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Kepariwisataan: Jurnal Ilmiah
Published by Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
ISSN : 19079389     EISSN : 27162664     DOI : -
Core Subject : Economy, Science, Education, Art, Social,
Arts Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Social Sciences
Kepariwisataan: Jurnal Ilmiah merupakan jurnal ilmiah yang memuat artikel atau naskah yang berorientasi pada bidang kepariwisataan, dimana naskah atau artikel tersebut belum pernah dipublikasikan di media lain atau sedang dikirim ke penerbit lain. Artikel atau naskah yang dipublikasikan adalah hasil penelitian atau pendampingan/ konseptual atau studi pustaka namun bersifat obyektif dan sistematis yang ditulis dalam bahasa Indonesia atau bahasa Inggris yang standar dan baku (bisa dipahami). Artikel atau naskah diterbitkan dalam bentuk cetak dan online. Untuk versi online, Kepariwisataan: Jurnal Ilmiah sudah terindeks Google Schoolar dan Garuda. Kepariwisataan: Jurnal Ilmiah pertama kali terbit pada bulan Januari 2007 dan diterbitkan dalam 3 (tiga) edisi setiap tahunnya, yaitu diterbitkan setiap bulan Januari, Mei dan September.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 7 Documents
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Search results for , issue "Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah" : 7 Documents clear
SI BUDUR: INDONESIAN CULTURAL TOURISM FOR DIGITAL NATIVES GENERATIONS Muhammad Rauuf Oktavian Nur; Boris Ramadhika
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

COVID-19 outbreak has affected people's activities in Indonesia. At least people in 34 provinces should stay at home to reduce this pandemic spread. This world pandemic has a massive impact on national and international travel, gatherings, and tourism activities. This research is discussing about Si Budur application that has a new concept to bring back the cultural tourism for digital natives’ generations. Especially, in this pandemic condition, the digital natives’ generations need the appropriate media to learn about their own culture. Many cultural tourism is contain important cultural value for the digital natives’ generation. This paper is talking about the use of SI BUDUR application in order to give Indonesian cultural tourism holding a chance to use a new platform in their activities, especially to counteract the COVID-19 pandemic. This research uses a descriptive qualitative method to discuss the assumption, supporting theory, and previous research. Collecting the data from previous literature and research that talking about using the digital media to bring back the cultural tourism. Researchers analyze the data by compiling the result of some previous literatures and research then comparing with the Si Budur concept. The result is interesting which shows there are many factors that will affect the implementation of Si Budur. It is an appropriate media for the digital natives’ generation to learn and get the knowledge about cultural history around them during this Covid-19 pandemic. This concept is first and fresh concept that has goals to bring back the cultural value to the digital natives’ generations. The other literatures and previous research did not have same and specific concept like Si Budur. It is offer the combination of latest technology with the amazing cultural value. Indonesia has a lot of cultural value that should be keep in touch with the digital natives’ generations. Digital natives’ generations as the main and massive generations in this era will give necessary effect to the cultural value.Keywords: COVID-19, culture, tourism, SI BUDUR
AYAM TALIWANG SEBAGAI WISATA KULINER UNGGULAN DI KOTA MATARAM LOMBOK NUSA TENGGARA BARAT Yanuar Satrhio Insanaputra
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Taliwang chicken is food originating from Taliwang, West Sumbawa, West Nusa Tenggara, whose main ingredient is young free-range chicken. Young kampung chickens are grilled with typical Taliwang spices and are usually served with lombok specialties, such as plecing. The obstacle that appears in making Taliwang chicken as a superior culinary in the city of Mataram is the lack of appreciation of the government in making regulations for the Taliwang chicken culinary. An example is the patenting of culinary names that have been handled by managers for a long time, but are still in process. Data collection methods used in this study were interviews, observation, documentation, and questionnaires. The data was analized in the form of SWOT Analysis.Keywords: Excelent Culinary, Taliwang Chicken, Mataram City
PENGARUH SOSIAL MEDIA TERHADAP BRAND AWARENESS AMARIS HOTEL Sofiani Sofiani
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Social media has became one of the marketing strategies by most of the companies to deliver their brands, products and services to customer. Apart from the advantages of the use of social media for companies, it is becoming difficult for companies to raise awareness for their brand because of the competition. The aim of this research is to determine the impact of social media on brand awareness of Amaris Hotel. The results of this research obtained from questionnaires that had been distributed to the respondents in Jakarta and processed with correlation method. The results shows that social media gives quite big and positive impact on building and establishing brand awareness of AYANA Amaris Hotel for 41,5%, and Instagram gives the biggest impact on brand awareness of Amaris Hotel. The level of brand awareness of Amaris Hotel has reached the highest level, Top of Mind level.Keywords: Social Media, Brand Awareness, Marketing, Amaris Hotel
NASI BORANAN SEBAGAI DAYA TARIK WISATA KULINER LAMONGAN JAWA TIMUR Dodik Prakoso Eko Hery Suwandojo
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Culinary is one of the essential factors of tourism activities including Indonesia Tourism. Lamongan City is also one of the cities that has several types of typical culinary which is an attraction for culinary connoisseurs, especially the local communities or domestic tourists from other cities. This culinary is called Boranan rice or “sego Boranan”, which is authentic and only sold in Lamongan city. Therefore, the potential can be developed, introduced and become a special attraction for the tourists to come over Lamongan. The research method used in this scientific article is a descriptive qualitative research method using data collection techniques namely observation, interview, questionnaire, and documentation. The results of the study revealed that Boranan rice has a pretty good potential to be a culinary tourist attraction for the city of Lamongan. In addition, the promotion carried out by the Lamongan city government through the Lamongan city disparbud has also been done quite well. However, good cooperation is still needed between the government and the sellers of Boranan rice, therefore the marketing and preservation of Boranan rice can run well in the future.Keywords: culinary tourism, destination attraction, east java, boranan rice
CLIMATE IMPACT AND CULTURAL SHIFTS IN NATURAL STRUCTURES AND HUMAN LIFE: A RIVER AREAS UTILIZATION AS COMMUNITY-BASED ECOTOURISM Isdarmanto Isdarmanto; Christantius Christantius; Hari Sunarto; Antonius Suryo Abdi
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

The Climate change in world tourism can change the system of human life and its influence on nature. The development of the global digital tourism climate, selfi tourism is able to change the attitude of individual behavior in response to the demands of competitive life. The development of tourist destinations in the world, primarily from natural factors, the demands of a sharp competitive climate require tourism managers to create artificial innovations that are developed from natural potentials that are more attractive in design so that they become alternative ecotourism idols capable of boosting tourism growth that is more conducive and attractive. This research develops river ecotourism areas which are oriented to aspects of environmental development, nature preservation and local community development. This study uses qualitative research so that it can explore various aspects of the natural and humanity of the region in depth through the empirical phenomena that exist in the field. The real condition of river area which is not well managed is not in accordance with the development of Smart city, community awareness and tourism activists who are less focused. Hence, it needs community empowerment and encouraging the role of tourism activists to play more in the development of urban areas, and the use of river as ecotourism.Keywords: Ecotourism, Waterfront, Natural Resources
STRATEGI PENGEMBANGAN DESA WISATA TENUN IKAT TROSO DI JEPARA, JAWA TENGAH Joko Triyono
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

This research aims to study the strengths and weaknesses and challenges to formulate strategies and development programs in Troso Ikat Weaving Tourism Village. This study uses a qualitative method. Data were collected by observation, in-depth interviews, documentation and distribution of questionnaires to 100 respondents, then analyzed using Strengths, Weakness, Opportunities and Threats (SWOT) Analysis. Based on the SWOT Analysis, the results of the study show that the number of male visitors is 64 people or 64%. Of the many visitors, most are anticipated between 41-50 years, which is 66 people or 66%. Visitors interested from different backgrounds, but participated in the profession as an entrepreneur with a total of 54 people or 54%. From this study also obtained results consisting of alternative strategies that can be applied to develop Troso Ikat Weaving Tourism Village, namely by creating diverse and quality products, making tour packages, combining with various parties, conducting promotional strategies using print and digital media, such as websites and social media.Keywords: Tourism Development, Swot Analysis, Product Innovation, TourismPromotion
PEMANFAATAN TEPIAN SUNGAI SEBAGAI BAGIAN DARI PENGEMBANGAN MANAJEMEN HOTEL PURI ASRI MAGELANG YANG BERBASIS EKOWISATA Dwi Agus Kristianto; Joko Triyono
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

This study aims to determine the use of riverbanks as part of the development of ecotourism-based hotel management at Hotel Puri Asri Magelang which includes planning, implementation, and evaluation as well as the obstacles faced in utilizing river banks at the hotel. The choice of Hotel Puri Asri Magelang was because the researchers viewed that this hotel was able to apply the concept of ecotourism well. This research is qualitative. The research method used is the method of interviewing, observation, and documentation. Analysis of the data used in this study using descriptive analysis. In a more comprehensive environmental impact analysis, socio-cultural and economic factors, the environment are also considered and in fact, it is often to try to separate the socio-economic and physical components of the environment, however, separate checks of these components are usually made as is done here, for convenience organization. Many features of the physical environment are attractions for tourists, tourism facilities and infrastructure are one aspect of the environment that is important in tourism activities. The development of tourism and the use of tourists in an area can have environmental impacts. The type and extent of environmental impacts are also closely related to the type and intensity of tourism development undertaken.Keywords: ecotourism, sustainable tourism development, hotel management

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