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All Journal Syntax Literate: Jurnal Ilmiah Indonesia JURNAL MUQODDIMAH : Jurnal Ilmu Sosial, Politik dan Hummaniora Fair Value: Jurnal Ilmiah Akuntansi dan Keuangan International Journal of Economics Development Research (IJEDR) JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal ABDIMAS-HIP Pengabdian Kepada Masyarakat International Journal of Humanities Education and Social Sciences Jurnal Manajemen Kuliner Media Bina Ilmiah
Asqalani Rifai, Muhammad Syakib
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Arts Humanities Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Sosialisasi dan Pelatihan Pelaksanaan Operasional Homestay di Dusun Terbang, Desa Cibiru Wetan: Socialization and Training for the Implementation of Homestay Operations in Dusun Terbang, Cibiru Wetan Village Gafrilia Prianka, Winda; Syakib Asqalani Rifai, Muhammad; Nurul Aini, Revina
Jurnal ABDIMAS-HIP Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): Jurnal ABDIMAS-HIP Pengabdian Kepada Masyarakat
Publisher : LPPM Akbid Harapan Ibu Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37402/abdimaship.vol6.iss1.366

Abstract

Cibiru Wetan Village in Cileunyi Sub-district, Bandung Regency, West Java, has achieved achievements at the local, national and ASEAN levels. The success of this village cannot be separated from the idea of economic development, especially in the field of digitalization and tourism. The Dusun Terbang homestay in Dusun 01 RW 02 is a major discovery. The homestay helps maintain local culture by providing income for the community and attracting tourists with welcoming dances. This homestay has attracted tourists since 2022 and can promote rural tourism. Homestay management has improved, but operational management, welcoming guests, cleanliness, and security still need to be improved. With the socialization and training methods provided through workshop activities to the community and producing scientific updates on homestay management in Dusun Terbang, the average value of the workshop reached 70%, which indicates an increase in understanding and competence in topics related to the workshop, so that community-based homestay development can improve the tourism economy. Sustainable tourism can also be achieved through community homestay development. The socialization and training activities of this workshop have increased the understanding of homestay development and operational management.
Analisis Paket Wisata City Tour Berbasis Heritage di Braga Kota Bandung Desmantyo, Pandu Sapto; Arrisaputra, Rivaldi; Santika, Sarah; Prianka, Winda Gafrilia; Rifai, Muhammad Syakib Asqalani; Sopiani, Windi
Jurnal Ilmiah Muqoddimah: Jurnal Ilmu Sosial, Politik dan Hummaniora Vol 7, No 3 (2023): November 2023
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jim.v7i3.2023.996-1002

Abstract

Kawasan Braga memiliki semua potensi untuk menjadi pusat destinasi wisata cagar budaya di kota Bandung. Oleh karena itu, kawasan Braga perlu dikemas sebagai sebuah penawaran wisata untuk mengintegrasikan berbagai potensi yang dimilikinya menjadi sebuah pengalaman yang menyatu. Tujuan dari penelitian ini adalah untuk menganalisis Paket Wisata City Tour Berbasis Heritage di Kawasan Braga, Kota Bandung. Penelitian ini menggunakan metode penelitian kualitatif, dengan mengumpulkan data melalui wawancara dengan orang-orang yang memiliki pengetahuan tentang kawasan Braga. Selain itu, observasi dilakukan untuk menilai destinasi yang sesuai untuk dimasukkan ke dalam paket wisata, dan studi literatur dilakukan untuk memaksimalkan informasi mengenai sejarah kawasan Braga. Analisis data menggunakan metode triangulasi. Berdasarkan hasil dan pembahasan dari berbagai macam potensi yang dimiliki baik dari segi sejarah, arsitektur, kuliner, seni dan budaya, maka kawasan Braga dapat menjadi beberapa paket wisata kota berbasis heritage.
Mengukur Keberhasilan HACCP dalam Meningkatkan Hygiene & Sanitasi dengan Fokus pada Kapabilitas Karyawan Rifai, Muhammad Syakib Asqalani; Desmantyo, Pandu Sapto; Arissaputra, Rivaldi; Sentika, Sarah; Prianka, Winda Gafrilia; Nabilah, Syifa Syaliya
Jurnal Ilmiah Muqoddimah: Jurnal Ilmu Sosial, Politik dan Hummaniora Vol 7, No 3 (2023): November 2023
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jim.v7i3.2023.1003-1012

Abstract

Konsumen saat ini mengejar tingkat kualitas, kebersihan, dan aspek kesehatan yang tinggi dalam produk makanan sehingga perusahaan perlu menerapkan sistem jaminan keamanan pangan yang disebut sebagai Hazard Analysis Critical Control Point (HACCP). Penelitian ini bertujuan untuk mengidentifikasi mekanisme dan kepatuhan Good Manufacturing Practices (GMP) dan Sanitation Standard Operational Procedure (SSOP). Rancangan yang akan digunakan didalam penelitian ini merupakan teknik analisis deskriptif menggunakan data trianggulasi. Data yang dihimpun dari berbagai sumber termasuk informan. Setelah dilakukan penyajian data akan menghasilkan kesimpulan sementara yang menjawab pertanyaan penelitian Faktor yang mempengaruhi penerapan standarisasi HACCP pada PT. Cipta Karasa Nusantara diantara lain adalah tingkat kesadaran karyawan yang masih rendah mengenai hygiene dan sanitasi. Hal tersebut tergambar dari kesadaran karyawan menangani peralatan dan bahan baku, kesadaran karyawan dalam menjaga kebersihan dapat dikatakan cukup hanya perlu dibina terus menerus. Kondisi dapur masih terbilang dapat menyebakan kontaminiasi silang, yang menyebabkan kualitas produk belum dapat dikatakan baik. Berdasarkan observasi lapangan dan hasil wawancara mengggunakan beberapa instrumen, PT. Cipta Karasa Nusantara belum memiliki sistem pengendalian mutu dengan konsep HACCP dan belum memenuhi standar.
Analisis Pendampingan Operasional Homestay Desa Wisata Cibiru Wetan: Tantangan dan Solusi Winda Gafrilia Prianka; Muhammad Syakib Asqalani Rifai; Revina Nurul Aini
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 4 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i4.2716

Abstract

The community service program conducted in Cibiru Wetan Tourism Village, Bandung Regency, West Java, focused on operational assistance for homestays to improve service quality, strengthen operational standards, and enhance business sustainability. The activities were carried out through stages of socialization, training, evaluation, and the development of Standard Operating Procedures (SOPs) for homestays involving village officials, the DEWI tourism awareness group, homestay owners, and local youth. The results indicated a significant improvement in homestay managers’ knowledge and skills. Based on pre-test and post-test assessments, the average score increased by 35% in SOP knowledge, 28% in communication skills, and 29% in guest management. Additionally, a homestay SOP document was successfully developed as a guideline for 29 units, ensuring standardized services that were previously inconsistent. The program also improved tourist satisfaction, particularly in cleanliness (from 60% to 85%) and facilities (from 55% to 78%). Furthermore, it encouraged youth involvement in digital promotion, with 60% of local youth actively participating in online marketing and the introduction of a simple reservation system. However, challenges remain in financial record-keeping and digital literacy among managers. Thus, further programs focusing on financial management training, digital reservation systems, and continuous monitoring are required. Overall, this program successfully enhanced managerial capacity, strengthened service standards, and reinforced a competitive and sustainable community-based homestay management model.
OPTIMALISASI POTENSI LOKAL PAMELO: FORMULASI DAN ANALISIS KELAYAKAN EKONOMI CAMILAN SEHAT INOVATIF UNTUK PEMBERDAYAAN EKONOMI KREATIF PEREMPUAN DI DEWITAN Muhammad Syakib Asqalani Rifai; Pandu Sapto Desmantyo; I Gusti Ayu Citra Dewi; Manda Rahmat Husein Lubis; Rochmah Dewi Suryani
Media Bina Ilmiah Vol. 20 No. 3: Oktober 2025
Publisher : LPSDI Bina Patria

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

Abstract

Pamelo (Citrus maxima) is a leading local commodity in Cibiru Wetan Village, Bandung Regency, rich in vitamin C, dietary fiber, and antioxidants. However, its utilization remains limited to fresh consumption and has not been optimally directed toward producing value-added processed products. This study aims to develop healthy snacks based on pamelo using food dehydrator technology, analyze their economic feasibility, and design a participatory and sustainable business model based on women-led creative economy in rural communities. The research employed an experimental approach that included the analysis of raw material potential, prototype development in three product variants (chips, snack bars, and cookies), sensory evaluation by 30 semi-trained panelists, as well as market surveys and business feasibility analysis. Results showed that pamelo chips obtained the highest scores for texture and overall acceptability. Economic analysis indicated an average profit margin of 38%. Additionally, a zero-waste approach was applied by utilizing pamelo peel and pith as supplementary ingredients. The findings demonstrate that the integration of food technology with local creative economic empowerment constitutes an innovative and effective strategy for developing adaptive and sustainable village-based food industries rooted in regional potential
KEPATUHAN TERHADAP STANDAR KESELAMATAN KERJA DI INDUSTRI KULINER STUDI ANALISIS: KASUS RUMAH MAKAN SATE XYZ & SHIN YUEN BANDUNG Akib, Muhammad Syakib Asqalani Rifai; Pandu Sapto Desmantyo
JURNAL MANAJEMEN KULINER Vol. 3 No. 2 (2024): AGUSTUS 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i2.278

Abstract

This study centers on the enforcement of occupational safety regulations in the culinary industry, with a focus on Rumah Makan Sate XYZ & Shin Yuen restaurant in Bandung. Due to the high potential for accidents and health-related issues in kitchen and restaurant settings, the primary objective was to assess adherence to existing occupational safety standards, their effectiveness, and to identify potential risks. Initial findings reveal a lack of emphasis on occupational safety in the culinary sector, including at Rumah Makan Sate XYZ & Shin Yuen, where safety training and the use of personal protective equipment are notably limited. This underscores the suboptimal implementation of work safety standards at Sate XYZ & Shin Yuen, evident from inadequate safety training, insufficient use of personal protective equipment, and a lack of awareness about work safety protocols. Nonetheless, the study also uncovered a positive correlation between compliance with safety standards, increased productivity, and employee well-being. For this study, 8 workers at the XYZ Satay Restaurant & Shin Yuen Restaurant served as participants and interview subjects. The research enlisted informants from three distinct groups: representatives from academia, restaurant management, and relevant associations. The recommended strategies to enhance work safety practices encompass regular training, ensuring the availability of adequate personal protective equipment, and initiatives to raise employee awareness about work safety. Furthermore, the involvement of partners in providing resources and support to establish improved safety standards in the culinary sector was deemed significant. Implementation of these recommendations is anticipated to foster a safer and more conducive work environment.  
Transfromasi Manajemen Tata Kelola Dapur dan Standarisasi Menu di ‘Aisyiyah Boarding School: Solusi Modern untuk Pesantren Masa Kini Muhammad Syakib Asqalani Rifai; Winda Gafrilia Prianka; Fimansyah
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 7 No. 1 (2026)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v7i1.2734

Abstract

Program Pengabdian kepada Masyarakat (PKM) ini bertujuan mentransformasi tata kelola dapur dan standarisasi menu di ‘Aisyiyah Boarding School (ABS) Bandung. Permasalahan utama mencakup belum diterapkannya Good Manufacturing Practices (GMP) dan Hazard Analysis Critical Control Point (HACCP), pemborosan bahan baku ±15%, serta ketiadaan standar menu bergizi seimbang. Metode yang digunakan adalah riset aksi partisipatif (Participatory Action Research/PAR) dengan pendekatan pelatihan, pendampingan, dan implementasi sistem digital pencatatan stok serta perencanaan menu. Hasil evaluasi menunjukkan peningkatan skor kompetensi staf dari rata-rata 2,13 (pre-test) menjadi 4,53 (post-test), dengan peningkatan tertinggi pada aspek HACCP (+2,7) dan GMP (+2,6). Efisiensi penggunaan bahan baku meningkat ±15%, serta kepuasan santri terhadap variasi menu juga meningkat. Program ini menjadi model praktik baik transformasi dapur pesantren modern yang dapat direplikasi di lembaga serupa.
Co-Authors Arrisaputra, Rivaldi Della Maghfira Napu Della Maghfira Napu, Della Maghfira Desmantyo, Pandu Sapto Fimansyah I Gusti Ayu Citra Dewi Jasmine Afifa Destiani Manda Rahmat Husein Lubis Nabilah, Syifa Syaliya Nur Alfi Dewi Safitri Nurul Aini, Revina Pandu Sapto Desmantyo Pandu Sapto Desmantyo Pandu Sapto Desmantyo Prianka, Winda Gafrilia Revina Nurul Aini Rivaldi Arissaputra Rivaldi Arrisaputra Rochmah Dewi Suryani Rusinzika, Sandra Salsabila, Fahma Labiba Sarah Santika Sentika, Sarah Sopiani , Windi Sopiani, Windi Syifa Syaliya Nabilah Wildan Nurhidayat Wildan Nurhidayat Windi Sopiani