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All Journal JEA17: Jurnal Ekonomi Akuntansi Jurnal Pariwisata Terapan Jurnal Nuansa Akademik: Jurnal Pembangunan Masyarakat JELAJAH: Journal of Tourism and Hospitality International Journal of Applied Sciences in Tourism and Events
Nuryani, Anik
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ANALISIS HARGA SAHAM SYARIAH INDONESIA JAKARTA ISLAMIC INDEX MASA SEBELUM DAN SAAT COVID 19 Nuryani, Anik; Marwanto, Ontot; Ratnawati, Tri
JEA17: Jurnal Ekonomi Akuntansi Vol 6 No 1 (2021): April
Publisher : Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jea17.v6i1.5219

Abstract

ABSTRACTThis study aims to test and analyze the Indonesian Jakarta Islamic Index's Islamic stock price which is influenced by 4 macroeconomic fundamentals (inflation, exchange rate $ / IDR, interest rates, stock trading volume) and shares of Indonesia's 5 largest trading partners (Shanghai Composite Index China shares, stocks Japanese Nikkei 225 Index, Singapore Straits Time Index shares, United States Dow Jones Industrial Average shares, India S&P BSE Sensex shares) before and during covid-19. The population in this study were Indonesian Islamic stocks listed on the IDX with the period March 2019 to September 2020. The sampling technique used a purposive sampling method and obtained one sample of the Jakarta Islamic Index (JII) stock index. The analytical method used is multiple linear regression analysis with SPSS application tools. Based on testing using the Simultaneous Model Test (Test F), it is known that the independent variables together (simultaneously) have a significant effect on the Sharia Indonesia Jakarta Islamic Index stock price before and during the Covid-19 period. While the results of the Hypothesis Test (t test) show that, the exchange rate of $ / Rp., China's Shanghai Composite Index (SCI) and the United States Dow Jones Industrial Average (DJIA) Stock Index have a significant effect on Islamic stocks in Indonesia Jakarta Islamic Index during covid-19. . 
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

Abstract

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

Abstract

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. 
Penyusunan Guidebook Storytelling Tanaman Herbal dan Jamu dalam Pengembangan Wellness Tourism di Kemiriombo, Gerbosari, Samigaluh, Kulonprogo Nuryani, Anik; Rahayuningsih, Handayani
Jurnal Pariwisata Terapan Vol 9, No 1 (2025)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpt.101737

Abstract

Wellness tourism adalah wisata minat khusus yang makin berkembang pasca pandemi COVID-19 seiring perubahan gaya hidup manusia yang lebih memperhatikan kebugaran (wellness). Salah satu yang menjadi bagian dari aktivitas dalam wellness tourism adalah health nutrition atau diet, termasuk empon-empon atau jamu yang diminum dalam rangka menjaga kesehatan dan kebugaran badan. Kemiriombo adalah sebuah desa di lereng Menoreh dengan potensi utama empon-empon atau jamu yang ditanam warga setempat dan dijual baik dalam bentuk mentah maupun rajangan kering, simplisia, juga bubuk siap seduh. Penelitian ini bertujuan untuk mengkaji storytelling dari empon-empon serta jamu yang ada di Kemiriombo sebagai bagian dari penyiapan pengembangan destinasi wellness tourism. Selama ini storytelling empon-empon dan jamu yang ada hanya berdasarkan ingatan dan warisan dari generasi sebelumnya, tidak ada sumber yang akurat serta tertulis. Metode yang digunakan dalam penelitian ini adalah observasi, wawancara, dokumentasi dan studi pustaka. Hasil dari penelitian ini adalah narasi storytelling empon-empon dan jamu tentang manfaat serta cara pemanfaatannya. Selain itu, temuan menunjukkan bahwa warga Kemiriombo tidak secara detil mengetahui semua empon-empon dan jamu yang ada. Oleh karena itu, hasil penelitian ini akan diolah agar bisa dimanfaatkan sebagai bahan pemanduan di Kemiriombo.
Storytelling: Developing stories and experiences more on food tourism Rahayuningsih, Handayani; Nuryani, Anik; Naomi, Fennyta Christa; Jati, Hanum Pramudyasmara
International Journal of Applied Sciences in Tourism and Events Vol. 9 No. 2 (2025): December 2025 (In Press)
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v9i2.85-96

Abstract

Food tourism has become one of the main attractions in the era of globalization, especially in Indonesia, with the growth of the food tourism sector continuing to develop. However, ordinary food tourism experiences are no longer sufficient to captivate tourists who are increasingly seeking deep and memorable experiences. Therefore, this research aims to develop storytelling scripts in culinary tourism so that tourists can gain a deeper and more memorable understanding of local gastronomy. In this context, the study focuses on the development of storytelling for food tourism in Kemiriombo, Kulon Progo. The research method used was a qualitative approach with data collection techniques such as participatory observation, in-depth interviews, documentation, and literature studies. The research results in a storytelling script that contains the connections between food and the culture and traditions of the Kemiriombo community, raw materials, processing methods, nutritional content, and the differences between traditional food in Kemiriombo and similar foods in other regions. This is intended so that when visitors participate in food tourism activities in Kemiriombo, they not only experience tasting traditional food but also gain knowledge about the connections between the cuisine and the traditions and cultures that develop in the community, the differences between traditional Kemiriombo food and similar foods in other areas, and also gain additional experiences through sourcing raw materials and processing the food.
Co-Authors Bayu Aji, Khusnul Fatkurrohman Handayani Rahayuningsih Iban, Carlos Jati, Hanum Pramudyasmara Marsono Marwanto, Ontot Naomi, Fennyta Christa Tri Ratnawati