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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 283 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

Page 29 of 29 | Total Record : 283

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