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Gema Wisata
Published by Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang
ISSN : 14115077     EISSN : 27748987     DOI : https://doi.org/10.56910/gemawisata.v18i1
Core Subject : Social,
Social Sciences
Gemawisata: Jurnal Ilmiah Pariwisata diterbitkan oleh Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang. Penerbitan jurnal ini bertujuan untuk meningkatkan kualitas ilmu pengetahuan, serta menyalurkan minat berbagi dan menyebarluaskan ilmu pengetahuan kepada akademisi, mahasiswa, praktisi dan pemerhati ilmu pengetahuan. Redaksi menerima artikel penelitian terkait Ilmiah Pariwisata dan terbit tiga kali dalam setahun yaitu Januari, Mei dan September
Arjuna Subject : Umum - Umum
Articles 172 Documents
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Chicken Onion Ring (Allium Cepa L) With Tar-Tar Suace pada Majas Space & Resto Atb Bandung A. Kholiq Muharman; Irsad Muhyiddin
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.458

Abstract

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.
Samosa Kulit Buah Naga dan Saus Buah Naga Pada Perusahaan Kebun Naga Poernama Garut Neni Dewi Ratnaeni; Dinna Rizky Amelia Putri
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.459

Abstract

This research is motivated by the lack of creativity in samosa processing, the author uses dragon fruit peel filling with the aim of utilizing commonly wasted materials, and introducing to the public that dragon fruit peel can also be processed not only the meat that can be eaten, which of course is no less high nutrition with dragon fruit meat. The method used in this research is research and development, by conducting a series of experiments and development using a secoring scale hedonic test involving 25 panelists. The results of the study determine the standard recipe, namely dragon fruit skin 200 g, chicken 100 g, onion 50 g, paprika 50 g, salt 3 g, flavoring 2 g, curry powder 5 g. The results of the main test calculation of the organoleptic test of Samosa filled with dragon fruit skin and dragon fruit sauce have an average value of 88.8%. . The results of the calculation of business analysis of samosa filled with dragon fruit peel and dragon fruit sauce are Cost of goods per portion of Rp 9,760, Total variable cost of Rp 10,340 Selling price per portion of Rp 25,000, Fixed cost of Rp 1,625,000, BEP 111 units / month, Target Operating income of Rp 4,000,000 will be achieved if sales reach 111 servings / month or with sales of 13 servings / day. Suggestions in this study, namely, in the drying process it is recommended until the water content in the dragon fruit skin comes out a lot so that when cooking it is not watery.
Gastrodiplomasi Korea Selatan di Indonesia melalui Ekspor Produk Makanan Korea Selatan Periode 2020-2022 Mutiara Fidela Hanifah; Hesti Rosdiana
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.461

Abstract

Gastrodiplomacy is the diplomacy used by South Korea throughout the world, including Indonesia. Diplomatic activities can basically increase the country's export activities. During the Covid-19 pandemic, South Korean export activities in Indonesia experienced a decline. Therefore, this research aims to increase exports of South Korean food products in Indonesia during the Covid-19 pandemic through South Korean Gastrodiplomacy in Indonesia. In answering these problems, the concepts of gastrodiplomacy and new public diplomacy are used. The research method used is qualitative which aims to find out in depth by exploring and understanding the central issues in the research. The aim of this research is to determine the increase in exports of South Korean food products in Indonesia during the Covid-19 pandemic through gastrodiplomacy. The results of this research are an increase in export activities of South Korean food products in Indonesia and also an increase in the number of Indonesian people's interest in Korean food which directly encourages an increase in export activities of South Korean food products to Indonesia which continues to increase every year.
Pengaruh Sektor Pariwisata terhadap Pengangguran di Provinsi Bali I Made Putra Yasa; Ida Ayu Meisthya Pratiwi; Made Sinthya Aryasthini Mahaendrayasa
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.463

Abstract

The tourism sector plays an important role in the economy of Bali Province. The aim of this research is to analyze the influence of the number of tourist visits and length of stay on unemployment in Bali Province. This research design uses an associative quantitative method which aims to determine the relationship between the number of tourist visits and length of stay on the number of unemployed in Bali Province in 2004-2023. The number of observations in this study was 20 years. The data analysis technique in this research is to use multiple linear regression analysis. The results of the analysis show that the number of tourist visits has a negative and significant effect on the number of unemployed in Bali Province in 2004-2024. Length of stay is negative and significant on the number of unemployed in Bali Province in 2004-2024. The number of unemployed in Bali Province in 2004-2024 can be explained by 73.5 percent by the variables of number of tourist visits and length of stay. Although the number of tourist visits and length of stay have a significant influence on the unemployment rate in Bali, the challenges faced in the tourism sector require a more comprehensive approach.
Pengolahan Katsu Semur Jengkol (Archidendron Pauciflorum) pada Kedai Bikin Nagih Sovia Nafsiatul Muthmainnah; Suryana Suryana
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.470

Abstract

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists. The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs. The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.
Choipan Isi Daun Genjer dan Ebi Cincang dengan Saus Cabai di Kazuki Resto Cipadung Ujung Berung Bandung Mayang Parameswari; Ida Hafidah
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.471

Abstract

Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness.
Pengolahan Tamagiri Nasi Uduk Buah Naga pada Resto Kebun Naga Poernama Garut Neni Dewi Ratnaeni; Yosa Aulia
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.472

Abstract

The purpose of this innovation is to add to the menu at Resto kebun Naga Poernama. Data collection was carried out by organoleptic tests on 25 people conducted by lecturers, industry and consumers. Based on the tabulation of organoleptic test data, the author can conclude that the Dragon Fruit Uduk Rice at Resto Kebun Naga Poernama. from the results of the calculation on the level of liking obtained the value in the main test as follows: appearance 80% (very like), 20% (like). Color 68% (very like), 32% (like). Aroma 44% (very like). 56% (like). Texture 76% (like), 24% (like). Taste 84% (like very much), 16% (like). Taste 80% (really like), 20% (like). so it is stated that Tamagiri Dragon Fruit Shrimp Rice is liked and acceptable by panelists. After obtaining the results of the Break Event Point calculation, it is concluded that for 1 portion of Tamagiri Dragon Fruit Shrimp Rice, it is Rp.6,075, while the selling price per portion is Rp.16,000 with a food cost of 37%, BEP of 166 pcs, fixed cost of Rp. 1,500,000 and it is concluded that in order to get a target margin of Rp. 2,000,000,- / month, it must sell as many as 388 pcs / month or 13pcs / day. The author's suggestion for future researchers is to make eggshells that are not fishy and add more varied fillings.
Pengaruh Penerapan Manajemen Strategik terhadap Kepuasan Pengunjung : (Studi Kasus di Taman Mini Indonesia Indah) Heru Budi Santoso; Dedi Muliadi; Joko Setyawan; Wahyu Leman
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.478

Abstract

This study aims to analyze the influence of the implementation of strategic management on visitor satisfaction at Taman Mini Indonesia Indah (TMII). The implementation of strategic management in tourist destinations is crucial in improving the quality of service and visitor attraction, especially in the era of increasingly tight tourism competition. The research method used was quantitative with a simple regression analysis technique, involving 30 respondents who were TMII visitors. The results showed that the implementation of strategic management had a positive and significant influence on visitor satisfaction, with a regression coefficient of 0.75· This value shows that any improvement in the implementation of strategic management will increase visitor satisfaction by 75%. These findings emphasize the importance of implementing a planned and integrated strategy at TMII in order to achieve higher satisfaction for visitors. Thus, this study gives the implication that TMII needs to continue to improve its management strategy to create an optimal and sustainable tourism experience for visitors.
Pengaruh Dimensi Motivasi Kunjungan Terhadap Preferensi Wisatawan Berkunjung ke Objek Wisata Gunung Fatuleu Kabupaten Kupang Srie Norma Sulisetiawati
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 20 No. 2 (2024): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v20i2.530

Abstract

Tourism activities have now become part of the lifestyle of people in all circles who have the desire to have a recreation in a tourist destination. So it is not surprising when the need for people to travel continues to increase. Mount Fatuleu is one of the tourist attractions in Kupang Regency which is the choice of tourists for traveling. It is undeniable that the number of visits from year to year, Mount Fatuleu Tourism Object is increasing. This study aims to analyze the effect of physical motivation, cultural motivation, personal motivation, status and position motivation on preference from Mount Fatuleu, Kupang Regency. The independent variables (X) in this study are physical motivation (X1), cultural motivation (X2), personal motivation (X3), status and position motivation (X4). Meanwhile, the stress variable in this study is preference (Y). The study population was the tourists of Mount Fatuleu, and the sampling technique used observation and questionnaires. Respondents who met the requirements were determined as many as 97 tourists who were analyzed by SPSS. The results showed that culture, personality, status and position had a simultaneous and partial effect on tourist visit decisions. The results of the descriptive analysis show that the four independent variables have an average score in the positive area.Where the highest average score is personal at 3.31 while the lowest is physical 3.20 while multiple linear regression analysis shows Y = -0.112 + 0.804X1 + 0.666X2 + 0.695X3 + 1.147X4. The coefficient of determination obtained shows 97% preference is influenced by physical, cultural, personal, status and position.
Sandal Upanat : Peran Kekayaan Intelektual Desain Industri dalam Mendorong Daya Saing Destinasi Pariwisata Borobudur ke Kancah Internasional Yetti Rochadiningsih; Muhammad Affan Syahrul; Maria Sari Megaputri; Syauqy Ushma Haris
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.550

Abstract

Borobudur's cultural heritage as a global tourism destination requires innovative strategies in local product development. This research examines the role of Intellectual Property (IP) in the industrial design of Upanat Sandals in increasing the competitiveness of the Borobudur National Tourism Destination (DPN) and its surroundings in the international arena. Through a normative legal research method with a descriptive-analytical approach, the study focuses on analysing industrial design regulations, IP documentation, and in-depth interviews with industry players and tourism stakeholders. Specifically, the research investigates how the Upanat Sandal industrial design can be a strategic instrument in building the identity and competitiveness of tourism destinations. The results revealed that IP protection on Upanat Sandals has the potential to create tourism product differentiation, encourage creative economy innovation, and strengthen Borobudur destination branding at the international level. The findings show that the development and protection of industrial design IP can be an effective strategy in increasing tourist attractiveness, presenting the uniqueness of local culture, and opening up new economic opportunities. However, the research also identified significant challenges, such as low public awareness of the importance of IP protection and the complexity of registration procedures that hinder the development of maximum potential.

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