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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 283 Documents
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Dampak Covid-19 pada Destinasi Pariwisata Prioritas Bromo Tengger Semeru Shandra Rama Panji Wulung; Aifa Nurul Latifah; Amalia Farhani Saidah; Audinna Sri Ningtias; Fatharani Yasyfa
Jurnal Ilmiah Pariwisata Vol 26 No 2 (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.v26i2.1404

Abstract

Bromo Tengger Semeru National Park as one of the national priority tourism destinations seeks to minimize the negative impact of Covid-19 as an effort to maintain tourism activities. The purpose of this study was to determine the impact of Covid-19 on the tourism destination of Bromo Tengger Semeru National Park. In addition, policies by destination managers and stakeholders are also reviewed in preventing the spread of the pandemic. The research approach uses qualitative with the type of data used is secondary data. Secondary data is obtained from previous research, policy documents, and the internet related to the unit of analysis which includes tourism destinations or tourist attractions, the tourism industry, tourism marketing, and tourism institutions. The results showed that Covid-19 had a negative or positive impact on tourism activities in the Bromo Tengger Semeru National Park. Managers and stakeholders establish policies with standard operating procedures for tourism activities in Bromo Tengger Semeru National Park. Destination marketing efforts are needed to attract tourists after the pandemic that focuses on improving hygiene, health, safety, and environmental sustainability. This is useful for building tourist confidence to return to the tourism destination of Bromo Tengger Semeru National Park. Keywords: Covid-19, Destination Management, Bromo Tengger Semeru National Park
Sinergi UMKM Dan Wisata Dalam Revitalisasi Desa Wisata Kebangsaan, Kabupaten Situbondo Joko Mijiarto; Fondina Gusriza; Garsione Agni Andrea; Lidya Listrayani Sirait
Jurnal Ilmiah Pariwisata Vol 28 No 2 (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.v28i2.1681

Abstract

Wonorejo Village is one of the pioneers in developing tourism villages in Situbondo Regency. To support the development of the tourism village, the manager of the tourism village must continue to innovate in developing attractiveness. One that can be developed into an attraction is the creative industry and community entreprise. The research aims to identify and develop a creative industry-based tourism program in Wonorejo village. The research was conducted in July 2022 in Wonorejo Village, Situbondo Regency, East Java. The research was carried out by observation and in-depth interviews with creative industry and community enterprise players in Wonorejo Village. Based on the results of the study, Wonorejo Village has several creative industries that can be developed including spice coffee, milk processing, ecoprint batik, nata decoco, pindang and tuna shreds, shrimp paste / petis, honey, and sour fruit syrup. Currently, these businesses have not been integrated into tourism activities and some are no longer in production due to the absence of orders and the lack of tourists to the National Tourism Village. Keywords: Creative Industry, Community Enterprise, Rural Tourism, Wonorejo Village
KOMITMEN ORGANISASI DAN TURNOVER INTENTION KARYAWAN HOTEL MELAWAI Purwanti Dyah Pramanik; Filma Festivalia; Robiatul Adawiyah
Jurnal Ilmiah Pariwisata Vol 22 No 1 (2017)
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v22i1.1123

Abstract

Hotel industries has high turnover. Employees’ leaving would impact some problems such as lack of employees, cost of recruitment, training cost of new employees, inefficiencies, and productivity decreases. The factors of employees’ turnover are the improvement of employees’ turnover intention. This would increase because of the absence of organizational commitment. Organizational commitment includes value commitment, effort commitment, and retention commitment. The study aimed to analyze the impact of organizational commitment to employees’ turnover intention. The method was quantitative descriptive. It used cross-sectional. The data was collected by distributing questionaires. The respondents were the employees of hotel Melawai in Jakarta. The respondents were chosen by accidental sampling. Data analysis were validity and reliability test, descriptive analysis, Pearson correlation, and simple linear regression by using SPSS 21 for window software. The result of the research indicated that organizational commitment which consisted of value commitment, effort commitment, and retention commitment influenced employees’ turnover intention negatively and significantly. It meant that the higher organizational commitment would be the lower turnover intention of hotel Melawai employees in Jakarta.
Strategi Pemasaran Sponge Cake Dengan Subtitusi Aron Dan Kacang Bogor Dengan Pemanfaatan Media Sosial Terhadap Minat Pasar Hanan, Radinka Ravee; Haqieqi, Sallis Bahihaqi; Minantyo, Hari; Nugraha, Kristian Agung
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1892

Abstract

Food is one of the basic human needs, so having sufficient, nutritious and safe food is the human right of every Indonesian to create quality human resources to realize the country's development. Food demand is the sum of direct consumption, industrial needs and other needs. Direct consumption is food consumed directly by the public. The aim of this research is to find out marketing strategies sponge cake with substitution of aron and Bogor peanuts with utilization media social towards market interest, this research uses research methods qualitative, method qualitative examine the depth of facts or events, so that they are local and not in the context of generalizing empirical findings as general events. In this research, researchers will carry out and find out the final results on marketing strategies sponge cake substitution of aron and Bogor peanuts with the utilization media social media on market interest, where researchers will also take data and look for respondents to analyze marketing strategies for products sponge cake. Researchers conducted this research in the city of Surabaya located at Ciputra University Surabaya with assistance from google form as a media of analysis in this research. Keywords: sponge cake, marketing strategy, social media, aron flour and Bogor beans flour
Uji Coba Tepung Oyek Pengganti Tepung Jagung Dalam Pembuatan Corn Flakes Salim, Chairul; Sembiring, Vienna Artina; Saputro, Yogi
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1886

Abstract

This study aims to develop oyek flour as a substitute for corn flour in the production of corn flakes and to analyze the differences in taste, texture, and color between corn flakes made with oyek flour and those made with corn flour. The methods used in this study are organoleptic testing and hedonic testing to measure the product characteristics and consumer preferences for each sample. Data were collected through questionnaires and analyzed using SPSS version 25 with a T-test to determine the significance of differences. The results showed that, in the organoleptic test, corn flakes with oyek flour had significant differences in taste and texture compared to the control corn flakes, while color showed no significant difference. In the hedonic test, there were significant differences in taste and texture, but no significant difference in color. Based on these results, it can be concluded that oyek flour can replace corn flour as the base ingredient in corn flakes, especially in terms of taste and texture. Future research is recommended to explore variations in the processing of oyek flour to improve product quality and expand its application to other food products. Keywords: corn flakes, cassava, oyek flour
Pengaruh Atraksi Wisata Kuliner terhadap Minat Berwisata Masyarakat melalui Social Media Marketing TikTok di Daerah Istimewa Yogyakarta Melvern, Melvern; Evangeline, Laura; Wijaya, Verina
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1890

Abstract

This study aims to analyze the influence of culinary tourism attractions on people's interest in traveling in the Special Region of Yogyakarta through social media marketing on TikTok. The approach used is quantitative with a survey method, involving 115 respondents who are interested in culinary tourism in Yogyakarta. Data were collected through questionnaires and analyzed using SmartPLS to test the relationship between variables. The results of the study indicate that culinary tourism attractions have a significant effect on people's interest in traveling, both directly and through social media, especially TikTok. The uniqueness of local culinary such as gudeg and bakpia, as well as the authentic experiences offered, have succeeded in creating viral content that strengthens tourist interest. Social media marketing, especially TikTok content, has proven effective in promoting local culinary tourism and increasing interest in visiting. Based on these findings, it is recommended that culinary business actors introduce more interactive experiences, such as involving tourists in making culinary, and offering attractive promos through TikTok to increase transactions. In addition, content creators need to pay attention to the context and attractive visuals in making videos in order to more effectively reach the right audience. This study provides an important contribution to the development of social media-based culinary tourism promotion strategies in Yogyakarta. Keywords: culinary tourism, travel interest, social media, TikTok
Sertifikasi Hijau dan Perilaku Konsumen: Tinjauan Sistematis Praktik Keberlanjutan Hotel, Tantangan, dan Wawasan Sulistiyo, Tri Djoko; Oktaviani, Desy; Anggiani, Sarfilianty
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1901

Abstract

This systematic literature review aims to explore sustainability practices in the hotel industry, focusing on organizational factors, consumer behavior, and the role of environmental certifications. By analyzing nine peer-reviewed studies published between 2020 and 2025, the review identifies key sustainability practices, including energy efficiency, waste management, and water conservation. The findings emphasize the importance of strong management support, an organizational culture focused on sustainability, and effective employee training in driving the adoption of sustainable practices. Furthermore, environmental certifications such as LEED, Green Key, and EarthCheck were found to enhance consumer trust and influence hotel choice, though the effectiveness of these certifications depends on their clarity and credibility. The review also highlights the evolving role of consumer preferences, especially in the post-pandemic context, where health, safety, and comfort are prioritized alongside environmental sustainability. A proposed conceptual framework integrates these factors, offering a comprehensive model to understand the dynamics of sustainability in the hotel industry. The review concludes with practical and theoretical implications for hotel managers and suggestions for future research, including the need for longitudinal studies, cross-cultural research, and exploration of the role of digital technologies in sustainability efforts. Keywords: sponge cake, marketing strategy, social media, aron flour and Bogor beans flour
Kualitas Produk dan Harga Berpengaruh Terhadap Loyalitas Melalui Kepercayaan Pelanggan di Rumah Makan 2 Tak Ampera Cabang Veteran, Jakarta Selatan Adawiyah, Robiatul; Amrullah, Amrullah; Wicaksono, Haryo; Chairani, Alda; Sakti, Pricilia Johani
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1900

Abstract

This study aims to analyze the effect of product quality and price on customer loyalty at Rumah Makan Ampera 2 Tak, Veteran Branch, Bandung, with trust as a mediating variable. A quantitative approach was used, employing Structural Equation Modeling (SEM) with Partial Least Squares (SmartPLS 4.0). Data were collected from 150 respondents through a questionnaire distributed to customers who had visited the restaurant more than twice. The results show that both product quality and price significantly influence customer trust and loyalty. Moreover, trust is proven to mediate the relationship between product quality and price on customer loyalty. These findings indicate that consistent food quality, high-quality ingredients, hygienic presentation, and fair, transparent pricing are crucial factors in building trust and maintaining customer loyalty. In conclusion, trust serves as a key element that bridges customers' perceptions of product and price with their decision to remain loyal. It is recommended that the management maintain food quality standards and pricing transparency, while also enhancing communication and service to build sustainable customer trust. Keywords: product quality, price, trust, customer loyalty
Pengaruh Online Travel Agent Dan Online Review Terhadap Tingkat Hunian Kamar Di Hotel Grand Verona Samarinda Kurniawan, Hendri; Aswan, Mukhamad Kholil
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1896

Abstract

This study aims to analyze the influence of Online Travel Agent (OTA) and online reviews on room occupancy rates at the Grand Verona Samarinda Hotel. The background of this study is based on the importance of digital transformation in the hospitality industry, especially in utilizing OTA platforms and customer reviews as marketing and reputation tools. The method used is quantitative with an explanatory approach through multiple linear regression analysis. A sample of 178 respondents was selected using a purposive sampling technique, and data was collected through a Likert scale questionnaire and secondary data from hotel management and OTA platforms. The results showed that both OTA (X₁) and online reviews (X₂) had a positive and significant effect on room occupancy rates (Y), with a coefficient of determination (R²) of 0.724. OTA has the most dominant influence with a beta value of 0.572, while online reviews show a beta of 0.319. In conclusion, digital distribution strategies through OTA and online reputation management are key factors in increasing room occupancy. It is recommended that hotels strengthen partnerships with OTA platforms and actively manage bold reviews to increase customer trust and sustainable room occupancy performance. Keywords: online travel agents, online reviews, room occupancy rates
Pengaruh Kepercayaan Terhadap Keputusan Berkunjung Melalui Kepuasan Pada Danau Situ Gintung, Ciputat, Tangerang Selatan, Provinsi Banten Tarigan, Emenina; Suprina, Rina; Leonandri, Dino Gustaf; Pramanik, Purwanti Dyah; Dewi, Triana Rosalina
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): 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.v30i2.1902

Abstract

This study aims to analyze the influence of trust on visit decisions through visitor satisfaction at the tourist destination of Danau Situ Gintung, Ciputat, South Tangerang. The research employed a quantitative method using Structural Equation Modeling (SEM) with SmartPLS. Data were collected from 150 visitors selected through purposive sampling. The results indicate that trust significantly affects both visitor satisfaction and visit decision. Furthermore, satisfaction mediates the relationship between trust and visit decision significantly. These findings emphasize the importance of building visitor trust by providing credible information, professional services, and safe facilities to enhance satisfaction and encourage revisit intentions. This study offers theoretical contributions to the understanding of tourist behavior and practical implications for destination managers in improving service quality and promotional strategies. Keywords: trust, visitor satisfaction, visit decision

Page 27 of 29 | Total Record : 283

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