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All Journal Jurnal Pariwisata Pesona The Winners Binus Business Review Jurnal Pemberdayaan Masyarakat Madani (JPMM) EQIEN - JURNAL EKONOMI DAN BISNIS Jesya (Jurnal Ekonomi dan Ekonomi Syariah) JISIP: Jurnal Ilmu Sosial dan Pendidikan Journal of Tourism Destination and Attraction Jurnal Industri Kreatif dan Kewirausahaan ASSET: Jurnal Manajemen dan Bisnis JMK Jurnal Manajemen dan Kewirausahaan jurnal syntax admiration Jurnal Manajemen Transportasi & Logistik (JMTRANSLOG) Journal of Servite Jurnal Industri Pariwisata Management and Accounting Expose Jurnal Ekonomi Journal of Applied Management Research
Levyda Levyda
Fakultas Ekonomi Dan Bisnis, Universitas Sahid Jakarta
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WISATA KULINER SEBAGAI PENUNJANG PARIWISATA DI PULAU BELITUNG Kania Ratnasari; Levyda Levyda; Giyatmi Giyatmi
Jurnal Pariwisata Pesona Vol 5, No 2 (2020): Edisi Desember 2020
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v5i1.4788

Abstract

ABSTRAKTujuan penelitian ini adalah untuk mengetahui profil wisatawan yang datang berkunjung ke Pulau Belitung dan untuk mengidentifikasi kuliner khas Pulau Belitung yang dapat menunjang pariwisata yang ada di Pulau Belitung. Metode penelitian yang digunakan adalah analisis deskriptif dengan pendekatan survey. Pendekatan penelitian ini dilakukan melalui beberapa tahap yaitu tahap observasi, wawancara dan penyebaran kuesioner kepada responden. Penyebaran kuesioner diberikan kepada wisatawan yang datang berkunjung ke Pulau Belitung. Sampel wisatawan didapat sebanyak 38 orang dimana responden diambil dari wisatawan yang ditemui langsung di beberapa lokasi sentra kuliner. Terdapat beberapa jenis kuliner yang menjadi target bagi para wisatawan yaitu otak-otak, sup gangan, pempek, ketam isi, mie Belitung dan suto Belitung. Adapun wisata kuliner lainnya yang juga direkomendasikan oleh tour operator yaitu warung kopi Kong Djie, warung kopi Ake dan salah satu makanan khas Pulau Belitung yaitu makan badulang. Pulau Belitung sendiri sudah bisa menjadi tujuan destinasi yang lengkap, dimana wisatawan dapat menikmati tidak hanya wisata alamnya saja tetapi juga dapat melakukan wisata kuliner dengan menikmati beragam kuliner yang tersedia di Pulau Belitung. Kata Kunci: Wisata Kuliner, Kuliner Lokal, Makanan Khas, Pariwisata, Pulau Belitung ABSTRACTThe purpose of this study is to determine the profile of tourists who come to visit Belitung Island and to identify the unique culinary of Belitung Island that can support tourism in Belitung Island.  The research method used is descriptive analysis with a survey approach.  The research approach was carried out through several stages, namely the stage of observation, interviews and the distribution of questionnaires to respondents. Questionnaires were distributed to tourists who came to visit Belitung Island. Samples of tourists obtained as many as 38 people where respondents were taken from tourists who were met directly at several culinary center locations. There are several types of culinary that are targeted for tourists, namely otak-otak, soup gangan, pempek, ketam isi, Belitung noodles and Belitung suto. Other culinary tours that are also recommended by tour operators are Kong Djie coffee shop, Ake coffee shop and one of the special foods of Belitung Island, namely Makan Badulang.  Belitung Island itself can become a complete destination, where tourists can enjoy not only natural attractions but also can-do culinary tours by enjoying a variety of culinary available on Belitung Island. Keywords: Culinary Tourism, Local Culinary, Special Food, Tourism, Belitung Island 
Pelatihan Pembuatan Paket Wisata Untuk Mendukung Wisata Kuliner Pada Biro Perjalanan Wisata Provinsi Kepulauan Bangka Belitung Levyda Levyda; Kania Ratnasari; Ina G. Djamhur
Journal of Servite Vol. 3 No. 2 (2021): Journal of Servite
Publisher : Lembaga Penelitian, Publikasi dan Pengabdian Masyarakat (LP3M), Institut Komunikasi dan Bisnis LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37535/102003220214

Abstract

Provinsi Kepulauan Bangka Belitung memiliki potensi wisata kuliner yang besar. Biro perjalanan wisata memiliki peran dalam mengoptimalkan wisata kuliner melalui paket wisata yang dibuat dan ditawarkan pada wisatawan. Pelatihan ini bertujuan untuk meningkatkan pengetahuan dan pengalaman Biro Perjalanan Wisata tentang paket wisata. Metode pelatihan yang digunakan adalah presentasi, simulasi pembuatan paket wisata 4 hari 3 malam dan kunjungan lapangan. Hasil dari pre dan post test menunjukan bahwa pengetahuan peserta mengalami peningkatan. Hasil analisis konten pada paket wisata yang dibuat peserta, menunjukan peserta mampu membuat atraksi wisata kuliner yang eksplisit. Beberapa UMKM kuliner layak sebagai atraksi wisata kuliner.
Empowerment of Homestay Owners for Business Standards Fulfilment Levyda Levyda; Ekayana Sangkasari Paranita; Giyatmi Giyatmi
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol 4 No 1 (2020): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.522 KB) | DOI: 10.21009/JPMM.004.1.04

Abstract

Increasing the number of tourists to Harapan Island in the Kepulauan Seribu triggers an increase in the number of homestays. But there are still many homestays that do not meet operational standards. The purpose of empowerment is to increase the capability of homestay owners in meeting business standards. The analytical method used is a method of self reflection. The participants are guided by the facilitators for self-reflection on the homestay and its management. Most homestays have two rooms. Most homestays are separate from where the owner lives, only a few offer homestays with the owner. Most homestays do not have signage, do not provide kitchen facilities for guests, and have no complaint records. The majority of homestay owners have not yet attended homestay and ‘sapta pesona’ training. The interaction between homestay owners and guests is relatively low because most guests book rooms through travel agents. Therefore, most homestay owners do not record guest identity. Most homestay owners also do not have a special room for administrative activities, and do not do regular guest and financial administration activities. The capabilities of homestay owners in meeting business standards vary so that empowerment activities are strongly recommended.
ANALISIS DAYA TARIK WISATA BAHARI DENGAN PENDEKATAN SUPPLY DAN DEMAND: STUDI DI TELUK KILUAN Levyda Levyda; Yunice Marisa
Jurnal Industri Parawisata Vol 1, No 1 (2018): JULY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v1i1.15

Abstract

WISATA TEH: SEBUAH STUDI KASUS DI PANTJORAN TEA HOUSE Giyatmi Giyatmi; Levyda Levyda; Intan Nurul Azni
Jurnal Industri Parawisata Vol 1, No 2 (2019): JANUARY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v1i2.23

Abstract

PENGARUH HARGA, KUALITAS PRODUK, KUALITAS PELAYANAN, DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN PRODUK Wina Nilas Putri; Levyda Levyda; Toto Hardiyanto
Management & Accounting Expose Vol 4, No 2 (2021)
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/mae.v4i2.372

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh harga, kualitas produk, kualitas pelayanan, dan promosi terhadap keputusan pembelian. Obyek penelitian adalah produk Four Bro yang tersebar di kota Jakarta, Bogor, Depok, Tangerang, dan Bekasi. Populasi pada penelitian ini merupakan konsumen Four Bro pada beberapa outlet di kota Jakarta, Bogor, Depok, Tangerang, dan Bekasi tersebut. Teknik pengambilan sampel yang dilakukan adalah accidental sampling. Teknik analisis data menggunakan regresi liner berganda. Hasil penelitian menunjukkan bahwa variabel harga tidak berpengaruh terhadap keputusan pembelian, sedangkan yang memiliki pengaruh terhadap keputusan pembelian adalah variabel kualitas produk, kualitas pelayanan, dan promosi.  
IDENTIFIKASI WISATA KULINER DI PULAU BANGKA Levyda Levyda; Giyatmi Giyatmi; Kania Ratnasari
Journal of Tourism Destination and Attraction Vol 8 No 1 (2020): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v8i1.1408

Abstract

This study aims to identify culinary tourism on Bangka Island. The method used is content analysis the Bangka Island tour packages available on the travel agency website. Furthermore, the field was confirmed by participatory observation and interviews of restaurant owners, gift shops, and agro-tourism in Pangkal Pinang, Sungai Liat, and Belinyu. Culinary tours offered by travel agents are to enjoy local food at local restaurants, enjoy the agro-tourism experience in the Bangka Botanical Garden,learn about making crackers, and shopping in Kampung Gedong, and shopping for souvenirs. The tourist attraction in the restaurant is local food and atmosphere. In the Bangka Botanical Garden agrotourism area, it offers a learning experience of various organic fruits and vegetables, farms, and sales of cow's milk and dairy products. Gedong Village offers cultural and culinary tourism, in the form of making crackers that are mostly done by residents. Although it has not been explicitly stated, as a culinary tourism activity, many travel agents offer culinary tourism experiences on Bangka Island.
Effective Advertising Location in the Commuter Line: Study Cases in Jakarta and Surrounded Cities in Indonesia Levyda Levyda; Tri Nur Ismi
The Winners Vol. 21 No. 1 (2020): The Winners
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/tw.v21i1.6242

Abstract

The aims of the research were to determine the most effective advertising location compared to various available locations and to examine the behavior of commuter line passengers. The research was conducted at six train stations and samples were taken by a purposive sampling method. Data were collected by a structured interview. The Chi-square test was used to find out the differences of the advertising locations’ effectiveness, while a ranking method was used to determine the effectiveness of advertising locations. Eight locations were rated by passengers. The results reveal that the effectiveness of each location on the commuter line has proven to be different and the most effective advertising location is the hanging alley.
Have the Guests Perceived Superior Value? Levyda Levyda
Binus Business Review Vol. 8 No. 3 (2017): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v8i3.3683

Abstract

This research aimed to describe guests’ perceived value by using a multidimensional approach. From previous research, guests’ perceived value consisted of some functional value, emotional value, and social value. Based on guest experience, and functional value consisted of physical evidence, guest room, food and beverage, hotel staff, and price. This research was conducted in four-star hotels in Jakarta. The respondents were the guests who had stayed in four-star hotels. The number of the respondent was 405. The data were obtained by using self-administered questionnaires. This research shows that guests have not perceived superior value. Some of the values and the necessary efforts need to be improved.
Economic, Socio-Cultural, and Environmental Impacts on Community Support for Tourism: A Case in Harapan Island, Kepulauan Seribu Levyda Levyda
Binus Business Review Vol. 11 No. 3 (2020): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v11i3.6348

Abstract

The research aimed to examine economic, socio-cultural, and environmental impacts on community support fortourism in Harapan Island, Kepulauan Seribu. Data were collected using a questionnaire. The population was thepeople of Harapan Island. Around 100 residents were selected as respondents through accidental sampling. Then,data were processed using Partial Least Squares Structural Equation Modeling (PLS-SEM) version 3.2.8. Basedon the hypothesis test, economic and socio-cultural factors significantly influence community support. Socioculturalfactors have the most significant effect on community support. Meanwhile, environmental factors do notaffect community support. The research contributes to the model of community support for the development oftourism on a small island. To increase community support, it is necessary to increase the income of the community,job opportunities, security, protection of traditional culture, and welfare.
Co-Authors Ahmad Fuady Budi Rahayu Constancya Talitha Meyrza Dominicus Rico Christa Ekayana Sangkasari Paranita Euis Widiati Euis Widiati Fauziah Eddyono Giyatmi Giyatmi Giyatmi Giyatmi Giyatmi Giyatmi Iman Basriman Imran Saleh Madjowa Ina G. Djamhur Intan Nurul Azni Kholil Kholil Muhammad Faizal Akbar Nafiah Ariyani, Nafiah Natasya Priscilla Graciella Ratnasari, Kania Ria Lestari Septi Maulana Syahfirin Abdullah Syahfirin Abdullah TATAN SUKWIKA Titin Astuti Toto Hardiyanto Tri Nur Ismi Wina Nilas Putri Yunice Marisa