cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Yudha Eka Nugraha
Contact Email
yudhaekanugraha@gmail.com
Phone
+6281236395938
Journal Mail Official
yudhaekanugraha@gmail.com
Editorial Address
Politeknik Negeri Kupang Kampus Penfui : Jalan Adisucipto P.O. BOX 139 Kupang Telp. (0380) 881246, 881245 Fax.(0380) 881245
Location
Kota kupang,
Nusa tenggara timur
INDONESIA
Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Published by Politeknik Negeri Kupang
ISSN : 26222876     EISSN : 26854511     DOI : https://doi.org/10.32511/tourism.v2i2.620
Core Subject : Science, Education, Art, Social,
Arts Decision Sciences, Operations Research & Management Social Sciences Other
Jurnal Tourism adalah jurnal yang dikelola oleh Jurusan Pariwisata Politeknik Negeri Kupang yang mempublikasikan hasil penelitian yang berhubungan dengan tema Perjalanan Wisata, Perhotelan, Budaya, Destinasi, dan Event. Jurnal ini akan diterbitkan 2 kali dalam setahun pada bulan Mei dan November.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol 7 No 1 (2024): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE" : 5 Documents clear
PENGARUH DAYA TARIK WISATA DAN ACARA JAMUAN MAKAN MALAM G20 INDONESIA TERHADAP KEPUTUSAN BERKUNJUNG KEMBALI KE GARUDA WISNU KENCANA, BALI Pramesti, Dinar Sukma; Febriana, Febriana; Halim, Deddy Kurniawan
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 7 No 1 (2024): 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.v7i1.1222

Abstract

In 2022, Bali was chosen as the venue for the G20 Indonesia Summit. Several activities were carried out, one of which was a dinner entitled 'Welcoming Dinner and Cultural Performance G20 Indonesia.' This event took place at the Garuda Wisnu Kencana (GWK) tourist destination. The research aims to determine the influence of the tourist attraction components at GWK on tourists' decisions to revisit Garuda Wisnu Kencana in Bali. This research is a mixed-method study that employs statistical analysis techniques using SPSS. The respondents included 50 domestic tourists who had previously visited GWK. The research results indicate that the tourist attraction of G20 Indonesia has a significant and positive influence on the decision to return to GWK. However, the tourist attraction component does not have a significant and positive effect on the decision to revisit GWK. It is hoped that this research can provide insights for tourist destination managers to identify the factors that influence tourists decisions to revisit a tourist destination.
PEMANFAATAN DAUN DALUMAN MENJADI MINUMAN CAPCIN CAU SEBAGAI PRUDUK KULINER UMKM KABUPATEN BANYUWANGI Handoko, Rudi Tri; Hariani, Indah Kurnia; Mecha, I Putu Sudhyana
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 7 No 1 (2024): 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.v7i1.1223

Abstract

Capcin Cau (Capcin Cau) is a coffee variant drink with cincau filling made from daluman leaves. The processing of Capcin cau culinary products is very easy and the nutritional content of daluman leaves which are good for health has led to innovative ideas for beverage processing for UMKM in Banyuwangi. The purpose of this study is to utilize daluman leaves as a culinary product that can generate high selling points and create new product innovation ideas for UMKM in Banyuwangi.Seeing this potential, an experiment was carried out using daluman leaves to make cappuccino cincau drinks. This study used a non-factorial randomized block design with organoleptic tests including hedonic quality tests and hedonic tests. The best treatment from the results of the Hedonic Quality Test was T1 with a score of 4.20 and the best treatment in the Hedonic Test was T1 with a score of 4.46. After the organoleptic testing was carried out, it was followed by analyzing the selling prices of these UMKM culinary products so that they could be known and enjoyed by the public.
KEPUASAN WISATAWAN TERHADAP PENERAPAN PROTOKOL KESEHATAN CLEANLINESS, HEALTH, SAFETY, & ENVIRONMENTAL SUSTAINABLE (CHSE) DI LABUAN BAJO NUSA TENGGARA TIMUR Tandilino, Sari Bandaso
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 7 No 1 (2024): 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.v7i1.1299

Abstract

The tourism industry has been one of the sectors most affected by the Covid-19 pandemic, as it was impacted the earliest, faced the highest risk of losses, and is experiencing the slowest recovery. By 2020, only 13% of the tourism industry in Indonesia had achieved CHSE certification, compared to the government’s target of 44,670. This situation has caused many tourists to be hesitant and unwilling to visit tourist destinations in NTT, particularly Labuan Bajo on Flores Island. It has put millions of livelihoods at risk and threatens the progress made towards the Sustainable Development Goals (SDGs). The aim of this research is to assess international tourists' satisfaction with the implementation of CHSE protocols in Labuan Bajo. Data collection will be conducted through distributing questionnaires and analyzing them using both quantitative and qualitative data analysis techniques. The study's results show that the satisfaction score for the alignment of importance and expectations in Labuan Bajo, Flores, is 94%, which falls into the "Very Good" category for the implementation of Cleanliness, Health, Safety, & Environmental Sustainability (CHSE) protocols.
STUDI KASUS UPAYA MENINGKATKAN KESADARAN GEN Z TERHADAP MUSLIM-FRIENDLY TOURISM DI SEGITIGA EMAS BALI Rusdinata, Izul Lutfia; Negara, Diah Kusuma; Felicia, Aqilla; Dhafin, Muhammad; Nova, Muhamad
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 7 No 1 (2024): 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.v7i1.1248

Abstract

Penelitian ini mengkaji upaya para stakeholders dalam meningkatkan kesadaran Gen Z terhadap potensi muslim-friendly tourism di Kawasan Segitiga Emas Bali. Penelitian ini menggunakan pendekatan kualitatif dengan desain riset studi kasus yang melibatkan 80 responden wisatawan Gen Z dan 7 perwakilan stakeholders. Data dalam penelitian ini dikumpulkan melalui observasi lapangan, penyebaran kuesioner, dan wawancara, dianalisis melalui analisis data kualitatif, dan triangulasi guna mengecek keabsahan data. Ditemukan bahwa para Gen Z memandang Kawasan Segitiga Emas Bali memiliki potensi muslim-friendly tourism yang baik. Para stakeholders juga telah berupaya dalam meningkatkan kesadaran Gen Z terhadap potensi muslim-friendly tourism, melalui media komunikasi online, media informasi on-site, kegiatan aksi sosial, dan kebijakan pemerintah daerah. Namun, terdapat tantangan dalam pengaplikasiannya, yaitu dapat menciptakan polemik rasial dan berpotensi menciptakan segmentasi khusus. Oleh karenanya, perlu adanya kerja sama antar stakeholders dalam meningkatkan kesadaran Gen Z terhadap potensi muslim-friendly tourism ada di Segitiga Emas Bali.
Identifikasi Potensi Wisata Bahari Pulau Semau Sebagai Daya Tarik Wisata Alternatif Dalam Mendukung Destinasi Super Prioritas di Provinsi Nusa Tenggara Timur Ariawan, I Wayan Adi Putra
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 7 No 1 (2024): 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.v7i1.1147

Abstract

Perkembangan Kepariwisataan yang ada di Provinsi Nusa Tenggara Timur telah mengalami pertumbuhan yang cukup pesat saat ini. Hal ini dibuktikan dengan dikembangkannya Labuan Bajo sebagai salah satu Destinasi Wisata Super Prioritas dalam mendukung kepariwisataan Indonesia. Pulau Semau merupakan salah satu pulau kecil yang ada di Provinsi Nusa Tenggara Timur dengan keindahan alam wisata baharinya, namun masih sedikit daya tarik wisata yang teridentikasi keberadaanya . Tujuan dari penelitian ini, penulis ingin mengidentifikasi potensi wisata bahari Pulau Semau sebagai daya tarik wisata alternatif dalam mendukung pengembangan destinasi super prioritas di Provinsi Nusa TENGGARA Timur. Penelitian ini merupakan penelitian deskriptif kualitatif dengan teknik analis triangulasi yang bertujuan untuk mencari kebenaran data informasi yang diperoleh dari berbagai sudut pandang dan ditinjau berdasarkan indikator potensi wisata yaitu 4A. Hasil penelitian ini menujukkan bahwa terdapat 7 atraksi wisata bahari yang sudah berhasil teridentifikasi keberadaanya meskipun masih ada beberapa yang belum teridentikasi. Pada aspek aksesibilitas, fasilitas dan kelembagaan masih sangat minim dan hal ini yang perlu ditingkatkan Kembali demi perkembangan kepariwisataan yang ada di Pulau Semau kedepannya. : Identifikasi, Potensi Wisata, Wisata Bahari, Destinasi Super Prioritas.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol 7 No 1 (2024): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 6 No 2 (2023): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 6 No 1 (2023): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 1 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 4 No 1 (2021): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 3 No 2 (2020): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 3 No 1 (2020): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 2 No 2 (2019): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 2 No 1 (2019): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE