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All Journal Media Wisata Jurnal Master Pariwisata (JUMPA) Jurnal Humanitas: Katalisator Perubahan dan Inovator Pendidikan International Research Journal of Management, IT & Social Sciences Tourism Scientific Journal Journal of Tourism Destination and Attraction Tourism Reserch Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Tourism and Economic Jurnal Kepariwisataan Jurnal Manajemen Perhotelan International Journal of Travel, Hospitality and Events International Journal of Applied Sciences in Tourism and Events Journal of Business on Hospitality and Tourism Jurnal Sains Terapan Pariwisata
Kadek Wiweka
Double Degree Indonesia Prancis (DDIP) Program Magister Kajian Pariwisata Universitas Udayana Dan Université Angers, France
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Veterinary Other

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Educational Tourism’s Product Strategy at Batur Global Geopark, Kintamani - Bali Arcana, Komang Trisna Pratiwi; Wiweka, Kadek
International Research Journal of Management, IT & Social Sciences Vol 3 No 7: July 2016
Publisher : International Journal of College and University (IJCU)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21744/irjmis.v3i7.137

Abstract

Educational tourism is one of tourism type from the form of alternative tourism that has been developed between the conventional tourism era and modern tourism era. Generally, alternative tourism tends to develop according to sustainability principals. The packaging of tourism destination potential, Batur Global Geopark into educational tourism is a fundamental step of tourism product’s diversification in Bali. Therefore, the tourism potential in Batur-caldera Bali is supporting to be developed or packaged as an educational tourism, which is in accordance with Global Geopark Network (GGN) objectives. This study combines the quantitative and qualitative methodologies (multi-method), which are presented in the form of descriptions. The information will be analysed to determine the strengths, weaknesses, opportunities and threats (SWOT). It formulated appropriate educational tourism product strategies by the elements; attraction, accessibilities, amenities, a supporting organisation (ancillary), activity, available package and community involvement. Furthermore, this study will also identify the factors of strengths, weaknesses, opportunities, and challenges of educational tourism product development in the tourist area of Batur Global Geopark.
Suci Sandi Wachyuni; Marya Yenny; Kadek Wiweka

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Abstract

Studi Eksperimen Jelly Lidah Buaya Sebagai Bahan Dasar Produk Hidangan Penutup (Dessert) Suci Sandi Wachyuni; Marya Yenny; Kadek Wiweka
Tourism Scientific Journal Vol. 5 No. 2 (2020): Vol 5 No 2 Juni 2020
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v5i2.98

Abstract

The role of dessert in one food set menu becomes very important. Currently, many cafes or restaurants sell dessert as their main menu. Dessert products are generally sweet and fresh but often have a little functional value. In this study, researchers conducted an experimental study to make dessert innovations, namely Aloe vera jelly. Jelly is widely used in restaurants or hotels as ingredients for pudding, dessert mixes, ice jelly, to various pastry toppings. Aloe vera jelly is not only refreshing but also has health value. In addition to healthy hair and skin, aloe vera is also good for our health because aloe vera contains water that is needed for the body. Aloe vera also contains fat, protein, and carbohydrates that serve to provide energy. And aloe vera also contains vitamin A and vitamin C. Where vitamin A has a function for eye health, and vitamin C has a function to maintain immunity. The purpose of this study was to find techniques and formulations for making aloe vera jelly, to know the differences in the level of preference and level of jelly quality from several levels tested based on organoleptic assessment. The method used is an experimental method with quantitative data analysis techniques ANOVA and Duncan. The results of this study indicate that the best formulation is jelly with the addition of 10% gelatin. The majority of panelists said they liked aloe vera jelly. And there is a difference in the quality of aloe vera jelly with the use of gelatin with a percentage of 5%, 10%, 15%, 20%, and 25% in aspects of color, aroma, and texture, but not different for taste.
KEPUASAN WISATAWAN DALAM PENGGUNAAN E-COMMERCE AGODA DALAM PEMESANAN HOTEL Suci Sandi Wachyuni; Kadek Wiweka
Journal of Tourism Destination and Attraction Vol 8 No 1 (2020): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v8i1.1366

Abstract

The industrial revolution that entered the 4.0 phase encouraged the industry to innovate, where one of the developing industries was e-commerce. As part of the OTA (tourism industry), e-commerce, or especially Agoda offers not only products but also services. However, at the moment, Agoda can be said to be left behind if we look at the ranking of the top brand awards, 2019. Therefore this research intends to examine the satisfaction of tourists (consumers) in using Agoda for booking a hotel. The approach used in this research is descriptive quantitative, where primary data is collected through a questionnaire with indicators of customer satisfaction (Repurchase, Word of Mouth, Brand Image, Product Quality, Price, Service Quality, and Emotional Factor). The scale used is Likert (1-5), and the sampling technique used is probability sampling, which is simple random sampling with a total of 100 respondents. The secondary data is taken from Agoda's website, books, literature, and previous research. The study was conducted during June-July 2019. This study found that the average tourist was quite satisfied - satisfied with Agoda's services in booking hotels. However, to maintain its existence, Agoda needs to make efforts to attract tourists, especially in improving the Agoda brand image. Also, the cooperation partners, which are hotels, will have high confidence in marketing their hotels through Agoda. Furthermore, in terms of the marketing segment, Agoda is very firmly attached to the millennial generation in meeting accommodation needs. However, it is interesting to investigate further the purpose of booking this accommodation, whether for travel needs or other vacation concepts, like one of the popular concepts nowadays, "staycation". This research is expected to provide information about service conditions and customer satisfaction using Agoda. So the results of this study can be useful not only for Agoda companies but also for other OTAs who offer similar products or services. Keywords: kepuasan wisatawan, e-commerce, pemesanan hotel, online travel agent (OTA)
Sebuah Model Pemberdayaan Masyarakat di Kampung Tematik Mulyaharja Bogor Berbasis Pendampingan Perguruan Tinggi Asep Parantika; FX Setiyo Wibowo; Kadek Wiweka
Jurnal Penelitian Pariwisata Vol 4 No 2 (2020): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v4i2.86

Abstract

The study aims to find out the solving method for problems in the thematic tourist village of Mulyaharja and designing the development of thematic tourism village model based on a community empowerment approach. This study is qualitative with an action research method. There are five respondents, i.e. chief of the village office, secretary of the village office, manager of the thematic tourist village, leader of mature farmer group and chief of youth group organization. This study was undertaken from February, 2018 to September, 2019. The generated outcomes are a solving problem method as solving steps chart, which consists of an explanation of the problem, solving and progress report each aspect, institutional, vision, activity, amenities, accesbility and entrepreneurship aspect. Furthermore, the model designed for development of thematic tourist village based on community empowerment is a circle with series of steps of eleven steps that connected each other and continuity. The series of steps are 1) choosing the candidate of partner village; 2) deciding the category of tourist village; 3) executing the MoU; 4) determining the program targets; 5) identifying the potentials of tourist village; 6) managing the empowerment programs; 7) implementing the assistance programs; 8) directing the college resources; 9) promoting the outcome of program; 10) evaluating the program and 11) mapping the stakeholder based on their proactive involvements. Keywords: Development, Thematic Tourist Village, Community Empowerment Approach
Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta Suci Sandi Wachyuni; Ramang H. Demolingo; Kadek Wiweka
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.132

Abstract

This research aims to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involves 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in developing the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Additionally, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to establish a post-pandemic gastronomic tourism business. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities. Keywords: Gastro-Experience, Gastronomy Tourism, Gudeg, Local Culinary, Tourist Experience
ANALISIS KONSEP TRI HITA KARANA PADA DAYA TARIK WARISAN BUDAYA: STUDI KASUS PURI AGUNG KARANGASEM, BALI Kadek Wiweka
JURNAL MASTER PARIWISATA Volume 01, Nomor 01, Juli 2014
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2014.v01.i01.p07

Abstract

This article discusses how local wisdom, namely                      Tri Hita Karana (three cause of harmony and prosperity), can support sustainable tourism, such as in cultural tourism attraction of Puri Agung Karangasem, Bali. This Puri (palace) has a great potency to become a cultural tourism product an can be developed with considerable community involvement.The Puri has selected Tri Hita Karana concept as the basis of tourist attraction’s management by giving specific attention to the three elements of Tri Hita Karana including parahyangan (spiritual/culture), pawongan (community), and palemahan (environment). Data for this study was collected through interview method to find description of the implementation of the concept of Tri Hita Karana in managing Puri Agung Karangasem as tourist attraction. Hereinafter, informants involved are the Puri’s management, local community and experts associated with Tri Hita Karana or sustainable tourism. These data were combined with secondary data such as reports or literature related with the object of research and presented in the form of description. This study concludes that the implementation of Tri Hita Karana in Puri Agung Karangasem have positive impact on all aspects involved in tourism activities, such as community, local culture and environment. These aspects are also considered as an important factor and attraction for both domestic and international tourists.
Rising the Competitiveness of a Cultural Tourist Destination in Banten, Indonesia through Stakeholder Orientation, Strategic Capability, and Shared Value Creation Titus Indrajaya; FX Setiyo Wibowo; Kadek Wiweka
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 2 (2022): Budapest International Research and Critics Institute May
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i2.5193

Abstract

The objective of this research is to determine the impact of stakeholder orientation, strategic capability, and shared value creation on the competitiveness of cultural tourist destinations. This study was carried out in order to improve the competitiveness of Banten, which has many cultural advantages but has not been fully utilized. This study employs quantitative methods, such as the analysis of structural equation models (SEM), which are supplemented by qualitative data. This research was performed out by distributing electronic questionnaires to 321 respondents from 8 districts and cities, including tourism officials, tour guide associations, tourism pioneer groups, tourism stakeholder’s social media groups, youth groups, and creative entrepreneur’s associations. In addition, focus group discussions with stakeholders were held to balance and strengthen the data collected. According to the results of the concurrent tests, Orientation Stakeholder (OS), Strategic Capabilities (KS), and Shared Value Creation (PNB) all contribute significantly to the competitiveness of cultural tourist destination variables. Remarkably, partial tests revealed that the variety of OS and KS has no effect on the competitiveness variables of cultural tourist destinations (DS). This implies that the indicators of OS, KS, and PNB should be improved in the future, particularly the variable of shared value creation (PNB), which plays an essential role.
Tourists' Perceptions of Local Street Food: Angkringan, Yogyakarta's Culinary Icon Suci Sandi Wachyuni; Kadek Wiweka
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i3.174

Abstract

Purpose: Angkringan is one of the culinary icons of Yogyakarta which is famous for its being street food. With the development of Yogyakarta's culinary as a tourist attraction, the purpose of this study is to determine tourists' perceptions of Angkringan. Research methods: This study employs a quantitative approach, with a survey conducted via WhatsApp broadcast messages. Purposive sampling was used, and the sample size was 100 respondents. The data analysis method applied is quantitative descriptive statistics,. Results and discussion: Angkringan in Yogyakarta is well-liked by tourists. Food quality has the highest average value, followed by portions, promotions, menu variations, service quality, and prices in a certain order. The last three indicators, that is cleanliness, taste, and atmosphere, all share the same average value. Implication: Understanding how tourists perceive Angkringan can provide suggestions for the development of community Angkringan businesses, particularly in Yogyakarta, this research has theoretical and practical implications. Keywords: angkringan, culinary, street food, local food, perception.
Komersialisasi Unsur Budaya Kedaton Sultan dan Masjid Sultan Di Ternate, Maluku Utara Kadek Wiweka; Fajriliani Nurul Utami
Jurnal Sains Terapan Pariwisata Vol. 2 No. 1 (2017): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

Komersialisasi merupakan proses menjadikan objek, produk atau barang tertentu menjadi sebuah produk yang mempunyai nilai ekonomi. Manfaat dari komersisialisasi adalah untuk mendatangkan keuntungan bagi suatu objek wisata. Unsur-unsur budaya di Kedaton Sultan dan Masjid Sultan memiliki peluang untuk dikomersialisasikan sebagai produk wisata dan usaha untuk melestarikan kebudayaan lokal dan meningkatkan perekonomian masyarakat sekitar. Metode penelitian yang digunakan dalam penelitian ini adalah metode kualitatif deskriptif, dan mengumpulkan data dengan cara wawancara, dokumentasi, observasi, dan untuk melengkapi data yang ada maka peneliti menggunakan kuesioner. Maka dari pada itu penulis menggunakan Skema 5A untuk menentukan suatu daerah tujuan wisata antara lain : Akses (Kemudahan untuk dikunjungi dan memiliki jalan yang dapat dilalui oleh kendaraan lokasi wisata yang layak, aman, nyaman, dan dapat dijangkau), Akomodasi (Kemudahan mendapatkan / ada tempat penginapan yang layak bersih dan ramah), Atraksi (Adanya atraksi atau objek wisata yang dikelola oleh pemerintah/masyarakat setempat yang layak serta aman untuk dikunjungi wisatawan), Aktivitas (Adanya aktivitas yang layak dilakukan wisatawan dengan aman, dan dapat dipantau keselamatannya), Amenitis (Tersedianya fasilitas-fasilitas yang diperlukan oleh wisatawan).Untuk menganalisis data penulis menggunakan analisis SWOT. SWOT adalah singkatan dari lingkungan internal Strenghts dan Weaknessesn serta lingkungan eksternal Opportunities dan Threats yang dihadapi dunia bisnis. Analisis SWOT membandingkan antara faktor eksternal Peluang (opportunities) dan Ancama (threats) dengan faktor internal kekuatan (strengths), dan kelemahan (weaknesses).Berdasarkan analisis dan pembahasan yang telah diuraikan sebelumnya, maka kesimpulannya adalah Unsur Budaya yang terdapat di Kedaton Sultan dan Masjid Sultan dapat dijadikan sebagai objek wisata dengan menggunakan unsur 5A yaitu Aksesbilitas, Akomodasi, Atraksi, Aktifitas, dan Amenitis, untuk dapat menarik wisatawan yang ingin berkunjung ke Kedaton Sultan dan Masjid Sultan Ternate dan Bentuk Komersialisasi yang dimiliki oleh Kedaton Sultan dan Masjid Sultan yaitu mengandung nilai-nilai budaya dan sejarah sehingga mampu mendorong wisatawan untuk berkunjung ke tempat tersebut.
Co-Authors Anjani Nurul Safitri Asep Parantika Eka Lestari, Nafitri Fajriliani Nurul Utami FX Setiyo Wibowo Heru Suheryadi Komang Trisna Pratiwi Arcana Lioe Lyly Soemarni Marya Yenny Melyana Liman Mohammad Rizky Ferdinandsyah Murhadi Nenny Wahyuni Ni Luh Putu Trisdyani Nicko Gana Saputra Nuryadina Agus Rini Parantika, Asep Putu Pramania Adnyana Ramang Husin Demolingo Risna Amalia Ulfa Sendy Fransiscus Tantono Setiawan, Puguh Andhi Shinta Teviningrum Soemarni, Lioe Lyly Softia, Indri Suci Sandi Wachyuni Teviningrum, Shinta Titus Indrajaya Wahyuni, Nenny