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INDONESIA
Tourism Reserch Journal
Published by Institut Pariwisata Trisakti
ISSN : -     EISSN : 25989839     DOI : https://doi.org/10.30647
Core Subject : Education, Social, Engineering,
Education Social Sciences Transportation Other
TRJ Tourism Research Journal, ISSN 2598-9839 (online) is published twice a year in April and October by Program Studi Magister Pariwisata, Sekolah Tinggi Pariwisata Trisakti. TRJ Tourism Research Journal welcomes original manuscripts of scientific research result and actual case study, as well as ideas in tourism area.
Arjuna Subject : Umum - Umum
Articles 112 Documents
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Public’s Perception of Halal Food Tourism at Speciality Restaurants in Bandung vindy melliany puspa; Pandu Hyangsewu
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.113

Abstract

This study aims to reveal the public’s perception and the management’s perspective about halal food tourism at speciality restaurants in Bandung. The background of this study is there are still many producers of food products that are not necessarily halal and are not yet certified by halal authorities (MUI) but they have claimed to be halal with the perception of their producers. This research uses a qualitative method. The results showed that some respondents still did not understand very well that related to the concept of halal food. All respondents agreed that the government and Indonesian Ulema Council (MUI) have a right to issue halal certificates. As for the potential for halal food in Indonesia, it is not evenly distributed, because only a few regions or certain tourist attractions have started to optimize the program. The strategy of developing halal food tourism in Indonesia can certainly be managed by the tourism sector because it is very closely related. The conclusion from this research is that there must be a halal food tourism model so that it can be used as a platform. Therefore, the role of government and society is needed to develop the potential for halal food tourism. Keywords: Halal Food Tourism, Public’s Perception, Speciality Restaurants
Purchase Decision: Was It Affected By Product Innovation? (Purchases In Sour Sally Gandaria City South Jakarta) Ismeth Emier Osman; Amalia Mustika; Anita Budiono
Jurnal Penelitian Pariwisata Vol 4 No 2 (2020): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v4i2.100

Abstract

Product innovation is the functional progress of a product that can make the product better than competitors' products. At least the newest product is better than the previous product. Because if a product has advantages, it will be seen as added value for consumers. This research aims to find out product innovations that influence consumer decision-making in buying Youghurt at Sour Sally. This research uses the descriptive correlational method. This study's population are all consumers who have shopped Black Sakura and White Skim at Sour Sally Gandaria City Jakarta. The sampling technique used is non-probability sampling, and the total number of respondents in this study was 89 people. To see the relationship level, the correlation coefficient of 0.662 means that the correlation of product innovation on purchasing decisions at Sour Sally Gandaria City Jakarta is strong and positive. So the purchasing decisions at Sour Sally Gandaria City Jakarta are influenced by product innovation by 43.82% and 56.18% influenced by other variables not examined in this study. Keywords: Product Innovation, Purchasing Decisions
Hotel Interdepartmental Communication: A Case of F&B Service and Sales & Marketing at Mercure Bandung Nexa Musadad Musadad; Indria Angga Dianita; Pradipta Dirgantara
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.97

Abstract

This study sought to investigate the communication between the Food & Beverage Department and the Sales & Marketing Department at Mercure Bandung Nexa through the perspective of hotel interdepartmental communication. It was benefited from employing a qualitative method. The data collection was conducted through in-depth interviews with the managers of the two departments and field observations. The data collected was then analyzed and carried out through the elements of communication: people (sender and receiver), message, channel, noise, feedback, and effect. This study found that communication between the two departments goes well to keep the service excellent. Based on the analysis of the elements of communication, the only major obstacle is the sudden event that can disrupt the communication process. This result has brought discussion in the context of excellent service being delivered through the communication between the Food & Beverage Department and Sales & Marketing Department. However, this study is limited in the number of informants. More informants should be involved to gather more reliable and deeper data. After all, this study contributes to enriching the application of Interdepartmental Communication in organizations, especially in a hotel. Keywords: Interdepartmental Communication, F&B Service, Sales & Marketing
Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary Tri Wiyana; IKG Bendesa; Roberto Tomahuw
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.108

Abstract

Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region. Keywords: Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto
Effect of Product Quality on Customer Satisfaction at Kopi Gowo Lippo Karawaci, Tangerang Selatan Vienna Artina Sembiring
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.116

Abstract

This study aims to see the magnitude of the influence of product quality on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang. With the development of people's lifestyles, marketing orientation has changed. In addition, the development of the coffee business in South Tangerang causes a company to improve product quality to increase customer satisfaction. The researcher uses a simple regression analysis method with a quantitative descriptive approach, with a total of 97 consumers in Kopi Gowo Lippo Karawaci, South Tangerang. The results of this study indicate that product quality has a significant influence on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang because quality products have an important role in shaping customer satisfaction. The higher the quality of the product provided, the higher the satisfaction felt by the customer. When customer satisfaction is higher, it can lead to profits for the company. Kopi Gowo Lippo Karawaci, South Tangerang, should better prepare coffee drink products as a whole regarding the choice of coffee drink menu variants. Then the employees of Kopi Gowo Lippo Karawaci South Tangerang should further improve their skills in terms of speed, accuracy and become more responsive in serving consumers. Furthermore, Kopi Gowo Lippo Karawaci, South Tangerang, conducted a guest comment system, very helpful for the coffee shop to further improve the quality of coffee drinks. Keywords: Product Quality, Customer Satisfaction
The Role of Stakeholders on Successful of Tourism Event Rendang Journey Culinary Event in Indonesia Ulfi Maranisya
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.124

Abstract

This event was carried out before the Covid 19 pandemic. This research was conducted to provide education and applications that an event concept can be used as the knowledge that can educate the public. In addition, the purpose of this research has not been found with the concept of a similar event with the same target and results as the successful event of the Rendang Journey. Today, MICE (Meeting, Incentive, Convention, Exhibition) is an industry that can drive a generator of economic growth. The growth of the meetings and conventions industry has been stimulated by the growth of the knowledge economy. Planning an event can’t be done in a short amount of time. Preparation of an event with the concept of- mature and well-directed will produce a successful event. Rendang Journey is a Culinary Tourism for culture, with youth generation as the target, and three serial activities, Seminar & Talkshow, Creations of Rendang Cooking Competition, and Culinary Tours to West Sumatera. The research methodology uses a mixed qualitative approach and quantitative (mixed methods) case studies to see the role and contribution of culinary tourism events to tourism policy. Data were collected using questionnaires and interviews as supporting data and confirmation to respondents. Keywords: Culinary Tourism, Rendang, Tourism Stakeholders
Analysis of Internal and External Factors to Design a Tabuik Festival Development Strategy in Pariaman City, West Sumatera Rilla Rianty; Wina Asty
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.118

Abstract

The Tabuik Festival is a unique cultural tourism attraction to commemorate the death of Hussein Bin Ali, the grandson of the Prophet Muhammad SAW that died in Karbala, and his body placed in a wooden coffin which in Arabic is called Tabut. However, with tourism growth in West Sumatra, the Tabuik Festival is getting left behind. The purpose of this study is to find a development strategy, so it is necessary to analyze Strengths, Weaknesses, Opportunities, and Threats (SWOT) on internal and external factors (IE) as a tool to formulate strategies. The resulting IE matrix helps evaluate, make decisions, and create development strategies at the Tabuik Festival. This study uses mix method with an unbalanced mixed model (concurrent embedded) with a quantitative approach as the primary method. Qualitative data collection techniques were carried out through interviews, observations, and literature studies, while quantitative data were collected using questionnaires. The research was conducted in Pariaman City from 2019 to 2020, involving eight informants and 100 respondents, consisting of the local governments, local communities, anak nagari, and tourists participating in the Tabuik Festival. The study results obtained a score with a reasonably good category. However, some analyses of internal and external indicators contradict the lowest score so that it can be a threat and weakness. From the results of this analysis, it is concluded that the Tabuik Festival requires a development strategy to maximize its potential to become one of the leading cultural tourism in West Sumatra. Keywords: Cultural Tourism, Tourist Attractions, Calendar of Event, Tabuik Festival
SWOT Analysis Nomadic Tourism as Millennial Friendly Natural Tourist Destination Development Strategy (Case Study: Glamping De Loano, Purworejo) Gratia Wirata Laksmi; Myrza Rahmanita; Himawan Brahmantyo; Nurbaeti Nurbaeti
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.123

Abstract

The purpose of this study is to analyze the alternative strategy of developing local tourism around Borobudur, one of the world’s heritage as the top choice of foreign and domestic tourists, that focused on developing a variety of alternative tourism infrastructures while preserving the environment that is a millennial-friendly destination that is called Nomadic Tourism in Glamping De Loano, Purworejo, Indonesia. The research took place between June-July 2020 in Glamping De Loano, Purworejo. The chosen methods including documentation, observation, and interviews with local government groups, visitors, and residents. Glamping De Loano is a new and fresh tourism sensation in Purworejo that can bring millennial tourists and new unique tourism experiences to the area. It is a new early-stage of destination because it has only been operated for less than a year but has many opportunities that can be cultivated and developed. However, most complaints coming from them are regarding narrow and dangerous road infrastructure towards the destination, supporting ecosystem readiness, and conformity of the biophilic material to the environment surrounding. Most interviewers suggest it would be better with improved road infrastructure construction and focus on providing a basic supporting ecosystem. Recommendations are made for developing the Glamping De Loano tourism better to improve the experience of tourists and visitors and to improve the resident’s quality of life. It is hoped that this research may prompt local authorities to take l residents’ perceptions and experiences into account by creating better management measures and regulations. Keywords: Nomadic Tourism, Destination Development Strategy, Glamping, Purworejo, Borobudur
Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta Suci Sandi Wachyuni; Ramang H. Demolingo; Kadek Wiweka
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.132

Abstract

This research aims to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involves 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in developing the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Additionally, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to establish a post-pandemic gastronomic tourism business. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities. Keywords: Gastro-Experience, Gastronomy Tourism, Gudeg, Local Culinary, Tourist Experience
Dark Tourism Opportunities and Challenges: A case study from Lapindo Mud Disaster Katerina Bataha; Silma Nuril Jannah; Faizzatun Nazira
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.121

Abstract

The purpose of this article is to analyze the opportunities and challenges of the potential dark tourism of Lapindo Mud, as well as to find out the practice of Lapindo Mud dark tourism because of the many irregularities that the authors found when conducting research. The methodology used is a qualitative method with a case study approach. In-depth interviews with Lapindo mud victims, the Lapindo Mud Control Center observation, and documentation. The Opportunity of Lapindo Mud dark tourism is the tourist motivation for visiting Lapindo Mud is not to admire the natural beauty and take a vacation, but there is a spiritual and sympathetic sense of tourists interspersed with pain and even anger towards tragic stories caused by nature or human crimes to be unique. Some facts make challenges for this dark tourism; namely, management is carried out spontaneously or without planning. The focus of this study is indeed narrow, but the findings provide theoretical and practical insights into the conceptualization of dark tourism by analyzing opportunities and challenges related to the potential of dark tourism in Lapindo Mud. Thus, the understanding of this phenomenon can be improved and can be used to add knowledge and reference material for further research. Keywords: Dark Tourism, Lapindo Mud, Tourist Motivation, Opportunities, Challenges

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