Cimande Tourism Village promotion is done to provide information to potential visitors about the tourism potential in the region. Promotion using the website (e-tourism) is believed to convey information more clearly and widely. This research was conducted in Cimande Tourism Village, in Caringin District, Bogor Regency. Research uses qualitative descriptive methods. The research object is Cimande tourism village website’s with access desawisatacimande.com. The result discover that Cimande tourism village website has a fairly good level of visibility by using search engines namely Google, Yahoo and Bing. Promotional techniques are carried out by linking information related to tourism, namely information about the activities of Cimande Tourism Village itself. Online public relations not yet available. The websites email are available even though they are still minimal in use. The manager has not recorded the visitors so the ranking related to the visitor does not exist. Therefore, the author recommends that managers work together with other institutions to meet human resources needs in order to improving knowledge and skills related to the promotion, especially for websites. In addition, the manager can also ask the relevant institutions to cooperate in the promotion activities of Cimande Tourism Village.

This research discusses the motivation of Middle East Tourists who come and visit Pucak areas in West Java. Puncak is an area that has a cool climate with beautiful natural scenery located not far from Jakarta, the capital city of Indonesia. Middle East tourists are a potential market for Indonesian tourism. The ampunt of the expenditure is highest compared to other tourists who visiting Indonesia. And certainly for the locals it give impacts on the economy of the surrounding community. This study uses a descriptive quantitative approach, using questionnaires and literature studies in data collection and data analysis using linear regression. Data was collected from 100 inbound Middle East tourists who travel and visited Puncak Area. The Pearson correlation was used to find the relationship between push and pull factor motivation towards their visiting decision. ANOVA and T Test used to examine the indicators. The result shows that push and pull motivation influenced the visiting decision of inbound tourism, partially and simultaneously. Relaxation got the highest score in push motivation, meanwhile the environment and weather conditions dimension got the highest score on pull motivation. Keywords: Tourist Motivation, Push and Pull Motivation, Inbound Tourism, Puncak.

This research discuss the process of making tempe with benguk bean  (Mucuna pruriens)  as the raw material that can be developed into a form of cultural tourism attractions which aims to improve the income level of the local community in the area of Kulon Progo Regency, Yogyakarta. The used of Benguk Bean based on its originally that only can be found around this region and cannot be treated carelessly due to contain toxic compounds which must be removed. The process and method of cooking is still done in traditional ways, it begin by washing the benguk bean, boiling to fermenting and transform into edible food. The makers still using the traditional stove with firewood or old coconut leaf, bamboo strainer, using ashes, yeast, and banana leaves or teak leaves. This study uses a qualitative study approach. The data used are primary and secondary data collected in several ways including observation, in-depth interviews, documentation and litelature study. This study will focus on the activities done in the process of making tempe benguk as a tourist attraction using Mix activties: the nature of activities in tourism destination.

<em>The purpose of this study was to obtain a suitable recipe for making mooncake skins made from local food, namely red bean flour and to determine the level of public preference for this innovative product. The research method used is quantitative research, and distributing questionnaires to the panelists in conducting a preference test or organoleptic test on the taste, color, aroma and texture of the product. Processing of data from the results of the questionnaire was processed using descriptive statistics. The results obtained after conducting pre-experiments the authors get the right results for research by providing questionnaires and product samples to expert panelists and consumer panelists, the formulation used is the P2 formulation using 85% red bean flour 15% wheat flour and the P3 formulation using 100% red bean flour. The conclusion of this study is from the 2 formulations obtained and seen from the mean, median, mode, and standard deviation of the results of the organoleptic test questionnaire to expert panelists and consumer panelists, it can be concluded that the preferred formulation is in terms of taste, aroma, color and texture are P3 formulations using 100% red bean flour with an average value of 3.5 for expert panelists and 3.32 for consumer panels</em>

Pada era digitalisasi sekarang ini, berbisnis semakin mudah. Potensi desa Wisata yg harus terus didorong salah satunya adalah UMKM. Produk jadi yg dihasilkan harus dapat di terima dalam keadaan baik tidak kurang suatu apapun, oleh karena itu pengemasan barang memegang peranan kunci dalam rangka mewujudkan kepuasan konsumen. Tentunya tidak semua barang dapat dikemas dengab asal, beberapa malah harus di berikan perlakuan khusus Dan dilengkapi dokumen. Hal ini berlaku pula untuk barang yang akan dikemas dan dikirimkan sebagai jenis barang yang mudah pecah ataupun rusak (<em>fragile goods</em>). Proses pengemasan paket barang kiriman yang sesuai dengan ketentuan akan mengurangi resiko dari kerusakan barang yang dikirimkan. Pengunaan material kemasan, cara mengemas dan juga pemberian tanda dan label menjadi hal penting yang harus diperhatikan. Oleh karena itu diperlukan pelatihan akan pengemasan paket barang kiriman untuk barang pecah belah, sehingga dapat meminimalisasi resiko kerugian dan juga keluhan akan kualitas barang yang diterima oleh konsumenPada era digitalisasi sekarang ini, berbisnis semakin mudah. Potensi desa Wisata yg harus terus didorong salah satunya adalah UMKM. Produk jadi yg dihasilkan harus dapat di terima dalam keadaan baik tidak kurang suatu apapun, oleh karena itu pengemasan barang memegang peranan kunci dalam rangka mewujudkan kepuasan konsumen. Tentunya tidak semua barang dapat dikemas dengab asal, beberapa malah harus di berikan perlakuan khusus Dan dilengkapi dokumen. Hal ini berlaku pula untuk barang yang akan dikemas dan dikirimkan sebagai jenis barang yang mudah pecah ataupun rusak (<em>fragile goods</em>). Proses pengemasan paket barang kiriman yang sesuai dengan ketentuan akan mengurangi resiko dari kerusakan barang yang dikirimkan. Pengunaan material kemasan, cara mengemas dan juga pemberian tanda dan label menjadi hal penting yang harus diperhatikan. Oleh karena itu diperlukan pelatihan akan pengemasan paket barang kiriman untuk barang pecah belah, sehingga dapat meminimalisasi resiko kerugian dan juga keluhan akan kualitas barang yang diterima oleh konsumen.