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MEDIATING EFFECT OF BEHAVIORAL INTENTION ON THE INFLUENCE OF PERCEIVED VALUE, ATTITUDE, AND SUBJECTIVE NORM ON VISIT DECISION Rizky, Fahmi Muhamad; Kurniawan, Khamelya Shafira; Hilmi, Muhammad Rifqi Rahamandika
Jurnal Pariwisata Indonesia Vol 20 No 2 (2024): JURNAL PARIWISATA INDONESIA
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v20i2.500

Theory of planned behavior is believed to be a theory that can influence visit decisions. Similarly, the dimension of perceived value becomes a determining factor in tourists' decisions to visit. Aims to study analyze the effect of the Theory of Planned Behavior and perceived value on tourists' visit decisions to Alamendah Tourism Village. Data collection using a purposive sample technique, 100 respondents who had visited Alamendah Tourism Village were given questionnaires to complete in order to collect data.. The research method in this study is a quantitative approach, employing descriptive and verificative data analysis techniques with PLS SEM techniques. The data analysis was conducted using SmartPLS version 4.0. The results of this study are: 1) perceived value, attitude, and perceived behavioral control affect behavioral intention; 2) subjective norm does not affect behavioral intention; and 3) behavioral intention influences actual behavior.

Evaluation Study of the Joint Movement Strategy “Geber” in Improving the Preservation of Pananjung Pangandaran Rizky, Fahmi Muhamad; Maryani, Enok
Journal of Event, Travel and Tour Management Vol. 4 No. 2 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jett.v4i2.1778

Cagar Alam Pananjung, located in West Java, is a nature reserve rich in biodiversity and a popular tourist destination. This study evaluates the Joint Movement Strategy (Geber) in conserving this nature reserve through collaboration between the government and the community. A qualitative research method with a descriptive analytical approach was used, relying on literature review from various relevant sources. The study results indicate that the implementation of the Geber strategy faces various challenges and opportunities. The role of the government in coordinating and implementing environmental policies and managing the nature reserve is crucial. However, there is a need to strengthen monitoring mechanisms and law enforcement. Active participation of the local community is also significant in managing the nature reserve through education, training, and empowerment. The study's recommendations include improving coordination between government agencies and monitoring mechanisms, as well as increasing community participation through education and training. The government is also advised to facilitate partnerships with the private sector and non-governmental organisations to support conservation efforts. In conclusion, collaboration between the government and the community is essential to enhance the conservation of Pananjung Pangandaran nature reserve. Effective implementation of the Geber strategy is expected to preserve this nature reserve for the well-being of future generations.

Analisis Kemampuan Guru dalam Bidang Kompetensi Pedagogik pada Pelaksanaan Pembelajaran di SMK Rizky, Fahmi Muhamad; Raynaldi, Rizki; Mahmuda, Afghani; Malihah, Elly; Andari, Rini
PEDAGOGIKA Vol 15 No 2 (2024): Vol 15 No 2 (2024): Oktober
Publisher : Fakultas Ilmu Pendidikan Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37411/pedagogika.v15i2.3164

Penelitian ini dilatarbelakangi oleh menurunnya kompetensi pedagogik guru dalam proses pembelajaran. Perkembangan zaman menuntut seorang guru untuk mengelola pembelajaran dengan mengembangkan kompetensi pedagogik untuk menunjang profesionalitas sebagai seorang pendidik. Kompetensi pedagogik seorang pendidik menjadi elemen penting dalam ketercapaian tujuan pendidikan. Rumusan masalah dalam penelitian ini adalah bagaimana kompetensi pedagogik guru dalam perencanaan, proses, serta evaluasi pada pembelajaran siswa SMK Bidang Keahlian Kuliner, dengan tujuan penelitian untuk mendeskripsikan kompetensi pedagogik guru dalam perencanaan, proses, serta evaluasi pada pembelajaran siswa SMK Bidang Keahlian Kuliner. Metode penelitian yang digunakan adalah pendekatan kualitatif dengan Teknik pengumpulan data berupa wawancara, observasi, dan dokumentasi. Hasil penelitian menyatakan bahwa guru telah memiliki kompetensi pedagogik dengan baik. Sehingga proses ketercapaian tujuan pendidikan melalui kompetensi pedagogik sangat penting karena memuta perencanaan, proses, serta evaluasi.

PENINGKATAN MUTU WISATA BERBASIS SAPTA PESONA MELALUI KONSEP COMMUNITY BASED TOURISM GUNA MENCIPTAKAN KEBERLANJUTAN PARIWISATA Rizky, Fahmi Muhamad; Malihah, Elly; Andari, Rini
Jurnal Industri Parawisata Vol 7, No 2 (2025): JANUARY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v7i2.2127

Hingga pada tahun 2022 pasca Pandemi Covid-19, angka kunjungan wisatawan meningkat sebesar 63,80% yang menunjukan peningkatan dalam sektor pariwisata di Jawa Barat tidak terkecuali Kabupaten Bandung. Akan tetapi yang menjadi permasalahan saat ini adalah kurang optimalnya partisipasi dari masyarakat dalam pengelolaan destinasi wisata. Maka daripada itu perlu adanya upaya untuk meningkatkan pemahaman masyarakat khususnya masyarakat lokal terhadap potensi pariwisata melalui sapta pesona berdasarkan konsep pariwisata berbasis masyarakat (community based tourism). Dalam penerapan konsep ini, penulis akan berfokus pada daerah di Kabupaten Bandung yaitu Desa Wisata Alamendah. Penelitian ini menggunakan metode penelitian kualitatif yang mengedepankan kualitas dari penelitian dengan penarikan kesimpulan yang bermakna. Adapun pendekatan yang digunakan yaitu pendekatan studi kasus dan deskriptif analisis dengan teknik pengumpulan data berupa triangulasi sumber data yaitu menganalisis data-data berupa jurnal, buku, dan artikel serta hasil wawancara. Hasil penelitian menunjukan bahwa kesadaran wisata masyarakat lokal masih rendah dibuktikan dengan kurangnya berpartisipasi dalam pengelolaan Desa Wisata Alamendah. Maka perlu adanya upaya untuk meningkatkan mutu wisata berbasis Sapta Pesona melalui konsep Community Based Tourism (CBT) guna menciptakan keberlanjutan pariwisata (Sustainable Tourism).

PENINGKATAN MUTU WISATA BERBASIS SAPTA PESONA MELALUI KONSEP COMMUNITY BASED TOURISM GUNA MENCIPTAKAN KEBERLANJUTAN PARIWISATA Rizky, Fahmi Muhamad; Malihah, Elly; Andari, Rini
Jurnal Industri Parawisata Vol 7 No 2 (2025): Jurnal Industri Pariwisata JANUARY 2025
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v7i2.2127

Hingga pada tahun 2022 pasca Pandemi Covid-19, angka kunjungan wisatawan meningkat sebesar 63,80% yang menunjukan peningkatan dalam sektor pariwisata di Jawa Barat tidak terkecuali Kabupaten Bandung. Akan tetapi yang menjadi permasalahan saat ini adalah kurang optimalnya partisipasi dari masyarakat dalam pengelolaan destinasi wisata. Maka daripada itu perlu adanya upaya untuk meningkatkan pemahaman masyarakat khususnya masyarakat lokal terhadap potensi pariwisata melalui sapta pesona berdasarkan konsep pariwisata berbasis masyarakat (community based tourism). Dalam penerapan konsep ini, penulis akan berfokus pada daerah di Kabupaten Bandung yaitu Desa Wisata Alamendah. Penelitian ini menggunakan metode penelitian kualitatif yang mengedepankan kualitas dari penelitian dengan penarikan kesimpulan yang bermakna. Adapun pendekatan yang digunakan yaitu pendekatan studi kasus dan deskriptif analisis dengan teknik pengumpulan data berupa triangulasi sumber data yaitu menganalisis data-data berupa jurnal, buku, dan artikel serta hasil wawancara. Hasil penelitian menunjukan bahwa kesadaran wisata masyarakat lokal masih rendah dibuktikan dengan kurangnya berpartisipasi dalam pengelolaan Desa Wisata Alamendah. Maka perlu adanya upaya untuk meningkatkan mutu wisata berbasis Sapta Pesona melalui konsep Community Based Tourism (CBT) guna menciptakan keberlanjutan pariwisata (Sustainable Tourism).

Model Inovasi Wisata Wellness dan Gastronomi Berbasis Penghidupan Lestari di Kawasan Pantai Pangandaran Rizky, Fahmi Muhamad; Bahreisy, Afghani Mahmuda; Gumilang, Muhamad Akbar
Journal of Event, Travel and Tour Management Vol. 5 No. 2 (2025)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jett.v5i2.2036

The innovative tourism model based on wellness and gastronomy through the Sustainable Livelihood Approach (SLA) in the Pangandaran coastal area is designed as a strategy for inclusive and sustainable tourism development. This model addresses the challenges of mass tourism, such as overcapacity, environmental degradation, and unequal distribution of economic benefits. By integrating dimensions of health, local culture, and community empowerment, this approach positions tourism as a tool for poverty alleviation, environmental preservation, and social transformation. This study employs a qualitative method with an exploratory-conceptual approach, through literature review and participatory observation. The findings reveal that the combination of wellness and gastronomy can encourage economic diversification, create decent employment, strengthen local identity, and reduce pressure on coastal ecosystems. This model has proven to support the achievement of the Sustainable Development Goals (SDGs), particularly Goals 1, 3, 8, 12, 14, 15, and 17. The involvement of nine stakeholders through the nona-helix framework strengthens cross-sector collaboration in realizing systemic destination transformation. This study offers a conceptual contribution to community-based destination development and recommends replicating similar models in other coastal tourism areas in Indonesia.

Future Tourist Behavioral Model Based on Perceived Value and Culinary Experience Rizky, Fahmi Muhamad; Hilmi, Muhammad Rifqi Rahmandika; Bahreisy, Afghani Mahmuda
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 9 No. 2 (2025)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v9i2.2031

This study aims to develop and test a model of future tourist behavior based on perceived value and the type of culinary experience obtained when visiting legendary restaurants in Bandung City. Culinary tourism is no longer merely regarded as a consumptive activity but also as a cultural experience that can foster tourist loyalty. In this study, perceived value is examined through two main dimensions: food experience value (authenticity and sensorial experience) and culinary destination value (service, atmosphere, price, spatial layout, and historical value). Meanwhile, the types of culinary experiences are classified into generic and whole experiences. The research method employed is a quantitative approach using a survey technique involving 200 respondents, with data collected through a Likert-scale questionnaire. Data analysis was conducted using Structural Equation Modeling based on Partial Least Squares (PLS-SEM). The results show that perceived value and type of culinary experience have a positive and significant effect on tourists’ future behavior, measured by revisit intention and recommendation to others. However, the moderating effect of the type of culinary experience on the relationship between perceived value and future behavior was not statistically significant, although it indicated a positive direction. These findings imply that authentic and emotionally meaningful culinary experiences can enhance tourist loyalty. Therefore, culinary destination managers should create dining experiences that are not only flavorful but also rich in cultural value and local narratives. This study contributes theoretically to the development of gastronomic tourism and serves as a strategic reference for designing culinary experiences that influence future tourist behavior.

Mediation of Business Competency on The Effect of Culinary MSME Incubation Training on Business Success Rizky, Fahmi Muhamad; Ningsih, Caria
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.300

Introduction: Culinary MSMEs are the most popular businesses for tourism and creative economy businesses in Indonesia. The high public interest in culinary businesses is supported by government support, one of which is the Culinary Incubation organized by the Indonesian Ministry of Tourism and Creative Economy. This study aims to examine the extent to which the role of business competency in mediating the effect of Culinary Incubation training on business success. Business competence was chosen as a mediator because it is a key factor linking training to business success, where increased competence through training can encourage entrepreneurs to manage their business more effectively and innovatively. Methodology: The research approach used is a quantitative approach with data collection techniques through questionnaires distributed via e-form, The population in the study were all 30 participants of the Borobudur Culinary Incubation training, so that the entire population was sampled in this study. The data analysis technique uses the partial least square model (PLS-SEM) with the SmartPLS 4.0 program. Findings: The results of this study indicate (1) training has a significant positive effect on business success, (2) training has a significant positive effect on business competency, (3) business competency has a significant positive effect on business success, and (4) business competency mediates positively and significantly on the effect of training on business success. Conclusion: The results of this study can be a reference for culinary MSMEs and training organizers in improving business competencies and business success. This study contributes to the literature by validating the mediating role of business competency in the MSME incubation context, particularly in Indonesia's culinary sector. Beyond empirical validation, this research provides a novel perspective by highlighting business competency as a critical mechanism that links incubation training to sustainable business success, thereby enriching human capital theory and offering a theoretical contribution to entrepreneurial learning in emerging economies.

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