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Kelengkapan Produk Wisata di Pulau Siladen Sebagai Destinasi Wisata Bahari Juliana Juliana; Nova Bernedeta Sitorus
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 13, No 1 (2022): Jurnal Khasanah Ilmu - Maret 2022
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.432 KB) | DOI: 10.31294/khi.v13i1.11688

Abstract

Salah satu kawasan wisata bahari unggulan di Indonesia yaitu Taman Laut Nasional Bunaken yang terletak di Sulawesi Utara. Kawasan Taman Laut Nasional Bunaken memiliki cakupan luas dengan beberapa pulau di sekitar Pulau Bunaken. Pulau Siladen merupakan salah satu pulau yang berada di kawasan tersebut dan terletak di bagian timur Pulau Bunaken. Dalam penelitian ini penulis ingin secara spesifik membahas mengenai indikator produk wisata yang ada di Pulau Siladen yang berkaitan dan mendukung wisata bahari di Pulau Siladen. Dalam penelitian ini yang menjadi rumusan masalah adalah  1) bagaimana kondisi kelengkapan produk wisata tangible di Pulau Siladen dan 2) bagaimana kondisi kelengkapan produk wisata intangible di Pulau Siladen. Metode kualitatif menjadi metode yang digunakan dalam penelitian ini. Penggunaan metode ini tepat dengan penelitian yang akan dilakukan karena bisa menggali lebih dalam mengenai fakta yang ada di lapangan. Objek dalam penelitian ini yaitu Pulau Siladen di Sulawesi Utara. Dalam mengumpulan data yang dibutuhkan, peneliti menggunakan data primer dari wawancara dan observasi langsung.Produk wisata tangible di Pulau Siladen yang menjadi pendukung dalam kegiatan wisata masih kurang. Berdasarkan hasil observasi dan wawancara, dari aspek atraksi wisata, fasilitas, dan aksesibilitas masih terdapat banyak kekurangan yang menurunkan nilai jual dari wisata di Pulau Siladen.  Ada beberapa hal penting pendukung wisata bahari yang masih kurang terpenuhi seperti penyewaan alat snorkeling dan diving serta ketersediaan restoran dan toilet umum. Dari sisi produk wisata intangible di Pulau Siladen, masyarakat lokal di Pulau Siladen sudah memiliki tourism minded dan sangat menerima wisatawan yang datang ke Pulau Siladen, namun dari fasilitas masih sangat perlu ditingkatkan pengelolaannya.Salah satu kawasan wisata bahari unggulan di Indonesia yaitu Taman Laut Nasional Bunaken yang terletak di Sulawesi Utara. Kawasan Taman Laut Nasional Bunaken memiliki cakupan luas dengan beberapa pulau di sekitar Pulau Bunaken. Pulau Siladen merupakan salah satu pulau yang berada di kawasan tersebut dan terletak di bagian timur Pulau Bunaken. Dalam penelitian ini penulis ingin secara spesifik membahas mengenai indikator produk wisata yang ada di Pulau Siladen yang berkaitan dan mendukung wisata bahari di Pulau Siladen. Dalam penelitian ini yang menjadi rumusan masalah adalah  1) bagaimana kondisi kelengkapan produk wisata tangible di Pulau Siladen dan 2) bagaimana kondisi kelengkapan produk wisata intangible di Pulau Siladen. Metode kualitatif menjadi metode yang digunakan dalam penelitian ini. Penggunaan metode ini tepat dengan penelitian yang akan dilakukan karena bisa menggali lebih dalam mengenai fakta yang ada di lapangan. Objek dalam penelitian ini yaitu Pulau Siladen di Sulawesi Utara. Dalam mengumpulan data yang dibutuhkan, peneliti menggunakan data primer dari wawancara dan observasi langsung.Produk wisata tangible di Pulau Siladen yang menjadi pendukung dalam kegiatan wisata masih kurang. Berdasarkan hasil observasi dan wawancara, dari aspek atraksi wisata, fasilitas, dan aksesibilitas masih terdapat banyak kekurangan yang menurunkan nilai jual dari wisata di Pulau Siladen.  Ada beberapa hal penting pendukung wisata bahari yang masih kurang terpenuhi seperti penyewaan alat snorkeling dan diving serta ketersediaan restoran dan toilet umum. Dari sisi produk wisata intangible di Pulau Siladen, masyarakat lokal di Pulau Siladen sudah memiliki tourism minded dan sangat menerima wisatawan yang datang ke Pulau Siladen, namun dari fasilitas masih sangat perlu ditingkatkan pengelolaannya.
Development Of Gastronomic Tourism Potential In Pontianak West Kalimantan Febryola Indra; Juliana Juliana; Ira Hubner; Nova Bernedeta Sitorus
Journal of Information Systems and Management (JISMA) Vol. 1 No. 5 (2022): October 2022
Publisher : AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1080.192 KB) | DOI: 10.4444/jisma.v1i5.230

Abstract

Gastronomy refers to the experience of eating from the beginning of the appetizer to the end of the dessert. One restaurant that offers gastronomic tours will usually serve 10 portions of food, from appetizers to dessert. Then each food will be told in detail the food's history, origin, and raw materials. Coupled with details such as textures, food decorations, to the way of presentation, it is hoped that they can provide a new sensation for tourists. In addition to the process of eating being a basic human need, food also provides added value in terms of enjoying the art of the food served. Pontianak has a variety of culinary delights ranging from snacks to main dishes, which have various types and pleasures. Pontianak City has various tourism potentials ranging from historical to cultural tourism, and one of them has the potential to develop culinary tourism. Pontianak has a variety of culinary delights ranging from snacks to main dishes of various types, tastes, and appearances that have their characteristics and enjoyment. This can be strong support in developing Pontianak as a Culinary City, with a statement from the Mayor of Pontianak Edi Rusdi Kamtono, who plans to build culinary centers at several points in the City of Pontianak; this is done considering the high interest in culinary lovers in the cuisine and flavors of the City. Pontianak that exists today, even culinary, is not just for eating to relieve hunger but can be tourism. Some planned points include the Sungai Jawi Parallel Road, Sungai Raya Dalam Parallel Road, and Parit Tokaya Parallel. This study uses a qualitative method, presenting the data in words, descriptions, and descriptions. In this case, the qualitative data in question is how to identify the potential for culinary and gastronomic tourism in Pontianak. The results of this study are Pontianak City has a culinary that can be developed into gastronomic tourism with efforts to link the historical and cultural values ​​of local food, follow-up activities such as tours to food-making locations and how to make food, and promotion and publication efforts. to further enhance the development of gastronomic tourism.
Acceleration of community-based tourism village development in West Java Province Juliana Juliana; Diena M Lemy; Ira B Hubner; Rudy Pramono; Sandra Maleachi; Nova Bernedeta Sitorus
Jurnal Pariwisata Pesona Vol 7, No 1 (2022): Edisi Juni 2022
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v7i1.7368

Abstract

The purpose of this study was to identify the potential of community-based village tourism in West Java. The type of research used is descriptive qualitative method. The informants in this study were tourism stakeholders in West Java Province, which were determined by purposive technique with a total of 9 people. The results showed that West Java Province has tourism villages with nature-based tourist attractions in the form of lakes, waterfalls and mountains with unique views, cultural tourism attractions in the form of cultural heritage where there are caves with historical relics, as well as museums that are rich in original collections. The government has a strong desire to develop original and nature-based tourist attractions. Utilization of social media and organizing events are used as a means of tourism promotion. Acceleration in the development of community-based tourism villages in West Java Province is  collaboration from stakeholders,  requires support from the government and awareness of village communities in management requires support for rural communities for development and efforts for promotion.
Implementation of Sustainable Tourism in Bekelir Village Rosianna Sianipar; Nova Bernedeta Sitorus
Jurnal Mantik Vol. 6 No. 1 (2022): May: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In order to avoid these negative impacts, the application of tourism experiences a hurdle, namely how to find methods to increase welfare by using natural resources in an efficient manner wisely in order to meet the needs of future generations. Therefore, the implementation of sustainable development is needed to maintain tourist destinations in various aspects. Sustainable development is development that meets the needs of the present and does not reduce its ability to meet the needs of future generations. Sustainable tourism development is all forms or types of development, regulation, and integrated tourism activities to ensure the maintenance of natural and cultural resources that aim to ensure long-term and sustainable prosperity. The purpose of this study is to analyze the implementation of sustainable tourism in Bekelir Village. The type of research that the research team used in this study was qualitative research. Based on the results of research with interview techniques on the Implementation of Sustainable Tourism in Bekelir Tourism Village, the following conclusions can be drawn. Bekelir Tourism Village implements sustainable tourism and its application according to which can be measured through the three indicators proposed by Durovic & Lovrentjev (2014), namely the social, economic, and environmental dimensions. Regarding the social dimension, Bekelir Tourism Village has been conserving its cultural heritage, paying attention to social carrying capacity, and maintaining its local wisdom. Regarding the economic dimension, tourism has a positive influence by presenting tourism products with good quality which can be seen from the economic benefits for local communities, Institutional regulation, Seasonality of tourism activity. Regarding the environmental dimension, Bekelir Tourism Village has considered carrying capacity and reducing pollution from tourism activities which can be seen from the management and protection of the environment as well as waste management.
ANTECEDENTS INNOVATION CAPABILITY AND CONSEQUENCES IT PERFORMANCE IN THE KERANGGAN VILLAGE TOURISM Juliana Juliana; Rudy Pramono; Ira B Hubner; Nova Bernedeta Sitorus; Amelda Pramezwary; Sandra Maleachi; Agus Purwanto
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5258

Abstract

Through the mediation of innovative capability, this study intends to determine the degree and direction of the influence of knowledge management and work environment on the performance of Pokdarwis in the village of Kerangan. Quantitative research was used in this study. In this study, the population and sample were 35 persons in the village of Keranggan who were aware of tourism. Questionnaire-based data collection methods. PLS-SEM is used in the analysis tool. The findings show that the ability to innovate has a strong mediating effect on the relationship between knowledge management and performance, as well as the relationship between performance and the work environment. With the addition of innovation capability, the impact of total knowledge management on performance and the work environment on performance will grow. Pokdarwis performance is influenced by knowledge management and the work environment. This last goal can be realized by a modern management approach that promotes long-term village development activities, as evidenced by increased production, the development of a large base of devoted tourists, and long-term improvements. One type of change necessitates enhancing organizational competence by providing additional dynamic capacities such as the ability to innovate, expand managerial expertise, and create a positive work environment where good performance can be achieved and maintained. village tourism, innovation capability, work environment, knowledge management
What Drives Intention to Stay Longer? Evidence Hotel Customer Indonesia Juliana Juliana; Arifin Djakasaputra; Rosianna Sianipar; Nova Bernedeta Sitorus; Sandra Maleachi; Gunawan Prabowo
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 6, No 2 (2022): Oktober 2022
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v6i2.2850

Abstract

Hotels have become a place associated with tourism and are needed when people travel for more than one night. Each prospective visitor has different criteria in choosing a hotel or inn, one of which is a measure of the application of health and safety, increasing customer satisfaction, satisfying service and increasing customer value. The purpose of this study was to examine whether customer value, health and safety, service quality, customer satisfaction had an effect on intention to stay longer. Data analysis in this study using PLS-SEM. The population in this study are consumers who have stayed at hotels in Indonesia. This study used 160 respondents to fill out a questionnaire with a Likert scale of 1-6. The sampling technique used is simple random sampling. The results showed that customer value, health and safety, service quality, customer satisfaction had a positive and significant effect on intention to stay longer. Furthermore, this research provides discussion, implications and conclusions. This study provides theoretical and managerial implications for understanding respondents' intentions to stay longer in hotels.Keywords: customer value, health and safety, service quality, customer satisfaction, intention to stay longer
Antecedent Gastronomic Satisfaction And Consequences In Visitor Loyalty Juliana Juliana; Febryola Indra; Ira Brunchilda Hubner; Nova Bernedeta Sitorus; Arifin Djakasaputra
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 13, No 2 (2022): Jurnal Khasanah Ilmu - September 2022
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v13i2.13637

Abstract

Penelitian ini bertujuan untuk mengetahui persepsi nilai makanan, citra makanan, pengalaman makanan, loyalitas pengunjung dan mediasi kepuasan kuliner. Objek penelitian ini adalah wisatawan yang berkunjung ke wisata Pontianak. Sampel  penelitian ini sebanyak  400 responden. Penelitian ini merupakan penelitian kuantitatif dengan metode survei. Alat pengumpulan data dalam penelitian ini menggunakan kuesioner. Kuesioner online  dibagikan kepada wisatawan yang berkunjung ke Pontianak menggunakan non-probability dan purposeful sampling dengan kriteria wisatawan  berkunjung ke Pontianak setahun sekali. Analisis data menggunakan PLS-SEM. Hasil penelitian menunjukkan bahwa terdapat pengaruh positif antara seluruh variabel dan dimediasi oleh food satisfaction dengan  p-value sebesar 0,000 maka dapat disimpulkan bahwa semua hipotesis didukung Keywords: Gastronomic perceived value, gastronomic image, Gastronomic experience, loyalitas wisatawan, gastronomic Satisfaction.   Abstract This study aims to determine the perception of food value, food image, food experience, visitor loyalty and mediation of culinary satisfaction. The object of this research is tourists who visit Pontianak tourism. The sample of this research is 400 respondents. This research is a quantitative research with survey method. The data collection tool in this study used a questionnaire. Online questionnaires were distributed to tourists visiting Pontianak using non-probability and purposeful sampling with the criteria of tourists visiting Pontianak once a year. Data analysis using PLS-SEM. The results show that there is a positive influence between all variables and is mediated by food satisfaction with a p-value of 0.000, so it can be concluded that all hypotheses are supported.. Keywords: Gastronomic perceived value, gastronomic image, Gastronomic experience, visitor loyalty, gastronomic satisfaction.
THE POTENTIAL OF SUSTAINABLE LIVELIHOOD-BASED TOURISM IN KUTA JUNGAK TOURISM VILLAGE, PAKPAK BHARAT DISTRICT Nova Bernedeta Sitorus; Liyushiana Liyushiana; Deafani Clara Sinaga
JURNAL ILMIAH GLOBAL EDUCATION Vol. 4 No. 2 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 2, Juni 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i2.782

Abstract

To identify the topic of sustainable livelihood, the author tried to make the Kuta Jungak Tourism Village in Pakpak Bharat District, Siempat Rube District and founded in 2005The development of the Kuta Jungak Tourism Village has received support from the local community, although it has yet to attract many visits. This study aimed to identify the potential for sustainable livelihood-based tourism for the people of Kuta Jungak Tourism Village. This study aimed to identify the potential for sustainable livelihood-based tourism in the Kuta Jungak Tourism Village, Pakpak Bharat Regency. This study used qualitative research methods. The informants in this study were the managers of the Kuta Jungak Tourism Village and the village community. Kuta Jungak Tourism Village, when viewed from the tourism potential according to the tourism component 4A, has the potential to make this village a pilot tourism village. However, it continues, and this village has many tasks in developing a tourist village. Furthermore, the concept of sustainable livelihood can be used as a reference in developing the Kuta Jungak Tourism Village with its five indicators. After reviewing it, it was found that for each indicator of sustainable livelihood, all indicators had yet to be implemented in the Kuta Jungak Tourism Village. Existing potential must be developed to attract tourist visits and provide positive benefits for the welfare of rural communities and assist the government in achieving village development indicators.
ANALYSIS OF TOURISM POTENTIAL AT KUTA JUNGAK VILLAGE, PAKPAK BHARAT REGENCY USING 4A (ATTRACTION, ACCESSIBILITY, AMENITIES, ANCILLARY) Deafani Clara Sinaga; Nova Bernedeta Sitorus
JURNAL ILMIAH GLOBAL EDUCATION Vol. 4 No. 2 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 2, Juni 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i2.799

Abstract

The development of tourist villages is one of the programs carried out by the government to promote tourism in Indonesia, this is supported by the interest of the people who are starting to visit tourist destinations such as tourist villages because they have different natural and cultural beauties and have their own characteristics - each village. Another thing is also because the development of Tourism Villages is able to create an economic leap for the surrounding community and at the same time makes the value of tourism in Indonesia stronger. Kuta Jungak Village, which is in Pakpak Bharat Regency, is one of the tourist villages in the priority destination area in North Sumatra and needs to be considered and developed. This study aimed to identify the potential of Tourist Attraction in Kuta Jungak Village, Pakpak Bharat Regency using the 4A concept (Attraction, Accessibility, Amenities, Ancillary). Kuta Jungak Village has natural tourism potential in the form of rice fields, hills, and streams. With this potential, it can be managed and enriched so that it can be developed into a tourism potential in Kuta Jungak Village. Accessibility to the Kuta Jungak Tourism Village can be said to be not too easy. The condition of the road to Kuta Jungak Tourism Village is still not entirely good. the component of Amenities Services of Kuta Jungak Village, Pakpak Bharat Regency does not yet have adequate facilities for tourists. Provision of skills and knowledge for POKDARWIS and BUMDES has been carried out, the contribution made by the local central government, Tourism and Culture Office of Pakpak Bharat Regency, they carry out Tourism Awareness activities for POKDARWIS Kuta Jungak Tourism Village.
PELATIHAN BAHASA INGGRIS BAGI PENGELOLA HOMESTAY KAMPUNG ULOS HUTA RAJA Sandra Maleachi; Juliana Juliana; Rosianna Sianipar; Nova Bernedeta Sitorus
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i2.15200

Abstract

Kompetensi Bahasa Inggris berperan sangat penting dalam pengembangan desa wisata. Kompetensi tersebut berdampak pada kualitas pelayanan, sebagai contoh, dapat memudahkan komunikasi antara pelaku pariwisata dengan para wisatawan yang mengujungi suatu daya tarik wisata, penjelasan obyek wisata kepada penutur berbahasa Inggris, dan promosi suatu obyek wisata ke seluruh dunia. Pengelola homestay harus memiliki kemampuan berkomunikasi bahasa Inggris yang mumpuni demi kelancaran dan kesuksesan pelayanan wisatawan di desa wisatanya. Program Pengabdian kepada Masyarakat (PkM) ini dilakukan berdasarkan analsis kebutuhan di Kampung Ulos Huta Raja, yang walaupun hanya berfokus pada pelatihan bahasa Inggris pariwisata saja namun bertujuan untuk meningkatkan kualitas SDM di Kampung Ulos Huta Raja. Adapun kegiatan PKM ini dilaksanakan dengan pemateri adalah Dosen Bahasa Inggris Pariwisata di Fakultas Pariwisata Universitas Pelita Harapan. Pengabdian Kepada Masyarakat ini bertujuan untuk memberikan pelatihan bahasa Inggris bagi pengelola homestay di Kampung Ulos Huta Raja dengan topik dan metode yang telah ditentukan. Untuk mengukur keberhasilan kegiatan ini, akan dilakukan metode pre tes dan pos tes. Secara keseluruhan, kegiatan ini menunjukkan upaya yang baik dalam menyusun rundown yang terstruktur, menyediakan materi yang relevan, dan melibatkan peserta secara aktif. Evaluasi positif ini dapat dijadikan dasar untuk memperbaiki dan meningkatkan kualitas kegiatan serupa di masa mendatang.
Co-Authors Agus Purwanto Amelda Pramezwary Arifin Djakasaputra Deafani Clara Sinaga Gunawan Prabowo Hubner, Ira B. Indra, Febryola Juliana, Juliana Liyushiana, Liyushiana Mutiara Lemy, Diena Pramono, Rudy Rosianna Sianipar Sandra Maleachi