Garuda - Garba Rujukan Digital

MEMBERDAYAKAN MASYARAKAT LOKAL: OPTIMALISASI PENGELOLAAN DESA WISATA DI HARIARAPOHAN, KABUPATEN SAMOSIR Khadry, Muhammad; Sitorus, Nova Bernedeta; Sianipar, Christina Indriani; Khairi, Nurhafizhah
Jurnal Abdimas UNU Blitar Vol 6 No 2 (2024): Vol 6 No 2 (2024): Volume 6 Nomor 2 : Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/jppnu.v6i2.316

Kegiatan pengabdian ini mencakup dua kegiatan utama yaitu pelatihan digitalisasi UMKM dan pembuatan plang petunjuk arah wisata. Metode kegiatan ini dilakukan dengan pelatihan yang mengajarkan pemasaran digital, termasuk pembuatan akun media sosial dan teknik promosi. Selain itu, pembuatan plang petunjuk wisata mempermudah navigasi dan berfungsi sebagai promosi tambahan. Kegiatan ini melibatkan 90% pelaku UMKM dan masyarakat lokal. Hasilnya, kemampuan pemanfaatan media sosial meningkat, dan navigasi wisatawan menjadi lebih baik. Program ini mempersiapkan desa untuk menjadi destinasi wisata yang lebih kompetitif dengan pengelolaan berkelanjutan. Evaluasi berkelanjutan diperlukan untuk memastikan manfaat jangka panjang. Rekomendasi meliputi pelatihan lanjutan untuk strategi pemasaran digital, peningkatan infrastruktur, dan evaluasi berkelanjutan. Penambahan strategi promosi terintegrasi seperti kampanye media sosial dan brosur juga disarankan untuk menarik lebih banyak wisatawan.

Study of the Variety of Local Snacks and Pastries in Medan City: Uniqueness, Preferences, and Culinary Culture Indra, Febryola; Sitorus, Nova Bernedeta; Maleachi, Sandra; Pramono, Rudy; Valensky, Sherla
Jurnal Manajemen Pelayanan Hotel Vol 8 No 2 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.080212

The study titled "Study of the Variety of Local Snacks and Pastries in Medan City: Uniqueness, Preferences, and Culinary Culture" explores the rich diversity of Medan's local snacks and pastries, highlighting their historical roots, cultural significance, and evolving culinary trends. Key findings reveal that traditional snacks like Bika Ambon, Bolu Meranti, Martabak Har, and Getuk Banana each carry unique histories and traditional recipes, reflecting Medan's culinary heritage. Modern pastry trends, incorporating Western influences with local flavors, showcase the dynamic interplay between tradition and innovation. Preferences for these snacks and pastries are influenced by both rational factors, such as price and quality, and emotional and cultural factors, including family habits and childhood memories. The study underscores the multifaceted nature of food preferences and the importance of respecting local culinary traditions while embracing global influences. This comprehensive understanding of Medan's culinary landscape not only celebrates its ethnic diversity and historical richness but also serves as a foundation for sustainable culinary tourism development. By promoting and preserving traditional snacks alongside modern pastries, Medan can attract tourists, strengthen its regional culinary identity, and empower the local economy. Data collection methods include participant observation and in-depth interviews with business owners, sellers, and consumers, providing valuable insights into the role of culinary delights in Medan's culture.

Evaluasi Kualitas Pelayanan Paket Wisata di Bukit Lawang Sitorus, Nova Bernedeta; Tampubolon, Graceita Juliana
Jurnal Akademi Pariwisata Medan Vol 12 No 2 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i2.655

This study aims to evaluate Bukit Lawang tour packages through qualitative methods by distributing questionnaires directly to tourists. The main focus is to analyze the level of tourist satisfaction with tour packages and the performance of Bukit Lawang as a tourism destination. The evaluation results show that Bukit Lawang tour packages have managed to achieve a high level of satisfaction, with around 94% of tourists satisfied with their experience. Factors such as the level of satisfaction of the tourist experience are the main reasons for visiting again and the Bukit Lawang area is clean, beautiful and still maintained. In addition, Importance Performance Analysis (IPA) and Cartesius charts are used to evaluate the importance of these factors and the extent to which the tour package has met the expectations of tourists. The results of this analysis provide deep insight into the areas that need improvement in the development of tour packages. Although it has achieved a high level of satisfaction, this evaluation emphasizes the importance of continuous maintenance and improvement to maintain the attractiveness and quality of Bukit Lawang tour packages. This evaluation has an important impact in supporting the development and sustainability of tourism in Bukit Lawang.

Development of Tourism Activities Based on Sustainable Livelihood Approach in Huta Tinggi Tourism Village Sitorus, Nova Bernedeta; Liyushiana; Sianipar, Christina Indriany
Journal of Mandalika Review Vol. 4 No. 2 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i2.231

Introduction: This study aims to determine the development of tourism activities in Huta Tinggi Tourism Village with the Sustainable Livelihood Approach. Here are the two research questions used: (1) How can the Sustainable Livelihood Approach (SLA) be effectively implemented to optimize the development of tourism activities in Huta Tinggi Tourism Village? (2) What are the key challenges and opportunities in fostering community involvement and empowerment for sustainable tourism development in Huta Tinggi Tourism Village? Methodology: This study uses a qualitative research approach with narrative/descriptive research methods. The key informants in this study were the Head of Pangururan Sub-District, the Manager of the Huta Tinggi Tourism Village, and the local community. Findings: This study found that Huta Tinggi Tourism Village has significant potential for the development of culture- and nature-based tourism, offering attractions such as traditional cooking, Batak Toba cultural art classes, and activities like buffalo milking and coffee harvesting. However, community participation in tourism management remains low, highlighting the need for human resource empowerment through training, facility improvements, and raising awareness of the importance of tourism. Conclusion: Huta Tinggi Tourism Village offers unique cultural attractions and local wisdom that appeal to both domestic and international tourists. To maximize the potential of this village, stages of human resource development, including awareness, skill transformation, and intellectual enhancement, are essential. Ensuring adequate facilities, financial management training, community involvement, and continuous monitoring will further enhance the quality of tourist experiences and support sustainable development in Huta Tinggi.

Eco-Friendly Concept Training for MSMEs in Tanjung Rejo Mangrove Tourism Village, Deli Serdang Indra, Febryola; Sitorus, Nova Bernedeta; Maleachi, Sandra
Kawanad : Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): October
Publisher : Yayasan Kawanad

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56347/kjpkm.v4i2.349

Climate change, environmental degradation, and ecosystem destruction demand the adoption of eco-friendly practices in economic activities. Beyond environmental benefits, such practices enhance economic competitiveness, particularly for Micro, Small, and Medium Enterprises (MSMEs). Tanjung Rejo Mangrove Tourism Village in Medan Belawan exemplifies the integration of sustainable tourism with mangrove ecosystem conservation and local economic empowerment through homestays, tour guides, and environmentally-based products. This study evaluates the effectiveness of eco-friendly training for 30 local MSMEs using participatory methods with pre-test and post-test instruments. Results indicate significant improvements across ten indicators (25%-56%), notably in production waste management (56%) and consumer awareness of eco-friendly products (45%). The training successfully catalyzed behavioral transformation toward sustainable business practices, yielding dual impacts on ecosystem preservation and MSME economic competitiveness. Findings demonstrate that structured capacity-building programs can drive collective environmental awareness while strengthening local economies. Recommendations include developing advanced training modules, fostering multi-sector collaboration, and establishing incentive systems for MSMEs consistently implementing eco-friendly practices.

Training on Selecting Environmentally Friendly Packaging with a Green Tourism Concept for MSME Actors in Denai Lama Tourist Village, Deli Serdang Sitorus, Nova Bernedeta; Indra, Febryola; Maleachi, Sandra
Kawanad : Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): October
Publisher : Yayasan Kawanad

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56347/kjpkm.v4i2.348

The tourism industry serves as a vital mechanism for maintaining environmental sustainability through Green Tourism implementation, particularly regarding eco-friendly packaging adoption. MSMEs in Denai Lama Tourism Village continue to encounter obstacles stemming from limited awareness and insufficient access to information about sustainable practices. A Community Service Program was executed through structured training sessions, employing pre- and post-test methodologies to assess knowledge acquisition. Findings revealed substantial improvements in MSME understanding concerning eco-friendly packaging significance, environmental implications, and economic advantages. The program aims to enhance MSME readiness for implementing sustainable practices, strengthen tourist destination appeal, and create pathways for advanced training in waste management and sustainable product development.

Eco-Friendly Concept Training for MSMEs in Tanjung Rejo Mangrove Tourism Village, Deli Serdang Indra, Febryola; Sitorus, Nova Bernedeta; Maleachi, Sandra
Kawanad : Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 2 (2025): October
Publisher : Yayasan Kawanad

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56347/kjpkm.v4i2.349

Climate change, environmental degradation, and ecosystem destruction demand the adoption of eco-friendly practices in economic activities. Beyond environmental benefits, such practices enhance economic competitiveness, particularly for Micro, Small, and Medium Enterprises (MSMEs). Tanjung Rejo Mangrove Tourism Village in Medan Belawan exemplifies the integration of sustainable tourism with mangrove ecosystem conservation and local economic empowerment through homestays, tour guides, and environmentally-based products. This study evaluates the effectiveness of eco-friendly training for 30 local MSMEs using participatory methods with pre-test and post-test instruments. Results indicate significant improvements across ten indicators (25%-56%), notably in production waste management (56%) and consumer awareness of eco-friendly products (45%). The training successfully catalyzed behavioral transformation toward sustainable business practices, yielding dual impacts on ecosystem preservation and MSME economic competitiveness. Findings demonstrate that structured capacity-building programs can drive collective environmental awareness while strengthening local economies. Recommendations include developing advanced training modules, fostering multi-sector collaboration, and establishing incentive systems for MSMEs consistently implementing eco-friendly practices.

Health Education to Improve Maternal Awareness on Soy-Based Infant Formula for Individuals with Cow’s Milk Allergy in Indonesia Setiabudiawan, Budi; Surapsari, Juwalita; Kartjito, Melissa Stephanie; Sitorus, Nova; Dilantika, Charisma; Basrowi, Ray Wagiu; Jo, Juandy
Unnes Journal of Public Health Vol. 14 No. 1 (2025)
Publisher : Universitas Negeri Semarang (UNNES) in cooperation with the Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ujph.v14i1.23239

Background: Cow’s milk allergy is relatively common among Indonesian infantswho are not exclusively breastfed. Despite extensive hydrolyzed formula and aminoacid-based formula are the recommended nutrition for infants with moderate-tosevere illness, not all parents could provide those specialized formulas, presumablydue to the high cost, low availability and poor palatability. In that case, soy-basedinfant formula could be an alternative nutrition. However, it was unknown whetherIndonesian mothers were aware on that alternative nutrition. Objective: We therefore assessed the knowledge levels of mothers who participated in an online platform of PrimaKu on the usefulness of soy-based infant formula to support growthand development of children with cow’s milk allergy. Methods: The study subjectsappeared to have sufficient levels of knowledge on the usefulness of soy-based infant formula for children with cow’s milk allergy. Results: In addition, by increasing their knowledge on iron and fiber fortification in soy-based infant formula, e.g.,through regular academic presentations, mothers could be more selective in choosing alternative nutrition for children with cow’s milk allergy. Conclusion: Our studysuggested that Indonesian mothers who were active in the online platform of Primaku had sufficient levels of knowledge on the usefulness of soy-based protein formanaging children with cow’s milk allergy.

TOURISM DEVELOPMENT WITH QUALITY TOURISM APPROACH IN ULOS HUTARAJA VILLAGE Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1288

This study aims to know the development of the tourism quality in Ulos Hutaraja Village. This study used qualitative research methods. Overall, the quality of tourism in Kampung Ulos Hutaraja is strongly influenced by several factors. First, tangible factors include adequate infrastructure and physical facilities, such as accommodation, transportation, tourist attractions, restaurants and shops that meet quality standards. Second, is the responsiveness factor, which includes the ability of tourism managers to provide services that are responsive to the needs and expectations of tourists. Third, the assurance or guarantee factor involves security, comfort, and trust in the tourism experience. Fourth is the reliability factor, which emphasizes consistency, timeliness, and service continuity. Fifth, the participant factor highlights the participation of local communities in tourism development, which can provide a more authentic experience and protect the environment. Sixth is the accessibility factor, which relates to adequate transportation and infrastructure access. In addition, cultural authenticity is essential in maintaining and promoting local culture as the main attraction for tourists, maintaining cultural integrity and avoiding excessive commercialization. Finally, cohesiveness or harmony is an essential indicator of maintaining a balance between tourism, the environment and local communitiy welfare through natural preservation, cultural preservation, tourism impact research, sustainable policies, fair social and economic benefits, and collaboration with related parties. By paying attention to these factors, Kampung Ulos Hutaraja can build quality, sustainable and beneficial tourism for all parties involved.

Study of Sustainable Gastronomy Tourism in Siantar City Maleachi, Sandra; Juliana, Juliana; Sianipar, Rosianna; Sitorus, Nova Bernedeta
Jurnal Ilmiah Global Education Vol. 5 No. 1 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 1, Maret 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i1.1528

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.

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