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Contact Name
Denok Lestari
Contact Email
denoklestari@stpbi.ac.id
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Journal Mail Official
info@jbhost.org
Editorial Address
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Location
Kota denpasar,
Bali
INDONESIA
Journal of Business on Hospitality and Tourism
ISSN : 25279092     EISSN : 25276921     DOI : -
The Journal of Business on Hospitality and Tourism (JBHOST), is an international peer-reviewed and brings articles in all areas related to Tourism & Hospitality. It is published once a year, and publishes original research, both conceptual and empirical, that clearly enhances the theoretical development of the hospitality and tourism field. JBHOST currently published both qualitative and quantitative researches. Articles submitted by authors are evaluated by a group of peer review experts in the field to ensure all the published articles are of high quality and the information they contain is accurate and reliable. JBHOST is published in both print and online version. The online version is always available for download and if it is necessary, the printed version will be released based on authors or members’ needs.
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Articles 14 Documents
Search results for , issue " Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism" : 14 Documents clear
EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE Sanggramasari, Sandra
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.093 KB) | DOI: 10.22334/jbhost.v5i1.134

Abstract

This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.
Table of content Putra, Putu Mega
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.71 KB) | DOI: 10.22334/jbhost.v5i1.162

Abstract

THE EFFECT OF PRICE ON THE WATERPARK VISITORS’ SATISFACTION Ibrahim, Mariaty; Musadad, Musadad
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (653.388 KB) | DOI: 10.22334/jbhost.v5i1.143

Abstract

The quality of a good or service is mostly determined by the consumers. Accordingly, satisfying consumers can be attained by providing good quality products which are not only affected by the service quality itself, but also by other factors, including price. Price issues faced by Queen Star Waterpark in Siak Regency of Riau Province in the past three years have decreased the number of visitors and raised visitors’ complaints. This study, therefore, was aimed at finding out the effect of price on visitor satisfaction. The data was collected through conducting interview with the waterpark manager and distributing questionnaires to 100 respondents as the samples chosen randomly through accidental sampling. To analyze the collected data, simple regression was used, while the hypothesis testing was performed through t-test and analysis of the coefficient of determination (R). The analysis results showed that the variable x (price) was proven to significantly affect the variable y (visitor satisfaction). This implies that the waterpark management should take this into consideration and adopt a new approach to pricing.
ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL DRINKS TREATED WITH DIFFERENT RATIO OF SWEETENERS Devi, Mazarina; Wibowotomo, Budi; Soekopitojo, Soenar
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (718.614 KB) | DOI: 10.22334/jbhost.v5i1.135

Abstract

Efforts to lower blood sugar levels for diabetes mellitus patients can take by consuming  a popular functional drinks which has been added by herbal ingredients such as breadfruit leaves. The aim of this research is to observe the effect of addition three-types of sweetener (aspartame, acesulfam k, and sorbitol) in different ratio (50%: 25%: 25%, 25%: 50%: 25%, 25%: 25%: 50%) to the antioxidant capacity and glucose level of functional drinks made from breadfruit leaves, as well as its number of calories and variety sensory tests (sour taste, sweetness and texture). The experimental design used a Completely Randomized Design with three replications. This study also employs 35 panellists to produce organoleptic quality data in two repetitions.  All collected data were then analyzed using ANOVA test followed by DMRT test. Results showed that the highest antioxidant capacity was obtained by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with IC50 value of 64,717 ppm. Meanwhile the lowest glucose level was resulted by ratio 50%: 25%: 25% of aspartame, acesulfam k, and sorbitol in value of 25.53 g/100g. The highest number of calorie was produced by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with a value of 126.44 cal. / 100gr. Whereas, the most preferred formulas of breadfruit drink formulas are found in ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol.
IMPACT OF PILGRIMAGE TOURISM TO THE SHEIKH QURO’S TOMB KARAWANG ON THE LOCAL COMMUNITY QUALITY OF LIFE Puspita, Nungky; Gunadi, I Made Adhi; Nuradawiah, Lita
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (741.398 KB) | DOI: 10.22334/jbhost.v5i1.144

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Pilgrimage tour of Syekh Quro is the religious tour in Karawang located in Pulobata, Pulokalapa village, Lemahabang Wadas district, Karawang regency, West Java Province. This reseach is aimed to identify the impact of the religious tour activity of Syekh Quro’s Tomb toward local society quality of life. The research method used in this research is descriptiv qualitative. The finding showed that the tourism impact toward local society quality of life clarify that pilgrimage tourism give positive impact on Pulobata communities. These positive impacts are seen on the aspects of material wellbeing, community wellbeing, emotional wellbeing, and health and safety wellbeing.
Back Cover July 2019 Putra, Putu Mega
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (29.458 KB) | DOI: 10.22334/jbhost.v5i1.159

Abstract

The Feasibility of Puncak Damar and Tanjung Duriat Ecotourism as Tourist Destination Areas Aziza, Nadya Nur; Djuwendah, Endah
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.766 KB) | DOI: 10.22334/jbhost.v5i1.137

Abstract

Jatigede Reservoir area has potential to be a Tourist Destination Area. This area has two ecotourism that are Puncak Damar and Tanjung Duriat. The area will be used as a Tourism Special Economic Zone (Kawasan Ekonomi Khusus). This research purpose is to find out how the feasibility of Puncak Damar and Tanjung Duriat Ecotourism as tourist destinations. The design used is qualitative with a case research approach. The result of the research showes that Puncak Damar and Tanjung Duriat have not fulfill the principle of ecotourism. Puncak Damar Ecotourism has attractions, (1) the views of Jatigede Reservoir, (2) taking pictures at viewdeck, (3) camping, (4) offroad. While in Tanjung Duriat, that are (1) the view of the Jatigede Reservoir, (2) taking photos in tree towers, (3) camping, (4) fishing, (5) boating. In terms of accessibility, the road conditions of both ecotourism are damaged and rocky and there is no public transportation. The facilities of the infrastructure in both ecotourism are not yet complete. The obstacles in Puncak Damar Ecotourism are (1) damaged road conditions, (2) no clean water, (3) no food stall that operate, (4) relations between managers. In Tanjung Duriat there obstacles are: (1) damaged road conditions, (2) no electricity system, (3) relations between managers. Both of these ecotourism are still not feasible for tourist destinations. It is because there are still many attractions that cannot support tourism activities at Puncak Damar and Tanjung Duriat Ecotourism objects. 
Tourists Perception of “Mepantigan”, Balinese Traditional Martial Art as Alternative Tourism Attraction in Gianyar, Bali Arcana, Komang Trisna Pratiwi; Hani, Trivena; Sudjana, I Made
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (906.006 KB) | DOI: 10.22334/jbhost.v5i1.147

Abstract

The study examined the perception of tourists on “Mepantigan” as alternative tourism in Pondok Mepantigan in Gianyar Bali. The background of this research is the emergence of “Mepantigan” attraction that is developing. Obviously, “Mepantigan” is a unique and first tourist attraction in Gianyar Bali by elevating traditional martial arts and combined with the art of dance and music with the game set in the mud. The purpose of this study is to identify the perception of tourists to “Mepantigan” as alternative tourism in Pondok Mepantigan in Gianyar Bali. In essence research method using the qualitative and quantitative method. Data analysis techniques used descriptive-qualitative, where data obtained from observation, interview, documentation, and questionnaire to tourism components such as attraction, accessibility, amenities, available packages, activities, and ancillary services. Sustainable tourism paradigm and can be applied to alternative tourism is tourism activity. The research results showed that Pondok Mepantigan is an attractive tourist attraction because it has a natural tourist attraction, culture and artificial but need to increase the availability of supporting facilities for tourists. In essence, Pondok Mepantigan has met the parameters as alternative tourism but need to improve in empowering communities around Pondok Mepantigan.
Front Cover July 2019 Putra, Putu Mega
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (65.681 KB) | DOI: 10.22334/jbhost.v5i1.160

Abstract

Inventory Control of Product Supply of Agricultural Product for Online Sales (Case Study in PT Insan Agritama Teknologi) Meliyani, Evi Faridah Rostanti
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.096 KB) | DOI: 10.22334/jbhost.v5i1.141

Abstract

The industrial revolution 4.0 has encouraged a digital technology companies called startup. PT Insan Agritama Teknologi (Inagri) is one of startup in Bandung City that is engaged in agriculture as a supplier of food ingredients. Inventory of goods in Inagri is currently fulfilled from five partner farmers. At present, Inagri has collaborated with several Horeca (hotel, restaurant, café) and modern retailers to distribute agricultural products. However, for approximately 2.5 years, Inagri has not yet found a standard procedure for inventory control. Sometimes Inagri could not fulfill the demand because there was an out of stock of goods. Therefore required to control supplies. The purpose of this study was to identify the process of controlling inventory in Inagri and analyzed the classification of inventory in Inagri based on ABC analysis. This study used the ABC analysis method. The results showed that the classification of goods inventory in Inagri based on ABC analysis, group A amounted 16 commodities, this amount represented 21% of total items (76 commodities). Group B amounted 17 commodities or 22% of total commodity and group C had 43 items or 57% of total commodities sold by Inagri. ABC analysis is one of the solutions for making goods stock procurement decisions in future period. 

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