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All Journal Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services JELAJAH: Journal of Tourism and Hospitality
Vasco A.H. Goeltom
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Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other

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FACTORS INFLUENCING TOURIST SATISFACTION AND REVISIT INTENTION TO CIBUNTU TOURIST VILLAGE DURING COVID-19 PANDEMIC Rosianna Sianipar; Jimmy M.H. Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
JELAJAH: Journal of Tourism and Hospitality Vol. 3 No. 1 (2021)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v3i1.1847

Abstract

The COVID-19 pandemic has a devastating impact on all world economic activities, including the tourism industry. Tourist satisfaction and revisit intention are two important factors in the recovery of economic activity in the tourism sector. These two variables are also influenced by tourists' perceptions of the COVID-19 protocol implemented by tourist destinations. Desa Wisata Cibuntu puts forward the concept of community-based tourism. Located in Kuningan Regency, West Java, its’ homestay is their main business. This study aims to analyze the factors that influence tourist satisfaction and tourists’ revisit intention to Desa Wisata Cibuntu during the COVID-19 pandemic. This research is an explanatory study that seeks to explain the causative relationships between endogenous and exogenous variables. The sampling technique used in this study was non-probability sampling with a convenience sampling method. The research instrument used was a questionnaire with 25 indicators and the data were analyzed using SEM with 100 respondents. The data obtained from the research instrument shows that all indicators meet the requirements of discriminant validity, convergent validity and reliability. The data were analyzed using the bootstrapping method using 5000 subsamples. The result is the coefficient of determination for tourist satisfaction is 87.6% and for interest in return visits is 91.6%. In the t test, 4 hypotheses were rejected, and 5 hypotheses were accepted. In conclusion, cultural contact has no significant effect on satisfaction and interest in return visits during the COVID-19 pandemic and satisfaction also does not have a significant effect on revisit intention. In this study, the COVID-19 protocol is one of the important factors affecting tourist satisfaction and revisit intention.
OLAHAN MAKANAN DAN MINUMAN BERBAHAN DASAR BUAH TAMPOI Jimmy Situmorang; Vasco A.H. Goeltom; Kevin Gustian Yulius
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 5, No 2 (2022): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v5i2.3788

Abstract

Tampoi or Tampui (baccaurea macrocarpa) is a widespread endemic plant known from the area of  Kalimantan, Sumatera, and Malay Peninsula. This fruit is a rare fruit with a sweet and sour taste. The fruit is full of antioxidant which can protect body cells from free radical damage. At present, the use of Tampoi fruit is scarce and people of Kalimantan usually prepare Tampoi fruit as tuak or traditional beverage or just directly eat the fruit. The purpose of this study were: (1) Introduced and elaborate the benefits of the Tampoi fruit. (2) Discovered new flavors created from Tampoi fruit. (3) The author wanted to examine whether Tampoi fruit can be processed into processed foods. (4) Explained the community, especially the people of Kalimantan that Tampoi fruit can be processed into food ingredients and processed foods. (5) Increased the economic price of Tampoi fruit with the aim of preincreasing the economic level of the people of Kalimantan (6) Increased public interest in cultivating Tampoi fruit in order to increase the economic level of the people of Kalimantan. Therefore, to support these goals, product research will be carried out using descriptive, quantitative method by conducting panelist tests so that the resulting products have good standard. Products made from processed Tampoi fruit in this research include cookies, skin chips, fruit chips, noodles, jams, syrup, sorbet and seeds steeping. Based on the results from the research, as many as 8 products which include appetizers, main dishes, desserts, and beverages, were innovated from Tampoi fruit. Keywords:  Tampoi fruit, Kalimantan, Processed Food, Processed Beverages
Co-Authors Jimmy M.H. Situmorang Jimmy Situmorang Rosianna Sianipar Yulius, Kevin Gustian