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STRATEGI PENGEMBANGAN PANTAI NIMTUKA SEBAGAI POTENSI WISATA BERBASIS MASYARAKAT DI DESA BONE, KABUPATEN KUPANG Martarida Bagaihing; Christina Mariana Mantolas; Yudha Eka Nugraha
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.945

This study aims to determine the potential of Nimtuka Beach in Bone Village so that it can be developed into a tourist destination, as well as to determine community-based development strategies for Nimtuka Beach in Bone Village, Nekamese District, Kupang Regency. This type of research uses descriptive qualitative, with the informant collection technique using purposive sampling technique. Data collection techniques were carried out by interviews, documentation, literature study, and observation. The analytical tool used to formulate a community-based tourism potential development strategy at Nimtuka Beach is a SWOT analysis by looking at the SWOT matrix. Based on the results of the SWOT analysis and the SWOT matrix, a community-based tourism potential development strategy at Nimtuka Beach can be formulated to make Nimtuka Beach a sport tourism, add supporting facilities, encourage local governments to improve road access, collaborate with local governments, increase human resources, increase promotional media through social media, and maintain cultural values.

PENERAPAN STANDAR OPERASIONAL PROSEDUR FOOD AND BEVERAGE SERVICE DI HOTEL SWISS BELCOURT KUPANG Christina Mantolas; Yudha Eka Nugraha; Feny Susana Eky; Martarida Bagaihing
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.944

Standard Operating Procedure is a guideline or reference for carrying out work tasks in accordance with the functions and tools for assessing the performance of government agencies based on technical, administrative and procedural indicators in accordance with work procedures, work procedures and work systems in the work unit concerned. The objective of this study is to understand how to implement standard operating procedures for food and beverage service at the swiss Belcourt Kupang hotel. The research is presented qualitatively. Based on the results obtained, the implementation of standard operating procedures (SOP) for food and beverage service at the Swiss Belcourt Kupang Hotel is very important for waiters to be applied, especially in providing food and beverage services so as to make the work more directed and optimal. The conclusion is that the implementation of the Operational Standard Procedure (SOP) has not gone well, food and beverage service employees have not implemented SOPs regularly, the knowledge menu of a waiter/waitress has not been developed properly, the lack of employees so that it affects the smooth running of the service.

Peranan Dinas Kebudayaan dan Pariwisata dalam Pengembangan Wisata Kuliner lokal di Desa Tuamese Kabupaten Timor Tengah Utara Martarida Bagaihing; Juan B. Beno; Yudha Eka Nugraha; Christina Mariana Mantolas
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 6 No 2 (2023): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v6i2.1110

Penelitian ini bertujuan untuk mengetahui Peran Dinas Kebudayaan dan Pariwisata Kabupaten TTU dalam Pengembangan wisata kuliner di Desa Tuamese, Kabupaten TTU. Jenis penelitian ini adalah deskriptif kualitatif. Jenis data yang digunakan adalah data kualitatif dan data kuantitatif, sedangkan sumber datanya adalah data primer dan data sekunder. Data penelitian diperoleh dari hasil wawancara dan observasi berdasarkan 6 indiktor yaitu Regulator, Dinamisator, Fasilitator, katalisator, Wisata Kuliner dan Makanan Khas. Teknik analisis data yang digunakan adalah pengumpulan data, reduksi data, penyajian data, penarikan kesimpulan, dan uji kebahasaan data. Hasil dari penelitan menyimpulkan bahwa peran Dinas Kebudayaan dan Pariwisata dalam pengembangan wisata kuliner di Desa Tuamese Kabupaten TTU sangat penting karena berhubungan dengan pengembangan daya tarik wisata yang ada di Desa Tuamese. Namaun dalam penerapan peran Dinas Kebudayaan dan Pariwisata masih terbatas. Sebagai regulator sebatas pada perencanaan penyusunan peraturan desa untuk penyelengaraan kegiatan pariwisata. Sebagai dinamisator, peran Dinas Pariwisata dengan memberikan sosialisasi dan bimbingan terkait pengolahan kuliner. Sebagai Fasilitator, Dinas Pariwisata melakukan sosialisasi dan pelatiham terkait pengembangan potensi pariwisata yakni sosialisasi pembuatan kuliner dan sofinier di Desa Tuamese. Sebagai katalisator, Dinas Pariwisata belum terlibat maksimal karena semuanya masih dalam tahap rencana dan belum ada kegiatan yang terealisasi.

Innovation in Local Products as a Tourist Attraction in East Nusa Tenggara Province Yudha Eka Nugraha; Veronika A. S. M. Flora; Christina Welly Plaituka; Asbi Nasar; Yunita Tana
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research of Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.215

Tourism as one of the priority programs of the NTT government continues to strive to improve services and diversify tourism products, one of which is local-based products which are a tourism attraction for tourists who are looking for souvenirs as gifts when finished traveling. The application of innovation is a way that must be taken to keep the tourism business away from competition between tourism businesses, threats of unattractive products and failure to face tourism business obstacles. This research was conducted using a qualitative approach to the creative industries of Kupang City which are engaged in the business of native NTT products that are sold to tourism destinations as souvenirs. The results of this study indicate that the application of innovation that has been carried out is divided into 5 namely: product innovation, process innovation, managerial innovation, management innovation, and institutional innovation. Of the 2 innovation models, process innovation and product innovation are the innovations most often carried out to market locally based products. Keywords: Tourism Innovation, Tourism Products, Local Souvenirs, Creative Industries

Impact of Covid-19 Social Restrictions on Seafood Culinary-Based Tourism Industry at Kampung Solor Nugraha, Yudha Eka
Media Wisata Vol. 21 No. 1 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i1.401

The impact of the COVID-19 pandemic has occurred in various sectors, one of which is the culinary industry. This study aims to identify the impact of COVID-19 social restrictions on the seafood-based tourism industry at the Solor Village Night Market. Using qualitative methods, research informants were selected by purposive sampling technique, which resulted in as many as 24 culinary business unit owners becoming research participants. Data collection techniques were carried out, starting with observation, interviews, and documentation. The results of this study indicate that: (1) COVID-19 social restrictions are implemented evenly throughout Indonesia, including in East Nusa Tenggara Province, so that people are more active at home. (2) There are at least two impacts of the pandemic that were felt by the culinary business unit managers at the Solor Village Night Market, namely the impact on the decline in income and job opportunities. (3) The impact of the COVID-19 social restrictions on the decrease in the income of the culinary business unit managers is influenced by several factors, such as the decline in people's purchasing power and the tendency to stay active at home so that economic activity is not optimal. (4) The impact of the pandemic on job opportunities was felt by the employees of the culinary business unit at the Pasar Malam Kampung Solor who rely on their daily wage income to support education, where as many as more than 50% of the employees were laid off. The next recommendation for business unit managers is to be able to use social media as an alternative promotion tool to maintain income in times of crisis.

DAMPAK PANDEMI COVID 19 PADA UNIT USAHA PARIWISATA DI KAWASAN PESISIR KOTA KUPANG Nugraha, Yudha Eka
Jurnal Industri Parawisata Vol 3 No 2 (2021): Jurnal Industri Pariwisata JANUARY 2021
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v3i2.411

Penelitian ini bertujuan memberikan deskripsi dan analisis dampak ekonomi yang muncul selama pandemic COVID-19 pada unit usaha pariwisata di kawasan pesisir Kota Kupang. Metode campuran kualitatif dan kuantitatif deskriptif merupakan pendekatan untuk mengetahui dampak pandemic tersebut. Jenis data kuantitatif dalam penelitian ini terkait pendapatan unit usaha, pengurangan tenaga kerja, jumlah wisatawan, dan jenis data kualitatif yang bersumber dari hasil wawancara bersama pemilik unit usaha di kawasan pesisir Kota Kupang. Beberapa unit usaha pariwisata yakni penjual makanan lokal, penjual souvenir, jasa fotografi, dan jasa pendukung lainnya. Teknik pengumpulan data menggunakan observasi pada unit usaha di kawasan pesisir Kota Kupang, kuisioner dan wawancara dengan 77 pemilik unit usaha di kawasan pesisir Kota Kupang. Hasil penelitian ini menunjukkan bahwa seluruh unit usaha pariwisata mengalami dampak penurunan pendapatan sebanyak rata-rata 70% tergantung pada jenis usahanya yaitu unit usaha makanan berupa penjual pisang kelapa, penjual salome (bakso), penjual gula lontar, penjual ikan laut, usaha kafe, usaha homestay, dan jasa fotografi. Dampak lain yang muncul adalah meningkatnya modal, pengurangan tenaga kerja pariwisata, tidak meratanya distribusi keuntungan, tutupnya unit usaha, dan kerugian lainnya. Upaya untuk meningkatkan kembali pendapatan telah dilakukan dengan menerapkan CHSE di kawasan wisata dan efisiensi anggaran di setiap unit usaha pariwisata di kawasan pesisir Kota Kupang.

TANTANGAN DAN STRATEGI UNIT USAHA EKONOMI KREATIF TENUN IKAT NTT DALAM MENGHADAPI PANDEMI COVID-19 Nugraha, Yudha Eka
Jurnal Industri Parawisata Vol 4 No 1 (2021): Jurnal Industri Pariwisata JULY 2021
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v4i1.417

Penelitian ini mendeskripsikan tantangan yang dialami oleh unit usaha ekonomi kreatif dalam bidang industri kriya yakni Tenun Ikat NTT. Selanjutnya deskripsi akan dilanjutkan dengan menganalisis upaya untuk menghadapi tantangan yang muncul akibat pandemic COVID-19. Jenis penelitian ini adalah deskriptif kualitatif dengan teknik pengumpulan data menggunakan observasi pada kelompok usaha dan pengrajin tenun ikat NTT, wawancara dengan pengelola unit usaha, melakukan focus group discussion dengan 12 anggota kelompok pengrajin, studi literature, dan dokumentasi. Teknik analisis data menggunakan reduksi data dan penyajian data. Hasil penelitian ini menunjukkan bahwa terdapat empat tantangan utama bagi unit usaha ekonomi kreatif dalam menghadapi dampak pandemic, yakni : (1) penurunan pendapatan, (2) hilangnya kesempatan kerja, (3) tuntutan inovasi produk, dan (4) tantangan pemanfaatan teknologi. Tantangan yang telah dielaborasi mengarahkan strategi berikut untuk mempertahankan unit usaha dalam menghadapi pandemic COVID-19: (1) Penerapan CHSE, (2) Inovasi produk dan perlindungan HKI, (3) meningkatkan kerjasama, dan (4) mengikuti event pariwisata dalam rangka peningkatan volume penjualan.

Partisipasi Masyarakat pada Daya Tarik Wisata Pantai Maimol di Kabupaten Alor. Nugraha, Yudha Eka; Meko, Pasifikus Mala; Blegur, Yerry B. G.
Jurnal Ilmu Kesejahteraan Sosial Vol. 21, No. 2
Publisher : UI Scholars Hub

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

According to Indonesian tourism policy in UU 10 year 2009, tourism will increase community welfare towards community participation. This research aims to identify community participation in tourism activity of Maimol beach using three main concepts namely: factors, forms and levels of participation. The method used was descriptive qualitative by conducting observations and direct interviews with predetermined informants such as the Government, the beach management, the community and tourists, as well as collecting research evidence in the form of image documentation. The results showed that the community around the Maimol beach had participated by working together for every decision was made, opened stalls selling various foods such as corn, peanuts, coconut and grilled fish, as well as participating in cleaning the beach area. Moreover, the level of participation is remaining low because it is constrained by the lack of cooperation between the government and Maimol Beach Management..

Innovation in Local Products as a Tourist Attraction in East Nusa Tenggara Province Nugraha, Yudha Eka; Flora, Veronika A. S. M.; Plaituka, Christina Welly; Nasar, Asbi; Tana, Yunita
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.215

Tourism as one of the priority programs of the NTT government continues to strive to improve services and diversify tourism products, one of which is local-based products which are a tourism attraction for tourists who are looking for souvenirs as gifts when finished traveling. The application of innovation is a way that must be taken to keep the tourism business away from competition between tourism businesses, threats of unattractive products and failure to face tourism business obstacles. This research was conducted using a qualitative approach to the creative industries of Kupang City which are engaged in the business of native NTT products that are sold to tourism destinations as souvenirs. The results of this study indicate that the application of innovation that has been carried out is divided into 5 namely: product innovation, process innovation, managerial innovation, management innovation, and institutional innovation. Of the 2 innovation models, process innovation and product innovation are the innovations most often carried out to market locally based products. Keywords: Tourism Innovation, Tourism Products, Local Souvenirs, Creative Industries

Pengaruh Kualitas Layanan Terhadap Kepuasan Tamu Di Tebing Bar Dan Café Kupang Nugraha, Yudha Eka
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 1 No 1 (2018): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v1i1.5

Tujuan dari penelitian ini untuk menjawab masalah tersebut, yaitu untuk mengetahui pengaruh kualitas Layanan terhadap kepuasan pelanggan di Tebing Bar dan Cafe Kupang. Populasi dari penelitian iniadalah tamu yang menggunakan jasa Tebing Bar dan Cafe Kupang selama bulan April tahun 2018 sampai dengan bulan Juni tahun 2019 adalah 3.424 tamu yang berkunjung dan dicari rata-rata perhari tamu adalah sebesar 70 orang tamu yang ditangani oleh karyawan Tebing Bar dan Cafe Kupang. Dengan menggunakan rumus slovin, penulis mengambil sampel berjusmlah 97 responden. Data yang diperoleh melalui kuesionerkemudian dianalisis menggunakan metode penelitian kuantitatif dengan analisis deskriptif dan analisis regresi linear sederhana yang hasilnya diolah menggunakan program SPSS. Hasil penelitian ini melalui analisisregresi sederhana, diperoleh hasil bahwa kualitas layanan berpengaruh positif dan signifikan terhadap kepuasan pelanggan pada jasa Tebing Bar dan Cafe Kupang sebesar 62% dan sisanya 38% yang di pengaruhi oleh faktor lain. Artinya jika kualitas layanan ditingkatkan maka kepuasan pelanggan juga akan meningkat.

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