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Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency Farikhatir Rizkiyah, Nurul; Hastuti Nurhayati; Jujuk Ferdianto
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.157-169

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and (2) Food gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment, namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.

Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency Farikhatir Rizkiyah, Nurul; Hastuti Nurhayati; Jujuk Ferdianto
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.157-169

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and (2) Food gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment, namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.

Leadership Capacity Building: A Strategic Approach to Promoting Heritage Tourism in Perigi Village, East Lombok Surayyal Hizmi; Jujuk Ferdianto; Ali Muhtasom; Supardi; Syarihudin
GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): GANDRUNG: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Olahraga dan Kesehatan, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/gandrung.v6i1.4469

From 2023 to 2024, a strategic initiative was carried out by the community service team of Politeknik Pariwisata Lombok to develop leadership capacity and revitalize cultural heritage tourism in Perigi Village, Limbungan, East Lombok. Twenty young adults were trained in organizational leadership and work skills through workshops to foster community-based tourism. The training included team collaboration, tourism management, product development, halal certification, and digital marketing. This initiative led to the establishment of a tourism awareness group (POKDARWIS), officially recognized by the East Lombok Tourism Office, and created an integrated management system for the tourism team in Perigi Village. Participants were encouraged to explore tourism potentials, especially in Limbungan Traditional Village, as tourist attractions by showcasing the history and customs of the Sasak Tribe. However, the sustainability of the POKDARWIS needs attention, particularly in terms of team communication, operations, participation, and market exposure. Therefore, the strategy implemented includes ongoing communication and monitoring through social media discussion groups and appointing responsible individuals for each division. With this strategy, it is expected that the management can work more actively and efficiently in developing tourism in Perigi Village.

STRATEGI PENGEMBANGAN DESA SEGI TIGA EMAS DI KABUPATEN BIMA: MENINGKATKAN DAYA TARIK BUDAYA DAN ALAM Satria Rusdy Wijaya; Ramdah M. Radjab; Jujuk Ferdianto; Ainul Yalkin
Media Bina Ilmiah Vol. 19 No. 8: Maret 2025
Publisher : LPSDI Bina Patria

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

Tujuan dari penelitian ini adalah untuk merumuskan strategi pengembangan yang efektif untuk meningkatkan daya tarik budaya dan alam Desa Sari, Desa Soro, dan Desa Lambu.Metode penelitian yang digunakan adalah mixed methods, menggabungkan pendekatan kualitatif dan kuantitatif untuk mendapatkan gambaran yang menyeluruh mengenai kondisi daya tarik budaya dan alam desa-desa tersebut serta strategi pengembangannya. Data dikumpulkan melalui observasi lapangan untuk memahami kondisi fisik daya tarik wisata, wawancara mendalam dengan berbagai pemangku kepentingan, studi dokumentasi dari sumber-sumber seperti laporan Badan Pusat Statistik dan jurnal ilmiah, serta Focus Group Discussion (FGD) dengan pihak-pihak terkait seperti pemerintah daerah, pengelola wisata, dan masyarakat lokal. Luaran yang ditargetkan dari penelitian ini mencakup rekomendasi strategi pengembangan desa wisata yang berbasis kebutuhan lokal dan berkelanjutan, model tata kelola daya tarik budaya dan alam yang efektif, serta rencana pengemasan promosi wisata berbasis teknologi informasi untuk meningkatkan daya tarik wisatawan. Selain itu, penelitian ini diharapkan dapat memberikan kontribusi bagi peningkatan kesejahteraan masyarakat setempat melalui pariwisata yang berkelanjutan dan partisipatif, serta mendukung upaya pelestarian budaya dan lingkungan di Kabupaten Bima. Dengan pendekatan yang holistik dan kolaboratif, penelitian ini diharapkan dapat membantu mengoptimalkan potensi Desa Wisata Segi Tiga Emas sebagai destinasi wisata unggulan yang menarik dan berkelanjutan, memberikan manfaat ekonomi, sosial, dan lingkungan yang signifikan bagi masyarakat lokal

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