Article Per Year (5 Year)
p-Index From 2020 - 2025
1.434
P-Index
This Author published in this journals
All Journal Jurnal Manajemen STIE Muhammadiyah Palopo AkMen JURNAL ILMIAH Jurnal Kepariwisataan ARBITRASE: JOURNAL OF ECONOMICS AND ACCOUNTING GREENOMIKA Synergy and Society Service PERMANA : Jurnal Perpajakan, Manajemen, dan Akuntansi BJHTCR
Artana, I Wayan Arta
Unknown Affiliation
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
PENINGKATAN KUALITAS LAYANAN HOMESTAY PONDOK SAYAN BONGKASA MELALUI PENDIDIKAN SIKAP PROFESI Aristana, I Nengah; Wardana, I Made Aditya; Yogantara, Komang Krishna; Artana, I Wayan Arta
Synergy and Society Service Vol. 4 No. 2 (2024): Synergy and Society Service
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/save.v4i2.89

Abstract

Industri perhotelan memiliki peranan yang penting dalam mendorong pertumbuhan ekonomi nasional. Peranan industri perhotelan dirasakan sangat penting terutama dalam aspek-aspek seperti kesempatan kerja, pemerataan pendapatan, pembangunan ekonomi, dan lain-lain. Dewasa ini industri perhotelan di Indonesia semakin berkembangan dengan berbagai jenis usahanya, mulai dari hotel, Homestay, resort, dan home stay. Tujuan pengabdian masyarakat ini untuk mengisi pemahaman dasar terkait pemberian pelayanan, budaya dan sikap kerja kepada wisatawan yang datang menginap di Pondok Sayan Bongkasa. Metode pelaksanaan kegiatan pengabdian kepada masyarakat ini adalah dengan menggunakan metode ceramah, dialog, dan diskusi dalam rangka penyuluhan pemahaman dasar terkait pemberian pelayanan, pemahaman tentang budaya, dan peningkatan sikap kerja di Pondok Sayan Bongkasa. Berdasarkan pemaparan materi yang diberikan menjadi hal yang menarik untuk para karyawan, materi ini dapat tersampaikan serta diterima dengan baik. Berdasarkan pemaparan materi budaya dan lintas budaya yang diberikan menjadi pengetahuan yang menarik untuk para karyawan. Materi ini dapat tersampaikan serta diterima dengan baik, dengan akumulasi serapan yang baik. Materi sikap kerja dapat tersampaikan serta diterima dengan baik, dengan akumulasi serapan mencapai cukup baik.
Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
GREENOMIKA Vol. 6 No. 2 (2024): GREENOMIKA
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/unu.gnk.2024.06.2.3

Abstract

Traditional Indonesian cuisine, including that of Surabaya, plays an essential role in the cultural identity and heritage of the region. However, rapid globalization and modernization have led to declining interest in traditional foods, particularly among younger generations, who prefer fast food. This study aimed to analyze the role of culinary tourism in preserving and promoting traditional Surabaya cuisine, identify the challenges and strategies for its development to increase its appeal, and examine its contribution to the local economy. The research employed a qualitative descriptive approach with case studies, involving interviews with culinary entrepreneurs and tourists and observations at key culinary tourism destinations. The findings revealed that, although culinary tourism has the potential to support the preservation of traditional cuisine, the main challenges identified were ineffective promotion, insufficient supporting infrastructure, and a lack of interest among younger generations in continuing traditional culinary businesses. Therefore, collaborative efforts between the government, business owners, and local communities are needed to enhance promotion, quality, and the overall culinary tourism experience, which can positively impact the local economy through increased tourist visits and regional consumption.
Pengaruh Kualitas Layanan Dan Kepuasan Pelanggan Terhadap Loyalitas Pelanggan Di Hotel Grand Inna Kuta Yunitasari, Ni Made Dwi; Antari, Ni Luh Sili; Artana, I Wayan Arta
Bali Journal of Hospitality, Tourism and Culture Research Vol. 1 No. 2 (2024): MARKETING IN THE TOURISM AND HOSPITALITY SECTOR @ Bali Journal of Hospitality,
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12662980

Abstract

Seiring dengan perkembangan dunia pariwisata di Bali, berbagai macam usaha pariwisata baik objek wisata maupun sarana dan prasarana akomodasi seperti hotel, restoran, bar, spa dan lainnya tumbuh dan berkembang dengan sangat pesat dan menimbulkan persaingan di industri pariwisata. Untuk menghadapi persaingan dalam industri pariwisata, industri perhotelan berlomba-lomba menawarkan berbagai fasilitas, tata cara penyajian dan kualitas pelayanan yang baik. Tujuan penelitian ini adalah untuk mengetahui apakah kualitas pelayanan dan kepuasan pelanggan berpengaruh terhadap loyalitas pelanggan di Hotel Grand Inna Kuta baik secara parsial maupun secara simultan. Pengambilan sampel dalam penelitian, dilakukan dengan menggunakan metode purposive sampling, yang berjumlah 60 orang. Pengumpulan data dilakukan melalui kuesioner, dokumentasi dan wawancara. Data dianalisis dengan menggunakan uji asumsi klasik, analisis regresi linear berganda, analisis determinasi, uji signifikansi simultan (F-test) dan uji signifikansi parsial (t-test). Hasil penelitian menunjukkan: (1) Ada pengaruh positif dan signifikan kualitas pelayanan terhadap loyalitas pelanggan di Hotel Grand Inna Kuta. (2) Ada pengaruh positif dan signifikan kepuasan pelanggan terhadap loyalitas pelanggan di Hotel Grand Inna Kuta. (3) Ada pengaruh signifikan kualitas pelayanan, dan kepuasan pelanggan terhadap loyalitas pelanggan di Hotel Grand Inna Kuta.
Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
GREENOMIKA Vol. 6 No. 2 (2024): GREENOMIKA
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/unu.gnk.2024.06.2.3

Abstract

Traditional Indonesian cuisine, including that of Surabaya, plays an essential role in the cultural identity and heritage of the region. However, rapid globalization and modernization have led to declining interest in traditional foods, particularly among younger generations, who prefer fast food. This study aimed to analyze the role of culinary tourism in preserving and promoting traditional Surabaya cuisine, identify the challenges and strategies for its development to increase its appeal, and examine its contribution to the local economy. The research employed a qualitative descriptive approach with case studies, involving interviews with culinary entrepreneurs and tourists and observations at key culinary tourism destinations. The findings revealed that, although culinary tourism has the potential to support the preservation of traditional cuisine, the main challenges identified were ineffective promotion, insufficient supporting infrastructure, and a lack of interest among younger generations in continuing traditional culinary businesses. Therefore, collaborative efforts between the government, business owners, and local communities are needed to enhance promotion, quality, and the overall culinary tourism experience, which can positively impact the local economy through increased tourist visits and regional consumption.
Strategi Pengelolaan Ekowisata Berkelanjutan: Studi Kasus Kawasan Konservasi di Kalimantan Tengah Mau, Daniel Pandu; Mau, Yesarela Pandu; Kurniansah, Rizal; Ariawan, I Wayan Adi Putra; Artana, I Wayan Arta
ARBITRASE: Journal of Economics and Accounting Vol. 6 No. 1 (2025): July 2025
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/arbitrase.v6i1.2537

Abstract

This study aimed to formulate a sustainable ecotourism management strategy for the conservation area of Taman Wisata Alam (TWA) Bukit Tangkiling, Central Kalimantan. The area holds significant natural and cultural potential. Still, its management faces several challenges, including environmental degradation caused by illegal activities, weak inter-institutional coordination, low community participation, and suboptimal economic benefits for residents. A descriptive qualitative approach was employed. Data were collected through in-depth interviews, participant observation, field documentation, and literature review. Informants were selected purposively and included area managers, local government officials, community leaders, tourism business actors, and visitors. The findings revealed that the absence of interpretive facilities, low ecotourism literacy, and the underdevelopment of community-based tourism enterprises constituted the main obstacles to effective management. Based on these findings, the recommended management strategies include: utilizing geospatial technology for area mapping, providing digital training for local communities, diversifying tourism products, and integrating local culture into education and promotion programs. These strategies emphasize collaboration among area managers, communities, and local governments. The study’s findings are expected to strengthen community-based conservation governance and support the development of sustainable ecotourism in Central Kalimantan.
MANAJEMEN STRATEGIS PENGEMBANGAN DESA WISATA TARO DI KABUPATEN GIANYAR Artana, I Wayan Arta; Mau, Yesarela Pandu
AkMen JURNAL ILMIAH Vol. 22 No. 2 (2025): AkMen JURNAL ILMIAH
Publisher : Lembaga Penelitian, Publikasi dan Pengabdian Pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37476/akmen.v22i2.5332

Abstract

This study aims to analyze the development strategy of Taro Village in Gianyar Regency as a cultural and ecotourism-based tourist village. Taro Village has unique tourism potential, such as Balinese Hindu cultural attractions, the spiritual site of Pura Gunung Raung, and elephant conservation areas. However, inadequate management, low human resource capacity, weak digital promotion, and a non-transparent financial system are the main challenges. This study employs a qualitative descriptive approach through in-depth interviews, participatory observation, and documentation. A SWOT analysis is used to identify internal and external factors, which are then formulated into four strategies: S-O, W-O, S-T, and W-T. The research findings indicate that the S-O strategy can enhance tourism appeal by leveraging government policy support and digital technology. The W-O strategy emphasizes institutional training and mentoring. The S-T strategy is aimed at restoring the village's image through cultural promotion, while the W-T strategy focuses on institutional governance and transparency. This study concludes that the development of Taro Village requires participatory and collaborative strategic planning among stakeholders to make the village a sustainable flagship destination in Bali.
Pengaruh Korean Wave terhadap Pengetahuan, Minat, Gaya Hidup, dan Keputusan Pembelian Produk Makanan Korea di Surabaya Mau, Daniel Pandu; Konny, Geneiver; Mahmudi; Prabowo, Ivy Dian Puspitasari; Mau, Yesarela Pandu; Artana, I Wayan Arta
Permana : Jurnal Perpajakan, Manajemen, dan Akuntansi Vol. 17 No. 2 (2025): August
Publisher : Faculty of Economics and Business, University of Pancasakti Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24905/permana.v17i2.471

Abstract

Penelitian ini mengkaji pengaruh Korean Wave (Hallyu) terhadap pengetahuan, minat, gaya hidup, dan keputusan pembelian produk makanan Korea di Surabaya, Indonesia. Korean Wave telah menyebar secara global dan memberikan dampak signifikan pada berbagai aspek budaya, termasuk musik, drama, makanan, dan fashion. Penelitian ini berfokus pada pengaruh fenomena budaya tersebut terhadap perilaku konsumen di Surabaya, sebuah kota besar di Indonesia. Pendekatan kuantitatif dengan menggunakan kuesioner yang terdiri dari 29 item diterapkan kepada individu yang tertarik pada budaya dan makanan Korea. Data dianalisis menggunakan Partial Least Squares-Structural Equation Modeling (PLS-SEM) untuk menguji hubungan antara variabel-variabel terkait. Hasil penelitian menunjukkan bahwa pengetahuan tentang produk makanan Korea meningkat secara signifikan, yang pada gilirannya mendorong minat yang lebih besar dan integrasi elemen budaya Korea ke dalam gaya hidup sehari-hari. Citra merek yang positif dari produk makanan Korea turut memperkuat keputusan pembelian konsumen. Penelitian ini menyimpulkan bahwa Korean Wave memiliki pengaruh yang kuat terhadap pasar konsumen di Surabaya, dengan implikasi yang signifikan bagi pemasar yang ingin memanfaatkan tren budaya ini. Temuan ini memberikan pemahaman penting mengenai peran fenomena budaya global dalam membentuk perilaku konsumen lokal, serta memberikan rekomendasi untuk pengembangan strategi pemasaran di industri makanan Korea.
THE SIGNIFICANCE OF TRADITIONAL DAYAK CULINARY HERITAGE IN ESTABLISHING DESTINATION BRAND IDENTITY FOR TOURISM DEVELOPMENT IN CENTRAL KALIMANTAN Mau, Daniel Pandu; Mahmudi, Mahmudi; Mau, Yesarela Pandu; Artana, I Wayan Arta
JURNAL KEPARIWISATAAN Vol 23 No 1 (2024): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v23i1.1175

Abstract

This study aimed to examine the growth of the traditional culinary industry sector in Central Kalimantan and its relationship with tourist destinations, emphasizing its role as a branding tool that shapes the destination brand identity in Central Kalimantan. The research methodology employed was qualitative with a focused case study approach in Central Kalimantan. Data were obtained through triangulation techniques, including observation, interviews, and the analysis of documentary data, involving various informants such as officials from the Ministry of Culture and Tourism, academicians, tourism destination managers, culinary entrepreneurs, tourists, and local communities. Data analysis utilized an interactive model comprising data collection, data condensation, data display, and conclusion stages. The research findings highlighted the diversity of Dayak culinary offerings in Central Kalimantan, including Juhu Umbut Rotan, Juhu Singkah Enyuh, Juhu Kujang, Chips made of Kalakai, Kalumpe, Sambal Kandas Sarai, and Kenta through the Mangenta process, demonstrating positive impacts on the development of tourist destinations. Furthermore, Dayak culinary practices were elevated as a branding element capable of shaping destination identity. The synergy between the government and local communities is vital in promoting Dayak culinary heritage to fortify destination brand identity and boost tourism allure. Through cohesive collaboration, Central Kalimantan can effectively leverage Dayak cuisine's distinctiveness to build a robust and sustainable destination brand. To maximize this potential, fostering strong synergy among the government, local communities, and culinary entrepreneurs is crucial. Proactive government engagement, sustained support for culinary entrepreneurs, organizing culinary festivals to enhance global awareness, targeted backing for enterprises like MEFs Food & Snacks, active community participation in digital marketing, and continuous research to monitor market trends are pivotal.
Peran Food Festival dalam Meningkatkan Citra Destinasi Kuliner Tradisional Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
Jurnal Manajemen STIE Muhammadiyah Palopo Vol 10, No 2 (2024)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35906/jurman.v10i2.2250

Abstract

AbstractSurabaya, as a city with significant potential in the traditional culinary tourism sector, has not been fully optimized as a major culinary destination. This study aimed to explore the role of food festivals in enhancing Surabaya’s image as a traditional culinary destination. A qualitative research approach involved in-depth interviews with small and medium-sized enterprise (SME) actors, festival visitors, event organizers, observational analysis, and promotional material review. The findings indicated that food festivals, such as the Tjap Legende Festival and Surabaya Food Festival, have the potential to enhance the city’s image, introduce traditional cuisine, and promote local economic growth. Furthermore, these festivals serve as effective branding tools by leveraging local cultural elements and utilizing digitalization for promotion. Cross-sector collaboration, including SME empowerment and training, is crucial in creating a positive impact and ensuring sustainability. The study also emphasized the importance of financial and technological support for local artists, as well as the use of cultural narratives in promotion to attract tourists, particularly the younger generation and international visitors. Overall, food festivals in Surabaya have substantial potential to position the city as a competitive culinary destination at both national and global levels.Keywords: branding; tourist destination; food festival; traditional cuisine; SurabayaAbstrakSurabaya, sebagai kota yang memiliki potensi besar dalam sektor pariwisata kuliner tradisional, belum sepenuhnya dimanfaatkan secara optimal sebagai destinasi kuliner utama. Penelitian ini bertujuan untuk mengeksplorasi peran food festival dalam memperkuat citra Surabaya sebagai destinasi kuliner tradisional. Pendekatan penelitian yang digunakan adalah kualitatif, dengan melibatkan wawancara mendalam terhadap pelaku UMKM, pengunjung festival, dan penyelenggara acara, serta analisis observasi dan materi promosi. Hasil penelitian menunjukkan bahwa food festival, seperti Festival Tjap Legende dan Surabaya Food Festival, berpotensi meningkatkan citra kota, mengenalkan kuliner tradisional, serta mendorong pertumbuhan ekonomi lokal. Selain itu, festival ini juga berfungsi sebagai alat branding yang efektif dengan memanfaatkan elemen budaya lokal dan pemanfaatan digitalisasi dalam promosi. Kolaborasi lintas sektor, yang meliputi pemberdayaan UMKM dan pelatihan, memiliki peran penting dalam menciptakan dampak positif dan keberlanjutan. Penelitian ini juga menekankan pentingnya dukungan finansial dan teknologi untuk seniman lokal serta penerapan narasi budaya dalam promosi guna menarik wisatawan, khususnya generasi muda dan wisatawan internasional. Secara keseluruhan, food festival di Surabaya memiliki potensi yang besar untuk membangun citra kota sebagai destinasi kuliner yang kompetitif di tingkat nasional maupun internasional.Kata kunci: branding; destinasi wisata; food festival; kuliner tradisional; surabaya
Co-Authors Antari, Ni Luh Sili Ariawan, I Wayan Adi Putra I Made Aditya Wardana I Nengah Aristana Komang Krishna Yogantara Konny, Geneiver MAHMUDI Mahmudi Mahmudi Mau, Daniel Pandu Mau, Yesarela Pandu Otje Herman Wibowo Prabowo, Ivy Dian Puspitasari Rizal Kurniansah Yunitasari, Ni Made Dwi