Article Per Year (5 Year)
p-Index From 2019 - 2024
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This Author published in this journals
All Journal International Journal of Economics, Management, Business, and Social Science Journal of Gastro Tourism (JOGASTO)
Widianto, Nur
Unknown Affiliation
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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Cultural Based Tourism Development and Environmental Entrepreneurship Kasmin; Sugiarto; Widianto, Nur; Herawan, Tutut
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 3 No. 3 (2023): September 2023
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v3i3.167

Abstract

Culture-based tourism (Cultural Tourism) is a type of tourism activity that utilizes culture as a tourist attraction visited by tourists in these tourist destinations, tourists will feel and learn about certain cultures. The existence of cultural tourism can be used as an object of tourist attraction that can preserve cultural heritage. Cultural tourism is like a double-edged knife in the use of cultural heritage as a tourist attraction. On the one hand, tourism can preserve the cultural heritage, while on the other hand, tourism activities will damage or negatively affect the cultural heritage because the object will be consumed by tourists (Burn and Holden, 1995). To avoid the negative impact of tourism, good management of tourism is needed, especially in this case culture. If the tourism industry can be managed properly, tourism can ensure the preservation of nature and culture. In addition, tourism can also be a forum for employment for local people around the tourist area. Community empowerment development can be applied from several indicators, including increasing knowledge, increasing abilities/skills, and related to programs implemented by the government. This research uses the descriptive qualitative research method, meaning that data is collected through several stages; field observation, data collection, resource person interviews, documentation, and relevant literature review, The title of this study is Tourism Development based on Culture and Environmental Entrepreneurship and is a case study in
Exploring Tourism Business Potential: The Role of Gastronomy in Destination Attraction Supriyadi, Edouard Aryadi; Azhari, Azril; Widianto, Nur
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 4 No. 1 (2024): January 2024
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v4i1.262

Abstract

The tourism business not only provides goods and services to meet the needs of tourists, but also plays an important role in the overall implementation of the tourism sector. As a comprehensive sector, tourism promises to increase income and foreign exchange pragmatically, while contributing significantly to people's welfare. The main objective is to understand the role of gastronomy in the decision-making of tourists and analyze its impact on local economic growth. With the growing trend of "culinary tourism," this research will provide insight into how tourism destinations can develop business strategies that focus on culinary experiences to increase tourist visits. The results of the study obtained 5 marketing mixes that can become gastronomic tourism attractions.
The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective Supriyadi, Edouard Aryadi; Azhari, Azril; Widianto, Nur
Journal of Gastro Tourism Vol. 2 No. 1 (2024): February 2024
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v2i1.236

Abstract

Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
Co-Authors Azhari, Azril Kasmin Sugiarto Supriyadi, Edouard Aryadi Tutut Herawan, Tutut