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Green Tourism: A Strategy for Realizing an Environmentally-Based Wonderful Indonesia Firman Sinaga; Komang Shanty Muni Parwati; Febianti; Komang Trigita Juliastari; Firlie Lanovia Amir
Jurnal Teknologi dan Manajemen Industri Terapan Vol. 4 No. 3 (2025): Jurnal Teknologi dan Manajemen Industri Terapan
Publisher : Yayasan Inovasi Kemajuan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55826/jtmit.v4i3.1518

Abstract

The tourism sector is a fundamental pillar of Indonesia's national economy, contributing crucially to Gross Domestic Product (GDP) growth and job creation. However, amidst the acceleration of tourist arrivals, a serious threat emerges in the form of ecosystem degradation that could erode the identity of "Wonderful Indonesia." This study aims to analyze the implementation strategy of Green Tourism as a vital instrument in realizing sustainable, environmentally-based tourism in Indonesia. Using descriptive qualitative methods and policy analysis, this study explores the synergy between government regulations, the readiness of environmentally friendly infrastructure, and local community involvement in preserving natural assets. The study results indicate that the transition to green tourism is no longer merely an ethical option but a strategic necessity to maintain Indonesia's global competitiveness in the eyes of international tourists who are now highly aware of sustainability issues. Green tourism strategies have proven effective in mitigating the destructive impacts of mass tourism while creating long-term economic value through biodiversity preservation and strengthening local culture. This study recommends stricter integration of green certification policies at the regional level and the use of digital technology to monitor environmental carrying capacity in priority destinations.
Identification of the Potential of Bali Oka Wedding Organizer as a Supporting Product for MICE Tourism in Bali Devi Triana Puspa; Susanti, Putu Herny; Firman Sinaga
International Journal of Educational Research Excellence Vol. 5 No. 2 (2026): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijere.v5i2.1841

Abstract

Bali Oka Wedding Organizer integrates traditional Balinese wedding ceremonies with modern service standards, positioning itself not only as a wedding service provider but also as a cultural attraction that contributes to incentive tourism and event tourism. The research employs a descriptive qualitative approach combined with SWOT analysis, using online questionnaires distributed to clients, vendors, internal crews, and both domestic and international tourists. Findings reveal that the main strengths of Bali Oka lie in operational stability, service digitalization, and strong support from local communities and artists. Weaknesses include limited cultural-based certification, vendor coordination issues, and inconsistent global branding. External factors present significant opportunities through destination wedding trends, government support, and multi-stakeholder collaboration, while threats arise from competition with international wedding organizers and limited digital promotion. The identification highlights Bali Oka Wedding Organizer’s strategic role as a supporting product for MICE Tourism in Bali, with recommendations to strengthen branding, enhance human resource competencies, and optimize digitalization to remain competitive in the global wedding tourism market.
The Venue Attributes on Customer Satisfaction of Balinese Dinner in Bali Case Study : Megibung Event at The One Legian Hotel Firman Sinaga; Santi Palupi; Sabalius Uhai; Muhammad Ali
Sharia Economic and Management Business Journal (SEMBJ) Vol. 7 No. 1 (2026): February
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/sembj.v7i1.2023

Abstract

Background: The tourism industry plays a crucial role in contributing significantly to the economy, particularly through increased tourism activity, increased cash flow, and the potential for increased local income. This study aims to analyze the influence of venue attributes on customer satisfaction at a traditional Balinese dinner (megibung) at The One Legian Hotel. Method: This study was conducted over three months at the research location, One Legian Hotel, which conducted a two-part study. First, a descriptive research approach was used to determine respondents' perceptions of venue attributes. Second, a correlational research approach was used to analyze the influence of venue attributes on guest satisfaction during the Mengibung event. Results: The results showed that guests rated the service as very satisfactory, the decor very beautiful, the price very reasonable, the food very delicious, the ambiance very good, and the facilities very complete. Meanwhile, guests had a high overall satisfaction score of 3.62 (very satisfied). Of the six place attribute variables, there is a significant positive impact (p < 0.05) on satisfaction: price (X3) with 1 price indicator in relation to dinner quality, atmosphere (X5) with 1 place atmosphere indicator, and food (X4) with 2 indicators: appearance and color. Conclusion: High customer satisfaction leads to increased loyalty and repeat visits, ultimately contributing to the growth of the events industry and increased revenue for businesses and the surrounding community. Therefore, events like megibung not only provide a quality tourism experience but also improve the economic well-being of the community through job opportunities and increased income
Co-Authors Amir, Firli Lanovia Amir, Firlie Lanovia Andani , Desak Komang Tri Anggriawan , Egi Saltia Arif Aidil Adha Asmidana, Samuel Hagi Bagus Putu Wahyu Nirmala Bernadetha, Maria Bondan Pambudi Christanto, I Putu Ari Grace Devi Triana Puspa Devi, Ni Kadek Sintya Loka Dwiatmojo, A Rinto Efendi, Moch Nur Febianti Firli Lanovia Amir Firlie Lanovia Amir Fitriani, Saroh Francisca Titing Koerniawaty Gede Yudiya Permana Gunawan Gunawan Gusti Ngurah Yoga Semadi Hendrajana, I Gusti Made Riko I Gusti Made Riko Hendrajana I Gusti Made Riko Hendrajana I Gusti Made Suka Arnawa I Ketut Gde Nata Adi Putra I Nyoman Kanca I Putu Fajar Eka Febryanta I Wayan Lanang Nala I Wayan Putra Aditya I Wayan Restu Suarmana, I Wayan Restu Imaddudin, Imaddudin Juniartha, I Made Erik Kasiani, Kasiani Kimberley Kimberley Koerniawaty, Francisca Titing Komang Trigita Juliastari Komang Trigita Juliastri Krisnaputra, Gede Rendi Kurniawan, I Gede Wahyu Antara Lanovia Amir, Firlie Liestyowati Luh Eka Susanti Made Widya Paramitha Masih, Ni Ketut Moch Nur Efendi Moch Nur Efendi Mohamad Tamrin Muhammad Ali Muhammad Ali, H. Ni Luh Supartini Novita Indriani Nur Efendi, Moch. Nurwijayanti Pambudi, Bondan Pantiyasa, I Wayan Paramita, Putu Dian Yuliani Paramitha, Made Widya Parwati, Komang Shanty Muni Pemayun, I Dewa Gede Ari Putra, A.A. Gede Bagus Sedana Putu Diva Krisna Maharani Putu Eka Wirawan Putu Eka Wirawan Riko Hendrajana, I Gusti Made Robiatul Adawiyah Sabalius Uhai Sanjaya, I Wayan Kiki Santi Palupi Santi Palupi, Santi Saroh Fitriani Sasmita, Ayu Widiya Semara, I Made Trisna Suadnyana, I Wayan Suarja, I Ketut Sudiarta, Made Sukmana, Eman Sumawidari, Ida Ayu Ketut Susanti, Putu Herny Swandewi, Putu Anindya Utik Kuntariati Vena Maria Jessica Noya Wahyuni, Luh Mei Widhyadanta, I Gede Dirga Surya Arya Widyaningsih, Ni Kadek Ari Zulfan, Muhammad