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INDONESIA
JURNAL KEPARIWISATAAN
Published by Sekolah Tinggi Pariwisata Nusa Dua Bali
ISSN : 14125498     EISSN : 25811053     DOI : -
Core Subject : Humanities, Art, Social,
Arts Humanities Social Sciences
Jurnal Kepariwisataan bertujuan untuk menyebarkan analisis kritis dari para periset dan akademisi mengenai berbagai isu-isu kepariwisataan baik dalam perpektif nasional maupun internasional. Jurnal ini diterbitkan setelah menjalani proses peer-double blinded-review oleh dewan reviewer. Secara substansif, Jurnal ini bertujuan untuk memberikan hasil studi dan pemikiran baru bagi praktisi akademis, peneliti dan pengambil keputusan dalam lingkup studi kepariwisataan. Jurnal Kepariwisataan diharapkan mampu menjadi media bagi peneliti dan akademisi untuk menyampaikan pendapat kritis mereka sehingga mampu berkontribusi pada pengembangan studi pariwisata dari berbagai perspektif.
Arjuna Subject : -
Articles 277 Documents
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PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM ., Sunar; Kalpikawati, Ida Ayu; Nasution, M. Nur A.; Rumadana, I Made
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.
PARIWISATA PEDESAAN SEBAGAI PAKET WISATA ALTERNATIF: KASUS DESA WISATA TAMAN SLAU Wirata, I Nengah
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

This study aims to identify the activities of the tourists taking part in trekking package tour in Undisan Village, Bangli, organized by PT.Suartur and to find out how members of the community participate in it. Data were collected by participate,y observation, and structured interview. The key informants are the formal and informal community leaders, some local people, managerial staff of PT. Suartur, officers of Bangli Tourism Department, and some tourists who ex­perience the trekking package. Descriptive-qualitative research design and the theory of structural functionalism and sustainable community-based tourism development are used in this study. The result shows that tourist activities during the trekking package tour is to enjoy the panorama of the countryside that is still natural with its fresh and unpolluted air and to observe the daily socio-eco­nomic and socio-cu_ltural life of the community. The tourists are satisfied with this trekking package because they can interact with the members of the commu­nity and are particularly interested in the cultural elements found along the trek­king path. They wish to visit the Village again in the future. Participation of the members of the community is still limited.
PARIWISATA BALI DALAM ERA OTONOMI DAERAH: PELUANGATAUANCAMAN Mertha, I Wayan
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Talented with the uniqueness of art and culture, beautiful nature landscape, and friendly people, Balinese tourism sector has experienced rapid development and constant increasing number of tourist visit. The central government policy on decentralization since 1999 regarding the autonomy of local government in the development process brings about some consequences on Bali as a tourist destination. The central government policy enable the local government to share income generated from physical resources i.e. natural resources. However, it does not include intangible resources such as art and culture which immensely contribute to tourism sector. Therefore, the policy on local government autonomy brings about some disadvantages to Bali.
CITRA (IMAGE) PARIWISATA BALI DI ERA GLOBALISASI Tarunajaya, Wisnu Bawa
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Every tourism destination intends to strengthen its positive image to interna­tional tourists by slogan or icon which can directly represent or be associated with the destination. The image of tourism destination can be influenced by some variables such as organic image and modified-induce image. Data were collected using a set of questionnaire and then analyzed using SPSS program. The study found out that there are six factors of tourist perceptions image of Bali as a tour­ism destination namely: the infrastntcture of Bali is good, there are many tourist . activities offered, interesting culture and history, as a place for relaxed, safe, unique local way of life.
POTENSI SUSU KERBAU "DADIH" SEBAGAI AGROWISATA KULINER KABUPATEN SOLOK, SUMATERA BARAT Gunarto, Anton
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Dadih buffalo milk is well known for its delicious and health benefit and can be one of superior alternative commodity for ranch agriculture tourism in Solak Regency. The objective of this study is to identify the potential of and conserva­tion efforts or rebuilt image for dadih buffalo milkfo1#development of agrotourism in Solak District. The study find out that a tour to the village of dadih buffalo milk (Dewi Abadi), Alahan Panjang or Air Dingin village in Subdistrict of Lembah Gumanti has a good development prospect as a center of agrotourism area for buffalo milk ranch. To Support Dewi Abadi development, it needs a structured technical sector to organize the area, human resources development program, marketing models in order to sell agrotourism product, and to prepare methods for funding and mechanism for its m.anagement.
EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP GASTRONOMI MAKANAN BALI Sri Sadjuni, Ni Luh Gde
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

The purpose of this research is: to find out the types of Balinese Food product to fulfill the desires and needs of tourists; to identify the factors that effect the perception and expectation; to know the perception and expectation of tourists about Balinese Gastronomy. The data were collected by administering a set of questionnaire to foreign tourists by applying non-probability, Accidental sampling. Some experts in the field of culinary is interviewed and also direct observation. The variable which is part of perceptions and expectations judgment about  Balinese Food Gastronomy consists of 13 items, which is grouped into five factors: 1) Food Quality; 2) Portion and Food Prices; 3) Temperature and Service Quality; 4) Presentation and Emotional Value; 5) Cleanliness and Accessibility to get the food. The analysis technic used in this research is discriminant analysis, correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgment component to its ex­pectation which consist of one sub factor. The two sub correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgement component to its ex­pectation which consist of one sub factor. The two sub factors perceptions are
SARANA UPACARA AGAMA HINDU SEBAGAI ELEMEN DAYA TARIK PARIWISATA Reni Ariasri, Nyoman
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Many countries develop tourism as an important sector because of the huge market demand and it is considered as an environmentally friendly industry. Howeve1; the impact of tourism development on local culture cannot be avoided. Bali as one of the international tourism destinations also experiences same problems that the tourism development has positive and negative impacts 011 the physical and ecological environment and culture of Bali. In 1990s the debate on the relationship between tourism and culture in Bali dominated the public discourse. The commodification, culture degradation, lose of authenticity, and organization, have been questioned again recently, either in term of theoretical conception, or empirically. One of the focus of the discourse is that the use of items in Hindu religious ceremony as tourist attraction. Therefore, this article is aimed at discussing the items used in Hindu religious ceremony as an element of tourist atraction and it is expected that the impact on Balinese culture can be constructed theoretically and empirically.
KOMODIFIKASI WISATA SPIRITUAL DI PUJA MANDALA NUSA DUA BALI Santi Diwyarthi, Ni Desak Made
JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

Spiritual tourism has made some places of homage undergo comodification; a process in which the object, quality, activities, space and the spiritual activities are treated as commodity to satisfy the market needs. This writing describes how the process takes place in the protestant church in Puja Mandala Nusa Dua Bali. The church was not initially built or meeting the tourism market needs and the activities conducted in the Church are not products of arts which are specially created for commercial purposes. However, the Church experiences com modification process and becomes a place of spiritual tourism. It means that both the building of the church and its services are also aimed at meeting the tourism market needs. This indicates the relevance between spiritual values and modernity which is shifted into commercial relationship. The capitalist interest makes use the Church as a commodity that has selling values.
MEMPOSISIKAN BALI SEBAGAI DAERAH TUJUAN WISATA DI ANTARA PESAINGNYA Tarunajaya, Wisnu Bawa
JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

This research aims to find out the competitiveness of Bali as a tourism destination among its competitors: Malaysia, Thailand, and Singapore. A number of I 3 attributes which are considered by tourists in choosing a destination was devel­oped into a questionnaire to position Bali among the above competitors. The col­lected data (J 04 questionnaires) were analyzed by using Multi-Dimensional Scaling (MDS). The research found out that the hospitality of local people, culture, his­tory, and beach obtain high scores. Cleanliness was scored the lowest so that this problem needs very serious attention.
NEEDS ANALYSIS OF ENGLISH FOR STUDENTS OF SPA TRAINING PROGRAM Muliana, I Wayan; Suprastayasa, I Gusti Ngurah Agung; Darmawijaya, I Gede
JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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Abstract

In response to the booming of the spa industry. STP Nusa Dua Bali has launched a Spa Training Program, aiming at preparing students to be able to work profes­sionally in international spa outlets/industries. Besides spa vocational subjects English is a crucial subject in the Program in order to enable the students to communicate effectively and appropriately with foreign guests and customers in handling their future job. Since Spa was a new program at STP Nusa Dua Bali, this research was conducted/or identifying the profile of the learners 'target needs of English language course in the Spa Training Program, specifically. at basic operational levels, including Spa Receptionists, Spa Therapists, and Spa Atten­dants. The data were obtained through interviews, observation, texts collection, and informal consultation at several 'international' Spa outlets in Nusa Dua tourist resorts. They were then analyzed and are presented by using Hutchinson and Waters' (1987) and Mun by 's (1978) target situation analysis frameworks. The communicative acts and.functions can be grouped into 9 communicative events: information clerk, reservation clerk, reception clerk, bell boy/doorman, spa at­tendant, spa therapist, cashier, communicating by telephone, and dealing with complaints.

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