Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325686
Nahriana Nahriana, Ratnawati Tawani
. Globalization is currently making foreign food franchises more aggressively enter the market in Indonesia. This is very concerning because future generations have the potential to no longer recognize traditional foods that should be preserved as cultural heritage. Traditional food has a lot of diversity that has the potential to be popularized through the development of culinary tourism. This study aims to collect types of traditional foods in South Sulawesi, especially the Bugis and Makassar ethnic groups, using a qualitative research design. The total number of traditional foods found in the Bugis and Makassar ethnic areas is 481 dishes, which are dominated by traditional cakes, side dishes, vegetables, and staple foods. Language, urbanization, and transmigration between Bugis and Makassar ethnic groups have made many traditional culinary delights that have the same raw materials and production processes but have different names.
{"title":"Diversity of Bugis-Makassar Ethnic Food in South Sulawesi","authors":"Nahriana Nahriana, Ratnawati Tawani","doi":"10.4108/eai.6-10-2022.2325686","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325686","url":null,"abstract":". Globalization is currently making foreign food franchises more aggressively enter the market in Indonesia. This is very concerning because future generations have the potential to no longer recognize traditional foods that should be preserved as cultural heritage. Traditional food has a lot of diversity that has the potential to be popularized through the development of culinary tourism. This study aims to collect types of traditional foods in South Sulawesi, especially the Bugis and Makassar ethnic groups, using a qualitative research design. The total number of traditional foods found in the Bugis and Makassar ethnic areas is 481 dishes, which are dominated by traditional cakes, side dishes, vegetables, and staple foods. Language, urbanization, and transmigration between Bugis and Makassar ethnic groups have made many traditional culinary delights that have the same raw materials and production processes but have different names.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126956863","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325693
S. Widodo, A. Hudiah
{"title":"Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients","authors":"S. Widodo, A. Hudiah","doi":"10.4108/eai.6-10-2022.2325693","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325693","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122544402","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325688
M. Muktiarni, A. Suwandi, Azhari Oktavina Wijaya
{"title":"Mobile Learning Trend in Vocational High School","authors":"M. Muktiarni, A. Suwandi, Azhari Oktavina Wijaya","doi":"10.4108/eai.6-10-2022.2325688","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325688","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128325115","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325703
Atikahambar Yusni, Putri Dahlia Ab Rashid, Marini Md Isa, A. Badiuzaman, Noor Saliza Salmi, Mohd Alif Aziz
{"title":"Customers’ Satisfaction Towards Online Digital Menu Experience and Intention to Revisit Family-Style Restaurants Post COVID-19 Pandemic","authors":"Atikahambar Yusni, Putri Dahlia Ab Rashid, Marini Md Isa, A. Badiuzaman, Noor Saliza Salmi, Mohd Alif Aziz","doi":"10.4108/eai.6-10-2022.2325703","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325703","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124055308","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325690
S. Handajani, M. Miranti, L. T. Pangesthi, Nugrahani Astuti, A. Ngelambong
{"title":"Creative Entrepreneurship Based Learning Model Integrated With The Student Entrepreneurship Program (SEP) To Grow Creativity And Innovative Students","authors":"S. Handajani, M. Miranti, L. T. Pangesthi, Nugrahani Astuti, A. Ngelambong","doi":"10.4108/eai.6-10-2022.2325690","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325690","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"12 7-8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123725963","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325698
Kannapa P. Chieochan
{"title":"Story From Japan: Lost And Found In Disaster Tourism","authors":"Kannapa P. Chieochan","doi":"10.4108/eai.6-10-2022.2325698","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325698","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"133 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126708037","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325717
A. Nisa
{"title":"The Impact of Viral Phenomena and Unpreparedness of Destinations on the Sustainability of Tourist Attractions (Case Study at Amaryllis Flower Garden, Yogyakarta)","authors":"A. Nisa","doi":"10.4108/eai.6-10-2022.2325717","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325717","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126537076","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325705
R. P. Ariani, Ni Luh Ani Pramesthi, C. I. R. Marsiti
. This study aimed to determine the acceptance of milk pie with cocoa husk substitution (Theobroma Cacao L.) as Balinese souvenirs. This research method is experimental with an organoleptic test. The subject is consumers in Buleleng tourist attractions. Data were analyzed by t-test. Variation of cocoa husk substitution with the formula 15% (A), 10% (B), and 5% (C). The study results: (1) Formula A:B with a larger texture of 2.03, meaning there is a difference in acceptance. At the same time, the taste criteria obtained 1.07, color 1.09, and aroma 1.17. This means that there is no difference in favor. (2) Formula A:C with texture 8.18, taste 11.1, color 5.43, and aroma 3.80. This result means that there are differences in consumer acceptance. (3) Formula B:C with texture 4.45, taste 9.66, color 7.33, and aroma 5.07. This result means that there are differences in acceptance of the four criteria.
{"title":"Consumer Acceptance of \"Pie Susu\" with Variations of Cocoa Skin Substitution For Bali Souvenirs (Culinary)","authors":"R. P. Ariani, Ni Luh Ani Pramesthi, C. I. R. Marsiti","doi":"10.4108/eai.6-10-2022.2325705","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325705","url":null,"abstract":". This study aimed to determine the acceptance of milk pie with cocoa husk substitution (Theobroma Cacao L.) as Balinese souvenirs. This research method is experimental with an organoleptic test. The subject is consumers in Buleleng tourist attractions. Data were analyzed by t-test. Variation of cocoa husk substitution with the formula 15% (A), 10% (B), and 5% (C). The study results: (1) Formula A:B with a larger texture of 2.03, meaning there is a difference in acceptance. At the same time, the taste criteria obtained 1.07, color 1.09, and aroma 1.17. This means that there is no difference in favor. (2) Formula A:C with texture 8.18, taste 11.1, color 5.43, and aroma 3.80. This result means that there are differences in consumer acceptance. (3) Formula B:C with texture 4.45, taste 9.66, color 7.33, and aroma 5.07. This result means that there are differences in acceptance of the four criteria.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131784835","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325691
Soehardjoepri Soehardjoepri, M.M. Balafif, Anak Agung Sagung Alit Widyastuti, M. Widiana
{"title":"Accelerating the Development and Increasing the Competitiveness in Underdeveloped Regions through the Empowerment of Nature Tourism","authors":"Soehardjoepri Soehardjoepri, M.M. Balafif, Anak Agung Sagung Alit Widyastuti, M. Widiana","doi":"10.4108/eai.6-10-2022.2325691","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325691","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132156783","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 : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325715
Fitriana Fitriana, R. Dewi, E. Yulia, R. Rahmi, F. Fadhilah, Sabrina M. Phonna
{"title":"The Development of The Traditional Wedding Dres of Pidie Regency, Aceh Province","authors":"Fitriana Fitriana, R. Dewi, E. Yulia, R. Rahmi, F. Fadhilah, Sabrina M. Phonna","doi":"10.4108/eai.6-10-2022.2325715","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325715","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117179500","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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