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Heny Ratnaningtyas
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TRJ (Tourism Research Journal)
Published by Institut Pariwisata Trisakti
ISSN : -     EISSN : 25989839     DOI : https://doi.org/10.30647/trj
Core Subject : Humanities, Social,
Humanities Environmental Science
Tourism Research Journal is published twice a year in April and October containing articles result of thought and researches in social, economic and policy of tourism in general. This journal encompasses original research articles, review articles, and short communications, including: Tourism: Sustainable Tourism Development Community-based Tourism Nature-based Tourism Creative Tourism Social Media for Tourism Marketing Smart Tourism Gastronomy: Food Tourism Herbs, Spices, and Traditional Food Cultural Food Studies Food Product and Pastry Food Packaging and Product Development Branding and Marketing Education and Training Regulation and Policy Destination: Policy for Destination Planning Tour Industry Hospitality Destination Policy and Training
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 152 Documents
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Computational Gastronomy - Use of Computing Methods in Culinary Creativity Shukla, Durga Prasad; Ailawadi, Pawan
Jurnal Penelitian Pariwisata Vol 3 No 2 (2019): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v3i2.65

Abstract

Nowadays in culinary practices there is a great variety of regional cuisine in line with the cultural diversity of a place. This raises the question of whether there is a common pattern in determining the combination of food ingredients or the same principles in making recipes and producing certain tastes. For example, Western cuisine tends to use ingredients that have many flavor compounds, while East Asian cuisine tends to avoid ingredients sharing compounds. This study is driven by the results of previous studies showing the science of gastronomy is developing and producing the domain of computational gastronomy which contributes to the creation of recipes in innovative and creative ways. The purpose of this study is to understand the use of computational gastranomy in diverse food network in culinary creativity. The research design is exploring and looking for relationships between various aspects of food such as taste, aroma, seasoning, food ingredient, texture, and cooking methods. Cross sectional and longitudinal research are also carried out to find a causal relationship between computational gastronomy and culinary creation. The results showed that there was a relationship between various aspects, namely computational gastronomy, culinary creations, food content, and the use of technology in creating food recipes. The application of computational creativity in the culinary field can increase business value in the hotel kitchen area, the creation of recipes and food science.
Factors Influencing French Tourists to Visit Bali Endi, Ferhadius; Prasetyo, Danang
Jurnal Penelitian Pariwisata Vol 4 No 1 (2020): TRJ Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v4i1.73

Abstract

This study discusses the factors that influence French tourists to visit Bali. This research is a qualitative descriptive study. The research data was obtained by observing, documenting and interviewing 48 French tourists who used the services of a travel agent during their vacation in Bali in 2019. To test the validity of the data, researchers used triangulation of techniques and sources. Then data analysis through the stages of data collection, data reduction, data display and drawing conclusions. Based on the results of research that has been conducted, it is found that there are 10 (ten) factors that influence French tourists to visit Bali; those are: (1) the beauty of the nature, (2) the hospitality of the Balinese people, (3) the rich history, local culture and traditions, (4) the competitive prices, (5) beaches and activities, (6) the traditional cuisine of Bali, (7) the convenience during vacation, (8) meditation and yoga facilities, (9) the availability of Francophone guide, and (10) the existence of Francophone community. The results of this study are expected to provide a strategic plan map for the development of tourism especially in Bali and in Indonesia in general.
Analysis of Service Quality and Tourism Destination Parts on Visitor Satisfaction at Taman Mini Indonesia Indah Astuti, Nabila Sri; Dewi, Liliana
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i1.142

Abstract

This study aims to determine the effect of service quality and part of tourist destinations on visitor satisfaction at Taman Mini Indonesia Indah. The type of research is descriptive quantitative with multiple regression analysis methods. Collecting data by distributing questionnaires with a google form, a sampling technique using accidental sampling. The population in this study were tourists who had visited Taman Mini Indonesia Indah in the last five years, as many as 4,471,504 people. While the sample uses the Slovin formula, the results show a selection of 100 respondents. The results showed that the quality of service and the part of tourist destinations partially and simultaneously affect visitors' satisfaction with Taman Mini Indonesia Indah. The better the quality of service and the 4A tourism components provided by the manager of Taman Mini Indonesia Indah to visitors will increase visitor satisfaction. The manager of Taman Mini Indonesia Indah is expected to provide training to employees so that they can continue to serve well, quickly, responsively, politely, and friendly. The manager of Taman Mini Indonesia Indah is expected to add artificial attractions that can attract tourists. visits from outside Jakarta. Keywords: Service Quality, Destination Part, Visitor Satisfaction
Sebuah Model Pemberdayaan Masyarakat di Kampung Tematik Mulyaharja Bogor Berbasis Pendampingan Perguruan Tinggi Parantika, Asep; Wibowo, FX Setiyo; Wiweka, Kadek
Jurnal Penelitian Pariwisata Vol 4 No 2 (2020): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v4i2.86

Abstract

The study aims to find out the solving method for problems in the thematic tourist village of Mulyaharja and designing the development of thematic tourism village model based on a community empowerment approach. This study is qualitative with an action research method. There are five respondents, i.e. chief of the village office, secretary of the village office, manager of the thematic tourist village, leader of mature farmer group and chief of youth group organization. This study was undertaken from February, 2018 to September, 2019. The generated outcomes are a solving problem method as solving steps chart, which consists of an explanation of the problem, solving and progress report each aspect, institutional, vision, activity, amenities, accesbility and entrepreneurship aspect. Furthermore, the model designed for development of thematic tourist village based on community empowerment is a circle with series of steps of eleven steps that connected each other and continuity. The series of steps are 1) choosing the candidate of partner village; 2) deciding the category of tourist village; 3) executing the MoU; 4) determining the program targets; 5) identifying the potentials of tourist village; 6) managing the empowerment programs; 7) implementing the assistance programs; 8) directing the college resources; 9) promoting the outcome of program; 10) evaluating the program and 11) mapping the stakeholder based on their proactive involvements. Keywords: Development, Thematic Tourist Village, Community Empowerment Approach
The Impact Of Certified Competency Tourism Human Resources In Facing The Aec Era: Case Study In Bali Djati, Sundring Pantja; Sudjana, I Made; Darsana, I Made; Sudiarta, I Nyoman; Mahendra, I Wayan Eka
Jurnal Penelitian Pariwisata Vol 6 No 2 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i2.152

Abstract

The tourism business in Bali is growing rapidly, and Bali has been known as one of the most popular tourist destinations, especially among foreign tourists. The combination of beauty and a balanced lifestyle strongly attracts foreign tourists to Bali. In anticipating the growth of tourists to Bali, human resources must be by the needs of the tourism industry. This article aims to determine Bali tourism human resources competency standards in the Masyarakat Ekonomi ASEAN. The data collection and analysis in this paper use literature studies, interviews, and observations of stakeholder activities related to implementing the competency certification process. The role of the government in preparing various regulations for improving human tourism resources through the Indonesian National Work Competency Standards, the Indonesian National Qualifications Framework, and Competency-Based Training, which are the main instruments in the competency certification process, are indispensable. In addition, it is also important to work with Professional Certification Institutions that have been certified nationally and internationally to strengthen the human resources of Bali tourism. Keywords: Certificate of Competence, Asean Economic Community, Certificate of Competence, Asean Economic Community, ASEAN Economic Community
Yogurt Favorite Level Test Using Basic Ingredients Soybean Milk With Addition of Green Spinach (Amaranthus Tricolor L.) Kurniawan, Johannes
Jurnal Penelitian Pariwisata Vol 4 No 2 (2020): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v4i2.87

Abstract

Spinach is food that is easily wilted and easily damaged, so spinach that has been harvested must be immediately marketed and consumed. There are two methods to extend the shelf life of spinach, namely cooling and drying methods. This study uses the drying method. The advantages of drying compared to cooling are that the dried material is more durable, the volume and weight are reduced, resulting in lower costs for packaging, transportation and storage. Along with the development of food technology, vegetable milk began to be introduced as an alternative ingredient for making yogurt whose nutritional value is not inferior to animal milk yogurt. In order to be more attractive to increase income and add coloring, the natural coloring is green spinach, considering there has never been researched into making yogurt with the addition of green spinach as a natural coloring. The treatment of adding green spinach vegetable extracts by 15% and 25% affects the quality changes that occur in yogurt made from soy milk. By simply differentiating the addition of 15% and 25% can prove the influence of changes in yogurt quality made from soy milk. Keywords: Organoleptic Test, Yoghurt, Green Spinach, Soy Milk
Local Culinary Travel Pattern Development Model in Lerep Tourism Village, Semarang Regency Jannah, Desika Nur; Arvianto, Bram
Jurnal Penelitian Pariwisata Vol 6 No 2 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i2.151

Abstract

Culinary tourism activities focus on finding food topics that have never been known or repeating the activity of enjoying the food. Satisfaction for culinary connoisseurs requires a pattern that regulates travel activities to enjoy local food with a tourism approach in the form of narratives, creative content, living culture, and using the power of culture as an icon of culinary tourism destinations. This study aimed to obtain a model for developing Local Culinary Travel Patterns in mapping the foodie tourist market segment and local food production in Lerep Village, Semarang Regency. The research method used in this research is exploratory-descriptive qualitative, exploring the potential of culinary tourism in Lerep Village. The findings showed that creating a local culinary travel pattern model provides a view for tourism actors and prospective tourists to determine tourist activities, especially the local culinary world with strong regional cultural characteristics. This model is also a guideline for tourism village managers with a regional culture with culinary specialization, which is appointed as brand awareness to elevate the identity of the tourist village with traditional culinary icons. Keywords: Culinary Tour, Local Culinary, Travel Pattern
The Effect of Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant, Cirebon Tarigan, Emenina; Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.114

Abstract

This study aims to determine Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant Cirebon. The research method used is a quantitative method, with a descriptive approach. Sampling using accidental sampling technique. The number of respondents is 100 people. The results of this study were Personal Hygiene, Safety, Security and Health (K3) had no significant effect on customer satisfaction, while service quality had a significant effect on customer satisfaction. This is because consumers who come to the Palinggihan Cirebon Restaurant only visit no more than five times, so they don't care about Personal Hygiene, Safety, Security and Health (K3). The service procedures in the restaurant are carried out properly and correctly by the employees of the Palinggihan Cirebon Restaurant, namely greeting, placing guests, serving menu books, taking orders, serving food and drinks, billing system, thanking people and clearing the table. Suggestions from this research are (1) Restaurant owners need to plan Personal Hygiene, Safety, Security and Health (K3) training for their employees; (2) A manager or restaurant supervisor conducts morning briefing for employees to provide reports on yesterday's sales and favorite and upselling menus (offering menus to consumers). Keywords: Personal Hygiene, Safety, Security and Health (K3), Service Quality, Consumer Satisfaction
Analysis of Tourist Travel Pattern for Youth Travel Segment in Ambon Island Simasima, Tassya Yuliani; Ariani, Vitria; Ingkadijaya, Rahmat
Jurnal Penelitian Pariwisata Vol 1 No 1 (2017): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v1i1.5

Abstract

This study aimed to identify The Youth Travel Characteristic, The Youth Travel Pattern and The Model of Youth Travel Pattern Development in Ambon island. This study used descriptive methods approach. Mean and frequencies are for analyzing respondents’ characteristics. Travel Pattern was analyzed by using GIS software. SWOT analysis was used to develop the Travel Pattern Model. The respondents were 100 youth travels at the age between 15 years - 30 years who visited Ambon City. The research sampling technique was convenience sampling. The questionnaires were distributed between June 2017 – July 2017. This study found that youth travelers who visited Ambon Island was dominated by young local tourists, under 26 years old, well educated, searched for cultural and social values. The main information sources during the trip were from friends or internet and they tend to plan their travel independently or with their family and friends rather then using travel agencies. The main trip driver is outdoor with leisure activities on the beach. This study also found out that security was the most influencing factor in determining travel itinerary of youth traveler. During the trip in Ambon Island, youth traveler was formed five travel pattern. The most travel pattern was formed by youth traveler was a single point. The study developed four youth travel pattern models to incrase the number of youth traveler visiting Ambon Island
Analysis of Memorable Tourism Experience on Behavioral Intention in Alamendah Tourism Village Kartika, Titing; Edison, Emron
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.205

Abstract

This study aims to determine the effect of memorable tourist experiences on behavioral intentions in the Alamendah tourism village. This type of research is descriptive and quantitative, collecting data by distributing questionnaires. The research population was all visitors to the Alamendah Tourism Village, with a total sample of 78 respondents using accidental sampling. The results of the study show that memorable travel experiences have a significant effect on behavioral intentions. In this study, a memorable travel experience can positively impact the behavioral intentions of visitors to the Alamendah Tourism Village, including the emotions involved when visitors have a positive experience. These visitors identify with the values ​​or norms that apply in the Alamendah Tourism Village. , Satisfaction of visitors who are satisfied with their travel experience, both the facilities provided services, and the overall tourist experience, environmental influences, visitors who are involved in an environment that supports positive behavior. Therefore, the Alamendah Tourism Village manager needs to provide a satisfying travel experience that encourages the positive behavior of its visitors. Keywords: Tourism Village, Experience, Memorable Tourism Experience, Behaviour Intention

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