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All Journal Jurnal Kepariwisataan Journal of Applied Sciences in Travel and Hospitality
I Wayan Arta Artana
Universitas Triatma Mulya
Arts Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Eco-spiritual tourism as alternative tourism in Taro Village: Opportunity and challenge L.K. Herindiyah Kartika Yuni; I Wayan Arta Artana
Journal of Applied Sciences in Travel and Hospitality Vol. 4 No. 2 (2021): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (987.268 KB) | DOI: 10.31940/jasth.v4i2.67-76

Abstract

This study aims to analyze the opportunities and challenges faced by Taro Village in developing eco-spiritual tourism. The data in this study were collected through observation, interviews with key informants determined based on purposive sampling and documentation. The data were analyzed using qualitative descriptive analysis to obtain a complete picture of the opportunities and challenges faced by Taro Village as a village that develops eco-spiritual tourism. There are various opportunities that have been empowered such as high visits to several objects, support from the government and local communities as religious communities who uphold the sacred value of nature, and the attention of educational institutions realized through training to improve human resources. However, Taro Village still faces various challenges in its development such as the community does not have the same understanding of the vision of the Eco-spiritual village, community involvement has not been maximized because the majority of the community are farmers and consider tourism as a side job, weather with quite high rainfall often hampers tourist activities, which are mostly conducted in the open space, such as activities in traditional villages, in particular "metekap", "melukat", and firefly attractions. From these opportunities and challenges, it can be suggested that Taro Village should identify and evaluate opportunities and challenges on a regular basis, determine the target market with certain demographic characteristics, learning from competitors to improve product quality to compete, Preserving the quality of nature and the readiness of human resources in sustainable tourism in Taro Village.
Eco-spiritual tourism as alternative tourism in Taro Village: Opportunity and challenge L.K. Herindiyah Kartika Yuni; I Wayan Arta Artana
Journal of Applied Sciences in Travel and Hospitality Vol. 4 No. 2 (2021): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v4i2.67-76

Abstract

This study aims to analyze the opportunities and challenges faced by Taro Village in developing eco-spiritual tourism. The data in this study were collected through observation, interviews with key informants determined based on purposive sampling and documentation. The data were analyzed using qualitative descriptive analysis to obtain a complete picture of the opportunities and challenges faced by Taro Village as a village that develops eco-spiritual tourism. There are various opportunities that have been empowered such as high visits to several objects, support from the government and local communities as religious communities who uphold the sacred value of nature, and the attention of educational institutions realized through training to improve human resources. However, Taro Village still faces various challenges in its development such as the community does not have the same understanding of the vision of the Eco-spiritual village, community involvement has not been maximized because the majority of the community are farmers and consider tourism as a side job, weather with quite high rainfall often hampers tourist activities, which are mostly conducted in the open space, such as activities in traditional villages, in particular "metekap", "melukat", and firefly attractions. From these opportunities and challenges, it can be suggested that Taro Village should identify and evaluate opportunities and challenges on a regular basis, determine the target market with certain demographic characteristics, learning from competitors to improve product quality to compete, Preserving the quality of nature and the readiness of human resources in sustainable tourism in Taro Village.
THE SIGNIFICANCE OF TRADITIONAL DAYAK CULINARY HERITAGE IN ESTABLISHING DESTINATION BRAND IDENTITY FOR TOURISM DEVELOPMENT IN CENTRAL KALIMANTAN Daniel Pandu Mau; Mahmudi Mahmudi; Yesarela Pandu Mau; I Wayan Arta Artana
JURNAL KEPARIWISATAAN Vol 23 No 1 (2024): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v23i1.1175

Abstract

This study aimed to examine the growth of the traditional culinary industry sector in Central Kalimantan and its relationship with tourist destinations, emphasizing its role as a branding tool that shapes the destination brand identity in Central Kalimantan. The research methodology employed was qualitative with a focused case study approach in Central Kalimantan. Data were obtained through triangulation techniques, including observation, interviews, and the analysis of documentary data, involving various informants such as officials from the Ministry of Culture and Tourism, academicians, tourism destination managers, culinary entrepreneurs, tourists, and local communities. Data analysis utilized an interactive model comprising data collection, data condensation, data display, and conclusion stages. The research findings highlighted the diversity of Dayak culinary offerings in Central Kalimantan, including Juhu Umbut Rotan, Juhu Singkah Enyuh, Juhu Kujang, Chips made of Kalakai, Kalumpe, Sambal Kandas Sarai, and Kenta through the Mangenta process, demonstrating positive impacts on the development of tourist destinations. Furthermore, Dayak culinary practices were elevated as a branding element capable of shaping destination identity. The synergy between the government and local communities is vital in promoting Dayak culinary heritage to fortify destination brand identity and boost tourism allure. Through cohesive collaboration, Central Kalimantan can effectively leverage Dayak cuisine's distinctiveness to build a robust and sustainable destination brand. To maximize this potential, fostering strong synergy among the government, local communities, and culinary entrepreneurs is crucial. Proactive government engagement, sustained support for culinary entrepreneurs, organizing culinary festivals to enhance global awareness, targeted backing for enterprises like MEFs Food & Snacks, active community participation in digital marketing, and continuous research to monitor market trends are pivotal.
Co-Authors Daniel Pandu Mau L.K. Herindiyah Kartika Yuni Mahmudi Mahmudi Yesarela Pandu Mau