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All Journal JE (Journal of Empowerment) Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism Jurnal Multidisiplin Madani (MUDIMA) MARAS : Jurnal Penelitian Multidisplin Padaidi: Journal of Tourism Dedication
Ridwan Iskandar
Politeknik Pariwisata NHI Bandung
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Proses Pengilingan, Suhu, Ekstraksi dan Jenis Kopi Pada Karakteristik Cold Brew Coffee ridwan iskandar; Sarah Khoirunisa
JURNAL PARIWISATA VOKASI Vol 2 No 2 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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

Abstract

Penelitian eksperimen ini bertujuan untuk mengetahui penggunaan ukuran penggilingan kopi jenis Arabika yang berasal dari Kerinci, suhu penyajian dan waktu ekstraksi pada proses Cold Brew Coffee. Penilaian dilakukan dengan membagikan lembar kuisioner kepada 30 orang panelis dengan melakukan uji organoleptik. Data dianalisa secara deskriptif analisis varian (ANOVA) dan uji t, Tukey Ba, dengan bantuan SPSS.22 (Statistical Product for Service Solution) dan Microsoft Excel 2010. Hasil dari penelitian melalui penilaian subjektif uji inderawi yang dilakukan oleh panelis menghasilkan bahwa grind size kopi arabika kerinci sebaiknya menggunakan grind size 7, immersion 24 jam dan suhu air room temperatur, yang memberikan rasa terbaik untuk cold brew coffee
Pengembangan Pariwisata Berbasis Masyarakat (Community Based Tourism) di Desa Pekasiran Kecamatan Batur Kabupaten Banjarnegara Moch. Agus Syadad Saefullah; Ridwan Iskandar; Budi Wibowo; M. Romi Okta Viano; Gilang Ramadhan
Jurnal Multidisiplin Madani Vol. 2 No. 7 (2022): July 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v2i7.715

Abstract

In achieving the target of tourism contribution to GDP which reaches 12%, several tourism development strategies are needed. This research aims to determine how the development of community based tourism in Pekasiran Village. This research uses a qualitative approach with a case study method. In this research, it is more focused on village government, local communities, and POKDARWIS. The results research is that the village government carried out its role by facilitating the formation of Pokdarwis and taking policies in terms of the distribution of benefits and the results of managing tourism objects in the form of economic improvement. Pokdarwis carries out the role by encouraging and motivating the community to develop tourism objects. Local communities are also involved in planning and decision-making in the process of developing tourism objects, which in this case means that the tourism development process in Pekasiran Village has involved the active participation of the surrounding community. 
Product Differentiation of Colenak Jam as a Local Specialty of Tasikmalaya Ridwan Iskandar; Cytra Amalia Hadian; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.57921

Abstract

This study aims to make jam products with colenak flavor as a Tasikmalaya specialty. Another purpose of this study is to preserve colenak as a traditional West Javanese specialty that are now rarely found. In addition, this study also aims to raise public awareness about colenak which is currently not very well known. This research is also expected to increase the interest of the community in colenak and can be enjoyed by people in all generations. This study used an experimental method by experimenting three different recipe formulations, namely the use of colenak 35% of the total ingredients and mashed peanut (SC 1), the use of colenak 50% of the total ingredients and coarsely chopped peanut (SC2), the use of colenak 75% of the total ingredients and very coarsely chopped peanut (SC 3). The method used in this study is an experimental by conducting organoleptic tests and consumer acceptability tests. Organoleptic tests were carried out on 10 trained panelists and consumer acceptability tests were carried out on 40 consumer panelists. The results of organoleptic tests showed that the colenak jam recipe formulation SC3 was the most preferred product with an average value of 3.53. Then the results of the consumer acceptability test showed an average value of 4.15 from a value scale of 1-5 which means that respondents or consumer panelists of the product agreed if the product could be accepted by consumers. Thus it can be concluded that colenak jam products with SC3 recipe formulations can be promoted as Tasikmalaya specialty that can be accepted by the public.
STRATEGI PENGEMBANGAN POTENSI WISATA ALAM PUNCAK LENDRA DESA NEGLASARI KABUPATEN GARUT Moch Agus Syadad Saefullah; Ridwan Iskandar; Odang Rusmana
MARAS: Jurnal Penelitian Multidisiplin Vol. 1 No. 3 (2023): MARAS : Jurnal Penelitian Multidisiplin, Desember 2023
Publisher : Lumbung Pare Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60126/maras.v1i3.77

Abstract

Indonesia merupakan salah satu negara yang mengalami peningkatan dalam bidang kepariwisataan dan hal ini memberikana kontribusi terhadapat devisa negara. Melihat potensi tersebut perlu adanya sebuah pengembangan terhadap tempat-tempat wisata daerah. Pengembangan suatu Kawasan wisata dapat menjadi penggerak perekonomian suatu daerah, terbukanya peluang usaha dan lapangan pekerjaan baru bagi masyarakat sekitar. Penelitian ini bertujuan untuk memberikan gambaran strategi pengembangan Puncak Lendra yang dapat menjadi bahan masukan bagi beberapa stakeholder terutama pemerintah daerah. Metode yang digunakan dalam penelitian ini adalah metode kualitatif dengan analisis data menggunakan analisis SWOT. Strategi pengembangan yang dapat diterapkan adalah mempertahankan keindahan dan kealamian dari wisata alam Puncak Lendra. Sosialisasi, pelatihan, pembinaan bagi sumber daya manusia yang ikut berperan dalam upaya pengembangan terutama masyarakat dengan pemahaman sadar wisata. Perbaikan dan pembangunan akses dan amenitas. Pelatihan digital marketing bagi para anggota Pokdarwis guna peningkatan kualitas SDM yang akan mengembangkan wisata alam Puncak Lendra dalam hal promosi.
PENINGKATAN KUALITAS KELOMPOK SADAR WISATA MELALUI PEMBINAAN PELAYANAN PRIMA Gilang Ramadhan; Moch. Agus Syadad Saefullah; Ridwan Iskandar
JE (Journal of Empowerment) Vol 4, No 1 (2023): JUNI
Publisher : Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/je.v4i1.3517

Abstract

ABSTRAK Potensi desa dapat digali dan dikembangkan melalui kemampuan Pokdarwis, sehingga keberadaan Pokdarwis perlu berkualitas agar dapat menjalankan fungsi dan perannya secara maksimal dengan harapan tujuan pariwisata dapat tercapai. Pokdarwis yang berkualitas adalah Pokdarwis yang memiliki Sumber Daya Manusia yang mumpuni dan berkompeten dalam bidang manajemen dan kepariwisataan. Peningkatan kualitas Pokdarwis dapat diupayakan melalui pembinaan anggota Pokdarwis. Pelayanan Prima merupakan aspek yang diperlukan agar wisatawan dapat merasa puas dan berkelanjutan untuk mengunjungi objek wisata. Tujuan dari kegiatan ini adalah memberikan pembinaan pelayanan prima guna meningkatkan kompetensi anggota Pokdarwis Desa Neglasari. Metode yang digunakan dalam kegiatan ini terdiri dari lima tahapan diantaranya, tahap survey lokasi dan observasi, tahap perizinan, tahap pengembangan materi, tahap kegiatan pembinaan dan tahap evaluasi kegiatan. Dari hasil kegiatan ini didapatkan hasil 88% anggota Pokdarwis merasa puas pada kegiatan pembinaan ini , sebesar 88% peserta pelatihan memahami konsep pelayanan prima pada objek wisata dan 100% peserta memahami mengenai standar operasional prosedur pelayanan prima pada objek wisata. ABSTRACTVillage potential can be explored and developed through Pokdarwis capabilities, so that the presence of Pokdarwis needs to be of high quality so that it can carry out its functions and roles to the fullest in the hope that tourism goals can be achieved. Quality Pokdarwis are Pokdarwis who have qualified and competent Human Resources in the field of management and tourism. Increasing the quality of Pokdarwis can be pursued through coaching. Excellent service is a necessary aspect so that tourists can feel satisfied and sustainable to visit tourist attractions. The purpose of this activity is to provide excellent service development in order to improve the competence of Neglasari Village Pokdarwis members. The method used in this activity consists of five steps including, the location survey and observation, the licensing, the material development, the coaching activity and the activity evaluation. From the results of this activity, it was found that 88% of Pokdarwis members were satisfied with this coaching activity, 88% of the training participants understood the concept of excellent service at tourist objects and 100% of participants understood the standard operating procedures for excellent service at tourist objects. 
Pelatihan Pengolahan Minuman Berbahan Lokal Menjadi Produk Bernilai Ekonomi di Desa Margacinta, Pangandaran: Training on Processing Local Beverages into Economically Valuable Products in Margacinta Village, Pangandaran Ridwan Iskandar; Moch. Agus Syadad Saefullah; Odang Rusmana
PADAIDI: Journal of Tourism Dedication Vol. 1 No. 2 (2024): Juli-Desember 2024
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/padaidi.v1i2.122

Abstract

This community service activity aims to improve basic knowledge of skills in making drinks from plantations and agriculture that grow around the village, as well as to improve the entrepreneurial spirit for managers of Village-Owned Enterprises (BUMDES) and Tourism Awareness Groups (Pokdarwis) in Margacinta Village, Cijulang District, Pangandaran Regency. The activity was carried out at the Karangkamal Hamlet Hall and was attended by 25 participants. The delivery method was carried out using interactive and demonstrative counseling techniques, with the aim of transforming knowledge, attitudes and skills as well as achieving prosperous village communities. The results of the activity showed an increase in the skills and understanding of the participants regarding the utilization and knowledge of plantations and agriculture, namely coconut and honje, which are processed into mixed drinks with the hope that the benefits, uses, processing and results of the drinks contained therein can be obtained. as well as in terms of processing plantation and agricultural products from the garden to being served in a glass, as well as the motivation and follow-up of participants in making, producing and even consuming their own beverage products along with the utilization of other commodities have been successfully improved through this activity.
Co-Authors Budi Wibowo Cytra Amalia Hadian Gilang Ramadhan M. Romi Okta Viano Moch Agus Syadad Saefullah Moch. Agus Syadad Saefullah Odang Rusmana Risya Ladiva Bridha Sarah Khoirunisa