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JUPARITA: Jurnal Pariwisata Tawangmangu
Published by Institut Teknologi dan Bisnis Kristen Bukit Pengharapan
ISSN : -     EISSN : 30249430     DOI : https://doi.org/10.61696/juparita.
Core Subject : Humanities, Science, Education, Art, Social,
Arts Humanities Earth & Planetary Sciences Environmental Science Languange, Linguistic, Communication & Media Social Sciences
JUPARITA: Jurnal Pariwisata Tawangmangu terbit tiga kali dalam satu tahun (Februari, Juli dan Desember). Kami mengundang semua peneliti, mahasiswa, praktisi, dan akademisi untuk mempublikasikan karya tulisnya di JUPARITA. Template artikel dapat ditemukan pada link berikut: Scope jurnal ini: Tourism, Management, Sustainable Development, Hospitality
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 90 Documents
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STRATEGI PEMASARAN HOTEL DALAM MENGOPTIMALKAN POTENSI SLEEP TOURISM SEBAGAI DAYA TARIK WISATA BARU Yuke Hernawati; Abdul Khalim
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1131

Abstract

The growth of wellness tourism has contributed to the emergence of sleep tourism as a new trend within the tourism and hospitality industry. This phenomenon has developed alongside increasing public awareness of the importance of sleep quality as a fundamental component of health and well-being. Despite its growing popularity, studies examining hotel marketing strategies for developing sleep tourism remain limited, particularly in the Indonesian context. This study aims to analyze hotel marketing strategies in optimizing the potential of sleep tourism as a new tourism attraction. This research employed an exploratory qualitative approach using Thematic Analysis. Data were collected through semi-structured interviews, observations, documentation, and literature review involving two star-rated hotels in Cirebon, Indonesia, selected through purposive sampling. The findings revealed four major themes: (1) the potential of sleep tourism as a hotel product, (2) sleep tourism marketing strategies, (3) challenges in implementing sleep tourism, and (4) prospects and development opportunities. The results indicate that sleep quality can be transformed into a valuable tourism experience by providing supportive facilities, relaxing environments, and guest-oriented services. Furthermore, the development of sleep tourism requires integrating experience marketing, digital marketing, and wellness tourism principles to create product differentiation and sustainable competitive advantages for hotels. This study contributes to the growing body of literature on sleep tourism by proposing a conceptual framework for hotel marketing strategies that integrates perspectives from wellness tourism, experience marketing, and hospitality marketing in the Indonesian hospitality industry.
ANALISIS DAYA TARIK KULINER LOKAL SEBAGAI REPRESENTASI IDENTITAS BUDAYA KULINER DI PASAR KLOJEN MALANG Ratukasih Ratukasih
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1132

Abstract

Local cuisine plays a significant role in shaping cultural identity at Klojen Market in Malang. Culinary tourism is a dynamic segment of the tourism industry because it offers authentic experiences through local foods that reflect a destination's social and cultural values. Klojen Market, a traditional market revitalized with a modern concept, offers a blend of traditional culinary practices and contemporary dining spaces. This study aims to analyze how the appeal of local cuisine at Klojen Market reflects Malang's cultural identity. A qualitative descriptive approach was used to understand the experiences, perceptions, and social interactions within culinary practices at the market. Data were collected through in-depth interviews, observations, and documentation. Data analysis was conducted through data reduction, data presentation, and conclusion. The results indicate that the appeal of local cuisine is shaped by five key aspects: local ingredients, presentation, flavor, uniqueness, authenticity, and cultural value. Culinary practices serve not only as consumption activities but also as cultural expressions reflected in habitus, social interactions, and symbolic meanings. These findings align with Bourdieu's theory of distinction in explaining the relationship between consumption and cultural identity. In conclusion, Klojen Market serves as a vital space for representing the local culinary culture and supporting the development of sustainable culinary tourism.
PERILAKU WISATAWAN KULINER GENERASI Z DI YOGYAKARTA Septi Sedyaning Hanurani
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1138

Abstract

Generation Z is the target market for future tourism because they constitute the largest share of the world's population. For Generation Z travelers, culinary experiences are an important aspect of tourism. This research aims to explain the culinary tourism behavior of Generation Z in Yogyakarta, including their goals, visit frequency, culinary preferences, social media use, and desire to revisit culinary tourism destinations. This study was conducted through a survey of 394 members of Generation Z who have engaged in culinary tourism in Yogyakarta. The research results show that one of the main tourist attractions for the respondents is culinary experiences, and they have engaged in culinary tourism more than three times. According to the survey, 72.2% of respondents chose Yogyakarta as their favorite culinary destination. The social media platforms most used to search for culinary information are Instagram and TikTok. The local restaurants in Yogyakarta favored by Generation Z are Gudeg Yu Djum and Kopi Klotok. The motivation of Generation Z culinary tourists when deciding to revisit a culinary destination is to obtain sensory experiences such as taste, aroma, texture, and appearance of the food. The research results show that food quality, real experiences, and the use of social media as a source of travel information influence the culinary tourism behavior of Generation Z.
KEBERTERIMAAN WISATAWAN DAN PEDAGANG TERHADAP METODE PENGELOLAAN LIMBAH BERKELANJUTAN DI OBYEK WISATA BAHARI GUNUNGKIDUL, YOGYAKARTA Muhammad Zumar Rahafuna
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1141

Abstract

This study aims to analyze the level of acceptance of tourists and vendors towards the implementation of sustainable solid waste management in the Gunungkidul marine tourism area. The background of the study is the increasing tourism activity, which has resulted in high waste volumes and suboptimal sustainable management. The research method used was a qualitative descriptive approach supported by quantitative data through a survey of 270 tourists and in-depth interviews with 24 vendors. Data were analyzed using descriptive statistics and qualitative interpretation techniques within the Miles and Huberman framework. The results indicate that tourists generally have a high level of acceptance of sustainable waste management, particularly regarding environmental awareness and willingness to comply with technical regulations. However, there are doubts regarding implementation, particularly regarding additional costs. Meanwhile, vendors expressed openness to implementing a sustainable waste management system despite limited knowledge and experience. The conclusion of this study confirms that conceptual acceptance is strong, but an adaptive implementation strategy is needed for effective field implementation.
TINGKAT KEPUASAN WISATAWAN TERHADAP KUALITAS PELAYANAN TOKYO TOWER MELALUI METODE IMPORTANCE PERFORMANCE ANALYSIS Rizka Amanda Putri Matrutty; Meizar Rusli
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1156

Abstract

Service quality is an important factor in determining tourist satisfaction at tourist destinations. This study aims to determine the level of tourist satisfaction with the service quality of Tokyo Tower, based on the SERVQUAL dimensions, using the Importance-Performance Analysis (IPA) method. The SERVQUAL dimensions used include tangible, reliability, responsiveness, assurance, and empathy. This study employed a descriptive quantitative approach, with data collected through questionnaires distributed to 60 tourists who had visited Tokyo Tower. The sampling technique used was accidental sampling. Data were analyzed using validity and reliability tests, and IPA to map service attributes into four improvement-priority quadrants. The results are expected to identify service attributes that should be prioritized for improvement, maintained, or reduced based on tourists' perceptions of importance and performance. The findings can serve as an evaluation tool for Tokyo Tower management to improve service quality and enhance tourist satisfaction.
PENGEMBANGAN DESA WISATA MELALUI PROGRAM DEWI BAHARI SEBAGAI DESTINASI WISATA BERKELANJUTAN DI DESA PADAK GUAR, KECAMATAN SAMBELIA, NUSA TENGGARA BARAT Ni Gusti Ayu Samba Desi Putri; I Nyoman Nugraha; Handry Sudiarta Athar
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1158

Abstract

This study aims to analyze the role of the Marine Tourism Village Program (Dewi Bahari) in supporting the development of Padak Guar Marine Tourism Village as a sustainable tourism destination. Padak Guar Village possesses various marine tourism attractions, including Kondo Beach, Purwakarya Beach, Pulau Lampu, Gili Kondo, Gili Bidara, and Gili Petagan. This research employed a qualitative case study approach. Data were collected through observation, in-depth interviews, and documentation, involving eight key informants: village government representatives, tourism managers, local business actors, community leaders, youth representatives, and tourists. Data analysis followed the Miles and Huberman model, including data reduction, data display, and conclusion drawing. The findings reveal that the Dewi Bahari Program contributes significantly to tourism development through enhanced tourism attractions, community empowerment, institutional strengthening, destination promotion, and tourism management. However, several challenges remain, including limited human resource capacity, inadequate foreign language skills, insufficient tourism facilities, and varying levels of community participation. Sustainability efforts are implemented through capacity-building programs, service quality improvement, stakeholder collaboration, digital promotion, and coastal environmental conservation. The program has positively contributed to economic, social, and environmental sustainability within Padak Guar Tourism Village.
ROAD TRANSPORT DECARBONIZATION, TOURIST MOBILITY, AND SUSTAINABLE TOURISM: AN INTEGRATED REVIEW WITH POLICY IMPLICATIONS FOR INDONESIA Siti Hadidjah; Sugeng Budiharsono Budiharsono
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1169

Abstract

The increasing urgency of climate change has driven attention toward transport decarbonization and sustainable mobility as vital components of sustainable tourism development. However, studies comprehensively integrating these three aspects remain limited. This study aims to synthesize the relationships among land transport decarbonization, tourist mobility, and sustainable tourism development, with a focus on policy implications for Indonesia. Using a Systematic Literature Review (SLR) guided by the PRISMA framework, data from 61 Scopus-indexed articles were analyzed through thematic synthesis. The findings identify five main themes: (1) sustainable mobility and transport decarbonization, (2) tourist mobility and accessibility, (3) public transport and destination connectivity, (4) sustainable tourism outcomes, and (5) policy and governance. Transport decarbonization influences sustainable tourism primarily through changes in tourist mobility and accessibility. Tourist mobility serves as the primary bridge between transport interventions and sustainability outcomes. This study proposes an integrated conceptual framework that positions decarbonization as a driver of sustainable tourism. For Indonesia, the implications underscore the need to improve public transport, strengthen destination connectivity, and integrate transport and tourism policies to support low-carbon tourism.
VARIASI MENU À LA CARTE DAN KEPUASAN TAMU DI KAMPUNG RESTAURANT, HYATT REGENCY KUANTAN RESORT Susy Christina Banjarnahor; Aziza Fazira; Christine Vandika
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1206

Abstract

This study evaluates the variety of à la carte menus and their impact on guest satisfaction at Kampung Restaurant, Hyatt Regency Kuantan Resort, Pahang, Malaysia. The role of the Food and Beverage department is highly strategic in creating a holistic guest experience, particularly in distinguishing the preferences and consumption patterns between short-stay and long-stay guests. Long-stay guests, such as U.S. Army personnel on duty for months, are prone to menu fatigue if the menu variety is not updated regularly. In contrast, short-stay guests tend to view menu variety as an initial attraction. Therefore, the main objective of this study is to analyze in-depth how menu diversity, innovation, and availability affect overall customer satisfaction.  The method used in this research is a descriptive qualitative approach with a case study design. Data collection was carried out through direct observation, documentation, and in-depth interviews with the restaurant's operational ranks, such as the Head Chef, Sous Chef, Outlet Manager, and Assistant Outlet Manager, as well as 16 restaurant guests. Data analysis adopted the Miles, Huberman, and Saldaña model, which includes the stages of data reduction, data display, and conclusion drawing.  The results indicate that the menu diversity indicators at Kampung Restaurant have not fully met guest expectations. Although the main menu and the combination of local and international ingredients are quite good, there are weaknesses in the minimal number of menu choices per category, the lack of seasonal menu innovation, and the limited options for specific dietary needs, such as vegetarianism. The evaluation of guest satisfaction shows that 81.3% of guests were disappointed with the limited menu choices, and 93.8% expected the addition of innovative menu variations, such as seafood and international dishes. This inconsistency in menu variety and availability contributes to low intention to revisit and the emergence of negative reviews, even though staff service and the restaurant atmosphere are rated very positively. In conclusion, the management of Kampung Restaurant needs to design sustainable menu innovations, improve the consistency of ingredient availability, and adjust recipes based on guest preferences to enhance satisfaction, foster long-term loyalty, and strengthen the hotel's positive image.
ANALYSIS OF THE EFFECT OF DIGITAL MARKETING AND BRAND IMAGE ON CONSUMER ATTRACTION IN MICRO ENTERPRISES IN THE CULINARY SECTOR OF TENAYAN RAYA Williya Meta; Aland Polma Naek Sihombing; Wirda Lilia; Delima Jusan Natali
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1221

Abstract

This study aims to analyze the influence of digital marketing and brand image on consumer attraction in micro-enterprises in the culinary sector of Tenayan Raya, Pekanbaru. Employing a quantitative approach with an explanatory research design, data were collected through surveys of 30 micro-businesses that have implemented digital marketing strategies. The results of multiple linear regression analysis indicate that digital marketing has a significant and positive impact on business growth, particularly in enhancing product visibility, market reach, and sales volume. In contrast, brand image does not show a significant effect on consumer attraction, as purchasing decisions are more influenced by functional factors such as taste, price, and word-of-mouth recommendations. These findings highlight the importance of digital adaptation for micro-enterprises as a primary strategy to remain competitive in a dynamic market. Meanwhile, brand image development should be pursued gradually as a long-term strategy once the core business foundations are established. This research provides practical insights for micro-entrepreneurs and policymakers in designing more contextual and locally-relevant MSME development strategies.
TINGKAT RETENSI TAMU: TINGKAT RETENSI TAMU Michelle Vireal Gift Kowaas; Maryke Alelo; Pearl Loesye Wenas
Jurnal Pariwisata Tawangmangu Vol 4 No 3 (2026): December 2026 (IN PRESS)
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i3.1213

Abstract

Guest retention rate refers to hotel’s industy capability to maintain customer’s and embolden repeat visit. This study aims to analyze the guest retention rate and the factors influencing it at Roger’s Hotel Manado. The research subjects focuses on hotel guests who have stayed in Roger’s Hotel Manado since 2025. This study employs a qualitative approach using in-depth interviews and secondary data taken from all front office. The collected data is analyzed using thematic analysis to identify patterns and meanings related to guest retention. The results indicate that service quality, especially in terms of friendliness, responsiveness, and attention to guest needs, plays a significant role in improving guest retention. In addition, positive stay experiences and guest satisfaction are key factors that encourage repeat visits. Therefore, consistently improving service quality can strengthen guest loyalty and increase the likelihood of return visits.

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