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All Journal Lontar : Jurnal Ilmu Komunikasi Al-Irsyad: Jurnal Pendidikan dan Konseling Jambura Journal of Educational Management Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Social, Humanities, and Educational Studies (SHEs): Conference Series Maker: Jurnal Manajemen Tourism Scientific Journal Jurnal Akademi Pariwisata Medan Jurnal Kepariwisataan dan Hospitalitas JEKPEND Jurnal Ekonomi dan Pendidikan Jurnal Darma Agung Journal La Bisecoman Jurnal Dharma Bhakti Ekuitas Jurnal Gastronomi Indonesia Journal of Applied Sciences in Travel and Hospitality Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of International Conference Proceedings Journal of Management and Administration Provision Journal of Artificial Intelligence and Digital Business International Journal of Sustainable Competitiveness on Tourism Tourism Economics, Hospitality, and Business Management Journal Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Pelliyezer Karo Karo
Politeknik Pariwisata Palembang
Religion Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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Journal : journal la bisecoman

 1 
Tourism Experience and Tourist Satisfaction of Domestic Tourists in Pagar Alam Taslim, M.; Karo, Pelliyezer Karo; Badollahi, Muh. Zainuddin
Journal La Bisecoman Vol. 4 No. 6 (2023): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v4i6.1687

Abstract

This study aims to discuss tourist experiences and tourist satisfaction during a vacation or tour in Pagar Alam. The study used a quantitative method with simple linear regression analysis. The sampling technique used a simple random sampling method with primary data collected through a questionnaire to 130 respondents. The memorable tourism experience variable is represented by seven indicators in the form of hedonism, local culture, novelty, refreshment, involvement, knowledge, and meaningfulness, while the tourism satisfaction variable is represented by four indicators in the form of price, product convenience, service treatment, and positive feeling. The study results showed that the memorable tourism experience variable positively and significantly influences the tourist experience. The desire of tourists to always share their travel experiences through social media provides the highest indication that this has two impacts at once, both positive and negative. The level of sharing positive experiences is a strong indicator of the success of achieving tourist satisfaction during travel.
Tourism Development Strategy Based on Intangible Cultural Heritage: JEL Classification: Z32, O21, R11, Z10 Morena, Mochammad Rian Ahdian; Nurbaeti, Nurbaeti; Asmaniati, Fetty; Amrulah, Amrulah; Karo, Pelliyezer Karo
Journal La Bisecoman Vol. 6 No. 2 (2025): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v6i2.1560

Abstract

OKI Regency holds significant potential for developing tourism based on intangible cultural heritage. With diverse attractions of intangible cultural heritage, OKI offers a unique experience for tourists. Despite strengths in attractions and accessibility, Ancillary services, accommodation, and promotion improvements are needed. Strategic recommendations include community empowerment, infrastructure enhancement, effective promotion, and sustainable management. Implementing these suggestions can enhance OKI's allure as a destination for intangible cultural heritage tourism, providing economic benefits and ensuring destination sustainability. The SWOT analysis highlights cultural diversity and infrastructure as strengths, while insufficient promotion and coordination are weaknesses. Enhanced promotion through media and managing the risk of losing authenticity pose opportunities and threats. OKI has the potential to become a flagship destination, combining the richness of intangible cultural heritage in an enticing and sustainable tourism experience.
Innovation of Pindang Muara Enim: Analysis of Consumer Acceptance and Marketing Strategies for Culinary Tourism Development : JEL Classification: M31, L83, O31, Q13, Z32 Simangunsong, Kartika Theresia; Yuniarti, Rizka; Karo Karo, Pelliyezer
Journal La Bisecoman Vol. 7 No. 2 (2026): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v7i2.3085

Abstract

The purpose of this study was to develop and test the initial consumer acceptance of the innovation of Muara Enim pindang using kemang fruit instead of the traditional souring agents like tamarind and pineapple. This research used a Research and Development model with a focus on product testing. The study used a questionnaire with 93 consumers in South Sumatra who were familiar with pindang. Product acceptance was evaluated using organoleptic characteristics including colour, aroma, texture and taste in three parts of the product: fish part, soup and seasonings. Descriptive and Net Promoter Score (NPS) analysis were applied to determine the acceptance, promotion, and attributes that needed improvement. This study shows the innovation was welcomed, with a total NPS score of +30. The highest scored attributes are broth taste (NPS score of +59), fish component taste (+55) and broth texture (+55), which means that the primary sensory aspects of the innovation were accepted by consumers. But, the taste of condiment, taste of fish component, and texture of condiment are lower, indicating that there is potential to improve the visual appearance and supporting components. The socio demographic profile of the respondents also shows that millennials and Generation Z are the potential consumers, with family oriented visits and growing digital payment. The results suggest that the innovation of Muara Enim pindang has a potential as local gastronomic product, but needs improvement to enhance sensory integrity and consumer acceptance. The research suggests enhancing visual attributes, focusing on taste consistency, and marketing approaches that combine local identity, family and digital trends..
Co-Authors Abdul Aziz Adhi Trirachmadi Mumin Agus Setiawan Ahmad MAULANA Amalia, Meyke Amrulah, Amrulah Andi Ade Zulkifli Annis Sabilla Firstyana Az Zahra, Fatma Azizah, Syahna Nur Darminiyanti, Darminiyanti Deyto Honggoriansyah Djohan, Muhammad Iqbal Fetty Asmaniati Gaol, Riki Nelson Lumban Hamonangan, Samuel Hanif Hasan Hasan, Hanif Indra Syahputra, Muhammad Halfi Khadijah Khadijah Lesmana, Andhika Chandra Lumban Gaol, Rikki Nelson M. Algi Fachri Akbar M. Ihdal Karomi Meisya Anggraini Meyke Amalia Morena, Mochammad Rian Ahdian Muh. Zainuddin Badollahi Muhammad Halfi Indra Syahputra Muhammad Iqbal Djohan Mustika Permatasari Myrza Rahmanita Nurbaeti Nurbaeti Nurwijayanti Permatasari , Mustika Permatasari, Mustika Rahmania, Trisna Rahmat Ingkadijaya Rahmat Ingkadijaya Risman Jaya Rona Meilysa Pasaribu Samuel Hamonangan Samuel Hamonangan Simangunsong, Kartika Theresia Simangunsong, Kartika Thersia Sulastri Sulastri Tania, Luthfia Renalda Taslim, M. Wati, Indah Yuniarti, Rizka Zulkifli Harahap