Makan Di Luar Sebagai Tren Rekreasi Keluarga Masyarakat Sleman Yogyakarta

Wardiyanta, Wardiyanta; Hidayat, Syamsu; Adila, Fitroh

doi:10.33758/mbi.v14i3.332

Cited by 12 publications

(12 citation statements)

References 1 publication

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“…Alasan yang sama turut mendasari peningkatan gaya hidup impulsif dan hedonistik dari para remaja yang gemar mengunjungi kedai kopi selama satu dekade terakhir (Herlyana, 2012;Nurikhsan, Indrianie, dan Safitri, 2019). Berbeda dengan para keluarga yang lebih menggemari makan bersama di luar rumah, para remaja penggemar kafe mengakui bahwa aktivitas di kafe sebagai apreasiasi dan kebutuhan rekreasi di waktu luang (Wardiyanta, Hidayat, dan Adila, 2019). Hal ini menunjukkan bahwa komensalitas bukan hanya perihal kebutuhan biologis, sehingga urgensinya tidak dapat begitu saja dibatasi dan dihentikan karena pandemi.…”

Section: Kajian Pustakaunclassified

Komensalitas dalam Batas: Modifikasi Aktivitas Makan Bersama di Masa Pandemi Covid-19

Zakiyya

2022

Umbara

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Commensality is the practice of people eating together and interact each other with their peer group to build social integration. Any restriction to carry out the practice of commensality can cause various problems stemming from the lack of a sense of relatedness and communal solidarity among the group members. The social restriction since Covid-19 pandemic has changed people's lives arrangement, including limiting the use of public spaces and all traditional activities involving commensality. This study examines the implications of social restriction policy on the practice of commensality in Banyuwangi and forms of adjustment and adaptation applied by the community in response to the policy. The study applied qualitative descriptive method. Data was collected through in-depth interviews with sixteen informants. The results of the study suggests three forms of adjustment dan adaptation applied by the community who practice commensality during social restriction, such as engaging in a new hobbies related to commensality, using a digital technology to improve the experience of commensality, and negotiation some ways in order to keep practicing the commensality.

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Section: Kajian Pustakaunclassified

Komensalitas dalam Batas: Modifikasi Aktivitas Makan Bersama di Masa Pandemi Covid-19

Zakiyya

2022

Umbara

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“…Kebiasaan makan di luar menjadi gaya hidup masyarakat perkotaan saat ini (Ariwibowo, 2016). Pola gaya hidup masyarakat perkotaan yang serba cepat menyebabkan kurangnya waktu untuk memasak, dan pada akhirnya mendorong pada kebiasaan makan di luar (Ariwibowo, 2016;Wardiyanta, 2022). Makan di luar tidak hanya memenuhi kebutuhan biologis tetapi juga memenuhi kebutuhan sebagai makhluk sosial berupa interaksi, mencari pengalaman dan mencari status sosial dalam masyarakat (Díaz-Méndez dan van den Broek, 2017;Fajarni, 2019).…”

Section: Pendahuluanunclassified

Pemaknaan tempat bagi konsumen pada restoran di Jalan Cipete Raya, Jakarta Selatan

Fauziah

Susilowati

Guswandi

et al. 2022

MGI

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Abstrak Jalan Cipete Raya merupakan jalan yang menjadi pusat kegiatan usaha khususnya di bidang kuliner. Terdapat jumlah restoran yang banyak dan beragam yang dikategorikan berdasarkan jenis makanannya menjadi restoran Indonesia, restoran Asia, dan restoran Barat. Masing-masing jenis restoran memiliki pengaturan spasial yang unik yang tercermin dalam karakteristik tempat. Keragaman pengaturan spasial restoran tersebut akan menarik konsumen dengan karakteristik yang juga berbeda dan mendorong adanya pemaknaan tempat terhadap masing-masing jenis restoran. Berdasarkan hal tersebut tujuan penelitian ini adalah untuk mengkaji pemaknaan tempat pada restoran, yang memiliki pengaturan spasial dengan keunikan tertentu yang tercermin dalam karakteristik tempat, oleh konsumen yang memiliki karakteristik konsumen yang berbeda-beda. Penelitian ini bersifat kualitatif dengan pendekatan geografi humanistik. Wawancara mendalam dilakukan dengan informan yang berjumlah 23 orang dan didapatkan dengan teknik purposive sampling. Hasil penelitian menunjukkan bahwa ada perbedaan karakteristik tempat dan karakteristik konsumen pada setiap jenis restoran yang mengakibatkan perbedaan pemaknaan tempat restoran. Restoran di Jalan Cipete Raya memiliki pemaknaan tempat secara fungsional, sosial budaya, emosional, dan romantisme daerah. Abstract Jalan Cipete Raya is a street that is the center of business activities, especially in the culinary field. Many varied restaurants are categorized based on food: Indonesian restaurants, Asian restaurants, and Western restaurants. Each type of restaurant has a unique spatial setting which is reflected in the place characteristic. The diversity of the restaurant’s spatial setting will attract consumers with different characteristics and create a place meaning for each restaurant. Based on the background mentioned previously, this study aimed to examine the restaurant’s place meaning, which has a unique spatial setting reflected in the place characteristics by consumers with different consumer characteristics. This research is qualitative with a humanistic geography approach. In-depth interviews were conducted with 23 informants and obtained by purposive sampling technique. The results showed differences in spatial setting and the consumers’ characteristics in each restaurant, resulting in different restaurant's place meanings. The restaurant on Jalan Cipete Raya has a place meaning including functional, socio-cultural, emotional, and hometown romance meaning.

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“…The data collected in this study are secondary data obtained from previous research and from publications published by several related agencies in this study. According to [6], secondary data is information obtained not directly from respondents, but from third parties. The types and sources of data required in this study are as follows.…”

Section: Types and Sources Of Datamentioning

confidence: 99%

Utilization of Randayan Island Coastal and Small Islands Protected Area for Development of Sustainable Diving Tourism

2021

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Randayan Island and The Surrounding Water Small Island Park (TPK Pulau Randayan dan Perairan Sekitarnya) is one of the Coastal and Small Islands Protected Areas (MPA) in West Kalimantan which has the potential to be developed into a marine tourism destination, especially sustainable diving tourism. The area has resources with a high level of diversity such as coral reefs, coral fish, seagrass, and other potential aquatic biota. This study aims to identify potentials, conduct resource suitability analysis, calculate the carrying capacity of the area, the carrying capacity of utilization, and make a map of area utilization suitability for the development of sustainable diving tourism. This research uses quantitative methods with tourism suitability analysis based on Yulius, et al (2018) and carrying capacity analysis based on Yulianda (2019). The data source is secondary data obtained from previous research and from publications published by several related agencies. The results showed that the Tourism Suitability Index for diving tourism in the limited use zone of Randayan Island Small Island Park consisted of Station 1 (Pulau Kabung), Station 2 (Pulau Lemukutan), Station 3 (Pulau Penata Besar), and Station 4 (Pulau Randayan) are included in the Conditional Suitable category, with scores of 65%, 56%, 72%, 65%, respectively. The Area Carrying Capacity at each station are 596, 1,354, 1,028, 157 people per day, with the Utilization Carrying Capacity of 59, 135, 102, and 15 people per day.

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Makan Di Luar Sebagai Tren Rekreasi Keluarga Masyarakat Sleman Yogyakarta

Cited by 12 publications

References 1 publication

Komensalitas dalam Batas: Modifikasi Aktivitas Makan Bersama di Masa Pandemi Covid-19

Komensalitas dalam Batas: Modifikasi Aktivitas Makan Bersama di Masa Pandemi Covid-19

Pemaknaan tempat bagi konsumen pada restoran di Jalan Cipete Raya, Jakarta Selatan

Utilization of Randayan Island Coastal and Small Islands Protected Area for Development of Sustainable Diving Tourism

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