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All Journal Tourism Reserch Journal Journal of Environmental Science and Sustainable Development
Saptarining Wulan, Saptarining
Sekolah Tinggi Pariwisata Trisakti
Education Environmental Science Social Sciences Transportation Other

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SAGO AS AN ENVIRONMENTALLY SUSTAINABLE FOOD RESOURCE IN THE CLIMATE CHANGE ERA Wulan, Saptarining
Journal of Environmental Science and Sustainable Development
Publisher : UI Scholars Hub

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Abstract

This current study is focused on measuring the life cycle assessment of the sustainability of sago palm cultivated on peatlands. A previous theory suggested that while food production tends to increase arithmetically, population tends to increase naturally at a faster geometric rate that may cause hunger and/or starvation in the future generation. Land is a limited resource, and to address the rapidly increasing population, peatland cultivation has become popular as a result in the recent times. Rice is the main staple food in Indonesia with a consumption of >90 kg/capita/year. Sago palm is an indigenous plant that abundantly grows in both mineral soils and peatlands all over Indonesia. The aim of this research was to recommend the sustainability of sago palm as a staple food resource in order to ascertain if it is a contributor to climate change. The method of life cycle sustainability assessment (LCSA) that consists of Life Cycle Assessment (LCA), Life Cycle Costing (LCC), and Social Life Cycle Assessment (SLCA) was used through the dashboard tool. Our results suggest that sago palm cultivated on peatlands falls in the “sustainable” category when assessed based on the social, economic, and environmental aspects of sustainability.
Development and Preservation of Culinary History of Nasi Bogana in Pawon Bogana Keraton Kacirebonan Shafira Nindita; Saptarining Wulan; Zayyini Nahdlah
Jurnal Penelitian Pariwisata Vol 3 No 1 (2019): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v3i1.53

Abstract

Nasi bogana is one of the typical culinary in Cirebon area. This culinary can be found in almost every palace in Cirebon. This cuisine is usually served during salvation or other celebrations. The Kacirebonan Palace is one of the palaces that still maintain the tradition and culture of nasi bogana. One of the efforts made by the Kacirebonan Palace was to establish a restaurant called Pawon Bogana. In the Pawon Bogana restaurant, nasi bogana is used as a mainstay menu. However, the bogana rice in the Pawon Bogana restaurant has experienced development and headway. The purpose of this study was to find out the complete history of bogana rice, the culinary development at this time when viewed from the quality and uniqueness of food and the development of bogana rice so that the culinary becomes more sustainable and awake. This study uses a qualitative method. Data sources used are sources, events and documents. Data collection techniques used are interviews, observation, documentation and questionnaires. Data analysis techniques used are data analysis that is carried out interactively and takes place continuously since data collection in the field and continues until data collection is completed. The results of the study show that Bogana Rice is one of the typical cuisines in the Cirebon area. This cuisine is usually served during salvation or other celebratory events. This culinary is used as a means of charity and is shared with others. In addition, another meaning of bogana rice is the expression of gratitude to Allah SWT. The development of bogana rice when viewed from the quality and uniqueness of food is growing and continues to innovate so that people can continue to taste the culinary. The development of bogana rice has now been carried out by the Kacirebonan Palace and continues to be carried out so that bogana rice becomes more sustainable and preserves its peculiarities.
The Influence of Visualization of Food Appearance and Food Quality Towards Customer Satisfaction in Tutup Panci Bistro, Bumi Serpong Damai, South Tangerang Aditya Nova Putra; Saptarining Wulan; Rahmat Ingkadijaya
Jurnal Penelitian Pariwisata Vol 2 No 2 (2018): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i2.42

Abstract

Nowadays, Visualization of food appearance has become an important factor in influencing customer satisfaction which is creating an unforgettable experience when people visit to the restaurant. The aspect of visualizing the appearance of food must also be balanced by good food quality in the restaurant. The purpose of this study was to identify the effect of visualization of food appearance and food quality in achieving customer satisfaction in Tutup Panci Bistro. In this study, visualization of food appearance has five important factors that support in achieving customer satisfaction, which are; component of the material used, color selection, food texture, shape and size, and layout. Therefore, in previous study, quality of food has three important factors, which are: the taste of food, the variety of menus, and the nutritional content of food. The methodology used in this study was quantitative and qualitative, whereas, quantitative data collection was obtained through questionnaires to 100 guests at Tutup Panci Bistro. Meanwhile, qualitative data is obtained through interviews with food influencers / reviewers. Based on the results obtained, appearance and quality of food have a significant positivity influence towards customer satisfaction at Tutup Panci Bistro.
The Effect of Tourist Attraction Toward Visitor Satisfaction in Sindang Barang Cultural Village, Bogor Regency Maidar Simanihuruk; Adhi Trirachmadi Mumin; Saptarining Wulan
Jurnal Penelitian Pariwisata Vol 2 No 2 (2018): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v2i2.40

Abstract

A part of the attraction destination is the cultural tourist attraction that encompasses cultural villages. Bogor Regency has a cultural village that has a variety of Sundanese arts and culture, history and Sundanese beliefs and customs, a natural rural place and has a place to stay or lodging to give a natural impression for tourists who visit. This research was conducted to determine whether tourist attractions affect visitor satisfaction in the Sindang Barang Cultural Village. The purpose of this study was to investigate how much influence the tourist attraction on visitor satisfaction in the Sindang Barang Cultural Village. The Method of research used is quantitative methods in order to obtain more comprehensive, valid, reliable, and objective data. The samples were 107 visitors who came to Sindang Barang Cultural Village. Analysis used descriptive statistical methods, simple correlation coefficient of Pearson, Coefficient of determination and regression analysis. The result showed that tourist attraction had a positive influence of 70% and there is a significant effect between Tourist Attraction toward Visitor Satisfaction in Sindang Barang Cultural Village.
Co-Authors Adhi Trirachmadi Mumin Aditya Nova Putra H.M.H. Bintoro Djoefrie, H.M.H. Bintoro H.M.H. Bintoro, H.M.H. Haryoto Kusnoputranto Haryoto Kusnoputro, Haryoto Hisyam Musthafa Al Hakim, Hisyam Musthafa Al Hisyam Musthafa, Hisyam Jatna Suprianta, Jatna Jatna Supriatna Maidar Simanihuruk Rahmat Ingkadijaya Shafira Nindita Zayyini Nahdlah