Article Per Year (5 Year)
p-Index From 2019 - 2024
0.817
P-Index
This Author published in this journals
All Journal E-Journal of Tourism Jurnal Master Pariwisata (JUMPA) Jurnal Abdimas Pariwisata
Sunaryo, Nonny Aji
Universitas Negeri Malang
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Determining Factors of Tourist Interest in Culinary Tourism in Malang Anggi Saputri; Laili Hidayati; Nonny Aji Sunaryo
E-Journal of Tourism Volume 9 Number 1 (March 2022)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v9i1.84039

Abstract

Malang is one of the cities that is rich in tourism. Many types of tourism are available in Malang, such as nature tourism, religious tourism, artificial tourism, and culinary tourism. Culinary tourism is one type of tourism that has the potential to be developed. This can be seen from exploring the culinary arts in a tourist itinerary which is more desirable than visiting tourist attractions or just shopping. The exploration referred to here is that tourists prefer and even deliberately choose tourist destinations because they are interested in the culinary served. Currently the presence of culinary in Malang is very rapid. One of the culinary products that are very popular with tourists is meatballs. Bakso Kota Cak Man Is a legendary restaurant that provides meatballs. The significant increase in the number of culinary places makes culinary place owners obliged to think about strategies for how their business can survive. Therefore, there is a need for a study that can determine the determinants of tourist interest in culinary tourism in Malang. The purpose of this study was to determine the determinants of tourist interest in culinary tourism in Malang. This research method is a qualitative descriptive method to determine the determinants of tourist interest and to determine culinary tourism in the city of Malang. The results of the study indicate that there are several determinants of tourist interest in culinary tourism in the city of Malang, including tourists who are attracted to the city of Malang because of service, product quality, location and price. Keywords: Tourist Interest, Culinary Tourism, Malang
The Analysis of Determinant Factors of Customer Preferences on Café as a Culinary Tourism Destination in Malang Nonny Aji Sunaryo; Mazarina Devi; Laili Hidayati; Zorayda Nabila Denata; Firlia Wahyu Puspitasari
E-Journal of Tourism Volume 9 Number 1 (March 2022)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v9i1.84037

Abstract

Malang City continues to be optimistic to be one of the cities that makes culinary tourism one of the mainstay trademarks. In culinary tourism, cafes are one of the destinations that tourists usually go to. Currently, the presence of cafes in Malang is growing very rapidly. This study aims to analyze the determinant factors that influence customer preference in choosing a café as a culinary tourism destination, especially in Malang. This research method is quantitative research, the survey was conducted through the distribution of questionnaires, the sample of this research was 120 respondents who were selected purposively. The collected data were analyzed using exploratory factor analysis (EFA) techniques. Base on EFA, founds 5 factors determinant (Marketing mix, Psychology, Personal, Attraction Social and Cultural, Personality) customer preferences on café as a culinary tourism destination in Malang. Based on the results of the study it can be concluded that the factor determinants of customer preferences are related to the selection of cafes as a culinary tourism destination in Malang. The results of this study can be used by tourism stakeholders in Malang City to understand customer preference so that they can develop cafes as destinations of culinary tourism. Keywords: determinant factor, customer preferences, café, culinary tourism
Perkembangan Wisata Belanja “Oleh-Oleh Makanan” di Kota Malang Nonny Aji Sunaryo; I Nyoman Darma Putra; Made Heny Urmila Dewi
JURNAL MASTER PARIWISATA Volume 06, Nomor 01, Juli 2019
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2019.v06.i01.p02

Abstract

Shopping currently recognize as a tourism attraction. Malang is one of shopping tourism destinations in Indonesia, tourist go to Malang for bought food souvenirs. This study is aimed to find out the development of food souvenirs in Malang. This study uses a qualitative method. The results of this study indicate that the development of food shopping tourism has gone quickly within these past four years, starting from 2014 to 2018. This development is not only seen by the number of food souvenirs businesses, but also the variety of food souvenirs that are available in the market. There are 9 types of food souvenirs in Malang. Keywords: Shopping Tourism, Souvenirs, Food, Malang City
Pemberdayaan Kelompok Wanita Tani (KWT) melalui Pelatihan Mengolah Jagung di Desa Srigading Kecamatan Lawang Kabupaten Malang Nonny Aji Sunaryo; Mazarina Devi; Soenar Soekopitojo; Narju Najah Afnany; Yunus Fandi Prasetyo; Tata Sekar Juang Asmarani; Naufal Taufiqurrahman
Jurnal Abdimas Pariwisata Vol. 2 No. 2 (2021): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1365.155 KB) | DOI: 10.36276/jap.v2i2.293

Abstract

Pemberdayaan Kelompok Wanita Tani  (KWT) merupakan sumberdaya manusia yang potensial berperan aktif meningkatkan perekonomian desa. Namun, perlu ada upaya untuk meningkatkan kualitas mereka salah satunya adalah pemberdayaan dengan bentuk giat pelatihan mengolah bahan pangan potensi lokal yang ada. Di Desa Srigading Kecamatan Lawang Kabupaten Malang, jagung merupakan potensi bahan pangan lokal, namun hingga saat ini pemanfaatanya masi belum maksimal. Kegiatan pelatihan ini bertujuan untuk memberdayakan KWT Desa Srigading agar mereka memiliki kekuatan berupa pengetahuan dan keterampilan untuk membentuk suatu usaha yang bisa mendatangkan keuntungan dan menggerakan perekonomian desa. Metode yang pelatihan yang digunakan adalah learning by doing. KWT diajak langsung untuk mengolah jagung menjadi produk setengah jadi (kulit samosa dan frozen samosa jagung) dan produk jadi atau siap makan (samosa jagung dan stik kulit samosa jagung). Olahan yang dibuat dalam pelatihan ini berpotensi menjadi produk usaha oleh-oleh makanan ataupun dapat sebagai variasi menu makanan yang ditawarkan pada usaha penyedia makanan di destinasi wisata yang ada di Desa Srigading, Kecamatan  Lawang, Kabupaten Malang. Community Empowerment of Woman Farmer Groups by Corn Processing Training in Srigading Village, Lawang District, Malang Regency Women Farmers Group (WFG) is a human resource that has the potential to play an active role in improving the village economy. However, efforts need to be made to improve their quality, one of which is empowerment by means of active training in processing existing local potential food ingredients. In Srigading Village, Lawang District, Malang Regency, corn is a potential local food ingredient, but until now its utilization has not been maximized. This training activity aims to empower the KWT of Srigading Village so that they have the strength in the form of knowledge and skills to form a business that can bring profits and move the village economy. The training method used is learning by doing. KWT are invited directly to process corn into semi-finished products (samosa skins and frozen corn samosas) and finished or ready-to-eat products (corn samosas and corn samosa skin sticks). The preparations made in this training have the potential to become a food souvenir business product or can be a variety of food menus offered to food service businesses in tourist destinations in Srigading Village, Lawang District, Malang Regency.
Co-Authors Anggi Saputri Firlia Wahyu Puspitasari I Nyoman Darma Putra Laili Hidayati Made Heny Urmila Dewi Mazarina Devi Narju Najah Afnany Naufal Taufiqurrahman Soenar Soekopitojo Tata Sekar Juang Asmarani Yunus Fandi Prasetyo Zorayda Nabila Denata