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All Journal Jurnal Kajian Bali Media Wisata SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Tourism Scientific Journal Journal of Tourism Destination and Attraction Tourism Reserch Journal Journal of Tourism and Economic Jurnal Bisnis Hospitaliti Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Manajemen Perhotelan International Journal of Travel, Hospitality and Events International Journal of Applied Sciences in Tourism and Events SASDAYA: Gadjah Mada Journal of Humanities Journal of Business on Hospitality and Tourism Jurnal Sains Terapan Pariwisata
Suci Sandi Wachyuni
Kajian Pariwisata Sekolah Pascasarjana Universitas Gadjah Mada Dan Politeknik Sahid
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Tourists' Perceptions of Local Street Food: Angkringan, Yogyakarta's Culinary Icon Suci Sandi Wachyuni; Kadek Wiweka
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i3.174

Abstract

Purpose: Angkringan is one of the culinary icons of Yogyakarta which is famous for its being street food. With the development of Yogyakarta's culinary as a tourist attraction, the purpose of this study is to determine tourists' perceptions of Angkringan. Research methods: This study employs a quantitative approach, with a survey conducted via WhatsApp broadcast messages. Purposive sampling was used, and the sample size was 100 respondents. The data analysis method applied is quantitative descriptive statistics,. Results and discussion: Angkringan in Yogyakarta is well-liked by tourists. Food quality has the highest average value, followed by portions, promotions, menu variations, service quality, and prices in a certain order. The last three indicators, that is cleanliness, taste, and atmosphere, all share the same average value. Implication: Understanding how tourists perceive Angkringan can provide suggestions for the development of community Angkringan businesses, particularly in Yogyakarta, this research has theoretical and practical implications. Keywords: angkringan, culinary, street food, local food, perception.
Development Strategies of Camping Ground as a Nature-based Tourism Destination in Cihunjuran Mandalawangi, Pandeglang Siti Nurkomala; Suci Sandi Wachyuni; FX Setiyo Wibowo
International Journal of Travel, Hospitality and Events Vol. 4 No. 2 (2025): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v4i2.515

Abstract

Purpose: This research aims to formulate a strategy for developing a camping ground as a nature-based tourism destination in Cihunjuran, Mandalawangi, Pandeglang Regency, Banten Province. Research method: The research used a mixed-method approach that combined qualitative and quantitative methodologies. The SWOT analysis and Quantitative Strategic Planning Matrix (QSPM) were employed to identify optimal development strategies. Data collection involved field observations, literature reviews, and in-depth interviews with camping ground managers, local government officials, visitors, and community members. Results and discussion: The results identified two factors (internal and external) that make the area potentially suitable for nature-based tourism. The internal factors consisted of strengths, like pristine natural beauty, diversity of flora and fauna, and affordable access, and weaknesses, such as inadequate infrastructure, lack of supporting facilities, and suboptimal promotion. Meanwhile, external factors include opportunities in the form of back-to-nature tourism trends, government support, and potential cooperation with local MSMEs and threats, such as competition with similar tourist destinations, environmental damage, and climate change. Based on the QSPM analysis, the most appropriate development strategy is an integrated tourism product development strategy with the highest TAS score (6.58). It was followed by a brand awareness strengthening strategy (6.23), sustainable infrastructure development (5.89), and local community empowerment (5.47) for improvement. Implication: The implementation of these strategies is expected to make the Cihunjuran camping ground a leading sustainable nature tourism destination in Pandeglang Regency. The improvement of this area can provide economic benefits for the surrounding community and also for the local MSMEs.
Reimagining Tradition: How Tourist Generation Z Perceives Modern Twists on Yogyakarta’s Bakpia Suci Sandi Wachyuni; Kadek Wiweka; Nicko Gana Saputra
Journal of Tourism and Economic Vol. 8 No. 1 (2025): Edisi 15 Jun 2025
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/80h89t87

Abstract

Generation Z is highly susceptible to the influences of globalization, particularly in shaping their purchasing preferences. This phenomenon extends to the food and beverage industry, where traditional culinary practices undergo modifications to align with contemporary tastes. One such example is bakpia, a renowned traditional pastry from Yogyakarta. Recognizing this trend, the present study seeks to explore the perceptions of Generation Z tourists regarding the modern adaptations of bakpia in Yogyakarta. Employing a quantitative research approach, data were collected through questionnaire distribution, targeting Generation Z tourists as the primary respondents. A purposive sampling technique was applied, yielding a total sample of 108 respondents. The collected data were analyzed using descriptive statistical methods. Findings indicate that Generation Z tourists exhibit a stronger preference for modified versions of bakpia over its original form. Among the key product attributes assessed, menu variety emerged as the most influential factor, followed by product quality, price, taste, information availability, and cleanliness. Conversely, portion size ranked lowest in influencing purchase decisions. By understanding Generation Z tourists’ perceptions of bakpia modifications, this study provides valuable insights into tourist behavior and offers strategic recommendations for entrepreneurs in the food and beverage sector—particularly those specializing in traditional bakpia production. The findings highlight opportunities for business innovation, enabling culinary enterprises to enhance their offerings in response to evolving consumer preferences. This study is original and contributes novel insights, as previous research has not specifically examined Generation Z tourists’ perceptions of traditional pastry modifications in Yogyakarta. Prior studies have largely focused on broader generational comparisons or general tourist perceptions rather than honing in on a single traditional delicacy. Thus, this research bridges a critical gap in the literature and offers a foundation for future explorations in the intersection of globalization, culinary adaptation, and generational consumer behavior.
THE EFFECTS OF SERVICE QUALITY, CUSTOMER PERCEIVED VALUE, AND CUSTOMER SATISFACTION TOWARDS CUSTOMER LOYALTY OF DAMRI TOUR BUS Wachyuni, Suci Sandi
Journal of Business on Hospitality and Tourism Vol. 5 No. 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i2.168

Abstract

Based on the data from Transportation Department of Indonesia, commonly total of tourist bus company and total unit of tour bus continues to increase every year. The increasing number of competitors will affect customers looking away easily from one service provider to another. Then, DAMRI as one of the providers, has to make efforts for maintaining and increasing customer’s loyalty. The purpose of this study to determine the effect of service quality, customer perceived value, and customer satisfaction towards customer loyalty of DAMRI Tourist Bus.This research is a quantitative research. Sampling technique is non Probability Sampling, purposive sampling. Data collection is done through interview and questionnaires. Statistical analysis techniques is done through regression analysis and hypothesis testing t test and F test (SPSS 20.0). The results being obtained: service quality (X1) and customer perceived value (X2) significantly influence customer loyalty (Y). In other hand, customer satisfaction (X3) does not significantly influence customer loyalty (Y); But X1, X2, and X3 simultanously influence Y. The manager is advised to continously make efforts in order to improve customer loyalty. Further research is needed to identify the factors that have more influence over customer loyalty of DAMRI Tourist Bus.
An empirical study of food blogger influence on coffee shop brand image and consumer purchase decision in delapan gram Wachyuni, Suci Sandi; Wiweka, Kadek; Softia, Indri
Journal of Business on Hospitality and Tourism Vol. 7 No. 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v7i3.285

Abstract

In recent years, food blogging has become a popular medium for sharing thoughts, feelings, opinions, and ideas. However, its impact on the beverage industry has not been widely studied. This study aims to examine the effect of food blogger promotion on brand image and purchasing decisions partially. This study took samples at the Delapan Gram Coffee Shop. The research method used in this research is the quantitative method. While the independent research variable is food blogger promotion (X), and the dependent variable is the brand image (Y1) and purchase decision (Y2). The data analysis method used in this study is multiple linear regression analysis using the SPSS program. This study found that food blogger promotion partially influences the brand image and purchasing decisions. However, brand image has a higher contribution to purchasing decisions than food blogger promotion. The practical implication of this research is as a reference for entrepreneurs, especially coffee shops, regarding the role of food bloggers in increasing sales. Meanwhile, the limitation in this study is that the sample scope is limited to one company. This study expects further research related to other factors that may have a greater influence on purchasing decisions.
STRATEGI PENGEMBANGAN HERITAGE HOTEL BERBASIS BUDAYA JAWA SEBAGAI REPRESENTASI PARIWISATA BERKELANJUTAN (STUDI KASUS KUSUMA SAHID PRINCE HOTEL, SOLO) Kusumastuti, Sendang; Suci Sandi Wachyuni; Rina Kurniawati; Asmawih
Jurnal Sains Terapan Pariwisata Vol. 10 No. 3 (2025): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v10i3.544

Abstract

ABSTRACT: Sustainable tourism is a crucial concept in developing the tourism industry, as it not only boosts the local economy but also preserves culture and the environment. In this context, heritage hotels emerge as a form of accommodation that can blend cultural heritage with the needs of modern travelers. This study aims to explore the strategies for developing heritage hotels based on Javanese culture to represent sustainable tourism, with a case study on the Kusuma Sahid Prince Hotel in Solo. This research employs a qualitative approach with a case study method. Data was collected through interviews with relevant stakeholders, direct observations, and document analysis. The findings indicate that the Kusuma Sahid Prince Hotel has successfully integrated Javanese cultural values into its design, services, and tourism programs. The main strategies implemented include the preservation of traditional architecture, the utilization of local arts and crafts, and the development of cultural tourism programs that involve the local community. Additionally, the hotel practices sustainable tourism by implementing environmentally friendly management and community empowerment initiatives. This study concludes that the development of heritage hotels based on Javanese culture not only serves as a means of preserving cultural heritage but also as a model for sustainable tourism that provides economic and social benefits to the local community. These findings can serve as a reference for the development of other heritage hotels in Indonesia, encouraging the integration of local culture into sustainable tourism concepts. Purpose: This research aims to formulate a development strategy for Kusuma Sahid Prince Hotel (KSPH) as a heritage hotel that integrates Javanese cultural values in its operations and services so that it remains relevant in the midst of global competition. Knowing the role of KSPH in supporting sustainable tourism in Surakarta City and identifying the challenges faced by KSPH in competing with modern accommodation. Research Methods: This research uses a descriptive qualitative method with cultural theme analysis to understand the social meaning at Kusuma Sahid Prince Hotel Solo. Data were collected through interviews, intercept surveys, and literature studies. Interviews were conducted in a semi-structured manner with the help of notes, cameras, and recorders. Data consisted of primary and secondary sources, both internal and external. Implication: This research contributes theoretically to the development of literature on culture-based tourism and provides practical implications in the form of strategic guidelines for hotel managers, local governments, and other stakeholders. Keywords: strategies, heritage hotels, Javanese, sustainable tourism
The influence of youtube food content reviews on customer purchasing decisions: lesson from Jakarta local street food wachyuni, suci sandi; Kadek Wiweka; Nenny Wahyuni; Shinta Teviningrum; Heru Suheryadi
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.147-156

Abstract

The purpose of this study is to examine the influence of food review content on YouTube on purchasing decisions for local culinary delights, specifically the Jakarta Nasi Goreng Kambing Kebon Sirih. It is the one of the favorite culinary place in Jakarta which sells lamb fried rice, it is located at Kebon Sirih Street. This research employed a quantitative approach with data analysis techniques such as descriptive statistics, linear regression test, t test, and coefficient of determination. The participants in this study are tourists on culinary trips in Jakarta. The samples were 100 tourists who went on a culinary trip and purchased fried rice for the Jakarta Kebon Sirih utilising non-probability sampling or purposive sampling techniques. The correlation coefficient test findings reveal that food reviews on YouTube have a remarkably strong relationship with Nasi Goreng Kambing Kebon Sirih purchasing decisions. Furthermore, the t test results indicate that food reviews on YouTube have a partially positive influence on the decision to purchase culinary products at the restaurant. The theoretical implication of this research is to provide an understanding that food reviews on YouTube have a significant contribution in the context of culinary products or culinary tourism. In the meantime, the findings of this study can be utilized as a reference for restaurant management in particular, and for local street food in general. Some of the limitations of this research that can be addressed in future research include the sample size and research scope.
FENOMENA FEAR OUT MISSING OUT (FOMO) TERHADAP KEPUTUSAN PEMBELIAN RESTORAN VIRAL KAREN’S DINER JAKARTA Wachyuni, Suci Sandi; Namira, Siti; Respati, Rella Dwi; Teviningrum, Shinta
JURNAL BISNIS HOSPITALITI Vol 13 No 1 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i1.1382

Abstract

In the current era of disruption 5.0, uploading digital information about a place to eat to social media users has become a cultural symbol that can depict a lifestyle. This phenomenon makes users afraid of missing out on the latest information and experiences, such as the emergence of Karen's Diner Jakarta restaurant, which went viral on social media. This study analyzes the phenomenon of FOMO (fear of missing out) in consumer purchasing decisions. With a quantitative approach through an online survey, this study captured 100 respondents selected based on purposive sampling. The population of this research is the people of Jakarta, who are potential consumers. Meanwhile, the sample of this research is consumers who have made purchases at Karen's Diner Restaurant. The survey instrument includes questions about FOMO variables and purchasing decisions and is measured on a Likert scale. The data were analyzed using descriptive analysis, regression test, and hypothesis t-test. The study results show that FOMO positively affects purchasing decisions by 60%. This research shows the theoretical implication that the FOMO phenomenon, which includes a person's fear and worry of missing out on something new, affects purchasing decisions. Therefore, viral marketing has a significant impact on restaurant sales. The practical implication of this research is a recommendation for food and beverage businesses maximize digital and viral marketing.  
What motivates Generation Z to travel independently? Preliminary Research of solo travellers Suci Sandi Wachyuni; Nenny Wahyuni; Kadek Wiweka
Journal of Tourism and Economic Vol. 6 No. 1 (2023): Edisi 11 Jun 2023
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/e6v6n1a4

Abstract

Nowadays, the segmentation of solo travel in the tourism market is growing faster than other categories of travel, particularly among those classified as Generation Z. However, few studies have examined solitary travel experiences and motivation. Therefore, the purpose of this study is to determine Generation Z's motivations for solo travel. This research employs a quantitative survey method with a Likert scale and a quantitative approach. In this investigation, 30 young people participated as respondents. The technique applied to data analysis is descriptive statistical analysis. According to the findings of this study, the majority of Generation Z solo travelers are female, work as students, and have traveled solo 1-2 times. The results of the study also indicate that the primary tourist motivation for solo travel is to enjoy the destination's tourist attractions. Furthermore, they consider various factors such as value for money, looking for an inspiration, interaction with local citizens, healing purposes, the influence of social media, and self-actualization. This study's findings can be adopted by destination managers to develop recommendations for responding to the necessities of Generation Z tourists, the largest proportion of tourists at this time.
The Study of the Kangen Yogyakarta Market from the Viewpoint of a Traveler Experiencing the Culinary Festival Suci Sandi Wachyuni; Kadek Wiweka; Mohammad Rizky Ferdinandsyah; Nenny Wahyuni
Journal of Tourism and Economic Vol. 6 No. 2 (2023): Edisi 12 Des 2023
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/e6v6n2a8

Abstract

Culinary is intricately connected to the creation of processed foods and beverages that are characteristic of a certain region. In Indonesia, a diverse range of gastronomic delights with distinct flavors may be found from Sabang to Merauke. Nevertheless, the swift advancement of technology in the culinary domain has led to novel breakthroughs in the creation of food and drink items, which have the potential to alter the presence of traditional local cuisine. In order to prevent the marginalization of local cuisine, several strategies are implemented to promote it, one of which is organizing a festival. Every year, Yogyakarta has a Pasar Kangen Festival. This festival has the capacity to "revive" or "showcase" the presence of local cuisine and enhance the economic status of micro, small, and medium enterprises (MSMEs). This study employed a quantitative descriptive-analytic approach, utilizing Google Forms questionnaires to collect data from a sample size of 50 respondents. This study aims to assess the perception of individuals who have attended the Yogyakarta Pasar Kangen Festival regarding local food. The study population consisted of tourists who were visiting Yogyakarta, whereas the sample specifically included visitors who had visited the Pasar Kangen Festival. The findings of this survey suggest a prevailing public interest in visiting the Pasar Kangen as a whole. Moreover, the primary factors that attract visitors are the diverse culinary offerings and the distinctive local cuisine. Their primary incentive for visiting the Pasar Kangen is self-driven and external factors from the gratification they derive from the experience. The beauty and main draw of the Pasar Kangen Festival lies in its diverse and distinctive gastronomic offerings. The research aims to elucidate the theoretical implications by examining tourists' impression of festival events. The practical implication is to offer valuable information to the event manager and destination in order to enhance their focus on the diverse and distinctive food offerings at the festival, ultimately leading to increased tourist satisfaction.
Co-Authors Amarjiva Lochan Anjani Nurul Safitri Anjani Nurul Safitri Aprilia, Annisa Dwi Art Dito Pangestu Asmawih Dewi Ayu Kusumaningrum Dewi Ayu Kusumaningrum Dewi, Juwita Sari Rizky Millenia Fernanda Stefani Fonsen, Muhammad Jhony FX Setiyo Wibowo Galuh Setyani Putri H, Shafandra Cahya L Hapsari Nindya Kinasih Hardiningsih, Desy Hendro Soejadi Heru Suheryadi Indri Softia Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kadek Wiweka Kusumaningrum, Dewi Ayu Kusumaningrum, Dewi Ayu Kusumastuti, Sendang Liem Christina Puspitasari Marya Yenny Marya Yenny Melyana Liman Melyana Liman Mochamad Thariq Yafi Soejadi Mohammad Rizky Ferdinandsyah Muhammad Farrel Aldean Hermanto Murhadi Namira, Siti Nathania, Stephanie Nenny Wahyuni Nicko Gana Saputra Nuryadina Agus Rini Putu Pramania Adnyana Putu Pramania Adnyana Ramang Husin Demolingo Ramon Hurdawaty Rany Kusumaningsih Rany Kusumaningsih Regine Cornelia Kartika Respati, Rella Dwi Rina Kurniawati Rita Ritasari Rita Ritasari Riyan Setiawan Shinta Teviningrum Siti Nurkomala Softia, Indri Stephanie Nathania Syahri , Aqila Ramiza Teviningrum, Shinta Wahyuni, Nenny Wawan Irawan Saputra Wino Tandriano Zephira Aisya Dalimarta Zuhair , Yasin Adib