Augmented and Virtual Reality technology is a technology that continuesto develop every year, especially in the world of tourism and can be usedas an interactive promotional media. This study aims to see the use ofAugmented and Virtual Reality technology as an Interactive PromotionalMedia with qualitative methods. The results showed that there is theutilization of Augmented Reality technology with the name of DigitalMuseum with the help of Siji application and also the use of VirtualReality technology with the name of Online or Virtual Exhibition on thewebsite of the Museum of Proclamation Manuscript Formulation as aninteractive promotional media. The conclusion obtained from thisresearch shows that Siji application can be a means of interactivepromotional media and give a real impression while the OnlineExhibition can provide information and knowledge about the Museum ofProclamation Manuscript Formulation. It is recommended to continue toutilize the technology that develops every year.
{"title":"AUGMENTED DAN VIRTUAL REALITY SEBAGAI MEDIA PROMOSI INTERAKTIF MUSEUM PERUMUSAN NASKAH PROKLAMASI","authors":"Christopher Lourdes Palagiang, Sofiani Sofiani","doi":"10.31334/JD.V3I1.1801","DOIUrl":"https://doi.org/10.31334/JD.V3I1.1801","url":null,"abstract":"Augmented and Virtual Reality technology is a technology that continuesto develop every year, especially in the world of tourism and can be usedas an interactive promotional media. This study aims to see the use ofAugmented and Virtual Reality technology as an Interactive PromotionalMedia with qualitative methods. The results showed that there is theutilization of Augmented Reality technology with the name of DigitalMuseum with the help of Siji application and also the use of VirtualReality technology with the name of Online or Virtual Exhibition on thewebsite of the Museum of Proclamation Manuscript Formulation as aninteractive promotional media. The conclusion obtained from thisresearch shows that Siji application can be a means of interactivepromotional media and give a real impression while the OnlineExhibition can provide information and knowledge about the Museum ofProclamation Manuscript Formulation. It is recommended to continue toutilize the technology that develops every year.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"46 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":"127199432","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 Batak tribe, which is divided into several tribes, is the majoritypopulation domiciled in North Sumatra Province. Including the KaroTribe, who mostly live in Tanah Tinggi Karo. The Batak people still carryout their ancestral cultural traditions. In traditional ceremonies of theKaro Tribe, food is an important part. There are foods that are onlyavailable at traditional ceremonies. Karo's typical cuisine is unique interms of the use of ingredients, it can even be said to be extreme. One ofthem is terites, grass contained in the stomach of cows. Terites alreadyqualifies as a culinary tourism attraction, but the taste is bizare. This isthe problem in this study. The purpose of this research is to find outwhether terites as extreme culinary can be accepted by the tastes of thenon-Karo people. This scientific writing uses the journal review method,namely reviewing several previous journals, theses and hedonic test. Tofind out the level of preference of non-Karo people towards terites, ahedonic test was carried out on four trained panelists who live in Jakarta.Hedonic test results: taste, appearance, and texture are acceptable.However, a scent that too pungent is unacceptable.
巴塔克部落分为几个部落，是北苏门答腊省人口最多的部落。包括主要居住在Tanah Tinggi Karo的KaroTribe。巴塔克人仍然保持着他们祖先的文化传统。在卡罗部落的传统仪式中，食物是一个重要的部分。有些食物只有在传统仪式上才能吃到。卡罗的典型菜肴在食材的使用上是独特的，甚至可以说是极端的。其中之一是terites，牛胃里的草。泰瑞斯已经有资格成为美食旅游景点，但味道却很奇怪。这就是本研究的问题所在。这项研究的目的是为了找出terites作为一种极端的烹饪方式是否可以被非karo人的口味所接受。本次科学写作采用期刊综述法，即回顾以往的几篇期刊、论文和享乐测试。为了找出非卡罗人对恐怖分子的偏好程度，对居住在雅加达的四名训练有素的小组成员进行了快感测试。享乐测试结果:口感、外观和质地均可接受。然而，太刺鼻的气味是不能接受的。
{"title":"Terites, Kuliner Ekstrim Khas Karo Sebagai Daya Tarik Wisata Kuliner","authors":"Mulya Sari Hadiati, Muhamad Mirum Sapat Surbakti","doi":"10.31334/JD.V3I1.1802","DOIUrl":"https://doi.org/10.31334/JD.V3I1.1802","url":null,"abstract":"The Batak tribe, which is divided into several tribes, is the majoritypopulation domiciled in North Sumatra Province. Including the KaroTribe, who mostly live in Tanah Tinggi Karo. The Batak people still carryout their ancestral cultural traditions. In traditional ceremonies of theKaro Tribe, food is an important part. There are foods that are onlyavailable at traditional ceremonies. Karo's typical cuisine is unique interms of the use of ingredients, it can even be said to be extreme. One ofthem is terites, grass contained in the stomach of cows. Terites alreadyqualifies as a culinary tourism attraction, but the taste is bizare. This isthe problem in this study. The purpose of this research is to find outwhether terites as extreme culinary can be accepted by the tastes of thenon-Karo people. This scientific writing uses the journal review method,namely reviewing several previous journals, theses and hedonic test. Tofind out the level of preference of non-Karo people towards terites, ahedonic test was carried out on four trained panelists who live in Jakarta.Hedonic test results: taste, appearance, and texture are acceptable.However, a scent that too pungent is unacceptable.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"44 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":"133936099","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}
Pub Date : 2021-09-30DOI: 10.31334/JD.V3I1.1805.G873
Rustini Rustini
During pandemic, people still want to take some vacation. Desa wisatais an alternative of tourism destinations to go without connecting to manypeople simultaneously. Spending time by staying at homestay is analternative way for tourists to do their vacations. The purpose of thisstudy was to know how the service of homestay’s host gave its support tothe development of community based-tourism in Desa Wisata Wates Jaya,Kabupaten Bogor. This study was conducted by using PurposiveSampling sample technique and descriptive-qualitative method whichwill result in findings without the assistance of statistical procedure orform of calculations in its analysis. The primary data of this study wascarried out through interviews and observation. While secondary datawas taken from various written sources and documentation. The theoryused was according to Zithaml dan Bitner (1996), that service has 5 (five)aspects, namely reliability, assurance, tangible, empathy andresponsiveness. The result of this study could be concluded that theservice of homestay’s host in supporting the development of communitybased-tourism in Desa Wisata Wates Jaya, Kabupaten Bogor wasconsidered still had lacks of the 5 aspects mentioned-above
在大流行期间，人们仍然想要休假。Desa wisata是一种无需同时与许多人联系的旅游目的地选择。在民宿度过时光是游客度假的另一种方式。本研究的目的是了解在Kabupaten茂物的Desa Wisata Wates Jaya，民宿主人的服务如何支持社区旅游的发展。本研究采用目的性抽样技术和描述性定性方法进行，该方法在分析中不需要统计程序或计算形式的帮助即可得出结果。本研究的主要数据是通过访谈和观察进行的。而二手数据则来自各种书面来源和文件。使用的理论是根据Zithaml dan Bitner(1996)，服务有5(5)个方面，即可靠性，保证，有形，移情和响应。本研究的结果可以得出结论，民宿主人的服务在支持Desa Wisata Wates Jaya, Kabupaten Bogor社区旅游发展方面仍然存在上述五个方面的不足
{"title":"Pelayanan Tuan Rumah Homestay dalam Mendukung Pengembangan Pariwisata Berbasis Masyarakat (Community Based-Tourism) di Desa Wisata Wates Jaya, Kabupaten Bogor","authors":"Rustini Rustini","doi":"10.31334/JD.V3I1.1805.G873","DOIUrl":"https://doi.org/10.31334/JD.V3I1.1805.G873","url":null,"abstract":"During pandemic, people still want to take some vacation. Desa wisatais an alternative of tourism destinations to go without connecting to manypeople simultaneously. Spending time by staying at homestay is analternative way for tourists to do their vacations. The purpose of thisstudy was to know how the service of homestay’s host gave its support tothe development of community based-tourism in Desa Wisata Wates Jaya,Kabupaten Bogor. This study was conducted by using PurposiveSampling sample technique and descriptive-qualitative method whichwill result in findings without the assistance of statistical procedure orform of calculations in its analysis. The primary data of this study wascarried out through interviews and observation. While secondary datawas taken from various written sources and documentation. The theoryused was according to Zithaml dan Bitner (1996), that service has 5 (five)aspects, namely reliability, assurance, tangible, empathy andresponsiveness. The result of this study could be concluded that theservice of homestay’s host in supporting the development of communitybased-tourism in Desa Wisata Wates Jaya, Kabupaten Bogor wasconsidered still had lacks of the 5 aspects mentioned-above","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126855452","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}
Goklas Agus Efendi Sianturi, Lila Muliani, Heni Pridia Rukmini Sari
Tujuan penelitian ini adalah untuk menganalisis adanya pengaruh cita rasadan hargaterhadap kepuasan konsumen Ragusa Ice Cream Italia, Jakarta.Penelitian ini adalahpenelitian kuantitatif dengan metode pengumpulandata menggunakan kuesioner yang ditujukan kepada 100 responden,konsumen Ragusa Ice Cream Italia. Dari hasil penelitian, uji tmenunjukkan bahwa terdapat pengaruh cita rasa (X1) dan harga (X2)terhadap kepuasan konsumen (Y) secara signifikan. Besar pengaruhvariabel cita rasa(X1) terhadap variabel kepuasan konsumen (Y) adalahsebesar 70,6% dan variabel harga (X2) terhadap variabel kepuasankonsumen (Y) adalah sebesar 73,2%. Hasil uji f menunjukkan bahwaterdapat pengaruh antara variabel cita rasa (X1) dan harga (X2) terhadapvariabel kepuasan konsumen (Y) secara simultan. Beberapa indikatorpada variabel X2 dan Y yang diujikan memiliki nilai di bawah rata-rata.Hal ini dapat menjadi masukan bagi pihak manajemen Ragusa Ice CreamItalia
{"title":"PENGARUH CITA RASA DAN HARGA TERHADAP KEPUASAN KONSUMEN RAGUSA ES KRIM ITALIA","authors":"Goklas Agus Efendi Sianturi, Lila Muliani, Heni Pridia Rukmini Sari","doi":"10.31334/JD.V3I1.1803","DOIUrl":"https://doi.org/10.31334/JD.V3I1.1803","url":null,"abstract":"Tujuan penelitian ini adalah untuk menganalisis adanya pengaruh cita rasadan hargaterhadap kepuasan konsumen Ragusa Ice Cream Italia, Jakarta.Penelitian ini adalahpenelitian kuantitatif dengan metode pengumpulandata menggunakan kuesioner yang ditujukan kepada 100 responden,konsumen Ragusa Ice Cream Italia. Dari hasil penelitian, uji tmenunjukkan bahwa terdapat pengaruh cita rasa (X1) dan harga (X2)terhadap kepuasan konsumen (Y) secara signifikan. Besar pengaruhvariabel cita rasa(X1) terhadap variabel kepuasan konsumen (Y) adalahsebesar 70,6% dan variabel harga (X2) terhadap variabel kepuasankonsumen (Y) adalah sebesar 73,2%. Hasil uji f menunjukkan bahwaterdapat pengaruh antara variabel cita rasa (X1) dan harga (X2) terhadapvariabel kepuasan konsumen (Y) secara simultan. Beberapa indikatorpada variabel X2 dan Y yang diujikan memiliki nilai di bawah rata-rata.Hal ini dapat menjadi masukan bagi pihak manajemen Ragusa Ice CreamItalia","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128240698","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 research is to determine the extent of community involvement at the village of Bukit Telago and how the strategy of developing tourism at the village of Bukit Telago. Descriptive qualitative is the methodology used in this study. With 30 samples consisting of officials, community and local entrepreneurs, the method of sampling is use purposive sampling and random sampling methods. The results are that community involvement at Bukit Telago tourism was only in communities around the village and the development strategy used involves three pillars namely village, community and local businessmen who are mutually integrated.
{"title":"Strategi Pengembangan Potensi Wisata Desa Bukit Telago Dalam Perspektif Community Based Tourism","authors":"Juardi Juardi, D. Handani, Sukarni Novita Sari","doi":"10.31334/JD.V1I2.843","DOIUrl":"https://doi.org/10.31334/JD.V1I2.843","url":null,"abstract":"The purpose of this research is to determine the extent of community involvement at the village of Bukit Telago and how the strategy of developing tourism at the village of Bukit Telago. Descriptive qualitative is the methodology used in this study. With 30 samples consisting of officials, community and local entrepreneurs, the method of sampling is use purposive sampling and random sampling methods. The results are that community involvement at Bukit Telago tourism was only in communities around the village and the development strategy used involves three pillars namely village, community and local businessmen who are mutually integrated.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"os-12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127761681","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}
Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization of taste, historical stories, cultural values and philosophies in a bowl of Bubur Ase are the strenghts that can be developed and promoted. Some weaknesses and threats could be overcome if this dish is already popular. Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization o
{"title":"Potensi Bubur Ase Sebagai Daya Tarik Wisata Kuliner Jakarta","authors":"Lila Muliani","doi":"10.31334/jd.v1i1.485","DOIUrl":"https://doi.org/10.31334/jd.v1i1.485","url":null,"abstract":"Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization of taste, historical stories, cultural values and philosophies in a bowl of Bubur Ase are the strenghts that can be developed and promoted. Some weaknesses and threats could be overcome if this dish is already popular. Food and tourism can not be separated. Travellers will always need food to fill his stomach. However, trend of culinary tourism which begun to be popular in the beginning of the year 2000 has come to the definition that food is not only something to satisfy someones’ hunger. Traditional food of one destination could become an attraction to motivate tourists to come.Jakarta as the capital city that never stop welcoming tourists – domestic and abroad - to come, has many potential culinary attractions. Unfortunately,until today, traditinal food of Betawi - Jakarta people – that is known by people are very limited in number. The delightfull of Betawi cuisine is not yet being tourist attractions.This study was conducted to analyze Bubur Ase, one of Betawi cuisine, to become a culinary attractions for tourist to come. This special dish is very unique since it is a mixture of porridge, beef stew in sweet soy sauce, and vegetable pickles. The taste is different from another porridge that is already famous. This qualitative research uses primary data from observations, FGD, and in depth interview with Betawi culinary experts. SWOT analysis is used to get a whole picture of internal and external factors that is affected Bubur Ase.The resulf of the study shows that Bubur Ase is potential to become an attractiom for culinaru tourism in Jakarta. The uniqueness and harmonization o","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"142 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121507346","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 rapid development of information technology in the past two decades has changed the various settings of human life. The appearance of the 5.0 industrial revolution in Japan had an impact in all fields, including in the tourism sector. This era was marked by the ease of access to information through digital media. In this regard, Indonesia also does not want to be defeated, but in Indonesia the new Industrial Revolution era in the Era 4.0. This is the reason for the emergence of the phenomenon of cultural shifts from manual systems to cyber and visual, as well as in the tourism sector, especially Indonesian tourists who are millennial generations.Therefore the government program after Indonesia's independence until now, continues to try to improve industrial development with various policies, especially the tourism industry which is a mainstay at this time. The research discusses whether the program used in order to improve the development of Indonesian tourism in the face of tourist destinations with the concept of "contemporary" through a digital approach and what is the role of tourism in facing the industrial revolution in the digital economy era.The research method used is a qualitative method. The results of the study were found to face current tourist destinations with 3 programs, namely Wonderful Startup Academy, Nomadic Digital Tourism and Destinations and the role of tourism in facing the digital era can be seen in marketing activities that can easily be accessed through internet media such as: websites, social media, online advertising, direct marketing e-mail, discussion forums and mobile applications. With the presence of digital marketing tourism, it is difficult to increase the country's foreign exchange earnings.
{"title":"Wonderful Digital Tourism Indonesia Dan Peran Revolusi Industri Dalam Menghadapi Era Ekonomi Digital 5.0","authors":"Ina Heliany","doi":"10.31334/jd.v1i1.483","DOIUrl":"https://doi.org/10.31334/jd.v1i1.483","url":null,"abstract":"The rapid development of information technology in the past two decades has changed the various settings of human life. The appearance of the 5.0 industrial revolution in Japan had an impact in all fields, including in the tourism sector. This era was marked by the ease of access to information through digital media. In this regard, Indonesia also does not want to be defeated, but in Indonesia the new Industrial Revolution era in the Era 4.0. This is the reason for the emergence of the phenomenon of cultural shifts from manual systems to cyber and visual, as well as in the tourism sector, especially Indonesian tourists who are millennial generations.Therefore the government program after Indonesia's independence until now, continues to try to improve industrial development with various policies, especially the tourism industry which is a mainstay at this time. The research discusses whether the program used in order to improve the development of Indonesian tourism in the face of tourist destinations with the concept of \"contemporary\" through a digital approach and what is the role of tourism in facing the industrial revolution in the digital economy era.The research method used is a qualitative method. The results of the study were found to face current tourist destinations with 3 programs, namely Wonderful Startup Academy, Nomadic Digital Tourism and Destinations and the role of tourism in facing the digital era can be seen in marketing activities that can easily be accessed through internet media such as: websites, social media, online advertising, direct marketing e-mail, discussion forums and mobile applications. With the presence of digital marketing tourism, it is difficult to increase the country's foreign exchange earnings.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121181713","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}
Sumenep with its cultural diversity has the potential to become a destination visited by many tourists. This is the duty of the Sumenep regional government to be able to better introduce and build an image as a tourist destination in Indonesia. So that researcher are interested in examining how the Sumenep Tourism and Culture departement build the image Sumenep of a tourist destination. The theory used in this research is management impression theory, Laswell and Aristoteles Communication Model. The research method uses a qualitative approach, with a type of descriptive research and using a case study method. Research informant is head of promotion in the tourism and cultural departement of Sumenep. The data collection technique in this research used interviews, observation and documentation. The result of the research on the process of building the image of the efforts made by showing and displaying the Sumenep cultures, for example kerapan sapi, sapi sonok, tong-tong music, saronen music to presented to the public. So the impression public would perceive as expected. Selection of the festival as a communication channel for the delivery of a message is deemed appropriate to the interests of public. For self presentation strategy is a strategy of self-promotion
{"title":"Festival Sebagai Media Komunikasi Dalam Membangun Citra Destinasi Wisata Budaya Di Sumenep","authors":"Mohammad Insan Romadhan","doi":"10.31334/jd.v1i1.481","DOIUrl":"https://doi.org/10.31334/jd.v1i1.481","url":null,"abstract":"Sumenep with its cultural diversity has the potential to become a destination visited by many tourists. This is the duty of the Sumenep regional government to be able to better introduce and build an image as a tourist destination in Indonesia. So that researcher are interested in examining how the Sumenep Tourism and Culture departement build the image Sumenep of a tourist destination. The theory used in this research is management impression theory, Laswell and Aristoteles Communication Model. The research method uses a qualitative approach, with a type of descriptive research and using a case study method. Research informant is head of promotion in the tourism and cultural departement of Sumenep. The data collection technique in this research used interviews, observation and documentation. The result of the research on the process of building the image of the efforts made by showing and displaying the Sumenep cultures, for example kerapan sapi, sapi sonok, tong-tong music, saronen music to presented to the public. So the impression public would perceive as expected. Selection of the festival as a communication channel for the delivery of a message is deemed appropriate to the interests of public. For self presentation strategy is a strategy of self-promotion","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131737593","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}
Jakarta is a melting pot of cultures from various ethnics and also foreign countries. Even so, Jakarta also has a native population, namely the Betawi ethnic group, who now mostly live on the outskirts of Jakarta because of the development of the capital region. Betawi cuisine is part of an integral Betawi tribe. This Betawi culinary can become one of Indonesia's superior cultural potentials that has special characteristics, high quality and identity, and has a creative ethos and differs creativity, as well as added value economically, technologically and culturally.This research identifies the potential of Betawi culinary to support Jakarta tourism. In addition to culinary, souvenirs can be brought in the form of food and crafts that reflect cultural character. The research method was carried out using a qualitative approach with a grounded theory method. Researchers conducted a desk study activity on culinary tourism potential, compiled a list of Betawi culinary potentials, confirmed the potential of the interviewees (snacks, main food, lunch, dessert, drinks) and made conclusions. The report preparation method is carried out using literature study, field observations, and discussions with informants in the field from the Betawi Women's Association, Betawi Cultural Institute (LKB), Betawi culinary entrepreneurs, and the Jakarta Tourism Office.The achievement of this research is the identification of Ginger Coffee to be used as a potential for souvenirs typical of Betawi which contain locality elements as a basis for developing tourism destinations in Jakarta in particular and Indonesia in general.
{"title":"Identifikasi Potensi Kopi Jahe Sebagai Oleh-Oleh Khas Betawi","authors":"Heni Pridia Rukmini Sari","doi":"10.31334/jd.v1i1.484","DOIUrl":"https://doi.org/10.31334/jd.v1i1.484","url":null,"abstract":"Jakarta is a melting pot of cultures from various ethnics and also foreign countries. Even so, Jakarta also has a native population, namely the Betawi ethnic group, who now mostly live on the outskirts of Jakarta because of the development of the capital region. Betawi cuisine is part of an integral Betawi tribe. This Betawi culinary can become one of Indonesia's superior cultural potentials that has special characteristics, high quality and identity, and has a creative ethos and differs creativity, as well as added value economically, technologically and culturally.This research identifies the potential of Betawi culinary to support Jakarta tourism. In addition to culinary, souvenirs can be brought in the form of food and crafts that reflect cultural character. The research method was carried out using a qualitative approach with a grounded theory method. Researchers conducted a desk study activity on culinary tourism potential, compiled a list of Betawi culinary potentials, confirmed the potential of the interviewees (snacks, main food, lunch, dessert, drinks) and made conclusions. The report preparation method is carried out using literature study, field observations, and discussions with informants in the field from the Betawi Women's Association, Betawi Cultural Institute (LKB), Betawi culinary entrepreneurs, and the Jakarta Tourism Office.The achievement of this research is the identification of Ginger Coffee to be used as a potential for souvenirs typical of Betawi which contain locality elements as a basis for developing tourism destinations in Jakarta in particular and Indonesia in general.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127256509","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 research activities carried out are of an inductive qualitative nature located in Urug Indigenous Village, Kiara Pandak Village, Sukajaya District, Bogor Regency, West Java. The informant chosen was Abah Ukat Raja Aya as a traditional figure. Primary data collected directly from informants in the form of questionnaires for direct interviews and supplemented by secondary data from literature studies.As a trace of the legacy of King Siliwangi, Urug Indigenous Village is one of the areas included in the category of cultural tourism destinations, namely the Ministry of Education and Culture with Cultural Institution Number: LK20181124000302 with the proposer being Abah Ukat Raja Aya. For this reason, this research was conducted to find out the history of the birth of the Urug Indigenous Village and the cultural model preserved by the Urug Indigenous Village.The results show that the history of the birth of the Urug Indigenous Village is derived from the word 'teacher', which is an acronym form of digugu and imitated meaning can be trusted and made a role model. As for the journey the origin of the teacher's name because it was deliberately hidden or disguised so as not to be known, the letter ‘g’ moved back to Urug. The cultural model preserved by the First Urug Indigenous Village in terms of hereditary leadership, the existence of a large house as a center of authority for traditional leadership, and the lives of people who have a livelihood from planting to harvesting rice.
所开展的研究活动是归纳定性性质的，地点位于西爪哇茂物县Sukajaya区Kiara Pandak村Urug土著村。被选中的线人是Abah Ukat Raja Aya，他是一个传统人物。第一手资料以直接访谈问卷的形式直接从举报人处收集，并辅以文献研究的二手资料。作为西利旺吉国王遗产的痕迹，乌鲁格土著村被列入文化旅游目的地类别的地区之一，即教育和文化部的文化机构编号:LK20181124000302，提议者是Abah Ukat Raja Aya。因此，本研究旨在了解乌鲁格原住民村诞生的历史，以及乌鲁格原住民村保存下来的文化模式。结果表明，乌鲁格原住民村的诞生历史源于“老师”一词，是“digugu”的首字母缩略形式，模仿意义可信，可以成为榜样。至于旅程的起源，老师的名字，因为它是故意隐藏或伪装，以免被知道，字母“g”搬回乌鲁格。第一乌鲁格原住民村所保留的文化模式，包括世袭的领导，作为传统领导权威中心的大房子的存在，以及以种植到收割水稻为生的人们的生活。
{"title":"Mengenal Jejak Peninggalan Prabu Siliwangi di Kampung Adat Urug","authors":"Firman Syah","doi":"10.31334/jd.v1i1.482","DOIUrl":"https://doi.org/10.31334/jd.v1i1.482","url":null,"abstract":"The research activities carried out are of an inductive qualitative nature located in Urug Indigenous Village, Kiara Pandak Village, Sukajaya District, Bogor Regency, West Java. The informant chosen was Abah Ukat Raja Aya as a traditional figure. Primary data collected directly from informants in the form of questionnaires for direct interviews and supplemented by secondary data from literature studies.As a trace of the legacy of King Siliwangi, Urug Indigenous Village is one of the areas included in the category of cultural tourism destinations, namely the Ministry of Education and Culture with Cultural Institution Number: LK20181124000302 with the proposer being Abah Ukat Raja Aya. For this reason, this research was conducted to find out the history of the birth of the Urug Indigenous Village and the cultural model preserved by the Urug Indigenous Village.The results show that the history of the birth of the Urug Indigenous Village is derived from the word 'teacher', which is an acronym form of digugu and imitated meaning can be trusted and made a role model. As for the journey the origin of the teacher's name because it was deliberately hidden or disguised so as not to be known, the letter ‘g’ moved back to Urug. The cultural model preserved by the First Urug Indigenous Village in terms of hereditary leadership, the existence of a large house as a center of authority for traditional leadership, and the lives of people who have a livelihood from planting to harvesting rice.","PeriodicalId":271901,"journal":{"name":"Destinesia : Jurnal Hospitaliti dan Pariwisata","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115185565","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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