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Anggun Sari Sasmita
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Home Journal : Hospitality and Gastronomy Research Journal
Published by Politeknik Bosowa
ISSN : 26858290     EISSN : 27753662     DOI : -
Core Subject : Education,
Education
HOME (Hospitality & Gastronomy Research) Journal merupakan jurnal yang dikelola oleh Prodi Perhotelan Politeknik Bosowa di bawah bimbingan LPPM Politeknik Bosowa yang menerbitkan artikel ilmiah di bidang Hospitality dan Gastronomy. Jurnal ini diterbitkan dua kali dalam setahun, yaitu bulan Januari dan Juni setiap tahun.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 69 Documents
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Implementasi Prinsip Green Key pada Strategi Pemasaran Novotel Makassar Grand Shayla Alya Agustina; Nila Sartika Achmadi; Anggun Sari Sasmita
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

Kesadaran konsumen mengenai isu lingkungan menjadikan industri perhotelan menghadapi tantangan untuk menerapkan praktik ramah lingkungan berkelanjutan. Sertifikasi Green Key adalah salah satu standar internasional yang menandakan komitmen hotel dalam menjaga lingkungan. Penelitian sebelumnya hanya membahas manfaat sertifikasi dan belum secara spesifik membahas bagaimana sertifikasi Green Key diimplementasikan dalam strategi pemasaran, khususnya di Indonesia. Strategi pemasaran berperan dalam membentuk persepsi konsumen, memberikan keunggulan kompetitif, dan menarik segmentasi pasar peduli lingkungan. Penelitian ini berfokus pada Hotel Novotel Makassar Grand Shayla sebagai salah satu hotel bersertifikasi Green Key dan telah menerapkan berbagai praktik berkelanjutan seperti pengelolaan sampah dan pengurangan plastik. Tujuan penelitian ini adalah untuk menganalisis implementasi prinsip Green Key dalam strategi pemasaran Hotel Novotel Makassar Grand Shayla. Metode penelitian ini menggunakan pendekatan kualitatif dengan teknik wawancara dan observasi berdasarkan Marketing Mix 4P dan Kriteria Green Key. Hasil penelitian menunjukkan bahwa prinsip Green Key telah diterapkan dalam aspek produk. Namun, aspek harga, lokasi dan promosi belum dimanfaatkan untuk mendukung strategi pemasaran berbasis keberlanjutan. Kesimpulannya, prinsip Green Key telah diterapkan pada aspek operasional Hotel Novotel Makassar Grand Shayla, namun belum terintegrasi secara optimal dalam strategi pemasaran berbasis bauran pemasaran (4P). Jika dioptimalkan, prinsip ini dapat memberikan nilai tambah dan memperkuat citra hotel serta menarik segmentasi pasar yang semakin peduli terhadap lingkungan.  Kata kunci: Green Key, Strategi Pemasaran, Novotel Makassar.
PENERAPAN TEKNIK FUSION PADA SCONES BARUASA BERBASIS TEPUNG LOKAL St. Hadijah; Riska Veronika; Dewi Andriani
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

This study aimed to develop a fusion pastry product known as Scones Baruasa, which combines scones as a Western quick bread with the traditional Bugis Makassar cake baruasa through partial substitution of wheat flour using sorghum and banana flour. An experimental method was applied in two stages, including local flour substitution formulation and fusion technique implementation based on the sensory characteristics of baruasa. Sensory evaluation was conducted in stages involving 25 semi trained panelists, 3 expert panelists, and 200 consumer panelists using a seven point hedonic scale. The results indicated that the optimal formulation was achieved with 15 percent sorghum flour and 10 percent banana flour substitution. Scones Baruasa obtained an overall acceptance score of 5.34, categorized as liked. Although the acceptance level was lower than that of conventional scones, the product demonstrated strong local sensory characteristics, particularly in aroma and flavor. Scones Baruasa has potential to be developed as a fusion pastry product based on local culture and sustainable gastronomy.
ANALISIS BEBAN KERJA MENTAL PESERTA MAGANG PADA HOTEL XYZ JAKARTA Lintang Ratri Maharani; Adetiya Prananda Putra; Eka Afrida Ermawati; Jemi Cahya Adiwijaya; Ahmadintya Anggit Hanggraito
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

This study aims to analyze the level of mental workload experienced by interns at Hotel XYZ Jakarta Indonesia, a five star hotel that regularly hosts internship programs each year. The research employs a descriptive quantitative approach using the NASA-TLX (National Aeronautics and Space Administration Task Load Index) method to subjectively measure mental workload. Data were collected through observation, questionnaires, and document analysis involving the 2024 Batch 2 interns. The results reveal that the majority of interns experience a high level of mental workload, with 47% classified in the high category and 30.3% in the very high category indicating that approximately 77% of interns face significant work pressure. The most dominant workload indicators were Performance, Physical Demand, and Mental Demand. The highest levels of workload were found in the F&B Kitchen, Housekeeping, and F&B Service departments. However, departments with fewer interns such as Finance, Sales & Marketing, and Talent & Culture also reported notable levels of mental pressure. Overall, operational departments tend to experience higher physical and time-related workloads, while non-operational departments face greater mental pressure. This reflects the differing characteristics between front-of-house and back-of-house roles.
Identifikasi Potensi Dodol Buah Lontar Sebagai Daya Tarik Wisata Kuliner di Desa Baraya, Kabupaten Jeneponto Rafika Hayati; Miranda
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

Palm fruit (Borassus flabellifer) is a local food resource abundantly found in Jeneponto Regency; however, its utilization remains limited and underdeveloped within the tourism sector. This study aims to identify the potential of palm fruit dodol as a culinary tourism attraction in Baraya Village, Jeneponto Regency, and to analyze its development prospects using the 4A tourism framework (attraction, accessibility, amenities, and ancillary services). A qualitative approach was employed through library research supported by participatory observation and semi-structured interviews with purposively selected key informants, including village officials, community leaders, and representatives of women’s household groups. The findings indicate that palm fruit dodol production has strong potential as a culinary tourism attraction by integrating local food resources, traditional processing methods, and local cultural values. The dodol-making process can be developed into a participatory tourism experience that enhances the economic value of palm fruit and supports income diversification for local communities. Nevertheless, the development of culinary tourism in Baraya Village faces challenges related to accessibility and tourism amenities. This study concludes that palm fruit dodol has the potential to become a flagship local culinary tourism product in Jeneponto Regency, provided that integrated management and institutional support are strengthened
Identifikasi Potensi Jalur Wisata Menggunakan Geographic Information System Di Desa Kareloe, Kabupaten Jeneponto Rafika Hayati; Lista Bella Handika Effendi; Maryam Yusuf
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

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Abstract

This study aims to identify potential tourism routes using Geographic Information System in Kareloe Village, Bontoramba District, Jeneponto Regency. Kareloe Village has hilly landscapes, rural scenery, and waterfall potential that have not been systematically mapped as a basis for nature-based tourism development. This research applied a descriptive qualitative approach supported by spatial analysis using Geographic Information System. Data were collected through field observation, coordinate recording, interviews, and documentation study. The results show that four potential natural tourism sites were identified, namely Mount Karempuang Peak at an elevation of 667.31 meters above sea level, Mount Bulupengka at an elevation of 585.52 meters above sea level, Salamatara Waterfall at an elevation of 384.11 meters above sea level, and Balloboro Waterfall at an elevation of 147.96 meters above sea level. These sites offer various attractions, including hilly panoramas, trekking routes, rural landscapes, and waterfalls. However, the identified tourism potential still faces several challenges, particularly in terms of accessibility, supporting facilities, route markers, and destination management. This study indicates that Geographic Information System can be used as a supporting tool to provide preliminary spatial information on the location, elevation, and distribution of natural tourism potential as a basis for more directed tourism route planning Keywords: Geographic Information System, tourism mapping, Kareloe Village
Pengembangan Oobii Cheesecake Bebas Gluten Berbasis Ubi Ungu Sebagai Alternatif Dessert Fungsional Kezia Elsty; Christopher Jason; Celine Van Der Leer
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.859

Abstract

The increasing awareness of gluten intolerance and celiac disease has encouraged the development of gluten-free food products that maintain nutritional value and consumer acceptability. This study aims to develop and analyze the nutritional potential of gluten-free Oobii Cheesecake as an alternative functional dessert. The research was conducted using an experimental method by formulating a cheesecake product with gluten-free ingredients. Nutritional analysis was performed to evaluate the macronutrient content, including energy, carbohydrates, protein, and fat. The formulation process focused on achieving acceptable texture, taste, and overall product quality while eliminating gluten-containing components. The results indicated that gluten-free Oobii Cheesecake provides balanced macronutrient composition and adequate energy content, making it suitable as a dessert option for individuals with gluten intolerance. In addition, the product demonstrated potential as a functional food due to its nutritional profile and adaptability to healthydietary patterns. In conclusion, gluten-free Oobii Cheesecake can be considered a promising innovation in gluten-free dessert development and may serve as a safe and nutritious alternative for consumers seeking gluten-free food products. Keyword : gluten-free, cheesecake, functional food, nutritional value, healthy dessert
PERANAN TINGKAT PENDIDIKAN TERHADAP KINERJA STAFF ROOM DIVISION DALAM MELAYANI TAMU DI UNHAS HOTEL AND CONVENTION Anggun Sari Sasmita; Indonesia Indonesia; Irma Utari Mansyur
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.864

Abstract

This study aims to analyze the role of education level in supporting the performance of reception staff and room attendants at Unhas Hotel & Convention. The study is motivated by the limited research comparing the contribution of education level to two different positions within the Room Division, namely reception staff, who are oriented toward direct guest service, and room attendants, who are oriented toward technical-operational tasks. This research employed a descriptive qualitative approach, with data collected through interviews, observation, and documentation. The informants consisted of 7 reception staff, 9 room attendants, and a supervisor, selected using purposive sampling. The data were analyzed through data reduction, data display, and conclusion drawing, with validation conducted through source triangulation, method triangulation, and member checking. The findings indicate that education level contributes differently to the two Room Division positions. For reception staff, education strengthens communication skills, understanding of service procedures, guest administration, use of work systems, and complaint handling. For room attendants, education mainly serves as a foundation for discipline, responsibility, understanding work instructions, and professional attitudes, while technical skills are developed more through training, daily work practice, and supervision. These findings show that the contribution of education to hotel staff performance is contextual and depends on job characteristics. The study implies that hotel management should design competency-based recruitment, placement, and human resource development policies that differ between reception and room attendant positions.
IMPLEMENTASI STANDAR GREEN KEY PADA KITCHEN DEPARTMENT DALAM MENDUKUNG PRAKTIK PERHOTELAN BERKELANJUTAN Putri Amelia Ningsih; Nila Sartika Achmadi; Anggun Sari Sasmita; Dewi Andriani
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.873

Abstract

The hospitality industry plays an important role in supporting sustainable tourism development through the implementation of environmentally responsible operational practices. One form of sustainability implementation in the hotel sector is the Green Key program, an international environmental certification that promotes responsible hotel management. This study aims to analyze the implementation of Green Key standards in the Kitchen Department of Novotel Makassar Grand Shayla Hotel. A descriptive qualitative approach was employed, with data collected through observation, interviews, and documentation. Informants were selected purposively based on their involvement in the Green Key program. Data were analyzed using the Miles and Huberman model, which includes data reduction, data display, and conclusion drawing. The findings reveal that Green Key implementation in the Kitchen Department has been carried out through various sustainability practices, including food waste management, waste segregation, monitoring of water and energy consumption, the use of environmentally friendly cleaning products, the provision of vegetarian menu options, and the utilization of a hydroponic garden as part of the hotel's environmental initiatives. Staff engagement is also supported through training programs and sustainability-related information dissemination. However, challenges remain in fully verifying environmentally friendly raw materials and implementing renewable energy sources. Overall, the implementation of Green Key in the Kitchen Department has been effectively carried out and demonstrates the hotel's commitment to sustainable hospitality practices. Keywords: Green Key, sustainability, kitchen department, hotel, sustainable hospitality
Pengolahan Dan Penyajian Kue Sus Bayam Dengan Isian Daging Sapi Giling Lada Hitam Sebagai Produk Pastry Gurih Ansyifa Faraz Ismi Ismi; I Wayan Lanang Nala; Naila Faradila
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 2 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v8i2.874

Abstract

Kue sus merupakan salah satu produk pastry yang umumnya disajikan dengan isian manis. Inovasi produk pastry gurih dapat dilakukan dengan memanfaatkan bayam sebagai bahan tambahan pada kulit kue sus dan daging sapi giling lada hitam sebagai isian. Penelitian ini bertujuan untuk mengetahui proses pengolahan dan penyajian Kue Sus Bayam dengan Isian Daging Sapi Giling Lada Hitam serta tingkat penerimaan panelis terhadap produk yang dihasilkan. Metode yang digunakan adalah metode eksperimen dengan pembuatan produk dan pengujian organoleptik menggunakan skala Likert 1–4. Penilaian dilakukan oleh tiga panelis ahli terhadap enam atribut, yaitu warna, aroma, rasa, tekstur, bentuk, dan penampilan. Hasil uji organoleptik menunjukkan bahwa Panelis 1 memperoleh persentase tingkat kesukaan sebesar 79,16% dengan kategori suka, Panelis 2 sebesar 87,50% dengan kategori sangat suka, dan Panelis 3 sebesar 88,89% dengan kategori sangat suka. Secara keseluruhan, produk memperoleh persentase tingkat kesukaan sebesar 85,18% yang termasuk dalam kategori sangat suka. Dapat disimpulkan bahwa Kue Sus Bayam dengan Isian Daging Sapi Giling Lada Hitam memiliki tingkat enerimaan yang sangat baik dan layak dikembangkan sebagai salah satu inovasi produk pastry gurih. Kata kunci: kue sus bayam, daging sapi giling lada hitam, pastry gurih, uji organoleptik, tingkat kesukaan.

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