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All Journal IKRA-ITH Humaniora : Jurnal Sosial dan Humaniora Jurnal Inovasi Penelitian Jurnal Kajian Dan Penalaran Ilmu Manajemen International Journal of Management Research and Economics
Widia Ningsi
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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PENGEMBANGAN KAWASAN PERTANIAN SEBAGAI DAYA TARIK WISATA GASTRONOMI PADA ERA NEW NORMAL DI DESA RANDOBAWAILIR KABUPATEN KUNINGAN Ety Setiawati; Widia Ningsi; Abdul Khalim
Jurnal Inovasi Penelitian Vol 2 No 6: Nopember 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i6.971

Abstract

Wisata gastronomi adalah cara lain dalam menikmati atraksi wisata sekaligus melestarikan kebudayaan dibidang makanan dan minuman. Kawasan pertanian potensial yang akan dikembangkan sebagai daya tarik wisata gastronomi berada di Dusun Pahing dan Dusun Pon. Produk makanan ringan berbahan dasar hasil pertanian yang diuji adalah pangsit boled dan rengginang serta nasi liwet sebagai makanan utama. Berdasarkan Uji Karakteristik Organoleptik dan Uji Daya Terima Konsumen, Pangsit Boled Putih (PBP) berdasarkan uji hedonik terhadap panelis terlatih mendapatkan penilaian tertinggi yaitu sangat suka dan amat sangat suka. Berbeda nyata dibandingkan dengan Rengginang (RRT dan RRBP) mendapatkan penilaian suka dan sangat suka. Nasi Liwet produk kontrol (N1L1) berdasarkan uji daya terima konsumen, parameter aroma, rasa, warna, tekstur dan penampilan fisik lebih disukai dibandingkan produk sampel Kelompok PKK Randobawailir (N2L2). Kesimpulan uji daya terima konsumen, produk kode sampel N1L1 dan N2L2 dapat diterima oleh konsumen. Komponen wisata gastronomi menerapkan konsep CHSE yaitu kebersihan, kesehatan, keselamatan, dan kelestarian lingkungan. Langkah-langkah pengembangan kawasan pertanian sebagai atraksi wisata gastronomi adalah pemilihan kawasan pertanian, penentuan produk lokal sebagai bahan dasar, jenis makanan olahan hasil pertanian, budaya pengolahan makanan, penyajian makanan dan menikmati makanan. Bentuk luaran penelitian adalah rencana pengembangan wisata gastronomi kawasan pertanian Desa Randobawailir Kabupaten Kuningan.
Penerapan Cleanliness, Health, Safety And Environmental Sustainability Pada Penyelenggaraan Kegiatan Wisata Di Keraton Kanoman Cirebon Widia Ningsi; Toni Ari Wibowo
IKRA-ITH HUMANIORA : Jurnal Sosial dan Humaniora Vol 6 No 2 (2022): IKRAITH-HUMANIORA Vol 6 No 2 Juli 2022
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (929.177 KB)

Abstract

The spread of Corona Virus Disease (Covid-19) throughout the world causes various impacts in variousfields. In order to anticipate the spread and prevention of Corona Virus Disease (Covid-19), must increase publicawareness of cleanliness, health and safety, change behavior patterns, the tourism world must prepare itself, havestandards for clean, healthy, safe & sustainable products & services..This research activity is a field study by conducting observations and interviews with managers, courtiersand tourists at the Kanoman palace regarding the implementation of Cleanliness, Health, Safety and EnvironmentalSustainability (CHSE) which has been carried out during the adaptation period of new habits (AKB). Theguidelines that have been set are based on guidelines from the Ministry of Tourism and Creative Industries of theRepublic of Indonesia, especially regarding the guidelines for organizing activities.The implementation of Cleanliness, Health, Safety and Environmental Sustainability (CHSE) from thepalace entrance to the facilities provided by the Kanoman Palace is expected that tourists will feel comfortable andsafe and can provide a positive image of the palace in implementing the implementation of Cleanliness, Health,Safety. and Environmental Sustainability (CHSE) whose implementation requires cooperation between variousparties such as managers, employees (servants) and tourists so that Cleanliness, Health, Safety and EnvironmentalSustainability (CHSE) can be implemented and have a positive impact on various parties.
Digital Marketing Strategy Through Social Media at Arunika Eatery, Kuningan Sudiana Wachyudi; Widia Ningsi; Gina Aulia Salsabila
International Journal of Management Research and Economics Vol. 2 No. 3 (2024): August : International Journal of Management Research and Economics
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/ijmre-itb.v2i3.1836

Abstract

Each business has its marketing strategy. In the digital era, utilizing social media become part of the marketing strategy that every single business has used. Through social media, businesses can reach out to various types of customers and decide who will be their customers. This study aims to find out how digital marketing strategies in Arunika Eatery, Kuningan, increasing consumer purchases, the types of marketing content that can increase the promotion of Arunika Eatery, Kuningan, and what the supporting and inhibiting factors in marketing their products through social media. The method used is qualitative descriptive. Data collection techniques through observation, interviews, and literature studies. Arunika Eatery, Kuningan, has implemented a digital marketing strategy through social media with a 70-20-10 strategy. Arunika Eatery, Kuningan carries out its marketing strategy with diverse and exciting content, which contains event promotions carried out by Arunika Eatery Kuningan, information about Arunika Eatery Kuningan, short videos, quotes, and question and answer sessions to its followers. This research focuses on the analysis of marketing strategy for the food and beverages business, especially in the Kuningan area. The researcher is the first one to conduct research about Arunika Eatery, and there's no previous research.
Penerapan Sustainable Event Management Pada Kegiatan Special Event Ephics 3.0 di Politeknik Pariwisata Prima Internasional Widia Ningsi; Toni Ari Wibowo
Jurnal Kajian dan Penalaran Ilmu Manajemen Vol. 2 No. 3 (2024): Juli : Jurnal Kajian dan Penalaran Ilmu Manajemen
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jkpim.v2i3.472

Abstract

The EPHICS 3.0 Special Event is an event held periodically, namely once a year from 2024 at the Prima International Tourism Polytechnic, Cirebon, West Java. When this Special Event activity is carried out in a way that is in accordance with government directions, namely in line with the concept of sustainability, it will be able to give a positive impression for partners to get involved. By implementing the sustainable concept, this is also an effective way and will help to introduce that event. what we hold is different from other events, so that the image of the event itself is positive. In implementing sustainable concepts such as responsible, greening, environmentally friendly, corporate social responsibility, social & culture and economic, organizers do not only focus on personal interests but pay attention to several things that need to be considered so that they benefit both parties. The method used in this research is a qualitative approach with descriptive methods. There were informants including the Chief Executive of EPHICS 3.0, the Event Organizing Committee, the Organizing Committee, University Management, organizers and Tenants. The results obtained in this research are that Event EPHICS 3.0 has implemented the concept of Sustainable Event Management, but there are still several concepts that must be fulfilled so that its implementation can be implemented as optimally as possible.
Co-Authors Abdul Khalim Ety Setiawati Gina Aulia Salsabila Sudiana Wachyudi Toni Ari Wibowo