In tourism development, community participation is very important. Community participation does not just appear but must start from the right perception of tourism. Local people, with all their perceptions about tourism management, have been involved in tourism management. The purpose of this study was to determine the local community's perception of the manager of the main tourism destinations and to determine the sustainable tourism development model in Simanindo District, Samosir Regency. This type of research is a social survey and descriptive-quantitative. The technique used in sampling is the Franc Lynch method, with a sample of 95 people as respondents, aged 15-64 years old. The type of data used is primary by using a questionnaire with a Likert scale in each question. The data analysis technique used is value perception and multiple regression analysis. The results of this study show: 1) The percentage of the average value of the independent variable is 85%, this means that the perception of the local community about the management principles of Lake Toba tourist destinations is in a positive or good area 2) Sustainable tourism development has a positive relationship and influenced simultaneously by service, attractiveness, human resources, environment, and participation. Therefore, the sustainable tourism development model must emphasize the attractiveness and human resources in Simanindo District
{"title":"Pengelolaan Destinasi Wisata Danau Toba Menurut Persepsi Masyarakat Setempat","authors":"Afrilia Elizabet Sagala","doi":"10.53691/jpi.v17i1.141","DOIUrl":"https://doi.org/10.53691/jpi.v17i1.141","url":null,"abstract":"In tourism development, community participation is very important. Community participation does not just appear but must start from the right perception of tourism. Local people, with all their perceptions about tourism management, have been involved in tourism management. The purpose of this study was to determine the local community's perception of the manager of the main tourism destinations and to determine the sustainable tourism development model in Simanindo District, Samosir Regency. This type of research is a social survey and descriptive-quantitative. The technique used in sampling is the Franc Lynch method, with a sample of 95 people as respondents, aged 15-64 years old. The type of data used is primary by using a questionnaire with a Likert scale in each question. The data analysis technique used is value perception and multiple regression analysis. The results of this study show: 1) The percentage of the average value of the independent variable is 85%, this means that the perception of the local community about the management principles of Lake Toba tourist destinations is in a positive or good area 2) Sustainable tourism development has a positive relationship and influenced simultaneously by service, attractiveness, human resources, environment, and participation. Therefore, the sustainable tourism development model must emphasize the attractiveness and human resources in Simanindo District","PeriodicalId":288135,"journal":{"name":"Jurnal Pariwisata Indonesia","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130160263","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}
Upaya pengembangan Candi Gedongsongo sebagai daya tarik wisata di Desa Candi Kecamatan Bandungan. Ini dilakukan untuk mengetahui upaya pengembangan candi gedongsongo sebagai salah satu atraksi wisata yang diunggukan di Desa Candi Kecamatan Bandungan. Metode penelitian dalam penulisan ini menggunakan jenis penelitian deskriptif kualitatif, sedangkan untuk memperoleh data-data penelitian ini, penulis mendapatkan data melalui observasi, wawancara, dokumentasi dan studi pustaka. Dengan menggunakan 5 sample dari pihak pengelola dan para wisatawan, serta sumber data primer yang didapat penulis dengan melakukan wawancara bertujuan untuk memperoleh data-data yang diinginkan serta menggunakan analisis SWOT untuk menjabarkan upaya pengembangan candi gedongsongo. Dalam pengembangan Candi Gedongsongo ini dilakukan beberapa kegiatan antara lain dengan ditambahnya fasilitas olah raga, pembentukan desa wisata berbasis alam dan budaya pedesaan, optimalisasi pelibatan masyarakat dalam mendukung kegiatan kepariwisataan, pembuatan paket atraksi wisata yang kekinian dan berbasis pada kekhasan potensi lokal oleh komunitas masyarakat,pengembangan fasilitas pendukung kepariwisataan di desa Candi, pengembangan sarana transportasi untuk memudahkan aksesibilitas wisatawan sehingga wisatawan memperoleh kesan yang tidak terlupakan bila berkunjung ke candi Gedongsongo. Selain itu dalam proses pengembangannya, Candi Gedongsongo ini juga memprioritaskan konservasi lingkungan yang diikuti dengan pelestarian budaya dan mengembangkan potensi lokal. Dengan adanya upaya-upaya yang telah dilakukan diharapkan bisa menjadikan obyek wisata gedongsongo ini semakin diminati oleh para wisatawan.
{"title":"Upaya Pengembangan Candi Gedongsongo Sebagai Daya Tarik Wisata di Desa Candi Kecamatan Bandungan","authors":"Kris Cahyani Ermawati","doi":"10.53691/jpi.v17i1.138","DOIUrl":"https://doi.org/10.53691/jpi.v17i1.138","url":null,"abstract":"Upaya pengembangan Candi Gedongsongo sebagai daya tarik wisata di Desa Candi Kecamatan Bandungan. Ini dilakukan untuk mengetahui upaya pengembangan candi gedongsongo sebagai salah satu atraksi wisata yang diunggukan di Desa Candi Kecamatan Bandungan. Metode penelitian dalam penulisan ini menggunakan jenis penelitian deskriptif kualitatif, sedangkan untuk memperoleh data-data penelitian ini, penulis mendapatkan data melalui observasi, wawancara, dokumentasi dan studi pustaka. Dengan menggunakan 5 sample dari pihak pengelola dan para wisatawan, serta sumber data primer yang didapat penulis dengan melakukan wawancara bertujuan untuk memperoleh data-data yang diinginkan serta menggunakan analisis SWOT untuk menjabarkan upaya pengembangan candi gedongsongo. Dalam pengembangan Candi Gedongsongo ini dilakukan beberapa kegiatan antara lain dengan ditambahnya fasilitas olah raga, pembentukan desa wisata berbasis alam dan budaya pedesaan, optimalisasi pelibatan masyarakat dalam mendukung kegiatan kepariwisataan, pembuatan paket atraksi wisata yang kekinian dan berbasis pada kekhasan potensi lokal oleh komunitas masyarakat,pengembangan fasilitas pendukung kepariwisataan di desa Candi, pengembangan sarana transportasi untuk memudahkan aksesibilitas wisatawan sehingga wisatawan memperoleh kesan yang tidak terlupakan bila berkunjung ke candi Gedongsongo. Selain itu dalam proses pengembangannya, Candi Gedongsongo ini juga memprioritaskan konservasi lingkungan yang diikuti dengan pelestarian budaya dan mengembangkan potensi lokal. Dengan adanya upaya-upaya yang telah dilakukan diharapkan bisa menjadikan obyek wisata gedongsongo ini semakin diminati oleh para wisatawan.","PeriodicalId":288135,"journal":{"name":"Jurnal Pariwisata Indonesia","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125529102","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}
Artin Bayu Mukti, Angela Devi Widayanti, N. Prasastono
Desserts usually have a sweet and refreshing taste, sometimes some are salty or a combination thereof. Churros are an example of a dessert. Churros are Spanish and Portuguese pastries. Churros are cooked by frying. This research was conducted to determine the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros. The method used in this research is descriptive type, while the data collection technique is in the form of organoleptic test assessment. Data analysis and discussion used in this study is quantitative data analysis, with a total of 120 respondents. While the conclusion of this research is the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros
{"title":"PENGARUH PENGGUNAAN SARI BUAH STRAWBERRY TERHADAP PENAMPILAN, TEKSTUR, AROMA, WARNA DAN RASA SEBAGAI PENGGANTI AIR MINERAL DALAM PEMBUATAN CHURROS","authors":"Artin Bayu Mukti, Angela Devi Widayanti, N. Prasastono","doi":"10.53691/jpi.v17i1.137","DOIUrl":"https://doi.org/10.53691/jpi.v17i1.137","url":null,"abstract":"Desserts usually have a sweet and refreshing taste, sometimes some are salty or a combination thereof. Churros are an example of a dessert. Churros are Spanish and Portuguese pastries. Churros are cooked by frying. This research was conducted to determine the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros. The method used in this research is descriptive type, while the data collection technique is in the form of organoleptic test assessment. Data analysis and discussion used in this study is quantitative data analysis, with a total of 120 respondents. While the conclusion of this research is the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros","PeriodicalId":288135,"journal":{"name":"Jurnal Pariwisata Indonesia","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125280646","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}
Lia Kusdiana Sari, Titik Akiriningsih, Basrawi Yudi Nugroho
Tujuan penelitian ini adalah untuk mengetahui strategi Service Center yang di terapkan Front Office department dalam menangani komplain dari para tamu pada Resinda Hotel Karawan dan untuk mengetahui pengaruh strategi Service Center dalam menangani komplain tamu terhadap kepuasan tamu pada Resinda Hotel Karawang. Metode penelitian ini menggunakan teknik observasi, wawancara, dan dokumentasi. Populasi dan Sampel terdiri dari 20 orang antara lain 1 orang General Manager, 1 orang Supervisor Service Center, 4 Duty Manager, 1 orang Staf Service Center dan 13 orang Tamu yang sudah pernah menginap. Macam-macam keluhan yang terjadi pada Service Center antara lain keluhan secara tertulis atau tidak langsung maupun secara lisan atau langsung. Kiat sebuah Hotel dalam melakukan strategi penanganan komplain terhadap tamu agar tamu merasa puas saat menginap atau menggunakan produk/jasa di Hotel. Karena perhotelan merupakan salah satu sarana akomodasi yang menyediakan jasa pelayanan penginapan, pelayanan makan minum dan pelayanan penunjang lainnya. Gambaran tersebut menunjukkan pentingnya bagaimana cara suatu Hotel memberikan pelayanan yang terbaik untuk para tamu agar tamu merasa puas dan memiliki rasa untuk kembali ke Hotel tersebut. Dari analisis tersebut terlihat bahwa strategi Service Center yang dilakukan Resinda Hotel Karawang telah memiliki standar yang ditetapkan.
{"title":"PENGARUH STRATEGI SERVICE CENTER DALAM PENANGANAN KOMPLAIN TERHADAP KEPUASAN TAMU PADA RESINDA HOTEL KARAWANG","authors":"Lia Kusdiana Sari, Titik Akiriningsih, Basrawi Yudi Nugroho","doi":"10.53691/jpi.v17i1.135","DOIUrl":"https://doi.org/10.53691/jpi.v17i1.135","url":null,"abstract":"Tujuan penelitian ini adalah untuk mengetahui strategi Service Center yang di terapkan Front Office department dalam menangani komplain dari para tamu pada Resinda Hotel Karawan dan untuk mengetahui pengaruh strategi Service Center dalam menangani komplain tamu terhadap kepuasan tamu pada Resinda Hotel Karawang. Metode penelitian ini menggunakan teknik observasi, wawancara, dan dokumentasi. Populasi dan Sampel terdiri dari 20 orang antara lain 1 orang General Manager, 1 orang Supervisor Service Center, 4 Duty Manager, 1 orang Staf Service Center dan 13 orang Tamu yang sudah pernah menginap. Macam-macam keluhan yang terjadi pada Service Center antara lain keluhan secara tertulis atau tidak langsung maupun secara lisan atau langsung. Kiat sebuah Hotel dalam melakukan strategi penanganan komplain terhadap tamu agar tamu merasa puas saat menginap atau menggunakan produk/jasa di Hotel. Karena perhotelan merupakan salah satu sarana akomodasi yang menyediakan jasa pelayanan penginapan, pelayanan makan minum dan pelayanan penunjang lainnya. Gambaran tersebut menunjukkan pentingnya bagaimana cara suatu Hotel memberikan pelayanan yang terbaik untuk para tamu agar tamu merasa puas dan memiliki rasa untuk kembali ke Hotel tersebut. Dari analisis tersebut terlihat bahwa strategi Service Center yang dilakukan Resinda Hotel Karawang telah memiliki standar yang ditetapkan. \u0000 ","PeriodicalId":288135,"journal":{"name":"Jurnal Pariwisata Indonesia","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126417439","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}
Sitimulyo village has been known by the public with the tourist destination Watu Kapal. Watu Kapal object has an extraordinary attraction and potential to be developed into geotourism judging by the characteristics of geology, socio-cultural, educational values, conservation and creative economy of the community. This research aims to find out the potential of "Watu Kapal" as the development of geotourism objects. Methods used in the form of field surveys, qualitative and quantitative descriptions of research sites. The assessment was conducted with reference to Kubalikova (2013). The results of the study obtained a value of 63.5%, indicating that the object Watu Kapal has the potential to be developed into a geotourism object. In the development of geotourism objects to be more optimal, further research and infrastructure development is needed.
{"title":"POTENSI OBJEK WATU KAPAL SEBAGAI DESTINASI GEOWISATA DI DESA SRIMULYO, KECAMATAN PIYUNGAN, KABUPATEN BANTUL","authors":"Fandika Agustiyar, Hendry Wirandok, Rois Naimudin","doi":"10.53691/jpi.v17i1.139","DOIUrl":"https://doi.org/10.53691/jpi.v17i1.139","url":null,"abstract":"Sitimulyo village has been known by the public with the tourist destination Watu Kapal. Watu Kapal object has an extraordinary attraction and potential to be developed into geotourism judging by the characteristics of geology, socio-cultural, educational values, conservation and creative economy of the community. This research aims to find out the potential of \"Watu Kapal\" as the development of geotourism objects. Methods used in the form of field surveys, qualitative and quantitative descriptions of research sites. The assessment was conducted with reference to Kubalikova (2013). The results of the study obtained a value of 63.5%, indicating that the object Watu Kapal has the potential to be developed into a geotourism object. In the development of geotourism objects to be more optimal, further research and infrastructure development is needed.","PeriodicalId":288135,"journal":{"name":"Jurnal Pariwisata Indonesia","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116801999","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}
Kota Surakarta merupakan Kota yang memiliki berbagai wisata, seperti wisata budaya, wisata edukasi, wisata sejarah dan wisata kuliner. Kota Surakarta mempunyai wisata kuliner yang melimpah seperti nasi liwet, tengkleng dan sate kere. Di artikel ini akan membahas tentang potensi-potensi wisata kuliner Kota Surakarta, cara mengembangkan wisata kuliner dan faktor kunci keberhasilan pengembangan wisata kuliner . Artikel ini menggunakan metode penelitian observasi dan studi pustaka
{"title":"Wisata Kuliner Kota Surakarta dan Strategi Mengembangkan Wisata Kuliner Kota Surakarta.","authors":"Made Prasta","doi":"10.53691/jpi.v17i1.134","DOIUrl":"https://doi.org/10.53691/jpi.v17i1.134","url":null,"abstract":"Kota Surakarta merupakan Kota yang memiliki berbagai wisata, seperti wisata budaya, wisata edukasi, wisata sejarah dan wisata kuliner. Kota Surakarta mempunyai wisata kuliner yang melimpah seperti nasi liwet, tengkleng dan sate kere. Di artikel ini akan membahas tentang potensi-potensi wisata kuliner Kota Surakarta, cara mengembangkan wisata kuliner dan faktor kunci keberhasilan pengembangan wisata kuliner . Artikel ini menggunakan metode penelitian observasi dan studi pustaka","PeriodicalId":288135,"journal":{"name":"Jurnal Pariwisata Indonesia","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127357327","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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