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All Journal Jurnal Sains Indonesia Nawasena: Jurnal Ilmiah Pariwisata JHT: Journal of Hospitality and Tourism Journal of Islamic Economics and Finance Jornal Of Tourism Sciences (Toursci) International Journal of Entrepreneurship and Tourism
Khaeril Sungkawa Khaeril
Politeknik Pariwisata Prima Internasional
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Analisis Persepsi Abdidalem Keraton Kacirebonan Terhadap Pentingnya Penguasaan Bahasa Inggris di Lingkungan Keraton Kacirebonan Annisaa Eka Warliati; Khaeril Sungkawa; Ety Setiawati
Journal of Hospitality and Tourism Vol 2, No 2 (2024): Journal of Hospitality and Tourism
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/jht.v2i2.6518

Abstract

Keraton Kacirebonan adalah salah satu satu destinasi wisata budaya yang sering didatangi oleh wisatawan asing, di Kota Cirebon. Namun, penulis menemukan banyak hal yang masih kurang dalam penggunaan bahasa asing, contohnya Bahasa Inggris. Para abdi dalem yang sudah berusia lanjut masih enggan dan merasa sulit untuk memahami Bahasa Inggris. Tujuan penelitian ini adalah untuk mengetahui persepsi abdi dalem Keraton Kacirebonan terhadap pentingnya penguasaan Bahasa Inggris di lingkungan Keraton Kacirebonan. Metode penelitian ini merupakan penelitian kualitatif deskriptif. Teknik pengumpulan data dilakukan dengan wawancara terstruktur kepada abdi dalem yang berada di Keraton Kacirebonan terkait dengan pentingnya penguasaan Bahasa Inggris di lingkungan Keraton Kacirebonan. Berdasarkan hasil wawancara yang telah dilakukan dapat disimpulkan bahwa penggunaan Bahasa Inggris di lingkungan Keraton Kacirebonan sangat penting untuk diimplementasikan karena terkait dengan adanya wisatawan asing yang berkunjung ke Keraton Kacirebonan. Selain itu, jumlah wisatawan yang datang berkunjung ke Keraton Kacirebonan pertahunnya sekitar 30 sampai dengan 50 pengunjung. Dari jumlah pengunjung yang datang terdiri dari negara-negara Eropa seperti Jerman, Amerika maupun Rusia. Sedangkan wisatawan asing yang datang dari Uni Emirate Arab terdiri dari wisatawan asing yang berasal dari Saudi Arabia, Dubai dan Turki. Wisatawan yang berasal dari Asia juga pernah menjadi wisatawan asing, yaitu berasal dari Jepang. Kedatangan wisatawan asing ke Keraton Kacirebonan juga menjadi pemasukan tambahan bagi pihak keraton maupun para abdi dalem yang berperan sebagai tour leader yang diperoleh dari harga tiket masuk maupun uang tip. Namun sejalan dengan bertambahnya usia, para abdi dalem yang berusia lanjut merasa sangat lemah dalam menguasai Bahasa asing, khususnya Bahasa inggris, selain faktor usia mereka juga terhambat dalam daya tangkap untuk mempelajari Bahasa Inggris tersebut. Upaya yang dapat dilakukan untuk penelitian lebih lanjut, dapat dilakukan pelatihan Bahasa Inggris secara selektif hanya untuk para abdi dalem yang berusia muda agar efektif dan efisien. Kata Kunci: abdi dalem, Keraton Kacirebonan, penguasaan Bahasa Inggris
Proses Perkembangan Desa Cibuntu Menjadi Desa Wisata Berbasis Budaya Kabupaten Kuningan Khaeril, Khaeril Sungkawa
Jurnal Sains Indonesia Vol. 3 No. 2 (2022): Volume 3, Nomor 2, 2022 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v3i2.96

Abstract

Cibuntu Village, Pasawahan Sub-District is a Tourism Village in Kuningan Regency, West Java, which has the potential of nature and culture to be used as a tourist attraction, most of the potential of Cibuntu village is cultural potential. The research in Cibuntu village about the Cibuntu village development process became a culture-based Tourism Village. In addition, it also tries to utilize the cultural potential to be developed as a tourist attraction and the role of society in the process of development of Culture-based Tourism Village. This research uses qualitative approach with descriptive method, data data technique using observation, in-depth interview and documentation. The research findings show that the village process gradually, the potential of the existing culture used and packaged into events and tour packages, the role of the community in the process of development of cultural-based tourism village among others in the structure of the group driving the tourism, guide, cultural heritage preserver and others. The results of this study indicate that cultural tourism is the main attraction in the direction of the development of the tourist village, but in certain final capain has not shown a real increase in economic targets of local people, so it is not in accordance with the concept of tourism village and community-based tourism. Desa Cibuntu Kecamatan Pasawahan adalah Desa Wisata di Kabupaten Kuningan Jawa Barat, yang memiliki potensi alam dan budaya dimanfaatkan menjadi daya tarik wisata, sebagian besar potensi desa Cibuntu adalah potensi budaya. Penelitian di desa Cibuntu tentang proses perkembangan desa Cibuntu menjadi Desa Wisata berbasis budaya. Selain itu juga dipelajari pemanfaatan potensi budaya untuk dikembangkan sebagai daya tarik wisata dan peran masyarakat dalam proses perkembangan Desa Wisata berbasis budaya. Penelitian ini menggunakan pendekatan kualitatif dengan metode deskriptif, teknik pengumpulan data menggunakan observasi, wawancara mendalam dan dokumentasi. Temuan penelitian menunjukan bahwa, proses desa itu bertahap, potensi budaya yang ada dimanfaatkan dan dikemas menjadi event dan paket wisata, peran masyarakat dalam proses perkembangan Desa Wisata berbasis budaya antara lain berperan dalam struktur kelompok penggerak pariwisata, guide, juru pelihara cagar budaya dan lain-lain. Hasil penelitian ini menunjukan wisata budaya menjadi daya tarik utama seiring perkembangan desa wisata, namun dalam capain akhir tertentu belum menunjukan secara jelas peningkatan tarap ekonomi warga setempat, sehingga belum sesuai dengan konsep desa wisata dan pariwisata berbasis masyarakat.
Penerapan Food Plating Mahasiswa dalam Mengikuti Cooking Competition di Universitas Dian Nuswantoro Khaeril Sungkawa; Ratna Puspita Dewi; Aditya Eka Widianto; Sholeh Madjid
Journal of Islamic Economics and Finance Vol. 2 No. 3 (2024): Agustus: Journal of Islamic Economics and Finance
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jureksi.v2i3.1588

Abstract

The presentation of food, including appetizers, soups, main courses and desserts, seems to continue to change according to developments over time or culinary arts discoveries made by culinary artists. Not only culinary experts have developed the art of arranging dishes, but tourism campuses or culinary academies also often hold cooking competitions to encourage creativity in how to arrange and present a dish on a plate, where the presentation must pay attention to the position and composition of the food to become an artistic value. attractive and high quality. The author is interested in researching the application of food plating in cooking competitions. This research uses a qualitative approach with analytical descriptive research. And uses observation methods, interview methods, and literature study methods. The research sample was taken from competition participants. Data collection was carried out by directly observing students' application of food plating in preparation for cooking competitions. The results of the research show (1) by applying food plating where the position and composition of the food is taken into account so that the dish has high quality artistic value. (2) Competitors are able to arrange a dish systematically by paying attention to the position and composition. (3) The competition participants succeeded in describing the position and composition of the food on the plate by combining Indonesian food arranged with western style food plating so that they won second place in the cooking competition.
Standar Resep Dekonstruksi Asinan Bogor Dalam Menghadapi NHI Tourism Skill Competition Menjadi Fusion Appetizer Khaeril Sungkawa; Riyanto Wibowo; Muhamad Puji Mauludin
Nawasena: Jurnal Ilmiah Pariwisata Vol. 3 No. 1 (2024): April : Nawasena: Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v3i1.1337

Abstract

Indonesia which stretches from Sabang to Merauke has various types of culinary flavors, diversity from how to process food and beverages and the mention of food and beverage names characterize their respective places or regions. The rapid development of Indonesian culinary is also recognized by the international world, some Indonesian foods that are recognized as the most delicious foods in the world, namely Rendang, Fried Rice, Satay, Soto, Gado-gado, Pempek, Serabi, Pisang Goreng, Lupis and Cenil. Nowadays a new trend has emerged where in presenting food when plating is strongly influenced by art and aesthetics to make the food value-added, because the author is interested in deconstructing Asinan Bogor in the face of the NHI Tourism Skill Competition (NTSC) event. This research uses a qualitative approach with an analytical descriptive type of research. And using observation methods, interview methods, and literature study methods. Research samples were taken by competition participants. Data collection was carried out by directly observing the use of standard recipes in deconstructing Asinan Bogor. The results showed (1) by deconstructing Asinan Bogor into Fusion Food can increase students' self-esteem in participating in competitions at the NHI Tourism Skill Competition (NTSC) event, in addition to preserving traditional food. (2) the application of the deconstruction of Asinan Bogor into Indonesia Appetizer. (3) Participants of the competition succeeded in decomposing a dish into its own components or ingredients and served in a new way, this is evidenced by the first taste panel and changed to a new and creative way dish at the time of the second and third taste panels and during the Indonesia Appetizer competition using the Bogor Asinan Deconstruction.
Community Participation In Tourism Development At Kacirebonan Palace Sungkawa, Khaeril; Wachyudi, Sudiana
Jurnal Toursci Vol 2 No 3 (2024): Vol 2 No 3 December 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v2i3.559

Abstract

Cirebon is a city in West Java which has 4 (four) palaces, one of which is the Kacirebonan palace which is used as a historical tourist attraction. This research aims to determine the form of community participation ini tourism development at the Kacirebonan Palace and to determine the level of community participation ini tourism development at the Kacirebonan Palace. The research uses a qualitative descriptive method, namely primary data as the data source ini this research which is obtained from interviews, observation, questionnaires and documentation. The analysis technique used is the Likert scale. The results of the research show 4 (four) achievements in the level of community participation in tourism development at the Kacirebonan Palace, namely planning, reaching a score of 72.03 percent, implementation reaching a score of 71.85 percent, evaluation/monitoring 70.74 percent, and utilization of results 64.81 percent. percent. The community participation score in tourism development is in the high category as evidenced by the combined score for the areas of participation averaging 69.93 percent, this proves that community participation ini tourism development at the Kacirebonan Palace is relatively high. However, there are still differences between the data in the field of planning participation, the results of the Group Discussion Forum showing that participation is still low and the results of the questionnaire showing that there is a high level of participation. The form of community participation at the Kacirebonan Palace can be seen from the planning process, namely being involved in deliberations and taking the initiative to submit opinions. In terms of implementation, the community participates by providing performances or attractions, providing tourism comfort facilities, becoming tour guides, becoming tourism actors, becoming souvenir and food traders, maintaining security, order, cleanliness and comfort of tourist locations, as well as promoting Kacirebonan Palace tourism. Judging from the participation in the utilization of the results, this can provide jobs for the community, increase people's income, and reduce social inequality. Regarding participation in the evaluation, the community provides assessments, and participates in evaluating, criticizing and providing suggestions for tourism development and tourism management policies.
French Culinary Term Categorization in Essential of Professional Cooking’s Book Khaeril Sungkawa; Toni Ari Wibowo
International Journal of Entrepreneurship and Tourism Vol. 1 No. 2 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v1i2.2024.88-97

Abstract

The book entitled essentials of professional cooking is a book that is very suitable to be used as a reference for culinary lovers, cooks or especially for beginners in cooking, but, dishes originating from western countries generally use French term. French cooking terms are still widely found in western cookbooks, the fact is that every region has cooking terms according to the language they use, where these terms are used for communication when working in the kitchen. Cooking terms in French have become well-known in every food and beverage industry, it's no wonder that beginners or students often encounter cooking terms in French when working in the kitchen or reading western cookbooks. This research was conducted on a book entitled Essentials of Professional Cooking by Wayne Gisslen about categories of cooking terms in French and their meanings in English. The writer conducts this research by using descriptive method, this study is designed to get information concerning with the meaning of culinary term of French in essential professional cooking’s book and its category. In the end, the writer conducted in finding Culinary Categorization also literal meaning of French culinary term that found some forms such as Word, Compound word and Collocation also in meaning based on culinary world by using cookery encyclopedia and French-English dictionary.
Co-Authors Aditya Eka Widianto Annisaa Eka Warliati Ety Setiawati Muhamad Puji Mauludin Ratna Puspita Dewi Riyanto Wibowo Sholeh Madjid Sudiana Wachyudi Toni Ari Wibowo