Article Per Year (5 Year)
p-Index From 2021 - 2026
2.096
P-Index
This Author published in this journals
All Journal Jurnal Penelitian dan Evaluasi Pendidikan Journal of Indonesian Tourism and Development Studies Jurnal Bali Membangun Bali Journal of Tourism Economics and Policy International Journal of Science and Society (IJSOC) International Journal of Green Tourism Research and Applications Journal of Commerce Management and Tourism Studies Journal of Education, Social & Communication Studies Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan
I Wayan Basi Arjana, I Wayan Basi
Politeknik Negeri Bali
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Tourist Accomodation: A Host-Tourist Matched for Batur Geotourism Ernawati, Ni Made; Arjana, I Wayan Basi; Sitawati, Anak Agung Raka
Journal of Indonesian Tourism and Development Studies Vol. 7 No. 2 (2019)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2019.07.02.03

Abstract

This article presents research results on tourist accommodation available in Batur geotourism: a host-tourist approach. It is developed based on a documentary study. There are four main studies on Batur conducted earlier which reports were assessed that are relevant to discover the match of tourist needs and the availability of tourist accommodation in Batur geotourism area. This qualitative research using secondary data which was conducted in an effort to find a solution to the issue of a short tourist stays in Batur. The assessment results show three matched types of accommodation that highly compatible between guest-accommodation available in Batur and tourists' needs for accommodation. These includes homestay covering basic and functional accommodation; moderate standard accommodation including the villa, guest house, and two/three-star hotel; and luxury accommodation inclusive tourist attractions comprising boutique hotel. This concludes that the short tourist stays in the area is not due to the unavailability of accommodation. Further assessment is required to discover the solution to the matter. The problems might lie on the lack of information and promotion or the limited tourist attractions and activities available in Batur; that require further action from the management of Batur tourism as well as the government of Bangli Regency to address the issue. It is expected that these study results could be used as a reference by Batur geotourism management to further develop the area. Keywords: Accommodation, Community-based tourism, Geotourism, Geotourism products, Geotourists, tourist stays.
Sustainable Culinary Tourism in Ubud, Bali: Preserving Traditional Balinese Food Heritage while Supporting Tourism Growth Suardani, Made; Meirejeki, I Nyoman; Sagitarini, Luh Linna; Sudarta, I Gede; Arjana, I Wayan Basi
Journal of Tourism Economics and Policy Vol. 6 No. 1 (2026): Journal of Tourism Economics and Policy (January - March 2026) - In Progress
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jtep.v6i1.1883

Abstract

Sustainable tourism has increasingly emphasized the importance of balancing economic development with cultural preservation. Within this framework, culinary tourism has emerged as a strategic tool for enhancing destination attractiveness while maintaining local identity. This study aims to examine the role of sustainable culinary tourism in preserving traditional Balinese food heritage while supporting tourism growth in Ubud, Bali. A qualitative case study approach was employed, involving in-depth interviews with restaurant owners, local chefs, cooking class instructors, and tourism practitioners, complemented by observations and document analysis. The findings reveal that sustainable culinary tourism contributes significantly to the preservation of traditional recipes, cooking techniques, and the use of local ingredients. Culinary tourism activities, particularly traditional restaurants and cooking classes, function as mechanisms for transmitting culinary knowledge and strengthening cultural authenticity. Furthermore, culinary tourism enhances destination competitiveness, increases tourist attraction, and supports local economic development. Local community involvement was identified as a critical factor in ensuring sustainability, as community members serve as custodians of traditional culinary knowledge. However, challenges related to commercialization and adaptation to tourist preferences may threaten authenticity if not properly managed. This study concludes that sustainable culinary tourism provides an integrated model for balancing cultural preservation and tourism growth. The findings contribute to sustainable tourism and culinary tourism literature by demonstrating the dual role of culinary tourism in cultural sustainability and economic development. Practical implications are provided for policymakers, tourism practitioners, and local communities to strengthen sustainable culinary tourism strategies in cultural destinations.
Co-Authors Damayanti, Ida Ayu Kade Werdika Drs. I Wayan Mudana,M.Si. . Ernawati , Ni Made Hazra, Samrat I Gede Mudana I Gusti Ngurah Sanjaya I Ketut Surata I Made Darma Oka I Made Suarta I Nyoman Kanca I Nyoman Meirejeki I Putu Budiarta I Wayan Sunarsa, I Wayan Kasiani, Kasiani Luh Linna Sagitarini Mastiani Nadra, Nyoman Ni Ketut Sekarti Ni Made Ernawati, Ni Made Ni Putu Lianda Ayu Puspita Ni Wayan Sadiyani Nyoman Sentosa Hardika Pemayun, I Dewa Gede Ari Pugra, I Wayan Putra Yudistira, Cokorda Gede Ratri Paramita Sanjiwani, I Gusti Agung Mirah Setena , Made Setena, Made Sitawati, Anak Agung Raka Suardani, Made Suarja, I Ketut Sudarta, I Gede Sumawidari, Ida Ayu Ketut Swabawa, A. Agung Putu Swabawa, Anak Agung Putu Voda , Mihai Voda, Mihai Wiryani, Ni Nyoman Sri