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. 2 (2022): Vol. 2 No. 2 2022"
:
5 Documents
clear
<![CDATA[KEPUASAN PASIEN TERHADAP KETEPATAN WAKTU PENYAJIAN MAKANAN PADA DIET JANTUNG DI BANGSAL JANTUNG RSUP DR. M. DJAMIL PADANG ]]>
<![CDATA[Anggi Mariani]]>;
<![CDATA[Musparni]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 2 (2022): Vol. 2 No. 2 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (791.39 KB)
<![CDATA[One of the services for inpatients is the provision of food and drinks for patients that are tailored to the patient's condition based on clinical conditions, nutritional status, and body metabolic status. In the implementation of hospital meals, it is measured by the patient's food left on the plate (Plate Waste) is the leftover food served to the patient, but not consumed and expressed in the percentage of food served. Food waste is an indicator of the success of nutritional therapy provided by the hospital. Food on the patient's plate in the cardiac ward of Dr M Djamil Hospital Padang and there is often a delay in the time of giving food to patients. The purpose of this study was to assess patient satisfaction with the heart diet food served and the timeliness of serving food to patients. The research method used is descriptive analysis. Data collection techniques are observation, questionnaires and documentation. The results of the research that the author has done can be seen from the color, shape, presentation and level of maturity of the food, where the color is less attractive, the number of servings is not appropriate and the level of maturity is less.]]>
<![CDATA[SUBSTITUSI PEMBUATAN KERUPUK IKAN LELE DENGAN PENAMBAHAN REBUNG ]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 2 (2022): Vol. 2 No. 2 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (1160.352 KB)
<![CDATA[Crackers is one type of dry food made from ingredients that contain high starch and is a type of snack that experienced volume development and has a low density during the frying process. The objective of the study was to determine the best composition between snakehead fish meat, tapioca with bamboo shoots in making crackers and to determine the physical and chemical content. The test conducted in this research was water content, ash content, bloom test, and organoleptic tests. In this calculation using the bait of snakehead fish, bamboo shots and tapioca flour, with 3 treatments that was A1 (snakehead fish of 500 g: taro flour of 0 g: tapioca of 500 g), A2 (snakehead fish of 250 g: bamboo shoots of 250 g: tapioca of 250 g), A3 (snakehead fish of 125 g: bamboo shoots of 500 g: tapioca of 125 g). The results showed that the most preferred treatment by panelists was treatment of A1. Treatment on snakehead fish cracker manufacturing with substitution of taro flour had the average value of water content and ash content was 3.29% and 1.72% respectively. The blooming test at treatment of A1 had the highest bloom rate (328.31) compared to A2 and A3 treatments.]]>
<![CDATA[KETERAMPILAN BAHASA INGGRIS BAGI MAHASISWA JURUSAN PERHOTELAN: "LINK AND MATCH" DUNIA PENDIDIKAN DAN DUNIA KERJA ]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 2 (2022): Vol. 2 No. 2 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (857.891 KB)
<![CDATA[This article aims at highlighting what English skills are demanded by hotel employees. The findings are necessary to link and match what English skills demanded in workplaces and what to be prepared by vocational institutions. The data were gained through shared questionnaires written in google form. 14 hotel general managers (GM) and Human Relationship Developments (HRD) in the Province of West Sumatera, Indonesia responded. The findings proved that the most English skill needed in the hotel industry was speaking skill followed by listening skill. Most hotel recruitments used English as one of the tests. The most international standard test used was TOEFL-Like Test. Other tests used were conversation tests and interviews in English. These findings suggest that vocational institutions should be keenly concerned with improving students’ ability in English skills.]]>
<![CDATA[SUBSTITUSI SARI BAYAM MERAH PADA PEMBUATAN KERUPUK NASI ]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 2 (2022): Vol. 2 No. 2 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (1051.057 KB)
<![CDATA[This research was motivated by the absence of a community or cracker industry that processes crackers made from natural additives, such as the addition of red spinach juice to rice crackers. This is evidenced that there are still many crackers made from artificial additives to produce good color, taste and texture. The purpose of this study was to see how the quality of rice crackers with the addition of mareh spinach juice in terms of aroma, color, taste and texture. The research method used is the experimental method. Data collection techniques used are literature studies and questionnaires. This research was assessed by expert panelists, namely the Bunda Tourism Academy lecturer, while the general panelists were the surrounding community. The results of experimental research using organoleptic tests showed that rice crackers with 50% red spinach juice substitution had aroma qualities, namely red spinach flavor, red color, red spinach taste very strong, very crunchy texture. Rice crackers with a substitution of 70% purple sweet potato have a very strong aroma of red spinach, a very red color, a very strong taste of red spinach, and a crunchy texture.]]>
<![CDATA[SUBSTITUSI SARI BUAH STROBERI TERHADAP MIE BASAH ]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 2 No. 2 (2022): Vol. 2 No. 2 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (981.777 KB)
<![CDATA[This research is motivated by the absence of the use of natural additives such as strawberries in the wet noodle industry, it is proven that there are still many wet noodles that use artificial ingredients to provide good color, texture and taste and there is no addition of fruits such as strawberries in the wet noodle industry. Wet noodles sold in the market are just ordinary wet noodles with the main ingredients containing carbohydrates without adding other substances. The purpose of this study was to make wet noodles with the addition of strawberry juice, use an alternative to adding strawberry juice to make wet noodles and see how the quality of wet noodles with the addition of strawberry juice in terms of aroma, color, taste and texture. The research method used is the experimental method. Data collection techniques used are literature studies and questionnaires. This research was assessed by expert panelists, namely the Bunda Tourism Academy lecturer, while the general panelists were the surrounding community. The results of the experimental study using organoleptic tests showed that the wet noodles with strawberry juice with a 50% substitution had a fairly strawberry flavored aroma, a less red color, a chewy texture and a fairly strawberry like taste. Strawberry juice wet noodles with 70% substitution with a very strawberry flavored aroma, a red color, a fairly chewy texture and a very strawberry like taste]]>
