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All Journal Jurnal Pariwisata Pesona Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal Sinergitas PkM & CSR Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Manajemen Pelayanan Hotel Community Development Journal: Jurnal Pengabdian Masyarakat Edutourism : Journal Of Tourism Reseach Jurnal Manajemen Perhotelan dan Pariwisata Journal of Industrial Engineering & Management Research (JIEMAR) INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW (IJOSPL) Journal of Community Service and Engagement PROFICIO: Jurnal Pengabdian Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR JELAJAH: Journal of Tourism and Hospitality Journal of Information Systems and Management Jurnal Bangun Abdimas Jurnal Bangun Manajemen DEDIKASI : Jurnal Pengabdian Kepada Masyarakat Gastronomy and Culinary Art (Gastronary) kawanad E-Amal: Jurnal Pengabdian Kepada Masyarakat
Indra, Febryola
Universitas Pelita Harapan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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Identifikasi Potensi Wisata Kuliner Kota Batam Indra, Febryola; Juliana, Juliana; Hubner, Ira; Sitorus, Nova Irene Bernedeta; Sianipar, Rosianna; Valensky, Sherla
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 8, No 2 (2024): Oktober 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v8i2.5672

Abstract

Traditional culinary delights are the main attraction in the culinary tourism trend. This research identifies the potential for culinary tourism in Batam City using qualitative methods, where the data presented is in the form of words, descriptions and descriptions. This research aims to identify the potential for culinary tourism and gastronomic tourism in Batam, as well as developing the potential for gastronomic tourism in the city. The approach used is descriptive qualitative with the research location in Batam, which was chosen because this city has a variety of culinary tourism potential. Primary data sources were obtained through field observations and in-depth interviews with several key informants who are experts in the culinary field of Batam City. Secondary data was obtained from online documents, literature and scientific journals. Data collection was carried out through direct observation of culinary-related tourism activities. The analysis found a variety of unique culinary delights in Batam City, such as Tarempa Noodles, Gonggong, Malay Laksa, seafood, fish soup, and Bingka Bakar, which have great potential as culinary attractions. As a result, the development of gastronomic tourism in Batam City can take advantage of this culinary wealth to increase the destination's attractiveness and competitiveness.
PELATIHAN INTERPRETASI DALAM PENGEMBANGAN EKOWISATA DI DESA WISATA BAKAU SERIP KOTA BATAM Ira Brunchilda Hubner; Juliana Juliana; Febryola Indra; Rosianna Sianipar; Nova Bernedetta Sitorus
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2024): Volume 5 No. 4 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i4.27138

Abstract

Kegiatan Pengabdian kepada Masyarakat merupakan bagian dari Tri Dharma Perguruan Tinggi yang bertujuan untuk berbagi wawasan dan pengetahuan kepada Masyarakat. Desa Wisata Kampung Tua Bakau Serip hadir di Kota Batam sejak Januari 2019 lalu dengan luas hutan tujuh hektar. Desa yang juga dikenal dengan nama Desa Wisata Pandang Tak Jemu ini mengembangkan ekowisata mangrove dan sudah dinobatkan sebagai salah satu dari 50 desa terbaik yang mendapat Anugerah Desa Wisata Indonesia 2022. Dengan berbagai daya tarik wisata alam dan budaya yang dimiliki, sangat penting untuk meningkatkan pemahaman pengelola desa wisata untuk mengembangkan upaya interpretasi. Interpretasi merupakan bagian yang tidak terpisahkan dari pembentukan pengalaman pengunjung di daya tarik wisata. Pengunjung yang mengenal tujuan wisata dengan baik akan lebih menghargai dan ikut dalam kegiatan-kegiatan yang menunjang upaya pelestarian. Adapun tujuan dari pengabdian kepada masyarakat yang dilakukan adalah: (1) Memberi pengetahuan tentang pentingnya interpretasi, manfaat dan jenis-jenis interpretasi yang dapat dilakukan (2) Mengkaji sumberdaya yang dimiliki oleh desa wisata Kampung Tua Bakau Serip. Hasil dari Pengabdian kepada Masyarakat dapat disimpulkan bahwa Kelompok Sadar Wisata dan Masyarakat meningkat pemahamannya tentang interpretasi dan akan berupaya untuk membuat media interpretasi di lokasi.
PELATIHAN ETIKA DAN PENAMPILAN BAGI MASYARAKAT DI DESA WISATA KAMPUNG TUA BAKAU SERIP Indra, Febryola; Juliana, Juliana; Hubner, Ira; Sianipar, Rosianna; Sitorus, Nova Bernedeta; Valensky, Sherla
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2419

Abstract

Dalam bahasa Yunani, etika memiliki akar epistemologis, yaitu "ethos", yang merujuk pada adat-istiadat, perasaan batin, dan kecenderungan hati terhadap keluhuran budi. Pelatihan etika dan penampilan sangat penting untuk menghasilkan sumber daya manusia pariwisata yang berkualitas tinggi dan menciptakan lingkungan yang ramah industri. Hal ini diperlukan untuk meningkatkan layanan yang diberikan kepada pengunjung desa wisata. Tujuan dari pengabdian masyarakat ini adalah untuk menawarkan topik dan metode yang telah ditentukan sebelumnya untuk etika, serta pelatihan presentasi, kepada penduduk setempat di distrik wisata Kampung Tua Bakau Serip. Tes akan dilakukan sebelum dan setelah kegiatan untuk mengukur keberhasilannya. Analisis data pre-test dan pos-test menunjukkan bahwa pelatihan Etika dan Penampilan serta Hygiene dan Sanitasi telah meningkatkan pemahaman dan penerapan etika dan penampilan masyarakat Desa Wisata Kampung Tua Bakau Serip. Peningkatan yang diamati setelah post-test menunjukkan bahwa pelatihan tersebut berhasil meningkatkan pengetahuan dan keterampilan peserta dalam menerapkan nilai-nilai moral, menjaga penampilan mereka, dan mempraktikkan kebersihan yang baik.
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

Abstract

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.
PELATIHAN PEMBUATAN KUE BERBAHAN DASAR SINGKONG DAN PISANG DI RUMAH PINTAR BSD Indra, Febryola; Sinaga, Angellita Midian; Fidelia, Eryka; Natalia, Friska Rotua; P. M., Nathan Jouari; Victor, Varrell Isadora
Jurnal Sinergitas PKM & CSR Vol. 7 No. 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.6463

Abstract

Food is all materials that are processed to be eaten except for drinks and medicines. By seeing an increase in food staples, many people experience difficulties, so a solution to this problem is needed. Banana is a seedless fruit that can grow easily in tropical countries like Indonesia. Bananas have a lot of nutritional content such as calcium, potassium, magnesium, vitamins B, B6 and also vitamin C and can be used as a substitute for staple foods as well as cassava. Cassava is the tuber of the cassava plant which is located on a root that contains carbohydrates. In this PKM, the writing team uses bananas and cassava as the main ingredients for processed foods that will be studied by the participants, namely Cassava Cake and Banoffee.abstract in bahasaMakanan merupakan semua bahan yang diolah untuk dimakan kecuali minuman dan obat-obatan. Dengan melihat adanya kenaikan bahan pokok makanan membuat banyak masyarakat kesulitan sehingga dibutuhkannya solusi permasalahan tersebut. Pisang merupakan buah tanpa biji yang dapat tumbuh dengan mudah di negara beriklim tropis seperti Indonesia. Pisang memiliki banyak kandungan gizi seperti kalsium, kalium, magnesium, vitamin B, B6 dan juga vitamin C dan dapat digunakan sebagai bahan pengganti makanan pokok begitu juga singkong. Singkong merupakan umbi dari tanaman singkong yang terletak pada akar yang memiliki kandungan karbohidrat. Pada PKM ini tim penulis menggunakan pisang dan juga singkong sebagai bahan utama olahan makanan yang akan dipelajari oleh peserta yaitu Cassava Cake dan Banoffee.
WORKSHOP ON READ BEAN MOCHI CREATION AT SEKOLAH DIAN HARAPAN DAAN MOGOT Indra, Febryola; Wijaya, Halim Adi; Patricia, Sharen; Widarson, Nella Nevila
Jurnal Sinergitas PKM & CSR Vol. 8 No. 3 (2024): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v8i3.7957

Abstract

Mochi is a traditional food from Japan that is simple and easy to make. This food has a mildly sweet flavour characteristic with chewy and elastic texture. The filling of mochi that is commonly used is red bean paste, the same which we will held class with in SDH Daan Mogot. It is important to held this PKM to increase the skill of SDH students and familiarize the students about red bean which had never been taught before. For the culinary class which will be held in SDH Daan Mogot we hope to invite the students to participate in the class. The students will learn hands on cooking the red bean mochi while being guided by the instructor chef. In this class, the students will be grouped into 5 person group copying the chef instructor. The committee of the culinary class will provide one copy of the recipe for each group, ingredients, certificates, and souvenirs for the students.
Combining Foodscape and Touristscape: International Tourism Marketing for Singapore and Batam Juliana, Juliana; Hubner, Ira Brunchilda; Indra, Febryola; Sianipar, Rosianna; Sitorus, Nova Bernedetta; Djakasaputra, Arifin
Jurnal Ilmiah Global Education Vol. 5 No. 2 (2024): JURNAL ILMIAH GLOBAL EDUCATION, Volume 5 Nomor 2, Juni 2024
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v5i2.2600

Abstract

The cities of Batam and Singapore are centers for tourist lovers, but official government authorities and destination marketing organizations tend to underestimate the potential of these destinations to be revisited by international tourists. In particular, there is little empirical research on international tourism, culinary tourism, and international marketing. This article aims to explore the scope of promotion of Batam and Singapore as culinary destinations. For the purpose of this research, A descriptive qualitative methodology using content analysis was developed to ascertain the relationship between food and tourism in the two places observed. using content analysis was developed to ascertain the relationship between food and tourism in the two observed places. The research method was carried out by conducting interviews and field observations. Data sources were obtained from interviews with Pokdarwis in Batam and tourists in Singapore. The research results stated the integration of Foodscape and Touristscape presents a promising avenue for international tourism marketing in both Singapore and Batam. These destinations possess rich culinary landscapes and diverse attractions that appeal to a wide range of travelers. By leveraging the synergy between Foodscape, which encompasses the culinary offerings reflective of their multicultural societies, and Touristscape, which includes the physical environment and attractions, Singapore and Batam can create compelling marketing strategies to attract international tourists. The combination of authentic culinary experiences, vibrant cultural attractions, and modern amenities positions both destinations as premier tourist destinations in the region.
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

Abstract

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.
Co-Authors Adi, Amanda Amanda Vania Amelda Pramezwary Andreina, Kallista Angellita Midian Sinaga Anugerah Agungputranto Aurelia Kosasi, Anjelie Bryan Alexander Gumarus Cecilia Cecilia Cecilia Cecilia, Cecilia Chen, Michelle Min Cheryl Jocelyn Christabel, Verenia Novelia Deandra Pakasi Demson R.H. Goeltom Devina Djakasaputra, Arifin Eddison, Nicolas Erelle Eryka Fidelia Febriani, Natasia Fidelia, Eryka Friska Rotua Natalia Gabriella Setiawan Gosal Manopo, Gloria Blessing Himawan, Evelyn Hubner, Ira B. Ibe, Winny Ingvenna Lioni Hermawan Juliana Juliana Juliana, Juliana Kania, Nabila Shafa Karundeng, Wilhelmina Kyani Pindy Lee, Michelle Lice Sari Liha, Samuel Musa Livia Imelda Maleachi, Sandra Monica Kendra Wibowo Natalia, Friska Rotua Nathalie Nathan Jouari P. M. Nathaniel Nathaniel Nga Lai Nicole Wong Niken Sulisetyowati Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus P. M., Nathan Jouari Patricia, Sharen Pramezwary, Amelda Pramono, Rudy Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Shelvy Evalina Sherla Valensky Sherlly Bella Puspita Sianipar, Rosianna Sinaga, Angellita Midian Sitorus, Nova Sitorus, Nova Bernedetta Soeseno Bong Suryadi Chandra, Andrew Suryadi, Evelyn Then, Julita Valensky, Sherla Valisca, Valisca Varrell Isadora Victor Verenia Novelia Christabel Victor, Varrell Isadora Vincentia Nayla Kosasih Widarson, Nella Nevila Wijaya, Halim Adi Williem, Isabelle Wowor, Wulan Meiaya