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All Journal Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Kepariwisataan: Jurnal Ilmiah SABBHATA YATRA : Jurnal Pariwisata dan Budaya Journal of Education Religion Humanities and Multidiciplinary
Pipin Kusumawati
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Library & Information Science Nursing Social Sciences

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STRATEGI BISNIS ANGKRINGAN KOPI JOSS SEBAGAI PENDUKUNG PARIWISATA KOTA YOGYAKARTA SELAMA PANDEMI COVID-19 Dyah Wahyuning Tyas; Haritsah Kusumaningrum; Pipin Kusumawati; Harits Dwi Wiratma
Kepariwisataan: Jurnal Ilmiah Vol 17, No 1 (2023): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v17i1.202

Abstract

This study identifies internal and external factors to determine the strategy used by angkringan stalls in an effort to survive during the Covid-19 pandemic and support tourism and improve the welfare of sellers. This research method uses a quantitative descriptive SWOT analysis based on primary data from interviews and questionnaires by random sampling. The results of the analysis of the SWOT matrix strategy formulation found that the highest order priority occurs in the Strengths – Opportunities condition (3.5589). Strengths – Opportunities strategy can maximize strengths and take advantage of opportunities so that the Cartesian quadrant direction supports an aggressive growth strategy and angkringan has the potential to grow and develop as a tourism support business.   
PENGELOLAAN PRODUKSI MAKANAN UNTUK MENCIPTAKAN KEBERLANJUTAN INDUSTRI PERHOTELAN BERBASIS BISNIS HIJAU Fitriana Fitriana; Pipin Kusumawati; Tri Eko Yudiandri; Michelle; Nia Astri Hermantyo; Muhammad Maulidvio Apriliana; Agung Sulistyo
Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Vol. 13 No. 1 (2026): Jurnal Riset Manajemen
Publisher : Program Magister Manajemen STIE Widya Wiwaha Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32477/m3457v78

Abstract

Tourism development has a positive impact on the growth of its supporting industries. As a tourism supporter, hotels play a significant role in supporting tourists. Appropriate hotel management strategies must be implemented, reflecting the concept of green business. One effort is to consider the measurable amount of food consumption and production. Hotel managers do not fully implement the various opportunities the green business concept presents. Several obstacles arise, such as a lack of knowledge, innovation in food production management, and the ability to reduce food waste. This study investigates hotel management in producing food and reducing food waste to create a sustainable green business. A qualitative method using an interpretive approach was used in this study. Several hotels were selected as research objects, including: Hotel Cakra Kembang (best reviewed hotel), Greenhost Boutique Hotel (eco-green concept), and @HOM Premiere Hotel (best traveler's choice). These hotels have received various awards related to the green concept. The Miles Huberman method and triangulation were chosen as data analysis and validation techniques. The study results indicate that business managers must encourage food production savings without compromising service quality. Attention needs to be strengthened with management's ability to manage raw material stock, communicate with suppliers, develop business models, serve food, and predict guest attendance.
Implementasi Konsep Keberlanjutan Dalam Pengelolaan Wisata Gastronomi di Bhumi Bhuvana Yogyakarta Windy Wulandari; Pipin Kusumawati; Amin Kiswantoro
Journal of Education Religion Humanities and Multidiciplinary Vol. 4 No. 2 (2026): Desember 2026
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/jerumi.v4i2.8921

Abstract

Penelitian ini bertujuan untuk mendeskripsikan implementasi konsep keberlanjutan dalam pengelolaan wisata gastronomi di Bhumi Bhuvana Yogyakarta. Pengelolaan wisata gastronomi yang berkelanjutan menjadi penting karena tidak hanya berfokus pada pengalaman kuliner wisatawan, tetapi juga memperhatikan aspek lingkungan, sosial budaya, dan ekonomi masyarakat lokal. Penerapan prinsip keberlanjutan di destinasi wisata gastronomi diharapkan mampu menciptakan keseimbangan antara kebutuhan wisatawan, pelestarian sumber daya lokal dan kesejahteraan masyarakat. Penelitian ini menggunakan pendekatan kualitatif deskriptif. Data diperoleh melalui sumber primer dan sekunder. Data primer dikumpulkan melalui wawancara mendalam dengan pengelola Bhumi Bhuvana, serta observasi terhadap aktivitas wisata gastronomi yang berlangsung. Sementara itu, data sekunder diperoleh dari dokumen, laporan, publikasi, media sosial dan literatur yang relevan. Hasil penelitian menunjukkan bahwa Bhumi Bhuvana telah menerapkan konsep keberlanjutan dalam pengelolaan wisata gastronomi melalui aspek lingkungan, sosial budaya, dan ekonomi. Implementasi tersebut dilakukan melalui penggunaan bahan pangan lokal, pengelolaan sumber daya secara bertanggung jawab, pelestarian pengetahuan kuliner Nusantara, serta pemberdayaan pelaku lokal. Sebagai ruang pengalaman gastronomi, Bhumi Bhuvana mampu menghadirkan pengalaman wisata yang edukatif dan autentik, meskipun masih terdapat tantangan dalam meningkatkan pemahaman wisatawan terhadap konsep wisata gastronomi berbasis pengalaman.
EXPLORING SERUIT AND IT'S TRANSFORMATION, THE HERITAGE CULINARY FROM LAMPUNG INDONESIA Sandi Aderama Handika; Pipin Kusumawati; Moch. Nur Syamsu
SABBHATÃ YATRA : Jurnal Pariwisata dan Budaya Vol 7 No 1 (2026): SABBHATA YATRA: Jurnal Pariwisata dan Budaya
Publisher : STABN Raden Wijaya Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53565/sabbhatayatra.v7i1.2862

Abstract

Seruit is a traditional cuisine from Lampung, with a blend of Indonesian sambal (chili paste), fish, and various vegetables. In addition to fulfilling dietary requirements, Seruit symbolizes the philosophy, culture, and social values preserved by the Lampung community. The impact of modernization has caused the younger generation to favor trendy and convenient foods for its practicality. To maintain continuous acceptability from diverse groups, adaptive strategies were required in the development of Seruit that maintain its philosophical principles. This research aims to identify the uniqueness of Seruit and its transformations in response to modern demands, ensuring its sustainability and establishing it as a cultural and culinary icon of Lampung Province. This research employed a qualitative methodology with an ethnographic approach. Data were collected through in-depth interviews, participant observation, and documentary review. Research revealed that the uniqueness of Seruit were attributed to its local ingredients, mixing process of Seruit's ingredients (pijok-pijok), and Seruit's serving and eating styles (nyeruit). Seruit has experienced four transformations to date: preservation techniques, serving styles, sambal variants and ingredients, and consumption space. These transformations expand Seruit's presence in public and commercial areas, while strengthening its status as a cultural and culinary Seruit, Lampung, transformation, heritage, modernization.
Co-Authors Amin Kiswantoro Dyah Wahyuning Tyas Fitriana Fitriana Harits Dwi Wiratma Haritsah Kusumaningrum Michelle Moch. Nur Syamsu Muhammad Maulidvio Apriliana Nia Astri Hermantyo Sandi Aderama Handika Sulistyo, Agung Tri Eko Yudiandri Windy Wulandari