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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
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Eksplorasi Potensi Alam dan Kuliner Lokal dalam Pengembangan Paket Ekowisata di Desa Tua, Tabanan, Bali Wulandari, Pande Putu; Bestari, Ni Made Prasiwi; Tirtawati, Ni Made
Jurnal Ilmiah Pariwisata Vol 30 No 3 (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.v30i3.1928

Abstract

Tua Village in Marga District, Tabanan Regency, holds significant natural and cultural potential for ecotourism development, yet its resources remain underutilized. This study aims to explore and design ecotourism packages that integrate the village’s natural landscape and local culinary heritage to enhance community-based tourism. Using a qualitative descriptive approach, data were collected through interviews, observations, documentation, and desk research. Informants were selected using purposive and snowball sampling, involving local leaders, community elders, and residents near key attractions such as the Bayan Ancient Tree. The findings propose two ecotourism packages, Tabanan Breeze (half-day) and Tabanan Treasures (full-day), which combine cycling tours, rice field experiences, traditional games, and local cooking activities featuring Kaliadrem cake made with Marigold flowers, a primary agricultural commodity in Tua Village. These packages emphasize environmental sustainability, cultural preservation, and local empowerment. The research highlights the importance of ecotourism as a tool to strengthen rural economies, extend tourist stays, and promote Bali’s sustainable tourism development. Keywords: tourism potential, ecotourism, local cuisine, community-based tourism
Coba Pembuatan Donat Dengan Subtitusi Tepung Jali Terhadap Tepung Terigu Berprotein Sedang Salim, Chairul; Sembiring, Vienna Artina; Chandra, Florencia Tania
Jurnal Ilmiah Pariwisata Vol 30 No 3 (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.v30i3.1974

Abstract

Indonesia is rich in various kinds of cakes and bread. One of them is donut bread. In addition, the author decided to process jali seeds into jali seed flour to be used as a substitute for medium protein flour for the basic ingredients for making donuts. This study used a descriptive test to determine the nature and intensity of each sample by the author and a hedonic test to determine the level of preference of each sample given. Data collection through questionnaires and processed using SPSS version 25 and the type of test carried out was the One-Way ANOVA test. Based on the results for the taste aspect in the donut experiment with the substitution of jali seed flour, the results showed that wheat flour was preferred over jali seed flour, because jali seed flour had a bland taste. For the texture aspect in the donut experiment with the substitution of jali seed flour, the results showed that jali seed flour made the donut texture denser. From the taste aspect, the donut experiment with the substitution of jali seed flour showed that the donut was the most preferred by the panelists because the donut had the sweetest taste. In terms of texture, the donut experiment with barley flour substitution resulted in the donuts that the panelists preferred the most because they were the softest compared to the other treatments. Keywords: donuts, jail seed flour, taste texture
Analisis Motivasi Berkunjung Wisatawan Wellness Berbasis Meditasi (Studi Kasus: Mayakosha Pesagi Bali) Satya Darma, Anak Agung Ngurah Agung; Gunawan, Jevon; Kusumawidjaya, Erris
Jurnal Ilmiah Pariwisata Vol 30 No 3 (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.v30i3.1895

Abstract

This study aims to explore the motivations of wellness tourists visiting Mayakosha Pesagi Bali by applying the push and pull motivation theory within a qualitative descriptive framework. Data were collected through in-depth interviews with seven participants who had experienced four main wellness activities at the destination. Thematic analysis reveals that internal motivations (push factors) include the desire for physical and emotional recovery, stress release, health maintenance, and spiritual balance. Meanwhile, external attractions (pull factors) encompass the serene mountain environment, personalized and professional wellness services, as well as the integration of local Balinese culture and spirituality. The findings show that wellness tourism at Mayakosha Pesagi offers not only relaxation but also a transformative healing experience. This research contributes to the understanding of wellness tourist behavior and provides insight for the development of similar destinations that emphasize holistic, authentic, and culturally grounded wellness experiences. Keywords: wellness tourism, motivation, push and pull theory, Mayakosha Pesagi, qualitative study
Pengaruh Digital Marketing terhadap Loyalitas Konsumen dengan Preferensi Konsumen sebagai Mediator: Studi Kasus pada produk Kerupuk Finna Food Sugeng, Janice Violensia; Aurellita, Gavina; Wijaya, Verina
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2003

Abstract

In the food and beverage industry, social media platforms play an important role in creating interactive communication and building customer loyalty. This study aims to examine the influence of digital marketing on customer loyalty with consumer preference as a mediating variable among consumers of shrimp crackers produced by Finna Food. The research applies a quantitative approach using purposive sampling. A total of 100 respondents who have purchased Finna Food products and follow the company’s official Instagram account were selected as the sample. Primary data were collected through an online questionnaire using a five-point Likert scale and analyzed using Partial Least Squares–Structural Equation Modeling (PLS-SEM). The findings reveal that digital marketing has a positive and significant effect on both customer loyalty and consumer preference. Furthermore, consumer preference also significantly influences customer loyalty. Mediation testing confirms that consumer preference significantly mediates the relationship between digital marketing and customer loyalty. These results indicate that effective digital marketing strategies are able to shape positive consumer preferences, which ultimately strengthen customer loyalty toward the brand. Therefore, companies are advised to develop more interactive, engaging, and relevant digital marketing content in order to enhance customer engagement, strengthen consumer preferences, and sustain long-term customer loyalty in an increasingly competitive digital marketplace environment. Keywords: digital marketing, customer preference, customer loyalty
Strategi Penguatan Ekonomi Kreatif Desa Wisata Melalui Program Akademi Desa Wisata (DEMI DEWI) Tahun 2024: Studi Kasus Wisata Tumpak Selo Desa Petahunan Fatlurrahman, Fatlurrahman; Maghfira, Sabrina Rahmadhanty
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.1973

Abstract

Tourism villages play an important role in promoting local economic development. However, many still face challenges in managing tourism potential and developing creative economy activities in a sustainable manner. The DEMI DEWI Program 2024 initiated by the Provincial Government of East Java, aims to strengthen the capacity of Village-Owned Enterprises (BUMDes) and tourism villages in managing local potential creatively and innovatively. This study aims to analyze strategies for strengthening the creative economy and the forms of stakeholer collaboration in implementing the DEMI DEWI Program in Tumpak Selo Tourism Village, Lumajang Regency. This research employs a qualitative descriptive approach, with data collected through observation, semi-structured interviews, and documentation. The results indicate that the program contributes to improving human resource capacity, strengthening destination branding, and promoting cross-sector collaboration among government, academia, business actors, and local communities. These findings highlight the importance of collaborative governance in strengthening the creative economy and supporting the development of independent, innovative, and sustainably competitive tourism villages. Keywords: tourism village, creative economy, community empowerment; collaborative governance
Pengembangan Model Penentuan Lokasi Astrowisata di Indonesia Menggunakan Metode Analytic Hierarchy Process (AHP): Studi Kasus Danau Ranau Prastyo, Hendra Agus; Hafizah, Izatul; Rozzykin, Achmad Zainur; Esthi, Surya Tri
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2000

Abstract

Astrotourism is a form of ecotourism that utilizes the quality and beauty of the night sky as its main attraction. The development of astrotourism in Indonesia requires an integrated approach that considers astronomical, meteorological, and tourism aspects. This study aims to develop a site selection model for astrotourism called Holistic Astrotourism Potential (HAP) which is built using the Analytic Hierarchy Process (AHP) method and to implement it in the Danau Ranau area as a case study. A total of 13 parameters were employed, including night sky brightness, observation field of view, cloud cover, thermal comfort, accessibility, and tourism facilities. Parameter weights were determined based on expert judgments from astronomy, meteorology, and tourism fields. The proposed model was applied to six sampling locations around Danau Ranau using field observations, astronomical measurements, and meteorological data. The results indicate that Pantai Bidadari has the highest astrotourism potential among the evaluated sites, supported by favorable night sky quality and clear visibility of the Milky Way. The developed model is expected to serve as a reference for sustainable astrotourism planning and development in Indonesia. Keywords: analytic hierarchy process, astronomy, astrotourism, Danau Ranau, meteorology, tourism
Pengaruh Kualitas Makanan dan Suasana Restoran Terhadap Keputusan Berkunjung Kembali Melalui Kepuasan Pelanggan di Restoran Parle Senayan Harsono, Arif Agus; Ingkadijaya, Rahmat; Ratu Bilqis, Linda Desafitri; Rahmanita, Myrza
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.1956

Abstract

JJakarta as a thriving center of modern culinary culture, continues to introduce dining spaces that offer more than just food delivering a complete and memorable experience instead. Parle Senayan stands as a prime example, presenting high quality Indonesian cuisine complemented by an elegant and luxurious atmosphere. This study was conducted to identify the key factors that most strongly influence customers’ decisions to revisit the restaurant. Based on an analysis of 400 customers using SEM PLS, the findings reveal compelling evidence that both food quality and restaurant atmosphere have a direct and significant role in driving revisit intentions. Consistent flavor, fresh ingredients, and a comfortable, refined environment were shown to enhance customers’ desire to return. However, customer satisfaction does not directly determine revisit decisions; rather, it functions as an intermediary that strengthens the influence of food quality and atmosphere on consumer behavior. These results indicate that for premium restaurants, delivering an outstanding dining experience is not only essential but also a crucial strategy for maintaining visitor loyalty. Keywords: customer satisfaction, food quality, restaurants, restaurant atmosphere, revisit decisions
Peran Mediasi Peningkatan Kunjungan dalam Hubungan antara Daya Tarik Ruang Publik Pamulang dan Permintaan Produk Makanan dan Minuman Rianto, Rianto; Pusparani, Pusparani; Herienda, Florensia; Pradhipta, RMW Agie; Hidayat, Candra
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2010

Abstract

This study aims to examine the effect of tourist attractions on the increase in visits and demand for food and beverage products at Pamulang Public Space, using path analysis in a quantitative approach. The background of this research is the high potential of Pamulang Public Space as a tourist destination, followed by the increasing demand for local culinary products. The population of the study consists of visitors to Pamulang Public Space, with a sample of 100 respondents selected using an accidental sampling technique. Data was collected through Likert scale-based questionnaires and analyzed using SmartPLS. The results show that tourist attractions have a significant positive effect on increasing visits, which in turn impacts the demand for food and beverage products. The increase in visits acts as a mediator between tourist attractions and culinary product demand. In conclusion, strong tourist attractions can increase the number of visitors and contribute to the increase in demand for food and beverage products. Based on the findings, it is recommended that the Pamulang City Government improve the facilities and accessibility at Pamulang Public Space, that visitors make wise use of the facilities, and that business owners, especially Gen Z entrepreneurs, continue to innovate in offering quality culinary products while utilizing social media for promotion. Keywords: tourist attraction, visit increase, demand for food and beverage products, growth of MSMEs
Redesain Kemasan Dadiah Minangkabau: Integrasi Model AISAS dalam Meningkatkan Portabilitas dan Daya Tarik Visual bagi Wisatawan Maulid, Amy; Sari, Dian Fitriarni; Heruningrum, Heruningrum; Fuad, Saftrian Mukhlizul
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2014

Abstract

Traditional cuisine such as dadih, a fermented buffalo milk product from the Minangkabau culture, represents both cultural identity and a tourism attraction in West Sumatra. However, the product is still marketed using traditional bamboo packaging that is less practical and lacks a strong visual identity in the modern market. This study aims to analyze the limitations of traditional dadih packaging and to formulate a redesigned packaging concept that is more practical, informative, and visually appealing through the integration of the AISAS model, which includes attention, interest, search, action, and share. The research adopts a qualitative approach using an exploratory case study design combined with an ethnographic perspective. Data were collected through field observations and in-depth interviews with five informants consisting of dadih producers, buffalo farmers, culinary business actors, and consumers. Data analysis was conducted using thematic analysis to identify consumer perceptions regarding product identity, visual attractiveness, and packaging functionality. The findings reveal that traditional packaging limits product visibility and influences consumers’ purchase interest. Redesigned packaging that incorporates cultural identity and product information can enhance consumer attention and interest. This study concludes that packaging innovation and digital communication strategies can strengthen the competitiveness of dadih as a traditional culinary product. Keywords: Dadih, traditional cuisine, packaging redesign, AISAS model, gastronomic tourism, digital marketing
Peran Kearifan Lokal Dalam Keberlanjutan Indigenous Tourism Baduy di Kabupaten Lebak Provinsi Banten Anggoroningrum, Anis Ratih; Ingkadijaya, Rahmat; Rahman, Arief Faizal; Suprina, Rina; Nurbaeti, Nurbaeti
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): 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.v31i1.2009

Abstract

This study is grounded in the importance of local wisdom in sustaining community-based tourism, particularly the practice of Indigenous Tourism in Kabupaten Lebak. The Suku Baduy community is widely recognized for consistently upholding pikukuh karuhun (ancestral customary law) as the foundation of social and ecological governance amid increasing tourist arrivals. This research aims to analyze the role of local wisdom in regulating tourist interactions, managing tourism impacts, and maintaining cultural and environmental sustainability.The study employs a qualitative approach using in-depth interviews, participatory observation, and documentation, analyzed through Interpretative Phenomenological Analysis (IPA). The findings reveal that customary values function as a social control mechanism through restricted access, rejection of modernization, and spirituality-based regulations. Tourism generates positive impacts, including the strengthening of the weaving-based creative economy and youth involvement, yet it also presents potential social and environmental pressures. The community applies selective adaptation to prevent excessive commodification and preserve cultural integrity. In conclusion, local wisdom serves as both an ethical foundation and a regulatory system ensuring the sustainability of Indigenous Tourism. The study recommends strengthening adat-based regulations, limiting visitor numbers, and implementing participatory monitoring systems to maintain economic, cultural, and environmental balance. Keywords: local wisdom, indigenous tourism, tourism sustainability, baduy community, customary governance

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