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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 Jurnal Bisnis Hospitaliti Abdibaraya: Jurnal Pengabdian Masyarakat JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah
Handoko, Rudi Tri
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Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Nursing Public Health Social Sciences Other

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ANALISIS ORIGINALITAS RESEP AYAM KESRUT SEBAGAI KULINER KHAS BANYUWANGI Handoko, Rudi Tri; Amalia, Firda Rachma; Febrian, Ayu Wanda; Rissai, Mohammad Nizar
Jurnal Manajemen Pelayanan Hotel Vol 3 No 2 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.445 KB) | DOI: 10.37484/jmph.030201

Abstract

Banyuwangi memiliki berbagai macam kuliner khas yang memiliki citarasa beragam, salah satunya kuliner Ayam Kesrut. Kuliner ini memiliki citarasa asam, pedas dan memiliki tiga aspek gastronomic tourism yaitu aspek makanan, aspek budaya dan aspek sejarah. Penelitian ini membahas mengenai resep kuliner khas Banyuwangi yaitu Ayam Kesrut, mengetahui perbedaan resep menurut daerah masing-masing dan mencari tahu resep Ayam Kesrut yang sebenarnya. Penelitian ini dilakukan di tiga daerah yaitu Desa Kemiren, Desa Glagah dan Desa Rogojampi. Metode penelitian ini menggunakan metode Deskriptif Kualitatif. Melalui penelitian ini menunjukkan bahwa, terdapat perbedaan resep masingmasing daerah yang memiliki ciri khas sendiri. Untuk hasil originalitas resep kuliner Ayam Kesrut yaitu ayam kampung muda, cabai merah, cabai rawit, ranti dan belimbing wuluh saja dan selebihnya merupakan bumbu tambahan masing- masing daerah. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas
Pemetaan Kriteria Homestay di Desa Wisata Banyuwangi Melalui Penerapan ASEAN Homestay Standard Reni Nur Jannah; Wijaya, Jemi Cahya Adi; Octanisa, Dheanita Sekarini; Handoko, Rudi Tri
JURNAL BISNIS HOSPITALITI Vol 14 No 2 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i2.2200

Abstract

Homestay is an accommodation business that offers rooms provided by local residents for guests in a certain period of time. By offering a different lodging atmosphere, there are nine criteria recommended by the ASEAN organization as a standardization of the homestay concept. The development of homestay businesses is intensively carried out by the Banyuwangi Regency Government spread throughout tourist villages, but there is a perception that the homestay concept implemented does not meet standards. This study aims to explore the characteristics of homestays spread across Banyuwangi Regency Tourism Villages through the application of the ASEAN Homestay Standard criteria. Through a self-assessment method summarized in 88 statements representing the nine criteria as indicators, homestay owners filled out a questionnaire with a Guttman scale approach. Then, the data were analyzed using SPSS and Excel statistics. The results showed that the level of implementation of the nine ASEAN homestay standard criteria was 83% which was interpreted as having been implemented very well. However, in the "activity" criterion, the implementation of ASEAN homestay standards must be further improved because it has the highest importance weight. This research is expected to contribute ideas and knowledge in the development of science, especially in the field of Homestay Management
Peningkatan Pelayanan Tamu melalui Pelatihan Pembuatan Welcome Drink Mocktail bagi Pengelola Homestay di Desa Kemiren Martalia, Diana; Handoko, Rudi Tri; Yuniarti, Claudia Oktavia Putri
Abdibaraya Vol 5 No 01 (2026): Abdibaraya (In Progress)
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/abdibaraya.v5i01.2149

Abstract

This community service activity aims to provide training on making mocktail-based welcome drinks using local ingredients for homestay managers in Kemiren Village, Banyuwangi. This training is conducted to address the challenge of improving service quality, particularly in welcoming guests, in order to maintain destination loyalty and competitiveness. Innovative welcome drinks are considered important because they have the potential to create a unique selling proposition (USP) and enhance the experiential value for guests, but they have not been utilized due to a competency gap among managers. The method applied is participatory training based on experiential learning, which integrates theoretical material, demonstrations, and hands-on practice involving six manager representatives. As a result, participants successfully mastered mixology techniques such as stirring, layering, shaking, and muddling, and were able to mix drinks such as Lemon Coffee Tonic using local ingredients. This training successfully addressed skill gaps, built the confidence of managers, and empowered the potential of local ingredients to create a USP. The impact of the activity is expected to improve service quality, guest experience value, and support the sustainability of the village's economy and tourism through service differentiation that is in line with the local identity
Co-Authors Ayu Wanda Febrian, Ayu Wanda Esa Riandy Cardias Finali, Asmar Firda Rachma Amalia, Firda Rachma Hariani, Indah Kurnia Jannah, Reni Nur Martalia, Diana Mecha, I Putu Sudhyana Mega Lazuardi Umar Mumtaza, Nelin Nurul Nurhalimah Nurhalimah Nurjanah, Reni Octanisa, Dheanita Sekarini Prananda Putra, Adetiya Rahmawati, Hilda Reni Nur Jannah Rissai, Mohammad Nizar Sanjaya*, Aditya Wiralatief Widakdo, Danang SWPJ Wijaya, Jemi Cahya Adi Yuniarti, Claudia Oktavia Putri Zazilah, Auda Nuril