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Izza Ulumuddin Ahmad Asshofi
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izza.asshofi@dsn.dinus.ac.id
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+6281339762820
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jogasto@shmpublisher.com
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Karanglo Street 64, Pedurungan, Semarang City, Central Java, Indonesia
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Kota semarang,
Jawa tengah
INDONESIA
Journal of Gastro Tourism (JOGASTO)
Published by shm publisher
ISSN : 29854350     EISSN : 29853931     DOI : https://doi.org/10.52465/jogasto
Core Subject : Economy, Humanities, Education, Art, Social,
Arts Humanities Economics, Econometrics & Finance Social Sciences Other
The Journal of Gastro Tourism (JOGASTO) e-ISSN: 2985-3931 | p-ISSN: 2985-4350 is a journal that contains research material related to tourism, hospitality, hotel, management, gastronomy, culinary, food and beverage. Various viewpoints are loaded with support from the presentation of material from researchers. The development of gastronomy, hospitality and tourism is possible to get the benefits of the application in life, especially from the perspective of the community, educational, and economic institutions. The Journal of Gastro Tourism, published by SHM Publisher in collaboration with Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia, invites scholars to exchange science research papers related to the novelty in the field of tourism and disseminate them to the public. The JOGASTO publication period is carried out every six months, namely in February and August. But, authors can submit their work to JOGASTO at any time throughout the year, as the submission process is continuous. The topic of published papers might be subjected to one or more of the following scopes: Tourism Marine and Coastal Tourism Sustainable Tourism Ecotourism Border Tourism Travel Patterns and other topics related to the development of tourism destinations and infrastructure. Tourism Marketing Marketing Communications Tourists Behavior and other relevant marketing topics Tourism Industry and Investment Tourism Business Tourism Business Technology and Information tourism investment and other relevant topics in tourism industry Human Resources and Institutions Tourism Planning and Policy Tourism Workforce Inter-institutional relations and other topics in relation to human resources and institutions in the tourism
Arjuna Subject : Ilmu Sosial - Kajian Budaya
Articles 31 Documents
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Digital marketing strategy of kampung UMKM, blora district in attracting tourists in the era of pandemi COVID-19 Izza Ulumuddin Ahmad Asshofi; Ar Ruum Maulanasari; Andi Hallang Lewa
Journal of Gastro Tourism Vol. 1 No. 2 (2023): August 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i2.202

Abstract

The rapid development of information technology can bring many advantages in various sectors, one of which is the tourism sector. The advantages offered are carried out to develop micro, small and medium enterprises. This research activity aims to determine the impact of the application of digital media on the development of micro, small and medium enterprises to the Blora MSME Village in order to increase sales and attract tourists in the midst of the difficult Covid-19 pandemic by using digital marketing strategies. The role of technology is needed to suppress the success of a business in expanding the market by utilizing information technology that can be used for modern marketing communication media. The advantages offered by digital media range from cost-effective, wide coverage, and easy access to use by the public. therefore, MSME actors who previously only depended on consumers who came, now MSME actors can now market their products on digital media which is considered very profitable. The results of data collection in two ways, namely by literature review and field research, where the authors find that digital media is often used by MSME actors.
The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective Supriyadi, Edouard Aryadi; Azhari, Azril; Widianto, Nur
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.236

Abstract

Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
Building new hotel brand reputation to attract guest in Semarang city Wijaya, Muhammad Askha Rafliansyach; Handoyo, Siaw Armando; Asshofi, Izza Ulumuddin Ahmad
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.257

Abstract

The hotel industry is an industry that plays an important role in the development of the economy and tourism in Indonesia. The research aims to elaborate brand reputation for new hotels in Semarang. This article uses descriptive research using descriptive qualitative research methods assisted by data collection through documentation and literature study. The research will be conducted using AIDA theory on the 5 newest hotels built in the last 3 years in the city of Semarang. The results show that an increasing of guests in numbers. with the help of AIDA theory, and comparison, it shows that we can still be able to save the hotel industry so that it will not perish that the Room Occupancy Rate (ROR) of star-rated hotels in semarang city for the November 2021 period was recorded at 60.25 percent or an increase of 4.12 points compared to October 2022, which was influenced by the increase in ROR that occurred in the class of 2-star, 3-star, 4-star and 5-star hotels (BPS, 2023). It can be concluded that the ratings that guests give to hotels have good feedback such as good and friendly service, comfortable rooms, strategic hotel location. New hotel gain market awareness due to the needs of customer especially in this recent time. Due to an increasing of numbers in covid cases, and with many new hotels, it shows the interest of hospitality industry. Hotel must do more to promote and get more customers.
Implementation of promotion mix in increasing sales at Janji Jiwa Coffee Volume 841 Mukti, Artin Bayu; Pertiwi, Ani; Rosyid, Azis Nur
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.264

Abstract

This research aims to identify the application of the promotion mix at Janji Jiwa Coffee Shop Volume 841. This research uses descriptive qualitative research and data source collection with observation and in-depth interview method. The informant is the manager and owner of Janji Jiwa Coffee Shop Volume 841. Findings of this research indicate that Janji Jiwa Coffee Shop Volume 841 applies four promotion mix variables from the five existing variables. (i) Advertising using paid promote, billboards and banners. (ii) Personal selling by fostering good relations by coming directly to the house. (iii) Direct marketing, in collaboration with grabfood and gofood. (iv) Sales promotion with bonus vouchers, free coffee milk vouchers, and shopeepay cashback vouchers.
Public relations plaza hotel semarang strategy: creating and maintaining a positive public image Irawan, Joseph Aldo; Rahayu, Emik; Suryono, Chondro; Shabrina, Fitriatunnisa; Fitriyana, Dian
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.284

Abstract

In the business world, having a good image is undoubtedly something that needs to be considered. This good image can be a way of income, especially for Plaza Hotel Semarang. Unfortunately, problems have arisen in the past and dragged on until now. This study aims to determine the public relations strategy to create and maintain a positive image of Plaza Hotel Semarang. The research method used to obtain quality data is through interviews and literature studies on related issues. The result is that Plaza Hotel Semarang has begun to design a new strategy to change its image among the wider community. However, some internal problems require special attention to be addressed first, especially in human resources. The researcher also listed several related inputs that are constructive and can be implemented appropriately for Plaza Hotel Semarang.
The potential of the mohamad toha area as a street food tourism destination in cirebon city Khalim, Abdul; Dewi, Ratna Puspita
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.288

Abstract

The Mohamad Toha area is located in Kebonbaru Village, Kejaksan District, Cirebon City, in the center of Cirebon city and only ± 200m from the Cirebon mayor's office. This street is filled with various food vendors presenting typical Indonesian flavors with a local touch, from heavy food to sweet snacks, this street has everything to pamper the taste buds of its visitors. This research aims to discover the potential of the Mohamad Toha area as a tourist destination in Cirebon City. By using a qualitative approach and 3A’s analysis, this research identifies what culinary tourism in the Mohamad Toha area could be a potential tourist visit, as well as how to analyze the 3A’s, namely the attractions presented, the amenity available in the area and the accessibility to the area. The findings show that the Mohamad Toha area of Cirebon City has culinary tourism potential which can be an attraction for local tourists and tourists who are on holiday in Cirebon City, and based on the 3A’s analysis the Mohamad Toha Tourism Area is quite supportive of being a culinary tourism attraction in Cirebon City, having various attractions, street culinary, easy access and close to the city center, as well as sufficient supporting facilities.
Character-based leadership in improving guest service quality at premiere hotel tegal Putriyanti, Tiara Diva; Rohmah, Nur; Asshofi, Izza Ulumuddin Ahmad
Journal of Gastro Tourism Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i2.370

Abstract

A leader has good character, unique qualities, habits and personality that make him the characteristics of a leader. Leadership is the process of directing and influencing the activities of people in a group. Leadership means involving other people, especially subordinates or staff who are led. A leader's problems usually arise from satisfaction with the quality of service provided to hotel guests. A leader must be able to adapt to surrounding circumstances and control them. The aim of this research is that a leader can develop leadership qualities that will help adjust the quality of hotel guest services and make the value of the hotel known to more people. Service quality includes the punctuality provided by the hotel to guests in accordance with expectations to meet needs. The method used in this article is qualitative. The results of this research are that characters-based leadership are able to improve the quality of service to hotel staffs to own the sense of self-confidence needed to provide quality hotel services to guests.
Reconstruction of "berkah jaya bake house" marketing strategy for consumer visiting interest Shabrina, Fitriatunnisa; Fitriyana, Dian; Jaya, M. Abin; Irawan, Joseph Aldo
Journal of Gastro Tourism Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i2.442

Abstract

The fact that marketing continues to evolve towards digital dynamics, E-WoM is present as a key element in the latest marketing strategies. This study will provide a brief overview of E-WoM as a natural form of marketing carried out by consumers and how optimized marketing strategies can benefit from it. The study focuses on studying the impact of the spread of E-WoM on consumer visiting interest and aims to examine the role and impact of E-WoM management on consumers. The qualitative approach is carried out by the author with case studies, field studies, to literature studies assisted by documentation and interview methods. The data analysis model is drawn conclusions with a data triangulation model. In the process of using social media, berkah jaya bake house seems to rarely post pictures, but still has high polularity due to the influence of E-WoM. Planning for the reconstruction of the E-WoM marketing strategy is carried out at the locus of "Berkah Jaya Bake House", especially through social media accounts.
Marketing department strategy to increase the amount of events in aruss semarang hotel: Marketing Department Halim, Veronica; Rahayu, Emik
Journal of Gastro Tourism Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i2.447

Abstract

A large amount of hotels in Semarang city causing competitive environtment among them. Aruss Semarang Hotel was one of the hotels in Semarang City that located on Jl. Dr. Wahidin No. 116, Jatingaleh, Candisari. The sales marketing department on this hotel has implemented various marketing strategies to compete with it's competitors. However, with many marketing strategies that have been implemented, they still have several problems on increasing the amount of events. The problems coming from operational activity on human resources that caused by miscommunication. This research was using qualitative descriptive methods, with data collection techniques through observation, interview, and documentation. This research aims to analyze the obstacles that faced by the sales marketing department in carrying out the operational activity, giving the solutions, and suggestion of strategies that can be used to improving the events in Aruss Semarang Hotel. The strategies are 4P (Product, Place, Price, Promotion), 5 element of marketing promotion mix (Advertising, Public Relation, Sales Promotion, Direct Selling, and Personal Selling), application of CMR (Customer Relationship Management), marketing through Instagram celebrities and designing work programs to maximize MICE (Meeting, Incentive, Convention, and Exhibition). The results of this research has proven successfully proving to increase the event management on 2022-2023 by 55,6%.
Study of the cooperation relationship between the front office and housekeeping departments through communication at hotel tentrem semarang Azzahra, Mayada Saharani; Asshofi, Izza Ulumuddin Ahmad
Journal of Gastro Tourism Vol. 2 No. 2 (2024): August 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i2.457

Abstract

This research aims to explain the effectiveness of cooperation relationship between the Front Office and the Housekeeping Departments and to improve the communication patterns of cooperative relations between the Front Office and Housekeeping. This study uses a qualitative method with a descriptive type. Data collection techniques use observation and documentation in order to obtain accurate data regarding cooperation and communication. The observations made were conducting on the job training for 6 months in the Front Office Department Hotel Tentrem Semarang. The results obtained from this study is that there are still need improvements in communication between the front office and housekeeping departments at the Tentrem Semarang hotel. To improve cooperative relations between front office and housekeeping departments is carried out through a combination of verbal and non-verbal communication. The communication must also be reinforced with clear instruction from the department heads to ensure that operations run effectively and smoothly.

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