Journal of Applied Hospitality and Tourism Science 2019-01-04T10:41:48+00:00 Anis Nur Chabibah Open Journal Systems <p>Journal of Applied Hospitality and Tourism Science is Journal hospitality studies,&nbsp;this journal is published twice in 1 year on july and February</p> ADDITIONAL HERBAL ELEMENTS IN A FUNCTIONAL DRINKS TO RISE LEVEL OF INTEREST TO THE BEVERAGES 2018-11-28T10:37:51+00:00 <p>Functional drinks are nutrients or non-nutrients beverages that have contribution to the health. Functional drinks<br>can be made from herbal plants, the authors take samples processed functional drinks consist of ginger, lime and<br>mint leaves as an additional herbal element. Addition of herbal mint leaves element which are known to benefit<br>mint leaves (Mentha Cordifolia) has a fragrant flavor and refreshing cold taste. Fragrant flavor and cool mint<br>leaves caused by the oil content asiri form of menthol oil. Mint leaves are believed to keep stamina, relieve<br>headaches, prevent fever, give antioxidant. The goal of this research is to find out the respondent's tendency to<br>color, taste, flavor and average of panelist acceptance of the best functional drink consisting of ginger and lime<br>with addition of herbal elements of mint leaf into it. This research was classified as experimental research with 3<br>treatments of 10 mint leaves (X1), 20 sheets (X2), 30 sheets (X3) of mint leaves. Data collection using<br>observation method through hedonic test. the sample was assessed by 30 respondents. Data from hedonic test<br>results were analyzed by Friedman test. If there is a difference in power received will be continued with the<br>Wilcoxon Signed Rank Test. The results showed: 1. that the functional drink of lime ginger with the addition of<br>herb elements of mint leaves of 10, 20 and 30 sheets had an effect on taste and favorite level, but did not give<br>real effect to the color and aroma. 2. Functional drink of lime ginger with the addition of 10 mint, 20 and 30<br>sheets of best herbal ingredients based on the average number of panelist receive power is X1 with 10 mint<br>leaves added.</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science 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 <p>The production and productivity of sweet potatoes in Indonesia continues to increase from year to year, but<br>their use and consumption is still very limited. Mojokerto is the largest sweet potato producer city in East Java<br>Province; Pacet District is one of the centers of purple sweet potato production. Frozen pasta is an intermediate<br>product so sweet potatoes can be stored for a longer time. The research aimed 1) to determine the effect of<br>substitution of purple sweet potato paste on organoleptic quality of cake, cookies, bread which includes color,<br>aroma, taste, texture, and level of preference. 2) to know the criteria for cake, cookies, bread with the<br>substitution of the best purple sweet potato paste, based on the level of preference. This research was classified<br>as experimental research, with 3 treatments of the substitution rate of purple sweet potato paste, which are cake<br>products with 60% (X1), 70% (X2), and 80% (X3); cookies with 40% (X1), 50% (X2), 60% (X3); bread with<br>10% (X1), 20% (X2), 30% (X3). Data collection used the observation method through organoleptic tests.<br>Samples were assessed by 25 trained panelists. Organoleptic test data were analyzed by a single ANOVA test.<br>The effect of the best treatment is known through the most chosen products by the panelists based on their<br>level of preference. The results were: 1) the substitution of purple sweet potato paste had an effect on the<br>organoleptic quality of cake including color and texture, but did not have a significant effect on aroma, taste<br>and level of preference. The most preferred product of the panelists, which was X2, had organoleptic properties<br>of having quite purple color, the aroma of purple sweet potato, the taste of purple sweet potato, smooth and<br>hollow texture; 2) The substitution of purple sweet potato paste had an effect on the organoleptic quality of<br>cookies including aroma, taste, texture and level of preference, but did not have a significant effect on color.<br>The most preferred product of the panelists, which was X1 had the organoleptic properties of having purplish<br>brown color, quite similar aroma to purple sweet potato, similar taste to the purple sweet potato, and smooth<br>and crunchy texture. 3) The substitution of purple sweet potato paste had an effect on the organoleptic quality<br>of bread including color, taste, and level of preference, but did not have a significant effect on aroma and<br>texture. The most preferred product of panelists, which was X3, had organoleptic properties of having quite<br>purple in color, quite similar aroma to purple sweet potato, similar taste to the purple sweet potato, and texture<br>that was quite smooth and quite porous.</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science RECEPTIVITY OF BUTTER COOKIES USING MOCAF (Modified Cassava Flour) SUBSTITUTION 2018-11-28T10:37:51+00:00 <p>Cassava has an important role in supporting national food security. Cassava is a local staple food with high<br>productivity which increases steadily from year to year. Using post-harvest processing technology, cassava can be<br>processed into MOCAF (Modified Cassava Flour) which provides several advantages. MOCAF substitution can<br>be performed to diversify the products of processed cassava, one of which is butter cookies product. The objectives<br>of this study are 1) to investigate the effect of MOCAF substitution on receptivity to color, aroma, flavor and<br>texture of butter cookies. 2) to investigate the best butter cookies product with MOCAF substitution based on the<br>average score of panelist’s level of receptivity. This is an experimental research with 3 treatments of MOCAF<br>substitution level of 80% (X1), 90% (X2), and 100% (X3). Observation method through hedonic test is used in<br>data collection. The sample is assessed by 25 trained panelists. The results of hedonic test are analyzed using<br>Friedman test. When difference is found in the receptivity, the analysis process shall be continued with Wilcoxon<br>Signed Rank Test. The results indicate that: 1) MOCAF substitution affects butter cookies texture, but it does not<br>give significant effect to color, flavor and aroma of butter cookies and 2) The best butter cookies product based<br>on the average number of panelist’s receptivity is X3. X3 products are butter cookies with 100% MOCAF flour<br>substitution.</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science THE USE OF ROOM RESERVATION MEDIA AT EVERBRIGHT HOTEL SURABAYA 2018-11-28T10:37:51+00:00 <p>Front Office Department is one of the absolute parts of a hotel. The main function of the Front Office<br>Department is to "sell" in the sense of renting out rooms which are the main products of the hotel to guests.<br>Room sales from the Front Office Department can be done directly when guests arrive at the hotel (walk-in<br>guest) or through reservations before guests arrive at the hotel, because the hotel cannot rely solely on guests<br>who arrive without booking rooms first. The objective of this research was to find out and describe the room<br>reservation media used by the customer at the Everbright Hotel Surabaya. The method used in this research<br>was a qualitative descriptive method, aiming to describe a fact. The data collection techniques used in this<br>research were observation and documentation. The results showed that the reservation media that can be used<br>by the customer to make a room reservation at Everbright Hotel Surabaya were by telephone, fax, e-mail,<br>coming directly to the hotel (walk-in), and internet. There was a significant difference between the use of the<br>internet as a room reservation medium compared to the use of telephone, fax, e-mail or walk-in reservations.<br>It can be concluded that more guests make room reservations using internet media at Everbright Hotel<br>Surabaya.</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science THE ROLE OF HOTEL IN IMPROVING MICE ACTIVITIES IN SURABAYA CITY 2018-11-28T10:37:51+00:00 <p>Convention is a meeting of a group of people who share ideas, experiences, and information through open talk,<br>ready to hear each other and learn, discuss and then summarize the topics discussed in the meeting. The activities<br>of MICE are Meeting, Incentive Trip, Conference, Exhibition. MICE is a big business in the field of tourism<br>with activities combine business and leisure. Because MICE is a big business, the writer's interest in writing<br>about the role of hotels in improving their activities may be demonstrated by graphs. Methods conducted include<br>literature review with two literatures used, among others, M. Kesrul with a book entitled Meeting, Incentive<br>Trip, Conference, Exhibition, and Nyoman S. Pendit, his book entitled Convention Tour, secondary data<br>collection with data collection on the number of organizations, agencies, governments, associations conducting<br>MICE activities at randomly selected hotels with MICE facilities. Writing results based on data collected during<br>the year 2017 and poured in the form of a graph then obtained the results that occur the role of the hotel in MICE<br>activities very good and often conducted activities in the form: Meeting, Workshop, Conference, and Wedding.<br>The hotel is the object of data collection, namely Hotel Grand Simpang Surabaya, Hotel Aria Centra, and Hotel<br>Zest Jemursari located in Surabaya</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science INTEREST OF FOREIGN TOURIST IN SURABAYA OF TAKING INDONESIAN APPETIZER 2019-01-04T10:34:44+00:00 <p>The incrasing of Tourist in Surabaya is 9,6 million foreign tourist this year, while total domestic and foreign<br>tourist were 76 million people a year before. Those increasing inspired this conducted reseach. The goal was to<br>find out interest of foreign tourist in Surabaya to Indonesian appetizer. The specifict goals were: (1) Find out<br>how much interest do Foreign Tourist in Surabaya take Indonesian Appetizer, and (2) Find out kind of appetizer<br>which Foreign Tourist in Surabaya are interested more.<br>This research identified interest and kind of appetizer which foreign tourists liked more based on survey. The<br>domain was Surabaya and the objects of the research were 25 respondences who were foreign tourists did<br>vocation in Surabaya. In difference of sex, there were 72 % male and the rest were female. Most of respondences<br>12 % ware from USA. The 56 % of respondence arrived in Surabaya for vocation. Most of them 36 % took<br>duration 4 - 7 days of stay. Hotel was choosen by 80 % of the respondences. The interest of taking indonesian<br>appatizer of the whole of them which were 3,43 that was considered much good. The data showed foreign tourist<br>who consumed indonesian appetizer liked them. Conected to the theory, this interest were belong to primitive<br>interest, that is biologist interest, such as eating, drinking, and socialication. This interest also covered producing<br>generation. Foreign Tourist most favorite Indonesian Appetier was salad. This probably because of unique<br>source taste.</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science EFFECT OF SELECTION AND WORK PLACEMENT TO THE WORK SATISFACTION OFHOTEL ROOM ATTENDANT IN SURABAYA 2019-01-04T10:41:48+00:00 <p>This study aims to determine the effect of selection and job placement on job satisfaction of hotel room attendant<br>in Surabaya, The research method used is descriptive quantitative method. With sample research is 30 room<br>attendants of some hotel in Surabaya. The result of data analysis shows that Selection has significant effect on<br>job satisfaction of hotel room attendant in surabaya with respondents with curriculum vitae item very influential<br>as important information of self data when selection with achievement 3.2%. And has a significance level of<br>0.079&gt; 0.05. Whereas placement variable influence to room attendant satisfaction does not have significant<br>effect to job satisfaction of hotel room attendant in surabaya. It is also evidenced that the significance level is<br>0.007 &lt;0.05</p> 2018-11-28T00:00:00+00:00 Copyright (c) 2018 Journal of Applied Hospitality and Tourism Science