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All Journal Jurnal Pariwisata Terapan INTEGRITAS : Jurnal Pengabdian Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Mecha, I Putu Sudhyana
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Agriculture, Biological Sciences & Forestry Arts Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences Other

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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.
Film Dokumenter Pendek Sebagai Media Promosi Ekowisata Mangrove Blok Bedul di Desa Sumberasri Banyuwangi Indriani, Indriani; Febrian, Ayu Wanda; Mecha, I Putu Sudhyana
Jurnal Pariwisata Terapan Vol 6, No 2 (2022)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpt.74917

Abstract

The development of promotion media creates a flow of media innovation by utilizing technology and the internet. The use of the internet's position as a communication channel can provide information to potential tourists. Like any ecotourism promotion activity that needs to be completed with film screenings or presentations on the quality of ecotourism products, in which research in the form of a short documentary film as promotion media for Mangrove Blok Bedul Ecotourism is one of solution to the problems related about promotion. The research method used in this study is a qualitative approach which research is carried out in natural conditions. Data collection method used are interviews, observation, questionnaires and documentation. The analysis technique includes data reduction, data display and conclusions made simultaneously until the data obtained is valid. The purpose of this study are to find out the potential of Mangrove Blok Bedul Ecotourism in Sumberasri village then it can be as a storyline of short documentary film. Furthermore knowing the pre-production, production and post-production processes of designing short documentary film. In additional, the results obtained are knowing the efforts to publish short documentary film that have been made by researcher through YouTube social media.
Peningkatan Market Value Produk Lokal Gula Semut Banyuwangi Melalui Optimalisasi Kualitas dan Rebranding Produk Zazilah, Auda Nuril; Mecha, I Putu Sudhyana; Nurhalimah, Nurhalimah
INTEGRITAS : Jurnal Pengabdian Vol 7 No 2 (2023): AGUSTUS - DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v7i2.3672

Abstract

Sebagai destinasi wisata dengan jumlah kunjungan wisatawan yang terus meningkat, Banyuwangi memiliki berbagai daya tarik wisata dan industri UMKM. Salah satu industri keatif yang ada di Banyuwangi adalah industri kreatif gula semut yang terletak di Dusun Gumuk Agung Desa Gintangan Kecamatan Blimbingsari. Memiliki daya simpan yang lama dan manfaat yang baik untuk kesehatan serta melihat potensi industri hotel dan pusat oleh-oleh di Banyuwangi yang semakin meningkat maka peluang ini dapat dimanfaatkan UMKM gula semut dalam menambah market value. Terdapat dua permasalahan utama yang dihadapi pelaku usaha gula semut yaitu hasil produksi gula semut tidak konsisten dari segi rasa, warna ataupun tekstur dan adanya kesulitan pada cara memasarkan dan mengangkat nilai dari produk gula semut. Permasalahan pertama ini telah dijawab melalui penelitian yang telah dilakukan oleh tim pengabdian. Oleh karena itu perlu dilakukan pendampingan atau diseminasi hasil penelitian dan rebranding produk dengan tahapan sosialisasi, pendampingan, desain logo, kemasan dan brosur, pembuatan produk gula semut hasil rebranding, pendampingan pemasaran dan penawaran ke hotel dan pusat oleh-oleh. Hasil pengabdian ini adalah berupa produk gula semut yang unggul secara kualitas dan memiliki tampilan yang menarik. Selanjutnya produk tersebut dipasarkan melalui kafe-kafe yang ada, expo, secara mulut ke mulut, melalui wisatawan yang berkunjung ke Desa Gintangan, melalui media sosial serta di hotel dan toko oleh-oleh.
Co-Authors Ayu Wanda Febrian, Ayu Wanda Handoko, Rudi Tri Hariani, Indah Kurnia Indriani Indriani Nurhalimah Nurhalimah Zazilah, Auda Nuril