Jurnal Pariwisata Tourista
type: channel
description: Journal title : Jurnal Pariwisata Tourista Publisher : University of Merdeka Malang Abbreviation : JPT Frequency : 2 Issues every year (April and October) DOI : - Previous ISSN : 2809-400X Current ISSN : 3063-6876 Editor-in-Chief : Dhita Paramita Anggraini, S.S., M.A. Managing Editor : Reny Puspitasari, S.Pd., M.Pd. Publisher : University of Merdeka Malang Citation Analysis : Google Scholar| Garuda | Index Copernicus International (ICI) Jurnal Pariwisata Tourista is published by the Tourism Diploma Program of Universitas Merdeka Malang as a periodical that presents information and analysis on tourism-related issues, including hospitality, tourist destinations, and travel. This journal is a popular scientific publication encompassing both theoretical reflections and empirical research. The editorial board accepts scientific works in the form of research findings or articles, including ideas for development, particularly in the field of tourism. Authors are encouraged to submit complete, unpublished, original, and full-length articles that are not under review in any other journals.
publisher: University of Merdeka Malang
language: en-US
publication name: Jurnal Pariwisata Tourista
issn: 2809-400X
copyright: Authors who submit manuscripts do so with the understanding that if accepted for publication, the copyright of the article will be submitted to the TESLA Journal: Hospitality, Travel Destinations and Travel as a journal publisher. Copyright includes the right to reproduce and submit articles in all forms and media, including reprints, photographs, microfilms, and other similar reproductions, and their translations. The TESLA Journal: Hospitality, Travel Destinations and Tourist Travel and Editors strive to ensure that no false or misleading data, opinions, or statements are published in the journal. In any way, the contents of articles and advertisements published in the Travel Media journal are the sole and exclusive responsibility of each writer and advertiser.
items: The influence of product quality on purchase decisions and its impact on consumer satisfaction
items: Manajemen destinasi wisata berbasis triple bottom line dalam perencanaan pariwisata berkelanjutan: studi kasus wisata Boon Pring, Kabupaten Malang
items: Inovasi desain kemasan kopi Semendo sebagai media informasi budaya untuk wisatawan melalui visual identitas lokal
items: Preferensi gen Z terhadap memilih makanan tradisional atau western di restaurant Trimurti
items: Pengaruh kualitas produk pizza terhadap kepuasan pelanggan di The Shalimar Boutique Hotel Malang

The influence of product quality on purchase decisions and its impact on consumer satisfaction
type: item
description: This study aims to analyze the influence of product quality on purchase decisions and its impact on consumer satisfaction at Whitebon Resto Semarang. In an era of increasingly intense business competition, understanding the factors that influence consumer purchasing decisions is crucial for maintaining competitiveness and customer loyalty. The research problem addressed in this study is how product quality affects purchasing decisions and how these decisions subsequently influence consumer satisfaction. The proposed research method employs a survey approach, involving respondents who are customers of Whitebon Resto Semarang. Data were collected using structured questionnaires to capture consumers’ perceptions of product quality, purchasing decisions, and satisfaction levels. The findings reveal a significant positive relationship between product quality and purchasing decisions. Furthermore, purchasing decisions were found to have a meaningful contribution to enhancing consumer satisfaction. These results highlight the pivotal role of product quality in driving consumer decision-making and satisfaction. The implications of this study suggest that the management of Whitebon Resto Semarang should prioritize continuous improvement in both product quality and service performance to maintain and strengthen consumer satisfaction and loyalty in the long term.
creator: Heri Prabowo
creator: Farah Chalida Hanoum
creator: Qristin Violinda
creator: Hawik Ervina Indiworo
creator: Rita Meiriyanti
rights: Copyright (c) 2026 Jurnal Pariwisata Tourista
date: 2026-06-28
publication date: 2026-06-28
volume: 6
number: 1
starting page: 1
ending page: 8
doi: 10.26905/jt.v6i1.17030

Manajemen destinasi wisata berbasis triple bottom line dalam perencanaan pariwisata berkelanjutan: studi kasus wisata Boon Pring, Kabupaten Malang
type: item
description: Abstrak Pariwisata di Indonesia menghadapi tantangan dalam menjaga keseimbangan antara pertumbuhan ekonomi, pelestarian lingkungan, dan kesejahteraan masyarakat lokal. Wisata Boon Pring di Kecamatan Turen, Kabupaten Malang, merupakan destinasi ekowisata yang mengembangkan potensi hutan bambu sebagai daya tarik utama dengan pendekatan edukasi lingkungan. Artikel ini bertujuan untuk menganalisis penerapan manajemen destinasi wisata dan perencanaan pariwisata berkelanjutan berbasis prinsip Triple Bottom Line (ekonomi, lingkungan, dan sosial) di Wisata Boon Pring. Penelitian ini menggunakan pendekatan deskriptif kualitatif melalui studi kasus dengan teknik wawancara mendalam kepada pengelola dan pemangku kepentingan utama, serta triangulasi sumber data menggunakan penelitian sebelumnya yang relevan. Hasil penelitian menunjukkan bahwa pengelolaan Wisata Boon Pring telah mengintegrasikan prinsip keberlanjutan melalui pemberdayaan ekonomi masyarakat lokal, pelestarian ekosistem hutan bambu, serta peningkatan kualitas pengalaman wisata berbasis Sapta Pesona dan partisipasi masyarakat. Meskipun demikian, penguatan kapasitas sumber daya manusia, optimalisasi strategi promosi, dan pemasaran destinasi masih diperlukan untuk meningkatkan daya saing dan keberlanjutan destinasi dalam jangka panjang.
creator: Reno Aryono Putro
creator: Andini Risfandini
creator: Muhammad Nur Singgih
creator: Fitria Earlike Anwar Sani
creator: Rulli Krisnanda
rights: Copyright (c) 2026 Jurnal Pariwisata Tourista
date: 2026-06-28
publication date: 2026-06-28
volume: 6
number: 1
starting page: 9
ending page: 14
doi: 10.26905/jt.v6i1.16645

Inovasi desain kemasan kopi Semendo sebagai media informasi budaya untuk wisatawan melalui visual identitas lokal
type: item
description: Pengembangan desain kemasan Kopi Semendo ukuran 225gram dilakukan karena desain sebelumnya belum secara maksimal merepresentasikan identitas budaya dan asal daerah kopi dalam bentuk visual dan informasi tertulis. Oleh karena itu, diperlukan inovasi desain yang tidak hanya menarik, tetapi juga informatif agar dapat dijadikan oleh-oleh khas yang mewakili daerah penghasil kopi. Penelitian ini bertujuan untuk mengetahui apakah desain kemasan Kopi Semendo dari CV. Kopi Biji Palembang dapat dijadikan sebagai Produk Oleh-oleh yang informatif melalui pengembangan Desain Kemasan. Metode yang digunakan adalah Research and Development (R&D) versi Borg and Gall, dengan lima tahapan utama: identifikasi potensi dan masalah, pengumpulan data, perancangan, validasi, dan revisi desain. Pendekatan yang digunakan adalah mix methods, dengan data dikumpulkan melalui wawancara dan angket yang melibatkan pemilik usaha, ahli desain, dan konsumen (masyarakat umum) sebagai validator. Hasil validasi menunjukkan bahwa desain kemasan Kopi Semendo mendapat penilaian “Sangat Menarik” dari seluruh validator, dengan skor 57 persentase 95% dari pemilik usaha, skor 58 persentase 96,67% dari ahli desain, dan skor 9338 persentase 93,38% dari konsumen. Berdasarkan hasil tersebut, desain kemasan dinilai layak sebagai produk oleh-oleh yang informatif dan representatif.
creator: Intan Sekar Sari
creator: Sari Lestari Zainal Ridho
creator: Alditia Detmuliati
rights: Copyright (c) 2026 Jurnal Pariwisata Tourista
date: 2026-06-28
publication date: 2026-06-28
volume: 6
number: 1
starting page: 15
ending page: 22
doi: 10.26905/jt.v6i1.16405

Preferensi gen Z terhadap memilih makanan tradisional atau western di restaurant Trimurti
type: item
description: Restaurant Trimurti is one of the restaurants at the Grand Mercure Malang Mirama Hotel. This study aims to explore the factors that influence Gen Z's decision to choose traditional or Western food at Restaurant Trimurti, focusing on taste, price, accessibility, health, product quality, aesthetics, and personal experience. The method used in this study is a quantitative method that uses primary data through questionnaires. The participants in this study consisted of 109 Gen Z respondents aged 13-28 years who had visited and consumed food at Restaurant Trimurti. The selection of respondents was conducted using purposive sampling based on specific criteria. Data analysis included validity tests, reliability tests, classical assumption tests, and simple linear regression tests. Based on the research results, it was found that among the factors of taste, price, and accessibility, which significantly influence Gen Z's decision in choosing food, the factors of age and attitude toward health have a lower influence. This indicates that Gen Z places greater emphasis on taste, practicality, and comfort compared to age and health. This study is expected to serve as a basis for consideration by culinary businesses, particularly Restaurant Trimurti, in designing menu and marketing strategies that align with Gen Z's needs.
creator: Sheika Ratu Kirana
creator: Mochammad Musafa'ul Anam
creator: Muhammad Danang Setioko
creator: Gilang Sandhubaya
rights: Copyright (c) 2026 Jurnal Pariwisata Tourista
date: 2026-06-28
publication date: 2026-06-28
volume: 6
number: 1
starting page: 23
ending page: 28
doi: 10.26905/jt.v6i1.16129

Pengaruh kualitas produk pizza terhadap kepuasan pelanggan di The Shalimar Boutique Hotel Malang
type: item
description: Kualitas produk makanan merupakan salah satu faktor penting yang mempengaruhi kepuasan pelanggan dalam industri perhotelan dan restoran. Penelitian ini bertujuan untuk mengetahui pengaruh kualitas produk pizza terhadap kepuasan pelanggan di restoran La Regina The Shalimar Boutique Hotel Malang. Penelitian ini menggunakan pendekatan kuantitatif dengan metode survei. Populasi dalam penelitian ini adalah seluruh tamu yang berkunjung ke The Shalimar Boutique Hotel pada periode Januari hingga Juni 2024 sebanyak 23.189 orang. Sampel penelitian ditentukan menggunakan rumus Slovin sehingga diperoleh sebanyak 100 responden. Teknik pengumpulan data dilakukan melalui penyebaran kuesioner dengan menggunakan skala Likert. Data dianalisis menggunakan uji validitas, uji reliabilitas, analisis regresi linier sederhana, serta uji hipotesis dengan bantuan program SPSS. Hasil penelitian menunjukkan bahwa kualitas produk pizza memiliki pengaruh positif dan signifikan terhadap kepuasan pelanggan dengan nilai thitung sebesar 13,573 dan tingkat signifikansi 0,000 < 0,05. Nilai koefisien determinasi sebesar 0,629 menunjukkan bahwa kualitas produk pizza memberikan kontribusi sebesar 62,9% terhadap kepuasan pelanggan. Hasil penelitian ini menunjukkan bahwa semakin baik kualitas produk pizza yang disajikan, maka semakin tinggi tingkat kepuasan pelanggan. Oleh karena itu, pihak manajemen restoran perlu menjaga konsistensi kualitas produk untuk meningkatkan kepuasan dan loyalitas pelanggan.
creator: Christian Surya Saputra
creator: Dhita Paramita Anggraini
creator: Reny Puspitasari
creator: Estikowati Estikowati
rights: Copyright (c) 2026 Jurnal Pariwisata Tourista
date: 2026-06-28
publication date: 2026-06-28
volume: 6
number: 1
starting page: 29
ending page: 35
doi: 10.26905/jt.v6i1.17031