https://ejournal.asaindo.ac.id/index.php/eduturisma <p>EDUTURISMA Journal is a peer-reviewed journal published by Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Asa Indonesia Jakarta. EDUTURISMA Journal provides a scientific forum for researchers to publish research manuscripts aligned with the journal's scopes in social sciences. The journal anchors both research and review articles with the current issues of social sciences. Published articles are original works that have not been published in other journals. The journal publishes binually, in May&nbsp;and&nbsp;November.</p> LPPM and Travel Operation Department Universitas Asa Indonesia en-US EDUTURISMA 2549-0672 https://ejournal.asaindo.ac.id/index.php/eduturisma/article/view/2727 <p>Transformasi digital telah menjadi kebutuhan mendesak dalam sektor pariwisata Indonesia guna meningkatkan daya saing di era globalisasi dan revolusi industri 4.0. Namun, berbagai kendala seperti keterbatasan infrastruktur, rendahnya literasi digital pelaku usaha wisata, serta kurangnya integrasi platform digital masih menjadi hambatan utama. Artikel ini bertujuan untuk mengkaji strategi percepatan implementasi teknologi informasi dalam mendukung transformasi digital <br>pariwisata di Indonesia. Melalui kajian literatur dan analisis konseptual, diperoleh lima strategi utama, yaitu penguatan infrastruktur digital, pengembangan platform digital terintegrasi, peningkatan literasi dan kapasitas digital SDM pariwisata, pemanfaatan big data, AI, dan IoT, serta kolaborasi multi-pihak. Implementasi strategi ini diharapkan dapat mendorong peningkatan kualitas layanan wisata, memperluas pasar global, serta menciptakan pengalaman wisata yang lebih inklusif dan berkelanjutan.</p> Gunawan Sibuea Copyright (c) 2025 EDUTURISMA 2025-05-20 2025-05-20 9 2 1 8 10.70157/e.v9i2.2727 https://ejournal.asaindo.ac.id/index.php/eduturisma/article/view/2722 <p><em>Wingko babat is one of the culinary snacks originating from the Babat area, Lamongan, East Java, which is made from white glutinous rice flour, grated coconut, granulated sugar, coconut milk, and water, it has a sweet and savory taste. Many studies have produced wingko babat products with substitute ingredients, one of which is adding soy flour in this study. This study aimed to provide food alternatives for those on a low-carb diet, determine the effect of soy flour on the characteristics and shelf life of wingko babat, and determine the level of respondent preference for modified wingko babat products with soy flour substitution. The method used in this study is the experimental method. The experimental method is carried out to determine how a treatment is compared with various variables. The study used a questionnaire to determine the respondents' preference for wingko babat products substituted with soy flour in terms of taste, color, texture, and aroma. In this study, the author conducted experiments with three different concentrations: soy flour concentrations of 10%, 20%, and 30%. Analysis of the results of the preference test showed that wingko babat with a 10% substitution of soy flour was more preferred by respondents in terms of taste, color, and texture, while in terms of aroma, wingko babat preferred by respondents was a 30% substitution of soy flour preferred by respondents.</em></p> Setyo Widiarto Copyright (c) 2025 EDUTURISMA 2025-09-09 2025-09-09 9 2 9 16 10.70157/e.v9i2.2722