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Indigenous Festival dan Pembelajaran Gastronomi pada Program Studi Perhotelan Abdillah, Fitri Abdillah; Ayuningsih, Sri Fajar; Rachmat, Timotius Agus
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.1207

The festival, for the Osing community, is a ritual activity to give thanks to the presence of God Almighty, and hope for a good future. In various ritual festival rituals, gastronomy is always involved as the main tool. This research aims to identify the development of Indonesian gastronomic learning through festivals of the Osing community in Banyuwangi. The Tumpeng Sewu and Barong Ider Bumi are the biggest ritual festivals. The qualitative method is used to explore the captive fenomena and linked to gastronomy subject in hospitality study program. The findings show that festival activities in the Osing community can be emulated in gastronomy subject by (1) including discussion of Indonesian gastronomy as the main subject; (2) the people of Osing Kemiren have genuine hospitality and can be adopted as Indonesian-style hospitality in service learning; (3) A gastronomic tour can be created as an attraction in the form of providing local natural raw materials, cooking, serving and eating procedures in the Osing version; (4) by adopting a knowledge management cycle, various ritual dishes can be made explicit by compiling various books about Osing dishes. As implication, higher education has to implement in realizing explicit knowledge from local community wisdom to the sustainability.

Quality in the Music Applications: Case Study in Spotify, ITunes and JOOX Rachmat, Timotius Agus; Nawangwulan, Irma M; Anantadjaya, Samuel PD; Samuel, DC Ethan; Lahuddin, Abdul Haris; Samuel, Daniella Christy Eryn
International Journal of Business Studies Vol. 9 No. 2 (2025): International Journal of Business Studies
Publisher : Sekolah Tinggi Manajemen IPMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32924/ijbs.v9i2.376

In the several years, streaming services have been under the spotlight by disrupting traditional media consumption platforms. The music industry is one of the most heavily impacted by the existance of streaming services. The aim of this paper is to understand the customer’s expectation for a music application and how far that is being full filled. Through the SERVQUAL scale, the customer’s expectation and the perception of the applications’ services quality will be analysed and the perceived quality of music streaming platform, Spotify, and digital music platform, iTunes will be compared

Indigenous Festival dan Pembelajaran Gastronomi pada Program Studi Perhotelan Abdillah, Fitri Abdillah; Ayuningsih, Sri Fajar; Rachmat, Timotius Agus
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.1207

The festival, for the Osing community, is a ritual activity to give thanks to the presence of God Almighty, and hope for a good future. In various ritual festival rituals, gastronomy is always involved as the main tool. This research aims to identify the development of Indonesian gastronomic learning through festivals of the Osing community in Banyuwangi. The Tumpeng Sewu and Barong Ider Bumi are the biggest ritual festivals. The qualitative method is used to explore the captive fenomena and linked to gastronomy subject in hospitality study program. The findings show that festival activities in the Osing community can be emulated in gastronomy subject by (1) including discussion of Indonesian gastronomy as the main subject; (2) the people of Osing Kemiren have genuine hospitality and can be adopted as Indonesian-style hospitality in service learning; (3) A gastronomic tour can be created as an attraction in the form of providing local natural raw materials, cooking, serving and eating procedures in the Osing version; (4) by adopting a knowledge management cycle, various ritual dishes can be made explicit by compiling various books about Osing dishes. As implication, higher education has to implement in realizing explicit knowledge from local community wisdom to the sustainability.

Peningkatan Ketrampilan dan Pembelajaran Kearifan Lokal Dalam Pembuatan Minuman Kopi Di Desa Wisata Kemiren, Kabupaten Banyuwangi, Jawa Timur Basalamah, Anwar; Ayuningsih, Sri Fajar; Abdillah, Fitri; Susanto, Sandi; Rachmat, Timotius Agus; Prihandrijanti, Maria
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i2.1238

Coffee is a beverage that is a drink of friendship for the Osing people in Banyuwangi. Coffee is also the main drink in the development of the Kemiren tourism destination. The aim of PkM is to increase the ability of local communities in serving and marketing coffee through social media. The implementation of this activity is focused on the needs of the Kemiren tourism village partners. The form of activity is a training and coaching clinic consisting of training on serving coffee drinks, developing a coffee menu and training on product styling & photography. The location was centered at Jaran Goyang Cafe, Kemiren Village, Banyuwangi with the number of participants reaching 25 people. The PkM results show the enthusiasm of the community following the program and discussing the development of Osing Coffee. Several trainings that have been carried out show differences in the closeness of interactions which influence the enthusiasm to improve the quality of coffee serving. Evaluation is carried out by holding a small competition among participants and assessed by the PkM team. These indicators are expected to strengthen the program's impact in increasing the community's skills and enthusiasm to develop Osing Coffee as part of a local tourism attraction. Suggestions for the next PKM activity are to provide the required training materials in the form of basic barista skills and optimize social media as a means of promotion and marketing

PEMBERDAYAAN PEKERJA INFORMAL: MENINGKATKAN KESEJAHTERAAN EKONOMI DI LINGKUNGAN URBAN Harsono, Iwan; Kurniawan, Dodo; Ramadhan, Rizky; Cakranegara, Pandu Adi; Rachmat, Timotius Agus
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): Volume 5 No 1 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i1.25650

Artikel ini membahas pemberdayaan pekerja informal dalam upaya meningkatkan kesejahteraan ekonomi di lingkungan urban melalui metode literature review. Dengan menganalisis berbagai sumber literatur, artikel ini mengeksplorasi strategi dan pendekatan yang telah diterapkan untuk memahami dan memperbaiki kondisi pekerja informal. Tinjauan literatur mengidentifikasi tantangan utama yang dihadapi pekerja informal, termasuk ketidakpastian pekerjaan, akses terbatas terhadap sumber daya, dan ketidaksetaraan dalam perlakuan. Namun demikian, artikel ini juga menyoroti potensi solusi dan pendekatan yang dapat memperkuat kedudukan pekerja informal dalam ekonomi urban, seperti pelatihan keterampilan, akses ke modal dan pasar, serta kebijakan perlindungan sosial. Dengan mempertimbangkan faktor-faktor yang mempengaruhi pemberdayaan pekerja informal, artikel ini memberikan wawasan yang berharga bagi kebijakan dan praktik yang berupaya meningkatkan kesejahteraan ekonomi di lingkungan urban. Implikasi dari analisis ini diharapkan dapat membantu mengarahkan upaya pemberdayaan yang lebih efektif dan inklusif bagi pekerja informal, serta mendukung pertumbuhan ekonomi yang berkelanjutan dan inklusif di masa depan.

EDUKASI MANAJEMEN SDM UNTUK PENINGKATAN KUALITAS PELAYANAN PUBLIK Nurmansyah, Agung; Rachmat, Timotius Agus; Mere, Klemens; Nawangwulan, Irma M; Afiat, Muhammad Nur
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 (2024): Vol. 5 No. 5 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i5.33388

Dalam era globalisasi dan kemajuan teknologi yang pesat, kualitas pelayanan publik menjadi salah satu faktor kunci dalam menentukan efektivitas dan efisiensi penyelenggaraan pemerintahan. Artikel ini bertujuan untuk mengkaji peran edukasi manajemen sumber daya manusia (SDM) dalam meningkatkan kualitas pelayanan publik. Menggunakan metode PKM dan literature review, penelitian ini menganalisis berbagai sumber literatur terkait, termasuk artikel jurnal, buku, dan laporan penelitian yang relevan dengan topik. Fokus utama dari studi ini adalah bagaimana pendidikan dan pelatihan dalam manajemen SDM dapat mempengaruhi kinerja pegawai dan kualitas layanan yang diberikan kepada masyarakat. Temuan dari literatur menunjukkan bahwa program edukasi yang efektif dapat meningkatkan kompetensi dan motivasi pegawai, memperbaiki komunikasi internal, dan mengoptimalkan proses kerja. Artikel ini menyimpulkan bahwa investasi dalam edukasi manajemen SDM merupakan strategi penting untuk mencapai pelayanan publik yang berkualitas tinggi dan berkelanjutan. Implikasi dari penelitian ini diharapkan dapat memberikan panduan bagi pembuat kebijakan dan praktisi dalam merancang program pelatihan yang lebih efektif untuk meningkatkan pelayanan publik.

Experimental Research for the Production of “Butter Cookies” with Red Rice Flour Substitution Kurniawan, Dedy; Lorenza , Sherren; Frances , Jesslyn; Rachmat, Timotius Agus
Jurnal Ilmiah Pertanian dan Peternakan Vol 3 No 1 (2025): Juli
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jipper.v3i1.3055

Purpose: This study aims to examine public acceptance of butter cookies made with a partial substitution of wheat flour using brown rice flour and to identify differences in sensory attributes, including texture, color, aroma, and taste, compared to conventional butter cookies. Methods: Method research employs a quantitative approach using hedonic tests and organoleptic tests. Data were collected through structured questionnaires distributed to the general public and expert panelists. The hedonic test was used to measure the level of consumer preference, while the organoleptic test evaluated sensory differences between conventional butter cookies and those substituted with brown rice flour. Result: The results of the hedonic test show that butter cookies made with brown rice flour are generally well-received by consumers, with a favorable preference level. Organoleptic testing reveals significant differences in some sensory attributes, while others show no significant variation compared to the conventional recipe. Conclusions: Butter cookies with brown rice flour substitution are acceptable to the public and have the potential to be developed as an alternative product. The substitution influences specific sensory characteristics, although not all attributes differ significantly from conventional butter cookies. Limitations: This study is limited by the number of panelists and the scope of sensory attributes analyzed. In addition, variations in substitution ratios and long-term consumer acceptance were not explored. Contributions: This study contributes to the development of food product innovation by providing empirical evidence on the sensory acceptance of brown rice flour as a partial substitute for wheat flour in butter cookies.

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