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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar J-MAS (Jurnal Manajemen dan Sains) Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Gema Wiralodra Journal of Tourism Destination and Attraction Jurnal Hospitality dan Pariwisata RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Kepariwisataan: Jurnal Ilmiah Jurnal Manajemen Perhotelan dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Sadar Wisata: Jurnal Pariwisata Aptekmas : Jurnal Pengabdian Kepada Masyarakat Destinesia : Jurnal Hospitaliti dan Pariwisata Journal of Innovation Research and Knowledge Jurnal Ilmiah Hospitality Management INJURITY: Journal of Interdisciplinary Studies Jurnal Sains Terapan Pariwisata Bogor Hospitality Journal E-Amal: Jurnal Pengabdian Kepada Masyarakat TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Sadar Wisata: Jurnal Pariwisata
Dewantara, Yudhiet Fajar
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PENGELOLAAN DESA WISATA UNTUK MENJADIKAN DESA KOLEANG KABUPATEN BOGOR SEBAGAI DESA WISATA UNGGUL Ardiansyah, Imam; Krisnadi, Antonius Rizki; Iskandar, Hari; Natalia, Dessy; Facrureza, Dewanta; Rosanto, Stephanie; Vishnuvardhana, Vishnuvardhana; Hema, Lamtiar; Djunaid, Ika Suryono; Susanto, Prayogo; Dewantara, Yudhiet Fajar
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2: Mei-Agustus 2024
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v4i2.3376

Abstract

This community service program was conducted in Koleang Tourism Village, Bogor Regency, with the aim of enhancing the management of the village as a tourist destination. The main objective of this activity was to improve the capacity and skills of local residents in harnessing tourism potential, enabling Koleang Village to develop into a leading tourist village. The methods used included training, mentoring, and workshops involving various stakeholders such as village authorities, local business operators, and the general community. The results of this program demonstrated an increase in residents' understanding and skills in marketing, service, facility management, and tourism product development. Additionally, the program successfully fostered better collaboration between the community and related parties in the development of the tourism village. Consequently, Koleang Village is expected to become a more attractive and competitive tourist destination, ultimately enhancing the local community's welfare
PENINGKATAN KUALITAS LAYANAN HOSPITALITY MELALUI PELATIHAN DI UNIVERSITAS BUNDA MULIA UNTUK PT. MURNI SOLUSINDO NUSANTARA Dewantara, Yudhiet Fajar; Facrureza, Dewanta; Iskandar, Hari; Rosanto, Stephanie
Jurnal Abdimas Ilmiah Citra Bakti Vol. 5 No. 4 (2024)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v5i4.3713

Abstract

PT Murni Solusindo Nusantara, melalui sub-unitnya Klinik Kecantikan dan Kesehatan Murni Care, menghadapi permasalahan dalam efektivitas komunikasi emosional, kerjasama sinergis, optimalisasi proses reservasi, dan penerapan etika berbicara yang mempengaruhi kualitas layanan hospitality secara keseluruhan. Untuk mengatasi masalah ini, Universitas Bunda Mulia menyelenggarakan program pelatihan untuk meningkatkan keterampilan karyawan dalam bidang komunikasi efektif, pelayanan pelanggan, dan penerapan standar operasional prosedur (SOP) yang tepat. Program ini bertujuan untuk menerapkan standar kualitas layanan yang tinggi, sehingga dapat memperbaiki aspek-aspek yang kurang optimal dalam layanan yang diberikan. Pelatihan ini melibatkan seluruh staf Klinik Murni Care sebagai sasaran utama, dengan menggunakan metode Participatory Action Research (PAR), yang memungkinkan partisipasi aktif antara peneliti dan karyawan dalam proses pelatihan dan perbaikan berkelanjutan. Hasil dari pelatihan ini menunjukkan peningkatan signifikan dalam kualitas komunikasi antar karyawan dan antara staf dengan pelanggan, efisiensi dalam proses reservasi, serta penerapan SOP yang lebih ketat, yang berdampak positif terhadap kepuasan pelanggan dan reputasi klinik. Dengan demikian, program pelatihan ini memberikan kontribusi besar terhadap peningkatan kualitas layanan hospitality di Klinik Murni Care, berpotensi meningkatkan loyalitas pelanggan, dan mendukung pertumbuhan bisnis klinik dalam menghadapi persaingan industri hospitality yang semakin ketat.
Pepes Traditional Culinary Tourism Development Strategy in Walahar Village: Strategi Pengembangan Kawasan Wisata Kuliner Tradisional Pepes di Desa Walahar Dewantara, Yudhiet Fajar; Susanto, Prayogo; Santika, Santika
Jurnal Ilmiah Hospitality Management Vol. 15 No. 1 (2024): December 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v15i1.293

Abstract

Walahar Village, located as an entrance to Pantura and an alternative route to Central Java or Jakarta, holds significant potential for the development of traditional culinary tourism, particularly through its Pepes dishes. The village is also home to the Walahar Dam, a popular tourist destination built by the Dutch, making it an attractive location for both historical and culinary tourism. This paper aims to determine the best strategy to develop Pepes-based culinary tourism in Walahar Village, using SWOT analysis to explore the strengths, weaknesses, opportunities, and threats involved.   The study identifies several key strategies for regional development. These include producing content to promote traditional village food, culinary techniques, and production processes, and encouraging local government involvement in creating signage to guide visitors. Additionally, the creation of an icon connected to Walahar Village’s Pepes culinary heritage, potentially through "Instagrammable" features, is crucial to attract younger tourists who engage with visual content on social media. The research also highlights the importance of leveraging electronic media and the internet, including developing websites and social media platforms to enhance promotion and visibility. By incorporating these strategies, the development of Pepes culinary tourism in Walahar Village can capitalize on its rich cultural heritage and its position as a popular travel route, boosting local tourism and economic growth. The findings suggest a comprehensive approach that combines community involvement, infrastructure improvement, and digital marketing to successfully promote Walahar’s culinary offerings while ensuring sustainable tourism development.
Analisa Potensi Wisata Kuliner Khas Betawi Dalam Pengembangan Pariwisata Di Kota DKI Jakarta Yudhiet Fajar Dewantara
Jurnal Sains Terapan Pariwisata Vol. 6 No. 1 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

There are very few conventional culinary tours (Betawi culinary specialties) in DKI Jakarta due to the displacement of the Betawi people to the suburbs, as a result there are many native foods that are almost extinct in the capital city of Jakarta. . The purpose of the research is to identify potential places for Betawi culinary tourism, to recognize Betawi specialties, to recognize the position of culinary tourism in tourism development. The research method used for this research is an associative qualitative method in which the problem formulation helps researchers to construct a relationship between the social situation or domain of one area and another. Using observation data collection techniques, interviews, documentation, and triangulation / combination. The results of the study indicate that the potential for typical Betawi culinary tourism is spread throughout DKI Jakarta, starting from the area, Setu babakan, Rawa belong, Meruya, Condet and Pasar Minggu. There is Betawi culinary originating from side dishes of betawi, typical Betawi spinggan food, insedential Betawi food, typical Betawi snacks. And by typical Betawi, each place has its own power over the existing food. The conclusion of this research is that tourists need food to eat, and this can have a positive impact on tourism development. The role of tourists for culinary tours must be better in processing everything both products and servants. Not only that, the Regional Government also provided training called the Professional Training Center which was shown for actors involved in tourism. And the government recommends that besides holding training, apart from providing a special place for Betawi culinary tourism, there is promotional assistance carried out by the government so that people who sell Betawi specialties are helped. 
Faktor–Faktor yang Mempengaruhi Minat Pembelian Ulang di Industri Aviasi Opensky Praditio Hanif Putra; Yudhiet Fajar Dewantara
Kaganga:Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora Vol. 7 No. 2 (2024): Kaganga: Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/kaganga.v7i2.11019

Abstract

Penelitian ini bertujuan untuk dapat mengetahui apakah dapat timbul sebuah minat untuk pembelian kembali pada sebuah brand bernama AN OpenSky. Penelitian ini berjenis kuantitatif, dengan menggunakan analisis regresi berganda dan juga analisis koefisien determinasi (R2) yang dilakukan dengan bantuan aplikasi SPSS 29. Pengumpulan data menggunakan cara wawancara, observasi dan menyebarkan kuesioner. Populasi penelitian ini adalah seluruh individu yang pernah melakukan transaksi pembelian di AN OpenSky. Hasil penelitian menggunakan uji T, uji F dan Uji R2 telah menunjukkan bahwa seluruh variabel yang ada dalam pengaruh keputusan untuk pembelian ulang dinyatakan positif. Faktor yang mempengaruhi merupakan variabel Brand Awareness, kualitas produk dan kualitas pelayanan serta diinfluensi dengan kepuasan pelanggan sebagai media intervensi sebagai jembatan untuk menemukan jawaban yang lebih tepat dan akurat. Pada uji R2 terdapat hasil yang menyatakan sekitar 83,3% populasi yang pernah melakukan transaksi di AN OpenSky telah dipengaruhi oleh faktor – faktor yang telah diteliti oleh peneliti, dan sisa persentase sebesar 16,7% dipengaruhi oleh faktor– faktor lain yang tidak diteliti oleh peneliti dalam skripsi ini. Kesimpulan dari penelitian ini menunjukkan bahwa brand awareness tidak berpengaruh signifikan terhadap minat pembelian ulang di AN OpenSky. Namun, kualitas produk dan kualitas pelayanan terbukti memiliki pengaruh positif yang signifikan terhadap minat pembelian ulang. Selain itu, kombinasi antara brand awareness, kualitas produk, dan kualitas pelayanan bersama-sama berperan dalam meningkatkan kepuasan pelanggan, yang akhirnya mendorong keinginan untuk melakukan pembelian ulang di AN OpenSky. Kata Kunci: Brand Awareness, Kualitas Pelayanan, Kualitas Produk, Minat Beli Ulang
Culinary Potential of Traditional Lotek as Culinary Tourism Attraction in Karawang Regency (case study: Lotek Ci Apang) Susanto, Prayogo; Dewantara, Yudhiet Fajar; Chandra, Carine; Handoko, Syheravi
Gema Wiralodra Vol. 16 No. 1 (2025): Gema Wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v16i1.789

Abstract

Lotek Ci Apang is a restaurant with lotek as its main menu. Lotek itself is a traditional culinary dish originating from West Java, making it a familiar food in the West Java region. This study aims to explore the potential of lotek as a culinary tourism attraction in Karawang Regency, which will become one of the culinary tourism attractions in Karawang Regency. Therefore, the researcher wants to know more about the potential of culinary tourism attractions at Lotek Ci Apang. The purpose of this study is to determine the potential of culinary tourism attractions by using the 4A analysis method. This type of research uses a qualitative method with data collection through observation, interviews, and documentation. The analysis uses the theory of tourist attractions to determine the potential of traditional cuisine. This paper aims to analyze Lotek Ci Apang restaurant to determine the potential of traditional cuisine as a tourist attraction from the restaurant owner, which will later develop culinary tourism in Karawang Regency through lotek dishes.
PENGARUH FASILITAS TERHADAP KEPUASAN PENGUNJUNG DI MUSEUM BAHARI JAKARTA Christofer Celino; Yudhiet Fajar Dewantara
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 02 (2025): Volume 10, Nomor 02 Juni 2025 publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i02.27752

Abstract

Jakarta Maritime Museum is a maritime museum located in the North Jakarta Fish Market area. There is a phenomenon of decreasing the number of visitor visits. This research aims to find out the influence of facilities on visitor satisfaction at the Maritime Museum. This research uses a quantitative analysis approach. Sampling from the population is done using the non-probability sampling method through purposive sampling techniques with a total of 100 respondents. The research method uses classical hypothesis testing, hypothesis testing, validity and reality testing. Research results show that simultaneous facilities have a significant effect on visitor satisfaction. The test results from the research obtained a determination coefficient of 73.3% which means that the facility affects 73.3% on visitor satisfaction. The author can draw a conclusion that facilities affect visitor satisfaction and this research is expected to be an input for the management of the Jakarta Maritime Museum in improving facilities, as well as being a reference for future researchers to develop other variables that can also affect visitor satisfaction.
STUDI ETNOGRAFI KULINER LEGENDARIS DI KAWASAN GLODOK Dea Fernanda; Yudhiet Fajar Dewantara
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 02 (2025): Volume 10, Nomor 02 Juni 2025 publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i02.28821

Abstract

This study discusses the existence of legendary cuisine in the Glodok Chinatown area of Jakarta as a cultural heritage that reflects the social, cultural, and historical values of the Chinese community. The issue raised is the decline in legendary cuisine due to a lack of regeneration of business operators. The objective of this study is to explore and document the gastronomic value of Glodok's legendary cuisine through an ethnographic approach. The research method employed is a descriptive qualitative study with an ethnographic approach. The population in this study is all legendary culinary business operators in Glodok, while the sample focuses on three stalls that have existed for decades, namely Kopi Es Tak Kie (since 1927), Kari Lam (since 1973), and Laksa Lao Hoe (since 1980). Data collection techniques were conducted through direct observation, in-depth interviews, and documentation. Data analysis techniques were carried out through the stages of data reduction, data presentation, and descriptive qualitative conclusion drawing. This study utilized nine components of gastronomy according to Turgarini, such as history, raw materials, presentation, tasting, ethics and etiquette, and dining experience. The results of the study show that these three cuisines still maintain their original flavors, ingredients, and strong traditional values, and have become unique gastronomic tourist attractions. However, the sustainability of these cuisines depends on the willingness of the younger generation to preserve this cultural heritage. This study contributes to the preservation of culinary culture as part of the city's identity and efforts to develop sustainable tourism.
KAJIAN GASTRONOMI MIE CELOR SEBAGAI MAKANAN KHAS PALEMBANG Clara Augustin Chang; Yudhiet Fajar Dewantara
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 2 (2025): Volume 10 No. 2 Juni 2025
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i2.29300

Abstract

Em This study aims to examine the role of gastronomic components in traditional mie celor noodles as a representation of Palembang's unique culinary culture. The issues raised are the low recognition of mie celor outside its region of origin and the limited preservation of its gastronomic value. This study employs a descriptive qualitative approach with data collection methods including in-depth interviews, observations, and documentation. The informants in this study consist of nine stakeholders (Nona Helix) representing business operators, visitors, suppliers, culinary experts, academics, and government officials. Data was analyzed using the Miles and Huberman model (data reduction, data presentation, and verification), supported by the NVivo application for keyword frequency mapping. The study found that mie celor possesses high gastronomic value across nine aspects: raw materials, cooking techniques, tasting, presentation, dining etiquette, dining experience, nutrition, history, and preservation. Words such as “noodles,” “celor,” “Palembang,” “shrimp,” “coconut milk,” and “culture” dominate the keyword frequency in the data, reflecting the strong connection between this dish and local cultural identity. The research findings also indicate that mie celor plays a role in strengthening Palembang’s culinary identity, but it has not yet been integrated into educational or promotional programs. Therefore, collaboration between the government, businesses, and educational institutions is needed to develop a cultural heritage-based culinary preservation program.
TRAVEL PATTERN WISATA RELIGI GEREJA DI JAKARTA Alfredo Mikhael Immanuel; Yudhiet Fajar Dewantara
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 03 (2025): Volume 10 No. 03 September 2025
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i03.30739

Abstract

This research originates from the phenomenon of the limited presence of structured travel patterns in church-based religious tourism in Jakarta, as well as the tendency of tourists to visit only the most popular churches. The purpose of this study is to identify the potential of religious tourism through the three main components of tourism: attractions, amenities, and accessibility, and to develop an effective and engaging travel pattern. This study uses a qualitative approach with methods including field observations, in-depth interviews with church visitors and administrators, and visual documentation. Five historic churches were selected as the objects of study: Tugu Church, Pniel Church, Immanuel Church, Sion Church, and the Jakarta Cathedral. The results show that each church possesses a unique appeal in terms of historical value, architectural features, and spirituality. In terms of amenities and accessibility, there are significant differences between locations, which affect the travel patterns of visitors. Three main travel patterns were identified: single point, stop over, and complex neighbourhood. The study concludes that a systematically designed travel pattern can improve the quality of the tourism experience and broaden the distribution of visitor flows. The researcher suggests that the government and church administrators develop integrated religious tourism packages and involve local communities in tourism management.
Co-Authors Alfian, Renata Alfredo Mikhael Immanuel Angela graziela Anom, Rahmat Indra Pratama Antonius Rizki Krisnadi Antonius Rizki Krisnadi Brigitta Trianita Budiarto, Samuel Felix Chandra, Carine Christofer Celino Cicilia Iswidyamarsha Clara Augustin Chang Dea Fernanda DESSY NATALIA Dewanta Facrureza Dewianti Surya Pratiwi Djunaid, Ika Suryono Facrureza, Dewanta Handoko, Syheravi Hema, Lamtiar Imam Ardiansyah Iskandar, Hari Iswidyamarsha, Cicilia Janice Papin Lie Aulia, Michelle Makawowor, Cindy Classia Muhammad Sutiyadi Nurbaeti Nurbaeti Praditio Hanif Putra Prayogo Susanto Prayogo Susanto Purwanti Dyah Pramanik Purwanti Dyah Pramanik, Purwanti Dyah Rahmat Indra Pratama Anom Rahmat Ingkadijaya Rosanto, Stephanie Santika Santika Sherly Meiliana Siona, Jennifer Sofiani, Sofiani Sundring Pantja Djati Supina, Supina Susanto, Prayogo Vishnuvardhana, Vishnuvardhana Vivian Octariana Wardanah, Iga Dwi Willy Arafah Willy Arafah, Willy Yhulia Ckristin