cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Heny Ratnaningtyas
Contact Email
jurnalpariwisata@iptrisakti.ac.id
Phone
+6281282956406
Journal Mail Official
heny.ratnaningtyas@iptrisakti.ac.id
Editorial Address
heny.ratnaningtyas@iptrisakti.ac.id
Location
Kota adm. jakarta selatan,
Dki jakarta
INDONESIA
Jurnal Ilmiah Pariwisata
Published by Institut Pariwisata Trisakti
ISSN : 14111527     EISSN : 25990209     DOI : DOI: https://doi.org/10.30647/jip
Core Subject : Humanities, Social,
Humanities Environmental Science
Focus and Scope Jurnal Ilmiah Pariwisata is published three times a year in March, July, and November 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 293 Documents
 16   17   18   19   20 
Analisis Strategi Konsep Smart Tourism Pada Dinas Pariwisata dan Ekonomi Kreatif DKI Jakarta Widodo, Bambang; Dasiah, Ainisyah Nur
Jurnal Ilmiah Pariwisata Vol 26 No 3 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i3.1498

Abstract

Compared to other cities in the world, Jakarta as the capital city of Indonesia is lagging behind in the application of smart tourism, which is part of tourism 4.0. This study aims to find out the right strategy in implementing the concept of smart tourism in Jakarta. This type of research uses descriptive qualitative with data analysis techniques using SWOT and PEST matrices, this research data is obtained using purposive sampling technique with secondary data in the form of website information, digital applications and mobile applications at the DKI Jakarta tourism and creative economy office. The results of the research from the descriptive methodology of SWOT analysis can be obtained values ​​in quadrant I with a matrix value of 2.68 internal factors and a matrix value of 2.65 external factors. Meanwhile, from the PEST analysis, all external factors have a very high influence. From the results of the study it was concluded that progressive tactics are very suitable to be used in the application of smart tourism in Jakarta, meaning that the development of smart tourism is in prime and good condition, so it is really possible to continue to improve, enlarge existing opportunities and achieve maximum progress. Keywords: Smart Tourism, SWOT Analysis, Jakarta Tourism
Analisis Implementasi Menu Engineering dalam Upaya Meningkatkan Volume Penjualan Pada Sally Bakery Suwandy, Sally; Facrureza, Dewantara
Jurnal Ilmiah Pariwisata Vol 28 No 3 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i3.1753

Abstract

The bakery industry is one of the food and beverage industries that is increasingly popular on both large and small scales or is usually called a home industry. One of the home industries operating in the bakery sector is Sally Bakery which is located in Harapan Indah, Bekasi. This research was motivated by sales instability so that there was no significant increase in sales volume at Sally Bakery. A food business evaluates the menu at each certain period so that the food business can provide stable profits. Based on these conditions, this research aims to analyze the menu using the menu engineering method. The research was carried out from March 2022 to February 2023. The analysis methods used were contribution margin analysis, menu mix percentage analysis, and menu engineering workshop analysis. Based on analysis for 12 months, results were obtained from 27 menus, namely the star category consisting of 11 menus with a percentage of 40.47%, the plowhorse category consisting of 8 menus with a percentage of 29.63%, the puzzle category consisting of 7 menus with a percentage of 25.93%, and the dog category consists of 1 menu with a percentage of 3.70%. Keywords: Menu Engineering, Menu Mix Percentage, Contribution Margin
THE INFRASTRUCTURE COMPETITIVENESS OF NEW DEVELOPMENT TEN TOURIST DESTINATION IN INDONESIA Hidayat, Candra
Jurnal Ilmiah Pariwisata Vol 23 No 1 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i1.1175

Abstract

In this research investigates the infrastructure competitiveness of new development ten tourist destinations performance in Indonesia. It deeply analyzes Infrastructure board organized into three pillars factors of competitiveness. First pillar is Air transporinfrastructure, second pillar is Ground and port infrastructure and third pillar is Tourisservice infrastructure. Research was made by descriptive and research was focused by using secondary data. According to the result, the rank of new development tourist destinations will be number ten is North Maluku, number nine is Southeast Sulawesi, number eight is Bangka Belitung, number seven is East Nusa Tenggara, number six is West Nusa Tenggara, number five is North Sumatra, number four is Jakarta, number three is Central Java, number two is East Java and number one is Banten.
PENGARUH SELEKSI DAN PEMBINAAN DOSEN TERHADAP KINERJA DOSEN PADA SEKOLAH TINGGI PARIWISATA TRISAKTI JAKARTA Darsiah, Anis
Jurnal Ilmiah Pariwisata Vol 23 No 1 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i1.1180

Abstract

Selection is a fundamental thing to do to human resources, especially to High School Trisakti Tourism Jakarta. In addition to the selection required coaching lecturers. The purpose of this study is to know how big the influence of lecturer selection and coaching either separately (partially) or simultaneously (simultaneously) to the performance of the lecturer of Trisakti High School Trisakti Jakarta. To answer the purpose of the study was made with 5 kinds of answers from each of the 15 questionnaire research variables according to Likert scale. From the results of the answers will be obtained kusioner score for each independent variable and dependent variable. Then, the regression equation formula is determined after validity test, reliability test, and normality test on each questionnaire result and score both for dependent variable and score of independent variable. The results showed that the variables of selection and coaching lecturers either separately or together significantly influence the performance of the lecturers of Trisakti High School Trisakti Jakarta. with 99% accuracy. Percentage of influence of free variable selection on lecturer performance of Trisakti High School of Tourism Jakarta. is 66,2%, while for lecturer coaching is 59,6%. While simultaneously the influence of selection and guidance of lecturers on the performance of lecturers of High School Trisakti Jakarta Tourismis69.6%.
PENGARUH PENGEMBANGAN KARIER TERHADAP KINERJA KARYAWAN DI UNIT TATA GRAHA HOTEL MENARA PENINSULA Taviprawati, Ervina; Sembiring, Vienna Artina
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v24i3.1312

Abstract

Hospitality as a part of the tourism industry is growing rapidly as well. In hotels already operating as well as the development of tourism, sometimes the guest still complaints. Especially in a hotel that is not managed professionally and efficiently, there will be many problems encountered for guest. However, the hotel strives to minimize the complaint. This is done so that guest feel satisfied with the services provided, it is expected to be regular guest. It is very clear that every company must pay attention to the quality of its employees. Quality can be achieved if through employee development. Development can be through education and training. One of them is through career development. This research was conducted to find out how much influence the development of careers on employee performance in Housekeeping Unit at Menara Peninsula Hotel. The research method was conducted by descriptive and correlational (correlation research), using purposive sampling method with 22 respondents, they are employees of the Menara Peninsula hotel. The results obtained that there is a strong positive relationship between career development variables and employee performance in the Tatagraha Hotel Unit, Menara Peninsula. This shows that career development variables affect employee performance, meaning that career development variables can influence performance variables very strongly. While the performance variable is influenced by other factors not examined.
Pemberdayaan Masyarakat Terhadap Kesejahteraan Desa Pada Masyarakat Pasar Wisata Yosomulyo Pelangi, Lampung Ningrum, Lestari; Dewi, Triana Rosalina; Sukmawati, Aprilia
Jurnal Ilmiah Pariwisata Vol 26 No 3 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i3.1556

Abstract

The tourism sector is one source of local revenue. Yosomulyo Pelangi Tourism Market was developed to increase people's income through market tourism performances which is the result of increased and growing community participation. The purpose of the study was to determine the effect of community empowerment on Pasar Payugi Pelangi Tourism on the welfare of Yusomulyo Village. The method used is descriptive correlational method with a quantitative approach. Data was collected by distributing questionnaires. The sampling technique in this study used saturated sampling because the total population was the same as the number of samples, namely 30 traders at the Yosomulyo Pelangi Tourism Market. This is because better community empowerment is able to improve the quality of human resources that are able to add new jobs, improve infrastructure, and encourage communities to open or develop businesses that have an impact on improving village welfare as well. It is hoped that the role of the government is involved in empowering the community of Yosomulyo Village because it can provide various trainings that support, not only tourism but also train community independence through empowerment programs, so that people are able to be independent, and slowly improve their well-being. Keywords: Community Empowerment, Village Welfare, Tourist Market
PENGEMASAN MAKANAN LOKAL SEBAGAI PRODUK WISATA KULINER DI BALI
Jurnal Ilmiah Pariwisata Vol 19 No 2 (2014)
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This paper aims to describe the potential and opportunities of the traditional food which is processed from the local material as a cultural product. Field survey, interview and literature review conducted to collect the data, and the results were analyzed by descriptive qualitative. The traditional food is a one of the component of culture in Bali tourism development. Knowing the economic benefits by using the local food as a cultural product, has led to the idea for businesses to develop the traditional food as culinary tourism product. To distinguish Bali culinary to the other culinary, the traditional food packed not only by using the unique of ingredients but also the food is served by Balinese service. A nice attitudes and the friendly behaviors of Balinese people as strength of Bali culinary package. However, to introduce the Balinese culinary to broader scope it is need a proper strategy in marketing . In this case, the practices have to use the right media to promote the Bali culinary to people especially for tourist. The expected through packaging the traditional foods into culinary products, people can get a better life not only in the economic aspect but also in terms of socio - cultural aspects, the people would appreciate its local products.
Pariwisata Keagamaan di Indonesia: Tinjauan Literatur Sistematis dan Analisis Bibliometrik Winoto, Yunus; Anwar, Rully Khaerul; Septian, Falih Ijlal
Jurnal Ilmiah Pariwisata Vol 29 No 1 (2024): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v29i1.1745

Abstract

This study was conducted to analyze scientific trends on religious tourism in Indonesia through a systematic literature review and bibliometric analysis using the VOSviewer. Based on the data search results using the keywords "religious tourism" and "Indonesia" for publications from 2018 to 2022, after data filtering, a total of 566 articles were obtained. The data search results for the last five years show that publications in the field of religious tourism in Indonesia increased from 2018 to 2020, but there was a decline since then. The development of publications in the field of religious tourism in Indonesia from 2018 to 2020 saw an increase, but since 2021, coinciding with the COVID-19 pandemic, there was a decrease in publications. From the network visualization results, it was revealed that each cluster contains dominant topics linked to several items in other clusters. Meanwhile, the overlay visualization results showed that topics about "tomb" and "historical tourism" are new research topics, while "tourism object" and "natural tourism" are topics that have been researched for a long time. The density visualization results also revealed that topics such as sharia tourism, historical tourism, and religious tourism village are topics with low density and intensity, thus providing opportunities to be explored as research topics. Keywords: religious tourism, systematic literature review, bibliometrics
Strategi Pengembangan Selfie Tourism Berbasis Community Based Tourism Di Goa Pandawa Dusun Brau Desa Gunung Sari Kec. Bumi Aji Kota Batu Rodiyah, Nurul; Zurinani, Siti; Prastyo, Dikau Tondo; Arifky, Muhammad Yogi
Jurnal Ilmiah Pariwisata Vol 23 No 2 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i2.1198

Abstract

The purpose of this paper is to identify external and internal factors that can support or threaten the development of the tourist destination in Goa Pandawa and to decide the strategy of tourism development in Goa Pandawa as selfie tourism recommended. Primary data excavated is attractions, access, facilities, human resources manager, ticket prices, and promotions. In supporting the primary data, it is done by documentation. The research method used is descriptive quantitative. Primary data is obtained through observation, interviews, surveys by distributing questionnaires to Brau Village and tourists. Secondary data is obtained through focus group discussions with stakeholders. Data analysis uses Potential Analysis of Attraction Object (ODTW) and SWOT analysis (Strength, Weakness, Opportunities, and Threats). The results show that the potential of selfie tourism in Goa Pandawa is in the interval class 401-500. It means that the potential of selfie tourism is worthy to be developed because of the market potential supporting and the existence of something to see and buy. Strategies for Goa Pandawa attraction include in the strategy Rapid Growth Strategy. It means that it can optimize the rate of increase tourist visits in a faster time. By improving the quality of attractions and accessibility, it is expected that visits in the second year will be more than in the first year. Based on SWOT analysis, selfie tourism development strategy in Goa Pandawa is in quadrant 1 (aggressive).
PENGEMBANGAN WISATA KULINER BERBASIS BAHAN PANGAN LOKAL SEBAGAI DAYA SAING DI DESA WISATA SAKERTA TIMUR KABUPATEN KUNINGAN JAWA BARAT Sari, Ira Maya; Sembiring, Vienna Artina; Wicaksono, Haryo
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v24i3.1317

Abstract

Culinary tourism is one of domestic and foreign tourists attractions who take a journey with the aim to enjoy various types of local food. Culinary in tourism areas also has a high that competitiveness in the context of promoting tourism in the Sakerta Timur tourism village, Kuningan, one of the ways is by developing local food-based culinary tourism. The purpose of this research is to identify local food ingredients that have potential to be developed into culinary tourism to raise the competitiveness of the Sakerta Timur tourism village. The methods of these research is used qualitative descriptive using SWOT analysis (Strengths, Weaknesses, Opportunities and Threats) in the Sakerta Timur tourism village in July 2019. The results of this study is to the identify the local food ingredients that can be developed, so it will be competitive for culinary tourism. The local food ingredients are white mushrooms, cassava, sweet potatoes, fresh water fish, nira and coffee. Examples of product development are mushroom sauce, sweet potato sticks, pempek, palm sugar, millennial getuk rolls and coffee beans.

Page 18 of 30 | Total Record : 293

 16   17   18   19   20 

Filter by Year

2013 2026


Reset
Filter By Issues
All Issue Vol 31 No 1 (2026): Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): Jurnal Ilmiah Pariwisata Vol 30 No 1 (2025): Jurnal Ilmiah Pariwisata Vol 29 No 3 (2024): Jurnal Ilmiah Pariwisata Vol 29 No 2 (2024): Jurnal Ilmiah Pariwisata Vol 29 No 1 (2024): Jurnal Ilmiah Pariwisata Vol 28 No 3 (2023): Jurnal Ilmiah Pariwisata Vol 28 No 2 (2023): Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata Vol 27 No 2 (2022): Jurnal Ilmiah Pariwisata Vol 27 No 1 (2022): Jurnal Ilmiah Pariwisata Vol 26 No 3 (2021): Jurnal Ilmiah Pariwisata Vol 26 No 2 (2021): Jurnal Ilmiah Pariwisata Vol 26 No 1 (2021): Jurnal Ilmiah Pariwisata Vol 25 No 3 (2020): Jurnal Ilmiah Pariwisata Vol 25 No 2 (2020): Jurnal ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata Vol 24 No 2 (2019): Jurnal Ilmiah Pariwisata Vol 24 No 1 (2019): Jurnal Ilmiah Pariwisata Vol 23 No 3 (2018): Jurnal Ilmiah Pariwisata Vol 23 No 2 (2018): Jurnal Ilmiah Pariwisata Vol 23 No 1 (2018): Jurnal Ilmiah Pariwisata Vol 22 No 3 (2017) Vol 22 No 2 (2017) Vol 22 No 1 (2017) Vol 21 No 3 (2016) Vol 21 No 2 (2016) Vol 21 No 1 (2016) Vol 20 No 3 (2015) Vol 20 No 2 (2015) Vol 20 No 1 (2015) Vol 19 No 3 (2014) Vol 19 No 2 (2014) Vol 19 No 1 (2014) Vol 18 No 3 (2013) More Issue