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Liyushiana Liyushiana
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Tourism, Hospitality and Culture Insights Journal
Published by Politeknik Pariwisata Medan
ISSN : 27978885     EISSN : 28303415     DOI : https://doi.org/10.36983/thcij
Core Subject : Economy,
Economics, Econometrics & Finance
Penerbitan THCIJ (Tourism, Hospitality and Culture Insights Journal) bertujuan memajukan kegiatan penelitian di bidang kepariwisataan. THCIJ (Tourism, Hospitality and Culture Insights Journal) ini terbit setiap 6 bulan sekali dalam satu tahun yakni bulan Januari - Juni dan Juli - Desember. Redaksi menerima sumbangan tulisan jurnal dan artikel dalam Bahasa Indonesia dan Bahasa Inggris minimal 8 halaman maksimal 15 halaman kwarto. Redaksi berhak menyunting sejauh tidak merubah atau mengganti isi dan makna tulisan jurnal yang diterima.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 67 Documents
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Homestay Di Desa Sigapiton, Kecamatan Ajibata, Kabupaten Toba Samosir, Terhadap Kunjungan Wisatawan Rita Margaretha Setianingsih
Tourism, Hospitality And Culture Insights Journal Vol 2 No 1 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i1.323

Abstract

Sigapiton adalah salah satu desa di Kecamatan Ajibata, Kabupaten Toba Samosir, Provinsi Sumatera Utara, Indonesia. Mayoritas penduduk Desa Sigapiton adalah suku Toba. Pada 15 Oktober 2017 lalu telah berdiri dua unit Homestay Jabu Na Ture yang terinspirasi dari desain Sayembara Homestay Nusantara dan Homestay Ecopod yang merupakan percontohan Homestay. Desain Homestay Jabu Na Ture sendiri terinspirasi dari bentuk Jabu Bolon khas Rumah Tradisional suku Batak Toba namun dengan modifikasi material bambu yang lebih murah dan eco-friendly. Pembangunan Homestay ini didanai oleh Kementerian Pariwisata untuk menyosialisasikan kepada masyarakat bagaimana mempertahankan Arsitektur Nusantara dan menjadikan homestay sebagai salah satu usaha pariwisata masyarakat. Penelitian menggunakan metodologi kualitatif untuk melihat (1) bagaimana karakteristik interaksi homestay  di Desa Sigapiton; (2) apakah adanya homestay dapat mengubah budaya masyarakat?; dan (3) apakah perubahan adanya homestay itu menguntungkan ataukah merugikan pengelola homestay?   Hasil dari pada penelitian ini diharapkan dapat memberikan kontribusi dari bentuk kontribusi pariwisata terhadap peningkatan taraf hidup masyarakat, dan memberikan insipasi dari perilaku wisatawan.   Kata Kunci: attitude, homestay, wisatawan
Strategi Pengembangan Objek Wisata Istana Maimun Sebagai Pusat Pariwisata Sejarah Di Kota Medan Booni Tauhid; Robert Deffie; Handoko
Tourism, Hospitality And Culture Insights Journal Vol 2 No 1 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i1.326

Abstract

Historically the development of Medan since the beginning has positioned itself into a trading center city. Medan as the capital of the Land Deli which then became the capital of North Sumatra Province, made ​​the city is growing more rapidly. In the construction of Medan city, there are five of the most prominent actors: government, private (business), Community, Professional, and Intellectual. Similarly, in economic activities, in addition to well known public sector played by the Government is also important private and public sectors. Revenue (PAD) is a picture of the financial potential of the region that rely on elements of regional taxes and levies. With regard to revenue from the sector of the local levy can explore the potential of natural resources in the form of tourist attraction. It is recognized that the tourism sector is not the developer and the largest contributor to the sector but has the potential to increase local revenues. The method used in this study is quantitative and qualitative approaches. The variables of this study are the factors driving and inhibiting the development as a tourist attraction Maimoon Palace History Tourism Center in Medan
Pengelolaan Potensi Desa Wisata Unte Mungkur Di Kabupaten Tapanuli Utara Joel Parluhutan Tamba
Tourism, Hospitality And Culture Insights Journal Vol 2 No 1 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i1.334

Abstract

Tujuan penelitian ini adalah menganalisis pengelolaan Desa Wisata serta faktor pendukung dan penghambat di Desa Untemungkur Kabupaten Tapanuli Utara. Metode yang digunakan dalam penelitian ini adalah metode penelitian kualitatif deskriptif. Teknik pengumpulan data dalam penelitian ini penelitian lapangan dilakukan dengan cara observasi, wawancara, dokumentasi, dan penelitan literatur kepustakaan. Teknik analisis data yang digunakan dalam penelitian ini adalah mengacu pada konsep Milles & Huberman reduksi data, penyajian data, dan penarikaan kesimpulan. Hasil penelitian Pengelolaan Desa Untemungkur sebagai Desa Wisata di Kabupaten Tapanuli Utara masih mengedepankan peran sentral pemerintah daerah dan pemerintah Desa Untemungkur dimana dapat dilihat dengan penerapan konsep pengelolaan pariwisata menurut Andi Mappi Sammeng (2001 : 261) ada tiga faktor penting dalam melakukan pengelolaan kepariwisataan yaitu Pengembangan potensi Desa Wisata Untemungkur yakni dengan mengacu pada aspek 3A, konsep 3A + Kelembagaan, aksesbilitas, amenitas, atraksi, dan kelembagaan, yang merupakan langkah awal dan penting untuk menjadikan minat wisatawan berwisata ke Desa Untemungkur sebagai desa wisata rintisan sehingga diharapkan desa wisata ini dapat berkembang dan berkelanjutan. Hasilnya belum ada even atraksi yang dapat dikembangkan secara optimal. Adapun faktor penghambat pengelolaan Desa Untemungkur yakni pola pikir masyarakat yang sulit menerima perubahan-perubahan sehingga tidak mau terlalu berpartisipasi, Minimnya SDM masyarakat dan Pengelola, kurangnya kesadaran masyarakat akan pentingnya industri pariwisata.
Pelestarian dan Pemanfaatan Kawasan Kota Lama Sebagai Identitas Modern di Museum Al Wasliyah di Pasar Hindu, Medan Ester Deatri Koestoro; Jelia Susan Sinaga; Marta Rebekka Tampubolon
Tourism, Hospitality And Culture Insights Journal Vol 2 No 1 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i1.335

Abstract

The relief that appears is related to efforts to revive the old part of the city of Kesawan. Making it part of the former metropolis of Medan again as a meeting place for various ideas and uses that lead to preservation. Arrangement through the preparation of legal products (among other things Cultural Conservation) leads to a healthy situation for the preservation of various old buildings and environments. The utilization is related to ideological interests in order to utilize cultural identity which is closely related to educational functions. Likewise with academic interests, and not left behind are economic interests, including in relation to tourism
The Product Analysis of Toba Caldera Geopark in Realizing Toba Regency Tourism Branding M. Daud Siregar
Tourism, Hospitality And Culture Insights Journal Vol 2 No 1 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i1.341

Abstract

This study aims to analyze existing tourism products in Toba Regency in realizing Toba Regency tourism branding. The research method used in this study is a qualitative method with descriptive analysis techniques. Research findings: (1). Nature is the main attraction in Toba Regency. (2). Existing tourist facilities in Toba district are adequate and meet the needs and desires of tourists. (3). Accessibility in Toba Regency has met the quality aspect, so it can provide security and comfort for tourists. Recommendations: (1) Toba Regency tourism branding, namely The Kaldera Toba Nomadic Escape Pesona Alam (2) It is necessary to do a better planning and development of the natural tourist attraction of Toba Regency. (3) There needs to be an increase in maintaining the beauty or preservation of nature which is quite beautiful in Toba district
Virtual Tour Of Tjong A Fie Museum As A Heritage Tour In The Midst Of A Pandemic Elita Putri Sari Rangkuti
Tourism, Hospitality And Culture Insights Journal Vol 2 No 1 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i1.351

Abstract

This research was conducted at the Tjong A Fie Museum. The Tjong A Fie Museum is one of the historical tourist objects in the city of Medan, many tourists want to visit the Tjong A Fie Museum, but because of the pandemic period, tourists are still afraid to travel. This study aims to explain the implementation of the Virtual Tour. as well as knowing the response of tourists who have taken part in the Virtual Tour at the Tjong A Fie Museum as heritage tourism in the midst of a pandemic. The author uses a descriptive method with a qualitative approach. Data collection is carried out through online questionnaires distributed to tourists who have participated in the Virtual Tour and documentation through Zoom Meetings. The population taken in this study is the number of tourists who take part in virtual tour activities through Zoom Meetings, totaling 34 participants. The conclusion in this study is that the implementation of the Tjong A Fie Museum Virtual Tour as a heritage tour in the midst of a pandemic went well where by using the initial guiding technique opening, guiding, then closing. Tourist responses to the Tjong A Fie Museum Virtual Tour as heritage tourism in the midst of a pandemic are very good where tourists can travel without having to come directly to tourist objects, tourists are satisfied with the information provided by the guide when doing Virtual Tours and according to Virtual Tour tourists as well can be a promotional medium
Penggunaan Bumbu Andaliman Sebagai Bahan Utama Dalam Pengolahan Makanan (Studi Kasus Pembuatan Pizza Andaliman) Di Restoran Pizza Andaliman Balige Kabupaten Toba Narwastu Murni; Lyandru Togu Mulia Tambunan
Tourism, Hospitality And Culture Insights Journal Vol 2 No 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i2.360

Abstract

Andaliman pizza has a special taste. Andaliman pizza is processed by gently grinding andaliman, then sliced lemongrass, carrot parts, cabbage flowers, far beans and spring onions. After that the sausage part, soft slices of cheese and the tomato part become a garnish or accessory on the top of the pizza. This study has a purpose, namely to identify customer assumptions about the characteristics of pizza andaliman, to analyze customer attitudes to pizza andaliman, and to analyze customer actions to pizza andaliman. The data analysis procedure used in this study is to use SWOT analysis. There is also a final result from this study if Andaliman Pizza is one of the powerhouses for foreign tourists who are curious about its taste and texture
The Application Of Hygiene And Sanitation To Processed Products In Restaurant Kitchen Around Tourism Destination Area In Toba District Mohammad Yusuf Dalimunthe
Tourism, Hospitality And Culture Insights Journal Vol 2 No 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i2.361

Abstract

Hygiene and sanitation in food storage is an effort to control risk factors for food contamination in the food storage process. Processing of food ingredients according to standards will slow down food spoilage so that food quality is maintained. The purpose of this study was to observe the application of internal sanitation hygiene to processed products in restaurant kitchens in Balige City, Toba Regency. As for this type of research with qualitative descriptive methods, the data collection methods used are observation methods, interview methods and documentation methods. From the results of research and field observations where the three restaurants sampled in this study have implemented hygiene and sanitation standards, especially in processing products that are in accordance with standard provisions such as washing, peeling and slicing
Pola Perjalanan Wisata Di Desa Wisata Tipang Kabupaten Humbang Hasundutan Tapanuli Utara Rosdiana Pakpahan
Tourism, Hospitality And Culture Insights Journal Vol 2 No 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i2.364

Abstract

Salah satu tempat yang memiliki potensi wisata yang besar adalah kabupaten Humbang Hasundutan. Sama seperti daerah lainnya di Sumatera Utara, Kabupaten Humbang Hasundutan memiliki banyak destinasi wisata yang berpotensi cukup besar untuk menarik minat wisawatan. Desa Wisata Tipang merupakan salah satu desa wisata unggulan yang ada di Kabupaten Humbang Hasundutan. Teknik pengumpulan data yang dilakukan guna mendapat data antara lain: wawancara, observasi, studi pustaka, dan studi dokumentasi. Serta dilakukannya wawancara mendalam maka pada penelitian ini diambil partisipan sebagai berikut: Ketua Pokdarwis Desa Wisata Tipang, Kepala Desa Tipang serta anggota Pokdarwis Desa Wisata Tipang. Teknik analisis data dalam penelitian ini menggunakan teknik analisis data kualitatif. Pola perjalanan single point dan chaining loop merupakan skema perjalanan yang baik diterapkan di Desa Wisata Tipang karena pada pola perjalanan single point kesediaan berupa akses jalan yang hanya satu jalur sehingga alur keberangkatan hingga alur pulang akan melewati jalur yang sama. Sedangkan pada pola chaining loop pada jalur lainnya saat akan menuju antar daya tarik wisata jalur yang dilewati kembali tidak sama sehingga tidak melewati rute yang sama maka pola perjalanan berbentuk chaining loop.
The Transformation Of Traditional Food as A Tourist Attraction to Visit Silalahi II Tourism Village, Dairi Regency Mida Lishanata Simatupang
Tourism, Hospitality And Culture Insights Journal Vol 2 No 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v2i2.375

Abstract

Silalahi II Tourism Village, Dairi Regency has great potential in food tourism (culinary tourism) because it has cultural wealth from a very heterogeneous community as residents of the Dairi Regency area, as well as assimilated remains the culture of the past community, each of which has its own special culinary. This study aims to identify culinary tourism in terms of: (1) the variety of menus offered (2) the process of transforming traditional foods and (3) tourists' perceptions of traditional foods. Data collection techniques include observation, questionnaires, interviews and documentation. The transformation process such as shape, texture, color, taste, processing and presentation method as well as sanitation hygiene. Presentation of results described qualitatively and quantitatively. Based on the results of the discussion that the menu offered has varied but the placement of the menu has not followed the order of international gastronomy and the service techniques used. The transformation process includes the processing of spices, equipment, texture, taste and presentation. Tourists' perceptions of traditional food offered are generally satisfied by 52% of 100 respondents. The suggestion from this research is the need for training, coaching and empowerment of restaurant managers or the general public related to factors of cleanliness, neatness and politeness of waiters to standardize taste and presentation.

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