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All Journal Jurnal Pariwisata Jurnal Ilmiah Pariwisata JURNAL MANAJEMEN Tourism Reserch Journal Jurnal Pemberdayaan Pariwisata Journal Hotspot (jh) Journal of Business on Hospitality and Tourism

Vienna Artina Sembiring, Vienna Artina

Sekolah Tinggi Pariwisata Trisakti

Author-ID : 2544045

Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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PENGOLAHAN TEPUNG BAYAM SEBAGAI SUBSTITUSI TEPUNG BERAS KETAN DALAM PEMBUATAN KLEPON Chairul Salim; Vienna Artina Sembiring; Alisha Sekar Ayu
Jurnal Pariwisata Vol 6, No 1 (2019): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Wanita yang bekerja memiliki risiko anemia lebih tinggi daripada pria yang bekerja. Penyebab Anemia dapat disebabkan oleh tekanan kerja, kelelahan dan penurunan zat besi (Fe) di setiap siklus menstruasi. Bayam adalah sayuran dengan kandungan zat besi atau besi paling banyak dibandingkan dengan sayuran hijau lainnya. Kandungan zat besi bermanfaat bagi penderita Anemia. Kandungan air namun yang terkandung dalam bayam mencapai 86,9% yang menyebabkan daya bayam kurang. Tepung bayam adalah salah satu solusi untuk memperpanjang umur simpan dan menjaga nilai gizi yang terkandung dalam bayam. Salah satu tepung bayam fungsional adalah sebagai pengganti dalam pembuatan Klepon. Klepon dibuat dengan persentase substitusi tepung bayam 30%, 60%, dan 90%. Berdasarkan 100% dan 30% hasil tes hedonik dengan peringkat rata-rata 3,33 dan 3,27 menunjukkan tingkat yang sangat disukai dan 60% dengan nilai rata-rata 2,89 menunjukkan tingkat suka. Sedangkan hasil uji One Way Anova, menunjukkan bahwa penambahan tepung bayam tidak memiliki efek signifikan pada rasa dan rasa tetapi memiliki efek signifikan pada tekstur dan warna Klepon.

Pembuatan Meringue Pavlova Mengunakan Air Rendaman Kacang Chickpeas Sebagai Pengganti Putih Telur Chairul Salim; Vienna Artina Sembiring; Yonathan Raditya
Jurnal Pariwisata Vol 5, No 1 (2018): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Abstrak Meringue adalah campuran dasar putih telur yang dikocok bersama gula hingga mengembang. Teksturnya yang creamy membuatnya menjadi favorit bagi terciptanya beberapa produk pastry lainnya seperti pavlova, mousse, baked alaska, macaron, souffle, dacquoise dan bahkan sponge cake. Pavlova adalah makanan penutup yang terbuat dari meringue lalu diisi dengan pastry cream dan dihias dengan menggunakan stroberi dan atau kiwi dan markisa pure. Meski menggunakan putih telur, sebenarnya masih ada sekelompok orang yang belum bisa menikmati produk meringue dan olahan yang lezat. Beberapa dari orang-orang yang alergi terhadap telur atau yang mengadopsi gaya hidup vegan. Alergi telur biasanya disebabkan oleh kandungan protein telur yang terkandung dalam albumin. Chickpea memiliki kandungan gizi yang unik dibandingkan dengan kacang polong dan produk nabati lainnya, dalam buncis mengandung protein dengan proporsi lebih tinggi sekitar 17% -30%. Kandungan protein lain yang juga ditemukan pada buncis adalah albumin dan globulin. Dalam penelitian ini metode yang digunakan adalah metode penelitian eksperimental. Dalam penelitian eksperimental ini, perancangan eksperimental yang dilakukan adalah pemanfaatan kacang tanah kacang tanah sebagai pengganti putih telur dalam pembuatan meringue pavlova. Perlakuan yang diberikan hanya satu yaitu 100% pengganti putih telur dengan kacang kacang kacang 100% sebagai bahan utama pembuatan pavlova meringue. Meringue pavlova yang terbuat dari 100% buncis memiliki kualitas yang bersaing dengan meringue pavlova yang terbuat dari 100% putih telur dan bisa diterima dengan baik oleh konsumen. Keywords: Meringue, Chickpeas, Pavlova Abstract Meringue is a basic mixture of egg whites whipped together with sugar until fluffy. Creamy texture makes it a favorite for creation into several other pastry products like pavlova, mousse, baked alaska, macaron, souffle, dacquoise and even sponge cake. Pavlova is a dessert made from meringue then filled with pastry cream and decorated using strawberries and or kiwi and passion fruit purée. Although using egg whites, in fact there are still a group of people who have not been able to enjoy the delicious meringue and processed products. Some of these people who are allergic to eggs or who are adopting a vegan lifestyle. Egg allergy is commonly caused by the protein content of eggs contained in albumin. Chickpeas has a unique nutritional content compared with other legumes and vegetable products, in chickpeas contained protein with a higher proportion of about 17% -30%. Other protein content also found in chickpeas is albumin and globulin. In this research the method used is experimental research method. In this experimental study the experimental design carried out was the utilization of chickpeas peanut water in lieu of egg white in the manufacture of meringue pavlova. The treatment provided is only one that is 100% egg white replacement with 100% water chickpeas peanuts as the main ingredient of making meringue pavlova.Meringue pavlova which made from 100% chickpeas water have a quality that compete with meringue pavlova which made from 100% egg white and can be accepted well by consumer.

PENGARUH PENGEMBANGAN KARIER TERHADAP KINERJA KARYAWAN DI UNIT TATA GRAHA HOTEL MENARA PENINSULA Ervina Taviprawati; Vienna Artina Sembiring
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Hospitality as a part of the tourism industry is growing rapidly as well. In hotels already operating as well as the development of tourism, sometimes the guest still complaints. Especially in a hotel that is not managed professionally and efficiently, there will be many problems encountered for guest. However, the hotel strives to minimize the complaint. This is done so that guest feel satisfied with the services provided, it is expected to be regular guest. It is very clear that every company must pay attention to the quality of its employees. Quality can be achieved if through employee development. Development can be through education and training. One of them is through career development. This research was conducted to find out how much influence the development of careers on employee performance in Housekeeping Unit at Menara Peninsula Hotel. The research method was conducted by descriptive and correlational (correlation research), using purposive sampling method with 22 respondents, they are employees of the Menara Peninsula hotel. The results obtained that there is a strong positive relationship between career development variables and employee performance in the Tatagraha Hotel Unit, Menara Peninsula. This shows that career development variables affect employee performance, meaning that career development variables can influence performance variables very strongly. While the performance variable is influenced by other factors not examined.

PENGEMBANGAN WISATA KULINER BERBASIS BAHAN PANGAN LOKAL SEBAGAI DAYA SAING DI DESA WISATA SAKERTA TIMUR KABUPATEN KUNINGAN JAWA BARAT Ira Maya Sari; Vienna Artina Sembiring; Haryo Wicaksono
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Culinary tourism is one of domestic and foreign tourists attractions who take a journey with the aim to enjoy various types of local food. Culinary in tourism areas also has a high that competitiveness in the context of promoting tourism in the Sakerta Timur tourism village, Kuningan, one of the ways is by developing local food-based culinary tourism. The purpose of this research is to identify local food ingredients that have potential to be developed into culinary tourism to raise the competitiveness of the Sakerta Timur tourism village. The methods of these research is used qualitative descriptive using SWOT analysis (Strengths, Weaknesses, Opportunities and Threats) in the Sakerta Timur tourism village in July 2019. The results of this study is to the identify the local food ingredients that can be developed, so it will be competitive for culinary tourism. The local food ingredients are white mushrooms, cassava, sweet potatoes, fresh water fish, nira and coffee. Examples of product development are mushroom sauce, sweet potato sticks, pempek, palm sugar, millennial getuk rolls and coffee beans.

Analisis Kualitas Pelayanan Room Attendant Terhadap Kepuasan Pelanggan Di Hotel Inter- Continental Jakarta Mid Plaza Ervina Taviprawati; Vienna Artina Sembiring; Emenina Tarigan
Jurnal Ilmiah Pariwisata Vol 24 No 1 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Increasingly intense competition in the service or service industry, making hotel organizations strive to always improve the quality of service in accordance with customer demand at present (short term), as well as future (long term) so that customers feel satisfied and continue to use services. One important hotel service is Housekeeping department because it has a role to support cleanliness, neatness, and beauty of the room. To provide quality room service standards, behavior and actions of Room Attendant must be properly considered where the room attendant must understand how to serve and understand the guests, because providing quality services to guests has the purpose of winning business competition. The research method used is the Importance-Performance Analysis method at the Inter-Continental Hotel Jakarta Mid-Plaza for 1 month, from August untillseptember 2017 with 75 guest that stay in the hotel. Analysis of customer satisfaction. the advantage of this method is the using of measurement methods that are easy to understand. This method is done by measuring five dimensions of service quality, tangible, reliability, responsiveness, assurance, empathy. The results of the assessment show that the average room attendant performance is slightly higher than the average guest expectation, so guests staying at the Inter-Continental Hotel Jakarta Mid-Plaza are satisfied with the service of the room attendant

Persepsi dan Kepuasan Mahasiswa Terhadap Program Magang di Industri Pariwisata Luar Negeri (Studi Kasus Mahasiswa Perguruan Tinggi Pariwisata di Jakarta) Vienna Artina Sembiring; Nurti Rahayu; Emenina Tarigan
Jurnal Ilmiah Pariwisata Vol 25 No 3 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v25i3.1419

To improve the quality of tourism human resources with global quality, tourism universities hold an internship program in the tourism industry abroad. This study aims to reveal (1) students' perceptions of the internship program in the tourism industry abroad; (2) student satisfaction with the internship program in the tourism industry abroad; and (3) the influence of perceptions on student satisfaction with the internship program in the tourism industry abroad. The study population was all students from higher education in tourism in Jakarta and its surroundings who had completed an internship program in the tourism industry abroad. Samples were taken using convenient sampling using valid and reliable instruments with 4 Likert scales with Google Form media (N = 100). The results of the analysis with SPSS 22 showed that students' perceptions were good, while students was categorized as satisfied with the internship program. The result of the correlation test confirmed the significant relationship between perception variables and satisfaction on the program. The regression analysis showed that students’ perception significantly affected their internship satisfaction. The results of this study serve as a valuable input for the campus, industry, and policy makers to improve the design of the internship program curriculum. Keywords: Tourism Industry; Satisfaction; Internship; Perception

ANALISIS HUBUNGAN PERSEPSI MAHASISWA TENTANG MATA KULIAH HOUSEKEEPING DENGAN MOTIVASI BELAJAR DI SEKOLAH TINGGI PARIWISATA TRISAKTI JAKARTA Ervina Taviprawati; Vienna Artina Sembiring
Jurnal Ilmiah Pariwisata Vol 22 No 2 (2017)
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Education is an important means for a nation to achieve progress. Learning is a process of behavioral change that takes place consciously and involves all students' abilities. The result of behavioral change s that occur as a result of this teaching - learning process is said to be the result of learning. This can be interpreted when a person learns a knowledge, then he has new skills about knowledge that has been learned in addition to the knowledge that has be en there. This research uses descriptive and correlational method in processing and analyzing data. The unit of analysis in this study is the students who majored in housekeeping STP Trisakti In this study the object is the students of the second semester of 2015 who studied housekeeping at STP Trisakti. Data analysis method used in this research is descriptive analysis with the intent to analyze the results of questionnaires from the relationship and the influence of student perceptions about the subject o f housekeeping with motivation to learn at Trisakti Tourism High School Jakarta. Student perception about housekeeping subjects affect the learning motivation by 49.67%. While the remaining 50.33% learning motivation is influenced by other factors.

Pengaruh Persepsi Pembelajaran Housekeeping Terhadap Pemilihan Karir Bagi Siswa SMKN 3 Bogor Ervina Taviprawati; Vienna Artina Sembiring; Emenina Tarigan
Jurnal Ilmiah Pariwisata Vol 25 No 3 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v25i3.1403

SMKN 3 is the only State Vocational School that has the competence of Hospitality Accommodation expertise in the city of Bogor. Hospitality Accommodation expertise competencies focus on vocational hospitality in particular hotel room division. So that the target of hospitality accommodation graduates can be a competent workforce in the Front Office or Housekeeping department in the hotel. But over time, the competency of hospitality accommodation expertise at SMKN 3 Bogor has become increasingly popular but is not the first choice for career selection after graduation, especially in housekeeping learning. In this study, using a descriptive method with a quantitative approach. The population is students from SMK Negeri 3 Bogor in particular are 85 students in the Hospitality Accommodation Expertise Competency. The study was conducted in April - July 2015, with the distribution of questionnaire questionnaires on May 25-27 2015 located at SMK Negeri 3 Bogor which is located at Jalan Raya Pajajaran No. 84 RT 05/06, Babakan, North Bogor, West Java. The results of the study are students who study Housekeeping in their schools and have the motivation to learn Housekeeping in their schools greatly affect the lives of these students every day. Students who choose a career in the field of Housekeeping because according to their personality can help these students interact with many people. Keywords : Learning Perception; Students; Vocational High School; Housekeeping

Pengaruh Kepuasan Kerja Terhadap Kualitas Pelayanan dan Loyalitas Kerja Pada Karyawan di Rumah Makan Palinggihan Cirebon Emenina Tarigan; Vienna Artina Sembiring; Ervina Taviprawati
Jurnal Ilmiah Pariwisata Vol 26 No 2 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i2.1418

This study aims to determine (1) job satisfaction on service quality; (2) job satisfaction on job loyalty. The method used in this study is simple regression analysis, the sampling technique in this study is a saturated sampling technique, the population is the same as the sample, namely 40 respondents. The results of the study of job satisfaction have a significant effect on service quality with a t-count value of 4.669 > t-table 2.024, while job satisfaction has a significant effect on job loyalty with a t-count value of 2.975 > t-table 2.024. The higher the job satisfaction of employees, the higher the quality of services provided to employees and customers. Then the higher the employee's job satisfaction, the higher the employee's work loyalty given to the company. For the management of the Mostgihan restaurant, it provides a remuneration system based on performance, length of work, career path, and old age insurance. Employee welfare will have an impact on increasing job satisfaction. In improving the quality of service, the Panggihan restaurant provides training for its employees so that employees are more confident in communicating with guests and have expertise in serving in order to achieve good service quality. Keywords: Restaurant, Job Satisfaction, Service Quality, Work Loyalty

Pengaruh Fasilitas Terhadap Keputusan Menginap di Homestay Desa Cipasung, Kuningan Vienna Artina Sembiring; Ervina Taviprawati; Anis Darsiah
Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

A rural area that has a unique and distinctive attraction (both in the form of physical attraction / uniqueness of the rural natural environment and social and cultural social life), which is managed and packaged naturally and attractively. Cipasung Village is administratively one of the villages in the Darma subdistrict of Kuningan Regency, having an area of ± 151.2 Ha. This village has the potential to develop itself as a tourist village due to natural attractions (such as the Darma Reservoir), village institutions (Bumdes and Kompepar), capacity building (community cohesion), and the potential of tourism facilities (such as housing eligibility for homestays). Homestay is a temporary lodging or resting place that will be used for tourists who vacation in a tourist area. Homestay is also one of the accommodations currently attracting more foreign and domestic tourists. The research method is a deskriptif korelasional, because this study aims to obtain a complete picture of the facilities at the homestay and the decision to stay at the homestay. The results of the study showed that the facility had no effect on the decision to stay at the Cipasung village homestay, Kuningan.

Co-Authors Alisha Sekar Ayu Amalia Mustika Anis Darsiah Anis Darsiah Chairul Salim Darsiah, Anis Dian Octarina Emenina Tarigan Ervina Taviprawati Florensia Herienda Gita Putri Karunia Haryo Wicaksono Ira Maya Sari Novita Widyastuti Sugeng Nurti Rahayu Nurti Rahayu Rina Suprina Wijayanti Dewi Prabandari Wijayanti Dewi Prabandari Wijayanti Dewi Prabandari Wisnu Prasetyo Yonathan Raditya

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