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All Journal Gema Wisata Eduturisma Journal of Social Science
Herra Herryani
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Social Sciences

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Tren Pariwisata Backpacker di Asia Tenggara Herra Herryani; Agung Yuliyanto Nugroho
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.442

Abstract

The backpacker tourism trend in Southeast Asia has grown rapidly in the past few decades, with Thailand becoming one of the top destinations for budget travelers. This study aims to identify the factors that make Thailand a favorite destination for backpackers in the region. The research methodology involves literature analysis, interviews with backpackers, and tourism statistics. The results show that the combination of natural beauty, cultural diversity, affordable cost of living, good tourism infrastructure, and easy access to various attractions are the main factors that attract backpackers. In addition, Thailand's image as a friendly, safe, and open country for foreign tourists also contributes to its popularity. The study also compares Thailand with its neighboring countries such as Vietnam, Cambodia, and Indonesia to understand Thailand's competitive advantages. The findings provide insights for the government and tourism industry players in developing sustainable strategies to maintain and enhance the attractiveness of the destination for the backpacker tourist segment
PENERAPAN TEKNIK MOLEKULAR GASTRONOMI PADA KOMBINASI BENTUK KUE PUTU MAYANG Farham Fairus Kamal; Herra Herryani
Eduturisma Vol 4 No 2 (2020): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Abstract

The background of this research was because the writer wanted to changes the technique and appearance of putu Mayang cakes to make them more interesting to look at and also make consumers have a different experience eating putu Mayang cakes. Namely how to process with molecular gastronomy, if usually putu Mayang cake is processed by steaming, with this technique it doesn't need to go through the steaming process and for its presentation is slightly different from the usual putu Mayang cake. From the research that has been done, The use of Molecular Gastronomy techniques in cake putu Mayang in terms of processing which shortens the time and is more practical. Putu Mayang cake if processed with gelification technique will have a more attractive appearance compared to cake traditional putu Mayang and consumers will experience a different eating experience than usual. In terms of the ingredients used are almost the same as what is used on cake traditional putu Mayang only removes rice flour and tapioca replaced by jelly and carrageenan.
Co-Authors Agung Yuliyanto Nugroho Farham Fairus Kamal