bluuebunny/crossref_metadata_2025 huggingface dataset:
Karakteristik Fisikokimia dan Sensoris Dodol dengan Perbandingan Tepung Ketan dan Tepung Edamame (Glycine max (L.) Merrill)
Authors: Tawas Yohana Carolina Sumampouw , Yusasrini Ni Luh Ari , Suparthana I Putu
Published: February 2025

Dodol is a traditional Indonesian food made by mixing and heating glutinous rice flour, coconut milk, and sugar, resulting in a chewy texture, brown color, and sweet taste. Dodol contains a high amount of carbohydrates and fat but is low in fiber and protein. The addition of edamame flour in dodol can increase its protein and fiber content. This research was aimed to determine the characteristics of dodol produced using a combination of glutinous rice flour and edamame flour and determine the optimal ratio of glutinous rice flour to edamame flour for producing the best dodol characteristics. This research used a Completely Randomized Design with ratios of glutinous rice flour and edamame flour in dodol production that consisted of 6 levels: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50, each replicated 3 times. Data were analyzed through analysis of variance and the treatment with significant effects (P<005) were followed by Duncan Multiple Range Test. The results showed that the ratio of glutinous rice flour and edamame flour had a significant effect (P<0.05) on the moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content, chewiness, and sensory properties of dodol. The ratio of 80 percent glutinous rice flour and 20 percent edamame flour produced dodol with the best characteristics: moisture content of 17.52 percent, ash content of 1.41 percent, protein content of 4.78 percent, fat content of 8.73 percent, carbohydrate content of 67.56 percent, total dietary fiber content of 11.25 percent, insoluble dietary fiber content of 10.32 percent, soluble dietary fiber content of 0.92 percent, chewiness of 3.66 N, moderately liked color, aroma, chewy texture, distinctive edamame flavor, and overall acceptance.
Keywords: dodol, physicochemical, sensory, edamame flour, glutinous rice flour
Karakteristik Enkapsulat Ekstrak Etanol Kulit Apel Rome Beauty (Malus sylvestris Mill.) dengan Perlakuan Perbandingan Maltodekstrin dan Gum Arab
Authors: Chandra Fiona , Yusasrini Ni Luh Ari , Puspawati Gusti Ayu Kadek Diah
Published: February 2025

Rome beauty apple peel is an industrial waste that remains rich in bioactive components. One of the ways to utilize these bioactive components is through extraction and encapsulation. Encapsulation is a technique that involves covering bioactive components with a coating material. Each coating material, such as maltodextrin, has its own drawbacks, thus it often needs to be combined with other coating materials to achieve optimal encapsulation characteristics. The objective of this research is to determine the effect of different ratios of maltodextrin to gum arabic on the characteristics of the encapsulated ethanol extract from rome beauty apple peel and to identify the optimal ratio of maltodextrin to gum arabic for achieving encapsulate with the best characteristics. This research employs a Completely Randomized Design (CRD) with treatments involving different ratios of maltodextrin to gum arabic in six levels: P0 (10:0), P1 (9:1), P2 (7:3), P3 (5:5), P4 (3:7), and P5 (1:9). Each treatment was replicated three times, resulting in 18 experimental units. The data obtained were analyzed using analysis of variance (ANOVA), and when the treatments affected the observed variables, Duncan’s Multiple Range Test (DMRT) was employed for further analysis. The results of this research show that the ratio of maltodextrin to gum arabic significantly affects yield, moisture content, solubility, total phenols, total flavonoids, antioxidant activity, encapsulation efficiency, and the morphology of encapsulate. The maltodextrin to gum arabic ratio (1:9) produced encapsulates with the best characteristics, consist of a 78.40 percent yield, 9.22 percent moisture content, 87,39 percent of solubility, 31.79 mg GAE/g total phenols, 2.35 mg QE/g total flavonoids, 70.24 percent antioxidant activity, 92.99 percent encapsulation efficiency, and a smooth, non-porous surface morphology.
Keywords: encapsulation, gum arabic, rome beauty apple peel, maltodextrin
Sifat Kimia dan Mikrobiologi Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Starter Lokal
Authors: Buana Made Justin Satria Wira , Nocianitri Komang Ayu , Puspawati Ni Nyoman , Rahayu Endang Sutriswati
Published: February 2025

Tomme cheese is a type of semi-hard cheese with characteristics of a yellowish rind, elastic texture, dense structure, earthy aroma, and a dominant salty taste among other flavors. This cheese is suitable to be used as a carrier for probiotics because its according to the tastes of the Indonesian people. However, the use of Streptococcus thermophilus Dad-11 as a pH-lowering bacteria can interfere with the growth of Lactiplantibacillus plantarum subsp. plantarum Dad-13 on tomme cheese. This research aims to determine the effect of starter culture comparisons on the chemical and microbiological properties of tomme cheese and to determine the comparison of starter cultures that are capable of producing the best quality of tomme cheese. A Randomized Complete Block Design (RCBD) were used, with 3 treatments, namely a comparison of L. plantarum subs plantarum Dad-13 and S. thermophilus Dad-11 (1:1), (1:2), and (1:3). The treatment was repeated 3 times, so 9 experimental units were obtained. The obtained data were analyzed by Kruskal Wallis which was followed by Least Significant Difference (LSD) test on SPSS. The research results showed that the comparison of local starter cultures had a significant effect on the reducing the pH, probiotic cell viability, moisture content of lean material, fat content, protein content of tomme cheese. Probiotic tomme cheese with a comparison of L. plantarum subs plantarum Dad-13 and S. thermophilus Dad-11 (1:1) had the best chemical and microbiological characteristics with a decrease in coagulation pH of 5-4-5.5 for 925 minutes (15 hours 25 minutes), final pH of 5.25, viability probiotic cells at the end of aging 10.3 logCFU/g, moisture content of lean material 47.23%, fat content 47.37%, and protein content 43.06%.
Keywords: comparison of starters cultur, probiotic tomme cheese, Streptococcus thermophilus Dad-11, and Lactiplantbacillus plantarum subs. plantarum Dad-13.
Karakteristik Permen Gummi dari Lidah Buaya (Aloe Vera L.) dan Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.)
Authors: Sandi Alya Nurulita , Pratiwi I Desak Putu Kartika , Arihantana Ni Made Indri Hapsari
Published: February 2025

Gummy candy is a soft candy made from water or fruit juice, a mixture of sugar, and gelling ingredients. Aloe vera juice is one of the ingredients that can be made into gummy candy. The use of rosella flowers as a natural coloring is expected to increase the color attractiveness, vitamin C and antioxidant activity of gummy candy. This study aims to determine the effect of the comparison of aloe vera and rosella flower on the characteristics of gummy candy and to obtain the right comparison to produce gummy candy with the best characteristics. This study used a completely randomized design with treatment ratios of aloe vera and rosella flower, namely 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. Parameters observed in this study included water content, vitamin C, total anthocyanins, antioxidant activity, and sensory evaluation. The data obtained was analyzed using variance and if it had an effect on the parameters, Duncan's Multiple Range Test was carried out. The results showed that the comparison of aloe vera and rosella flower had a significant effect (P<0.05) on water content, vitamin C, total anthocyanin, antioxidant activity, and sensory color, aroma, texture, taste, and overall acceptability. The best treatment was obtained in a ratio of 70 percent aloe vera and 30 percent rosella flower with a water content of 18.57 percent, vitamin C 162.61 mg/100g, total anthocyanin 0.18 mg/100g, antioxidant activity 23.26 percent, with color reddish brown was liked, aroma and chewy texture were slightly liked, taste and overall acceptance were liked by the panelists.
Keywords: aloe vera, gummy candy, rosella flower extract
Formulasi Minuman Serbuk Instan Daun Jeruju (Acanthus ilicifolius L.) dengan Penambahan Sari Jahe Emprit (Zingiber officinale var. Amarum) yang Berpotensi Sebagai Pangan Fungsional
Authors: Apsari I Gusti Ayu Renita Putri , Puspawati Gusti Ayu Kadek Diah , Yusasrini Ni Luh Ari
Published: February 2025

Jeruju leaves are herbal plants belonging to the mangrove group. These leaves have been processed into loloh and instant powder drinks, but their taste and aroma have not yet been widely appreciated, despite jeruju leaves being reported to have potential as functional food. Enhancement of aroma and taste is achieved by adding emprit ginger, which possesses distinctive flavor and aroma characteristics. This research aimed to determine the effect of adding emprit ginger on instant powdered jeruju leaf drink characteristic, identify the right concentration of emprit ginger for the best characteristics, and evaluate its potential as a functional food. The research employed a completely randomized design (CRD) with emprit ginger addition of five levels (0%, 10%, 20%, 30%, and 40%), each replicated 3 times. Analysis of variance (ANOVA) and Duncan's multiple range test were used for analyzed data. The results showed adding emprit ginger significantly affected the yield, moisture content, ash content, total phenolic content, antioxidant activity, ?-glucosidase enzyme inhibition activity, solubility, dissolution time, and sensory attributes including color, aroma, taste, and overall acceptance of the instant powdered jeruju leaf drink. The addition of 40% emprit ginger produced the best drink, with a yield of 17.85% (w/w), moisture content of 2.73% (w/w), ash content of 1.53% (w/w), total soluble solids of 5.20 °Brix, total phenolic content of 13.68 mg GAE/100g, antioxidant activity of 69.64%, ?-glucosidase enzyme inhibition activity of 17.26%, solubility of 97.26%, dissolution time of 9.74 seconds, he color is liked, the aroma and taste are highly liked with characteristics of Jeruju leaves – typical of Emprit ginger, and the overall preference is liked. The instant powdered jeruju leaf drink with a 40% emprit ginger addition has potential as a functional food, offering ?-glucosidase enzyme inhibition and being rich in antioxidants.
Keywords: jeruju leaf, emprit ginger, instant powder drink, ?-glucosidase enzyme
Pengaruh Penambahan Puree Ubi Jalar Ungu (Ipomoea batatas L. var. Ayamurasaki) Terhadap Karakteristik Yoghurt Santan
Authors: Dewi Ni Made Arini Santi , Suparthana I Putu , Sugitha I Made
Published: February 2025

Coconut milk yoghurt is yoghurt made from coconut milk fermented by lactic acid bacteria (LAB). Generally, coconut milk yoghurt has a less thick texture and less antioxidant. Purple sweet potato, a food rich in carbohydrates and antioxidant, can be utilized to enhance the nutritional value and sensory quality of coconut milk yoghurt.This study aimed to determine the effect of adding purple sweet potato puree on the characteristics of coconut milk yoghurt and to find out the addition of purple sweet potato puree to produce coconut milk yoghurt with the best characteristics. This research used a Completely Randomized Design (CRD) with 5 treatment levels adding 0 percent, 5 percent, 10 percent, 15 percent and 20 percent purple sweet potato puree. This treatment was repeated three times, resulting in a total of 15 experimental units. The data obtained were analyzed statistically using ANOVA (Analysis of Variance) and if the treatment had an effect on the observed parameters (P<0,05), the Duncan Multiple Range Test was carried out. The research results showed that the addition of purple sweet potato puree had a significant effect (P<0,05) on pH, total lactic acid bacteria, protein content, viscosity, antioxidant activity, sensory color, aroma, texture, taste and overall acceptability of coconut milk yoghurt. The treatment with the addition of 20 percent purple sweet potato puree produced coconut milk yoghurt with the best characteristics: pH 4,33, total LAB 4,4 x 108 cfu/ml, protein content 4 ,40 percent, viscosity 2666,67 mPa.s, antioxidant activity 77,47 percent, overall preferred attributes for color, aroma, texture, taste, and overall acceptance, with the criteria of purple color, thick texture and sour taste.
Keywords: characteristics, purple sweet potato puree, coconut milk yoghurt
Pengaruh Penambahan Spirulina Terhadap Sifat Fisikokimia, Sensoris, dan Aktivitas Antioksidan Snack Bar
Authors: Artika I Made Mahardika Reynata Putra , Suparthana Putu , Rai Widarta I Wayan
Published: February 2025

Snack bars is a convenient and practical food that can quickly provide a source of energy and nutrients. Snack bars are typically made from a mixture of cereals, nuts, seeds, dried fruits, and sweeteners like honey or syrup. Snack bars can be made using local ingredients, but most locally made snack bars still contain allergens. Corn has the potential to be used as a substitute ingredient but still has unbalanced nutritional content. Therefore, spirulina can be used to balance the nutrients in snack bars, as spirulina is a microscopic algae rich in protein, vitamins, minerals, and bioactive compounds. The addition of spirulina aims to enhance the nutritional value and turn it into functional food. This study uses a completely randomized design (CRD) with five levels of spirulina addition: 0%, 2%, 3%, 4%, and 5%. Each level is repeated three times, resulting in 15 experimental units. The parameters observed include protein content, fat content, antioxidant activity, texture profile, color profile, and sensory acceptance. The data obtained were then analyzed using analysis of variance (ANOVA), and if significant effects were found, Duncan's Multiple Range Test was conducted. The results showed that the addition of spirulina significantly increased the protein content, antioxidant activity, texture, and color of the snack bar. However, no significant effect was found on the fat content and sensory characteristics of the snack bar. The addition of 5% spirulina produced the best snack bar characteristics with a protein content of 8.53%, fat content of 6.63%, antioxidant activity of 63.67%, a texture profile of 54.04 N, and a color profile with L* value of 16.38, a* value of -1.60, and b* value of -8.17. The hedonic test, which includes color, aroma, texture, taste, and overall acceptance, was rated as “slightly liked”.
Keywords: spirulina, snack bar, functional food
Penyedap Rasa Sere Kedele dengan Penambahan Pediococcus acilactici strain SKS 251 pada Saat Fermentasi Ditinjau dari SNI 01-4273-1996 dan Sifat Sensoris
Authors: Wipradnyadewi Putu Ari Sandhi , Sugitha I Made , Wayan Gunam Ida Bagus , Nocianitri Komang Ayu
Published: February 2025

Sere kedele is a fermented food made from soybeans which is widely available in Gianyar and Klungkung Regencies. The use of food additives (BTP) in food and drinks is often found.  One of them is flavoring. The aim of this research is to determine the flavoring of sere kedele with the addition of Pediococcus acilactici strain SKS 251 during fermentation in terms of SNI 01-4273-1996 and sensory properties. In this study, the water content, protein content, glutamic acid content, total microbes, NaCl content, total yeast mold, coliform flavoring of sere kedele were observed in accordance with SNI 01-4273-1996 and sensory properties including color (level of color and preference), aroma , taste (level of pleasantness and liking) and overall acceptability (level of liking). The results of the research showed that sere kedele flavoring had a water content of 4.62%, protein content of 6.75%, NaCl content of 0.74%, glutamic acid of 0.47%, total yeast mold of 8.8x103 CFU/g total microbes 7, 7x104 CFU/g and total coliform <3 APM/g, the average value for the level of clarity and the level of preference for color is 5 and 5.27, the value for aroma is 6, the level of savoriness and the level of preference for taste are 6.20 and 6, 33 and the average value for the level of liking for overall acceptance is 6.40 on a scale of 0 to 10.Further research is needed on the potential of sere kedele as a flavoring in accordance with SNI 01-4273-1996 concerning powdered broth flavorings.
Key words: sere kedele, flavoring, SNI 01-4273-1996, sensory properties
Wisata Pulau Tilan Dari Festival Menuju Ekowisata Di Desa Wisata Rantau Bais
Authors: Amrita Devita Candra , Amady M Rawa El , Hidir Achmad
Published: February 2025

This study discussed tourist destinations in Tilan Island, which was built under the initiative of the local youth through festival tourism. The tourist destination has been positively responded to by visitors whose number keeps increasing each year, and Kepenghuluan Rantau Bais has been recognised as a Tourism Village. Tourism in Tilan Island persistently transforms from festival tourism to regular tourism, starting from its opening every Saturday and Sunday. This study is a qualitative study that uses the ethnography method where the researcher lived for two months in Kepenghuluan Rantau Bais. The data was obtained using participative observation and in-depth interviews with an appointed informant who has a wide knowledge on tourism in Tilan Island. This research found that not all tourism potential in Tilan Island and Rokan River are explored to become tourist activities. The said destination has the potential to be developed. Not just because of the natural potential, but also because the locals are very enthusiastic in supporting this program. Tourism in Tilan Island has been known all the way to Pekanbaru, Duri, Dumai, and North Sumatra. This study contributes towards the tourism field of study using the ethnography approach. This study can be used by tourism managers and local governments to further develop tourism in Tilan Island and similar tourist destinations in other villages.
Keyword: Festival Tourism, Regular Tourism, Ecotourism, Tourism Development
Strategi Bauran Pemasaran Produk Wisata Kuliner Pie Susu Dhian Oleh-Oleh Khas Bali
Authors: Kristoforus Timothy , Sugiarti Dian Pramita
Published: February 2025

The culinary richness of the Indonesian archipelago has given birth to many Culinary Tourism Products. Culinary tourism products invite travelers to indulge in the unique cuisine of a particular region, and these products can be taken as souvenirs to their place of origin. Bali province is one of the provinces that offer a variety of culinary tourism products, and one of the famous ones is "Pie Susu Dhian.". To become a well-known product, Pie Susu Dhian obviously has undergone important aspects, including marketing. In this study, the researcher conducted an analysis to determine the consumer approach done by the employers of Pie Susu Dhian and the marketing mix that has been going on and which can be applied to Pie Susu Dhian in the future. This research is a qualitative descriptive study using 4 informants as the source of data. The findings from the SWOT analysis showed that the brand "Pie Susu Dhian" has already established a strong identity in the eyes of the public, successfully becoming Top Of Mind. Furthermore, the marketing procedure for Pie Susu Dhian is already well-implemented, evidenced by the fulfillment of the seven aspects (Product, Price, Place, Promotion, Physical Evidence, People, Process). The SO, WO, ST, WT strategies demonstrate evaluations that can be undertaken by Pie Susu Dhian to ensure its continued presence in the market and further growth.
Keywords: Marketing Mix, Marketing Strategy, Culinary Tourism Products, Souvenirs, SWOT Analysis.
Studi Kepustakaan Mengenai Tantangan Pengembangan Smart Tourism di Bandung, Jawa Barat
Authors: Alfiani Shifa Regitha , Suryasih Ida Ayu
Published: February 2025

This study aims to determine the challenges found in the process of developing smart tourism in the city of Bandung so that it can be used as a reference in developing strategies for developing smart tourism in other cities. Smart Tourism is dynamic because it moves hand in hand with the Information and Communication Technology (ICT) revolution. It is the existence of ICT that encourages the tourism sector to be "smarter" in improving the quality of its performance and services. This study uses a qualitative descriptive research method with a literature approach from previous research that raises relevant topics; smart tourism Bandung. The data was analyzed from several articles from Research Gate and Google Scholar which had previously gone through a filtering process with several features. The results of the study show that apart from obtaining many benefits, the development of smart tourism in the city of Bandung also faces many challenges. Among them are communication and linkages between stakeholders, the application of sustainable technology, marketing destinations, to facilities and infrastructure supporting tourism activities
Keywords: Smart tourism, Bandung, Challenge, Research Study
Partisipasi Masyarakat Lokal Dalam Pengembangan Daya Tarik Wisata Pantai Melasti, Kabupaten Badung, Bali
Authors: Marbun Usy Anggre Yuni , Adikampana I Made , Narottama Nararya
Published: February 2025

Melasti beach was one of the attractions of tourism located in Badung Regency and implemented the development of community based tourism. The development of a tourist attraction urgently requires the participation of local communities. Thus, the study aims to analyze the participation of local communities in the development tourist attraction Melasti Beach must act by indentifying the typology of community participation, the push and obstacle participation factors and then creating a strategy to enchance community participation. The study uses qualitative descriptive analysis techniques that refer to the typology of local community participation that has been identified. The collection of data in this study is observation, interview and documentation. The result of the study suggest that improved Melasti Beach development positions are expected at the stage of development and that type community participation is induced participation. After analysis of what contributed to community participation in the high interest rates on the coast of Melasti, communities began to fell the economic impact from activities of tourism and development and management based on community. As a result of the lack of awareness of local communities as a local investor in the development of local tourist attraction and torism participants began to be dominated by the local elit.
Keywords: Community Participation, Typology of Participation, Community Based Tourism, Tourist Attraction, Melasti Beach, Tourism Development
Pengelolaan Daya Tarik Wisata Ke’te Kesu’ Oleh Masyarakat Lokal Sebagai Wisata Budaya, Di Kabupaten Toraja Utara Provinsi Sulawesi Selatan
Authors: Ratnadi Kadek Ayu , Nugroho Saptono
Published: February 2025

This research aims to determine the role of the community in the management of cultural tourism in Ke'te Kesu' in Toraja Utara Regency. The type of data used in this research is qualitative data obtained from two data sources, namely primary data and secondary data. To collect this data, several data collection techniques were used, including interviews and documentation. Meanwhile, the technique for determining informants selected in this study is purposive sampling technique. Through this technique, local communities were selected as key informants. In analyzing the data, a data analysis technique consisting of four stages was employed, namely data collection, data reduction, data presentation, and conclusion drawing. The results showed that there were several planning activities related to the management of Ke'te Kesu' by the community. These planning activities include sustainability planning, operational process planning, environmental maintenance planning, human resource planning, and advisory planning. Meanwhile, community participation consists of a bottom-up planning approach and is classified as spontaneous community participation in tourism development.
Keywords: Cultural Tourism, Role of Community, Management
Pemulihan Ekonomi Pariwisata Di Kota Serang Banten Pasca Pandemi COVID 19
Authors: Dzikrullah Kartini Mega , Moniaga Natasha Erinda Putri
Published: February 2025

This article discusses the post-COVID-19 tourism recovery in Serang, Banten. The article highlights the importance of implementing strict health and safety protocols, intensifying marketing efforts, diversifying tourism products, enhancing human resources, fostering collaboration and partnerships, and developing adequate infrastructure. These measures aim to restore Serang City's attractiveness as a tourist destination and stimulate economic growth. By implementing a comprehensive strategy, Serang City can revitalize its tourism sector and make a significant contribution to the local economy. The title of this scientific article was chosen because Tourism in Serang City experienced a decline in visitors during the COVID-19 pandemic, which can be directly analyzed by the author, who is a resident of Serang City. The methodology employed in this writing includes literature study, observation, interviews, and other forms to obtain the most accurate results. The findings of this research aim to identify ways to rekindle tourism interest in Serang, Banten by collaborating with relevant government authorities.
Keywords: post-pandemic recovery, tourism sector, marketing, tourism products, collaboration.
Studi Pengelolaan Sampah Sebagai Bentuk Kelestarian Lingkungan Wisata Waduk Jatibarang Semarang
Authors: Zahira Muna Wida , Puspitasari Niken Rossiana , Putri Ricca Dias Ayu Fernanda , Af’idat Nur , Wijayanti Erna
Published: February 2025

The problem that usually occurs in tourist areas is the problem of garbage, if the waste in tourist areas is not managed properly and is allowed to continue to accumulate, it will make tourists uncomfortable in that place. The purpose of this study is to analyze waste management in the Jatibarang Reservoir area, good solutions for managing waste, and types of waste found around the reservoir. Data collection techniques with interviews, observation and documentation. The results of the study showed that a lot of waste was found around the reservoir, the types of waste found were organic and inorganic waste. The waste generated in the Jatibarang reservoir is still managed independently. Waste management in this reservoir has carried out sorting steps, the existing waste is sorted based on its type, namely organic and inorganic, which will then be carried out with different follow-up efforts. Organic waste will be burned while inorganic waste such as bottles will be resold to used goods traders. The solution in waste management is by providing waste management infrastructure, waste management sites and awareness from managers and tourist visitors to always maintain the cleanliness of the tourist environment.
Keywords: tourist areas, waste, managin
Implementasi Prinsip-Prinsip Ekowisata di Daya Tarik Wisata Hidden Strawberry Garden Desa Pancasari, Kabupaten Buleleng, Bali
Authors: Pratama Dea , Arida I Nyoman Sukma
Published: February 2025

Hidden Strawberry Garden tourist attraction is one of the strawberry farms with a high demand category in Pancasari Village, Buleleng Regency. As one form of alternative tourism Hidden Strawberry Garden promotes the concept of Agro-ecotourism and development that leads to sustainable agricultural. This research seeks to analyze the implementation of ecotourism principles that have been implemented or applied by the owner of Hidden Strawberry Garden tourist attraction and tourist activities offered to tourists. The implementation of ecotourism principles was analyzed using the principles of ecotourism according to Donohoe and Needham (2006) and tourism activities were analyzed with the concept of tourism activity 4S. This research used qualitative approach with data collection methods through observation, interviews, and literature study. The results showed that tourism activities that can be carried out by tourists lead to cultivated land plantation activities including; strawberry picking, organic farming and gardening, and enjoying green scenery. While the implementation of the principles of ecotourism there are six indicators such as, nature-based, preservation/conservation, environmental education, sustainability, benefit distribution, and ethics/responsibility have not been implemented optimally by the manager so that based on the ecotourism spectrum Hidden Strawberry Garden is classified into pseudo ecotourism, which is ecotourism "lite".
Keywords: Implementation, Ecotourism, Hidden Strawberry Garden, Pancasari Vllage
Pengaruh Fasilitas Prasarana Terhadap Kepuasan Pengunjung di Destinasi Wisata Pantai Ampenan, Kota Mataram
Authors: Sari Pande Komang Dewi Intan Cahyani
Published: February 2025

This study discusses the effect of infrastructure facilities on visitor satisfaction at Ampenan beach tourist destinations, Mataram City. The aim of this research is to examine and explain the effect of infrastructure facilities on visitor satisfaction at the Ampenan beach tourist destination, Mataram city. The population in this study were Ampenan beach visitors, the sample used was 100 respondents, the quantitative research method with sampling was carried out using a non-probability sampling technique with several criteria. Data analysis used validity, reliability, and simple linear regression tests. This study used research instruments in the form of questionnaires, observations, and interview. The results showed that the significance value of the influence of infrastructure facilities (X) on visitor satisfaction (Y) was 0.001 the t-table value was 1.985. So, there is a significant influence of infrastructure facilities on visitor satisfaction at Ampenan beach tourist destinations. Based on the results of the analysis and discussion above, it can be concluded that there is a positive and significant influence of infrastructure facilities on visitor satisfaction at the tourist destination of Ampenan Beach, Mataram City. Apart from that, there are several inhibiting factors in maintaining infrastructure facilities at the Ampenan Beach tourist destination, such as lack of support from the government and the community around the destination, lack of awareness of traders about cleanliness, and poor facility management.
Keywords: infrastructure facilities, visitor satisfaction, Ampenan Beach
Dampak Agrowisata Terhadap Perubahan Sosial Budaya Masyarakat Di Desa Wisata Sembalun Bumbung, Lombok Timur
Authors: Ruhiyawati Ruhiyawati , Nugroho Saptono , Narottama Nararya
Published: February 2025

This research was conducted based on the conditions of agrotourism development in the Sembalun Bumbung Tourism Village, East Lombok Regency, which is quite developed, seen from the emergence of agrotourism businesses. This research aims to determine the impact of agrotourism activities on socio-cultural changes in society. This research uses a qualitative approach, with primary data sources and secondary data. The data collection technique was carried out by direct observation eight times, in-depth interviews with six informants determined using purposive sampling techniques including the Sembalun Bumbung Village Head, Pokdarwis Chair, Traditional Chair, Farmers, Traders, and Agrotourism Entrepreneurs and documentation to complete the data. has been obtained through observation methods. The data analysis technique uses qualitative descriptive analysis techniques. This research shows that agrotourism activities have an impact on the community in the Sembalun Bumbung Tourism Village which is seen from four aspects, including: the impact on livelihoods, namely the transformation of the livelihood structure from the agricultural sector to the tourism sector and increasing community income, the impact on social deviation, namely cases Social deviation is relatively low due to public awareness of the importance of maintaining security, the impact on social organizations/institutions, namely the formation of community organizations which have become a forum for developing the Sembalun Bumbung Tourism Village and the impact on arts and customs, namely the values contained in each existing tradition are still implemented. and maintained and preserved. Suggestions that can be given to the government and tourism service entrepreneurs in Sembalun Bumbung Village are to embrace local communities so they are able to collaborate with tourism entrepreneurs and pay more attention to local communities in taking advantage of business and employment opportunities.
Keywords: Impact, Agrotourism, Socio-Cultural Change
Kebijakan Travel Bubble Indonesia Dan Singapura Dalam Upaya Pemulihan Sektor Pariwisata Di Era COVID-19
Authors: Latifah Fani Rahmah , Rizwani Nurul Febria
Published: February 2025

Tourism is one of the sectors most affected by the widespread transmission of the Covid-19 virus. This occurs as a result of the implementation of various policies that limit the space for economic and tourism activities. However, to continue running the tourism sector amidst the implementation of restrictive policies, the government has implemented a policy, namely "Travel Bubble", which is implemented based on a bilateral agreement between countries to facilitate entry and exit services between collaborating countries so that foreign tourists can visit Indonesia without having to carry out strict quarantine. The main aim of this research is to see how the Travel Bubble is implemented in Indonesia and its effectiveness in increasing foreign tourist visits. Data was collected through document searches.
Keywords: tourism, Covid-19, government, travel bubble
Peran Perempuan Dalam Pengelolaan Desa Wisata Tenganan Dauh Tukad, Kabupaten Karangasem, Bali
Authors: Alviawati Vira Auli , Nugroho Saptono , Ariwangsa I Made Bayu
Published: February 2025

Tenganan Dauh Tukad Village is one of the villages included in Bali Aga village in Bali. Tourism in Tenganan Dauh Tukad Village has the main attraction in its culture. They have some unique traditions that can be witnessed by tourists. In line with the development of tourism in Tenganan Dauh Tukad Tourism Village, there are many types of job sectors. So that the purpose of this study is to find out what are the roles of women in Tenganan Dauh Tukad Tourism Village, especially in tourism management. This study used a qualitative approach with interactive data analysis techniques from Miles and Huberman. The data were obtained through observation for three months, interviews with women in Tenganan Dauh Tukad Tourism Village, and literature studies. This study used primary data and secondary data. The informant determination technique used is purposive sampling technique. The results of this study are alternatives and variations in the role of women in the implementation of Tenganan Dauh Tukad Tourism Village. The role of women is divided into 2 (two), namely the domestic role as housewives and the public role as workers. So that 3 (three) alternative roles are housewives, Female Worker, also housewives and Female worker at the same time (dwipera). The role of women in Tenganan Dauh Tukad Village is as a dual because some of them also work. With this dual role, women still participate in the management of Tenganan Dauh Tukad Tourism Village. But the role of men still dominates because the patriarchal system is still inherent in the life of the social and cultural reality of Balinese society.
Keywords: Women's Role, Tourism Village, Tenganan Dauh Tukad, Management
Analisis Pengaruh Authenticity Terhadap Destination Loyalty Kota Penang Malaysia Yang Dimediasi Oleh Heritage Tourism
Authors: Anggraini Ratih , Wang Windy Graciela
Published: February 2025

Heritage tourism is an interesting destination for many people because it has its own culture and characteristics. Heritage tourism is able to attract more tourists because each cultural heritage tourism has a different culture. The city of Penang is one of the world heritage destinations that included in the UNESCO World Heritage List. As a cultural heritage destination, Penang City maintains the preservation of culture that has existed for a long time. Tourists who visit the city of Penang come from various countries, one of it is Indonesia. This research examines authenticity, heritage tourism, and destination loyalty in Penang City and analyzes how each variable influence, related, and has a positive and significant impact to each other. The research uses quantitative methods with sample collection carried out through the snowball sampling method. Data testing was carried out using the PLS-SEM test to test the hypothesis and influence between variables in this research. The research results show that authenticity has a positive and significant effect on destination loyalty which is mediated by heritage tourism. Therefore, the culture in Penang City needs to be maintained and preserved to maintain the authenticity of this destination.
Keywords: Authenticity; Destination Loyalty; Heritage Tourism; Penang City
Strategi Pengembangan Ekowisata Bale Mangrove Dalam Meningkatkan Jumlah Kunjungan Wisatawan Di Dusun Poton Bako, Jerowaru, Lombok Timur
Authors: Yuniati Yuniati , Murdana I Gede
Published: February 2025

Mangrove ecotourism is one form of tourism that can be developed in Indonesia this research aims to find out what strategies, supporters and obstacles are applied and faced by mangrove bale ecotourism to develop the ecotourism to be better known by local, national and foreign tourists. This research uses Qualitative Research, which is research that produces descriptive data in the form of written or spoken words from people and behaviors that can be observed by taking a qualitative approach. The types of data used in this research are primary data and secondary data through observation, interviews and documentation, which can be obtained directly from pokdarwis, pokmaswas, tourists, reports and photographs. The data collection technique used is non-participant observation, which is an indirect researcher. From the results of the research conducted, it can be concluded that the mangrove bale ecotourism development strategy carried out by Pokdarwis and pokmaswas in increasing the number of tourist visits in Poton Bako hamlet, Jeroawaru as follows: (1) collaborating with the central government, vocational schools and universities as a channel to introduce mangrove bale ecotourism, (2) promoting mangrove bale ecotourism through social media such as Facebook, Instagram, Tiktok and Google my Business. In addition, there are supporting factors, namely support from the central government, unspoiled natural beauty and tour packages provided such as Explore Mangrove, Mangrove Camp, Mangrove Edutour, Explore Teluk Jukung and canoe racing while inhibiting factors are the lack of support from local and village governments and the lack of adequate human resources to support the development of mangrove bale ecotourism.
Keywords: Development Strategy, Ecotourism, Tourists
Penyerapan SDM Lokal pada Usaha Pariwisata di Pantai Duyung, Sanur
Authors: Fransiska Ika Levioni , Sanjiwani Putri Kusuma
Published: February 2025

This Study aims Tourism business refers to commercial activities related to the tourism industry. It includes various types of businesses that focus on providing services and facilities to tourists visiting a place or tourist destination. One of the famous tourist areas on the island of Bali is the Sanur Tourist Area. It is called the Sanur Tourist Area because there are several tourist attractions in the Sanur area Duyung Beach is a popular place for tourists and locals to enjoy beautiful natural scenery, engage in sports activities, or simply relax. The aim of this research is to identify the types of tourism businesses that are thriving in Duyung Beach and gather information on the local human resource absorption there. Data collection techniques used include observation, interview, and documentation. The selection of informants was done using purposive sampling technique based on the research objectives. Data analysis used in this research is qualitative descriptive analysis. The availability of local labor with skills and qualifications appropriate to the tourism industry is very important. Local workers in Duyung Beach have relevant skills, so tourism businesses in Duyung Beach will be more likely to employ them rather than looking for workers from outside the area. This research highlights the absorption of local human resources in tourism businesses within the attraction of Duyung Beach, Sanur. The result of this research is to find out how the actual situation is the absorption of local human resources in tourism businesses in Duyung Beach.
Keywords: local human resources, tourism business, tourist attractions, duyung beach.
Strategi Resiliensi Bisnis Mice Melewati Era Pandemi Menuju Endemi
Authors: Sinaga Lia Agustin , Nugroho Saptono
Published: February 2025

Entering the endemic era, the MICE business looks to be getting better. Even so, during the COVID-19 pandemic, MICE industry was one of the industries affected. Business resilience is needed to survive this crisis. This study aims to determine the condition of PT. Jaya Impian Abadi amid a pandemic and how resilience and adaptation strategies were carried out in passing the pandemic and now entering the endemic era. This study uses the case study method with a qualitative approach. Collection using in-depth interviews with the director of PT. Jaya Impian Abadi and literature studies. The results of this study indicate that the resilience strategy of PT. Jaya Impian Abadi in dealing with a pandemic begins with overcoming problems by imposing work from home as a form of survival amidst a pandemic, starting to switch businesses to become a supplier of health tools and products as well as merchandise, following trends and utilizing technology in online and hybrid events, and maintaining good relationships with clients during the pandemic so that in the endemic era, PT. Jaya Impian Abadi can reach the target again.
Keywords: MICE, Recilience, Pandemic, Endemic, Strategic
Karakteristik Dan Preferensi Wisatawan Nusantara Yang Berkunjung Ke Kebun Raya Bogor
Authors: Putra Elang Adichandra Hedyana , Sudiarta I Nyoman , Dewi Luh Gede Leli Kusuma
Published: February 2025

To effectively manage a tourist destination with a sustainable concept, an in-depth understanding of the characteristics and preferences of tourists visiting the site is crucial. This study aims to investigate the characteristics of domestic tourists visiting Bogor Botanical Gardens. Data collection methods include observation, questionnaires, documentation, and literature review, with quantitative data analysis employed for the research. The characteristics of tourists at Bogor Botanical Gardens are predominantly female, aged between 18-25 years, mostly students, originating from DKI Jakarta. They are motivated to visit the gardens for recreational and relaxation purposes with family or relatives, typically making one visit with a duration of 3-5 hours and staying in hotels for 1-6 days. They tend to organize their travel activities independently, utilizing social media as their primary source of travel information, with an income ranging from Rp 0 - Rp 5,000,000 and average expenditure below Rp 500,000 when visiting Bogor Botanical Gardens. Picnicking is the preferred attraction at the gardens, while parks, green areas, and conservation spaces are the favorite facilities for tourists. Regarding infrastructure, roads and pathways are favored options. In terms of transportation, cars are the preferred mode of transport when visiting Bogor Botanical Gardens, while ease of obtaining information at the gardens is the favorite choice for tourists in terms of hospitality. Bogor Botanical Gardens is encouraged to utilize the research findings as a reference for the development of sustainable tourism at the site.
Keywords: Tourist characteristics, Tourist preferences, Bogor Botanical Gardens, Domestic tourists, Sustainable tourism
Analisis Kendala Manajemen Pengelolaan Bauran Pemasaran (Product, Price, Place, Dan Promotion) UPTD. Museum Bali
Authors: Isaura Isaura , Suryawan Ida Bagus
Published: February 2025

Tourist visits to the Bali Museum have exhibited significant inconsistency from 2014 to 2023. However, from 2002 to 2014, tourist visits at the Bali Museum increased, due to implementation of the 4P marketing mix. This study aims to analyze the obstacles faced by the UPTD. Museum Bali management in implementing the 4P marketing mix promotion in the present context. This study is qualitative research, drawing primary data from documentation, interviews, and observation. The data analysis technique used in this study is descriptive qualitative, including data reduction, triangulation, and drawing conclusions. The results of this study show that the obstacles UPTD. Museum Bali faces in implementing the 4P marketing mix are due to the top-down approach. Consequently, UPTD. Museum Bali lacks authority in the planning, organizing, actuating, and controlling aspects of the 4P marketing mix (product, price, place, and promotion), as well as insufficient budget allocation to develop it. As a result, these obstacles affect tourist visits. It is recommended that the government adopt a combination of top-down and bottom-up approaches to build strategic relationships to overcome the challenges and increase tourist visits at the Bali Museum.
Keywords: Marketing Mix, Obstacles, Top-down.
Manajemen Risiko Adventure Tourism Dalam Melakukan Kegiatan Paralayang di Nyang Nyang Paragliding
Authors: Liyandra Adelia , Bhaskara Gde Indra , Ariwangsa I Made Bayu
Published: February 2025

Risk management in the context of adventure tourism is strategies taken to prevent the risk when doing highrisk tourism activities. One of the most dangerous adventure activities is paragliding. Paragliding is an adventure activity that uses a parachute to glide into the air from a high altitude. This research aims to find the risks of paragliding and risk management strategies. This research uses qualitative obtained through observation, interview, and documentation. Researchers used purposive sampling in selecting informants. The data collected was analyzed using qualitative descriptive analysis. The results of this study are firstly there are 3M (man, machine, media) that affect paragliding activity. If one of those three things don’t meet the requirements, there will be a risk of death, injuries, potential collision, etc. Secondly, this study uses the model of risk management practice in mountain adventure tourism (after British Mountaineering Council) which is adapted to the actions taken by Nyang Nyang Paragliding managers in risk management.
Keywords: Risk Management, Adventure Tourism, Paragliding