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All Journal Media Bina Ilmiah Mount Hope Global Economic Journal Solusi Bersama : Jurnal Pengabdian Dan Kesejahteraan Masyarakat
Ida Ayu Etsa Pracintya
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Humanities Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

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KAJIAN RANGKAIAN UPACARA KEMATIAN ETNIS TENGGER SEBAGAI DAYA TARIK WISATA DESA ARGOSARI, LUMAJANG Diana Martalia; Ida Ayu Etsa Pracintya
Mount Hope Economic Global Journal Vol. 1 No. 3 (2023)
Publisher : Institut Teknologi dan Bisnis Kristen Bukit Pengharapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61696/mega.v1i3.443

Abstract

Culture includes various things which are the inheritance or transmission of property, norms, survival habits, rituals, arts, and traditions that are passed down to each generation. The Tengger ethnic group has a unique death ceremony tradition, which makes this tradition have the potential to be developed as a tourist attraction in Argosari Village, Lumajang. The aim of this research was to identify the potential of the Tengger Ethnic death ceremony and the philosophical meaning of this tradition. The research method used was qualitative with an ethnographic approach, where this approach is an approach that aims to describe the culture characteristics of an individual or a group of people. The Results obtained three series of Tengger ethnic death ceremonies, namely: (1) the ceremony that held for the newly death individual (Nyurup Ceremony); (2) the death ceremony on the 11 th day (Sedekah Ceremony); and (3) the most important ceremony large as the peak ceremony of death (Entas-Entas Ceremony). These three series of funeral ceremonies qualify as cultural tourism attractions because these traditions are still passed down from generation to generation, so that their existence can be maintained and enjoyed by tourists with various motivations for visiting.
Pengembangan UMKM Melalui Pelatihan Pengolahan Hidangan Berbasis Bahan Makanan Lokal di Kabupaten Badung Dwik Suwarnata Triana; Ida Ayu Etsa Pracintya; I Made Darsana
Solusi Bersama : Jurnal Pengabdian dan Kesejahteraan Masyarakat Vol. 2 No. 2 (2025): Mei: Solusi Bersama : Jurnal Pengabdian dan Kesejahteraan Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/solusibersama.v2i2.1757

Abstract

This study aims to develop the capacity of Micro, Small, and Medium Enterprises (MSMEs) stakeholders in Badung Regency through training on processing dishes based on local food ingredients. Using a participatory training method which included counseling, demonstrations, hands-on practice, and mentoring. The study focused on improving technical skills as well as knowledge of hygiene standards and product marketing. The results showed an increase in the ability of MSME stakeholder to process local ingredients into innovative and appealing culinary products that meet market needs, while also strengthening sanitation and product quality aspects to make them more attractive to consumers. The participatory approach also encourages MSME stakeholders to actively contribute to the product development and marketing strategies, resulting in increased competitiveness and business sustainability. This study provided important contributions to MSME empowerment and the development of the local economy based on the potential of local natural resources.
PUSAT WISATA KULINER BERBASIS KEARIFAN LOKAL DI PESISIR PANTAI SERANGAN Ni Wayan Mega Sari Apri Yani; Ida Ayu Etsa Pracintya; I Made Trisna Semara; Ni Luh Helen Susani
Media Bina Ilmiah Vol. 19 No. 4: Nopember 2024
Publisher : LPSDI Bina Patria

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Abstract

Serangan Village has been designated as a tourism village, yet the community lacks awareness of the importance of tourism and has not optimized its tourism potential. Additionally, its development remains conventional. Therefore, improvements are necessary by reorganizing the area to establish a new tourism center. A culinary tourism center is deemed highly suitable for Serangan Village as it promotes local culinary specialties as tourism products while preserving local cultural values. This study aims to design a culinary tourism center model using SWOT analysis and two-dimensional design visualization. The research employed a qualitative approach
Co-Authors Diana Martalia Dwik Suwarnata Triana Gunawan Gunawan Ni Luh Helen Susani Semara, I Made Trisna Yani, Ni Wayan Mega Sari Apri