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Contact Name
I Gede Astawa
Contact Email
gedeastawa@akpar-denpasar.ac.id
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+62361-249396
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jktp@akpar-denpasar.ac.id
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Jalan Tukad Balian No. 15 Renon Denpasar Selatan, Bali
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Kota denpasar,
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INDONESIA
JKTP
Published by Akademi Pariwisata Denpasar
ISSN : 27470601     EISSN : 27470636     DOI : -
Core Subject : Education, Social,
Languange, Linguistic, Communication & Media Social Sciences Other
The Journal aims: Jurnal Kajian dan Terapan Pariwisata (JKTP) aims at providing a media or forum for researchers, lectures, and graduate students to publish their original research papers in the field of studies and applied tourism. The scope of JKTP includes: Ecotourism Spiritual Tourism Cultural Tourism Marine Tourism Culinary Tourism Community-Based Tourism Hospitality Industry Management Tour and Travel Businesses Destination Development Language Study on Tourism etc.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 59 Documents
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IMPLEMENTASI KEBIJAKAN PENGELOLAAN SAMPAH DI DAYA TARIK WISATA PANTAI BLIMBINGSARI BANYUWANGI Dela Wahyu Kirana; Ivo Dwi Nanda; Rafly Akhmad; Arum Pamuji; Ayu Wanda Febrian
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 1 (2025): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i1.100

Abstract

The growth of the tourism sector in Indonesia encourages an increase in the number of tourists, which also raises environmental challenges, especially related to waste management in tourist attraction areas. The purpose of this study is to examine the implementation of waste management policies at Blimbingsari Beach, with reference to Blimbingsari Village Regulation Number 14 of 2024. The research uses qualitative with a descriptive-analytic approach to the intended object, through interviews, direct observation, and data triangulation techniques for data validation and validity. The results of the discussion show that some policy points have been implemented, such as waste socialization and education, waste sorting, routine waste collection and transportation, involvement of village institutions, and community participation. However, some points are not optimal, especially in terms of the application of environmentally friendly waste management technology, lack of cleaning workers, and limited infrastructure, which affects the effectiveness of existing waste management. The conclusion of this study emphasizes the importance of strengthening regulations, procuring specialized cleaning personnel, and adding supporting facilities to achieve effective and sustainable waste management at Blimbingsari Beach attraction
TANTANGAN DAN PELUANG MANAJEMEN PARIWISATA HIJAU: STUDI KASUS PADA SALAH SATU EKOWISATA DI BANGLI, TABANAN, DAN JEMBRANA PADA PROVINSI BALI Ni Wayan Anggreni; I Made Artayasa; I Wayan Sukita
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 1 (2025): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i1.114

Abstract

This study explores the challenges and opportunities of green tourism management through case studies of several ecotourism destinations in Bali, namely Penglipuran Tourism Village, Wanasari Mangrove Ecotourism in Tuban, and Bali Barat National Park. Using a qualitative case study approach, data were collected through in-depth interviews, field observations, and document analysis. The findings reveal that the main challenges in implementing green tourism in Bali include low environmental awareness among communities and tourists, limited competent human resources, inadequate eco-friendly infrastructure, and inconsistent policies and supervision. Structural issues such as economic inequality, cultural commodification, and environmental degradation further complicate sustainable management efforts. Nevertheless, the study identifies several strategic opportunities for developing green tourism in Bali, including the growing global trend toward sustainable tourism, the strengthening of community-based tourism villages, the use of digital technology for promotion and environmental monitoring, and multi-stakeholder collaboration involving the government, local communities, academics, and private sectors. In addition, government policies aligned with the Sustainable Development Goals (SDGs) and green certification programs provide greater access to funding and international recognition for environmentally responsible tourism practices. Overall, this study concludes that the success of green tourism management in Bali depends on cross-sectoral commitment, local community capacity building, and consistent sustainable policy implementation. The findings are expected to serve as practical recommendations for local governments, tourism practitioners, and community stakeholders in developing competitive yet environmentally responsible tourism destinations.
STRATEGI ALTERNATIF ASPEK PEMASARAN PADA UMKM BATIK VIRDES Maulana, Akbar; Dwi Wulan Anggraini; Ribi Ayu Budi S; Ali Sistani Habsah; Jemi Cahya Adi Wijaya
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 1 (2025): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i1.110

Abstract

Banyuwangi is well known as a region rich in cultural heritage, one of which is batik with its distinctive Gajah Oling motif that holds aesthetic, philosophical, and spiritual values. One of the small enterprises that contributes to preserving this cultural heritage is Batik Virdes, located in Tampo Village—a batik village that serves as a cultural tourism destination for both domestic and international visitors. This study aims to assess the feasibility of Batik Virdes from a marketing aspect, considering the vital role marketing plays in the sustainability and growth of UMKM. Based on the feasibility analysis, Batik Virdes holds strong competitive advantages in its unique and diverse batik motifs, along with high customer loyalty as shown by the 40–50% repeat purchase rate. Although 25% of customers reported dissatisfaction, this issue can still be resolved through product improvement. The analysis suggests that Batik Virdes should adopt a more progressive and bold marketing approach by leveraging its strengths and maximizing market opportunities. Recommended strategies include expanding promotional efforts through digital and traditional media, developing products aligned with current consumer trends, strengthening brand identity through the creation of an official slogan, and expanding distribution networks through strategic partnerships. The findings of this study are expected to provide valuable insights for Batik Virdes in developing effective marketing strategies, thereby increasing competitiveness and reinforcing its position in both local and national batik markets.
IDENTIFIKASI AKAR PENYEBAB RISIKO OPERASIONAL TENAGA KERJA PADA UMKM BATIK VIRDES DI BANYUWANGI Reza Triyuni Widiastuti; Alfian Hadi Nurrohman; Nadia Dwi Rahmawati; Sri Wulandari; Jemi Cahya Adi Wijaya
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 1 (2025): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i1.104

Abstract

Batik Virdes is a small and medium enterprise locate in Tampo Village, Cluring District, Banyuwangi Regency. Batik Virdes has been established since 1998, offering a variety of batik products range from fabric in meter sizes to finished goods such as clothing and batik headbands with distinctive motifs unique to Batik Virdes. Batik Virdes also produces various types of batik including stamped batik, batik prints, and handwritten batik. In addition to producing beneficial products, Batik Virdes also provide empowerment in maintaining business stability. However, empowerment often faces challenges related to operations because they also use a community empowerment system in recruiting labour. This research focuses on identifying the root causes of operational risks associated with labour in Batik Virdes. The technique used is a descriptive approach conducted through interviews and direct observation at the business location by compiling a risk classification table and visualizing it using a fishbone diagram. The research findings show that the application of community empowerment in the selection of employees at Batik Virdes is a strategic way because it can reduce costs and provide an overview of basic skills, as well as show the identification of the root causes of operational risks. With the identification of the root causes of existing risks, it is hoped that the owner can carry out mitigation to address the risks to support business continuity.
ANALISIS TINGKAT KEPUASAN TAMU TERHADAP PELAYANAN HOUSEKEEPING BERDASARKAN ONLINE CUSTOMER REVIEWS DI GRANDMAS PLUS HOTEL SEMINYAK Sutrisnawati, Ni Ketut; Meciliana Merlin; Ida Bagus Nyoman Bala Putra; Ni Gusti Ayu Nyoman Budiasih
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 1 (2025): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i1.115

Abstract

This study was conducted to analyse guest satisfaction levels with housekeeping services based on online customer reviews at Grandmas Plus Hotel Seminyak. Fierce competition in the tourism sector poses a challenge for industry players to continue providing quality services in order to create customer satisfaction. Customer satisfaction is a barometer of a company's success, in this case the hospitality industry, in meeting consumer needs and desires. Customer satisfaction can build and maintain the long-term stability of a business and provide profits and success for the business. The more consumers who are satisfied, the more opportunities there are for the hotel's success. Meanwhile, dissatisfied consumers can damage the reputation or image, which can have an impact on the hotel's business continuity. The research method used is descriptive qualitative, focusing on customer reviews related to the duties and responsibilities of the housekeeping department. Guest review data was collected from January 2025 to June 2025 through documentation methods sourced from several widely used online travel agent platforms and easy access to consumer reviews. The results of the study show that several online travel agent platforms gave excellent ratings, but there were complaints related to cleanliness as one of the tasks of the housekeeping department. These comments need to be analysed to identify the factors that cause guest satisfaction and dissatisfaction, especially in the housekeeping department. With this analysis, it is hoped that there will be an improvement in service so that guest satisfaction is maintained and solutions can be found to the problems that arise. Thus, it is hoped that the Grandmas Plus Seminyak Hotel will remain superior and able to compete amid increasingly fierce competition.
ANALISIS IMPLEMENTASI KEBIJAKAN PELATIHAN BERBASIS KOMPETENSI BAGI PEMANDU WISATA EDUKASI DI BANYUWANGI PARK Kanom; Alfani Nabila; Bella Angelica; Ade Aulyaning Puji Asyafitri; Putri Pratama Madani
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 2 (2026): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i2.101

Abstract

Banyuwangi Park is one of the artificial tourist destinations that carries the theme of local culture as well as science, history, and environmental education. This research discusses the importance of improving the quality of tour guides to support professional services and educational tourism experiences for tourists with the aim of knowing how far the manager provides competency training in improving the quality of educational tour guides at Banyuwangi Park. The method used is descriptive qualitative with data collection techniques in the form of interview, observation, and documentation. The results showed that the competency-based training provided was able to improve the ability of educational tour guides to provide interesting and informative explanations according to the competency standards set by the Indonesian Ministry of Manpower. This training has a positive impact on visitor comfort and satisfaction while traveling at Banyuwangi Park. Based on the results of the study, competency-based training is very important in improving the professionalism of educational tour guides and supporting the development of education-based tourism in Banyuwangi.
PERAN PEMANDU LOKAL DALAM MENINGKATKAN KEPUASAN WISATAWAN DI DESA PENGLIPURAN, BALI Syah Fira Ayuningtyas; Eka Putri Nurmayasari; Mulya Nur Aini; Tanziila; Masetya Mukti
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 2 (2026): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i2.103

Abstract

Penglipuran Traditional Village, a cultural tourism icon in Bali, is widely recognized for its commitment to environmental cleanliness and the preservation of traditional values. This study aims to examine in depth the contribution of local guides in enhancing visitor satisfaction. A mixed method approach was employed, combining both quantitative and qualitative analyses. Data collection techniques included field observations and the distribution of questionnaires to 62 respondents. The findings indicate that aspects such as information delivery, service ethics, communication skills, and the creativity of local guides received predominantly positive responses. The majority of respondents rated these aspects as "Good" to "Excellent", indicating a high level of tourist satisfaction with the services provided. Practically, the results highlight the importance of improving communication capabilities and developing innovations in technology-based information delivery. The study concludes that local guides play a vital role as facilitators of authentic and satisfying tourist experiences, as well as agents of cultural preservation within the context of a tourism village.
SIKLUS HIDUP KAWASAN WISATA (TALC) SENTRA KULINER IKAN BAKAR DI PANTAI BLIMBINGSARI BANYUWANGI Asto Dipayani; Solita Chilvi M; Jeiska Febrianti; Eli Dena Riya Santika
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 2 (2026): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i2.106

Abstract

This study aims to identify and analyze the position of the Grilled Fish Culinary Center in the Blimbingsari Beach area based on Butler's Theory, namely Tourism Area Life Cycle (TALC). This area was previously the first destination to use the concept of coastal grilled fish culinary on Banyuwangi beach, but in recent years it has experienced a significant decline in its appeal due to the lack of innovation and competition from other similar destinations. This study uses a descriptive qualitative approach with observation methods, in-depth interviews, and real-time documentation collection. The results of the study indicate that the Grilled Fish Culinary Center is in the decline phase, marked by a decrease in the number of visitors, low sales of grilled fish culinary, minimal updates to existing supporting facilities, and weak promotional strategies used. However, there is an initiative from the village government to revitalize by adding new facilities such as traditional street food stall areas and planning additional attractions that are expected to change from the decline phase to the rejuvenation phase. This study suggests the need for synergy between business actors, government, and academics to create sustainable innovation in the management of Blimbingsari Beach grilled fish culinary destinations so that they can compete again and become part of sustainable tourism in Banyuwangi area.
CROSS-CULTURAL UNDERSTANDING AND ENGLISH COMMUNICATION QUALITY IN F&B SERVICE EDUCATION I Gede Astawa; Eka Anastasia Wijaya
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 2 (2026): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i2.145

Abstract

The globalization of the hospitality industry requires graduates who are not only linguistically competent but also interculturally capable. This study examines the role of cross-cultural understanding as a determinant of students’ English communication quality in Food and Beverage (F&B) service practice within hospitality education. A qualitative design was employed, involving 33 students participating in simulated restaurant service interactions. Data were collected through observation, interviews, and documentation, and analyzed thematically based on the Intercultural Communicative Competence (ICC) framework.The findings reveal that although most students demonstrate basic English proficiency, only a few exhibit adequate cross-cultural understanding. Key issues include overly direct language use, inappropriate forms of address, weak politeness strategies, and first language interference. In contrast, students with higher intercultural awareness are better able to use context-appropriate language, maintain politeness, and adapt their communication effectively in service interactions. These findings confirm that cross-cultural understanding significantly influences communication quality, extending beyond linguistic accuracy to include cultural appropriateness and interactional competence. Therefore, integrating intercultural aspects into language instruction and vocational training in hospitality education is essential to better prepare students for communication in global service environments.

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