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All Journal JE (Journal of Empowerment) Jurnal Akademi Pariwisata Medan Jurnal Pariwisata Vokasi Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Multidisiplin Madani (MUDIMA) Journal of Agriculture (JoA) Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Barista : Jurnal Kajian Bahasa dan Pariwisata Masyarakat Pariwisata: Journal of Community Services in Tourism Journal of Business Management MARAS : Jurnal Penelitian Multidisplin International Journal of Technology, Food and Agriculture Padaidi: Journal of Tourism Dedication Padaidi: Journal of Tourism Dedication Journal of Supply Chain and Entrepreneurship
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 Environmental Science 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.
Analysis of Millennial Tourists’ Interests in Garut Regency Hanna Daniati; M. Agus Syadad; Ridwan Iskandar; Roselinawati; Ignatius Purwanggono
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 8 No. 2 (2021): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v8i2.322

Abstract

Millennials are highly potential for being targeted as tourists in Garut Regency. This quantitative study, therefore, was aimed at analyzing the interests of millennial tourists in Garut Regency. The results found that the millennial tourists’ interest in Garut Regency with the highest value is the socioeconomically introverted. This shows that even though considered as young tourists and having high productivity, the millenn ial tourists, in conducting tourism activities, are still influenced by the desire to refresh, have fun, socialize, and take advantage of their spare time.
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.
Analisis Faktor-Faktor Meal Experience dalam Menciptakan Perilaku Konsumen Pasca Pembelian di Jubilare Dine and Wine Bandung Iskandar, Ridwan; Wardhana, Wishnu
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 1 No. 2 (2017)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v1i2.10

Abstract

Restaurant and cafe industry competition is getting tougher. Implementation of the strategy is not right, causing not guaranteed of loyal consumers. When loyalty is difficult to form, at least marketers should pay attention to post purchase consumer behaviour. Consumers relate to a product, there are important elements involved in this interaction process, namely the consumer experience. Therefore, marketers should be able to pack the elements that can be controlled by the marketer that can create a positive meal experience. The presence of the stimuli provided by the organizer restaurant / cafe to create a memorable meal experience in order to stimulate the post purchase behaviour of consumers, the formulation of the problem and the purpose of this study is: How meal experience gained consumers restaurant / cafe. How consumer behaviour and how the influence of post purchase experience meal consisting of food and drinks, atmosphere, cleanliness, service levels and prices obtained by the consumer in the creation of post purchase consumer behaviour. With 110 respondents, researchers used a non-random sampling technique that is accidental sampling in selecting samples and processed using computer software SPSS 17.00. Based on the results of the correlation matrix between the sub variables meal experience of the post purchase behaviour obtained correlation results sequentially, namely, food and beverages (0.77), atmosphere (0.68), hygiene (0.65), service level (0.72) and the price (0.75). Effect of meal experience of the post purchase behaviour has a very strong relationship, which with a correlation coefficient of 0.764, this shows that the meal experience. is able to make a positive contribution then post-purchase behaviour will tend to be positive anyway.
Analisis Peran Sumber Daya Manusia Dalam Pengembangan Pariwisata di Desa Wisata Alamendah Rancabali Kabupaten Bandung Gilang Ramadhan; Saefullah, Moch. Agus Syadad; Iskandar, Ridwan; Rusmana, Odang; Romi Okta Viano, Muhammad
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 4 No. 1 (2023)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v4i1.877

Abstract

Dalam pengembangan pariwisata, aspek Sumber Daya Manusia (SDM) menjadi fokus utama, tanpa SDM yang berkualitas dalam pengelolaan dan pengembangan pariwisata, sebuah objek wisata tidak dapat memberikan nilai tambah bagi masyarakat. SDM pariwisata mencakup beberapa stakeholders diantaranya adalah wisatawan/pelaku wisata (tourist) atau sebagai pekerja (employment). Pengembangan objek wisata diperlukan peran dari berbagai stakeholders. Penelitian ini bertujuan memberikan gambaran terkait dengan sejauh mana peran sumber daya manusia yang dimiliki oleh desa wisata alamendah ini dalam upaya pengembangan desa wisatanya. Penelitian ini menggunakan pendekatan kualitatif yang bersifat deskriptif dan menggunakan analisis dengan teknis analisis wawancara, observasi dan studi pustaka. Hasil penelitian menyimpulkan bahwa sumber daya manusia yang dimiliki oleh desa wisata Alamendah sudah cukup berperan dalam upaya pengembangan desa wisata Alamendah.
Pemanfaatan Cloud Kitchen dalam Mengembangkan Model Bisnis Restoran Dhandy, Rahmat; Kristiningsih, Ari; Iskandar, Ridwan
Journal of Business Management Vol. 1 No. 1 (2023): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jobm.v1i1.5

Abstract

Studi kasus ini akan menemukan konsep cloud kitchen dalam hal model bisnis, kelebihan, dan kekurangan serta bagaimana mereka mengoperasikan bisnis mereka dengan tiga konsep berbeda, dan kami menyajikan cerita Kitopi sebagai studi kasus pelopor dalam operasi cloud kitchen. Namun, kami mempertimbangkan perbedaan antara restoran cloud dan restoran biasa untuk menemukan -dari pandangan teoretis- bagaimana kedua ide operasi yang berbeda ini dapat digabungkan bersama dan membuat model bisnis yang unik 'dapur di mana-mana'. Pada akhirnya kami menyajikan masa depan merek makanan, dan bagaimana komunikasi dan media sosial akan mempengaruhi industri ini. Kami menyimpulkan penelitian kami dengan menambahkan beberapa rekomendasi untuk pengusaha yang memiliki restoran tradisional terkemuka dan ingin mengembangkan dan mempertahankan posisi mereka di pasar.
Analisis Peran Sumber Daya Manusia Dalam Pengembangan Pariwisata di Desa Wisata Margacinta Kecamatan Cijulang Kabupaten Pangandaran Iskandar, Ridwan
Jurnal Akademi Pariwisata Medan Vol 12 No 1 (2024): Jurnal Akademi Pariwisata Medan
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/japm.v12i1.608

Abstract

In tourism development, one thing that has a very important role is the Human Resources (HR) aspect. Success in tourism management and development requires quality human resources, which are expected to be able to provide added value to the community at a tourist attraction. Tourism Human Resources includes several stakeholders including tourists/tourists and workers (employment). The development of tourist attractions requires the role of all parties. This research aims to provide an overview of the extent of the role of human resources owned by the Margacinta Tourism Village in efforts to develop its tourism village. This research uses a descriptive qualitative approach and uses technical analysis using interviews, observation and literature study. The results of the research concluded that the human resources owned by the Margacinta Tourism Village have played a sufficient role, but there is a need for coaching and guidance in efforts to develop the Margacinta Tourism Village in the future.
IMPACT OF INCOME ON INTEREST IN ARABIC COFFEE FERMENTATION IN SUMBERWRINGIN BONDOWOSO SUB-DISTRICT Saenal Mustafa; Kustiari, Tanti; Iskandar, Ridwan
Journal of Agriculture Vol. 2 No. 01 (2023): Research Articles, March 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i01.2290

Abstract

The fermentation process determines the quality of coffee beans in terms of color, taste and aroma. One of the problems is the low quality of coffee beans. This is caused by the low interest of farmers who carry out fermentation in accordance with Standard Operating Procedures. Farmers' interest is influenced by several factors, one of which is the income received by coffee farmers. This study examines the effect of income on farmers' interest in fermenting Arabica coffee. The variables used in this study are income and farmers' interest in fermenting in accordance with the applicable SOPs on Geographical Indications of java arabica coffee ijen raung. The location was purposively selected in Sumberwringin Subdistrict with the consideration that the area is the main producer of coffee. The research sample was 103 farmer group members selected by simple randomization. The method used was descriptive quantitative. Data analysis using simple linear regression with the help of SPSS. The results showed that the amount of income had a significant effect on farmers' interest in doing the coffee fermentation process with a significance value of 0.040. While the rest is influenced by other factors not examined in this study. Ijen Raung Arabica coffee farmers' income is at a moderate level, between 1.6 and 3.1 million rupiah. Farmers can budget part of their income to finance various needs during the coffee fermentation process.
Co-Authors Adhisty, Dila Fitri Agus Sudono, Agus ANDINI , PARAMITA ANDINI Ari Kristiningsih Budi Wibowo Cytra Amalia Hadian Daniati, Hana DARMAWAN, DANNI Fakhruddin Fakhruddin Gilang Ramadhan Gilang Ramadhan Hanna Daniati Hilmina, Dissy Ignatius Purwanggono Ismail, Andi Muhammad M. Agus Syadad M. Romi Okta Viano Malika, Uyun Maulana Yusuf , Muhamad Moch Agus Syadad Saefullah Moch. Agus Syadad Saefullah Mochammad Imron Awalludin Odang Rusmana Putra, Dhanang Eka Rahmat Dhandy Ramadhany, Nadya Nuansa Retnowati, Naning Risya Ladiva Bridha Roselinawati Rusmana, Odang Rusna Purnama Saefullah, Moch. Agus Syadad Saenal Mustafa Sarah Khoirunisa Sukarno Wibowo Suryani, Dede Irma Suwandi, Andreas Syadad Saefullah, Moch. Agus Tanti Kustiari Tarin, Hillary Wardhana, Wishnu Woro Priatini