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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

PENGEMBANGAN WISATA KULINER KHAS WONOGIRI MELALUI BESENGEK TEMPE Dyah Mustika Wardani; Lilik Edi Saputro; Emmita Hari Devi Putri
Jurnal Pariwisata Vol 10, No 1 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i1.15696

ABSTRAK Wisata kuliner khas Wonogiri menjadi daya tarik yang menarik bagi wisatawan yang berkunjung ke daerah tersebut. Salah satu kuliner khas Wonogiri yang dapat dikembangkan untuk meningkatkan jumlah kunjungan wisatawan adalah besengek tempe. Besengek tempe merupakan masakan tradisional yang terbuat dari tempe yang diolah dengan bumbu rempah khas Wonogiri, seperti kencur, lengkuas, dan serai. Tujuan dari penelitian ini adalah untuk mengembangkan potensi wisata kuliner khas Wonogiri melalui besengek tempe. Penelitian ini menggunakan metode kualitatif dengan teknik pengumpulan data melalui wawancara dan observasi. Hasil penelitian menunjukkan bahwa besengek tempe memiliki potensi yang besar untuk dikembangkan sebagai wisata kuliner khas Wonogiri karena memiliki cita rasa yang khas dan merupakan masakan yang mudah diakses oleh wisatawan. Beberapa faktor pendukung pengembangan wisata kuliner khas Wonogiri melalui besengek tempe adalah ketersediaan bahan baku yang mudah ditemukan, kemudahan dalam pembuatan, dan potensi pasar yang besar. Namun, terdapat beberapa kendala seperti kurangnya promosi dan informasi yang cukup mengenai besengek tempe. Oleh karena itu, diperlukan upaya promosi dan peningkatan informasi kepada wisatawan tentang besengek tempe sebagai kuliner khas Wonogiri yang dapat meningkatkan kunjungan wisata kuliner khas Wonogiri. Kata Kunci : Makanan Tradisional, Besengek Tempe, Wisata Kuliner ABSTRACK Wonogiri's culinary tourism is an attractive feature for tourists visiting the region. One of the local culinary specialties that can be developed to increase the number of tourist visits is besengek tempe. Besengek tempe is a traditional dish made from tempeh processed with typical Wonogiri spices, such as galangal, ginger, and lemongrass. The purpose of this study is to develop the potential of Wonogiri's culinary tourism through besengek tempe. This research used a qualitative method with data collection techniques through interviews and observations. The results show that besengek tempe has great potential to be developed as a local culinary tourism in Wonogiri due to its unique taste and easy accessibility for tourists. Some supporting factors for the development of Wonogiri's culinary tourism through besengek tempe are the availability of easily found raw materials, ease of preparation, and a large potential market. However, there are some challenges such as the lack of promotion and sufficient information about besengek tempe. Therefore, promotional efforts and increasing information for tourists about besengek tempe as a local culinary specialty in Wonogiri are needed to increase the number of culinary tourism visits to Wonogiri. Keywords: Traditional Food, Besengek Tempe, Culinary Tourism

Training on the Utilization of Spices as a Mixed Variant for Mocktail Drinks for PKK Organizations RW 09 Prima Harapan Regency Bekasi Lilik Edi Saputro; Kasmin; Donna Ekawaty; Syaharuddin
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.v2i7.5207

Mocktail drinks are a type of non-alcoholic drink made by mixing fruit juices and other soft drinks. Spices are parts of plants that are used as seasonings, flavor enhancers, fragrances, and food preservatives that are used on a limited basis. The PKK RW 09 Prima Harapan Regency organization is part of the Family Welfare Empowerment Movement (PKK) which operates in the Rukun Warga (RW) 09 area, they carry out various activities and programs, such as skills training, health counseling, education, environmental management, and programs other social programs. Through the activities and programs implemented, PKK RW 09 Prima Harapan Regency strives to create a clean, healthy and environmentally friendly environment, as well as increasing the capacity and skills of community members so that they can be independent and contribute positively to local development.

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

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

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.

Pengaruh Kawasan Malioboro Sebagai Area Pedestrian Terhadap Minat Kunjungan Wisatawan Lilik Edi Saputro; Nining Yuniati; Tutut Herawan
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 1 No. 7: Juni 2022
Publisher : CV. Ulil Albab Corp

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

Malioboro is one of the popular tourist destinations in the city of Yogyakarta, and also as a tourism icon in the city of Yogyakarta which is often visited by tourists. Malioboro is also a link between the monument and the palace or better known as the imaginary line that cannot be separated from the concept of the Yogyakarta Palace's urban planning philosophy. Pedestrian Malioboro is located in the tourist area of Malioboro with high economic, social and cultural values, making it a favorite destination for tourists. The method used in this study uses quantitative methods. The quantitative method in this study was used to analyze the influence of the Malioboro area as a pedestrian area on the interest of tourist visits. Interest in visiting is basically a feeling of wanting to visit an interesting place to visit. Interest in visiting is the act of tourists in choosing or deciding to visit a tourist attraction based on their experience in traveling.

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

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