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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.

Analisis Unsur Daya Tarik Wisata Budaya di Wilayah Cina Benteng Kota Tangerang Amelia, Rizki; Ayuningsih, Sri Fajar
Masyarakat Pariwisata : Journal of Community Services in Tourism Vol. 5 No. 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/mp.v5i1.1390

Studi ini mengeksplorasi atraksi pariwisata budaya di distrik Cina Benteng Kota Tangerang, bertujuan untuk mengembangkannya menjadi tujuan yang luar biasa bagi wisatawan domestik dan internasional. Menggunakan metodologi deskriptif dengan pendekatan kuantitatif, penelitian ini berfokus pada memberikan deskripsi rinci atraksi ini. Dilakukan pada tahun 2020, data dikumpulkan melalui pengamatan langsung, wawancara, dan kuesioner dari 60 peserta, dilengkapi dengan data sekunder dari berbagai sumber literatur. Temuan tersebut mengungkapkan bahwa distrik Cina Benteng diterima positif oleh pengunjung karena potensi pariwisata budaya. Penelitian ini menyoroti pentingnya melestarikan dan meningkatkan unsur-unsur budaya di bidang ini untuk meningkatkan kesadaran di antara para pemangku kepentingan dan masyarakat. Untuk mengembangkan Cina Benteng menjadi tujuan pariwisata budaya yang signifikan, ada beberapa rekomendasi yang diusulkan. Saran-saran utama termasuk melestarikan kualitas budaya Cina Benteng, menerapkan strategi pemasaran yang efektif untuk menarik lebih banyak pengunjung, dan memotivasi stakeholder dan manajer daerah untuk secara aktif mempertahankan dan mempromosikan budaya Benteng Cina. Selain itu, sangat penting untuk mempertimbangkan kepentingan para pemangku kepentingan untuk menerapkan langkah-langkah untuk meningkatkan dan mengoptimalkan area secara efektif. Ini termasuk meningkatkan manajemen area dan menyediakan berbagai fasilitas pendukung. Secara keseluruhan, studi ini menekankan potensi Cina Benteng sebagai tujuan pariwisata budaya terkemuka dan menawarkan rekomendasi strategis untuk pengembangan berkelanjutan.

Peningkatan Kapasitas Tata Kelola Desa Wisata Berbasis Masyarakat dan Berkelanjutan Palupi, Santi; Bahri, Asep Syaiful; Ayuningsih, Sri Fajar; Abdillah, Fitri; Rahmat, Timotius Agus
Dharma: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): Desember
Publisher : LPPPM STAI Darul Hikmah Bangkalan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35309/dharma.v5i1.322

Cilember Tourism Village is a tourist destination in the administrative area of Cilember Village, Cisarua District, Bogor Regency. Cilember Tourism Village was initiated in early 2015 by the Cilember Village community tourism awareness group. In its development, Cilember Tourism Village still experiences various obstacles in realizing a sustainable tourism village, including related to the lack of understanding of tourism village managers regarding village governance. This community service is carried out with the aim of providing an understanding of tourism village governance. The target of this community service is the manager of the Cilember Tourism Village. The method of implementing community service used is by using lectures, discussions and practices. The results of community service were obtained, that the participants of the activity easily understood the training material provided. Participants in the activity also gave assessments to community service implementers who were able to accommodate questions and discussions carried out. The suggestion from this activity is the need for additional time for activities and imitation study activities to villages that have developed and implemented good governance. The suggestion for the next training activity is to increase the capacity of homestay governance in tourist villages.

Exploring Gastronomy Tourism: A Cultural and Culinary Journey through Pasar Lama Tangerang Ayuningsih, Sri Fajar; Amelia, Rizki; Adi, Antonius
Journal of Mandalika Review Vol. 4 No. 2 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i2.322

Introduction: Gastronomy tourism has a significant impact on enhancing historical traditions and promoting local culinary identities. Pasar Lama Tangerang, known for its rich Chinese-Betawi Peranakan cuisine, has become a significant gastronomic tourism destination that offers visitors an immersive cultural and culinary experience. This study seeks to examine the influence of Peranakan cuisine on the tourist experience in Pasar Lama Tangerang, using the framework of gastronomy tourism and cultural heritage theories. Methodology: Using a qualitative descriptive approach, this research employed triangulated data collection techniques including semi-structured interviews, participant observation, and digital content analysis. A purposive sample of 15 informants—comprising local vendors, cultural figures, and tourists respond were analyzed. Findings: The findings indicate that the diversity of Chinese-Betawi Peranakan cuisine in Pasar Lama Tangerang provides a unique and memorable experience for visitors, allowing them to engage with traditional dishes while also appreciating the historical and cultural narratives embedded in the culinary landscape. Conclusion: The research emphasizes the significance of preserving and enhancing traditional gastronomic traditions as a way of strengthening local tourism. These insights help expand the discussion on gastronomic tourism by highlighting the influence of culinary heritage in enhancing a destination's appeal.

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

Resident’s Quality of Life in the Context of Tourism Development: A Systematic Review Abdillah, Fitri; Ayuningsih, Sri Fajar
Jurnal Ilmiah Hospitality Management Vol. 16 No. 1 (2025): December 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i1.329

This systematic review syntheses 37 peer-reviewed studies published between 2020 and 2024 to examine how residents’ Quality of Life (QoL) has been conceptualised and assessed within contemporary tourism scholarship. Using bibliometric mapping and qualitative content analysis, the review identifies six dominant thematic clusters: the built environment and destination sustainability; resident–tourist interaction and value co-creation; sustainable tourist behaviour and pro-environmental actions; social tensions and perceived tourism impacts; experience-based and representational constructions of well-being; and objective QoL measurement and community evaluation frameworks. The findings reveal a marked shift from narrow, impact-driven and monodisciplinary approaches towards more integrative, multidimensional understandings of QoL that encompass economic, social, cultural, environmental, psychological, and governance dimensions. The period also reflects a conceptual transition from viewing well-being as a static condition to interpreting it as an evolving process aligned with transformational and experience-centred tourism. The review contributes theoretically by establishing QoL as a central indicator of destination sustainability, elaborating the role of value co-creation within host–guest relations, and highlighting the influence of implicit emotions and digital representation on QoL perceptions.

Stakeholder Collaboration in Managing Edugastro-Tourism Ecosystem Abdillah, Fitri; Ayuningsih, Sri Fajar; Adi, Antonius
Jurnal Mamangan Vol 14, No 2 (2025): Special Issue
Publisher : LPPM Universitas PGRI Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22202/mamangan.v14i2.9953

Edugastro-tourism, which integrates gastronomy and educational experiences, offers opportunities to preserve local food heritage and promote sustainable rural development. This study examines stakeholder collaboration in Hanjeli Tourism Village, located within the Ciletuh-Palabuhanratu UNESCO Global Geopark, Indonesia, where hanjeli (Coix lacryma-jobi L.) serves as the primary gastronomic attraction. A qualitative approach was employed using Participatory Rural Appraisal (PRA) methods—historical mapping, resource mapping, and institutional relationship (Venn) diagrams—with data collected through focus group discussions, in-depth interviews, observations, and documentation. The results identified 18 stakeholders, comprising nine internal and nine external actors. Among them, the women farmers’ group emerged as the most influential stakeholder, closely linked with the daily management of edugastro-tourism, while universities and donor institutions provided strategic contributions through research, innovation, and capacity building. Collaborative practices included developing hanjeli-based food products, establishing homestays, organizing cultural performances, and creating educational tour packages. The findings demonstrate that multi-stakeholder collaboration fosters synergy between tourism, gastronomy, conservation, and food security. Internal stakeholders play a pivotal role in operational activities, while external stakeholders contribute strategically to long-term sustainability. This synergy strengthens governance, diversifies tourism products, and enhances the competitiveness of Hanjeli Tourism Village as a tourism destination.

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