The city of Magelang has a variety of scattered tourist destinations, various tourist attractions that are quite high, namely historical tourism. In addition to being famous for historical tourism, there is a need for new attractive tourist destinations and in general to encourage Regional Original Income (PAD), namely with the potential and opportunities for developing Traditional Food tourism. Traditional Food Tourism in Magelang City is now a tourist icon because there are types of tourists who come to a destination to enjoy the food. The food that became the icon is mangut beong which is quite famous among tourists. Traditional Food Tourism is if tourists who come to a tourist destination aim to enjoy traditional food, but if tourists come to a destination to participate in the preparation and presentation process, it is known as gastronomic tourism. The traditional food of mangut beong has not received the government's attention to help manage it as an icon of the city of Magelang and as a potential for gastronomic tourism. The purpose of this study was to determine the gastronomic component of mangut beong traditional food in the city of Magelang, the potential to be used as a gastronomic tourist attraction and the role of stakeholders based on creative reunurship of Miss Helix Wisata. This research method is a mixed method with a descriptive analysis method approach. in-depth interviews, observations and documentation. The results of the study are to describe the 9 gastronomic components containing the history & philosophy of the meaning of the name "Manggut" and traditions related to the culinary mangut beong, the process of making and preserving the culinary mangut beong by designing a gastronomic tour package and knowing the role of local governments in efforts to conserve mangut beong culinary. of interest to the general public. The Magelang City area has the potential to become a gastronomic tourist destination in Central Java.
{"title":"Makanan Tradisional Mangut Beong sebagai Daya Tarik Wisata Gastronomi di Kabupaten Magelang Jawa Tengah","authors":"Hardyanti Hardyanti, Nuzulul Faidatun","doi":"10.31334/jd.v4i1.2551","DOIUrl":"https://doi.org/10.31334/jd.v4i1.2551","url":null,"abstract":"The city of Magelang has a variety of scattered tourist destinations, various tourist attractions that are quite high, namely historical tourism. In addition to being famous for historical tourism, there is a need for new attractive tourist destinations and in general to encourage Regional Original Income (PAD), namely with the potential and opportunities for developing Traditional Food tourism. Traditional Food Tourism in Magelang City is now a tourist icon because there are types of tourists who come to a destination to enjoy the food. The food that became the icon is mangut beong which is quite famous among tourists. Traditional Food Tourism is if tourists who come to a tourist destination aim to enjoy traditional food, but if tourists come to a destination to participate in the preparation and presentation process, it is known as gastronomic tourism. The traditional food of mangut beong has not received the government's attention to help manage it as an icon of the city of Magelang and as a potential for gastronomic tourism. The purpose of this study was to determine the gastronomic component of mangut beong traditional food in the city of Magelang, the potential to be used as a gastronomic tourist attraction and the role of stakeholders based on creative reunurship of Miss Helix Wisata. This research method is a mixed method with a descriptive analysis method approach. in-depth interviews, observations and documentation. The results of the study are to describe the 9 gastronomic components containing the history & philosophy of the meaning of the name \"Manggut\" and traditions related to the culinary mangut beong, the process of making and preserving the culinary mangut beong by designing a gastronomic tour package and knowing the role of local governments in efforts to conserve mangut beong culinary. of interest to the general public. The Magelang City area has the potential to become a gastronomic tourist destination in Central Java.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124061829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
At the present time, tourism in Indonesia is growing very rapidly. Therole of the stakeholder is very necessary for terms of planning a tourist destination because it can help to develop tourism potential in a village. This study focuses on discussing the pentahelix strategy in tourism planning in tourist villages. This study’s purpose is to determine strategy in tourism planning for Hegarmukti Village, Cikarang, Bekasi Regency, West Java, using pentahelix model from 5 stakeholders. This research used qualitative research methods. This study found the role for each stakeholders are: the academics focus on tourism planning based on current theories, the government focuses on policymakers in developing tourism potential, business people is as a nail in creating added value and maintaining surrounding economic growth, and the role of the community is to help manage tourism potential and the role of the media is to promote and help to inform the wider community about the tourism potential that exists in the village.As the result of all the analysis from stakeholders, there are 3 focussed strategies for Desa Wisata Hegarmukti, in term of developing tourist attraction through culture and nature, and also infrascturure and facility development.
{"title":"Strategi Pentahelix Pada Perencanaan Pariwisata di Desa Hegarmukti, Cikarang, Kabupaten Bekasi, Jawa Barat","authors":"Muhammad Alfan Hakim","doi":"10.31334/jd.v4i1.2561","DOIUrl":"https://doi.org/10.31334/jd.v4i1.2561","url":null,"abstract":"At the present time, tourism in Indonesia is growing very rapidly. Therole of the stakeholder is very necessary for terms of planning a tourist destination because it can help to develop tourism potential in a village. This study focuses on discussing the pentahelix strategy in tourism planning in tourist villages. This study’s purpose is to determine strategy in tourism planning for Hegarmukti Village, Cikarang, Bekasi Regency, West Java, using pentahelix model from 5 stakeholders. This research used qualitative research methods. This study found the role for each stakeholders are: the academics focus on tourism planning based on current theories, the government focuses on policymakers in developing tourism potential, business people is as a nail in creating added value and maintaining surrounding economic growth, and the role of the community is to help manage tourism potential and the role of the media is to promote and help to inform the wider community about the tourism potential that exists in the village.As the result of all the analysis from stakeholders, there are 3 focussed strategies for Desa Wisata Hegarmukti, in term of developing tourist attraction through culture and nature, and also infrascturure and facility development. ","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125579961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Physical evidence is one of the important things that can improve customer impressions in using the services provided. Therefore, in running its business, the Amaroossa Grande Bekasi hotel must pay attention to the physical evidence of the hotel so that it is always in good condition, starting from the interior and furniture to the facilities available at the hotel. That way, the impression or perception of guests staying at the hotel will increase and will later create a brand image of the hotel. The purpose of this study is to find out whether physical evidence affects brand image at the Amaroossa Grande Bekasi Hotel, and the method used is a quantitative method with data collection techniques using questionnaires, observations, and literature studies. The number of samples in this study is 100 people who stayed at the Amaroossa Grande Bekasi Hotel. From the calculation of the coefficient of determination (R2), it is known that the effect of physical evidence on brand image is 42.6%. While the results of the t-test calculation obtained the value of tCount>tTable, namely 8,526>1,984 with a sig value of 0,000<0,05, meaning that H1 is received and H0 is rejected. Therefore, it can be concluded that the physical evidence variable has an effect significantly to the brand image at Amaroossa Grande Bekasi Hotel.
在使用所提供的服务时，实物证据是可以改善客户印象的重要因素之一。因此，在经营业务时，Amaroossa Grande Bekasi酒店必须注意酒店的物证，使其始终处于良好状态，从内部和家具到酒店可用的设施。这样，入住酒店的客人对酒店的印象或感知就会增加，并在之后塑造酒店的品牌形象。本研究的目的是找出实物证据是否会影响Amaroossa Grande Bekasi酒店的品牌形象，使用的方法是采用问卷调查，观察和文献研究的数据收集技术的定量方法。本研究的样本数量为100人，他们住在Amaroossa Grande Bekasi酒店。由决定系数(R2)的计算可知，实物证据对品牌形象的影响为42.6%。而t检验计算的结果得到tCount>tTable的值，即8526 > 1984,sig值为0000 < 0.05，表示收到H1，拒绝H0。由此可见，物证变量对Amaroossa Grande Bekasi酒店的品牌形象有显著的影响。
{"title":"Pengaruh Bukti Fisik terhadap Citra Merek pada Hotel Amaroossa Grande Bekasi","authors":"Putri Komalasari, Firdaus Suwarta","doi":"10.31334/jd.v4i1.2567","DOIUrl":"https://doi.org/10.31334/jd.v4i1.2567","url":null,"abstract":"Physical evidence is one of the important things that can improve customer impressions in using the services provided. Therefore, in running its business, the Amaroossa Grande Bekasi hotel must pay attention to the physical evidence of the hotel so that it is always in good condition, starting from the interior and furniture to the facilities available at the hotel. That way, the impression or perception of guests staying at the hotel will increase and will later create a brand image of the hotel. The purpose of this study is to find out whether physical evidence affects brand image at the Amaroossa Grande Bekasi Hotel, and the method used is a quantitative method with data collection techniques using questionnaires, observations, and literature studies. The number of samples in this study is 100 people who stayed at the Amaroossa Grande Bekasi Hotel. From the calculation of the coefficient of determination (R2), it is known that the effect of physical evidence on brand image is 42.6%. While the results of the t-test calculation obtained the value of tCount>tTable, namely 8,526>1,984 with a sig value of 0,000<0,05, meaning that H1 is received and H0 is rejected. Therefore, it can be concluded that the physical evidence variable has an effect significantly to the brand image at Amaroossa Grande Bekasi Hotel.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126234943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Supriyanto, Sri Fajar Ayuningsih, B. Latif, Anak Agung Gde Agung, Jakaria Jakaria
This paper tries to find the influence of tourist perceptions and values consisting of functional, emotional and social on tourist satisfaction and interest in revisiting the tourist attraction in central java. The object in this research paper is a tourist attraction named Pesona Trukan in Bagelen District, Purworejo Regency, Central Java. The sample of this study is 100 people who were domestic tourists who visited the location of the tourist attraction. Accidental sampling method is a technique used in data collection. The data is sourced from questionnaires and is the main data used in the research. The research variables consist of (1) Tourist perceptions of tourist attractions; (2) Value perception (functional, emotional, and social); (3) Tourist satisfaction, and; (4) Interest in visiting tourists again. The analysis used in testing the relationship is the Structural Equation Model using the SmartPLS and SPSS applications. The conclusions from the analysis are: (1) Quality has a significant and positive effect on tourist functionality; (2) Quality has a significant and positive effect on tourists' emotions; (3) Quality has a significant and positive effect on social tourism; (4) Functional significant effect on tourist satisfaction; (5) Emotional has a significant effect on tourist satisfaction; (6) Social has a significant effect on tourist satisfaction; (7) Tourist satisfaction mediates the functional effect on repeat interest; (8) Tourist satisfaction mediates the emotional effect on return interest; (9) Tourist satisfaction mediates social influence on return visit interest.
{"title":"Pengaruh Kualitas dan Nilai Fungsional-Emosional-Sosial Turis terhadap Kepuasan dan Minat Kunjung Ulang (Re-Visit) pada Atraksi Wisata Taman Hiburan Pesona Trukan Tambahrejo, Purworejo","authors":"B. Supriyanto, Sri Fajar Ayuningsih, B. Latif, Anak Agung Gde Agung, Jakaria Jakaria","doi":"10.31334/jd.v4i1.2438","DOIUrl":"https://doi.org/10.31334/jd.v4i1.2438","url":null,"abstract":"This paper tries to find the influence of tourist perceptions and values consisting of functional, emotional and social on tourist satisfaction and interest in revisiting the tourist attraction in central java. The object in this research paper is a tourist attraction named Pesona Trukan in Bagelen District, Purworejo Regency, Central Java. The sample of this study is 100 people who were domestic tourists who visited the location of the tourist attraction. Accidental sampling method is a technique used in data collection. The data is sourced from questionnaires and is the main data used in the research. The research variables consist of (1) Tourist perceptions of tourist attractions; (2) Value perception (functional, emotional, and social); (3) Tourist satisfaction, and; (4) Interest in visiting tourists again. The analysis used in testing the relationship is the Structural Equation Model using the SmartPLS and SPSS applications. The conclusions from the analysis are: (1) Quality has a significant and positive effect on tourist functionality; (2) Quality has a significant and positive effect on tourists' emotions; (3) Quality has a significant and positive effect on social tourism; (4) Functional significant effect on tourist satisfaction; (5) Emotional has a significant effect on tourist satisfaction; (6) Social has a significant effect on tourist satisfaction; (7) Tourist satisfaction mediates the functional effect on repeat interest; (8) Tourist satisfaction mediates the emotional effect on return interest; (9) Tourist satisfaction mediates social influence on return visit interest.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126523022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study is to describe of the big line of islamic hotel concept through brand image of hotel Sofyan Cut Meutia Jakarta. This study uses a type of qualitative descriptive. This study uses three kinds of data collection techniques, namely primary data by interview and observation, and also secondary data. The result of this study shows that Hotel Sofyan Cut Meutia Jakarta already performs a brand image of Syariah Hotel to communicate Islamic concept of its. All of the elemens of brand image have been respresented the whole of facilities and services in Sofyan Hotel Cut Meutia Jakarta so that the public are able to understand the messages have been told.Based on Regulation of Menteri Pariwisata dan Ekonomi Kreatif Republik Indonesia Nomor 2 Tahun 2014 Tentang Pedoman Penyelenggaraan Usaha Hotel Syariah, Hotel Sofyan Cut Meutia is classified as Hotel Syariah Hilal 2.
本研究的目的是通过雅加达Sofyan Cut Meutia酒店的品牌形象来描述伊斯兰酒店理念的大线。本研究采用定性描述的方法。本研究使用了三种数据收集技术，即通过访谈和观察获得的一手数据和二手数据。本研究的结果表明，雅加达索菲安酒店已经执行了伊斯兰酒店的品牌形象，以传达其伊斯兰理念。所有的品牌形象元素都体现在雅加达索菲安酒店的所有设施和服务中，让公众能够理解所传达的信息。根据印度尼西亚共和国经济部规定，2014 tenang Pedoman Penyelenggaraan Usaha Hotel ysariah, Hotel Sofyan Cut Meutia酒店被归类为Hotel ysariah Hilal。
{"title":"Analisis Brand Image Hotel Sofyan, Cut Meutia, Jakarta, sebagai Hotel Berkonsep Syariah","authors":"Firdaus Suwarta","doi":"10.31334/jd.v4i1.2556","DOIUrl":"https://doi.org/10.31334/jd.v4i1.2556","url":null,"abstract":"The purpose of this study is to describe of the big line of islamic hotel concept through brand image of hotel Sofyan Cut Meutia Jakarta. This study uses a type of qualitative descriptive. This study uses three kinds of data collection techniques, namely primary data by interview and observation, and also secondary data. The result of this study shows that Hotel Sofyan Cut Meutia Jakarta already performs a brand image of Syariah Hotel to communicate Islamic concept of its. All of the elemens of brand image have been respresented the whole of facilities and services in Sofyan Hotel Cut Meutia Jakarta so that the public are able to understand the messages have been told.Based on Regulation of Menteri Pariwisata dan Ekonomi Kreatif Republik Indonesia Nomor 2 Tahun 2014 Tentang Pedoman Penyelenggaraan Usaha Hotel Syariah, Hotel Sofyan Cut Meutia is classified as Hotel Syariah Hilal 2.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129796724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Product promotion is one of the methods used by companies that aim to break the sales of products that have been produced. Promotion is a way to inform, refer, and remind consumers directly or indirectly about a product or brand being sold (Fitri, 2016). In addition to increasing product sales, promotions also have certain objectives, namely to convey information, position the product, and provide added value from the product.Hotel Santika Indonesia makes staycation promotions as one of the superior products at all Santika Hotels in Indonesia. This product is expected to increase marketability during the COVID-19 pandemic which has reduced the room occupancy rate. With a promotion through good digital marketing, it will be able to increase the income of all Santika Hotels. By using digital marketing, namely through websites, social media, online advertising and mobile applications. By maximizing the four digital marketing segments, it will be able to lift promotions from renewal companies from various aspects, including following the latest news can be one of the attractions in carrying out promotional strategies through digital marketing.
{"title":"EFEKTIFITAS PROMOSI STAYCATION HOTEL MENGGUNAKAN DIGITAL MARKETING DALAM MEMPERTAHANKAN TINGKAT HUNIAN KAMAR DI MASA PANDEMI COVID-19","authors":"Sofiani Sofiani","doi":"10.31334/jd.v3i2.2078","DOIUrl":"https://doi.org/10.31334/jd.v3i2.2078","url":null,"abstract":"Product promotion is one of the methods used by companies that aim to break the sales of products that have been produced. Promotion is a way to inform, refer, and remind consumers directly or indirectly about a product or brand being sold (Fitri, 2016). In addition to increasing product sales, promotions also have certain objectives, namely to convey information, position the product, and provide added value from the product.Hotel Santika Indonesia makes staycation promotions as one of the superior products at all Santika Hotels in Indonesia. This product is expected to increase marketability during the COVID-19 pandemic which has reduced the room occupancy rate. With a promotion through good digital marketing, it will be able to increase the income of all Santika Hotels. By using digital marketing, namely through websites, social media, online advertising and mobile applications. By maximizing the four digital marketing segments, it will be able to lift promotions from renewal companies from various aspects, including following the latest news can be one of the attractions in carrying out promotional strategies through digital marketing.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131449774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tujuan penelitian ini adalah untuk menganalisis sejauh mana efektivitas kegiatan pendampingan masyarakat dalam meningkatkan kemampuan menyusun perencanaan pariwisata di wilayah Desa Wisata Hegarmukti. Penelitian ini bersifat kualitatif deskriptif menggunakan teknik triangulasi sebagai metode analisis data. Data primer didapat dari kegiatan wawancara mendalam terhadap narasumber dari ketua dan anggota Pokdarwis Desa Wisata Hegarmukti serta kegiatan Focus Group Discussion (FGD) yang dihadiri 20 responden dari para pemangku kepentingan di kawasan Desa Wisata Hegarmukti. Hasil penelitian menunjukkan bahwa kegiatan pendampingan memberikan hasil positif dalam meningkatkan pemahaman masyarakat terkait penyusunan perencanaan pariwisata di wilayahnya. Beberapa indikator keberhasilan menunjukkan hasil positif yang dapat menjadi masukan bagi pihak pengelola Desa Wisata Hegarmukti
{"title":"Peningkatan Kemampuan Perencanaan Pariwisata Melalui Kegiatan Pendampingan Masyarakat Studi Kasus Pada Pokdarwis Desa Wisata Hegarmukti Cikarang","authors":"Kurniawan Gilang Widagdyo, Muhammad Alfan Hakim","doi":"10.31334/jd.v3i2.2209","DOIUrl":"https://doi.org/10.31334/jd.v3i2.2209","url":null,"abstract":"Tujuan penelitian ini adalah untuk menganalisis sejauh mana efektivitas kegiatan pendampingan masyarakat dalam meningkatkan kemampuan menyusun perencanaan pariwisata di wilayah Desa Wisata Hegarmukti. Penelitian ini bersifat kualitatif deskriptif menggunakan teknik triangulasi sebagai metode analisis data. Data primer didapat dari kegiatan wawancara mendalam terhadap narasumber dari ketua dan anggota Pokdarwis Desa Wisata Hegarmukti serta kegiatan Focus Group Discussion (FGD) yang dihadiri 20 responden dari para pemangku kepentingan di kawasan Desa Wisata Hegarmukti. Hasil penelitian menunjukkan bahwa kegiatan pendampingan memberikan hasil positif dalam meningkatkan pemahaman masyarakat terkait penyusunan perencanaan pariwisata di wilayahnya. Beberapa indikator keberhasilan menunjukkan hasil positif yang dapat menjadi masukan bagi pihak pengelola Desa Wisata Hegarmukti","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129239266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nasi Liwet Solo adalah salah satu kuliner tradisional dari kota Solo. Nasi liwet Solo terdiri dari nasi gurih yang disajikan bersama sayur lodeh labu siam, ayam suwir, areh putih (kumut), telur kukus, dan dimakan dengan krupuk rambak. Sebagai salah satu kekayaan kuliner tradisional, Nasi Liwet Solo perlu dilestarikan. Untuk itu, Nasi Liwet Solo perlu didokumentasikan dengan baik, hanya saja hingga saat ini data tertulis yang lengkap mengenai nasi liwet belum banyak tersedia. Karena itulah penelitian ini dilakukan.Dua hal yang disoroti dalam penelitian ini adalah keotentikan dan keunikan nasi liwet, dimana variable keotentikan terdiri dari bahan dan citarasa sedangkan variable keunikan terdiri dari cara penyajian, teknik memasak, serta sejarah, budaya, dan filosofinya.Penelitian dilakukan dengan metode deskriptif kualitatif. Berdasarkan penelitian, sejak pertama dijual hingga sekarang, Nasi Liwet Solo dapat dikatakan masih otentik, karena bahan dan citarasanya masih sama. Begitu juga dalam hal keunikan, dimana teknik memasak dan cara penyajiannya masih sama. Para pedagang nasi liwet masih menggunakan kayu bakar untuk memasak, penyajiannya pun tetap menggunakan pincukan daun pisang atau piring beralas daun. Berdasarkan sejarah, cikal bakal nasi liwet berawal dari nasi gurih yang biasa disajikan dalam ritual di Keraton Solo tiap Kamis malam yang kemudian dibagikan kepada masyarakat, kebiasaan yang telah berlangsung sejak jaman Mataram Islam. Masyarakat ternyata menyukai lalu meniru. Sejak abad 19, nasi liwet mulai dijual dengan kelengkapan sebagaimana dikenal saat ini. Dalam budaya masyarakat Jawa, nasi liwet atau nasi gurih adalah bagian penting dari berbagai ritual. Nasi liwet merupakan simbol penghormatan kepada Nabi Muhammad dan Siti Khadijah. Cara masyarakat Jawa memberikan penghormatan kepada orang yang dimuliakan adalah dengan menyajikan makanan kesukaannya. Dalam pengetahuan masyarakat, Nabi Muhammad menyukai nasi samin, maka dibuatlah tiruannya sesuai bahan yang ada, yaitu nasi gurih. Dengan memuliakan rasul-NYA, diharapkan segala hajat yang diinginkan akan lebih mudah tersampaikan dan dikabulkan Tuhan. Sedangkan filosofi atau makna yang terkandung dalam ritual nasi liwet serta kelengkapannya secara simbolik, pada umumnya adalah untuk mendapatkan keberkahan dan keselamatan dalam hidup.
{"title":"NASI LIWET SOLO, KULINER TRADISIONAL DENGAN KEUNIKAN SEJARAH, BUDAYA DAN FILOSOFI","authors":"I. Krisnawati","doi":"10.31334/jd.v3i2.2216","DOIUrl":"https://doi.org/10.31334/jd.v3i2.2216","url":null,"abstract":"Nasi Liwet Solo adalah salah satu kuliner tradisional dari kota Solo. Nasi liwet Solo terdiri dari nasi gurih yang disajikan bersama sayur lodeh labu siam, ayam suwir, areh putih (kumut), telur kukus, dan dimakan dengan krupuk rambak. Sebagai salah satu kekayaan kuliner tradisional, Nasi Liwet Solo perlu dilestarikan. Untuk itu, Nasi Liwet Solo perlu didokumentasikan dengan baik, hanya saja hingga saat ini data tertulis yang lengkap mengenai nasi liwet belum banyak tersedia. Karena itulah penelitian ini dilakukan.Dua hal yang disoroti dalam penelitian ini adalah keotentikan dan keunikan nasi liwet, dimana variable keotentikan terdiri dari bahan dan citarasa sedangkan variable keunikan terdiri dari cara penyajian, teknik memasak, serta sejarah, budaya, dan filosofinya.Penelitian dilakukan dengan metode deskriptif kualitatif. Berdasarkan penelitian, sejak pertama dijual hingga sekarang, Nasi Liwet Solo dapat dikatakan masih otentik, karena bahan dan citarasanya masih sama. Begitu juga dalam hal keunikan, dimana teknik memasak dan cara penyajiannya masih sama. Para pedagang nasi liwet masih menggunakan kayu bakar untuk memasak, penyajiannya pun tetap menggunakan pincukan daun pisang atau piring beralas daun. Berdasarkan sejarah, cikal bakal nasi liwet berawal dari nasi gurih yang biasa disajikan dalam ritual di Keraton Solo tiap Kamis malam yang kemudian dibagikan kepada masyarakat, kebiasaan yang telah berlangsung sejak jaman Mataram Islam. Masyarakat ternyata menyukai lalu meniru. Sejak abad 19, nasi liwet mulai dijual dengan kelengkapan sebagaimana dikenal saat ini. Dalam budaya masyarakat Jawa, nasi liwet atau nasi gurih adalah bagian penting dari berbagai ritual. Nasi liwet merupakan simbol penghormatan kepada Nabi Muhammad dan Siti Khadijah. Cara masyarakat Jawa memberikan penghormatan kepada orang yang dimuliakan adalah dengan menyajikan makanan kesukaannya. Dalam pengetahuan masyarakat, Nabi Muhammad menyukai nasi samin, maka dibuatlah tiruannya sesuai bahan yang ada, yaitu nasi gurih. Dengan memuliakan rasul-NYA, diharapkan segala hajat yang diinginkan akan lebih mudah tersampaikan dan dikabulkan Tuhan. Sedangkan filosofi atau makna yang terkandung dalam ritual nasi liwet serta kelengkapannya secara simbolik, pada umumnya adalah untuk mendapatkan keberkahan dan keselamatan dalam hidup. ","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127068638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The development of tourism sector in Labuan Bajo is expected to improve the welfare of the local community. The purpose of this research is to see the potential of human resources in the tourism sector, as well as to find out the opportunities and challenges of human resources for tourism midwives in Labuan Bajo. This study was designed with a qualitative descriptive approach to describe the various data obtained. Primary data is a factual approach to support secondary data that has been obtained earlier. The results of the study indicate that the development of labor absorption and the availability of labor is still a gap that must be considered to make Labuan Bajo a premium destination. The development of infrastructure and the tourism industry has not been matched by the development of human resources in Labuan Bajo. The findings of this study indicate that the problem of human resources in Labuan Bajo is not only about availability, but also about insufficient qualifications. For this reason, increasing the quality and quantity of labor availability needs to be accelerated by providing educational institutions and skills that are in accordance with destination development.
{"title":"Potensi Sumber Daya Manusia Bidang Pariwisata di Kawasan Strategis Pariwisata Nasional Labuan Bajo, Nusa Tenggara Timur","authors":"Asep Syaiful Bahri, Fitri Abdilah","doi":"10.31334/jd.v3i2.2221","DOIUrl":"https://doi.org/10.31334/jd.v3i2.2221","url":null,"abstract":"The development of tourism sector in Labuan Bajo is expected to improve the welfare of the local community. The purpose of this research is to see the potential of human resources in the tourism sector, as well as to find out the opportunities and challenges of human resources for tourism midwives in Labuan Bajo. This study was designed with a qualitative descriptive approach to describe the various data obtained. Primary data is a factual approach to support secondary data that has been obtained earlier. The results of the study indicate that the development of labor absorption and the availability of labor is still a gap that must be considered to make Labuan Bajo a premium destination. The development of infrastructure and the tourism industry has not been matched by the development of human resources in Labuan Bajo. The findings of this study indicate that the problem of human resources in Labuan Bajo is not only about availability, but also about insufficient qualifications. For this reason, increasing the quality and quantity of labor availability needs to be accelerated by providing educational institutions and skills that are in accordance with destination development. ","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"205 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122777503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to see the role of local government in the recovery anddevelopment of the tourism sector in the Special Region of Yogyakarta,in overcoming adversity due to the covid-19 pandemic and entering a newera of habits through the Visiting Jogja Apps program. This research is aqualitative descriptive study, collecting data obtained through interviews,observation and document analysis. The research was conducted at theYogyakarta Special Region Tourism Office and a number of Associationsin the Tourism Business Sector and also to the management of touristsites in a number of regencies in the Special Region of Yogyakarta. Thedata analysis technique is carried out by means of data reduction, datapresentation and verification or conclusions. The results of this studyindicate that the Visiting Jogja Apps program has been programmed bythe Special Region of Yogyakarta Tourism Office to adapt to pandemicconditions and become an alternative for carrying out tourism activitiesthat adapt to health protocols, which are useful as support for tracingvisitors or Covid-19 tracers However, the Visiting Jogja Apps program isstill not optimal in carrying out supporting functions in tracing touristswho are confirmed to be positive for Covid, and there is noimplementation rule or Standard Operating Procedure related to tracingitself
{"title":"PERAN PEMERINTAH DALAM PENGEMBANGAN PARIWISATA ERA NEW NORMAL DI DAERAH ISTIMEWA YOGYAKARTA MELALUI APLIKASI VISITING JOGJA","authors":"Matheus Gratiano Mali","doi":"10.31334/JD.V3I1.1796","DOIUrl":"https://doi.org/10.31334/JD.V3I1.1796","url":null,"abstract":"This study aims to see the role of local government in the recovery anddevelopment of the tourism sector in the Special Region of Yogyakarta,in overcoming adversity due to the covid-19 pandemic and entering a newera of habits through the Visiting Jogja Apps program. This research is aqualitative descriptive study, collecting data obtained through interviews,observation and document analysis. The research was conducted at theYogyakarta Special Region Tourism Office and a number of Associationsin the Tourism Business Sector and also to the management of touristsites in a number of regencies in the Special Region of Yogyakarta. Thedata analysis technique is carried out by means of data reduction, datapresentation and verification or conclusions. The results of this studyindicate that the Visiting Jogja Apps program has been programmed bythe Special Region of Yogyakarta Tourism Office to adapt to pandemicconditions and become an alternative for carrying out tourism activitiesthat adapt to health protocols, which are useful as support for tracingvisitors or Covid-19 tracers However, the Visiting Jogja Apps program isstill not optimal in carrying out supporting functions in tracing touristswho are confirmed to be positive for Covid, and there is noimplementation rule or Standard Operating Procedure related to tracingitself","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130755506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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