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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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The Influence of Social Media, Tourist Experience, and Brand Awareness on Culinary Tourism in Lahat Hospitality Industry Simangunsong, Kartika Thersia; Hasan, Hanif; Karo Karo, Pelliyezer; Indra Syahputra, Muhammad Halfi; Permatasari, Mustika; Hamonangan, Samuel; Az Zahra, Fatma
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2025): Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v3i3.5276

Abstract

Culinary tourism has emerged as a key driver in strengthening destination competitiveness, particularly in regions such as Lahat where authentic local cuisine is central to the visitor experience. This research explores how social media, tourist experiences, and brand awareness contribute to the development of culinary tourism in Lahat’s hospitality sector. A quantitative, explanatory approach was employed, involving 100 respondents selected through purposive sampling. Data were obtained via structured questionnaires distributed both directly at culinary venues and through online platforms, and subsequently analyzed using descriptive statistics, correlation analysis, and multiple regression with SPSS.The analysis indicates that social media engagement, tourist experience, and brand awareness all exert significant positive effects on culinary tourism. Among these, tourist experience proved to be the strongest predictor, demonstrating the importance of food quality, ambience, and service encounters in shaping visitor satisfaction and loyalty. Social media was found to be effective in influencing travel decisions by showcasing user-generated and visually appealing content, while brand awareness enhanced destination recognition and encouraged word-of-mouth promotion. Together, the three variables accounted for 62% of the variance in culinary tourism outcomes, reflecting their combined influence in shaping tourist behavior and destination appeal.The study enriches the academic discourse by providing empirical evidence from an emerging culinary destination, illustrating how digital interaction, experiential value, and brand identity converge to promote sustainable tourism. From a managerial standpoint, the results emphasize the need for stakeholders to adopt digital storytelling, cultivate authentic culinary experiences, and strengthen Lahat’s gastronomic branding to secure its position as a distinctive culinary tourism destination.
Analisis Efektivitas Iklan Destinasi Wisata Di Kabupaten Lahat Karo Karo, Pelliyezer
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 4 No 1 (2024): TEHBMJ (Tourism Economics, Hospitality, and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v4i1.573

Abstract

This research was carried out to evaluate video advertisements for the Ayik Pacar tourist destination in Lahat Regency, South Sumatra using the Customer Response Index (CRI) instrument with the AISAS (Attention, Interest, Search, Action, Share) concept. The research population is consumers who are reached while the tourist destination video advertisement is broadcast, with a sample size of 100 people. The research results show that all four models in the AISAS concept provide results with different CRI values. The four models studied include, the first AISAS model produces a CRI value of 21 percent, the second AIAS model produces a CRI value of 30 percent, the third AISS model produces a CRI value of 38 percent and the fourth AIS model produces the highest CRI value of 55 percent. An increase in the CRI value shows the best effectiveness of the advertising message in the fourth model. At the same time, the third model also shows quite good effectiveness, although it has not yet reached a value of more than 50 percent, but the CRI value is already greater than the No Search value for consumer responses. Apart from the CRI results, it is known that a new consumer response pattern has emerged, namely that consumers will not immediately plan to visit tourist destinations or even look for comparative information from the tourist destination they are going to.
The Effect of Service Quality and Trust on Customer Loyalty with Satisfaction as an Intervening Variable in Three Star Hotels, Palembang Tania, Luthfia Renalda; Rahmanita, Myrza; Ingkadijaya, Rahmat; Karo, Pelliyezer Karo
Journal of Management and Administration Provision Vol. 4 No. 2 (2024): Journal of Management and Administration Provision
Publisher : Pusat Studi Pembangunan dan Pemberdayaan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55885/jmap.v4i2.361

Abstract

This research aims to analyze the direct and indirect influence of the variables Service Quality, Trust, Satisfaction and Customer Loyalty. The method used in this research is a quantitative method with primary andsecondary data collection techniques, including observation, questionnaires and literature study. The number of respondents involved in this research was 115 people, and data collection was carried out using instruments that focused on the variables studied. Data analysis was carried out using Smart-PLS software. Based on the results showed that satisfaction has a significant influence on customer loyalty Apart from that, trust also has a significant influence on satisfaction, and the influence of trust on customer loyalty through satisfaction shows significant results. Trust and satisfaction are important factors that influence customer loyalty in three-star hotels in Palembang City. The results of this research also show that the other four variables, namely the direct influence of service quality on customer loyalty, as well as the influence of service quality on trust and satisfaction, have an insignificant influence. Therefore, to increase customer loyalty to three-star hotels in Palembang, it is necessary to look for other factors that have a stronger and more significant influence.
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