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All Journal Jurnal Kajian Pariwisata dan Bisnis Perhotelan International Journal of Economics, Management, Business, and Social Science Jurnal Pengabdian Masyarakat Bestari (JPMB) Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri Safari : Jurnal Pengabdian Masyarakat Indonesia Barista : Jurnal Kajian Bahasa dan Pariwisata Sadar Wisata: Jurnal Pariwisata
Gilang Fahreza
Universitas Bina Sarana Informatika
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Minat Generasi Z Pada Eksplorasi Wisata Adventure “Body Rafting” Sebagai Tujuan Wisata Petualangan di Objek Wisata Citumang Kabupaten Pangandaran Kasmin Kasmin; Gilang Fahreza; Lymbarski Caesariano
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 2 No 3 (2021): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v2i3.44472

Abstract

Eksplorasi, disebut juga penjelajahan atau pencarian, yaitu tindakan mencari atau melakukan penjelajahan dengan tujuan menemukan sesuatu.. Dalam hal ini, eksplorasi adalah usaha untuk membentuk pengertian umum dan awal terhadap suatu fenomena. Eksplorasi Wisata Adventure atau Petualangan di Indonesia memiliki potensi yang luar biasa untuk dikembangkan sebagai tujuan wisata. Body Rafting merupakan salah satu bentuk dari kegiatan wisata petualangan khususnya wisata alam (sungai). Tujuan dari kegiatan ini lebih kepada rekreasi alam, berlibur dan berpetualang untuk menikmati keindahan wisata sungai Citumang, adapun segmen market dari wisata adventure adalah para Generasi Z. Penelitian ini merupakan penelitian kualitatif dengan teknik mengumpulan data wawancara, observasi dan dokumentasi. Sampel dari penelitian ini adalah pengunjung objek wisata Citumang dari generasi Z. Hasil penelitian mengungkapkan sebanyak rata-rata 33,33% diperoleh data bahwasannya pengunjung atau wisatawan Generasi Z yang datang ke objek wisata Citumang Pangandaran untuk melakukan ekslporasi wisata Adventure atau petualangan Body Rafting. Sekitar 62,50% Minat Wisatawan Generasi Z dalam mengeksplorasi wisata Adventure Body Rafting di objek wisata Citumang Pangandaran meliputi 8 point pilihan yaitu : Wisata petualangan Body Rafting, Wisata air berendam, Wisata terapi ikan, Wisata Berenang, Wisata River Tubing, Wisata Keluarga, Wisata Belanja dan Wisata melihat pemandangan alam. Rata-rata 63,33% Tujuan Utama Wisatawan (Generasi Z) Di Objek Wisata Citumang selain untuk melakukan Body Rafting adalah Wisata Body Rafting, Wisata Rekreasi, Berlibur dan Acara Keluarga. Sekitar 52,00% Sarana dan Prasarana yang berada di Objek Wisata Citumang dianggap masih bagus. 80,00% pengunjung Generasi Z mengatakan Pelayanan yang diberikan (Pengelola Objek Wisata) sangat bagus atau memuaskan.
Pengembangan Pariwisata Berbasis Budaya Lokal dengan Analisis Bibliometrik Kasmin Kasmin; Lymbarski Caesariano; Mezi Julian; Gilang Fahreza
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 3 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i3.53572

Abstract

Research on heritage diversity in Indonesia is still very rare, but for cultural heritage that is almost the same is found in several scopes or aspects of heritage in Indonesia. The problem that occurs in Indonesia is that the development of cultural heritage diversity (heritage diversity) still has a lot to be addressed, and the utilisation of functions that have not been maximised even though relics in the past or cultural heritage are part or characteristic of a nation or country including tribes. The search results using Publish or Perish (PoP) also show the lack of research journals on heritage diversity and cultural heritage. Through VOS Viewer, it was found that heritage diversity or cultural heritage is very potential to be developed and researched because it is still very minimal, especially regarding local culture. Culture-based tourism (Cultural Tourism) is a type of tourism activity that utilises culture as a tourist attraction visited by tourists in these tourist destinations, tourists will experience and learn about certain cultures. If the tourism industry can be managed properly, then tourism can ensure the preservation of nature and culture. In addition, tourism can also be a forum for employment for local communities around the tourist area. This research is qualitative research using Bibliometric analysis. Search results using Publish or Perish (PoP) and VOS Viewer with research objects in Pangandaran Regency, West Java Province.
Techniques for Making Moctail-Type Beverages Through Training for the PHR Bekasi MSME Community Dyah Mustika Wardani; Mezi Julian; Gilang Fahreza; Rohani Lestari Napitupulu
Jurnal Pengabdian Masyarakat Bestari Vol. 2 No. 7 (2023): July 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v2i7.4932

Abstract

The development of the industry is so fast, innovation for creative industry players must continue to be sought, so that in this way MSME players will survive amidst the growing onslaught of the industry. Therefore Bina Sarana Informatics University will carry out community service as a contribution to the surrounding community to develop expertise in the field of Baverage. Community Service carries the theme "Training on Making Moctail Type Beverages for the PHR Bekasi MSME Community". The partner in this community service is the Prima Harapan Regency UMKM Community in Bekasi City. The activity will be held on Saturday, 18 March 2023 from 09.00 to 12.00 WIB. The methods used are Preparation, Implementation and Monitoring and Evaluation. The results of the implementation of PM show an increase in the skills of the community, so that PM is implemented quite effectively.
Utilizing excess stocks of seasonal fruit into marketable smoothie products as an effort to improve the economy of the North Bekasi Bay Pucung Umkm Community Mezi Julian; Lilik Edi Saputro; Dyah Mustika Wardani; Gilang Fahreza
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 1 (2024): January 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i1.7372

Abstract

Smoothies with seasonal fruits have become a rapidly growing focus of research in the context of a healthy lifestyle and culinary innovation. This article provides an in-depth overview of the concept and popularity of smoothies, particularly those utilizing seasonal fruits, as a healthy and refreshing beverage alternative. Additionally, this article highlights the trend of using spices as additives to smoothies, introducing a new dimension in terms of flavor and health benefits. Sustainability and flexibility in choosing seasonal fruits offer a variety of flavors and rich nutrients. This research outlines the potential development of smoothies with seasonal fruits as a beverage choice aligned with the demands of a healthy lifestyle and the evolving preferences of consumers. The significance of selecting seasonal fruits as the main ingredient in smoothies creates a beverage that is not only delicious but also meets the nutritional needs of the body. Various seasonal fruits like mangoes, strawberries, and oranges, rich in vitamin C and fiber, contribute positively to health. The uniqueness of smoothies with seasonal fruits lies in their ability to respond to seasonal changes, providing a natural variety of flavors.
Pelatihan Eksplorasi Mocktail Dengan Sentuhan Rempah Nusantara Bagi Kampung Adat Cireundeu Bandung Gilang Fahreza; Lilik Edi Saputro
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.v4i3.1653

Abstract

Cireundeu Traditional Village is in Leuwigajah Village, South Cimahi District and has a population of 800 people. Most of the people in the Cireundeu Traditional Village work as cassava farmers and adhere to the Sundanese Wiwitan belief. The traditional potential must be supported by development, especially in the field of providing food and drinks that utilize village potential. Spices are a strong potential of the Cirendeu Traditional Village, they can come from various parts of plants, such as flowers, fruit, bark, stems, tubers, leaves and rhizomes. Spices can not only be used as seasonings for cooking, but can also provide taste, aroma and health benefits to various drinks. The Faculty of Economics and Business, Bina Sarana Informatics University Hospitality Study Program will hold community service with the theme "Mocktail exploration training with a touch of Indonesian spices for the Cirendeu Bandung Traditional Village". The community service partners are the Cirendeu Bandung Traditional Village community. This training activity is a solution for the potential of the Cirendeu Traditional Village. Counseling is carried out in 4 stages, namely; Preparation Stage, Implementation Stage, Monitoring and Evaluation Stage. Community service activities run smoothly and there are no obstacles. Several participants provided suggestions regarding implementation time, but considering the participants' enthusiasm for the community service material this time, some felt that the time was still not enough. The participants were very enthusiastic about taking part in the training and showed that they were very interested in making mocktail drinks with a touch of spices. The process of direct practice and reflection carried out by the instructors has helped them understand the correct steps for making mocktail drinks. This training also offers new business opportunities for participants who want to develop mocktail drinks with the added value of spices.
Environmental Preservation Of Bromo Tengger Semeru National Park Using Green Marketing Strategy Puspita, Nadya Mega; Julian, Mezi; Ekawaty, Donna; Fahreza, Gilang
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 4 No. 1 (2024): January 2024
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v4i1.306

Abstract

The establishment of Bromo Tengger Semeru National Park as 10 Priority Tourism Destinations by the Ministry of Tourism, caused Bromo Tengger Semeru National Park to experience a significant increase in visits and also has implications for tourism development in Bromo Tengger Semeru National Park and its surroundings. This shows the weakness of natural tourism management whose success is only measured by the number of visitors. Green Marketing which is carried out sustainably is the result of corrections to the development of mass tourism which has had many negative impacts on the natural environment and local communities. This research aims to identify the impact of tourism on the environment, analyze the market, apply the marketing mix, and develop a Green Marketing strategy for preservation in Bromo Tengger Semeru National Park. Based on the results of the analysis, environmental impacts arise due to a lack of awareness from tourists and the community, a lack of human resources from managers, and mass tourism
Homestay Tourism as Tourism Development in Pemuteran Traditional Village Ekawaty, Donna; Julian, Mezi; S.H., M.M, Nanang; Fahreza, Gilang
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 01 (2024): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i01.1472

Abstract

Homestay tourism is an activity in a homestay located in a traditional village environment. Homestay tourism is a special attraction for visiting tourists. Homestay tourism has not been widely utilised by homestay owners and managers. Homestay tourism is a new challenge for residents in meeting the needs of tourists. This is one of the causes of the researcher's interest in conducting research related to Homestay Tourism as a tourism development. The research aims to obtain information on the needs of homestay tourism in facing the challenges of tourism development, contributing to improving the economy of local communities, preserving local culture, preserving local culture and the surrounding environment, and being able to find novelty in the world of hospitality to increase the economic value of local communities. This research uses a qualitative action research method using a problem approach by mapping tourism objects, making observations, and taking documentation of homestay owners and managers. The results of the study show that homestay tourism is capable of standardised tourism development, increasing the economic value of local communities, helping local economic development, and preserving their cultural heritage. The researcher hopes that there will be ongoing and continuous research
DAYA DUKUNG PARIWISATA DI DESA PENYANGGA TAMAN NASIONAL WAY KAMBAS PROVINSI LAMPUNG Gilang Fahreza; Mezi Julian; Donna Ekawaty
Journal of Innovation Research and Knowledge Vol. 4 No. 9: Februari 2025
Publisher : Bajang Institute

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

Abstract

Way Kambas National Park (TNWK) in Lampung province is one of dozens of national parks in Indonesia. As the largest elephant conservation center in Indonesia, TNWK is a very unique destination and is in particular demand by Lampung residents. Elephant agility attractions, elephant riding, elephant painting, elephant playing ball are tourist attractions offered by TNWK. However, after conducting a review and evaluation in 2019, the attractions offered by TNWK were considered not to be on the side of conservation principles because behind the cute and adorable elephant attractions there was a very hard training process. Therefore, the TNWK Center plans to change the tourism style in TNWK which was previously massive tourism to an alternative tourism based on education and involving local residents as a driving force for tourism. This change in tourism style of course requires a lot of studies to mitigate the readiness of the TNWK and the residents of the buffer villages who will later become the driving force of tourism in TNWK. One of them is to study the carrying capacity of tourism in 4 buffer villages (Labuhan Ratu 6, 7, 9 and Braja Harjosari Village) which are the gateways of TNWK. This research is a qualitative research that collects data using observation, documentation, interview, and library research methods. This research focuses on 3 aspects of tourism carrying capacity according to the World Tourism Organization (UNWTO), namely physical-ecological aspects; socio-demographic, economic-political. As a result of this study, the current carrying capacity of TNWK and 4 buffer villages is 75.2% physical-ecological aspects, 90.4% socio-demographic aspects, and 95% economic-political aspects. The indicators of the carrying capacity aspect that must receive more attention from TNWK and the 4 buffer villages are waste separation and management management which only meets 33.33%, renewable energy use only meets 25%, and companies with low energy consumption systems only meet 25%.
BRANDING INNOVATION FOR TRADITIONAL BEVERAGE PRODUCTS: INCREASING THE COMPETITIVENESS OF MSMES IN PENTINGSARI VILLAGE, SLEMAN, DIY YOGYAKARTA Nova Yudha Andriansyah Putra; Gilang Fahreza; Syaharuddin, Syaharuddin; Claudia Dwi Martina; Izzat Habib; Astria Putri Ramadhani; Rifqi Muhammad Ihsan
JURNAL PENGABDIAN MANDIRI Vol. 4 No. 8: Agustus 2025
Publisher : Bajang Institute

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

Abstract

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.
Analisis Prediktif Berbasis AI Pada Inovasi Produk Kuliner di Industri Food And Beverage: Study Kasus Pada Sheraton Hotel Senggigi Dwi Martina, Claudia; Putra, Anak Agung Ngurah Sedana; Fahreza, Gilang; Nugraha, Putu Ari; Anggara, Bagas
Sadar Wisata: Jurnal Pariwisata Vol. 8 No. 1 (2025): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v8i1.3282

Abstract

Tujuan penelitian untuk menganalisis penerapan analisis prediktif berbasis AI dalam inovasi produk kuliner di Sheraton Hotel Senggigi, dan untuk nengidentifikasi faktor pendukung dan hambatan dalam penerapan teknologi AI pada inovasi kuliner. Penelitian ini mengadopsi pendekatan kualitatif deskriptif untuk memahami penerapan analisis prediktif berbasis kecerdasan buatan (AI) dalam inovasi produk kuliner di Sheraton Hotel Senggigi, Lombok. Dilaksanakan dari 10 Desember 2024 hingga 10 Maret 2025.Data dikumpulkan melalui wawancara mendalam, observasi partisipatif, dan dokumentasi, dengan informan utama termasuk chef eksekutif, manajer food and beverage, staf IT, dan pihak manajemen. Wawancara semi-terstruktur memberikan fleksibilitas untuk mengeksplorasi penggunaan teknologi dan tantangan dalam penerapan AI. Analisis data dilakukan dengan metode analisis tematik, yang mencakup reduksi data, penyajian data, dan penarikan kesimpulan. Adapun hasil pada penelitian bahwa penerapan kecerdasan buatan (AI) dalam inovasi kuliner di Sheraton Hotel Senggigi dapat secara signifikan meningkatkan daya saing dan efisiensi operasional. Keberhasilan implementasi bergantung pada faktor pendukung seperti akses data berkualitas, kemajuan teknologi, infrastruktur yang memadai, dan keahlian sumber daya manusia. Namun, tantangan seperti keterbatasan finansial, masalah privasi, resistensi terhadap perubahan, serta kesulitan dalam mengolah data tidak terstruktur harus diatasi. Dengan menggabungkan teknologi dan kreativitas manusia serta berinvestasi dalam pelatihan dan infrastruktur, hotel dapat beradaptasi dengan perubahan pasar dan memenuhi kebutuhan pelanggan, menjadikannya sebagai destinasi kuliner yang inovatif
Co-Authors Astria Putri Ramadhani Bagas Anggara Claudia Dwi Martina Donna Ekawaty Donna Ekawaty Dwi Martina, Claudia Dyah Mustika Wardani Dyah Mustika Wardani Izzat Habib Kasmin Kasmin Lilik Edi Saputro Lymbarski Caesariano Mezi Julian Nova Yudha Andriansyah Putra Nugraha, Putu Ari Puspita, Nadya Mega Putra, Anak Agung Ngurah Sedana Rifqi Muhammad Ihsan Rohani Lestari Napitupulu S.H., M.M, Nanang Syaharuddin