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All Journal International Journal of Sustainable Competitiveness on Tourism Advances In Social Humanities Research Journal of Vocational Applied Research and Studies
Afia Fauziah
Universitas Negeri Yogyakarta
Humanities Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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SULTAN'S WISDOM IN PRESERVING CULTURE AS SUSTAINABLE TOURISM DEVELOPMENT: (CASE STUDY: JERON BETENG, YOGYAKARTA) Handoko, Tri Akbar; Arief Nuryana; Mikhael Maestro Mastrivo Sebayang; Afia Fauziah; Ahmad Fatah Haidar Rahmat; M. Baiquni
International Journal of Sustainable Competitiveness on Tourism Vol. 2 No. 01 (2023): IJSCOT II-01
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/ijscot.v2i01.1234

Abstract

From the perspectives of economic, social, politics, and cultural preservation, the sultan's wisdom can have an impact on the entire ecosystem in the implementation of policies toward sustainable tourism destinations in the Jeron Beteng Region - Yogyakarta. The Jeron Beteng neighborhood, which is inside the palace fortress, is currently dealing with global phenomena like population growth, declining public service quality, decreasing availability of residential areas, traffic congestion, a lack of parking, rising levels of energy consumption, garbage buildup, and rising crime rates. As a result, the Jeron Beteng region can continue to be sustainable thanks to palace culture, which has been described by the sultan's knowledge in formulating policies, along with standards and principles for managing the quality of life.The Yogyakarta Palace, which is the de facto owner and authority of the land and the culture inside it, as well as other supporting papers are used in the research's descriptive qualitative methodologies to gather both primary and secondary data from government officials, community members, and other sources. The methods of gathering data include interviews, observation, and documentation. The study's findings demonstrate the sultan's wisdom toward environmentally friendly tourist attractions in Yogyakarta's Jeron Beteng district, which is deeply concerned with cultural preservation. However, the sultan's position is still crucial in encouraging people to adhere to legal requirements.
Local Wisdom-Based Conservation Strategy for Fried Grasshoppers to Strengthen Gunungkidul's Culinary Tourism Identity Minta Harsana; Afia Fauziah; Fajar Nur Cahyani; Rika Nuryani Suwarno
Advances In Social Humanities Research Vol. 4 No. 9 (2026): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v4i9.656

Abstract

Walang goreng is a distinctive culinary heritage of Gunungkidul that reflects the community’s adaptation to the ecological conditions of the karst landscape. This study aimed to identify forms of local wisdom in the preservation and utilization of walang goreng, examine its role in strengthening Gunungkidul’s culinary tourism identity, and formulate an integrated preservation strategy. The study employed a qualitative approach with a descriptive ethnographic design. Data were collected through participatory observation, in-depth interviews with traditional hunters and micro, small, and medium enterprise (MSME) actors, documentation, and focus group discussions. Data analysis followed an interactive model involving data condensation, data display, and conclusion drawing. The findings showed that local wisdom was reflected in knowledge of belalang habitat and seasonality, traditional night hunting practices (nyuluh), selective harvesting, traditional processing methods, and the intergenerational transmission of culinary knowledge. Walang goreng has also developed into a marker of local culinary identity and a source of creative economic activity. However, increasing demand and declining local availability have encouraged supply from other regions, creating challenges for maintaining local authenticity. The proposed preservation strategy integrates ecological conservation, cultural documentation, gastronomic storytelling, product quality and legality improvement, experiential culinary tourism, and pentahelix collaboration. This study positions walang goreng not merely as a food product but as a cultural experience whose ecological, historical, and social narratives require continuous preservation.
CATEGORIZATION OF TRADITIONAL FOODS IN KULON PROGO REGENCY: AN APPROACH BASED ON AGE AND BUSINESS TYPE Minta Harsana; Fajar Nur Cahyani; Afia Fauziah; Rika Nuryani Suwarno
Journal of Vocational Applied Research and Studies Vol. 2 No. 1 (2025)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jvars.v2i1.1474

Abstract

The purpose of this study is to categorize traditional food in Kulon Progo district based on the age of the business started and the type of culinary business. This research is expected to provide insight into the spread and diversity of traditional culinary in Kulon Progo Regency, as well as the importance of maintaining the authenticity of traditional food as an effort to preserve local cultural heritage. This research used survey, observation, and interview methods. Based on the research conducted, 49 traditional culinary businesses were obtained, which were further categorized based on the criteria of business age and the type of food being sold. Culinary businesses are classified into three age groups, namely businesses under 25 years old (75.51%), between 25-50 years old (20.41%), and over 50 (4.08%). In addition, the results obtained also show that culinary businesses are categorized based on business types such as souvenirs, market snacks, restaurants, cafes, and traditional drinks. Based on the type of business, it can be seen that traditional restaurants dominate the culinary category with a percentage of 40.8%, souvenirs as much as 16.3%, and market snacks by 6.12%.
Co-Authors Ahmad Fatah Haidar Rahmat Arief Nuryana Fajar Nur Cahyani Fajar Nur Cahyani Handoko, Tri Akbar M. Baiquni Mikhael Maestro Mastrivo Sebayang Minta Harsana Rika Nuryani Suwarno