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All Journal Tematik TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata International Journal of Economics and Management Research Jurnal Pemberdayaan Pariwisata
Desika Nur Jannah
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Strategi Branding Instagram Destinasi Wisata Umbul Songo Kabupaten Semarang Jawa Tengah Ikhsanudinul Kahfi; Desika Nur Jannah
Jurnal Ilmiah Pariwisata Vol 31 No 2 (2026): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v31i2.2070

Abstract

This study aims to analyze the Instagram branding strategy in promoting the Umbul Songo tourist destination in Semarang Regency. This research employed a descriptive qualitative method with a case study approach. Data were collected through observation, interviews with the destination manager, Instagram administrator, and tourists, documentation, and Instagram Insight analysis. The findings indicate that Instagram plays an important role in increasing destination visibility through visual-based content and digital promotion. Instagram Insight data recorded 940 impressions, consisting of 893 impressions from Instagram and 47 from Facebook. In addition, reels content showed higher engagement, increasing from 15% to 30%, indicating that short-form video content is more effective in attracting audience attention. Interview results revealed that Instagram influenced tourists' decisions to visit because the visual content reflected the actual conditions of the destination. The findings also show that Umbul Songo's branding strategy is strengthened by its natural conservation identity, local cultural values, and user-generated content shared by visitors. This study concludes that Instagram is an effective medium for destination branding; however, greater consistency in content management and audience engagement is needed to strengthen destination competitiveness. Keywords: destination branding, Instagram, tourism, digital marketing
Evaluating Service Quality and Administrative Practices in a Tourism Destination Hotel: A Case Study of Dusun Semilir Heptanti, Urania; Almas Nabili Imanina; Desika Nur Jannah
International Journal of Economics and Management Research Vol. 5 No. 2 (2026): August : International Journal of Economics and Management Research
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/ijemr.v5i2.784

Abstract

Integrated tourism destinations require consistent hospitality service performance to ensure positive visitor experiences and maintain destination competitiveness. This study examines service quality and administrative practices and their influence on guest satisfaction at an accommodation facility within Dusun Semilir, an integrated tourism destination in Central Java, Indonesia. The study addresses the gap between perception-based service quality evaluations and the operational administrative processes that support service delivery. Accordingly, the research aims to evaluate service quality dimensions and administrative accuracy and to understand their combined role in shaping guest satisfaction. A qualitative case study approach was employed using semi-structured interviews, field observations, and document reviews. Data were analyzed thematically using SERVQUAL dimensions—tangibles, reliability, responsiveness, assurance, and empathy—along with administrative indicators including reservation accuracy, data recording procedures, and interdepartmental coordination.The findings indicate that tangibles, reliability, responsiveness, and assurance significantly influence guest satisfaction, with reliability and responsiveness emerging as the most critical determinants. Empathy showed a comparatively moderate influence, suggesting that guests in high-volume tourism environments prioritize efficiency, accuracy, and prompt service over personalized interaction. The results further demonstrate that administrative accuracy plays a crucial operational role in supporting service reliability and responsiveness. Discrepancies in reservation records and coordination gaps were found to cause service delays and reduce perceived professionalism, thereby negatively affecting guest satisfaction. The study concludes that integrating service quality improvements with accurate administrative management is essential for delivering consistent hospitality services. Strengthening reservation accuracy, communication flow, and operational coordination can enhance guest trust, service reliability, and overall satisfaction, contributing to sustainable competitiveness in integrated tourism destinations.
PENINGKATAN TABLE MANNER BAGI PESERTA DIDIK TATA BOGA SMK NU 01 KENDAL PADA MASA PANDEMI COVID19 Desika Nur Jannah; Bram Arvianto; Herman Novry Kristiansen
TEMATIK Vol. 2 No. 2 (2022): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v2i2.4712

Abstract

Pelatihan Table Manner ini merupakan bagian dari tata cara makan, yang melingkupi cara duduk, cara menggunakan peralatan makan dan etika yang diterapkan ketika makan. Table manner biasanya digunakan ketika acara jamuan makan khusus, baik itu dari kolega bisnis, kepemerintahan ataupun kerajaan. Peserta didik SMK NU 01 Kendal merupakan Peserta didik jurusan Tata Boga. Peserta didik tata boga perlu sekali pendalaman materi tentang pelayanan makanan dan minuman, sehingga dibutuhkan adanya suatu pelatihan table manner. Pada saat pandemi covid19 ini masih banyak SMK (Peserta didik pariwisata) yang belum mengadakan table manner, mereka masih belajar teori secara daring. Pelatihan ini akan mengajarkan pada Peserta didik untuk memberikan ilmu pengetahuan dan praktek tentang tata cara makan akan paham tentang bagaimana aturan standar bentuk visualisasi meja makan yang elegan yang meliputi peletakkan bermacam-macam alat makan dan minum, hingga penggunaan serbet penyeka mulut. Pelatihan model ceramah dan praktik langsung   mempunyai tujuan dari pengabdian ini adalah Peserta didik bisa memanfaatkan alat hidang sesuai fungsinya, sehingga memudahkan Peserta didik berlatih dan bisa mengetahui kemajuan table manner yang dijalankan. Setelah melaksanakan kegiatan pengabdian Peningkatan Table Manner Bagi Peserta Didik Tata Boga SMK NU 01 Kendal Pada Masa Covid19 diperoleh beberapa hasil, yaitu : peserta berhasil memahami cara penggunaan alat Table Manner yang benar, peserta dapat memahami etika tata cara makan, dan peserta mampu mempraktekkan table manner dengan mematuhi protokol kesehatan dengan baik.
Pendampingan Pengembangan Paket Wisata Terintegrasi Berbasis Koloborasi Pokdarwis di Desa Wisata Pudakpayung, Kota Semarang Faisal Yusuf; Urania Heptanti; Desika Nur Jannah; Qurinta Shinta; Evita Aminati
Jurnal Pemberdayaan Pariwisata Vol 8 No 1 (2026): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v8i1.2072

Abstract

Pudakpayung Tourism Village in Banyumanik District, Semarang City, possesses diverse tourism potential, including natural, religious, cultural, and creative economy attractions. However, its tourism management faces several challenges, such as fragmented tourism packages, limited collaboration among Tourism Awareness Groups (Pokdarwis), inadequate human resource capacity, and suboptimal digital promotion. These issues have hindered the optimal utilization of tourism resources to improve community welfare. This Community Service Program aimed to empower local communities by enhancing their capacity to develop integrated educational tourism packages, strengthen collaboration among tourism stakeholders, improve digital promotion skills, and establish simple tourism service standard operating procedures (SOPs). The program was implemented through socialization sessions, Focus Group Discussions (FGDs), workshops, training, simulations, and evaluation using pre-test and post-test assessments. A total of 15 participants, consisting of Pokdarwis members, tourism site managers, local MSME actors, and community representatives, were involved in the activities. The results demonstrated a significant improvement in participants’ knowledge, with average scores increasing from 53.6% in the pre-test to 87.0% in the post-test. The program also produced two integrated tourism package designs, a tourism service SOP, and digital promotional content. Overall, the program successfully enhanced community knowledge, skills, and participation in developing a more collaborative, competitive, and sustainable tourism village. Keywords: Pokdarwis, integrated tourism package, digital storytelling
Local Culinary Travel Pattern Development Model in Lerep Tourism Village, Semarang Regency Desika Nur Jannah; Bram Arvianto
Jurnal Penelitian Pariwisata Vol 6 No 2 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i2.151

Abstract

Culinary tourism activities focus on finding food topics that have never been known or repeating the activity of enjoying the food. Satisfaction for culinary connoisseurs requires a pattern that regulates travel activities to enjoy local food with a tourism approach in the form of narratives, creative content, living culture, and using the power of culture as an icon of culinary tourism destinations. This study aimed to obtain a model for developing Local Culinary Travel Patterns in mapping the foodie tourist market segment and local food production in Lerep Village, Semarang Regency. The research method used in this research is exploratory-descriptive qualitative, exploring the potential of culinary tourism in Lerep Village. The findings showed that creating a local culinary travel pattern model provides a view for tourism actors and prospective tourists to determine tourist activities, especially the local culinary world with strong regional cultural characteristics. This model is also a guideline for tourism village managers with a regional culture with culinary specialization, which is appointed as brand awareness to elevate the identity of the tourist village with traditional culinary icons. Keywords: Culinary Tour, Local Culinary, Travel Pattern
Co-Authors Almas Nabili Imanina Bram Arvianto Bram Arvianto Evita Aminati Faisal Yusuf Heptanti, Urania Herman Novry Kristiansen Paninggiran Ikhsanudinul Kahfi Qurinta Shinta Urania Heptanti