cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Setiawan Priatmoko
Contact Email
eraynesance@gmail.com
Phone
+62818464394
Journal Mail Official
jurnalapi@gmail.com
Editorial Address
Gedung Pusat STIEPAR API Jl. Glendongan TB XV No. 15B Catur Tunggal Depok, Sleman, Yogyakarta, Indonesia
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
Journal of Tourism and Economic
Published by Sekolah Tinggi Ilmu Ekonomi Pariwisata API
ISSN : 26224631     EISSN : 2622495X     DOI : https://doi.org/10.36594/jtec.v4i2.120
Core Subject : Economy, Social,
Economics, Econometrics & Finance Environmental Science Social Sciences
Journal Of Tourism and Economic (e-ISSN: 2622-495X, p-ISSN:2622-4631) is published by the STIE Pariwisata API Yogyakarta. Journal Of Tourism and Economic SINTA 5 Accredited by Kemenristekdikti no: 36/E/KPT/2019 13 Dec 2019 since the first edition (e-ISSN: 2622-495X, p-ISSN: 2622-4631) encourages and enhances the development of research in the economic field and all related to tourism. Papers can be written in Bahasa or English. This journal serves as a forum for the international community to discuss and present the research as well as facilitate discussion of new methodologies or research techniques in the fields of economics and tourism. The Journal of Tourism and Economics continues to develop various sub-themes related to economics (including accounting and management) and tourism (including culture). Journal scope is international and includes research on aspects of economic studies and tourism issues. This journal also provides opportunities for researchers and scholars from various disciplines of science who have new views and ideas to share with other academics, especially in matters that focus on tourism, culture and economic studies. All papers will be followed up and reviewed by the research community before publication.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 210 Documents
 10   11   12   13   14 
Strategi Pemasaran Digital Melalui Media Sosial Dalam Penyelengaraan Event Inacraft 2022 Shelby Dhoz Basnet; Anisatul Auliya
Journal of Tourism and Economic Vol. 5 No. 1 (2022): Edisi 9 Jun 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/gp940703

Abstract

Currently, digital marketing through social media has been carried out by various industries, one of it is the MICE industry, such as the INACRAFT 2022 exhibition. In its implementation, to achieved the target of INACRAFT 2022 visitors, need a strategy for the marketing which can run effectively and be able to attract visitors. Therefore, this Final Project examined the digital marketing strategy with social media implemented by PT. Mediatama Binakreasi in organizing the INACRAFT 2022 event. The purpose of this research is to find out digital marketing strategies with social media, the benefits derived from using digital marketing through social media, and the management of social media used in INACRAFT 2022 event. This research using descriptive qualitative research with data collection techniques, namely observation, interviews, and literature studies. The resource persons (interviewee) of this research are Marketing & Communication (Marcomm) Manager, Supervisor, and Social Media Officer from PT. Mediatama Binakreasi. The results of this research indicate that INACRAFT 2022 focuses on digital marketing through INACRAFT's official social media with campaigns using Instagram, Facebook, and Youtube. From this results, expectedly this research can provide useful information in the marketing field, especially digital marketing through social media on the event.
Pemetaan Potensi Wisata, Peluang Dan Tantangan Pengembangan Desa Wisata Pengadangan Barat, Kabupaten Lombok Timur Marham Jupri Hadi; Lume; Meiyanti Widyaningrum
Journal of Tourism and Economic Vol. 5 No. 1 (2022): Edisi 9 Jun 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/01a88690

Abstract

Pengadangan Barat Village has been designated as a tourist village in 2021, however it has not shown its existence as an attractive rural tourist destination to visit upto the present. This is due to the absence of a master plan for the development of tourism. This study aimed to map the tourism potential of Pengadangan Barat Village as well as the opportunities and challenges of its development into a village-based tourist destination. Using qualitative research method, this research involved the village government, members of tourism awareness groups, and village communities to become informants. Data were collected through participant observation techniques, FGDs, interviews and documentation and were analyzed qualitatively. This research revealed three categories of tourism potential owned by the Pengadangan Barat tourism village, namely natural potential, cultural and historical potential, and human resource potential. This research also concluded that western tourism villages can be developed into destinations for educational tourism, agritourism and sports or adventure tourism. The challenges of developing this village were in the form of the capacity of members of tourism awareness groups, village government policies, community participation and competition with other tourism villages. These challenges could be addressed by conducting intensive communication and cooperation with various relevant parties and asking for assistance from practitioners and academics.
Pengembangan Potensi Wisata Di Desa Wisata Sidorejo Kecamatan Lendah Kabupaten Kulon Progo Pangky Arbindarta Kusuma; Yerika Ayu Salindri
Journal of Tourism and Economic Vol. 5 No. 1 (2022): Edisi 9 Jun 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/2nn36580

Abstract

The objective of this research is to identify the potential attraction of the Sidorejo Tourism Village located in Lendah District, Kulon Progo Regency. In identifying, the researchers used several methods both in collecting data and processing data. Steps to collect data include FGD, interviews, observations, library studies and documentation, while the primary and secondary data processing obtained was carried out by descriptive-qualitative analysis, interpretation and analysis of tourism potential. It is resulted that Sidorejo Tourism Village has a various attractions including natural, cultural and artificial attractions. It is known that there are several problems in management and become quite influential obstacles related to the structure of management, management, education level and packaging of tourism products.
Pelestarian Dan Pengembangan Makanan Khas Kampung Ciharahas Mulyaharja Sebagai Destinasi Wisata Kota Bogor Asep Parantika; Gaby Jenica
Journal of Tourism and Economic Vol. 5 No. 1 (2022): Edisi 9 Jun 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/j42sn190

Abstract

Indonesia also has a variety of traditional culinary. The city is one of the cities that has a unique gastronomic tourism with a variety of special foods. Mulyaharja Village, which is the main tourist attraction of Bogor, also offers a variety of special foods found in Sundanese specialties. However, there are still many people who do not know the typical food of Mulyaharja Village. This study aims to explain what factors make Mulyaharja village a tourist destination in the city of Bogor and to find out the typical food of Mulyaharja Village which has the potential to become a source of income for residents. The data for this study were collected through observation and interviews with several sources. The data analysis tool used is the SWOT matrix to identify internal and external factors. The results of the study show that, first, Mulyaharja Village already has the factors that make it a tourist destination. However, there are still some limitations that need to be developed. Second, Mulyaharja Village has unique traditional food, namely Nasi Liwet, Nasi Tutung Oncom, Stir-fried Banana Heart, Jengkol Balado and Cucumber Shaved Ice. Third, the typical cuisine of Mulyaharja village can be a source of community income, namely by increasing promotion facilities and maintaining and improving the quality of Mulyaharja's culinary specialties. That way, Mulyaharja Village can become one of the culinary tourism spots in the city of Bogor.
Penerapan Manajemen Operasional Paket Wisata Tailor Made Tour Di PT. Tunas Indonesia Tours And Travel Yogyakarta Rahmat Abdullah; Yunita Prihastuti
Journal of Tourism and Economic Vol. 5 No. 1 (2022): Edisi 9 Jun 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/85q06m80

Abstract

This research aims to determine the application of operational management of tailor made tour packages at PT. Tunas Indonesia Tours & Travel Yogyakarta. This research used a qualitative descriptive approach, the data were collected through observation, interviews and literature studies. The informants in this research are the company's staffs who are involved in, command or understand the operational management of tour packages. Data analysis used the model of Miles and Huberman, namely data reduction, data display and conclusion drawing. The results of the research showed there are four operational stages of tailor made tour packages making by Travel Consultant staff, the first stage is the planning stage consists of receiving the package tour reservations, following up the package tour reservations, determining payment policies according to company regulations, and issuing travel documents for the tour. The next stage, the organizing stage is conducting in tour preparation proceed. The directing stage is taking out during the tour. And the last stage, the controlling stage is taking out by the travel consultant staff during the post-tour evaluation.
Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk (Studi Kasus Goebog Resto, Yogyakarta) Agatha Amalia Rosita; Yitno Purwoko; Andhyka Murti
Journal of Tourism and Economic Vol. 5 No. 1 (2022): Edisi 9 Jun 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/z42cwg05

Abstract

This study aims to determine the attributes that are priority improvements and to determine the attributes that are considered important by consumers in order to achieve customer satisfaction at Goebog Resto Bantul, Yogyakarta. This research was conducted by collecting data using direct observation and distributing questionnaires to consumers who came and enjoyed the products of Goebog Resto. In this study there are six attributes on product quality which include, food taste, menu variety, dish portions, quality of food ingredients, food presentation, and price. These attributes are used to measure the level of importance and level of performance on product quality. The analysis was carried out using a quantitative descriptive approach with statistical analysis of Importance Performance Analysis (IPA). From the GAP analysis between actual and expected performance, it can be seen that the performance of Goebog Resto Bantul, Yogyakarta has not been optimal beyond what consumers expect.
Behaviour of Freelance Tour Guides in Promoting Ijen Crater Packages to French Tourists I Gusti Putu Bagus Sasrawan Mananda; I Wayan Kartimin
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/pf3ysm77

Abstract

This study aims to identify the behavior of French-speaking freelance tour guides in promoting tour packages to Ijen Crater, Banyuwangi, and measure the effectiveness of the digital marketing strategies used. The research methodology employs a descriptive qualitative approach with primary data sources consisting of in-depth interviews with 5 freelance tour guides and 5 French tourists. The results indicate that freelance tour guides specialize in adventure activities and possess deep cultural knowledge. French tourists are attracted to the "Blue Fire" phenomenon at Ijen Crater, as well as cultural experiences and outdoor activities. Effective digital marketing significantly impacts increasing tourist interest and visits. However, technical constraints and limited knowledge of digital marketing pose major challenges. This study provides significant contributions to the development of more effective and targeted tourism marketing strategies.
Do Culinary Preferences Vary Across Generations? Yogyakarta Experiences Suci Sandi Wachyuni; Nenny Wahyuni; Shinta Teviningrum; Kadek Wiweka; Murhadi
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/5mmy2c28

Abstract

The purpose of this research is to determine the culinary preferences of tourists in each generation, namely generation X, generation Y, and generation Z in Yogyakarta. Each generation has significant characteristic differences, as well as their culinary preferences. Generation X likes the practical nature of making consecutive visits to one restaurant that they think suits their taste. Generation Y tends to choose classy food with a fairly expensive price range which is in accordance with those who are at the peak of their careers. Generation Z will choose food by placing an order on an online application because of the high amount of using gadgets. To find out more about culinary preferences, a demographic segment analysis was carried out in each generation using quantitative research on data collection through library research and questionnaire surveys. Therefore, this research is expected to provide understanding and knowledge to readers regarding the culinary preferences that tourists are interested in each generation group, namely Y Generation, and Z Generation.
Degradasi Lingkungan Kawasan Wisata Pantai Samas dalam Kajian Ekologi Sosial Ariza Sandy Najeha; Primantoro Nur Vitrianto
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/8jm7j756

Abstract

The potential for tourism at Pantai Samas in Bantul, Yogyakarta, is considerable, but the area is currently facing environmental challenges. To address these issues, research has been conducted with the aim of understanding the ecological and social aspects of the region. The findings indicate that environmental degradation can lead to social degradation, and vice versa. For instance, environmental degradation can exacerbate social issues bminimizey limiting access to natural resources, which in turn can cause poverty and food insecurity. Conversely, social and economic pressures can give rise to environmentally destructive practices. This study employed a qualitative approach, encompassing document analysis, field observation, and interviews, to comprehend the behaviors of the local population and the factors that contribute to environmental degradation. Implementing environmental education, sustainable natural resource management, and policies that support social and ecological well-being can help break the cycle of degradation. It is of the utmost importance to implement comprehensive and interdisciplinary solutions that can protect the environment and enhance the socioeconomic conditions of the local community. By adopting preventative measures, such as promoting environmental awareness and maintaining ecological balance, it is hoped that the development of tourism in the Samas coastal area can be sustained and environmental degradation can be minimize. By understanding the behaviors of the local population and the contributing factors to environmental degradation, effective solutions can be developed to rehabilitate the Samas Beach area as a sustainable and integrated tourist destination.
Analisis Rantai Pasok Kopi Pada Kelompok Tani Kopi Rejo Di Desa Wisata Gombengsari Banyuwangi Fenita Melinda; Adetiya Prananda Putra; Jemi Cahya Adi Wijaya
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/jr959t60

Abstract

The supply chain of the tourism industry and the creative economy is very closely related through efforts to develop industrial ecosystems including business partnerships from upstream to downstream. One of the culinary sub-sectors that is growing rapidly, and has even become a new lifestyle for the people, is Indonesian coffee. The increase in the amount of national coffee consumption is of course followed by the level of archipelago coffee production. Banyuwangi Regency has strategic coffee-producing locations, one of which is located in Gombengsari Village. This study aims to analyze the coffee supply chain in the Gombengsari Coffee and Tourism Village, so that the authors can determine the priority of development recommendations in order to improve the performance of coffee supply chain management in the Gombengsari Coffee and Tourism Village. The research method used is descriptive analysis using case study research techniques with data testing, namely using marketing analysis, marketing margins, farmer's share, and marketing efficiency. The results of this study indicate that there are three patterns of coffee flow. Farmers can apply partnerships and creative economy concepts to increase tourism development in the Gombengsari Coffee and Tourism Village, Banyuwangi Regency.

Page 12 of 21 | Total Record : 210

 10   11   12   13   14 

Filter by Year

2018 2025


Reset
Filter By Issues
All Issue Vol. 8 No. 2 (2025): Edisi 16 Des 2025 Vol. 8 No. 1 (2025): Edisi 15 Jun 2025 Vol. 7 No. 2 (2024): Edisi 14 Des 2024 Vol. 7 No. 1 (2024): Edisi 13 Jun 2024 Vol. 6 No. 2 (2023): Edisi 12 Des 2023 Vol. 6 No. 1 (2023): Edisi 11 Jun 2023 Vol 6, No 1 (2023): EDISI 6 Vol. 5 No. 2 (2022): Edisi 10 Des 2022 Vol. 5 No. 1 (2022): Edisi 9 Jun 2022 Vol 5, No 2 (2022): EDISI 5 Vol 5, No 1 (2022): EDISI 5 Vol. 4 No. 2 (2021): Edisi 8 Des 2021 Vol. 4 No. 1 (2021): Edisi 7 Juni 2021 Vol 4, No 2 (2021): Edisi 4 Vol 4, No 1 (2021): EDISI 4 Vol. 3 No. 2 (2020): Edisi 6 Des 2020 Vol. 3 No. 1 (2020): Edisi 5 Apr 2020 Vol 3, No 2 (2020): EDISI 3 Vol 3, No 1 (2020): EDISI 3 Vol. 2 No. 2 (2019): Edisi 4 Des 2019 Vol. 2 No. 1 (2019): Edisi 3 Mei 2019 Vol 2, No 2 (2019): EDISI 2 Vol 2, No 1 (2019): EDISI 2 Vol. 1 No. 2 (2018): Edisi 2 Des 2018 Vol. 1 No. 1 (2018): Edisi 1 Agu 2018 Vol 1, No 2 (2018): EDISI 1 Vol 1, No 1 (2018): EDISI 1 More Issue