This study aims to obtain a description of the concept of local culinary-based tourism typical of Betawi, especially Pletok Beer. As a tourism product, a series of strategies and promotions should be prepared so that traditional drinks made from healthy spice extracts are worthy of being ambassadors representing Betawi culinary riches as well as having consistent standards of taste and optimal organoleptic quality. In addition, it is also designed to make factual and accurate description and description of historical facts related to Pletok Beer as one of Betawi local wisdom. The selection of Pletok Beer producers was conducted in 5 administrative areas, namely East Jakarta, South Jakarta, West Jakarta, Central Jakarta and North Jakarta.Jakarta is a city that has many functions and roles. Status as a modern city with a massive wave of development invasion also played a role to wipe out the existence of ethnic Betawi, the native inhabitants of Jakarta who deservedly welcome the presence of the immigrants. As one of the tourist destinations in Indonesia, quite a lot of Jakarta's local culture can be developed and promoted, including culinary riches. There are a line of delicious and unique dishes that are very potent Betawi so the appeal of the culinary tourist, either because of taste, health benefits, or the value of philosophy and history that accompany it. Unfortunately until now the Betawi culinary wealth has not become a reason for tourists to come to Jakarta.The results showed that Pletok Beer as a part of Betawi culinary wealth got support and positive appreciation if presented as welcome drink. Making Concentrate Beer Pletok be one way that can facilitate the storage and presentation so that more practical and efficient. Preparation of concentrate with concentration of 1/4 times and boiling time for 60 minutes in the research scale (1/2 recipe), proven to produce Pletok Beer Concentrate with taste and aroma quality that is not different from fresh Pletok beer without concentration.
Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization of taste, historical stories, cultural values and philosophies in a bowl of Bubur Ase are the strenghts that can be developed and promoted. Some weaknesses and threats could be overcome if this dish is already popular.
The aim of this study is to analyze the potential of the local wisdom in Desa Wisata Wates Jaya which can be developed into attractions in cultural and gastronomic tourism packages. Furthermore, the design of the right development model is also carried out so that the development of this tourist village can be more optimal. This research is a descriptive qualitative research with primary data obtained through observation, FDG and in-depth interviews with four informants as tourism village managers, village elders, and village culinary activists. The results showed that Desa Wisata Wates Jaya has many potential cultural and gastronomic tourism attractions which can be developed into a choice of tour packages as an alternative tourist attraction in this village. As part of special interest tourism, cultural and gastronomic tourism prepared for certain typology of tourist that is different from mass tourism tourist. Therefore, the tourism activities offered are more focused on providing experiences by engaging directly in local people's daily activities that are integrated with nature. For the development model, a modification of the Pentahelix model is designed in which the 5 elements are grouped into 3 clusters, namely the community/society and the government as the main actors, academics and business as supporters, and the media as supporters.
This study aimed to analyze the effect of the food and beverage department service quality on customer satisfaction at the Daily Inn Hotel, Jakarta. This study used a quantitative method with a data collection technique in the form of questionnaires and literature studies. The population of this study was the consumers of the Daily Inn Hotel, Jakarta, that served by Food and Beverage Department during March 2019. The samples in this study were calcuated by Slovin Formula, with 10% error tolerance. The data then were processed by SPSS statistical analysis. The results of this study indicated that service quality had an effect on consumer satisfaction by 0.838 or 83.8% based on the coefficient of determination of 0.162 or 16.2% explained by other factors not included in this study. From the results of the T-test carried out, with the results of the analysis of 21.660 greater than 1.662 and a probability of 0.000 smaller than 0.60, it was concluded that H0 was rejected and H1 was accepted which means that the service quality variable (X) significantly affects the consumer satisfaction variable (Y).
This study aims to determine whether there is a therapeutic effect on bay leaf extract (Syzygium polyanthum) in reducing uric acid levels in male white rats (Rattus novergicus) and to determine what dose of bay leaf extract (Syzyzgium polyanthum) is effective in reducing uric acid levels in male white rat (Rattus novergicus). The method in this study used Laboratory Experiments with Pretest-Posttest Control Group Design, the treatment groups were group I (negative control), group II (positive control), group III (bay leaf extract 0.4581 g), group IV (extract bay leaf 0.8181 g), and group V (bay leaf extract 1.1781 g). The results showed that bay leaf extract (Syzygium polyhantum) was positive for flavonoid compounds. Statistical data analysis by Kruskal Walis showed that 0.003 p significance value 0.005 means that there is a significant difference between uric acid levels before administration of bay leaf extract and uric acid levels after administration of bay leaf extract and continued with Duncan's analysis to see differences in effective doses.
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