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All Journal Journal of Tourism and Economic Jurnal Media dan Komunikasi Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge Journal of Language, Communication, and Tourism Jurnal Padamu Negeri Alamtana
Randhi Nanang Darmawan
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Pendampingan Pengembangan Pariwisata Berbasis CHSE (Cleanliness, Health, Safety, Environment Sustainability)PadaDayaTarikWisataLungunIndahDesaBunder Kanom Kanom; Randhi Nanang Darmawan; Nurhalimah Nurhalimah
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 3 No 2 (2022): Edisi Agustus 2022
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v3i2.1080

Abstract

Daya Tarik Wisata Lungun Indah masih belum popular meski memiliki pesona yang dapat memikat wisatawan untuk berkunjung, pandemi Covid 19 juga minjadi pemicunya disertai dengan masih belum memadainya sumber daya manusia khusunya sector pariwisata untuk mengelola dan mengembangkan. Salah satu upaya yang dilakukan untuk mewujudkan hal tersebut adalah dengan kegiatan pendampingan pengembangan pariwisata berbasis CHSE (Cleanliness, Health, Safety, Environment Sustainability). Pendampngan merupakan langkah ideal dan kongrit dilakukan untuk mewujudkan hal tersebut. Bimbingan teknis manajemen tata kelola, sosialisasi, pelatihan public speaking, penyusunan buku pedoman serta pelaksanaan pendampingan pariwisata berbasis CHSE merupakan rangkaian yang berhasil dilaksanakan dengan baik.
Nyarik Kopi di Tabanan Bali: Estetika, Otentisitas, dan Digital Engagement sebagai Daya Tarik Wisata Modern Randhi Nanang Darmawan; Saroh Fitriani
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 2 (2025): Mei 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i2.4531

Abstract

This study examines the phenomenon of Nyarik Kopi as a culinary tourism attraction that serves as a modern tourism destination rooted in local aesthetics and authenticity in Tabanan, Bali. By combining the natural beauty of rural landscapes—rice fields, mountains, and clear irrigation streams—with an innovative business concept using modified classic motorcycles, Nyarik Kopi offers a unique and authentic tourism experience. This research employs a descriptive qualitative method through field studies, in-depth interviews, and social media analysis to identify its strengths, the role of digital engagement, and operational challenges. The findings indicate that local aesthetics and authenticity are the main attractions, while the innovative business concept strengthens the brand identity and enhances competitiveness. Digital engagement, particularly through Instagram, plays a crucial role in promotion, building digital communities, and expanding market reach. Meanwhile, operational challenges, such as dependency on weather conditions and logistical limitations, can be addressed through adaptive strategies, including operational flexibility and a pre-order system. This study concludes that the synergy between local aesthetics, business innovation, digital technology, and operational management can serve as a model for sustainable creative tourism development. These findings contribute to the modern tourism literature and provide strategic insights for similar ventures in experience-based tourism.
Produk Intangible Wisata Budaya sebagai Representator Nilai Budaya Osing di Kabupaten Banyuwangi Hanggraito, Ahmadintya Anggit; Jemi Cahya Adi Wijaya; Randhi Nanang Darmawan
Jurnal Media dan Komunikasi Vol. 5 No. 2 (2025): Jurnal Media dan Komunikasi (MEDKOM) No 2 Volume 5 2025
Publisher : Airlangga University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/medkom.v5i2.71739

Abstract

The Osing culture remains one of the enduring local identities in Banyuwangi Regency amidst the forces of globalization. The uniqueness of the Osing people's traditions, arts, language, and indigenous knowledge presents a significant potential for the development of cultural tourism products. This study aims to explore the cultural values of the Osing that can be represented in intangible cultural tourism products in Banyuwangi Regency. The design of this research is descriptive with a qualitative approach. The findings reveal that Osing cultural values are reflected in various forms of cultural tourism products, such as traditional ceremonies, agricultural customs, performing arts, language, traditional food, and local medicine. These values serve as the core of the cultural tourism appeal in Banyuwangi. Cultural festivals like B-Fest play a vital role in the preservation and promotion of Osing culture through active participation from the local community. Thus, Osing culture not only strengthens local identity but also serves as a strategy for sustainable tourism development.
PREFERENSI KONSUMEN TERHADAP MENU GREEN GARDEN SALAD SEBAGAI SALAH SATU UPAYA PENINGKATAN KUALITAS PRODUK KULINER Eka Putri Oktaviana; Eka Afrida Ermawati; Rudi Tri Handoko; Nurhalimah, Nurhalimah; Randhi Nanang Darmawan
Journal of Innovation Research and Knowledge Vol. 4 No. 1: Juni 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i1.7794

Abstract

Green Garden Salad merupakan hidangan salad yang terdiri dari berbagai macam sayuran hijau segar. Green Garden Salad seringkali dihidangkan dengan berbagai isi seperti potongan mentimun, tomat, paprika, bawang bombay, dan selada air. Untuk membuat menu Green Garden Salad juru masak harus memperhatikan standard resep yang ada pada suatu industri. Standard resep merupakan intruksi tertulis untuk menghasilkan suatu produk makanan yang di dalamnya terdapat informasi tentang kebutuhan bahan, banyaknya kebutuhan bahan, prosedur persiapan, ukuran porsi, alat-alat yang dibutuhkan, garnish, dan informasi lain yang dibutuhkan untuk menyiapkan bahan atau alat. Tujuan dari penelitian ini adalah untuk melakukan uji hedonik terhadap Green Garden Salad yang disajikan di El Hotel Banyuwangi dengan menggunakan resep standard. Uji hedonik ini bertujuan untuk mengukur tingkat kesukaan konsumen terhadap menu Green Garden Salad. Penelitian ini merupakan jenis penelitian kuantitatif dengan pengumpulan data berupa observasi, kuesioner, studi literatur, dan dokumentasi. Hasil dari penelitian dengan jumlah sampel yang digunakan sebanyak 30 responden yang menunjukkan bahwa dari hasil perhitungan yang sudah dilakukan untuk menilai 4 aspek rasa dengan nilai 82 %, warna dengan nilai 82%, lalu tekstur dengan nilai 80% dan aroma dengan nilai 81%, Dapat disimpulkan bahwa produk Green Garden Salad masih termasuk dalam kriteria sangat suka oleh masyarakat. Oleh karena itu dapat ditunjukkan bahwa Green Garden Salad masih banyak penggemar dan bagus untuk dikonsumsi
Analisis Prinsip Ekowisata di Pantai Sejile Labuhan Merak Taman Nasional Baluran Devian Putri Monikasari; Ayu Wanda Febrian; Randhi Nanang Darmawan
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 2 No. 4 (2023): November 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v2i4.2743

Abstract

Sejile Beach is one of the beaches in the Baluran National Park area located in Sumberwaru Village, Banyuputih District, Situbondo Regency. This beach is know as Sejile because it has the potential and tourist attraction to be transformed into ecotourism by taking into account the existing problems. The aim of the research is to anlyze the principles of conservation and tourism with possible risks that occur through the AS/NZS 4360 in 2004 Risk Management approach, which is beneficial for managers and the community in managing tourism objects. This study uses a qualitative descriptive method with a risk management approach AS/NZS 4360, 2004, while the stages are: determining the risk context, risk analysis, evaluation, and risk control, for data collection techniques namely observation, interviews, literature studies, and documentation. This research is expected as a recommendation to the management and the community to consider frameworks or programs that have been built or are still in the planning stages at tourist sites, with possible risks that occur, both environmental and human factors, in order to make conservation tourism sustainable.
Strategi Pengembangan Daya Tarik Wisata Bangsring Underwater Berbasis Masyarakat Muhammad Ridla; Kanom; Randhi Nanang Darmawan
Journal of Tourism and Economic Vol. 4 No. 2 (2021): Edisi 8 Des 2021
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/tjy8sv04

Abstract

Bangsring Underwater is one of the natural tourism attractions in Banyuwangi. Located in Bangsring village, Wongsorejo subdistrict, Banyuwangi regency. Bangsring Underwater is known for its underwater natural beauty that continues to be maintained and developed by community. The aims of the study are: 1) to find out what are the supporting factors and inhibitory factors in the development of community-based Bangsring Underwater tourism attraction. 2) find out of strategy of developing community-based tourism. Data collecting are observations, in-depth interviews, and documentation. By using SWOT as data analysis tools in the form of (Strength, Weakness, Opportunities And Threats). The results of this study found the presence of several supporting factors such as; a) supported by the local government, b) the village government of Bangsring, c) the tourism conscious group Samudra Bhakti (pokdarwis Bangsring Underwater) in the development of the attraction of Bangsring Underwater. And factors several inhibitory factors such as; a) lack of human resources and b) some surrounding communities that have not been able to accept the existence of tourism activities in the tourist attraction Bangsring Underwater. In addition, this study also found seven alternative strategies obtained from SWOT analysis resulted in seven such strategies; (SO) tourism attraction development strategy, and tourism attraction promotion strategy. (WO) strategy improves safety and comfort. (ST) strategy to improve the quality of the environment, and sustainable tourism development strategy. (WT) human resource development strategy, and strategy to increase cooperation with elements of government and private partnerships.
Enriching Culinary Variety through Ice Cream Innovation with Traditional Herbal Medicine Turmeric Acid at Jinggo Café & Restaurant Dwi Nur Hidayati, Shinta; Randhi Nanang Darmawan; Wiralatief Sanjaya, Aditya
Journal of Language, Communication, and Tourism Vol. 2 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jlct.v2i2.4998

Abstract

The development of Tourism encourages the development of health tourism  (wellness  tourism  and  herbal  tourism)  by re-socializing herbal medicine, by innovating the utilization of  sour  turmeric  herbal  medicine  into  sour  turmeric  herbal ice  cream  so  that  it  becomes  a  culinary  alternative.  This study  aims  to  determine  the  manufacturing  process,  the level  of  public  liking  and  cost  analysis.  The type of approach used  is  research  and  development  (R&D)  with the 4D development model (Define, Design, Development and  Dissemination)  which  uses  hedonic  and  hedonic quality organoleptic tests. The results showed that the best recipe used a ratio of 40% herbal medicine: 100% milk with a favorability level of 86.7%. In the process of making sour turmeric  herbal  ice  cream  through several  stages,  namely preparation  of  ingredients,  mixing  ingredients, pasteurization,  homogenization,  aging  or  freezing, packaging  and  storage.  With the selling price of the Sour Turmeric Herb Ice Cream product IDR 6,000 / portion.
PENDAMPINGAN PENINGKATAN KUALITAS DAN DIVERSIFIKASI PRODUK PADA BOLU AULIA BAKERY KECAMATAN ROGOJAMPI KABUPATEN BANYUWANGI Jemi Cahya Adi Wijaya; Randhi Nanang Darmawan; Adetiya Prananda Putra; Ahmadintya Anggit Hanggraito; Bambang Setiawan
Jurnal Padamu Negeri Vol. 1 No. 2 (2024): April : Jurnal Padamu Negeri (JPN)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/ph22rs45

Abstract

Pendampingan dalam meningkatkan kualitas dan diversifikasi produk telah menjadi strategi penting dalam pengembangan ekonomi masyarakat. Artikel ini membahas peran penting kegiatab Pengabdian Kepada Masyarakat berupa pendampingan dalam membantu Bolu Aulia Bakery untuk meningkatkan kualitas produk mereka serta memperluas ragam produk yang ditawarkan. Melalui pendekatan berbasis pengetahuan dan praktik terbaik, pendampingan menyediakan bimbingan teknis dan manajerial kepada karyaman Bolu Aulia Bakery, membantu mereka dalam mengadopsi inovasi teknologi, memperbaiki proses produksi, dan meningkatkan standar kualitas. Selain itu, pendampingan juga mendorong Bolu Aulia Bakery untuk melakukan diversifikasi produk, memperluas portofolio mereka untuk memenuhi berbagai kebutuhan pasar. Dengan menggabungkan pendekatan partisipatif dan peningkatan kapasitas, pendampingan memberikan dorongan yang signifikan bagi pertumbuhan ekonomi lokal dan peningkatan kesejahteraan masyarakat. Melalui studi kasus dan analisis best practice, artikel ini menguraikan strategi dan pendekatan yang efektif dalam pendampingan peningkatan kualitas dan diversifikasi produk, serta menyoroti manfaatnya dalam konteks pembangunan ekonomi berkelanjutan
Co-Authors Adetiya Prananda Putra Ahmadintya Anggit Hanggraito Ayu Wanda Febrian Bambang Setiawan Devian Putri Monikasari Dwi Nur Hidayati, Shinta Eka Afrida Ermawati Eka Putri Oktaviana Hanggraito, Ahmadintya Anggit I Putu Sudhyana Mecha Jemi Cahya Adi Wijaya Kanom Kanom, Kanom Muhammad Ridla Nurhalimah Nurhalimah Nurhalimah Nurhalimah Rudi Tri Handoko Saroh Fitriani Wiralatief Sanjaya, Aditya