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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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Development of Tourism Village in Gempol Village Karanganom District - Klaten Regency Swantari, Anita; Wicaksono, Haryo
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.v4i1.78

Abstract

The purposes of this research are (1) to identify and evaluate internal and external factors, (2) to formulate strategy toward tourism village in Gempol village. Based on analysis result, Internal factor’s strength is the beauty and conservation of nature are the most significant influence on the development of tourism village. The most important weakness of Gempol village is not ready to receive the tourists, since the lack inadequate facilities.. External factor’s opportunity is the value of the people who always maintain and preserve traditional cultural. The most important threat is competition with others regions in the development of tourism village. The strategy taken is to maintain the harmony of nature and culture of the village. The need for a strong commitment from the entire village community. Promote village community training, including village government on tourism management, how to manage tourist attractions, guest or visitor management. Use all media to introduce and publicize tourism potential in the village both conventional and unconventional media, such as the internet media.
The Effect of Service Quality on Customer Satisfaction at Roti Bakar 88 Poris Tangerang Sembiring, Vienna Artina; Prabandari, Wijayanti Dewi; Darsiah, Anis
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.v6i2.175

Abstract

This study aims to determine the effect of service quality on customer satisfaction. This type of research is descriptive quantitative research with simple regression. The population in this study were all consumers who visited Roti Bakar 88 Poris Tangerang, while the sample in this study amounted to 99 respondents. The sampling technique in this study used accidental sampling. Data collection techniques by distributing questionnaires. The results showed that service quality had a significant effect on customer satisfaction. This is because the Roti Bakar 88 Poris Tangerang has adequate physical evidence, adequate performance, consumers do not wait too long for food to be consumed, responsiveness is very fast and alert in helping what consumers need, guarantees that can provide a sense of security in the process. Use services and empathy that can provide comfort by giving personal attention to customers. Roti Bakar 88 Poris Tangerang continues to be the attention of consumers because of its best service quality. It always maintains the atmosphere in the restaurant in a calm and conducive condition, especially when it is crowded, so that consumers are happy to linger at Roti Bakar 88 Poris Tangerang to create a sense of customer satisfaction and a sense of Loyalty. Keywords: Service Quality, Customer Satisfaction
Purchase Decision: Was It Affected By Product Innovation? (Purchases In Sour Sally Gandaria City South Jakarta) Osman, Ismeth Emier; Mustika, Amalia; Budiono, Anita
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.v4i2.100

Abstract

Product innovation is the functional progress of a product that can make the product better than competitors' products. At least the newest product is better than the previous product. Because if a product has advantages, it will be seen as added value for consumers. This research aims to find out product innovations that influence consumer decision-making in buying Youghurt at Sour Sally. This research uses the descriptive correlational method. This study's population are all consumers who have shopped Black Sakura and White Skim at Sour Sally Gandaria City Jakarta. The sampling technique used is non-probability sampling, and the total number of respondents in this study was 89 people. To see the relationship level, the correlation coefficient of 0.662 means that the correlation of product innovation on purchasing decisions at Sour Sally Gandaria City Jakarta is strong and positive. So the purchasing decisions at Sour Sally Gandaria City Jakarta are influenced by product innovation by 43.82% and 56.18% influenced by other variables not examined in this study. Keywords: Product Innovation, Purchasing Decisions
Understanding The Role of E-Wom Towards The Intention of The Millenial Generation to Visit Tourism Village Bhuana, Tri Yana; Suardana, IB Raka
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.v6i2.162

Abstract

The Bali Provincial Government had focused on tourist villages even before regional regulation 5 of 2020 was issued. The millennial generation is a generation that grows and develops along with technological advances. The millennial generation, or Gen-Y, becomes the best customer when promoting local wisdom and tourism village traditions through social media. The purpose of this study was to determine the effect of E-WOM or social media reviews on the intentions or intentions of the millennial generation in visiting tourist villages. This study uses quantitative methods and the millennial generation in Bali as the research sample. There are 101 online questionnaires filled out using google forms, but only 88 questionnaires meet the requirements. This study found that E-WOM or social media reviews affect the variables in the planned behavior theory. In the view of planned behavior, the subjective norm variable is the variable most influenced by E-WOM. Therefore, tourism village entrepreneurs targeting the millennial generation must start using social media and influencers and create trending topics so that information can easily reach the millennial generation. Keywords: The Role of E-Wom, The Intention of The Millenial Generation, Visit Tourism Village
Hotel Interdepartmental Communication: A Case of F&B Service and Sales & Marketing at Mercure Bandung Nexa Musadad, Musadad; Dianita, Indria Angga; Dirgantara, Pradipta
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.v5i1.97

Abstract

This study sought to investigate the communication between the Food & Beverage Department and the Sales & Marketing Department at Mercure Bandung Nexa through the perspective of hotel interdepartmental communication. It was benefited from employing a qualitative method. The data collection was conducted through in-depth interviews with the managers of the two departments and field observations. The data collected was then analyzed and carried out through the elements of communication: people (sender and receiver), message, channel, noise, feedback, and effect. This study found that communication between the two departments goes well to keep the service excellent. Based on the analysis of the elements of communication, the only major obstacle is the sudden event that can disrupt the communication process. This result has brought discussion in the context of excellent service being delivered through the communication between the Food & Beverage Department and Sales & Marketing Department. However, this study is limited in the number of informants. More informants should be involved to gather more reliable and deeper data. After all, this study contributes to enriching the application of Interdepartmental Communication in organizations, especially in a hotel. Keywords: Interdepartmental Communication, F&B Service, Sales & Marketing
The Influence of Price and Instagram Social Media Promotion on Purchase Decisions at Rumangsa Coffee and Bakery, Hotel Ra Premiere Jakarta RB, Linda Desafitri; Nurbaeti, Nurbaeti; Asmaniati, Fetty; Rachmatullah, Adam; Atmadja, Valencia Andrea
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.v7i1.210

Abstract

This research aims to determine the influence of price and Instagram social media promotion on purchase decisions. The method used in this research is quantitative descriptive with multiple regression analysis using accidental sampling, while data is collected by distributing questionnaires with a Likert scale of 1 to 5. The population is all visitors who come to Rumangsa Coffee and Bakery at Hotel Ra Premiere Jakarta. The sample uses the Slovin formula of 100 respondents. The results of this study show that price and Instagram social media promotion significantly affect purchase decisions. The price variance of coffee in Rumangsa Coffee and Bakery provides a broader option for consumers with different preferences and budgets. It enriches the consumer experience with varying choices of coffee. Rumangsa Coffee and Bakery needs to improve Instagram promotion with exciting content, relevant hashtags, discounts, customer reviews, and promoting events or contests to increase visitors. This research implies that Rumangsa Coffee and Bakery needs to reconsider pricing and improve Instagram promotion to attract more customers and increase sales. This can be achieved by posting engaging content, using relevant hashtags, giving special discounts or promotions, posting customer reviews, and promoting events or contests related to their cafe. Keywords: Price, Instagram Social Media Promotion, Purchase Decision
Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary Wiyana, Tri; Bendesa, IKG; Tomahuw, Roberto
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.v5i1.108

Abstract

Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region. Keywords: Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto
The Impact of Marketing Communication in Attracting Customer (Case Study at Fairmont Hotel Jakarta) Natakusumah, Yuan Reza Maulana; Nursiana, Adinoto; Suryono, Chondro
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.v1i1.8

Abstract

Fairmont Hotel Jakarta has the unstable occupancy from month to month, started from January to December 2016. The objective of this research is to know the impact of marketing communication in attracting customer at Fairmont Hotel Jakarta. This research used associative casual. Population are all the guests who stayed in Fairmont Hotel Jakarta in the year of 2016. The sampling technique is non-probability sampling, and used incidental sample. The number of sample in this research is 120 respondents. Data was collected by distributing questionnaires with Likert scale. The statements in the questionnaires were tested of their validity and reliability. The data was analysed by using SPSS 19.0. The study found that marketing communication that consisted of advertising, sales promotion, public relation, personal selling and direct marketing impacted to attract customers 22,9%.
Application of Ecotourism Principles in The Development of Marine Tourism in Sanur Sulaksana, I Gusti Bagus Gopala; Susianti, Hartanti Woro; Dianasari, Dewa Ayu Made Lily
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.v7i1.201

Abstract

The natural potential, strategic location and easy accessibility have made Sanur one of the most visited marine tourism areas. However, the development of marine tourism, in spite of having a positive impact, it also has negative ones, as it apparently harms the environment. This study aims to identify the extent to which ecotourism principles are applied in marine tourism product development efforts and programs in Sanur. This research is a descriptive qualitative research with the determination of informants through purposive sampling and snowball sampling techniques. Triangulation was also carried out as a test of data validity in this study. The results showed that overall the business and product development program of marine tourism in Sanur have implemented 5 principles of ecotourism according to Dowling. 3 principles that have been implemented well are Utilizing natural resources, Providing benefits to the community and Visitor satisfaction. However, the other 2 principles of ecotourism, namely nature-based and environmental education, still need to be improved in their application, in order to preserve nature which will ultimately establish sustainable tourism.
Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta Wachyuni, Suci Sandi; Demolingo, Ramang H.; Wiweka, Kadek
Jurnal Penelitian Pariwisata Vol 5 No 2 (2021): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i2.132

Abstract

This research aims to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involves 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in developing the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Additionally, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to establish a post-pandemic gastronomic tourism business. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities. Keywords: Gastro-Experience, Gastronomy Tourism, Gudeg, Local Culinary, Tourist Experience

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