Article Per Year (5 Year)
p-Index From 2021 - 2026
1.066
P-Index
This Author published in this journals
All Journal JURNAL PENDIDIKAN TAMBUSAI The Journal Gastronomy Tourism Toba: Journal of Tourism, Hospitality, and Destination JGHTT
Hendri Gigih Saputro
Politeknik Nest
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Gastropreneurship Katupat Kandangan as a Tourism Attraction in the South Hulu Sungai in South Kalimantan Hendri Gigih Saputro; Lastiani Warih Wulandari
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.57919

Abstract

This study aims to find out whether the traditional Katupat Kandangan food has a gastronomic component, How is the effort to preserve traditional Katupat Kandangan food through the Miss Helix method in Hulu Sungai Selatan Regency, South Kalimantan Province, and How is the development of traditional Katupat Kandangan food as a Gastronomic Tourism Attraction in Hulu Sungai Regency South Kalimantan Province.This study uses a type of qualitative research with data collection techniques using observation, interviews, and documentation. The results show that Katupat Kandangan has the potential to be used as a gastronomic tour because the valveat Kandangan includes all the elements of the 9 gastronomic components. Preservation Efforts in the Miss Helix method states that in order to preserve Katupat Kandangan it is necessary to implement programs that support cultural progress. The development of a gastronomic tourism attraction in Kandangan, Hulu Sungai Selatan Regency, has not been given enough attention by the local government and entrepreneurs to make it a gastronomic city.
Minat Generasi Z terhadap Wisata Religi dan Hotel Syariah: Tinjauan Pendidikan Agama Islam Berdasarkan Faktor 4A Hadi, Putra Pratomo; Saputro, Hendri Gigih; Rachmawati, Annisa Noor
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.30093

Abstract

Penelitian ini bertujuan mengkaji minat Generasi Z Muslim terhadap wisata religi dan hotel syariah berdasarkan teori 4A (Attraction, Accessibility, Amenity, Ancillary) serta peran pendidikan Agama Islam dalam membentuk preferensi tersebut. Menggunakan metode systematic literature review berbasis PRISMA, artikel ini menganalisis 10 studi relevan dari tahun 2020–2024. Hasil penelitian menunjukkan bahwa Generasi Z memiliki minat tinggi terhadap wisata halal, didorong oleh nilai religiusitas, literasi keagamaan, dan kemudahan akses digital. Daya tarik spiritual dan fasilitas halal menjadi faktor dominan, terutama bagi perempuan. Namun, terdapat kesenjangan antara minat dan ketersediaan fasilitas halal di lapangan. Kajian ini merekomendasikan penguatan pendidikan agama dan promosi wisata halal berbasis teknologi untuk menjawab kebutuhan Generasi Z yang religius, modern, dan selektif.
The The Contribution of SMEs to Global Food Security Case Study: Traditional Food Assegaf, Safira; Rachmawati, Annisa Noor; Saputro, Hendri Gigih
Journal of Global Hospitality and Tourism Technology Vol. 2 No. 1 (2025): Journal of Global Hospitality and Tourism Technology - June 2025
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16924215

Abstract

Food security is a multifaceted issue that encompasses the availability, access, utilization, and stability of food sources necessary to maintain a healthy and active life. As defined by the Food and Agriculture Organization (FAO) of the United Nations, food security exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Recent trends and studies from 2017 to 2023 have highlighted several key challenges and advancements in the realm of food security. Climate change, for example, has emerged as a significant threat, affecting agricultural productivity and food availability worldwide. This literature review delves into the role of traditional food Small and Medium Enterprises (SMEs) in enhancing food security across various regions and contexts. Through an analysis of multiple studies conducted in different countries, several key themes emerge.
The Influence of Attraction, Accessibility, Amenities, and Ancillary Services on Interest in Visiting Sheikh Zayed Grand Mosque Solo as a Religious Tourism Destination Hadi, Putra Pratomo; Saputro, Hendri Gigih; Rachmawati, Annisa Noor
Journal of Global Hospitality and Tourism Technology Vol. 1 No. 2 (2024): Journal of Global Hospitality and Tourism Technology - December 2024
Publisher : Politeknik NEST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14289918

Abstract

This research aims to determine the influence of Attraction, Accessibility, Amenity, Ancillary on the number of tourist visits and what is the relationship between Attraction, Accessibility, Amenity and Ancillary factors in attracting visitors to come to the Sheikh Zayed Mosque, Solo. In this research, the field research method was used, using a descriptive approach, in collecting data in the field the researcher used the Observation, Interview and Documentation method. This research was conducted for 20 days, while data analysis used deductive analysis. The results of this research show that the influence of Attraction, Accessibility, Amenity and Ancillary factors is very large on the number of tourist visits to the Sheikh Zayed Mosque, Solo. The beauty of the architecture and design of the mosque (Attraction) which combines local cultural elements with Arabic architectural style is the main attraction that influences tourists' interest in visiting. Good accessibility, both in terms of strategic location and facilities that make it easier for visitors, also increases the number of visits, with easy access for Muslim and non-Muslim tourists. The facilities provided by the Sheikh Zayed Mosque (Amenities), such as the ablution room, VIP room and Islamic Center, provide comfort and support religious and social activities for visitors. Apart from that, supporting services (Ancillary) such as Islamic study activities, fasting together, and congregational prayers during the month of Ramadan also increase visitors' interest in coming.
Systematic Literature Review: Metode Pembuatan Nasi Instan dan Potensinya dalam Upaya Pengembangan Olahan Nasi sebagai Kekayaan Gastronomi Nusantara Annisa Noor Rachmawati; Hendri Gigih Saputro; Aulia Firmansyah
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6017

Abstract

Indonesia has a rich variety of traditional regional rice dishes that represent the nation’s culinary and gastronomic heritage. However, these dishes typically have a short shelf life, limiting their availability to local consumption only. One potential solution to address this issue is the development of instant rice. Various studies have explored the production of instant rice, highlighting its potential as a medium to preserve and promote traditional rice-based dishes. This study aims to systematically review the methods used in the production of instant rice and its potential in enhancing the value of Indonesian gastronomic heritage. A Systematic Literature Review (SLR) was conducted using the PRISMA protocol across multiple databases, including Google Scholar, PubMed, ScienceDirect, and MDPI. A total of 19 scientific articles that met the inclusion criteria were analyzed using the Population, Intervention, Comparison, Outcome, and Study Design (PICOS) framework. The review revealed that the production process of instant rice generally involves soaking in a citric acid solution, washing, cooking, cooling, freezing, thawing, and drying using various techniques. Drying methods include cabinet drying, fluidized bed drying, freeze drying, and microwave drying, each with different temperature and time settings depending on the rice type and target moisture content. The development of instant rice based on traditional recipes—packaged in a modern and practical format without compromising authentic flavors—holds strong potential to promote Indonesian gastronomy and enhance its competitiveness in the global culinary tourism market.
.Jamu Potential as Tourism Attraction of Sukoharjo, Central Java – A Review Hendri Gigih Saputro; Annisa Noor Rachmawati; Putra Pratomo Hadi
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6065

Abstract

Sukoharjo Regency holds considerable potential to be developed as a jamu-based tourism destination by utilizing its cultural heritage and the community's expertise in traditional herbal medicine. This study finds that the integration of cultural preservation, product innovation, and digital promotion is crucial in strengthening the identity of Sukoharjo as the "City of Jamu." The existence of the Jamu Tourism Village, especially in Nguter Village, has provided a foundation that can be expanded through collaborative efforts among stakeholders. Based on these findings, several practical recommendations can be made. First, the local government needs to formulate supportive policies and provide incentives for jamu MSMEs to synergize with the tourism sector. Second, jamu tourism managers, such as those in Nguter Village, are advised to adopt integrated digital promotion models and offer jamu products as part of bundled wellness tourism services. Additionally, capacity-building programs for the community are necessary to improve service quality and ensure sustainable tourism management. Future research directions may include further studies on tourist perceptions of jamu tourism and its attraction elements, as well as quantitative studies to measure the economic impact of jamu tourism development on local businesses. Ethnographic research is also important to document the still-living traditional practices of jamu in the community, ensuring that cultural knowledge is preserved and passed down to future generations.
Co-Authors Assegaf, Safira Aulia Firmansyah Hadi, Putra Pratomo Rachmawati, Annisa Noor