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All Journal Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora Journal of Tourism Destination and Attraction Jurnal Ilmiah Hospitality Management eProceedings of Applied Science Journal of Business on Hospitality and Tourism Jurnal Kawistara
Nurlena Nurlena
Telkom University
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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The Socio-Cultural Impacts of Rural Tourism Development: A Case Study of Tanjung Tourist Village in Sleman Regency Nurlena Nurlena; Riza Taufiq; Musadad Musadad
Jurnal Kawistara Vol 11, No 1 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.62263

Abstract

It has been commonly understood that tourism development in rural areas can generate a unique dynamic in the social life of the village communities. This includes a recognition of the collective and cohesive village communities. The significance of socio-cultural factors in tourism is reflected in many villages in Yogyakarta. Taking a case study in Tanjung village as a rural tourism destination in Sleman Regency, Yogyakarta, this study investigated the social and cultural impacts of rural tourism development on the host community. By using a qualitative method, the data in this study came from in-depth interviews with the head of village tourism management and village residents, focus group discussions, and field observations. As the result, this study found that rural tourism has brought a positive impact on community involvement and empowerment, including women. In addition, the host-visitor interactions are positive but superficial. From the cultural aspect, tourism has played an important role in the preservation of local culture and arts. Several local art performances and traditions have been revived due to tourism. However, apart from the positive impacts, the development of rural tourism has generated problems that could turn into conflicts among community members, especially those concerning dualistic tourism management and negative perception over economic benefit distribution. 
PENGGUNAAN ISTILAH ‘WISATA ALAM’ DAN ‘EKOWISATA’: SEBUAH TELAAH SINGKAT Musadad; Nurlena; Amad Saeroji
Journal of Tourism Destination and Attraction Vol 8 No 2 (2020): 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.v8i2.1664

Abstract

Tulisan ini mendiskusikan penggunaan istilah ‘ekowisata’ pada penamaan berbagai destinasi wisata berbasis alam di Indonesia serta menunjukkan dua faktor yang sangat penting dalam perencanaan, pengembangan, dan operasional ekowisata namun cenderung terabaikan, yaitu pembatasan pengunjung dan keterlibatan masyarakat lokal. Berbagai pihak termasuk pengelola dan pemerintah lokal perlu diberi pemahaman mengenai apa itu wisata alam dan ekowisata mengingat kedua konsep tersebut berbeda dan tidak semua wisata alam dapat dikatakan ekowisata. Mereka juga perlu diedukasi mengenai pentingnya pembatasan pengunjung dan keterlibatan masyarakat lokal pada destinasi-destinasi ekowisata. Kedua faktor ini sangat penting untuk mempertahankan kelestarian destinasi ekowisata.
PENGEMBANGAN WISATA BERBASIS PERSEPSI PEGUNJUNG DI KAMPUNG AGROWISATA SENI BUDAYA PASANGGRAHAN UJUNG BERUNG, KOTA BANDUNG Nurlena; Musadad; Suryana H Achmad
Jurnal Ilmiah Hospitality Management Vol 10 No 1 (2019)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.055 KB) | DOI: 10.22334/jihm.v10i1.159

Abstract

Pasanggrahan Art and Cultural Village is a village-based agritourism combining natural tourism with cultural tourism, especially Sundanese culture. The agritourism, located in Ciporeat Hamlet, Pasanggrahan Village, is included in the Bandung City Culture and Tourism Office’s 2018-2023 Strategic Plan, meaning that this tourist destination is already in the local government's development plan. Therefore, this study aims to offer alternatives to the development of agritourism based on the visitor perceptions in order to offer a development concept to the related stakeholders. The data was collected through distributing questionnaires to 50 respondents and conducting interviews with the residents and those who understood the agritourism. The analysis results indicate that the visitors’ bad perception clearly lies in the diversity of tourist attractions, souvenirs, places to eat, and roads within the destination. Therefore, this study focuses the alternative formulations or development efforts on the aspects of what to see, what to buy, what to do, what to arrive, dan what to stay.
Pembelian Dan Distribusi Barang Di The Trans Luxury Hotel Bandung Afina Sara Aghnia; Nurlena Nurlena; Ratna Gema Maulida
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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ABSTRAK Purchasing Departement di The Trans Luxury Hotel Bandung merupakan bagian pengadaan barang untuk operasional hotel yang meliputi pembelian dan pendistribusian barang. Fungsi dari bagian pembelian adalah merencanakan dan mengkoordinasikan proses pembuatan Purchase Request (PR) sampai pada Purchase Order (PO) untuk kebutuhan semua departement di hotel. Tujuan dari penelitian ini adalah untuk mengetahui proses pembelian dan distribusi barang di The Trans Luxury Hotel Bandung. Proses pembelian dan distribusi barang terdapat beberapa masalah yang menghambat kelancaran kegiatan tersebut. Masalah yang timbul dari proses pembelian adalah terjadinya miss comunication, additional order dan kurangnya pengetahuan yang dimiliki. Dalam distribusi keterlambatan barang akan menghambat saluran distribusi ini.Metode penelitian yang digunakan adalah metode kualitatif. Proses pengumpulan data yang dilakukan melalui kegiatan wawancara dan observasi secara langsung untuk mengetahui hasil dan kebenaran data. Pendukung kelengkapan data didapatkan dari hasil dokumentasi dan studi pustaka. Hasil evaluasi yang dilakukan adalah The Trans Luxury Hotel Bandung dalam proses pembelian dan distribusi barang terdapat beberapa masalah yang menghambat kelancaran kegiatan tersebut. Maka dapat disimpulkan masih terjadi kesalahpahaman antara pihak penerimaan barang dan supplier serta karena hanya ada satu jalur dalam penerimaan barang di Kawasan Terpadu Trans Studio Bandung yang menyebabkan terjadinya barang yang tertukar antara The Trans Luxury Hotel Bandung dengan Trans Studio Mall. Maka dari itu untuk pihak management follow up yang lebih cepat dari user terhadap bagian pembelian agar pada saat ada Banquet Event Order (BEO) yang mendadak bagian pembelian segera mengambil keputusan dengan cepat dan tepat. Kata Kunci: Pengadaan Barang, Distribusi Barang, Purhasing Department ABSTRACT Keywords: procurement of goods, distribut The Purchasing Department at The Trans Luxury Hotel Bandung is part of the procurement of goods for hotel operations which includes the purchase and distribution of goods. The function of the purchasing department is to plan and coordinate the process of making a Purchase Request (PR) to the Purchase Order (PO) for the needs of all departments in the hotel. The purpose of this study was to determine the process of buying and distributing goods at The Trans Luxury Hotel Bandung. The process of buying and distributing goods has several problems that hinder the smooth running of these activities. Problems that arise from the purchasing process are the occurrence of miss-communication, additional orders and lack of knowledge possessed. In the distribution of delays in goods will hamper this distribution channel. The research method used is qualitative. The process of data collection is done through interviews and direct observation to find out the results and the truth of the data. Supporting the completeness of the data obtained from the results of documentation and study of literature. The results of the evaluation conducted are The Trans Luxury Hotel Bandung in the process of purchasing and distribution of goods several problems hinder the smooth running of these activities. So it can be concluded that there is still a misunderstanding between the reception of goods and suppliers and because there is only one path in the receipt of goods in the Trans Studio Integrated Area of Bandung which causes the exchange of goods between The Trans Luxury Hotel Bandung with Trans Studio Mall. The author hopes a faster follow-up from the user on the part of the purchase so that when there is a Banquet Event Order (BEO) that the sudden part of the purchase immediately makes decisions quickly and accurately. Keywords: procurement of goods, distribution of goods, purchasing department
Inovasi Kue Kering Berbahan Dasar Buah Jambu Biji 2019 (studi Kasus Dalam Produk Kue Nastar) David Christopher Muntuuntu; Nurlena Nurlena; Ratu Ratna Mulyanti Karsiwi
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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ABSTRAK Penelitian ini membahas tentang penggunaan buah jambu biji sebagai bahan dasar pembuatan cookies. Penelitian ini membahas tentang penggunaan buah jambu biji sebagai bahan dasar pembuatan cookies. Penelitian ini di latar belakangi karena indonesia adalah salah satu produsen buah jambu biji terbesar di dunia. Pada umumnya buah jambu biji hanya di olah sebagai bahan untuk membuat jus buah jambu biji dan menjadi sampah organik. dengan menjadikan buah jambu biji menjadi bahan dasar pembuatan cookies maka buah jambu biji nilai ekonomis nya akan meningkat dan menjadikan inovasi olahan dari buah jambu biji. hasil penelitian ini adalah untuk menemukan resep kue nastar berbahan dasar buah jambu biji, dan untuk mengetahui sejauh mana daya terima konsumen terhadap produk kue nastar berbahan dasar buah jambu biji. Melalui hasil uji daya terima konsumen dapat disimpulkan bahwa cookies berbahan dasar buah jambu biji dapat diterima oleh konsumen dengan presentase 80,8% konsumen memilih suka berdasarkan rasa, 78,4% menarik berdasarkan warna, 86,8% harum berdasarkan aroma, 79,6% lembut berdasarkan tekstur, dan 83,6% konsumen memilih suka berdasarkan fisik. Kata kunci: Cookies, Buah jambu biji, Nastar ABSTRACT This study discusses the use of guava fruit as a basic ingredient in making nastar cakes. This study discusses the use of guava fruit as a basic ingredient in making nastar cakes. This research is in the background because Indonesia is one of the largest producers of guava fruit in the world. In general, guava fruit is only processed as an ingredient for making guava fruit juice and becomes organic waste. by making guava fruit into the basic material for making nastar cakes, guava fruit will increase its economic value and make processed innovations from guava fruit. the results of this study were to find recipes for nastar cakes made from guava fruit, and to determine the extent of consumer acceptance of products for nastar cakes made from guava fruit. Through the results of consumer acceptance test it can be concluded that cookies made from guava fruit can be accepted by consumers with a percentage of 80.8% of consumers choosing likes based on taste, 78.4% attractive based on color, 86.8% fragrant based on aroma, 79.6 soft% based on texture, and 83.6% of consumers choose physical based likes. Keywords: Cookies, Psidium Guajava, Nastar
Potensi Pengembangan Sungai Mati Citarum Baleendah Sebagai Daya Tarik Wisata Tirta Di Kabupaten Bandung 2019 Nasrudin Firmansyah; Nurlena Nurlena; Vany Octaviany
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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ABSTRAK Sungai Citarum adalah Sungai terpanjang di Jawa barat, Dan sangat mempengaruhi kehidupan masyarakat di sekitarnya. Namun saat ini Citarum tercemar oleh aktivitas manusia. Bahkan, karena kondisinya tersebut, tahun 2010 sebuah studi World Bank menjadikan Sungai Citarum dijuluki sebagai Sungai terkotor di dunia. Namun saat ini pemerintah meluncurkan Program baru yaitu Citarum Harum untuk memulihkan Sungai terpanjang di Jawa Barat. Didukung juga dengan program Sungai Mati atau Oxbow lake. Dari penomena yang sudah di jelaskan diatas penulis merasa perlu melakukan penelitian mengenai potensi pengembangan Sungai Mati Citarum Baleendah sebagai daya tarik wisata Tirta di Kabupaten Bandung. Wisata tirta yang berpotensi dikembangkan di sungai mati Baleendah antara lain yaitu kolam pemancingan dan usaha rekreasi air. Pada penelitian ini menggunakan metode kualitatif. Kolam pemancingan di sungai mati Baleendah berpotensi dikembangkan, karna didukung dengan adanya aktifitas memancing yang di lakukan masyarakat sekitar dan di dukung juga dengan banyaknya varian ikan yang sudah hidup. Sungai mati Baleendah memiliki potensi Usaha rekreasi air dalam hal ini sepeda air dan perahu keliling sungai. Akan tetapi pada saat ini untuk belum ideal dikembangkan, karna belum memenuhu beberapa aspek seperti lingkungan yang indah dan air yang jernih. Kata Kunci: Wisata Tirta, Citarum, Baleendah ABSTRACT Citarum River is the longest river in West Java, and greatly affects the lives of the surrounding communities. But now Citarum is polluted by human activity. In fact, because of these conditions, in 2010 a World Bank study made the Citarum River dubbed the dirtiest river in the world. But now the government is launching a new program called Citarum Harum to restore the longest river in West Java. Supported also by the program Sungai Mati or Oxbow lake. From the phenomenon described above, the author feels the need to conduct research on the potential for the development of the Matiendah Citarum River as a tourist attraction of Tirta in Bandung Regency. Tirta tourism that has the potential to be developed in the dead Baleendah river include fishing ponds and water recreation businesses. In this study using qualitative methods. Fishing pond in the Baleendah Oxbow lake has the potential to be developed, because it is supported by the fishing activities carried out by the surrounding community and also supported by the many variants of fish that are already alive. The Baleendah Oxbow lake has potential for water recreation business, in this case water bicycles and boats around the river. However, at this time it has not been ideal to be developed, because it has not met several aspects such as the beautiful environment and clear water. . Keywords: Water Tourism, Citarum, Baleendah
Kajian Restoran Atmosphere Di Rumah Makan Sunda Bancakan, Kota Bandung Yunita Putri Indramanto; Nurlena Nurlena; Ratu Ratna Mulyanti Karsiwi
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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ABSTRAK Penelitian ini membahas tentang sebuah Restoran Sunda Atmosphere yang meneliti lebih mendalam tentang sebuah Eksterior dan Interior didalam Restoran Bancakan Bandung. Restoran merupakan salah satu bidang usaha yang mendukung perkembangan industri pariwisata. Restoran sekarang ini sudah tidak hanya menjual makanan saja, melainkan kualitas pelayanan Atmosphere yang terdiri dari Eksterior dan Interior juga suasana yang dapat diberikan kepada pelanggannya. Tujuan dari penelitian ini adalah untuk mengetahui dan menganalisis aspek-aspek yang terdapat di Restoran Bancakan Atmosphere Kota Bandung. Serta untuk mengetahui bagaimana keadaan nuansa Eksterior dan Interior didalam Restoran Bancakan tersebut. Metode pada penelitian ini menggunakan metode Kualitatif Deskriptif, yang berupa perilaku yang dapat diamati, Observasi, Wawancara, dan Studi Dokumentasi. Hasil penelitian yang telah dilakukan yaitu Eksterior yang berada di Restoran Bancakan mempunyai peran penting yaitu terlihat nyaman, serta fasilitas yang sangat memadai atau mendukung namun perlu ditingkatkan kembali beberapa untuk desain yang masih kurang terlihat layak untuk dinikmati pelanggan, serta Interior yang berada didalam Restoran Bancakan menurut penulis sudah sangat mendukung karena dengan adanya menyusun konsep Khas Tradisional Sunda, mampu memberi kesan atmosphere Restoran menjadi lebih unik, menarik, dan terlihat berbeda dengan Restoran yang lain. Serta sudah cukup baik, namun perlu ditingkatkan kembali maupun diupgrade beberapa hal yang masih terlihat kurang kualitasnya. Kata Kunci: Restoran Atmosphere, Restoran Bancakan, Food And Beverage This study discusses the Sundanes Atmosphere Restaurant which discusses the eksterior and interior of Bandung. Restaurant is one of the business sector that support the development of the tourism industry.Restaurant now dont just sell food, they ofter quality service that can be provided to customers. The purpose of this researc is to study and analysed aspects of Restaurant in Bandung Atmosphere, And to find out how the Eksterior and Interior are in the Restaurant. The method in this research uses descriptive qualitative method in the form of observable behavior, observation, interview, documentation stufy. The result of research that has been carried out namely the Eksterior in the Restaurant Bancakan has an important role that is looking comfortable and vert adequate facilities, but needs to be improvedagain some form of design that still does not look worthy to be enjoyed by customers. And the Interior that is in the Restaurant Bancakan according to be author has been very supportive, because by composing the traditional concept of Sundanese able to give the impression of a Restaurant Atmosphere to be more uniqueinteresting, and look different from other Restaurant. And it’s good enpugh,but needs to be improved again or upgraded some things that still look locking in quality. Keywords: Restaurant Atmosphere, Restaurant Bancakan, Food And Beverage
Inovasi Butter Cookies Berbasis Tape Singkong Sebagai Pengganti Gula, 2019 Mutia Nurzeha Syawalani; Nurlena Nurlena; Dendi Gusnadi
eProceedings of Applied Science Vol 5, No 3 (2019): Desember 2019
Publisher : eProceedings of Applied Science

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ABSTRAK Penelitian ini membahas tentang pemanfaatan tapai singkong sebagai bahan pengganti gula pada produk butter cookies. Penelitian ini dilatar belakangi oleh menurunnya eksistensi tapai singkong sebagai oleh-oleh khas dari Jawa Barat dan menjadi sebuah alternatif bagi para penderita diabetes dan kencing manis untuk tetap bisa mengkonsumsi camilan cookies tanpa perlu khawatir dengan kandungan gula yang lebih rendah daripada gula halus biasa, serta banyaknya manfaat yang terkandung di dalam tapai singkong dalam segi kesehatan. Tujuan penelitian ini adalah untuk menemukan formulasi resep butter cookies berbasis tapai singkong sebagai pengganti gula dengan melakukan proses creaming method, dan uji daya terima konsumen terhadap produk butter cookies ini. Penelitian ini dilakukan dengan menggunakan metode research and development dan dilakukan uji daya terima konsumen dengan cara uji organoleptik kepada 100 orang konsumen dengan menyebarkan kuesioner. Hasil penelitian yang dilakukan menunjukkan formulasi resep yang sesuai untuk butter cookies berbasis tapai singkong sebagai pengganti gula yaitu 200gr margarine, 200gr butter, 400gr tapai singkong, 100gr susu bubuk, 300gr terigu protein rendah, 100gr almond powder, 100gr maizena, 100gr raisin. Untuk uji daya terima konsumen dengan nilai skala 4-5 yaitu suka sampai dengan sangat suka, dengan memperoleh persentase rata-rata sebesar 63,4% . Maka butter cookies berbasis tapai singkong sebagai pengganti gula dapat diterima dan di konsumsi oleh konsumen. Sesuai dengan hasil uji gizi yang diperoleh butter cookies berbasis tapai singkong sebagai pengganti gula ini memperoleh sejumlah hasil gizi yakni 48,46% karbohidrat, 8,82% Lemak dan 26,98% gula. Kata Kunci : Patiseri, Butter Cookies, Tapai Singkong ABSTRACT This research is discussing the use of Fermented Cassava as a sugar substitute ingredients in butter cookies. This research was conducted because of the interest of people to bring Fermented Cassava as a souvenir from west java is decreased. Fermented Cassava is an alternative of sugar subtitute for people who have diabetes. They can still be able to consume cookies without worrying about the sugar content in them. Fermented Cassava is also have a lot of nutrition that good for human body. The purpose of this research is to find a good formulation of butter cookies recipe using Fermented Cassava as a substitute for sugar with creaming method, and consumer acceptance test for butter cookies method. This research was conducted using the research and development method and consumer acceptance test was carried out by organoleptic testing to 50 consumers by distributing questionnaires.The result of the research showed that the recipe formulation suitable for fermented cassava based on butter cookies as a sugar substitute is 200 gram of margarine, 200 grams of butter, 400 grams of fermented cassava, 100 grams of powdered milk, 300 grams of low protein flour, 100 grams of almond powder, 100 grams cornstrach, 100 grams of raisin.The consumer acceptance test with a scale value of 4-5, by obtaining an average percentage is 63,4%. The Innovation of butter cookies based on fermented cassava as substitution for sugar obtained a number of nutritional results namely 48,46% carbohydrates, 8,82% fat and 26,98% sugar. Keywords: Pastry, Butter Cookies, Fermented Cassava
Strategies for Marketing Djuanda Forest Park in the Effort to Increase the Number of Visitors Ratu Ratna Mulyati Karsiwi; Nurlena Nurlena
Journal of Business on Hospitality and Tourism Vol 7, No 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.501 KB) | DOI: 10.22334/jbhost.v7i1.265

Abstract

Djuanda Forest Park as a conservation forest has great potential as a tourist destination because there are a lot of attractions in one area. Nevertheless, the number of domestic and foreign visitors in several months is still low. Therefore, this study was aimed at determining and analyzing the internal and external environment of Djuanda Forest Park as well as formulating the marketing strategies to increase the number of visitors. This study first set the internal and external factors and formulated the SWOT Matrix. The analysis results based on the internal-external analysis suggested that the strategic position of the forest park lies in cell V (five) by which the applied strategies are to hold and maintain through the market penetration and product development. The SWOT analysis generates several strategies that can be grouped into market penetration and product development
Developing Jamu-Based Educational Tourism in Kiringan Hamlet, Bantul Regency, Yogyakarta Nurlena Nurlena
Journal of Business on Hospitality and Tourism Vol 1, No 1 (2015): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.165 KB) | DOI: 10.22334/jbhost.v1i1.1

Abstract

Kiringan Hamlet, located in Bantul Regency, is the only jamu-producing hamlet in Yogyakarta. The hamlet produces jamu (traditional herbal medicine) and sells the products traditionally. Almost a half of the hamlet’s population have skill to make jamu. Based on this fact, the hamlet’s existence gives hope for further development as an alternative tourist destination, especially in Yogyakarta.Therefore, this study was aimed at identifying the tourism potential in Kiringan Hamlet as well as processing it as a strategy for tourism development. This study was a descriptive study so that the data in this study was obtained by conducting interviews with local community, village officials, and tourism office staffs, field observation and literature study. The SWOT analysis results suggested that Kiringan Hamlet deserved quite high potential for serving as a jamu-based educational tourism site.Based on this quite high development potential, this paper then proposed the tourism development plan to be executed by the existing stakeholders so that this study could have significant implications for the efforts to develop tourism in the hamlet.
Co-Authors Afina Sara Aghnia Amad Saeroji David Christopher Muntuuntu Dendi Gusnadi Musadad Musadad Musadad Musadad Musadad Mutia Nurzeha Syawalani Nasrudin Firmansyah Ratna Gema Maulida Ratu Ratna Mulyanti Karsiwi Ratu Ratna Mulyati Karsiwi Riza Taufiq Suryana H Achmad Vany Octaviany Yunita Putri Indramanto