http://jurnal.stpsahidsurakarta.ac.id/index.php/JPI/issue/feedJurnal Pariwisata Indonesia2026-01-03T00:44:18+08:00Jasanta Peranginanginjasanta@stpsahidsurakarta.ac.idOpen Journal Systems<p><strong>Jurnal Pariwisata Indonesia (JPI)</strong> adalah jurnal blind peer-review yang terbit dua kali setiap tahunnya, didedikasikan untuk studi dalam ilmu kepariwisataan, perhotelan dan kuliner di Indonesia.</p> <p>JPI mengundang penulis untuk mengirimkan naskah yang ditulis dalam Bahasa Inggris atau Bahasa Indonesia.</p> <p>Tujuan JPI adalah memberikan pengetahuan komprehensif tentang ilmu kepariwisataan, perhotelan dan kuliner di Indonesia. </p>http://jurnal.stpsahidsurakarta.ac.id/index.php/JPI/article/view/708SUBSTITUTION WITH DATES PUREE (Phoenix Dactylifera L.) OF DODOL MELAYU2025-11-18T11:49:04+08:00Nadia Sarmanisa Safitrianinsarmanisa@gmail.comAgung Arif Gunawanagung@btp.ac.idRosie Oktavia Puspita Rinirosieoktavia92@gmail.comFrangky Silitongafrangky@btp.ac.id<p>This study aims to analyze substituting date puree <em>(Phoenix dactylifera)</em> as a sugar replacement in the production of dodol, based on hedonic test and hedonic quality test by panelists preferences. The research background based on the high consumption of added sugar, thus requiring healthier natural sweetener alternatives. The research method used an experimental design with three formulations: 0% date puree, 50% date puree, and 100% date puree. Organoleptic test were carried out by trained and semi-trained panelist, evaluating aspect of color, aroma, taste, and texture using a 1-5 hedonic scale. Analysis was performed using Kruskal-Wallis test. The analysis revealed that the 50% date puree formulation received the highest preference scores for taste and texture, while the 100% substitution produced a stronger color and aroma but was less favored by some panelists. These findings highlight that date puree can be effectively used as a natural sweetener in dodol with good consumer acceptance. This study expands to the innovation of Indonesian traditional food and supports healthier dietary patterns<em>.</em></p>2026-01-03T00:00:00+08:00Copyright (c) 2026 Nadia Sarmanisa Safitriani, Agung Arif Gunawan, Rosie Oktavia Puspita Rini, Frangky Silitongahttp://jurnal.stpsahidsurakarta.ac.id/index.php/JPI/article/view/718Pisang Epe Sebagai Representasi Identitas Kuliner Lokal: Kajian Gastronomi terhadap Daya Tarik Wisata Kota Makassar2025-11-25T14:28:16+08:00Meidy Putri Utamimeidy@unifa.ac.idYogi Prambudiyogi.prambudi@lecturer.unri.ac.idNasrullahnasrullah@unifa.ac.idHardiantihardianti@poltekparmakassar.ac.id<p>This study examines Pisang Epe, a traditional grilled banana snack from Makassar, as a representation of local culinary identity and as a key attraction within the city’s emerging gastronomic tourism. Using a qualitative case study design, data were collected through participant observation at Pantai Losari, in-depth interviews with vendors and tourists, and analysis of promotional materials and social media content. The analysis explores how historical–geographical, gastronomic, and socio-cultural dimensions are articulated through this food. Findings show that Pisang Epe embodies coastal agrarian heritage while being strongly anchored to Pantai Losari, creating a distinctive sense of place for residents and visitors. Its simple but specific preparation techniques and sensory characteristics construct an authentic culinary identity that differentiates it from other banana-based products, even as contemporary toppings are introduced to meet changing tourist preferences. The study also reveals that consumption of Pisang Epe functions as a social ritual that mediates interaction between locals and tourists, enhances memorable tourism experiences, and supports the livelihoods of micro and small enterprises. Overall, Pisang Epe contributes to strengthening Makassar’s city branding as a gastronomic destination and demonstrates how everyday street food can be strategically leveraged in culturally grounded and sustainable culinary tourism development.</p>2026-01-07T00:00:00+08:00Copyright (c) 2026 Meidy Putri Utami, Yogi Prambudi, Nasrullah, Hardiantihttp://jurnal.stpsahidsurakarta.ac.id/index.php/JPI/article/view/729KNOWLEDGE STRUCTURE OF SUSTAINABLE COMMUNITY BASED TOURISM: A BIBLIOMETRIC AND NETWORK ANALYSIS2025-12-08T15:52:19+08:00Abdurrahman Mansyura.rahmansyur@gmail.comFirno Hadifirnohadi@staisumbawa.ac.id<p>This study maps the knowledge structure of Sustainable Community Based Tourism (SCBT) through a bibliometric and network analysis using data extracted from the Scopus database on 14 October 2025. The search string “Sustainability” AND “Community Based Tourism” was applied to identify relevant publications. Biblioshiny (R-Studio) was employed to examine publication trends, collaborative networks, and thematic structures within the field. The findings reveal a steady expansion of SCBT research, particularly after 2015, with strong contributions from Asia and increasing interdisciplinary integration. Co authorship and institutional network analyses indicate growing collaboration, though geographical imbalances remain evident. Keyword cluster mapping highlights dominant themes such as community participation, environmental conservation, governance, and digital transformation. The analysis also exposes persistent gaps, including limited cross regional perspectives and insufficient integration of sustainability, technology, and community empowerment into unified frameworks. This study offers a structured overview of the intellectual landscape of SCBT and provides recommendations to guide future research directions.</p>2026-01-06T00:00:00+08:00Copyright (c) 2026 Abdurrahman Mansyur, Firno Hadi