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All Journal JSEH (Jurnal Sosial Ekonomi dan Humaniora) Journal of Tourism and Economic SABBHATA YATRA : Jurnal Pariwisata dan Budaya International Journal of Tourism and Economic Studies
Moch. Nur Syamsu
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Religion Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Readiness of Jati Larangan Tourism Object and Sengon Park as a Tourist Attraction Effort Recovery Post-Pandemic Economic Activity Moch. Nur Syamsu; Rakhmat Ashartono; Hesti Purwaningrum; Halim Ahmad
JURNAL SOSIAL EKONOMI DAN HUMANIORA Vol. 8 No. 3 (2022): JURNAL SOSIAL EKONOMI DAN HUMANIORA
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.036 KB) | DOI: 10.29303/jseh.v8i3.140

Abstract

Jati Larangan and Sengon Park are an example of community innovation in Iroyudan, Guwosari Village, Pajangan District, Bantul Regency, Special Region of Yogyakarta, in a joint effort to create a more prosperous society, through the development of tourism activities. This study uses descriptive research with a qualitative approach, namely research that aims to make a systematic, factual and accurate description of a social or natural phenomenon, by collecting data, then analyzing it with elaborative explanations. The characteristics of tourists in Jati Larangan and Sengon Park are relatively supportive of efforts to restore economic in the tourism activity during the current pandemic, where people's activities and mobility are limited to certain areas around them. The location of Jati Larangan and Sengon Park, which are in a large open area, has resulted in no clash between site conditions and regulations in the government's effort to reduce the rate of transmission of the covid-19 pandemic.
Exploring the Development of Eco-Wellness Tourism Through Local Perspective: Qualitative Study in Gunung Dempo Tourism Area, Pagar Alam City, South Sumatra, Indonesia Nanda Lovicha; Lastiani Warih Wulandari; Moch. Nur Syamsu
TourEcon: International Journal of Tourism and Economic Studies Vol. 2 No. 1 (2025): TourEcon: International Journal of Tourism and Economic Studies
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/tourecon.v2i1.53

Abstract

Development of eco- wellness Tourism in the Gunung Dempo tourist area, Pagar Alam City, South Sumatra is an effort to combine the concept of ecotourism with health tourism. The Gunung Dempo tourist area has extraordinary natural potential and strongly supports the implementation of the eco- wellness concept. tourism . This study aims to describe the role of eco- wellness tourism in the development of the Mount Dempo tourist area and analyzing the development of eco- wellness tourism in the Gunung Dempo tourist area in Pagar Alam City, South Sumatra. The research method used is a qualitative descriptive approach through observation, interviews, and documentation. The results of the study indicate that the main potential for developing eco- wellness tourism in the Gunung Dempo tourist area includes the beauty of various Gunung Dempo tourist attractions, and health-based tourism activities such as cycling, jogging , therapy at Tangga 2001, camping activities at the Dempo Botanical Gardens tourist attraction and the Dempo Skyline tour , breathing fresh air while seeing the view of the expanse of tea plantations and the towering Mount Dempo at the Bukit Tungguan Gunung Dempo tour, trekking at the peak of Mount Dempo, and other activities. There are obstacles such as lack of maintenance in facilities , human resources that have not been competent , lack of knowledge about eco-wellness tourism , and accessibility going to object tourism that needs to be improved to make it easier traveler visit area tour Mountain Dempo . The development strategy involves collaboration between the government, community, and private sector in improving tourism facilities, environmental sustainability, and digital-based promotion.
Challenges and Solutions for Food Waste Management in the Hospitality Industry: Its Impact on Sustainable Tourism Sesa Mia Audenada; Nining Yuniati; Moch. Nur Syamsu
TourEcon: International Journal of Tourism and Economic Studies Vol. 2 No. 1 (2025): TourEcon: International Journal of Tourism and Economic Studies
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/tourecon.v1i2.56

Abstract

Food waste is a global problem today and is closely related to tourism , especially in the hospitality sector . Every day there are 70 million tons of food waste wasted and there are about 1.2 billion people living on empty stomach , this inequality needs to be looked at more deeply so that sustainability can be realized , at the research location there are 18 thousand kilograms of waste generated per day and will be different in number if the high season or holiday season . There are more than 700 sectors in the form of hotels , restaurants and cafe that are economic drivers and emissions​​ contributors . The purpose of this research is to find a solution to the problem gap, namely one side has excess food and one side needs food . The method used in this research is qualitative . The data obtained are primary and secondary data, through observation , interviews , and documentation . The results of this study indicates that the field is considered supportive to conduct a food rescue program following the novelty of the research that researchers offer .
Keterkaitan Faktor Electronic Word of Mouth dan Aksesibiltas dengan keputusan berkunjung Di Umbul Kemanten Klaten Gentah Sulfindarnarko; Kiki Rizki Makiya; Moch. Nur Syamsu
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/5ka4sw07

Abstract

This study aims to analyze how the e-WoM factor and accessibility affect tourists' visiting decisions at Umbul Kemanten. This research uses quantitative methods by involving 100 tourists as respondents. Data were analyzed using multiple linear regression analysis. The results showed that e-WOM has a positive and significant influence on visiting decisions, and accessibility also affects visiting decisions. These findings are expected to improve promotional strategies on social media and accessibility to increase tourist visits at Umbul Kemanten Klaten.
EXPLORING SERUIT AND IT'S TRANSFORMATION, THE HERITAGE CULINARY FROM LAMPUNG INDONESIA Sandi Aderama Handika; Pipin Kusumawati; Moch. Nur Syamsu
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 7 No 1 (2026): SABBHATA YATRA: Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v7i1.2862

Abstract

Seruit is a traditional cuisine from Lampung, with a blend of Indonesian sambal (chili paste), fish, and various vegetables. In addition to fulfilling dietary requirements, Seruit symbolizes the philosophy, culture, and social values preserved by the Lampung community. The impact of modernization has caused the younger generation to favor trendy and convenient foods for its practicality. To maintain continuous acceptability from diverse groups, adaptive strategies were required in the development of Seruit that maintain its philosophical principles. This research aims to identify the uniqueness of Seruit and its transformations in response to modern demands, ensuring its sustainability and establishing it as a cultural and culinary icon of Lampung Province. This research employed a qualitative methodology with an ethnographic approach. Data were collected through in-depth interviews, participant observation, and documentary review. Research revealed that the uniqueness of Seruit were attributed to its local ingredients, mixing process of Seruit's ingredients (pijok-pijok), and Seruit's serving and eating styles (nyeruit). Seruit has experienced four transformations to date: preservation techniques, serving styles, sambal variants and ingredients, and consumption space. These transformations expand Seruit's presence in public and commercial areas, while strengthening its status as a cultural and culinary Seruit, Lampung, transformation, heritage, modernization.
Co-Authors Gentah Sulfindarnarko Halim Ahmad Hesti Purwaningrum Kiki Rizki Makiya Nanda Lovicha Nining Yuniati Pipin Kusumawati Rakhmat Ashartono Sandi Aderama Handika Sesa Mia Audenada