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All Journal Jurnal Kajian Bali Journal of Indonesian Tourism and Development Studies Media Wisata Jurnal Master Pariwisata (JUMPA) International Research Journal of Management, IT & Social Sciences SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora Tourism Scientific Journal Journal of Tourism Destination and Attraction 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 TRJ (Tourism Research Journal) Open Access DRIVERset Jurnal Manajemen Pariwisata dan Perhotelan
Kadek Wiweka
Double Degree Indonesia Prancis (DDIP) Program Magister Kajian Pariwisata Universitas Udayana Dan Université Angers, France
Religion Agriculture, Biological Sciences & Forestry 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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The influence of youtube food content reviews on customer purchasing decisions: lesson from Jakarta local street food wachyuni, suci sandi; Kadek Wiweka; Nenny Wahyuni; Shinta Teviningrum; Heru Suheryadi
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.147-156

Abstract

The purpose of this study is to examine the influence of food review content on YouTube on purchasing decisions for local culinary delights, specifically the Jakarta Nasi Goreng Kambing Kebon Sirih. It is the one of the favorite culinary place in Jakarta which sells lamb fried rice, it is located at Kebon Sirih Street. This research employed a quantitative approach with data analysis techniques such as descriptive statistics, linear regression test, t test, and coefficient of determination. The participants in this study are tourists on culinary trips in Jakarta. The samples were 100 tourists who went on a culinary trip and purchased fried rice for the Jakarta Kebon Sirih utilising non-probability sampling or purposive sampling techniques. The correlation coefficient test findings reveal that food reviews on YouTube have a remarkably strong relationship with Nasi Goreng Kambing Kebon Sirih purchasing decisions. Furthermore, the t test results indicate that food reviews on YouTube have a partially positive influence on the decision to purchase culinary products at the restaurant. The theoretical implication of this research is to provide an understanding that food reviews on YouTube have a significant contribution in the context of culinary products or culinary tourism. In the meantime, the findings of this study can be utilized as a reference for restaurant management in particular, and for local street food in general. Some of the limitations of this research that can be addressed in future research include the sample size and research scope.
What motivates Generation Z to travel independently? Preliminary Research of solo travellers Suci Sandi Wachyuni; Nenny Wahyuni; Kadek Wiweka
Journal of Tourism and Economic Vol. 6 No. 1 (2023): Edisi 11 Jun 2023
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/e6v6n1a4

Abstract

Nowadays, the segmentation of solo travel in the tourism market is growing faster than other categories of travel, particularly among those classified as Generation Z. However, few studies have examined solitary travel experiences and motivation. Therefore, the purpose of this study is to determine Generation Z's motivations for solo travel. This research employs a quantitative survey method with a Likert scale and a quantitative approach. In this investigation, 30 young people participated as respondents. The technique applied to data analysis is descriptive statistical analysis. According to the findings of this study, the majority of Generation Z solo travelers are female, work as students, and have traveled solo 1-2 times. The results of the study also indicate that the primary tourist motivation for solo travel is to enjoy the destination's tourist attractions. Furthermore, they consider various factors such as value for money, looking for an inspiration, interaction with local citizens, healing purposes, the influence of social media, and self-actualization. This study's findings can be adopted by destination managers to develop recommendations for responding to the necessities of Generation Z tourists, the largest proportion of tourists at this time.
The Study of the Kangen Yogyakarta Market from the Viewpoint of a Traveler Experiencing the Culinary Festival Suci Sandi Wachyuni; Kadek Wiweka; Mohammad Rizky Ferdinandsyah; Nenny Wahyuni
Journal of Tourism and Economic Vol. 6 No. 2 (2023): Edisi 12 Des 2023
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/e6v6n2a8

Abstract

Culinary is intricately connected to the creation of processed foods and beverages that are characteristic of a certain region. In Indonesia, a diverse range of gastronomic delights with distinct flavors may be found from Sabang to Merauke. Nevertheless, the swift advancement of technology in the culinary domain has led to novel breakthroughs in the creation of food and drink items, which have the potential to alter the presence of traditional local cuisine. In order to prevent the marginalization of local cuisine, several strategies are implemented to promote it, one of which is organizing a festival. Every year, Yogyakarta has a Pasar Kangen Festival. This festival has the capacity to "revive" or "showcase" the presence of local cuisine and enhance the economic status of micro, small, and medium enterprises (MSMEs). This study employed a quantitative descriptive-analytic approach, utilizing Google Forms questionnaires to collect data from a sample size of 50 respondents. This study aims to assess the perception of individuals who have attended the Yogyakarta Pasar Kangen Festival regarding local food. The study population consisted of tourists who were visiting Yogyakarta, whereas the sample specifically included visitors who had visited the Pasar Kangen Festival. The findings of this survey suggest a prevailing public interest in visiting the Pasar Kangen as a whole. Moreover, the primary factors that attract visitors are the diverse culinary offerings and the distinctive local cuisine. Their primary incentive for visiting the Pasar Kangen is self-driven and external factors from the gratification they derive from the experience. The beauty and main draw of the Pasar Kangen Festival lies in its diverse and distinctive gastronomic offerings. The research aims to elucidate the theoretical implications by examining tourists' impression of festival events. The practical implication is to offer valuable information to the event manager and destination in order to enhance their focus on the diverse and distinctive food offerings at the festival, ultimately leading to increased tourist satisfaction.
Do Culinary Preferences Vary Across Generations? Yogyakarta Experiences Suci Sandi Wachyuni; Nenny Wahyuni; Shinta Teviningrum; Kadek Wiweka; Murhadi
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/5mmy2c28

Abstract

The purpose of this research is to determine the culinary preferences of tourists in each generation, namely generation X, generation Y, and generation Z in Yogyakarta. Each generation has significant characteristic differences, as well as their culinary preferences. Generation X likes the practical nature of making consecutive visits to one restaurant that they think suits their taste. Generation Y tends to choose classy food with a fairly expensive price range which is in accordance with those who are at the peak of their careers. Generation Z will choose food by placing an order on an online application because of the high amount of using gadgets. To find out more about culinary preferences, a demographic segment analysis was carried out in each generation using quantitative research on data collection through library research and questionnaire surveys. Therefore, this research is expected to provide understanding and knowledge to readers regarding the culinary preferences that tourists are interested in each generation group, namely Y Generation, and Z Generation.
Pengaruh Online Distribution Channels  (ODS) Terhadap Hotel Revenue Suci Sandi Wachyuni; Kadek Wiweka; Melyana Liman
Journal of Tourism and Economic Vol. 1 No. 2 (2018): Edisi 2 Des 2018
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/my8mrv14

Abstract

The trend of market developments or consumers in utilizing technology as part of their lifestyle, encourages the accommodation industry to make innovations related to technology and the internet. The purpose of this study is to see the relationship between online distribution channels, especially OTAs on hotel performance in terms of income. This study found that OTA was very effective in increasing sales at Dreamtel Hotel Jakarta, where the income originating from OTA for 3 years compared to walk-in guests had a significant difference. However, hotel sales through online travel agents still have problems when using an online booking system, including the delays in connection between the online travel agent system and hotel systems, the difficulty of changing the schedule for booking rooms, and booking based on "availability on availability" must be confirmed to the parties hotel. The limitation of this study is only studying the role of OTA on the income side. Future research is expected to be able to examine other, more complex sides, such as their effects on employee performance, brand image, promotion, and customer satisfaction. This research is expected to provide information related to the important role of OTA for the development of hotel business in the future.
Sarana Transportasi Sebagai Daya Tarik Wisata (Kajian Persepsi Wisatawan Berkunjung Ke Kepulauan Seribu) Studi Kasus Kapal KM Sabuk Nusantara 66 Kadek Wiweka; Suci Sandi Wachyuni; Putu Pramania Adnyana; Anjani Nurul Safitri
Journal of Tourism and Economic Vol. 3 No. 2 (2020): Edisi 6 Des 2020
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/jfmwjc51

Abstract

Historically until now, accessibility, especially transportation, has played an important role in tourism development. This study aims to identify tourists' perceptions of tourist transportation (KM Sabuk Nusantara 66) as an attraction for tourists visiting the Kepulauan Seribu from the port of Sunda Kelapa. This study adopted a qualitative approach to triangulation data collection techniques. The research location was carried out at Sunda Kelapa Port, involving the ship captain (PT. Pelni) and the KSOP Sunda Kelapa Port staff. The number of samples determined using a purposive sampling technique. Meanwhile, tourists are determined by the judgmental sampling technique. This data collection was carried out for three months, from May to July 2018. This study found that the KM Sabuk Nusantara 66 Ship's feasibility is following tourists' perceptions based on 10 indicators of transportation factors to support tourism. This research can be used to suggest ship operators and destination managers' development improve service quality continuously. This study has limitations on the sample of transportation companies involved. Future research is expected to reach a wider sample or even reach other transportation types, such as tourist trains, tour buses, or even air transportation.
Beyond taste: A sentiment analysis of informal language and cultural appreciation in Tripadvisor reviews of Balinese Ayam Betutu Adnyana, Putu Pramania; Wiweka, Kadek; Lochan, Amarjiva; Trisdyani, Ni Luh Putu
SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora Vol 12 No 1 (2026): February 2026
Publisher : LP2M Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/sosio.v12i1.21041

Abstract

This study investigates customer sentiment in online reviews of RM Ayam Betutu Pak Man, a renowned Balinese restaurant featured on TripAdvisor, one of the world’s leading platforms for culinary and tourism insights. In the digital era, online review technologies have revolutionized how restaurant businesses interact with customers and evaluate service quality. While previous research has examined sentiment analysis within the restaurant industry, limited attention has been given to establishments with deep cultural and culinary heritage. To address this gap, 77 TripAdvisor reviews from 2013 to 2020 were analyzed, encompassing six variables: name, title, rating, comment, date, and region. Data were processed using RStudio through text preprocessing, sentiment labelling, lexicon-based analysis, sentiment aggregation, and temporal trend examination. Results indicate that most reviewers are domestic tourists from major cities in Western Indonesia, with some international visitors from Dubai, Ipswich, Kuala Lumpur, Victoria, and Marcos. Overall, customer sentiment is predominantly positive, particularly regarding the taste and authenticity of ayam betutu, although fluctuations occur due to service quality issues and external factors such as the COVID-19 pandemic. Word cloud visualizations highlight the restaurant’s strong culinary reputation while pointing to service and cleanliness as areas for improvement. Strategically, the study suggests enhancing service quality, tailoring menus to diverse visitor preferences, and reinforcing digital and cultural branding. As a limitation, the analysis focused only on English and Indonesian reviews. Future studies are encouraged to include more languages, employ advanced analytical tools, and expand the dataset across various restaurant contexts.
Tourism as a Standalone Discipline in Indonesia: A Decade of Evidence from Tourism Village Research Rahman, A. Faidlal; Wiweka, Kadek; Sandi Wachyuni , Suci; Pramania Adnyana, Putu; Lochan, Amarjiva
Journal of Indonesian Tourism and Development Studies Vol. 14 No. 1 (2026)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2026.014.01.04.

Abstract

This study reviews a decade of academic publications on rural tourism and tourist villages in Indonesia to clarify the development of the field and examine how both concepts are approached in national scholarship. The review pursues two objectives: assessing the progress of academic research between 2009 and 2019, and analysing the substantive characteristics of published articles in terms of scope, methodology, and thematic discussion. Despite the increasing volume of publications, previous studies have not systematically mapped the intellectual structure, thematic concentration, and methodological patterns of rural tourism and tourist village research at the national level, resulting in a clear research gap in understanding the consolidation of tourism as an academic discipline in Indonesia. A mixed-methods design was employed using a netnographic approach supported by text mining, network analysis, and content analysis. The research corpus was drawn from 46 Indonesian tourism journals, comprising 2,249 articles, from which keyword filtering identified 333 relevant publications (107 on tourist villages and 226 on rural tourism). Data processing and visualisation utilised AntConc, RStudio, and Gephi. The findings reveal that the growth of research in both domains has been strongly influenced by government intervention through the Ministry of Education and the Ministry of Tourism. The analysis also indicates that tourist villages and rural tourism are treated as conceptually similar within Indonesian academic discourse. Three key recommendations emerge: the need to broaden thematic perspectives, diversify methodological approaches, and strengthen the depth of scholarly discussion. Theoretically, this study contributes to tourism studies by positioning rural tourism and tourist village research as an empirical foundation for recognising tourism as a standalone academic discipline, particularly through the integration of policy-driven knowledge production, methodological pluralism, and interdisciplinary inquiry. Overall, this study offers a national-scale overview of research development and provides a foundation for future rural-based tourism research in Indonesia.
Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta Wachyuni, Suci Sandi; Demolingo, Ramang H.; Wiweka, Kadek
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Institut 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
Sebuah Model Pemberdayaan Masyarakat di Kampung Tematik Mulyaharja Bogor Berbasis Pendampingan Perguruan Tinggi Parantika, Asep; Wibowo, FX Setiyo; Wiweka, Kadek
Jurnal Penelitian Pariwisata Vol 4 No 2 (2020): (TRJ) Tourism Research Journal
Publisher : Institut 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
Co-Authors A. Faidlal Rahman Adnyana, Putu Pramania Amarjiva Lochan Anjani Nurul Safitri Art Dito Pangestu Asep Parantika Budi Setiawan Demolingo, Ramang H. Dewi Ayu Kusumaningrum Eka Lestari, Nafitri Fajriliani Nurul Utami FX Setiyo Wibowo Heru Suheryadi Komang Trisna Pratiwi Arcana Lioe Lyly Soemarni Lochan, Amarjiva Marya Yenny Melyana Liman Mohammad Rizky Ferdinandsyah Murhadi Nenny Wahyuni Ni Luh Putu Trisdyani Nicko Gana Saputra Nuryadina Agus Rini Parantika, Asep Pramania Adnyana, Putu Putu Pramania Adnyana Ramang Husin Demolingo Rina Dwi Kristiani Risna Amalia Ulfa Sandi Wachyuni , Suci Sendy Fransiscus Tantono Setiawan, Puguh Andhi Shinta Teviningrum Softia, Indri Suci Sandi Wachyuni Sylvine Pickel-Chevalier Teviningrum, Shinta Titus Indrajaya Trisdyani, Ni Luh Putu Wahyuni, Nenny Yohanes Agung Puji Triraharjo