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Strategi Pengembangan Usaha Olahan Nanas di Kabupaten Bengkayang Provinsi Kalimantan Barat JANE, NOVENA; Darsana, I Made; Widhyadanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 12 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i12.1090

Abstract

Penelitian ini bertujuan untuk menganalisis strategi pengembangan usaha olahan nanas di Kabupaten Bengkayang, Kalimantan Barat. Nanas merupakan komoditas unggulan daerah yang berpotensi besar untuk dikembangkan menjadi produk olahan bernilai tambah seperti selai, sirup, dodol, dan keripik. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif dengan pendekatan studi kasus. Teknik analisis data menggunakan Analisis SWOT untuk mengidentifikasi faktor internal dan eksternal yang mempengaruhi usaha olahan nanas. Hasil penelitian menunjukkan bahwa kekuatan utama terletak pada ketersediaan bahan baku dan cita rasa khas nanas lokal. Kelemahan utama adalah keterbatasan pengetahuan pengolahan dan pemasaran. Peluang besar terbuka dari tren konsumsi pangan lokal dan dukungan pemerintah, sementara ancaman datang dari kurangnya akses pasar dan persaingan produk sejenis. Strategi yang disarankan adalah diversifikasi produk, penguatan kapasitas SDM, dan pemasaran digital.   This research aims to analyze the development strategy of pineapple processing bussiness in Bengkayang Regency, West Kalimantan. Pineapple is a leading commodity in the region with significant potential to be developed into value-added processed products such as jams, syrups, dodol, and chips. The method used in this study is qualitative descriptive with a case study approach. Data analysis techniques employ SWOT Analysis to identify internal and external factors affecting pineapple processing businesses. The results indicate that the main strength lies in the availability of raw materials and the distinctive taste of local pineapples. The primary weakness is the limited knowledge of processing and marketing. Significant opportunities arise from the trend of local food consumption and government support, while threats come from limited market access and competition from similar products. The suggested strategies include product diversification, strengthening human resource capacity, and digital marketing.
Pengaruh Preferensi Dan Motivasi Wisatawan Gen Z Terhadap Minat Berkunjung Ke Atlas Beach Club Salurante, Kinaya Louise; Widhyandanta, I Gede Dirga Surya Arya; Sari, Retno Juwita
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 9 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i9.1164

Abstract

Penelitian ini bertujuan untuk mengetahui preferensi wisatawan dan motivasi wisatawan secara parsial dan simultan terhadap minat berkunjung ke Atlas Beach Club Sampel yang digunakan dalam penelitian ini sebanyak 286 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Anaisis Regresi Linier Berganda, Uji Koefisien Determinasi, dan Uji t. Dari hasil penelitian dapat dilihat bahwa Preferensi wisatawan berpengaruh positif signifikan terhadap minat berkunjung, motivasi wisatawan berpengaruh negatif signifikan terhadap minat berkunjung, dan secara simultan Preferensi wisatawan dan motivasi wisatawan berpengaruh signfikan terhadap minat berkunjung. Besarnya Preferensi wisatawan dan motivasi wisatawan terhadap minat berkunjung adalah 55,6%. Saran yang dapat diberikan peneliti adalah pihak Atlas Beach Club diharapkan terus melalukan inovasi, agar nantinya selalu dapat memberikan pengalaman yang sesuai dengan tren dan gaya hidup, selalu meyediakan fasilitas yang berbeda dari pesasasing, untuk memberikan hiburan dan suasana yang berbeda bagi pengunjung, dan menyediakan fasilitas yang lengkap dan berkualitas, serta pelayanan yang baik.   Blimbingsari Tourism Village has potential and resources that can be developed and managed with the attachment of community participation. Tourism potential is collaborated with maximum community participation can achieve the dimensions of the implementation of Community Based Tourism so that it can support the realisation of sustainable tourism. The purpose of this research is to 1). Know the natural and cultural tourism potential of Blimbingsari Tourism Village, 2). Knowing the form of community participation involvement, and 3). Knowing the success of CBT in managing tourist villages to realise sustainable tourism. The research method used used a qualitative approach. Data were collected using observation, interview and documentation techniques. The sources of this research are the parties involved in the management of tourist villages, namely Perbekel, BUMDES, Tourism Committee and Village Community. The results of this study indicate that the development of tourist villages has implemented the CBT indicators, namely the economic, environmental, cultural, social and political dimensions. However, in the political dimension there is a lack of success rate indicators because young people have not optimally participated in tourism activities. This study aims to determine tourist preferences and tourist motivations partially and simultaneously towards the interest in visiting the Atlas Beach Club. The sample used in this study was 286 respondents. The data analysis techniques used in this study were the Classical Assumption Test, Multiple Linear Regression Analysis, Coefficient of Determination Test, and t-test. From the results of the study, it can be seen that tourist preferences have a significant positive effect on interest in visiting, tourist motivation has a significant negative effect on interest in visiting, and simultaneously tourist preferences and tourist motivation have a significant effect on interest in visiting. The magnitude of tourist preferences and tourist motivation towards interest in visiting is 55.6%. The suggestion that can be given by the researcher is that the Atlas Beach Club is expected to continue to innovate, so that later it can always provide an experience that is in accordance with trends and lifestyles, always provide different facilities from other tourists, to provide different entertainment and atmosphere for visitors, and provide complete and quality facilities, as well as good service
Co-Authors Aditya, I Putu Angga Aditya, I Wayan Hendra Agus Trimandala, Nyoman Amir, Firlie Lanovia Anak Agung Gde Putu Widanaputra Ariesta, I Wayan Wahyudi Ambara Arnawa, I Gst Made Suka Arthana, I Putu Gede Budha Arun Suwi Arianty, A. A. Ayu Bagus Putu Wahyu Nirmala Deden Ismail Dewi, Eka Juniasti Eka Susanti, Luh Firman Sinaga Fortuna, Dewa Ayu Putu Mayuni Gde Sari Dewi Astuti, Ni Luh Gede Yoga Kharisma Pradana Herny Susanty, Putu I Ketut Gde Nata Adi Putra I Made Darsana I Nyoman Sudiarta I Wayan Putra Aditya JANE, NOVENA Juniarta, Pande Putu Kadek Ayu Ekasani Kevin , Kevin Kimberley Kimberley Kusuma, Bintang Cahaya Lubin, Carmelita Luh Gde Sari Dewi Astuti, Ni Madani , Putu Gede Made , Edy Septian Santosa Made Putri Intan Sanjiwani, Ni Mayangsari, I Gusti Ayu Chrisanty Moch Nur Efendi Muliawan, I Nyoman Negara , I Kadek Satria Ni Luh Gde Sari Dewi Astuti Ni Luh Gde Sari Dewi Astutui Ni Made Dwi Ratnadi Nyoman Surya Wijaya Paramita, Putu Dian Yuliani Pradana, I Made Wahyu Sucipta Adi Pradnyan, Made Satya Pranita, Feby Pratama, I Putu Agus Purnantara , I Made Hadi Purnantara, I Made Hadi Putra, I Ketut Gde Nata Adi Putra, Komang Asta Guna Abdi Putra, Made Heryk Kartika Putra, Putu Kresna Arya Putri, Ni Made Ari Montessori Kartika Putu Diva Krisna Maharani Putu Putri Indah Pertiwi, Ni Retno Juwita Sari Rinayanthi, Ni Made Salurante, Kinaya Louise Saputra , I Made Agus Dwika Yadnya Ambara Sari, Retno Juwita Semara, I Made Trisna Suda , I Made Hendry Dwi Wira Sulasmini , Ni Made Ayu Sumanti, Giverd Andreas Willem Susanti, Putu Herny Utik Kuntariati Wulandari, Ni Made Gita Yani, Ni Wayan Mega Sari Apri