Article Per Year (5 Year)
p-Index From 2021 - 2026
2.589
P-Index
This Author published in this journals
All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management Jurnal Penelitian Hutan Tanaman Journal of Indonesian Tourism and Development Studies Biogenesis: Jurnal Ilmiah Biologi Partner Co-Value : Jurnal Ekonomi, Koperasi & Kewirausahaan Jurnal Ilmu Kehutanan Jurnal Pariwisata, Bisnis Digital dan Manajemen Policy Brief Pertanian, Kelautan, dan Biosains Tropika JURNAL SOSIAL TERAPAN (JSTR) Bogor Hospitality Journal
Melewanto Patabang
School Of Vocational Studies, IPB University (Bogor Agricultural University), Cilibende Campus, Bogor, Indonesia 16151
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Development Strategy of Traditional Culinary as a Sustainable Culinary Ecotourism Attraction in Semanu District, Gunungkidul Resmayasari, Ira; Patabang, Melewanto; Kristianti, Hana; Dewi, Helianthi
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol. 4 No. 2 (2025): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode November 2025
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/jasdim.v4i2.7400

Abstract

Traditional culinary heritage plays a crucial role as a cultural identity and a sustainable tourism attraction. This study aims to analyze the development strategy of traditional cuisine in Semanu District, Gunungkidul, using a descriptive qualitative approach with SWOT Analysis. The findings reveal key strengths in unique taste and traditional processing techniques (score 2.23), while weaknesses include conventional marketing and unstable raw material prices (score 1.01). Externally, opportunities arise from consumer preference and local resource potential (score 2.04), whereas threats stem from modern food competition and seasonal raw materials (score 1.00). The overall position of Semanu’s traditional cuisine falls in quadrant I (internal score +1.22; external score +1.04), so an intensive growth strategy is recommended. This strategy should include recipe preservation, product diversification, culture-based innovation, digital marketing, quality improvement, and capacity building for local entrepreneurs. Thus, Semanu’s traditional cuisine holds great potential as a sustainable culinary tourism attraction that supports cultural preservation and improves community welfare.
FAKTOR YANG MEMPENGARUHI KEPUASAAN KONSUMEN DALAM MEMILIH KULINER TRADISIONAL KOTA BOGOR Dyah Prabandari; Kania Sofiantina Rahayu; Annisa Rizkiriani; Melewanto Patabang; Natasha Indah Rahmani
Bogor Hospitality Journal Vol 7 No 1 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i1.77

Abstract

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.
The PENGEMBANGAN EKOWISATA DI SITU GEDE DITINJAU DARI MOTIVASI DAN PREFERENSI PENGUNJUNG Melewanto Patabang; Dyah Prabandari; Occy Bonanza; Natasha Indah Rahmani; Ira Resmayasari; Kania S Rahayu; Hardjanto
Bogor Hospitality Journal Vol 8 No 1 (2024): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i1.116

Abstract

Situ Gede offers various ecotourism resources, such as research forests, Situ Gede Lake, natural landscapes, and diverse types of flora and fauna that attract tourists. To increase the number of visitors, these resources need to be developed effectively. As tourists visiting Situ Gede have different characteristics, motivations, and preferences, these differences must be studied to develop ecotourism in Situ Gede. The research aims to identify the motivation, preferences, and evaluations of visitors that can be used to develop ecotourism in Situ Gede. The study uses a 1-4 Likert scale, and data analysis involves descriptive methods, calculating standard deviation values, and Pearson Chi-Square analysis. The research findings indicate that the primary motivation for respondents to visit is physical. Three tourism activities are influenced by age, namely meeting friends, being with family and attending meetings, and culinary tourism. The activities around the lake that are most popular with visitors are taking selfies, enjoying the lake's beauty, and having a picnic in a natural setting. The most popular activities in the Research Forest are relaxing and enjoying the forest atmosphere, observing the variety of plants there, and taking photos with a forest background.
Development of Sigale Gale Statue Tourism Post-COVID-19 Pandemic at Tomok, Samosir Regency Occy Bonanza; Melewanto Patabang; Dyah Prabandari; Melva Rosalia
Bogor Hospitality Journal Vol 9 No 1 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i1.136

Abstract

The COVID-19 pandemic has led to a decline in tourist visits, significantly impacting the tourism industry, including at Samosir Regency. This region has a prominent tourism sector that is essential for both the government and the local community, with attractions such as the Sigale Gale Statute being affected. The Sigale Gale statue is a unique tourist attraction with the potential to enhance the tourism sector in Samosir Regency. This study explores the history, uniqueness, and management of the Sigale Gale Statue and analyzes the internal and external factors influencing its management to formulate an appropriate development strategy. Data on history, uniqueness, and management were obtained through in-depth interviews, while internal and external data were collected from questionnaires distributed to 200 respondents. Data analysis was conducted using SWOT Analysis with IFAS and EFAS matrices and a SWOT matrix. The analysis results indicate that the development strategy for the Sigale Gale tourism attraction falls in quadrant 4, requiring the implementation of a turn-around strategy. This strategy aims to maximize existing opportunities to mitigate weaknesses in management. 
ANALISIS KESESUAIAN EKOWISATA SNORKELING BERBASIS KARAKTERISTIK TERUMBU KARANG DI KECAMATAN LEPAR, KABUPATEN BANGKA SELATAN Aghisna A. Prakoso; Melewanto Patabang; Gatot Widodo; Bedi Mulyana; Ira Resmayasari
Partner Vol 31, No 1 (2026): Edisi Juli 2026
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v31i1.7544

Abstract

Ekowisata snorkeling sangat bergantung pada kondisi biofisik perairan dan kualitas ekosistem terumbu karang. Kecamatan Lepar, Kabupaten Bangka Selatan memiliki potensi wisata bahari yang beragam, namun pemanfaatannya belum didukung oleh kajian kesesuaian wisata yang memadai. Penelitian ini bertujuan menganalisis tingkat kesesuaian ekowisata snorkeling berbasis karakteristik terumbu karang di Kecamatan Lepar. Metode penelitian menggunakan survei lapangan pada lima lokasi pantai dengan pengukuran parameter biofisik perairan dan ekologi terumbu karang, yang dianalisis menggunakan Indeks Kesesuaian Wisata (IKW). Hasil penelitian menunjukkan bahwa Pantai Karang Kucek dan Pulau Kelapan termasuk kategori Sesuai (S2) dengan nilai IKW masing-masing 65,4% dan 60,4%. Pantai Batu Belawang tergolong Sesuai Bersyarat (S3), sedangkan Pantai Tiris dan Pantai Lampu termasuk Tidak Sesuai (N). Penelitian ini menegaskan bahwa kualitas terumbu karang merupakan faktor utama dalam pengembangan ekowisata snorkeling berkelanjutan.Kata kunci: Ekowisata Bahari; Indeks Kesesuaian Wisata; Snorkeling; Terumbu Karang;
Co-Authors Adrin Adrin Aghisna A. Prakoso Almulqu, Aah Ahmad Asdar Iswati Bedi Mulyana Daud Malamassam Dyah Prabandari Dyah Prabandari Dyah Prabandari Gatot Widodo Hardjanto Hardjanto Hardjanto Hardjanto Hardjanto Helianthi Dewi Hidayati, Aulia Indah Rahmani, Natasha Ira Resmayasari Julianus Dising Juwita, Shanty Kania S Rahayu Kania Sofiantina Rahayu Kristianti, Hana Melva Rosalia Nabila, Syifa Ainun Natasha Indah Rahmani Natasha Indah Rahmani Occy Bonanza Prabandari, Dyah Rahayu, Kania S Rahmani, Natasha Indah Rizkiriani, Annisa Rosalia, Melva Rosiana, Nia Untari, Rini Yulius Hero Zahira, Tiara Zharfani