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All Journal Jurnal Master Pariwisata (JUMPA) Tourism & Hospitality Essentials Journal Jurnal Moral Kemasyarakatan Jurnal Sains Sosio Humaniora JURNAL NUSANTARA APLIKASI MANAJEMEN BISNIS Journal of Humanities and Social Studies Tourism Scientific Journal Pantun: Jurnal Ilmiah Seni Budaya Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Kepariwisataan Jurnal Industri Pariwisata Jurnal Pariwisata Vokasi Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Destinesia : Jurnal Hospitaliti dan Pariwisata Warta Pariwisata Journal of Tourism Education LACULTOUR: Journal of Language and Cultural Tourism Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Pariwisata Tourista Journal of Tourism and Hospitality Analysis Pariwisata
Dewi Turgarini 
Universitas Pendidikan Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Transportation Other

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STUDI KELAYAKAN PENDIRIAN PUSAT OLEH - OLEH PADA RM SAUNG BALONG Muhamad Fikriyananda; Dewi Turgarini; Caria Ningsih
JURNAL PARIWISATA VOKASI Vol 3 No 1 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kabupaten Majalengka saat ini menjadi salah satu wilayah yang sedang berfokus kepada pariwisata dimana bisa dilihat dari kunjungan wisata yang selalu meningkat. Kesempatan tersebut menjadi peluang bagi RM Saung Balong dalam pendirian pusat oleh – oleh khas majalengka. Dalam studi kelayakan ini dimulai dengan pengumpulan dan pengolahan data pada aspek pasar dengan penentuan pasar potensial serta permintaan efektif. Tujuan dari penelitian ini ialah untuk mengetahui studi kelayakan pendirian pusat oleh-oleh pada RM Saung Balong Majalengka yang meliputi aspek pasar, aspek teknis, aspek manajemen, aspek pemasaran serta aspek keuangan. Kesimpulan yang diperoleh dari seluruh aspek adalah layak untuk didirikan.
POLA PERJALANAN WISATA GASTRONOMI DI KAWASAN TANAH ABANG JAKARTA PUSAT Hasni Azmi Hazym; Dewi Turgarini; Dias Pratami Putri
JURNAL KEPARIWISATAAN Vol 22 No 2 (2023): 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.v22i2.1154

Abstract

DKI Jakarta, as the national capital and center of government, has its tourist attractions, one of which is gastronomic tourism. One area that has the potential for gastronomic tourism is the Tanah Abang area. Even though it is known as a shopping center, Tanah Abang also has traditional food, which has the potential as a gastronomic tour that can become a tourist attraction. There are several conventional and well-known food places in the Tanah Abang area; these places can become a gastronomic tourist attractions. The famous foods in Tanah Abang are uduk rice, ase porridge, and soto betawi. However, many do not know this potential. This study aims to analyze the potential for gastronomic tourism in the Tanah Abang area and to make patterns of gastronomic tourism trips. This study uses qualitative research methods using observation and interview techniques. Researchers found three places to eat to fit the travel pattern: Ase Bang Lopi Porridge, Soto Betawi H. Umar Idris, and Nasi Uduk Kebon Kacang Puas Hati Ibu Tati. The travel pattern obtained is a Complex Neighborhood with adequate accessibility.  
SWOT Matrix Analysis of Gastronomic Features of Fermented Products in Cisambeng Village, Majalengka Dewi Turgarini; Astri Inas Yuthika; Armandha Redo Pratama
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63456

Abstract

This study aims to formulate a digital marketing strategy for fermented products as superior gastronomy in Cisambeng Village, Majalengka Regency. This study uses qualitative research methods with data collection techniques through in-depth interviews, literature studies and documentation studies. The SWOT analysis carried out provides information that fermented food in Majalengka Regency has a great opportunity to be developed into a new food innovation that can build villages in opening job vacancies. SWOT matrix results show that producer of fermented food such as tofu, tempeh, oncom, and dage are experiencing growth, therefore a strength-opportunity strategy can be implemented. This can be achieved by improving the quality of human resources through the recruitment of individuals who are focused on online marketing. Content can be created in the form of videos about the products. The quality of product packaging can be improved to ensure longevity, potentially through the use of vacuum sealing or attractively designed food packages. Existing advertising services owned by social media platforms (online-ads) can be utilized. Consumer reviews can be uploaded on social media to enhance marketing efforts.
PERENCANAAN PROTOTIPE SISTEM INFORMASI SEBARAN COFFEE SHOP DI KAWASAN DAGO KOTA BANDUNG Qisti Fadilah; Dewi Turgarini ; Dias Pratami Putri
JURNAL MASTER PARIWISATA Volume 10, Nomor 01, Juli 2023
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2023.v10.i01.p10

Abstract

Wisata kuliner khususnya wisata kopi berkembang pesat di Kota Bandung terutama di Kawasan Dago. Kawasan Dago merupakan kawasan pariwisata yang terkenal bagi wisatawan dalam maupun luar kota. Tersedia banyak coffee shop di Kawasan Dago yang dapat menjadi pilihan bagi para wisatawan untuk berkunjung. Namun, belum ada sistem informasi yang memuat semua informasi khusus coffee shop di Kawasan Dago, sehingga para wisatawan mengalami kesulitan dalam mengakses informasi tersebut. Penelitian ini bertujuan untuk merancang desain prototipe untuk sistem informasi sebaran coffee shop di Kawasan Dago berbasis web. Penelitian ini menggunakan pendekatan kualitatif dengan metode pengumpulan data berupa wawancara dan kuesioner serta analisis data menggunakan metode flowchart. Keywords: wisata kopi, cofffee shop, sistem informasi, prototipe.
Teknologi Digital untuk Wisata Gastronomi Ilma Pratiwi; Debi V. Br Bangun; Dewi Turgarini
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.324

Abstract

The development of digital technology which is rapidly growing provides great opportunities for entrepreneurs in the tourism sector to market their products and services digitally. In addition to reducing promotional costs, utilizing digital technology can also increase tourism marketing one step higher. Digital technology allows tourists to know clearly and completely related tourist destinations (DTW). Today's developing technology also provides opportunities for tourists to be able to enjoy and experience DTW directly from their respective homes with very real visuals. Social media, websites, AR and VR, provide opportunities for tourists to be able to get clearer information related to DTW. This study aims to determine how to optimize digital technology for gastronomic tourism.
Gastronomic Heritage Tourism Destination Travel Pattern Map in Kuningan Regency Rahmi, Unique Julieta Audia; Turgarini, Dewi; Ningsih, Caria
Journal of Tourism Education Vol 3, No 1 (2023)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jote.v3i1.60035

Abstract

Kuningan district in West Java Province has a local food has uniqueness as gastronomic cultural heritage destination. Integrative information about gastronomic heritage tourism destinatio was not yet available, so tourist cannot easy to choose to visit industry who sell local food as tourist attraction. The general objective is to identify and map the locations of the potential Kuningan local food which can later be used by various stakeholders such as local governments, local culinary business actors, the travel industry, including tourists. While the specific objectives of this study are: (1) identifying potential of Kuningan local food, (2) making a map of the location of potential local food sales in Kuningan District. This study uses a descriptive-qualitative research method in the identification of typical/unique culinary tourism in Kuningan. Data collection techniques were carried out through participatory observation, interviews and literature studies. Data collection through observation and interviews was conducted in local government agencies, the travel industry and culinary tourism businesses in Kuningan District. Literature studies cover all concepts and theories related to culinary tourism, especially culinary references in Kuningan. The results obtained from this study indicate that there are quite a lot of potential local food of Kuningan with their own unique identity. Another result is a map of the location of the potential Kuningan local food sales that can be used by stakeholders in developing Kuningan culinary tourism.
Development of Gastronomic Tourism Guide Application Nabilla, Tsara; Turgarini, Dewi; Pratiwi, Ilma Indriasri
Journal of Tourism Education Vol 2, No 1 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.299 KB) | DOI: 10.17509/jote.v2i1.49005

Abstract

The purpose of this research is to identify the needs and desires of gastronomic tourists in Bandung City (to build personalization) to be further compiled as a recommendation for gastronomic tourism in Bandung City which is practical, interactive and advanced by utilizing technology. The method used is research and development. The development procedure refers to the ADDIE (Analysis, Design, Development, Implementation and Evaluations) model. Field data collection used a questionnaire technique which was distributed to 37 gastronomic tourists in Bandung City via Google form. The final result of this research is a gastronomic travel guide mobile application that provides recommendations based on the needs and desires (personalization) of tourists in Bandung City.
Distribution Pattern of Artisan Gastronomy Tourism Location in Bandung City Fatwa, Mabitha Ratna Nur; Turgarini, Dewi; Pratiwi, Ilma Indriasri
Journal of Tourism Education Vol 3, No 2 (2023)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jote.v3i2.66040

Abstract

The artisan gastronomy tourism sector has the potential to attract and support tourism in the city. This research aims to analyze the distribution pattern of famous eating places in the City and analyze the characteristics of tourists in attracting tourism in Surakarta City. The method applied in this research is descriptive qualitative approach, using primary and secondary data. The sampling technique used is non probability sampling with purposive sampling type. The results of data analysis show that the pattern of distribution of eating places in Bandung City is in groups, with location points scattered around the sate building, as well as adjacent to economic centers, cultural tourism centers, and other centers. Characteristics and attractiveness. Bandung has an influence as a tourism developer that attracts tourists, influenced by technological developments, easy accessibility, and a variety of specialties. In terms of the level of interest in artisan gastronomy places in Bandung, tourists are of the opinionthat artisan gastronomy products in this city are attractive
Preservation of Gastronomic Heritage ''Brongkos Kambing'' in Nglipar Gunung Kidul District, Yogyakarta Karni, Karni; Larasaati, Arinta Destri; Astuti, Yuli; Turgarini, Dewi
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.857 KB) | DOI: 10.17509/jote.v2i2.51965

Abstract

Yogyakarta is cultural heritage tourism destination in Indonesia. There are many traditional food as part of gastronomic tourism heritage was not being known by tourist. There is research gap was found to developing Goat Brongkos such as the lack of Goat Brongkos producers who are concerned about the Brongkos Kambing business, Limited market coverage, Business management is still conventional. This research conduct to developing tourist attraction while preserving culture based on traditional which is existed in Gunung (Mount) Kidul.  Based on preliminary survey, there is finding that Brongkos Kambing is a typical food of Nglipar Regency that needs to be preserved because it is authentic food taste, easy processing, and ask-to-find ingredients. Also the taste is very authentic, distinctive flavor with a dominant sweet, and savory.   The method using descriptive analytic approach using gastronomic tourism component, and also deep interviewed to nine stakeholders (nona helix). There is a result that Brongkos Kambing has the value of philosophy, history. The raw material was can be found in local area, the process is interesting because first the spices were only mixed into the pot to the boiling goat bones or in the local language brongkos. The taste and serving experience have educational, nutrition and ethic value. This food has the potential to be developed as comprehensive tour package and become a gastronomic tourism attraction.
Modification of the Local Drink Wedang Tomboan as a Gastronomic Tourism Attraction in Ngawonggo Village, Malang Regency Khubiyah, Visda Imammatul; Afriani, Welly Ayu; Turgarini, Dewi
Journal of Tourism Education Vol 3, No 2 (2023)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jote.v3i2.66038

Abstract

Ngawonggo Village, Malang Regency, is a tourism destination for the Petirtaan Ngawonggo ancient site which is visited by tourists. Based on the data obtained, it has been visited by domestic and foreign tourists. The beverage needs of these tourists are met by serving modern drinks originating from outside the destination area. Meanwhile, the local drink Wedang Tomboan, which comes from raw materials around this area, requires modifications so that the taste, texture, color, presentation and packaging can be accepted by domestic and foreign tourists. Apart from that, there is another problem, namely that this wedang can become a culinary tourism attraction that attracts tourists. The aim of this research is to find modifications to Wedang Tomboan beverage products with organoleptics and packaging that can attract tourists as a culinary tourism attraction that can sustainably prosper destinations in the area. The method used is qualitative. The organoleptic test results show that the best sample has the highest level of liking, namely F2. Where guests prefer the addition of ginger and secang fiber formulations in Wedang Tomboan to add a spicy taste and a more attractive color. 
Co-Authors Adiyanti, Assyifa Shafia Afriani, Welly Ayu Agung Tryasnandi Agus Sudono, Agus Ahmad Hudaiby Galih Kusumah Ahmad Kurniawan Ainurrohmah, Syifa Alia, Lisnani Nur Amelia, Bunga Raihan Amiluhur Soeroso Amiluhur Soeroso Anggraeni, Neli Aqmarina, Damartera Tyan Ariestianto, Farhan Arifin Heri Prasetyo Armandha Redo Pratama Astri Inas Yuthika Astuti, Fera Widi Awiska Alfata Ayu Rima, Ayu Candra Sari Triyana Caria Ningsih Debby Rusmiati Debi V. Br Bangun Debi Valentina Devi Anggraeni Dewi Handayani Dias Pratami Putri Dias Pratami Putri Disma, Fatimatuz Zahra E. Harmayani Elsa Dwi Melyanti, Elsa Dwi Enrico, Farel Adrian Fariz Fardani Nurbaihaqi Fatwa, Mabitha Ratna Nur Firmani, Sofia Nuur Fitri Abdillah Fitrianti, Rattikah Gessalofa, Rajasa Gita Siswhara Gitasiswara, . Gusti Panca Hajiman Hajiman Hajiman, Hajiman Hamidah, Sarah Nur Hasni Azmi Hazym Heni Pridia Rukmini Sari Heni Pridia Rukmini Sari Ilham Fajri Ilma Indriasri Pratiwi Ilma Pratiwi Ilmina, Astrid Ilmina, Astrid Indriyani Handyastuti Irfan Taufik Risda Ismarizal, Beni Jovan Abdul Asyraf Karina Sinthiya Karni, Karni Kenny Stevan Khubiyah, Visda Imammatul Kusdiana, Hilman Kusumati, Pippin Lafifah, Pipin Larasaati, Arinta Destri Lesmana, Fanji Lestari, Nina Puji Lioe Lyly Soemarni M. Shidiq Marsha, Agni Marsindi Marsindi Mathias Daffa Meilina, Nabila Mochamad Whilky Rizkyanfi Muhamad Fikriyananda Muhammad Baiquni Muhammad Mas Multazam Mujahidah, Shofa Nabilla, Tsara Nauval, Muhammad Luthfi Nenden Yayu Destiana Ningrum, Fitri Cahya Nur Baity, Mutiara Rizky Panji Alam P. Pinayani, Ani Pinayani, Ani Pradicko Afrindo Saga Pratami Putri, Dias Pratiwi, Ilma Pridia, Heni Putra Hanifan Graha Putra, Mandradhitya Kusuma Putri, Dias Pratami Putri, Laura Febryan Safari Putri, Nadhia Qisti Fadilah Rahmasari, Annisa Aulia Rahmi, Unique Julieta Audia Reiza Miftah, Reiza Riadi Darwis Rifada, Erja Risya Ladiva Bridha Rusmiati, Debi Sagala, Evin Davinci Sari, Putri Andan Setyorini, Heri Sinthiya, Karina Soemantri, Lioe Lyly Somadi Suwandi, Ricky Pratama Sylvia Meilani, Sylvia Taufiq, Hilman Trisagia Mokodongan Tsaniah, Ilmiati Valentina, Debi Wiriadi, Reyfan Triansyah Wulandari, Lastiani Warih Yuli Astuti Yuliansyah, Diki Zaini Alif, Mohamad Zhafira Zharfanisa Hasanah