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Pusaka : Journal of Tourism, Hospitality, Travel and Business Event

pusaka
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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 211 Documents

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“Pasang”, Knowledge and Implementation of Local Wisdom in The Kajang Traditional Forest Area, South Sulawesi Nurmala nurmala; Muh Dassir; Supratman supratman
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

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.

Perencanaan dan Implementasi Kegiatan Hybrid Event. Studi Kasus : Muslim Fashion Festival (MUFFEST) 18-28 Maret 2021 Jakarta Fetty Nurmala Rossi; I Made Adhi Gunadi; Hasnah Amirah Kirana
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

This study aims to analyze the planning and implementation of Hybrid Event in Jakarta "Muslim Fashion Festival (MUFFEST) 2021" in Kota Kasablanka Mall and to identify the hybrid elements used during the event. This research method uses qualitative descriptive with a case study approach. Sources of data are obtained through observations with field notes, interviews, and documentation. Data collection techniques used in this study are: interviews with key informants such as Organizer, Supplier, and Venue. Also, literature study was used for qualitative data. This study indicates that the planning and implementation of the event has met all the required aspects. In the hybrid element, this event is also broadcast via live streaming on YouTube, Zoom, Instagram, and the V-Mix application. This study recommends incorporating hybrid elements, such as applications that support virtual exhibition activities and examine the experience of visitors attending the Hybrid Event. KEY WORDS: Planning, Implementation, Hybrid Event, Festival

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: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

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.

Instan Oyster Mushroom Instant Porridge for the Elderly Faisal Akbar Zaenal; Syahrial Syahrial; Abdi Nurul Masyhar
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

This research is an experimental study that aims to determine: (1) The process of making instant porridge substituted with oyster mushrooms; (2) Panelists' acceptance of the organoleptic test of instant porridge substituted with oyster mushrooms, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of oyster mushroom substituted porridge product. 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 the ANOVA test. The research was out at the Kitchen Laboratory and the Makassar Health Laboratory Center. The results showed that making oyster mushroom substitution slurry started from material preparation, weighing materials, cutting materials, grinding materials, drying materials, and storage. The panelists' acceptance of the oyster mushroom substitution porridge 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 assessment of color, aroma, texture, and taste, it is better than other formulations with a color rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in oyster mushroom instant porridge was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.

Arrangement of Makassar City Water Sports Tour Packages based on Geographic Information Systems Zulkifli Harahap; Enos Julvirta; Yayan Dian Fitriansyah; Muhammad Musawantoro; Wijaya Hadi Darsyah
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

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. KEY WORDS: Tirta Tourism; Mapping; Tour Packages

Strategi dan Model Pengembangan Objek Wisata Air Panas di Desa Tombasian Kecamatan Kawangkoan Barat Kabupaten Minahasa Telly Hetty Isje Kondoj; Vesti L Sambeka
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

Tourism development is sought to be developed in the context of economic improvement, sustainable development and technological development. Geographically, each region has different characteristics with their own uniqueness and advantages. Natural resources that are owned with all its contents, land in all its forms and the sea with all its contents. This potential can be utilized optimally through tourism. Natural resources owned with all their contents and existing potential will be utilized for development purposes. That potential can be an asset through the tourism sector. One of the attractions that attracts the attention of both domestic and foreign tourists is the hot springs in Tombasian Bawah Village. Tombasian Bawah Village is one of the villages in Kawangkoan Barat District, Minahasa Regency, where in general the people work as farmers and craftsmen on stilt houses. Furthermore, the data that has been collected is analyzed by descriptive analysis using the SWOT analysis method and breaking it down internally and externally. The stages of the research were field observations by collecting data at the physical location, conducting interviews with the government of tourist attraction locations with village programs and district governments related to the development of tourism objects, specifically hot water in the village of Tombasian Bawah and visitors to obtain data. The results of the study show that the Hot Spring Tourism Object Development Strategy is adequate which can be applied by developing tourism on holidays and other holidays. And the model is community based. The development of this hot spring tourism object can be done by diversifying tourism objects and modifying the system so that tourists can travel easily and pleasantly. The results of this research are the proceding/Sentrinov output targets and reports. KEY WORDS : Strategy, Development, Tourism Object, Hot Water, Tombasian Bawah, Style

Dampak Ubud Food Festival Terhadap Aspek Sosial dan Ekonomi Masyarakat di Banjar Penestanan Kaja, Ubud, Bali Desak Gede Chandra Widayanthi; Ida Bagus Putu Puja; Desak Putu Candra Dewi; I Nengah Wirata
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

Bali is one of the provinces in Indonesia that carry out festival activities in various regions. One of the regular festivals held annually since 2015 is the Ubud Food Festival which is held in Banjar Penestanan Kaja, Ubud District, Gianyar Regency, Bali, Indonesia. Ubud Food Festival is a culinary festival featuring various Indonesian specialties. This research focuses on the social and economic impacts caused by the organizers of the Ubud Food Festival in Banjar Penestanan Kaja Ubud, Gianyar Bali, and expected to be useful for the organizers and the local community of Banjar Penestanan Kaja to find out all kinds of economic and social changes resulting from the implementation of the Ubud Food Festival which has been held for the past five years. Based on the results, it can be concluded that the implementation of an activity or event, has impacted the social and economic aspects for the community. Banjar Penestanan Kaja community, both positive and negative impacts.

Analisis Penyebab Tingginya Food Costs dan Strategi Pengendalian Biaya Makanan pada Food and Beverage Product Department di Four Points Hotel by Sheraton Bali Made Artajaya; I Gusti Agung Febrianto; Made Wahyu Chikara Wijaya
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

Abstract The hotel's second largest revenue is food and beverage revenue. Four Points by Sheraton Bali Ungasan benefit from the sale of food and beverages, the income can be achieved maximally if the control of food cost effectively and efficiently. The objective of this study was to determine the cause of the high food cost at Four Points by Sheraton Bali Ungasan in 2020 and to determine the food cost control strategy by the food and beverage product department. Based on the percentage comparison between standard food costs and actual food costs period January - December 2020, there is a difference of 4.03%. This study uses a qualitative descriptive analysis technique of triangulation of sources using the theory of Dittmer, Ojugo, and Wiyasha. The results of this study indicated the purchasing section was not applied standard purchase specifications and standard prices. The receiving section did not check the quality and quantity of food from suppliers. Foodstuff storage did not apply FIFO and the storage space did not mind the feasibility and temperature. The issuing section did not apply storeroom requisition. The kitchen section did not apply the standard yield, standard recipe and standard portion size optimally, this causes high food costs. Keywords: Food Cost, Procurement of Foodstuffs, Control of Food Cost. Pendapatan terbesar kedua hotel adalah pendapatan makanan dan minuman. Four Points by Sheraton Bali Ungasan memperoleh keuntungan dari hasil penjualan makanan dan minuman, pendapatan yang dihasilkan dapat tercapai dengan maksimal apabila pengendalian bahan makanan dilakukan secara efektif dan efisien. Tujuan penelitian ini adalah untuk mengetahui penyebab tingginya food cost di Four Points by Sheraton Bali Ungasan pada tahun 2020 dan mengetahui strategi pengendalian food cost oleh food and beverage product department. Berdasarkan data persentase perbandingan antara standard food cost dan actual food cost periode Januari - Desember 2020, menunjukkan terdapat selisih sebesar 4,03%.

Wisata Alternatif di Wonosalam I Dewa Gde Satrya
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

Alternative tourism and ecotourism find their relevance in changing travel patterns in the next normal era. Both enable tourism trips that have a positive impact on the growth of the quality of life of tourists and hosts, as well as the quality of the environment and cultural conservation that are the destinations of travel. Ecotourism is a way for alternative tourism to be increasingly recognized and become the answer, when tourist travel turns to a small scale, considering the capacity of tourist destinations and the welfare of local communities. This article is based on qualitative data obtained through interviews and in-depth observations related to the implementation of alternative tourism managed by local communities as well as Forest Conservation Groups in ecotourism destinations in Mendiro Hamlet, Panglungan Village, Wonosalam District, Jombang Regency, East Java Province. Wonosalam is not only known for its durian commodities but has many springs, conservation forests, and Biodiversity Parks. The purpose of this study is to describe the implementation of alternative tourism in Wonosalam. This study concludes that the concept of alternative tourism finds its relevance to ecotourism practices in Wonosalam through observation of springs, jungle tracking, river crossings, birdwatching which is done on a small scale, and the attraction of tourist villages located on the border of conservation forests. The ownership and management of this tourist village are entirely local.

The Analysis of Traditional Menu Promotion, Case Study: The City of Pagar Alam Pelliyezer Karo Karo; Samuel Hamonangan; Agus Setiawan
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 2: Agustus – Januari 2023
Publisher : Politeknik Pariwisata Makassar

This study compares traditional menu promotion efforts' expectations and reality in Pagar Alam, South Sumatra. The focus of attention of food and beverage industry players is customers and competitors. By generating and offering value to their customers, food and beverage industry players can bind a customer, a food and beverage player who has succeeded in presenting superior value. In order to achieve this goal, every industry player must be able to produce and deliver the goods and services desired by consumers, in this case, tourists, according to the needs and desires of these tourists. The data analysis method uses Important Performance Analysis (IPA) on primary data obtained from 83 consumer respondents. The results showed strategies to improve product branding to introduce and improve the specific menu products of natural fences so that tourists more widely knew them. The results showed that labeling was in quadrant D (low expectation and perception values) at an IPA value of 5.40.

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masri ridwan

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Home Page

OAI Link

Editorial Team

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Contact Name masri ridwan

Contact Email masriridwan010@gmail.com

Phone +6285242117926

Journal Mail Official masriridwan010@gmail.com

Editorial Address Tnjg. Bunga, Tamalate, Kota Makassar, Sulawesi Selatan, INA

Location Kota makassar, Sulawesi selatan INDONESIA

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Contact Name
masri ridwan

Contact Email
masriridwan010@gmail.com

Phone
+6285242117926

Journal Mail Official
masriridwan010@gmail.com

Editorial Address
Tnjg. Bunga, Tamalate, Kota Makassar, Sulawesi Selatan, INA

Location
Kota makassar,

Sulawesi selatan

INDONESIA