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Dampak Ekonomi, Sosial dan Lingkungan Terhadap Ekowisata Berbasis Masyarakat Emmita Devi Hari Putri; Atun Yulianto; Dyah Mustika Wardani; Lilik Edi Saputro
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1632

This study aims to determine the effect of economic, social, and environmental aspects on Community-Based Ecotourism. This type of research is descriptive quantitative research with multiple regression analysis methods. The sampling technique used random sampling. The study results show that the economic aspect has no significant effect on community-based ecotourism. Meanwhile, social and environmental aspects have a significant influence on community-based ecotourism. The economic aspect is not the main factor in the development of ecotourism, so the economic aspect does not impact the development of community-based ecotourism. Social aspects, including cultural heritage, local wisdom, and socio-cultural tolerance, are the main factors in maintaining ecotourism. Environmental aspects, including accessibility and amenity factors, are determinants of tourist satisfaction when visiting a tourist attraction because both are important factors needed by tourists. Keywords: Economic, Social, Environmental, Ecotourism

Inovasi Pengembangan Minuman Mocktail Berbasis Bahan Rempah Lokal Untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu Nova Yudha Andriansyah Putra; Dyah Mustika Wardani; Mezi Julian
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 3 (2024): Juli : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v4i3.1633

Cireundeu comes from the name "reundeu tree", because previously in this village there was a large population of reundeu trees. The reundeu tree itself is a tree used for herbal medicine. Therefore, this village is called Cireundeu Village. Cireundeu Traditional Village is located in Leuwigajah Village, South Cimahi District. Consists of 50 heads of families or 800 people, most of whom make their living by farming cassava. Cireundeu Traditional Village itself has an area of 64 ha, consisting of 60 ha for agriculture and 4 ha for settlement. This service aims to explore the potential of local spice ingredients in creating mocktail drinks that are healthy and beneficial for local community income. Through collaboration between communities, universities and local industry, it is hoped that new innovations can be created that support the local economy while promoting healthy lifestyles. The output that will be produced in this PM is how the people of Cireundeu can utilize local plants to become classy ingredients that can compete with industry or as ingredients for mocktail drinks which can attract tourists to visit the village and become a multiplier effect for the local economy in the form of a press release publication. and Journals and IPR.

Inovasi Pengembangan Minuman Mocktail Berbasis Buah Campoleh dan Bahan Rempah Lokal untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu Nova Yudha Andriansyah Putra; Dyah Mustika Wardani; Mezi Julian
Jurnal Pelayanan Masyarakat Vol. 1 No. 4 (2024): Jurnal Pelayanan Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/jpm.v1i4.903

Cireundeu Traditional Village, which is known for its rich traditions and natural resources, has great potential in utilizing campoleh fruit and local spices. However, local communities have not fully utilized this potential in developing products that can increase their income. Mocktail drinks, as an increasingly popular non-alcoholic alternative, offer opportunities for product innovation that can increase market appeal and boost local economies. The aim of this activity is to develop mocktail drinks based on campoleh fruit and innovative local spices. The method for this activity is through identifying campoleh fruit varieties available in the Cireundeu Traditional Village and local spices that can be used in mocktail drinks, then holding training for the local community regarding mocktail making techniques, hygiene and marketing aspects by helping the community in designing marketing strategies and packaging. products, and distribution to increase market reach. This project is expected to not only improve the economy of the Cireundeu Traditional Village community through product innovation but also preserve and promote cultural riches and local resources. By utilizing the potential of campoleh fruit and local spices, communities can create products that are attractive and highly competitive in the market, while strengthening the identity and economic independence of their community. The output of this PM is Pres Release, IPR and PM Journal.

Dampak Ekonomi, Sosial dan Lingkungan Terhadap Ekowisata Berbasis Masyarakat Emmita Devi Hari Putri; Atun Yulianto; Dyah Mustika Wardani; Lilik Edi Saputro
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1632

This study aims to determine the effect of economic, social, and environmental aspects on Community-Based Ecotourism. This type of research is descriptive quantitative research with multiple regression analysis methods. The sampling technique used random sampling. The study results show that the economic aspect has no significant effect on community-based ecotourism. Meanwhile, social and environmental aspects have a significant influence on community-based ecotourism. The economic aspect is not the main factor in the development of ecotourism, so the economic aspect does not impact the development of community-based ecotourism. Social aspects, including cultural heritage, local wisdom, and socio-cultural tolerance, are the main factors in maintaining ecotourism. Environmental aspects, including accessibility and amenity factors, are determinants of tourist satisfaction when visiting a tourist attraction because both are important factors needed by tourists. Keywords: Economic, Social, Environmental, Ecotourism

MEMBANGUN PRODUK MINUMAN TRADISIONAL BERKUALITAS DAN BERDAYA SAING DI DESA PENTINGSARI, SLEMAN, DIY YOGYAKARTA Dyah Mustika Wardani; Lilik Edi Saputro; Mezi Julian; Alifa Nurul Pasya; Nurrokhim, Nurrokhim
JURNAL PENGABDIAN MANDIRI Vol. 4 No. 7: Juli 2025
Publisher : Bajang Institute

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

Pentingsari Village has significant potential in the agricultural sector, particularly in the availability of local food ingredients such as ginger, sappanwood, coffee, lemongrass, cloves, and cinnamon. However, this potential has not been fully utilized by the local population. Limited knowledge and skills in processing food ingredients into value-added products is one of the main challenges faced. This community service activity aims to improve the ability of the Pentingsari Village community to process local food ingredients into creative, economically valuable food products. The methods applied in this activity include identifying local food ingredients, providing counseling and inviting participants, and providing theoretical and practical training in food processing. This activity emphasizes the importance of clean processing, product innovation, and efficient marketing methods. This activity is expected to improve the community's skills and insight in food processing, while encouraging the development of competitive local products in the market. Through this training, it is hoped that there will be an increase in the income and welfare of Pentingsari Village residents, as well as strengthening the local economy by utilizing the potential of available natural resources. Evaluation of this program shows an increase in product quality and an entrepreneurial spirit among participants, which is expected to continue and bring long-term benefits to the village community

Agri-tourism area development planning in mekarwangi village, sindangkerta sub-district, west Bandung district Saputro, Lilik Edi; Mezi Julian; Dyah Mustika Wardani; Emmita Devi Hari Putri; Atun Yulianto
Jurnal Ekonomi Vol. 13 No. 01 (2024): Jurnal Ekonomi, Edition January - March 2024
Publisher : SEAN Institute

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

The Government of the Republic Indonesia give opportunities for regional level authorities to develop their regional potential for communal prosperity in. Mekarwangi Village, a designated agricultural area of the village by the Government of West Bandung Regency's Regional and Spatial Planning as well as agritourism through its Engineering Detail Design, has agricultural potential to be developed and managed. This journal provides a model of agritourism development planning through such components as agri tourism activities, facilities, and management for the promotion of Mekarwangi Village as Agri Tourism Area. The outcome of this journal is executive planning by stage, by zone and recommendations based on identification and analysis done previously.

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