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All Journal Media Wisata Jurnal Nasional Pariwisata Jurnal Abdimas Pariwisata Gastronomy and Culinary Art (Gastronary) PHINISI
Nikasius Jonet Sinangjoyo
Pusat Studi Pariwisata
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences Transportation Other

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GREEN HOTEL SEBAGAI DAYA SAING SUATU DESTINASI Sinangjoyo, Nikasius Jonet
JURNAL NASIONAL PARIWISATA Vol 5, No 2 (2013)
Publisher : JURNAL NASIONAL PARIWISATA

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

Abstract

The goal of the research is describing the green hotel application program of the hotel industries in Yogyakarta, creation of competitiveness in tourism destination. Subject of the research is whole member of Indonesia Hotel & Restaurant Association, (PHRI) Yogyakarta, which classified as four and five star hotel, and have an environment document or green hotel certificate. This study is a descriptive qualitative research. The research shows that the green hotels standard application in Yogyakarta, in general have done environmentally friendly practice, but there are a few problems such as inconsistency done of hotel staff, consciousness of guest is less, not enough socialization and some have perception that green hotel application need high cost. Such problems necessary to be resolved by training socialization, build commitment, make green team and apply green tourism marketing strategy.
Pelatihan Mengelola Homestay di Desa Wisata Donokerto Damasdino, Fian; Saputra, Arif Dwi; Sinangjoyo, Nikasius Jonet; Angela Ariani, Angela; Anwari, Hamdan; Nur Islami, Mona Erythrea
Jurnal ABDIMAS PARIWISATA Vol 1, No 1 (2020): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.588 KB) | DOI: 10.36276/jap.286

Abstract

Donokerto village is one of the pioneering tourist villages that has good potential in terms of diversity of tourist attractions. In addition to tourist attraction, as a major factor triggering visits, homestay is one of the main strategic sources of income to be taken into account in every tourism village management. Remembering Homestay is a basic necessity for every tourist who wants to visit the village for a longer time. As a tourism village that is being pioneered, Desa Donokerto does not yet have human or community resources that understand in the ins and outs of Homestay management. Therefore, the AMPTA Yogyakarta Tourism School in collaboration with PUM Netherlands Senior Experts held a community service with the theme "Training on Managing Homestay in Donokerto Village". This community service activity was carried out by the presentation method and then followed by panel discussions. The recommendation from this service activity is that managing the right homestay is a crucial factor in creating a safe, comfortable and tourist-friendly village. For this reason, it is expected that the community in managing the homestay must meet the criteria for product, service and management aspects.
ANALISIS PASAR WISATA NUSANTARA DI TAMAN NASIONAL GUNUNG MERAPI PASCA TERJADINYA ERUPSI Sinangjoyo, Nikasius Jonet
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.v8i2.57

Abstract

This studi is aimed togive input for developing tourism at Merapi Mount National Park (TNGM) after eruption of volcano Merapi, it has goals such as : to analysis domestic and to make a marketing development strategy of this area.a collected by using quistionaire methods, interview and field observation. The sampling method was accidental sampling, with amount about 100 respondents. The data include tourist and visiting characteristic, tourist perception. Implementation could be performed by using marketing mix, wich is product, price, place and promotion. The product policy should be conducted by increasing product quality. Furthermore the pricing policy could use modified flexible pricing. The distribution policy is recommended to utilize distribution channels like community has a preference towards eco-culture and cooperation with all the components of tourism . Finally, the promotion policy should be performed by words of mouth promotions and information reported by the press. Keywords ; market, tourism marketing.
PEMANFAATAN TRAVEL WRITING SEBAGAI SUMBER INFORMASI BAGI WISATAWAN NUSANTARA Sinangjoyo, Nikasius Jonet; Damasdino, Fian
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 16, No 1 (2018)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v16i1.253

Abstract

The era of information and communication technology provides opportunities and convenience for tourists to meet their needs of self-actualization by telling their experiences through writing, so-called travel writing. Travel writing can be used as a source of information to guide some potential tourists in planning their travels. Furthermore, it can also increase the number of domestic tourists’ visit to several tourist destinations spread across the nation. This research, through the descriptive qualitative approach, aims to thoroughly describe the phenomenon of the use of travel writing as the source of travel information. The informants in this research were 7 people. The data were collected through in-depth interview and questionnaire. The research results shows that magazines, newspapers and web portals have high credibility, while travel blogs have an objective and reliable. There were 5 characteristics of travel writing which expected by the reader such as simple writing, clear language, photo display, facts, and have value of benefits. Keywords: travel writing, source of information, domestic tourists
The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response Rahmawati, Fani; Nugroho, Setyo Prasiyono; Sinangjoyo, Nikasius Jonet
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.v1i1.372

Abstract

This study aims to determine the quality of coconut milk as a substitute for liquid milk in the manufacture of torn bread in terms of quality, namely from the indicators of Appearance, Taste, Color, Aroma, and Texture. The sample of this study were residents of RT 07, located in the walnut alley Nologaten street, and several experts with a total of 30 panellists. The analysis used in this research is descriptive statistics. The variables measured were Appearance, Taste, Color, Aroma, and Texture. This study analyzes the data by conducting experiments and comparing the conclusions drawn based on consumer answers from expert interviews. In addition, the discussion of food quality, which consists of appearance, taste, colour, taste, and texture, is an inseparable unit, meaning that food quality is the basis of consumer response. The results show that in coconut milk, in making torn bread, it was proven that the taste, aroma, colour, texture and appearance factors got a "positive" response; the positive response was on average on a four semantic differential scale.
Pengembangan Storytelling Desa Wisata melalui Pementasan Drama dan Event Budaya Umbul Sidomulyo 2025 Hermawan, Hary; Prihatno; Afif, Fuadi; Hermawan, Budi; Sinangjoyo, Nikasius Jonet; Saputra, Arif Dwi; Islami, Mona Erythrea Nur; Mahiswara, Amelia Lintang; Widianingrum, Retno Moortrisari; Anwari, Hamdan; Damasdino, Fian; Cahyani, Andhira; Meilinda, Yuanita
Jurnal Abdimas Pariwisata Vol. 7 No. 1 (2026): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v7i1.1010

Abstract

Development of Tourism Village Storytelling through Drama Performances and the Umbul Sidomulyo Cultural Event 2025. This Community Service Program (PKM) aims to develop and disseminate storytelling techniques in Umbul Sidomulyo Tourism Village through drama performances and the Umbul Sidomulyo Cultural Event 2025. Storytelling was selected as an effective tourism communication medium to enhance visitor experiences and strengthen the cultural identity of the tourism village. The implementation methods included material preparation, training for tourism stakeholders, implementation during the cultural event, and evaluation. The results demonstrate improvements in guides’ skills in delivering tourism narratives, strong community enthusiasm, and increased tourist visitation interest. This program contributes to strengthening the competitiveness of Umbul Sidomulyo Tourism Village as a destination based on cultural values and local narratives.
Jamu Pawukon as a sustainable gastronomy product: Calendar-based herbal knowledge from Javanese manuscripts Nugroho, Setyo Prasiyono; Linkasari, Clara; Damasdino, Fian; Sinangjoyo, Nikasius Jonet; Osman, Sharina; Istiraharsi, Yedna
PHINISI Vol.3, No.1 (2026): February 2026
Publisher : Indonesia Research and Study Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64282/phi.v3i1.114

Abstract

Jamu Pawukon is a traditional herbal beverage prepared based on the pawukon calendrical system, a traditional Javanese calendar rooted in cultural manuscripts. This study aims to examine Jamu Pawukon as a form of calendar-based herbal gastronomy and to analyze its potential as a culture-based wellness tourism attraction in Sidorejo Tourism Village, Kulon Progo Regency, Special Region of Yogyakarta, Indonesia. A qualitative research approach was employed, with data collected through participatory observation, in-depth interviews, and documentation. Informants were selected using purposive sampling and included local cultural practitioners, herbal drink formulators, and tourists. Data were analyzed using a folklore approach to trace the historical background, cultural values, and hereditary practices of Jamu Pawukon preparation. The findings reveal that Jamu Pawukon originates from Javanese manuscript-based knowledge, particularly the Serat Pawukon Kiai Jotirto, which serves as the foundation for determining individual wuku (birth week) and corresponding herbal formulations. This practice positions jamu not merely as a health beverage, but as a form of calendar-based herbal gastronomy that integrates therapeutic functions, cultural meanings, and local knowledge systems. In the context of tourism, Jamu Pawukon is developed into an educational wellness tourism package that emphasizes experiential and cultural engagement. This study contributes to gastronomic and tourism scholarship by conceptualizing calendar-based herbal gastronomy as a novel framework for integrating intangible cultural heritage into experiential wellness tourism development. The study highlights the significant role of Jamu Pawukon in cultural preservation, destination identity strengthening, and the development of local wisdom–based wellness tourism.
Co-Authors Angela Ariani, Angela Arif Dwi Saputra Budi Hermawan Cahyani, Andhira Fian Damasdino Fuadi Afif Hamdan Anwari, Hamdan Hary Hermawan Islami, Mona Erythrea Nur Istiraharsi, Yedna Linkasari, Clara Mahiswara, Amelia Lintang Meilinda, Yuanita Mona Erythrea Nur Islami, Mona Erythrea Nugroho, Setyo Prasiyono Osman, Sharina Prihatno Rahmawati, Fani Widianingrum, Retno Moortrisari