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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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PERSEPSI WISATAWAN TERHADAP TRADISI MAKAN BEDULANG SEBAGAI WISATA GASTRONOMI DI BELITUNG TIMUR Hajiman, Hajiman; Ningsih, Caria; Turgarini, Dewi
Jurnal Industri Parawisata Vol 4 No 1 (2021): Jurnal Industri Pariwisata JULY 2021
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v4i1.414

Abstract

Fokus penelitian ini membahas mengenai nilai gastronomi yang terdapat pada tradisi makan bedulang dan mengukur persepsi wisatawan serta strategi pengembangan wisata gastronomi di Kabupaten Belitung Timur. Tujuan dari penelitian ini untuk melakukan dokumentasi tertulis dalam rangka melestarikan tradisi makan bedulang yang bisa dimanfaatkan sebagai sebuah wisata gastronomi. Metode penelitian ini menggunakan metode deskriptif dengan pendekatan mix methods. Wawancara dilakukan dengan salapan cinysu dan menyebar kuesioner kepada 100 responden yaitu wisatawan yang sudah atau sedang berwisata di Kabupaten Belitung Timur dan dianalisis menggunakan uji hipotesis dan analisis SWOT.  Hasil dari penelitian ini menunjukan nilai-nilai gastronomi yang terkandung pada tradisi makan bedulang, faktor internal dan eksternal persepsi wisatawan berpengaruh positif dan signifikan baik secara parsial maupun bersama-sama terhadap aspek-aspek persepsi wisatawan dan menghasilkan 9 strategi untuk pengembangan tradisi makan bedulang sebagai wisata gastronomi di Kabupaten Belitung Timur, kemudian dilakukan perancangan rute dan paket wisata gastronomi sebagai bentuk dari pemanfaatan tradisi makan bedulang sebagai wisata gastronomi di Kabupaten Belitung Timur.
POTENSI JAWADAH TAKIR SEBAGAI ATRAKSI WISATA GASTRONOMI DI DESA PANJALU KECAMATAN PANJALU KABUPATEN CIAMIS Sinthiya, Karina; Ningsih, Caria; Turgarini, Dewi
Jurnal Industri Parawisata Vol 4 No 1 (2021): Jurnal Industri Pariwisata JULY 2021
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v4i1.415

Abstract

Tujuan dari penelitian ini adalah untuk melakukan dokumentasi tertulis pengembangan dari Jawadah Takir yang dapat digunakan sebagai atraksi wisata gastronomi. Objek pada penelitian ini yaitu Jawadah Takir. Metode yang digunakan dalam penelitian ini adalah metode deskriptif dengan pendekatan metode campuran. Wawancara dilakukan dengan salapan cinyusu dan menyebarkan kuesioner kepada 100 responden wisatawan yang pernah berwisata ke Desa Panjalu dan mencicipi Jawadah Takir kemudian dianalisis menggunakan pengujian hipotesis dan analisis SWOT. Hasil penelitian ini diketahui bahwa Jawadah Takir merupakan makanan buhun khas Panjalu yang muncul di Dusun Garahang dan sudah lama turun-temurun sejak 100 tahun yang lalu hingga sekarang. Jawadah Takir juga memiliki filosofi, tradisi dan sosial yang melekat dengan kebudayaan Sunda. Jawadah Takir memiliki potensi untuk dikembangkan sebagai atraksi wisata gastronomi karena terikat dengan adanya budaya masyarakat daerah Panjalu. Faktor-faktor Daya Tarik Wisata memiliki pengaruh positif dan signifikan secara bersama pada Daya Tarik Desa Panjalu sebagai wisata gastronomi Jawadah Takir dan menghasilkan 9 strategi untuk pengembangan Jawadah Takir sebagai atraksi wisata gastronomi di Desa Panjalu.
Strategi pemasaran Roti Ganjel Rel sebagai objek wisata gastronomi di kota Semarang Jawa Tengah Adiyanti, Assyifa Shafia; Disma, Fatimatuz Zahra; Turgarini, Dewi; Kusumati, Pippin
Jurnal Pariwisata Tourista Vol. 4 No. 2 (2024): Oktober 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v4i2.15014

Abstract

The trend of culinary tourism is growing with cities seeking to explore the richness of their culinary culture. However, challenges arise in maintaining the sustainability of traditional foods amidst diverse consumer preferences. It is crucial for traditional food vendors to innovate, maintain quality, and keep prices stable to stay appealing, as seen in efforts to preserve Roti Ganjel Rel as a unique culinary attraction in Semarang. This study uses a qualitative approach to examine the preservation of traditional food culture of Roti Ganjel Rel and its marketing strategies in Semarang, utilizing interviews, literature reviews, documentation studies, and questionnaires. The study aims to develop marketing strategies to enhance the gastronomic appeal of Roti Ganjel Rel. Through SWOT Matrix analysis, important insights are gained to address product portion and texture variability by developing more consistent production standards, product diversification, improving production capacity, and supply chain efficiency. Growth opportunities exist through education, promotion, and product innovation, despite threats from product competition and market uncertainty. It is also recommended to leverage social media advertising services and enhance brand image through customer reviews on platforms.
Pemetaan Jalur Distribusi Teh Walini Sebagai Brand Gastrodiplomasi Indonesia di Mancanegara Putri, Laura Febryan Safari; Turgarini, Dewi; Pratama, Armandha Redo
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol. 6 No. 1: September 2024
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jd.v6i1.4700

Abstract

Based on data from Manumono and Liatiyani (2022), Indonesia experienced a decline in tea consumption by up to 49.28% between 2006 and 2021. In contrast, tea productivity from 2006 to 2022 tended to increase by 12.48% and is projected to continue growing until 2026. Gastrodiplomacy has emerged as a solution to distribute domestically produced tea to international markets.This study examines the distribution mapping of Walini tea as an Indonesian gastrodiplomacy brand abroad. The purpose of this research is to explore the extent of Walini tea's distribution both domestically and internationally. The research method employed is qualitative with a descriptive approach. The object of this study is the Walini tea brand, managed by PT Perkebunan Nusantara (PTPN) I Regional 2.Data collection techniques include interviews with resource person Nona Helix and the use of questionnaires. The analysis methods employed are descriptive analysis and nearest neighbor analysis to examine the distribution patterns of Walini tea.The findings indicate that Walini tea possesses high-quality tea and packaging, and continues to innovate, making it a suitable candidate as Indonesia’s gastrodiplomacy brand on the global stage. Walini utilizes four distribution channels: zero-level, one-level, two-level, and three-level channels. Domestically, Walini tea has reached almost all major islands in Indonesia, except Papua, with a random distribution pattern. Internationally, it has been distributed to Canada, the United States of America, the United Arab Emirates, Singapore, Malaysia, Romania, and Mexico, with a clustered distribution pattern.
POTENSI DESA WISATA BUDAYA SANGKANHURIP Triyana, Candra Sari; Tsaniah, Ilmiati; Turgarini, Dewi; Sudono, Agus
Warta Pariwisata Vol 23 No 1 (2025):
Publisher : Pusat Perencanaan dan Pengembangan Kepariwisataan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/wpar.2025.23.1.05

Abstract

Kabupaten Bandung merencanakan Desa Sangkanhurip untuk menjadi desa wisata. Untuk itu, diperlukan kajian mengenai potensi wisata sebagai daya tarik utama. Menggunakan pendekatan deskriptif kualitatif, melalui wawancara terhadap perangkat desa dan masyarakat. Ditemukan kuatnya potensi wisata budaya yang menekankan pada pelibatan masyarakat, pelestarian budaya, serta potensi lokal sebagai daya tarik utama. Potensi tersebut terdiri dari pertunjukan seni budaya, padepokan silat, sanggar seni, produksi alat musik calung dan sangkar burung dari bambu, serta produk pangan lokal lamaya dan produk pangan inovatif lainnya. Kondisi saat ini menunjukkan adanya dukungan dari masyarakat, BUMDes, Karang Taruna, dan PKK di desa sebagai partisipasi masyarakat lokal.
Pancamain Tourism Rides Based on Traditional Toys for Media to Introducing Pancasila Values Zaini Alif, Mohamad; M. Shidiq; Kusdiana, Hilman; Turgarini, Dewi
PANTUN: Jurnal Ilmiah Seni Budaya Vol. 10 No. 1 (2025): Interdisciplinary Approaches to Cultural Expression in Modern Art, Media, and
Publisher : Postgraduate Program of Institut Seni Budaya Indonesia Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26742/pantun.v10i1.3917

Abstract

The purpose of this community service is to realize an Independent Village by improving the ability of the community is a global and national commitment in an effort to improve the welfare of the community to achieve a better and more sustainable life in the goals of sustainable development. Increasing the diversification of tourism products in the Kampung Bolang Ranca Group, through Knowledge in the implementation of the management of traditional Pancamain game tourism rides, by 80%, Increasing the skills of the Service Training Workshop through the use of Pancamain as a medium for Pancasila value education tourism rides by 80%, Increasing marketing skills to schools through the approach of learning media rides both inside and outside schools (general) 80%. The training implementation method is carried out in three stages, namely 1) Socialization of partner needs material; 2) Training and mentoring for diversification of traditional game rides; and 3) skills training in the form of improving partner capabilities in service and the ability to become more communicative instructors. The impact of the training results can be seen through the formation of divisions in managing village tourism in the Bolang cobra group, the ability in service with the availability of rides with the availability of supporting products for tourist rides, and marketing capabilities by building social media contacts and schools in Tanjungsiang and Cisalak Subang districts.
The Effect of Word of Mouth on Tourists' Visiting Decisions to the Culinary Tourism Destination of Tanjung Pakis Beach, Karawang Regency Putri, Nadhia; Turgarini, Dewi; Pratami Putri, Dias
LACULTOUR: Journal of Language and Cultural Tourism Vol. 4 No. 1 (2025): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v4i1.1879

Abstract

The problem studied in this study is the influence of word of mouth on tourists' decision to visit the culinary tourism destination of Tanjung Pakis Beach, Karawang Regency. The type of research used in this study is quantitative research. Data collection techniques using observation and questionnaires. This study used a sample of 100 (one hundred) respondents. The instrument testing technique in this study was the validity and reliability test, while the data analysis technique used the classical assumption test, multiple linear regression analysis, and hypothesis analysis using the SPSS version 26 application to process the data. The results showed that there was a significant influence of both variables (word of mouth and culinary tourism) on the decision to visit the Tanjung Pakis Beach tourist attraction in Karawang, West Java. So the hypothesis that states that word of mouth and culinary tourism have a positive effect simultaneously on the decision to visit the Tanjung Pakis Beach tourist attraction in Karawang, West Java is proven true.
Upaya Diaspora Memoderasi Gastrodiplomasi Hijau "Nusantara" di Tokyo Untuk Meningkatkan Citra Indonesia Turgarini, Dewi; Lestari, Nina Puji; Soeroso, Amiluhur; Wulandari, Lastiani Warih
Jurnal Moral Kemasyarakatan Vol 10 No 1 (2025): Volume 10, Nomor 1 - Juni 2025
Publisher : Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jmk.v10i1.11176

Abstract

Gastrodiplomasi sebagai jembatan budaya antarbangsa, sudah lama dilakukan diaspora sebagai pelaku usaha restoran yang menghidangkan makanan tradisional Indonesia. Sayangnya mereka masih menghadapi berbagai kendala. Selain itu, kearifan lokal dan teknik memasak ramah lingkungan yang menjadi dasar gastrodiplomasi diaspora Indonesia di Tokyo belum banyak dieksplorasi para peneliti. Berdasarkan fakta yang telah disajikan, tujuan penelitian ini adalah mengkaji upaya diaspora dalam memoderasi bisnis gastronomi sebagai alat gastrodiplomasi "Nusantara" untuk meningkatkan citra pariwisata global Indonesia yang lebih baik berdasarkan teknik yang ramah lingkungan. Penelitian ini dilakukan di Tokyo dengan menggunakan metode deskriptif kualitatif. Wawancara mendalam kepada para pemangku kepentingan. Setelah itu data diproses, dianalisis, dan ditarik kesimpulan. Hasilnya memperlihatkan bahwa diaspora di Tokyo Jepang sebagai jembatan antar bangsa, berupaya meningkatkan citra Indonesia melalui gastrodiplomasi hijau untuk mempererat persahabatan diplomatik dan pariwisata global, dengan memoderasi warisan budaya non bendawi berupa makanan tradisional enak Nusantara. Teknik berperilaku agar ramah lingkungan merupakan dasar diaspora dalam memoderasi atau memperkuat gastrodiplomasi hijau "Nusantara" di Tokyo, Jepang. Masakan yang disajikan secara etis dengan menjaga kelestarian lingkungan akan memperkuat peran gastrodiplomasi para diaspora untuk mengenalkan budaya Indonesia secara global.
Gastronomi Permakultur sebagai Daya Tarik Wisata di Rumah Kayu Permakultur Kabupaten Bandung Barat Amelia, Bunga Raihan; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1181

Abstract

Sustainable tourism development is important to implement due to the implementation of increasingly uncontrolled development in a country. Rumah Kayu Permaculture is a gastronomic tourism destination in West Bandung Regency that applies permaculture principles. Permaculture is an ecological design that designs food security in a sustainable manner that can be an efficient tourism development solution without damaging the environment. Therefore, this study aims to determine the gastronomic components at Rumah Kayu Permaculture and permaculture gastronomy tour packages. The method applied in this research is a qualitative approach, with data collection through interviews, observations, literature analysis, and documentation studies. The attraction of Rumah Kayu Permaculture has great potential for the development of gastronomic tourism which can be developed through attractive tour packages for tourists. Travel patterns and tour packages were designed and tested by researchers based on the analysis of gastronomic components and opinions from stakeholders.
Digital-Based Sustainable Gastronomic Heritage Educational Tourism in Cibuluh Village, Subang Regency, West Java Province Turgarini, Dewi; Setyorini, Heri; Kusumah, Ahmad Galih Hudaiby; Ningsih, Caria; Gitasiswara, .; Rahmasari, Annisa Aulia; Wiriadi, Reyfan Triansyah
Gastronomy Tourism Journal Vol 12, No 1 (2025)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v12i1.85341

Abstract

Cibuluh Village in Subang Regency in West Java Province is a leading village in West Java because of its cultural wealth and natural tourism, but cultural tourism based on sustainable gastronomy approach studies has not been carried out. Researchers are trying to do community service to develop special interest educational tourism to integrate the use of digital technology for education, cultural preservation, and gastronomy simultaneously. As well as researching the sustainability of economic and cultural aspects through a digital tourism model in Cibuluh Village in particular. The analysis uses the theory of cultural heritage, gastronomy components, educational tourism, sustainable tourism development, tourist interest, digitalization, community participation. The results of the study are that Cibuluh Village has great potential in local gastronomic cultural heritage that is distinctive and authentic, both in terms of local food ingredients, traditional processing techniques, and cultural values contained in its culinary practices. Then the Cibuluh Village Community showed enthusiasm and initial readiness to participate in the development of gastronomic educational tourism, although capacity building is still needed in the aspects of education, hospitality, and digitalization. Digitalization is a key factor in expanding the reach of village gastronomy tourism promotion and marketing. However, the limitations of digital literacy and ICT infrastructure are currently challenges that must be overcome through ongoing training and technical support. There are potential tourists (especially from big cities) showing high interest in local culinary interaction and education-based tourism experiences, with a preference for authentic, sustainable experiences that have not been touched by mass tourism. The development of gastronomic educational tourism in Cibuluh Village must be based on the principle of sustainability, namely by actively involving local communities, maintaining cultural authenticity, and utilizing technology wisely to support conservation and promotion. Therefore, multi-party synergy is needed between village communities, local governments, universities, creative industry players, and digital platforms to ensure that this initiative not only has an economic impact, but also socially, culturally, and ecologically in the long term.
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