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All Journal Media Wisata MODUS-Jurnal Ekonomi dan Bisnis MANAJEMEN DEWANTARA Journal of Tourism and Economic Jurnal Atma Inovasia Gastronomy and Culinary Art (Gastronary)
Prihatno
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Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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"Creating Shared Values "Ambarrukmo Agridaya" Melalui Model Bisnis Agrowisata Untuk Peningkatan Ekonomi Masyarakat" Desideria Cempaka Wijaya Murti; Tegar Satya Putra; Gilang Ahmad Fauzi; Prihatno; Rafaella, Ancilla Ayu
Jurnal Atma Inovasia Vol. 4 No. 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i1.8253

Abstract

Wilayah Yogyakarta dikenal akan potensi agrowisatanya yang besar namun belum tergali secara optimal. Ambarrukmo Group melihat kesempatan ini untuk mengaplikasikan konsep Creating Shared Value (CSV), dimana pengembangan agrowisata dijalankan secara kolektif dengan kemitraan publik dan swasta. Melalui kerja sama dengan akademisi, grup ini berupaya menerapkan hasil riset ke dalam strategi bisnis dan pengembangan program yang berkelanjutan. Ambarrukmo, dengan empat unit bisnis strategisnya, menargetkan untuk mengintegrasikan nilai-nilai budaya dan pemberdayaan UMKM melalui inisiatif wisata dan akomodasi. Ambisi ini mencakup pembangunan model bisnis berbasis CSV yang berdampak lingkungan dan sosial, membedakan diri dari CSR yang hanya mengejar peningkatan reputasi perusahaan. Analisis agrowisata dan agribisnis di Yogyakarta menjadi fondasi untuk memahami dan memanfaatkan potensi sektor ini. Pengembangan lebih lanjut melibatkan pemilihan lokasi strategis dan kerja sama erat dengan pemangku kepentingan untuk memastikan pertumbuhan ekonomi sekaligus kesejahteraan masyarakat. Proyek pengabdian masyarakat ini diharapkan menjadi referensi dalam pembuatan model bisnis agrowisata yang berkelanjutan. Melalui pendekatan multidisiplin yang melibatkan universitas dan industri, inisiatif ini menggarisbawahi pentingnya kolaborasi antara pemerintah dan swasta. Masyarakat lokal diuntungkan melalui pengembangan bisnis, peningkatan kualitas produksi, serta pengintegrasian strategi CSV untuk pertumbuhan yang inklusif dan berkelanjutan.
Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies Nuresa, Herlina Dwi; Prihatno; Nugroho, Setyo Prasiyono
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.368

Abstract

The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value > 0.05 = 0.831 > 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value > 0.05 = 0.311 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value > 0.05 = 0.513 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value > 0.05 = 0.069 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value > 0.05 = 1.0 > 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.
Tourist Behavior is Changing as a Result of The Mini Vlog Trend Siwiningtyas, Margareta Lingga; Prihatno; Hermawan, Hary
Media Wisata Vol. 21 No. 2 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i2.492

Abstract

Social media platforms like Tiktok and Instagram have been shown to affect how contemporary tourists act. Since the mini vlog trend began, creating tiny vlogs has spread to the world of tourism, particularly in tourist destinations, for their personal needs and employment. It has become a must for those who experience the slight vlog trend. This study aims to analyse the pattern of changes in tourist behaviour in tourist hotspots brought on by the micro vlog trend. This paper employs a phenomenological approach and a qualitative research methodology. The main focus of the study is the experience of research participants who have accounts and actively use the social media platforms Tiktok and Instagram during the two stages, namely before and after the mini vlog craze. The mini-vlog trend in tourist places impacts each subject's psychological dynamics and behavioural patterns in two different phases, namely the phase before and after the mini-vlog trend, according to the research findings on four subjects presented in this article. Changes can be seen in travel locations, prepared travel gear, and activities when visiting tourist destinations. This article aims to enlighten readers about mini-vlog trends that influence tourist behaviour and how mini-vlog trends might enhance the tourism industry by serving as a promotional tool for tourist locations.
HUBUNGAN ANTARA EXPERIENCE ECONOMY, TOUR QUALITY, DAN TOUR SATISFACTION DI DESA WISATA TAMANMARTANI Fauzi, Gilang Ahmad; Rosyadi, Fachrurrozi; Putra, Tegar Satya; Murti, Desideria Cempaka Wijaya; Prihatno
MANAJEMEN DEWANTARA Vol 8 No 1 (2024): MANAJEMEN DEWANTARA
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/md.v8i1.16187

Abstract

This study aims to analyze the relationship between the dimensions of experience economy, tour quality, and tour satisfaction in Tamanmartani tourist village. The dimensions of experience economy consist of education, entertainment, aesthetic, escapism. Each of the dimension reflects specific expectation that the tour participants have to the tour itself. Through quantitative methods, questionnaires were used to collect data from tourists visiting Tamanmartani tourism village. A total of 100 respondents were involved in this study and the collected data were processed using Smart PLS. The result of the analysis shows that the dimensions of experience economy have a positive impact on the perception of tour quality and tour satisfaction. The results provide a better understanding of how the interaction between these factors can shape the perception, behavior, and image of tourist destinations. This study provides valuable information for destination managers, local governments, and tourism industry stakeholders to design more effective strategies in developing Tamanmartani tourism village.
"Creating Shared Values "Ambarrukmo Agridaya" Melalui Model Bisnis Agrowisata Untuk Peningkatan Ekonomi Masyarakat" Desideria Cempaka Wijaya Murti; Tegar Satya Putra; Gilang Ahmad Fauzi; Prihatno; Rafaella, Ancilla Ayu
Jurnal Atma Inovasia Vol. 4 No. 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i1.8253

Abstract

Wilayah Yogyakarta dikenal akan potensi agrowisatanya yang besar namun belum tergali secara optimal. Ambarrukmo Group melihat kesempatan ini untuk mengaplikasikan konsep Creating Shared Value (CSV), dimana pengembangan agrowisata dijalankan secara kolektif dengan kemitraan publik dan swasta. Melalui kerja sama dengan akademisi, grup ini berupaya menerapkan hasil riset ke dalam strategi bisnis dan pengembangan program yang berkelanjutan. Ambarrukmo, dengan empat unit bisnis strategisnya, menargetkan untuk mengintegrasikan nilai-nilai budaya dan pemberdayaan UMKM melalui inisiatif wisata dan akomodasi. Ambisi ini mencakup pembangunan model bisnis berbasis CSV yang berdampak lingkungan dan sosial, membedakan diri dari CSR yang hanya mengejar peningkatan reputasi perusahaan. Analisis agrowisata dan agribisnis di Yogyakarta menjadi fondasi untuk memahami dan memanfaatkan potensi sektor ini. Pengembangan lebih lanjut melibatkan pemilihan lokasi strategis dan kerja sama erat dengan pemangku kepentingan untuk memastikan pertumbuhan ekonomi sekaligus kesejahteraan masyarakat. Proyek pengabdian masyarakat ini diharapkan menjadi referensi dalam pembuatan model bisnis agrowisata yang berkelanjutan. Melalui pendekatan multidisiplin yang melibatkan universitas dan industri, inisiatif ini menggarisbawahi pentingnya kolaborasi antara pemerintah dan swasta. Masyarakat lokal diuntungkan melalui pengembangan bisnis, peningkatan kualitas produksi, serta pengintegrasian strategi CSV untuk pertumbuhan yang inklusif dan berkelanjutan.
Pengaruh Keamanan Dan Keselamatan Terhadap Citra Destinasi Di Obyek Wisata Alam Air Terjun Sri Gethuk Gunungkidul Fian Damasdino; Dian Afrini; Prihatno
Journal of Tourism and Economic Vol. 4 No. 2 (2021): Edisi 8 Des 2021
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/xecm1e06

Abstract

This study aims to see if there is an influence between the security and safety of tourists on the image of tourist destinations at Sri Gethuk Waterfall, Gunungkidul. This study uses quantitative research methods with 100 respondents from tourists who have visited Sri Gethuk Waterfall in the last one year. Collecting data using observation, questionnaires, and library documentation. The results show that there is an influence between the security and safety of tourists simultaneously on the image of the destination, while the Coefficient of Determination Test shows that the image of a tourist destination is influenced by the security and safety of tourists by 78.1%, while the remaining 21.9% is explained by other factors not examined in this study.
MENILIK PERAN ETIKA DALAM HOTEL BRANDING: PENGARUH CONSUMER PERCEIVED ETHICALITY TERHADAP CITRA MEREK DAN KOMITMEN MEREK Prihatno; Amalia, Eliza Nur; Putra, Tegar Satya; Murti, Desideria Cempaka Wijaya; Fauzi , Gilang Ahmad
Modus Vol. 36 No. 1 (2024): Vol 36 No.1 (2024): MODUS
Publisher : Faculty of Business and Economics Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/modus.v36i1.8238

Abstract

In the hotel industry, competition is on the rise alongside the increase of international tourists to Indonesia, including the hotel industry in Yogyakarta. The competition drives hotels to meet consumer expectations. One primary expectation of consumers is an ethical image in business and production processes. Thus, Consumer Perceived Ethicality (CPE) has become a key focus in marketing and consumer behavior. CPE is defined as perception that a brand upholds honesty, accountability, and responsibility to stakeholders. Although research on CPE has been extensively conducted in America and Europe, studies within the Asian context are limited. Therefore, this research aims to explore the effect of CPE on brand identification and the impact of brand identification on brand image and commitment. This study employs an explanatory design with a sample of Royal Ambarrukmo hotel customers who have stayed at least twice. A total of 104 respondents were involved and data were analyzed using SEM-PLS. Findings show that CPE positively influences brand identification, which in turn positively affects brand image and commitment. These insights highlight the importance for hospitality businesses to understand and apply the CPE concept in their branding strategies. Future research should focus on how consumers form their opinions about the ethics of a brand. Keywords: consumer perceived ethicality (CPE); brand identification; brand image; brand commitment; Royal Ambarrukmo. Dalam industri perhotelan, persaingan semakin meningkat seiring dengan pertumbuhan kunjungan wisatawan mancanegara ke Indonesia, termasuk persaingan industri perhotelan di Yogyakarta. Ketatnya persaingan membuat hotel berlomba memenuhi ekspektasi konsumen. Salah satu ekspektasi utama konsumen saat ini adalah citra etik dalam bisnis dan proses produksi. Konsep Consumer Perceived Ethicality (CPE) telah menjadi sorotan utama dalam kajian pemasaran dan perilaku konsumen. CPE mengacu pada persepsi pelanggan bahwa suatu merek mengedepankan kejujuran, pertanggungjawaban, dan akuntabilitas kepada semua pemangku kepentingan. Meskipun banyak studi mengenai CPE telah dilakukan di benua Amerika dan Eropa, penelitian mengenai CPE di konteks benua Asia masih terbatas. Maka dari itu, penelitian ini bertujuan untuk mengetahui pengaruh CPE terhadap identifikasi merek dan dampak identifikasi merek pada citra merek serta komitmen merek. Penelitian ini menggunakan desain eksplanatori dengan sampel yang terdiri dari konsumen hotel Royal Ambarrukmo yang telah menginap minimal dua kali. Sebanyak 104 responden terlibat dan data diolah menggunakan SEM-PLS. Hasil menunjukkan bahwa CPE berpengaruh positif terhadap identifikasi merek, dan identifikasi merek berdampak positif pada citra dan komitmen merek. Temuan ini menunjukkan pentingnya bagi perusahaan di industri perhotelan untuk memahami dan memanfaatkan konsep CPE dalam strategi branding hotel. Untuk penelitian mendatang, disarankan untuk fokus pada bagaimana pendapat konsumen mengenai etika suatu merek. Kata kunci: consumer perceived ethicality (CPE); identifikasi merek; citra merek; komitmen merek; Royal Ambarrukmo.
Co-Authors Amalia, Eliza Nur Desideria Cempaka Wijaya Murti Dian Afrini Fauzi , Gilang Ahmad Fauzi, Gilang Ahmad Fian Damasdino Gilang Ahmad Fauzi Hary Hermawan Murti, Desideria Cempaka Wijaya Nugroho, Setyo Prasiyono Nuresa, Herlina Dwi Putra, Tegar Satya Rafaella, Ancilla Ayu Rosyadi, Fachrurrozi Siwiningtyas, Margareta Lingga Tegar Satya Putra