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SEKOLAH TINGGI PARIWISATA AMPTA YOGYAKARTA Jalan Laksda Adisucipto Km.6, Yogyakarta, Indonesia Telp. (0274) 485115 Email 1: jurnalmediawisata@gmail.com Email 2: lp2m@ampta.ac.id
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INDONESIA
Media Wisata
Published by Sekolah Tinggi Pariwisata AMPTA
ISSN : 16935969     EISSN : 26858436     DOI : https://doi.org/10.36276/mws
Core Subject : Economy, Humanities, Education, Social, Engineering,
Humanities Economics, Econometrics & Finance Education Environmental Science Transportation Other
Media Wisata (ISSN: 1693-5969) (EISSN: 2685-8436) published twice a year on May and November by Sekolah Tinggi Pariwisata AMPTA Yogyakarta, Indonesia. Media Wisata has been accredited by the Ministry of Technology Research and Higher Education of the Republic of Indonesia. The publication of this journal is a scientific journal in the field of tourism studies. The manuscript can be research papers, review articles, and conceptual, technical and methodological papers on all aspects, including research findings, experimental design, analysis, and recent application in tour and travel studies. The scope of these areas includes tourism; Community Based Tourism (CBT); hospitality; hotels; tourism marketing; tourism management; travel industry; rural tourism; culture and heritage tourism
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 10 Documents
 1 
Search results for , issue "Vol 17, No 1 (2019)" : 10 Documents clear
Minat Kunjungan Wisatawan Museum Gunungapi Merapi Suharto, Suharto
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.278

Abstract

This paper is based on exploratory studies conducted at the Merapi Volcano Museum (MGM) with the aim of finding out the factors that influence interest in tourist visits. The methodology used in this study is based on field studies, through observation instruments, interviews, and questionnaires. The research respondents were domestic tourists who were taken randomly, the snippet technique as the primary data source was several museum employees and managers. The factors of tourist interest are identified through three things, namely the attraction of objects, accessibility and amenities.The results of the study found that the three main factors driving tourists' interest in visiting the Merapi Volcano museum were mainly due to the presence of amenities, especially in the provision of vast parking lots, the presence of new Merapi Park destinations, the presence of toilets and the existence of various tourist facilities typical of Kaliurang. The existence of the facilities provided by this management has been responded positively by the tourists as expected by management.
Strategi dan Usaha Reservasi untuk Meningkatkan Tingkat Hunian di Grand Orchid Hotel Yogyakarta Krestanto, Hery
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.276

Abstract

This study aims to determine the strategy and reservation effort to increase occupancy rates at the Grand Orchid Hotel Yogyakarta. This research was conducted at the Grand Orchid Hotel in Yogyakarta.The type of data collected in this study is qualitative, namely the strategy and reservation effort to increase occupancy rates at the Grand Orchid Hotel Yogyakarta. The data analysis technique used is the direct observation method, direct interview. The results of the research obtained are that reservations have a very important role to increase occupancy rates and there are things that support to increase occupancy rates are complete room facilities, strategic hotel location, intensity of promotion, good employee service.
Membangun Nilai Behavioral Intention melalui Tourist Experience Setiyariski, Ramdani; Syarifuddin, Didin; Kristiutami, Yuliana Pinaringsih
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.271

Abstract

Floating Market Lembang is a destination in Lembang, the boundary of West Bandung. Visitors visit in Floating Market Lembang always increasing in years. But that fact is not the same with the data which say tourist’s loyality haven’t maximum because majority of the tourist whose come to Floating Market lembang are new visitors. Decision of this research is to know influence of tourist experience to behavioral intention of Floating Market Lembang. The type of research are descriptive and verification. The survey method used is incidental sampling, which a sample size of 120 respondents. Data analysis technique using single regression techniques with coefficient determinant (R2) and partial (T) techniques. These results shows that there is a significant partial influence tourist experience to behavioral intention of Floating Market Lembang. The higher the ability of destination management in building positive experience on the tourists, so that it will increase positive image of the tourists in their visits. In this condition, directly or indirectly it will be able to build tourist’s willing in re-visiting to the destination. The correlation of the two variables can be simplisized in a sentence that in order to be able to build value of behavioral intention is how to be able to build tourist experience.
Pengaruh Kompensasi Finansial dan Non Finansial terhadap Kinerja Karyawan Mesastila Hotels dan Resorts Priyatono, Margo
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.275

Abstract

This study aims to determine the effect of financial and non-financial compensation on the performance of Mesastila Hotels & Resorts Magelang employees which are expected to be useful for management in improving the performance of their employees. This research method uses a survey approach to employees with a media questionnaire which is then analyzed by instrument and variable feasibility test, multiple linearity and different test based on employee status (fixed and contract). The results of this study indicate that financial and non-financial compensation has a significant effect on employee performance. Therefore management can provide rewards in the form of direct (financial) or indirect (non-financial) to its employees. Because someone's attitude reflects the extent to which an employee knows and is bound to his organization and reflects employee loyalty to the organization and the ongoing process in which members of the organization express their concern for the organization and continued success and progress.
Evaluasi Keadaan Lingkungan di Destinasi Pulau Tidung Jakarta Ghani, Yosef Abdul; Hamzah, Faizal; Pemala, Ricky; Fitriani, Arin Melina
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.289

Abstract

Environmental evaluation is not an official examination required by a statutory regulation, but rather a proactive effort carried out consciously to identify environmental problems that will arise so prevention efforts can be carried out. The scope of this environmental evaluation activity comes from the 1994 Minister of Environment Decree of the Republic of Indonesia concerning General Guidelines for the Implementation of Environmental audits as the basis of the variables to be evaluated. Data collection is done by interviewing 10 local people, Library Study, and Direct Observation to identify or look for historical information, a series of businesses and activities of local communities, environmental damage and Destination Management of Tidung Island. The results of this study found that Tidung Island began to develop as a tourist destination starting in 2009, with tourism activities mostly centered on the large Tidung Island, while the small Tidung Island became a conservation area managed by the government. Most of the local people of Tidung Island live depend on tourism activities, they facilitate tourists by building several tourism facilities and infrastructure. At present the environmental conditions in Pulau Tidung are undergoing a slight change, for example the marine ecosystem which can usually be overgrown with seaweed, currently cannot and is being tested for replanting, and the garbage at several coastal points on Tidung Island is large and small, slightly reducing the beauty of the island Tidung.
Peran General Store Section dalam Mendukung Mutu Pelayanan Usaha Hotel Nurjanah, Ita; Putri, Yuliani; Hermawan, Hary
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.272

Abstract

General Store is one of the important sections in Hotels that are included in accounting Deparment. The general store is a storage place for all operational items of the hotel. Each hotel makes its own eforts to keep the inventory of the hotel which will become the guest necessities. This research aims to know what eforts are made to maintain the quality of hotel operational goods through the role of general store section at The Phoenix Hotel Yogyakarta. Is in accordance with the standard or does not give special treatment to the operational goods (ignored). The research method used is qualitative descriptive method by collecting data through interview. Interviews were conducted with general store staf, cost control staf, and trainee of food beverage at The Phoenix Hotel Yogyakarta. The results of the research show that The Hotel Phoenix Yogyakarta made positive eforts that can reduce damage to goods stored in the general store and always ensure the goods that come to the guests in good condition, so that guests will feel satisfied.
Inovasi Cheesecake Menggunakan Bahan Kacang Buncis sebagai Pengganti Terigu Yuliantoro, Nonot
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.273

Abstract

Making cheesecake using string bean is one of the latest innovations in making cheese cake that has never been seen before. Cheesecake generally use flour, this study aims at how string bean can be used as an ingredient of chiffon cheesecake by drying and processing into vegetable flour. This research was conducted to find out whether vegetable flour can affect the texture, taste, aroma and color of cheesecake. The purpose of string bean as a substitute for wheat flour is for consumption for the general public, especially for those who cannot consume gluten and make an alternative for people who do not like vegetables. In this study, we have conducted several vegetable group studies ranging from vegetable, leaf, stem, flower and fruit groups. Then found the right vegetable group to be made as a component of cheesecake, namely fruit vegetables. In addition, modifications are also made to the recipe, especially on the amount of vegetable flour. Excessive amounts will greatly affect the taste, texture, and aroma of the cheesecake. This study uses the homemade method. Homemade, which is meant by itself, is the making of using equipment that is few and can be made by anyone with the right technique.
PENGARUH ONLINE TRAVEL AGENT TERHADAP PEMESANAN KAMAR DI HOTEL MUTIARA MALIOBORO YOGYAKARTA Hendriyati, Lutfi
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.279

Abstract

Technological developments and can changes in the mind and desires of guests in booking hotel rooms. Online travel agents are one of the most advanced products that are currently booming, and also for changes room reservation to be direct or go shows switching to using online travel agents. The purpose of this study was to know information why the guest booking room directly going to online travel agents, in order to improve e-commerce effort of services to maintain guest while still choosing Mutiara Malioboro Hotel Yogyakarta as a place to stay. Research is an online travel agent that can increase hotel occupancy rates because they are accessible, efficient and effective at competitive prices, as well as hotel costs with sales costs, fees and employee usage fees. Management support in OTA is also needed in an effort to increase the number of orders through OTA.
Trend Wisata Kuliner melalui Olahan Produk Pasta Setyo Budi Santoso, Agus Wibowo; Stivana, Oriza Ayu
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.277

Abstract

Pasta has been the most popular foreign food among food lovers in Yogyakarta. This food mostly founded in Steak restaurant. Javanese noodle resstaurant, etc. Because of its popularity towards culinary entrepreneur, they try to combine the making of main composition of pasta that is halal-guaranted for the lovers.This writing is based on the experiment of main compotition of pasta . Pasta that is made from wheat flouris combined with Belitung caladium flour (Xanthosomasagittifolium). This experiment is did in 5 combinations as a sample experiment and each is rated in color, taste, aroma, and texture.The aim of this experiment is to find the most ideal combination for pasta based on its color, taste, aroma, and texture. As the result of this experiment, in the color aspect, the first and the fourth combination is different. The taste aspect contains differences among the first, third, and fourth combination, so do the aroma aspect and the texture aspect.It based on probability value of 95% or critical level of 0,05 in examining hypotheses. If probability value is less than 0, 05, it is said there is a significant difference. The table tells the color of first combination is different from forth combination. The smell of first combination is different from third and forth combination. The texture of first combination is different from third and forth combination.There is no different combination of 25% caladium flour. It shows pasta which is made by combination 25% of Belitung caladium flour has highest probability value from any compositions and all aspect. Probability value is higher than 0,05. It means pasta which is made by combining 25% of Belitung wheat flour has highest quality or highest significance value. The final experiment is combining 25% caladium flour and 75% shows close smell, taste, and pasty color. However, this color is more interesting to the respondents than other combination. It also has close texture to original
Pengaruh Orientasi Pasar, Konsumen, Merek, dan Inovasi Layanan terhadap Kinerja UMKM di Yogyakarta Hasan, Ali
JURNAL MEDIA WISATA: Wahana Informasi Pariwisata Vol 17, No 1 (2019)
Publisher : Sekolah Tinggi Pariwisata AMPTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v17i1.270

Abstract

This study seeks to assess the relationship between Micro, Small and Medium Enterprises (MSME) firm performance and market orientation, customer orientation, brand orientation and service innovation in develop for all business. In past, very few studies have focused on the effect of marketing related variables on MSMEs. This study aspires to put some insight on this. Data were collected from creative industry MSME business firm entrepreneurs located in Yogyakarta, A total of 91 MSME entrepreneurs were surveyed in the study through adopting tested survey questionnaires from the past literature. Correlation and regression analysis were used to test the hypotheses. Result indicates that market orientation, customer orientation, brand orientation and service innovation have a positive direct influence on MSME performance.

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