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Sony Heru Priyanto
Sekolah Tinggi Pariwisata Ambarrukmo, Yogyakarta, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Multidisciplinary Indonesian Center Journal

 1 
DIGITAL TRANSFORMATION OF THE CULTURAL HERITAGE OF THE MATARAM KINGDOM Yuliyanto Nugroho, Agung; Sugiarto; Priyanto, Sony Heru; Hendratono, Tonny; Herryani, Herra; Pradapa, Fajar
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 2 No. 3 (2025): Vol. 2 No. 3 Edisi Juli 2025
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v2i3.946

Abstract

Digital transformation of cultural heritage is a strategic step in preserving and promoting cultural wealth to present and future generations. This study aims to analyze the digitalization efforts of the cultural heritage of the Mataram Kingdom, both in tangible and intangible forms, and to assess its impact on the preservation and increasing accessibility of cultural information. The research method used is a qualitative study with a descriptive approach through interviews, observations, and documentation studies. The results of the study indicate that the digitization of artifacts, manuscripts, historical sites, and historical narratives of the Mataram Kingdom has made a significant contribution to building public awareness of the importance of cultural preservation. This initiative also opens up opportunities for the development of culture-based ecotourism through digital media, such as applications, interactive websites, and augmented reality. However, challenges such as limited technology, funding, and human resources are still obstacles that need to be overcome through collaboration between the government, academics, cultural communities, and the private sector. Thus, digital transformation is an important means of maintaining the sustainability of the cultural heritage of the Mataram Kingdom in the modern era.
THE PHENOMENON OF FOOD WASTE IN BREAKFAST BUFFET SERVICES FOR SUSTAINABLE TOURISM Herryani , Herra; Sony Heru Priyanto; Nur Widiyanto; Yuliyanto Nugroho, Agung; Ristanti
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 3 No. 1 (2026): Vol. 3 No. 1 Edisi Januari 2026
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v3i1.2171

Abstract

Food waste in buffet services in the tourism sector is a strategic issue that has significant impacts on environmental, economic, and social aspects, especially in the context of efforts to achieve sustainable tourism. This study aims to analyze in-depth strategies for preventing food waste in buffet services by highlighting operational practices, guest behavior, and managerial policies implemented in the field. The research approach uses qualitative methods with data collection techniques through direct observation, in-depth interviews with hotel managers and staff, and documentation studies related to the food production and serving processes. The research results indicate that the most effective food waste prevention strategies include ongoing guest education on responsible consumption behavior, the implementation of flexible and adaptive portion sizes tailored to guest needs, and staff capacity building through training on food management and waste mitigation. Furthermore, strengthening coordination between the kitchen, restaurant service, and management is also crucial in ensuring optimal strategy implementation. These findings provide practical and academic contributions to the tourism industry by offering recommendations that can serve as a basis for developing more efficient and sustainable policies and operational practices, thereby reducing the negative impact of food waste while improving the quality of buffet service.
Co-Authors A Rony Yulianto Ade Teya Trisna Dwi Gundariawanti Agustus Sani Nugroho & Ema Rahmawati Heryaman, Agustus Sani Nugroho & Aloysius Baskoro Aprillia Palupi Arif Julianto Sri Nugroho Asep Syaiful Bahri Damara Dinda Nirmalasari Zebua Djoko Murdoko Djoko Murdono Dodik Prakoso Eko Hery Suwandojo EUNIKE SIPAYUNG Hani Sirine Hendratono, Tonny Hendrik Johannes Nadapdap Herryani , Herra Herryani, Herra Ihalauw, John Joi Imelda Ivana Hank James Sakoikoi John J. O. I. Ihalauw John Joi Ihalauw Lasmono Tri Sunaryanto Lieli Suharti Linda Kusuma Mardimin, Johanes Maria Rio Rita Nina Mistriani Nining Yuniati Nugraheni Widyawati Nur Widiyanto Palupi, Aprillia Pamerdi Giri Wiloso, Pamerdi Giri Pradapa, Fajar Pradini, Gagih Purwoko, Agus Rahmatyas Aditantri Ristanti Ristiyanti Harsono Prasetijo Rizky Maulana Roos Kities Andadari Rosaly Franksiska Ruth Manimabi Santi Palupi Sugiarto Sugiarto S Theresa Dwi Kurnia Theresia Woro Damayanti Tinjung Mary Prihtanti Trianto, Rachmad Rizky Wicaksono, Ajie Yayi Suryo Prabandari yosua umbu osa sabaora Yosua Umbu Osa Sabaora Yuliyanto Nugroho, Agung