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All Journal Jurnal Abdimasa JUPE : Jurnal Pendidikan Mandala Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Jurnal Manajemen Pelayanan Hotel Journal of Community Development JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah
Handoko, Rudi Tri
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Implementation The Indonesian Government Policy Of The Ministry’s Strategic Plan By Kemenparekraf /Baparekraf 2020 -2024 During The Covid-19 Pandemic In Banyuwangi Regency Sanjaya*, Aditya Wiralatief; Handoko, Rudi Tri; Cardias, Esa Riandy
JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah Vol 8, No 3 (2023): Juni, socio-economics, community law, cultural history and social issues
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimps.v8i3.25791

Abstract

This research examines the implementation of the Ministry of Tourism and Creative Economy's strategic targets in Banyuwangi, which was chosen as the first district to implement new-normal tourism activities in 2020. The Ministry has 11 strategic targets mapped into 4 perspectives, namely stakeholders, customer, internal process, and learning growth. The first perspective has 1 strategic target, while the second perspective has 6 strategic targets. The third perspective has 3 strategic targets, and the fourth perspective has 1 strategic target. Qualitative research was used to analyze the condition of the scientific object, where the researcher served as the key instrument, and data reduction was conducted by comparing the ministry's strategic plan and the performance evaluation of the Banyuwangi government in the tourism sector.
PEMANFAATAN DAUN DALUMAN MENJADI MINUMAN CAPCIN CAU SEBAGAI PRUDUK KULINER UMKM KABUPATEN BANYUWANGI Handoko, Rudi Tri; Hariani, Indah Kurnia; Mecha, I Putu Sudhyana
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 7 No 1 (2024): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v7i1.1223

Abstract

Capcin Cau (Capcin Cau) is a coffee variant drink with cincau filling made from daluman leaves. The processing of Capcin cau culinary products is very easy and the nutritional content of daluman leaves which are good for health has led to innovative ideas for beverage processing for UMKM in Banyuwangi. The purpose of this study is to utilize daluman leaves as a culinary product that can generate high selling points and create new product innovation ideas for UMKM in Banyuwangi.Seeing this potential, an experiment was carried out using daluman leaves to make cappuccino cincau drinks. This study used a non-factorial randomized block design with organoleptic tests including hedonic quality tests and hedonic tests. The best treatment from the results of the Hedonic Quality Test was T1 with a score of 4.20 and the best treatment in the Hedonic Test was T1 with a score of 4.46. After the organoleptic testing was carried out, it was followed by analyzing the selling prices of these UMKM culinary products so that they could be known and enjoyed by the public.
Optimalisasi Manfaat Ruang Terbuka Hijau Sebagai Tempat Edukasi Energi Terbarukan Masyarakat Desa Gintangan Kecamatan Blimbingsari Finali, Asmar; Handoko, Rudi Tri; Umar, Mega Lazuardi
Jurnal Abdimasa Pengabdian Masyarakat Vol 7 No 1 (2024): Jurnal ABDIMASA Pengabdian Masyarakat
Publisher : Universitas Pendidikan Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalabdimasa.v7i1.4977

Abstract

RTH atau Ruang Terbuka Hijau, ruang terbuka hijau merupakan salah satu pendukung kenyamanan bagi kehidupan masyarakat sekarang ini. Kebutuhan akan tempat yang asri dan menyejukkan, sangat penting untuk aktivitas disuatu Desa. Salah satu RTH dimiliki oleh Desa Gintangan, yang merupakan salah satu desa di Kecamatan Blimbingsari, Kabupaten Banyuwangi, Jawa Timur dan merupakan salah satu desa wisata kreatif yang ada di Indonesia. Desa ini juga disebut dengan desa Bambu, karena menjadi sentra kerajinan dari bambu, mulai dari berbagai kerajinan anyaman bambu hingga wayang bambu. Sebanyak 80% warga desa merupakan pengrajin bambu. Permasalahan yang terjadi dari kondisi RTH Desa Gintangan yang seperti diabaikan oleh masyarakat, minat warga Desa untuk memanfaatkan RTH masih minim. Oleh karena itu untuk meningkatkan daya tarik RTH Desa Gintangan maka direncanakan langkah-langkah sebagai berikut : pemanfaatan pohon taman untuk pemasangan penerangan lampu tenaga surya. Tujuan yang ingin diharapkan dalam pengabdian ini adalah untuk meningkatkan pengetahuan masyarakat mengenai pemanfaatan energi surya dan merawat taman desa, meningkatkan minat pengunjung ke RTH dengan menambahkan media penerangan yang menarik untuk mengedukasi masyarakat. Secara tidak langsung mengembangkan dan menata kembali RTH Gintangan dengan memberikan fasilitas berupa penerangan untuk memudahkan wisatawan.
Pemberdayaan Kelompok Usaha Kuliner Ikan Bakar Pantai Blimbingsari Melalui Pelatihan dan Pembuatan SOP Sequence of Service Dalam Upaya Peningkatan Kualitas Pelayanan Nurhalimah, Nurhalimah; Handoko, Rudi Tri; Zazilah, Auda Nuril; Amalia, Firda Rachma; Jannah, Reni Nur
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1431

Abstract

Banyuwangi develops the tourism sector intensively by strengthening tourism businesses and the creative economy by optimizing the potential of Banyuwangi's typical culinary products. The tourism potential of Blimbingsari beach in the form of grilled fish culinary tourism is one of the magnets for tourists to visit Blimbingsari. Cleanliness and grooming of waiters who serve visitors need to be improved. The results of observations in the field show that the cleanliness of the grilled fish culinary stalls at Blimbingsari beach is not being maximized. So training is needed regarding the sequence of service which aims to improve service quality. The methods used in this PkM activity are observation, needs analysis, providing training and creating a sequence of service SOP. Training activities in the Blimbingsari beach grilled fish culinary business group are not only provided with direct training and practice regarding the sequence of service, but also how to greet and groom properly, use appropriate and hygienic cutleries, make napkin art to beautify the appearance of visitors' dining tables, as well as arranging SOP sequence of service to provide excellent service to all visitors who enjoy the Blimbingsari beach grilled fish culinary tour. By increasing of knowledge and skill as 70% in service quality, it is hoped that the number of visitors who will enjoy the Blimbingsari beach grilled fish culinary tour will increase.
Pelatihan dan Peningkatan Kompetensi SDM Pengelola Homestay di Desa Tambong Amalia, Firda Rachma; Handoko, Rudi Tri; Nurhalimah, Nurhalimah; Zazilah, Auda Nuril; Nurjanah, Reni
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1448

Abstract

Training and Competency Improvement Program for Homestay Managers in Tambong Village is a solution that can be offered to overcome the problem of low skills in the field of accommodation, especially front office and housekeeping, which can have an impact on the satisfaction of visiting tourists. Inadequate skills will also have an impact on the selling power of homestays. The majority of local residents only rent out houses without being equipped with the facilities and services needed by tourists. Tambong is one of the new tourist sites that is expected to become a mainstay of Banyuwangi and many tourists so that it is very necessary to include accommodation that includes the surrounding community, namely utilizing their homes as homestays that meet the standards. Therefore, with this, it is hoped that Banyuwangi State Polytechnic can participate in helping to solve partner problems with the capabilities possessed by the research team from Banyuwangi State Polytechnic. The solution chosen is training, competency certification and providing modules as well as full beds for rooms. The results of this service are certified competence in the field of front office and housekeeping and room settings that are suitable for homestays.
ANALISIS HYGIENE DAN SANITASI PENGOLAHAN IKAN BAKAR WISATA KULINER BLIMBINGSARI BANYUWANGI MELALUI PENDEKATAN HACCP Handoko, Rudi Tri; Rahmawati, Hilda; Prananda Putra, Adetiya
Jurnal Manajemen Pelayanan Hotel Vol 6 No 1 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060116

Abstract

Wisata Kuliner merupakan salah satu kegiatan Pariwisata. Wisata Kuliner Ikan Bakar Blimbingsari adalah satu-satunya wisata Kuliner ikan bakar terkenal diBanyuwangi. Makanan seafood pastinya memiliki banyak sekali gizi yang diperlukan tubuh manusia. Hygiene dan sanitasi pengolahan ikan bakar melalui pendekatan HACCP mendukung untuk mencegah terjadinya keracunan akibat makanan, apalagi di era pandemi Covid-19 dimana sisi kebersihan dan keamanan suatu produk harus terjamin. Tujuan penelitian ini untuk memberikan Standart Pengolahan Ikan Bakar di Wisata Kuliner Ikan Bakar Blimbingsari Banyuwangi melalui pendekatan HACCP di Warung Lestari. Penelitian ini merupakan jenis penelitian deskriptif dengan menggunakan metode pendekatan kualitatif, berupa Observasi, Wawancara, Dokumentasi dan Studi Pustaka. Hasil dari Penelitian ini adalah memberikan solusi pengolahan pada ikan bakar di Wisata Kuliner Ikan Bakar di warung Lestari dengan menciptakan standar operasional prosedur pengolahan dan penyajian ikan bakar. Penelitian ini menyarankan kepada penjamah makanan agar lebih memperhatikan kebersihan diri dan menggunakan alat pendukung kebersihan, agar makanan di wisata kuliner ikan bakar Blimbingsari Banyuwangi aman dikonsumsi wisatawan. Kata Kunci : Kuliner , Pengolahan Ikan, HACCP
Penerapan Platform Daya Dukung Dan Manajemen Pengunjung Dengan Pembuatan Papan Informasi Berbasis Ecobrick Zazilah, Auda Nuril; Jannah, Reni Nur; Amalia, Firda Rachma; Nurhalimah, Nurhalimah; Handoko, Rudi Tri
Journal of Community Development Vol. 6 No. 1 (2025): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i1.1485

Abstract

In understanding the sustainability of Blimbingsari Beach, community service activities are carried out at Blimbingsari Beach. Blimbingsari Beach is famous for its grilled fish culinary and has a very strategic location close to Blimbingsari Banyuwangi Airport. The problem at Blimbingsari Beach is the lack of optimal management in arranging the number of tourist visits which is not balanced with the capacity of the beach area, environmental factors and management factors. The second problem is related to beach cleanliness which contradicts the culinary of grilled fish which is a characteristic of Blimbingsari Beach. The purpose of this service activity is to provide understanding to the Tourism Awareness Group (POKDARWIS) in managing visitors and provide ecobrick making training to POKDARWIS and the surrounding community which can be a solution in overcoming both existing problems. The methods used in this activity start from coordination, socialization, training implementation to evaluation. The result of the first problem is in the form of understanding and applying the tourist attraction carrying capacity platform to find out the maximum number of tourist visits at Blimbingsari Beach so that visitors still get satisfaction and continue to pay attention to environmental factors. This is in accordance with the concept of sustainable tourism. The result of the second problem is the ability of POKDARWIS and the surrounding community to make ecobricks and the existence of an ecobrick-based tourist information board placed on Blimbingsari Beach.
Utilization of Tofu Dregs Flour in Processed Food Macaron as a Culinary Tourism Product in Banyuwangi Regency Mumtaza, Nelin Nurul; Handoko, Rudi Tri; Nurhalimah, Nurhalimah; Joyo Widakdo, Danang Sudarso Widya Prakoso
JUPE : Jurnal Pendidikan Mandala Vol 10, No 2 (2025): JUPE : Jurnal Pendidikan Mandala (Juni)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i2.8804

Abstract

The number of tofu industries in Banyuwangi certainly also produces its own waste which, if not properly processed, will pollute the environment. This research uses an R&D research approach with 4D development (Define, Design, Development, Dissemination) and is tested using the Organoleptic test (hedonic and hedonic quality) with 5%, 10%, and 15% tofu dregs flour substitutions that pay attention to aspects of aroma, taste, texture, and color. The purpose of this research is useful to increase knowledge about innovation in processing tofu pulp and to know the process of making Macarons with tofu pulp flour substitution. In the hedonic quality organoleptic test that has been carried out to 5 trained panelists, the best tofu dregs flour substitution is 10%, while for the hedonic organoleptic test to 15 semi trained panelists, the result is 86% where the value is included in the very like category.
PENGEMBANGAN AIR TERJUN DLUNDUNG UNTUK MENJADI DESTINASI PARIWISATA UNGGULAN DI KABUPATEN MOJOKERTO HANDOKO, RUDI TRI
Jurnal Manajemen Pelayanan Hotel Vol 2 No 2 (2018): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.327 KB) | DOI: 10.37484/jmph.020205

Abstract

This aims of the study are finding the development strategy in the tourist area of the Dlundung waterfall to be excellent destination in Mojokerto. This is a descriptive qualitative research. Data collection techniques are observation, interviews, questionnaires, and documentation. Data will be analyzed by SWOT method. Strategies have been found is the increased promotion of the natural beauty of waterfalls and campgrounds, additional facilities of outbound and painball, repair and improvement of facilities, road improvements, additional services and hours of operation of public transport, improving the quality of human resources of tourism, Perhutani reports the condition of the campground to Disparta about prioritized apparatus intensively, Perhutani and Disparta give an opportunity for investors to benefit location of the campsite, ask for the role of local communities in improving the security of tourism, Perhutani maintains the cleanliness and comfort of the facilities at tourist sites, increasing community empowerment in troubleshooting facilities and accessibility. Keywords: the development strategy, excellent destination
STUDI KELAYAKAN PELUANG PENGEMBANGAN WISATA RELIGI CANDI PURWO DI TAMAN NASIONAL ALAS PURWO Handoko, Rudi Tri; Wijaya, Jemi Cahya Adi
Jurnal Manajemen Pelayanan Hotel Vol 3 No 1 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.826 KB) | DOI: 10.37484/jmph.030101

Abstract

Peningkatan kunjungan wisatawan yang sangat signifikan setiap tahunnya terjadi di beberapa daya tarik wisata alam yang sudah terkenal di Banyuwangi, diantaranya adalah Destinasi Wisata Taman Nasional Alas Purwo. Selain itu di dalam Kawasan Taman Nasional Alas Purwo ada daya tarik lain yang tak kalah menarik dengan wisata-wisata lain yang ada di Taman National Alas Purwo, wisata tersebut yaitu Candi Purwo. Dengan melihat tingginya potensi wisata tersebut, maka sebagai kegiatan ekonomi yang tak kunjung padam, kegiatan sektor pariwisata dipastikan akan selalu tumbuh dan berkembang. Selanjutnya pertumbuhan dan perkembangan tersebut sebaiknya dapat dikelola dengan baik melalui penerapan manajemen yang baik, untuk itu diperlukan sebuah penelitian untuk melihat sejauh mana peluang wisata religi candi purwo dapat melakukan pengembangan demi kemakmuran masyarakat lokalnya.Penelitian ini merupakan penelitian kualitatif. Metode yang digunakan dalam pengambilan data dengan cara wawancara. Data yang dipergunakan dalam penelitian ini adalah data primer dan data sekunder. Hasil dari penelitian ini yaitu dari aspek non finansial yang terdiri dari pemanfaatan masyarakat lokal, pelestarian budaya dan pemasaran menunjukkan suatu kelayakan, sehingga dari aspek non finansial candi purwo dapat dijadikan sebagai destinasi wisata baru meskipun ada beberapa hal yang harus dibenahi.Kata Kunci : Destinasi Wisata, Candi Purwo, Potensi Wisata, Aspek Non Finansial, Daya Tarik Wisata Alam
Co-Authors Ayu Wanda Febrian, Ayu Wanda Esa Riandy Cardias Finali, Asmar Firda Rachma Amalia, Firda Rachma Hariani, Indah Kurnia Jannah, Reni Nur Mecha, I Putu Sudhyana Mega Lazuardi Umar Mumtaza, Nelin Nurul Nurhalimah Nurhalimah Nurjanah, Reni Prananda Putra, Adetiya Rahmawati, Hilda Rissai, Mohammad Nizar Sanjaya*, Aditya Wiralatief Widakdo, Danang SWPJ Wijaya, Jemi Cahya Adi Zazilah, Auda Nuril