Article Per Year (5 Year)
p-Index From 2020 - 2025
1.8
P-Index
This Author published in this journals
All Journal Journal of Tourism Destination and Attraction Jurnal Inovasi Penelitian Jurnal Abdimas Bina Bangsa Gema Wisata Lokawati: Jurnal Penelitian Manajemen dan Inovasi Riset Journal of Gastro Tourism (JOGASTO) International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Jornal Of Tourism Sciences (Toursci) Global Leadership Organizational Research in Management International Journal of Accounting, Management, and Economics Research : Ijamer
Ety Setiawati
Politeknik Pariwisata Prima Internasional
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
ATRAKSI EKOWISATA: ANALISIS STRATEGI PENGEMBANGAN CURUG BANGKONG DI KABUPATEN KUNINGAN JAWA BARAT Ety Setiawati; Yan hardiansyah
Journal of Tourism Destination and Attraction Vol 9 No 3 (2021): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v9i3.1662

Abstract

Tourism, especially ecotourism attractions in Kertawirama Village, which is administratively one of the villages in the Nusaherang District, Kuningan Regency, will be able to be an alternative to increase community-based economic growth, by involving all elements of society, for example Bumdes, Farmer Groups, Youth Organizations and Local Government. The development of Curug Bangkong as far as observations and using SWOT analysis found several errors in development activities, namely the development of accessibility and tourist facilities that have the potential to cause environmental damage. One of them is physical development in ecotourism attractions. Visitors have not received sufficient information about the concept of ecotourism attractions which must be fully responsible for environmental conservation. Good ecotourism management should maximize the participation of local communities in managing Curug Bangkong, which in this case is represented by the Tourism Activating Group, Bumdes, Karang Taruna and PKK. It's just that it hasn't been felt optimal, because there are still many obstacles in its management. In data collection the methods used were literary studies, field observations and interviews with the village government. Analysis of data through qualitative methods with qualitative descriptive analysis methods. The results of the analysis are expected to be input for administrators in determining the appropriate development strategy for Curug Bangkong as one of the Ecotourism attractions in Kertawirama Village, Nusaherang District, Kuningan Regency, West Java Province.
PENGEMBANGAN KAWASAN PERTANIAN SEBAGAI DAYA TARIK WISATA GASTRONOMI PADA ERA NEW NORMAL DI DESA RANDOBAWAILIR KABUPATEN KUNINGAN Ety Setiawati; Widia Ningsi; Abdul Khalim
Jurnal Inovasi Penelitian Vol 2 No 6: Nopember 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i6.971

Abstract

Wisata gastronomi adalah cara lain dalam menikmati atraksi wisata sekaligus melestarikan kebudayaan dibidang makanan dan minuman. Kawasan pertanian potensial yang akan dikembangkan sebagai daya tarik wisata gastronomi berada di Dusun Pahing dan Dusun Pon. Produk makanan ringan berbahan dasar hasil pertanian yang diuji adalah pangsit boled dan rengginang serta nasi liwet sebagai makanan utama. Berdasarkan Uji Karakteristik Organoleptik dan Uji Daya Terima Konsumen, Pangsit Boled Putih (PBP) berdasarkan uji hedonik terhadap panelis terlatih mendapatkan penilaian tertinggi yaitu sangat suka dan amat sangat suka. Berbeda nyata dibandingkan dengan Rengginang (RRT dan RRBP) mendapatkan penilaian suka dan sangat suka. Nasi Liwet produk kontrol (N1L1) berdasarkan uji daya terima konsumen, parameter aroma, rasa, warna, tekstur dan penampilan fisik lebih disukai dibandingkan produk sampel Kelompok PKK Randobawailir (N2L2). Kesimpulan uji daya terima konsumen, produk kode sampel N1L1 dan N2L2 dapat diterima oleh konsumen. Komponen wisata gastronomi menerapkan konsep CHSE yaitu kebersihan, kesehatan, keselamatan, dan kelestarian lingkungan. Langkah-langkah pengembangan kawasan pertanian sebagai atraksi wisata gastronomi adalah pemilihan kawasan pertanian, penentuan produk lokal sebagai bahan dasar, jenis makanan olahan hasil pertanian, budaya pengolahan makanan, penyajian makanan dan menikmati makanan. Bentuk luaran penelitian adalah rencana pengembangan wisata gastronomi kawasan pertanian Desa Randobawailir Kabupaten Kuningan.
FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUTUSAN WISATAWAN DALAM MEMBELI JENIS PRODUK CENDERAMATA DAN MAKANAN KHAS KOTA CIREBON Ety Setiawati; Chondro Suryono
Jurnal Inovasi Penelitian Vol 4 No 2: Juli 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v4i2.2673

Abstract

Atraksi Wisata yang merupakan point of interest (POI) harus ditunjang dengan fasilitas wisata yang berkualitas contohnya hotel, fasilitas makan dan minum, cenderamata, fasilitas hiburan, kesehatan dan lain-lain serta ditunjang dengan aksesibilitas yang memudahkan wisatawan untuk berkunjung ke sebuah DTW. Cenderamata dan makanan khas merupakan salah satu sarana promosi yang efektif bagi sebuah destinasi wisata karena umumnya cenderamata dan makanan merupakan produk khas atau asli sebuah destinasi wisata. Kenyataan yang terjadi, banyak daerah yang awalnya dikenal dengan keunikan dan kekhasan produk cenderamata, akhirnya menjadi daya tarik bagi wisatawan dan berkembang menjadi atraksi wisata. Metode penelitian yang akan dipergunakan dalam penelitian ini adalah sequential exploratory design, yaitu metode kualitatif dan selanjutnya dilengkapi dengan metode kuantitatif. Hasil penelitian : wisatawan berkunjung ke Cirebon, menyukai produk hasil pertanian, yang paling diminati adalah mangga gedong (28%), kemudian tape ketan hijau (21%) dan sirup/jeruk nipis peras (15%). Umumnya wisatawan memilih kerupuk sebagai buah tangan yang berbahan dasar hasil laut (60%), kemudian ikan asin (19%) dan terasi (19%). Makanan khas Kota Cirebon yang paling diminati adalah empal gentong (41%), nasi jamblang (35%) dan nasi lengko (12%). Produk cenderamata khas Kota Cirebon yang paling diminati adalah kain/baju batik (58%), kerajinan batik (28%) dan kerajinan tangan rotan (14%). Faktor-faktor yang mempengaruhi keputusan membeli produk cenderamatadan makanan khas adalah faktor budaya hidup, faktor sosial, faktor pribadi dan faktor psikologis. Hasil akhir penelitian ini berupa rekomendasi peningkatan kualitas produk cenderamata dan makanan khas Kota Cirebon.
MENINGKATKAN KESADARAN HYGIENE DAN SANITASI MELALUI PROGRAM SOSIALISASI UNTUK PEDAGANG KAKI LIMA DI KELURAHAN SUNYARAGI Ety Setiawati; Abdul Khalim; Yuke Hernawati; Annisaa Eka Warliati; Dian Fitriana
Jurnal Abdimas Bina Bangsa Vol. 5 No. 1 (2024): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v5i1.1116

Abstract

Hygiene and sanitation are crucial aspects in maintaining individual and community health, especially in densely populated environments and urban areas. However, a lack of knowledge about correct hygiene practices and limited access to adequate sanitation facilities are the main obstacles in creating a healthy environment. Street vendors (PKL), as a community group that is vulnerable to hygiene problems, are the focus of attention in efforts to improve the quality of life and overall public health. A Participatory Action Research (PAR) approach was applied, actively involving street vendors in every stage of the program. Outreach and education materials include personal hygiene, safe food handling, and proper use of sanitation facilities. This service was carried out by lecturers at the Prima International Tourism Polytechnic for street vendors in the Sunyaragi sub-district. Through this community service activity, it is hoped that there will be an increase in the knowledge, attitudes and behavior of street vendors regarding hygiene and sanitation. The positive impact of this program is not only limited to improving product quality and consumer confidence, but also contributes to reducing the risk of infectious diseases. This service also highlights the importance of cross-sector collaboration in overcoming urban cleanliness problems. It is hoped that similar programs in the future will be able to integrate hygiene practices into people's lives, creating a healthier and more productive environment
The Coffee Trail Planning as an Effort to Develop Coffee Agrotourism in Cibeureum Village Kuningan Regency Ety Setiawati; Annisaa Eka Warliati; Yuke Hernawati
International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Vol. 2 No. 2 (2024): May : International Journal of Education, Language, Literature, Arts, Culture,
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/ijellacush.v2i2.774

Abstract

The Regent of Kuningan revealed that the typical coffee of Kuningan Regency has the potential to increase economic and tourism activities. The purpose of this study are to determine the potential and uniqueness of the plantation area and coffee factory in Cibeureum Village, Kuningan Regency. Planning a coffee trail that is in accordance with the potential and uniqueness of coffee plantations and factories so that it can become a coffee agro-tourism product and promote coffee agro-tourism. The analytical method that will be used in this research is the descriptive analysis method. The data used is qualitative data obtained from the results of the researcher's in-depth observations and interviews with related parties. Planning a coffee trail is able to combine everything into a complete coffee journey, starting from the planting process, picking coffee, selecting coffee beans, drying coffee beans, roasting coffee beans, grinding the coffee beans and finally being able to enjoy the coffee. Coffee trails must be positioned as the most interesting form of coffee tourism activity and can improve the experience of tourists, especially coffee lovers, in exploring coffee agrotourism.
The Role of Instagram Social Media in Increasing the Number of Sales in the Culinary Business Siomay Jodoh Dian Fitriyana; Azzahra Vanesya; Fitriatunnisa Shabrina; Sudiana Wachyudi; Ety Setiawati
Lokawati : Jurnal Penelitian Manajemen dan Inovasi Riset Vol. 2 No. 3 (2024): Mei : Jurnal Penelitian Manajemen dan Inovasi Riset
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/lokawati.v2i3.892

Abstract

Digital marketing has had a long-term impact and made a game changer in the business world. The use of social media has been growing since 2020—the phenomenon of decreasing the number of followers harms sales. Seller is conscious about improving and maintaining their followers on social media to keep running the business well. Purpose to find out the extent of the participation of Instagram social media as a promotional medium to increase the marketing of culinary business products on @siomayjodoh's Instagram accounts. This study used a descriptive qualitative method. Data collection techniques are carried out by observation, interview, and documentation. Data triangulation methods were used to analyze in this study through data reduction, data presentation, drawing, and conclusion. The results showed the use of Instagram social media as an attractive promotional medium with various features that can be used to support the increase in culinary business products in online marketing. This research only collected data on MSME's “Siomay Jodoh" Instagram from 2022 until 2024 as data collection. MSMEs “Siomay Jodoh” is a local business in Cirebon, and there's no previous research about the MSMEs “Siomay Jodoh”.
Analysis Of The Development Of Cultural Tourism Villages In The Kacirebonan Palace Setiawan, Agung; Setiawati, Ety
Jurnal Toursci Vol 2 No 2 (2024): Vol 2 No 2 October 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v2i2.498

Abstract

Research has been carried out to analyze the development of cultural tourism villages in the Kacirebonan Palace. The method used is descriptive with informants of palace relatives, interviews, surveys, and literature reviews. The results showed that Cultural tourism villages in the Kacirebonan Palace can be carried out with various kinds of supporters, such as the customs of the Kacirebonan Palace and the activities carried out by the Kacirebonan Palace, such as Suraan, Safaran, Syawalan, Pajang Talisman Tradition, and Ngisis Wayang tradition, which is the main potential in the development of the cultural wisest villages in the Kacirebonan Palace. In addition to the potential found in the Kacirebonan Palace, it is also supported by the potential owned by the Cultural Village, such as the existence of the Sekar Pandan dance studio, the existence of the Cultural Tourism Village Art Museum, the existence of carving houses in the Cultural Tourism Village and the existence of buildings that have value and history around the Kacirebonan Palace Cultural Tourism Village. In addition to the potential possessed by the cultural tourism village of the Kacirebonan Palace, the most important thing is the involvement of the community in the cultural tourism village, which is a benchmark and also a strategic factor in the development of the cultural tourism village at the Kacirebonan Palace. The cultural tourism village of the Kacirebonan Palace requires togetherness in the management of the cultural tourism village through the common perception between crocodile tourism village activists and the community so that they will be more comfortable in running the cultural tourism village at the Kacirebonan Palace. It is necessary to make tour packages regarding the cultural tourism village of the Kacirebonan Palace, both those that can be done every day and those that are related to activities involving the activities of the Kacirebonan Palace, so that it will further enrich the tour packages that tourists can enjoy if they visit the Cultural Tourism Village of the Kacirebonan Palace. There is participation from academics to participate in the development of cultural tourism villages in terms of human resource training such as tourism awareness training, training in the management tourism villages, as well as assistance in the homestay creation plan, which will be initiated first by Elang Iyan Ariffudin.
Scale up business strategy through the development of the frozen food products industry at ubi manis restaurant linggarjati Setiawati, Ety; Dewi, Ratna Puspita
Journal of Gastro Tourism Vol. 3 No. 1 (2025): February 2025
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v3i1.535

Abstract

The development of the restaurant business in 2024 is growing very rapidly, so that the competition in the restaurant business is becoming increasingly competitive. To anticipate a decline in revenue and business continuity, a strategy is needed to anticipate these conditions. Ubi Manis Restaurant wants to find other business alternatives, besides serving guests who come to the restaurant. Food products at Ubi Manis Restaurant have great potential to be developed into a small-scale frozen food industry. Bitter ballen is one of the snack products that has the potential to become frozen food. The research method used is qualitative with thematic analysis methods, to analyze data with the aim of identifying patterns, or to find themes through the data that has been collected. The result of the research that is expected through the frozen bitter ballen product development strategy is that the Ubi Manis restaurant will be able to expand the scale of business, especially in the Kuningan, Majalengka and Cirebon areas, so that the existence of the Ubi Manis restaurant can be sustainable.
Analisa Potensi Wisata Kuliner dalam Mempertahankan Kearifan Lokal Kuliner Tradisional di Pasar Kanoman Kota Cirebon Ety Setiawati; Khairil Sungkawa
Global Leadership Organizational Research in Management Vol. 2 No. 3 (2024): Global Leadership Organizational Research in Management
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/glory.v2i3.1585

Abstract

The attraction of Kanoman Market can be seen from the variety of products sold, including traditional culinary products. Based on the researcher's observations, furthermore, the Kanoman Market is not just a place to buy and sell. Kanoman Market is a conception of life and socio-cultural interaction, as well as a means of recreation or culinary tourism in Cirebon City. The Kanoman market and the traditional culinary sold in this market, is a culture that must be maintained and maintained, because it is part of the local wisdom of Cirebon City. The analysis method used in this study is a descriptive analysis method, using primary data and secondary data. To obtain primary data, interview techniques were used by distributing questionnaires and using a checklist of potential research objects. Secondary data was obtained by conducting a literature study and data from the manager of the Kanoman Market. The expected result of the research is the discovery of the potential of Kanoman Market as a culinary tourism destination. The aspects analyzed are the diversity of traditional culinary, authenticity, local wisdom, completeness and feasibility of supporting facilities owned by Kanoman Market as a culinary tourist attraction. With the known potential of culinary tourism in Kanoman Market, efforts can be made to maintain and improve local wisdom. The level of technological readiness (TKT) of this study is the basic research of TKT level 3.
OPTIMIZATION INTEGRATED MARKETING COMMUNICATION MODEL AS STRATEGIC APPROACH TO BOOST CIREBON BUSINESS LEISURE Shela Suci Setiani; Ety Setiawati; Chondro Suryono; Yu-Fang Yen; Ratna Puspita Dewi; Abdul Khalim; Joseph Aldo Irawan
Jurnal Telekomunikasi dan Informatika Lbh. 2 Àir. 1 (2024): June : International Journal Of Accounting, Management, And Economics Research
Publisher : Fakultas Ekonomi dan Bisnis Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56696/ijamer.v2i1.25

Abstract

This study centers on the strategic application of an Integrated Marketing Communication (IMC) optimization model to enhance the landscape of b-leisure in Cirebon City, West Java, Indonesia. Recognizing the city's potential, this research aims to leverage a comprehensive marketing approach to augment its appeal as a destination for both business and leisure. The primary objective of this research is to Utilize an Integrated Marketing Communication (IMC) optimization model to boost the business leisure sector in Cirebon City. By integrating various marketing channels, the study seeks to establish a cohesive and impactful communication strategy that resonates with the target audience. The research adopts a qualitative approach, using data from multiple channels; the study shows how models can be used to identify and adjust the most effective strategies accordingly. The findings of this study reveal promising outcomes in applying the IMC optimization model for enhancing business leisure in Cirebon City. The results showcase a significant positive impact on market engagement and the overall appeal of Cirebon as a dual-purpose destination. Potential limitations include data biases, the reliance on historical information, and the dynamic nature of consumer preferences, which may influence the interpretation of the findings. The originality lies in adapting this Model to a specific regional setting, offering practical insights for academics and practitioners in destination marketing.
Co-Authors Abdul Khalim Abdul Khalim agung setiawan Annisaa Eka Warliati Annisaa Eka Warliati Azzahra Vanesya Chondro Suryono Chondro Suryono Dian Fitriana Dian Fitriyana Fitriatunnisa Shabrina Joseph Aldo Irawan Khairil Sungkawa Ratna Puspita Dewi Ratna Puspita Dewi, Ratna Puspita Shela Suci Setiani Sudiana Wachyudi Widia Ningsi Yan hardiansyah Yu-Fang Yen Yuke Hernawati