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Surayyal Hizmi
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surayyal@ppl.ac.id
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+6287755872411
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mandalikareview@ppl.ac.id
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Jl. Raden Puguh No.1, Puyung, Praya, Kabupaten Lombok Tengah, Nusa Tenggara Bar. 83561
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Kab. lombok tengah,
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INDONESIA
Journal of Mandalika Review
Published by Politeknik Pariwisata Lombok
ISSN : 2828061X     EISSN : 28280008     DOI : https://doi.org/10.55701/mandalika
Core Subject : Humanities, Social,
Humanities Social Sciences
Journal of Mandalika Review is the leading national journal for all those concerned with Destination Management, food and beverage development products and services, hospitality, creative economics, Moslem Friendly tourism, and travel. The journal takes an interdisciplinary approach and includes the development of products and services, planning and policy aspects of international, national and regional tourism, as well as, a specific study in travel and management studies
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 46 Documents
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Exploring Gastronomy Tourism: A Cultural and Culinary Journey through Pasar Lama Tangerang Ayuningsih, Sri Fajar; Amelia, Rizki; Adi, Antonius
Journal of Mandalika Review Vol. 4 No. 2 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i2.322

Abstract

Introduction: Gastronomy tourism has a significant impact on enhancing historical traditions and promoting local culinary identities. Pasar Lama Tangerang, known for its rich Chinese-Betawi Peranakan cuisine, has become a significant gastronomic tourism destination that offers visitors an immersive cultural and culinary experience. This study seeks to examine the influence of Peranakan cuisine on the tourist experience in Pasar Lama Tangerang, using the framework of gastronomy tourism and cultural heritage theories. Methodology: Using a qualitative descriptive approach, this research employed triangulated data collection techniques including semi-structured interviews, participant observation, and digital content analysis. A purposive sample of 15 informants—comprising local vendors, cultural figures, and tourists respond were analyzed. Findings: The findings indicate that the diversity of Chinese-Betawi Peranakan cuisine in Pasar Lama Tangerang provides a unique and memorable experience for visitors, allowing them to engage with traditional dishes while also appreciating the historical and cultural narratives embedded in the culinary landscape. Conclusion: The research emphasizes the significance of preserving and enhancing traditional gastronomic traditions as a way of strengthening local tourism. These insights help expand the discussion on gastronomic tourism by highlighting the influence of culinary heritage in enhancing a destination's appeal.
The Implementation of Scratch Application-Based Learning Media for Food and Beverage Service Ramadhanty, Nayla Insyira; Mulyati, Mulyati; Faesal, Muhammad
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.298

Abstract

Introduction: Quality education supports national development by fostering knowledge and skills. Based on observations at SMK Negeri 33 Jakarta, limited variation in instructional media was identified in the Food and Beverage Service subject. To address this issue, interactive learning media on glassware types and functions was developed using Scratch to enhance student engagement and learning outcomes. Methodology: This study employed a Research and Development (R&D) approach using the ADDIE model involving 60 eleventh-grade hospitality students. The research focused on feasibility validation through expert review and student trials using a five-point Likert-scale questionnaire. Findings: The Scratch-based media obtained feasibility scores ranging from 88% to 96%, categorized as “Very Feasible” across expert validation, one-to-one trials, small group testing, and field testing. Conclusion: The developed media is suitable for classroom implementation and provides an interactive alternative to conventional instruction in vocational hospitality education.
Design of Interactive Tourism Games in Rammang-Rammang Based on Construct 2 Hanafi, Muh. Alfian; Hanafi, Hamsu; Fathahillah; Darma, Dyah
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.299

Abstract

Introduction: This research aims to combine creativity and interactive game technology in expanding persuasive measures and efforts to promote Rammang-Rammang tourist destinations, make a significant contribution to the development of Indonesia's tourism sector, and demonstrate the importance of adapting to technological developments in this digital era. Methodology: The research method used is Research and Development (R&D) with the application of the ADDIE development model, which consists of analysis, design, development, implementation, and evaluation. Data were collected through interviews, questionnaires, and documentation studies. The data analysis was conducted using both qualitative and quantitative descriptive methods. Findings: Based on the interviews with informants, the game product was considered good as it successfully created a software product that promotes a tourist destination using a technological approach. The evaluation covered two aspects: (1) system functionality, which was deemed good, and (2) usability testing, which was conducted with 20 respondents, yielding an average usability percentage of 91.2%. This score is considered excellent. Conclusion: Based on the data collected, it can be concluded that the game product developed is considered valid and feasible according to ISO 25010 testing.
Mediation of Business Competency on The Effect of Culinary MSME Incubation Training on Business Success Rizky, Fahmi Muhamad; Ningsih, Caria
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.300

Abstract

Introduction: Culinary MSMEs are the most popular businesses for tourism and creative economy businesses in Indonesia. The high public interest in culinary businesses is supported by government support, one of which is the Culinary Incubation organized by the Indonesian Ministry of Tourism and Creative Economy. This study aims to examine the extent to which the role of business competency in mediating the effect of Culinary Incubation training on business success. Business competence was chosen as a mediator because it is a key factor linking training to business success, where increased competence through training can encourage entrepreneurs to manage their business more effectively and innovatively. Methodology: The research approach used is a quantitative approach with data collection techniques through questionnaires distributed via e-form, The population in the study were all 30 participants of the Borobudur Culinary Incubation training, so that the entire population was sampled in this study. The data analysis technique uses the partial least square model (PLS-SEM) with the SmartPLS 4.0 program. Findings: The results of this study indicate (1) training has a significant positive effect on business success, (2) training has a significant positive effect on business competency, (3) business competency has a significant positive effect on business success, and (4) business competency mediates positively and significantly on the effect of training on business success. Conclusion: The results of this study can be a reference for culinary MSMEs and training organizers in improving business competencies and business success. This study contributes to the literature by validating the mediating role of business competency in the MSME incubation context, particularly in Indonesia's culinary sector. Beyond empirical validation, this research provides a novel perspective by highlighting business competency as a critical mechanism that links incubation training to sustainable business success, thereby enriching human capital theory and offering a theoretical contribution to entrepreneurial learning in emerging economies.
Re-boosting Mass and Ecotourism in Lombok, Indonesia, Post COVID-19:: Opportunities, Challenges and Strategic Pathways Wahyudi, Fendy Eko; Susiatiningsih, Hermini; Suwarno, Peter
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.339

Abstract

Introduction: This study examines the re-boost strategies for the tourism sector of Lombok, Indonesia, in the aftermath of the COVID-19 pandemic, with particular emphasis on the synergistic and sometimes conflicting domains of mass tourism and ecotourism. Methodology: Drawing on extant literature, policy documents, and qualitative data derived from interviews with local stakeholders, this paper explores how Lombok’s tourism industry can navigate post-pandemic challenges—health protocols, visitor hesitancy, environmental sustainability concerns, and socio-economic setbacks—while capitalizing on new opportunities. Findings: Lombok’s tourism landscape stands at a crossroads. The COVID-19 pandemic brought new opportunities for mass and eco-tourism-related business in Lombok, to adjust with the growing importance of tourist new preferences. Though cultural and ecological preservation efforts are mainly driven by non-governmental organizations and local communities, several local businesses and authorities has adjusted their strategies to integrate with the post-pandemic recovery efforts—highlighted multi-stakeholder approaches. Conclusion: The article concludes that significant growth of post-pandemic tourists centered adjustment driven by local authorities and communities must be guided with policy recommendations and community-based strategies that aim to strengthen Lombok’s position as a leading destination for both mass and ecotourism.
Identification of Local Culinary Potential in Supporting The Development of Kerujuk Ecotourism Village, North Lombok Regency Abdullah, Nabila Nurrahmadina; Dienaputra, Reiza D; Yustikasari; Fajriasanti, Ruwaida; Rizkiyah, Nurul Farikhatir
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.341

Abstract

Introduction:  Local culinary traditions are increasingly recognized as valuable assets in promoting sustainable tourism, particularly in rural and ecotourism destinations. This study explores the potential of traditional food as a tourism attraction in Kerujuk Ecotourism Village, North Lombok, Indonesia. Grounded in the village's rich cultural heritage and natural resources, local cuisine offers opportunities for community-based economic development, cultural preservation, and environmental sustainability. However, the realization of this potential is constrained by challenges such as limited promotion, inadequate infrastructure, and weak coordination among stakeholders. Drawing on literature and comparative case studies, this research identifies key supporting and inhibiting factors in the development of culinary tourism. The findings aim to provide strategic insights for integrating local food systems into sustainable tourism planning, highlighting their role in enhancing visitor experience, regional identity, and inclusive economic growth. Methodology: This study used a qualitative descriptive method with a case study approach to explore the local culinary potential of Kerujuk Ecotourism Village. Data were collected through observation, interviews, and documentation, then analyzed using an interactive model involving data reduction, display, and conclusion drawing. Triangulation was applied to ensure data validity. Findings: This study found that Kerujuk Ecotourism Village has diverse local culinary products with strong cultural value, supported by natural resources and community participation. However, challenges remain in scarcity of ingredients, hygiene, business management, and marketing. Conclusion: Local cuisine in Kerujuk has strong potential to support tourism development. Strategic improvements in training, sanitation, and promotion are essential to enhance its competitiveness and sustainability.

Page 5 of 5 | Total Record : 46

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