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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Bisnis Terapan Journal of Tourism Destination and Attraction Jurnal Ilmiah Edunomika (JIE) Jurnal Sains dan Teknologi Gadjah Mada Journal of Tourism Studies Jurnal Hospitality dan Pariwisata Jurnal Industri Kreatif dan Kewirausahaan Community Development Journal: Jurnal Pengabdian Masyarakat Edutourism : Journal Of Tourism Reseach Jurnal Abdimas Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management JURNAL HOSPITALITI DAN PARIWISATA Humanism : Jurnal Pengabdian Masyarakat SABBHATA YATRA : Jurnal Pariwisata dan Budaya Interdisciplinary Social Studies JURNAL ILMIAH GLOBAL EDUCATION Journal of Research on Business and Tourism Prosiding Konferensi Nasional PKM-CSR Global Research on Tourism Development and Advancement (GARUDA) PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia Jurnal Pariwisata Indonesia JELAJAH: Journal of Tourism and Hospitality Jurnal Manajemen Perhotelan International Journal of Travel, Hospitality and Events ETAM: Jurnal Pengabdian kepada Masyarakat PENA ABDIMAS : Jurnal Pengabdian Masyarakat Warta Pariwisata Jurnal Ilmu Multidisplin Jurnal AKAL: Abdimas dan Kearifan Lokal Nawasena: Jurnal Ilmiah Pariwisata Media Bina Ilmiah Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Advances in Tourism Studies TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Advances in Tourism Studies
Yulius, Kevin Gustian
Universitas Pelita Harapan
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Taman Doa Kasih Mulia Sejati Sebagai Destinasi Wisata Religi Urban di Jakarta Barat Yulius, Kevin Gustian
Jurnal Hospitality dan Pariwisata Vol 11, No 2 (2025): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v11i2.9230

Abstract

Taman Doa Kasih Mulia Sejati merupakan salah satu ruang devosi Katolik yang dibuka pada 20 September 2025 di Jakarta Barat. Keberadaan taman doa ini menunjukkan bahwa kebutuhan akan ruang spiritual di kawasan urban tetap tinggi, terutama di tengah dinamika kota yang padat dan serba cepat. Taman ini tidak hanya digunakan untuk doa pribadi dan kegiatan devosi seperti Jalan Salib dan doa Rosario, tetapi juga berkembang sebagai destinasi wisata religi baru yang terbuka bagi umat lintas iman. Penelitian ini bertujuan untuk mengkaji peran taman doa sebagai ruang sakral dan bentuk wisata religi urban yang kontekstual dengan realitas perkotaan. Metode yang digunakan adalah penelitian kualitatif deskriptif, dengan pengumpulan data melalui observasi langsung serta dokumentasi sekunder berupa ulasan daring, foto, dan video. Hasil menunjukkan bahwa Taman Doa Kasih Mulia Sejati memiliki karakteristik ruang yang mendukung terciptanya suasana reflektif, sekaligus terbuka terhadap dinamika sosial antarumat beragama. Simbol-simbol keagamaan, keteraturan ruang, dan keberadaan elemen alam memperkuat nilai spiritual taman ini. Di sisi lain, interaksi sosial di dalam taman menghadirkan dinamika tersendiri dalam menjaga kekhusyukan doa, terutama saat kunjungan ramai. Dalam kerangka pariwisata berkelanjutan, taman ini memberikan kontribusi positif pada aspek sosial budaya, membuka peluang ekonomi lokal secara bertahap, serta memperkuat kesadaran lingkungan di ruang kota. Penelitian ini menyimpulkan bahwa taman doa dapat menjadi bentuk aktualisasi wisata religi dalam lanskap urban Indonesia yang terus berkembang.
EDUCATING FOR IMPACT: COMMUNITY HYGIENE AND SANITATION AWARENESS FOR HOMESTAY READINESS IN WOLOGAI TENGAH Yulius, Kevin Gustian; Sianipar, Rosianna; Pramono, Rudy
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2607

Abstract

This community service program was carried out in Wologai Tengah Village, Ende Regency, to enhance community awareness of hygiene and sanitation as part of early preparation for homestay-based tourism. The activity responded to the growing interest among local residents to participate in tourism by offering accommodations in modern houses located outside the sacred area of Kampung Adat Wologai. The training used lecture and discussion methods, with 20 participants. Training materials focused on personal hygiene, household sanitation, waste management, and water safety. Pre-test and post-test assessments were conducted to measure knowledge improvement. Results show that participants demonstrate significant learning gains, with individual score increases ranging from 50 to 70 percent. These results indicate a high level of community engagement and openness to tourism knowledge. The training serves as a foundation for future tourism readiness efforts and highlights the importance of integrating hygiene education into rural hospitality development. It also emphasizes the need for follow-up programs on guest handling, service quality, and sustainable tourism planning to support long-term goals. This program concludes that Wologai Tengah holds strong potential to grow into a culturally grounded rural tourism destination with the right knowledge support and planning. Keywords: community-based tourism; desa wisata; homestay; hygiene and sanitation
Kota Rempah: Strengthening Ternate’s Brand Identity through Gastronomic Souvenirs for a Sustainable Tourism Yulius, Kevin Gustian; Yuliantoro, Nonot; Timba, Yosep Dudedes
Journal of Research on Business and Tourism Vol. 5 No. 1 (2025): Journal of Research on Business and Tourism
Publisher : Lembaga Penelitian Publikasi dan Pengabdian Masyarakat LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37535/104005120252

Abstract

Ternate is celebrated for its historic spice trade and has recently adopted the Kota Rempah brand to promote its culinary heritage in support of sustainable tourism. This study examines 93 local MSMEs and their 48 unique gastronomic souvenirs—from nutmeg and kenari confections to seafood preserves—to evaluate their contributions to place identity and inclusive economic growth. Utilizing a qualitative case study design, data were gathered through semi-structured interviews with tourism office and Dekranasda officials, MSME owners, and field observations. Findings reveal that most enterprises cluster in urban districts, a diverse product range rooted in local ingredients, and strong stakeholder interest tempered by challenges in branding consistency, packaging, and geographic reach. The analysis highlights how culinary souvenirs function as cultural carriers, fostering emotional connections, longer visitor stays, and repeat visitation, while also empowering women led businesses and community livelihoods. To harness these opportunities, integrated policy measures are recommended, including shared packaging facilities, cohesive Kota Rempah branding guidelines, and expanded support for peripheral areas. Finally, pursuing geographic indication status for key spice products is proposed to protect authenticity, enhance market differentiation, and further advance sustainable tourism development in Ternate.
Community-Based Housekeeping Training for Women: Supporting Homestay Development in Desa Wisata Pintukota Kecil Yulius, Kevin Gustian; Sianipar, Rosianna; Juliana, Juliana
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 16, No 4 (2025): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v16i4.23038

Abstract

This community service program was designed to address the knowledge gap in hospitality and accommodation management among women in Desa Wisata Pintukota Kecil, a small island-based community based tourism destination in Lembeh Island, Bitung Municipality, North Sulawesi. As part of the community's recovery following a flood and landslide disaster in April 2024, the training aimed to equip local women with basic housekeeping knowledge to support homestay development and community-based tourism in a desa wisata. The activity was conducted on October 19, 2024, with 25 women participants. The method involved lectures and demonstrations focused on cleaning procedures, linen management, guest handling, and hygiene standards. Pretest and posttest evaluations using 15 multiple-choice questions revealed significant improvement in participants’ knowledge. Scores increased from 30–60% in the pretest to 88–100% in the posttest. The results show that the delivery method was effective and the training content was appropriate to the participants' context and needs. Women were identified as key actors in the potential growth of homestay-based tourism in the village. This initiative illustrates how targeted training can contribute to sustainable community empowerment and readiness for tourism engagement.
PENGARUH PELAKSANAAN PROGRAM PELATIHAN KERJA DAN PENGEMBANGAN KARIR TERHADAP KINERJA PEGAWAI DI HOTEL FAIRMONT SANUR BEACH BALI BAGIAN ROOM DIVISION Yulius, Kevin Gustian; Hezkiel, Jane; Hans, Stephany; Vivian, Vivian
Jurnal Ilmiah Pariwisata Vol 24 No 2 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v24i2.1308

Abstract

The hospitality industry is the part of the tourism industry which is the 4th highest devisa contributor of Indonesia. Bali nicknamed as the Island of Gods is one of the most favorite destination with stable and increasing number of visitors each year. One of the most important part of a hotel is its’ human resources and as the heart of the hotel, the performance of the room division staffs can be used as a benchmark of the hotel’s success. Performance improvement can be done with training and development. This research intended to measure the impact of training and development as indepent variables toward staffs’ performance as the dependent variable in room division of Hotel Fairmont Sanur Beach Bali. This research used descriptive quantitative method and correlational analysis. The sample in this research was 66 staffs from both the Front Office and Housekeeping determined with Slovin formula. Using the measurement of determinant coefficient, it was discovered that training and development influence the performance by 53,9% while the rest was influenced by other variables outside this research. From the result of this research, it may be concluded that training and development influenced the room division staffs performance positively, whether partially and simultaneously.
PELATIHAN PEMBUATAN MOCKTAIL TRADISIONAL DI DESA CURUG WETAN Goeltom, Vasco A.H.; Situmorang, Jimmy Muller Hasoloan; Yulius, Kevin Gustian
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2632

Abstract

Program Pengabdian kepada Masyarakat (PKM) merupakan wujud kontribusi perguruan tinggi dalam menyebarluaskan pengetahuan dan keterampilan kepada masyarakat. PKM yang dilaksanakan oleh Fakultas Pariwisata Universitas Pelita Harapan mengangkat tema “Pelatihan Pembuatan Mocktail Tradisional di Desa Curug Wetan.” Tujuan utama kegiatan ini adalah memberikan edukasi mengenai konsep dasar mocktail, pemanfaatan bahan lokal tanpa alkohol, serta peningkatan kreativitas dalam penyajian minuman. Metode pelaksanaan terdiri dari penyuluhan, demonstrasi, dan praktik langsung bersama peserta. Materi yang diberikan meliputi pemahaman dasar tentang mocktail, teknik pengolahan berbasis bahan lokal, serta keterampilan pencampuran, pengukuran, dan penyajian secara higienis dan menarik. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam meracik mocktail serta munculnya kreativitas dalam menciptakan variasi rasa yang memiliki potensi pasar. Melalui pelatihan ini, masyarakat Desa Curug Wetan diharapkan mampu mengembangkan keterampilan tersebut menjadi peluang usaha berbasis potensi lokal, sehingga dapat meningkatkan perekonomian sekaligus mendukung pengembangan wisata kuliner.
PELATIHAN PEMBUATAN MINUMAN KOPI COLD BREW DI KAMPUNG TAMAN BACA KELUARGA , CIMONE Hasoloan Situmorang, Jimmy Muller; Goeltom, Vasco Adato H.; Yulius, Kevin Gustian
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2638

Abstract

Community Service (PKM) is one of the implementations of the Tri Dharma of Higher Education, aimed at providing tangible benefits to society. This PKM activity was conducted by a group of instructors from the Faculty of Tourism, Universitas Pelita Harapan, at Kampung Taman Baca Keluarga, Cimone. The theme of the program was Cold Brew Coffee Making Training, designed to improve the community’s skills in preparing coffee-based beverages. Cold brew is a coffee brewing method that involves steeping ground coffee in cold water for a specific period, resulting in a smooth flavor with low acidity. Through this training, participants were expected to gain new knowledge about the cold brew process, understand proper basic techniques, and develop creativity in presentation. In addition to providing insights into coffee beverage innovation, this activity was also intended to open business opportunities for the local community. The implementation results of PKM showed high enthusiasm among participants, as reflected in their active involvement during practice and discussion. Participants found the materials relevant, easy to apply, and beneficial for improving daily skills. Thus, this activity positively contributes to community empowerment by enhancing competencies in modern beverage preparation.
“Pasti Ke Singkawang!”: Tourism-Oriented City Branding and the Role of Local Government in Promoting Sustainable Cultural Tourism Yulius, Kevin Gustian; Sofiani, Sofiani; Situmorang, Jimmy Muller Hasoloan
Jurnal Ilmiah Global Education Vol. 7 No. 1 (2026): JURNAL ILMIAH GLOBAL EDUCATION
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v7i1.4614

Abstract

This study examines the implementation of tourism-oriented city branding in Singkawang and the role of local government in promoting sustainable cultural tourism through community participation. As one of Indonesia’s most multicultural cities, Singkawang has introduced the brand “Pasti Ke Singkawang!” to position itself as a unique and attractive destination. The research adopts a qualitative case study approach, combining interviews, field observations, and document analysis. The findings reveal that while the branding initiative has increased tourist visibility, it remains largely top-down and event-focused. Key challenges include limited integration of communal cultural assets, lack of grassroots involvement, and untapped potential in using intellectual property tools such as Geographical Indications (GI). Comparisons with other Indonesian cities—Yogyakarta, Solo, Denpasar, and Pekalongan—highlight the importance of community engagement, cultural protection, and institutional innovation in sustainable tourism branding. The study concludes that Singkawang’s brand can be strengthened by transforming it into a participatory platform that supports local creatives, protects intangible heritage, and integrates place-based cultural products into tourism strategies. This research contributes conceptually to the discourse on city branding as a tool for inclusive governance and sustainable development.
Training in Making Botanical Spirits with Distillation Techniques Resembling Gin for the Spirit Enthusiast Community at Brew & Butter, Tangerang Carlsson, Ben; A.H. Goeltom, Vasco; Gustian Yulius, Kevin
Interdisciplinary Social Studies Vol. 5 No. 2 (2026): Interdisciplinary Social Studies
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/iss.v5i2.1025

Abstract

This community service activity was conducted to address the Spirit Enthusiast Community's limited understanding of basic distillation techniques and their dependence on juniper berries at Brew & Butter, Tangerang. Dependence on imported materials raises production costs and limits innovation in botanical spirit products. The purpose of this activity was to enhance participants' knowledge and competence in producing botanical spirits through simple distillation techniques that utilize local spices as alternatives to traditional botanical ingredients. Implementation involved material presentations, distillation demonstrations using a simple pot still, botanical compounding practice, and basic organoleptic evaluation. Effectiveness was measured via pre-test and post-test assessments of participants' understanding. Results showed significant improvements in comprehension of the distillation process, characteristics of local spice aromas, principles of equipment hygiene, and participants' ability to evaluate the aroma, taste, and aftertaste of botanical spirits. Participants responded positively to the training's relevance and benefits. This activity strengthens the capacity of the spirit enthusiast community, promotes innovation based on Indonesian spices, and supports the development of more creative and sustainable craft spirits.
Production of a Botanical Spirit Resembling Gin Using a Manual Distillation Method as an Innovation in Spirit-Based Beverage Products in the Food and Beverage Field Tan, Felicia; Goeltom, Vasco A.H.; Yulius, Kevin Gustian
Jurnal Ilmu Multidisiplin Vol. 4 No. 6 (2026): Jurnal Ilmu Multidisplin (Februari - Maret 2026)
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jim.v4i6.1709

Abstract

This study aims to develop a gin-style botanical spirit using a manual distillation method as an innovation in spirit-based beverage products within the food and beverage sector. The research focuses on formulating alternative botanicals without the use of juniper berry, evaluating sensory characteristics, and measuring alcohol content. A Research and Development (R&D) approach was employed, consisting of stages including product design, design validation, product testing, revision, and dissemination. The botanicals used included pink peppercorn, black pepper, coriander seed, dried lemongrass, pandan leaf, lemon peel, and orange peel. These botanicals were extracted through a short maceration process followed by manual distillation using a simple pot still. Product evaluation was conducted through organoleptic testing covering color, aroma, taste, and mouthfeel using a four-point Likert scale, along with alcohol content measurement using a hydrometer. The results indicate that the developed formulation successfully produced a gin-style botanical spirit with a balanced citrus, spicy, and herbal aroma profile, good clarity, and a smooth mouthfeel. The alcohol content was within the standard range for distilled spirits, indicating that the product is suitable and safe for application in bar practices. This study is expected to contribute as an academic and practical reference for the development of house-made spirits using manual distillation methods in the bar industry.
Co-Authors A.H. Goeltom, Vasco Adrian Gurmilang Yohanes Agatha Putri Wikumala Alexander, Rafael Amelda Pramezwary Andy Kharisma Lontoh Anjelie Aurelia Kosasi Ashtyn Pakasi, Deandra Bella Devita Cahyadi, Leony Cahyadi, Leony Carlsson, Ben Chelsye Parera, Sisilia Cherish Chriselina Clarysa Ceshsa Vanessa Darren Putra Pratama David Hendrick Tarore Rumani Davin Darmadi Davito Arfiansyah Putra Deandra Ashtyn Pakasi Dudedes Timba, Yosep Fabianto, Jennifer Ferdela Fernandez Franky Nilson Sudirman Fransesco Kosiadi Goeltom, Vasco A.H. Goeltom, Vasco Adato H. Hagan Mario Susanto Hans, Stephany Hardjasa, Gracia Eugene Hasoloan Situmorang, Jimmy Muller Hezkiel, Jane Hulu, Meitolo Intan Christy Kusuma Jane Hezkiel Jimmy M. H. Situmorang Jimmy M.H. Situmorang Jimmy Situmorang Jimmy Situmorang Jofanka, Servyo Johannes Kurniawan Jonatan, Charity Leticia Jonathan F Pujangga Jovan Emanuel, Valentino Juliana Juliana Juliana, Juliana Kezia Evelyn Leticia Jonathan, Charity Lyvia Clarissa Herli Mario N. Weku Mariyanto Hariyono Parera, Sisilia Chelsye Pramono, Rudy Pratama, Darren Putra Priscillia Priscillia Putra, Davito Arfiansyah Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Sandra Maleachi Servyo Jofanka Sianipar, Rosianna Situmorang, Jimmy Muller Hasoloan Sofiani, Sofiani Stephany Hans Sufeno, Vanessa Geraldine Tan, Felicia Tarore Rumani, David Hendrick Then, Julita Theodosia C. Nathalia Theovanus Timba, Yosep Dudedes Timothy Y. Famdale Titus David Fandika Vasco A.H. Goeltom Vasco Adato H. Goeltom Vinka P Viensa Vivian Vivian Vivian Vivian Wilson, Richard Wowor, Wulan Meiaya Wu, Tiffany Yosep Dudedes Timba