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All Journal Jurnal Pariwisata Pesona Jurnal Master Pariwisata (JUMPA) UNEJ e-Proceeding E-Dimas: Jurnal Pengabdian kepada Masyarakat International Journal of Applied Sciences in Tourism and Events JSHP (Jurnal Sosial Humaniora dan Pendidikan) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Pengabdian kepada Masyarakat Nusantara Sadar Wisata: Jurnal Pariwisata Aptekmas : Jurnal Pengabdian Kepada Masyarakat Home Journal : Hospitality and Gastronomy Research Journal
Adetiya Prananda Putra
Program Studi Manajemen Bisnis Pariwisata Politeknik Negeri Banyuwangi
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Pelatihan Peningkatan Daya Saing Produk Makanan Cimplung Sebagai Kuliner Khas Desa Bunder Banyuwangi Randhi Nanang Darmawan; Kanom Kanom; Adetiya Prananda Putra
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 3 No. 1 (2022): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.321 KB) | DOI: 10.55338/jpkmn.v3i1.308

Abstract

Cimplung adalah produk makanan berbahan dasar singkong dan gula merah yang dimasak bersamaan menyerupai kolak, akan tetapi cimplung Desa Bunder memiliki keunikan yang membuat berbeda dengan cimplung di lain daerah, hal yang membedakan adalah substitusi gula merah dengan legen (nira kelapa). Seiring perkembangan zaman, kuliner ini mulai kurang diminati dan hanya menjadi konsumsi pribadi masyarakat Desa Bunder. Tujuan kegiatan Pengabdian kepada Masyarakat ini adalah melakukan pelatihan pengembangan kuliner cimplung dengan meningkatkan daya saingnya guna menggerakkan ekonomi kreatif dan UMKM di lingkungan Desa Bunder.Tidak hanya itu cimplung dapat menjadi produk andalan dan oleh-oleh pengunjung saat berkunjung ke Wisata Lungun Indah yang sudah memiliki fasilitas Resto di atas sungai. Kegiatan ini menggandeng praktisi dari industri perhotelan yaitu executive chef Luminor Hotel Banyuwangi dengan peserta adalah Ibu-ibu PKK dan anggota BUMDes. Hasil yang dicapai dalam kegiatan ini adalah cimplung yang merupakan kuliner lokal, ditingkatkan kualitas dan daya saingnya dengan teknik memasak, style, rasa dan penyajian seperti hotel berbintang dengan tetap menggunakan bahan dasar lokal singkong atau talas dan juga legen kualitas terbaik.
ANALISIS BEBAN KERJA MENTAL PESERTA MAGANG PADA HOTEL XYZ JAKARTA Lintang Ratri Maharani; Adetiya Prananda Putra; Eka Afrida Ermawati; Jemi Cahya Adiwijaya; Ahmadintya Anggit Hanggraito
HOME : Hospitality and Gastronomy Research Journal Vol. 8 No. 1 (2026): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to analyze the level of mental workload experienced by interns at Hotel XYZ Jakarta Indonesia, a five star hotel that regularly hosts internship programs each year. The research employs a descriptive quantitative approach using the NASA-TLX (National Aeronautics and Space Administration Task Load Index) method to subjectively measure mental workload. Data were collected through observation, questionnaires, and document analysis involving the 2024 Batch 2 interns. The results reveal that the majority of interns experience a high level of mental workload, with 47% classified in the high category and 30.3% in the very high category indicating that approximately 77% of interns face significant work pressure. The most dominant workload indicators were Performance, Physical Demand, and Mental Demand. The highest levels of workload were found in the F&B Kitchen, Housekeeping, and F&B Service departments. However, departments with fewer interns such as Finance, Sales & Marketing, and Talent & Culture also reported notable levels of mental pressure. Overall, operational departments tend to experience higher physical and time-related workloads, while non-operational departments face greater mental pressure. This reflects the differing characteristics between front-of-house and back-of-house roles.
Co-Authors Ahmadintya Anggit Hanggraito Akhmad Afandi Anggra Fiveriati Aprilia Divi Yustita Asmaul Khusna Citra Wulan Suci Eka Afrida Ermawati Firda Rachma Amalia, Firda Rachma Halil Halil Jemi Cahya Adiwijaya Kanom, Kanom Lintang Ratri Maharani Mohammad Nur Shodiq Nizha Pratiwi Nuraini Lusi Nuraini Lusi Purwaningtyas, Ayu Randhi Nanang Darmawan Sari Wiji Utami Tri Ajeng Rizki Ayu Pertiwi Wartini Wartini