TRJ Tourism Research Journal
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Published By Sekolah Tinggi Pariwisata Trisakti

2598-9839

2021 ◽  
Vol 5 (2) ◽  
pp. 118
Author(s):  
Kadek Wiweka

Gastronomic tourism has been popular in various countries in the world, especially those that make gastronomy a major tourist attraction. This research objective is to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involve 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in building the gastronomic experience is starting from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Meanwhile, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to build a post-pandemic gastronomic tourism business. Research limitations include the scope of sample size which is limited to one type of restaurant. Therefore, further research is expected to expand the research area by involving more restaurants that represent gastronomic tourism in Yogyakarta, as well as other cities.


2021 ◽  
Vol 5 (2) ◽  
pp. 106
Author(s):  
Vienna Artina Sembiring

Abstract-This study aims to see the magnitude of the influence of product quality on customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang. With the development of people's lifestyles, the marketing orientation changes. In addition, the development of the coffee business in South Tangerang causes a company to improve product quality in order to increase customer satisfaction. Researchers used descriptive quantitative analysis method, with the number of respondents 97 consumers customers at Kopi Gowo Lippo Karawaci, South Tangerang. The result of this research is the simple linear regression coefficient of product quality (X) of 0.301 is positive. This means that if the regression coefficient increases by 1, customer satisfaction (Y) will increase by 30.1%. The coefficient of determination obtained is 0.330 or 33.0%. This value proves that product quality has a 33.0% contribution to customer satisfaction at Kopi Gowo Lippo Karawaci, South Tangerang.   Keywords: Product Quality and Customer Satisfaction


2021 ◽  
Vol 5 (2) ◽  
pp. 174
Author(s):  
Ulfi Maranisya Maranisya

This event was carried out before the Covid 19 pandemic. This research was conducted to provide education and applications that an event concept can be used as the knowledge that can educate the public. In addition, the purpose of this research has not been found with the concept of a similar event with the same target and results as the successful event of the Rendang Journey. Today, MICE (Meeting, Incentive, Convention, Exhibition) is an industry that can drive a generator of economic growth. The growth of the meetings and conventions industry has been stimulated by the growth of the knowledge economy. Planning an event can’t be done in a short amount of time. Preparation of an event with the concept of-  mature and well-directed will produce a successful event. Rendang Journey is a Culinary Tourism for culture, with youth generation as the target, and three serial activities, Seminar & Talkshow, Creations of Rendang Cooking Competition, and Culinary Tours to West Sumatera. The research methodology uses a mixed qualitative approach and quantitative (mixed methods) case studies to see the role and contribution of culinary tourism events to tourism policy. Data were collected using questionnaires and interviews as supporting data and confirmation to respondents. Keywords:     Culinary Tourism, Rendang, Tourism Stakeholders


2021 ◽  
Vol 5 (2) ◽  
pp. 165
Author(s):  
Anita Swantari ◽  
Heny Ratnaningtyas ◽  
Filma Festivalia

Cibuntu Village is a sub-district area that is one of the villages that has the potential for the development of the agricultural, plantation, and livestock sectors. In addition to these sectors, the tourism sector with the concept of agrotourism is expected to be developed and will make a significant contribution to the economy in Cibuntu Village. The purpose of this study is to determine the location of tourist attractions in Cibuntu Village and determine the types of tourism that can be developed in that location. The data analysis method used is divided into two parts, namely policy analysis and basic sector analysis using LQ (Location Quotient) calculation analysis. With applicable policy restrictions, tourism activities in Cibuntu Village are agrotourism and ecotourism. From the results of the LQ calculation, there are superior commodities, namely sweet potatoes, these commodities are worthy of investment to be developed in the future. Several alternative locations for tourism objects and activities that can be developed are agro-tourism activities in agricultural areas located in Cibuntu village which are designated as ecotourism areas. Keywords: Cibuntu Village Kuningan, Agrotourism, Location Quotient    


2021 ◽  
Vol 5 (2) ◽  
pp. 134
Author(s):  
Rilla Rianty ◽  
Wina Asty

In the Calendar of Event (COE) launched by the Ministry of Tourism on August 14, 2019, it was noted that the Province of West Sumatra had 3 (three) flagship events, and as in previous years, the Tabuik Festival was not one of them. The Tabuik Festival is a very unique cultural tourism attraction, but as tourism advances in Indonesia, the Tabuik Festival is increasingly lagging. The purpose of this study is to find better development strategies through internal and external factor analysis (IE Factors analysis). This study uses a combination of qualitative and quantitative methods (mix method) with an unbalanced mixed model (concurrent embedded) with a quantitative approach as the primary method. To produce the formulation of the Tabuik Festival development strategy, Strength, Weakness, Opportunity, and Threat (SWOT) analysis is used. Qualitative data collection techniques were carried out through interviews, observations, documentation, and literature studies, while quantitative data were collected using a questionnaire. The results of the study obtained a score with a fairly good category, but in some analyses of internal and external indicators obtained results conflicting with the lowest score so that it can be a threat and weakness. From the results of this analysis, it can be concluded that the Tabuik Festival requires a development strategy to maximize its potential so that it can become one of the leading cultural tourism in West Sumatra.


2021 ◽  
Vol 5 (2) ◽  
pp. 208
Author(s):  
Katerina Bataha ◽  
Silma Nuril Jannah ◽  
Faizzatun Nazira

The purpose of this article is to analyze the opportunities and challenges of the potential dark tourism of Lapindo Mud, as well as to find out the practice of Lapindo Mud dark tourism because of the many irregularities that the authors found when conducting research. The methodology used is a qualitative method with a case study approach. In-depth interviews with Lapindo mud victims, the Lapindo Mud Control Center observation, and documentation. The Opportunity of Lapindo Mud dark tourism is the tourist motivation for visiting Lapindo Mud is not to admire the natural beauty and take a vacation, but there is a spiritual and sympathetic sense of tourists interspersed with pain and even anger towards tragic stories caused by nature or human crimes to be unique. Some facts make challenges for this dark tourism; namely, management is carried out spontaneously or without planning. The focus of this study is indeed narrow, but the findings provide theoretical and practical insights into the conceptualization of dark tourism by analyzing opportunities and challenges related to the potential of dark tourism in Lapindo Mud. Thus, the understanding of this phenomenon can be improved and can be used to add knowledge and reference material for further research. Keywords:     Dark Tourism, Lapindo Mud, Tourist Motivation, Opportunities, Challenges


2021 ◽  
Vol 5 (2) ◽  
pp. 186
Author(s):  
Gratia Wirata Laksmi ◽  
Myrza Rahmanita ◽  
Himawan Brahmantyo ◽  
Nurbaeti Nurbaeti

The purpose of this study is to analyze the alternative strategy of developing local tourism around Borobudur, one of the world’s heritage as the top choice of foreign and domestic tourists, that focused on developing a variety of alternative tourism infrastructures while preserving the environment that is a millennial-friendly destination that is called Nomadic Tourism in Glamping De Loano, Purworejo, Indonesia. The research took place between June-July 2020 in Glamping De Loano, Purworejo. The chosen methods including documentation, observation, and interviews with local government groups, visitors, and residents.  Glamping De Loano is a new and fresh tourism sensation in Purworejo that can bring millennial tourists and new unique tourism experiences to the area. It is a new early-stage of destination because it has only been operated for less than a year but has many opportunities that can be cultivated and developed. However, most complaints coming from them are regarding narrow and dangerous road infrastructure towards the destination, supporting ecosystem readiness, and conformity of the biophilic material to the environment surrounding. Most interviewers suggest it would be better with improved road infrastructure construction and focus on providing a basic supporting ecosystem. Recommendations are made for developing the Glamping De Loano tourism better to improve the experience of tourists and visitors and to improve the resident’s quality of life. It is hoped that this research may prompt local authorities to take l residents’ perceptions and experiences into account by creating better management measures and regulations. Keywords:     Nomadic Tourism, Destination Development Strategy, Glamping, Purworejo, Borobudur


2021 ◽  
Vol 5 (1) ◽  
pp. 69
Author(s):  
Tri Wiyana ◽  
IKG Bendesa ◽  
Roberto Tomahuw

Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region. Keywords:  Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto


2021 ◽  
Vol 5 (1) ◽  
pp. 57
Author(s):  
Vindy Melliany Puspa ◽  
Pandu Hyangsewu

This study aims to reveal the public’s perception and the management’s perspective about halal food tourism at speciality restaurants in Bandung. The background of this study is there are still many producers of food products that are not necessarily halal and are not yet certified by halal authorities (MUI) but they have claimed to be halal with the perception of their producers. This research uses a qualitative method. The results showed that some respondents still did not understand very well that related to the concept of halal food. All respondents agreed that the government and Indonesian Ulema Council (MUI) have a right to issue halal certificates. As for the potential for halal food in Indonesia, it is not evenly distributed, because only a few regions or certain tourist attractions have started to optimize the program. The strategy of developing halal food tourism in Indonesia can certainly be managed by the tourism sector because it is very closely related. The conclusion from this research is that there must be a halal food tourism model so that it can be used as a platform. Therefore, the role of government and society is needed to develop the potential for halal food tourism. Keywords:  Halal Food Tourism, Public’s Perception, Speciality Restaurants


2021 ◽  
Vol 5 (1) ◽  
pp. 25
Author(s):  
Fristi Bellia Annishia

This research aims to determine priorities for the development of marine tourism in Tanggamus Regency. To obtain recommendation for priority for marine tourism development, this research focuses on three marine tourism destinations that managed by Tourism Awareness Group (Pokdarwis) together with Tanggamus Government, namely Kiluan Bay, Karang Putih Beach, and Muara Indah Tourism Park. Focus Group Discussions (FGD) as well as questionnaire were conducted with informants from Tourism, Culture, Youth and Sports Agency of Tanggamus Regency, and Pokdarwis representatives from management of the research location. This research uses Analytical Hierarchy Process (AHP) method, and the priority preferences for the development of marine tourism are assessed from the aspects of connectivity (C1), governments program support (C2), potential problems (C3), and potential value-added locations (C4).  The results show indicators in each data cluster prioritize Kiluan Bay as the first priority to be developed. The results also recommend to increase tourism promotions in the airport area and optimizing the constructions of access roads (C1), synchronizing tourism development plans in the Regional Spatial Plan to the Lampung Province Medium-Long Term Development Plan and facilitating investors in the tourism sectors (C2), educating the public regarded the potential dangers of disasters (C3), supporting for accommodations, local communities attractions and culinary centers (C4). Keywords: Analytical Hierarchy Process,  Marine Tourism, Priorities of Development.  


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