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All Journal Altasia : Jurnal Pariwisata Indonesia Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Barista : Jurnal Kajian Bahasa dan Pariwisata Majority Science Journal Tourism Economics, Hospitality, and Business Management Journal
Iwan Riady
Politeknik Pariwisata Medan, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other

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PENDAMPINGAN PENGEMBANGAN PRODUK ASAM GELUGUR BERBASIS EKONOMI KREATIF TERKAIT DESAIN DAN PEMASARAN PRODUK DI DESA WISATA BATU JONG JONG, KECAMATAN BAHOROK, KABUPATEN LANGKAT. Riady, Iwan; Ramadhan, Ikhlas; Sibarani, Claudina; Agustina, Feni; Wulandani, Ika; Sinaga, Joy Fery A.; Zebua, Tri Nindy
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.23682

Abstract

Krisis ekonomi secara besar besaran terjadi dalam 3 tahun terakhir, setelah pandemi menggemparkan seluruh dunia. Meskipun begitu sektor UMKM mampu bertahan dari krisis ekonomi, bahkan cenderung bertambah pada tahun tahun terakhir. Munculnya pesaing pesaing baru dan terus diikuti dengan perkembangan teknologi menjadi tantangan khusus bagi para pengelola. Masyarakat menjadikan perkembangan sebagai solusi yang dapat membantu pertahanan dari berbagai bentuk UMKM terutama bentuk usaha kecil yang sangat rentan terhadap persaingan UMKM. Tujuan pendampingan ini adalah untuk membantu masyarakat mengetahui potensi dan karakteristik Asam Gelugur sebagai produk ekonomi kreatif dan UMKM di Desa Wisata Batu Jong Jong, meningkatkan strategi komunitas terkait pengembangan desain produk Asam Gelugur, meningkatkan strategi komunitas pemasaran produk Asam Gelugur. Dengan demikian, diharapkan pengabdian ini dapat membantu UMKM yaitu produk olahan Asam Gelugur dalam mengatasi tantangan dan meningkatkan daya saing usaha. Metode yang digunakan dalam pengabdian ini adalah pendekatan partisipatif dengan melibatkan UMKM pengelola produk olahan Asam Gelugur di Desa Batu Jong Jong, Kecamatan Bahorok, Kabupaten Langkat. Pengabdian dilaukan dengan 2 kegiatan menjadi beberapa tahap, yaitu pertemuan awal berupa pelatihan pengembangan produk berbasis ekonomi terkait desain dan pemasaran, di ikuti dengan pendampingan berkala terkain pembuatan desain dan pemasaran produk, serta evaluasi dan monitoring. Sebagai sarana pengembangan selanjutnya, UMKM produk Asam Gelugur dapat terus mengadopsi teknologi dan meningkatkan kemampuan mereka untuk mengoptimalkan usahanya.
Pelatihan Pengolahan Lemang Kopi di Desa Tanjung Sirih Sebagai Pengembangan Wisata Kuliner Tradisional Kabupaten Lahat Pratama, Melati; Sonjaya, Arief Marna; Yansyah, Marfira; Riady, Iwan
Abdimas Galuh Vol 6, No 2 (2024): September 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i2.15997

Abstract

Lahat adalah salah satu kabupaten di Sumatera selatan yang menjadikan lemang sebagai kuliner khas oleh-oleh daerah. Lemang ini dinikmati oleh masyarakat atau wisatawan yang sengaja berkunjung ke Desa tanjung sirih atau hanya sekedar lintas. Lemang di Kabupaten lahat hanya memiliki variasi rasa gemuk dan manis. Sedikitnya variasi lemang di Desa kabupaten lahat menjadi salah satu penyebab kuliner ini tidak terlalu menarik pengunjung Kabupaten lahat. Oleh karena itu diperlukan pelatihan mengenai pembuatan lemang kopi. Pelatihan lemang kopi diberikan kepada penjual lemang Desa Tanjung Sirih Kabupaten Lahat. Pelatihan dilaksanakan dalam bentuk sosialisasi/penyuluhan, bimbingan teknis dan evaluasi. Evaluasi dilakukan dengan menilai penyelenggaraan kegiatan dan narasumber. Berdasarkan evaluasi diperoleh sebanyak 50 penjual lemang merasa puas dengan tempat kegiatan (5 = sangat baik), kebermanfaatan kegiatan (5=sangat baik), kejelasan narasumber dalam memberikan materi (5 = sangat baik) dan motivasi yang diberikan (5=sangat baik). Namun, kemampuan dan ketersediaan penjual lemang untuk memproduksi dan menjual lemang kopi memberikan nilai yang lebih rendah (4,982 = sangat baik) sehingga diperlukan penelitian lebih lanjut mengenai faktor penyebab dan strategi agar penjual lemang dapat memproduksi dan menjual lemang kopi.      
DEVELOPMENT OF CREATIVE ECONOMY PRODUCTS BAKATAK SYRUP IN BATU JONGJONG TOURISM VILLAGE BAHOROK SUB-DISTRICT, LANGKAT REGENCY Rosari, Dina; Riady, Iwan; Julianto
MSJ : Majority Science Journal Vol. 2 No. 1 (2024): MSJ-February
Publisher : PT. Hafasy Dwi Nawasena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61942/msj.v2i1.126

Abstract

This study aims to explore and analyze the process of developing creative economy products, especially Bakatak Sirup, in Jongjong Stone Tourism Village. The research method used is qualitative with a case study approach. This research involves various parties involved in product development, including Bakatak fruit farmers, local businesses, and other stakeholders. This research focuses on the stages of product development, innovation in formulation and packaging, and the economic and social impact of the product on local communities. In-depth interview methods are used to gain views.  in-depth from business actors, while direct observations were made to contextually understand the production process of Bakatak Syrup. The results of this study are expected to provide a deep understanding of how the development of creative economy products can have a positive impact on the local economy and community involvement in the process. Qualitative analysis will be used to identify success factors, challenges faced, and implications of development of creative economy products in Jongjong Stone Tourism Village. This research is expected to contribute to the theoretical and practical understanding of the development of creative economy products at the local level, especially in the context of tourism villages. The findings of this study can be the basis for product developers, local governments, and related institutions to design policies that support the development of the creative economy in the area.
The influence of the attractiveness of pineapple fruit commodity on the welfare of the people in Sipahutar District, North Tapanuli Regency Iwan Riady
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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

Abstract

The problem of agro-tourism development in Sipahutar District has not been able to develop, this is because it still has weaknesses, such as: 1) the district government is not yet optimal in developing the potential of the agricultural sector that can be empowered as a tourist area, 2) still inadequate tourism facilities and infrastructure such as lack of access to tourist sites, and the lack of attractions carried out 5) village road infrastructure leading to tourist areas is still dirt and gravel roads, 6) lack of promotion and information about agro-tourism areas. The purpose of this study was to analyze the influence of pineapple fruit tourist attraction on the welfare of the people of Sipahutar District and analyze the role of local governments in developing pineapple fruit commodity tourism in Sipahutar District. The analytical method used in this study is multiple regression analysis and descriptive analysis with the number of respondents as many as 94 people. The results showed that the influence of pineapple fruit tourist attraction which includes competitiveness, social capital and entrepreneurial culture has a positive and significant impact on the welfare of the people of Sipahutar District. The role of the local government in the development of pineapple fruit commodity tourism in Sipahutar District is to increase the capacity of pineapple fruit commodity business actors in Sipahutar District, North Tapanuli Regency by improving institutions, coaching, capital, and increasing the capacity of business actors.
Potensi Kopi Sebagai Bahan Baku Dalam Pengembangan Wisata Gastronomi Kuliner Lemang Kabupaten Lahat Pratama, Melati; Sonjaya, Arief Marna; Riady, Iwan; Yansyah, Marfira
Altasia Jurnal Pariwisata Indonesia Vol. 6 No. 2 (2024): Jurnal ALTASIA (Agustus)
Publisher : Program Studi Pariwisata - Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/altasia.v6i2.9245

Abstract

Lemang adalah salah satu kuliner tradisional kabupaten Lahat yang kini sudah menjadi kuliner komersil. Permasalahnya, lemang tidak memiliki variasi yaitu hanya ada lemang gemuk dan lemang gurih. Bersamaan dengan hal tersebut, lemang memiliki komoditi lain yang mudah ditemukan di daerah ini yaitu kopi. Ekstrak bubuk kopi ditambahkan ke dalam pembuatan lemang. Tujuan penelitian ini adalah untuk mengidentifikasi jenis kopi yang ada di desa Tanjung Sirih, kabupaten Lahat, dan melihat tingkat kesukaan konsumen terhadap lemang kopi. Penelitian dilakukan menggunakan metode campuran desain sequential exploratory dengan 30 panelis. Data dianalisis menggunakan ANOVA 5% dan uji lanjut Duncan. Hasil identifikasi menunjukkan bahwa jenis kopi yang ditemukan di desa Tanjung Sirih, kabupaten Lahat adalah robusta dan liberika. Hasil uji sensori menunjukkan rasa, warna, dan tekstur lemang kopi disukai oleh konsumen yaitu dengan nilai rata-rata 2,63, 2,53, 2,36 dan 2,56. ANOVA dan Duncan menunjukkan bahwa rasa, warna, aroma, dan tekstur lemang tidak berbeda antara sampel dan aslinya. Sehingga dapat disimpulkan bahwa rasa, warna, dan tekstur lemang kopi, baik robusta dan liberika disukai oleh panelis, sedangkan untuk aroma dianggap biasa saja. Berdasarkan hasil penelitian dan kesimpulan dapat direkomendasikan lemang kopi robusta dan liberika dapat menjadi ciri khas lemang, kabupaten Lahat, dan dapat dilakukan penelitian lebih lanjut terhadap strategi promosinya kepada wisatawan.
Pengaruh Reward Dan Punishment Terhadap Kinerja Karyawan Pada Hotel Sibayak Internasional Lase, Esterina Ningsih; Tauhid, Booni; Riady, Iwan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): TEHBMJ (Tourism Economics, Hospitality, and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v3i2.521

Abstract

The goal of this study is to identify the rewards and punishments used at the Hotel Sibayak Internasional as well as their impact on worker productivity. A quantitative approach with descriptive investigations is the methodology adopted. The population of this study consisted of 103 totl workers, and questionnaires and interviews were used to gather data from a sample of 50 respondents and 10 informants. According to the findings of the simultaneous effect test (Test f), the combined effect of reward and punishment on performance has a significant value of 0.000<0.05. According to this, Hotel Sibayak Internasional awards and penalties for staff performance have a favourable and substantial influence concurrently and in part results from interviews show that incentive and punishment have animapact on employee performance, which is backed by quantitative data. In order to encouragestaff to pay closer attention to themselves and build the capacity for the hotel’s sustainability in the future. Hotel Sibayak Internasional can further update amd maintain the system of rewards and punishments that has been functioning successfully.
Pengaruh Reward Dan Punishment Terhadap Kinerja Karyawan Pada Hotel Sibayak Internasional Lase, Esterina Ningsih; Tauhid, Booni; Riady, Iwan
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 3 No 2 (2023): TEHBMJ (Tourism Economics, Hospitality, and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/tehbmj.v3i2.521

Abstract

The goal of this study is to identify the rewards and punishments used at the Hotel Sibayak Internasional as well as their impact on worker productivity. A quantitative approach with descriptive investigations is the methodology adopted. The population of this study consisted of 103 totl workers, and questionnaires and interviews were used to gather data from a sample of 50 respondents and 10 informants. According to the findings of the simultaneous effect test (Test f), the combined effect of reward and punishment on performance has a significant value of 0.000<0.05. According to this, Hotel Sibayak Internasional awards and penalties for staff performance have a favourable and substantial influence concurrently and in part results from interviews show that incentive and punishment have animapact on employee performance, which is backed by quantitative data. In order to encouragestaff to pay closer attention to themselves and build the capacity for the hotel’s sustainability in the future. Hotel Sibayak Internasional can further update amd maintain the system of rewards and punishments that has been functioning successfully.
Optimizing the Synergy Between Hotel and Event Organizer to Enhance Palembang City's Appeal as a Mice and Event Destination Wisanggeni Agus Priyanto; Ahmad Kurniawan; Iwan Riady; Melati Pratama
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 12 No. 01 (2025): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v12i01.2254

Abstract

This study aims to examine the optimization of synergy between hotels and event organizers in enhancing the appeal of Palembang City as a Meeting, Incentive, Convention, and Exhibition (MICE) destination. Using a mixed-methods approach, qualitative data were analyzed thematically using NVivo software, while quantitative data were analyzed using descriptive and inferential statistics. Thematic findings reveal that intensive collaboration among stakeholders is the key to successful synergy, but there are still limitations in terms of international standard facilities and human resource competencies. Digital technology, particularly for hybrid events and marketing management, is also an important requirement. Quantitative analysis shows that the quality of facilities and the effectiveness of communication significantly influence participant satisfaction and the enhancement of destination appeal. The systematically built synergy has a tangible positive impact on MICE development in Palembang. Therefore, synergy must be accompanied by concrete investment in facilities and technology as the foundation for sustainable and competitive MICE destination development. This study contributes to the development of MICE tourism industry strategies in emerging destinations through a collaborative, integrative, and adaptive approach to global trends. Keywords: Synergy, Hotel, Event Organizer, MICE Destination, Palembang, Collaboration, Digital Transformation, Tourism Development.
Digital Technology, Storytelling, and Ecosystem Challenges in Promoting Traditional Batak Cuisine as a Tourist Attraction in Simalungun Regency Iwan Riady; Zulkhaidir Pohan
Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan Vol. 10 No. 1 (2026)
Publisher : Research and Community Service Center, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jk.v10i1.2568

Abstract

This study examines the role of digital technology in promoting traditional Batak cuisine as a tourist attraction in Simalungun Regency, but requires effective promotional strategies in the digital age. This study aims to examine the role of digital technology in promoting traditional Batak cuisine and to analyze the key enabling and constraining factors influencing its utilization among local culinary businesses. The study used a qualitative descriptive approach by observation, in-depth interviews, and documentation. The research informants consisted of 13 people. The data were analyzed using the thematic analysis. The results showed that digital technology plays a significant role as an enabler in promoting traditional Batak cuisine through four main dimensions: (1) amplifying visibility through social media; (2) democratizing access; (3) interactivity and engagement building; (4) digital storytelling. Meanwhile, the barriers include limited digital literacy, especially among the older generation, limited capital for digital investment, uneven Internet infrastructure in rural areas, limited time and human resources, content competition and platform algorithm changes, difficulty in measuring ROI, the risk of authenticity distortion, and a lack of coordination among stakeholders. This study concludes that digital technology plays a vital role in promoting Batak traditional cuisine as a tourist attraction, but its success depends on an ecosystem involving various stakeholders and requires a balanced strategy between digital innovation and cultural authenticity preservation.
Co-Authors Agustina, Feni Ahmad Kurniawan Iwan Riady JULIANTO Melati Pratama Ramadhan, Ikhlas Riady, Iwan Sibarani, Claudina Sinaga, Joy Fery A. Sonjaya, Arief Marna Tauhid, Booni Wulandani, Ika Yansyah, Marfira Zebua, Tri Nindy Zulkhaidir Pohan