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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 302 Documents
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NEW NORMAL PARIWISATA YOGYAKARTA Ajie Wicaksono
Kepariwisataan: Jurnal Ilmiah Vol 14, No 3 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

The Covid-19 pandemic has a major impact on the tourism sector in DIY which causes material losses to Regional Original Income (PAD). This study aims to describe changes in the tourism sector in the conditions before the pandemic, during the pandemic, and the new normal. The results showed that the tourism sector during the pandemic and the new normal era must implement (1) health protocols for the tourism industry such as hotels, restaurants, tourist destinations, and transportation for both visitors and employees by paying attention to cleanliness, health and safety (cleanliness, health, and safety) by providing hygiene facilities such as hand washing and soap, hand sanitizers, and temperature checks with a thermo gun. The hotel even provides isolation rooms for visitors with corona symptoms, (2) Payment using electronic money (cashless). (3) Limiting the number of visitors to prevent crowds and provide a safe distance to minimize spread, and (4) Tourist locations are opened gradually by prioritizing low-risk areas such as natural and mountainous areas.Keywords: Tourism, Covid-19, New Normal, Health Protocol
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
DAYA SAING TEKNOLOGI DESTINASI PARIWISATA DKI JAKARTA BERDASARKAN PERSEPSI WISATAWAN Nurbaeti Nurbaeti; Janianton Damanik; Muhammad Baiquni; Nopirin Nopirin
Kepariwisataan: Jurnal Ilmiah Vol 9, No 3 (2015): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

This study aims to examine and analyze the use of technology in improving the competitiveness of the tourism destination based on tourists’ perception, and also to see the difference level of technology competitiveness. This research has been conducted specifically to analyse the technology competitiveness at the three main tourist destinations mentioned above based on the visitors perception, and why the perception could be different. This study is a survey research which explains social phenomena and causal relationship among the variables of socio-economic characteristics (group of origin, level of education, and and income level) towards the competitiveness of technology parameter in the three tourist destination through hypothesis testing. Information was collected from 300 respondents using the questionnaire, and for each tourist destination, for the-100 respondent, the unit analyzed are individuals (tourists). Sample are tourists to the three main destinations in Jakarta during May, August, and September 2014. The selected samples are those who have visited the three different tourist destination within the last three years whose age are 15 years or more. The collected data were then analyzed using Kruskall-Walls statistical test, i.e. nonparametric analysis instrument to see whether there are any difference between two conditions. Based on group of origin, level of education, and income level of the respondents, the results showed have no differences in perception to technology competitiveness of the three tourist destinations.Keywords: tourist destination, tourist's perception, tourism destination competitiveness
PERSEPSI GENERASI MILENIAL INDONESIA TERHADAP PARIWISATA YANG BERKELANJUTAN Agusta Ika Prihanti Nugraheni; Bima Setya Nugraha; Nova Perwira Yuda; Neni Pancawati
Kepariwisataan: Jurnal Ilmiah Vol 13, No 1 (2019): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Konsep pembangunan pariwisata yang berkelanjutan muncul untuk mengatasi dampak negatif pembangunan pariwisata dengan prinsip membangun pariwisata dan memenuhi kebutuhan seluruh stakeholder pariwisata dengan tetap menjaga kelestarian lingkungan, ekonomi dan sosial budaya. Keberhasilan implementasi konsep pembangunan pariwisata yang berkelanjutan bergantung pada tingkat kesadaran dan partisipasi seluruh stakeholder, salah satunya adalah wisatawan. Generasi milenial merupakan salah satu kelompok wisatawan yang memiliki pengaruh besar dalam pariwisata dengan seluruh perilakunya yang unik dibandingkan dengan generasi sebelumnya, sehingga untuk meningkatkan kesadaran dan keterlibatan mereka dalam pembangunan pariwisata yang berkelanjutan harus diketahui terlebih dahulu tingkat pemahaman dan kesadaran mereka atas konsep pembangunan pariwisata yang berkelanjutan. Penelitian ini ingin mengetahui persepsi generasi milenial Indonesia dalam memahami konsep pariwisata yang berkelanjutan. Metode pengambilan sampel yang digunakan adalah non-probability sampling dengan teknik convenience purposive sampling dengan menyebarkan kuesioner kepada responden yang memililiki Karakteristik generasi muda Indonesia dengan usia 16 sampai 40 tahun dan pernah melakukan wisata paling tidak 1 kali dalam 6 bulan terakhir. Hasil dari penelitian ini menunjukkan bahwa pemahaman generasi milenial atas konsep pembangunan pariwisata yang berkelanjutan masih rendah dan untuk itu edukasi terkait konsep pembangunan pariwisata yang berkelanjutan harus dilakukan sesuai dengan karakteristik wisatawan milenial.Kata Kunci: pembangunan pariwisata berkelanjutan, generasi milenial, persepsi
PENELUSURAN INFORMASI WISATA EDUKASI MENGGUNAKAN MEDIA SOSIAL INSTAGRAM MELALUI HASHTAG #WISATAEDUKASIJOGJA Maria Ana Sila Hayatri; Hendi Prasetyo
Kepariwisataan: Jurnal Ilmiah Vol 15, No 3 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

This study aims to find out information on educational tourism using Instagram social media through the hashtag #wisataedukasijogja. The researcher used descriptive qualitative research method with data collection techniques from literature studies and documentation. Based on the research that has been done, the researcher uses the tag or hashtag information search feature through Instagram, namely #wisataedukasijogja. Researchers found various information related to the hashtag #wisataedukasijogja, including general information on educational tourism in the Special Region of Yogyakarta. From the results of tourist visits, tourists are taught to make a product that is useful and can increase knowledge. In addition, tourists are invited to get to know the surrounding environment and various educational tourism attractions. The managers of tourist destinations offer various kinds of educational tours that are managed on the concept of indoor and outdoor with the concept of traveling to play while learning to be more varied. Tourist destination managers present various tourist attractions to children, teenagers, and adults. Other information found was the culinary offerings served by the tourist destination managers to visiting tourists as well as other educational tour package models. There are also content posts that contain schedules for organizing educational tours and educational travel experiences in the Special Region of Yogyakarta. Researchers found some other content that was not directly related to educational tourism in the Special Region of Yogyakarta. However, they include #wisataedukasijogja in their posts.Keywords: Information Search, #wisataedukasijogja, Yogyakarta Special Region
PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUTUSAN PEMBELI DI POINT COFFEE PEDURENAN Dwi Lolla Octavyan; Sofiani Sofiani
Kepariwisataan: Jurnal Ilmiah Vol 15, No 1 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Indonesia as one of the largest coffee producing countries in the world has an important role in global trade, namely the specialty coffee trade. Specialty coffee is one of the leading commodities for coffee producing countries like Indonesia because of the taste of the coffee. The quality of the product itself has an understanding that the product offered by the seller has more selling value that must be owned by competitors' products, therefore the company is trying to focus on the quality of the product and compare it with the products offered by competing companies. This research is associative research using a quantitative approach. With the aim to analyze the effect of Coffee Beverage Product Quality on Buyer's Decisions at Point Coffee Pedurenan, South Jakarta, as well as find out which factors have a dominant influence on Buyer's Decisions at the Coffee Shop. The sample in this study amounted to 100 respondents who had visited Point Coffee by using the Probability Sampling method with the Simple Random Sampling technique. The data was collected using questtionnaires and distribute it directly to buyers at Point Coffee. The suggestion from this research is that the owner of Point Coffee can maintain the hygiene that has been applied by the workers, Increase again the Quality, Quantity, Variation, and Innovation of coffee beverage products in terms of flavor, to meet the buyer's decision. And Point Coffee is more innovative so that buyers don't get bored easily if they come again at Point Coffee.Keywords: Product Quality, Service Quality, Purchasing Decisions
KAJIAN DAN PENETAPAN SEBAGAI SITUS CAGAR BUDAYA GUA JEPANG DI TRETES PRIGEN GUNA PELESTARIAN DAN PENCIPTAAN DAYA TARIK WISATA BARU Edy Suharyono
Kepariwisataan: Jurnal Ilmiah Vol 13, No 3 (2019): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

An artificial cave site that is suspected of being a relic of the Japanese army located in the Tretes, Prigen, Pasuruan, East Java Region has long been known by the public, this Cave is located in a resort and famous tourist destination. But the community tends to leave this site unempowered and covered by bushes or buried in the ground, even though if developed this cave will be a very interesting historical tourism attraction. For this reason, it is necessary to conduct a study, assisted by a team of experts from the Archaeological Center to ensure the authenticity and feasibility of the cave as a cultural heritage site and can be developed as one of the tourist attractions in the Tretes region.Keywords: Japanese artificial cave, Tourist attractions
ANALISIS KEPUASAN WISATAWAN TERHADAP KUALITAS FASILITAS PUBLIC SPACE KAWASAN TITIK NOL KILOMETER YOGYAKARTA PASKA REVITALISASI Novi Irawati
Kepariwisataan: Jurnal Ilmiah Vol 13, No 1 (2019): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Tingkat kepuasan wisatawan akan dinilai dengan menggunakan 6 variabel tersebut dengan metode pengambilan sampel yaitu menggunakan Metode Accidental Sampling dengan jumlah sampel sebanyak 100 responden yang mengunjungi kawasan Titik Nol Kilometer. Penelitian ini bertujuan untuk (1) mengetahui kualitas fasilitas public space kawasan Titik Nol Kilometer paska revitalisasi ; (2) mengetahui tingkat kepuasan wisatawan terhadap keberadaan public space di kawasan Titik Nol Kilometer paska revitalisasi. Penelitian ini merupakan penelitian deskriptif menggunakan survey. Data yang telah didapatkan selanjutnya di analisis menggunakan metode Importance Performance Analysis. Penelitian ini penting dilakukan karena pemerintah harus mengetahui keberhasilan respon masyarakat terhadap proyek revitalisasi kawasan Titik Nol Kilometer yang telah dilaksanakan oleh Pemerintah Daerah D.I. Yogyakarta. Dan dapat diidentifikasikan bahwa proses revitalisasi fasilitas public space kawasan Titik Nol Kilometer seharusnya memberikan dampak positif terhadap kepuasan wisatawan.Katakunci: Tingkat Kepuasan Wisatawan, Public Space, Kawasan Titik Nol Kilometer
PENGEMBANGAN OBYEK WISATA BERBASIS COMMUNITY BASED TOURISM (CBT) DI HUTAN PAYAU, CILACAP Dwiyono Rudi Susanto; Muhammad Syaifulloh
Kepariwisataan: Jurnal Ilmiah Vol 12, No 2 (2018): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

Payau Forest is one of the potential areas of tourism in Cilacap Regency. This is because the natural beauty of the Payau Forest and supported by trend of tourism that leads to nature tourism with attention to the sustainability. The management of the Payau Forest is done by the local community who are members of the community, namely Pokdarwis Maspayau and LMDH (Lembaga Desa Desa Hutan). The purpose of this research is to know (1) the development of Community-Based Tourism object (CBT) in Payau Forest Cilacap and (2) how the local community role in the management and development of tourism Payau Forest of Cilacap. The research method used is qualitative method. Primary data collection is done by interview, observation and literature study. The results of the research shows that the management of Payau Forest tourism in Cilacap implemented through the management of tourism resources, management of tourism marketing, human resource management, and crisis management. By implementing Community Based Tourism (CBT) in the management of Payau Forest can be seen from the active participation of the community in every tourism activity and the nature and cultural preservation. In addition, it is concluded that the level of community participation in the environment of Payau Forest is at the level of citizen control, meaning that people become controllers in the planning, implementation, monitoring and evaluation process in tourism management.Keywords: Community Based Tourism, CBT, Payau Forest, nature tourism, citizen control
KEPUASAN PENGUNJUNG DESTINASI WISATA PADA 3A KOMPONEN PRODUK WISATA YOGYAKARTA Tri Eko Yudiandri; Lestari Ningrum
Kepariwisataan: Jurnal Ilmiah Vol 16, No 1 (2022): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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Abstract

A repeat visit to a destination is the hope and desire of all tourism business actors. Repeat visits are most likely to occur if visitors are satisfied and they have deep impressions and memories after visiting a tourist destination. By using three sub-variables of tourism product component variables (attractions, accessibility and amenities) as well as three of the five sub-variables of customer satisfaction (product quality, emotion and price), as well as descriptive, correlational and quantitative methods, this research is expected to produce data to answer the research objectives, namely wanting to know whether visitors to Yogyakarta destinations are satisfied with the components of tourism products offered and presented in Yogyakarta. Both the tourism product component variables and visitor satisfaction were assessed as quality (4.05) and satisfied (4.17), and had a strong and significant relationship (0.701).Keywords: Tourism Product Component; Visitor Satisfaction; Destination; Tourist

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