny Asmara
Jurnal Pariwisata Indonesia Vol 15 No 2 (2020): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

This research aimed to know the quality of waiter service toward gues satisfaction in cashmere Aston solo hotel restaurant. The type of this research was qualitative method with distributing questionnaires to 10 guest satisfaction in cashmere Aston Solo Hotel restaurant and data collection techniques obtained from observation, questionnaires, interview, documentation, literature review by comparing between the theory That had been done by the researcher. The service quality was very important for guest satisfaction because the key of satisfaction can be seen by the guests' wishes according to the expectation. In this result of research obtained from the results of the questionnaire calculation seen by service quality with speed indicator equal to 78%, 60% accuracy, 97% friendliness, 98% service comfort. Meanwhile, from guest satisfaction with the indicator of conformity with expectations of 98%, interest in revisiting is 94%, willingness to recommend is 100%. So that the quality of service is the main number and very important, because it includes speed, accuracy, friendliness, the convenience of the services provided will greatly help in improving the work operations of the waiter, so that from there the waiter can improve the quality of service in serving guests at the restaurant. Then it will create guests who get satisfaction with the service and also guests will come back again to enjoy the services and food and drinks at the restaurant so that they are able to increase revenue at the restaurant. The existence of success in a restaurant is seen from the quality of waiter service as well as the quality of food and beverages available in the restaurant.
Kajian Tentang Pengaruh Guest Comment Terhadap Perubahan KebijakanBanquet Manager di Hotel Grand Keisha Yogyakarta Fera Nurul Permatasari; Budi Purnomo; Denny Asmara
Jurnal Pariwisata Indonesia Vol 15 No 2 (2020): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

The purpose of this final project examines the effect of guest comments on changes in banquet policies. In writing this final project, used interviews, questionnaires, observation, literature study and documentation with qualitative descriptive analysis. The results of this study prove the influence of guest comments regarding changes in services, facilities, hotel conditions and security. This is based on the recapitulation of the percentage of information that the respondents answered "strongly agree" as much as 64%, "agree" 32% and doubt "4%" of the total 100%. The conclusion that can be drawn from the guest comments is very important as an evaluation material for changes in the banquet manager policy at the Grand Keisha Hotel Yogyakarta.
Pengaruh Kualitas Pelayanan Guest Relation Officer Terhadap Kepuasan Tamu di Hotel JW Marriott Surabaya Febrian Yunila; Kris Cahyani Ermawati; Titik Akiriningsih
Jurnal Pariwisata Indonesia Vol 16 No 1 (2021): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

This research is about the service quality of guest relation officers at JW Marriott Hotel Surabaya. This study aims to determine the quality of service provided to guests and its effect on guest satisfaction at the JW Marriott Surabaya hotel. This research is presented in a qualitative descriptive manner with primary and secondary data sources, this study uses data collection techniques through interviews, observation, documentation, and literature study. The total population is 10 front office department staff, and the sample is 4 staff guest relations officers. This study aims to determine the problems and desires of guests at the JW Marriott Hotel Surabaya. The result that can be taken is that the quality of service provided by the Guest Relations Officer at the JW Marriott Hotel Surabaya to guests is very good and according to the procedure so that it can effectively affect the level of guest satisfaction, with the conclusion that good service is carried out so that guest satisfaction can be met.
Penambahan Nori Dalam Proses Pembuatan Tahu Sutera Dari Sari Pati Singkong Sharas Bhekti Shari; Agus Sholikhin; Alip Suroto
Jurnal Pariwisata Indonesia Vol 16 No 1 (2021): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

The research focus on the making process of silk tofu with cassava essence as main ingredients, flavor scoring of silk tofu with cassava essence, and the effect of nori as addition in silk tofu with cassava essence. This is an experimental based research. The data is received from literature study, field observation, and panelists test by expert and intermediate with culinary background. Profesional panelist consist of 2 persons and intermediate profesional panelist consist of 22 persons. The experimental research product results in silk tofu from cassava essence and silk tofu from cassava essence with nori addition. Based on perceived flavor scoring that silk tofu with cassava essence has flavor taste similiarity to silk tofu from soy bean. Based on observatory experimental research found the differ on cost production. Silk tofu from cassava essence has lower cost production compared to silk tofu from soy bean.
Kajian Tentang Substitusi Talas Sebagai Bahan Dasar Dalam Produksi Terhadap Kualitas Es Krim Candra Kusuma Wijaya; Sunyoto Sunyoto; Setiyo Budiharjo
Jurnal Pariwisata Indonesia Vol 16 No 1 (2021): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Taro is a food staple that has rich benefits and is easy to use as a food processing product. Taro with white flesh is often used as a basic ingredient for delicious and nutritious staples, one of which is taro ice cream. This study aims 1. To determine the flow of the processing process for taro substitution for ice cream filling. 2. Knowing the effect of using taro substitutes for ice cream fillers on the quality of the ice cream produced. The type of research used in the manufacture of this product is an experiment with a product development model. The results obtained in this study are: 1. The processing of taro by means of a fine blender and then put it into the ice cream mixture. 2. The effect of taro substitution on ice cream fillers is: color: pink, aroma: powdered milk, taste: sweet, texture: soft. So that the use of taro substitution affects the quality of the ice cream. 1. So the effect of taro substitution on ice cream has a good impact on society. 2. Ice cream with taro substitution influences in terms of taste, aroma, texture, and color.
Pengaruh Kualitas Jasa Dan Harga Terhadap Keputusan Pembelian Tiket Angkutan Udara Sriwijaya Air Di Perwakilan Surakarta Bartolomeus Herawan Mintardjo
Jurnal Pariwisata Indonesia Vol 16 No 1 (2021): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

The development of airlines that are owned or managed by private parties currently shows a fairly high development, so that the level of competition to get customers is getting more difficult. In line with this, it will be a challenge for the airline industry which is owned by the private sector and the government. One of the strategies adopted by both government and private airline owners in maintaining or increasing the number of customers is by providing quality services. The formulation of the problem in this research is how the effect of service quality is seen from five dimensions: tangibles, reliability, responsiveness, assurance, and empathy on the decision to purchase tickets for Sriwijaya Air flights. While the hypothesis of this research is that service quality has a significant influence on the decision to purchase tickets for Sriwijaya Air flights. This study aims to determine the effect of service quality (tangibles, reliability, responsiveness, assurance, and empathy) partially and simultaneously on customer ticket purchase decisions and to determine the more dominant influence of service quality (tangibles, reliability, responsiveness, assurance, and empathy) on the decision to purchase tickets for Sriwijaya Air flights. The theory used in this research is the theory of marketing management which is related to service quality. The approach used in this research is a survey and the type of research is descriptive quantitative. The research is explanatory. Data collection techniques by interview, circulating a list of questions to a sample of 91 respondents and study documentation. To test the hypothesis, multiple regression is used by performing the T test and the F test.

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