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All Journal Tunas Geografi Jurnal Kepariwisataan The Journal Gastronomy Tourism
Dias Pratami Putri
Universitas Pendidikan Indonesia
Arts Astronomy Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Kepariwisataan

 1 
GASTRONOMY TOURISM OF PALM CABBAGE AS A SUPPORTING TOURISM ATTRACTION IN SUROUNDING TAMBING LAKE Dias Pratami Putri; Yulianto Yulianto
JURNAL KEPARIWISATAAN Vol 21 No 2 (2022): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v21i2.815

Abstract

A local community has intense interaction with forests that generate the local knowledge how to utilize and sustain of forest resources. Umbut based foods are the local food uniqueness of the Sedoa Community that potentially offered in gastronomic tourism. Currently, there is no local food that has been considered as a tourist attraction in tourism activities in Tambing Lake, Lore Lindu National Park (LLNP). Therefore, the purpose of this paper is to promote umbut based foods as a part of special interest tourism to support tourism in Tambing Lake in LLNP. Data were obtained through in-depth interviews with 12 respondents who were selected purposively. Sedoa Village is located near Tambing Lake tourist attractions, which is the main of TNLL's natural tourism activities. The results showed that there are 8 palm species are possible for promoting of gastronomic tourism. Furthermore, Umbut based foods have a unique variety in flavors and served for different uses for both daily needs and part of community events. Finally, gastronomic tour packages are offered for foreign tourists who are interested in the unique nature and culture in the TNLL
POLA PERJALANAN WISATA GASTRONOMI DI KAWASAN TANAH ABANG JAKARTA PUSAT Hasni Azmi Hazym; Dewi Turgarini; Dias Pratami Putri
JURNAL KEPARIWISATAAN Vol 22 No 2 (2023): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v22i2.1154

Abstract

DKI Jakarta, as the national capital and center of government, has its tourist attractions, one of which is gastronomic tourism. One area that has the potential for gastronomic tourism is the Tanah Abang area. Even though it is known as a shopping center, Tanah Abang also has traditional food, which has the potential as a gastronomic tour that can become a tourist attraction. There are several conventional and well-known food places in the Tanah Abang area; these places can become a gastronomic tourist attractions. The famous foods in Tanah Abang are uduk rice, ase porridge, and soto betawi. However, many do not know this potential. This study aims to analyze the potential for gastronomic tourism in the Tanah Abang area and to make patterns of gastronomic tourism trips. This study uses qualitative research methods using observation and interview techniques. Researchers found three places to eat to fit the travel pattern: Ase Bang Lopi Porridge, Soto Betawi H. Umar Idris, and Nasi Uduk Kebon Kacang Puas Hati Ibu Tati. The travel pattern obtained is a Complex Neighborhood with adequate accessibility.  
Co-Authors Alnidi Safarach Bratanegara Armandha Redo Christian H. Rumayar Dewi Turgarini, Dewi Fatimah Nur Hanifah Nasution Haikal Muhammad Ihsan Hasni Azmi Hazym Hurry Mega Insani Yulianto Yulianto