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This Author published in this journals
All Journal Journal of Gastro Tourism (JOGASTO) Mabha Jurnal Nusantara : Jurnal Ilmiah Pariwisata dan Perhotelan
Azis Fitri Profita Aznam
Akademi Pariwisata Dharma Nusantara Sakti
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Pengalaman Wisatawan dalam Konsumsi Jamu Tradisional sebagai Produk Wellness Tourism di Yogyakarta: Pendekatan Memorable Tourism Experience Azis Fitri Profita Aznam; Setya Mukti Mahanani
JURNAL NUSANTARA Vol 8 No 2 (2025): Edisi 16 Sep 2025
Publisher : AKPARDA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63986/nsn.v8i2.121

Abstract

The growth of wellness tourism has encouraged the development of tourism products based on health and local cultural heritage. Traditional herbal drink known as jamu represents an Indonesian cultural asset with potential to support wellness tourism in Yogyakarta. This study aims to analyze tourist experiences in consuming traditional jamu as a culture-based health product. The research applies a descriptive quantitative approach using questionnaires based on seven dimensions of the Memorable Tourism Experience (MTE). The findings show that tourists have positive experiences when consuming jamu, reflected through enjoyment, physical refreshment, cultural engagement, and increased knowledge of traditional herbal drink. The presence of traditional jamu stalls and modern jamu cafés reflects sustainability and innovation in developing jamu as a culture-based wellness tourism product.
A phenomenological study of nightclub visitor lifestyles and their role in shaping urban night tourism in yogyakarta Fera Dhian Anggraini; Azis Fitri Profita Aznam; Winda Rosita Dewi
Journal of Gastro Tourism Vol. 4 No. 1 (2026): February 2026
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v4i1.658

Abstract

This study aims to identify the lifestyle patterns of nightclub visitors based on observational data and in-depth interviews with 25 participants at prominent nightclubs in Yogyakarta. The research employed a qualitative approach with a phenomenological design and was analyzed using NVivo software. The findings reveal three dominant themes in the lifestyle of nightclub visitors in Yogyakarta: culture and norms, hedonism, and representation and self-validation. A distinctive finding shows that visitors actively negotiate between pleasure-seeking behavior and strong local socio-cultural expectations. As a city widely recognized as a student and cultural center, Yogyakarta’s nightlife reflects a pattern of self regulation in which visitors seek enjoyment while maintaining social respectability. These findings provide empirically grounded insights into the unique characteristics of Yogyakarta’s urban night tourism and offer references for developing more adaptive, culturally sensitive, and safe nightlife management strategies.
DINAMIKA KOMUNIKASI FOOD AND BEVERAGE SERVICE DAN KITCHEN DALAM MENINGKATKAN PELAYANAN HOTEL GRAND DIAMOND YOGYAKARTA Azis Fitri Profita Aznam; Noer Ayufika Nulul; Fera Dhian Anggraini
Mabha Jurnal Vol 6 No 1 (2025): Mei 2025
Publisher : Akparta Mandala Bhakti Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70018/mb.v6i1.94

Abstract

Food and Beverage Service dan Kitchen merupakan dua bagian dalam industri perhotelan yang saling berkaitan karena berpengaruh kuat terhadap kualitas pelayanan. Penelitian ini memiliki tujuan untuk memahami dinamika komunikasi yang terjadi antara Food and Beverage Service dan Kitchen di Hotel Grand Diamond Yogyakarta dalam upayanya untuk meningkatkan kualitas pelayanan. Metode penelitian yang digunakan adalah kualitatif dengan pendekatan studi kasus. Data dikumpulkan melalui observasi langsung dan wawancara dengan staf dari bagian Food and Beverage Service dan Kitchen yang berjumlah empat orang. Penelitian ini menghasilkan temuan bahwa dinamika komunikasi antara Food and Beverage Service dan Kitchen di Hotel Grand Diamond Yogyakarta dipengaruhi oleh dua faktor yaitu penggunaan teknologi komunikasi dan persepsi individu terhadap peran masing-masing bagian yang berpengaruh pada peningkatan kualitas pelayanan. Penelitian ini berkontribusi untuk memberikan pemahaman mendalam mengenai kompleksitas dinamika komunikasi interbagian dalam industri perhotelan, khususnya bagian Food and Beverage Service dan Kitchen yang merupakan dua bagian penting dalam operasional hotel. Implikasi praktis penelitian ini dapat digunakan oleh Hotel Grand Diamond Yogyakarta untuk mengidentifikasi perbaikan praktik komunikasi yang dapat meningkatkan kualitas pelayanan secara keseluruhan.
Co-Authors Fera Dhian Anggraini Noer Ayufika Nulul Setya Mukti Mahanani Winda Rosita Dewi