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All Journal Jurnal Pariwisata Pesona Jurnal Master Pariwisata (JUMPA) Empowerment : Jurnal Pengabdian Masyarakat Altasia : Jurnal Pariwisata Indonesia Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Industri Pariwisata SABBHATA YATRA : Jurnal Pariwisata dan Budaya Jurnal Kajian Pariwisata Siwayang Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Jurnal Sosiologi, Antropologi, dan Budaya Nusantara Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Jurnal Pengabdian Masyarakat Bangsa Jurnal Agroindustri Pangan Jurnal Ilmiah Pangan Halal Sosio Religi: Jurnal Kajian Pendidikan Umum NHI Hospitality International Journal Al Qodiri: Jurnal Pendidikan, Sosial dan Keagamaan
Teddy Chandra
Politeknik Pariwisata NHI Bandung
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Pengembangan Kewirausahaan Melalui Pelatihan Cake Decoration & Cooking Di Desa Wisata Sumberbulu Chandra, Teddy; Riyadi, Heru; Prabowo, Susilo Dwi; Setiawan, Budi
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 1 (2026): Edisi Januari - April
Publisher : Lembaga Dongan Dosen

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

Abstract

Pengembangan Kewirausahaan Melalui Pelatihan Cake Decoration & Cooking Di Desa Wisata Sumberbulu merupakan bentuk implementasi salah satu dharma dari tridharma perguruan tinggi Politeknik Pariwisata NHI Bandung, yakni dharma pengabdian kepada masyarakat yang dilakukan oleh sivitas akademika Politeknik Pariwisata NHI Bandung. Kegiatan pengabdian masyarakat berupa pelatihan cake decoration dan cooking ini dilakukan di salah satu desa wisata yang terletak di dalam wilayah kordinatif Badan Otorita Borobudur, sebuah badan yang secara organisasi berada dalam naungan Kementerian Pariwisata. Desa wisata tersebut bernama desa wisata Sumberbulu yang secara administratif berada di Kecamatan Mojogedang, Kabupaten Karanganyar, Jawa Tengah. Metode yang digunakan dalam program pelatihan cake decoration & cooking ini adalah metode kuliah, demonstrasi, dan hands on practice yang merupakan metode paling efektif untuk meningkatkan keterampilan menghias kue dan memasak para peserta pelatihan.  Berdasarkan hasil evaluasi program pengabdian kepada masyarakat berupa pelatihan cake decoration dan cooking yang telah dilakukan maka dapat disimpulkan bahwa pengetahuan, keterampilan, kreativitas dan profesionalisme para peserta pelatihan  Cake Decoration & Cooking menjadi lebih berkembang. Dengan terselenggaranya program pelatihan cake decoration ini, maka terjadi peningkatan kapasitas sumber daya manusia pariwisata di desa wisata Sumberbulu yang lebih siap dalam menjalankan berbagai program dan aktifitas pembangunan di bidang kepariwisataan yang berkelanjutan
Substitution of Potato with Cempedak Seeds in Making Potato Donuts Kalista Syifa Ashila; Teddy Chandra; Lien Maulina
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 3 No 1 (2025)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v3i1.1636

Abstract

Purpose of the study: This study aims to (1) assess the final appearance of donuts made with cempedak seeds, (2) evaluate the aroma produced, (3) examine the texture achieved, and (4) determine the taste of donuts incorporating cempedak seeds as a key ingredient. Design/methodology: The study employs an experimental research design, in which donuts were produced using cempedak seeds, the preparation process was systematically observed from beginning to end, and the outcomes were recorded to generate a report that can be presented and evaluated. Finding: The results indicate that cempedak seeds can serve as a viable substitute for potatoes in potato donut production and are well accepted by panellists in terms of sensory attributes. Research limitations/Implications: This research offers potato donut producers an alternative ingredient option to potatoes, potentially supporting product diversification and innovation in donut production. Novelty/Originality of the study: This study is among the first to explore cempedak seeds as an alternative raw material in potato donut production, providing empirical evidence on their sensory performance and potential application in local food product development
Analisis Potensi Ekowisata, Agrowisata Dan Wisata Kuliner Untuk Pariwisata Berkelanjutan Di Desa Cibitung Wetan, Kabupaten Bogor Teddy Chandra; Sukarno Wibowo; Dhonny Yusuf Amier
SIWAYANG Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Vol. 5 No. 1 (2026)
Publisher : Penerbit Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/siwayang.v5i1.4962

Abstract

This study aims to analyze various potentials of ecotourism, agrotourism, and culinary tourism for the development of sustainable tourism in Cibitung Wetan Village, Pamijahan District, Bogor Regency. This study was conducted to answer the following research questions: 1) How is the description of ecotourism in Cibitung Wetan Village, Bogor Regency; 2) How is the description of agrotourism in Cibitung Wetan Village, Bogor Regency; and 3) How is the description of culinary tourism in Cibitung Wetan Village, Bogor Regency. This study was conducted using qualitative research methods. Data collection techniques were carried out through: observation, literature study, and interviews. The results of the study indicate that Cibitung Wetan is one of the villages located around the foothills of the Halimun-Salak National Park mountains with various potential tourist attractions that are very worthy of being developed to support the development of sustainable tourism such as the potential for ecotourism, agrotourism, and also culinary tourism. The potential ecotourism in Cibitung Wetan village includes Curug Lontar, Curug Batu Nawing, River Tubing Cianten, and the Lebak Karang camping ground. Potential agrotourism destinations in Cibitung Wetan Village include the Cakadut durian agrotourism and the upland rice educational agrotourism area. Furthermore, Cibitung Wetan Village also boasts culinary tourism opportunities, such as durian dodol (dodol durian), durian wajik (durian wajik), and durian pancakes.
Analisis Potensi Pengembangan Wisata Dan Kuliner Untuk Pariwisata Berkelanjutan Di Lereng Gunung Kawi: Studi Pada Desa Bangelan Teddy Chandra; Warta Sumirat; Dadang Suratman; Sukarno Wibowo; Christian Helmy Rumayar
SIWAYANG Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Vol. 5 No. 1 (2026)
Publisher : Penerbit Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/siwayang.v5i1.5098

Abstract

This study aims to analyze various tourism potentials and various local culinary delights on the slopes of Mount Kawi c.q Bangelan Village which have the potential to be developed as a form of sustainable tourism development. The objectives of this study are: 1) to determine the description of Bangelan Village, Malang Regency; 2) to determine the description of tourism potential in Bangelan Village, Malang Regency; and 3) to determine the description of local culinary delights in Bangelan Village, Malang Regency. This study was conducted using qualitative research methods. Data collection techniques used were: 1) literature study; 2) observation; and 3) interviews. Data analysis was carried out descriptively. The results of the study indicate that Bangelan Village, Wonosari District, Malang Regency, which is located on the slopes of Mount Kawi, has several potential tourist destinations to be developed, namely: blue water tourism, Tanaka Waterfall tourism, mubeng deso offroad jeep special interest tour, Bangelan garden tourism, coffee education tourism, goat farming education tourism, tilapia fish pond education tourism. In addition, Bagelan village also has a variety of culinary delights that have the potential to be developed, such as: Bangelan robusta coffee, banana chips, jackfruit chips, mango chips, snake fruit chips, various vegetable chips, and Etawa goat's milk.
Penggunaan Beras Hitam Dalam Pembuatan Bolu Ketan Hitam : The Using Black Rice (Oryza Sativa L. Indica) in Making Black Sticky Rice Cake Teddy Chandra; Sacharissa Helsa Jelita Zai; Lien Maulina
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22721

Abstract

Beras hitam (Oryza sativa L. indica) merupakan salah satu varietas beras lokal Indonesia yang mulai mendapat perhatian di pasar global karena kaya akan kandungan antosianin, antioksidan, dan senyawa bioaktif. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana hasil uji organoleptik dalam hal penggunaan beras hitam untuk menggantikan ketan hitam dalam pembuatan produk bolu ketan hitam. Penelitian ini dilakukan dengan menggunakan metode pengembangan produk berbasis eksperimen. Metode eksperimen adalah cara penelitian yang sering digunakan dalam ilmu penerapan, terutama di bidang makanan dan teknologi. Dengan metode ini, peneliti dapat mengubah variabel tertentu di dalam kondisi yang terkontrol agar mengetahui hubungan antara penyebab dan akibat dari perlakuan yang diberikan. Analisis dilakukan terhadap empat aspek sensoris utama, yaitu: warna, aroma, rasa, dan tekstur. Penilaian dilakukan melalui uji hedonik (uji kesukaan) dengan menggunakan skala penilaian 9 poin, mulai dari “amat sangat tidak suka” hingga “amat sangat suka”. Panelis yang dilibatkan merupakan panelis tidak terlatih, dengan jumlah yang cukup untuk memperoleh hasil yang representatif. Hasil penelitian menunjukkan bahwa secara organoleptik melalui uji hedonik beras hitam dapat digunakan sebagai subtitusi bahan ketan hitam dalam pembuatan bolu ketan hitam.
PESONA BUDAYA DI DESA WISATA WAYANG SIDOWARNO KECAMATAN WONOSARI, KABUPATEN KLATEN, JAWA TENGAH Teddy Chandra; Sukarno Wibowo
SABANA: Jurnal Sosiologi, Antropologi, dan Budaya Nusantara Vol. 5 No. 1 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sabana.v5i1.7427

Abstract

Cultural Charm in Sidowarno Wayang Tourism Village, Wonosari District, Klaten Regency, Central Java is a study conducted as an effort to identify various cultural potentials found in Sidowarno village. The research questions posed in this study are: 1) how is the description of the Sidowarno Wayang tourism village; and 2) how is the description of culture as a tourist attraction in the Sidowarno Wayang tourism village. This research was conducted using qualitative research methods. Data collection techniques used in this study were literature studies, observations and interviews. The data obtained were analyzed descriptively. The results of the study show that Sidowarno Village, located in Wonosari District, Klaten Regency, Central Java Province, is a tourist village that continues to develop with the advantage of cultural tourism potential. As a wayang tourism village, Sidowarno Village has a diverse cultural wealth such as shadow puppets, tatah sungging art, jemparingan, and punokawan dance which are able to become tourist attractions in attracting domestic and foreign tourists to come to Sidowarno Village.
The Effect of Palm Sap Substitution on Sandwich Bread Characteristics Durrotul Asyfiya Khusnayati; Teddy Chandra; R. Arti Sufianti
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Depertment of Hospitality, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1627

Abstract

Purpose of the study: This research was conducted to investigate the potential of palm sap locally known as legen water as a substitute for instant yeast, commonly used as a leavening agent in sandwich bread production. Design/methodology: The research employed an experimental method. A hedonic test utilizing a 9-point likeness scale was administered to panelists through questionnaires. The palm sap used in this study was 3-4 hours old and collected during the evening tapping session. Findings: Legen water tapped from the siwalan tree (Borassus flabellifer) during afternoon tapping can replace the role of instant yeast and affect the color, taste, texture, and aroma of sandwich bread products and also provide its own characteristics to the product. Research limitations/Implication: The results of this research will be useful for traditional bread entrepreneurs because the instant yeast that is usually used can be replaced with legen water which is widely available in East Java region. Novelty/Originality of the study: This research contributes to the understanding of alternative leavening agents in bread production and explores the potential applications of palm sap in food technology.
PENGGUNAAN TEPUNG TALAS DALAM PEMBUATAN CHOUX Teddy Chandra; Win Danuja Yudha; Bambang Sapto Utomo
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1071

Abstract

Penggunaan Tepung Talas Dalam Pembuatan Choux adalah penelitian yang dilakukan untuk mengetahui bagaimana hasil penilaian organoleptik produk choux yang menggunakan tepung talas dibandingkan dengan produk choux konvensional. Pertanyaan yang diajukan dalam penelitian ini adalah: 1) Bagaimana warna Choux yang ditampilkan dari penggunaan tepung talas? 2) Bagaimana aroma Choux yang tercium dari penggunaan tepung talas? 3) Bagaimana rasa Choux yang diberikan dari penggunaan tepung talas? Dan 4) Bagaimana tesktur Choux yang dirasakan dari penggunaan tepung talas? Metode yang digunakan dalam penelitian ini adalah metode penelitian eksperimen. Teknik pengumpulan data dilakukan dengan cara observasi, studi pustaka, dan uji panelis untuk mengukur aspek organoleptik produk choux. Berdasarkan hasil penelitian yang telah dilakukan tersebut, maka dapat diketahui bahwa penggunaan tepung talas dalam pembuatan choux dapat diterima oleh konsumen berdasarkan hasil uji panelis yang telah dilakukan.
Internalization of Pancasila Values in a Hospitality Character Education as a Weltanschauung for Gen Z: A Tourism College Perspective Teddy Chandra; Samad Chakour; Keiko Himeno; Narendra Duhita
Al Qodiri : Jurnal Pendidikan, Sosial dan Keagamaan Vol. 24 No. 2 (2026): Al Qodiri: Jurnal Pendidikan, Sosial dan Keagamaan
Publisher : Universitas Islam KH. Achmad Muzakki Syah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53515/alqodiri.v24i2.164

Abstract

This study examines how Pancasila values are internalized in hospitality character education for Generation Z students at Politeknik Pariwisata NHI Bandung. The study responds to the need for tourism higher education to produce graduates who are not only technically competent, but also ethically responsible, culturally rooted, and globally prepared. Using a qualitative case study design, data were collected through non-participant observations, document analysis, and institutional data review focused on Catur Prasetya, AHLAK, GRADES, and the Global Code of Ethics for Tourism. The data were analyzed thematically by identifying, categorizing, and interpreting patterns related to value internalization, hospitality character, and professional identity formation. The findings show that Pancasila values are internalized through four complementary pathways. Catur Prasetya functions as a normative foundation that builds civic-professional responsibility, institutional loyalty, discipline, and national awareness. AHLAK translates moral values into professional orientations such as trustworthiness, hospitality, loyalty, adaptability, and collaboration. GRADES operates as a daily habituation mechanism that makes character visible through greeting, respect, attitude, discipline, empathy, and smile. The Global Code of Ethics for Tourism extends Pancasila-based character education toward global ethical concerns, including sustainability, cultural respect, community welfare, human dignity, workers’ rights, and stakeholder responsibility. This study contributes to character education and hospitality education by conceptualizing Pancasila as a professional weltanschauung for tourism higher education. The proposed framework connects national philosophy, institutional culture, behavioral habituation, and global tourism ethics in shaping Gen Z hospitality character. It offers practical guidance for strengthening value-based education in vocational tourism institutions.
Co-Authors Ade Rakhmanto Bambang Sapto Utomo Bambang Syamsudin Budi Setiawan Christian Helmy Rumayar Dadang Suratman Dhonny Yusuf Amier Durrotul Asyfiya Khusnayati Eka Pramita Marsongko Heru Riyadi Kalista Syifa Ashila Keiko Himeno Lien Maulina Narendra Duhita Prabowo, Susilo Dwi R. Arti Sufianti Sacharissa Helsa Jelita Zai Samad Chakour Sosiadi, Rohyan Sukarno Wibowo Sukarno Wibowo Tatan Suhendar Warta Sumirat Win Danuja Yudha