Barista : Jurnal Kajian Bahasa dan Pariwisata最新文献

{"title":"Strategi Pengembangan Pariwisata Berkelanjutan di Desa Lambangjaya","authors":"Susianty Natalia Dewi, Reiza D. Dienaputra, Cecep Ucu Rakhman","doi":"10.34013/barista.v9i01.394","DOIUrl":"https://doi.org/10.34013/barista.v9i01.394","url":null,"abstract":"Penelitian ini dilakukan untuk mengkaji potensi wisata dan strategi pengembangan wisata di Desa Lambangjaya. Perbedaan penelitian ini dengan penelitian lainnya adalah lokasi penelitian yang diangkat merupakan lokasi penelitian yang belum pernah ditinjau dalam aspek pariwisata. Tujuan penelitian ini adalah untuk mengetahui potensi yang dimiliki Desa Lambangjaya sebagai daya tarik pariwisata, serta strategi pengembangan pariwisata secara berkelanjutan. Penelitian ini merupakan penelitian deskriptif kualitatif yang memaparkan keadaan pariwisata di Desa Lambangjaya menggunakan analisis SWOT dengan mengkaji faktor internal dan eksternal. Teknik pengumpulan data meliputi observasi, wawancara dan studi kepustakaan. Hasil penelitian ini menunjukkan bahwa Desa Lambangjaya memiliki potensi pariwisata berbasis alam, budaya dan masyarakat. Strategi pengembangan Desa Lambangjaya yaitu menjaga kelestarian dan memanfaatkan potensi desa untuk dijadikan daya tarik wisata guna memikat kunjungan wisatawan. Stategi pengembangan Desa Lambangjaya lainnya juga dilihat dari aspek 3A (Atraksi, Aksesibilitas dan Amenitas); SDM, Masyarakat dan Industri; serta strategi pemasaran BAS (Branding, Advertising dan Selling).","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126459776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kajian Faktor Overtourism di Destinasi Wisata Bahari Kabupaten Pangandaran, Jawa Barat","authors":"Retno Budi Wahyuni, Zulhelfa, Budi Setiawan, Warta Sumirat","doi":"10.34013/barista.v9i01.307","DOIUrl":"https://doi.org/10.34013/barista.v9i01.307","url":null,"abstract":"Abstrak \u0000  \u0000Dengan rangka mendukung kebijakan Pemerintah mengenai pengembangan Bali baru, diperlukan kajian mengenai over tourism sebagai bentuk rencana antisipasi kerusakan destinasi wisata. Bertujuan untuk menemukenali akibat yang disebabkan oleh melonjkanya jumlah pengunjung di Pangandaran. Dengan metode penelitian kualitatif didapatkan hasil bahwasanya terdapat beberapa faktor yang terjadi di kawasan wisata Bahari Pangandaran yaitu lonjakan pengunjung disetiap akhir pekan dan melebihi jumlah masyarakat lokal itu sendiri, ketidakmampuan bangunan utama dalam menampung jumlah wisatawan. Mulai timbul rasa tidak nyaman oleh masyarakat yang bermukim dekat dengan kawasan wisata. Isu pengaturan alur wisatawan merupakan solusi dalam permasalahan lonjakan wisatawan. \u0000  \u0000Kata Kunci : Over Tourism, Lonjakan Kunjungan, Pengaturan Alur Wisatawan. \u0000  \u0000Abstract \u0000  \u0000In order to support the Government's policy regarding the development of a new Bali, it is necessary to study over tourism as a form of plan to anticipate damage to tourist destinations. Aims to identify the consequences caused by the increasing number of visitors in Pangandaran. With the qualitative research method, the results show that there are several factors that occur in the Pangandaran marine tourism area, namely the surge in visitors every weekend and exceeding the number of local people themselves, the inability of the main building to accommodate the number of tourists. People who live close to tourist areas begin to feel uncomfortable. The issue of regulating the flow of tourists is a solution to the problem of tourist surge. \u0000  \u0000Keywords: Over Tourism, Surge in Visits, Tourist Flow Arrangement.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121889824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Variasi Tindak Ilokusi dalam Tuturan Food Vlogger Farida Nurhan di YouTube","authors":"E. Nurhayati, Anggik Budi Prasetiyo","doi":"10.34013/barista.v9i01.647","DOIUrl":"https://doi.org/10.34013/barista.v9i01.647","url":null,"abstract":"Seorang food vlogger dapat menggunakan berbagai tindak tutur ilokusi dalam rangka memengaruhi khalayak umum agar tertarik dengan konten yang sedang ditayangkan. Penelitian ini bertujuan untuk mendeskripsikan tindak tutur ilokusi yang digunakan oleh seorang food vlogger. Data dalam penelitian ini berupa kata, frasa, dan klausa yang diindikasikan mengandung tindak tutur ilokusi di dalamnya. Data penelitian bersumber dari ujaran atau tuturan food vlogger bernama Farida Nurhan di media YouTube. Penelitian ini menggunakan jenis penelitian kualitatif dengan memberdayakan metode deskriptif. Pendekatan yang digunakan ialah pendekatan pragmatik dengan memberdayakan teori tentang tindak tutur. Hasil penelitian ini menunujukkan bahwa terdapat empat jenis tindak tutur ilokusi, yaitu 1) tindak tutur asertif yang memiliki fungsi pragmatis memberitahu/menginformasikan, (2) tindak tutur direktif yang memiliki fungsi pragmatis menyarankan, menyuruh, meminta, dan mengingatkan, (3) tindak tutur komisif yang memiliki fungsi pragmatis menjanjikan dan memanjatkan do’a, (4) tindak tutur ekspresif yang memiliki fungsi pargamatis memuji, menyindir dan mengeluh.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132966880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Produk Kuliner Berbahan Baku Lokal dalam Pengembangan Wisata Kuliner di Desa Wisata Neglasari, Kecamatan Cisompet Kabupaten Garut","authors":"Mandradhitya Kusuma Putra, M. L. Suryadana, Atang Sabur Safari, M. Misran","doi":"10.34013/barista.v9i01.450","DOIUrl":"https://doi.org/10.34013/barista.v9i01.450","url":null,"abstract":"Desa Wisata sebagai alternatif pemulihan pariwisata Indonesia disaat kondisi new normal merupakan pilihan yang tepat, seiring dengan meningkatnya pasar domestik yang menuntut jenis pariwisata dengan memiliki karakteristik personalized, customized, localized dan small scale dengan mengedepankan kegiatan wisata berkelanjutan. Salah satu aplikasi kegiatan wisata yang berkelanjutan dan bertanggungjawab, mayoritas wisatawan membeli produk makanan/kuliner lokal untuk berinteraksi dan bersentuhan dengan masyarakat serta budaya lokal. Penelitian ini bertujuan untuk mengidentifikasi produk kuliner berbahan baku lokal dalam mengembangkan Desa Wisata Neglasari, Kecamatan Cisompet Kabupaten Garut. Penelitian ini bersifat deskriptif dengan dukungan data kualitatif. Teknik pengumpulan data penelitian ini berupa observasi, wawancara dan studi dokumentasi. Adapun narasumber dari penelitian ini yaitu, perangkat desa, organisasi pariwisata, wisatawan, pelaku usaha kuliner, pengelola tempat wisata, dan pelaku usaha pariwisata lainnya. Teknik intrepretasi data menggunakan Analisa SWOT, dan Matrik IE digunakan sebagai alat untuk menentukan strategi dan Matrik QSPM digunakan untuk menentukan skala prioritas dari strategi yang dipilih. Hasil dari penelitian dapat disimpulkan bahwa Desa Wisata Neglasari berpotensi untuk mengembangkan wisata kuliner karena memiliki sumber daya dan dukungan dari pihak pemerintah daerah maupun masyarakat lokal yang tergabung di dalam organisasi pariwisata. Strategi yang menjadi prioritas ialah pengembangan produk, strategi integrasi kedepan dan penetrasi pasar. \u0000Keywords: Desa Wisata, Wisata Kuliner, Pariwisata Berkelanjutan","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123309501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Technology Acceptance Model on Electronic Book Design of Bandung City History Travel Guide","authors":"E. Susanto, Melissa Shasya Bonita","doi":"10.34013/barista.v9i01.697","DOIUrl":"https://doi.org/10.34013/barista.v9i01.697","url":null,"abstract":"Historical tourism resources are one of the comparative and comparative advantages of Bandung city over other tourist destinations in Indonesia. The unique characteristic of historical tourism is that the power of narratives poses a broader need for means of interpretation in the form of travel guides. By applying the Technology Acceptance Model (TAM), this applied research reveals the process of designing electronic guidebooks that can aim to be used for the interpretation of historical tourism visitors in The City of Bandung. The design method with a descriptive writing pattern is used to produce research reports on the design of electronic guidebook products in Bandung. This applied study has gathered opinions from 132 respondents through questionnaires about the components of travel guidebooks following the Technology Acceptance Model (TAM) concept, which is then analyzed descriptively. This applied research has resulted in a travel guidebook product and an understanding that tourists require accessible travel guidebooks to use and value for themselves.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125077070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Penggunaan Tepung Karagenan Sebagai Pengganti Pektin Dalam Pembuatan Selai Buah","authors":"Tristy Firlyanie Luthfi","doi":"10.34013/barista.v8i2.282","DOIUrl":"https://doi.org/10.34013/barista.v8i2.282","url":null,"abstract":"Penelitian ini merupakan kontribusi terhadap pemanfaatan rumput laut yang diolah menjadi  tepung karagenan sebagai pengganti pektin untuk pembuatan selai buah. Tujuan dari penelitian ini adalah untuk membuktikan bahwa tepung karagenan yang berasal dari tumbuhan rumput laut memiliki fungsi yang sama dengan pektin dan dapat menjadi bahan pengganti dalam pembuatan selai buah. Pada penelitian ini, penulis akan menggunakan metode eksperimental yakni metode percobaan dan observasi sistematis terhadap objek eksperimen, hanya beberapa faktor saja yang diamati dan dikenakan perlakuan-perlakuan tertentu dengan kondisi-kondisi yang dapat dikontrol sehingga penulis bisa mengamati proses eksperimennya. Jenis selai buah yang digunakan adalah selai nanas karena nanas merupakan buah yang paling umum digunakan dalam pembuatan selai buah. Hasil dari penelitian ini adalah tepung karagenan memiliki fungsi yang sama dengan pektin untuk proses pengentalan pada selai buah dan untuk uji organoleptic (rasa, tekstur, aroma dan warna), selai buah yang menggunakan 50% tepung karagenan memiliki selisih rata-rata yang kecil dibandingkan dengan selai yang menggunakan 100% pektin.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123289367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The contribution of Feedback Contents to the Development of Student Thesis","authors":"Sutanto Leo","doi":"10.34013/barista.v8i2.268","DOIUrl":"https://doi.org/10.34013/barista.v8i2.268","url":null,"abstract":"This paper aims to investigate feedback content in order to improve the development of the student thesis. This case study used a qualitative design that used multiple data collected from nine participants (six supervisors and three supervisees). Data were obtained from the textual evidence of the student thesis drafts and in-depth interviews with nine participants. The data were analyzed by labeling, categorizing and comparing similarities and differences in order to discover patterns and identify meanings. The results show that corrective feedback on the writing mechanism makes less contribution to improving student thesis. Feedback of praise and criticism does not make a contribution to improving student thesis. Specific, descriptive and suggestive feedback on the concept and order of ideas indicates a significant improvement in the development of the student thesis. The paper concludes that the feedback received from the supervisors determines responses to improve the quality of the student thesis.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132468816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Designing Travel Pattern of Cultural Journey To Broaden Tourist Dispersion throughout Flores Island","authors":"Ismayanti Istanto, I. Djamhur","doi":"10.34013/barista.v8i2.512","DOIUrl":"https://doi.org/10.34013/barista.v8i2.512","url":null,"abstract":"A travel pattern that can be suitable with the shift of travel behavior is a must, so as, the purpose of the study is: (1) to do curation cultural-based attraction overland Flores and (2) cluster them into a thematic travel pattern that suit the travel time, travel distance and tourist dispersion. Multi-destination model is used in designing the pattern based on data collected through survey, interview and FGD with stakeholders from eight region of Flores and analyzed through exploratory sequence method. The finding shows from initial 196 cultural based attration, only 35 points of interest matched and are ready to be visited as in favored by stakeholders. As multi-destination, travel pattern are constructed on en-route and base-camp pattern. Three theme, then, came as cluster of (1) weaving; (2) traditional village; and (3) gastronomic. Weaving tour routes is consisted of 10 attractions, traditional village is comprised of 12 attractions and gastronomic route is contained of 13 attractions. Implication of study are as for travel industry,  many creation of tour ativities and packages can be made, and as for tourist, it is a guide to explore the overland of Flores with cultural thematic.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126601331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Threats Of The Covid-19 Pandemic On Existence Of Hospitality Business In Maintaining Business Continuity Management (BCM)","authors":"Lien Maulina, Sukmadi","doi":"10.34013/barista.v8i2.609","DOIUrl":"https://doi.org/10.34013/barista.v8i2.609","url":null,"abstract":"ABSTRACTThe spread of the corona virus (covid-19) is still a hot issue in the international world, including Indonesia. This outbreak has affected economic activity in Indonesia with a very significant impact, especially on one of the foreign exchange earners in Indonesia, namely the tourism sector. Ministry of Tourism and Creative Economy, the number of tourists coming to Indonesia is not only reduced but almost non-existent, including tourist visits to the hotel industry. All cross-sectoral and industrial organizations in dealing with the Covid-19 pandemic have made changes in their operations in business as usual conditions, where every activity in the workplace apart from their respective homes, both in offices, factories and other locations. Based on these problems, the purpose of this study is to identify and analyze the threat of the COVID-19 pandemic on the existence of the hospitality business in maintaining business continuity management (BCM). The research method used is a descriptive qualitative method based on secondary data in the form of journals related to research problems, research results and library references regarding data and information related to the threat of the covid 19 pandemic. Data collection techniques use documentation. Data analysis is done through content analysis. The results showed that the Covid-19 pandemic was an event in which the existence of the external environment was relatively uncontrollable or outside the company's control. The direct impact that affects business entities relates to conventional business activities in marketing, finance, human resources and operations. For hoteliers, it is necessary to adjust quickly in the midst of the Covid-19 pandemic and strive to develop product and service innovations in accordance with market demand trends accompanied by transformations in online application services as well as providing and displaying the applied health protocol and certification carried out by the Ministry of Tourism and Creative Economy.Keywords: Covid-19 Pandemic, Hospitality Business, Business Continuity Management (BMC)","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116847060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Teknologi Digital untuk Wisata Gastronomi","authors":"I. Pratiwi, Debi V. Br Bangun, Dewi Turgarini","doi":"10.34013/barista.v8i2.324","DOIUrl":"https://doi.org/10.34013/barista.v8i2.324","url":null,"abstract":"The development of digital technology which is rapidly growing provides great opportunities for entrepreneurs in the tourism sector to market their products and services digitally. In addition to reducing promotional costs, utilizing digital technology can also increase tourism marketing one step higher. Digital technology allows tourists to know clearly and completely related tourist destinations (DTW). Today's developing technology also provides opportunities for tourists to be able to enjoy and experience DTW directly from their respective homes with very real visuals. Social media, websites, AR and VR, provide opportunities for tourists to be able to get clearer information related to DTW. This study aims to determine how to optimize digital technology for gastronomic tourism.","PeriodicalId":218183,"journal":{"name":"Barista : Jurnal Kajian Bahasa dan Pariwisata","volume":"175 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132240458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}