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All Journal Media Wisata Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Pariwisata Jurnal Ilmiah Pariwisata Upajiwa Dewantara : Jurnal Ekonomi, Bisnis dan Manajemen Daulat Rakyat Jurnal Kepariwisataan Indonesia: Jurnal Penelitian dan Pengembangan Kepariwisataan Indonesia Jurnal Abdimas Pariwisata JUSIE (Jurnal Sosial dan Ilmu Ekonomi) Jurnal Kajian Pariwisata JELAJAH: Journal of Tourism and Hospitality Jurnal Sains Terapan Pariwisata Gastronomy and Culinary Art (Gastronary) Journal of Tourism Sciences, Technology and Industry Jurnal Ilmiah Pariwisata Journal of Sharia Tourism and Hospitality
Hary Hermawan
Sekolah Tinggi Pariwisata AMPTA Yogayakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Physics Public Health Social Sciences Transportation Veterinary Other

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Wet Spring Rolls Innovation with Banana Kepok Peel Din Dinar Safira Kamal; Budi Hermawan; Hary Hermawan
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.v1i1.377

Abstract

Kepok banana (Musa Paradisiaca Linn) is a type of fruit plant that can be harvested from all tree parts. Researchers reinvented wet spring rolls in this experiment by substituting kepok banana peels for the main filling, bamboo shoots. This study aims to determine the preference and acceptability of wet spring rolls with kepok banana peel filling compared to bamboo shoots in terms of taste, flavour, colour, and texture. This study employs the descriptive quantitative method, organoleptic testing and the difference test. This study was conducted on the STP AMPTA Yogyakarta campus using a purposive sampling technique with up to 15 panellists. The author used literature studies, questionnaires, and documentation to collect data. According to the results of the organoleptic test, 73.3% of the panellists said they liked the taste. Regarding flavour, 53.3% of the panellists said they liked it. Regarding colour, 60% of the panellists said they liked it. Sixty per cent of the panellists said they liked the texture. The average value of the four aspects in the different tests is more significant than number six. This research suggests that wet spring rolls with kepok banana peels are just as good as wet spring rolls with bamboo shoots. Wet spring rolls with banana peel stuffing have a taste value of 6,53, while bamboo shoots stuffed to have a value of 6,87. Wet spring rolls with banana peel stuffing have an average flavour value of 6,53, while bamboo shoots stuffed have an average flavour value of 6,87. Regarding colour, wet spring rolls with banana peel stuffing have an average value of 6,13, while bamboo shoots stuffed have an average value of 6,53. Wet spring rolls with banana peel stuffing have an average texture value of 6,47, while bamboo shoots stuffed have an average texture value of 6,20.
Peternakan Kambing untuk Wisata Pendidikan dan Rekreasi: Hibah Pemberdayaan Masyarakat Pemula di El-Farm Hermawan, Hary; Mahiswara, Amelia Lintang; Afif, Fuadi; Hendrajaya, Agnestasya Monica Putri; Girsang, Pitta Theresya Br
Jurnal Abdimas Pariwisata Vol. 5 No. 1 (2024): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v5i1.546

Abstract

Goat Farming for Educational and Recreational Tourism Purposes: Grant for Empowering Beginner Communities at El-Farm The outcomes of the Community Service activity carried out at El Farm mostly went as planned. It has been demonstrated that the community's understanding of Formulation and development of livestock-based tourism products, Preparation and packaging of educational tourism packages, and Enhancement of understanding of marketing and tourism services has improved due to the training activities followed by intensive mentoring. The achievement is visible in the increase in pre-test and post-test scores, which exceeds 50%. Trial runs of tourism packages have also been undertaken by inviting tourists, including Sekolah Tinggi Pariwisata AMPTA students and faculty members from other universities, as well as trial activities such as the village painting competition and a lecture at El Farm.This project has received strong support from various stakeholders, including the Village Government, the Tourism Department, Higher Education Institutions, and several business entities. As a suggestion for future activities, it is suggested that more intense mentorship be continued, including assessing activity accomplishments and the long-term impact of the Community Service Program on partners.
Penguatan Kapasitas SDM dalam Pengelolaan Wisata Berbasis Edukasi Nugroho, Dhimas Setyo; Suyatno; Hermawan, Hary; Naim, Haniifan Muhammad
Jurnal Abdimas Pariwisata Vol. 5 No. 2 (2024): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v5i2.624

Abstract

Strengthening Human Resource Capacity in Education-based Tourism Management This Community Service Activity aims to increase community capacity in managing education-based tourism. This PKM activity includes the socialization of Sapta Pesona and cooperation in raising Etawah Peranakan (PE) goats. Through the socialization of SAPTA PESONA, the tourism community in Jogotirto village and El Farm farm gained insight and knowledge about the application of SAPTA PESONA so that they became aware of tourism. Apart from that, the socialization of SAPTA PESONA will enrich the understanding of existing tourist attractions and potential tourism. Through the socialization of cooperation in raising PE goats, the community and tourism actors in Jogotirto village gained an understanding of how to manage PE goats, starting from rearing goats, breeding goats to how to buy and sell goats as well as forming a goat farming cooperation by applying the franchise principle or profit sharing system.
Augmented Reality dan Pengalaman Wisata Maharani, Akilah Diva; Erythrea Nur Islami, Mona; Hermawan, Hary
Jurnal Kajian Pariwisata Vol 6 No 1 (2024): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jiip.v6i1.1654

Abstract

Tujuan penelitian ini adalah untuk mengevaluasi pemanfaatan teknologi Augmented Reality (AR) dan tingkat kepuasan wisatawan di Diorama Arsip Yogyakarta serta pengaruhnya terhadap pengalaman wisatawan. Penelitian ini menggunakan metode kuantitatif dengan pendekatan deskriptif asosiatif. Sampel penelitian sebanyak 96 wisatawan Diorama Arsip Yogyakarta, diambil secara purposive dengan kriteria usia minimal 17 tahun dan pernah berkunjung ke Diorama Arsip Yogyakarta. Data riset dikumpulkan menggunakan kuesioner, observasi, studi pustaka, dan dokumentasi. Analisis data dilakukan dengan regresi linear sederhana. Hasil penelitian menunjukkan bahwa pemanfaatan teknologi augmented reality mampu menciptakan pengalaman wisatawan yang positif dengan besar pengaruh sebesar 69,3%. Penelitian ini memberikan rekomendasi untuk penggunaan augmented reality pada destinasi wisata guna meningkatkan pengalaman berwisata. The purpose of this study is to evaluate the use of Augmented Reality (AR) technology and the level of tourist satisfaction at the Diorama Arsip Yogyakarta, as well as its impact on tourist experiences. This research uses a quantitative method with a descriptive associative approach. The research sample consists of 96 tourists at the Diorama Arsip Yogyakarta, selected purposively with the criteria of being at least 17 years old and having visited the Diorama Arsip Yogyakarta. Data were collected using questionnaires, observation, literature study, and documentation. Data analysis was performed using simple linear regression. The results show that the use of augmented reality technology can create a positive tourist experience with an influence of 69.3%. This study recommends the use of augmented reality in tourist destinations to enhance the tourism experience.
Es Krim Suka Dia: A Feasibility Study on Ice Cream Supporting a Sugar-Free Diet Program Riani , Tiara Desta; Safarohmah, Ayu Nandia; Sari, Dera Puspita; Yudha, Dinda Aini Nur Amalina; Hermawan, Hary
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.v2i1.722

Abstract

‘Es Krim Suka Dia’ is an innovative ice cream product designed to support a sugar-free diet program, addressing the needs of individuals with diabetes and those on restricted diets. This product emphasises health and economic value, unlike conventional ice creams, which often use high sugar and fat content. Despite the growing popularity of various ice cream brands, there is a notable lack of health-conscious options in Java, particularly in Yogyakarta. The product targets a broad audience, including children, teenagers, and the elderly, primarily focusing on diabetes sufferers. The marketing strategy includes offering a range of flavours at affordable prices and utilizing a pre-order system through e-commerce platforms. Additionally, promotional efforts involve participating in local MSME exhibitions to increase visibility and attract potential customers. This innovation results from the "Program Kreativitas Mahasiswa (PKM)" by the Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia.
From Tropical Fruit to Wine Glass: Innovation in Mangosteen Peel Wine Processing Iswari, Febri Nandia Sri; Prasetyanto, Hermawan; Susilowati, Heni; Hermawan, Hary
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.732

Abstract

This study explores the innovation in processing mangosteen peel for wine production. Aiming to transform mangosteen peel waste into an alcoholic beverage commonly served in hotels and restaurants, the research employs fermentation to produce wine with an alcohol content of 10-15%. Data was collected through interviews and questionnaires, using purposive sampling and quantitative experimental methods. The results indicate that the mangosteen peel wine received positive feedback from panellists, suggesting a favourable reception across the taste, aroma, and colour aspects. These findings highlight the potential of mangosteen peel wine as an innovative product in the alcoholic beverage industry.
Generation Z and Coffee Tourism Trends: Preferences, Experiences, and Potential in Yogyakarta Bulqis Purnama Dewi; Hermawan, Hary; Afif, Fuadi
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.739

Abstract

This study aims to identify the preferences of Generation Z in choosing thematic coffee tourism in the Special Region of Yogyakarta, based on the concepts of Something to See, Something to Do, and Something to Buy. Using a mixed-method approach, this research involved 100 Generation Z respondents selected through purposive sampling. The collected data reveals that Generation Z favours coffee tourism experiences that are both educational and interactive, with coffee plantation landscapes, coffee harvesting and processing, and direct interactions with farmers and baristas as the main attractions. The findings also indicate that coffee tourism is not yet widely popular but has great potential if well-promoted. Respondents show a preference for coffee tourism packages priced between IDR 50,000 and IDR 100,000, with a tour duration of 1-3 hours. In conclusion, coffee-themed tourism designed with Generation Z preferences in mind can effectively introduce local coffee and support the development of Indonesia's tourism economy.
Review Buku Wine Oleh Meg Bernhard Afif, Fuadi; Hermawan, Hary
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.744

Abstract

Wine adalah bagian dari seri Object Lessons, yang terkenal karena mengeksplorasi benda-benda sehari-hari dengan pendekatan intelektual dan historis yang mendalam. Dalam buku ini, Meg Bernhard mengeksplorasi anggur sebagai objek fisik dan simbol budaya, mengaitkan pembuatan, konsumsi, dan sejarah anggur dengan pengalaman pribadi dan fenomena sosial. Struktur buku ini dibagi berdasarkan musim—musim dingin, semi, panas, dan gugur—dengan setiap musim menyoroti berbagai aspek anggur, dari proses pembuatannya hingga cerita-cerita yang menyertainya. Buku ini menggabungkan berbagai pendekatan: memoar, jurnalisme, dan kajian ilmiah. Bernhard menelusuri pengalaman pribadinya tinggal di Spanyol, bekerja di kebun anggur, dan belajar tentang proses yang rumit di balik produksi anggur, sambil juga mengeksplorasi kekuatan sosial yang ada dalam industri pembuatan anggur. Salah satu tema penting yang diangkat adalah ketidaksetaraan dalam industri anggur, di mana Bernhard menghubungkan kekuatan ekonomi, sejarah penjajahan, dan dominasi budaya Barat dalam industri tersebut.
The Role of Tourist Satisfaction in The Relationship of Destination Image to The Loyalty of Tourists Visiting Coban Rondo Waterfall Tour Alvianna, Stella; Hermawan, Hary; Hidayatullah, Sy; Aristanto, Eko
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.v21i1.336

Abstract

This study discusses destination image consisting of cognitive destination image (X1), unique destination image (X2) and affective destination image (X3) which are associated with visitor/tourist satisfaction (Y1) and loyalty (Y2). The type of research is explanatory research, while this research focuses on Coban Rondo tourist attractions in Malang Regency. The population of this research is all tourists/visitors at Coban Rondo tourist attractions, Malang Regency. the sample criteria used in this study were respondents at least 1 (once) time visiting CobanRondo  Waterfall with a sample size of 300 respondents. Questionnaires are distributed by visiting tourist destinations by providing a questionnaire link to visitors/tourists who are visiting CobanRondo. The collected questionnaires were then tabulated and analyzed using SPSS to determine the direct effect (multiple regression test of 2 models) and to determine the indirect effect by multiplying the direct effect of the path traversed. Results From the results of the analysis with the SPSS program and the previous discussion, it was found that the cognitive, unique and effective destination image variables directly affect tourist satisfaction and when viewed from a direct influence on loyalty also have an influence. Including the satisfaction-to-loyalty pathway also has an influential outcome. There is one path in this research that does not have an indirect effect, namely the influence between cognitive destination image and loyalty through satisfaction, which results in no indirect effect but directly this variable has an influence. While the unique and affective images directly or indirectly have influential results.
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.
Co-Authors A.A. Ketut Agung Cahyawan W Ahmad, Albattat Alvianna, Stella Amelia Lintang Mahiswara Amelia Tri Wahyuni Anita Wijayanti Ardanari, Fransisca Ratna Arif Dwi Saputra Aristanto, Eko Ayu Helena Cornellia Ayu Hellena Cornellia Budi Hermawan Bulqis Purnama Dewi Chandrawati, Nadita Eka Chelsiana, Hilaria Cornellia, Ayu Helena Debi Srinatami Dhawe, Eprilia Ribianti Dhimas Setyo Nugroho Din Dinar Safira Kamal Dwi Sarina, Kristiana Erlangga Brahmanto Erythrea Nur Islami, Mona Fadhilah, Regit Yasyifa Faizal Hamzah Faizal Hamzah Faizal Hamzah, Faizal Fian Damasdino Fithriya, Dwi Nur Laela Fuadi Afif Fuadi Afif Girsang , Pitta Theresia br Girsang, Pitta Theresya Br Hamdan Anwari Hamdan Anwari Hamdan Anwari, Hamdan Hamzah, Faizal Hardi Wahyono Hendrajaya, Agnestasya Monica Putri Hendro Prasetyo Heni Susilawati Heni Susilowati Hermawan Prasetyanto Immanuel Widi, Fricilya Gladys Iswari, Febri Nandia Sri Ita Nurjanah Kalore, Agustina Toya Khairu Farras Shidqi Kristianus, Micheal Valerian Maharani, Akilah Diva Mahiswara, Amelia Lintang Metti, Lusia Leka Monica Putri Hendrajaya, Agnestasya Musafa Musafa Naim, Haniifan Muhammad Nikasius Jonet Sinangjoyo Nikasius Jonet Sinangjoyo Nugroho, Dhimas Setyo Nurjanah, Ita Pitta Theresya Br Girsang Pratika, Diah Agih Prihatno Prihatno Prihatno Purnama, Ica Putri, Yuliani Putrie, Chientya Rahmadhani, Arifa Rajusky, Yosafat Retnosari, Ashar Riani , Tiara Desta Rias Arasy Arung Mallangke Safarohmah, Ayu Nandia Santosa Sari, Dera Puspita shidqi, Khairu Farras Shidqi Siwiningtyas, Margareta Lingga Srinatami, Debi Suryana Suryana SUYATNO Syarif Hidayatullah Titah Sholihah Umar Khusairi, Muhammad Zidane Valeri, Marco Veronica, Audiea Wahyuni, Amelia Tri Wibowo, Valen Nugraheni Wigati Wigati Yosef Abdul Ghani Yudha, Dinda Aini Nur Amalina