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Jurnal Akademi Pariwisata Medan
Published by Politeknik Pariwisata Medan
ISSN : 18582842     EISSN : 26560992     DOI : -
Core Subject : Education, Social,
Education Social Sciences Other
Jurnal ini memuat berbagai tulisan yang berhubungan dengan potensi kepariwisataan di Sumatera Utara dengan segala aktifitasnya menyangkut pengembangan dan prospek kedepan kepariwisataan serta seni dan budaya yang perlu dilestarikan ditengah – tengah kehidupan masyarakat. Artikel yang dimuat berupa hasil-hasil penelitian dan analisis kebijakan yang bersifat aplikatif yang terkait dalam bidang kepariwisataan diantara yang diantara topiknya yaitu : 1. Digital Tourism (E-Tourism) 2. Homestay (Rumah Wisata) 3. Branding 4. Adventure Tourism 5. Eco Tourism 6. MICE and Event Tourism 7. Heritage and Pilgrim Tourism 8. Culinary and Shopping Tourism 9. City and Village Tourism 10. Gastronomy Diplomacy 11. Sertifikasi Kompetensi SDM dan Gerakan Sadar Wisata 12. Peningkatan Investasi Pariwisata 13. Pengelolaan Crisis Center.
Arjuna Subject : Umum - Umum
Articles 51 Documents
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Peran Sikap Makanan Lokal Dalam Memediasi Pengaruh Nilai Pengalaman Dan Media Sosial Terhadap Keinginan Membeli Pada Wisatawan Domestik Generasi Milenial Di Kota Palembang Anita, Anita
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.603

Abstract

This study aims to investigate the role of attitudes towards local food in mediating the influence of experiential value and social media on purchasing intention among domestic millennial tourists in Palembang City. The method utilized is structural equation modeling with Partial Least Squares (SEM-PLS). The population targeted in this study consists of domestic millennial tourists visiting Palembang City. A sample of 130 respondents was chosen using Hair's technique. Data collection was carried out through questionnaires and literature review. Data analysis was conducted using the SEM-PLS4 application with path analysis, which examines the influence on intervening variables. The results indicate that experiential value towards purchasing intention, experiential value towards attitudes towards local food, the role of attitudes towards local food towards purchasing intention, and experiential value towards purchasing intention through the role of attitudes towards local food have a positive and significant impact. Meanwhile, social media towards purchasing intention, social media towards attitudes towards local food, and social media towards purchasing intention through the role of attitudes towards local food do not have a significant impact.
Peran Sales Marketing Department Dalam Penjualanmice Package Pada Hotel The Sintesa Jimbaran Bali Napitupulu, Binur Pretty
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.604

Abstract

Bali Island is an area with a high percentage of tourist visits and MICE activities, especially those located in BTDC Nusa Dua Bali, this has resulted in many investors, both local and foreign, to establish hotels, both budget hotels or starred hotels. With this hotel business competition, of course, it requires a reliable marketing or sales marketing team. Of several hotels in Bali, according to the author, Hotel The Sintesa Jimbaran Bali has a good existence in terms of increasing occupancy. MICE tourists generally have a longer length of stay, because they participate in pre- and post-tour activities with various programs such as ladies and children programs so that overall tourist spending is greater. In addition, MICE tourists have a relatively higher level of immunity to various unclear issues in a country so that they are not easily able to cancel their visits. In addition, MICE events provide direct benefits to the community's economy such as accommodation, culinary businesses, souvenirs, guides, and local transportation. The advantages of the MICE industry include attracting tourists in large numbers, longer length of stay, or short ones which are also called temporary holidays.
Potensi Pengembangan Olahan Kuda Sebagai Oleh Oleh Desa Pearung Kabupaten Humbang Hasundutan Trisnawaty, Trisnawaty
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.606

Abstract

The development of processed horse meat as a typical souvenir from Pearung Village, Humbang Hasundutan Regency is an interesting step to introduce the richness of local culinary and culture to tourists and the wider community of Pearung Village, like most areas in Humbang Hasundutan has great potential to develop processed horse meat products because it has a strong livestock tradition and a community skilled in food processing. By combining community empowerment efforts, tourism promotion and product quality monitoring, Pearung Village can develop high-quality processed horse meat and become a famous souvenir from Humbang Hasundutan Regency. Several factors that influence consumer preferences for consuming processed horse meat such as health factors, psychological factors and personal factors. This study aims to make horse meat a typical souvenir from Pearung Village, Humbang Hasundutan Regency. Tourism is one of the utilization of natural resources that can have high economic value for an area that manages natural resources into tourist attractions that can attract visitors both from within and outside the country, in addition to having high economic value and being able to absorb labor. And encourage development. Investment, tourism can grow and increase pride in the nation so that people who care more about a nation will grow. However, development of tourist attraction areas has not been carried out in several tourist areas.
Analisis Crowd Control Dalam Penyelenggaraan Festival Perayaan Keagamaan 2024: Pendekatan Kualitatif Rahayu, Rindita Dwi
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.607

Abstract

This study aims to identify and analyze crowd control in the organization of the 2024 Religious Festival through a qualitative approach. The 2024 Religious Festival is one of the largest annual religious events in Indonesia, attracting tens of thousands of visitors from various parts of the world. The complexity and large scale of this event demand the implementation of effective risk management strategies to ensure the safety, security, and smooth conduct of the event. This study employs qualitative methods with in-depth interview techniques and participatory observation. The research informants consist of event committee members directly involved in security. The collected data were analyzed using thematic analysis methods to identify risk categories and mitigation strategies applied. The results reveal that the primary risk faced in organizing the Religious Festival is crowd control. The mitigation strategies implemented include contingency planning, training, and simulation for security personnel, the use of technology for weather monitoring, and cooperation with various related parties. This study provides valuable insights for cultural event organizers in managing complex and dynamic risks. The recommendations derived from this study are expected to enhance the effectiveness of risk management in similar festivals in the future, ensuring a safe and enjoyable experience for visitors.
Analisis Peran Sumber Daya Manusia Dalam Pengembangan Pariwisata di Desa Wisata Margacinta Kecamatan Cijulang Kabupaten Pangandaran Iskandar, Ridwan
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.608

Abstract

In tourism development, one thing that has a very important role is the Human Resources (HR) aspect. Success in tourism management and development requires quality human resources, which are expected to be able to provide added value to the community at a tourist attraction. Tourism Human Resources includes several stakeholders including tourists/tourists and workers (employment). The development of tourist attractions requires the role of all parties. This research aims to provide an overview of the extent of the role of human resources owned by the Margacinta Tourism Village in efforts to develop its tourism village. This research uses a descriptive qualitative approach and uses technical analysis using interviews, observation and literature study. The results of the research concluded that the human resources owned by the Margacinta Tourism Village have played a sufficient role, but there is a need for coaching and guidance in efforts to develop the Margacinta Tourism Village in the future.
Efisiensi Penggunaan Chemical dalam Melakukan Pembersihan Kamar di Hatten Hotel Melaka Asshofi, Izza Ulumuddin Ahmad
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.609

Abstract

The use of chemicals in room cleaning is an important aspect in the hospitality industry to ensure room cleanliness and the health of guests and room attendants. This final project examines the efficiency of chemical use in room cleaning with a focus on optimizing the quality of chemicals used and their application methods. The purpose of this final project is to explain efficiency and identify the use of chemicals that can reduce the waste of chemical use in room cleaning and describe the standard operating procedures for using chemicals at Hatten Hotel Melaka in cleaning rooms. This research uses a qualitative approach with a descriptive type. Data collection techniques use qualitative research methods obtained through interviews, observation, and documentation, so as to obtain the correct data. The results of the study obtained that with the right strategy and regular training, the efficiency of using chemicals in room cleaning can be significantly improved
STRATEGI PENGEMBANGAN DAYA TARIK WISATA BUKIT HOLBUNG DI KABUPATEN SAMOSIR, SUMATERA UTARA Sheila Vanessa, Wella Bella May; Khairi, Nurhafizhah; Elyanta, Marciella
Jurnal Akademi Pariwisata Medan Vol 12 No 2 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i2.587

Abstract

This research aims to determine and describe tourist attractions and develop strategies for developing tourist attractions at Holbung Hill, Samosir Regency. This research uses qualitative methods with data collection techniques of observation, interviews, documentation studies and questionnaires. The results of the research show that tourist attractions according to Maryani's theory (1991) as a whole meet the criteria as a tourist attraction, which can be proven by the beautiful and stunning view of Holbung Hill (what to see), tourist attractions such as: camping, photography, pre-wedding and shooting locations (what to do), souvenirs processed by MSMEs in Hariara Pohan Village (what to buy), good accessibility including road conditions, ease of transportation and security to tourist attractions (what to arrive) and traditional house homestays that provide an experience The stay is different (what to stay) but there are still several things that need to be improved, namely the addition of new attractions and typical Holbung Hill souvenirs. The development of the Holbung Hill tourist attraction in Samosir Regency is a paragliding tourist attraction but has obstacles, namely limited skilled workers. The Holbung Hill tourist attraction in Samosir Regency, North Sumatra has strengths and opportunities that are greater than threats and weaknesses. Therefore, the development of Holbung Hill's tourist attraction focuses more on strengths and opportunities. A strategy that focuses on strengths and opportunities is a growth oriented strategy. Keywords: Holbung Hill, Tourist Attraction, Development
Analisis Persepsi Konsumen Terhadap Produk Kuliner Pindang Meranjat Karo Karo, Pelliyezer
Jurnal Akademi Pariwisata Medan Vol 12 No 2 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i2.629

Abstract

The research on consumer perception of Pindang Meranjat was conducted at the original location where this culinary product originated, namely Ogan Ilir Regency, South Sumatra Province. The study was conducted using a quantitative approach through four organoleptic variables, consisting of color, aroma, texture, and taste, on the three main parts of the pindang product, namely the side dish, broth, and condiments, with 12 indicators. Primary data were collected through questionnaires from 55 respondents, consisting of 49 consumers who repurchased Pindang and 6 experts. The method used is Importance Performance Analysis, which consists of the Suitability Index approach and mapping through a Cartesian diagram. The research results show that out of the four variables, the color variable is identified as the only variable that meets the average level of consumer perception and expectation; the aroma variable is the variable that does not meet both levels; and the other two variables, texture, and taste, only meet the expectation level. Furthermore, it was found that three indicators are the main priorities for improving the quality of the Pindang Meranjat product, in order of highest priority: improvement of the broth texture, broth taste, and the aroma of the side dish of the product in question. The next potential variable for improving quality is the improvement of the condiment texture. Through these results, it is hoped that they can serve as a basis for structured improvements so that the quality of the Pindang Meranjat product increases to meet consumer expectations as an authentic culinary product with the potential to become a culinary tourism attraction from Ogan Ilir Regency.
Desain Fasilitas dan Lansekap Kafe RASA Medan Untuk Meningkatkan Kenyamanan dan Pengalaman Pengunjung Baihaqi, Dayan Hakam; Khairi, Nurhafizhah
Jurnal Akademi Pariwisata Medan Vol 12 No 2 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i2.649

Abstract

Cafes are one of the culinary businesses that are now in great demand by customers. Good landscape design and guaranteed business feasibility will provide security and comfort for visitors. One of the cafes that is a destination for visitors in Medan is the Rasa cafe. This study aims to understand in depth the application of landscape design and business feasibility standards at the Rasa cafe and the factors that influence its success based on the Regulation of the Minister of Tourism and Creative Economy (Permenparekraf) Number 4 of 2021. This study uses a qualitative approach with a case study method. Data collection was carried out through interviews, documentation and field observations and using scientific journals as references. The results of this study indicate that the Rasa cafe has met business feasibility standards and has a minimalist design and landscape that has indoor and outdoor areas that are shady and provide comfort for visitors who come. However, because the location is not crowded, this cafe must increase its promotion so that it is better known to the general public.
Penilaian Kesesuaian Dan Standar Usaha Restoran Berisiko Menengah Rendah Di Dua Tiga Coffee House Christin, Juan; Prayogi, Budi
Jurnal Akademi Pariwisata Medan Vol 12 No 2 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i2.650

Abstract

Conformity assessment can be interpreted as an activity to assess whether goods, services, systems, processes, or personnel have met the requirements (National Standardization Agency, 2023). Conformity assessment of business standards is very important to be carried out, in order to minimize the risks that will occur. To regulate conformity assessments, especially to carry out risk management functions, the Ministry of Tourism and Creative Economy issued the Minister of Tourism and Creative Economy Regulation No. 4/2021 concerning the conformity assessment and standards of low-medium risk restaurant businesses. The purpose of this assessment is (1) to determine the conformity assessment and standards of low-risk restaurant businesses of two three coffee houses, (2) to determine the design of facilities and landscapes in two three coffee houses in accordance with the conformity assessment and standards of low-risk restaurant businesses. This study uses a qualitative method. The primary data source obtained from this study was to provide several questions regarding the management of two three coffee houses. The data collection techniques used were interviews, observations and purposive sampling. The results of this study are (1) Two three coffee houses do not yet have a Certificate of Hygiene Sanitation as a special requirement for the business, the lack of business facilities such as appropriate work rooms, clean water installations, separate waste management and waste disposal installations. The human resources organizational structure of the two three coffee houses is quite good, only the employees do not wear uniforms that include the logo and the management of the two three coffee houses does not yet have a SOP document for work implementation and business management that has not been documented. (2) For the design and landscape in the two three coffee houses, the author designed one room consisting of an administration room and a manager's room. Other added facilities are women's and men's toilets, two wash basins, organic and non-organic trash bins, a rooftop on the 2nd floor, and several other ornamental plants.

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