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All Journal Jurnal Ilmu Administrasi: Media Pengembangan Ilmu dan Praktek Administrasi Jurnal Ilmu Administrasi: Media Pengembangan Ilmu dan Praktek Administrasi Indonesian Journal of Innovation Multidisipliner Research
Ardiyansah Ardiyansah
Universitas Negeri Surabaya
Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences

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Implementasi Kebijakan RIPPARDA Dalam Pengembangan Kawasan Eduwisata Kampung Inggris Pare Emilda Putri Sania; Evana Clairina Heriyanto; Nia Nur Qur’any Agustin; Oktavia Kurnia Ramadhani; Sagita Happy Arida; Tjitjik Rahaju; Ardiyansah Ardiyansah
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 2 (2026): April - Juni
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i2.781

Abstract

Kampung Inggris Pare merupakan kawasan eduwisata berbasis pendidikan bahasa Inggris yang telah ditetapkan sebagai kawasan strategis pariwisata daerah melalui Peraturan Daerah Kabupaten Kediri Nomor 2 Tahun 2020 tentang Rencana Induk Pembangunan Kepariwisataan Daerah (RIPPARDA) Kabupaten Kediri Tahun 2019–2034. Meskipun kebijakan tersebut telah dirumuskan, terdapat kesenjangan antara target kebijakan dan kondisi di lapangan, terutama terkait infrastruktur, sosialisasi kebijakan, dan koordinasi antar pemangku kepentingan. Penelitian ini bertujuan mendeskripsikan implementasi kebijakan RIPPARDA dalam pengembangan kawasan eduwisata Kampung Inggris Pare serta dampaknya terhadap pertumbuhan ekonomi masyarakat lokal di Kabupaten Kediri. Penelitian menggunakan pendekatan kualitatif deskriptif dengan pengumpulan data melalui wawancara semi-terstruktur, observasi, dan dokumentasi. Analisis data dilakukan menggunakan model interaktif Miles dan Huberman, sedangkan kerangka analisis implementasi mengacu pada model Van Meter dan Van Horn yang mencakup enam variabel, yaitu standar dan tujuan kebijakan, sumber daya, karakteristik badan pelaksana, sikap pelaksana, komunikasi antar organisasi, serta kondisi sosial, ekonomi, dan politik. Hasil penelitian menunjukkan bahwa implementasi RIPPARDA belum berjalan secara optimal karena minimnya sosialisasi kebijakan kepada pemangku kepentingan lokal, keterbatasan fasilitas publik, ketiadaan unit pelaksana teknis di lapangan, serta lemahnya koordinasi antara pemerintah daerah dengan Forum Kampung Bahasa dan pelaku usaha mikro, kecil, dan menengah. Meskipun demikian, pertumbuhan ekonomi masyarakat lokal tetap berkembang signifikan melalui inisiatif mandiri warga dalam sektor jasa dan perdagangan.
Food Tourism: Authenticity and Local Development Evidence from Pujon Kidul Village, Malang Indonesia Ardiyansah Ardiyansah; Delly Maulana
Jurnal Ilmu Administrasi: Media Pengembangan Ilmu dan Praktek Administrasi Vol. 23 No. 1 (2026): June 2026
Publisher : Sekolah Tinggi Ilmu Administrasi Lembaga Administrasi Negara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/jia.v23i1.1379

Abstract

This study examines how local culinary practices support sustainable tourism development in Pujon Kidul Tourism Village, Malang Regency, Indonesia, by analyzing the interrelationship among authenticity, community empowerment, and environmental sustainability. It addresses the underutilization of local culinary assets for sustainable tourism development. A qualitative case study was conducted and supplemented by a descriptive visitor feedback survey involving 100 visitors selected through convenience sampling. Data were collected through participatory observation, in-depth interviews with culinary entrepreneurs, community leaders, tourism village managers, local government representatives, and tourists, visitor feedback forms, and document analysis. The findings show that authentic local taste was the most frequently reported reason for revisiting the village, identified by 82% of respondents. Culinary authenticity is maintained through locally sourced ingredients, inherited recipes, rural dining settings, and cultural storytelling. Community participation, cooperative coordination, capacity building, and local governance enable these cultural resources to generate shared economic benefits, while organic sourcing, waste management, composting, and reduced use of single-use plastics support environmental sustainability. The study proposes a Sustainable Local Culinary Development Model that explains the interdependence of cultural authenticity, community empowerment, and environmental responsibility in an agricultural-based tourism village. The model offers an adaptive framework for rural destinations seeking to develop food tourism without separating economic benefits from cultural continuity and ecological stewardship. Sustainable local culinary development therefore requires cross-sector collaboration, participatory governance, and sustained protection of local resources.
Food Tourism: Authenticity and Local Development Evidence from Pujon Kidul Village, Malang Indonesia Ardiyansah Ardiyansah; Delly Maulana
Jurnal Ilmu Administrasi: Media Pengembangan Ilmu dan Praktek Administrasi Vol. 23 No. 1 (2026): June 2026
Publisher : Sekolah Tinggi Ilmu Administrasi Lembaga Administrasi Negara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/jia.v23i1.1379

Abstract

This study examines how local culinary practices support sustainable tourism development in Pujon Kidul Tourism Village, Malang Regency, Indonesia, by analyzing the interrelationship among authenticity, community empowerment, and environmental sustainability. It addresses the underutilization of local culinary assets for sustainable tourism development. A qualitative case study was conducted and supplemented by a descriptive visitor feedback survey involving 100 visitors selected through convenience sampling. Data were collected through participatory observation, in-depth interviews with culinary entrepreneurs, community leaders, tourism village managers, local government representatives, and tourists, visitor feedback forms, and document analysis. The findings show that authentic local taste was the most frequently reported reason for revisiting the village, identified by 82% of respondents. Culinary authenticity is maintained through locally sourced ingredients, inherited recipes, rural dining settings, and cultural storytelling. Community participation, cooperative coordination, capacity building, and local governance enable these cultural resources to generate shared economic benefits, while organic sourcing, waste management, composting, and reduced use of single-use plastics support environmental sustainability. The study proposes a Sustainable Local Culinary Development Model that explains the interdependence of cultural authenticity, community empowerment, and environmental responsibility in an agricultural-based tourism village. The model offers an adaptive framework for rural destinations seeking to develop food tourism without separating economic benefits from cultural continuity and ecological stewardship. Sustainable local culinary development therefore requires cross-sector collaboration, participatory governance, and sustained protection of local resources.
Co-Authors Delly Maulana Emilda Putri Sania Evana Clairina Heriyanto Nia Nur Qur’any Agustin Oktavia Kurnia Ramadhani Sagita Happy Arida Tjitjik Rahaju