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All Journal Prima Abdika: Jurnal Pengabdian Masyarakat NHI Hospitality International Journal Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Barista : Jurnal Kajian Bahasa dan Pariwisata
Djauhar Arifin
Sekolah Tinggi Pariwisata Bandung
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Pengembangan Potensi Desa Wisata Melalui 3A Dan Penerapan CHSE Di Desa Cihanjawar, Kabupaten Purwakarta Dalam Masa Adaptasi Kebiasaan Baru ER. Ummi Kalsum; Djauhar Arifin; Marsianus Raga; Daeng Noerdjamal; Bambang Sapto Utomo
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 1 (2021): Juni
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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Abstract

The Covid-19 pandemic has had a broad impact on the global tourism world since the end of 2019. Data shows that international tourist arrivals declined sharply in the first half of 2020 (-65%) compared to 2019. The strategy has been implemented by various special countries, the Indonesian Ministry of Tourism proclaimed the principle of Adapting to New Habits (AKB) in the Indonesian tourism industry as an integral part of the permit to reopen tourism businesses and destinations. The IMR principles in Indonesian tourism are applied from a strategic and technical perspective as well as from supply chain changes to the needs and demands of the management of tourists. This research was produced to be able to see the readiness of tourist destinations in the region, especially Tourism Villages in dealing with the Covid-19 situation and conditions with several strategies that have been set by the central government starting from CHSE and digitalization for Tourism Villages. This study used a quantitative research method with a description that describes each goal starting from the 3A condition, the Health Protocol, and its digitization. This mapping is very important to determine the direction of the potential development of Cihanjawar Tourism Village as a tourist destination
Potensi Dark Tourism Pasca Bencana di Kawasan Ekonomi Khusus Tanjung Lesung, Provinsi Banten Kalsum, ER. Ummi; Faisal, Faisal; Arifin, Djauhar; Utomo, Bambang Sapto; Noerdjmal, Daeng
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 4 No. 2 (2020)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v4i2.55

Abstract

On December 23, 2018, a tsunami caused by the eruption of Mount Anak Krakatau in the Sunda Strait hit the coastal areas of Banten and Lampung. There were at least 426 people killed and 7,202 injured and 23 people missing due to this incident. One of the areas affected by this disaster is the Special Economic Zone (KEK) of Tanjung Lesung Tourism, which was officially opened in February 2015. With this incident, the Tourism sector in the area needs to be considered starting from the development and post-disaster plans. This research was conducted to be able to map out how the potential of new tourism due to disasters that can be used as a plan to develop tourist attractions in the region. This research was conducted qualitatively by involving various key informants as sources of data needed such as the head of the Local Tourism Office, coastal community leaders affected by the disaster, affected communities, hotel owners around the disaster area. From the results of these data and used as a source of information to be used as a result of research. The results of this study are how a new potential emerges utilizing the areas of the former disaster and the mystery stories of the disaster.
Pemberdayaan Wanita melalui Pelatihan Pembuatan Healthy Pastry dan Bakery Product di LSM Perempuan Binangkit Bandung Chandra, Teddy; Prabowo, Susilo Dwi; Roesfian, Erfin; Wicaksono, Aditya; Arifin, Djauhar; Utomo, Bambang Sapto; Maulina, Lien; Susanto, Heri; Sufianti, Arti; Asmara, Andi; Hafizh, Fauzhiyah
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Volume 5 Nomor 1 Tahun 2025 (Maret)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i1.5007

Abstract

Women Empowerment Through Healthy Pastry & Bakery Product Making Training at LSM Perempuan Binangkit Bandung is a community service program implemented by lecturers and students of the Pastry Processing Art Study Program, NHI Bandung Tourism Polytechnic. The purpose of this program is not only to improve the cooking skills and knowledge of the participants in order to improve the household economy, but it is also expected to be an alternative solution to solving the problem of increasing the risk of catastrophic diseases caused by inappropriate food intake and not in accordance with the recommendations of health institutions. This program is implemented using the cooking demonstration and hands-on practice methods. After the implementation of the healthy pastry & bakery product making training program, it can be concluded that the training participants became more skilled and knowledgeable in the process of making healthy pastry & bakery products which are expected to reduce the risk of catastrophic diseases.
Alternative Use of Breadfruit Flour as a Partial Substitute for Wheat Flour in Making Scones Kamila, Shabrina; Novianti, Selvi; Arifin, Djauhar
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1473

Abstract

Purpose: This research aims to analyze the influence and differences between scones using breadfruit flour as partial substitution of wheat flour and scones using full wheat flour on the appearance, texture and flavor. Furthermore, to find out the best formula of breadfruit flour substitution in the making of scones which has the most likeliness for the consumers. Design/Methodology/Approach: This research was carried out using quantitative approach with data collection through literature study, observation and hedonic test. Experimental methods carried out 3 formula of experiments with 3 different percentages, namely 30%, 50% and 70% breadfruit flour substitution to wheat flour. The hedonic test was given to 30 untrained panelists with random selection. Findings: The research results shown that formula which has the most likeliness is scone with maximum of 30% breadfruit flour substitution. Research limitations/conclusions: The limitation of this research is the limited data and information about scones because scones are still rarely discussed in various journals or other literature, so the reliance was only on a few books and secondary data that came only from previous literature studies. Originality/value: This research on the use of breadfruit flour as a partial substitute for wheat flour in making scones can be used as a reference to other studies which relate with the use of breadfruit flour and can be seen as an alternative substitution of wheat flour which is came from Indonesian local food ingredients. Breadfruit flour which is made into a rare but unique scone dish can also be used as a innovation or idea in business.
Co-Authors Aditya Wicaksono Andi Asmara, Andi Arti Sufianti Bambang Sapto Utomo Daeng Noerdjamal ER. UMMI KALSUM Faisal Faisal Hafizh, Fauzhiyah Heri Susanto Kamila, Shabrina Lien Maulina Marsianus Raga Noerdjmal, Daeng Prabowo, Susilo Dwi Roesfian, Erfin Selvi Novianti, Selvi Teddy Chandra