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All Journal Journal of Indonesian Economy and Business Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Gelanggang Olahraga: Jurnal Pendidikan Jasmani dan Olahraga (JPJO) Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Community Development Journal: Jurnal Pengabdian Masyarakat Kepariwisataan: Jurnal Ilmiah Jurnal Inovasi Penelitian International Journal of Economics, Management, Business, and Social Science Jurnal Abdimas Komunikasi dan Bahasa Journal of Innovation Research and Knowledge TRJ (Tourism Research Journal)
Dodik Prakoso Eko Hery Suwandojo
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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Wirausaha Baru IKM Olahan Pangan Ikan Memperkuat Ekonomi dan Pariwisata Bantul Annisa, Rosalina Nur; Suwandojo, Dodik Prakoso Eko Hery
Jurnal Abdimas Komunikasi dan Bahasa Vol. 4 No. 1 (2024): Juni 2024
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/abdikom.v4i1.5098

Abstract

Artikel ini merupakan artikel pengabdian hasil implemantasi kegiatan bimbingan teknis WUB IKM olahan pangan berbasis ikan di Kabupaten Bantul. Program Bimbingan Teknis Wirausaha Baru IKM (Industri Kecil Menengah) Olahan Pangan Berbasis Ikan di Kabupaten Bantul bertujuan memperkuat ekonomi dan pariwisata melalui pengembangan keterampilan dalam industri olahan pangan ikan. Peserta terlibat dalam pembuatan produk olahan ikan dan mempelajari strategi pemasaran yang efektif. Respon positif peserta mencerminkan antusiasme dalam mengembangkan potensi ekonomi lokal. Saran untuk kegiatan serupa termasuk peningkatan persiapan panitia, pengelolaan peserta, dan tata kelola waktu. Program ini diharapkan dapat memberikan kontribusi positif bagi Kabupaten Bantul. Kata Kunci: Wirausaha Baru, IKM, Olahan Pangan Ikan, Ekonomi, Pariwisata   Abstract This is a service article on implementing technical guidance activities for WUB IKM fish-based food processing in Bantul Regency. The Technical Guidance Program for New Entrepreneurs of Fish-based Food Processed IKM (Industri Kecil Menengah/Small and Medium Industry) in Bantul Regency aims to strengthen the economy and tourism through skill development in the processed fish industry. Participants were involved in making processed fish products and learned effective marketing strategies. Participants' positive responses reflected enthusiasm in developing local economic potential. Suggestions for similar activities include improved committee preparation, participant management, and time management. This program is expected to make a positive contribution to Bantul Regency. Keywords: New Entrepreneurs, SMEs, Processed Fish Home Industry, Economy, Tourism
Satay as a Culinary Heritage of Indonesian Gastronomy Suwandojo, Dodik Prakoso Eko Hery; Handajani, Sri; Annisa, Rosalina Nur
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.196

Abstract

Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage. Keywords: Satay, Gastronomy, Culinary heritage, Preserved
Diversifikasi Menu Makanan Menggunakan Sumber Pangan Lokal:Undur-Undur Laut Hidayat, Muhammad Syamsu; Suwandojo, Dodik Prakoso Eko Hery
Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Vol 10, No 1 (2026): Jurnal Pelayanan dan Pengabdian Masyarakat (PAMAS)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM Universitas Respati Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/pamas.v10i1.5563

Abstract

Mole crabs are abundant marine resources found along the southern coast of Java Island. However, their economic value remains relatively low. Local residents are still limited to selling mole crabs in simple forms such as deep-fried batter or traditional peanut crackers (peyek). In order to increase their market value, product diversification is necessary. In this community service activity, we provided training on processing mole crabs into Padang sauce, butter sauce, and salted egg sauce dishes. Participants showed strong enthusiasm during the training. They gained new knowledge and plan to offer these processed products in their restaurants. However, to create demand for processed mole crab products, intensive promotional support is required, as mole crabs are not a commonly consumed food source among tourists. The involvement of local government and business actors is crucial in stimulating tourist demand
Co-Authors Agustiani, Fitri Alip Suroto Annisa, Rosalina Nur Eko Haryanto Hani Ernawati Hidayat, Muhammad Syamsu Joko Waluyo Kusumaningrum, Anisa Putri Mazaya, Amalia Febryane Adhani Meiana Maulida Hikmawati Pradini, Gagih Putri, Ananda Amelia Rekta Deskarina Rosalina Nur Annisa Rosalina Nur Annisa Rosalina Nur Annisa Sri Handajani Sri Handajani Suroto, Alip Suwanto Raharjo