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All Journal Media Wisata Gastronomy and Culinary Art (Gastronary)
Ainiya, Sri Khusnul
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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The Influence of Business Ethics of Business Actors and Tourist Satisfaction on Revisit Decisions Mediated by Tourist Preferences in Malioboro, Yogyakarta in the New Normal Era Ainiya, Sri Khusnul; Guritno, Bambang; Listyorini, Haniek
Media Wisata Vol. 22 No. 2 (2024): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v22i2.374

Abstract

The application of the New Normal during the pandemic is very influential on the tourism sector, especially in Malioboro Yogyakarta. This study aims to describe and analyze the influence of Ethical Business Conducted and Tourist Satisfaction to decision of revisit in the Mediation of Tourists Preference at Malioboro Yogyakarta In the Era of the New Normal. This research used quantitative methods. The sample of this study which 100 tourists at Malioboro. Was taken by accidental sampling technique. The data were the analyzed by using a Multiple Linier Regresion Equation and sobel Test. The research concludes that : Ethical business conducted was positively and significantly influence on Tourist Preference, Tourist Statification was positively and significantly influence on Tourist Preference, Ethical business conducted was positively and significantly influence on the decision of revisit, Tourist Statification was positively and significantly influence on the decision of revisit, Tourist Preference was positively and significantly influence on the decision of revisit, Tourist Preference has no mediation to impact Ethical business conducted on the decision of revisit, Tourist Preference has no mediation to impact Tourist Statification on the decision of revisit.
The Future of Sustainable Culinary: From Local Ingredients to the Traveler's Table Ainiya, Sri Khusnul; Zahri, Shafira Syahlaa Delia Dani
Gastronary Vol. 4 No. 1 (2025): 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/gastronomyandculinaryart.v4i1.834

Abstract

This study investigates how local ingredients can underpin the development of sustainable culinary practices in Yogyakarta and their influence on tourism and the local economy. Utilizing a qualitative approach based on the Miles and Huberman framework, the research focuses on local culinary entrepreneurs, farmers, tourists, and other stakeholders in Yogyakarta. Participants were chosen through purposive sampling and included 15 restaurant owners specializing in local ingredients, 10 farmers from the regions of Bantul, Sleman, and Gunungkidul, as well as 20 domestic and international tourists. Data were gathered through in-depth interviews, participatory observations, and document analysis. The results indicate that using local ingredients in traditional dishes like gudeg and thiwul not only helps preserve cultural heritage but also boosts restaurant revenue by as much as 25% and creates new employment opportunities for farmers. Both domestic and international tourists expressed a strong preference for authentic, locally-sourced dishes due to the cultural experience they provide. Nevertheless, challenges such as inconsistent availability of local ingredients, inadequate logistics, and low consumer awareness of sustainability impede progress. The study concludes that effective collaboration among government entities, businesses, and communities is vital to addressing these challenges and enhancing Yogyakarta's status as a sustainable culinary tourism destination. Consequently, the findings offer valuable insights for developing sustainable culinary systems in other regions.
Co-Authors Bambang Guritno Haniek Listyorini Zahri, Shafira Syahlaa Delia Dani