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All Journal Jurnal Master Pariwisata (JUMPA) Tourism & Hospitality Essentials Journal Jurnal Moral Kemasyarakatan Jurnal Sains Sosio Humaniora Journal of Humanities and Social Studies Tourism Scientific Journal Pantun: Jurnal Ilmiah Seni Budaya jurnal ilmiah hospitality 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
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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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. 
Pola Perjalanan Digital Wisata Gastronomi Berdasarkan Perilaku Wisatawan di Kabupaten Purworejo Astuti, Fera Widi; Turgarini, Dewii; Pratama, Armandha Redo
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1412

Abstract

The decline in the number of tourist visits in 2020 has made the Regional Government of Purworejo Regency strive to increase tourism in Purworejo Regency again. These efforts can be realized by increasing the typical food of Purworejo Regency through gastronomic tourism, considering that there are still many tourists who do not know the typical food of Purworejo Regency and gastronomic tourism has not been developed in Purworejo Regency, so that the development of typical food of Purworejo Regency can be used as a tourist destination for gastronomic tourism. This study uses a qualitative method that collects interviews, observations, documentation, and questionnaires. The results of this study are dawet ireng, clorot, kue lompong, and geblek can be developed into gastronomic tourism through creativepreneurship in the form of gastronomic tour packages based on the behavior of Purworejo Regency tourists and the travel patterns of Purworejo Regency tourists.
Sundanese Digital Gastronomy Literacy in Social Media Pratiwi, Ilma; Valentina, Debi; Turgarini, Dewi
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 5 No. 2 (2021)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v5i2.608

Abstract

Social media able to attract digital netizen attention with various features. Social media can also be used as a way to attract user attention and to be able to dig deeper knowledge about Sundanese gastronomy. This study aims to analyze social media accounts containing Sundanese Gastronomy Literacy on Instagram and Youtube. This study wants to analyze and comparing what content is uploaded and how digital literation happen in the process in each social media platform. This study result social media used for promoting and educating about Sundanese Gastronomy. The more interesting the content uploaded, more engaging to follower will result in action whether it is buying, recommending, or coming to the site.
Implementation Of Improving Tour Guide Skills In Gastronomic Tourism In Bandung City Rusmiati, Debi; Turgarini, Dewi; Ningsih, Caria
JHSS (JOURNAL OF HUMANITIES AND SOCIAL STUDIES) Vol 7, No 2 (2023): JHSS (Journal of Humanities and Social Studies)
Publisher : UNIVERSITAS PAKUAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jhss.v7i2.8508

Abstract

Gastronomy of cities in the world initiated by UNWTO criteria since 2004 aims to promote cooperation between cities around the world. The capital of a city in making its city a gastronomic tourism trend is not only to have potential but in terms of packaging must also be considered. Tourists who visit with the aim of tasting are incomplete if not accompanied by information related to the philosophy and history contained. It is necessary to intervene from a tour guide who provides information so that tourists have a new experience. The ability of the tour guide not only provides information related to the place but also needs interpretation and knowledge of philosophy, ethics and culture. This study seeks to answer these problems by describing the skills of gastronomic tour guides. This research uses the Analytical Hierarchy Process (AHP) method by interviewing 26 panelists in the city of Bandung. The results of AHP data processing show that the criteria for on-site management expertise have the highest weight to be owned by gastronomic tour guides in the city of Bandung. Furthermore, the alternatives that have the highest weight are looking for unique experiences, in-depth information related to regional gastronomic tourism, general information about gastronomic activities, and gastronomic knowledge and expertise and managing activities in a structured manner. Based on the results obtained, the skills of gastronomic tour guides are different from other tour guides. Special guidelines for gastronomic tour guides are needed so that it is hoped that Bandung City will further improve the quality of gastronomic tourism services in the city of Bandung to become a culinary city for tourists and can become one of the cities that are in demand by gastronomic tourists. This research can be a recommendation for gastronomic tour guides to pay attention to the skill aspects of gastronomic tour guides.
Framing The Sundanese Gastronomic Tourism Experience in a Pop-Up Restaurant Ainurrohmah, Syifa; Ismarizal, Beni; Turgarini, Dewi; Ningsih, Caria
JHSS (JOURNAL OF HUMANITIES AND SOCIAL STUDIES) Vol 7, No 2 (2023): JHSS (Journal of Humanities and Social Studies)
Publisher : UNIVERSITAS PAKUAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jhss.v7i2.8576

Abstract

The purpose of this study was to find out how the consumer experience at pop events in the city of Bandung enjoys Sundanese gastronomic tourism. The data from this study consisted of 22 informants, using qualitative methods. The results of this study found two findings, namely (1) Sundanese gastronomic tourism as a tourist attraction in sustainable tourism (2) Sundanese gastronomic tourism in pop up events as the development of innovative local food products. The implication of this research in the field of tourism is that it can become a gastronomic tourism business development.
Strategi Pengembangan Kapasitas Pemandu Wisata Rusmiati, Debi; Turgarini, Dewi; Siswhara, Gita
Tourism and Hospitality Essentials Journal Vol 13, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v13i1.77838

Abstract

AbstrakArtikel ini bertujuan untuk memahami bagaimana kapasitas dan kompetensi pemandu wisata ditingkatkan. Masalah dan peluang yang terjadi pada saat proses pemanduan diidentifikasi. Pengembangan kapasitas kepemanduan wisata jika diimplementasikan dengan baik dapat menghasilkan pemandu wisata yang professional dan akan berdampak pada kualitas pelayanan. Kajian ini menggunakan metode kualitatif deskriptif dengan menggunakan data primer dan sekunder. Data primer didapatkan dari hasil wawancara dengan pemandu wisata pada organisasi pemandu. Sementara data sekunder diperoleh dari literatur pada penelitian-penelitian sebelumnya. Hasil kajian ini mengungkapkan bahwa pemandu wisata perlu untuk memiliki strategi dalam meningkatkan kapasitas kepemanduannya. Penelitian ini berimplikasi pada strategi yang perlu dilakukan oleh Tour Operator untuk meningkatkan kualitas pelayanan aktivitas perjalanan wisata.Keywords: pemandu wisata, profesionalisme, kapasitas, kompetensi AbstractThis article aims to understand how the capacity and competence of tour guides are improved. Problems and opportunities that occurred during the guidance process were identified. Tourism guidance capacity development, if implemented properly, can produce professional tour guides and will have an impact on service quality. This study uses a descriptive qualitative method using primary and secondary data. Primary data was obtained from the results of interviews with tour guides at tour guide organizations. Meanwhile, secondary data was obtained from the literature in previous studies. The results of this study reveal that tour guides need to have a strategy in increasing their guiding capacity. This research has implications for the strategies that need to be carried out by Tour Operators to improve the quality of tourism travel services.Keywords: tour guide, professionalism, capacity, competence
Gastronomi Minuman Tradisional Bandrek di Kecamatan Rancabali, Kabupaten Bandung Rifada, Erja; Turgarini, Dewi; Rizkyanfi, Mochamad Whilky
Tourism and Hospitality Essentials Journal Vol 10, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jtee.v10i2.76969

Abstract

Penelitian ini menganalisis mengenai komponen gastronomi yang ada pada minuman bandrek produk di Kecamatan Rancabali, Kabupaten Bandung. Wisata kuliner saat ini semakin berkembang dan mulai mengalami pergeseran perubahan perilaku dalam melakukan kunjungan wisata ke suatu wilayah atau daerah. Saat ini perilaku wisatawan dalam melakukan kegiatan berwisata tidak lagi sekedar berkunjung untuk mengunjungi destinasi wisata melainkan untuk mendapatkan value atau pengalaman tambahan dari suatu makanan atau minuman ketika melakukan kunjungan wisata. Wisatawan memiliki rasa ingin tahu mengenai sejarah, proses pembuatan, mencicipi, menghidangkan, mencari pengalaman unik, pengetahuan terkait gizi, etika dan etiket minuman Bandrek. Tujuan penelitian ini untuk menunjukan wisata gastronomi Bandrek di Kecamatan Rancabali, Kabupaten Bandung. Jenis penelitian yang digunakan pada penelitian ini merupakan deskriptif kualitatif dan metode penelitian yang digunakan adalah wawancara secara langsung dengan narasumber yaitu pembuat sekaligus pemilik Bandrek yang diwariskan secara turun temurun. Hasil dari penelitian ini adalah terdapat komponen gastronomi dalam Bandrek sehingga dapat dijadikan sebagai peluang wisata gastronomi di Kecamatan Rancabali
Travel Patterns of Marine Culinary Tourism Attractions Based on Tourist Tipology (Study Case: Muara Angke Fisheries Area) Mujahidah, Shofa; Turgarini, Dewi; Pratama, Armandha Redo
Tourism and Hospitality Essentials Journal Vol 10, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jtee.v10i2.76972

Abstract

This study analyzes the potential for marine culinary tourism attraction activities in the Muara Angke Fisheries Area to be used as a marine culinary tourism attraction travel pattern based on the results of tourist typology with indicators of the development of tourist travel patterns through the availability of visiting time and tourist motivation to produce a travel pattern so that it can become material information for local government, tourism and travel businesses in an effort to increase the number of tourist visits to the Muara Angke Fishery Area, North Jakarta. The research method used is descriptive research method with a qualitative approach, by collecting data in the form of interviews, observation, and distributing questionnaires. The results of this study are identifying the potential of marine culinary tourism attraction activities in the Muara Angke Fishery Area, analyzing the typology of tourists visiting the Muara Angke Fishery Area and the travel patterns of marine culinary tourism attraction activities in Muara Angke based on the typology of visiting tourists so that the attraction activities Muara Angke culinary tourism has the potential to become a coastal culinary tourism area in DKI Jakarta.
The Potential of Gastronomic Tourism Travel Patterns in Bandung Regency Meilina, Nabila; Turgarini, Dewi; Pratami Putri, Dias
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 02 (2024): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i02.1648

Abstract

Bandung Regency, located in West Java, has significant tourist potential, thanks to the beauty of the mountains and plantations that produce a variety of local commodities as well as traditional food and beverages. Although tourism in Bandung regency is quite developed, the Regional Government noted that there are some problems in the development of tourism, among them are low tourism contribution to the PDRB and the lack of superior tourist destinations in some areas. One of the tourist potential that can be used as an outstanding tourist in Bandung regency is a gastronomic tour. Turgarini (2018) stated that gastronomic tourism has the potential to generate additional income in the region by highlighting its typical food as a magnet for tourists. At present, however, the management of traditional food and gastronomic tourism patterns in the region are not well structured because the government is more focused on the development of natural and cultural tourism. The research is aimed at identifying potential attractions, mapping, as well as designing travel patterns and gastronomic tour packages in Bandung Regency. The method used is qualitative descriptive with data collection techniques such as interviews, observations, literature studies, and documentation, as well as determination of participants using snowball sampling techniques and purposive samplings. This research found various tourist attractions such as Kalua Jeruk, Rudjak Ciherang, and Borondong that can be developed into a gastronomic tour by producing two kinds of tourist packages in Bandung Regency. It is expected that the maps and gastronomic tour packages generated can help stakeholders in managing and developing these packages to attract local, national, and international tourists.
Generation Z Entrepreneurial Morals towards Intention through Self-Efficacy and Motivation, Based on Creative Economy Ningsih, Caria; Nauval, Muhammad Luthfi; Turgarini, Dewi
Jurnal Moral Kemasyarakatan Vol 9 No 2 (2024): Volume 9, Nomor 2 - Desember 2024
Publisher : Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jmk.v9i2.10892

Abstract

This research aims to identify the influence of entrepreneurial morals on entrepreneurial intention, with self-efficacy and entrepreneurial motivation as intervening variables among Generation Z students of tourism study program. This is a quantitative research using the Path Analysis method. Based on computation, sample of this research is using 100 tourism students from Indonesian Education University (UPI), who are participating in the entrepreneurship program. The results of the study indicate that entrepreneurial motivation plays an important role as a significant mediator in linking entrepreneurial moral with entrepreneurial intention, while self-efficacy does not have a significant influence on the relationship between entrepreneurial moral to entrepreneurial intention. Overall, entrepreneurial moral play a significantly important role in increasing the self-efficacy, entrepreneurial motivation and entrepreneurial intention of tourism students. It is expected that this research can recommend and contribute to the development of a more effective and relevant creative economy-based entrepreneurship program to increase interest in entrepreneurship among tourism students.
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 Devi Anggraeni Dewi Handayani Dias Pratami Putri Dias Pratami Putri Disma, Fatimatuz Zahra E. Harmayani Elsa Dwi Melyanti 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, Ilham 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 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 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 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