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
6 Documents
Search results for
, issue
"Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023"
:
6 Documents
clear
<![CDATA[KARAKTERISTIK WISATAWAN MANCANEGARA DI INDUSTRI PERHOTELAN ]]>
<![CDATA[muhammad rival]]>;
<![CDATA[Yen Polisda]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[Indonesia is one of the countries that is a favorite destination for foreign tourists. This affects the hotel industry as one of the tourism sectors. At a hotel, a front desk agent is one of the parts in the front office department that deals directly with either domestic tourists or with foreign guests. Servicing foreign guests, front desk agents meet and serve foreign guests from various countries who have different characteristics. This research was conducted to see how employees perceive the characteristics of foreign guests who check-in at I Hotel Baloi, Batam.This descriptive research used interviews as data collection technique. 4 (four) front desk agents and one student trainee (assigning as a front desk agent) were selected as informants from I Hotel Baloi. The results showed that every foreign guest who came had different characters according to their country of origin. The characteristics of foreign guests who come also affect the performance and work environment of front desk agents. . ]]>
<![CDATA[PEMBUATAN CHOCO CHIPS COOKIES MENGGUNAKAN TEPUNG TERIGU DAN TEPUNG UBI JALAR UNGU ]]>
<![CDATA[tasya syaharani]]>;
<![CDATA[Yulira Rahma Indah]]>;
<![CDATA[Yen Polisda]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[ Purple sweet potatoes are rich in dietary fiber, minerals, vitamins and antioxidants. Purple sweet potatoes can be processed into flour made directly from crushed and dried purple. Its bread crumbs have its moisture removed. With such benefits, this article aims at exploring the experiment results of choco chip cookies with purple sweet potato flour as one of the alternatives to make cookies as it has been used for many years as snacks. The rationale for experimenting it into cookies because cookies are everyone's favorite. They are types of biscuits made from a soft and high-fat dough, and the characteristics of cookies are their crunchy texture and delicious taste. The cookies in this experiment were added by choco chips since they are of all ages' tastes. The control group was choco chip cookies with wheat flour. The choco chips both with wheat flour (control group) and with purple sweet potato flour (experiment group) were tested by the organoleptic test format by conducting a level test and a hedonic test. The level test was carried out with the aim of knowing the differences in shape, color, texture, and taste. The cookies were tested by ten panelists whose educational background is pastry. Organoleptic tests proved that 10 panelists preferred wheat flour cookies. The significant difference of the organoleptic test was in taste. Cookies made with purple sweet potato flour were a little bit licking because purple sweet potatoes are rich in fiber. The results of this study suggest that snacking purple sweet potato cookies will be more tasty and yummy with a glass of lemon juice. ]]>
<![CDATA[TINJAUAN TENTANG KUALITAS MAKANAN CAIR SELAMA PENYIMPANAN DI INSTALASI GIZI RSUP DR. M. DJAMIL PADANG ]]>
<![CDATA[Novianti]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[The background of this research was that some patients consumed liquid food after the waiting time and some others didn’t consume liquid food immediately after being received by the patient's family. The results were that the liquid food had changed in taste and color. Liquid food also showed a change in taste after 3 hours of the infusion process. Even though there was no change in the taste of liquid food in the first hour and the second hour of the cooking process, there was a change in temperature. The purpose of this study was to look at the quality of liquid food during storage at the nutrition installation at RSUP Dr. M. Djamil Padang. The research method used was the experimental method. Data collection techniques used were documentation studies, questionnaires and literature studies. This study was assessed by a panel of experts on liquid food. The results of this study indicate that the quality of liquid food at 1 hour of storage is very milky, yellowish in color, quite thick in texture and has a very milky and sweet taste. After 2 hours of storage, it has a very milky smell, yellowish in color, quite thick in texture, and has a very milky and sweet taste. Storage for 3 hours, liquid food quality with a milky smell, yellowish color, quite thick texture, milky taste and sweet. Storage for 4 hours, liquid food quality with a milky smell, yellowish color, thick texture, milky taste and sweet taste.]]>
<![CDATA[SUBSITUSI PENAMBAHAN TEPUNG IKAN GABUS TERHADAP COOKIES TEPUNG SAGU SEBAGAI ALTERNATIF MAKANAN SELINGAN IBU HAMIL ]]>
<![CDATA[Ridha Daniar]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[This research is motivated by the absence of a pastry industry that makes snakehead fish flour for processing cookies, especially by making snakehead fish in the form of flour. This is a creative idea from the pastry industry. Therefore the authors want to do research on snakehead fish flour in making cookies, so that pregnant women can be creative in processing snack foods. The research method used is the experimental method. Data collection techniques used were documentation studies, questionnaires and literature studies. This research was assessed by panelists about snakehead fish flour cookies. The results of this study indicate that the quality of the aroma of snakehead fish flour cookies, the panelists smelled more of the snakehead fish aroma in the R2 treatment. The color quality of snakehead fish flour cookies, the panelists saw more brown color cookies in both treatments. The quality of the shape of the snakehead fish flour cookies, the panelists saw more of the rounded shape of the cookies in the R1 treatment. The quality of the shape of the snakehead fish flour cookies, the panelists saw more of the rounded shape of the cookies in the R1 treatment. The texture quality of the snakehead fish flour cookies, the panelists saw the texture of the cookies with a crunchy texture in the R1 treatment. The quality of the taste of snakehead fish flour cookies, the panelists felt the taste of snakehead fish flour was more pronounced in the R2 treatment. The quality of the sweet taste of snakehead fish flour cookies, the panelists felt the taste of cookies more in the R1 treatment.]]>
<![CDATA[PRILAKU KONSUMEN DALAM MEMUTUSKAN PEMBELIAN PRODUK MAKANAN YANG MEMILIKI LABELISASI HALAL ]]>
<![CDATA[Silvy Rahma]]>;
<![CDATA[Muhammad Dzaky]]>;
<![CDATA[Windy Della Sari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[This research is a mini qualitative research, this research uses survey method, which is a study that takes samples from the population and collects data through questionnaires as a tool or is called descriptive research. This descriptive study aims to determine consumer behavior in deciding to purchase food products labeled halal. The population in this study is the public in purchasing food products labeled halal. Sampling in this study amounted to 105 respondents. In this study, consumer behavior in making decisions is seen from three factors, namely cultural factors, personal factors and social factors. Data collection was carried out using a Likert scale. The results showed that cultural factors that greatly influence consumers in making decisions in buying food products labeled halal as much as 60% agreed while social factors only showed 59% agreed and personal factors 34% agreed.]]>
<![CDATA[PENGARUH MOTIVASI KERJA PRAMUGRAHA DALAM MEMBERSIHKAN KAMAR TAMU ]]>
<![CDATA[Rejin Sakiaddat]]>;
<![CDATA[Afriadi]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[This article aims to find out the work motivation of the room attendant's in cleaning guest rooms at Axana Hotel Padang. Motivation is a person's desire to do something due to encouragement from oneself or from outside oneself. In addition, motivation can also be interpreted as encouraging employees to take action because they want to do it. This study used a descriptive method, with data collection techniques through observation and dissemination of questionnaires with closed questionnaires. The results showed : (1) Career development from the company is not given to room attendants so that room attendants lack enthusiasm and tend to be emotional when the workload is too much, (2) Awards are supposed to be a motivation for room attendants but are not given at all by the company so that the same incident, that room attendants are not motivated to work, (3) The work motivation of room attendants is decreasing due to the very high workload and sometimes not in accordance with the established standards, causing complaints from guests which will have a negative impact on hotel revenue and hotel image to the community.]]>
