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All Journal Jurnal Kajian Pariwisata dan Bisnis Perhotelan International Journal of Economics, Management, Business, and Social Science Jurnal Ekonomi Jurnal Pengabdian Masyarakat Bestari (JPMB) Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri Safari : Jurnal Pengabdian Masyarakat Indonesia Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Pelayanan Masyarakat Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Mezi Julian
Universitas Bina Sarana Informatika
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pengembangan Pariwisata Berbasis Budaya Lokal dengan Analisis Bibliometrik Kasmin Kasmin; Lymbarski Caesariano; Mezi Julian; Gilang Fahreza
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 3 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i3.53572

Abstract

Research on heritage diversity in Indonesia is still very rare, but for cultural heritage that is almost the same is found in several scopes or aspects of heritage in Indonesia. The problem that occurs in Indonesia is that the development of cultural heritage diversity (heritage diversity) still has a lot to be addressed, and the utilisation of functions that have not been maximised even though relics in the past or cultural heritage are part or characteristic of a nation or country including tribes. The search results using Publish or Perish (PoP) also show the lack of research journals on heritage diversity and cultural heritage. Through VOS Viewer, it was found that heritage diversity or cultural heritage is very potential to be developed and researched because it is still very minimal, especially regarding local culture. Culture-based tourism (Cultural Tourism) is a type of tourism activity that utilises culture as a tourist attraction visited by tourists in these tourist destinations, tourists will experience and learn about certain cultures. If the tourism industry can be managed properly, then tourism can ensure the preservation of nature and culture. In addition, tourism can also be a forum for employment for local communities around the tourist area. This research is qualitative research using Bibliometric analysis. Search results using Publish or Perish (PoP) and VOS Viewer with research objects in Pangandaran Regency, West Java Province.
Techniques for Making Moctail-Type Beverages Through Training for the PHR Bekasi MSME Community Dyah Mustika Wardani; Mezi Julian; Gilang Fahreza; Rohani Lestari Napitupulu
Jurnal Pengabdian Masyarakat Bestari Vol. 2 No. 7 (2023): July 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v2i7.4932

Abstract

The development of the industry is so fast, innovation for creative industry players must continue to be sought, so that in this way MSME players will survive amidst the growing onslaught of the industry. Therefore Bina Sarana Informatics University will carry out community service as a contribution to the surrounding community to develop expertise in the field of Baverage. Community Service carries the theme "Training on Making Moctail Type Beverages for the PHR Bekasi MSME Community". The partner in this community service is the Prima Harapan Regency UMKM Community in Bekasi City. The activity will be held on Saturday, 18 March 2023 from 09.00 to 12.00 WIB. The methods used are Preparation, Implementation and Monitoring and Evaluation. The results of the implementation of PM show an increase in the skills of the community, so that PM is implemented quite effectively.
Inovasi Pengembangan Minuman Mocktail Berbasis Bahan Rempah Lokal Untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu Nova Yudha Andriansyah Putra; Dyah Mustika Wardani; Mezi Julian
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 3 (2024): Juli : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v4i3.1633

Abstract

Cireundeu comes from the name "reundeu tree", because previously in this village there was a large population of reundeu trees. The reundeu tree itself is a tree used for herbal medicine. Therefore, this village is called Cireundeu Village. Cireundeu Traditional Village is located in Leuwigajah Village, South Cimahi District. Consists of 50 heads of families or 800 people, most of whom make their living by farming cassava. Cireundeu Traditional Village itself has an area of ​​64 ha, consisting of 60 ha for agriculture and 4 ha for settlement. This service aims to explore the potential of local spice ingredients in creating mocktail drinks that are healthy and beneficial for local community income. Through collaboration between communities, universities and local industry, it is hoped that new innovations can be created that support the local economy while promoting healthy lifestyles. The output that will be produced in this PM is how the people of Cireundeu can utilize local plants to become classy ingredients that can compete with industry or as ingredients for mocktail drinks which can attract tourists to visit the village and become a multiplier effect for the local economy in the form of a press release publication. and Journals and IPR.
Environmental Preservation Of Bromo Tengger Semeru National Park Using Green Marketing Strategy Puspita, Nadya Mega; Julian, Mezi; Ekawaty, Donna; Fahreza, Gilang
INTERNATIONAL JOURNAL OF ECONOMICS, MANAGEMENT, BUSINESS, AND SOCIAL SCIENCE (IJEMBIS) Vol. 4 No. 1 (2024): January 2024
Publisher : CV ODIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59889/ijembis.v4i1.306

Abstract

The establishment of Bromo Tengger Semeru National Park as 10 Priority Tourism Destinations by the Ministry of Tourism, caused Bromo Tengger Semeru National Park to experience a significant increase in visits and also has implications for tourism development in Bromo Tengger Semeru National Park and its surroundings. This shows the weakness of natural tourism management whose success is only measured by the number of visitors. Green Marketing which is carried out sustainably is the result of corrections to the development of mass tourism which has had many negative impacts on the natural environment and local communities. This research aims to identify the impact of tourism on the environment, analyze the market, apply the marketing mix, and develop a Green Marketing strategy for preservation in Bromo Tengger Semeru National Park. Based on the results of the analysis, environmental impacts arise due to a lack of awareness from tourists and the community, a lack of human resources from managers, and mass tourism
Homestay Tourism as Tourism Development in Pemuteran Traditional Village Ekawaty, Donna; Julian, Mezi; S.H., M.M, Nanang; Fahreza, Gilang
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 01 (2024): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i01.1472

Abstract

Homestay tourism is an activity in a homestay located in a traditional village environment. Homestay tourism is a special attraction for visiting tourists. Homestay tourism has not been widely utilised by homestay owners and managers. Homestay tourism is a new challenge for residents in meeting the needs of tourists. This is one of the causes of the researcher's interest in conducting research related to Homestay Tourism as a tourism development. The research aims to obtain information on the needs of homestay tourism in facing the challenges of tourism development, contributing to improving the economy of local communities, preserving local culture, preserving local culture and the surrounding environment, and being able to find novelty in the world of hospitality to increase the economic value of local communities. This research uses a qualitative action research method using a problem approach by mapping tourism objects, making observations, and taking documentation of homestay owners and managers. The results of the study show that homestay tourism is capable of standardised tourism development, increasing the economic value of local communities, helping local economic development, and preserving their cultural heritage. The researcher hopes that there will be ongoing and continuous research
Inovasi Pengembangan Minuman Mocktail Berbasis Buah Campoleh dan Bahan Rempah Lokal untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu Nova Yudha Andriansyah Putra; Dyah Mustika Wardani; Mezi Julian
Jurnal Pelayanan Masyarakat Vol. 1 No. 4 (2024): Jurnal Pelayanan Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/jpm.v1i4.903

Abstract

Cireundeu Traditional Village, which is known for its rich traditions and natural resources, has great potential in utilizing campoleh fruit and local spices. However, local communities have not fully utilized this potential in developing products that can increase their income. Mocktail drinks, as an increasingly popular non-alcoholic alternative, offer opportunities for product innovation that can increase market appeal and boost local economies. The aim of this activity is to develop mocktail drinks based on campoleh fruit and innovative local spices. The method for this activity is through identifying campoleh fruit varieties available in the Cireundeu Traditional Village and local spices that can be used in mocktail drinks, then holding training for the local community regarding mocktail making techniques, hygiene and marketing aspects by helping the community in designing marketing strategies and packaging. products, and distribution to increase market reach. This project is expected to not only improve the economy of the Cireundeu Traditional Village community through product innovation but also preserve and promote cultural riches and local resources. By utilizing the potential of campoleh fruit and local spices, communities can create products that are attractive and highly competitive in the market, while strengthening the identity and economic independence of their community. The output of this PM is Pres Release, IPR and PM Journal.
DAYA DUKUNG PARIWISATA DI DESA PENYANGGA TAMAN NASIONAL WAY KAMBAS PROVINSI LAMPUNG Gilang Fahreza; Mezi Julian; Donna Ekawaty
Journal of Innovation Research and Knowledge Vol. 4 No. 9: Februari 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i9.9687

Abstract

Way Kambas National Park (TNWK) in Lampung province is one of dozens of national parks in Indonesia. As the largest elephant conservation center in Indonesia, TNWK is a very unique destination and is in particular demand by Lampung residents. Elephant agility attractions, elephant riding, elephant painting, elephant playing ball are tourist attractions offered by TNWK. However, after conducting a review and evaluation in 2019, the attractions offered by TNWK were considered not to be on the side of conservation principles because behind the cute and adorable elephant attractions there was a very hard training process. Therefore, the TNWK Center plans to change the tourism style in TNWK which was previously massive tourism to an alternative tourism based on education and involving local residents as a driving force for tourism. This change in tourism style of course requires a lot of studies to mitigate the readiness of the TNWK and the residents of the buffer villages who will later become the driving force of tourism in TNWK. One of them is to study the carrying capacity of tourism in 4 buffer villages (Labuhan Ratu 6, 7, 9 and Braja Harjosari Village) which are the gateways of TNWK. This research is a qualitative research that collects data using observation, documentation, interview, and library research methods. This research focuses on 3 aspects of tourism carrying capacity according to the World Tourism Organization (UNWTO), namely physical-ecological aspects; socio-demographic, economic-political. As a result of this study, the current carrying capacity of TNWK and 4 buffer villages is 75.2% physical-ecological aspects, 90.4% socio-demographic aspects, and 95% economic-political aspects. The indicators of the carrying capacity aspect that must receive more attention from TNWK and the 4 buffer villages are waste separation and management management which only meets 33.33%, renewable energy use only meets 25%, and companies with low energy consumption systems only meet 25%.
Pengembangan Pariwisata Berbasis Masyarakat Untuk Mendukung Wisata Agro di Dusun Mekarmulya Pangandaran Mezi Julian
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 2 (2025): Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v4i2.4048

Abstract

This research studies the model of community based tourism development activities in supporting the agri-tourism in Dusun Mekarmulya, Desa Bangunkarya, Kecamatan Langkaplancar, Kabupaten Pangandaran. The process of community based tourism consisted of eight stages; Embryonic stage, Germination stage, Involvement, Consolidated involvment, Development, Consolidation, Stagnation, and Decline. Penentuan posisi daam CBT ini berdasarkan pada 4 key elements of CBT yaitu; Natural and Cultural Resources, Community Organization, Management, and Learning. Method of data collection is conducted through interviews, field observations, and documentation study. Then, the collected data is used to perform triangulation process. This research had led to the finding that Dusun Mekarmulya is now in the Germination stage. The result of this research is that development of community-based tourism in Mekarmulya should step into the next stage of the CBT’s stage to develop the tourism.
MEMBANGUN PRODUK MINUMAN TRADISIONAL BERKUALITAS DAN BERDAYA SAING DI DESA PENTINGSARI, SLEMAN, DIY YOGYAKARTA Dyah Mustika Wardani; Lilik Edi Saputro; Mezi Julian; Alifa Nurul Pasya; Nurrokhim, Nurrokhim
JURNAL PENGABDIAN MANDIRI Vol. 4 No. 7: Juli 2025
Publisher : Bajang Institute

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

Abstract

Pentingsari Village has significant potential in the agricultural sector, particularly in the availability of local food ingredients such as ginger, sappanwood, coffee, lemongrass, cloves, and cinnamon. However, this potential has not been fully utilized by the local population. Limited knowledge and skills in processing food ingredients into value-added products is one of the main challenges faced. This community service activity aims to improve the ability of the Pentingsari Village community to process local food ingredients into creative, economically valuable food products. The methods applied in this activity include identifying local food ingredients, providing counseling and inviting participants, and providing theoretical and practical training in food processing. This activity emphasizes the importance of clean processing, product innovation, and efficient marketing methods. This activity is expected to improve the community's skills and insight in food processing, while encouraging the development of competitive local products in the market. Through this training, it is hoped that there will be an increase in the income and welfare of Pentingsari Village residents, as well as strengthening the local economy by utilizing the potential of available natural resources. Evaluation of this program shows an increase in product quality and an entrepreneurial spirit among participants, which is expected to continue and bring long-term benefits to the village community
Utilizing excess stocks of seasonal fruit into marketable smoothie products as an effort to improve the economy of the North Bekasi Bay Pucung Umkm Community Julian, Mezi; Saputro, Lilik Edi; Wardani, Dyah Mustika; Fahreza, Gilang
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 1 (2024): January 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i1.7372

Abstract

Smoothies with seasonal fruits have become a rapidly growing focus of research in the context of a healthy lifestyle and culinary innovation. This article provides an in-depth overview of the concept and popularity of smoothies, particularly those utilizing seasonal fruits, as a healthy and refreshing beverage alternative. Additionally, this article highlights the trend of using spices as additives to smoothies, introducing a new dimension in terms of flavor and health benefits. Sustainability and flexibility in choosing seasonal fruits offer a variety of flavors and rich nutrients. This research outlines the potential development of smoothies with seasonal fruits as a beverage choice aligned with the demands of a healthy lifestyle and the evolving preferences of consumers. The significance of selecting seasonal fruits as the main ingredient in smoothies creates a beverage that is not only delicious but also meets the nutritional needs of the body. Various seasonal fruits like mangoes, strawberries, and oranges, rich in vitamin C and fiber, contribute positively to health. The uniqueness of smoothies with seasonal fruits lies in their ability to respond to seasonal changes, providing a natural variety of flavors.
Co-Authors Alifa Nurul Pasya Atun Yulianto Donna Ekawaty Donna Ekawaty Dyah Mustika Wardani Dyah Mustika Wardani Emmita Devi Hari Putri Gilang Fahreza Kasmin Kasmin Lilik Edi Saputro Lymbarski Caesariano Nova Yudha Andriansyah Putra Nurrokhim, Nurrokhim Puspita, Nadya Mega Rohani Lestari Napitupulu S.H., M.M, Nanang Saputro, Lilik Edi Wardani, Dyah Mustika