The purpose of this study is to determine the profile of tourists who come to visit Belitung Island and to identify the unique culinary of Belitung Island that can support tourism in Belitung Island. The research method used is descriptive analysis with a survey approach. The research approach was carried out through several stages, namely the stage of observation, interviews and the distribution of questionnaires to respondents. Questionnaires were distributed to tourists who came to visit Belitung Island. Samples of tourists obtained as many as 38 people where respondents were taken from tourists who were met directly at several culinary center locations. There are several types of culinary that are targeted for tourists, namely otak-otak, soup gangan, pempek, ketam isi, Belitung noodles and Belitung suto. Other culinary tours that are also recommended by tour operators are Kong Djie coffee shop, Ake coffee shop and one of the special foods of Belitung Island, namely Makan Badulang. Belitung Island itself can become a complete destination, where tourists can enjoy not only natural attractions but also can-do culinary tours by enjoying a variety of culinary available on Belitung Island.
This paper describes the importance of educator’s certification to solve Indonesian education financial sytem which is still run by the goverment until 2020 with some additional regulations. This paper shows how the regulations are applied into the system and have some contributions on improving their quality, qualification and competence. There are some classics problems as well which are found during this research, such as: the lack of competence and quality of teachers which are caused by financial source. It is not a new problem that teachers are not paid well, from that it causes the integration of teachers to do their job because they need to have other additional jobs. This research uses qualitative research to dig more about the government efforts on improving teachers quality, qualification and competence by applying a descriptive method to explain about teachers’ certification in Indonesia, the purpose, benefits and principle, also the mechanism, criteria and some laws related to teachers quality, qualification and competence in Indonesia. The result of this study explains that the effort of the government on applying a certification system have a good impact on the quality, the qualification and the competence of teachers.
Authentic food souvenirs are essential in tourism, MSMEs and local wisdom. However, there is no satisfactory authentic assessment method yet, because it only examines objective or subjective aspects. Therefore, a more comprehensive study is needed; this study aims to assess authentic food souvenirs' authenticity with a geographic approach. Several stakeholders involved. It uses various methods of obtaining information. The result of this research is the superior authenticity of food souvenirs. Authentic food is useful for promoting destinations and increasing tourist spending. This assessment method can be an alternative in the assessment of authentic food souvenirs.
This study aims to identify culinary tourism on Bangka Island. The method used is content analysis the Bangka Island tour packages available on the travel agency website. Furthermore, the field was confirmed by participatory observation and interviews of restaurant owners, gift shops, and agro-tourism in Pangkal Pinang, Sungai Liat, and Belinyu. Culinary tours offered by travel agents are to enjoy local food at local restaurants, enjoy the agro-tourism experience in the Bangka Botanical Garden,learn about making crackers, and shopping in Kampung Gedong, and shopping for souvenirs. The tourist attraction in the restaurant is local food and atmosphere. In the Bangka Botanical Garden agrotourism area, it offers a learning experience of various organic fruits and vegetables, farms, and sales of cow's milk and dairy products. Gedong Village offers cultural and culinary tourism, in the form of making crackers that are mostly done by residents. Although it has not been explicitly stated, as a culinary tourism activity, many travel agents offer culinary tourism experiences on Bangka Island.
Food labels are very important for consumers, but there are still many food manufacturers that do not provide complete information. Research on food souvenir labels is needed to support tourism. This study aims to analyze the food souvenir labels. The study was conducted on 150 food souvenirs from 20 categories. The sample was selected accidentally in a gift shop in Bangka Belitung. This study uses a comparison method between the availability of information on labels and food label regulations for home industries. There are still many products that do not provide halal information, production dates and nutrition. This information is very important for tourists, therefore the government needs to increase awareness and compliance of micro, small and medium scale food producers.
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