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All Journal Journal of Indonesian Tourism, Hospitality and Recreation Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Kusumawati, Pipin
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Social Sciences Other

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The Meaning of Giving Food Souvenirs: From the Perspective of Generation Z Immigrants in Yogyakarta City Kusumaningrum, Haritsah; Kusumawati, Pipin; Tyas, Dyah Wahyuning; Fitriana, Fitriana
Journal of Indonesian Tourism, Hospitality and Recreation Vol 7, No 2 (2024): Journal of Indonesian Tourism, Hospitality and Recreation (October)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v7i2.70868

Abstract

ABSTRACTYogyakarta city's rich cultural history, historical significance, and developing tourism sector have led to a substantial demand for food souvenirs. This study aimed to assess the importance of food souvenirs obtained by Generation Z migrants in Yogyakarta City. The study conducted a quantitative descriptive analysis. The sample comprised 100 respondents who were Generation Z citizens, held non-DIY ID cards, and had personally purchased food souvenirs from Yogyakarta for giving to their family or friends in their homeland. This research employs dependent variables defined by the provided variables, while the independent components comprise emotional variables and cultural habits. The statistical analysis was employed to determine the extent to which the significance of a food souvenir motivates an individual's act of gifting. Multiple linear regression was used in the study, along with tests to look for deviations from common assumptions, including heteroscedasticity, multicollinearity, and autocorrelation. The research findings indicated that respondents had persisted in the tradition of giving food souvenirs to their families or loved ones. This illustrated that Generation Z has continued to maintain the tradition of presenting food souvenirs, reflecting the morals and traditions of Eastern culture.ABSTRAKYogyakarta selain terkenal sebagai kota pendidikan, juga merupakan kota budaya, kota perjuangan, dan kota pariwisata yang berdampak pada permintaan akan oleh-oleh makanan yang sangat besar. Penelitian ini bertujuan untuk mengetahui makna oleh-oleh makanan yang dibeli para penduduk generasi Z (lahir pada 1997–2012) pendatang di Kota Yogyakarta. Jenis penelitian ini adalah deskriptif kuantitatif. Responden penelitian berjumlah 100 orang yang merupakan penduduk generasi Z di DIY yang memiliki KTP non-DIY dan pernah membeli oleh-oleh makanan dari Yogyakarta secara langsung (bukan melalui e-commerce/ marketplace) untuk diberikan kepada keluarga/ teman di tempat asalnya. Intrumen penelitian digunakan variabel memberi sebagai variabel dependen, sedangkan variabel emosional dan variabel budaya sebagai variabel independen. Analisis statistik dilakukan untuk mengetahui seberapa besar makna oleh-oleh makanan menjadi dasar seseorang memberikannya. Metode yang digunakan adalah regresi linear berganda didukung dengan pengujian penyimpangan asumsi klasik, yaitu heteroscedasticity test, multicollinearity test, dan autocorrelation test. Hasil penelitian diketahui bahwa responden masih menganut dan menerapkan budaya memberi oleh-oleh kepada keluarga atau seseorang yang spesial bagi mereka. Membuktikan bahwa generasi Z masih memegang teguh budaya memberi oleh-oleh makanan karena hal tersebut adalah cerminan budaya timur dan nilai-nilai kebaikan tersebut diajarkan juga dalam keluarganya.
Wisata Gastronomi Berbasis Budaya Lokal Sebagai Upaya Pengembangan Makanan Tradisional Di Kota Pekalongan Disma, Fatimatuz Zahra; Widiyanto, Nur; Kusumawati, Pipin
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 6 No 1 (2025): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v6i1.77872

Abstract

Gastronomy tourism, particularly that based on traditional food in Pekalongan City, has not developed optimally. This is due to the weak integration of local cultural identity into culinary tourism development, as well as the lack of synergy among stakeholders such as the government, business actors, academics, communities, and the media. As a result, both locals and tourists tend to choose food from outside the region or modern cuisine that is more popular. This study aims to identify the inhibiting factors in the development of culture-based gastronomy tourism and to formulate effective strategies for preserving and developing traditional food as a tourism attraction in Pekalongan City. The method used is a descriptive qualitative approach with in-depth interview techniques involving various relevant informants. The results of the study show that the potential of Pekalongan’s traditional culinary products—such as megono, tauto, gemblong, kopi tahlil, and other local snacks—has not been fully optimized. The main problems include the lack of integrated promotion and branding, low innovation among business actors, and challenges posed by modern culinary trends. Traditional food has not been able to attract the interest of the younger generation and tourists due to low community participation in gastronomy tourism development. In addition, the packaging and presentation remain conventional. The conclusion of this study emphasizes that effective gastronomy tourism development strategies must integrate local cultural values into a holistic gastronomic approach. Active community involvement, education through culinary storytelling, product and packaging innovation, as well as the utilization of digital technology, are key to adaptive preservation. Cross-sector collaboration through the Nona Helix approach is necessary to strengthen cultural identity and enhance the competitiveness of traditional food as a sustainable tourism asset in Pekalongan City
Warisan hidup sebagai daya tarik wisata di Kota Yogyakarta: Studi kasus Pasar Tradisional Beringharjo Kusumawati, Pipin
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 6 No 3 (2025): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v6i3.83472

Abstract

Pasar Beringharjo, salah satu pasar tertua yang terintegrasi erat dengan Keraton Yogyakarta dan Sumbu Filosofi, terletak di kawasan pusaka/heritage vital dengan signifikansi multifaset. Artikel ini bertujuan menganalisis secara komprehensif nilai-nilai pusaka Pasar Beringharjo yang mencakup aspek sejarah, budaya, dan sosial-ekonomi. Penelitian ini merupakan penelitian kualitatif menggunakan data primer yang didapatkan melalui wawancara dengan informan dari pihak pengelola Pasar Beringharjo, observasi lapangan, dan dokumentasi. Data sekunder didapatkan dari kajian literatur dan data dari pemerintah daerah. Hasil penelitian ini menyoroti peran sentral pasar sebagai simpul kehidupan masyarakat Yogyakarta saat ini dihadapkan pada tantangan signifikan dalam menyeimbangkan pelestarian nilai autentik dengan tuntutan modernisasi dan pariwisata. Lebih lanjut mengidentifikasi permasalahan krusial yang dihadapi, terutama ancaman komodifikasi budaya dan penetrasi produk massal yang mengancam kerajinan tradisional seperti batik tulisStrategi yang diusulkan dari penelitian ini diantaranya pengelolaan partisipatif dan adaptif yang memanfaatkan teknologi secara bijaksana, meningkatkan kolaborasi multipihak, penguatan peran komunitas pedagang, serta program edukasi yang bertujuan meningkatkan apresiasi terhadap warisan budaya, demi mewujudkan keberlanjutan Pasar Beringharjo.
PENGELOLAAN PRODUKSI MAKANAN UNTUK MENCIPTAKAN KEBERLANJUTAN INDUSTRI PERHOTELAN BERBASIS BISNIS HIJAU Fitriana, Fitriana; Kusumawati, Pipin; Yudiandri, Tri Eko; Michelle; Hermantyo, Nia Astri; Apriliana, Muhammad Maulidvio; Sulistyo, Agung
Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Vol. 13 No. 1 (2026): Jurnal Riset Manajemen
Publisher : Program Magister Manajemen STIE Widya Wiwaha Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32477/m3457v78

Abstract

Tourism development has a positive impact on the growth of its supporting industries. As a tourism supporter, hotels play a significant role in supporting tourists. Appropriate hotel management strategies must be implemented, reflecting the concept of green business. One effort is to consider the measurable amount of food consumption and production. Hotel managers do not fully implement the various opportunities the green business concept presents. Several obstacles arise, such as a lack of knowledge, innovation in food production management, and the ability to reduce food waste. This study investigates hotel management in producing food and reducing food waste to create a sustainable green business. A qualitative method using an interpretive approach was used in this study. Several hotels were selected as research objects, including: Hotel Cakra Kembang (best reviewed hotel), Greenhost Boutique Hotel (eco-green concept), and @HOM Premiere Hotel (best traveler's choice). These hotels have received various awards related to the green concept. The Miles Huberman method and triangulation were chosen as data analysis and validation techniques. The study results indicate that business managers must encourage food production savings without compromising service quality. Attention needs to be strengthened with management's ability to manage raw material stock, communicate with suppliers, develop business models, serve food, and predict guest attendance.
Co-Authors Apriliana, Muhammad Maulidvio Disma, Fatimatuz Zahra Fitriana Fitriana Hermantyo, Nia Astri Kusumaningrum, Haritsah Michelle Sulistyo, Agung Tyas, Dyah Wahyuning Widiyanto, Nur Yudiandri, Tri Eko