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Efektivitas Instagram dalam Meningkatkan Minat Kunjungan Wisatawan di Daerah Istimewa Yogyakarta Ani Wijayanti
Indonesian Journal of Tourism and Leisure Vol 2, No 1 (2021)
Publisher : Lasigo Akademia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36256/ijtl.v2i1.138

Promotion and marketing through social media becomes a strategic issue during a pandemic, due to there are various restrictions on activities. One of the popular social media is Instagram. Instagram provides features for editing photos, editing videos, messaging, sharing photos and videos, and sharing reviews or reviews. The Yogyakarta Special Region tourism office (D.I.Y) uses Instagram as the main social media in the promotion and marketing of tourist destinations in D.I.Y. This study aims to review the effectiveness of the use of Instagram by measuring the extent to which the influence of the ability of tourists to access Instagram and the quality of Instagram on the interest in tourist visits in the Special Region of Yogyakarta. The study used a quantitative descriptive approach by conducting a survey of 200 respondents. Data measurement used a 5-point Likert scale and analyzed using linear regression techniques. The results showed that there was a significant positive influence between the ability of tourists to access Instagram and the quality of Instagram on the visiting interest, both partially and simultaneously. The quality of Instagram has a dominant influence of 40%, compared to the ability of tourists to access Instagram, which is 19.9%. The variable access ability and quality of Instagram contributed 53.2% to the visiting interest, while the remaining 46.8% was explained by other variables not involved in this study.

Wisata Kuliner Sebagai Strategi Penguatan Pariwisata Di Kota Yogyakarta, Indonesia Ani Wijayanti
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 11, No 1 (2020): Jurnal Khasanah Ilmu - Maret 2020
Publisher : Universitas Bina Sarana Informatika

Abstrak - Kota Yogyakarta merupakan tujuan pariwisata yang berkarakteristik pariwisata kota, yakni menawarkan daya tarik Kota yang dikemas dalam berbagai paket pariwisata. Kota Yogyakarta menjadi penyangga bagi destinasi wisata disekitarnya, yang menawarkan daya tarik wisata alam. Wisata kuliner menjadi strategi yang tepat dalam pengembangan pariwisata di kota Yogyakarta sebagai upaya mewujudkan pariwisata berkelanjutan, karena tidak memiliki potensi wisata alam. Penelitian ini merupakan penelitian deskriptif kualitatif, yang bertujuan menggali potensi wisata kuliner untuk memperoleh gambaran secara komprehensif tentang pengelolaan wisata kuliner di Kota Yogyakarta sebagai dasar perumusan program, strategis dan rencana aksi. Data primer dikumpulkan melalui forum group discussion untuk menggali informasi dari para stakeholder, sedangkan verifikasi data dilakukan dengan cara uji petik. Data dianalisis melalui proses reduksi untuk menghasilkan program-program prioritas dan rencana aksi untuk percepatan pengembangan wisata kuliner di Kota Yogyakarta. Kata Kunci : Wisata Kuliner; Pariwisata Kota; Gastronomy; StorytellingCulinary Tourism as a Strategy for Strengthening Tourism in the City of Yogyakarta, IndonesiaAbstract - Yogyakarta City is a tourism destination that is characterized by city tourism, which offers City attractions that are packaged in various tourism packages. The Yogyakarta city is a buffer for nearby tourist destinations, which offer natural tourist attractions. Culinary tourism is the right strategy in developing tourism in the Yogyakarta city as an effort to create sustainable tourism, because it does not have the potential for nature tourism. This research is a qualitative descriptive study, which aims to explore the potential of culinary tourism to obtain a comprehensive picture of culinary tourism management in the Yogyakarta city as a basis for program formulation, strategic and action plans. Primary data are collected through group discussion forums to gather information from stakeholders, while data verification is done by means of quotation tests. Data were analyzed through the reduction process to produce priority programs and action plans to accelerate the development of culinary tourism in the Yogyakarta city. Keywords : Culinary Tourism; City Tourism; Gastronomy; Storytelling

Upaya Pastry Section Menjaga Kualitas Produk Bakery Di Hotel Eastparc Yogyakarta Nur Raga Ardhani; Ani Wijayanti - AKPAR BSI Yogyakarta
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 7, No 1 (2016): Jurnal Khasanah Ilmu - Maret 2016
Publisher : Universitas Bina Sarana Informatika

Yogyakarta city as a cultural and educational city become a very interest tourism destination of many tourist. The tourism growth in Yogyakarta have reached high level in 2012, 39,95%. The high interest of touris visit have provided opportunity in tourism industry, one of them is business accomodation services. The number of accomodation in Yogyakarta until 2014 is registered as much as 417 hotels, consist of 54 star hotels and 363 non-star hotels. Eastparc hotel is one of five star hotel in Yogyakarta that provide accommodation and food-beverage services. Eastparc hotel manage their own pastry as one of effort in maintaining and increasing service quality in food and beverage, particularly bakery product. The research design is descriptive qualitative research wich take place at pastry section in Eastparc hotel Yogyakarta. The research result state that pastry section implementated three operational standard, there are storing standard, tool using standard, and employee operational standard. Pastry section produce many kind of bakery are Cake. Pie, Cookies, Soft roll bread., Multimalt bread, Rye bread., Hard roll, Praztel bread, Sweet bread, Toast, Croissant, and Danish. However, there are obstacles faced by pastry section related with raw material, product storing, and employee competencies. Three main points able to implement to overcome the obstacles are cooperation with other departement, improve employee competencies, and quality control.. Key Words : Hotel, Pastry, Quality, Bakery, Operational Standard

Pelatihan Pengolahan Makanan dengan Bahan Hasil Pertanian Masyarakat Ani Wijayanti
Jurnal Abdimas Pariwisata Vol. 1 No. 1 (2020): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Food Processing Training with Community Agricultural Products. The Sosok Peak tourist destination in the village of Bawuran has abundant natural resources in the form of Moringa plants. Until now, the community has not been able to use the Moringa plant to be used as a variety of processed products and has a resale value. This community service program aims to increase the knowledge and skills regarding the use of Moringa leaves. To train and grow an entrepreneurial spirit in the community so that it can improve the economy of the Bawuran village community. The targets of community service activity are the people of Bawuran village, Sosok Peak’s tourism manager and the merchants. The method used in this community service is carried out in several stages including identification, socialization, training and assistance. Community service has provided several benefits to the community, namely an increase in community knowledge about the benefits of Moringa and its use as well as introducing an entrepreneurial spirit. For traders, they can increase their knowledge about processing various food products that can be sold at Sosok Peak. For the tourism manager, this training can create a product image (typical food) for the Sosok Peak tourist destination

STRATEGI PENGEMBANGAN WISATA MALAM BERBASIS PERKOTAAN DI KOTA YOGYAKARTA Ani Wijayanti
Journal of Innovation Research and Knowledge Vol. 1 No. 8: Januari 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.333 KB)

Kota Yogyakarta tidak memiliki daya tarik wisata alam, namun mempuyai keunggulan yakni pariwisata berbasis perkotaan yang bisa dinikmati pada siang hari maupun malam hari. Kota Yogyakarta juga menyediakan akomodasi yang sangat representative, sehingga mempunyai peluang besar untuk mengembangkan wisata malam bagi wisatawan yang menginap di Kota Yogyakarta. Penelitian ini bertujuan untuk menganalisis pengelolaan wisata malam di Kota Yogyakarta. Desain penelitian menggunakan pendekatan kualitatif, dengan teknik analisis reduksi data. Hasil penelitian menunjukkan Kota Yogyakarta mempunyai wisata malam yang eksisting dan potensial. Pengembangan wisata malam di Kota Yogyakarta belum optimal, karena masih banyak potensi wisata malam yang belum digarap.

Identifikasi indikator kinerja pengelolaan desa wisata rintisan, study kasus desa wisata Karang, Trimulyo, Sleman Ani Wijayanti; Yitno Purwoko
Journal of Tourism and Economic Vol 5, No 2 (2022): EDISI 5
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec.v5i2.156

Karang tourism village is a pioneer tourism village that was just inaugurated in 2022. The management of the Karang tourism village involves various stakeholders consisting of academics, entrepreneurs, communities, association, and government. The performance of the management and development of the Karang tourism village is measured using several indicators that have an influence on the achievement of the tourism village management target. This study uses a quantitative descriptive approach. Primary data was obtained through an instrument consisting of eight performances measured by their respective indicators. The data analysis technique used is scoring and data reduction. The results showed that the measurement results of the eight management performances of Karang tourism village showed the highest value of 2.17, namely institutional performance, while the lowest value was 0.33 namely marketing performance. The performance rating of the management of the Karang tourism village has not reached very good, but it has only reached good and sufficient, this is in accordance with the category as a pioneer tourism village. Management performance that has a good rating, namely institutions, tourist attractions, and amenities. Meanwhile, management that received sufficient ratings, namely partnership, accessibility, community participation, tourism marketing, and conservation

Analysis of room rates setting in hotel daily operations Izza Ulumuddin Ahmad Asshofi; Mutiara Amelia Putri; Rio Dwi Saputra; Ani Wijayanti
Journal of Gastro Tourism Vol. 1 No. 1 (2023): February 2023
Publisher : Surya Hijau Manfaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52465/jogasto.v1i1.127

Hotels have a considerable influence in increasing regional tourism and the economy. The hotel itself means a service or service business operated and managed commercially and provided for everyone to receive services, such as rooms, accommodations, food and beverages, and other service facilities. In the tourism industry, especially in the hotel business, there is a term for room sales that has an important role as one of the elements of calculating income in hotels. The purpose of writing articles is to find out the problems that occur in setting room rates, the factors that affect setting room rates, the type of room rates, the purpose of setting room rates, and the method of determining the base price and sale price. The benefit of writing articles is to develop knowledge, especially about room rates and hospitality; to increase insight, knowledge, and experience in writing articles; to later be useful for education, especially for the hospitality industry. The method used in this writing is a qualitative method that produces information in the form of records or data, is descriptive, and tends to use analysis. Room pricing plays a major role in highly competitive businesses such as hotels because hotel room sales are the spearhead of a hotel business. Apart from the hotel having to maintain its profitability, the hotel also has to provide guests with balanced feedback according to the price paid by the guest. However, if the price setting of a hotel room is not driven by good planning and strategy, the business may fail.

Hubungan Gaya Kepemimpinan Dan Motivasi Kerja Terhadap Kinerja Pegawai Sekretariat Deputi Kemenparekraf RI Nur Azizah; Ani Wijayanti; Dhuha Safria
Jurnal Ekonomi, Bisnis dan Manajemen Vol. 2 No. 4 (2023): Desember : Jurnal Ekonomi, Bisnis dan Manajemen
Publisher : FEB Universitas Maritim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/ebismen.v2i4.1362

This study aims to determine the relationship between Leadership Style and Work Motivation simultaneously on Employee Performance of the Deputy Secretariat of the Ministry of Tourism and Creative Economy of the Republic of Indonesia which is an agency for the protection of tourism and the creative economy which has the duties and functions of preparing strategic plans, evaluating performance, and establishing cooperation with various related parties to achieving goals and development in the field of tourism. This research method uses a statistical quantitative method and is measured using the Statistical for the Social Science Package (SPSS) Version 23. The sample in this study is a saturated sample of 50 employees of the RI Ministry of Tourism and Creative Economy Deputy Secretariat. through instrument testing using the t test and f test to prove the hypothesis. The results of the study show that the relationship between leadership style and work motivation on employee performance is simultaneously positive and significant. Leaders in the strategic policy deputy secretariat work unit need to maintain work motivation and apply a more effective and appropriate leadership style, so that employee performance will get better.

Analisis Performa Homestay Desa Wisata untuk Mewujudkan Standarisasi di Kabupaten Kulon Progo Ani Wijayanti; Ike Janita Dewi
Indonesian Journal of Tourism and Leisure Vol 4, No 2 (2023)
Publisher : Lasigo Akademia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36256/ijtl.v4i2.323

Homestay is one of the mandatory accommodations in a tourist village. Optimal homestay management is a guide for every tourist to get comfort during their stay. This study aims to examine the performance of homestays in the tourist village of Kulon Progo through three variables: product, service and management. This study used a quantitative descriptive approach, with scoring and reduction data analysis techniques. The research samples were 11 tourist villages in Kulon Progo. Purposive sampling technique was used to select tourist villages based on their categories. The results showed two homestay class categories, namely classes 1 and 2. Product variables have the highest performance, while service and management have almost the same performance and are still relatively low. Performance indicators that are considered to be still low, namely digital-based services and administration. The performance of the homestay is often not in line with the classification of tourist villages. The survey results show advanced tourism villages have lower homestay performance than the pioneer and developing tourism villages. The research implication provides an overview of homestay performance in Kulonprogo as a reference in improving homestay standardization.

Identifikasi indikator kinerja pengelolaan desa wisata rintisan, study kasus desa wisata Karang, Trimulyo, Sleman Ani Wijayanti; Yitno Purwoko
Journal of Tourism and Economic Vol. 5 No. 2 (2022): Edisi 10 Des 2022
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/qmv6rk38

Karang tourism village is a pioneer tourism village that was just inaugurated in 2022. The management of the Karang tourism village involves various stakeholders consisting of academics, entrepreneurs, communities, association, and government. The performance of the management and development of the Karang tourism village is measured using several indicators that have an influence on the achievement of the tourism village management target. This study uses a quantitative descriptive approach. Primary data was obtained through an instrument consisting of eight performances measured by their respective indicators. The data analysis technique used is scoring and data reduction. The results showed that the measurement results of the eight management performances of Karang tourism village showed the highest value of 2.17, namely institutional performance, while the lowest value was 0.33 namely marketing performance. The performance rating of the management of the Karang tourism village has not reached very good, but it has only reached good and sufficient, this is in accordance with the category as a pioneer tourism village. Management performance that has a good rating, namely institutions, tourist attractions, and amenities. Meanwhile, management that received sufficient ratings, namely partnership, accessibility, community participation, tourism marketing, and conservation

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