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All Journal JSEH (Jurnal Sosial Ekonomi dan Humaniora) Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Ideas: Jurnal Pendidikan, Sosial dan Budaya Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN) Ekobis: Jurnal Ilmu Manajemen dan Akuntansi Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Pringgitan Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat JUPARITA: Jurnal Pariwisata Tawangmangu International Journal of Tourism
Meiana Maulida Hikmawati
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Religion Arts Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Peningkatan Wisata Berkelanjutan Desa Wisata Turgo-Merapi Sleman melalui Edukasi Sapta Pesona, Kepemanduan dan Keselamatan Wisatawan Irawati, Novi; Deskarina, Rekta; Hikmawati, Meiana Maulida; Rando, Ayustina Silvia; Ardhanareswari, Emma; Tosofu, Irwan; Widodo, Janu Putra Tri Cahyo; Baluk, Maria Avilla Golu; Athar, Nathan; Nuraisya, Nissa; Pratiwi, Nindy Nadia; Sari, Vivin Dewita; Saputra, Yova Febrian
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 2 (2025): Mei
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v4i2.164

Abstract

Desa Wisata Turgo-Merapi memiliki potensi sebagai destinasi ekowisata berbasis komunitas yang berkelanjutan. Penelitian ini bertujuan untuk meningkatkan kualitas pengelolaan pariwisata melalui edukasi Sapta Pesona, penyusunan panduan bagi pemandu wisata, serta penguatan aspek keselamatan wisatawan. Permasalahan utama yang diidentifikasi adalah rendahnya partisipasi masyarakat serta kurangnya koordinasi dalam pengelolaan destinasi. Metode yang digunakan meliputi pelatihan pemandu wisata, pembuatan guide book, pemasangan signage, serta pendampingan bagi pelaku UMKM sektor teh dan kopi. Hasil kegiatan menunjukkan peningkatan kapasitas masyarakat dalam pelayanan wisata, pemahaman terhadap prinsip-prinsip pariwisata berkelanjutan, serta penguatan identitas produk lokal. Intervensi ini memberikan kontribusi positif terhadap pengembangan pariwisata yang profesional, inklusif, dan berkelanjutan di Desa Wisata Turgo-Merapi.
Pemberdayaan Pemandu Wisata Melalui Sosialisasi Edukasi Sapta Pesona Di Desa Wisata Turgo Satriawati, Zahrotun; Hikmawati, Meiana Maulida; Haryanto, Eko
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 4 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i4.1910

Abstract

Turgo Tourism Village, located on the slopes of Mount Merapi, holds significant potential for nature, cultural, and religious tourism, including pilgrimages to the Syekh Jumadil Kubro maqom, coffee and tea tourism, and disaster mitigation education. However, it faces challenges due to low community awareness of the tour guide's role and limited guiding skills. This study aims to enhance the capacity of local tour guides through Sapta Pesona education socialization to support sustainable tourism. Using a participatory approach, the activity was conducted in three stages: preparation (coordination with managers, observation, and material development), implementation (interactive socialization, discussions, and guiding simulations), and evaluation (reflection and feedback). Fourteen participants, including tour guides, managers, and local MSME actors, attended the activity. The results showed an improved understanding of the tour guide's role, code of ethics, communication techniques, interpretation, and guiding SOPs, with high enthusiasm during discussions and simulations. This activity effectively strengthened service skills, created memorable tourist experiences, and contributed to the sustainability of Turgo Tourism Village through community empowerment, enhancing the destination’s image, and encouraging repeat visits.ABSTRAKDesa Wisata Turgo di lereng Gunung Merapi memiliki potensi besar dalam wisata alam, budaya, dan religi, seperti ziarah ke maqom Syekh Jumadil Kubro, wisata kopi dan teh, serta edukasi mitigasi bencana, namun terkendala rendahnya pemahaman masyarakat tentang peran pemandu wisata dan kurangnya keterampilan pemanduan. Penelitian ini bertujuan meningkatkan kapasitas pemandu wisata lokal melalui sosialisasi edukasi Sapta Pesona untuk mendukung pariwisata berkelanjutan. Menggunakan pendekatan partisipatif, kegiatan dilakukan melalui tahap persiapan (koordinasi dengan pengelola, observasi, dan penyusunan materi), pelaksanaan (sosialisasi interaktif, diskusi, dan simulasi pemanduan), serta evaluasi (refleksi dan umpan balik). Sebanyak 14 peserta, terdiri dari pemandu wisata, pengelola, dan pelaku UMKM lokal, mengikuti kegiatan ini. Hasilnya menunjukkan peningkatan pemahaman peserta tentang peran pemandu wisata, kode etik pramuwisata, teknik komunikasi, interpretasi, dan SOP pemanduan, dengan antusiasme tinggi dalam diskusi dan simulasi. Kegiatan ini efektif memperkuat keterampilan pelayanan, menciptakan pengalaman wisata yang berkesan, dan berkontribusi pada keberlanjutan Desa Wisata Turgo melalui pemberdayaan masyarakat lokal, meningkatkan citra destinasi, dan mendorong wisatawan untuk kembali berkunjung.
Standar Resep Sebagai Dasar Perhitungan Harga Jual Kewirausahaan Kuliner Dodik Prakoso Eko Hery Suwandojo; Rosalina Nur Annisa; Dyah Wahyuning Tyas; Meiana Maulida Hikmawati
Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien) Vol. 4 No. 04 (2024): Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/jasmien.v4i04.618

Abstract

Introduction: The culinary industry plays an important role in Indonesia's creative economy. This article discusses the use of standardized recipes as a basis for calculating the selling price of culinary products. The purpose of this article is to guide culinary entrepreneurs in accurately calculating production costs and determining competitive selling prices. Literature Review: The theory of this article draws on the price plus cost theory. This article highlights the importance of a standardized recipe-based selling price-setting strategy as a guideline for production costs and determination of the desired profit margin. Methods: This research uses the explanatory narrative method, with a qualitative approach. Narrative explanatory research is research that explains how something happens. Results and Discussion: This article provides the ability for culinary entrepreneurs to calculate the cost of goods and the selling price of their culinary products more consistently. Conclusion: The use of standard recipes as the basis for calculating selling prices can help culinary entrepreneurs maintain the profitability of their businesses.
STRATEGI PENGEMBANGAN SPIRITUAL TOURISM BERBASIS COMMUNITY-BASED UNTUK PENGUATAN EKONOMI MASYARAKAT SEKITAR CANDI PRAMBANAN Heni Dwi Lestari; Sri Wahyuni; Meiana Maulida Hikmawati
Jurnal Pariwisata Tawangmangu Vol 4 No 2 (2026): July 2026
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/juparita.v4i2.1118

Abstract

This study aims to analyze the development strategy of Community-Based Tourism (CBT) based spiritual tourism to strengthen the local economy surrounding Prambanan Temple. The shift in tourism toward meaningful, sustainable experiences has heightened the importance of spiritual tourism as an alternative development model. The study employed a descriptive quantitative approach supported by qualitative analysis. Data were collected through questionnaires, observations, in-depth interviews, and documentation involving 300 respondents consisting of local community members, tourism business actors and community leaders. Data were analyzed using descriptive analysis, SWOT analysis, and Value Chain Analysis to identify community perceptions, economic impacts, and appropriate development strategies. The findings indicate that community perceptions of spiritual tourism development are highly positive, with an average score of 4.24, while perceptions of its economic impact reached 4.14. Spiritual tourism is considered capable of increasing income, expanding employment opportunities, and supporting the growth of local SMEs. SWOT analysis places the development strategy in Quadrant I (Growth Strategy), indicating strong internal strengths and favorable external opportunities. Value Chain Analysis shows that the greatest economic benefits are generated through SMEs, local culinary businesses, homestays, tour guide services, transportation, and cultural handicrafts. CBT-based spiritual tourism has strong potential to improve community welfare while preserving cultural and spiritual values. Strengthening community participation, developing local tourism products, enhancing digital promotion, and increasing stakeholder collaboration are recommended to support sustainable tourism development around Prambanan Temple.
DO PANDEMIC AND LIFESTYLE CHANGES INFLUENCE THE SHIFT FROM FAST FOOD TO HOME COOKED FOOD? Adinoto Nursiana; Fongnawati Budhijono; Sutrisno Sutrisno; Meiana Maulida Hikmawati
Pringgitan Vol 6, No 2 (2025): Pringgitan
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/prg.v6i2.1114

Abstract

This study aims to analyze the impact of the COVID-19 pandemic and lifestyle changes on the shift in consumer preferences from fast food to home-cooked meals and to formulate adaptive marketing strategies for culinary businesses. This study is quantitative with a descriptive-inferential verification design. The sample consisted of 150 respondents selected through purposive sampling from the urban consumer population in Indonesia. The research instrument was a Likert-scale questionnaire transformed using the Certainty Method. Data analysis was performed using multiple linear regression analysis with the help of SPSS software. Empirical data testing was conducted at a significance level of 0.05. The results of the study, after undergoing the classical assumption test, indicate that the pandemic and lifestyle changes have a positive and significant effect on the shift in consumption to home-cooked meals. The practical implications of this study suggest that fast food businesses adopt adaptive marketing strategies in the form of product development that emphasizes health and food safety aspects.
ANALISIS PENGARUH INFLUENCER TERHADAP MINAT KUNJUNG WISATAWAN PADA DESTINASI WISATA DI YOGYAKARTA Lilis Kurniawati; Meiana Maulida Hikmawati; Rekta Deskarina; Muhammad Syaifulloh
Pringgitan Vol 6, No 2 (2025): Pringgitan
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/prg.v6i2.1121

Abstract

Influencer merupakan figur publik yang memiliki banyak pengikut dan tingkat kepercayaan yang tinggi dari masyarakat. Secara sederhana, influencer adalah individu yang mampu memberikan pengaruh terhadap opini maupun perilaku masyarakat. Penelitian ini bertujuan untuk mengetahui pengaruh influencer terhadap minat berkunjung wisatawan pada destinasi wisata di Daerah Istimewa Yogyakarta (studi kasus pada influencer Mas Dolan). Penelitian ini menggunakan pendekatan kuantitatif dengan metode analisis regresi sederhana. Teknik pengumpulan data dilakukan melalui observasi, dokumentasi, dan penyebaran kuesioner kepada para pengikut (followers) Mas Dolan di media sosial. Penelitian dilaksanakan pada Desember 2024 hingga Mei 2025. Hasil penelitian menunjukkan bahwa influencer (Mas Dolan) berpengaruh signifikan terhadap minat berkunjung wisatawan ke Yogyakarta. Influencer yang konsisten, autentik, dan memiliki daya tarik visual yang kuat, seperti Mas Dolan, berperan penting dalam memengaruhi perilaku wisatawan dalam menentukan destinasi wisata yang akan dikunjungi. Adapun saran yang dapat diberikan kepada influencer di bidang pariwisata adalah agar terus meningkatkan kualitas konten, baik dari segi visual, narasi, maupun keautentikan. Bagi peneliti selanjutnya, penelitian ini diharapkan dapat menjadi referensi awal dalam mengembangkan kajian lebih lanjut mengenai pengaruh digital marketing dan media sosial dalam sektor pariwisata.
Optimizing Inventory Management in Food & Beverage Department Hotel Annisa, Rosalina Nur; Suwandojo, Dodik Prakoso; Hikmawati, Meiana Maulida
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 1 (2023): Jurnal Khasanah Ilmu - Maret 2023
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v14i1.16501

Abstract

The application of inventory management in the hotel's Food & Beverage (F&B) division is examined in this article. The F&B division struggles greatly to maintain ideal stock levels while assuring effective operations and lowering costs. The department uses a well-known inventory management model and seeks to balance the price of placing orders with the cost of maintaining inventory. The main ideas of Economic Order Quantity (EOQ) are covered in this article along with its advantages and some useful tips for using it in the F&B department. It is anticipated that the application of EOQ will improve inventory control, decrease stockouts and surplus inventory, and eventually increase profitability and customer satisfaction.Keywords: Food and beverage department, stock control, Economic Order Quantity (EOQ), inventory management, cost-cutting, and customer satisfaction.
Co-Authors Adinoto Nursiana Afriani, Gustina Amin Kiswantoro Amri Amirrulloh Annisa, Rosalina Nur Ardhanareswari, Emma Athar, Nathan Baluk, Maria Avilla Golu Budhijono, Fongnawati Deskarina, Rekta Dodik Prakoso Eko Hery Suwandojo Dwiyono Rudi Susanto Dyah Wahyuning Tyas Eko Haryanto Eko Hery Suwandojo, Dodik Prakoso Ervita Lusiana Utari Fauzun Fazil Fitria Noviati Fongnawati Budhijono Gagih Pradini Heni Dwi Lestari Kiki Rizki Makiya Kiswantoro, Amin Lenny Kurnia Octaviani Lilis Kurniawati Muhammad Maula Affan Muhammad Syaifulloh Novi Irawati Novi Irawati Nur Rohman Nuraisya, Nissa Nursiana, Adinoto Pratiwi, Nindy Nadia Rando, Ayustina Silvia Rekta Deskarina Rosalina Nur Annisa Saputra, Yova Febrian Sari, Vivin Dewita Satriawati, Zahrotun Sri Wahyuni Sugiarto, Sugiarto Sutrisno Sutrisno Sutrisno, Sutrisno Suwandojo, Dodik Prakoso Syaifulloh, Muhammad Syamsu, Moch. Nur Tosofu, Irwan Wahjudi, Januar Wahyuning Tyas, Dyah Widodo, Janu Putra Tri Cahyo