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PENGARUH KONTEN FOOD BLOGGER DALAM PEMILIHAN KULINER SEHAT (STUDI KASUS: FOOD BLOGGER “ANAKJAJAN”) Kusumaningrum, Dewi Ayu; Wachyuni, Suci Sandi; Nathania, Stephanie
Tourism Scientific Journal Vol 4, No 2 (2019): Vol 4, No 2
Publisher : STIEPAR YAPARI Bandung

Perilaku konsumen berubah seiring perkembangan teknologi khususnya teknologi internet yang menjadi keunggulan promosi atau pemasaran produk dengan menggunakan teknologi internet yang dapat disebut dengan inbound marketing. Salah satu contoh inbound marketing yaitu yang dilakukan Food Blogger yang terkenal yaitu ANAKJAJAN. Konten food blogger menjadi informasi produk yang akan disampaikan ke pengguna sosial media atau sebutan dalam instagram yaitu follower yang membaca. Sehingga mempengaruhi perilaku mereka, dalam hal ini merubah perilaku makan. Penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan instrument penelitian kuesioner. Waktu penelitian bulan Mei-Juli 2018 yang dilakukan di Jakarta. Populasi yang akan diambil didalam penelitian ini adalah Followers Food Blogger ANAKJAJANsekitar kurang lebih 300.000 orang di media sosial Instagram. Penelitian ini meneliti variabel terikat yaitu pemilihan kuliner sehat (Y), sedangkan variable bebas konten food blogger (X). Pernyataan dalam kuisioner diukur menggunakan Skala Likert dan analisis dengan Program SPSS for Windows. Hasil analisis data didapatkan terdapat korelasi erat antara variabel Food blogger terhadap pemilihan kuliner makanan sehat konsumen sebesar 0,486. Hasil signifikansi pada uji T kurang dari 0,05 (0,002 dan 0,000 < 0,05) maka Ho ditolak. Artinya Konten Food blogger berpengaruh terhadap pemilihan kuliner makanan sehat Persentase pengaruh variabel Food blogger terhadap pemilihan kuliner makanan sehat sebesar 23,6%. Kata Kunci : pemilihan kuliner sehat, konten, food blogger, instagram

Kinerja Pramusaji Berdasarkan Gender Wachyuni, Suci Sandi
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 18, No 1 (2020): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v18i1.323

Isu kesetaraan gender dalam pariwisata kembali menjadi topik hangat. Laki-laki masih mendominasi pekerjaan di dunia pariwisata, khususnya di sektor makanan dan minuman. Pada umumnya wanita identik dengan sifat lemah lembut dan emosional sementara laki-laki dianggap kuat dan rasional. Sehingga masih banyak sektor makanan dan minuman lebih memilih pekerja laki-laki dibandingkan perempuan. Pekerjaan di restoran dituntut untuk membawa beban berat dan didominasi pekerjaan fisik lainnya. Penelitian ini bertujuan untuk menganalisis perbedaan kinerja karyawan berdasarkan gender. Peneliti mengambil studi kasus di Restoran Amuz Gourmet Jakarta. Metode penelitian yang digunakan adalah mixed-method. Metode analisis kuantitatif yang digunakan adalah ANOVA dan Triangulasi data kualitatif.

PENGARUH KONTEN FOOD BLOGGER DALAM PEMILIHAN KULINER SEHAT (STUDI KASUS: FOOD BLOGGER â€œANAKJAJANâ€) Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni; Stephanie Nathania
Tourism Scientific Journal Vol. 4 No. 2 (2019): Vol 4, No 2
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v4i2.57

Perilaku konsumen berubah seiring perkembangan teknologi khususnya teknologi internet yang menjadi keunggulan promosi atau pemasaran produk dengan menggunakan teknologi internet yang dapat disebut dengan inbound marketing. Salah satu contoh inbound marketing yaitu yang dilakukan Food Blogger yang terkenal yaitu ANAKJAJAN. Konten food blogger menjadi informasi produk yang akan disampaikan ke pengguna sosial media atau sebutan dalam instagram yaitu follower yang membaca. Sehingga mempengaruhi perilaku mereka, dalam hal ini merubah perilaku makan. Penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan instrument penelitian kuesioner. Waktu penelitian bulan Mei-Juli 2018 yang dilakukan di Jakarta. Populasi yang akan diambil didalam penelitian ini adalah Followers Food Blogger ANAKJAJANsekitar kurang lebih 300.000 orang di media sosial Instagram. Penelitian ini meneliti variabel terikat yaitu pemilihan kuliner sehat (Y), sedangkan variable bebas konten food blogger (X). Pernyataan dalam kuisioner diukur menggunakan Skala Likert dan analisis dengan Program SPSS for Windows. Hasil analisis data didapatkan terdapat korelasi erat antara variabel Food blogger terhadap pemilihan kuliner makanan sehat konsumen sebesar 0,486. Hasil signifikansi pada uji T kurang dari 0,05 (0,002 dan 0,000 < 0,05) maka Ho ditolak. Artinya Konten Food blogger berpengaruh terhadap pemilihan kuliner makanan sehat Persentase pengaruh variabel Food blogger terhadap pemilihan kuliner makanan sehat sebesar 23,6%. Kata Kunci : pemilihan kuliner sehat, konten, food blogger, instagram

Studi Eksperimen Jelly Lidah Buaya Sebagai Bahan Dasar Produk Hidangan Penutup (Dessert) Suci Sandi Wachyuni; Marya Yenny; Kadek Wiweka
Tourism Scientific Journal Vol. 5 No. 2 (2020): Vol 5 No 2 Juni 2020
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v5i2.98

The role of dessert in one food set menu becomes very important. Currently, many cafes or restaurants sell dessert as their main menu. Dessert products are generally sweet and fresh but often have a little functional value. In this study, researchers conducted an experimental study to make dessert innovations, namely Aloe vera jelly. Jelly is widely used in restaurants or hotels as ingredients for pudding, dessert mixes, ice jelly, to various pastry toppings. Aloe vera jelly is not only refreshing but also has health value. In addition to healthy hair and skin, aloe vera is also good for our health because aloe vera contains water that is needed for the body. Aloe vera also contains fat, protein, and carbohydrates that serve to provide energy. And aloe vera also contains vitamin A and vitamin C. Where vitamin A has a function for eye health, and vitamin C has a function to maintain immunity. The purpose of this study was to find techniques and formulations for making aloe vera jelly, to know the differences in the level of preference and level of jelly quality from several levels tested based on organoleptic assessment. The method used is an experimental method with quantitative data analysis techniques ANOVA and Duncan. The results of this study indicate that the best formulation is jelly with the addition of 10% gelatin. The majority of panelists said they liked aloe vera jelly. And there is a difference in the quality of aloe vera jelly with the use of gelatin with a percentage of 5%, 10%, 15%, 20%, and 25% in aspects of color, aroma, and texture, but not different for taste.

Kinerja Pramusaji Berdasarkan Gender Suci Sandi Wachyuni
Media Wisata Vol. 18 No. 1 (2020): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

The issue of gender equality in tourism is again a hot topic. Men still dominate jobs in the world of tourism, especially in the food and beverage sector. In general, women are synonymous with gentle and emotional characteristics, while men are considered firm and rational. So that there are still many food and beverage sectors that prefer male workers to female workers. Work in restaurants is required to carry heavy loads and is dominated by other physical work. This study aims to analyze differences in employee performance based on gender. Researchers take a case study at the Amuz Gourmet Jakarta Restaurant. The research method used is a mixed-method. The quantitative analysis method used was ANOVA and triangulation of qualitative data

KEPUASAN WISATAWAN DALAM PENGGUNAAN E-COMMERCE AGODA DALAM PEMESANAN HOTEL Suci Sandi Wachyuni; Kadek Wiweka
Journal of Tourism Destination and Attraction Vol 8 No 1 (2020): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v8i1.1366

The industrial revolution that entered the 4.0 phase encouraged the industry to innovate, where one of the developing industries was e-commerce. As part of the OTA (tourism industry), e-commerce, or especially Agoda offers not only products but also services. However, at the moment, Agoda can be said to be left behind if we look at the ranking of the top brand awards, 2019. Therefore this research intends to examine the satisfaction of tourists (consumers) in using Agoda for booking a hotel. The approach used in this research is descriptive quantitative, where primary data is collected through a questionnaire with indicators of customer satisfaction (Repurchase, Word of Mouth, Brand Image, Product Quality, Price, Service Quality, and Emotional Factor). The scale used is Likert (1-5), and the sampling technique used is probability sampling, which is simple random sampling with a total of 100 respondents. The secondary data is taken from Agoda's website, books, literature, and previous research. The study was conducted during June-July 2019. This study found that the average tourist was quite satisfied - satisfied with Agoda's services in booking hotels. However, to maintain its existence, Agoda needs to make efforts to attract tourists, especially in improving the Agoda brand image. Also, the cooperation partners, which are hotels, will have high confidence in marketing their hotels through Agoda. Furthermore, in terms of the marketing segment, Agoda is very firmly attached to the millennial generation in meeting accommodation needs. However, it is interesting to investigate further the purpose of booking this accommodation, whether for travel needs or other vacation concepts, like one of the popular concepts nowadays, "staycation". This research is expected to provide information about service conditions and customer satisfaction using Agoda. So the results of this study can be useful not only for Agoda companies but also for other OTAs who offer similar products or services. Keywords: kepuasan wisatawan, e-commerce, pemesanan hotel, online travel agent (OTA)

Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta Suci Sandi Wachyuni; Ramang H. Demolingo; Kadek Wiweka
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.132

This research aims to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involves 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in developing the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Additionally, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to establish a post-pandemic gastronomic tourism business. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities. Keywords: Gastro-Experience, Gastronomy Tourism, Gudeg, Local Culinary, Tourist Experience

PROMO CASHBACK GOPAY TERHADAP MINAT BELI BUBBLE DRINK STUDI KASUS: YU CHA INDONESIA PLUIT Dewi Ayu Kusumaningrum; Suci Sandi Wachyuni
Journal of Tourism and Economic Vol 3, No 1 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

The most popular technological and communication development innovations today are electronic payments without cash. GOPAY from PT Karya Anak Bangsa (GO-JEK) is the most widely used electronic payment in Indonesia. Yu Cha Indonesia is working with GOPAY to advance its business. There is currently a 20% GOPAY cashback promotion to attract more consumers. This study aims to look at the effect of the promotion of GOPAY (cashback) on the interest in buying bubble drinks at Yu Cha Indonesia. This research uses quantitative methods by distributing questionnaires to 99 respondents. Statistical analysis such as validation test, reliability test, normality test, and hypothesis test have been used. Data validation shows that all data is valid. Reliability tests are also reliable because the coefficient scores exceed Cronbach Alpha. The results of the r-score analysis are 0.707 which means that the two variables have a strong relationship. The r-square result is 0.499 and it can be concluded that the GOPAY cashback promotion affects product quality by 49.9% and the rest is influenced by other factors not discussed in this study. The results of this study show the positive and significant effect of the GOPAY (cashback) promotion program on consumer buying interest. Based on research results, the GOPAY promotion program (cashback) has a 49.9% effect on consumer buying interest.

THE EFFECTS OF SERVICE QUALITY, CUSTOMER PERCEIVED VALUE, AND CUSTOMER SATISFACTION TOWARDS CUSTOMER LOYALTY OF DAMRI TOUR BUS Suci Sandi Wachyuni
Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Based on the data from Transportation Department of Indonesia, commonly total of tourist bus company and total unit of tour bus continues to increase every year. The increasing number of competitors will affect customers looking away easily from one service provider to another. Then, DAMRI as one of the providers, has to make efforts for maintaining and increasing customer’s loyalty. The purpose of this study to determine the effect of service quality, customer perceived value, and customer satisfaction towards customer loyalty of DAMRI Tourist Bus.This research is a quantitative research. Sampling technique is non Probability Sampling, purposive sampling. Data collection is done through interview and questionnaires. Statistical analysis techniques is done through regression analysis and hypothesis testing t test and F test (SPSS 20.0). The results being obtained: service quality (X1) and customer perceived value (X2) significantly influence customer loyalty (Y). In other hand, customer satisfaction (X3) does not significantly influence customer loyalty (Y); But X1, X2, and X3 simultanously influence Y. The manager is advised to continously make efforts in order to improve customer loyalty. Further research is needed to identify the factors that have more influence over customer loyalty of DAMRI Tourist Bus.

An empirical study of food blogger influence on coffee shop brand image and consumer purchase decision in delapan gram Suci Sandi Wachyuni; Kadek Wiweka; Indri Softia
Journal of Business on Hospitality and Tourism Vol 7, No 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

In recent years, food blogging has become a popular medium for sharing thoughts, feelings, opinions, and ideas. However, its impact on the beverage industry has not been widely studied. This study aims to examine the effect of food blogger promotion on brand image and purchasing decisions partially. This study took samples at the Delapan Gram Coffee Shop. The research method used in this research is the quantitative method. While the independent research variable is food blogger promotion (X), and the dependent variable is the brand image (Y1) and purchase decision (Y2). The data analysis method used in this study is multiple linear regression analysis using the SPSS program. This study found that food blogger promotion partially influences the brand image and purchasing decisions. However, brand image has a higher contribution to purchasing decisions than food blogger promotion. The practical implication of this research is as a reference for entrepreneurs, especially coffee shops, regarding the role of food bloggers in increasing sales. Meanwhile, the limitation in this study is that the sample scope is limited to one company. This study expects further research related to other factors that may have a greater influence on purchasing decisions.

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