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All Journal Jurnal Litbang Sukowati : Media Penelitian dan Pengembangan International Journal of Social Science juremi: jurnal riset ekonomi Journal of Innovation Research and Knowledge International Journal of Applied Sciences in Tourism and Events Journal of Mandalika Review Media Bina Ilmiah
Hastuti Nurhayati
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency Farikhatir Rizkiyah, Nurul; Hastuti Nurhayati; Jujuk Ferdianto
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.157-169

Abstract

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and  (2) Food  gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment,  namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.
UPAYA DALAM MENDUKUNG POTENSI GASTRONOMI MENJADI DAYA TARIK WISATA DESA WISATA SUKOREJO KABUPATEN SRAGEN PROVINSI JAWA TENGAH Made Hendrayana; Hastuti Nurhayati; Faradila Anggun Surya Rini; Yusup Aprianto
Juremi: Jurnal Riset Ekonomi Vol. 4 No. 3: Nopember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/juremi.v4i3.9133

Abstract

Penelitian ini bertujuan untuk mengetahui upaya - upaya yang dapat dilakukan oleh pengelola dan masyarakat desa wisata Sukorejo dalam mendukung potensi gastronomi menjadi daya tarik wisata setempat. Penelitian ini menggunakan jenis pendekatan kualitatif dengan metode deskriptif. Teknik pengumpulan data menggunakan observasi langsung, wawancara mendalam dan serta dokumentasi. Hasil penelitian menunjukkan dengan adanya potensi atraksi petualangan jeep adventure dapat memberikan peluang dalam mengembangkan potensi gastronomi Desa Wisata Sukorejo diantaranya dengan menyusun paket wisata terintegrasi dengan menyediakan hidangan Tepo sebagai hidangan makan pagi terlebih dahulu untuk menambah stamina para wisatawan jeep adventure, kemudian pengalaman kuliner di alam terbuka, selama melakukan jeep adventure sambil menikmati pemandangan alam, para wisatawan jeep dapat berhenti pada area khusus yang telah disediakan dan menikmati sajian minuman khas wedang uwuh, terakhir mengupayakan adanya edukasi kuliner yaitu dengan menyelenggarakan workshop atau demo masak yang memperkenalkan cara pembuatan Tepo, wedang uwuh , dan keripik trewolo khas desa Wisata Sukorejo sehingga wisatawan bisa belajar dan membawa pulang pengetahuan baru. Dengan demikian diharapkan peelitian ini dapat memberikan dukungan terhadap pelaku industri khususnya pengelola desa wisata untuk dapat melestarikan hidangan lokal sebagai sarana promosi sehingga dapat meningkatkan dan mengembangkan destinasi pariwisata setempat dan kepada pemerintah agar dapat melakukan perencanaan dan strategi khusus dalam mengembangkan pariwisata daerah melalui wisata Gastronomi
SUPPORTING AND INHIBITING FACTORS IN DEVELOPING GASTRONOMIC POTENTIAL AS A TOURIST ATTRACTION IN SUKOREJO TOURISM VILLAGE, SRAGEN REGENCY, CENTRAL JAVA Hastuti Nurhayati; Anissa Cahyani
International Journal of Social Science Vol. 4 No. 3: October 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v4i3.8796

Abstract

This research aims to determine the supporting and inhibiting factors in developing the potential of gastronomy as a tourist attraction in the Sukorejo Tourism Village. The research method used is a qualitative approach with data collection techniques through interviews, observation and documentation. The research informants consisted of managers and culinary activists in the village. The research results show that the supporting factors in developing the potential of gastronomy as a tourist attraction are destination readiness, carrying capacity, cultural attractions, agro-tourism attractions, while low public awareness about the potential and benefits of tourism, skills in processing derivative products can hinder the development of gastronomic potential and tourist attractions in addition to There are also budget limitations which can hinder the realization of tourism projects, most recently the lack of communication and community involvement creates synchronization between destination development and support from the village government. This research concludes that an emphasis on natural, culinary, cultural, agrotourism and accommodation attractions, coupled with support and expectations from the community, is the key to realizing the development of this village's gastronomic potential as an attractive and sustainable tourist destination
What Makes Korean Cuisine Favoured? Discovering The Elements Affecting Malaysia’s Younger Generations Preferences Apriyanto, Yusup; Zulkifali, Wan Ahmad Hasni Wan; Muhammad Ramly, Alina Shuhaida; Sharif, Mohd Shazali Md; Hastuti Nurhayati; Harja, Oktomi
Journal of Mandalika Review Vol. 4 No. 1 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i1.211

Abstract

Introduction: The growing popularity of Korean cuisine among Malaysia's younger generation, driven by the Hallyu Wave raises concerns about overshadowing traditional Malaysian cuisine. This study examines factors behind this trend, emphasizing the critical role of preserving Malaysia's culinary heritage as a cornerstone of national identity and cultural preservation.Methodology: Qualitative research was conducted through semi-structured interviews with eleven (11) informants aged eleven to twenty-six (11-26) at UiTM Puncak Alam. Thematic has been employed to analyse the data. Findings: This study revealed four (4) key themes including; Media Influences, Social Influences, Curiosity, and Taste, which trigger the younger generation to consume Korean Food. The study elucidates how social media platforms influence culinary preferences, driven by curiosity and social influences. Additionally, the appeal of Korean cuisine's taste, particularly its spiciness, resonates with Malaysian palates. Conclusion: Understanding the multifaceted influences on culinary preferences can guide efforts to preserve Malaysia's traditional cuisine while acknowledging the global appeal of Korean food among younger generations. However, this study is limited to exploring factors affecting the younger demographic and cannot be generalized to a broader population. Future research is recommended to validate these findings using a statistical analysis, providing a more comprehensive understanding of the dynamics shaping culinary preferences in Malaysia.
Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency Farikhatir Rizkiyah, Nurul; Hastuti Nurhayati; Jujuk Ferdianto
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.157-169

Abstract

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and  (2) Food  gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment,  namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.
STRATEGI PEMASARAN DESA WISATA ORGANIK SUKOREJO KABUPATEN SRAGEN JAWA TENGAH Hastuti Nurhayati; Faradila Anggun Surya Rini; Made Hendrayana
Journal of Innovation Research and Knowledge Vol. 4 No. 2: Juli 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i2.8123

Abstract

Tujuan utama dari penelitian ini adalah untuk menemukan strategi pemasaran Desa Wisata Sukorejo Kabupaten Sragen jawa Tengah. Pengumpulan data dilakukan dengan menggunakan Observasi, wawancara dan studi Pustaka kemudian data yang terkumpul dianalisis secara deskriptif dan dianalisis strategi pemasarannya dengan menggunakan pendekatan SWOT. Hasil analisis menunjukkan kekuatan, kelemahan, peluang dan ancaman. Desa Wisata Sukorejo dapat menciptakan strategi yang mendukung pemasaran Desa Wisata tersebut. Berdasarkan analisis melalui pendekatan SWOT diperoleh strategi pengembangan produk wisata, strategi promosi, strategi repositioning, dan strategi menjalin kemitraan. Dengan menerapkan strategi- strategi tersebut Desa Wisata Sukorejo dapat lebih dikenal dan menarik untuk dikunjungi oleh para wisatawan lokal dan mancanegara
PENGARUH PROMOSI TERHADAP MINAT BERKUNJUNG WISATAWAN DI DESA WISATA SAMIRAN KABUPATEN BOYOLALI JAWA TENGAH Faradila Anggun Surya Rini; Hastuti Nurhayati; Lintang Kumalasari
Media Bina Ilmiah Vol. 19 No. 4: Nopember 2024
Publisher : LPSDI Bina Patria

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Abstract

Tujuan penelitian ini dilakukan untuk mengetahui pengaruh promosi, terhadap minat berkunjung wisatawan di Desa Wisata samiran Kabupaten Boyolali Jawa Tengah. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah survei yang menggunakan kuesioner untuk mengumpulkan data.Sampel yang digunakan dalam penelitian sebanyak 102 responden. Data yang diperoleh diolah dengan menggunakan analisis deskriptif dan analisis statistik kuantitatif. Hasil analisis regresi menunjukkan bahwa promosi, mempengaruhi minat berkunjung wisatawan secara nyata dengan korelasi product moment positif, hal ini menunjukkan peningkatan promosi, akan diikuti peningkatan minat berkunjung wisatawan, begitu pula sebaliknya. Hasil uji analisis regresi berganda menunjukkan nilai F yang signifikan, dengan korelasi sebesar 0,579. Hal ini menunjukkan bahwa promosi, mempengaruhi secara nyata terhadap minat berkunjung wisatawan secara bersama-sama dengan keeratan hubungan sebesar 57,9%. Promosi, mempengaruhi minat berkunjung wisatawan secara nyata, baik secara individual maupun secara bersama-sama. Hal ini menunjukkan bahwa untuk meningkatkan minat berkunjung wisatawan perlu adanya peningkatan promosi penjualan yang lebih menarik, dan adanya program atraksi wisata yang baru sehingga tidak monoton dan dapat menunjang daya tarik wisata lainnya.
PENGARUH PEMASARAN DIGITAL TERHADAP PENINGKATAN DAYA TARIK WISATA SENDANG KUN GERIT DI DESA JATIBATUR KECAMATAN GEMOLONG KABUPATEN SRAGEN JAWA TENGAH Faradila Anggun Surya Rini; Hastuti Nurhayati; Damar Ahmad Rifai
Media Bina Ilmiah Vol. 19 No. 11: Juni 2025
Publisher : LPSDI Bina Patria

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Abstract

Sendang Kun Gerit merupakan Daya Tarik Wisata yang berlokasi di di Dusun Kukun Gerit Desa Jatibatur Kecamatan Gemolong, Sragen. Daya tarik Sendang Kun Gerit dikelola Badan Usaha Milik Desa (Bumdes) Sumber Rezeki Jatibatur mempunyai pesona alam yang cukup indah, sehingga menarik kunjungan wisatawan, karena berada di lembah yang dikelilingi dengan perbukitan rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemasaran digital terhadap peningkatan daya tarik wisata Sendang Kun Gerit. Penelitian ini menggunakan metode penelitian kuantitatif. Populasi yang digunakan dalam penelitian ini adalah wisatawan Sendang Kun Gerit diambil pengunjung paling banyak yaitu pada saat weekend sabtu dan minggu selama 2 minggu sebanyak 200 wisatawan yang berkunjung di sendang kun gerit dengan perolehan sampel berjumlah 62 responden. Teknik pengambilan sampel menggunakan rumus slovin. Hasil dari penelitian ini menunjukan adanya pengaruh positif dan signifikan dari variabel media sosial terhadap minat berkunjung ditunjukan dari hasil uji analisis koefisien determinasi yang menunjukan bahwa nilai R Square dengan nilai sebesar 0.626 atau jika diubah menjadi persen yaitu 62,6% yang berarti dapat disimpulkan bahwa pengaruh pemasaran digital sendang kun gerit sangat besar terhadap peningkatan daya tarik wisata yang ada di Sendang Kun Gerit.
Manajemen Pengelolaan Desa Wisata Kelor Slamen Yogyakarta: Desa Wisata Tinna Sarira, Matius; Faradila Anggun Surya Rini; Rahmawati; Hastuti Nurhayati; Wawan Kurniawan
Jurnal Litbang Sukowati : Media Penelitian dan Pengembangan Vol 9 No 2 (2025): Vol. 9 No. 2, November 2025
Publisher : Badan Perencanaan Pembangunan, Riset dan Inovasi Daerah Kabupaten Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32630/sukowati.v9i2.2048

Abstract

Abstract. This study examines the development model for rural tourism destinations, focusing on Kelor Village in Sleman, Yogyakarta. As a rural tourism area, Kelor Village combines natural beauty with unique cultural elements, making it an attractive destination. This research aims to analyze the organizational structure of the village's tourism management, the collaboration between stakeholders in decision-making processes, and the policies implemented to enhance the effectiveness of stakeholder roles in sustainable tourism development. Using a qualitative descriptive approach, data was collected through in-depth interviews, observations, and document analysis. The study reveals that Kelor Village’s tourism management involves multiple stakeholders, including local residents, government bodies, and private sector actors. However, challenges such as limited resources and competition with neighboring villages affect the village's ability to provide consistent, high- quality services. The findings suggest that improving stakeholder collaboration, enhancing infrastructure, and offering regular training could strengthen Kelor Village’s position as a sustainable tourism destination. This research contributes to the literature on rural tourism management by highlighting the importance of community involvement and collaborative policy-making for long-term success. Keyword:Tourism Management, Stakeholder Collaboration, Kelor Tourism Village
Co-Authors Anissa Cahyani Apriyanto, Yusup Damar Ahmad Rifai Faradila Anggun Surya Rini Farikhatir Rizkiyah, Nurul Harja, Oktomi Jujuk Ferdianto Lintang Kumalasari Made Hendrayana Muhammad Ramly, Alina Shuhaida Rahmawati Sharif, Mohd Shazali Md Tinna Sarira, Matius Wawan Kurniawan Yusup Aprianto Zulkifali, Wan Ahmad Hasni Wan