Jurnal Pariwisata Bunda
The Jurnal Pariwisata Bunda (JP Bunda) is published by Akademi Pariwisata Bunda (Bunda Tourism Academy). It applies open journal system (OJS) and blind peer-reviewed online. It focuses on Tourism, Room Division, Food Tourism, and Destination. Tourism focuses on sustainable tourism development, community-based tourism, nature-based tourism, creative tourism, tourism marketing, smart tourism, consumer behaviour, hospitality and tourism management, information systems and technology, future trends in the hospitality and tourism, and halal tourism. Room Division focuses on front office operational, housekeeping operational, butler service, laundry operational, Guest Relation Officer (GRO), and hotel management. Food Tourism focuses on herbs, spices, and traditional food, cultural food studies, food product and pastry, food packaging and product development, gastronomy, restaurant management, beverage management, culinary, and cake decoration. Destination focuses on policy for destination planning, tour industry, travel and transportation, tourist guiding, and development planning. JP Bunda servies as a a media of communication through which researchers, intellectuals, and observers who are interested in and concerned on exchanging ideas with the latest developments in the field of tourism. Therefore, JP Bunda welcomes research articles, review articles, and case studies. All published articles are reviewed by peer reviewers.
Articles
5 Documents
Search results for
, issue
"Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021"
:
5 Documents
clear
<![CDATA[FAMILIARITY MAHASISWA POLITEKNIK NEGERI PADANG TERHADAP VIRTUAL EVENT SEBAGAI ALTERNATIF DALAM MENGHADIRI EVENT PADA SAAT PANDEMI COVID-19 ]]>
<![CDATA[Rafidola Mareta Riesa]]>;
<![CDATA[Alfatah Haries]]>;
<![CDATA[Sepri Neswardi]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (599.777 KB)
<![CDATA[The pandemic has shifted the pattern of organizing events and has to adapt to new habits, namely holding the events in a virtual way. This shift has an impact on students who often take part in offline events to online or virtual. This study aims to see the extent to which Politeknik Negeri Padang students are familiar with virtual events. Data collection techniques were carried out through a questionnaire by looking at four indicators, namely informational, experiential, self-rated, and educational. The results showed that the majority of Politeknik Negeri Padang students receive information about virtual tour through social media. The majority of students have participated in virtual events and think they are quite familiar with virtual events. The study also found that most students gained knowledge about virtual events when they took formal education.]]>
<![CDATA[TINJAUAN PENGEMBANGAN DESA WISATA RANTIH KOTA SAWAHLUNTO DENGAN PENDEKATAN PARIWISATA BERKELANJUTAN ]]>
<![CDATA[Abdiani Khairat Nadra]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (552.486 KB)
<![CDATA[The current tourism trend which is changing from mass tourism to alternative tourism, makes village tourism one of the most popular types of tourism, in line with that the government program through the Ministry of Tourism and Creative Economy targets the development of tourism villages to become leading tourism in Indonesia creating opportunities for developing potential tourist attractions into tourism villages, the new and existing tourism villages promoted to become independent tourism villages. Rantih Tourism Village which has been developed since 2010 has the opportunity to be developed into an independent tourism village. This research is descriptive with a qualitative approach. Data collection was done by interview and observation. Research results Rantih Tourism Village already has tourist attractions consisting of natural, cultural and artificial that are attractive and have adequate accessibility and amenities. Currently Rantih Tourism Village is in the Developing stage and towards Forward, Rantih Village has the potential to be developed into an independent and sustainable tourism village, Implementation of development programs towards an independent and sustainable tourism village can be done by innovating on existing products, improving the quality of Human Resources through training programs, as well as more effective promotion through social media.]]>
<![CDATA[TINJAUAN TENTANG PELAYANAN WAITER/WAITRESS DI SKYLINE RESTAURANT IBIS HOTEL PADANG DENGAN PENDEKATAN CHSE ]]>
<![CDATA[Politik Salakkirat]]>;
<![CDATA[Yen Polisda]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (750.779 KB)
<![CDATA[This article aims at finding out the implementation of CHSE by waiters and waitresses at Skyline Restaurant Ibis Hotel in serving the guests. CHSE, Cleanliness, Health, Safety and Environmental Sustainability, is the Indonesian government program through the Ministry of Tourism and Creative Economy to prevent and control Corona Virus Disease 2019 (covid-19). The rationale is that the spread of Covid- 19 has already affected all sectors, one of which is the hotel industry. A hotel restaurant is assumed to be one of potential places to spread Covid-19 virus as it is a place where people gather. Therefore, a restaurant service needs to apply the CHSE. The data were gained through interviews and observation. The findings of the research indicated that waiters and waitresses at Skyline Restaurant Ibis Hotel have already served the guests based on CHSE protocol for covid- 19.]]>
<![CDATA[SUBSTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP PEMBUATAN KULIT KUE DADAR GULUNG ]]>
<![CDATA[Juni Karmila]]>;
<![CDATA[Windy Della Sari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (756.124 KB)
<![CDATA[This article reports the finding of whether or not red dragon fruit peel extract can be substituted for the green color previously used from pandan and suji leaf extracts for the skin of rolled pancakes. The rationale is that people in general still make red dragon fruit peel as unused waste. It actually contains antioxidants that function against oxidation and antimicrobial activity. It also contains bettasianin which functions as a natural red dye as an alternative substitute for synthetic color in rolled pancakes. Therefore, to be able to take advantage of the dragon fruit peel, it can be utilized as the skin of rolled pancakes to get a more attractive appearance. The research method used was the experimental method to find out the effect of certain treatments. Data obtained through the organoleptic test by distributing questionnaires to the panelists. The results showed that rolled pancakes with a substitution of 50% red dragon fruit peel extract had quite a dragon fruit aroma, was pink in color, with a very porous texture, and had a dragon fruit taste. Rolled pancake with 70% substitution had a red dragon fruit aroma, was very pink in color, and had a porous texture.]]>
<![CDATA[SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUE LUMPUR ]]>
<![CDATA[Resty Syafitri]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (978.542 KB)
<![CDATA[This research is motivated by the fact that there is still no purple sweet potato flour produced and marketed in Indonesia. Therefore, it is necessary to experiment with lumpur cakes by adding purple sweet potato flour. Making sweet potato flour will create food diversification. The purpose of this research was to see how the quality of the lumpur cakes with the use of purple sweet potato flour as raw material in terms of taste, color, texture and aroma. The research method used was the experimental method. The data collection techniques were literature studies and questionnaires. This research was assessed by expert panelists, namely the Bunda Tourism Academy lecturers, while the general panelists were the people surrounding the community. The results of this experimental study using organoleptic tests showed that lumpur cake with 50% purple sweet potato substitution had sufficient sweet potato aroma, quite purple color, soft texture, sweet taste, and sufficient purple sweet potato taste. Lumpur cake with a substitution of 70% purple sweet potato had a purple sweet potato aroma, a purple color, a fairly soft texture, a fairly sweet taste, and a purple sweet potato taste more.]]>
