Journal of Applied Hospitality and Tourism Science

ADDITIONAL HERBAL ELEMENTS IN A FUNCTIONAL DRINKS TO RISE LEVEL OF INTEREST TO THE BEVERAGES

2018-11-28T10:37:51+00:00

Functional drinks are nutrients or non-nutrients beverages that have contribution to the health. Functional drinks
can be made from herbal plants, the authors take samples processed functional drinks consist of ginger, lime and
mint leaves as an additional herbal element. Addition of herbal mint leaves element which are known to benefit
mint leaves (Mentha Cordifolia) has a fragrant flavor and refreshing cold taste. Fragrant flavor and cool mint
leaves caused by the oil content asiri form of menthol oil. Mint leaves are believed to keep stamina, relieve
headaches, prevent fever, give antioxidant. The goal of this research is to find out the respondent's tendency to
color, taste, flavor and average of panelist acceptance of the best functional drink consisting of ginger and lime
with addition of herbal elements of mint leaf into it. This research was classified as experimental research with 3
treatments of 10 mint leaves (X1), 20 sheets (X2), 30 sheets (X3) of mint leaves. Data collection using
observation method through hedonic test. the sample was assessed by 30 respondents. Data from hedonic test
results were analyzed by Friedman test. If there is a difference in power received will be continued with the
Wilcoxon Signed Rank Test. The results showed: 1. that the functional drink of lime ginger with the addition of
herb elements of mint leaves of 10, 20 and 30 sheets had an effect on taste and favorite level, but did not give
real effect to the color and aroma. 2. Functional drink of lime ginger with the addition of 10 mint, 20 and 30
sheets of best herbal ingredients based on the average number of panelist receive power is X1 with 10 mint
leaves added.

EFFECT OF SUBSTITUTION OF PACET PURPLE SWEET POTATO PASTE ON THE ORGANOLEPTIC PROPERTIES OF CAKE, COOKIES, AND BREAD

2018-11-28T10:37:51+00:00

The production and productivity of sweet potatoes in Indonesia continues to increase from year to year, but
their use and consumption is still very limited. Mojokerto is the largest sweet potato producer city in East Java
Province; Pacet District is one of the centers of purple sweet potato production. Frozen pasta is an intermediate
product so sweet potatoes can be stored for a longer time. The research aimed 1) to determine the effect of
substitution of purple sweet potato paste on organoleptic quality of cake, cookies, bread which includes color,
aroma, taste, texture, and level of preference. 2) to know the criteria for cake, cookies, bread with the
substitution of the best purple sweet potato paste, based on the level of preference. This research was classified
as experimental research, with 3 treatments of the substitution rate of purple sweet potato paste, which are cake
products with 60% (X1), 70% (X2), and 80% (X3); cookies with 40% (X1), 50% (X2), 60% (X3); bread with
10% (X1), 20% (X2), 30% (X3). Data collection used the observation method through organoleptic tests.
Samples were assessed by 25 trained panelists. Organoleptic test data were analyzed by a single ANOVA test.
The effect of the best treatment is known through the most chosen products by the panelists based on their
level of preference. The results were: 1) the substitution of purple sweet potato paste had an effect on the
organoleptic quality of cake including color and texture, but did not have a significant effect on aroma, taste
and level of preference. The most preferred product of the panelists, which was X2, had organoleptic properties
of having quite purple color, the aroma of purple sweet potato, the taste of purple sweet potato, smooth and
hollow texture; 2) The substitution of purple sweet potato paste had an effect on the organoleptic quality of
cookies including aroma, taste, texture and level of preference, but did not have a significant effect on color.
The most preferred product of the panelists, which was X1 had the organoleptic properties of having purplish
brown color, quite similar aroma to purple sweet potato, similar taste to the purple sweet potato, and smooth
and crunchy texture. 3) The substitution of purple sweet potato paste had an effect on the organoleptic quality
of bread including color, taste, and level of preference, but did not have a significant effect on aroma and
texture. The most preferred product of panelists, which was X3, had organoleptic properties of having quite
purple in color, quite similar aroma to purple sweet potato, similar taste to the purple sweet potato, and texture
that was quite smooth and quite porous.

RECEPTIVITY OF BUTTER COOKIES USING MOCAF (Modified Cassava Flour) SUBSTITUTION

2018-11-28T10:37:51+00:00

Cassava has an important role in supporting national food security. Cassava is a local staple food with high
productivity which increases steadily from year to year. Using post-harvest processing technology, cassava can be
processed into MOCAF (Modified Cassava Flour) which provides several advantages. MOCAF substitution can
be performed to diversify the products of processed cassava, one of which is butter cookies product. The objectives
of this study are 1) to investigate the effect of MOCAF substitution on receptivity to color, aroma, flavor and
texture of butter cookies. 2) to investigate the best butter cookies product with MOCAF substitution based on the
average score of panelistâ€™s level of receptivity. This is an experimental research with 3 treatments of MOCAF
substitution level of 80% (X1), 90% (X2), and 100% (X3). Observation method through hedonic test is used in
data collection. The sample is assessed by 25 trained panelists. The results of hedonic test are analyzed using
Friedman test. When difference is found in the receptivity, the analysis process shall be continued with Wilcoxon
Signed Rank Test. The results indicate that: 1) MOCAF substitution affects butter cookies texture, but it does not
give significant effect to color, flavor and aroma of butter cookies and 2) The best butter cookies product based
on the average number of panelistâ€™s receptivity is X3. X3 products are butter cookies with 100% MOCAF flour
substitution.

THE USE OF ROOM RESERVATION MEDIA AT EVERBRIGHT HOTEL SURABAYA

2018-11-28T10:37:51+00:00

Front Office Department is one of the absolute parts of a hotel. The main function of the Front Office
Department is to "sell" in the sense of renting out rooms which are the main products of the hotel to guests.
Room sales from the Front Office Department can be done directly when guests arrive at the hotel (walk-in
guest) or through reservations before guests arrive at the hotel, because the hotel cannot rely solely on guests
who arrive without booking rooms first. The objective of this research was to find out and describe the room
reservation media used by the customer at the Everbright Hotel Surabaya. The method used in this research
was a qualitative descriptive method, aiming to describe a fact. The data collection techniques used in this
research were observation and documentation. The results showed that the reservation media that can be used
by the customer to make a room reservation at Everbright Hotel Surabaya were by telephone, fax, e-mail,
coming directly to the hotel (walk-in), and internet. There was a significant difference between the use of the
internet as a room reservation medium compared to the use of telephone, fax, e-mail or walk-in reservations.
It can be concluded that more guests make room reservations using internet media at Everbright Hotel
Surabaya.

THE ROLE OF HOTEL IN IMPROVING MICE ACTIVITIES IN SURABAYA CITY

2018-11-28T10:37:51+00:00

Convention is a meeting of a group of people who share ideas, experiences, and information through open talk,
ready to hear each other and learn, discuss and then summarize the topics discussed in the meeting. The activities
of MICE are Meeting, Incentive Trip, Conference, Exhibition. MICE is a big business in the field of tourism
with activities combine business and leisure. Because MICE is a big business, the writer's interest in writing
about the role of hotels in improving their activities may be demonstrated by graphs. Methods conducted include
literature review with two literatures used, among others, M. Kesrul with a book entitled Meeting, Incentive
Trip, Conference, Exhibition, and Nyoman S. Pendit, his book entitled Convention Tour, secondary data
collection with data collection on the number of organizations, agencies, governments, associations conducting
MICE activities at randomly selected hotels with MICE facilities. Writing results based on data collected during
the year 2017 and poured in the form of a graph then obtained the results that occur the role of the hotel in MICE
activities very good and often conducted activities in the form: Meeting, Workshop, Conference, and Wedding.
The hotel is the object of data collection, namely Hotel Grand Simpang Surabaya, Hotel Aria Centra, and Hotel
Zest Jemursari located in Surabaya

INTEREST OF FOREIGN TOURIST IN SURABAYA OF TAKING INDONESIAN APPETIZER

2019-01-04T10:34:44+00:00

The incrasing of Tourist in Surabaya is 9,6 million foreign tourist this year, while total domestic and foreign
tourist were 76 million people a year before. Those increasing inspired this conducted reseach. The goal was to
find out interest of foreign tourist in Surabaya to Indonesian appetizer. The specifict goals were: (1) Find out
how much interest do Foreign Tourist in Surabaya take Indonesian Appetizer, and (2) Find out kind of appetizer
which Foreign Tourist in Surabaya are interested more.
This research identified interest and kind of appetizer which foreign tourists liked more based on survey. The
domain was Surabaya and the objects of the research were 25 respondences who were foreign tourists did
vocation in Surabaya. In difference of sex, there were 72 % male and the rest were female. Most of respondences
12 % ware from USA. The 56 % of respondence arrived in Surabaya for vocation. Most of them 36 % took
duration 4 - 7 days of stay. Hotel was choosen by 80 % of the respondences. The interest of taking indonesian
appatizer of the whole of them which were 3,43 that was considered much good. The data showed foreign tourist
who consumed indonesian appetizer liked them. Conected to the theory, this interest were belong to primitive
interest, that is biologist interest, such as eating, drinking, and socialication. This interest also covered producing
generation. Foreign Tourist most favorite Indonesian Appetier was salad. This probably because of unique
source taste.

EFFECT OF SELECTION AND WORK PLACEMENT TO THE WORK SATISFACTION OFHOTEL ROOM ATTENDANT IN SURABAYA

2019-01-04T10:41:48+00:00

This study aims to determine the effect of selection and job placement on job satisfaction of hotel room attendant
in Surabaya, The research method used is descriptive quantitative method. With sample research is 30 room
attendants of some hotel in Surabaya. The result of data analysis shows that Selection has significant effect on
job satisfaction of hotel room attendant in surabaya with respondents with curriculum vitae item very influential
as important information of self data when selection with achievement 3.2%. And has a significance level of
0.079> 0.05. Whereas placement variable influence to room attendant satisfaction does not have significant
effect to job satisfaction of hotel room attendant in surabaya. It is also evidenced that the significance level is
0.007 <0.05