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All Journal Media Wisata Jurnal Pengabdian kepada Masyarakat Dharma Pengabdian Perguruan Tinggi (DEPATI) Gastronomy and Culinary Art (Gastronary)
Hermawan Prasetyanto
STP AMPTA YOGYAKARTA
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Transportation Other

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Pengembangan Dakwah Pondok Pesantren Penghafal Alquran (PPPA) Raudhatul Jannah melalui Program Halal Tourism Widagda, Sidiq Pramana; Prasetyanto, Hermawan; Yulianto, Gunawan; Rachmadi, Hari
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 18, No 1 (2020): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v18i1.324

Abstract

The goal and target of tourism development in 2020 is increasing image, competitiveness, and contribution of tourism in support of community welfare improvement as well as quality economic growth.This research uses the type of field research. The results of this study indicate that: PPPA Raudhatul Jannah made Halal Tourism program in improving the people's economy by providing services of tourism program by providing shelter and providing souvenirs in the form of learning Qur'an to be Tahfidz and Studying the Qur'an The increase of tourist visit provides opportunities and challenges to the tourism to develop halal tourism. Training on the development of halal tourism make boarding school as the heart of the economy by making the craft of sport tools in the form of bows and children are also some other equipment involving the surrounding community
ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA Prasetyanto, Hermawan; Ratri, Yosephine Bayu
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 16, No 2 (2018)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v16i2.264

Abstract

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests. Keyword: HACCP, food security, food processing, playing kitchen.
KELESTARIAN BUDAYA SEBAGAI DASAR DALAM UPAYA PENGEMBANGAN PARIWISATA DI YOGYAKARTA Prasetyanto, Hermawan
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 5, No 2 (2010)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v5i2.42

Abstract

Global Rivalry demands modernization existence at tourism sector. That thing necessary done so that tourist readies to pay a visit and felt to feet at home at city that visited. Conseqence from this modernization is builds amount of tourism sector supporting facilities. Troubleshoot appears when tourism sector development little by little threaten existence and local culture preservation. Inch by inch but certain society will adopted culture moderner that come from outside the culture self. That thing evoke problem aloof. Majority tourist comes to yogyakarta not in the first place to enjoy modern atmosphere, but exactly to know and enjoy atmosphere and local culture. If that looked for modern atmosphere, metropolis like Jakarta, Surabaya, and batam prepare it.so, if inch by inch local culture is shified, for certain that is long too long yogyakarta will lose asset to on the market in tourists. No more specification yogyakarta that can be putted to interesing tourist. Problem necessary looked for solusi , tourism development yogyakarta necessary aimed in torism development berorientasi in culture preservation. To crat tourism development berorientasi in culture preservation, there are some matter that can be goed. First. encouragement returns festifal local culture. Second, necessary tourism planology mapping existence. Third, give culture local load in special province yogyakarta education curriculum. Fourth, revitalisasi palace as culture centre. Fifth, tourism development observer team formation. If success created tourism development that pay attention culture preservation, can be believed that from time to time yogyakarta permanent will can to defend the existence as tourism city.
PENGARUH LINGKUNGAN KERJA DAN GAYA KEPEMIMPINAN TERHADAP KEPUASAN KERJA SERTA DAMPAKNYA PADA PRESTASI KERJA DI HOTEL INNA GARUDA YOGYAKARTA Prasetyanto, Hermawan
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 8, No 2 (2012)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v8i2.61

Abstract

The purpose of this researched was to found both direct or indirect the influence of jobs atmosphere, and leadership style variable toward employee’s performance through job satisfaction at Hotel Inna Garuda Yogyakarta. The data used in this research was primary data which consists of 7 dimensions with 11 indicators for jobs Atsmosphere variable. 5 dimensions with 11 indicators for Leadership Style variable. 5 dimension with 11 indicators for satisfaction variable, and 3 dimension with 11 indicators for job performance variable. The method of collecting data was ganited by questionnaires deployment to 70 respondent by quantitative and qualitative descriptive. The result of the data analysis described that all of hypothesis was acceptable. It is indicate that the Corporate Culture, and Leadership Style variable have positively and significantly infruenced toward the job satisfaction, and based on the result of path analysis ( direct and indirect) that those variable were found directly dominant influenced toward the employye’s performance than through the job satisfaction. Key word : Job’s Atsmosphere, Ladership Style, Job satisfaction, and Employee’s Perfomance.
A Making Muffins Using Breakun As A Substitute For Wheat Flour Agustin, Adela Dwi; Mulyantari, Enny; Prasetyanto, Hermawan
Gastronary Vol. 3 No. 1 (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.v3i1.575

Abstract

Breadfruit (Artocarpus Communis) is a local plant that can be found in various regions of Indonesia and contains many nutrients, but its utilization is still not optimal. One innovation that can be done is by making breadfruit into breadfruit flour, then the breadfruit flour can be used as an ingredient in making snacks in the form of muffins. This is a food diversification program from breadfruit. The method used is quantitative with an experimental type of research. Data collection instruments used organoleptic tests and hedonic tests based on questionnaires with 32 trained respondents to provide consumer responses to muffin products made from breadfruit flour. Next, the data was analyzed quantitatively descriptively. The research results showed the quality of breadfruit flour muffins in terms of color with an average score of 3.38 in the agree category (golden brown). Aspect of aroma with an average score of 3.40 in the agree category (fragrant aroma typical of breadfruit). Taste aspect with an average score of 3.43 in the agree category (sweet, typical of breadfruit). Texture aspect with an average score of 3.31 in the agree (soft) category.
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.
PENERAPAN TEKNOLOGI WASTAFEL TANPA SENTUH DI TAMAN NGGIRLI DESA WISATA SRIMULYO, KABUPATEN BANTUL Syamsiro, Mochamad; Wahyudi, Danang; Hasanah, Erni Ummi; Lantarsih, Retno; Prasetyanto, Hermawan
Dharma Pengabdian Perguruan Tinggi (DEPATI) Vol 4 No 2 (2024): November 2024
Publisher : Fakultas Sains dan Teknik, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/depati.v4i2.5275

Abstract

In response to the Covid-19 pandemic, a touchless portable sink has been developed. This innovative sink allows users to operate it by simply stomping on it with their feet, eliminating the need for hand contact. The implementation of touchless sink technology includes the design and production of touchless sinks, field testing of the equipment, and communication with the community and operators of the Wisata Taman Nggirli in Bantul. The initial phase of this program involves designing a touchless sink by utilizing engineering design programs. The second step proceeded with the manufacturing process, which took place in workshops located inside and outside the campus. Following that, the third phase involves conducting tests on the site and reaching out to the staffs of Taman Nggirli to engage them as users of this device. Participants were socialized through the introduction of touchless sinks, accompanied by an explanation of the distinction between touchless sinks and conventional sinks. Next, the participants are instructed on the operational mechanism of the touchless sink by demonstrating the use of a footrest located beneath the pedal. Finally, a testing of the device was conducted at the Taman Nggirli. Each participant eagerly attempted to use this touchless sink, one after another. Based on this testing, it is evident that the device functions effectively and may be utilized as intended.
Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour Inggriyanita, Linda Putri; Mulyantari, Enny Mulyantari; Prasetyanto, Hermawan
Gastronary Vol. 2 No. 2 (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.v2i2.509

Abstract

kastengel is a dry cake made from wheat flour. Wheat flour contains a protein called gluten. However, there are some people who cannot consume gluten, so a substitution of wheat flour is needed. Tempe is a food made from soybeans which does not contain gluten, so tempeh can be processed into flour to replace wheat flour. The use of tempe flour as a substitute for wheat flour will certainly be healthier, because it is free of gluten. In addition, tempeh is affordable and can add variety to the processing of tempeh. This study with 30 respondents aimed to find out whether tempe flour could be used as a raw material in processed kastengel cakes and to determine the preference level of tempe flour kastengel based on aspects of taste, aroma, color and texture. The analytical method used is the hedonic test with 4 levels of assessment (Very Like, Like, Dislike, Strongly Dislike) and also uses a sensory test. Data analysis was carried out through questionnaires and interviews with respondents. From the results of the hedonic test and sensory test, the taste aspect gets the Very Like category with an average value of 3.8; the color aspect and the texture aspect get the Very Like category with an average value of 3.7; and the aroma aspect gets the Like category with an average value of 3.47. Based on the results of the study, it can be concluded that tempeh castor flour can be used as the basic ingredient for making kastengel and is preferred by respondents based on aspects of taste, aroma, color and texture.
Melestarikan Kuliner Tradisional Yogyakarta: Peran STP AMPTA dalam Pariwisata Berkelanjutan Nugraheni, Septiana; Saryani; Prasetyanto, Hermawan
Gastronary 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 | DOI: 10.36276/gastronomyandculinaryart.v4i1.836

Abstract

Penelitian ini bertujuan untuk mengeksplorasi peran Sekolah Tinggi Pariwisata (STP) AMPTA Yogyakarta dalam melestarikan kuliner tradisional Yogyakarta sebagai bagian dari pariwisata berkelanjutan. Pendekatan penelitian yang digunakan adalah kualitatif deskriptif dengan desain studi kasus, di mana data dikumpulkan melalui wawancara mendalam, observasi partisipatif, dan analisis dokumen. Teknik analisis data mengacu pada pendekatan (Creswell, 2003), yang mencakup langkah-langkah sistematis seperti pengorganisasian data, transkripsi, pengkodean data untuk identifikasi tema, interpretasi temuan berdasarkan konteks penelitian, dan validasi melalui triangulasi data. Proses ini memastikan bahwa data dianalisis secara mendalam untuk menghasilkan temuan yang valid dan relevan. Hasil penelitian menunjukkan bahwa STP AMPTA Yogyakarta memainkan peran signifikan dalam melestarikan kuliner tradisional melalui tiga aspek utama: integrasi elemen kuliner tradisional dalam kurikulum pendidikan, pelaksanaan pelatihan berbasis praktik untuk mahasiswa dan komunitas lokal, serta kolaborasi strategis dengan masyarakat lokal dalam pengembangan pariwisata kuliner. Selain itu, penelitian ini mengidentifikasi tantangan utama dalam pelestarian kuliner tradisional, termasuk pengaruh globalisasi, kurangnya kesadaran masyarakat terhadap nilai budaya lokal, dan resistensi generasi muda terhadap makanan tradisional. Hasil penelitian ini mendukung konsep bahwa pendidikan berbasis komunitas, inovasi, dan kolaborasi lintas sektor adalah kunci keberhasilan dalam pelestarian kuliner tradisional. Penelitian ini memberikan kontribusi penting dalam menghubungkan praktik pelestarian budaya lokal dengan pariwisata berkelanjutan, menjadikan STP AMPTA Yogyakarta sebagai model yang relevan untuk institusi pendidikan lainnya.
"Sego Gono" as a Culinary Tourism Attraction in Temanggung Regency, Central Java Farizqi, Muhammad Yustidar; Prasetyanto, Hermawan
Gastronary 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 | DOI: 10.36276/gastronomyandculinaryart.v4i1.837

Abstract

Temanggung has a diverse array of local cuisine, ranging from traditional dishes to contemporary ones. One notable traditional food item is called ‘Sego Gono,’ which has been passed down through generations and holds its own unique historical significance. While it serves not only as part of Indonesia's rich culinary heritage but also as a cultural symbol for the people of Temanggung, it remains underappreciated as a culinary touristic attraction. Given this background, the purpose of our research is to delve into the history of Sego Gono, explore how it is prepared, analyze whether it could serve as a draw for culinary tourists in Temanggung, and examine the gastronomic aspects inherent within Temanggung’s traditional cuisine. Our methodology involves qualitative descriptive research methods combined with data collection techniques such as interviews with practitioners of cooking, experts in gastronomy, historians, and literature studies to understand the origins of Sego Gono as a specialty dish in Temanggung. Data analysis will involve reduction, presentation, and conclusion drawing. Our findings conclude that ‘Sego Gono’ has potential as both a tourist attractor and a developmental tool for culinary tourism in Temanggung, given its historical value and philosophical depth. It can be promoted as a destination for gastronomic tourism while providing additional knowledge for consumers or travelers enjoying their meals there. Furthermore, recognizing Sego Gono as a local specialty can enhance storytelling among visitors, thereby boosting economic values within the tourism industry in Temanggung.
Co-Authors Aditya Kurniawan Agustin, Adela Dwi Chandrawijaya, Robin Farizqi, Muhammad Yustidar Hari Rachmadi Hary Hermawan Hasanah, Erni Ummi Heni Susilowati Inggriyanita, Linda Putri Iswari, Febri Nandia Sri Mochamad Syamsiro Mulyantari, Enny Mulyantari, Enny Mulyantari Nugraheni, Septiana Nurina Rahmalia Oktaviane Rara Ayuningtias Raharti, Rini Ratri, Yosephine Bayu Retno Lantarsih Saryani Selfi Julian Friski Sherly Aryanti Sukamto Sukamto Ummi Hasanah, Erni Wahyudi, Danang Widagda, Sidiq Pramana Yulianto, Gunawan