Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)最新文献

VRIO Model as a Framework for Developing Tourism Competitiveness VRIO模型作为旅游竞争力发展的框架

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.029

I. Astawa

引用次数: 1

The Effectiveness of Regional Financial Accounting Practicum in the Era of the Covid 19 Pandemic 新冠疫情时代区域财务会计实习的有效性

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.059

S. Utami, A. W., Fransiscus N. N.

引用次数: 1

Gastronomic Tourism Development Strategies to Face the Covid-19 Pandemic in Kupang. 面对新冠肺炎疫情的古邦美食旅游发展策略

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.068

Friend Zakharia, Laurensius Sandro Rero, Fahri Adiputra Wely

{"title":"Gastronomic Tourism Development Strategies to Face the Covid-19 Pandemic in Kupang.","authors":"Friend Zakharia, Laurensius Sandro Rero, Fahri Adiputra Wely","doi":"10.2991/assehr.k.220301.068","DOIUrl":"https://doi.org/10.2991/assehr.k.220301.068","url":null,"abstract":"- There is great potential in the gastronomic tourism sector because this gastronomy provides added value when compared to culinary tourism offered abroad, so gastronomic tourism actually plays a very important role in maintaining the existence of local food. Even so, during the COVID-19 pandemic, the fate of gastronomic tourism is also in a bad state, as is the case with other tourism industries such as hotels and restaurants, so that inevitably gastronomic tourism must begin to adapt to a number of changes due to the pandemic. The purpose of this study was to determine the potential of gastronomic tourism in Kupang and to be able to find out the strategy for developing gastronomic tourism in the face of the COVID-19 pandemic in Kupang. This research is descriptive by using primary data and secondary data. The data analysis method used is descriptive qualitative. In analyzing the data, it is done by collecting primary data and secondary data. The data and information obtained through field research are then analyzed. In analyzing the data used interpretation analysis. The results show that there are many potentials for gastronomic tourism that can be developed as a tourist attraction in Kupang, including: Sei Baun, Sugar Plate Lasiana Beach and Sopi in Oetune Village. There are several strategies that can be done, namely: Firstly is the infrastructure development strategy includes health protocol facilities and infrastructure with the CHSE principle, individual or small group tour package","PeriodicalId":444532,"journal":{"name":"Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127122464","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}

引用次数: 1

Indonesian Traditional Cake Classification Using Convolutional Neural Networks 印尼传统蛋糕的卷积神经网络分类

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.153

T. Karlita, Bimo Prasetyo Afif, I. Prasetyaningrum

引用次数: 1

The Organoleptic Test of Organic Rice in Banyuwangi Banyuwangi有机水稻的感官试验

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.086

K. M. Nur, Halil Halil, Driyanto Wahyu Wicaksono

引用次数: 0

The Risk Influence on Foreign Direct Investment and Mining Company Stock Exchange in Indonesia 风险对印尼外商直接投资及矿业公司证券交易所的影响

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.111

H. Herlina, Arkas Viddy

引用次数: 0

The Effect of Online Learning on the Students’ Achievements in Class 2018 in Diploma-III Business Administration Study Program, Samarinda State Polytechnic 在线学习对2018级萨马林达州立理工学院工商管理文凭iii班学生学习成绩的影响

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.125

Heldina Pristanti, Kristin Wulansari, Della Olivia Caterina Kalangit, Dita Andansari, Gilang Rizki Romadhoni

引用次数: 0

Reinforcement of Rural-Owned Enterprises Institutions Through Digital Transaction and Business Risk Challenges During The COVID-19 (Case Study at Kertalangu of East Denpasar) 2019冠状病毒病期间通过数字交易和商业风险挑战加强农村所有制企业制度(以东登巴萨克塔兰古邦为例)

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.078

Ni Nyoman Aryaningsih, I. M. Bagiada, I. S. Waisnawa, I. K. Suwintana

引用次数: 0

Competitiveness Potential of Agricultural Sector Products Market Prospects to Improve Community Welfare 农业部门产品竞争力潜力市场前景改善社会福利

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.023

I. M. M. A. Dicriyani, K. A. B. Wicaksana, I. M. A. Putrayasa, N. M.

{"title":"Competitiveness Potential of Agricultural Sector Products Market Prospects to Improve Community Welfare","authors":"I. M. M. A. Dicriyani, K. A. B. Wicaksana, I. M. A. Putrayasa, N. M.","doi":"10.2991/assehr.k.220301.023","DOIUrl":"https://doi.org/10.2991/assehr.k.220301.023","url":null,"abstract":"- The aims of this Research to identify and determine agricultural sector commodities that have superior and potential levels in Tabanan district. Research method This research uses two types of research, namely: quantitative research and qualitative research. The method of data collection is carried out through investigation/tracing methods, surveys. To complete the data, interviews were also conducted with informants. In addition, data can be obtained by using documents from related institutions. Data analysis using descriptive statistical techniques and quantitative analysis techniques (Location Quotient, Shift Share: level of competitiveness, growth rate, level of progressivity). The results of the study in Tabanan district that the food crop sub-sector has the advantage of rice and corn. While the potential for soybeans; The fruit sub-sector has the advantages of Selemadeg: papaya, sapodilla, salak, siam orange, durian, guava, water guava, star fruit, avocado, mango, rambutan. Selemadeg Timur: papaya, sapodilla, jackfruit, guava, water guava, star avocado, mango. West Selemadeg: Banana, Jackfruit, Guava, Avocado, Manga. jackfruit, durian,","PeriodicalId":444532,"journal":{"name":"Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)","volume":"41 24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128491974","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}

引用次数: 0

The Local Culinary Potential to Support Tourism in Perean Village Bali 巴厘岛Perean村的当地烹饪潜力支持旅游业

Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021) Pub Date : 1900-01-01 DOI: 10.2991/assehr.k.220301.052

I. Damayanti, Made Suardani, Luh Linna Sagitarini

{"title":"The Local Culinary Potential to Support Tourism in Perean Village Bali","authors":"I. Damayanti, Made Suardani, Luh Linna Sagitarini","doi":"10.2991/assehr.k.220301.052","DOIUrl":"https://doi.org/10.2991/assehr.k.220301.052","url":null,"abstract":"— Culinary plays an important role in human life, because culinary itself cannot be separated from cultural, social, and economic elements. Tourists visiting a tourist spot will like to do culinary tours, especially every time they visit one area. Local cuisine can be a reinforcement of the tourism theme in tourist destinations. Local specialties culinary that provide a distinctive taste can remind tourists to return to a tourist area. Perean Village is currently starting to stretch to prepare itself as a tourist village. It has many culinary products that can be sold both to tourists and the local community. Local cuisine has a unique and distinctive taste, has an important role in serving food and beverages for tourists. The distinctive taste of the food can be an attraction for tourists to taste the food. The purpose of this study can be described as follows : (1) to Identify the potential of local specialties for food and beverages as tourism supporter in Perean village, Bali. (2) to modify standard local recipes into innovative recipes to suit the tastes of tourists visiting the village so that it can provide income for the community? The location of this research is Perean village which is preparing itself as a tourist village. Data collection methods are interview methods, participatory observation methods, documentation methods and FGD. In modifying the recipe is used experiment methods. Furthermore, in analyzing data using qualitative analysis techniques namely data collection, data reduction, data display and the last step is drawing conclusions and verification. The result of the research is that es rujak is a traditional drink has a distinctive taste but has not been used to optimally so that modifications can be made to standard recipes to suit the tastes of tourists by reducing the spicy and sour taste and adding sweetness.","PeriodicalId":444532,"journal":{"name":"Proceedings of the International Conference on Applied Science and Technology on Social Science 2021 (iCAST-SS 2021)","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128779906","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}

引用次数: 2