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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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The Strategi Percepatan Implementasi Teknologi Informasi untuk Transformasi Digital Pariwisata di Indonesia Gunawan Sibuea
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.v9i2.2727

Abstract

Transformasi digital telah menjadi kebutuhan mendesak dalam sektor pariwisata Indonesia guna meningkatkan daya saing di era globalisasi dan revolusi industri 4.0. Namun, berbagai kendala seperti keterbatasan infrastruktur, rendahnya literasi digital pelaku usaha wisata, serta kurangnya integrasi platform digital masih menjadi hambatan utama. Artikel ini bertujuan untuk mengkaji strategi percepatan implementasi teknologi informasi dalam mendukung transformasi digital pariwisata di Indonesia. Melalui kajian literatur dan analisis konseptual, diperoleh lima strategi utama, yaitu penguatan infrastruktur digital, pengembangan platform digital terintegrasi, peningkatan literasi dan kapasitas digital SDM pariwisata, pemanfaatan big data, AI, dan IoT, serta kolaborasi multi-pihak. Implementasi strategi ini diharapkan dapat mendorong peningkatan kualitas layanan wisata, memperluas pasar global, serta menciptakan pengalaman wisata yang lebih inklusif dan berkelanjutan.
Peran Order Taker Terhadap Kinerja Room Attendant di Hotel Shangri-La Jakarta Peter Sava Dojo Mariano; Roy Daniel Samboh
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.v9i2.2728

Abstract

Shangri-La Jakarta is a 5-star hotel located in the center of Jakarta. Within a hotel, there are departments that have their own tasks, functions, and responsibilities. In the housekeeping department, there is a liaison between the housekeeping department and other departments, as well as guests. The order taker is the center of information about housekeeping and handles requests from guests and other departments to ensure the smooth running of the housekeeping department. The data collection methods used in this study include observation, interviews, documentation, and direct questionnaires with 20 room attendants at Shangri-La Jakarta Hotel regarding the role of the order taker in the performance of a room attendant at the hotel. Using the mean calculation technique, the result obtained was 4.79 points, indicating that the 20 staff members strongly agree that the role of the order taker significantly assists the performance of a room attendant at Shangri-La Jakarta Hotel. Keywords : housekeeping, departement, order taker, room attendant
Pemanfaatan Santan Kelapa sebagai Substitusi Susu Sapi pada Pembuatan Roti Bluder Dela Andriyani; 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.v9i2.2741

Abstract

Bluder bread is a traditional bakery product in the rich dough category known for its very soft texture. The use of cow's milk (fresh milk) as the main liquid ingredient often poses a challenge for consumers with specific diets or lactose intolerance. This study aims to analyze the utilization of coconut milk as a 100% substitution for cow's milk in the production of bluder bread and to determine the level of consumer preference for this innovative product. The research method used is a quantitative experiment with data collection techniques through hedonic tests (preference tests). The panelists in this study consisted of 74 hospitality students at Asa Indonesia University, selected through purposive sampling techniques. The results showed that the substitution of coconut milk produced bluder bread with a finer texture and a stronger savory aroma. Based on data analysis, the experimental sample (coconut milk) obtained a higher mean value than the control recipe across all indicators: color (4.23), aroma (4.46), texture (4.31), and taste (4.50), all of which fell into the "Highly Liked" category. The conclusion of this study is that coconut milk is highly feasible as a substitute for cow's milk because it can enhance the sensory quality and consumer acceptance of bluder bread.
Pengaruh Substitusi Puree Labu Kuning (Cucurbita moschata) terhadap Kualitas Sensoris dan Uji Kesukaan pada Kue Nastar Ulfah Zahra Pramono; Setyo Widiarto
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.v10i1.2742

Abstract

This study aims to analyze the effect of pumpkin (Cucurbita moschata) puree substitution on the sensory quality and consumer preference level of nastar cookies. Pumpkin was chosen as an innovative ingredient to enhance nutritional value and optimize the utilization of local food resources. The research method employed was a true experiment with three variations of pumpkin puree substitution formulations: N2 (10%), N3 (20%), and N4 (30%). Data were collected through a hedonic test involving 74 panelists using a 1–5 Likert scale questionnaire, covering attributes of color, aroma, flavor, and texture. The results indicated that the substitution of pumpkin puree significantly influenced the sensory characteristics of the nastar. The best formulation most preferred by consumers was sample N3 (20% substitution) with an accumulative average score of 3.99 (categorized as "Liked"). Sample N3 showed excellence in flavor, aroma, and a texture that was soft yet firm, as well as an naturally appealing golden yellow color. These findings imply that using pumpkin puree up to 20% can be a viable alternative for developing healthy culinary products based on local wisdom.
Uji Kesukaan Kue Lumpur Dengan Substitusi Tepung Kelapa Melati Fauziana; Priyanto
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.v10i1.2744

Abstract

The background of this research was carried out because coconut meat has good nutritional content as a source of food nutrition which is important for providing health benefits and providing new innovations from kue lumpur. Kue lumpur is a typical Indonesian snack originating from Sidoarjo, East Java. Kue lumpur is made from the main ingredients, potatoes, flour, sugar, coconut milk and egg to produce the characteristic of a kue lumpur that is smooth and soft. The purpose of this study was to obtain the best ratio of coconut flour substitution to the characteristics of kue lumpur and to find out the level of public liking and acceptance of kue lumpur. This research uses literature study, questionnaire and observation. The results of the research that has been done have the characteristics obtained from kue lumpur with a 20% substitution of coconut flour with aroma scores (3.6), color (3.8), taste (3.86), texture (3.78) and an overall score of 15.04, because it doesn’t use too much coconut flour which has quite coarse particles, so it doesn’t change to much in terms of aroma, color, taste and texture of the kue lumpur.

Page 11 of 11 | Total Record : 105

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