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All Journal Jurnal Pariwisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Toba: Journal of Tourism, Hospitality, and Destination Nawasena: Jurnal Ilmiah Pariwisata Jurnal Cendekia Ilmiah Jurnal Ekonomi, Manajemen, Akuntansi Ulil Albab Tamasya
Aulia Firmansyah
Universitas Bisa Sarana Informatika
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Systematic Literature Review: Metode Pembuatan Nasi Instan dan Potensinya dalam Upaya Pengembangan Olahan Nasi sebagai Kekayaan Gastronomi Nusantara Annisa Noor Rachmawati; Hendri Gigih Saputro; Aulia Firmansyah
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6017

Abstract

Indonesia has a rich variety of traditional regional rice dishes that represent the nation’s culinary and gastronomic heritage. However, these dishes typically have a short shelf life, limiting their availability to local consumption only. One potential solution to address this issue is the development of instant rice. Various studies have explored the production of instant rice, highlighting its potential as a medium to preserve and promote traditional rice-based dishes. This study aims to systematically review the methods used in the production of instant rice and its potential in enhancing the value of Indonesian gastronomic heritage. A Systematic Literature Review (SLR) was conducted using the PRISMA protocol across multiple databases, including Google Scholar, PubMed, ScienceDirect, and MDPI. A total of 19 scientific articles that met the inclusion criteria were analyzed using the Population, Intervention, Comparison, Outcome, and Study Design (PICOS) framework. The review revealed that the production process of instant rice generally involves soaking in a citric acid solution, washing, cooking, cooling, freezing, thawing, and drying using various techniques. Drying methods include cabinet drying, fluidized bed drying, freeze drying, and microwave drying, each with different temperature and time settings depending on the rice type and target moisture content. The development of instant rice based on traditional recipes—packaged in a modern and practical format without compromising authentic flavors—holds strong potential to promote Indonesian gastronomy and enhance its competitiveness in the global culinary tourism market.
KINERJA WAITER/WAITRESS DI NOBLE COURT CHINESE RESTAURANT GUMAYA TOWER HOTEL SEMARANG UNTUK MENDUKUNG PARIWISATA BERKELANJUTAN Firmansyah, Aulia; Hakim, M. Fathurrahman Nurul; Putri, Emmita Devi Hari; Hayatri, Maria Ana Sila
Jurnal Pariwisata Vol 12, No 2 (2025): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v12i2.26213

Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis kinerja waiter/waitress/waiteress di Noble Court Chinese Restaurant, Gumaya Tower Hotel Semarang, dalam mendukung pariwisata berkelanjutan. Fokus utama penelitian ini adalah untuk mengidentifikasi peran  dan kinerja waiter/waitress dalam memberikan layanan yang berkualitas serta kontribusinya terhadap keberlanjutan pariwisata dengan tolok ukur dari guest comment card yang disi oleh tamu, baik dari aspek sosial, ekonomi, maupun lingkungan. Metode penelitian yang digunakan adalah pendekatan kualitatif dengan pengumpulan data melalui wawancara mendalam dan observasi langsung di restoran. Informan penelitian terdiri dari para waiter/waitress dengan jumlah 5 orang, manajer restoran, dan 30 pengunjung restoran. Hasil penelitian menunjukkan bahwa kinerja waiter/waitress yang, terlatih, dan paham tentang produk lokal serta keberagaman budaya, berkontribusi besar dalam menciptakan pengalaman kuliner yang mendukung prinsip pariwisata berkelanjutan. Selain itu, mereka juga turut berperan dalam implementasi kebijakan pengelolaan sampah dan pemilihan bahan makanan yang ramah lingkungan. Penelitian ini memberikan gambaran tentang pentingnya peran tenaga kerja restoran yang memilki pengetahuan tentang produk lokal sangat mendukung keberlanjutan pariwisata di Semarang. Kata Kunci: Kinerja waiter/waitress, Chines Food Restauran, Pariwista Berkelanjutan ABSTRACT  This study aims to analyze the performance of waiters/waitresses at Noble Court Chinese Restaurant, Gumaya Tower Hotel Semarang, in supporting sustainable tourism. The main focus of this study is to identify the role and performance of waiters/waitresses in providing quality service and their contribution to sustainable tourism, measured by guest comment cards filled out by guests, covering social, economic, and environmental aspects. The research method used is a qualitative approach, with data collected through in-depth interviews and direct observation at the restaurant. The research informants consisted of five waiters/waitresses, the restaurant manager, and 30 restaurant customers. The results show that the performance of waiters/waitresses, who are well-trained and knowledgeable about local products and cultural diversity, contributes significantly to creating a culinary experience that supports the principles of sustainable tourism. Furthermore, they also play a role in implementing waste management policies and selecting environmentally friendly food ingredients. This study illustrates the importance of restaurant workers who possess knowledge of local products in supporting sustainable tourism in Semarang.  Keywords: Waiter/waitress performance, Chinese food restaurant, sustainable tourism 
Penguatan Citra Positif Pantai Parangtritis Melalui Video Promosi Selancar Rekreasi di Kabupaten Bantul, Daerah Istimewa Yogyakarta Yusuf Hermawan; Aulia Firmansyah; Emmita Devi Hari Putri; Syamaidcar Tsaqif Algawi; Nur Rokhim
Jurnal Abdimas Indonesia Vol. 6 No. 1 (2026)
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34697/jai.v6i1.2217

Abstract

Pantai Parangtritis di Yogyakarta memiliki potensi besar sebagai destinasi wisata bahari secara spesifik untuk aktivitas selancar. Namun, pengembangan pariwisata terhambat oleh stigma negatif seperti anggapan bahwa Pantai Parangtritis berbahaya dan kurang ramah wisatawan. Stigma tersebut berdampak pada rendahnya minat wisatawan dan berisiko menambah kemiskinan dan kesenjangan sosial di masyarakat sekitar. Melalui kegiatan pengabdian masyarakat ini, peneliti melakukan upaya edukatif dan partisipatif dengan menghasilkan video promosi selancar rekreasi. Tujuannya adalah mengubah citra negatif Pantai Parangtritis menjadi destinasi yang aman, menarik, dan inklusif. Fokus narasi dalam video mencakup tiga aspek utama antara lain pengentasan kemiskinan melalui pemberdayaan generasi muda dalam industri selancar, peningkatan pendidikan lewat program KKO dan pelatihan selancar, serta penguatan pariwisata bahari yang inklusif. Video ini menjadi alat promosi dan pembelajaran yang memperkuat keterlibatan masyarakat lokal, mendukung ekonomi kreatif, dan memperbaiki citra destinasi. Tujuan akhir dari program ini adalah membentuk narasi baru tentang Parangtritis sebagai tempat wisata yang aman, seru, dan terbuka bagi seluruh kalangan wisatawan.
Co-Authors Agus Gunawan Annisa Noor Rachmawati Bartolomeus Herawan Mintardjo C. Nael Chandra S. C. Nael Chandra S. Damiasih Damiasih Denny Asmara DEWI HERMAWATI WAHYUNINGSIH Emmita Devi Hari Putri Emmita Devi Hari Putri Eni Hastuti Hayatri, Maria Ana Sila Hendri Gigih Saputro Lastiani Warih Wulandari M Fathurrahman Nurul Hakim Nining Yuniati Nur Rokhim Octaviani Gita Putri Rachmawati, Annisa Noor Rudi Susanto Suryani Wardtul Jannah Syamaidcar Tsaqif Algawi Winda Adi Prasetyo Wardani Yana Destira Yusuf Hermawan