Jurnal Kepariwisataan
Journal of Tourism Studies (Jurnal Kepariwisataan/JPAR) is aimed to spread critical analysis from researchers and academic practitioners on various travel and tourism issues local, national and internationally. The writing is published after undergoing a peer-review process by providing an exclusive analysis on social and political issues from various perspectives. Journal of Tourism Studies provides high quality study outcomes and new thoughts for academic practitioners, researchers and decision makers to break down the complexity and dynamics of contemporary sociopolitical changes. Published two times a year, JPAR provides itself as a medium for – also invites- researcher, academic practitioners and intellectuals to submit their critical writings and to contribute to the development of social and political sciences. Topics of this Journal focuses on tourism specialization areas include: Tourism culture and cultural heritage in a tourism perspective (local culture, history & tourism, cultural heritage environment and so on) Health, Safety and Security Issues for the Tourism Industry Tourism and economic growth Study Travel (Museums and conservation, festivals and events in the tourism industry) New Tourism Trends (special interest tourism, dark tourism, medical tourism, sports tourism and so on) Ecotourism and sustainable tourism Planning tours, new tourist destinations, climate and tourism MICE in tourism (meetings, incentives, conventions and exhibitions, MICE marketing and management) Information and communication technology, data collection on Tourism, trend tourism & forecasting, social media Impact of terrorism on tourism and crisis management
Articles
512 Documents
<![CDATA[PEMAHAMAN KARAKTER WISATAWAN RUSIA DALAM INDUSTRI PARIWISATA BALI ]]>
<![CDATA[Gede Ginaya]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.288
<![CDATA[Bali is regarded as one of the most interesting places as a tourist destination, which is very frequently visited by tourists from all over the world. One of the recent phenomena in Balinese tourism is marked by the significant increasing number of Russian tourists. In regards to this matter; oil stakeholders should be ready in giving the maximum services in order to maximaize the business opportunity. The purpose of this study is to find out a clear picture of the characters of the Russian tourists which can influence services given to satisfy the needs and expectation of the tourists themselves. The understanding of the character of Russian tourists is really needed for bridging the cultural gap resulted from the interaction activity of giving services to the tourists. Consequently, the indicator of the service quality in the tourism industry can be realized in the form of satisfaction and positive impression from the given services.]]>
<![CDATA[PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM ]]>
<![CDATA[Sunar .]]>;
<![CDATA[Ida Ayu Kalpikawati]]>;
<![CDATA[M. Nur A. Nasution]]>;
<![CDATA[I Made Rumadana]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.290
<![CDATA[The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.]]>
<![CDATA[PARIWISATA PEDESAAN SEBAGAI PAKET WISATA ALTERNATIF: KASUS DESA WISATA TAMAN SLAU ]]>
<![CDATA[I Nengah Wirata]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.292
<![CDATA[This study aims to identify the activities of the tourists taking part in trekking package tour in Undisan Village, Bangli, organized by PT.Suartur and to find out how members of the community participate in it. Data were collected by participate,y observation, and structured interview. The key informants are the formal and informal community leaders, some local people, managerial staff of PT. Suartur, officers of Bangli Tourism Department, and some tourists who experience the trekking package. Descriptive-qualitative research design and the theory of structural functionalism and sustainable community-based tourism development are used in this study. The result shows that tourist activities during the trekking package tour is to enjoy the panorama of the countryside that is still natural with its fresh and unpolluted air and to observe the daily socio-economic and socio-cu_ltural life of the community. The tourists are satisfied with this trekking package because they can interact with the members of the community and are particularly interested in the cultural elements found along the trekking path. They wish to visit the Village again in the future. Participation of the members of the community is still limited.]]>
<![CDATA[PARIWISATA BALI DALAM ERA OTONOMI DAERAH: PELUANGATAUANCAMAN ]]>
<![CDATA[I Wayan Mertha]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.294
<![CDATA[Talented with the uniqueness of art and culture, beautiful nature landscape, and friendly people, Balinese tourism sector has experienced rapid development and constant increasing number of tourist visit. The central government policy on decentralization since 1999 regarding the autonomy of local government in the development process brings about some consequences on Bali as a tourist destination. The central government policy enable the local government to share income generated from physical resources i.e. natural resources. However, it does not include intangible resources such as art and culture which immensely contribute to tourism sector. Therefore, the policy on local government autonomy brings about some disadvantages to Bali.]]>
<![CDATA[CITRA (IMAGE) PARIWISATA BALI DI ERA GLOBALISASI ]]>
<![CDATA[Wisnu Bawa Tarunajaya]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.296
<![CDATA[Every tourism destination intends to strengthen its positive image to international tourists by slogan or icon which can directly represent or be associated with the destination. The image of tourism destination can be influenced by some variables such as organic image and modified-induce image. Data were collected using a set of questionnaire and then analyzed using SPSS program. The study found out that there are six factors of tourist perceptions image of Bali as a tourism destination namely: the infrastntcture of Bali is good, there are many tourist . activities offered, interesting culture and history, as a place for relaxed, safe, unique local way of life.]]>
<![CDATA[POTENSI SUSU KERBAU "DADIH" SEBAGAI AGROWISATA KULINER KABUPATEN SOLOK, SUMATERA BARAT ]]>
<![CDATA[Anton Gunarto]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.298
<![CDATA[Dadih buffalo milk is well known for its delicious and health benefit and can be one of superior alternative commodity for ranch agriculture tourism in Solak Regency. The objective of this study is to identify the potential of and conservation efforts or rebuilt image for dadih buffalo milkfo1#development of agrotourism in Solak District. The study find out that a tour to the village of dadih buffalo milk (Dewi Abadi), Alahan Panjang or Air Dingin village in Subdistrict of Lembah Gumanti has a good development prospect as a center of agrotourism area for buffalo milk ranch. To Support Dewi Abadi development, it needs a structured technical sector to organize the area, human resources development program, marketing models in order to sell agrotourism product, and to prepare methods for funding and mechanism for its m.anagement.]]>
<![CDATA[EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP GASTRONOMI MAKANAN BALI ]]>
<![CDATA[Ni Luh Gde Sri Sadjuni]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.300
<![CDATA[The purpose of this research is: to find out the types of Balinese Food product to fulfill the desires and needs of tourists; to identify the factors that effect the perception and expectation; to know the perception and expectation of tourists about Balinese Gastronomy. The data were collected by administering a set of questionnaire to foreign tourists by applying non-probability, Accidental sampling. Some experts in the field of culinary is interviewed and also direct observation. The variable which is part of perceptions and expectations judgment about Balinese Food Gastronomy consists of 13 items, which is grouped into five factors: 1) Food Quality; 2) Portion and Food Prices; 3) Temperature and Service Quality; 4) Presentation and Emotional Value; 5) Cleanliness and Accessibility to get the food. The analysis technic used in this research is discriminant analysis, correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgment component to its expectation which consist of one sub factor. The two sub correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgement component to its expectation which consist of one sub factor. The two sub factors perceptions are]]>
<![CDATA[SARANA UPACARA AGAMA HINDU SEBAGAI ELEMEN DAYA TARIK PARIWISATA ]]>
<![CDATA[Nyoman Reni Ariasri]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i2.302
<![CDATA[Many countries develop tourism as an important sector because of the huge market demand and it is considered as an environmentally friendly industry. Howeve1; the impact of tourism development on local culture cannot be avoided. Bali as one of the international tourism destinations also experiences same problems that the tourism development has positive and negative impacts 011 the physical and ecological environment and culture of Bali. In 1990s the debate on the relationship between tourism and culture in Bali dominated the public discourse. The commodification, culture degradation, lose of authenticity, and organization, have been questioned again recently, either in term of theoretical conception, or empirically. One of the focus of the discourse is that the use of items in Hindu religious ceremony as tourist attraction. Therefore, this article is aimed at discussing the items used in Hindu religious ceremony as an element of tourist atraction and it is expected that the impact on Balinese culture can be constructed theoretically and empirically.]]>
<![CDATA[KOMODIFIKASI WISATA SPIRITUAL DI PUJA MANDALA NUSA DUA BALI ]]>
<![CDATA[Ni Desak Made Santi Diwyarthi]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i1.304
<![CDATA[Spiritual tourism has made some places of homage undergo comodification; a process in which the object, quality, activities, space and the spiritual activities are treated as commodity to satisfy the market needs. This writing describes how the process takes place in the protestant church in Puja Mandala Nusa Dua Bali. The church was not initially built or meeting the tourism market needs and the activities conducted in the Church are not products of arts which are specially created for commercial purposes. However, the Church experiences com modification process and becomes a place of spiritual tourism. It means that both the building of the church and its services are also aimed at meeting the tourism market needs. This indicates the relevance between spiritual values and modernity which is shifted into commercial relationship. The capitalist interest makes use the Church as a commodity that has selling values.]]>
<![CDATA[MEMPOSISIKAN BALI SEBAGAI DAERAH TUJUAN WISATA DI ANTARA PESAINGNYA ]]>
<![CDATA[Wisnu Bawa Tarunajaya]]>
<![CDATA[ JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan ]]>
Publisher : <![CDATA[Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali ]]>
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DOI: 10.52352/jpar.v9i1.305
<![CDATA[This research aims to find out the competitiveness of Bali as a tourism destination among its competitors: Malaysia, Thailand, and Singapore. A number of I 3 attributes which are considered by tourists in choosing a destination was developed into a questionnaire to position Bali among the above competitors. The collected data (J 04 questionnaires) were analyzed by using Multi-Dimensional Scaling (MDS). The research found out that the hospitality of local people, culture, history, and beach obtain high scores. Cleanliness was scored the lowest so that this problem needs very serious attention.]]>
