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All Journal Jurnal Manajemen Bisnis Jurnal Pariwisata Terapan Jurnal Bisnis Terapan Jurnal Nuansa Akademik: Jurnal Pembangunan Masyarakat JELAJAH: Journal of Tourism and Hospitality

Handayani Rahayuningsih

Diploma Kepariwisataan, Sekolah Vokasi, Universitas Gadjah Mada

Author-ID : 1428471

Religion Humanities Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Articles

THE ROLES OF PUBLIC FIGURE IN FOOD BRANDING: A CASE STUDY Rahayuningsih, Handayani
Jurnal Manajemen Bisnis Vol 10, No 1: March 2019
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/mb.10170

To make the experiences of visiting tourist destination become tangible, tourists are inclined to bring some souvenirs for their family and friends. Such big target market is enough reason to make businesses which provide souvenirs such as goods and foods in the tourist destinations. At the moment, there is an ongoing trend in Indonesia which uses celebrity or famous public figuresâ€™ names as a part of the souvenirsâ€™ marketing appeal. Malang Strudel, Jogja Scrummy, and Surabaya Snowcake are a few examples of foods, especially pastries, as souvenir that are specifically marketed for the visitors of a particular city, and use famous actors and Â actressâ€™ Â as owner Â and Â their Â brand ambassadors. The Â construction Â ofÂ foods identity and products branding of food as souvenir were the focus of this research. The data were collected through interview, documentation, and observation. The results indicate that public figures are extremely important in creating the identity of food as the souvenir of a particular city, although the product itself is not originally from the city. Moreover, tourists who buy the food as souvenir were influenced by the public figuresâ€™ name.

THE PHENOMENON OF FOOD CREATION BUSINESSES WITH CITY’S NAMES AS SOUVENIRS Anik Nuryani; Handayani Rahayuningsih
Jurnal Bisnis Terapan Vol. 2 No. 01 (2018): Jurnal Bisnis Terapan
Publisher : Politeknik Ubaya

This research studies the challenge of traditional culinary in the form of new food creation from some cities in Indonesia which claim themselves as special souvenirs and put the city’s name in naming the food. As souvenirs differentiation, it is a good news. However, these food creations are neither the traditional food from the cities nor using local ingredients for the materials. This research studies 3 food creations namely Jogja Scrummy, Malang Strudel and Surabaya Snowcake. Then, it questions the origin of the food creation, the reason of putting the city’s name, and the response of the tourists. The methods used in the research are observation, interview and documentation. The data were analyzed by descriptive qualitative technique. The results show that the food creations claim as special souvenirs to the city as they can not be found in other cities. However, they fulfill the characteristics of souvenirs. Therefore, as the time goes by, these food creations will be recognized as typical souvenirs of the city.

Hidangan Buffet di Regular Event “Ramayana Night Market” Hotel Hyatt Regency Yogyakarta Handayani Rahayuningsih; Bramanti Aditya
Jurnal Pariwisata Terapan Vol 1, No 1 (2017)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Hyatt Regency Yogyakarta has strategies to increase the number of visitors to the hotel. One of the strategies made by Hyatt Regency Yogyakarta regular event “Ramayana Night Market" which is held every Saturday night. The purposes of this research are to know the buffet menu and the layout of buffet in regular event “Ramayana Night Market” at Kemangi Bistro Hyatt Regency Yogyakarta. This research used observation, interview, and documentation techniques to collect the data. The results showed that the menu in regular event “Ramayana Night Market” are presented on the long table buffet and ranged from appetizer, main course, and dessert. Regular event “Ramayana Night Market” serve traditional food as concept. The layout of the buffet at regular event “Ramayana Night Market” is made to grouping the menu based on the type (appetizer, main course, and dessert) to make it easy for the customers to take the food from the buffet.

Paket Wisata Bagi Difabel Di Yogyakarta Febri Handoyo; Aufi Nidau Sholihah; Anggit Novitariasari; Ashila Fitra Hani; Qonita Putri Firdausa; Handayani Rahayuningsih
Jurnal Pariwisata Terapan Vol 1, No 2 (2017)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Yogyakarta is the one of the biggest tourist destination in Indonesia. Domestic and Foreigner tourist come to this city every year in big number. Yogyakarta has so many tourist destinations, for example: Keraon Yogyakarta, Sambisari Temple, Taman Pintar, Malioboro, etc. Because of that, Yogyakarta need travel agents to makes every tourist easier enjoy their trip, and the number of travel agents in Yogyakarta has growth every year. Tourist who come to Yogyakarta is not only normal people, but also people with disability, they also have same chance to do tourism activity and travel agents should accommodate it. The purpose of the research is to know how far the travel agents in Special Region of Yogyakarta can create tour package for people with disabilities. The research also explained about how many local tourists and international tourists who come to Yogyakarta every year. From that data, we know how many markets for tour package in Yogyakarta. The methods used in the research is qualitative method. The writers collected the data by interview, literature study, and observation. The subject of the interview is people with disability, government, and the management of the tourism destination. The writers also compare the result from the interview with the fact in the field. From the result of the research the writers can conclude tour package that has been offered by travel agents in Yogyakarta is not friendly for people with disabilities.

Akseptasi Pedagang Tradisional Terhadap Penggunaan Mesin EDC Perbankan di Pasar Tradisional Ikon Wisata Belanja di Surakarta Nuryuda Irdana; Handayani Rahayuningsih; Maulida Chairunnisa R. V
Jurnal Pariwisata Terapan Vol 2, No 2 (2018)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Nowadays, some of traditional markets have become as an icon in tourism destination. Shopping is an activity that relatively closed to tourism. There is a traditional market which relatively popular and already known as shopping tourism icon in Surakarta, that is Klewer market. The number of transactions and sales volume that occur in this market is estimated reach out until billion rupiahs.In this era, the utilization of technology change the character of tourists. The development of banking technology can reduce the used of cash money. In doing the tour, tourists mostly bring less cashes. But, they usually have debit or credit cards to support their transactions. Bank responses this fact by deploying EDC machines at traditional markets to support the transaction. However, there are some merchants that still enjoy doing transaction by cash and reluctant to use EDC machine. The aims of this research is to find out the criteria that prioritized by merchants in assessing the use of EDC machine in Surakarta shopping tourism traditional market. Klewer as location was determined through purposive method by the reason as shopping tourism icon of Surakarta. This research used non-probability and purposive sampling techniques to get the samples. AHP (Analytical Hierarchy Process) model was used in this research as analysis method. The result of this research showed that the Surakarta traditional market merchants acceptance in using banking EDC machine is affected by usefulness, ease of use and security. The criteria which prioritized by merchants in assessing the use of EDC machine from the most to least are usefulness, ease of use and security which have almost equal weight.

Eco-Packaging Pada Produk Wisata Kuliner Berbahan Jamu Dan Rempah-Rempah Rahayuningsih, Handayani; Nuryani, Anik
Nuansa Akademik: Jurnal Pembangunan Masyarakat Vol. 9 No. 1 (2024)
Publisher : Lembaga Dakwah dan Pembangunan Masyarakat Universitas Cokroaminoto Yogyakarta (LDPM UCY)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47200/jnajpm.v9i4.2207

The experience from pre-production to enjoying the food and beverages produced, including story-telling about history, philosophy, and all things related to culinary, is a tourist attraction. The herbs and spices also enrich gastronomy tourism in Indonesia. In its development, gastronomy tourism also contributes to sustainable development, which has a positive impact on the economy, socio-culture, and the environment. However, the residues of gastronomy tourism products often cause environmental problems, especially the packaging used. This topic was raised in the study as an effort to reduce gastronomy tourism waste through the use of environmentally friendly packaging, especially for gastronomy tourism products made from herbs and spices. This research was carried out in Kemiriombo, Kulonprogo, where this location is being developed into a quality tourism destination that carries the theme of herbs and spices according to its potential. The research method used is descriptive-qualitative, with observation, interviews, literature study, and documentation as data collection techniques. The steps taken are collecting data and information related to eco-friendly packaging, identifying problems, describing the results of problem identification and findings about eco-friendly packaging, and providing recommendations for strategies for implementing eco-friendly packaging. The results of the study indicate that the choice of packaging used today is more determined by the usefulness, practicality, and price of the packaging. However, for culinary tourism products in the form of food, especially those that are part of traditional rituals such as ‘sego wiwitan’, the packaging has used environmentally friendly materials, namely banana leaves. Basically, local people already have a legacy of knowledge about loving the environment by using packaging that is sourced from nature by their ancestors, but for reasons of price and usability, currently residents do not fully use some of this heritage.

Strengthening Tourism Products Through Storytelling Exploration in Kemiriombo, Gerbosari Village, Samigaluh District, Kulonprogo Regency Iban, Carlos; Marsono; Fatkurrohman; Nuryani, Anik; Rahayuningsih, Handayani; Bayu Aji, Khusnul
JELAJAH: Journal of Tourism and Hospitality Vol. 5 No. 2 (2024)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v5i2.10299

Kemiriombo, a hamlet in Gerbosari Village, Kulon Progo, Yogyakarta, is known for its diversity of spices (empon-empon) cultivated and processed by the local community. This area has significant potential for developing tourism based on local culture and traditions, but the tourism narrative has not been optimally managed. This study aims to explore the potential of storytelling as a strategy for developing tourist destinations in Kemiriombo. The methods used include observation, interviews, Focus Group Discussions (FGD), surveys, and community participation to understand the needs and expectations of the local community. The study found that Kemiriombo has tourism potential such as the processing of empon-empon at Rumah Jamu Menoreh, local cultural arts such as Jathilan, Gejog Lesung, and Karawitan, as well as culinary traditions like Sega Brongsong and Legondo. The 5W1H technique (Who, What, When, Where, Why, How) was applied in the storytelling analysis to produce engaging narratives that can promote local cultural identity. Storytelling plays a crucial role in introducing local products and traditions, enhancing tourist attraction, and preserving community culture. Through the development of strong narratives, Kemiriombo is expected to become a tourist destination that offers not only visual experiences but also emotional and social dimensions for visitors. The integration of local traditions and storytelling innovation is expected to positively impact the welfare of the local community.

Co-Authors Anggit Novitariasari Anik Nuryani Ashila Fitra Hani Aufi Nidau Sholihah Bayu Aji, Khusnul Bramanti Aditya Fatkurrohman Febri Handoyo Iban, Carlos Marsono Maulida Chairunnisa R. V Nuryani, Anik Nuryuda Irdana Qonita Putri Firdausa

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