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GENESIS SEMBIRING DEPARI
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INDONESIA
Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Published by PT FORMOSA CENDEKIA GLOBAL
ISSN : -     EISSN : 29868009     DOI : https://doi.org/10.55927/marcopolo.v1i3
Core Subject : Humanities, Science, Education, Social, Engineering,
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Social Sciences
The Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) is an open-access and peer-reviewed journal, published by Formosa Publisher, which is a platform for dissemination of research results from multidisciplinary research regarding education, business, religion, art, architecture, natural science, social science and engineering, MARCOPOLO publishes articles monthly. The editors welcome submissions of papers describing recent theoretical and experimental research related to: (1) Theoretical articles; (2) Empirical studies; (3) Practice-oriented papers; (4) Case studies; (5) Review of papers, books, and resources.
Arjuna Subject : Umum - Umum
Articles 251 Documents
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Community Participation in the Development of Pangsan Tourism Village in Badung Regency Anak Agung Mirah Diksa Ningrum; I Wayan Sukma Winarya Prabawa; Anom Hery Suasapha
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12160

Abstract

Tourism development in the village requires community participation in order to survive. Pangsan Tourism Village, which has been established since 2010. However, it has not developed until 2024. This study uses quantitative descriptive analysis with questionnaires and Google Forms, involving 97 respondents through purposive sampling techniques. This study assesses the contribution and quality of community participation based on the form (ideas, energy, property, skills, social) and type of participation (spontaneous, driven, forced). The results show that social, skill, and idea indicators get an agree value, while energy and property are neutral. The type of driven participation is dominant with an average value of 3.81. For the development of tourist villages, it is recommended to increase community involvement, as well as routinely conduct outreach and training.
Domestic Tourists' Perceptions of Kelan Beach Attributes, Badung - Bali Ni Kadek Widya Wijayaningtyas; Luh Nyoman Tri Lilasari; Anom Hery Suasapha
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12161

Abstract

This study aims to evaluate domestic tourists' perceptions of the quality of Kelan Beach attributes and to group these attributes. The data analysis methods used are descriptive statistical analysis and exploratory factor analysis. The type of data used is quantitative data with a non-probability sampling technique of 100 respondents. The results show that the attributes "Scenery/Natural Attractions" and "Climate" get the highest average scores, while "Medical Facilities" gets the lowest average score. With factor analysis, 38 statements can be simplified into eight dominant factors, namely "Attractive beach with good facilities" with the highest level of importance, to "Beach with adequate accommodation" with the lowest level of importance. This study recommends improving Kelan Beach facilities and marketing activities to attract more tourists.
The Role of Government in Efforts to Improve Kuta Beach Tourist Attraction Facilities I Gusti Ayu Windhautami D; Ida Bgs Gede Agung Widana; I Gede Made Sukariyanto
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12163

Abstract

The existence of obstacles related to cleanliness, comfort and infrastructure facilities at Kuta Beach has become a criticism expressed by visitors through various social media platforms, such as Instagram, Tiktok and Youtube. These complaints must of course be addressed and followed up by the local government so that Kuta Beach becomes more organized and managed. This study aims to determine the Role of the Government in Efforts to Improve the Quality of Tourist Attraction Facilities at Kuta Beach, Badung Regency and what challenges and efforts are made by the Government in Efforts to Improve the Quality of Tourist Attraction Facilities at Kuta Beach. The analysis technique used is descriptive qualitative with purposive sampling as a method for determining informants. The informants selected were the Head of the Tourism Destination Division of the Badung Regency Tourism Office, the Head of the Water Resources Division of the PUPR Office of Badung Regency, the Head of the Cleanliness and B3 Waste Management Division of the Environment and Cleanliness Office and the Chairperson of the Regional Tourism Promotion Agency (BPPD) of Badung Regency. The results show that the government plays an active role in improving the quality of Kuta Beach facilities, the government acts as a regulator, implements changes, and motivates stakeholders.
Foreign Tourist Preferences for Sanur Bali Tourism Destination Components Rizky Efrido Aryada; Anom Hery Suasapha; Dewa Made Ayu Lily Dianasari
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12169

Abstract

Preference is a process carried out by consumers when they are going to buy goods and services. The purpose of this study was to determine the preferences of foreign tourists towards tourism components in the Sanur Tourist Destination. The sample used in this study was 200 foreign tourists. The attributes of tourism components used in this study were avilliable packages, attractions, activities, prices, ancillary, amenities and accibilities. The results of this study are that foreign tourists' preferences for tourism components in the Sanur Tourist Destination prefer tourism components in the Sanur tourist destination that have components of artificial tourism types compared to other types of tourist attractions. However, when talking about accessibility, foreign tourists tend to choose components of easy-to-reach access, but when it comes to amenity factors, foreign tourists' preferences will choose tourist destinations that have complete amenities with various tourist activities. Foreign tourists' preferences tend to choose components of tourist destinations that have prices that tend to be cheap and there is management of tourists visiting Sanur.
Organoleptic Test of Durian Seed-Based Salak Seed Kolak I Putu Arya Getas Kusuma Jaya; Nina Indra Kristiana
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12173

Abstract

This study aims to determine the quality of durian seed-based salak kolak by boiling and mashing it. The data collection methods used are experimental methods, organoleptic tests, panelists, documentation, questionnaires, and Likert scales. This study was assessed by organoleptic tests tested on 25 fairly trained panelists to determine the organoleptic test of durian seed-based salak kolak seen from the color aspect getting an index value of 89.6% with very good interpretation criteria, in terms of aroma getting an index value of 91.2% with very good interpretation criteria, in terms of taste getting an index value of 90.4% with very good interpretation criteria, in terms of texture getting an index value of 89.6% with very good interpretation criteria, so that the total average result is 90.2% with very good interpretation criteria.
Organoleptic Quality of Dodol Made from Palm Fruit (Borrasus flabellifer) I Gede Relung Swastyayana; Ni Putu Eka Trisdayanti; I Made Rumadana; Hardina
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12174

Abstract

Lontar fruit is a fruit that comes from the Lontar tree or also known as Palmyra. This study aims to determine the quality and describe the final results of processing lontar fruit as a basic ingredient in making dodol. Dodol is a traditional food that has a sweet taste and chewy texture. The data collection method used in this study was an experiment which was then continued with documentation, organoleptic tests were analyzed using a Likert scale to get the best results from dodol made from Lontar fruit. The test results from 20 fairly trained panelists who were students of the culinary arts study program at the Bali Tourism Polytechnic. The conclusion of this study is that dodol made from lontar fruit gets an average rating of 90%, namely with very good interpretation criteria.
Organoleptic Test of Layer Cake with Durian Seed Flour Kadek Deviani Wulandari; Made Hendrayana; I Nyoman Sunada; AA Gd KP Dalem
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12175

Abstract

In this study, durian seed flour was processed into layer cake so that it changed the final result of the layer cake in terms of color, aroma, taste and texture. This study aims to determine the quality of the organoleptic test of layer cake with durian seed flour. Data collection methods used in this study were experiments, organoleptic tests, questionnaires, documentation, panelist tests, and Likert scales. After conducting the experiment, it was continued with a panelist test to obtain the results of the organoleptic test from 25 fairly trained panelists. In the test, a questionnaire form was used and the results of the questionnaire were calculated using the Likert scale technique. The results of the organoleptic test in terms of color, aroma, taste and texture obtained an average total of 84% with a very good interpretation. It can be concluded that durian seed flour can be an alternative to rice flour in layer cake.
Organoleptic Quality of Dried Candies Made from Bamboo Shoots I Komang Adi Prinatha; I Made Purwa Dana Atmaja
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12176

Abstract

Dried sweets are processed products made by using a rolling technique then dried under the sun or using a drying oven, in this study using bamboo shoots as processed dry sweets. This study aims to determine and describe the quality of dried sweets made from bamboo shoots in terms of organoleptic in terms of taste, aroma, texture and color. The type of research used is descriptive qualitative to determine the quality of dried sweets made from bamboo shoots, using data collection techniques: experiments, documentation, organoleptic tests, questionnaires, and Likert scales to get the best results from dried sweets made from bamboo shoots. the overall results of dried sweets made from bamboo shoots got an average rating of 90.75% so, the results of the dry sweets experiment using bamboo shoots as raw materials were successful.
Organoleptic Test of the Quality of Sweet Soy Sauce Made from Turi Seeds I Ketut Gede Adi Surita; I Gede Adi Sistha Winata
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12177

Abstract

Sweet soy sauce is one of the favorite soy-based food complements for the majority of Indonesians, which extends to the interior. In general, sweet soy sauce is made from selected soybeans processed by fermentation. In fact, Indonesia is rich in various types of grains other than soybeans that can be used as an alternative to making sweet soy sauce. Many Indonesians still do not know the alternative ingredients for making sweet soy sauce. To overcome this problem, it is necessary to have an alternative in making sweet soy sauce with high nutritional value or at least have the same quality as soybeans. Seeds from the turi plant can be used as an alternative raw material in making sweet soy sauce because turi seeds have a nutritional content composition that is not much different from soybeans and the utilization of turi seeds in Indonesia has not been maximized. The methods used to obtain the data and information needed in this study are experimental tests, documentation, and organoleptic tests supported by components such as questionnaires, panelist tests, and Likert scales. This study used fairly trained panelists. The results obtained from the organoleptic test, namely in terms of taste, texture, aroma, and color, have very good interpretation criteria.
Dodol Made from Banana Heart (Musa Balbisiana Colla) Ni Made Shintya Dewi; AA Ketut Alit Pujawan; Ngakan Putu Sudiarta; I Gusti Made Iwan Dusanta Martadjaya
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12178

Abstract

Banana plants have many uses, almost all parts of the banana plant can be utilized, from shoots to leaves. However, banana blossoms are simply thrown away as waste. Banana blossoms are still rarely consumed by the public, where banana blossoms are usually used as processed vegetables. Therefore, an innovation is needed using banana blossoms as the basic ingredient for making dodol. Dodol is a traditional food that is quite popular in Indonesia. The purpose of this study was to describe the organoleptic quality of dodol made from banana blossoms (Musa Balbisiana Colla) in terms of color, taste, aroma and texture. Data collection techniques used in this study were experimental tests, documentation and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, banana blossom dodol tested on 25 panelists obtained a color percentage of 92.8%, an aroma percentage of 80.8%, a taste percentage of 84%, a texture percentage of 77.6% and an average percentage of all four variables, namely 83.8% with the interpretation criteria being "Very Good". It can be concluded that banana blossoms are suitable for use in making dodol.

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