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All Journal JURNAL HOSPITALITI DAN PARIWISATA Journal of Tourism Sustainability Seminar Nasional Produk Terapan Unggulan Vokasi
DEISY CHRISTINA ANDIH
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Group Reference Pengaruh Group Reference Terhadap Pengambilan Keputusan Wisatawan Dalam Mengunjungi Objek Wisata Tetempangan Hill di Kab.Minahasa Prov. Sulawesi Utara DEISY CHRISTINA ANDIH; Margaretha Nova Warokka
HOSPITALITI DAN PARIWISATA Vol 2 No 1 (2019): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v2i1.15

Abstract

North Sulawesi has a beautiful nature with extraordinary natural wealth. One kind of the natural wealth possessed by the province of North Sulawesi, especially Minahasa Regency, is the Object of Tetempangan Hill. It is a natural tourist’ attraction which presents a very beautiful natural scenery of the expanse of sea and mountains that stretches. . The Tetempangan Hill tourist attraction is located between Koha village and Agotey village. Day by day, more and more tourists visit this attraction both young and old who come to enjoy the existing natural beauty. This research was conducted by using descriptive quantitative method. Descriptive research was done to get description about group reference (X) which becomes independent variable in relation to decision of tourists (Y) as dependent variable. Research was through data obtained from the results of questionnaires, interviews and secondary data of Tetempangan Hill, Minahasa Regency, North Sulawesi Province. Technique of collecting data used was survey method that is collecting data of an object in the field by taking a sample from a population by using questionnaires as a data collection tool spread to 60respondents. In addition, the authors use statistical tests. Group reference, in this case family and friends ,have a significant influence on the decision of the tourists to visit the attraction of Tetempangan Hill ,Minahasa Regency , North Sulawesi Province. Decision making by tourists in visiting the attractions of Tetempangan Hill has a positive relationship with the influence of the group reference ,in this case, family and friends.
Persepsi dan Faktor-Faktor Yang Mempengaruhi Wisatawan Mengunjungi Objek Wisata Tetempangan Hill Di Kab.Minahasa DEISY CHRISTINA ANDIH
HOSPITALITI DAN PARIWISATA Vol 3 No 1 (2020): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v3i1.36

Abstract

Tetempangan Hill is one of the tourism objects in the land of Minahasa which becomes a favorite destination for both local, national and international tourists who want to enjoy the beauty of green hill view and the stretch of blue ocean. This research was conducted using Descriptive qualitative method and the data were collected using questionnaires distributed to respondents. The characteristics of tourists who visited Tatempangan Hill were dominated by male tourists with a percentage of 60 % and the remaining 40 % were female tourists and the tourist characteristics based on age were dominated by the tourists aged 15 to 29 years, followed by tourists aged 30 to 44 years. The tourists’ perceptions based on attraction (attractiveness), accessibility ( transportation), amenities ( facilities) were dominated by positive perceptions except the food and drink kiosks which were negative. The factors that motivated the tourists to visit Tatempangan Hill were ,firstly, to see the natural beauty and secondly , to accompany families and thirdly, to experience physical challenges , fourthly, to have relaxation /rest , fifthly , to enjoy something different and finally, to get closer to nature. It is suggested that the object operator add the menu sold at the food and drink kiosks considering that the tourists get problems with their food and drink needs since the kiosks only sell snacks and cup noodles.
Impact Pengaruh media sosial facebook terhadap minat kunjungan wisatawan pada objek tuur ma'asering tomohon DEISY CHRISTINA ANDIH
HOSPITALITI DAN PARIWISATA Vol 5 No 1 (2022): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v5i1.88

Abstract

Tuur Maásering is one of the attractions that is now a favorite for tourists to fill their holidays or activities in their free time both with family and friends. Tuur Maásering is a tourist attraction which besides the coolness of its location also offers natural beauty with palm trees and huts made of bamboo. The Tuur Maásering tourist attraction also presents local Minahasa wisdom by serving traditional Minahasa drinks, namely rat stamp. Not only serving Minahasa specialty drinks, but this Tuur Maásering object also presents a way of distilling traditional Minahasa drinks that can be seen by tourists. After the election of the Regional Leader of North Sulawesi, tourist visits have decreased due to the Pandemic situation. However, in early March the Tuur Maásering tourist attraction, from the results of observations, tourist interest in visiting this attraction has increased and since June, tourist visits have drastically decreased due to the COVID-19 pandemic. This research method is carried out using descriptive quantitative methods. The ease of accessing information and communication and supported by increased community mobilization has also triggered the development of various industrial sectors, including the tourism industry. This has an impact on increasing the number of visits to various tourist objects. Facebook social media is one that affects the interest of tourists visiting the tourist attraction Maásering
Preferensi Konsumen Gula Aren di Kota Manado Mandey, Nancy Henrietta Jessamine; Marentek, Mikke Rosye; Mandang, Selvie Ratna Ivone; Andih, Deisy Christina
Prosiding Seminar Nasional Produk Terapan Unggulan Vokasi Vol 1 No 1 (2024): Prosiding Seminar Nasional Produk Terapan Unggulan Vokasi Politeknik Negeri Manad
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gula Aren dari Sulawesi Utara dibuat dari nira Aren telah banyak diminati oleh masyarakat dapat menggantikan gula pasir yang berasal dari air tebu. Selain sebagai pemanis untuk berbagai hidangan makanan dan minuman, juga dipakai untuk obat-obatan herbal. Namun demikian pembuatan gula Aren hanya dilakukan berdasarkan apa yang sudah dilakukan sebelumnya, secara turun temurun. Dibuat secara tradisional, berbentuk tempurung kArena dicetak menggunakan tempurung. Berapa daerah kabupaten di Minahasa membuat gula tepung dan juga dalam bentuk sirup. Demikian juga dengan bentuk kemasan yang masih sangat sederhana. Hasil penelitian awal menunjukkan walau pun gula Aren sudah dikenal namun keputusan membeli gula Aren masih rendah. Hal ini dibuktikan dengan belum adanya kontribusi pada PDB Sulawesi Utara. Penelitian ini bertujuan untuk menemukan preferensi konsumen gula Aren di Kota Manado. Penelitian ini menggunakan metode deskriptif kualitatif, sedangkan pengumpulan data menggunakan metode survey dengan kuesioner. Penelitian ini menggunakan sampel 100 orang. Jenis data yang digunakan adalah data primer dan data sekunder. Hasil penelitian menunjukkan bahwa preferensi konsumen >75%) aroma gula aren yang kuat, rasanya manis, bersih dengan harga yang berkualitas, warna gula aren coklat tua serta dikemas dengan menarik. Sisanya merupakaan prefernsi konsumen <75% yakni pasar modern serta promosi discount.
Tourists' Local Food Experience: Linking Cultural Value, Knowledge, and Product Quality to Consumption Emotion and Satisfaction Andih, Deisy Christina; Prawira, Mega Fitriani Adiwarna; Karnawati, Hennidah
Journal of Tourism Sustainability Vol. 5 No. 4 (2025): Volume 5 Number 4 (2025)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/jtospolban.v5i4.178

Abstract

Local food consumption in tourism represents a cognitive and affective process through which visitors interpret cultural meaning and evaluate quality. This study develops and tests an integrative model linking cultural value, knowledge appreciation, and product quality to branding, perceived economic value, and consumption satisfaction. Data from 319 domestic and international tourists who experienced Indonesian gastronomy were analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM). Results show that cultural value and local identity strongly enhance knowledge and cultural appreciation, which in turn increase perceived product quality and support for local communities. These cognitive–ethical factors exert the greatest influence on emotional satisfaction, while branding alone shows no significant direct effect. Perceived quality and community alignment, rather than aesthetic branding, drive tourists' emotional engagement and satisfaction. Theoretically, this study introduces the concept of cognitive–ethical authenticity to explain how knowledge and moral resonance jointly produce satisfaction in gastronomic tourism. Managerially, the findings highlight that effective destination strategies should prioritise interpretive learning, transparent sourcing, and community-based experience design over symbolic branding. Overall, the research clarifies the cultural–cognitive pathway that underpins satisfaction in gastronomic experiences and advances a framework for authenticity-centred tourism development.
Co-Authors Karnawati, Hennidah Mandang, Selvie Ratna Ivone Mandey, Nancy Henrietta Jessamine Marentek, Mikke Rosye Margaretha Nova Warokka Mega Fitriani Adiwarna Prawira