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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 72 Documents
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Peran Ekowisata Terhadap Peningkatan Kesejahteraan Masyarakat Dusun Batu Katak Ikhlas Ramadhan
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.385

Abstract

Ecotourism is environment-based tourism that prioritizes the principles of sustainability and provides benefits to local communities. One of the benefits that can be provided by ecotourism is to increase employment opportunities for local communities. The purpose of this study was to analyze the level of community welfare with the Batu Katak ecotourism, Langkat district. The method used in this research is qualitative method. The data used are primary data taken directly by conducting interviews with local communities and secondary data obtained from government agencies, namely the Batu Katak village office in the form of the population in Batu Katak village and the Batu Katak website. The results of the study show that the existence of Batu Katak Ecotourism plays an important role in the survival of the community because the community can feel the impact directly or indirectly such as being able to increase income, knowledge and experience more from ecotourism activities. Based on the research, it can be concluded that ecotourism activities carried out in Batu Katak play a role in increasing people's income directly or indirectly and this ecotourism activity has a positive impact on the welfare of the Batu Katak village community and it is hoped that Batu Katak Ecotourism in the future can increase community welfare as a whole.
Angklung Kota Bandung Menembus Masa Mila Mardotillah
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.394

Abstract

The objects of cultural development in Bandung city which is very developed is the art of Angklung. Angklung is one of the typical arts of West Java that has been around for a long time. The existence of Angklung in Bandung city has existed since 1930 before Indonesia's independence. Pioneered by Daeng Soetigna, angklung developed in Bandung from the pentatonic scale to the diatonic scale. The aim of this research is to describe the existence of Angklung in Bandung City as an ecosystem in Bandung City. The method used is descriptive qualitative by exploring the role of all members of the community from craftsmen to academics in maintaining the existence of Angklung in Bandung City. The results show that all categories of community who are involved and related to the art of angklung carry out preservation based on their respective roles, either groups of traditional, modern or contemporary Angklung players. The conclusion of this research is that every member of the community who is related to the art of Angklung, including the Angklung community, Angklung craftsmen, Angklung artists, academics, trainers and Angklung teachers have a major role in maintaining the existence of Angklung from time to time in Bandung city as a cultural heritage and cultural destination.
Pemanfaatan Jagung Dalam Pembuatan Tepung Sebagai Alternatif Ketersediaan Komoditi Pangan Pada Rumah Makan Di Desa Sitinjo Kabupaten Dairi Muhammad Rizal Sitepu
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

Abstract

Corn flour is a fine grain that comes from crushed dry corn. Processing of corn into flour is recommended compared to other semi-finished products, because flour is more resistant to storage, easy to mix, can be enriched with nutrients (fortification), and is more practical and easy to use for further processing. This study aims to determine the quality of corn flour from several different processing processes. The research was carried out in Sitinjo Village, Dairi Regency, from April to May 2022. This study used corn as raw material for variety B 89, with 3 treatments of corn flour processing, namely: without soaking/milling shelled corn directly into flour (A); soaking in plain water overnight (B); and soaking in 1% tape yeast solution overnight (C). Observations were made on the nutritional content of corn flour (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrates), and economic analysis of corn flour from each processing process tested, then data analysis was carried out descriptively. The results showed that: corn flour made by soaking in 10% yeast solution (C), had a higher protein and coarse fiber content than treatments A (without soaking) and B (soaking in plain water). The process of making corn flour without soaking (A), gave the highest profit compared to the treatment of immersion in plain water (B) and immersion in 10% tape yeast solution (C), with an R/C ratio of 2.38.
Pengembangan Daya Tarik Wisata Heritage Museum Situs Kota Cina Kelurahan Paya Pasir Kecamatan Medan Marelan Kota Medan Joel Parluhutan Tamba
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.434

Abstract

This research was conducted to get an overview and information about the role of managers in developing the tourist attractions of the Cinna Cotta Site Museum and its impact on the economy of the surrounding community. In writing this research, the author conducted research at the Cinna Cotta Site Museum located on Jl. Kota Cina Kelurahan Paya Pasir, Medan Marelan District, Medan City, North Sumatra 20254. The research method carried out by the author is a qualitative research method. The approach and type of research are descriptive, namely through direct observation, interviews, documentation, and literature studies related to relevant theories in analyzing existing problems. The subject of this study was the manager of the Cinna Cotta Site Museum and the community / merchants around the museum. Based on the results of research obtained at the Cinna Cotta Site Museum, it has a very potential tourist attraction to be developed. The role of the manager greatly influences the development of the museum but the development carried out has not been optimal and has not been in accordance with the plan. But the impact felt by the community with the existence of the Cinna Cotta Site Museum is quite good, because with the existence of the Cinna Cotta Site Museum, people's knowledge and income has increased. Keywords: Attractions, Heritage Tourism, Development, Managers, Communities.
Strategi Peningkatan Pelayanan Istana Maimun Sebagai Warisan Budaya Melayu Muhammad Rizki Lubis
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.439

Abstract

Maimun Palace is the palace of the Sultanate of Deli which is one of the cultural and historical icons located in Medan City, North Sumatra. This research utilizes qualitative data obtained through observation at the Maimun Palace. Sources of research data were obtained through library research, and field observations (observations by participants) also provide important data about improving services at the Maimun Palace. These data are important data obtained from interview materials to support the author's argument. The purpose of this study is to analyze the challenges and obstacles in serving at Maimun Palace as a Malay cultural heritage and identify strategies that can be implemented to improve services at Maimun Palace and are expected to strengthen the attractiveness of Malay culture and increase visitor satisfaction at Maimun Palace. The results of the study indicate that it is recommended that Istana Maimun implement strategies such as providing adequate information, improving facilities for the convenience of visitors, and fostering authentic cultural interactions. This strategy aims to overcome the challenges faced in service delivery and increase visitor satisfaction. By providing quality services, Maimun Palace can create a positive experience for tourists, increase their level of satisfaction, and form a positive image for this tourist destination
Potensi Bahan Baku Dan Proses Pembuatan Terhadap Kualitas Produk Pastry Di Garuda Plaza Hotel Mida Lishanata Simatupang
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.446

Abstract

The purpose of this study is to evaluate the potential of raw materials and production techniques that affect the standard of pastry products at the Garuda Plaza Hotel. High pastry quality is essential to meet client expectations and maintain a competitive advantage in the hospitality sector. Therefore, the raw materials used and the method of making cakes are the two main topics of this research. Quantitative research with an observational approach is the research methodology used. This information was obtained by direct observation of the procedure for making pastry in the hotel kitchen and examining the ingredients used to make the pastry. Garuda Plaza Hotel chefs and cake makers are the research samples. According to the findings of the study, both raw materials and manufacturing procedures have the ability to influence product quality.
Partisipasi Masyarakat Dalam Pengembangan Wisata Pantai Cemara Banyuwangi Ayu Wanda Febrian; Muhamad Ari Perdana
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.447

Abstract

Cemara Beach Banyuwangi is a marine tourism object that has great potential to be developed as a tourist destination, both for the domestic and foreign tourism market. The Cemara Beach Banyuwangi area has an attraction as a protected turtle conservation area and the beauty of the beach surrounded by thousands of cypress trees. This study aims to determine the form of community participation in the tourism development of Cemara Beach Banyuwangi. This study uses a qualitative descriptive approach with primary and secondary data sources obtained through observation, documentation, literature review and interview techniques. The results of the study show that the community around Cemara Beach tourism has participated in tourism development through the formation of Community Monitoring Groups (Pokmaswas) / Joint Business Groups (KUB). However, community participation still needs to be increased to optimize the development of tourist areas. Forms of community participation in the development of tourist attractions Cemara Beach Banyuwangi consist of participation in escorting tourism activities, planning, implementing, developing, and evaluating. With increased community participation, it is hoped that the Cemara Beach tourist area can develop more and provide benefits to the surrounding community.
Inovasi Kuliner Lokal Dalam Rangka Meningkatkan Kunjungan Wisatawan Di Desa Pardinggaran, Kabupaten Toba Muhammad Rizal Sitepu
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.453

Abstract

Ombus-ombus typical Batak food is food that comes from the Batak language which means blowing. This food is called ombus-ombus because this food is usually eaten or served hot and that means that to enjoy this ombus you need to blow it first. Usually this food will be more delicious when served with sweet tea or hot coffee. It is not clear since when this confectionary began to "become cultured". However, at certain Batak ceremonial events, ombus-ombus is usually the dessert at the event. Ombus-ombus is made from selected rice flour, which is mixed with white sugar and stirred with grated coconut and some uses brown sugar and then wrapped in banana leaves and then steamed like making other rice flour snacks. The rice flour used is selected flour and cannot be arbitrary, while the coconut must be grated by hand (manually) because if you use a machine grater, the starch will be lost, and the banana leaf wrapping used is also not arbitrary, namely the 'ucim' type (top leaves) because it really influences the ombus-ombus taste. Ombus-ombus is unique because one side of the leaf is folded into a square, and these are arranged tightly in bunches, then put in cans that are placed on bicycle carts so that this is what keeps ombus-ombus warm even though they are sold all day long. So it is on this basis that we are interested in raising a research title on local culinary innovations in order to increase tourist visits to Toba Regency.
Strategi Pengembangan Wisata Kuliner Desa Wisata Kampung Lama Kabupaten Deli Serdang Berbasis Potensi Lokal Narwastu Murni
Tourism, Hospitality And Culture Insights Journal Vol 3 No 1 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i1.454

Abstract

This study aims to explore strategies for developing culinary tourism in Kampung Lama Tourism Village, Deli Serdang Regency, by utilizing existing local potential. Deli Serdang Regency has a wealth of culture, history and culinary heritage that can be an attraction for tourists. Kampung Lama Tourism Village, as one of the tourist destinations in the area, has great potential in developing culinary tourism based on local potential. The research method used is qualitative research with a case study approach. Data collection was carried out through in-depth interviews with local culinary business owners, the local community, and related parties in the Kampung Lama Tourism Village. In addition, direct observation of culinary activities and analysis of related documents were also carried out. The results of the study show that the local potential in Kampung Lama Tourism Village is very diverse, including cultural wealth, culinary heritage, and natural beauty. Traditional food is one of the main attractions in culinary tourism in the old village. Some traditional recipes that have been passed down from generation to generation are distinctive and unique. However, more effective development and marketing efforts are still needed to increase the attractiveness and visibility of these traditional foods. Based on the research results, a local potential-based culinary tourism development strategy was developed in the Kampung Lama Tourism Village. This strategy includes leveraging local potential in traditional food, utilizing local raw materials, skills training for culinary entrepreneurs, effective promotion through social media and culinary exhibitions, as well as the active involvement of the local community in managing and promoting local culinary delights. This research is expected to contribute to the development of culinary tourism in Kampung Lama Tourism Village, Deli Serdang Regency. By exploiting existing local potential, it is hoped that culinary tourism can become one of the main attractions for visiting tourists, as well as providing economic benefits and preserving local culture
Persepsi Wisatawan Terhadap Objek Wisata di Kabupaten Aceh Tengah Wahyudi, Wahyudi
Tourism, Hospitality And Culture Insights Journal Vol 3 No 2 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i2.494

Abstract

Central Aceh Regency as one of the western most regions of Indonesia is one of the areas that is the choice of tourist destinations. The natural condition of Central Aceh district which is located in the highlands makes this area crowded with tourists. There are various types of tourism found in Central Aceh district ranging from nature tourism, agro tourism, and historical tourism. This study aims to determine the perception of tourists towards tourism objects in Central Aceh district in terms of Attraction, Amnesity, Accessibility and Hospitality Aspects. This study uses a quantitative descriptive research approach with primary data sources collected using a questionnaire via google form and limited interviews with several respondents. The results showed that the perception of tourists to tourism objects in Central Aceh Regency as a whole is quite good with a percentage of 78%. In particular, tourist perceptions of the attractions aspect of Central Aceh tourism objects are classified as good with a percentage of 85%, the amnesity aspect is quite good with a percentage of 72%, the accessibility aspect is quite good with a percentage of 71% and the hospitality aspect is classified as good with a percentage of 86%.

Page 4 of 8 | Total Record : 72

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