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[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 ]]>
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<![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 ]]>
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<![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]]>
<![CDATA[PELAYANAN PRIMA PRAMUSAJI DALAM MELAYANI TAMU DI RESTORAN HOTEL ]]>
<![CDATA[Putri Sinta Belia Sinta Belia]]>;
<![CDATA[Yen Polisda]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article reports the research results in the service excellence of waiters and waitresses working at hotel restaurants. The data were gained through documentation and participant observation at Cerenti Restaurant The ZHM Premiere Padang city, the province of West Sumatera, Indonesia. The findings identified that there were 18 standard procedures for servicing domestic guests or Indonesian Guests and 20 standard procedures for servicing international guests. It was also found out that there were 2(two) additional services given to international guests, that is, serving welcoming bread and offering wine. The finding of this study also stressed that all waiters and waitresses already served all guests, either domestic or international guests, appropriately as written in Standard Operating Procedures (SOP) established by Food and Beverage service.]]>
<![CDATA[EFEKTIFITAS HASIL BELAJAR PENGGUNAAN MODUL BERBASIS E-LEARNING PADA MATA KULIAH GASTRONOMI ]]>
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research was carried out due to some limitations in gastronomic learning. Teaching and learning contents have not been updated, and e-learning has not been implemented. As a result, learning outcomes have not achieved as expected. The purpose of this research was to find out the effectiveness of learning outcomes using a learning module on the basis of e-learning on the subject of gastronomy of program study culinary diploma 3 of State University of Padang. The method used in this research was the Research and Development (R&D) development model Instructional Development Institute (IDI). The subjects of this study were the students of the Study Program culinary, diploma 3 of the faculty of Tourism and Hospitality of Padang State University. The result indicated that the Learning Module on the basis of E-learning was effective. The effectiveness was proved with the average score of experimental group learning outcomes was 81,33 meaning pass, and the control group was 60,16 meaning fail. It can be concluded that there were significant differences in learning outcomes between the experimental class and the control class. The E-learning module in Gastronomy subject can be utilized to upgrade the student's creativity.]]>
<![CDATA[PEMETAAN POTENSI PENGEMBANGAN NAGARI TALANG BABUNGO KABUPATEN SOLOK SEBAGAI DESTINASI WISATA RURAL ]]>
<![CDATA[Abdiani Khairat Nadra]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Rural tourism is a type of tourism that has the potential to be developed because it is part of quality and sustainable tourism and is becoming a world tourism trend because it offers an authentic holiday experience in a relaxed and healthy environment. Many rural areas in West Sumatra have the potential to be developed into new tourist attractions, Nagari Talang Babungo which is located in Hiliran Gumanti District, Solok Regency has diverse and interesting tourism potential to be developed, but still requires a lot of effort and strategy to advance it. data collection was carried out by observating and in-depth interviews with several relevant informants as well as documentation studies. Data analysis was carried out through four stages from data collection, data reduction, data presentation, and drawing conclusions and verification, the data that has been collected will be analyzed using the SWOT analysis. The results of the research show that Nagari Talang Babungo has the potential to be developed into a rural tourism destination by implementing the right strategy in the future so that Talang Babungo can be developed by applying appropriate strategies.]]>
<![CDATA[TINJAUAN TENTANG PERSEPSI TAMU TERHADAP MENU SUP DI CERENTI RESTORAN PADA HOTEL GRAND ZURI PADANG ]]>
<![CDATA[Nada Wadhiah]]>;
<![CDATA[Rasyidin Rasyid]]>;
<![CDATA[Yulia Mandasari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research is motivated by the existence of a widow's soup menu that makes guests at Cerenti Grand Zuri restaurant interested. Widow's soup has become popular at the restaurant. The purposes of this study were 1) to investigate guests' responses to the soup menu at the Cerenti Grand Zuri restaurant, Padang hotel, 2) to find out why guests chose the Widow Soup menu at the Cerenti Grand Zuri restaurant at Padang hotel. The research method used was descriptive analysis. Data collection techniques used were observation, questionnaires and literature study. The results of this study indicated that the soup menu that is the most favorite is the Widow soup menu. Guests who ordered widow soup were not only interested by its unique name but also its good taste. The soup menu that became the second favorite was Soto Padang. This soup menu has a rich taste of spices and the addition of potato cakes which makes this soup menu widely ordered by guests who come to Cerenti restaurant.]]>
<![CDATA[TINJAUAN TENTANG PEMAHAMAN TAMU TERHADAP PEMBAYARAN DEPOSIT UNTUK TAMU YANG DATANG MELALUI PEMESANAN KAMAR SECARA ONLINE TRAVEL AGENT (OTA) DI KAWANA HOTEL PADANG ]]>
<![CDATA[Averina Santika]]>;
<![CDATA[Rihendra]]>;
<![CDATA[Windy Della Sari]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[Using of online travel agent (OTA) services as room reservation has often done by guests before their arrival at the hotel. After making a room reservation and the facilities desired by prospective guests, during the check-in process the guests must pay a deposit to the receptionist. Deposit is a payment of an amount of money by the guest to the Front Office Cashier as a guarantee. The application of deposits in several hotels is often done to prevent unexpected things happen. It has happened at the Kawana Padang Hotel, setting a deposit of Rp. 100,000/room. In fact, not all guests want to give their room deposit. Data collection was carried out by observing and distributing questionnaires to hotel guests as many as 100 respondents but only returned 68 questionnaires. The data can be processed with a Likert scale. The results of data processing show that the receptionist has carried out the SOP that has been determined. In handling guest deposit, there is a Front Office officer who explains in detail to the guest regarding the deposit amount, the minimum deposit amount that must be paid and always includes proof of deposit payment to the guest]]>
<![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 ]]>
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<![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 ]]>
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<![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 ]]>
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<![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.]]>
