Indonesia Conference Directory

Corresponding Author
Mirsa Umiyati

Institutions
Universitas Warmadewa

Abstract
This research examines Building Sustainable tourism hierarchical framework in linguistic perspective, especially examines the eco-lexicon associated to traditional medical plants in Bali. The study concist of three objectives, first to identify the types of lexicons related to traditional medicinal plants, second, to assess the level of knowledge and shifting knowlwdge of the lexicon in question. The qualitative research design was used in conducting the study. Data were analyzed orienting the Fill and Muhlhauslers (2001) theory of ecolinguistic. The results of the data analysis showed that the lexicon associated with tradisional medicinal plants in Bali consists of 30 types, each of which is divided into five parts

Keywords
ecolinguistic, sustainable, traditional medicinal plants, tourism

Topic
Sustainable Tourism

Link: https://ifory.id/abstract/7mECvdyBHaLf

Corresponding Author
Innocentia Magda Widya Putri

Institutions
(1) Faculty of Communication Science, Gunadarma University

(2) Faculty of Communication Science, Gunadarma University

Abstract
Tanjung Kelayang Bangka Belitung merupakan pembangunan KEK tercepat dari KEK lainnya. Bukan hanya tentang konsursium Belitung Maritime Silk Road tetapi juga masyarakat yang turut berperan aktif mengelola pariwisata ini. Pemerintah Kabupaten Belitung bergerak secara dinamis mensosialisasikan pariwisata kepada masyarakat juga melakukan penguatan sinergitas melalui Penta Helix yaitu kolaborasi lima unsur subjek atau stakeholder pariwisata di kawasan tersebut. Penta Helix yang dimaksud yaitu ABCGM (Academics, Businness Sector, Communities, Government, Media): Akademisi, Bisnis, Komunitas, Pemerintah dan Media. Penelitian ini bertujuan untuk menganalisis Penta Helix pada komunikasi pariwisata Tanjung Kelayang Bangka Belitung. Model Destination Management Organization (DMO) dan Konsep TKDP (Tata Kelola Destinasi Pariwisata) menjadi landasan konseptual pada penelitian ini. Studi ini menunjukkan bahwa pengelolaan Penta Helix yang baik akan menciptakan sinergitas antar bagian untuk memajukan destinasi pariwisata daerah. Sehingga diharapkan dari terciptanya sinergi Penta Helix, masyarakat dapat mengembangkan dan mengelola destinasi wisata daerahnya secara mandiri. Penelitian ini menggunakan pendekatan Studi Kasus. Data primer diperoleh melalui hasil wawancara mendalam pada key informan dan beberapa narasumber yang dipilih dengan teknik purposive, melalui beberapa kriteria. Selain wawancara, penelitian ini juga menggunakan hasil observasi, kajian literatur dan juga FGD (Focus Group Disccusion) yang digunakan sebagai bentuk Trianggulasi sumber.

Keywords
Tourism Communication, Development Communication, Penta Helix, Smart Destination, Pantai Tanjung Kalayang

Topic
Sustainable Tourism

Link: https://ifory.id/abstract/Mkdfn4arxVJ6

Corresponding Author
Ni Wayan Kasni

Institutions
a) Linguistics Program, Warmadewa University

Abstract
Bali is a province whose economy depends on tourism. According to Sudibya (2019) 2/3% of the economy is based on tourism. Referring to the statement, it is deemed necessary for new innovations in the development of tourism in Bali. One of them is a traditional culinary tour where the ingredients are from agricultural or plantation products which are indeed the hallmark of Balinese products as they come to Bali are not only to see view and culture, they also want to try local food. Every region in Bali has its own uniqueness in relation with culinary. Based on this reason,this research was done to investigate the lexicons of traditional culinary as a way to revitalize it in tourism sector. Besides, it is also aimed at showing the proverbs. The theory applied was Culinary Linguistics defining that culinary linguistics is qualitative study of language in food traditions or eating habits through the linguistic paradigm (Jabonillo, 2016: 18). Based on the research done, it is found that words used in traditional culinary can be grouped into four, such as fruit, vegetable, drink, tubers, and grain. In general the traditional ways to cook are steaming, grilling, frying, boil, burning with covering in embers, roasting. In communication the people tends to use something surrounding their lives which is conveyed in the form of proverbs.

Keywords
culinary linguistics, traditional culinary, sustainable tourism, revitalizing

Topic
Sustainable Tourism

Link: https://ifory.id/abstract/87tJZQbDRcNL

Corresponding Author
Anak Agung Gede Raka

Institutions
Universitas Warmadewa

Abstract
The development of Balis tourist attraction is one of the important aspects that needs attention to protect the tourism sustainability. It is very importunate in order to avoid the monotonous impression of the offered object. To that end, developing cultural aspects is one of the efforts to be made. One aspect of culture that has the opportunity to be developed is art, both in the form of performing arts and creative industries. Thus, this study, in addition to examining the extent to which object attraction innovations have been made, also finds out a model, as an effort to respond to the demands of the global market. The output is that besides being presented at international seminars, it is also publishable in international journals. This study used a qualitative approach with data collection methods: observation, interviews, and literature study. Then the data were processed and analyzed qualitatively.

Keywords
Culture, Development, and Tourism of Bali

Topic
Sustainable Tourism

Link: https://ifory.id/abstract/ZvwdxKgLYypH

Corresponding Author
I Wayan Budiarta

Institutions
a) Linguistics Program, Warmadewa University
Jalan Terompong No. 24 Denpasar 80235, Bali, Indonesia
* budy4rt476[at]gmail.com
b) English Department, Warmadewa University
Jalan Terompong No. 24 Denpasar 80235, Bali, Indonesia

Abstract
This article is aimed to find out techniques of translation applied in Colours Magazine published By Garuda Indonesia Airlines. The data is taken from advertisement found in Colours Magazine particularly advertisement which promoting tourist destination area. This research is focusing on finding out the type of translation techniques and the dominance techniques applied in translating Indonesian into English text of promotion. This research used qualitative research. The data was collected by using documentary study method. The data was analyzed by descriptive qualitative method. The analysis was done through qualitative analysis specifically in descriptive qualitative analysis based on theory of procedures proposed by Molina and Albir (2002) in their book entitled “Translation Techniques Revisited: A Dynamic and Functionalist Approach”. The result of analysis showed that there were only 11 techniques from 18 translation techniques applied in translating the text of promotion from Indonesian into English found in Colours Magazine. The techniques were 11 translation procedures that occurred: Adaptation, Amplification, Borrowing, Calque, Compensation, Generalization, Literal Translation, Modulation, Particularization, Reduction, and Transposition. Among those techniques, transposition was the dominant techniques applied

Keywords
translation techniques, text of promotion, Colours magazine

Topic
Sustainable Tourism

Link: https://ifory.id/abstract/f9jg3zhvaXQx

Corresponding Author
I Gde Suranaya Pandit

Institutions
Warmadewa University

Abstract
Bali is a small island that is a world tourist destination. Bali is surrounded by ocean. The ocean has an enormous potential in the fishery field. One of the fish potentials is frigate mackerel. This research aims to describe the handling process and the processing of frigate mackerel in the central of fish boiling, Kusamba village, Bali. This research is designed in an observational descriptive study. Observation conducted on the handling process and the processing of frigate mackerel from its catching located at Amed beach, take a three-hour drive to Kusamba, until the processing to be a boil frigate mackerel in the central of fish boiling Kusamba village. Quality test of frigate mackerel processed results at Kusamba Village consists of microbiological, chemical, and organoleptic quality conducted at the laboratory of fisheries and marine of Bali Province. Observation results will be elaborated qualitatively in the photos form and narratives, laboratory results are described in tables and analyzed using Indonesian national standards. The results showed that the process of frigate mackerel handling in Bali is still using a simple method with traditional equipment. Although by using simple equipment, the quality of boil fish product of Kusamba village is proven has a good quality and meet the Indonesian national standards.

Keywords
Frigate Mackerel, Boil Fish, Fishery Product Processing, Kusamba, Bali

Topic
Sustainable Tourism

Link: https://ifory.id/abstract/y9B2upVnZTvb