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All Journal Journal of Indonesian Economy and Business Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Tourism Reserch Journal Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian International Journal of Economics, Management, Business, and Social Science
Dodik Prakoso Eko Hery Suwandojo
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Transportation Other

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NASI BORANAN SEBAGAI DAYA TARIK WISATA KULINER LAMONGAN JAWA TIMUR Suwandojo, Dodik Prakoso Eko Hery
Kepariwisataan: Jurnal Ilmiah Vol. 14 No. 02 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v14i02.25

Abstract

Culinary is one of the essential factors of tourism activities including Indonesiantourism. Lamongan City is also one of the cities that has several types of typical culinary which is an attraction for culinary connoisseurs, especially the local communities or domestic tourists from other cities. This culinary is called Boranan rice or “sego Boranan”, which is authentic and only sold in Lamongan city. Therefore, the potential can be developed, introduced and become a special attraction for the tourists to come over Lamongan. The research method used in this scientific article is a descriptive qualitative research method using data collection techniques namely observation, interview, questionnaire, and documentation. The results of the study revealed that Boranan rice has a pretty good potential to be a culinary tourist attraction for the city of Lamongan. In addition, the promotion carried out by the Lamongan city government through the Lamongan city disparbud has also been done quite well. However, good cooperation is still needed between the government and the sellers of Boranan rice, therefore the marketing and preservation of Boranan rice can run well in the future. Keywords: culinary tourism, destination attraction, east java, boranan rice
CONSUMER PREFERENCES FOR INDONESIAN FOOD Hani Ernawati; Dodik Prakoso
Journal of Indonesian Economy and Business (JIEB) Vol 34, No 3 (2019): September
Publisher : Faculty of Economics and Business, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jieb.52637

Abstract

Introduction/Main Objectives: Food industries have been growing fast in Indonesia for recent decade, so it is necessary for food companies to understand Indonesian consumer attitudes and examine how Indonesian consumption behavior may change in consuming food. Background Problems: The development of society, with the concept of modernization at this time, encourages the interest people have for consuming food from other countries, so that Indonesian food is increasingly being displaced in its own country. Novelty: The results of this study provide a method for evaluating the combination of different attributes for food combinations, which can be used as a reference for selling food. Research Methods: This research used a conjoint analysis to explore consumers’ preferences for different cuisines, especially Indonesian cuisine. Findings/Results: Compared with previous studies, the origin of food is an important food attribute, whilst “western food” is the preferred type of food. Conclusion: Western food being the most preferred type of food, followed by Indonesian food, a crispy and salty taste, fresh food is preferred, as is food at a cheap price. Price was the most important attribute.
NASI BORANAN SEBAGAI DAYA TARIK WISATA KULINER LAMONGAN JAWA TIMUR Dodik Prakoso Eko Hery Suwandojo
Kepariwisataan: Jurnal Ilmiah Vol 14, No 2 (2020): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Culinary is one of the essential factors of tourism activities including Indonesia Tourism. Lamongan City is also one of the cities that has several types of typical culinary which is an attraction for culinary connoisseurs, especially the local communities or domestic tourists from other cities. This culinary is called Boranan rice or “sego Boranan”, which is authentic and only sold in Lamongan city. Therefore, the potential can be developed, introduced and become a special attraction for the tourists to come over Lamongan. The research method used in this scientific article is a descriptive qualitative research method using data collection techniques namely observation, interview, questionnaire, and documentation. The results of the study revealed that Boranan rice has a pretty good potential to be a culinary tourist attraction for the city of Lamongan. In addition, the promotion carried out by the Lamongan city government through the Lamongan city disparbud has also been done quite well. However, good cooperation is still needed between the government and the sellers of Boranan rice, therefore the marketing and preservation of Boranan rice can run well in the future.Keywords: culinary tourism, destination attraction, east java, boranan rice
ANALISIS BIBLIOMETRIK PEMANFAATAN SAGU DALAM PENGOLAHAN MAKANAN Alip Suroto; Dodik Prakoso Eko Hery Suwandojo
Jurnal Inovasi Penelitian Vol 3 No 8: Januari 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i8.2481

Abstract

Penelitian terkait hasil olahan sagu di Indonesia sudah mulai dikembangkan. Perlu penguatan strategi perencanaan melalui kolaborasi pihak terkait dari hulu ke hilir untuk menciptakan inovasi olahan sagu. Fokus penelitian menganalisis potensi sagu yang diolah dengan dan menerapkan teknologi dan ilmu pengetahuan menjadi sumber karbohidrat yang bebas gluten dan kaya nutrisi di Indonesia. Penelitian ini dianalisis menggunakan Bibliometrik dan Vos Viewer dengan sumber data dari Google Scholar. Penelitian ini mencoba memetakan sejauh mana sagu di Indonesia dikembangkan dan diteliti menjadi berbagai inovasi olahan bernilai ekonomis tinggi dan sehat. Hasil penelitian ini diharapkan menjadi acuan dan motivasi stakeholder terkait sagu untuk mengembangkan sagu sebagai alternatif sumber karbohidrat selain beras.
Optimizing Inventory Management in Food & Beverage Department Hotel Rosalina Nur Annisa; Dodik Prakoso Suwandojo; Meiana Maulida Hikmawati
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 1 (2023): Jurnal Khasanah Ilmu - Maret 2023
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v14i1.16501

Abstract

The application of inventory management in the hotel's Food & Beverage (F&B) division is examined in this article. The F&B division struggles greatly to maintain ideal stock levels while assuring effective operations and lowering costs. The department uses a well-known inventory management model and seeks to balance the price of placing orders with the cost of maintaining inventory. The main ideas of Economic Order Quantity (EOQ) are covered in this article along with its advantages and some useful tips for using it in the F&B department. It is anticipated that the application of EOQ will improve inventory control, decrease stockouts and surplus inventory, and eventually increase profitability and customer satisfaction.Keywords: Food and beverage department, stock control, Economic Order Quantity (EOQ), inventory management, cost-cutting, and customer satisfaction.
Satay as a Culinary Heritage of Indonesian Gastronomy Dodik Prakoso Eko Hery Suwandojo; Sri Handajani; Rosalina Nur Annisa
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.196

Abstract

Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage. Keywords: Satay, Gastronomy, Culinary heritage, Preserved
The Role of West Javanese Traditional Musical Instruments to Attract Visitors at the West Java Pavilion Gagih Pradini; Anisa Putri Kusumaningrum; Fitri Agustiani; Ananda Amelia Putri; Alip Suroto; Dodik Prakoso Eko Hery Suwandojo
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 3 No. 3 (2023): September 2023
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v3i3.208

Abstract

Taman Mini Indonesia Indah is one of the recreational destinations for the people of Indonesia, especially Jakarta. The purpose of the establishment of the mini park is as a place for the younger generation of Indonesia to get to know the various tribes, customs and religions in Indonesia through various regional platforms and museums. West Java Provincial Anjungan is one of the Regional Anjung in Taman Mini Indonesia Indah. West Java's traditional musical instruments play an important role as a cultural heritage that has been preserved for centuries and used in various traditional events and ceremonies. This research uses qualitative research methods and observation. This research aims to get a general understanding from the participant's point of view. The data collection techniques used are: Observation is a researcher going directly to the West Java Anjungan, using the Interview method with the manager of the West Java Anjungan and documentation techniques to collect data. West Java musical instruments do not have similar characteristics. Traditional West Javanese musical instruments play an important and irreplaceable role in the lives of West Javanese people. But for the role of musical instruments in the West Java platform in attracting visitors does not really work according to its purpose. Visitors are only interested in coming to the West Java platform if certain events are held, which of course in the event the West Java musical instruments participate as accompaniment
Co-Authors Alip Suroto Alip Suroto Ananda Amelia Putri Fitri Agustiani Gagih Pradini Hani Ernawati Kusumaningrum, Anisa Putri Meiana Maulida Hikmawati Rosalina Nur Annisa Rosalina Nur Annisa Sri Handajani