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All Journal Tourism Scientific Journal Enrichment : Journal of Management PUSAKA: Journal of Tourism, Hospitality, Travel and Business Event Journal Hotspot (jh)
Zulkifli Harahap
Politeknik Pariwisata Palembang
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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PENGEMBANGAN KULINER PEMPEK SEBAGAI DAYA TARIK WISATA GASTRONOMI DI PALEMBANG SUMATERA SELATAN Titing Kartika; Zulkifli Harahap
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.v4i2.60

Abstract

Penelitian ini bertujuan mendeskripsikan pengembangan kuliner sebagai wisata gastronomi. kuliner di beberapa tempat di Indonesia telah menjadi salah satu daya tarik wisata. Begitu juga di Palembang, Ibu Kota Sumatera Selatan memiliki potensi kuliner yang dapat dikembangkan, salah satunya adalah Pempek. Pempek selain sudah menjadi ciri khas kuliner Palembang, juga memiliki nilai budaya, sejarah dan edukasi bagi masyarakat Palembang. Bumbu dan cara memasak yang disampaikan secara turun temurun menjadi keunikan tersendiri. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif. Sementara teknik pengolahan data dilakukan dengan teknik wawancara, observasi, dan studi dokumentasi. Hasil penelitian menunjukan bahwa kuliner Pempek tak hanya menjadi potensi wisata kuliner namun dapat dikembangkan lebih lanjut menjadi wisata gastronomi. Melalui pengembangan wisata gastronomi, pengenalan Pempek tak hanya sekedar bagian yang dicicipi oleh wisatawan namun pengenalan lebih jauh mengenai Pempek dapat dilakukan secara integrasi yang melibatkan masyarakat sehingga akan memberikan nilai ekonomi, kolektif, kesehatan dan budaya.Kata Kunci: Pempek, Wisata Gastronomi, Palembang.
The Influence of Product Quality and Price on Purchasing Decision for Brown Sugar Boba Fresh Milk Dino Gustaf Leonandri; Zulkifli Harahap; Rina Fitriana
Enrichment : Journal of Management Vol. 11 No. 2 (2021): May: Management Science
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (704.424 KB)

Abstract

Seeing the trend of Brown Sugar Boba Fresh Milk drinks among college students in Jakarta, especially nowadays, there are more and more sellers trying to fulfill this demand. Of many choices available to college students, there are factors that will come up in choosing which brand to buy. Thus, the author chooses this topic to determine whether quality and price impact on college students’ decision when buying Brown Sugar Boba Fresh Milk. The results of this study can also be used by sellers of Brown Sugar Boba Fresh Milk to find whether the quality and price expected by student consumers. This study uses quantitative research methods by collecting data using a questionnaire distributed to 150 college students in Jakarta. The results of this study indicate that 43% of product quality and product prices affect student purchasing decisions of Brown Sugar Boba Fresh Milk. Meanwhile, the most influencing indicator in product quality is the aesthetics of the product itself. And the indicator that most influences the product price is the right price and in accordance with the product obtained will attract consumers to buy.
Analisis Faktor-Faktor yang Menarik Minat Wisatawan Terhadap Keputusan Pemilihan Rumah Makan di Sumatera Selatan Mustika Permatasari; Abdu Rahman; Zulkifli Harahap; Rahmat Mandasini
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 2 No 2: Agustus – Januari 2020
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.484 KB) | DOI: 10.33649/pusaka.v2i2.49

Abstract

As one of the provinces that widely in culinary diversity, South Sumatera is start to be one of tourism destination. This research was conducted in South Sumatera and selected by purposive sampling. The population in this study is tourists visiting South Sumatera. Analysis of the data used is descriptive statistics and parametric inferential statistics for hypothesis testing using Multiple Linear Regression through a SPSS 22 computer program. Based on the t test results obtained smaller t value t table (-4,811 <1,985), this shows that the price variable food (X1) does not significantly influence the level of selection (Y) of Restaurants in South Sumatra. Based on the t test results obtained by t count greater t table (3.570> 1.985), this shows that the service quality variable (X2) has a significant effect on purchase decision (Y) of Restaurants in South Sumatra. Based on the t test results obtained t value is smaller than t table (3,464 <1,985), this shows that the accessibility variable (X3) has a significant effect on the level of selection (Y) of Restaurants in South Sumatra. Based on the t test results obtained by t count greater t table (6.766> 1.985), this shows that the food quality variable (X4) has a significant effect on purchase decision (Y) of Restaurants in South Sumatra.
Standard of Four-Star Hotel Toilet Hygiene in Palembang Zulkifli Harahap; Muhammad Taslim
Journal Hotspot Vol. 1 No. 2 (2021): October
Publisher : Politeknik Pariwisata Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.655 KB)

Abstract

Since hosting the Sea Games and Asean Games, Palembang has become one of the tourist destinations in Indonesia. To support its role as a tourist destination, the existence of accommodation is clearly needed. The study was conducted to find out the standards of public toilet hygiene, which is one of the most important parts of a hotel. There are five hotels that are used as qualitative research objects. Data is taken through interviews, surveys and literature studies. The results obtained state that the standard in each hotel is perfect with a value of one hundred each. The advice given is that the cleanliness that has been achieved should be maintained.
Co-Authors Abdu Rahman Dino Gustaf Leonandri Kartika, Titing Muhammad Taslim Mustika Permatasari Rahmat Mandasini Rina Fitriana