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E-Journal of Tourism
Published by Universitas Udayana
ISSN : 25410857     EISSN : 2407392X     DOI : -
Core Subject : Humanities, Art,
Arts Humanities
E-Journal of Tourism promotes and enhances research developments in the field of tourism. The journal provides an international platform for debate and dissemination of research findings whilst also facilitating the discussion of new research areas and techniques. E-Journal of Tourism continues to add a vibrant and exciting channel for those interested in tourism and hospitality research developments. The scope of the journal is international and encompasses research into tourism aspects as well as the development of new research approaches. It continues to include high quality research papers in any area of tourism, including reviews of literature in the field and empirical papers on tourism issues.
Arjuna Subject : -
Articles 14 Documents
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Search results for , issue "Volume 10 Number 2 (September 2023)" : 14 Documents clear
Culinary Innovation: Crackers Innovation Using Jatiluwih Red Rice Tea Dregs Billy Tanius; Heru Pramudia; Budi Riyanto
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.103455

Abstract

This study aimed to develop processed cracker products made from brown rice flour dregs. This research was experimental research. Based on the experimental results, brown rice tea dregs can be developed into three types of crackers that have different colors, aromas, tastes, textures & crispness, and shapes. Crackers were produced using the same method but with the addition of different ingredients; crackers A used wheat flour, crackers B used tapioca flour, and crackers C used brown rice flour. The organoleptic test involved 62 respondents who were asked to provide an assessment of the crackers produced. Based on the organoleptic test, it can be seen that in terms of texture and crunchiness, people liked crackers C the most, in terms of taste the people also liked crackers C the most, in terms of color the people liked the color of crackers B the most, in terms of smell the people liked the aroma of crackers C the most , and in terms of form, the community liked cracker B the most.
The Waste Arising as An Effect of The Opening of River Tubing Tourism Place, Mayangsari City, Semarang Fajar Fajar; Dewi Liesnoor Setyowati; Juhadi Juhadi; Noviani Achmad Putri; Laelia Nurpratiwiningsih
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.102708

Abstract

Tourism objects besides providing benefits to managers and the surrounding community, also bring new problems, one of which is the waste problem. This article aims to analyze the waste problem at the new Mayangsari River tubing tourist attraction, Semarang City, and find out the forms of waste management at the Mayangsari River tubing tourist attraction, Semarang City. This study uses a descriptive qualitative research method. This research is located in Kalipancur Village, Ngaliyan District, Semarang City. The data in this study were collected through data collection techniques in the form of interviews, observation, and documentation. The informants in this study were taken from the management of the Tourism Awareness Group (Pokdarwis), the management of the Family Disaster Preparedness (KSB), the management of the River Care Community (KSP), the Rukun Warga and Rukun Tetangga groups, as well as the community, especially those who open businesses in these tourist areas. Data were analyzed using Miles and Huberman's interactive analysis model. The opening of the Mayangsari river tubing tour has resulted in an increase in the amount of waste generation. The increase in the amount of waste occurs on holidays in line with the high number of visitors. Every week about half of the contents of the garbage pickup is waste generated from tourist sites. The most common type of waste is plastic from food scraps. Trash is still found dumped around the river. Garbage is mixed even though organic and non-organic trash bins have been provided by the manager. Waste management through the application of 3 R (reduce, reuse, and recycle) has not been carried out by the management of this tourist spot. The waste generated from this tourist location is only limited to being collected then transported and then disposed of.
The Suitability Level of Ecotourism Characteristics in the Sipin Lake Tourist Destination in Jambi City Rio Gabriel Simamora; Nany Yuliastuti
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.108625

Abstract

The activity of tourism has more potential to be a new income source in an area with tourism destination. The united nations world tourism organization (UNWTO) released the number of world tourism activities in 2018, which reached 1.4 billion. Global development, including tourism development, is guided by the SDGs. The form of increasingly dynamic tourism activities cannot be separated from the existence of attractions, amenities, accessibility, and institutional services. Jambi City has the tourism object of Sipin Lake as a potential tourism destination that has yet to be developed maximally to have high competitiveness. The research aims to assess the suitability level of ecotourism aspects at the Sipin Lake tourist destination. The analysis method used is a quantitative method using the Importance-Performance Analysis (IPA) method. The average result of the level of suitability of all variables of the characteristics of ecotourism is 60%, where attractions (61%), accessibility (101%), amenities (61%), institiutional services (42%), and environmental conservation (34%).
Identification and Preferences of Spa Industry in Bali I Gusti Ayu Oka Suryawardani; Agung Suryawan Wiranatha; Christine PETR; I Gusti Raka Purbanto; I Gusti Bagus Arya Yudiastina
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.108773

Abstract

Wellness tourism allows a person to maintain their personal wellbeing, maintaining health and quality of life. People are more conscious of their wellness during the trip. Spa industry which is part of the wellness tourism are growing rapidly in Bali. The research aimed: i) to analyze characteristics of spa treatment in Bali and preferences of spa treatment by customers, ii) to identify products and services provided by traditional and Thalasso Spa in Bali. Research was conducted in Kuta, Seminyak, Canggu, Nusa Dua and Ubud as the center of spa treatment in Bali. Data was collected on January to April 2023 through interviewing 38 spa industries by using interview guides. Likert Scale was used to analyze the data in 1–5 scale. Data was analyzed by using qualitative approach. The results show that traditional spa treatments in Bali provide variety of products such as scrub, cream and lotion from herbs and natural ingredients from agriculture. Type of services available are traditional massage, aromatherapy, Thai massage, reflexology, hot stone massage and hot oil massage. Meanwhile, Thalasso is a therapy that is carried out using ingredients derived from the sea such as sea water, algae, seaweed, sand and sea mud and offers a wide range of spa treatments using technological spa equipment with excellent services. This therapy has only been found at the Grand Mirage Bali Resort since 1985 featuring an aqua medic pool with heated seaweed and sea water supported by 16 uniquely designed treatment rooms. The results also show that traditional massage is preferred by customers. Price competitiveness is one of the reasons why people choose traditional spa. Sense of traditional massage has also been preferred by customers. Keywords: traditional massage, aromatherapy, oil massage, hot stone massage, Bali.

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