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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal SOLMA 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 Pariwisata Nusantara 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 Journal of Multidisciplinary Research and Innovation (JMRI) TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Advances in Tourism Studies
Yulius, Kevin Gustian
Universitas Pelita Harapan
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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 Amelda Pramezwary Andy Kharisma Lontoh Anjelie Aurelia Kosasi Annabella N. Adhitya 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 A. Pakasi Deandra Ashtyn Pakasi Dudedes Timba, Yosep Fabianto, Jennifer Ferdela Fernandez Franky Nilson Sudirman Fransesco Kosiadi Goeltom, Vasco A.H. Goeltom, Vasco Adato H. Gracia Eugene Hardjasa Hagan Mario Susanto Hans, Stephany Hardjasa, Gracia Eugene Hasoloan Situmorang, Jimmy Muller Hezkiel, Jane Hulu, Meitolo Intan Christy Kusuma Ivorine Ivorine Jane Hezkiel Jessica Valencia Jimmy M. H. Situmorang Jimmy M.H. Situmorang Jimmy Muller Hasoloan Situmorang Jimmy Situmorang Jimmy Situmorang Jofanka, Servyo Johannes Kurniawan Jonatan, Charity Leticia Jonathan F Pujangga Jovan Emanuel, Valentino Juliana Juliana Juliana Juliana, Juliana Karen F. Fong Kezia Evelyn Leticia Jonathan, Charity Lyvia Clarissa Herli Mario N. Weku Mariyanto Hariyono Myrza Rahmanita Pamela F. Nugraha Parera, Sisilia Chelsye Pramono, Rudy Pratama, Darren Putra Priscillia Priscillia Putra, Davito Arfiansyah Rosianna Sianipar 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 A.H. Goeltom Vasco Adato H. Goeltom Vinka P Viensa Vivian Vivian Vivian Vivian Wilson, Richard Wowor, Wulan Meiaya Wu, Tiffany Yosep Dudedes Timba Yustisia Kristiana