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All Journal Journal of Humanities and Social Studies Tourism Scientific Journal jurnal ilmiah hospitality Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian Jurnal Industri Pariwisata Jurnal Pariwisata Vokasi Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Kajian Pariwisata Journal of Tourism Education
Caria Ningsih
Departemen Magister Pariwisata, Sekolah Pascasarjana, Universitas Pendidikan Indonesia, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Physics Social Sciences Other

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Faktor-Faktor yang Mempengaruhi Minat Konsumen Terhadap Daging Asap Muhammad Mas Multazam; Agung Tryasnandi; Dewi Turgarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.793

Abstract

Covid-19 or the corona virus disease has had a very significant impact on the economy and business, especially the food and beverage industry. Starting a new business again requires some adjustments, one of which is the new normal lifestyle. One of the new habits or adjustments that occur in the food and beverage industry is the rise of frozen ready-to-eat foods or frozen food. This is due to changes in consumer behavior in the food industry, which initially eats out to eat at home more often. By consuming frozen ready-to-eat food or frozen food, consumers feel healthier and safer from the covid-19 virus. This study aims to: 1). Identify factors that influence the purchase of frozen food 2). Knowing the frozen food consumer market segmentation. The research method used in this research is descriptive quantitative with the method of observation, questionnaires and literature study. The results of previous studies indicate that the factors that influence the purchase of frozen food, among others, because it is easy to cook and safe, brand image, quality, low price, advertising, appearance, availability, and taste.
"KEBAB NUSANTARA" Kebab Kaya Rasa Nusantara: Inovasi Pangan Lokal Sebagai Alternatif Menu Praktis Berenergi aryo adhitiowasis; Mohamad Andriansyah; Dewi Tugarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.797

Abstract

Technological changes are very fast in the world media in providing information about various types of food that are very easily accessible to the people of Indonesia, hence the entry of foods from other countries. Making lifestyles and trends today in Indonesian society. By taking the concept of this Turkish Kebab food, it can create new food innovations that can be sold, but it does not eliminate cooking procedures and appearance. The whole manufacturing process uses original food ingredients from Indonesia. Our product innovation is Kebab Nusantara using beef jerky, salad vegetables, cucumber, tomato, mayonnaise sauce, spicy sauce and peanut sauce. Kebab Nusantara uses organoleptic and the nutritional content is calculated. Provide a healthy food for consumption to the people of Indonesia. The price of Nusantara Kebab is Rp. 7000 rupiah, all people can buy because the price is affordable and we use a digital system in orders. The author is not only innovating Kebab Nusantara, but there is a main goal, namely, wanting to provide education to the public to love Indonesian food more. The existence of Nusantara Kebabs among the community makes it more motivation to maintain all Indonesian specialties.
LAYOUTS, PLANS, AND GASTRONOMY TRAVEL ROUTES IN SUDIRMAN BANDUNG CITY STREET Kenny Stevan; Dewi Turgarini; Caria Ningsih
Kepariwisataan: Jurnal Ilmiah Vol 16, No 3 (2022): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v16i3.199

Abstract

Sudirman Street is one of the Chinese culinary centers in the city of Bandung, not only as a center for Chinese cuisine, but also the legendary Chinese gastronomy around Sudirman Street. This study was made to determine the layout, floor plan, and route of Chinese gastronomy on Sudirman Street, Bandung City. This study uses descriptive qualitative research methods. The research subject is the Sudirman Street manager and stake holder with Miss Helix model of cinyusu salad. The results of this study are aspects of Sudirman Street layout such as capacity, cost, and a wide, easy and affordable process, then floor plans made by researchers for the efficiency of Halal and Non-Halal food, and the pattern of culinary travel routes on Sudirman Street, Bandung City.
Gastronomic Heritage Tourism Destination Travel Pattern Map in Kuningan Regency Unique Julieta Audia Rahmi; Dewi Turgarini; Caria Ningsih
Journal of Tourism Education Vol 3, No 1 (2023)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kuningan district in West Java Province has a local food has uniqueness as gastronomic cultural heritage destination. Integrative information about gastronomic heritage tourism destinatio was not yet available, so tourist cannot easy to choose to visit industry who sell local food as tourist attraction. The general objective is to identify and map the locations of the potential Kuningan local food which can later be used by various stakeholders such as local governments, local culinary business actors, the travel industry, including tourists. While the specific objectives of this study are: (1) identifying potential of Kuningan local food, (2) making a map of the location of potential local food sales in Kuningan District. This study uses a descriptive-qualitative research method in the identification of typical/unique culinary tourism in Kuningan. Data collection techniques were carried out through participatory observation, interviews and literature studies. Data collection through observation and interviews was conducted in local government agencies, the travel industry and culinary tourism businesses in Kuningan District. Literature studies cover all concepts and theories related to culinary tourism, especially culinary references in Kuningan. The results obtained from this study indicate that there are quite a lot of potential local food of Kuningan with their own unique identity. Another result is a map of the location of the potential Kuningan local food sales that can be used by stakeholders in developing Kuningan culinary tourism.
ANALISIS STORE ATMOSPHERE DAN PROMOTION YANG BERPENGARUH TERHADAP REVISIT INTENTION DI THELAPAN COFFEE BANDUNG Nur Ummu Syalamah Pratami; Caria Ningsih; Gilang Pratama Putra
JURNAL PARIWISATA VOKASI Vol 4 No 1 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i1.61

Abstract

This research aims to find out how the impact of Store Atmosphere and promotion on revisit intention at Thelapan Coffee Bandung. Store Atmosphere is a series of atmosphere experiences that are felt by consumers from the first time they come to the coffee shop until they finish enjoying the dishes and the atmosphere at the coffee shop. While promotion is an activity to attract consumers to come or intend to come back so that a transaction can occur. The independent variable (X1) is store atmosphere which has 4 elements including store layout, exterior, general interior, and interior display (Berman and Evan, 2015), then the independent variable (X2) is promotion, promotion has 6 dimensions, including advertising, personal selling, sales promotion, public relations, word of mouth, and direct marketing (Ailijaa F R et al., 2020). The dependent variable (Y) in this research is revisiting intention with dimensions of revisit propensity, revisit willingness, and revisit probability shortly (Zhang et al., 2018). This study uses quantitative and explanatory survey methods, in this study, 100 respondents had transacted at Thelapan Coffee Bandung. The data processing technique uses validity and reliability tests, classical assumption tests, and multiple linear regression tests with f test (simultaneous), and t-test (partial). The results of the study simultaneously show that store atmosphere and promotions have a significant effect on revisit intentions. And the results partially show that store atmosphere has no significant effect, while promotion has a significant effect on revisit intentions.
Implementation Of Improving Tour Guide Skills In Gastronomic Tourism In Bandung City Debi Rusmiati; Dewi Turgarini; Caria Ningsih
JHSS (JOURNAL OF HUMANITIES AND SOCIAL STUDIES) Vol 7, No 2 (2023): JHSS (Journal of Humanities and Social Studies)
Publisher : UNIVERSITAS PAKUAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jhss.v7i2.8508

Abstract

Gastronomy of cities in the world initiated by UNWTO criteria since 2004 aims to promote cooperation between cities around the world. The capital of a city in making its city a gastronomic tourism trend is not only to have potential but in terms of packaging must also be considered. Tourists who visit with the aim of tasting are incomplete if not accompanied by information related to the philosophy and history contained. It is necessary to intervene from a tour guide who provides information so that tourists have a new experience. The ability of the tour guide not only provides information related to the place but also needs interpretation and knowledge of philosophy, ethics and culture. This study seeks to answer these problems by describing the skills of gastronomic tour guides. This research uses the Analytical Hierarchy Process (AHP) method by interviewing 26 panelists in the city of Bandung. The results of AHP data processing show that the criteria for on-site management expertise have the highest weight to be owned by gastronomic tour guides in the city of Bandung. Furthermore, the alternatives that have the highest weight are looking for unique experiences, in-depth information related to regional gastronomic tourism, general information about gastronomic activities, and gastronomic knowledge and expertise and managing activities in a structured manner. Based on the results obtained, the skills of gastronomic tour guides are different from other tour guides. Special guidelines for gastronomic tour guides are needed so that it is hoped that Bandung City will further improve the quality of gastronomic tourism services in the city of Bandung to become a culinary city for tourists and can become one of the cities that are in demand by gastronomic tourists. This research can be a recommendation for gastronomic tour guides to pay attention to the skill aspects of gastronomic tour guides.
Framing The Sundanese Gastronomic Tourism Experience in a Pop-Up Restaurant Syifa Ainurrohmah; Beni Ismarizal; Dewi Turgarini; Caria Ningsih
JHSS (JOURNAL OF HUMANITIES AND SOCIAL STUDIES) Vol 7, No 2 (2023): JHSS (Journal of Humanities and Social Studies)
Publisher : UNIVERSITAS PAKUAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jhss.v7i2.8576

Abstract

The purpose of this study was to find out how the consumer experience at pop events in the city of Bandung enjoys Sundanese gastronomic tourism. The data from this study consisted of 22 informants, using qualitative methods. The results of this study found two findings, namely (1) Sundanese gastronomic tourism as a tourist attraction in sustainable tourism (2) Sundanese gastronomic tourism in pop up events as the development of innovative local food products. The implication of this research in the field of tourism is that it can become a gastronomic tourism business development.
Skala Pengunjung: Persepsi Berkelanjutan Lingkungan dalam acara MICE Alba Romizal; Caria Ningsih
Jurnal Kajian Pariwisata Vol 5 No 2 (2023): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jiip.v5i2.1372

Abstract

Industri pameran yang berkembang pesat namun tidak memperhatikan lingkungan maka dari itu peneliti tertarik akan membahas Persepsi Environmental Sustainable dalam penelitian ini menggunakan lima teori yaitu TCR, RES, RRE, GFB, DAN SCS. Karena Baby and Kids Expo telah lama menjadi event yang dikunjungi oleh pengunjung dengan jumlah pengunjung mencapai sepuluh ribu orang dan diselenggarakan setiap dua tahun sekali selama pameran baby and kids berlangsung belum peduli dengan dampak lingkungan yang dihasilkan, maka peneliti akan menggali Persepsi Environmental Sustainable dengan menggunakan pendekatan kualitatif untuk melakukan analisis tematik dengan membagi kedalam lima kode dan ditanyakan melalui tahap wawancara terhadap pengunjung pameran Baby and Kids. Pengunjung pameran diambil 20 narasumber yang telah mengikuti pameran berdasarkan temuan tersebut, peneliti menemukan bahwa TCR dan RES telah diaplikasikan pada event pameran baby and kids. Sedangkan 3 kode yang dibuat oleh peneliti belum diterapkan pada pameran baby and kids expo yaitu RRE, GFB, SCS padahal ini akan membentuk Persepsi Berkelanjutan Lingkungan pada pameran baby and kids. Bagi peneliti selanjutnya, penelitian ini dapat dilakukan di tempat lain dengan skala yang lebih luas agar dapat meningkatkan kesadaran akan kelestarian lingkungan.
Co-Authors Agung Tryasnandi Ahmad Kurniawan Alba Romizal aryo adhitiowasis Awiska Alfata Beni Ismarizal Debby Rusmiati Debi Rusmiati Dewi Tugarini Dewi Turgarini, Dewi Elsa Dwi Melyanti Gilang Pratama Putra Gusti Panca Hajiman Hajiman Hilman Taufiq Abdilah Ilham Fajri Irfan Taufik Risda Jovan Abdul Asyraf Karina Sinthiya Kenny Stevan Mohamad Andriansyah Muhamad Syahpril Riano Muhammad Mas Multazam Nur Ummu Syalamah Pratami Oman Sukirman, Oman Putra Hanifan Graha Salman Hafidz Syifa Ainurrohmah Tarmizi Taher Unique Julieta Audia Rahmi