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All Journal Jurnal Pariwisata dan Perhotelan Journal of Micro, Small and Medium Enterprises
Kelly Virginia Putri
Universitas Pradita
Humanities Dentistry Economics, Econometrics & Finance Environmental Science Social Sciences Other

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Optimalisasi Legalitas Usaha untuk Meningkatkan Keberlanjutan UMKM Studi Pendampingan di Warung Teras Kuning, Gading Serpong Elyshia; Mutiara Novitasari; Kelly Virginia Putri; Rainer Collin Liu Muliawan; Budi Setiawan
Journal of Micro, Small and Medium Enterprises Vol. 2 No. 3 (2026): January
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/umkm.v2i3.995

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran strategis dalam perekonomian nasional, namun masih menghadapi berbagai hambatan, khususnya dalam aspek hukum bisnis. Rendahnya literasi digital dan pemahaman prosedural menyebabkan banyak pelaku UMKM belum memiliki legalitas usaha, seperti Nomor Induk Berusaha (NIB). Penelitian ini bertujuan untuk mendeskripsikan proses pendampingan legalitas pada UMKM Warung Teras Kuning di Gading Serpong serta menganalisis dampaknya terhadap kredibilitas usaha. Metode penelitian yang digunakan adalah kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa pendampingan pengurusan NIB berbasis OSS-RBA dan sertifikasi halal mampu meningkatkan kesadaran hukum pemilik usaha. Selain memberikan perlindungan hukum dan memperluas akses pasar, pendampingan ini juga mendorong peningkatan profesionalisme usaha melalui penguatan strategi branding dan digitalisasi. Penelitian ini menyimpulkan bahwa legalitas usaha merupakan fondasi penting bagi keberlanjutan dan daya saing UMKM yang memerlukan dukungan lintas sektor secara berkelanjutan.
Pelestarian Bacang Vegan Sebagai Kuliner Khas Kampung Wisata Tematik Ranca Indah, Serpong, Kota Tangerang Selatan Joshua Imanuel; Talitha Ferina Aileen; Olivia; Kelly Virginia Putri; Budi Setiawan
Jurnal Pariwisata dan Perhotelan Vol. 3 No. 2 (2026): February
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v3i2.5838

Abstract

Gastronomic tourism is a rapidly growing form of tourism because it integrates culinary experiences with the local cultural values of a destination. This study aims to analyze efforts to preserve vegan bacang as a signature dish of the Ranca Indah Thematic Tourism Village in Serpong, South Tangerang City, and to examine its role in supporting the development of community-based gastronomic tourism. The study employs a qualitative approach using a descriptive method. Data collection was conducted through observation, semi-structured interviews, and documentation. Informants were selected using purposive sampling, involving tourism village managers, Pokdarwis (Community-Based Tourism Group) officials, culinary business operators, and community members involved in gastronomic tourism activities. Data were analyzed using interactive analysis techniques, including data reduction, data presentation, and drawing conclusions. The results of the study indicate that culinary management in the Ranca Indah Thematic Tourism Village is carried out in a participatory manner by involving the community in the production, innovation, and promotion of local cuisine.  Vegan bacang is a culinary innovation that preserves traditional processing techniques while using plant-based ingredients as an adaptation to changing consumer preferences, which are increasingly focused on health and sustainability. Beyond serving as a food product, vegan bacang functions as a vehicle for cultural preservation, a symbol of local culinary identity, a tool for gastronomic tourism education, and a source of income for the community. Nevertheless, its development still faces challenges, including limited human resources and suboptimal digital promotion. Therefore, collaboration among the community, government, academia, and industry stakeholders is essential to strengthen the management, marketing, and sustainability of community-based gastronomic tourism.
Co-Authors Budi Setiawan Elyshia Joshua Imanuel Mutiara Novitasari Olivia Rainer Collin Liu Muliawan Talitha Ferina Aileen