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All Journal Tourism & Hospitality Essentials Journal Jurnal Dimensi BENING Jurnal Laot Ilmu Kelautan Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Journal of Fish Health Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Journal of Business and Management Inaba Inaba of Community Services Journal Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan

Ilham Fajri, Ilham

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Author-ID : 605153

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Strategi Peningkatan Penjualan Makanan Tradisional Sunda Melalui Daya Tarik Produk Wisata Kuliner di The Jayakarta Bandung Suite Hotel & Spa Fajri, Ilham
THE Journal : Tourism and Hospitality Essentials Journal Vol 8, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v8i1.11689

The increase in the number of visitors to the hotel each year has the potential to further develop, but the problem is the appeal of Traditional Sundanese Foods found in the hotel is not known by many people. This study aims to formulate the appropriate sales promotion strategy to be applied at The Jayakarta Bandung Suite Hotel Spa through SWOT analysis approach. Where based on SWOT analysis results, external factors with the highest score that affect the increase in sales is an opportunity factor is branding the city of Bandung as a culinary destination, while the highest threat is food from other countries.Â Internal factor with highest score is the strength factor that is the appeal of the menu offered, while the weakness factor is promotion. A suitable strategy to be applied for market is penetration strategy and product improvement strategy.

ARAH PENGEMBANGAN PENANGKAPAN PURSE SEINE DI PERAIRAN LAMPULO PROVINSI ACEH Fajri, Ilham; Nasruddin, Nasruddin; Baskoro, Mulyono S; Mustaruddin, Mustaruddin
Jurnal Laot Ilmu Kelautan Vol 2, No 2 (2019): Jurnal Laot Ilmu Kelautan
Publisher : Jurusan Ilmu Kelautan FPIK Universitas Teuku Uma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.275 KB)

Salah satu alat tangkap yang dominan digunakan nelayan Lampulo di Provinsi Aceh saat ini adalah purse seine.Penangkapan ikan dengan alat tangkap purse seine banyak dipengaruhi oleh fungsi-fungsi produksi yang mana untukmengatur pengelolaan. Sehubungan dengan pengelolaan tersebut maka dibutuhkan adanya strategi pengembanganyang akan dikembangkan menjadi perikanan yang ramah lingkungan. Tujuan penelitian ini adalah menyusun strategipengembangan perikanan purse seine di perairan Lampulo, Provinsi Aceh. Penelitan ini dilaksanakan di perairan Lampulo dengan basis pengambilan data di PPS Lampulo Provinsi Aceh. Waktu penelitian selama 4 (empat) bulan dimulai dari dari bulan Agustus sampai dengan November 2017. Data yang dikumpulkan terdiri dari data kondisi perikanan purse seine di PPS Lampulo yang diperoleh berdasarkan observasi dan wawancara langsung terhadap nelayan dan pelaku usaha perikanan purse seine yang terkait. Metode yang digunakan dalam penelitian ini menggunakan analisis SWOT. Hasil dari penelitian menunjukkan strategi terpilih/diprioritaskan untuk mendukung pengembangan perikanan purse seine pelagis kecil di Perairan Lampulo Provinsi Aceh adalah strategi SO dengan opsi strategi : Pelatihan/sosialisasi nelayan terkait teknologi penangkapan yang ramah lingkungan dikarenakan memiliki nilai skor tertinggi (3,01). Sedangkan untuk strategi WO, ST, dan WT menjadi opsi alternatif untuk strategipengembangan perikanan purse seine pelagis kecil di Perairan Lampulo Provinsi Aceh.

Economic Order Quantity (EOQ) Analysis In Efforts To Improve Efficiency In Hawayu Coffee & Eatery Bandung Fajri, Ilham; Maima, Amsal
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Economic Order Quality (EOQ) is the stockpile economic method which is used in order to decide the company amount of order. This research is aimed to find the comparison of conventional method and Economic Order Quality (EOQ) related to the companyâ€™s cost efficiency in Hawayu Coffee Eatery.Experimental design was chosen as a method in this research. The primary and secondary data were used as data analysis. The need and the cost of raw material of the company in range of October 2019 until January 2020 were taken as the secondary data while the frequency of order, order cost and saving cost were taken as the primary data. The Economic Order Quantity (EOQ) and the cost efficiency of total stockpile were used also as the tools of the analysis. The result shows that the Economic Order Quantity (EOQ) method has given a significant result on the efficiency cost of the total raw material stockpile in 90,8% for groceries and 78,7 % for perishable. In sum, if the Economic Order Quantity (EOQ) is fully thoroughgoing record, the Economic Order Quantity (EOQ) could be applied in a correct way. The Economic Order Quantity (EOQ) is effectively applied in order to increase the cost efficiency in Hawayu Coffee Eatery.

Analisis Tingkat Gelombang Kopi Dan Minat Berkunjung Generasi Z Dan Milenials Pada Wisata Kopi Dki Jakarta Enrico, Farel Adrian; Turgarini, Dewi; Fajri, Ilham
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Analysis of The Influence Of Menu Innovation on Consumer Satisfaction At Mcdonald's (Survey of Consumers Visiting Mcdonald's City of Bandung) Hanifah, Nida; Siswhara, Gita; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

This study aims to determine the effect of menu innovation on consumer satisfaction in McDonaldâ€™s City of Bandung. The method used in this research is a quantitative method by using a descriptive and verification approach. The sampling used refers to the results of the implementation of non-probability sampling techniques, namely by approaching consumers as many as 400 respondents who have visited McDonald's in Bandung and tried the innovation menu during the research period. The analysis technique used is a simple linear regression analysis, because in this study using two variables namely the menu innovation variable as the X variable and customer satisfaction as the Y variable. The results of the analysis that the authors get about the Innovation Menu on Consumer Satisfaction at McDonald's has a positive influence either partially or simultaneously with a magnitude of 77.1% on customer satisfaction. Seeing these results, then McDonald's has to do deepening, development, evaluation, and increasing customer satisfaction in making menu innovations so as to increase the value of customer satisfaction.

Pengaruh Kualitas Pelayanan terhadap Kepuasan Konsumen di Dapur Caringin Tilu Bandung Azmi, Helmi Ulul; Rizkyanfi, Mochamad Whilky; Fajri, Ilham
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

The Effect Of Social Media Marketing On Purchase Decisions With Brand Awareness As An Intervening Variables In Praketa Coffee Shop Purwokerto Fajri, Ilham; Rizkyanfi, Mochamad; smaya, Rizma
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Culinary business is a sector that affects the growth of the tourism industry. As time goes by, the culinary business is growing fast, including in the city of Purwokerto where the intense competition between culinary business entrepreneurs is occurring. Praketa Coffee Shop Purwokerto must be able to develop and innovate to define the right marketing strategy. One of them is by using social media marketing to build consumerâ€™s brand awareness, so that the purchase decision process will be built by itself. This research aims to discover the impact of social media marketing on the purchase decisions with brand awareness as an intervening variable at Ptraketa Coffee Shop Purwokerto. The type of research used is quantitative research with associative descriptive approach. The data collection technique used in this research is primary data, with method of distributing questionnaires to 100 respondents of Praketa Coffee Shop Purwokerto. The data analysis technique used Path Analysis regression and the Sobel Test. The results show that social media marketing has a positive and significant effect on brand awareness and on purchasing decisions, and brand awareness mediates positively and significantly on the relationship of between social media marketing and purchasing decisions.

Strategi Pengembangan Bisnis Rumah Makan Ganbatte Suki, BBQ & Steak Bandung Anjani, Astrid Dwi; Ningsih, Caria; Fajri, Ilham
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Tujuan dari penelitian ini adalah untuk menganalisis dan menggambarkan faktor lingkungan internal dan eksternal yang dapat mempengaruhi penentuan strategi pengembangan bisnis Ganbatte Suki, BBQ Steak Bandung, serta menganalisis dan mengembangkan strategi yang harus diterapkan Ganbatte Suki, BBQ Steak Bandung. Penelitian ini menggunakan penelitian model campuran dengan model strategi embedded konkuren. Data yang diperoleh akan dianalisis menjadi dua bagian, yaitu analisis faktor internal dan analisis faktor eksternal yang kemudian diolah menjadi matriks IFE, matriks EFE, matriks IE, kuadran SWOT, matriks SWOT, dan QSPM. Analisis matriks SWOT, menghasilkan enam strategi alternatif yang bisa dijalankan Ganbatte. Dari enam strategi alternatif, ada alternatif strategi utama Ganbatte yang dapat dipilih untuk dijalankan terlebih dahulu, yaitu melakukan perencanaan operasional dengan matang sehingga manfaat yang diperoleh dapat ditingkatkan dengan skor STAS 5.522.

The Differentiation of Corn Choux Pastry Product with Additional Vegetables as Stuffing Fajri, Ilham; Octavia, Silvi; Ningsih, Caria
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Corn is Indonesian's staple food and the need for corn in the country is increasing. This can be seen from the corn fields that are scattered throughout the provinces. This condition has made Indonesia as one of the exporting countries of corn to several ASEAN countries. This study aims to make a differentiation of choux pastry with blended corn in the dough. The research method in this article is experimental. To test the product formulation and product quality, the opinions of the supervisors are employed. Lastly, descriptive test is used, and market analysis of the product is conducted. Samples of choux pastry formulations used the ratios of 50%: 50% and 25%: 75% respectively between wheat flour and corn. Each formulation is tested by the supervisors to produce the average product which is most preferred by the supervisors. Furthermore, the product is tested again using market analysis to find out the public acceptance of the differentiation of corn choux pastry product with the addition of corn.

Analysis of Millennial Consumption Behavior Factors and Their Interest in Visiting Sundanese Restaurants in Bandung Nikmah, Nur Faijatun; Sudono, Agus; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

The growth of people who are growing rapidly is the background of this study and the aim is to get an idea of the millennial potential in Bandung and analyze what factors most dominate millennial food consumption behavior towards interest led to Sundanese restaurants in Bandung. This study uses quantitative descriptive methods with data collection techniques in the form of question items on the questionnaire. The Sundanese restaurant and the experience of the visit itself became a place to do this research. Participants involved in this study were 270 respondents. Analysis was performed on the data obtained that is in the beginning of the researxh, while doing the research, and in the end of the research. The data analysis technique used is Exploratory Factor Analysis. The results of the analysis obtained showed that Bandung population of 27.99 percent is in the range of the age group of 20-34 years with a total of 699,395 thousand inhabitants dominated by vulnerable people aged 20-24 years which is around 10, 36 percent of the profession as students / students and income less than Rp 2,500,000 per month. Then, it was found that only nine factors that is influencing millennial consumption behavior towards their interest in visiting Sundanese restaurants in Bandung. They are: food characteristic, positive feeling, influence from external world, environmental in an attractive destination, food experience, negative feelings, relationships, looking for unique and authentic experiences, and fulfillment of physical and psychological needs. From the nine factors mentioned, the most dominating factor is the food characteristic factor with an eigenvalue value of 8,790.

Co-Authors Adrian Damora Agus Sudono, Agus Ahmad Fauzan Lubis Anersih, Anersih Anjani, Astrid Dwi Aqmarina, Damartera Tyan Azmi, Helmi Ulul Benaya Meitasari Simeon Booth, Hollie Caria Ningsih, Caria Devi, Ghini Kuntala Devi, Ghini Kunthala Dewi Turgarini, Dewi Dolorosa, Maretty Twentyna Efin Muttaqin, Efin Enrico, Farel Adrian Faturrahman, Azhali Cendra Febriyanti, Rada Fuah, Ricky Winrison Gandhi Sutjahjo Gita Siswhara, Gita Hamidi Hamidi Hanifah, Nida Hasibuan, Sofyan Sauri Intan, Amalia Juliana Monika Iqbal, Teuku Haris Karnita, Ita Laila, Sulaiman Maima, Amsal Mardhatillah, Inda Mira Yona Mulyono S. Baskoro Mustaruddin Nasruddin Nasruddin Nikmah, Nur Faijatun Nugrahani, Fanny Nurhayati Nuryanto Nuryanto Octavia, Silvi Pandang, Ivonda Vicana Putri, Riska Diajeng Rahman Hasibuan, Rahman Raihana, Raihana Ratna Mutia Aprilla Rizkyanfi, Mochamad Rizkyanfi, Mochamad Whilky Sanjaya, Sonny smaya, Rizma Sri Langgeng Ratnasari Sri Marini Sugeng, Santoso Superwiratni, Superwiratni Wahyono, Surya Aditya Wibawa, Idham Sakti Winarso, Widyo Yudianto, Peri Zulurrahmi, Nur

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