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Shandra Rama Panji Wulung
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Universitas Pendidikan Indonesia Jl. Dr. Setiabudhi No. 229 Bandung 40154 Jawa Barat - Indonesia
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INDONESIA
Journal of Tourism Education
Published by Universitas Pendidikan Indonesia
ISSN : 28093739     EISSN : 28092449     DOI : -
Core Subject : Education, Social,
Education Social Sciences Other
Journal of Tourism Education (JoTE) is a peer-reviewed journal designed to facilitate scholarly discussion regarding tourism education within a broad sense from related disciplines. It aims to serve the needs of most current advances of tourism education through the presentation of issues from research results and literature review to the field. Published twice a year in June and December, JoTE accepts both research-based and literature review articles
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 6 Documents
 1 
Search results for , issue "Vol 2, No 2 (2022)" : 6 Documents clear
Gastronomic Travel Exploration Based on Healthy Traditional Beverage Suyasa, I Gede Wiwin
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.79 KB) | DOI: 10.17509/jote.v2i2.52005

Abstract

One beverage with a unique presentation from Yogyakarta is Wedang Uwuh.  Besides the presentation and health benefits also interesting to become a gastronomy tourist attraction that is unknown by the tourist who comes to this city. This paper aims to reveal how and why the concoction of the sacred and highly respected Sultan became the drink of ordinary people and develop a gastronomic sightseeing tour, adopting a phenomenological hermeneutic of study of literature methods approach to enable the bracketing of literature phenomena, combined with informant interview to gain a blended analysis that brings a different perspective of wedang uwuh historical interpretation. To ensure attractiveness in developing the Wedang Uwuh Gastronomic sightseeing tour and present the uncovered narration behind Wedang Uwuh, we are adopting the gastronomic tourism component method. The result finding that this beverage is part of ordinary people's tradition and since the reign of Mataram Kingdom. Wedang uwuh has at least 14 medical benefits for health. It is a unique blend made by the courtiers of Sultan Agung when accompanying the great Sultan meditating in order to determine the location currently known as Imogiri. However, the other perspective there was a "pagebluk" or pandemic in the form of typhoid and plague, where such a concoction was an immune booster to fight the pandemic. With such an interesting historical background and the extraordinary benefits of this wedang uwuh, it deserves to be the main object of a gastronomic tour package
Gudeg Manggar as an Attraction of the Traditional Gastronomic Cultural Heritage Sulistiono, Sulistiono; Wiharjo, Rahmat Yumirwan; Sulami, Evi
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.933 KB) | DOI: 10.17509/jote.v2i2.52064

Abstract

Currently, the Indonesian government, especially in the field of tourism, has a target to developed gastronomic tourism. Traditional food has become an important element for developing this industry.  Existence the tourist to visit tourist destinations, emerged the trend to look for authentic experiences.  Story telling cannot be separated from traditional food as then becomes the main attraction. Gastronomy industri development was comprehensive with many aspects of value-added tourism and also the gastronomic packaging can preserve the cultural heritage from ancestors then developed from generation to generation. The city of Yogyakarta has various interesting cultural heritage tourism potentials. One of the interesting concerns is the existence of Gudeg Manggar the traditional food as a cultural heritage that can become a gastronomic tourist attraction. The researcher using descriptive qualitative research method. The data obtained that this food has nine gastronomic tourism components. Then the second step after making deep interviewed and quesioner using the creativepreneurship Nona Helix model there is a finding that Gudeg Manggar can bedeveloped as Tourist attraction in Yogyakarta City.
Implementation of Productive Learning Innovations in Tourism Vocational Schools Suwandi, Andreas; Ridwanudin, Oce; Pratama, Raditya
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.283 KB) | DOI: 10.17509/jote.v2i2.52590

Abstract

The nation's productivity and competitiveness is one of the keys to the revitalization of vocational high schools currently being implemented in Indonesia. Revitalization of Vocational High Schools can be used as a solution to produce students who are modern, dignified, innovative and creative. This study aims to find out 1) Efforts that have been made by SMK in implementing learning innovations; 2) Implementation of quality-based productive innovative learning innovations at tourism vocational schools in the Greater Bandung area; 3) An innovative learning model that is used to improve the quality of graduates through productive learning at Tourism Vocational Schools. 4) The obstacles to the implementation of graduate quality-based innovative learning found in Tourism Vocational Schools in Bandung Raya. This research is descriptive research, taking place in Tourism Vocational Schools in Bandung Raya. The sample of teachers is productive teachers who are members of the Tourism Vocational High School MGMP in the Tourism Sector of Bandung Raya Regency, totaling 30 teachers. The sample of students is the students of SMK Binawisata Lembang who are taught by one of the MGMP teachers. The instruments used were questionnaires and FGD guidelines. Data were analyzed using quantitative and qualitative descriptive results. The results showed that: 1) Not all teachers mastered the 4K concept well; 2) Not all teachers are able to implement 4K in learning; 3) 4K learning based on graduate quality, shows that not all teachers apply quality awareness in both design, implementation and evaluation; 4) the obstacles that teachers feel when learning 4K-based innovation are: integrating 4K into learning, difficulty making syntax, developing learning methods; 5) the obstacles felt by students were that most students stated that it was not so difficult to complete 4K learning tasks. The implementation of graduate quality-based innovation learning with a 4K learning orientation still requires more in-depth study, both through FGDs, class observations and review of lesson plans.
Geotourism Marketing Development in Pawon Cave, West Bandung Regency Nabila, Talitha Aulia Sukma; Wulung, Shandra Rama Panji
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.504 KB) | DOI: 10.17509/jote.v2i2.52484

Abstract

In carrying out the development of geotourism in a sustainable manner, there is a need for studies related to geotourism destination planning that can affect the development opportunities of an area. In response to this, research was conducted in planning a marketing development program at one of the geotourism destinations in West Bandung, namely Pawon Cave, so that it can become a geotourism area that cares about the environment and remains attractive to tourists. The approach used is a qualitative research method with a qualitative descriptive study approach. The data collection technique used was by conducting interviews with related parties as well as observation and documentation in supporting this research. The results of this study provide recommendations for the development of geotourism marketing for Pawon Cave with a focus on the involvement of the surrounding community in developing geotourism areas, conservation education for geotourism areas, partnerships with various parties in regional development and the creation of geotourism interpretation media for the convenience of tourists.
How a Digital Learning Become a Teaching Media in Hotel Accommodation Subject? Fitriyani, Endah; Fitria, Dea; Islamiyah, Indah; Pratiwi, Ilma Indriasri
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.389 KB) | DOI: 10.17509/jote.v2i2.52317

Abstract

Vocational High School (SMK) graduates are directed to acquire certain skills that are needed by the industrial world, so that in the learning process, growing experience, visual stimulation, affective awareness, extracting cognitive information, and developing psychomotor skills is a must. The continuous learning process aims to support vocational development which includes exploring, strengthening, and preserving the talents of a student in pursuing a career in the world of work in vocational schools that is balanced with practical and theoretical abilities, this ability can be proven by a certificate of competence by each graduate. Digital learning for hospitality subjects at SMK Pariwisata is very much needed to support the practical abilities of students. The purpose of this research is to examine the development of a digital learning model of the hospitality learning which is expected to be able to produce a virtual space. The data techniques used were observation and interviews, using this type of qualitative research.
Preservation of Gastronomic Heritage ''Brongkos Kambing'' in Nglipar Gunung Kidul District, Yogyakarta Karni, Karni; Larasaati, Arinta Destri; Astuti, Yuli; Turgarini, Dewi
Journal of Tourism Education Vol 2, No 2 (2022)
Publisher : Program Studi Pendidikan Pariwisata, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.857 KB) | DOI: 10.17509/jote.v2i2.51965

Abstract

Yogyakarta is cultural heritage tourism destination in Indonesia. There are many traditional food as part of gastronomic tourism heritage was not being known by tourist. There is research gap was found to developing Goat Brongkos such as the lack of Goat Brongkos producers who are concerned about the Brongkos Kambing business, Limited market coverage, Business management is still conventional. This research conduct to developing tourist attraction while preserving culture based on traditional which is existed in Gunung (Mount) Kidul.  Based on preliminary survey, there is finding that Brongkos Kambing is a typical food of Nglipar Regency that needs to be preserved because it is authentic food taste, easy processing, and ask-to-find ingredients. Also the taste is very authentic, distinctive flavor with a dominant sweet, and savory.   The method using descriptive analytic approach using gastronomic tourism component, and also deep interviewed to nine stakeholders (nona helix). There is a result that Brongkos Kambing has the value of philosophy, history. The raw material was can be found in local area, the process is interesting because first the spices were only mixed into the pot to the boiling goat bones or in the local language brongkos. The taste and serving experience have educational, nutrition and ethic value. This food has the potential to be developed as comprehensive tour package and become a gastronomic tourism attraction.

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