Gunung Puntang merupakan wisata alam yang terletak di Desa Campakamulya, Kecamatan Cimaung, Kabupaten Bandung. Gunung Puntang secara langsung dikelola oleh Perhutani KPH Kabupaten Bandung Selatan, bekerjasama dengan Lembaga Masyarakat Desa Hutan. Namun karena sumber daya yang terbatas membuat daerah ini menjadi tidak banyak berkembang dan tidak begitu banyak dikenal oleh wisatawan. Penelitian ini bertujuan untuk menganalisa studi kelayakan wisata alam Gunung Puntang di Kabupaten Bandung agar dapat mendorong minat wisatawan untuk berkunjung. Penulis menggunakan metode penelitian kualitatif yang disajikan secara deskriptif dan teknik pengumpulan data yang digunakan yaitu berupa observasi, wawancara dan studi dokumentasi dengan pendekatan atribut produk pariwisata yang meliputi enam aspek, yakni aksesibilitas, amenitas, akomodasi, atraksi, aktivitas dan ancillary service. Berdasarkan hasil penelitian yang dilakukan, wisata alam Gunung Puntang yang dikelola oleh Perhutani bersama dengan LMDH memiliki kondisi yang sudah cukup baik dilihat dari enam aspek yang diteliti penulis. Dengan potensi yang dimilikinya, Gunung Puntang seharusnya dapat menjadi salah satu wisata alam yang kompetitif di Indonesia khususnya di Jawa Barat. Kata Kunci:Potensi Wisata Alam, Daya Tarik Wisata, Gunung Puntang ABSTRACT:Puntang Mountain is a natural tourism located in the Village Campakamulya, District Cimaung, Bandung regency. Puntang Mountain is directly managed by Perhutani KPH Kabupaten Bandung, in cooperation with Forest Village Community Institution. However, due to limited resources make this area become less developed and not so much known by tourists. This study aims to analyze the feasibility study of natural attractions of Puntang Mountain in Bandung regency in order to encourage tourists to visit. The author uses qualitative research methods presented descriptively and data collection techniques used in the form of observation, interview and documentation study with tourism product attribute approach that includes six aspects, namely accessibility, amenitas, accommodation, attractions, activities and ancillary service. Based on the results of research conducted, natural attractions of Puntang Mountain managed by Perhutani together with LMDH have good condition seen from six aspects studied writer. With its potential, Mount Puntang should be able to become one of the competitive nature tourism in Indonesia, especially in West Java. Keywords: Potential of nature attraction, tourist attraction, Puntang Mount
Puntang山是一个自然旅游胜地，位于万隆区Cimaung省的Campakamulya村。Puntang山由万隆南部的Perhutani KPH区直接管理，这是一个与丛林村社区机构的合作。但是由于有限的资源，这个地区发展得不太好，也不太受游客的欢迎。本研究旨在分析万隆地区蓬塘山自然旅游的可行性研究，以鼓励游客参观。作者使用描述性的定性研究方法和采用的数据收集方法，包括观察、采访和文献研究，旅游产品的属性包括六个方面，即可访问性、魅力、住宿、吸引力、活动和ancillary服务。根据所进行的研究，佩尔胡塔尼与伊德一起管理的山自然旅游从作者研究的六个方面来看，条件相当不错。有了它的潜力，Puntang山本可以成为印尼，尤其是西爪哇岛的有竞争力的自然旅游之一。关键词:自然旅游潜力、旅游吸引力、山区山区:蓬塘山区是万隆摄政区坎卡马穆里亚村的自然景观。县Puntang山是直接managed by Perhutani KPH万隆,cooperation with森林里村社区Institution。由于有限的资源，这个地区变得不那么发达，也不那么引人注意。本研究旨在分析万隆浮山的自然吸引力研究。《author uses qualitative research methods》提供了详细的描述和收集技术数据，以审美产品、采访和文件形式向我们展示，这些都是事实，包括六项资产、纳美利访问、附加、广告、吸引、行动和anciary服务。改编自the results of research conducted,自然attractions Puntang之山和LMDH managed by Perhutani一起见有祝雾从六aspects studied作家。有了它的潜力，山应该能够成为印尼的一种天然旅游，尤其是在西爪哇。关键词:潜在的自然吸引力，游客吸引力，上坡
{"title":"STUDI KELAYAKAN WISATA ALAM GUNUNG PUNTANG KABUPATEN BANDUNG","authors":"Vany Octavianny, Ratu Ratna Mulyati, Ersy Ervina","doi":"10.30813/NCCI.V0I0.1211","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1211","url":null,"abstract":"Gunung Puntang merupakan wisata alam yang terletak di Desa Campakamulya, Kecamatan Cimaung, Kabupaten Bandung. Gunung Puntang secara langsung dikelola oleh Perhutani KPH Kabupaten Bandung Selatan, bekerjasama dengan Lembaga Masyarakat Desa Hutan. Namun karena sumber daya yang terbatas membuat daerah ini menjadi tidak banyak berkembang dan tidak begitu banyak dikenal oleh wisatawan. Penelitian ini bertujuan untuk menganalisa studi kelayakan wisata alam Gunung Puntang di Kabupaten Bandung agar dapat mendorong minat wisatawan untuk berkunjung. Penulis menggunakan metode penelitian kualitatif yang disajikan secara deskriptif dan teknik pengumpulan data yang digunakan yaitu berupa observasi, wawancara dan studi dokumentasi dengan pendekatan atribut produk pariwisata yang meliputi enam aspek, yakni aksesibilitas, amenitas, akomodasi, atraksi, aktivitas dan ancillary service. Berdasarkan hasil penelitian yang dilakukan, wisata alam Gunung Puntang yang dikelola oleh Perhutani bersama dengan LMDH memiliki kondisi yang sudah cukup baik dilihat dari enam aspek yang diteliti penulis. Dengan potensi yang dimilikinya, Gunung Puntang seharusnya dapat menjadi salah satu wisata alam yang kompetitif di Indonesia khususnya di Jawa Barat. Kata Kunci:Potensi Wisata Alam, Daya Tarik Wisata, Gunung Puntang ABSTRACT:Puntang Mountain is a natural tourism located in the Village Campakamulya, District Cimaung, Bandung regency. Puntang Mountain is directly managed by Perhutani KPH Kabupaten Bandung, in cooperation with Forest Village Community Institution. However, due to limited resources make this area become less developed and not so much known by tourists. This study aims to analyze the feasibility study of natural attractions of Puntang Mountain in Bandung regency in order to encourage tourists to visit. The author uses qualitative research methods presented descriptively and data collection techniques used in the form of observation, interview and documentation study with tourism product attribute approach that includes six aspects, namely accessibility, amenitas, accommodation, attractions, activities and ancillary service. Based on the results of research conducted, natural attractions of Puntang Mountain managed by Perhutani together with LMDH have good condition seen from six aspects studied writer. With its potential, Mount Puntang should be able to become one of the competitive nature tourism in Indonesia, especially in West Java. Keywords: Potential of nature attraction, tourist attraction, Puntang Mount","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123826139","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}
ABSTRAK:Desa les merupakan salah satu desa yang berada dalam Kecamatan Tejakula yang memiliki daya tarik wisatawan karena keindahan terumbu karang di laut yang ada didaerah tersebut. Keberlangsungan kegiatan wisata beserta operasionalnya tidak lepas dari dukungan sepenuhnya melalui pemberdayaan masyarakat desa., Namun seiring terus berkembangnya wisata bahari di Desa Les, sarana akomodasi sebagai salah satu penunjang pariwisata seperti home stay, villa, restaurant dan lainnya yang ada di Desa Les sangat minin bahkan dikatakan tidak ada.. Dampak dari pemberdayaan masyarakat local dalam kegiatan wisata bahari bagi kehidupan masyarakat Desa Les adalah; dampak ekonomi yaitu meningkatnya pendapatan masyarakat, serta meningkatnya kesejahteraan masyarakat yang ditandai dengan terpenuhinya kebutuhan masyarakat, baik kebutuhan primer, sekundr, maupun tersier. Dampak pendidikan yaitu meningkatnya tingakt pendidikan masyarakat, didapatnya pelatihan dan pendidikan dalam bidang pariwisata yang diberikan oleh pemerintah dan pihak swasta yang bertanggung jawab atas pengembangan wisata bahari di Desa Les. Dampak social budaya yaitu berkembangnya kesenian tari yang ada dan terpeliharanya bangunan-bangunan pura yang ada di Desa Les karena mendapat sumbangan-sumbangan dari pemerintah maupun swasta. Kata kunci: Peranan, Pariwisata Bahari, dan taraf ekonomi. ABSTRACT:Les villages is one of the villages located in the District of Tejakula who has had a tourist attraction because of the coral reefs in the sea in the area. The sustainability of tourist activities and its operations can not be separated from the full support trough the empowerment of rural communities, but with the development of nautical tourism in the village of Les. Accommodation facilities as one of the supporting tourism such as home stay,villa, restaurant and others in the village of Les wa minimal even to say no, this is one opportunity for the people of the village of Les to providing facilities such accommodation. The impact of the empowerment of local communities in marine tourism activities for the lifeof the villagers Les, are: The economic impact is rising incomes and increase in the welfare of society is marked by the need of the community, both the need of primary, secondary, and tertiary. Education inpact that rising levels of public education, the acquition of training and education in the field of tourism offered by the government and the private sector which is responsible for development of nautical tourism in the village of Les. Social inpact of culture is developing dance art and the preservation of exiting buildings of the temple in the village of Les as it gets donations from government and private parties.
abb: les村是一个坐落在Tejakula街的村庄，由于该地区珊瑚礁的美丽，它具有游客的吸引力。旅游业的持续性及其经营能力并没有受到农村社区赋权的全力支持。然而，随着全球海洋旅游在莱斯村继续蓬勃发展，国内度假胜地、别墅、餐厅等旅游设施的住宿被认为是主要的旅游来源之一。当地社区在海洋旅游活动中获得赋权的影响是;经济影响是社会收入的增加，以及社会福利的增加，其特点是社会需求的满足，无论是原始的、次要的还是第三次级的。教育的影响是提高公共教育水平，获得由负责Les village的海洋旅游发展的政府和私营部门提供的旅游培训和教育。社会文化的影响是，由于政府和私人的捐赠，在Les village保留了现有的舞蹈艺术和寺庙。关键词:角色、海洋旅游和经济状况。由于在该地区的珊瑚reefs, Les villages是在Tejakula地区丢失的村庄之一。旅游活动和它的运作不能与完全支持的公益关系分离，而是与莱斯村航海旅游的发展。作为一个家庭住所、别墅、餐厅和其他村庄中最小的居民说不，这是为这些村庄的人民提供这样的设施的一个机会。《海洋游客条例》中对当地社区的影响是:经济冲击是由社区的需要所激发和增加的。公共教育应运而生，旅游区与政府和私人部门无关，这对Les村的发展负责。文化的社会影响是开发舞蹈艺术和保留寺庙在Les村的建设，因为它得到了政府和私人政党的资助。
{"title":"PERANAN PARIWISATA BAHARI DALAM PEMBERDAYAAN DAN PENINGKATAN TARAF EKONOMI MASYARAKAT LOKAL DI DESA LES KECAMATAN TEJAKULA KABUPATEN BULELENG","authors":"Ni Ketut Mareni, A.A.Istri M. Septiviari","doi":"10.30813/ncci.v0i0.1206","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1206","url":null,"abstract":"ABSTRAK:Desa les merupakan salah satu desa yang berada dalam Kecamatan Tejakula yang memiliki daya tarik wisatawan karena keindahan terumbu karang di laut yang ada didaerah tersebut. Keberlangsungan kegiatan wisata beserta operasionalnya tidak lepas dari dukungan sepenuhnya melalui pemberdayaan masyarakat desa., Namun seiring terus berkembangnya wisata bahari di Desa Les, sarana akomodasi sebagai salah satu penunjang pariwisata seperti home stay, villa, restaurant dan lainnya yang ada di Desa Les sangat minin bahkan dikatakan tidak ada.. Dampak dari pemberdayaan masyarakat local dalam kegiatan wisata bahari bagi kehidupan masyarakat Desa Les adalah; dampak ekonomi yaitu meningkatnya pendapatan masyarakat, serta meningkatnya kesejahteraan masyarakat yang ditandai dengan terpenuhinya kebutuhan masyarakat, baik kebutuhan primer, sekundr, maupun tersier. Dampak pendidikan yaitu meningkatnya tingakt pendidikan masyarakat, didapatnya pelatihan dan pendidikan dalam bidang pariwisata yang diberikan oleh pemerintah dan pihak swasta yang bertanggung jawab atas pengembangan wisata bahari di Desa Les. Dampak social budaya yaitu berkembangnya kesenian tari yang ada dan terpeliharanya bangunan-bangunan pura yang ada di Desa Les karena mendapat sumbangan-sumbangan dari pemerintah maupun swasta. Kata kunci: Peranan, Pariwisata Bahari, dan taraf ekonomi. ABSTRACT:Les villages is one of the villages located in the District of Tejakula who has had a tourist attraction because of the coral reefs in the sea in the area. The sustainability of tourist activities and its operations can not be separated from the full support trough the empowerment of rural communities, but with the development of nautical tourism in the village of Les. Accommodation facilities as one of the supporting tourism such as home stay,villa, restaurant and others in the village of Les wa minimal even to say no, this is one opportunity for the people of the village of Les to providing facilities such accommodation. The impact of the empowerment of local communities in marine tourism activities for the lifeof the villagers Les, are: The economic impact is rising incomes and increase in the welfare of society is marked by the need of the community, both the need of primary, secondary, and tertiary. Education inpact that rising levels of public education, the acquition of training and education in the field of tourism offered by the government and the private sector which is responsible for development of nautical tourism in the village of Les. Social inpact of culture is developing dance art and the preservation of exiting buildings of the temple in the village of Les as it gets donations from government and private parties.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124162151","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}
Andaliman merupakan bumbu khas masakan daerah Sumatra Utara yang memiliki rasa unik dengan aroma jeruk yang cukup tajam, sedikit pedas dan meninggalkan rasa getir.Penggunaan andaliman tentu perlu tetap dilestarikan dan terus disosialisasikan ditengah perkembangan kuliner internasional yang semakin digemari masyarakat.Maka dari itu, andaliman seharusnya tidak hanya digunakan sebagai bumbu kuliner lokal, namun juga dapat untuk kuliner internasional.Penelitian ini memperkenalkan andaliman sebagai pengganti cabai kering dalam kuliner Itali yaitu saus arrabiatta.Tujuan penelitian ini adalah untuk menguji tingkat kesukaan saus arrabiatta yang diolah menggunakan bumbu andaliman sebagai pengganti cabai kering.Penelitian ini menggunakan pendekatan kualitatif dengan metode eksperimen.Analisis data dilakukan melalui uji hedonik yang melibatkan 80 orang sebagai panelis tidak terlatih.Tahap pertama penelitian dilakukan dengan membuat dua jenis produk yaitu saus arrabiatta dengan menggunakan cabai keringdan saus arrabiatta yang menggunakan bumbu andaliman.Tahap kedua, dilakukan penyebaran kuisioner dan dilanjutkan dengan pengolahan data menggunakan metode SPSS untuk mengetahui tingkat kesukaan panelis terhadap saus arabiatta yang menggunakan andaliman.Hasil penelitian menunjukkan tingkat kesukaan saus arrabiatta yang dijabarkan dari empat dimensi, yaitu warna, aroma, rasa dan tekstur.Dari hasil yang didapatkan panelis lebih menyukai rasa dari saus arabiatta yang menggunakan andaliman, walaupun untuk warna, aroma dan tekstur panelis masih lebih menyukai saus arabiatta yang original.Penelitian ini memberikan kontribusi bahwa kearifikan kuliner lokal melalui bumbu tradisional daerah tertentu ternyata dapat dipadupadankan dengan kuliner internasional agar kemudian dapat diterima dengan baik oleh masyarakat luas. Kata Kunci: Saus arabiata, Andaliman, Cabai Kering, Uji Kesukaan ABSTRACT:Andaliman is a special spice from North Sumatra that has a unique flavor with citrus aroma is quite sharp, slightly spicy and left a bitter taste. Andaliman would need to be well preserved and need to be socialized to the international culinarian, which is popular now days. Therefore, andaliman should not only be used as a local culinary spice, but also for the international culinary. This study introduces andaliman as a substitute for dried chili in Italian culinary where it used for arrabiatta sauce. The purpose of this study was to examine the level of preference arrabiatta sauces using andaliman instead of dried chili. This study used a qualitative approach with the experimental method. Data analysis was performed through hedonic test involving 80 people as untrained panelists. The first phased of the research done by making two kinds of product that is arrabiatta sauce using dried chilies and arabiatta sauce using andaliman. The second phased carried out questionnaires and proceed with the processing of data using SPSS to determine the level of likeness on arabiatta sauce using
{"title":"UJI KESUKAAN SAUS ARRABBIATA MENGGUNAKAN BUMBU TRADISIONAL ANDALIMAN","authors":"Nurul Sukma Lestari, Levina Levina","doi":"10.30813/ncci.v0i0.1204","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1204","url":null,"abstract":"Andaliman merupakan bumbu khas masakan daerah Sumatra Utara yang memiliki rasa unik dengan aroma jeruk yang cukup tajam, sedikit pedas dan meninggalkan rasa getir.Penggunaan andaliman tentu perlu tetap dilestarikan dan terus disosialisasikan ditengah perkembangan kuliner internasional yang semakin digemari masyarakat.Maka dari itu, andaliman seharusnya tidak hanya digunakan sebagai bumbu kuliner lokal, namun juga dapat untuk kuliner internasional.Penelitian ini memperkenalkan andaliman sebagai pengganti cabai kering dalam kuliner Itali yaitu saus arrabiatta.Tujuan penelitian ini adalah untuk menguji tingkat kesukaan saus arrabiatta yang diolah menggunakan bumbu andaliman sebagai pengganti cabai kering.Penelitian ini menggunakan pendekatan kualitatif dengan metode eksperimen.Analisis data dilakukan melalui uji hedonik yang melibatkan 80 orang sebagai panelis tidak terlatih.Tahap pertama penelitian dilakukan dengan membuat dua jenis produk yaitu saus arrabiatta dengan menggunakan cabai keringdan saus arrabiatta yang menggunakan bumbu andaliman.Tahap kedua, dilakukan penyebaran kuisioner dan dilanjutkan dengan pengolahan data menggunakan metode SPSS untuk mengetahui tingkat kesukaan panelis terhadap saus arabiatta yang menggunakan andaliman.Hasil penelitian menunjukkan tingkat kesukaan saus arrabiatta yang dijabarkan dari empat dimensi, yaitu warna, aroma, rasa dan tekstur.Dari hasil yang didapatkan panelis lebih menyukai rasa dari saus arabiatta yang menggunakan andaliman, walaupun untuk warna, aroma dan tekstur panelis masih lebih menyukai saus arabiatta yang original.Penelitian ini memberikan kontribusi bahwa kearifikan kuliner lokal melalui bumbu tradisional daerah tertentu ternyata dapat dipadupadankan dengan kuliner internasional agar kemudian dapat diterima dengan baik oleh masyarakat luas. Kata Kunci: Saus arabiata, Andaliman, Cabai Kering, Uji Kesukaan ABSTRACT:Andaliman is a special spice from North Sumatra that has a unique flavor with citrus aroma is quite sharp, slightly spicy and left a bitter taste. Andaliman would need to be well preserved and need to be socialized to the international culinarian, which is popular now days. Therefore, andaliman should not only be used as a local culinary spice, but also for the international culinary. This study introduces andaliman as a substitute for dried chili in Italian culinary where it used for arrabiatta sauce. The purpose of this study was to examine the level of preference arrabiatta sauces using andaliman instead of dried chili. This study used a qualitative approach with the experimental method. Data analysis was performed through hedonic test involving 80 people as untrained panelists. The first phased of the research done by making two kinds of product that is arrabiatta sauce using dried chilies and arabiatta sauce using andaliman. The second phased carried out questionnaires and proceed with the processing of data using SPSS to determine the level of likeness on arabiatta sauce using","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"25 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133203954","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 present paper offers a review of an article written by Buhalis and Law (2008). The article sytematically described about how technology improvementhas changed all fundamental sectors particularly in tourism. Recently, the demand of tourism should accommodate by tourism organizations by adopting technology in their production processes. This is due to the change of tourist characters started from 1990s. Nowadays, tourists tend to be more independent and prevent the common tourism behavior; backpacking is one of the products of independent tourism. Most tourists nowadays are looking for more value from the tourism activities according to their preferences. This current phenomenon can be further elaborated on what technologies should be adopted by tourism organizations to make tourism industry more advance and fit with the demand. This paper is a critical review of Buharis and Law writing in 2008. In conducting this research we use qualitative research.
{"title":"PROGRESS IN INFORMATION TECHNOLOGY AND TOURISM MANAGEMENT: A CRITICAL REVIEW","authors":"Estika Paramita Sani, A. Nomleni","doi":"10.30813/ncci.v0i0.1193","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1193","url":null,"abstract":"<pre><em>The present paper offers a review of an article </em><em>written by</em><em> Buhalis and Law </em><em>(</em><em>200</em><em>8)</em><em>. </em><em>The </em><em>article </em><em>sytematically </em><em>described </em><em>about how </em><em>technology improvementhas changed all </em><em>fundamental </em><em>sectors </em><em>particularly</em><em> in tourism. Recently, the demand of tourism should accommodate by tourism organizations </em><em>by adopting</em><em> technology in their production processes. This is due to the change of tourist characters </em><em>started from</em><em> 1990s. Nowadays</em><em>,</em><em> tourists tend to be more independent and prevent the common tourism behavior; backpacking is one of the products of independent tourism. Most tourists nowadays are looking for more value from the tourism </em><em>activities </em><em>according to their preferences. This current phenomenon can be further elaborated on what technologies should be adopted by tourism organizations to make tourism industry more advance and fit with the demand. This paper is a critical review of Buharis and Law writing in 2008. In conducting this research we use qualitative research.</em></pre><pre><em> </em></pre><strong><em>Keywords: technology, tourism, critical review</em></strong>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115303852","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 the creative industry is very important given its significant role in the Indonesian economy. Creative industries can develop in the hands of young people who have entrepreneurial spirit and are supported by the use of massive social media lately. Therefore, this study aims to analyze the influence of social media on entrepreneurial interest in the younger generation as potential creative industry developers. This will have an impact on sustainable development in relation to job creation. This study uses a simple regression analysis, the results of which strengthen the hypothesis that social media influences the interest in entrepreneurship among the younger generation. These results have implications for the importance of the role of universities in developing curriculum on entrepreneurship by adding portions to entrepreneurial practices and adding courses related to digital marketing. Keywords: Font type Times News Roman, size 12pt and number of keywords not more than 5 keywords.
{"title":"INDUSTRI KREATIF, MEDIA SOSIAL, DAN MINAT BERWIRAUSAHA: SINERGI MENUJU PEMBANGUNAN BERKELANJUTAN","authors":"M. Mulyandi, V. Puspitasari","doi":"10.30813/NCCI.V0I0.1192","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1192","url":null,"abstract":"The development of the creative industry is very important given its significant role in the Indonesian economy. Creative industries can develop in the hands of young people who have entrepreneurial spirit and are supported by the use of massive social media lately. Therefore, this study aims to analyze the influence of social media on entrepreneurial interest in the younger generation as potential creative industry developers. This will have an impact on sustainable development in relation to job creation. This study uses a simple regression analysis, the results of which strengthen the hypothesis that social media influences the interest in entrepreneurship among the younger generation. These results have implications for the importance of the role of universities in developing curriculum on entrepreneurship by adding portions to entrepreneurial practices and adding courses related to digital marketing. Keywords: Font type Times News Roman, size 12pt and number of keywords not more than 5 keywords.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133256190","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 mengetahui faktor kepuasan dan faktor ketidakpuasan konsumen terhadap International Airport Hotel di Bandara Soekarno Hatta Tangerang berdasarkan situs TripAdvisor dan Expedia.Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik analisis isi. Terdapat empat hotel yang menjadi objek penelitian, yaitu Bandara International Hotel, Swiss-Belhotel Airport Jakarta, Ibis Style Jakarta Airport, Ibis Budget Jakarta Airport. Teknik analisis isi dilakukan dengan menganalisis 534 ulasan yang mewakili kepuasan konsumen dan 112 ulasan yang mewakili ketidakpuasan konsumen, yang didapatkan dari dua platform hotel yaitu TripAdvisor dan Expedia. Hasil penelitian menjabarkan bahwa terdapat 12 faktor yang menentukan kepuasan konsumen yaitu fasilitas, lokasi, kualitas kamar, produk makanan dan minuman, kebersihan, kualitas pelayanan, nilai, desain, internet, suasana dan program keanggotaan. Faktor utama penentu kepuasan yaitu fasilitas terdiri dari layanan antar jemput gratis ke bandara, layanan antar ke pusat perbelanjaan, kolam renang dan restoran yang sesuai harapan.Sedangkan faktor yang menentukan ketidakpuasan konsumen terdiri dari 11 faktor yaitu kualitas kamar, kebersihan, karyawan, produk makanan dan minuman, masalah operasional, kualitas pelayana, fasilitas, nilai, penagihan, harga dan kegunaan produk. Faktor utama penentu ketidakpuasan yaitu kualitas kamar terdiri dari amenitiesyangtidak lengkap, fasilitas dan ukuran kamar tidak sesuai harapan dan kamar yang tidak kedap suara.Penelitian ini memberikan kontribusi bahwa ulasan pada media online dapat memberikan informasi bagi pihak manajemen hotel untuk mengenai faktor yang menyebabkan tamu puas dan tidak puas, sehingga dapat menjadi kajian untuk meningkatkan kinerja hotel. Kata Kunci: Faktor Kepuasan, Faktor Ketidakpuasan, Airport Hotel, Atribut Hotel ABSTRACT:The purpose of this study is to determine the consumer satisfaction factors and dissatisfaction factors for International Airport Hotel in Soekarno Hatta Airport Tangerang based on TripAdvisor and Expedia sites. This research uses descriptive qualitative approach with content analysis. There are four hotels as research objects; International Airport Hotel, Swiss-Belhotel Airport Jakarta, Ibis Style Jakarta Airport, Ibis Budget Jakarta Airport. Content analysis techniques were conduct by analyzing 534 ulasan representing consumer satisfaction and 112 ulasan representing consumer dissatisfaction, obtained from two hotel platforms; TripAdvisor and Expedia. Plagiarsm checking is also done using TurnItIn software. The result of research shows that there are 12 factors that determine consumer satisfaction; facility, location, room quality, food and beverage product, hygiene, service quality, value, design, internet, atmosphere and membership program. The main factors determining the satisfaction of the facility consists of free shuttle service to the airport, shuttle service to the shopping center, swi
{"title":"FAKTOR PENENTU KEPUASAN DAN KETIDAKPUASAN KONSUMEN PADA INTERNATIONAL AIRPORT HOTELS DI BANDARA SOEKARNO HATTA TANGERANG","authors":"R. Wiastuti, Riyanti Teresa Tirto","doi":"10.30813/ncci.v0i0.1210","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1210","url":null,"abstract":"Tujuan penelitian ini adalah untuk mengetahui faktor kepuasan dan faktor ketidakpuasan konsumen terhadap International Airport Hotel di Bandara Soekarno Hatta Tangerang berdasarkan situs TripAdvisor dan Expedia.Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik analisis isi. Terdapat empat hotel yang menjadi objek penelitian, yaitu Bandara International Hotel, Swiss-Belhotel Airport Jakarta, Ibis Style Jakarta Airport, Ibis Budget Jakarta Airport. Teknik analisis isi dilakukan dengan menganalisis 534 ulasan yang mewakili kepuasan konsumen dan 112 ulasan yang mewakili ketidakpuasan konsumen, yang didapatkan dari dua platform hotel yaitu TripAdvisor dan Expedia. Hasil penelitian menjabarkan bahwa terdapat 12 faktor yang menentukan kepuasan konsumen yaitu fasilitas, lokasi, kualitas kamar, produk makanan dan minuman, kebersihan, kualitas pelayanan, nilai, desain, internet, suasana dan program keanggotaan. Faktor utama penentu kepuasan yaitu fasilitas terdiri dari layanan antar jemput gratis ke bandara, layanan antar ke pusat perbelanjaan, kolam renang dan restoran yang sesuai harapan.Sedangkan faktor yang menentukan ketidakpuasan konsumen terdiri dari 11 faktor yaitu kualitas kamar, kebersihan, karyawan, produk makanan dan minuman, masalah operasional, kualitas pelayana, fasilitas, nilai, penagihan, harga dan kegunaan produk. Faktor utama penentu ketidakpuasan yaitu kualitas kamar terdiri dari amenitiesyangtidak lengkap, fasilitas dan ukuran kamar tidak sesuai harapan dan kamar yang tidak kedap suara.Penelitian ini memberikan kontribusi bahwa ulasan pada media online dapat memberikan informasi bagi pihak manajemen hotel untuk mengenai faktor yang menyebabkan tamu puas dan tidak puas, sehingga dapat menjadi kajian untuk meningkatkan kinerja hotel. Kata Kunci: Faktor Kepuasan, Faktor Ketidakpuasan, Airport Hotel, Atribut Hotel ABSTRACT:The purpose of this study is to determine the consumer satisfaction factors and dissatisfaction factors for International Airport Hotel in Soekarno Hatta Airport Tangerang based on TripAdvisor and Expedia sites. This research uses descriptive qualitative approach with content analysis. There are four hotels as research objects; International Airport Hotel, Swiss-Belhotel Airport Jakarta, Ibis Style Jakarta Airport, Ibis Budget Jakarta Airport. Content analysis techniques were conduct by analyzing 534 ulasan representing consumer satisfaction and 112 ulasan representing consumer dissatisfaction, obtained from two hotel platforms; TripAdvisor and Expedia. Plagiarsm checking is also done using TurnItIn software. The result of research shows that there are 12 factors that determine consumer satisfaction; facility, location, room quality, food and beverage product, hygiene, service quality, value, design, internet, atmosphere and membership program. The main factors determining the satisfaction of the facility consists of free shuttle service to the airport, shuttle service to the shopping center, swi","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133056949","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 examine the role of the economic aspect of Bogor City tourism on Local Revenue (PAD), through the contribution of Hotel Taxes, Restaurant Taxes and Entertainment Taxes in Bogor City which are restricted in the period 2007-2017. Another goal is to find out whether there is an influence of each of the tourism business taxes on PAD and which is the most dominant influence. The research method used is a quantitative approach with data analysis techniques namely contribution analysis and simple linear regression analysis. Data collection was obtained from secondary data documentation from the Bogor City Regional Revenue and Tourism Agency, as well as from literature studies. The results obtained are the contribution ratio of the Bogor tourism sector to the PAD in the period 2007-2017 is 25.62% so that it can be categorized in the medium criteria. Hotel Tax, Restaurant Tax and Entertainment Tax in Bogor City partially have a positive and significant effect on PAD, while the most dominant variable is Restaurant Tax. Keywords: Hotel Tax, Restaurant Tax, Entertainment Tax, Economic Role, PAD Bogor City.
{"title":"PERANAN ASPEK EKONOMIS PARIWISATA KOTA BOGOR TERHADAP PENDAPATAN ASLI DAERAH","authors":"Dina Mayasari, Sekti Rahardjo","doi":"10.30813/ncci.v0i0.1196","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1196","url":null,"abstract":"This study aims to examine the role of the economic aspect of Bogor City tourism on Local Revenue (PAD), through the contribution of Hotel Taxes, Restaurant Taxes and Entertainment Taxes in Bogor City which are restricted in the period 2007-2017. Another goal is to find out whether there is an influence of each of the tourism business taxes on PAD and which is the most dominant influence. The research method used is a quantitative approach with data analysis techniques namely contribution analysis and simple linear regression analysis. Data collection was obtained from secondary data documentation from the Bogor City Regional Revenue and Tourism Agency, as well as from literature studies. The results obtained are the contribution ratio of the Bogor tourism sector to the PAD in the period 2007-2017 is 25.62% so that it can be categorized in the medium criteria. Hotel Tax, Restaurant Tax and Entertainment Tax in Bogor City partially have a positive and significant effect on PAD, while the most dominant variable is Restaurant Tax. Keywords: Hotel Tax, Restaurant Tax, Entertainment Tax, Economic Role, PAD Bogor City.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132898065","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 values of local wisdom that are reflected in the service influences the satisfaction of tourists (Astina, 2017). Local wisdom is displayed in the daily life of the people, including the use of local languages. Bali as a cultural community certainly has that identity of language, in addition to religious and political systems, customs, tools, clothing, buildings and artwork. This study aims to identify the use of Balinese Language within the restaurant sequence of service. Kuta and Sanur are the sampling setting since the two are indicators of Tourism destination. The use of Balinese language expressions were also recognized from the teaching and learning in the hospitality classroom to see the gap. The study displayed the use of Balinese Language ‘matur suksma’(=thank you) in the sequence of service and is a subject of English Language material development in the area of food and beverage service. Keywords: Service, Local Wisdom, Language Function, Food and Beverage Service
{"title":"IDENTIFIKASI FUNGSI BAHASA YANG BERBASISKAN KEARIFAN LOKAL BALI PADA MATERI PEMBELAJARAN BAHASA INGGRIS PERHOTELAN BIDANG TATA HIDANG","authors":"Ni Made Ayu Sulasmini, I. N. G. Astina","doi":"10.30813/NCCI.V0I0.1199","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1199","url":null,"abstract":"The values of local wisdom that are reflected in the service influences the satisfaction of tourists (Astina, 2017). Local wisdom is displayed in the daily life of the people, including the use of local languages. Bali as a cultural community certainly has that identity of language, in addition to religious and political systems, customs, tools, clothing, buildings and artwork. This study aims to identify the use of Balinese Language within the restaurant sequence of service. Kuta and Sanur are the sampling setting since the two are indicators of Tourism destination. The use of Balinese language expressions were also recognized from the teaching and learning in the hospitality classroom to see the gap. The study displayed the use of Balinese Language ‘matur suksma’(=thank you) in the sequence of service and is a subject of English Language material development in the area of food and beverage service. Keywords: Service, Local Wisdom, Language Function, Food and Beverage Service","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126049758","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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