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
39 Documents
<![CDATA[ANALISIS MOTIVASI KERJA DALAM MENINGKATKAN KINERJA KARYAWAN DI HOTEL TAUFINA SOLOK ]]>
<![CDATA[Vinuzula Hidayah]]>;
<![CDATA[Novalinda]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research was aimed to analyze the work motivation to empower the employees to give service excellent for their work performance. The rationales are that the more motivation the employees have, the more qualified work performance the employees perform. To know this motivation, this research was conducted at Hotel Taufina, Solok, West Sumatera, Indonesia. In this research, 20 employees of Hotel Taufina answered questions on questionnaires. The questionnaires were about employees’ motivation seen from salary, incentive, work safety, protection, punishment, social sense as colleagues, teamwork, reward, opportunity for giving opinions, self-actualization, and work discipline. The finding of research revealed that Taufina hotel employees’ motivation was very good as indicated by the percentages of all indicators above. It means that work motivations have met all what were demanded by each indicator in motivating employees to have their best work performance. ]]>
<![CDATA[PENGARUH IKLIM KERJA DAN SUPERVISI PIMPINAN TERHADAP MOTIVASI KERJA DI PANGERAN BEACH HOTEL PADANG ]]>
<![CDATA[Musparni]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 1 No. 2 (2021): Vol. 1 No. 2 Juni 2021 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This study aimed at finding out the effect of the working climate and supervision of the leadership on the work motivation of the employees at Pangeran Beach Hotel Padang. The research hypothesis was that work climate and leadership supervision had a significant effect on the work motivation of the employees of Pangeran Beach Hotel Padang. The total population was 110 employees of Pangeran Beach Hotel Padang. The sampling technique used was the Cluster Stratified Random Sampling method. The samples were 73 employees. Data were collected through a questionnaire using a Likert scale which had been tested for its validity and reliability. As collected, the data were analyzed by Path Analysis using the SPSS (Statistical Package for Social Science) program. The findings proved that there is an influence of work climate, and supervision of leaders on the work affected the employees’ motivation at Beach Hotel Padang. To increase the work motivation of Pangeran Beach Hotel Padang employees, employees should respond to their duties properly and also increase their sense of responsibility at work. Supervisors/leaders should increase the application of rewards and punishments. To improve the work climate, it should be encouraged to be more flexible at work, increase sympathy, provide support, and increase the courage of employees to do risky work. As employees’ motivation has already increased, they will be more diligent and serious at work.]]>
<![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 ]]>
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<![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 ]]>
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<![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 ]]>
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<![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 ]]>
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<![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 ]]>
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<![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.]]>
<![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 ]]>
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<![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 ]]>
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<![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 ]]>
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<![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.]]>
