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All Journal JADECS (Journal of Art, Design, Art Education and Culture Studies) Home Economics Journal Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Journal of Research on Business and Tourism Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Bogor Hospitality Journal Pesona Pariwisata JURNAL SOSIAL TERAPAN (JSTR)
Kania Sofiantina Rahayu
Program Studi Ekowisata, Sekolah Vokasi, IPB University
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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PERANCANGAN PROGRAM EKOWISATA KERAJINAN TANGAN KOTA PALEMBANG PROVINSI SUMATERA SELATAN: The Program Design Of Handicraft Ecotourism Palembang City, South Sumatra Province Kania Sofiantina Rahayu; Anida Shafa Salsabila Putri
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 10 No. 2 (2020): Jurnal Sains Terapan, Volume 10 Nomor 2, Tahun 2020
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.218 KB) | DOI: 10.29244/jstsv.10.2.1-13

Abstract

ABSTRAKKota Palembang memiliki keanekaragaman sumberdaya budaya. Kesenian merupakan salah satu unsur budaya yang mencerminkan ciri khas suatu daerah asal kesenian. Kerajinan tangan merupakan salah satu kesenian Kota Palembang yang berpotensi sebagai daya tarik wisata. Ekowisata kerajinan tangan memiliki pengaruh dalam melestarikan produk kerajinan, meningkatkan perekonomian dan mensejahterakan para pengrajin tradisional di Kota Palembang. Tujuan penelitian ini adalah menginventarisasi dan mengindentifikasi sumberdaya kerajinan tangan di kota Palembang agar dapat dijadikan objek dalam rancangan program ekowisata di Kota Palembang Provinsi Sumatera Selatan. Metode yang digunakan yaitu studi literatur, wawancara, observasi langsung dan penyebaran kuisioner. Sumber daya wisata kerajinan tangan yang diinventarisasi terbagi menjadi dua klasifikasi yaitu kerajinan bahan keras dan bahan lunak. Terdapat empat kerajinan tangan di Kota Palembang yaitu terdiri dari satu kerajinan bahan keras dan tiga kerajinan bahan lunak. Sumber daya kerajinan tangan dianalis berdasarkan tujuh indikator penilaian Avenzora (2008) untuk mendapatkan hasil penilaian potensi sumber daya kerajinan tangan unggulan. Potensi kerajinan unggulan di Kota Palembang yaitu kerajinan Laker, Kain Songket, Kain Jumputan dan Ukir Kayu. Berdasarkan hasil identifikasi menunjukkan bahwa stakeholders setuju dan siap jika kerajinan tangan kota Palembang dimasukan ke dalam objek program ekowisata. Program Ekowisata dirancang dengan konsep eksplorasi kerajinan tangan yang melibatkan interaksi antara wisatawan dengan para pengrajin. Adanya program ekowisata kerajinan tangan ini diharapkan dapat merangsang pertumbuhan ekonomi kawasan dengan kapasitas masyarakat untuk mengelola sumberdaya. ABSTRACTPalembang City has the diversities of cultural resources. Art is the cultural element that reflects the characteristics of an area. The Handicraft is one of Palembang City's arts which has the potential as a tourist attraction. Handicraft ecotourism has the influences in preserving the handicraft products, improving the economy, and the welfare of traditional craftsmen in Palembang City. This research purpose is to inventory and identify the handicraft resources in Palembang city so that they can be used as objects in the ecotourism program design in Palembang City, South Sumatra Province. The method used is literature study, interview, direct observation, and the questionnaire distribution. The handicraft tourism resources that are inventoried are divided into two classifications, namely the handicrafts with hard materials and soft materials. There are four handicrafts in Palembang City, consisting of one hard material handcraft and three soft material handicrafts. The handicraft resources were analyzed based on the seven assessment indicators from Avenzora (2008) to get the results of the superior handicraft resources potential assessment. The superior handicrafts potentials in Palembang are Laker, Songket, Jumputan, and the wood carving. Based on the identification results, it shows that the Stakeholders agree and are ready if Palembang handicrafts are included in the ecotourism program object. The Ecotourism program is designed with the handicraft exploration concept that involves interaction between the tourists and the craftsmen. The handicraft ecotourism program is expected to stimulate regional economic growth through the resource arranged by the community.
Identification Of Visual Impaired Children & Responses to Recreational Games in Support of Inclusive Tourism Natasha Indah Rahmani; Dyah Prabandari; Kania Sofiantina Rahayu
Journal of Research on Business and Tourism Vol. 2 No. 2 (2022): Journal of Research on Business and Tourism
Publisher : Lembaga Penelitian Publikasi dan Pengabdian Masyarakat LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37535/104002220224

Abstract

Encouraging inclusivity in education and urban development is one of the goals in the Sustainable Development Goals (SDGs). The development of inclusive tourism is one way to push the SDGs goals to be achieved. Tourism basically includes several components such as attraction, accommodation and accessibility. In our community, especially children with disabilities, currently still have difficulties in enjoying tourism, this can be caused by all the three components of tourism such as attraction, accommodation and accessibility are not all disability-friendly. The development of disability-friendly recreational games is one way to support the attractiveness component so that it is accessible for people with disabilities. People with dissability have many different condition based on their difficulitites, one of which is people with visual impaired. This study will discuss the response of children with visual impairments to some recreational games that designed specifically for their condition. The method in this research is to use observation and Applied Behavior Analysis technique where we can observe how the visual impaired children respond to some of the games that are offered. Based on the analysis, it was identified that visual impaired children can accept games that rely on other five senses such as hearing, smell and touch. Children with visually impaired condition also tend to be able to play games that have simple instructions and are not too complicated. But even so, visual impaired children still need assistance in doing recreation.
ANALISIS BUSINESS CANVAS MODEL POTENSI WISATA EDUKASI KAMPUS SEBAGAI DAYA TARIK WISATA EDUKASI (Studi Kasus Sekolah Vokasi Institut Pertanian Bogor, Bogor, Jawa Barat): Business Canvas Model Analysis of University Potential as Educational Tourism Attraction (Case Study Vocational College of IPB University, Bogor, Jawa Barat) Natasha Indah Rahmani; Kania Sofiantina Rahayu
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 12 No. 2 (2022): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, Volume 1
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.12.2.86-97

Abstract

Educational tourism is a branch of tourism that combines recreation with learning. Several campuses in the world have implemented educational tourism that takes place on campus and other public places that has the purpose to increase the regional income of an area as well as recreation for the tourist. To be able to make the Vocational School campus a tourist spot, it is necessary to create a business process that can explain how the tourism program will be run in a sustainable manner. The primary data collection method in the form of interviews was conducted with related actors and then analyzed using the 6A tourism component method, stakeholder analysis, and analysis. BMC (Business Model Canvas). Several related actors involved in this program involve various kinds of collaboration, both from the vocational school and from the government and private sectors. Starting from the Lecturer Team and the Deputy Dean of Infrastructure who has strong influence and interest because they are directly involved in managing tourist sites and making tourism programs for the Department of Transportation and the Hospitality Industry which has an important role but does not have much power in this program. ABSTRAKWisata Edukasi merupakan salah satu cabang dalam kepariwisataan yang menggambukan rekreasi dengan pembelajaran. Beberapa kampus di dunia memiliki kegiatan wisata edukasi yang bertempat di kampus maupun tempat-tempat publik lainnya yang bertujuan untuk meningkatkan pendapatan sebuah daerah sekaligus berekreasi. Untuk dapat membuat kampus Sekolah Vokasi menjadi tempat wisata, perlu dibuat proses bisnis yang bisa menjelaskan bagaimana program wisata akan dijalankan secara berkelanjutan. Metode pengambilan data primer berupa wawancara dilakukan kepada aktor terkait dan selanjutnya dianalisis dengan metode metoda komponen pariwisata 6A, stakeholder analysis dan analisis. BMC (Business Model Canvas). Beberapa aktor terkait yang terlibat pada program ini melibatkan berbagai macam kolaborasi baik dari pihak sekolah vokasi maupun dari sisi pemerintahan dan sektor privat. Mulai dari Tim Dosen dan Wakil Dekan Sarana Prasarana yang memiliki Pengaruh dan Kepentingan tinggi karena terlibat langsung dalam pengelolaan lokasi wisata dan pembuatan program wisata hingga ada Dinas Perhubungan dan Industri Perhotelah yang memiliki peran penting tapi tidak terlalu memiliki kekuatan dalam program ini.
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.
CULTURAL HERITAGE DIGITIZATION OF BOROBUDUR AREA TOURISM: A PROJECT-BASED LEARNING Barus, Irma Rasita Gloria; Fami, Amata; Rahayu, Kania Sofiantina
JADECS (Journal of Art, Design, Art Education & Cultural Studies) Vol 8, No 1 (2023)
Publisher : Jurusan Seni dan Desain, Fakultas Sastra, Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um037v8i12023p14-27

Abstract

In supporting the efforts to preserve the nation’s cultural heritage, this research aimed to implement project-based learning by designing e-books as digital information media to promote tourism development. This research attempted to report and illustrate the implementation of project-based learning, which aimed to explore twenty potential tourist attractions in the surrounding villages of the Borobudur Temple in Central Java, Indonesia. This research involved 127 students of the Informatics Management Study Program enrolled in the Graphic Design course. This qualitative case study exemplified the implementation of project-based learning in designing and digitizing information media in the form of a collection of e-books. The overall process consisted of three main stages, i.e., pre-production, production, and post-production. The stages included conducting preliminary research; formulating the concept of design; collecting visual and typographic references; outlining; performing the design and digitization; and presenting the final product. The data were taken from class observations and documentation from March to June 2022. By demonstrating the project-based learning model of preserving the cultural potential of twenty traditional villages surrounding the Borobudur Temple area in a digital environment, it is hoped that the digitized cultural heritage can be introduced to and recognized by wider audiences.
THE TRADITIONAL CULINARY TOURISM PROGRAM IN BOGOR CITY, WEST JAVA BASED ON TOURIST PREFERENCES Rahayu, Kania Sofiantina; Dyah Prabandari; Annisa Rizkiriani
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 9 No 2 (2025): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v9i2.5108

Abstract

Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of dishes are offered, ranging from traditional regional specialties to modern fast food. Bogor City is worthy of being a Culinary Destination Area because culinary tourism in Bogor City offers various types of modern and traditional food. Culinary tourism in Bogor City is dominated by modern culinary tourism. This condition is one of the factors that make traditional food rarely found. The culinary distribution of Bogor City is dominant in the city center and the distance between culinary tourism locations is close together, making it easier for tourists to find various culinary delights. This condition has the potential to plan a culinary tourism program. This study aims to identify the motivations, perceptions, and preferences of tourists and Bogor traditional food producers/traders regarding planning traditional culinary tourism programs, identify the readiness of producers/traders in planning traditional culinary tourism programs, and plan Bogor City traditional culinary tourism programs. The output of this research is tourism programs and promotional media. The research respondents were as many as this research. The data were analyzed using the Principal Component Analysis statistical test. Based on the results of the analysis, the indicators with the highest Reflective Interrelation Value are indoor events (0.866), Daily Tour programs (0.844), and Deposit financing.
AUTHENTICITY AND UNIQUENESS OF ASINAN BOGOR AS A DISTINCTIVE CULINARY DELIGHT OF BOGOR CITY Putri, Ardaneswara; Ramdhani, Rafy; Rosalia, Melva; Arraniri, Fahma Faradisa; Kurnia, Insan; Rahayu, Kania Sofiantina
Home Economics Journal Vol. 8 No. 1 (2024): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v8i1.72162

Abstract

Asinan bogor, commonly known as Bogor salty pickles, represents a traditional delicacy of Bogor, Indonesia, consisting of processed vegetables and fruits consumed raw alongside various additional ingredients.  This research aims to delve into the uniqueness of asinan bogor.  The study was conducted through surveys interviews, and questionnaires administered to 40 asinan Bogor sellers in Bogor City.  Sellers unanimously recognize asinan bogor as a Bogor traditional dish.  Sellers exhibit the highest level of knowledge concerning raw materials, with history being their least familiar aspect.  While no main ingredients are obligatory, specific components hold priority, such as bean sprouts for vegetables pickled; and mango, water guava, and jicama for fruits pickled.  Mandatory seasoning ingredients include ground red chili, salt, and water.  The composition of asinan ingredients varies based on consumer preferences.  Antanan is rarely utilized as a primary ingredient, whereas salted mustard green epitomizes Chinese cuisine.  Currently, the serving of asinan bogor is predominantly in plastic packaging, deviating from on-site consumption, particularly for souvenir packaging.  The paramount uniqueness of the asinan bogor lies in the gravy.
Potensi Pengembangan Konsep Agro Science and Technology Park (STP) menggunakan Analisis SWOT di Arjasari, Kabupaten Bandung: Potential Development of the Agro Science and Technology Park (STP) Concept using SWOT Analysis in Arjasari, Bandung Regency Rahmani, Natasha Indah; Sofiantina Rahayu, Kania; Prabandari, Dyah
Jurnal Sosial Terapan Vol 1 No 1 (2023): Jurnal Sosial Terapan, Volume 1 No. 1 April 2023
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstr.1.1.18-26

Abstract

Science parks have been emerged and developed in the United States of America to linked the gap between research sectors and industry. For few decades ago, Science and Technology Park (STP) have been developing rapidly in most of countries in Asia. In 1976 Indonesia have established their very first Science and Technology Park. Science and Technology Park in Indonesia became one of government strategy to stimulate innovation based on local resources. Bandung Regency is one of the regions in Indonesia that depend on their agriculture activities. Arjasari Area is one of sub district in Bandung Regency, where most of the area is a rural area that famous from its Clove, Coconut and Coffee plantation. Besides that, Arjasari have many agricultural activities such as Agriculture Wetlands, Dryland farming, Horticultural Agriculture, Clove, Coconut, Coffee Plantation, Production Forest and Middle Industrial Area. Bandung Regency Municipalities have a plan strategy to encourage rural area with tourism. Developing an agriculture science and technology is one of the strategies to boosting an innovation in agricultural sector while promoting the local product of this area. This research is qualitative research using SWOT (Strength, Weakness, Opportunity, Threat) Anlaysis. SWOT Analysis is used to describe the potential innovation and potential problems that may occurs in the future. Bandung Regency nowadays still lack of innovation in agriculture sector. Human Resources skill and competency of Bandung Regency’s local community also still need to be empowering to improve. This lacking of human resources skill needs to be improved widely from many sectors. On the other hand, Bandung regency have a much potential on agricultural sector. ABSTRAK Science Parks atau Taman Sains telah muncul dan dikembangkan di Amerika Serikat untuk menghubungkan kesenjangan antara sektor penelitian dan industri. Science and Technology Park (STP) telah berkembang pesat di sebagian besar negara di Asia. Pada tahun 1976 Indonesia telah mendirikan taman sains dan teknologi pertama mereka. Taman IPTEK di Indonesia menjadi salah satu strategi pemerintah untuk mendorong inovasi berbasis sumber daya lokal. Kabupaten Bandung merupakan salah satu daerah di Indonesia yang menggantungkan hidupnya pada kegiatan pertanian. Kawasan Arjasari merupakan salah satu kecamatan di Kabupaten Bandung yang sebagian besar wilayahnya merupakan kawasan pedesaan yang terkenal dengan perkebunan Cengkeh, Kelapa dan Kopi. Selain itu Arjasari memiliki banyak kegiatan pertanian seperti Pertanian Lahan Basah, Pertanian Lahan Kering, Pertanian Hortikultura, Cengkeh, Kelapa, Perkebunan Kopi, Hutan Produksi dan Kawasan Industri Menengah. Kabupaten Bandung memiliki rencana untuk mendorong kawasan pedesaan melalui pariwisata. Pengembangan ilmu pengetahuan dan teknologi pertanian merupakan salah satu strategi untuk mendorong inovasi di bidang pertanian sekaligus mempromosikan produk lokal daerah ini. Penelitian ini merupakan penelitian kualitatif dengan menggunakan Analisis SWOT (Strength, Weakness, Opportunity, Threat). Analisis SWOT digunakan untuk menggambarkan potensi inovasi dan potensi masalah yang mungkin terjadi di masa depan. Kabupaten Bandung saat ini masih minim inovasi di bidang pertanian. Keterampilan dan kompetensi Sumber Daya Manusia masyarakat Kabupaten Bandung juga masih perlu diberdayakan untuk ditingkatkan. Kurangnya keterampilan sumber daya manusia ini perlu ditingkatkan secara luas dari berbagai sektor. Di sisi lain, Kabupaten Bandung memiliki banyak potensi di sektor pertanian.
STRATEGI PENGEMBANGAN KULINER TRADISIONAL BOGOR SEBAGAI DAYA TARIK WISATA PRABANDARI, DYAH; RAHAYU, KANIA SOFIANTINA; RIZKIRIANI, ANNISA
PETA - Jurnal Pesona Pariwisata Vol. 1 No. 1 (2022): Pesona Pariwisata
Publisher : Program Studi Pariwisata, UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/peta.v1i1.1

Abstract

Bidang kuliner merupakan salah satu daya tarik wisata di Indonesia yang menonjolkan unsur budaya dan kearifan lokal. Kuliner berbasis kearifan lokal dapat disajikan melalui produk makanan tradisional suatu daerah walaupun keberadaan makanan tradisional pada saat ini mulai tergeser dengan keberadaan makanan nontradisional seperti pizza, spageti, makanan cepat saji, dan lain-lain. Bogor merupakan kawasan di Provinsi Jawa Barat yang memiliki kekhasan dalam bidang kuliner, khususnya dalam kuliner tradisional. Kuliner tradisional Bogor dapat dijadikan sebagai daya tarik dalam wisata sehingga diperlukan suatu strategi dalam pengembangannya. Tujuan penelitian ini adalah mengidentifikasi strategi pengembangan kuliner tradisional Bogor sebagai daya tarik wisata. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif. Pengumpulan data dilakukan dengan observasi, penyebaran kuesioner dan wawancara. Hasil penelitian menunjukan bahwa teridentifikasi 18 jenis kuliner tradisional di Bogor. Tingkat hiegenitas pada proses produksi dan pelayanan makanan sudah diterapkan oleh sebagian produsen seperti mencuci tangan, mencuci peralatan yang digunakan dan ketersediaan air bersih. Strategi yang dapat dilakukan pada pengembangan kuliner tradisional Bogor adalah pengemasan paket wisata dengan atraksinya adalah proses pembuatan makanan tradisional dengan memperhatikan hieginitas makanan tersebut serta promosi kuliner tradisional. Kata kunci: atraksi, , kuliner, makanan tradisional, wisata
Co-Authors Anida Shafa Salsabila Putri Arraniri, Fahma Faradisa Dyah Prabandari Dyah Prabandari Fami, Amata Insan Kurnia Irma Rasita Gloria Barus Melewanto Patabang Natasha Indah Rahmani Natasha Indah Rahmani Natasha Indah Rahmani Prabandari, Dyah Putri, Ardaneswara Rahmani, Natasha Indah Ramdhani, Rafy Rizkiriani, Annisa Rosalia, Melva