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Lenny Yusrini, S.E., M.Si
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INDONESIA
Eduturisma Journal of Social Science
Published by Universitas Asa Indonesia
ISSN : 25490672     EISSN : 28075358     DOI : doi.org/10.70157/eduturisma
Core Subject :
EDUTURISMA Journal is a peer-reviewed journal published by Lembaga Penelitian dan Pengabdian Masyarakat Universitas Asa Indonesia Jakarta. EDUTURISMA Journal provides a scientific forum for researchers to publish research manuscripts aligned with the journal scopes in social sciences. The journal anchors both research and review articles with the current issues of social sciences. Published articles are original works that have not been published in other journals. The journal publishes binually, in May and November. Focus and Scope Social Science Tourism Entrepreneurship Management Education
Arjuna Subject : -
Articles 105 Documents
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Uji Kesukaan Kimchi dengan Modifikasi Asinan Buah Roy Daniel Samboh; Evelyn Sazcipta Mekarningtyas
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2624

Abstract

Abstract This research was conducted because the researcher wanted to create kimchi innovation with local fruits in Indonesia, where fruits are horticultural products or easily perishable, so there needs to be an effort to extend the shelf life of fruits and increase their selling price. Therefore, the author was interested in creating kimchi innovation with fruit pickle modification. The research method and data collection techniques used were (1) Experimental Method (2) Literature Study (3) Questionnaire. From the results of the research using organoleptic tests that have been conducted, it can be concluded that kimchi with fruit pickle substitution with the best mean result (3.95) was found in the characteristic color of fruit kimchi, which has various colors from the fruit and a deep red color from the kimchi substitution spices. Key Words : Organoleptic Test, Modification, Kimchi, Pickled Fruit
Kebijakan Kolaboratif Pencegahan Peredaran Gelap Narkotika pada Sektor Pariwisata di Indonesia Bentonius Silitonga
Eduturisma Vol 8 No 2 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v8i2.2629

Abstract

The increasingly popular tourism industry does not only bring profits for the country's foreign exchange or income for local communities. One of the problems arising from the tourism sector is the presence of foreign tourists in camouflage carrying out illicit narcotics trafficking in Indonesia. Therefore, collaborative policies are needed to overcome this problem. The aim of the research is to examine collaborative strategic steps and synergy models between stakeholders in reducing the abuse and illicit trafficking of narcotics through the role of the tourism sector in managing the social and economic potential of communities in vulnerable areas and prone to narcotics and narcotics precursors.The research is qualitative in nature and was conducted through interviews, literature review, and documentation techniques. The results of implementing collaborative policies to prevent illicit narcotics trafficking in the tourism sector have not been implemented well. This is because implementing agencies are still running independently.The resulting new concept is a synergistic model of collaborative policy implementation by optimizing the roles of various stakeholders based on their respective duties and functions contributing to a collaborative program which called the Desa Wisata Bersinar Program.
Citra Destinasi dan Persepsi Harga Sebagai Prediktor Kepuasan Wisatawan Afifah Sheila Ivanka; Nova Eviana
Eduturisma Vol 8 No 2 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v8i2.2631

Abstract

This study explores the effect of destination image and perceived price on tourist satisfaction at Wiladatika Recreation Park. Adopting a descriptive quantitative approach, data were gathered through questionnaires administered to 100 purposively selected respondents who had previously visited the park. The collected data were then analyzed using multiple regression analysis. The findings revealed that both destination image and price perception partially and simultaneously affected tourist satisfaction at the park.
Dampak Kebijakan Kenaikan Harga Minyak Goreng Rakyat Terhadap Distributor di DKI Jakarta Bentonius Silitonga
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2634

Abstract

To overcome the problem of stability, certainty, and affordability of cooking oil prices, the government has issued regulations that regulate the trade process from upstream to downstream even though in reality the price in the market remains high and scarce. The study aims to examine the impact of the policy of increasing the price of cooking oil in terms of price stability and supply chain management felt by distributors in DKI Jakarta. The study uses qualitative methods through in-depth interview techniques. The results of the analysis use interview data, literature reviews, government reports, and other official websites. The results of the study revealed that government policy has not considered the domino effect of an uncertainty in the addition of export quotas that affect the Domestic Market Obligation on the availability of Minyakita. In addition, allegations of cooking oil cartel practices and speculator behavior are factors that hinder the implementation of the policy properly. As a conclusion of the study, the impact of the policy of increasing the price of cooking oil does not have a strong influence on price stability and supply chain availability, ambiguous trade, and the government's inability to oversee the business process from upstream to downstream.
Uji Hedonik Pasta Fettuccine Aglio E Olio Subtitusi Tepung Ubi Garut Sophia Indira Wibowo; Sulih Wahyudiono
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2716

Abstract

Abstract Pasta Fettuccine Aglio e Olio is a dish originating from Italy. This dish is quite famous in various parts of the world, one of which is Indonesia. The combination of Fettuccine Pasta cooked with garlic sauce and olive oil makes this dish popular among all ages. In this research, an innovation will be carried out in the form of substituting wheat flour for pasta using arrowroot tuber flour in percentages of 25%, 50% and 75%. This research uses a hedonic test, to determine the level of respondents' preferences for color, taste, aroma and texture. The research instrument used was a questionnaire which was distributed to 42 University Asa Indonesia Grand Chef School students, Class of 2021. From the distribution data, the results obtained were that in terms of color, respondents chose product (P3) with an average of 3.04, then in terms of texture, respondents chose product (P4) with an average of 3, in terms of aroma, respondents chose product (P3) and (P4) with an average size of 2.61 and in terms of taste, respondents chose product (P3) with an average size of 2.88. This shows that Fettuccine Aglio e Olio Pasta which is substituted with arrowroot tuber flour has the potential to be liked by public
Peran Keputusan Berkunjung Dalam Meningkatkan Pengaruh Pemasaran Media Sosial Dan Citra Destinasi Terhadap Kepuasan Wisatawan Di Taman Wisata Alam (TWA) Angke Kapuk Natalia Dea Kurniawati; Nova Eviana
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2717

Abstract

Tourist satisfaction has been extensively discussed in various academic studies owing to its potential to yield managerial benefits while simultaneously upholding the sustainability of tourist destinations. Prior research has yielded varied findings concerning the impact of social media marketing and destination image on tourist satisfaction. Discrepancies in these findings have prompted inquiries into potential mediating variables. This study aims to investigate the direct influence of social media marketing and destination image on tourist satisfaction, as well as the potential mediation by visiting decisions. Data was collected via questionnaires administered to 154 tourists at TWA Angke Kapuk and analyzed using path analysis techniques. The findings revealed that both social media marketing and destination image significantly and positively influenced visiting decisions and tourist satisfaction. Moreover, the impact of social media marketing and destination image on tourist satisfaction was found to be greater when mediated by visiting decisions. Consequently, managers at TWA Angke Kapuk must enhance the utilization of various social media platforms and enrich content to bolster the positive perception of the destination.
Uji Kesukaan Kue Putu Ayu dengan Substitusi Daun Kelor Siti Annisa Azky; Setyo Widiarto; Rudhi Achmadi
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2718

Abstract

This research is motivated by new innovations in putu ayu cake products with moringa leaf substitution. In addition to improving the quality and nutritional value of Putu Ayu cake products with Moringa leaves as ingredients. There are still many moringa leaves that have not been developed into putu ayu cake products. The formulation of the research problem is how the results of the analysis of making putu ayu cake with moringa leaf substitution and what is the level of preference for putu ayu cake with moringa leaf substitution with a percentage of 40%, 50% and 60%. The research method and data collection techniques used in this paper are experimental. Data collection techniques are questionnaires, observation, literature study. The conclusion from this writing is that the quality and level of preference (hedonic) of putu ayu cake with moringa leaf substitution is the most preferred by respondents with sample code C2 (40%), while samples C3 (50%) and samples C4 (60%) are quite liked by respondents.
UJI KESUKAAN WINGKO BABAT BERBAHAN TEPUNG KEDELAI Setyo Widiarto
Eduturisma Vol 9 No 2 (2025): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i2.2722

Abstract

Wingko babat is one of the culinary snacks originating from the Babat area, Lamongan, East Java, which is made from white glutinous rice flour, grated coconut, granulated sugar, coconut milk, and water, it has a sweet and savory taste. Many studies have produced wingko babat products with substitute ingredients, one of which is adding soy flour in this study. This study aimed to provide food alternatives for those on a low-carb diet, determine the effect of soy flour on the characteristics and shelf life of wingko babat, and determine the level of respondent preference for modified wingko babat products with soy flour substitution. The method used in this study is the experimental method. The experimental method is carried out to determine how a treatment is compared with various variables. The study used a questionnaire to determine the respondents' preference for wingko babat products substituted with soy flour in terms of taste, color, texture, and aroma. In this study, the author conducted experiments with three different concentrations: soy flour concentrations of 10%, 20%, and 30%. Analysis of the results of the preference test showed that wingko babat with a 10% substitution of soy flour was more preferred by respondents in terms of taste, color, and texture, while in terms of aroma, wingko babat preferred by respondents was a 30% substitution of soy flour preferred by respondents.
Uji Hedonik Brownies Kukus Subtitusi Tepung Mocaf Bijaksana Tanjung; Sulih Wahyudiono Sulih
Eduturisma Vol 10 No 1 (2025): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v10i1.2723

Abstract

Steamed brownies are a popular type of cake in Indonesia that are favored for their soft texture and distinctive chocolate flavor. However, using wheat flour as the main ingredient has limitations, especially for those with gluten intolerance. This research was conducted to find alternative raw materials by utilizing modified cassava flour (Mocaf) as a substitute for wheat flour in making steamed brownies. The main issue of this study is how the substitution of wheat flour with Mocaf flour at 25%, 50%, and 75% affects sensory characteristics including color, texture, aroma, and taste, as well as the level of acceptance among respondents. The goal of this research is to determine respondents' preference levels for steamed brownies with Mocaf flour substitution at three different percentages, as well as to identify the best percentage that can be an alternative for gluten-free brownie products, and the method used in this study is experiment with a trial of making brownies based on a modified standard recipe. The research was conducted through hedonic testing with 50 respondents from the Hospitality students of Universitas Asa Indonesia, using a rating scale of 1 - 5 (very dislike to very like). The results showed that all brownie samples with Mocaf substitution received a mean score above 4, which means they were liked to very much liked by the respondents. The formulation with 25% Mocaf substitution had a texture closest to standard brownies, while 50% Mocaf substitution provided a good balance of flavor, aroma, texture, and taste. This innovation is expected to enrich product variety brownies, providing gluten-free food and supporting the utilization of local food ingredients such as cassava.
Fortifikasi Cilok dengan Tepung Tulang Ikan Tenggiri sebagai Sumber Kalsium Alternatif Hafidh Arkananta; Nova Eviana
Eduturisma Vol 9 No 1 (2024): EDUTURISMA
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70157/e.v9i1.2726

Abstract

This study aims to utilize mackerel fish bone waste as an additive in the production of cilok, a traditional tapioca-based snack, to enhance its calcium content. An experimental method was employed by fortifying the cilok dough with mackerel fish bone flour. The research process involved preparing the fortified cilok, observing the production process and product characteristics, and conducting a hedonic test to evaluate consumer acceptance. The hedonic test was carried out with 100 respondents who assessed attributes such as color, aroma, texture, and taste. The results showed that the addition of mackerel fish bone flour at certain proportions was acceptable to the panelists in terms of organoleptic qualities, including color, aroma, texture, and taste. This study demonstrates that fortifying traditional flour-based foods with fish bone waste has the potential to be an innovative solution for improving nutritional value, particularly calcium content, while also contributing to the sustainable utilization of marine-based food waste.

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