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All Journal Jurnal Master Pariwisata (JUMPA) Dinamisia: Jurnal Pengabdian Kepada Masyarakat JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Business Management Jurnal Javanica: Jurnal Terapan Agribisnis
Purwaningtyas, Ayu
Politeknik Negeri Banyuwangi
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences Other

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Model Dampak dan Keberlanjutan Pariwisata di Pulau Merah Kabupaten Banyuwangi Aprilia Divi Yustita; Siska Aprilia Hardiyanti; Ayu Purwaningtyas
JURNAL MASTER PARIWISATA Volume 06, Nomor 02, Januari 2020
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2020.v06.i02.p03

Abstract

Banyuwangi is a region that actives in developing the tourism sectors because Banyuwangi has great potential of natural resources. The efforts of Banyuwangi local government implicate to the tourist amount visiting the tourism destination in Banyuwangi. Pulau Merah is one of the favorite destinations in Banyuwangi with high visitation rate. As the effect of various tourism activity in the region, the surrounding environment of tourism destination will gain the effect of tourism activity. The effects of tourism activity are such as bringing the economics values from economical aspect, socio culture, and environment. The best management of tourism object is always based on the achievement of sustainable tourism. This research discusses the effect and sustainable tourism model in Red Island. The used statistics analysis technique here is Structural Equation Model (SEM) by using AMOS software. The result of this research shows that the model fulfills the qualification of SEM assumption and qualifies the criteria of eligibility model.Keywords: Tourism Effect, Sustainable Tourism, Structural Equation Model
The EMPOWERMENT OF IIK KENDENGLEMBU THROUGH THE UTILIZATION OF CHOCOLATE PACKAGE AS INGREDIENTS FOR MAKING TRADITIONAL SCRUB Ayu Purwaningtyas; Aprilia Divi Yustita; Riza Rahimi
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i1.9367

Abstract

Kendenglembu Glenmore Farm is a cocoa producing area in Banyuwangi. This plantation is managed by BUMN, namely PTPN XII. One of the results of cocoa processing is in the form of cocoa powder which is marketed through a variety of foods and beverages. These various foods and beverages are partly managed through IIK Kendneglemembu, hereinafter referred to as PKM partners. In the production process, it produces a by-product in the form of waste commonly known as chocolate cake. The properties contained in it are able to ward off free radicals which are very beneficial for the skin. Seeing this content, to add value to the chocolate cake, it is converted into a scrub. The scrub is made traditionally with the aim of protecting the skin from harmful chemicals. This PKM activity by the Poliwangi Lecturer Team was able to produce processed products from chocolate cake in the form of a traditional scrub which was packaged under the name Srikandi Lulur Traditional. This result is able to add to the list of processed variants that are very useful for partners.
Destination Branding Pantai Blimbingsari sebagai Sentra Kuliner Ikan Bakar di Kabupaten Banyuwangi Adetiya Prananda Putra; Ayu Purwaningtyas; Tri Ajeng Rizki Ayu Pertiwi
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 5, No 1 (2021): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v5i1.968

Abstract

Blimbingsari beach is one of a kind of Banyuwangi’s beach that have a high potential on grilled fish special culinary aspect This beach became the pioneer of Banyuwangi’s very first seafood and grilled fish restaurant with ‘lesehan’ type, and that was the brand was formed ever since. Thus also makes the image of Blimbingsari skyrocket and built perspective of tourists for years and the paradigm brings many people to come and try the dish by themselves. However, Blimbingsari beach has not optimalize the brand identity they have and has no tagline or destination icon to increase the branding yet. The main purpose of this research is to formulate of priority strategies of Blimbingsari destination branding as a grilled fish culinary center which lies in Banyuwangi.This research is using qualitative descriptive with SWOT analysis and AHP for making desicion in a path of top priority strategies. And the result itself, shows that the culinary potential has been being built by brand and long-journey tourist perspective, the taste of the grilled fish itself, best price dishes and comfortable ambiance. The highest strenght factor owned Blimbingsari beach is having a strategic location, the main weakness factor is inadequate food utensils. The major opportunity of factor is the sinergy between to communities to increase regional profit and the main threat factor is the emergence of new competitors. In addition, this research also produced five priority strategies.Keywords: Blimbingsari beach, destination branding, grilled fish culinaryAbstrakPantai Blimbingsari merupakan salah satu pantai di Kabupaten Banyuwangi yang memiliki potensi kuliner yaitu ikan bakar. Citra kuliner ini terbentuk karena Pantai Blimbingsari menjadi pionir warung dengan sajian ikan bakar yang mengusung tema lesehan di Banyuwangi. Hal ini menjadikan citra kuliner Pantai Blimbingsari melejit dan membangun perspektif wisatawan selama bertahun-tahun. Namun, Pantai Blimbingsari belum memaksimalkan brand identity yang dimiliki seperti belum ada ikon dan tagline destinasi untuk meningkatkan branding-nya. Tujuan utama penelitian ini adalah merumuskan strategi prioritas destination branding Pantai Blimbingsari sebagai sentra kuliner ikan bakar di Kabupaten Banyuwangi. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknik analisis SWOT serta AHP sebagai metode pengambilan keputusan. Hasil dari penelitian ini menunjukan potensi kuliner ikan bakar meliputi citra dan perspektif wisatawan yang telah terbentuk sejak lama, cita rasa yang lezat, harga yang terjangkau serta suasananya yang nyaman. Faktor kekuatan tertingginya adalah lokasinya yang strategis dan faktor kelemahan utamanya adalah penggunaan alat-alat saji yang kurang layak. Serta faktor peluang tertingginya adalah sinergi antar masyarakat untuk meningkatkan profit daerah dan ancaman utamanya adalah munculnya kompetitor baru. Selain itu, penelitian ini juga menghasilkan 5 strategi prioritas.Kata kunci: destination branding, kuliner ikan bakar, pantai Blimbingsari
Pemanfaatan Limbah Ampas Kopi Dalam Pembuatan Sabun Batang di Kampung Wisata Kopi Lerek Gombengsari Banyuwangi Ayu Purwaningtyas; Aprilia Divi Yustita; Sari Wiji Utami
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 4 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i4.10615

Abstract

Lerek Gombengsari (Lego) Coffee Tourism Village is one of the coffee educational tourism destinations in Banyuwangi. This tourist destination combines agro-tourism and educational tourism so that visitors can learn and practice coffee plantation management organically with an educational system adhering to the principle of Learning by doing. The use of coffee in the Gombengsari area is still limited to coffee beans. Coffee beans are processed into coffee grounds which are enjoyed by tourists, both domestic and foreign tourists. The processing of coffee beans produces 45% of coffee waste in the form of coffee grounds and each cup of coffee drunk containing coffee grounds has an average weight of 20 grams. Therefore, coffee grounds waste must be processed because it can be harmful to health and the environment. Coffee grounds waste contains caffeine, organic acids, minerals and antioxidants that are useful for smoothing the skin, moisturizing the skin and preventing free radicals. Based on these contents, the coffee grounds at Kampung Lego Tourism will be processed into traditional soap bars. Making bar soap is done traditionally to avoid chemicals so that it can reduce problems on the skin. The PKM activity by the Poliwangi Lecturer Team was able to produce processed bar soap products which were packaged under the name Srikandi Homemade Soap. These results are able to add to the list of processed variants that are very useful for partners.
Utilization Of Sugarbean Waste Through Bio Seeding Block As A Seeding Media Plants At Dusk Farm Banyuwangi: Pemanfaatan Limbah Ampas Tebu Melalui Bio Seeding Block Sebagai Media Pembibitan Tanaman Di Senja Farm Banyuwangi Riza Rahimi Bachtiar; Ayu Purwaningtyas; Mohamad Ilham Hilal
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i1.11650

Abstract

Banyuwangi is one of the agricultural centers in East Java Province and nationally. Especially for vegetable horticultural commodities, several products have been able to become regional superiors and are able to penetrate the national market such as chili, eggplant, and mustard greens. In addition, the productivity of vegetable horticulture has increased from year to year. One of the MSMEs engaged in horticulture is Senja Farm. Senja Farm has a specific activity in producing hydroponic vegetables. These vegetables are cultivated and are able to produce healthier vegetables because they are minimal in pesticide residues. Hydroponic vegetables are vegetables that are grown with the help of liquids containing minerals needed by vegetables to grow through a process that is highly guarded by the method and place of planting and does not require soil. The use of pesticides in hydroponic planting techniques is also not necessary to protect against insect pests. This has an impact on the yield of hydroponic plants in the form of organic food. Consumption of organic vegetables in Banyuwangi has a trend that tends to increase so it is very potential to be developed. However, the hydroponic process at Senja Farm still relies on plant media derived from livestock compost and seedling media using plastic (polybag). The purpose of this PKM is to utilize bagasse waste through the use of bio-seeding blocks as planting media and as a substitute for seedling media. The output targets of this PKM activity are in the form of products submitted to partners, publications in national journals with ISSN, publications in print media and in the form of videos of the implementation of activities.
Evaluasi Kualitas Pelayanan Hotel Terhadap Kepuasan Tamu Menggunakan Importance Performance Analysis (IPA) Aprilia Divi Yustita; Ayu Purwaningtyas; Eka Afrida Ermawati
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 1 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i1.59578

Abstract

Pada organisasi perusahaan jasa, dalam hal ini adalah hotel, mengevaluasi kepuasan konsumen adalah hal yang penting untuk dilakukan karena dapat berdampak pada loyalitas konsumen. Kepuasan konsumen tercapai ketika pengukuran kinerja yang diharapkan oleh konsumen memiliki nilai lebih besar dibandingkan dengan kinerja aktual. Penelitian ini bertujuan untuk mengevaluasi kualitas pelayanan yang diberikan kepada tamu oleh salah satu hotel berbintang 4 di Banyuwangi dengan menggunakan metode Importance Performance Analysis (IPA). Penelitian dilakukan dengan memeriksa apakah ada kesenjanngan (gap) antara layanan yang diberikan dengan layanan yang diterima tamu. Selanjutnya diberikan rekomendasi peningkatan layanan berdasarkan posisi atribut pada diagram kartesius. Hasil penelitian menunjukkan adanya kesenjangan antara persepsi tamu dengan kepuasan tamu terhadap kualitas layanan yang diberikan Hotel XYZ, namun juga diperoleh atribut yang dinilai memuaskan oleh tamu. Nilai negatif tertinggi terdapat pada dimensi jaminan (assurance). Faktor yang menjadi prioritas utama untuk diperbaiki dan ditingkatkan adalah yang terletak pada kuadran I diagram kartesius.
Processing of Etawa Goat Milk into High Calcium Powder in Lerek Gombengsari Banyuwangi Educational Tourism Village Ayu Purwaningtyas; Hani Arina Silmi; Melandia Yuliantari
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i2.12742

Abstract

Gombengsari has been known as a livestock center for dozens of years. They use their milk to be milked and sold. However, for now, the people around Lerek Gombengsari Tourism Village (Lego) are more focused on coffee, while many consumers of goat's milk are starting to need it. Milk that is marketed is still in the form of liquid milk which basically spoils quickly when the temperature is unstable which makes the bacteria in the milk develop faster. Based on the problems described above, the innovation of processing Etawa goat milk into powder is the solution we offer. Besides milk being able to last longer than liquid milk, it is also to facilitate delivery to consumers both within the city and outside the city. The aim is to increase the productivity of Etawa goat milk by implementing liquid milk processing into powder and promoting to the general public that Gombengsari Village can produce powdered Etawa goat milk products. With this, it is hoped that the Etawa goat milk powder typical of the Lerek Gombengsari Tourism Village can develop and be known by all local and international communities.
IMPLEMENTASI COMMUNITY BASED TOURISM DALAM EVALUASI DESA WISATA DI KABUPATEN BANYUWANGI Ayu Purwaningtyas
Jurnal Javanica Vol. 2 No. 1 (2023): Jurnal Terapan Agribisnis
Publisher : Politeknik Negeri Banyuwangi Jl. Raya Jember km. 13 Labanasem, Kabat, Banyuwangi, Jawa Timur (68461) Telp. (0333) 636780

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/javanica.v2i1.2023.37-43

Abstract

Kabupaten Banyuwangi merupakan salah satu kabupaten di Provinsi Jawa Timur yang memiliki 189 desa. Kabupaten ini merupakan salah satu daerah yang terus menerus melakukan pengembangan terhadap wilayahnya, khususnya dalam bidang pariwisata. Pada awalnya, potensi keindahan alam menjadi prioritas utama bagi wisatawan. Akan tetapi saat ini, minat wisatawan menjadi bergeser pada wisata yang menyediakan adanya interaksi dengan masyarakat lokal. Salah satunya melalui desa wisata. Dampak dari pengembangan desa wisata adalah meningkatkan aktivitas perekonomian desa setempat sehingga dapat menciptakan pemerataan pembangunan. Penelitian ini secara umum bertujuan untuk mengetahui mekanisme pengelolaan dan mengevaluasi pengelolaan desa wisata yang ada di Banyuwangi dengan pendekatan deskriptif kualitatif melalui Community Based Tourism (CBT). Teknik yang digunakan adalah teknik Miles and Huberman dengan studi kasus pada empat desa wisata, yaitu: Desa Wisata Kemiren, Sumberbulu, Taman Sari dan Mandar. Metode pengumpulan data berupa wawancara dengan teknik indepht interview yang dilakukan kepada informan pada empat desa wisata di Banyuwangi yang memiliki kepentingan dalam mengelola desa wisata. Analisis data diperoleh melalui pengumpulan data, penyajian data, dan penarikan berdasarkan prinsip ASEAN CBT. Hasil penelitian menunjukkan bahwa evaluasi Desa Wisata Kemiren masuk dalam kategori desa wisata berkembang. Sedangkan desa wisata Sumberbulu, Taman Sari dan Kampung Mandar masuk dalam kategori desa wisata percontohan.
Pengembangan Wisata Berbasis Community Based Tourism Di Desa Wisata Kemiren Banyuwangi Purwaningtyas, Ayu; Yustita, Aprilia Divi; Ermawati, Eka Afrida
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 7 No. 1 (2024): Jurnal Manajemen Perhotelan dan Pariwisata
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v7i1.76144

Abstract

Trend kunjungan wisatawan saat ini lebih memilih pada wisata yang menyediakan interaksi dengan masyarakat lokal seperti pada desa wisata. Penelitian ini secara umum bertujuan untuk mengetahui pengembangan Desa Wisata Kemiren dengan pendekatan Community Based Tourism. Metode yang digunakan dalam penelitian yaitu menggunakan Miles Huberman dengan pendekatan deskriptif kualitatif.Hasil penelitian memperlihatkan bahwa pengembangan Desa Wisata Kemiren berdasarkan konsep community based tourism belum dilakukan secara optimal. Faktor yang mendukung dalam pengembangan meliputi (1) keberadaan lembaga desa yang koorperatif (2) terbentuk kelompok sadar wisata (3) memiliki potensi budaya yaitu keberadaan Suku Osing dan (4) dukungan dari pemerintah dan sektor swasta. Faktor penghambat meliputi (1) keterlibatan masyrakat dalam pengembangan desa wisata yang masih kurang dan (2) SDM di bidang pariwisata yang minim.
Application of Travel Cost Method in Economic Valuation at Gumuk Kantong Muncar Banyuwangi Beach Dwi Saputra, Nanda; Purwaningtyas, Ayu; Nur Jannah, Reni
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 7 No. 1 (2024): Jurnal Manajemen Perhotelan dan Pariwisata
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v7i1.76165

Abstract

Gumuk Kantong Beach is one of the beaches in Muncar sub-district, Banyuwangi Regency. This beach was previously known as a dirty beach which was then managed as a tourist attraction. The entrance ticket price has increased from year to year and in 2023 the entrance ticket price will increase to 100%, so the management gets complaints from visitors. The aim of this research is to identify the characteristics of visitors to Gumuk Kantong Beach, analyze the factors that influence the demand for visits to Gumuk Kantong Beach, estimate the economic value of Gumuk Kantong Beach using the Travel Cost Method approach and estimate the potential revenue for Gumuk Kantong Beach in 2024 based on entrance ticket prices. The research method used in this research uses quantitative research with the Travel Cost Method approach. The research method uses several tests, namely descriptive statistical tests, inferential statistical tests, and quantitative analysis. The number of samples used in this research was 45 respondents. The analysis method used is multiple linear regression. The hope of this research is the economic value of Gumuk Kantong beach, visit demand factors and also estimates of visit demand. The research method uses several tests, namely descriptive statistical tests, inferential statistical tests, and quantitative analysis. The number of samples used in this research was 45 respondents. The analytical method used is multiple linear regression with the Ordinary Least Square (OLS) method. The research results show that the factors that have a significant influence on visiting Gumuk Kantong Beach with an error rate of 5% are travel costs and age. The consumer surplus value of Gumuk Kantong Beach per visit per person is IDR. 7,518. The economic value of Gumuk Kantong Beach per year is IDR. 1,195,384,554. This value shows that visitors still have the desire to maintain the sustainability of Gumuk Kantong Beach as a tourist location in Banyuwangi, East Java.
Co-Authors ., Kanom Adetiya Prananda Putra Andita, Afa Aprilia Divi Yustita Aprilia Divi Yustita Bachtiar, Riza Rahimi Dianni Yusuf Dwi Saputra, Nanda Eka Afrida Ermawati Ermawati, Eka Afrida Fandreawan, Fanky Feveriati, Anggra Fitria, Dwi Hani Arina Silmi Jannah, Reni Nur Joko, Mohamad Melandia Yuliantari Mohamad Ilham Hilal Nur Hanif, Muhamad Nur Jannah, Reni Nurhalimah Nurhalimah Riza Rahimi Riza Rahimi Bachtiar Sari Wiji Utami Shinta Setiadevi Siska Aprilia Hardiyanti Susanto, Eko Bagus Tri Ajeng Rizki Ayu Pertiwi Wijaya, Jemi Cahya Adi