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All Journal Journal of Indonesian Economy and Business Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Gelanggang Olahraga: Jurnal Pendidikan Jasmani dan Olahraga (JPJO) Tourism Reserch Journal Community Development Journal: Jurnal Pengabdian Masyarakat Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian International Journal of Economics, Management, Business, and Social Science Jurnal Abdimas Komunikasi dan Bahasa Journal of Innovation Research and Knowledge
Dodik Prakoso Eko Hery Suwandojo
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Transportation Other

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NASI BORANAN SEBAGAI DAYA TARIK WISATA KULINER LAMONGAN JAWA TIMUR Suwandojo, Dodik Prakoso Eko Hery
Kepariwisataan: Jurnal Ilmiah Vol. 14 No. 02 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v14i02.25

Abstract

Culinary is one of the essential factors of tourism activities including Indonesiantourism. Lamongan City is also one of the cities that has several types of typical culinary which is an attraction for culinary connoisseurs, especially the local communities or domestic tourists from other cities. This culinary is called Boranan rice or “sego Boranan”, which is authentic and only sold in Lamongan city. Therefore, the potential can be developed, introduced and become a special attraction for the tourists to come over Lamongan. The research method used in this scientific article is a descriptive qualitative research method using data collection techniques namely observation, interview, questionnaire, and documentation. The results of the study revealed that Boranan rice has a pretty good potential to be a culinary tourist attraction for the city of Lamongan. In addition, the promotion carried out by the Lamongan city government through the Lamongan city disparbud has also been done quite well. However, good cooperation is still needed between the government and the sellers of Boranan rice, therefore the marketing and preservation of Boranan rice can run well in the future. Keywords: culinary tourism, destination attraction, east java, boranan rice
CONSUMER PREFERENCES FOR INDONESIAN FOOD Hani Ernawati; Dodik Prakoso
Journal of Indonesian Economy and Business (JIEB) Vol 34, No 3 (2019): September
Publisher : Faculty of Economics and Business, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jieb.52637

Abstract

Introduction/Main Objectives: Food industries have been growing fast in Indonesia for recent decade, so it is necessary for food companies to understand Indonesian consumer attitudes and examine how Indonesian consumption behavior may change in consuming food. Background Problems: The development of society, with the concept of modernization at this time, encourages the interest people have for consuming food from other countries, so that Indonesian food is increasingly being displaced in its own country. Novelty: The results of this study provide a method for evaluating the combination of different attributes for food combinations, which can be used as a reference for selling food. Research Methods: This research used a conjoint analysis to explore consumers’ preferences for different cuisines, especially Indonesian cuisine. Findings/Results: Compared with previous studies, the origin of food is an important food attribute, whilst “western food” is the preferred type of food. Conclusion: Western food being the most preferred type of food, followed by Indonesian food, a crispy and salty taste, fresh food is preferred, as is food at a cheap price. Price was the most important attribute.
NASI BORANAN SEBAGAI DAYA TARIK WISATA KULINER LAMONGAN JAWA TIMUR Dodik Prakoso Eko Hery Suwandojo
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

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

Abstract

Culinary is one of the essential factors of tourism activities including Indonesia Tourism. Lamongan City is also one of the cities that has several types of typical culinary which is an attraction for culinary connoisseurs, especially the local communities or domestic tourists from other cities. This culinary is called Boranan rice or “sego Boranan”, which is authentic and only sold in Lamongan city. Therefore, the potential can be developed, introduced and become a special attraction for the tourists to come over Lamongan. The research method used in this scientific article is a descriptive qualitative research method using data collection techniques namely observation, interview, questionnaire, and documentation. The results of the study revealed that Boranan rice has a pretty good potential to be a culinary tourist attraction for the city of Lamongan. In addition, the promotion carried out by the Lamongan city government through the Lamongan city disparbud has also been done quite well. However, good cooperation is still needed between the government and the sellers of Boranan rice, therefore the marketing and preservation of Boranan rice can run well in the future.Keywords: culinary tourism, destination attraction, east java, boranan rice
ANALISIS BIBLIOMETRIK PEMANFAATAN SAGU DALAM PENGOLAHAN MAKANAN Alip Suroto; Dodik Prakoso Eko Hery Suwandojo
Jurnal Inovasi Penelitian Vol 3 No 8: Januari 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i8.2481

Abstract

Penelitian terkait hasil olahan sagu di Indonesia sudah mulai dikembangkan. Perlu penguatan strategi perencanaan melalui kolaborasi pihak terkait dari hulu ke hilir untuk menciptakan inovasi olahan sagu. Fokus penelitian menganalisis potensi sagu yang diolah dengan dan menerapkan teknologi dan ilmu pengetahuan menjadi sumber karbohidrat yang bebas gluten dan kaya nutrisi di Indonesia. Penelitian ini dianalisis menggunakan Bibliometrik dan Vos Viewer dengan sumber data dari Google Scholar. Penelitian ini mencoba memetakan sejauh mana sagu di Indonesia dikembangkan dan diteliti menjadi berbagai inovasi olahan bernilai ekonomis tinggi dan sehat. Hasil penelitian ini diharapkan menjadi acuan dan motivasi stakeholder terkait sagu untuk mengembangkan sagu sebagai alternatif sumber karbohidrat selain beras.
Optimizing Inventory Management in Food & Beverage Department Hotel Rosalina Nur Annisa; Dodik Prakoso Suwandojo; Meiana Maulida Hikmawati
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.
Satay as a Culinary Heritage of Indonesian Gastronomy Dodik Prakoso Eko Hery Suwandojo; Sri Handajani; Rosalina Nur Annisa
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.196

Abstract

Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage. Keywords: Satay, Gastronomy, Culinary heritage, Preserved
The Role of West Javanese Traditional Musical Instruments to Attract Visitors at the West Java Pavilion Pradini, Gagih; Kusumaningrum, Anisa Putri; Agustiani, Fitri; Putri, Ananda Amelia; Suroto, Alip; Suwandojo, Dodik Prakoso Eko Hery
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 3 No. 3 (2023): September 2023
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v3i3.208

Abstract

Taman Mini Indonesia Indah is one of the recreational destinations for the people of Indonesia, especially Jakarta. The purpose of the establishment of the mini park is as a place for the younger generation of Indonesia to get to know the various tribes, customs and religions in Indonesia through various regional platforms and museums. West Java Provincial Anjungan is one of the Regional Anjung in Taman Mini Indonesia Indah. West Java's traditional musical instruments play an important role as a cultural heritage that has been preserved for centuries and used in various traditional events and ceremonies. This research uses qualitative research methods and observation. This research aims to get a general understanding from the participant's point of view. The data collection techniques used are: Observation is a researcher going directly to the West Java Anjungan, using the Interview method with the manager of the West Java Anjungan and documentation techniques to collect data. West Java musical instruments do not have similar characteristics. Traditional West Javanese musical instruments play an important and irreplaceable role in the lives of West Javanese people. But for the role of musical instruments in the West Java platform in attracting visitors does not really work according to its purpose. Visitors are only interested in coming to the West Java platform if certain events are held, which of course in the event the West Java musical instruments participate as accompaniment
Wirausaha Baru IKM Olahan Pangan Ikan Memperkuat Ekonomi dan Pariwisata Bantul Annisa, Rosalina Nur; Suwandojo, Dodik Prakoso Eko Hery
Jurnal Abdimas Komunikasi dan Bahasa Vol. 4 No. 1 (2024): Juni 2024
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/abdikom.v4i1.5098

Abstract

Artikel ini merupakan artikel pengabdian hasil implemantasi kegiatan bimbingan teknis WUB IKM olahan pangan berbasis ikan di Kabupaten Bantul. Program Bimbingan Teknis Wirausaha Baru IKM (Industri Kecil Menengah) Olahan Pangan Berbasis Ikan di Kabupaten Bantul bertujuan memperkuat ekonomi dan pariwisata melalui pengembangan keterampilan dalam industri olahan pangan ikan. Peserta terlibat dalam pembuatan produk olahan ikan dan mempelajari strategi pemasaran yang efektif. Respon positif peserta mencerminkan antusiasme dalam mengembangkan potensi ekonomi lokal. Saran untuk kegiatan serupa termasuk peningkatan persiapan panitia, pengelolaan peserta, dan tata kelola waktu. Program ini diharapkan dapat memberikan kontribusi positif bagi Kabupaten Bantul. Kata Kunci: Wirausaha Baru, IKM, Olahan Pangan Ikan, Ekonomi, Pariwisata   Abstract This is a service article on implementing technical guidance activities for WUB IKM fish-based food processing in Bantul Regency. The Technical Guidance Program for New Entrepreneurs of Fish-based Food Processed IKM (Industri Kecil Menengah/Small and Medium Industry) in Bantul Regency aims to strengthen the economy and tourism through skill development in the processed fish industry. Participants were involved in making processed fish products and learned effective marketing strategies. Participants' positive responses reflected enthusiasm in developing local economic potential. Suggestions for similar activities include improved committee preparation, participant management, and time management. This program is expected to make a positive contribution to Bantul Regency. Keywords: New Entrepreneurs, SMEs, Processed Fish Home Industry, Economy, Tourism
Pengaruh Model Latihan dan Indeks Massa Tubuh Terhadap Stamina Atlet Golden Karate Squad Banjarnegara prakoso, dodik
Gelanggang Olahraga: Jurnal Pendidikan Jasmani dan Olahraga (JPJO) Vol 7 No 2 (2024): Gelanggang Olahraga: Jurnal Pendidikan Jasmani dan Olahraga (JPJO)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

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

Abstract

This research analyzes the influence of the Stage Circuit Training and Oregon Circuit Training training models on normal body mass index status and mild obesity body mass index as well as the interaction between the training models and (Stage Circuit Training and Oregon Circuit Training) and body mass index on increasing the stamina of Golden Athletes. Karate Squad Banjarnegara. Experimental research method with a two-factor design (2x2), data analysis using Analysis of Variant (Anova) 2x2 factorial design at the significance level (α: 0.05), and hypothesis testing using the General Linear Model (GLM) Two Way Anova. The population of this study was 16 athletes. The results of the research show that there is a difference between the Stage Circuit Training and Oregon Circuit Training training methods on increasing VO2Max (Fcount 10.199 and sig 0.000), and the difference between the Stage Circuit Training and Oregon Circuit Training training methods on the fatigue index (Fcount 47.391 and sig 0.000). There is a significant difference between normal body mass index and mild obesity body mass index on increasing VO2Max (Fcount 43.825 and sig. 0.000), and there is a difference between normal body mass index status and mild obesity body mass index on fatigue index (Fcount 9.355 and sig 0.010). The interaction of training methods (Stage Circuit Training and Oregon Circuit Training) and body mass index on VO2Max and fatigue index obtained sig values ​​of 0.022 and 0.041. The conclusion is that there are differences in the influence of the Stage Circuit Training and Oregon Circuit Training models, as well as normal body mass index status and mild obesity body mass index status on increasing athlete stamina. There is also an interaction between training models (Stage Circuit Training and Oregon Circuit Training) and body mass index in improving the stamina of Golden Karate Squad Banjarnegara karate athletes. Keywords: Training Model, Body Mass Index, Athlete Stamina
DEVELOPMENT OF TOURISM FACILITIES AND ITS IMPACT ON THE ECONOMIC VALUE OF WANUREJO TOURISM VILLAGE Suwandojo, Dodik Prakoso Eko Hery; Rosalina Nur Annisa; Rekta Deskarina
Journal of Innovation Research and Knowledge Vol. 3 No. 8: Januari 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i8.7395

Abstract

Tourism Village is one of the tourist destinations that attracts tourists. The development of tourist facilities in tourist villages is important because it has an impact on the economic value of tourist villages, especially Wanurejo Tourism Village located in Borobudur District, Borobudur Temple area. The research method used is descriptive qualitative with data collection techniques of observation, interviews, and documentation. The results showed that the development of tourist facilities in Wanurejo Tourism Village has been carried out gradually and holistically, taking into account various aspects. The development of tourist facilities has had a positive impact on the economic value of tourist villages, including an increase in the number of tourist visits, an increase in tourist village income, and the creation of new jobs. This study provides an overview of the development of tourist facilities and its impact on the economic value of tourist villages. However, this study has not discussed the impact analysis of the development of tourist facilities on other aspects of Wanurejo Tourism Village, such as social and cultural.
Co-Authors Agustiani, Fitri Alip Suroto Annisa, Rosalina Nur Eko Haryanto Hani Ernawati Joko Waluyo Kusumaningrum, Anisa Putri Mazaya, Amalia Febryane Adhani Meiana Maulida Hikmawati Pradini, Gagih Putri, Ananda Amelia Rekta Deskarina Rosalina Nur Annisa Rosalina Nur Annisa Rosalina Nur Annisa Sri Handajani Suroto, Alip Suwanto Raharjo