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All Journal Journal La Bisecoman SIGn Journal of Social Science PUSAKA: Journal of Tourism, Hospitality, Travel and Business Event International Journal of Tourism and Hospitality in Asia Pasific

Syahrial Manaf

Lecturer, Politeknik Pariwisata Makassar, Indonesia

Author-ID : 2528753

Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Public Health Social Sciences Other

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Articles

Development of a Community-Based Marine Tourism Attraction in the Samboang Beach in Bulukumba Regency Syahrial Syahrial; Muh. Zainuddin Badollahi
Journal La Bisecoman Vol. 1 No. 2 (2020): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v1i2.83

Bonto Tiro Subdistrict is one of the areas in Bulukumba Regency which has a tourism potential that can be developed as a marine tourism attraction, one of which is the Samboang beach, where the beach has beautiful panoramic views with white sandy beaches, and the presence of coral reefs. can be used as one of the attractions, besides the underwater scenery is also reliable and is also a potential area for the development of marine tourism, this research is focused on aspects of developing tourist destinations with various components of tourism destinations in Samboang Beach, Bonto Tiro District, Bulukumba Regency. This study aims to find out how the development of tourism destinations in the Samboang beach through 4 tourism components, namely Attraction, Accessibility, Ancillary, Amenity in supporting marine tourism destinations so that they develop even more. This research is qualitative research with an observation approach, and research instruments in the form of a list of interviews, field observations and literature studies, while the theories underlying this research are tourism destination theory and tourism development theory. And from the research results obtained by researchers, it can be concluded that the development of marine tourism destinations is very supportive in developing the region as an area that has a tourist attraction.

Pengaruh Kegiatan Pemasaran Online (E-Commerce) terhadap Keunggulan Bersaing Produk Kuliner Tradisional Di Sulawesi Selatan Syahrial Manaf; Lily Dianafitry Hasan; Muhammad Musawantoro; Faizal Akbar Zainal
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 2 No 1: Februari – Juli 2020
Publisher : Politeknik Pariwisata Makassar

Abstrak :Penelitian ini bertujuan untuk mengetahui apakah metode pemasaran Online(Ecommerce) berpengaruh terhadap keunggulan bersaing Jenis Penelitian iniadalah deskriptif Kuantitatif dengan analasis data statistik, dimana populasi dansampel adalah seluruh industri kuliner tradisional di Sulawesi Selatan khusunyapada daerah Makassar, Pare-Pare, Bulukumba dan Bantaeng. Penelitian inidilakukan dengan menyebar kuisioner kepada 80 responden. Sampel diambildengan cara puposive sampling. Analisis data dilakukan dengan menggunakananalisa regresi. Hasil penelitian ini menunjukan bahwa Pengaruh Metode Online(Ecommerce) terhadap Keunggulan Bersaing secara parsial signifikan.Kata kunci: Pemasaran Online (Ecommerce),strategi diferensiasi produk,keunggulan bersaing,Abstract :This study aims to determine whether the method of Online marketing(Ecommerce) influences competitive advantage This type of research isquantitative descriptive with statistical data analysis, where the population andsample are all traditional culinary industries in South Sulawesi especially inMakassar, Pare-Pare, Bulukumba and Bantaeng. This research was conductedby distributing questionnaires to 80 respondents. Samples were taken bypuposive sampling. Data analysis was performed using regression analysis Theresults of this study indicate that the influence of online methods (Ecommerce) oncompetitive advantage is partially significant.Keywords: Online Marketing (Ecommerce), product differentiation strategy,competitive advantage

Instan Oyster Mushroom Instant Porridge for the Elderly Faisal Akbar Zaenal; Syahrial Syahrial; Abdi Nurul Masyhar
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

This research is an experimental study that aims to determine: (1) The process of making instant porridge substituted with oyster mushrooms; (2) Panelists' acceptance of the organoleptic test of instant porridge substituted with oyster mushrooms, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of oyster mushroom substituted porridge product. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and the ANOVA test. The research was out at the Kitchen Laboratory and the Makassar Health Laboratory Center. The results showed that making oyster mushroom substitution slurry started from material preparation, weighing materials, cutting materials, grinding materials, drying materials, and storage. The panelists' acceptance of the oyster mushroom substitution porridge with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of assessment of color, aroma, texture, and taste, it is better than other formulations with a color rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in oyster mushroom instant porridge was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.

Analysis of Development of Culinary Tourism Management Model in Case StudyEast Luwu District Based On SIG Syahrial Manaf
International Journal of Tourism and Hospitality in Asia Pasific (IJTHAP) Vol 3, No 1 (2020): International Journal of Tourism and Hospitality in Asia Pasific (IJTHAP)
Publisher : AIBPM Publisher

ABSTRACT The rapid development of technology makes human needs for information about tourist attractions require the availability of appropriate information systems, therefore the geographic information system of culinary attractions is developed to help tourists. East Luwu Regency is one of the regencies in South Sulawesi that has the potential of culinary tourism which is said if it is not managed well. For this reason, a website application based on geographic information about restaurants serving typical foods of East Luwu Regency was created. In this application, you can see the Login list of the distribution of restaurant locations. Keywords: EastLuwu Regency, Website, Traditional Food.

Strategi Branding Gastronomi Kudapan Tradisional Bugis-Makassar pada Hotel Berbintang Syahrial Syahrial; Hilda Anjarsari
SIGn Journal of Social Science Vol 3 No 2: Desember 2022 - Mei 2023
Publisher : CV. Social Politic Genius (SIGn)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37276/sjss.v3i2.328

This research aims to understand the gastronomic branding strategies of Bugis-Makassar traditional treats in starred hotels. This research uses an inductive qualitative analysis. Inductive analysis is an approach that begins with field facts, analyzes them based on relevant theories and arguments, and ultimately yields a conclusion. The results show that Bugis-Makassar traditional treats have been successfully positioned as a crucial element in the hospitality industry, particularly in South Sulawesi. The branding strategies implemented by several starred hotels involve aspects of nutrition, color, shape, layout, and the arrangement of slices that not only blend local wisdom with international standards but also highlight the originality and authenticity of the cuisine. The visually appealing and nutritionally compliant presentation, integrated with local wisdom in every aspect, demonstrates how Bugis-Makassar traditional treats can enhance the culinary experience offered by starred hotels, while also strengthening the identity of traditional gastronomy in a global context. Therefore, it is recommended that the relevant stakeholders expand the application of gastronomic branding strategies for Bugis-Makassar traditional treats. Chefs are encouraged to continue developing innovations in a presentation that include aspects of nutrition, colour, shape, layout, and the arrangement of slices to maintain and increase tourist interest in traditional treats. Tourists are urged to include traditional treats as a vital part of their travel experience. Cultural experts are expected to provide preferences for other types of Bugis-Makassar traditional treats that are being eroded or no longer found in the modern era to chefs so that they can be considered for revitalization and reintroduction in menus. Furthermore, this strategy can be applied not only in starred hotels but also in cultural events, culinary festivals, and other related sectors to enhance recognition and appreciation of Bugis-Makassar traditional treats on a broader scale.

Co-Authors Abdi Nurul Masyhar Faizal Akbar Zainal Hasan, Lily Dianafitry Hilda Anjarsari Muh. Zainuddin Badollahi Musawantoro, Muhammad Zaenal, Faisal Akbar

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