Article Per Year (5 Year)
p-Index From 2021 - 2026
7.371
P-Index
This Author published in this journals
All Journal E-Journal of Tourism 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

Published : 68 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 68 Documents
Search

 3   4   5   6   7 
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.
Analisis SWOT: Faktor Internal dan Eksternal pada Pengembangan Usaha Agrowisata (Studi Kasus di Kopi Luwak Cikole, Kabupaten Bandung Barat) Gessalofa, Rajasa; Turgarini, Dewi; Ningsih, Caria
Destinesia : Jurnal Hospitaliti dan Pariwisata Vol. 5 No. 1: September 2023
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jd.v5i1.3384

Abstract

The West Bandung Regency is recognized as a prominent tourism destination, with a geographical setting highly conducive to agrotourism development. Among its attractions, Kopi Luwak Cikole stands out for its unique product offerings and the distinctive experiences it provides to visitors. By conducting a SWOT analysis, this research aims to facilitate the development of Kopi Luwak Cikole as an agrotourism destination. The objective is to identify the internal and external factors influencing its growth in the West Bandung Regency. Employing a qualitative method with a case study approach, data processing involves Internal Factor Environment (IFE) analysis to pinpoint strengths to leverage and weaknesses to address, along with External Factor Environment (EFE) analysis to identify opportunities to exploit and threats to mitigate. The scores derived from the IFE and EFE matrices are analyzed and categorized, resulting in an internal factor score of 2.84 and an external factor score of 2.9. Both scores exceed the threshold of 2.5, indicating that the company is in a robust internal and external position. Consequently, the company demonstrates above-average capabilities to capitalize on strengths and opportunities, rectify weaknesses, and proactively address potential threats.    
Contribution of Nadran Tradition to the Creative Economy of Cirebon Handayani, Dewi; Turgarini, Dewi
LACULTOUR: Journal of Language and Cultural Tourism Vol. 3 No. 2 (2024): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

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

Abstract

Cirebon is a city in West Java Province, Indonesia, located on the north coast of Java Island. The Nadran tradition is a hereditary tradition carried out annually by Cirebon residents which is part of tourism activities. The study aims to showcase gastronomic tourism through Cirebon’s traditional foods featured in the Nadran tradition, highlighting their contribution to the creative economy. The research employed a qualitative approach, and data were collected through interviews, questionnaires, observation, and documentation studies. The key informants include representatives from the government, suppliers, workers, cultural experts, coastal communities involved in the Nadran tradition, and information technology professionals, ensuring comprehensive, field-based insights into the Nadran Tradition. The result showed that traditional culinary traditions from Nadran are one of the creative economy sectors in Cirebon, which has the potential to be developed as a creative economy sector and as an attraction for tourism. In the long run, this event has the potential to create a culinary brand that highlights Cirebon City and increases its popularity. This Nadran tradition will encourage economic growth through its implementation. Therefore, more promotion needs to be done by spreading information about the Nadran tradition.
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.
Identifikasi Persepsi Wisatawan Terhadap Daya Tarik Wisata Gastronomi Lokal Di Floating Market Lembang Marsha, Agni; Turgarini, Dewi; Putri, Dias Pratami
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 1 No. 2 (2024): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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

Abstract

Floating Market Lembang is a famous local gastronomic tourism destination in West Bandung Regency, offering a variety of local foods. Pre-study results indicate that tourists are interested in purchasing local foods but are more interested in purchasing contemporary foods. This study provides deeper insight into how tourists perceive local gastronomy. The purpose of this study was to determine tourists' perceptions of the local gastronomic tourism attractions at Floating Market Lembang. The research design used in this study was a mixed method approach (qualitative and quantitative) with a Concurrent Triangulation Strategy approach through data collection through interviews, observations, and questionnaires. Interviews were conducted with Nona Helix stakeholders and questionnaires were distributed to 100 tourists who had visited Floating Market Lembang. The results of this study indicate that tourists' perceptions of the tourist attractions of Floating Market Lembang, in terms of tourist attraction components, obtained very good results with an average percentage score of 88.20%. This proves that the local gastronomic tourism object at Floating Market Lembang has a well-available tourist attraction component.
Faktor Penentu Daya Tarik Wisata Kuliner Minuman Bandrek Kemasan di Kalangan Generasi Z Zhafira Zharfanisa Hasanah; Turgarini, Dewi; Putri, Dias Pratami
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 1 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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

Abstract

Minuman tradisional bandrek merupakan bagian dari kuliner lokal pada warisan kuliner di kawasan Bandung Raya. Saat ini daya tarik pada minuman bandrek ini sudah mulai tergeser dengan minuman lokal lainnya. Penelitian ini bertujuan untuk memberikan wawasan bagi industri kuliner dan pariwisata dalam mengembangkan strategi pemasaran yang sesuai untuk mempromosikan warisan kuliner tradisional bandrek kemasan di kalangan Generasi Z. Pendekatan pada penelitian ini menggunakan pendekatan kuantitatif yang dilakukan dengan menyebarkan kuisioner kepada 113 responden Generasi Z. Hasil penelitian kuantitatif digunakan untuk menunjukkan bahwa faktor-faktor seperti daya tarik visual, inovasi teknologi, fungsionalitas pada kemasan menjadi faktor utama yang memengaruhi minat Generasi Z terhadap minuman Bandrek kemasan.
The Role of Foodscape in Enhancing the Attraction of Gastronomic Tourism in Neglasari Village, Tasikmalaya Regency Lafifah, Pipin; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.2133

Abstract

The diversity of agricultural products, locally processed goods, and culinary traditions passed down through generations make Neglasari Village have a unique foodscape. This potential can be utilized to develop gastronomic tourism, attract tourists, and enhance the local economy. Studies mapping foodscapes in Indonesian villages, especially those linking local potential with gastronomic tourism appeal, are still limited. This research aims to identify tourist attractions in Neglasari Village, Tasikmalaya Regency, and analyze the potential of the foodscape as a support for gastronomic tourism through the role of the nona helix. The research method employs a qualitative descriptive approach through observation, interviews, and documentary studies. The results show that Neglasari Village has strong potential for natural, cultural, and culinary tourist attractions. The village's foodscape includes a diversity of local dishes based on agricultural raw materials and traditional processed foods with high cultural and economic value. The collaboration of nona helix proved effective in strengthening promotion, enhancing the capacity of business actors, and developing the culinary supply chain.
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