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Putra, Mandradhitya Kusuma
Sekolah Tinggi Pariwisata Bandung
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Pelestarian Kudapan Kalua Kulit Jeruk Sebagai Warisan Gastronomi Sunda di Ciwidey Jawa Barat Firmani, Sofia Nuur; Turgarini, Dewi; Putra, Mandradhitya Kusuma
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.658 KB) | DOI: 10.17509/gastur.v5i2.22225

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui sejarah, filosofi dan tradisi kalua kulit jeruk, serta untuk mengetahui bagaimana proses pembuatan kalua kulit jeruk dan menggambarkan kalua kulit jeruk dapat menjadi daya tarik wisata gastronomi sunda di Ciwidey, Jawa Barat . Jenis penelitian yang digunakan adalah kualitatif dengan metode wawancara mendalam, observasi dan dokumentasi. Populasi dalam penelitian ini adalah penghasil kalua kulit jeruk. Hasil penelitian ini menggambarkan sejarah awal penemuan kalua kulit jeruk, makna nama "kalua" dan tradisi yang terkait dengan kalua kulit jeruk dan menggambarkan proses pembuatan pemilihan awal bahan untuk proses penjualan dan melestarikan kalua kulit jeruk dengan membuat paket wisata gastronomi dan membuat kemasan untuk kalua kulit jeruk lebih menarik. Diharapkan dengan adanya beberapa upaya konservasi maka kalua kulit jeruk semakin diminati oleh masyarakat.
Produk Kuliner Berbahan Baku Lokal dalam Pengembangan Wisata Kuliner di Desa Wisata Neglasari, Kecamatan Cisompet Kabupaten Garut Mandradhitya Kusuma Putra; Mohammad Liga Suryadana; Atang Sabur Safari; M Misran
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 9 No. 1 (2022): Juni
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v9i01.450

Abstract

Desa Wisata sebagai alternatif pemulihan pariwisata Indonesia disaat kondisi new normal merupakan pilihan yang tepat, seiring dengan meningkatnya pasar domestik yang menuntut jenis pariwisata dengan memiliki karakteristik personalized, customized, localized dan small scale dengan mengedepankan kegiatan wisata berkelanjutan. Salah satu aplikasi kegiatan wisata yang berkelanjutan dan bertanggungjawab, mayoritas wisatawan membeli produk makanan/kuliner lokal untuk berinteraksi dan bersentuhan dengan masyarakat serta budaya lokal. Penelitian ini bertujuan untuk mengidentifikasi produk kuliner berbahan baku lokal dalam mengembangkan Desa Wisata Neglasari, Kecamatan Cisompet Kabupaten Garut. Penelitian ini bersifat deskriptif dengan dukungan data kualitatif. Teknik pengumpulan data penelitian ini berupa observasi, wawancara dan studi dokumentasi. Adapun narasumber dari penelitian ini yaitu, perangkat desa, organisasi pariwisata, wisatawan, pelaku usaha kuliner, pengelola tempat wisata, dan pelaku usaha pariwisata lainnya. Teknik intrepretasi data menggunakan Analisa SWOT, dan Matrik IE digunakan sebagai alat untuk menentukan strategi dan Matrik QSPM digunakan untuk menentukan skala prioritas dari strategi yang dipilih. Hasil dari penelitian dapat disimpulkan bahwa Desa Wisata Neglasari berpotensi untuk mengembangkan wisata kuliner karena memiliki sumber daya dan dukungan dari pihak pemerintah daerah maupun masyarakat lokal yang tergabung di dalam organisasi pariwisata. Strategi yang menjadi prioritas ialah pengembangan produk, strategi integrasi kedepan dan penetrasi pasar. Keywords: Desa Wisata, Wisata Kuliner, Pariwisata Berkelanjutan
Identitas Gastronomi dan Perspektif Pariwisata yang Berkelanjutan Putra, Mandradhitya Kusuma
Jurnal Ilmiah Pariwisata Vol 26 No 1 (2021): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v26i1.1471

Abstract

Gastronomy is one of the main reason for people to visit certain places. Furthermore, it often reflects tourism destination cultural identity where most researcher found a strong relationship with the development of sustainable tourism. This research aimed to evaluate the identity of Cirebon as capital of gastronomy tourism in West Java and its role in creating sustainable tourism experience. It was qualitative approach research with triangulation data collection method and used an in-depth interview involving 15 respondents from tourists, private sector and government official representatives. SWOT analysis and flow model analysis were then conducted to obtain the findings. Researcher found that Cirebon’s gastronomy tourism identity is the result of melting pot of culture between Chinese, Arabs, India and Indonesia. It is then highly influenced with the availability of local commodities, native technic of producing food, prevailing norms, religion and believes, and socially controlled culture. Hence, the impact on sustainable tourism experience is profoundly high. This research is expected to give contribution in developing gastronomy tourism in Cirebon and as reference in more researches related with sustainable gastronomy tourism experience in general. Keywords: Gastronomi Tourism; Sustainable Tourism Development
Sensory Preference of Vegan Taco with Young Jackfruit as A Substitute for Beef Raudhah, Putri Ababil; Putra, Mandradhitya Kusuma; Hidayat, Nova Maulidian
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1476

Abstract

Purpose of the study: This study is designed to delve into the intricate realm of sensory preferences related to beef tacos infused with young jackfruit as a viable substitute for traditional beef. By scrutinizing these preferences, the research seeks to illuminate consumer inclinations, offering nuanced insights into the acceptance of alternative meat options, particularly within the context of this widely favored dish. Design/methodology: Employing a comprehensive approach, this research seamlessly integrates qualitative and quantitative methods. The study meticulously evaluates the organoleptic qualities and acceptability of beef tacos infused with jackfruit. Through a nuanced exploration, the research aims to provide a holistic understanding, blending the subjective and objective dimensions, to capture the diverse facets of consumer response to this innovative culinary adaptation. Findings: The study uncovered a favorable sensory preference for beef tacos incorporating young jackfruit, emphasizing its potential as a delectable substitute for traditional beef. Notably, it also highlighted the practical advantage of a shorter cooking time compared to beef, adding a dimension of efficiency to the culinary appeal of using young jackfruit in this context. Research limitations/Implications: This study provides valuable insights into the potential of young jackfruit as a meat substitute in culinary applications, particularly in taco preparation. The findings may be beneficial for researchers, chefs, and those interested in sustainable and plant-based culinary innovations. The study's limitations include a focus on specific taste preferences and the need for broader culinary applications. Novelty/Originality of the study: This research contributes to culinary innovation by showcasing a novel application of young jackfruit as a sustainable and plant-based alternative to beef. The study advances existing knowledge by demonstrating the versatility of jackfruit in recreating the sensory experience of traditional meat-based dishes, offering a promising avenue for those exploring eco-friendly and healthier dietary choices.
Co-Authors Atang Sabur Safari Dewi Turgarini  Firmani, Sofia Nuur Misran Misran Mohammad Liga Suryadana Nova Maulidian Hidayat Raudhah, Putri Ababil