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All Journal Tourism Scientific Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Manajemen dan Pariwisata
Muttaqien, Raden Rizki
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Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Potensi Desa Cisambeng Sebagai Daya Tarik Wisata Gastronomi di Kecamatan Palasah Kabupaten Majalengka Muttaqien, Raden Rizki; Fitrinty, Rattikah
Tourism Scientific Journal Vol. 9 No. 2 (2024): Juni 2024
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v9i2.355

Abstract

Majalengka Regency has strong tourism development potential in the field of food producers, one of which is located in Cisambeng Village, Palasah District, Majalengka Regency. Being one of the production centers of tofu, tempeh and oncom which is the livelihood of 85% of its residents, Cisambeng Village began to improve in an effort to improve facilities and infrastructure to support gastronomic tourism in Majalengka Regency. Gastronomic tourism is the right strategy in developing the tourism industry in Majalengka Regency. In supporting an area to become a gastronomic city, collaboration between stakeholders called Nona helix (nine springs) is needed . Nona helix consists of entrepreneurs, governments, workers, suppliers, experts, observers, connoisseurs, non-governmental organizations (NGOs) and information technology. This study explains the appropriate form of gastronomic tourism development to be carried out in Cisambeng Village, using qualitative descriptive research methods, with research data obtained from in-depth interviews, observations, and literature studies. The ins and outs of the process of making food and beverage products in accordance with the local cultural values of Cisambeng Village must be able to be packaged into a tourism product that provides its own experience for tourists to visit Cisambeng Village, Majalengka Regency. In addition, support from stakeholders, especially related agencies, namely the Tourism Office and the Industry and Trade Office is needed, not only empowering tempeh and tofu business actors but also monitoring for the success of gastronomic tourism development in Majalengka Regency.
Pemanfaatan Sorgum Lokal dalam Pengembangan Produk Makanan yang Memiliki Nilai Ekonomis di Desa Wisata Edukasi Cibiru Wetan Permana, Aa; Sukriadi, Erie; Muttaqien, Raden Rizki; Setyani, Shierla; Fitriana, Liani Yanti; Isliana, Meli
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 3 (2025)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v6i3.13738

Abstract

Pengembangan produk makanan dari sorgum lokal menjadi solusi untuk memenuhi kebutuhan diversifikasi pangan dan meningkatkan nilai ekonomi masyarakat. Kegiatan pengabdian masyarakat ini bertujuan untuk mengembangkan produk makanan bernilai ekonomis di Desa Wisata Cibiru Wetan dengan memanfaatkan sorgum lokal. Metode yang digunakan adalah pelatihan pengolahan sorgum melalui demonstrasi dan praktik langsung. Hasilnya, peserta mampu membuat pie sorgum dengan varian isian lokal seperti selai jeruk pamelo dan susu. Kegiatan ini meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah sorgum, serta berpotensi menciptakan produk unggulan desa wisata. Disarankan adanya dukungan budidaya sorgum lokal dan inovasi produk untuk keberlanjutan program Kata Kunci: Sorgum; Pengembangan Produk Makanan; Pie Sorgum; Desa Wisata; Pemberdayaan Masyarakat
Pengembangan Atraksi Wisata di Desa Wisata Cibodas Berbasis Masyarakat Kabupaten Bandung Afriza, Lia; Muttaqien, Raden Rizki; Putra, Widi Widya
Manajemen dan Pariwisata Vol. 4 No. 1 (2025): April 2025
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari (STIEPAR YAPARI) Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/jmp.v4i1.412

Abstract

The development of villages into tourist destinations has become a current trend in regional development programs, as it is considered capable of improving community welfare by increasing the Human Development Index (HDI). By transforming villages into tourism destinations, communities gain opportunities to develop businesses based on local potential, such as managing traditional food and beverages, agricultural activities, and handicrafts that can serve as tourist attractions. In Cibodas Village, natural assets such as rice fields and plantations, along with activities like making satay sticks, banana chips, and bonsai cultivation, serve as important foundations for tourism village development. In addition to driving economic growth, rural tourism also contributes to environmental and cultural preservation. The development model for community-based tourism attractions is implemented in three phases: beginning, middle, and advanced, with the aim of shifting from a directive to a non-directive approach. The directive approach instills a tourism culture through direct guidance, while the non-directive approach reflects a tourism culture that has been internalized within the community’s daily life. Both approaches emphasize the importance of active community involvement in every stage of rural tourism development, ensuring the sustainability and optimal utilization of local potential.
Co-Authors Afriza, Lia Fitriana, Liani Yanti Fitrinty, Rattikah Isliana, Meli Permana, Aa Putra, Widi Widya Setyani, Shierla Sukriadi, Erie