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PENGARUH KEAMANAN DAN KESELAMATAN TERHADAP CITRA DESTINASI DI OBYEK WISATA ALAM AIR TERJUN SRI GETHUK GUNUNGKIDUL Fian Damasdino; Dian Afrini; Pri hatno
Journal of Tourism and Economic Vol 4, No 2 (2021): Edisi 4
Publisher : STIE Pariwisata API Yogyakarta

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.

The Influence of Water Temperature on Brewing of Coffee Afif, Fuadi; Damasdino, Fian; Anwari, Hamdan
Gastronary Vol. 2 No. 1 (2023): 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/gastronomyandculinaryart.v2i1.444

The goal of this study is to determine whether or not the influence of water temperature has an impact on how Gayo Arabica coffee is brewed using the Anaerobic Cherry Maceration Process. Refractive index, extraction, total dissolved solids, and Yield are variables that are seen in the steeping effect. By contrasting the three differences in water temperature, 80°C, 90°C, and 100°C, this study employs an experimental methodology. According to this study's findings, there is a significant difference between 100oC, 90oC and 80oC in terms of the Ext parameter and Total Dissolved Solids. Other factors, like refractive index and Yield at the three temperatures, do not differ all that much.

Analysis of Tourism Organization and Institution Responses to The Covid 19 Pandemic: Case Study in The Special Region of Yogyakarta Damasdino, Fian
Media Wisata Vol. 21 No. 1 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i1.457

The Covid-19 pandemic has had an extraordinary impact on the tourism sector. This paper examines tourism organizations and institutions in responding by studying data and actions that have been taken in the DIY area during the face of the Covid-19 pandemic. What tourism organizations and institutions have done in DIY can later be learned and can be adopted and applied in various regions in Indonesia. The research location focuses on the Special Region of Yogyakarta as one of the main tourism destinations in Indonesia. This study uses data collection methods in the form of primary data from field observations and interviews conducted directly by the authors, as well as using various secondary data from reports in local media in the DIY area. The author uses a qualitative descriptive data analysis method and content analysis (content analysis) on mass media coverage regarding organizational policies and tourism institutions in DIY. The results of the study show that tourism is one of the sectors that was greatly affected during the Covid-19 virus pandemic. Tourism organizations and institutions in DIY have prepared various programs so that tourism in this area can recover soon as before.

Desa Wisata Gerbang Utama Bantul: Inovasi Kegiatan Kepariwisataan dan Umkm untuk Kemandirian Ekonomi Masyarakat Kalurahan Trimurti Damasdino, Fian; Afif, Fuadi; sugesti, sahlit; Putri Nuraeni, Anggita Dyah; Purnama Dewi , Bulqis; Camelia, Nur Dina; Amal, M. Ikhlasul; Baharezky, Anggi Puspa; Safitri, Viya Riska
Jurnal Abdimas Pariwisata Vol. 4 No. 1 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i1.424

Bantul Main Gate Tourism Village: The Innovation of Tourism And Smes Activities for The Economic Independence of Trimurti Sub-Distric Comunity. Community service activities in the Trimurti Village focus on the Development of Tourism and SMEs. It was carried out using the Participatory Action Research (PAR) model, and it was then elaborated into several stages; situation analysis, partner group mapping, priority issue focus-based program, the application of solution resulting from the research, socialization, program implementation, supervision, monitoring, and evaluation. This activity aims to increase the economic independence of the people of Trimurti village as some weaknesses in terms of tour package making, product packaging, and digital social media-based marketing, which should be considered adequate as a marketing medium to attract the youth tourism market, can still be found. Tourism and SMEs' product packaging skill that can be considered lacking, including digital marketing, has made this village's potential less competitive in marketing compared to other districts in Bantul and DIY regions. The forms of activity programs that have been implemented during community service activities in Trimurti Village include (1) the Development of story comics guiding tours for Tourism Villages, (2) technical supervision for tourism village guiding, (3) preparation and calculation Training for tour package price rates for tourism villages (4) Implementation of the use of digital technology for tourism villages and tour packages sales (5) SMEs product photo training (6) Photography and digital content training for SMEs products (7) SMEs product designing and packaging training (8) SMEs product branding training (9) Social media management training for SMEs products selling accounts (10) SMEs product selling on the marketplace training (11) QRIS implementation as a marketplace payment method (12) Managing the legality of SMEs businesses.

Pengembangan Desa Wisata Ngargoretno Berbasis Agrowisata Di Kabupaten Magelang Rr. Nolatria Kusuma Setyowulandari; Enny Mulyantari; Fian Damasdino
Jurnal Masyarakat dan Desa Vol 4 No 2 (2024)
Publisher : Program Studi Pembangunan Masyarakat Desa (D3)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47431/jmd.v4i2.488

Desa Wisata Ngargoretno, Kabupaten Magelang merupakan desa wisata yang berbasis agrowisata. Daya tarik agrowisata yang dikembangkan dan dikemas sebagai wisata edukasi bagi wisatawan dengan praktik langsung pada kegiatan pertanian menjadikan desa wisata Ngargoretno sebagai unggulan di Kabupaten Magelang. Tujuan penelitian ini adalah untuk mengetahui pengembangan Desa Wisata Ngargoretno berbasis Agrowisata. Penelitian dilakukan dengan metode diskriptif kualitatif , pengumpulan data dengan cara observasi, wawancara, dan dokumentasi. Analisis hasil penelitian dengan metode swot. Hasil penelitian menunjukkan bahwa Desa wisata Ngargoretno dalam mengelola sumberdaya alamnya menerapkan tiga konsep yaitu Sehat Tani, Sehat Masyarakat, dan Sehat Produk. Dengan konsep tersebut menjadi dasar pengembangan dalam memanfaatkan berbagai potensi desa berupa pertanian, peternakan dengan produk olahan, serta budaya lokal sebagai daya tarik wisatawan. Beberapa kendala yaitu sebagian masyarakat belum memiliki kesadaran bahwa desanya sebagai desa wisata, job desk pengelola yang masih tumpang tindih , dan fasilitas belum memadai. Peluang bisa lebih berkembang dengan promosi dan kerjasama. Kesimpulan bahwa pengembangan Desa wisata Ngargoretno dilakukan dengan inovasi dan pemanfaatan sumberdaya alam sebagai potensi desa. Kelemahan sumberdaya manusia sebagai pengelola , partisipasi masyarakatnya dan sarana masih terbatas perlu menjadi perhatian. Untuk itu diperlukan strategi pengembangan berupa penguatan kapasistas pengelolaan desa wisata.

Bridging Extraction Metrics and Sensory Perception: A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling Afif, Fuadi; Damasdino, Fian; Fithriya, Dwi Nur Laela; Hermawan, Hary
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study investigates the relationship between instrumental extraction metrics and perceived sensory outcomes in a controlled pour-over brewing session using single-origin Rwandan Red Bourbon coffee. The brewing parameters were carefully standardized, with a coffee dose of 10 grams, 180.5 grams of water at 90°C, and a medium grind size of 960 μm. The total brew time was 2 minutes and 31 seconds, resulting in a Total Dissolved Solids (TDS) value of 2.07%, measured using a DiFluid R2 Extract refractometer. While this TDS value indicates a quantitatively optimal extraction near the upper limit of Specialty Coffee Association standards, the perceived flavor was reported as neutral and weak, lacking distinctive bitterness, acidity, or sweetness. This discrepancy highlights the influence of post-roast aging (125.2 days) and the absence of trained sensory calibration on flavor perception. The findings demonstrate a measurable disconnect between digital extraction metrics and subjective sensory quality, emphasizing the limitations of using TDS as a standalone quality indicator. This study underscores the importance of integrating quantitative analysis with sensory protocols, especially for non-professional brewers, and contributes to a growing body of data-driven approaches in the field of specialty coffee evaluation. It also opens a path toward reproducible brewing science accessible outside traditional laboratory or cupping environments.

Visual Storytelling in Food Photography: An Aesthetic and Narrative Analysis of Pour-Over Coffee Images Afif, Fuadi; Hermawan, Hary; Anwari, Hamdan; Damasdino, Fian; Fithriya, Dwi Nur Laela
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Food photography has developed into a medium that transcends documentation, functioning as a form of aesthetic expression and cultural storytelling. This study analyzes a series of eight photographs depicting the pour-over brewing process of single-origin Kenya Gichathaini coffee. Using a qualitative visual analysis approach, the study integrates technical aspects of photography—composition, lighting, color, and depth of field—with narrative frameworks that shape viewers’ sensory experiences. The photographs were taken with a Fujifilm X-M1 camera and a TTArtisan 23mm f/1.4 lens, using continuous LED lighting with a softbox positioned at 8 o’clock. Each image was examined through established compositional rules such as the rule of thirds, golden ratio, and leading lines, alongside principles of soft directional lighting and negative space. Findings reveal that visual coherence, strategic use of composition, and controlled lighting work together to create a compelling narrative arc: from product identity, materiality of coffee beans, human interaction, brewing accuracy, process dynamics, transformation through blooming, contextual setup, and the final cup. This study highlights how food photography serves as both an aesthetic practice and a cultural text, contributing to the broader discourse of visual gastronomy. The implications extend to photographers, academics, and gastronomy practitioners seeking to craft food images that are not only visually appealing but also narratively meaningful.

EDUCATING STUDENT AT MUSEUM Anwari, Hamdan; F, Fian Damasdino; Afif, Fuadi
NUSRA : Jurnal Penelitian dan Ilmu Pendidikan Vol. 4 No. 4 (2023): NUSRA: Jurnal Penelitian dan Ilmu Pendidikan, November 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/nusra.v4i4.1676

Museums are buildings used as storage, maintenance, security and utilization of historical relics, art and science for permanent exhibition to the public (tourists) as a tourist attraction that provides educational values to tourists or visitors. To meet the needs of visitors in the museum, competent tour guides are needed as parties who provide information or provide education about the collections owned by the museum being visited. Therefore, the purpose of this journal is to review how tourists learn in museums through tour guides and what the role of tour guides as educators is, namely guiding tourists, providing information, introducing new things from the museum to visitors, informing visit regulations about things that can and cannot be done while in the museum and maintaining quality service. To fulfill the criteria of tour guides and maintain the quality and service to visitors, it is necessary to have continuous training for tour guides. This research uses a descriptive qualitative research method that aims to analyze and describe how visitors or tourists gain understanding or knowledge about the museum through the role of tour guides and what kind of tour guides educate visitors. Researchers use several methods library data collection methods, reading and recording, and processing research materials. In this study, researchers found that tour guides have an important role as educators to educate tourists from the beginning to the end of a visit to the museum.

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

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.

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