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All Journal Nawasena: Jurnal Ilmiah Pariwisata Jornal Of Tourism Sciences (Toursci) UTAMA: Jurnal Pariwisata Prima
Riyanto Wibowo
Politeknik Pariwisata Prima Internasional
Arts Humanities Economics, Econometrics & Finance Social Sciences Other

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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.
Analisis Penerapan Fungsi Manajemen Poac Dalam Pelaksanaan Acara Ephics 2.0 Fitriatunnisa Shabrina; Riyanto Wibowo
Nawasena: Jurnal Ilmiah Pariwisata Vol. 3 No. 2 (2024): Agustus : 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.v3i2.1652

Abstract

Event management is the application of project management that is specifically engaged in the process of making and developing personal events or group events, associations, formal agencies and informal agencies with varying scales. In event management, there is time management, management, and human resources (HR) involved, resulting in a function that is responsible for planning, organizing, controlling, and evaluating elements. In supporting learning on campus, students are required to carry out an event commonly called Entrance of Portal to Hospitable International Competitions & Seminars (EPHICS). The event is an application of the theory learned in class. As a form of student creativity in realizing the management of Event Management in the Hospitality Sector. The implementation of the EPHICS 2.0 program is the result of the collaboration of students of the D4 Convention & Event Management Study Program together with D4 Hospitality Management through recruitment activities as a support in the concept of study program collaboration, with the involvement of students who play the role of organizers directly at the EPHICS 2.0 event, a forum is created as a place for creativity that has the potential to get a lot of attention from the community. In this study, the author wants to conduct research in analyzing the POAC Management Function in the Implementation of EPHICS 2.0 Events
The Tradition of Motayok Traditional Ceremonies in Cultural Heritage Management Wibowo, Riyanto; Claudia Kheisha, Abevi; Khairune Nisa, An Nuur
Jurnal Toursci Vol 2 No 1 (2024): Vol 2 No 1 August 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v2i1.425

Abstract

The traditional celebrations of Indonesia exhibit a wide range of variations, reflecting the diverse ethnic groups present in the country. One such custom is the practice of Motayok traditional rites. The Mentayok traditional ritual in cultural heritage management is rooted in the belief in supernatural forces that are believed to have the power to heal diseases and safeguard the tribe from different plagues. The ceremony follows a ritualistic musical dance, accompanied by singing, that induces a trance-like state in the dancer, allowing them to invoke spirits. This ceremony has been practiced since the 1600s. The Mokokapoi is responsible for summoning spirits while also serving as the guide during the ceremony. Typically, Mokokapoi is the spouse of the lady selected to be possessed. Totenden, as a mediator and supporter of the ritual, will join Bolian in singing the Bandit (song verses). Motayok's vocal performance and choreography will be enhanced by the rhythmic resonance of gongs and the skillful manipulation of dreadlocks by Mototobog. The Motayok traditional ceremony is seen as a form of double god or shirk. Presently, the Motayok traditional ceremony is exclusively observed in Bilalang Bersatu Village and Tudu Aog Village. There should be no necessity for the eradication of this heritage. Motayok, traditionally perceived as a mystical rite dedicated to deity veneration, is, in fact, a variant of psychotherapeutic intervention.
Potential For Night Culinary Tourism On Jalan Pekalipan Cirebon Wibowo, Riyanto; Listiaty, Tia
Jurnal Toursci Vol 2 No 1 (2024): Vol 2 No 1 August 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v2i1.426

Abstract

Research has been carried out on the culinary potential of mala m on Jalan Pekalipan Cirebon. The method used is a descriptive method by conducting surveys, interviews and secondary data analysis from various sources that can be accounted for. The results of the research indicate that Pekalipan culinary tourism located on Pekalipan street is the first culinary tourism carried out by the Cirebon City Government. Pekalipan Culinary Tourism was inaugurated as one of the culinary destinations through the Pekalipan Festival activities, which was inaugurated on Saturday, September 22, 2022, Pekalipan Culinary Tourism: The first culinary tour in the city of Cirebon initiated by the Cirebon City Government. Pekalipan culinary tourism has 15 traders, each with culinary specialties served to visitors, both Cirebon specialties and contemporary foods. Pekalipan culinary tourism has been used as a tourism destination that can be developed by the city government by referring to the aspects that must be fulfilled as a tourism destination by looking at the 4 A aspects, namely attraction (attraction), accessible (system achieved), amenities (facilities) and ancillary (tourism institutions). Pekalipan Culinary Tourism, as one of the culinary tourism in Cirebon City, can be developed as one of the attractions in the city of Cirebon as a tourism destination, but the following steps must be taken: There is a close cooperative relationship with various nearby tourist objects such as the Kacirebonan palace, Kasepuhan palace, and Kanoman palace to attract visitors to Pekalipan culinary tourism. There must be improvements and additions of facilities that visitors can use and utilize, such as toilets, safe and comfortable parking lots, and entertainment art and culture typical of Cirebon so that visitors will feel more typical of the city of Cirebon. The formation of forums in the form of Pekalipan culinary tourism institutions to form activities to attract tourists to visit Pekalipan culinary tourism.
PENERAPAN CHSE DI KERATON KASEPUHAN CIREBON DALAM MASA PANDEMI COVID-19 Riyanto Wibowo; Agung Setiawan
Jurnal Pariwisata Prima Vol. 1 No. 1 (2023): SEPTEMBER
Publisher : P2PKM Politeknik Pariwisata Prima Internasional

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

Abstract

Program CHSE merupakan sebuah solusi yang ditawarkan dalam masa pandemi covid-19. Solusi ini diberikan bagi seluruh pelaku pariwisata diberbagai sektor usaha. Keraton Kasepuhan Cirebon juga memberlakukan program CHSE ini sebagai upaya menyambut para wisatawan. Melalui penelitian kualitatif didukung dengan model observasi dan dokumentasi, penelitian ini dapat terselesaikan dengan hasil yang baik adanya. Hasil penelitian ini diketahui bagaimana Keraton Kasepuhan Cirebon menjalankan penerapan program CHSE dalam lingkungannya. Lingkungan ini meliputi pengurus, wisatawan hingga karyawan dari keraton Kasepuhan Cirebon sendiri. Dalam proses penerapannya, diketahui terdapat beberapa hal yang sekiranya belum sempurna dalam tahapan implementasinya. Hal ini menjadi permasalahan yang masih dapat dikembangkan oleh pengelola dikemudian hari demi menjaminkan rasa aman dan nyaman bagi para wisatawan yang berkunjung ke Keraton Kasepuhan Cirebon.
Co-Authors AGUNG SETIAWAN Claudia Kheisha, Abevi Fitriatunnisa Shabrina Khaeril Sungkawa Khaeril Khairune Nisa, An Nuur Muhamad Puji Mauludin Tia Listiaty