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INDONESIA
Jurnal Pariwisata Indonesia
Published by Sekolah Tinggi Pariwisata Sahid Surakarta
ISSN : 19072457     EISSN : 25812688     DOI : https://doi.org/10.53691/jpi.v17i1
Core Subject : Economy, Humanities, Education, Art,
Arts Humanities Economics, Econometrics & Finance Education Other
JPI (Jurnal Pariwisata Indonesia) is an open access, peer-reviewed, multidisciplinary journal dedicated to publication in tourism research, with a focus on the application of tourism science to the Indonesian tourism industry. JPI maintains its contribution to scholarships in tourism science in Indonesia. JPI invites writings from various disciplines to contribute to literature on tourism science. JPI invites manuscripts in three main topics but is not limited to: Hospitality Each study focuses on the hospitality industry, including marketing management in the hospitality industry, restaurants, quality assurance, Policy and Regulation of Hospitality, Human Resources, and related topics in the hospitality industry (such as operational departments on hotel) Culinary Each study focuses on culinary development in tourism, innovation in the culinary business, Gastronomy, Herbs, Spices, Traditional Food, Cultural Food Studies, Food Product, Bakery and Pastry, Food Packaging and Product Development, Food Product Branding and Marketing, Education and Training, Nutrition of Food Product, Regulation and Policy Food and Product. Tourism Each study focuses on destination development, including Policy for Destination Planning, Tour Industry, accessibility, and Infrastruktur Destination, Ticketing on destination Policy, Destination marketing, tourist behavior, travel patterns, and related topics on destination development (such as Sustainable Tourism Development Low Carbon Destination, Halal tourism, Community-based Tourism, Nature-based Tourism, Creative Tourism, Social Media for Tourism Marketing, Smart Tourism)
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 146 Documents
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TUGAS WAITER DAN WAITRESS TERHADAP TINGKAT PELAYANAN TAMUDI FOOD AND BEVERAGE SERVICE PADA SUMMER PALACE CHINESE RESTAURANT HOTEL TENTREM YOGYAKARTA Tedi Safpria; Sunyoto; Denny Asmara
Jurnal Pariwisata Indonesia Vol 11 No 2 (2016): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

Tujuan penelitian ini ialah untuk meneliti mengenai cara tugas waiter dan waitress berpengaruh terhadap tingkat pelayanan. Dalam penulisan Penelitian ini, digunakan metode observasi, studi pustaka, kuesioner dan dokumentasi dengan analisa deskriptif kualitatif. Hasil penelitian ini membuktikan adanya pengaruh dari penataan meja makan, penataan dekorasi,dan penyajian makanan terhadap tingkat kualitas pelayanan. Hal ini berdasarkan rekapitulasi prosentase penataan meja makan yaitu 22% responden menjawab Ya, berdasarkan rekapitulasi penataan dekorasi yaitu 44,5% responden menjawab Ya, berdasarkan rekapitulasi penyajian makanan yaitu 33% responden menjawab Ya. Kesimpulan yang dapat diambil efektivitas tugas waiter dan waitress berpengaruh terhadap kualitas pelayanan. Jadi, penataan meja makan, penataan dekorasi, dan penyajian makanan menjadi faktor kualitas pelayanan Summer Palace Chinese restaurant.
STRATEGI ADAPTASI DESA WISATA PONGGOK TERHADAP PANDEMIC COVID-19 titi pratiwi; Bagus Ramadhan
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v19i1.299

Abstract

The Covid-19 pandemic has had an impact on the tourism sector, the condition of the tourism sector is currently weakening along with the ongoing Coronavirus outbreak, and even now the whole of Indonesia is experiencing a decline in the number of tourist visitors. Ponggok Village is one of the tourist villages which has been affected by the Covid-19 pandemic outbreak where the number of visitors to tourist objects in the village has decreased during the pandemic.The research approach used in this study is descriptive- qualitative. The method used to achieve the research objective is to determine the influence and strategies for handling the Covid-19 pandemic in the Ponggok tourist village. Data collection methods are observation, interviews, and document analysis, such as data reduction and drawing conclusions.The results of this study are that the Covid-19 pandemic affects community and tourism activities. The Covid-19 pandemic has disrupted the condition of the tourism sector, decreased the number of visits and income for both villages and tourism object management revenue, and postponed village and tourism activity programs. The handling strategy carried out by the village government is reviewing plans, modifying tourism area policies, collaborating, and approaching the community to build a spirit of cooperation. Handling strategies carried out by tourism object managers are minimizing expenses, utilizing funds, managing funds, collaborating, maximizing services, developing or implementing health protocols, developing and transferring markets, and evaluating. While the strategy carried out by stakeholders and MSMEs is to increase cooperation between managers and business actors, change and transfer business or sales systems, implement a consignment system, and transfer jobs.
Produksi Abon Berbahan Dasar Ikan sebagai Inovasi Produk Pangan Kevin Gustian Yulius; Theodosia C. Nathalia
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v19i1.306

Abstract

Fish is one of the many fishery products produced in Indonesia and is a source of animal protein which is consumed by many people. This study aims to (1) find out the innovation of fish-based floss products, (2) find out which fish is suitable as a basic ingredient for making fish floss, (3) find out the added value of making fish into fish floss. The method used in this study is descriptive quantitative using organoleptic tests consisting of hedonic quality tests and hedonic tests on panelists. From the results of the organoleptic test, it was found that catfish fish showed the mean value for each color indicator (3.30), aroma (3.47), taste (3.20), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (2.97), aroma (3.20), taste (3.63), and texture (3.20). Lastly, the Jambal Roti test showed mean values for color (2.90), aroma (3.17), taste (2.90), and texture (3.27). The results of the hedonic test showed that the mean values for catfish floss for each indicator were color (3.67), aroma (3.67), taste (3.33), and texture (3.33). Furthermore, the results of testing the dory floss showed values for color indicators (3.33), aroma (4.00), taste (3.67), and texture (3.33). Lastly, jambal roti testing showed mean values for color (3.00), aroma (3.67), taste (2.67), and texture (3.00). As a result, all floss products in this study were acceptable, but balanced floss catfish and dory products were the most preferred.
EFEKTIVITAS PROMOSI MUSEUM BENTENG VREDEBURG MELALUI MEDIA SOSIAL INSTAGRAM @MUSEUM.BENTENG.VREDEBURG DENGAN ANALISIS MODEL ATR Putri Meliana Ariyani
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

The effectiveness of promotion through Instagram Social Media is related to how to design messages in marketing communications and how followers respond and act on messages that are made. The response given by followers is related to the decision to use the supported product. So that the effectiveness of promotion is determined by the objectives of marketing communications and the response of the followers. This study aims to determine the effectiveness of the promotion of the Fort Vredeburg Museum through the social media Instagram @museum.benteng.vredeburg based on the ATR Model. The approach used in this research is descriptive quantitative with a questionnaire method that includes indicators of awareness, trial and reinforcement. The results of this study indicate that the promotion effectiveness of the Fort Vredeburg Museum through Instagram Social Media @musem.benteng.vredeburg according to awareness is 77.23%; trial 73.24%; and strengthening 69.98%. Social media Instagram @museum.benteng.vredeburg as a quite effective ATR Model-based product promotion media. with a result of 72.7% of the average count of all levels.
MENAKAR POTENSI PENGEMBANGAN DESA WISATA RELIGI DALAM MENDUKUNG PEMULIHAN EKONOMI DI PROVINSI GORONTALO Sri Apriyanti Husain
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v19i1.342

Abstract

Covid 19 has had an effect on all human life, including the tourism sector. On the other hand, the tourism sector is considered to be one of the superior sectors and is expected to contribute to the Economic Recovery. The purpose of writing this paper is to measure the potential for the development of a Religious Tourism Village in supporting the Economic Recovery in Gorontalo Province. In preparing this paper the author uses a descriptive method with a qualitative approach. This approach is considered appropriate by the author, because with a qualitative approach, the author can explore more about the potential for developing a Religious Tourism Village in supporting Economic Recovery in Gorontalo Province. The results of this study indicate that Gorontalo Province has potential in developing Religious Tourism Villages. Religious Tourism Villages that can be developed to support national economic recovery are Bongo Village which is located in Batudaa Pantai District, Gorontalo Regency and Tri Rukun Village which is in Wonosari District, Boalemo Regency.
IDENTIFIKASI NILAI NILAI HISTORIS PADA MASJID AGUNG DEMAK UNTUK WISATA HERITAGE DAN ZIARAH DI KABUPATEN DEMAK Agungwibiyanto Agung Wibiyanto; Ichwan Prastowo
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v19i1.346

Abstract

Salah satu bentuk peninggalan historis yang berasal dari kasultanan Demak Bintoro ialah masjid Agung Demak. Dalam artikel ini memang bertujuan untuk menganalisis identifikasi nilai nilai historis pada masjid Agung Demak untuk wisata Heritage dan Ziarah di kabupaten Demak. Metode ini menggunakan metode kualitatif dengan analisis deskriptif, di mana data pengamatan dan literatur direduksi dan dianalisis untuk memaparkan artikel ini. Hasilnya, identifikasi nilai historis pada masjid Agung Demak terletak pada beberapa ornamen. Pertama, Pintu Bledheg, di mana ornamen ini yang berbentuk pintu tidak bisa dilepaskan dari cerita Ki Ageng Selo di zaman wali di dalam menangkal petir. Kedua, Mihrab yang berfungsi untuk tempat pengimaman yang ditandai dengan gambar bulus sebagai wujud prasasti “Condro Sengkolo”. Ketiga, peninggalan arkeologi yakni adanya Dampar Kencana yang merupakan singgasana raja yang digunakan untuk khotbah di masjid Agung Demak. Dampar Kencana ini merupakan warisan dari Majapahit di era Bhre Kertabumi yang diberikan kepada Raden Fattah, Sultan Demak I. Keempat, Soko Tatal / Soko Guru yang berjumlah 4 ini merupakan tiang utama penyangga kerangka atap masjid yang bersusun tiga. Kelima, Situs Kolam Wudlu . Situs ini dibangun mengiringi awal berdirinya Masjid Agung Demak sebagai tempat untuk berwudlu.
Journal PENGARUH PRODUK DAN PROMOSI TERHADAP KEPUTUSAN BERKUNJUNG SERTA DAMPAKNYA TERHADAP KEPUASAN WISATAWAN DI MUSEUM PURBAKALA DAYU KABUPATEN KARANGANYAR: PENGARUH PRODUK DAN PROMOSI TERHADAP KEPUTUSAN BERKUNJUNG SERTA DAMPAKNYA TERHADAP KEPUASAN WISATAWAN DI MUSEUM PURBAKALA DAYU KABUPATEN KARANGANYAR Erwin Purbosaputro Erwin
Jurnal Pariwisata Indonesia Vol 19 No 1 (2023): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

There are many motivational factors for tourists to be interested and visit a tourist attraction or a tourist destination, these factors consist of various variables. In these conditions a product, promotion, decision of a visit is an important factor that will produce or are expected to meet the tourist's decision. This study aims to determine the effect of products and promotion of visiting decisions and their impact on tourist satisfaction at the Dayu Archaeological Museum in Karanganyar Regency. The research was conducted with quantitative methods. A sample of 95 tourists from the Dayu Archaeological Museum were taken by accidental sampling. Data collection techniques using questionnaires and data were tested and analized with path analysis and one intervening variable with SPSS. Based on the results of the analysis of research data it can be concluded that: (1) Products have a positive and significant effect on visiting decisions and their impact on tourist satisfaction, (2) Promotion has a positive and significant effect on visiting decisions and their impact on tourist satisfaction, (3) Visiting decisions have a positive effect and significant to tourist satisfaction.
TRADITIONAL CULINARY SCARCITY AS TOURISM SUPPLY FROM A CULTURAL PERSPECTIVE: A CASE STUDY OF GUDEG MANGGAR IN BANTUL REGENCY Lisadewi, Isna; Priyambodo, Tri Kuntoro
Jurnal Pariwisata Indonesia Vol 20 No 2 (2024): JURNAL PARIWISATA INDONESIA
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v20i2.294

Abstract

Gudeg manggar is known to be one of the traditional foods of interest in Bantul Regency. Gudeg manggar is also known to be unique due to its rarity, making it a culinary with a higher value than other culinary delights. This research aims to find causes of the scarcity of gudeg manggar as a culinary tourism supply. This research used a qualitative method with semi-structured interviews with three gudeg manggar producers. The results show that the scarcity of gudeg manggar as a culinary tourism supply in Bantul Regency occurs due to several factors. Natural factors are often used in answering the availability of ingredients. However, it is not the only cause; cultural factors in the community cause raw materials to become scarce and more valuable. This research can be a consideration in determining how gudeg manggar is marketed as culinary tourism in Bantul Regency.
ANALISIS SINKRONISASI KEBIJAKAN PEMERINTAH DAERAH BALI DAN BANYUWANGI DALAM MENDUKUNG IMPLEMENTASI PROGRAM PEMBANGUNAN PARIWISATA TERINTEGRASI DAN BERKELANJUTAN (P3TB) DI WILAYAH DESTINASI WISATA 3B Bahreisy, Afghani Mahmuda; Azzahra, Kharisma Putri; Dewi, Nova Purnama; Khairiah, Nur Ainun; Rahmafitria, Fitri
Jurnal Pariwisata Indonesia Vol 20 No 2 (2024): JURNAL PARIWISATA INDONESIA
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v20i2.495

Abstract

Policy synchronization across regions is a key element in supporting the successful implementation of the Integrated and Sustainable Tourism Development Program (P3TB) in the 3B Tourist Destination area, which includes Banyuwangi, West Bali, and North Bali. This program aims to create tourist destinations that not only prioritize visitor numbers but also consider social, cultural, and environmental sustainability. This study analyzes the extent to which policies in each region, particularly those of Banyuwangi, Jembrana, Buleleng, and Bali Province, can be harmonized to achieve integrated tourism development goals. Policy synchronization plays a vital role in ensuring the harmonious management of natural resources, infrastructure development, community empowerment, and cultural preservation across the three regions. The study's findings indicate that policy synchronization in the 3B area effectively supports environmental conservation by managing sensitive areas such as Ijen Crater and West Bali National Park, preserving their tourist appeal without compromising local ecosystems. Additionally, harmonized policies facilitate integrated cross-regional infrastructure planning, such as the development of Ketapang-Gilimanuk Port, enhancing connectivity and accessibility for tourists. Synchronized community empowerment policies significantly contribute to increasing local community participation, generating direct economic benefits, and maintaining social and cultural balance. However, this study also highlights major challenges, including differences in development priorities between regions, imbalances in infrastructure development, and the need for stronger cross-sectoral coordination. The study recommends strengthening collaboration between central and regional governments, as well as other stakeholders, to ensure a more effective and sustainable implementation of P3TB. With these strategic steps, the 3B Tourist Destination area holds great potential to become a model of integrated tourism that is not only globally competitive but also inclusive for local communities and environmentally friendly.
SEPOTONG CERITA SIMBOLIS PRODUK CAKWE: ANTARA BRAND DAN JUGA DENDAM KESUMAT Ichwan, ichwan Prastowo; Wibiyanto, Agung; Resmi, Prasiwi Citra
Jurnal Pariwisata Indonesia Vol 20 No 2 (2024): JURNAL PARIWISATA INDONESIA
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53691/jpi.v20i2.496

Abstract

The purpose of this article is to review a symbolic story behind the Cakwe product, exploring the connection between the brand and a deep-seated grudge. This traditional pastry, originally from China, has a long history, both symbolically and culturally, which is not widely known to the public. The research method used in this article is qualitative with descriptive analysis. The data utilized comes from references, including books and journals, which will be reduced and analyzed to form this writing. The result of this paper highlights the symbolism behind the Cakwe shape, which is long and made from two dough pieces, symbolizing the bodies of Prime Minister Qin Hui and his wife, who were blamed for the death of General Yue Fei. In terms of language connotation, both in Hokkien and Cantonese, or other Southern Chinese dialects, Cakwe can be interpreted as "ghosts fried" in hot oil. While many traditional Chinese pastries are often perceived as beautiful and charming, Cakwe is considered eerie. Therefore, it is clear that the Cakwe brand has a strong connection to the narrative story that envelops the product, reflected in its shape—two human-like bodies fried in hot oil. This hot oil is also a symbolic reference to the burning oil of hell used to punish the guilty in the afterlife. Furthermore, the motif of public vengeance has been passed down through generations, evident in the long shape and texture of Cakwe, consisting of two dough pieces resembling the bodies of Prime Minister Qin Hui and his wife.

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