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Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Published by Politeknik Pariwisata Makassar
ISSN : 26561336     EISSN : 26561301     DOI : https://doi.org/10.33649/pusaka
Core Subject : Humanities, Science, Education, Social,
Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Other
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event. ISSN: 2656-1336 (Print) | ISSN: 2656-1301 (Online) is an international open access and peer-reviewed journal, published by Politeknik Pariwisata Makassar, Indonesia. It is published two times a year in February-July and August-January. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event is a journal publishes original research, review, and short communication (written by researchers, academicians, professional, and practitioners from all over the world) which utilizes research results, theoretical studies, theoretical applications, conceptual ideas, and book reviews relevant to the Tourism Discipline. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event has been granted SINTA 2 Accreditation based on Decision of the Director General of Higher Education, Research, and Technology Number 72/E/KPT/2024
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 12 Documents
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Search results for , issue "Vol. 4, No 1 February (2022)" : 12 Documents clear
Instant Oyster Mushroom Congee Faisal Akbar Zaenal; Syahrial; Abdi Nurul Mahsyar
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.157

Abstract

This research is an experimental study that aims to determine: (1) The process of making instant oyster mushroom congee; (2) Panelists acceptance of the organoleptic of instant oyster mushroom congee, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of instant oyster mushroom congee. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and ANOVA. The research was out at the Kitchen Laboratory Politeknik Pariwisata Makassar and the Makassar Health Laboratory Center. The results showed instant oyster mushroom congee products started from preparation, weighing, cutting, grinding, drying, storage and packaging. The panelists acceptance of the instant oyster mushroom congee with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of color, aroma, texture, and taste assessment, it is better than other formulations with a rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in instant oyster mushroom congee was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.
Organoleptic Test of Butter Substitution Formulation with Avocado Flesh (Persea Americana Mill) On the Thousand Layers Roll Putri Rizkiyah; Ilham Junaid; Dewi Andriani
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.103

Abstract

The aim of this study was to describe the effect of the substitution of butter with avocado flesh on the organoleptic properties of the thousand layers roll. The second objective of this study was to describe the community's acceptance of the hedonic test on the substitution of butter with avocado flesh on a thousand layers roll. Based on the Duncan test, the entire treatment had significant differences in texture and taste. Whereas color and scent have differences in treatment F0 and F1 but have significant differences in treatment F2 and F3. This is because the texture and taste are largely determined by the level of maturity of the avocado, not all avocados can be precise and the weight ratio used between treatments. In addition, the fiber and fat in the avocado are stronger so that the more avocado content, the thicker it will be and dominate the rolled legit layer cake. In terms of quality of treatment F3 (60% butter, 40% avocado) has the highest value with color 5.68 (like category), texture (like category), scent 5.48 (somewhat like category) and taste 5.84 (like category). Of the four treatments, there was one treatment that was somewhat disliked by the panelists, namely F0 where the composition of 0% avocado butter with an inaccurate formula resulted in the finished product of rolled legit rolls, which differed greatly from the finished results of the other three treatments (F1, F2 and F3). This is because the avocado content cannot fully replace the function of butter in the thousand layers roll.
Tourism Potential Resources Measurement: The Talaga Pancar Lake Case Aceng Gima Sugiama; Femmy Indriany Dalimunthe; Rinjani Sastrowati
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.112

Abstract

This paper is aimed to measure the potential resources of tourism based on the criteria of tourist attraction, accessibility, infrastructure and facilities, and environmental degradation. The research using a case study in Talaga Pancar Lake based on qualitative and quantitative data with a descriptive explanation. Data through depth interviews were obtained from the manager and operator, while observed and measuring the potential tourism resource by using a rating scale. Results showed that tourist attractions were a medium category, that's the existing natural tourist attractions were sufficient to be used as potential as natural tourist attractions. The available accessibility was a potential medium, that the place has sufficient infrastructure and superstructure for tourists to reach the place. The level of environmental degradation was medium, that the impact of damage to environmental assets conditions was insufficiently maintained. Infrastructure assets were a high category, which means that the availability of assets is much complete. While the availability of supporting facilities was not sufficient by the adequacy standard for tourism destination services.
Distribution Chain and Potential of Gonggong as a Culinary Tourism Destination in Bintan Island Hary Jocom
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.113

Abstract

This study aims to identify the Gonggong (dog conch) supply chain in Bintan Island and identify its potential to become a culinary tourism destination besides the well-known natural and cultural tourist destinations in Bintan Island. This is motivated by the existence of gonggong as endemic animals that only exist in the Riau Islands, especially in Bintan and Bangka Belitung Islands so that gonggong is known as a typical food of Bintan Island. However, this typical of Bintan Island is not yet nationally known like special foods of other regions. This study was conducted in Bintan Island using a descriptive-qualitative method to describe the supply chain and the potential of gonggong as a special food for culinary destination. Data was collected through in-depth and structured interviews and observations. The results of this study indicate that in terms of quantity, gonggong is available throughout the year with a tendency of abundant availability, and as a result, it has the potential of culinary destination for Bintan Island. In order for the gonggong culinary to be attractive to tourists, it needs packaging in a series of tourist travel attractions emphasizing foods and integrating it with cultural values of the local communities and with the rich natural phenomena of Bintan Island. Digital marketing strategies can be used for the purpose above through various social media or e-commerce platforms that are packaged in an attractive manner to build tourists’ perception that Gonggong is the typical culinary destination of Bintan Island that is worthy of visit.
“Pasang”, Knowledge and Implementation of Local Wisdom in The Kajang Traditional Forest Area, South Sulawesi Nurmala; Muh. Dassir; Supratman
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.151

Abstract

The Kajang tribe as a cultural and environmental tourism destination is a community of indigenous people who live in harmony with nature by having the life principle of "Kamase mase" (unpretentious) and are firm on the "Pasang" (message) of the ancestors. "Pasang" is a way of life for indigenous peoples originating from Turiek A'ra'na (the creator) which was passed down to Tu Mariolo (the first person). The core of "pasang", is to maintain and preserve the forest for a better life and more prosperous. The purpose of this research is to analyze the type of “pasang” as local knowledge and implementation of forest conservation in the Customary Areas. Data was collected through field observations and in-depth interviews with participants and key informants consisting of; 1) Customary Leaders, Ammatoa, 2) Customary Stakeholders, 3) Village Heads, 4) Non-Governmental Organizations, 5) indigenous peoples. The results showed that knowledge of local wisdom for forest conservation and management contained several "pasang". “Pasang” as Knowledge of local wisdom is implemented in the form of forest management zoning. The customary forest is divided into three zones; 1) core zone or sacred forest (borong karamaka or borong lompoa); 2) buffer zone, limited production forest (borong battasayya), and 3) utilization zone (borong Luarayya). The three forest zones have different functions and uses in Ammatoa supervision.
Interpretation of Tourist Attracion in Japanese Language at Penglipuran Village, Bali Renold; Buntu Marannu Eppang; Darsyaf Hadi Wijaya; Usman Ode
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.131

Abstract

The research attempts to find out: (1) Personal interpretation in Japanese language by guide at penglipuran village (2) Nonpersonal interpretation in Japanese language by guide at penglipuran village. Interview, documentation and observation were used to meet the purpose of this study integrates with descriptive method. The finding indicates that tour guide who interpretate visitor especially while using Japanese language at Penglipuran village has show very well performance when giving information to the tourist in doing preparation before do guiding such guide flag, uniform, licience, until transferring visitor out of village. A lot of attention at Penglipuran village has been paid for Non-Personal interpretation. Signs and pathway are concerned has meet the appropriate placement, design and clear themes. Tour guide using TORE (Thematic, Organized, Relevant, Enjoyable) method when giving information to the visitors. Guide also use gesture and body language when having problem in interpretating in Japanese language in order to keep communication among the visitors. The using of nonpersonal interpretation media at Penglipuran village are well prepared this can be seen at design, color and them of media, along the information board also written in Japanese language.
Identify the Development of Regional Ecotourism Potential Palopo City is Geospatial Based Andi Jumardi; Muhammad Ilyas; Aryadi Nurfalaq; Iin Karmila Putri
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.156

Abstract

The purpose of the research, identifying geographical conditions and potential tourist attractions, the social conditions of the surrounding community, the prospect of ecotourism development. Methods in this research qualitative approach with survey research with geospatial and SWOT-based geography review approach. The results of this study produced 6 thematic maps including topographic maps, geological maps, land type maps, slope slopes, tourist attraction distribution maps, and distribution maps of public facilities by containing information about the most influential geographical conditions in supporting the development of mungkajang area as an ecotourism area. Potential tourist attractions owned by the Mungkajang area there are 9 attractions scattered in the Mungkajang area by offering its attractions Latuppa area offers waterfall and bathing tours in the river stream, Kambo area offers tourism and bathing, murante area bathing waterboom and Mungkajang area offers camping and shelter attractions in addition to tourist attractions in Mungkajang area equipped with various public facilities available. in tourist attractions and those outside of tourist attractions in the Mungkajang area. The social conditions of the community include people who live in the location of the Mungkajang area have the same understanding of ecotourism, approval of the development of Mungkajang ecotourism, interest in the development of Mungkajang ecotourism. Mungkajang area development strategy as ecotourism with a geographical review approach that supports among location factors, relief factors, climate factors, biogeography factors, soil factors, water factors, geological factors, population factors, attractiveness factors, infrastructure factors, accommodation factors and facility service factors, while from the results of SWOT analysis of strategies that must be carried out to maintain the sustainability of natural wealth, involving the community, Working with government agencies, maximizing information technology, offering tourism potential different from others, providing complete facilities as needed by tourists and building good cooperation between the government, private sector and the public in the utilization of SDA that has the potential as a tourist attraction.
Arrangement of Makassar City Water Sports Tour Packages based on Geographic Information Systems Zulkifli Harahap; Enos Julvirta; Yayan Dian F.; Muh. Musawantoro; Darsyaf Hadi W.
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.159

Abstract

This study aims to model the Tirta Tour package in Makassar City. This research method uses a qualitative approach, the data sources are obtained through surveys with field notes, interviews and documentation, while the data processing techniques use the help of ArcGIS 10.5 software. The data collection techniques used in this study are: Focus Group Discussion (FGD), interviews, study comparison and literature study were used for qualitative data. Based on the processed data, it was found as follows: 1) Water tourism potential in Makassar City as a result of analysis 3A: Accessibility, Amenity and Activities in general, the cluster of islands in the Spermonde Archipelago has the potential to become superior marine tourism with current conditions it can be said to be natural. heritage landscapes. 2) Mapping model for Tirta Tour Packages in Makassar City in the form of Tirta Travel Routes with a Stopover Movement Pattern with 4 Tourist Attractions. This study recommends the preparation of an online water tourism information system for Makassar City so that it can be accessed anytime and anywhere.
Presentasi Bisnis dalam Hospitality Industry: Analisis dan Pengembangan Modul Dika Pranadwipa Koeswiryono; Komang Ratih Tunjungsari
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.132

Abstract

Dalam industri perhotelan, presentasi bisnis yang disajikan secara efektif akan membantu audiens memahami konten dan mengubah sudut pandang atau keputusan mereka. Sayangnya, banyak presentasi yang diberikan sulit dipahami dan tidak memotivasi, baik karena presenter telah meniru kebiasaan buruk maupun karena kurangnya kesadaran dan pengetahuan. Dalam penelitian ini, beberapa manajer vila dan hotel diwawancarai untuk mengetahui topik presentasi yang diberikan di bidang perhotelan. Hasil wawancara menjadi dasar untuk membuat modul presentasi bisnis bagi para profesional perhotelan, yang terdiri dari empat bab. Dalam modul tersebut dibahas kesalahan umum dalam presentasi, penentuan objektif presentasi, struktur presntasi dan visualisasi data. Dengan modul ini, baik mahasiswa maupun profesional khususnya di bidang perhotelan dapat merancang presentasi yang lebih efektif
Penerapan Strategi Bauran Pemasaran Pada Acara Launching Wakai Spring Summer 2020 Collection Di Jakarta Anisatul Auliya; Ema Angelia
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 1 February (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i1.95

Abstract

Penelitian ini adalah untuk menganalisis strategi penerapan bauran pemasaran pada acara peluncuran Wakai Spring Summer 2020 Collection Di Jakarta. Kegiatan penelitian ini dilaksanakan pada bulan Januari-April 2020, metode pengumpulan data dilakukan dengan cara observasi langsung di lapangan, wawancara kepada penyelenggara serta pengunjung dan dokumentasi. Setelah data dikumpulkan dilakukan teknis analisis data dengan menggunakan metode deskriptif kualitatif. Hasil dari penelitian yang sudah dilakukan adalah strategi penerapan bauran pemasaran pada saat penyelenggaraan acara peluncuran wakai spring summer 2020 collection sudah dilaksanakan dengan baik untuk seleuruh komponen produk, harga, lokasi, dan promosi. Produk yang diluncurkan sangat inovatif dan rangkaian acara yang disajikan sangat beragam, Harga yang ditetapkan sudah sesuai dengan kualitas yang diberikan, Lokasi event yang strategis serta mudah diakses dan promosi online serta offline yang sudah dilakukan. Berdasarkan pengamatan dilapangan, perlu ditingkatan lagi kegiatan promosi baik online dan offiline untuk penyelenggaraan event ini kedepannya, agar dapat meningkatkan citra merek, meningkatkan jumlah penjualan serta meningkatkan jumlah pengunjung.

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