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[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 ]]>
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<![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 ]]>
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<![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 ]]>
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<![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.]]>
<![CDATA[TINJAUAN PENANGANAN LINEN KAMAR OLEH LAUNDRY SECTION PADA SAAT HIGH OCCUPANCY DI HOTEL HILTON BANDUNG ]]>
<![CDATA[Fatimah Azzahra]]>;
<![CDATA[Della Sari, Windy]]>;
<![CDATA[Afriadi]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 4 No. 1 (2023): VOL.4 NO. 1 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article reports the results of research on the handling of room linen in the laundry section. Handling linen during High Occupancy must really be a priority so that the completeness of the room can be fulfilled. This study used a descriptive method, with data collection techniques through observation of handling room linen with laundry at Hilton Hotel Bandung. The results showed that the handling of room linen in the laundry section of Hilton Bandung Hotel has run well and smoothly starting from controlling linen, handling damaged linen, replacing dirty and clean linen, recording for each linen exchange, washing dirty linen process, washing temperature applied, handling linen contaminated with dust and blood stains, and handling linen when High Occupancy occurs. Then in carrying out the procedures in the laundry carried out in accordance with the standards set by the Hilton Bandung hotel.]]>
<![CDATA[TINJAUAN PENGADAAN LINEN KAMAR OLEH LAUNDRY SECTION PADA SAAT HIGH OCCUPANCY DI HOTEL HILTON BANDUNG ]]>
<![CDATA[Fatimah Azzahra]]>;
<![CDATA[Della Sari, Windy]]>;
<![CDATA[Polisda, Yen]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 4 No. 1 (2023): VOL.4 NO. 1 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article reports the results of research on the handling of room linen in an effort to parstock linen by the laundry section. This study used a descriptive method, with data collection techniques through observation of room linen handling and interviews about the parstock of room linen with the laundry at Hotel Hilton Bandung. The results showed that the handling of room linen in the laundry section of Hotel Hilton Bandung has run well and smoothly starting from controlling linen, handling damaged linen, replacing dirty and clean linen, to handling linen when high occupancy occurs. Then during high occupancy, laundry conducts the open store option by issuing new linen stock, so that it can overcame the shortage of linen when high occupancy occurs]]>
<![CDATA[TINJAUAN TENTANG PENGGUNAAN TRAVEL WITH PURPOSE (TWP) BOTTLE SEBAGAI ROOM AMENITIES DI HILTON HOTEL BANDUNG ]]>
<![CDATA[Mardiah, Fitriatum]]>;
<![CDATA[Della Sari, Windy]]>;
<![CDATA[Rochanawati, Ida]]>;
<![CDATA[Husna, Rifdatul]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 4 No. 1 (2023): VOL.4 NO. 1 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article reports the results of a study on the use of Travel With Purpose (TWP) Bottle as room amenities in the housekeeping department. Data obtained through documentation, interviews, observation, and questionnaires. Travel With Purpose (TWP) Bottle is Hilton's Environmental, Social and Governance (ESG) strategy to drive responsible travel and tourism globally. Through Travel With Purpose, we strive to create a positive environmental and social impact across operations, supply chains and communities. To support the operational continuity of the Travel With Purpose (TWP) Bottle, the housekeeping department it self sets standard operational procedures, namely standard operational procedures for the sanitation process for washing bottles and standard operational procedures for water refills for refilling which are carried out every day. Apart from that, through the use of Travel With Purpose (TWP) Bottle it can also reduce waste, especially plastic bottles, also compared to using disposable bottles, using refillable Travel With Purpose (TWP) Bottle can minimize costs in the housekeeping department because they have the most affordable prices.]]>
<![CDATA[TINJAUAN TENTANG EFISIENSI BAHAN OLAHAN DI DAPUR HOTEL DAFAM FORTUNA SETURAN YOGYAKARTA ]]>
<![CDATA[Saldinsih, Oktavia]]>;
<![CDATA[Rochanawati, Ida]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 4 No. 1 (2023): VOL.4 NO. 1 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This article reports on the results of research on the efficiency of processed ingredients in the kitchen department. data were obtained through observations, questionnaires, and documentation. The efficiency of processed ingredients is the level of resource use in processing processed ingredients in the production process. The more economical the processed ingredients are to eat the processed ingredients, the more efficient.Thus, the kitchen department should emphasize that the processed ingredients that enter the kitchen must be used efficiently. Efficiency is beneficial to carry out resource savings. The goal of implementing efficiency is to maximize the use of resources and minimize unnecessary waste.]]>
<![CDATA[SUBSITUSI EKSTRAK SAYUR PAKCOY PADA PEMBUATAN PUTU AYU ]]>
<![CDATA[Rama Sari, Puja]]>;
<![CDATA[Mandasari, Yulia]]>;
<![CDATA[Rasyid, Rasyidin]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 4 No. 1 (2023): VOL.4 NO. 1 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research was motivated by the absence of a pastry industry that makes putu ayu cakes with the addition of pakcoy vegetable extract, therefore the author conducted research on the addition of pakcoy vegetable extracts in making putu ayu cakes, in order to obtain nutritional value for the children who consume them. The research method used is the experimental method. The data collection techniques used are documentation studies, questionnaires and literature studies. This research was assessed by panelists regarding the substitution of pak choy vegetable extract in making putu ayu cake. The results of this research show that with the addition of 50% pak choy vegetable extract, the aroma quality of the pak choy is very strong, the color quality is quite green, the quality of the sweet taste is very sweet, the quality of the pak choy tastes and tastes quite pak choy, and the quality of the softness of the putu ayu is soft. Meanwhile, with the addition of 70% pak choy vegetable extract, it can be concluded that the aroma quality of pak choy is that it smells like pak choy, the color quality is quite green, the quality of the sweet taste is sweet, the quality of the pak choy tastes pak choy, and the softness quality of the putu ayu is soft]]>
<![CDATA[TINJAUAN TENTANG PENGOLAHAN DAGING DI INSTALASI GIZI RUMAH SAKIT UMUM PUSAT DR. M. DJAMIL PADANG ]]>
<![CDATA[Ernarita]]>;
<![CDATA[Susgenti, Nelvi]]>
<![CDATA[ Jurnal Pariwisata Bunda Vol. 4 No. 1 (2023): VOL.4 NO. 1 2023 ]]>
Publisher : <![CDATA[Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia ]]>
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<![CDATA[This research was motivated by the fact that some of the meat delivered by resellers did not fit into the good meat category, this was seen during processing, there was meat that had veins. Veined meat can affect the tenderness of the meat. The aim of this research is to increase insight, knowledge and experience regarding meat processing. The research method used is descriptive analysis. The data collection techniques used were observation, questionnaires and literature study. The results of this research show that meat processing is not in accordance with correct meat processing techniques, because there are still several problems such as meat not always being cut against the grain, and the correct temperature is not used during processing. Processing workers also do not thoroughly beat the meat before processing and do not marinate the meat to be processed.]]>
