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All Journal Jurnal Ilmu Sosial dan Humaniora Jurnal Pariwisata Pesona Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora Jurnal Ekonomi Pembangunan STIE Muhammadiyah Palopo At-Tadbir : jurnal ilmiah manajemen Tourism Reserch Journal Jurnal Hospitality dan Pariwisata Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Gastronomi Indonesia Kontigensi: Jurnal Ilmiah Manajemen Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Jurnal Kawistara
Nurbaeti Nurbaeti
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Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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MEMORABLE TOURIST EXPERIENCE: KUNJUNGAN WISATA KE SENTRA PRODUKSI EMPING MELINJO SEBAGAI DAYA TARIK WISATA HERITAGE Sri Fajar Ayuningsih; Nurbaeti Nurbaeti; Jajang Gunawijaya
Jurnal Hospitality dan Pariwisata Vol 9, No 1 (2023): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v9i1.4172

Abstract

The tourist experience is one of the critical success factors in the tourism industry. Every destination, tourist attraction, and other tourism product must be able to provide a memorable tourist experience.  Banyuresmi tourism village, Pandeglang, Banten has the potential to attract cultural heritage tourism, including gastronomic tourism. However, the potential has not been developed as a tourist attraction that can provide a memorable experience for tourists. This descriptive qualitative research aims to identify and analyze the potential of cultural and gastronomic tourism that is memorable for tourists. Primary data collection was obtained from field observations and in-depth interviews with key informants. Data analysis through a reduction process to determine the components that provide a memorable experience for travelers. The results of the study indicate that cultural and gastronomic tourism experiences that are memorable for tourists when visiting Banyuresmi tourism village can be formed from five components, namely; (1) good social interaction between residents and tourists, (2) camping activities provide a memorable experience because they have local authenticity, (3) good service and hospitality of residents become a special attraction and give a deep impression to tourists, (4) the tradition of camping and making bamboo crafts becomes an impressive cultural and gastronomic tourism attraction for tourists, and (5) challenges encountered along the way to the location also create an unforgettable experience for tourists.
Investigation of factors influencing the income of entrepreneurs in Cipondoh lake Heny Ratnaningtyas; Nurbaeti Nurbaeti; Amrullah Amrullah
Jurnal Pariwisata Pesona Vol 8, No 1 (2023): Edisi Juni 2023
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v8i1.9897

Abstract

A sufficiently large working capital, a long-operating business, skilled and experienced employees, as well as determining the appropriate business opening and closing hours, all can increase the chances of getting more visitors, increasing customer trust, and higher business revenue. This study aims to determine the influence of working capital, number of employees, length of business operation, and working hours on the income of entrepreneurs in Danau Cipondoh. This research uses a quantitative descriptive type and the sampling technique used is saturated sampling. The population and sample size are both 63 entrepreneurs. The partial results of the study indicate that working capital and the number of employees do not have a significant effect on income. However, the length of business operation and working hours have a significant effect on income. Entrepreneurs in Danau Cipondoh do not have sufficient capital, but maintaining good product quality and service quality results in increased visitors and revenue. The length of business operation makes entrepreneurs more diligent in running their business and producing high work productivity and income. With sufficient skilled workers, the business can run well, leading to an increase in sales volume and revenue. Extending working hours has an impact on increasing sales volume and revenue. The implications of this study are: (1) Entrepreneurs need to manage working capital well, improve efficiency, and productivity; (2) Tourism destination managers need to improve infrastructure, facilities, and promotion; (3) The government of Tangerang Kota needs to provide training, mentoring, financing, facilities, and supervision for business activities.
Budaya Pangan Masyarakat Badui Berbasis Kearifan Lokal (Study Budaya Pangan Badui Luar) Mohammad Syaltut Abduh Syaltut; Nurbaeti Nurbaeti; Jajang Gunawijaya
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.989

Abstract

The food culture of the Badui people is extremely diverse and still upholds the traditional knowledge that has been passed down through the generations. The goal of this study was to learn about the Badui community's food customs, namely how to procure, prepare, serve, eat, and preserve food so that it might be developed as a vehicle for importation. This kind of research uses a naturalistic/ethnographic paradigm and is qualitative. Observation, a review of the literature, in-depth interviews, and researchers themselves as the main tool were used as data gathering techniques. Interviews with informants Jaro Saija (village chief/Jaro Pamarentah), Mr. Sukma (a resident of outer Badui), and Mr. Sudirman serve as the primary sources of data (PHRI Banten). The existence of leuit as a rice barn and the custom of huma and ngaseuk rice each time they plant rice or secondary crops demonstrate that the Outer Badui community still upholds its food culture. Food ingredients can sometimes be prepared via frying, boiling, and roasting. The cooking equipment are still conventional, but some of the serving items are contemporary. The Badui continue to eat natural foods, but they also purchase other essentials outside of their area.
Pengaruh Komponen 4A terhadap Minat Berkunjung Kembali dengan Kepuasan sebagai Variabel Intervening pada Telaga Biru Cisoka, Kabupaten Tangerang, Provinsi Banten Nurbaeti Nurbaeti; Myrza Rahmanita; Amrullah Amrullah; Heny Ratnaningtyas; Elda Nurmalinda
Jurnal Kawistara Vol 12, No 3 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.69846

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh atraksi, aksesbilitas, amenitas dan ancillary terhadap minat berkunjung kembali dengan kepuasan sebagai variabel intervening pada Telaga Biru Cisoka, Kabupaten Tangerang, Provinsi Banten. Metode penelitian ini menggunakan analisis jalur. Populasi dalam penelitian ini adalah  kaum milenial yang mengunjungi Telaga Biru Cisoka, sedangkan sampel berjumlah 150 responden. Teknik  pengambilan sampel menggunakan purposive sampling. Hasil penelitian menunjukkan secara parsial hanya ancillary yang tidak berpengaruh signifikan terhadap kepuasan kaum milenial dan minat berkunjung kembali kaum milenial. Kemudian secara parsial secara parsial hanya ancillary tidak berpengaruh signifikan terhadap minat berkunjung kembali kaum milenial melalui kepuasan kaum milenial. Telaga Biru Cisoka memberikan kepuasan dan minat kunjung kembali karena: (1) adanya atraksi alam berupa keindahan warna telaga dan atraksi buatannya meliputi wisata selfie, ayunan, jungkat-jungkit, flying fox, wahana bebek, penyewaan perahu; (2) karena adanya aksebilitas yang baik dan mudah dijangkau seperti kondisi jalan berbeton dan beraspal, jarak tempuh yang singkat, transportasi yang memadai; (3) adanya amenitas yang cukup meliputi area parkir cukup luas, air bersih yang sudah ada, warung makan. Untuk Pengelola Objek Wisata disarankan menambah atraksi baru, melengkapi dan mengelola serta merawat fasilitas.
Co-Authors Amrullah Amrullah Andini Anggia Septyaningtyas Anita Swantari, Anita David Manumpak Elda Nurmalinda Fetty Asmaniati Heny Ratnaningtyas Himawan Brahmantyo - STP Trisakti Jakarta, Himawan Jajang Gunawijaya Joshua Budi Linda Desafitri RB Mohammad Syaltut Abduh Syaltut Muh. Rajesh Singh Myrza Rahmanita Nadine Azzahra Syah Nevie Ariesa Fandya Sri Fajar Ayuningsih Sri Sulartiningrum