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All Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Edunomika (JIE) JURNAL ILMIAH GLOBAL EDUCATION The Sages Journal: Culinary Science and Business Jurnal Ilmu Sosial dan Humaniora
Bawa Mulyono Hadi
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Peningkatan Pengetahuan dan Kemampuan Ibu-ibu Rumah Tangga di Perumahan Bukit Bambe RT 24 Driyorejo Gresik dalam Mendiversifikasi Produk Olahan Makanan Rice Bowl Daniel Pandu Mau; Mahmudi Mahmudi; Ivy Dian Puspitasari Prabowo; Achmad Taufiq; Bawa Mulyono Hadi; Otje Herman Wibowo
To Maega : Jurnal Pengabdian Masyarakat Vol 6, No 2 (2023): Juni 2023
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v6i2.1698

Abstract

Masyarakat, khususnya ibu-ibu rumah tangga (IRT) Perumahan Bukit Bambe, Driyorejo- Gresik belum mampu berproduktif dan berdaya guna secara ekonomi. Pendapatanya yang rata-rata masih di bawah UMK belum mampu untuk menambah pendapatan kepala keluarga. Meskipun beberapa IRT sudah menjalankan usaha olahan makanan rumahan nasi kemasan, tetapi belum mampu menopang perekonomian keluarga karena tingkat peminatannya cenderung fluktuatif. Rendahnya pengetahuan dan kemampuannya dalam mendiversifikasi atau mengolah makanan yang kreatif dan inovatif menjadi penyebabnya. Oleh sebab itu, diformulasikanlah suatu solusi yaitu melalui pelatihan mendiversifikasi olahan makanan nasi kemasan menjadi konsep rice bowl. Ini merupakan bisnis kuliner yang sedang berkembang dan diminati pasar hingga saat ini. Metode pelatihan yang digunakan adalah ceramah, demonstrasi, praktik, dan diskusi. Berdasarkan hasil evaluasi pasca pelatihan menunjukkan adanya peningkatan pengetahuan dan kemampuan para IRT tersebut, bahkan termotivasi untuk membuka dan mengembangkan usaha rice bowl mulai dari skala kecil.  Kata kunci: Bukit Bambe; Diversifikasi Produk; Rice Bowl
TRADITIONAL CULINARY OF AYAM TALIWANG AS A TOURIST ATTRACTION IN MATARAM CITY Bawa Mulyono Hadi
Jurnal Ilmiah Global Education Vol. 4 No. 3 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 3, September 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i3.1239

Abstract

This study was motivated by an interest in the expansion of culinary tourism in the city of Mataram, which, although having several opportunities, an abundance of raw materials, one-of-a-kind traditional food preparation techniques, and a promising market share, seems to be developing at a very local level. The strategy that has been used in this study is known as descriptive qualitative research. This means that the method utilized emphasizes monitoring data or information until it is deemed adequate to produce an interpretation. Mataram City is a place that offers a wide variety of different things to do, all of which are impacted by the general circumstances that exist in the surrounding region, including astronomy, geography, administration, and social and cultural aspects. According to the findings, the traditional culinary qualities that serve as an attraction for culinary tourism in the city of Mataram mostly result from the absorption of hereditary ancestral culture that originated in Taliwang, located inside Mataram City. The tourist sector in Mataram City might be expanded and improved by using the city's culinary potential, which could be a direct or indirect method. This is connected to the fact that the cuisine of Mataram City may be both a draw factor and a motivator for people from outside the region to become tourists in Mataram City. This is tied to the fact that the cuisine of Mataram City can be both.
PROMOSI PARIWISATA DALAM KONTEN INSTAGRAM @DISPAREKRAFDKI SEBAGAI STRATEGI DIGITAL TOURISM MENARIK WISATAWAN Bawa Mulyono Hadi
JURNAL ILMIAH EDUNOMIKA Vol 8, No 1 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v8i1.10408

Abstract

Promotion of the tourism sector has an important role in supporting the Indonesian economy. Tourism marketing in the digital era encourages tourism resources to make optimal use of technology. This study aims to (1) find out the digital tourism strategy used by DKI Jakarta Disparekraf in Instagram content @disparekrafdki; (2) find out the effectiveness of the digital tourism strategy by the DKI Disparekraf in promoting DKI Jakarta tourism through Instagram content. This research is a descriptive qualitative research. The results of this study indicate that (1) the digital tourism strategy used by the DKI Jakarta Tourism and Creative Economy Department in promoting tourist destinations in DKI Jakarta through the Instagram platform contains dimensions of entertainment, interaction, trends and customization; (2) Promotion of the tourism sector by utilizing digital tourism strategies through the Instagram platform which tends to be simple, global and interactive is an effective and inexpensive way.
EFEKTIVITAS PENYAJIAN BREAKFAST À LA CARTE DAN BUFFET PADA RESTORAN HOTEL: STUDI KASUS DI PREGO K GALLERY HOTEL Lorenz Egan Adi Dharma; Bawa Mulyono Hadi; Achmad Taufiq; Daniel Pandu Mau
The Sages Journal Vol. 4 No. 01 (2025): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v4i01.30

Abstract

Layanan breakfast merupakan salah satu komponen penting dalam operasional restoran hotel karena berhubungan langsung dengan efisiensi pelayanan dan pengalaman tamu. Perbedaan metode penyajian breakfast, khususnya antara sistem à la carte dan buffet, menuntut pengelolaan yang tepat agar kualitas layanan tetap terjaga dalam berbagai kondisi operasional. Penelitian ini bertujuan untuk menganalisis efektivitas metode penyajian breakfast à la carte dan buffet dalam konteks operasional restoran hotel, serta mengidentifikasi implikasinya terhadap alur pelayanan dan pengalaman tamu. Penelitian ini menggunakan pendekatan kualitatif dengan studi kasus di Restoran Prego K Gallery Hotel. Pengumpulan data dilakukan melalui observasi langsung terhadap proses pelayanan breakfast, wawancara dengan staf dan manajemen restoran, serta dokumentasi pendukung. Data dianalisis secara deskriptif dengan membandingkan karakteristik operasional, efisiensi waktu pelayanan, dan distribusi beban kerja pada kedua metode penyajian. Hasil penelitian menunjukkan bahwa metode à la carte unggul dalam pengendalian kualitas makanan dan personalisasi pelayanan, tetapi menghadapi keterbatasan efisiensi waktu pada kondisi volume tamu tinggi. Sebaliknya, metode buffet lebih efektif dalam melayani jumlah tamu yang besar dalam waktu terbatas, meskipun memerlukan pengawasan yang konsisten untuk menjaga kualitas dan tampilan hidangan. Penelitian ini menegaskan bahwa efektivitas penyajian breakfast tidak bersifat absolut, melainkan kontekstual dan bergantung pada kondisi operasional restoran. Oleh karena itu, penerapan strategi penyajian yang adaptif menjadi kunci dalam menjaga keseimbangan antara efisiensi operasional dan kualitas pengalaman tamu di restoran hotel.
The Role Of Local Culinary Innovation In Supporting Regional Branding In Gresik Regency Bawa Mulyono Hadi; Ivy Dian P. Prabowo; Achmad Taufiq
Jurnal Ilmu Sosial dan Humaniora Vol. 4 No. 3 (2026): Juli
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/isihumor.v4i3.2272

Abstract

The development of experience-based tourism has driven local culinary offerings to become one of the strategic elements in shaping destination identity and image. Gresik Regency has a variety of distinctive culinary products with the potential to be developed as part of a regional branding strategy, but their utilization has not yet been optimally integrated with regional tourism and creative economy development. This study aims to analyze the forms of local culinary innovation in Gresik Regency, examine its role in supporting regional branding, and formulate a regional branding development model based on local culinary innovation. The study uses a descriptive qualitative approach with a case study strategy. Data were obtained through in-depth interviews, field observation, and documentation studies involving culinary MSME actors, local government, tourism destination managers, academics, and tourists. Data analysis was conducted using thematic analysis with the stages of coding, theme grouping, interpretation, and data triangulation. The results show that local culinary innovation develops across four main dimensions, namely product innovation, process innovation, packaging innovation, and digital marketing innovation. Field findings reveal that this innovation is manifested through product development, the use of packaging that highlights local cultural elements, the application of process standardization, and the utilization of social media in culinary promotion, which together create a gastronomic experience and strengthen the identity and image of Gresik Regency as a culture and culinary based tourism destination. This study produces a conceptual model of Local Culinary Innovation Based Regional Branding which explains that local culinary innovation acts as a strategic resource in building destination competitiveness and strengthening the regional creative economy. The research findings are expected to serve as a basis for local government and MSME actors in formulating sustainable gastronomic tourism development strategies.
Co-Authors Achmad Taufiq Lorenz Egan Adi Dharma Mahmudi Mahmudi Mau, Daniel Pandu Otje Herman Wibowo Prabowo, Ivy Dian Puspitasari