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All Journal Jurnal Pariwisata Jurnal Ekonomi Jurnal Pengabdian Masyarakat Bestari (JPMB) Gema Wisata
Saputro, Lilik Edi
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Pengembangan Ekowisata Bantaran Sungai Gajah Wong Kapanewon Nologaten Kabupaten Sleman Yogyakarta Saputro, Lilik Edi; Wardani, Dyah
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i1.584

Abstract

This study uses a qualitative approach with the aim of identifying the potential and challenges in the development of ecotourism on the banks of the Gajah Wong River, as well as formulating the right strategy in its management so that it can become a sustainable ecotourism destination. By focusing on the participation of local communities and the collaboration of various stakeholders, this research is expected to contribute to the development of ecotourism that supports the preservation of the local environment and culture. Ecotourism has a positive impact on the preservation of the local environment and indigenous culture, which is ultimately expected to be able to foster identity and pride among local residents through increased ecotourism activities. Kepanewon Nologaten, Caturtunggal which was previously known as a slum area has now been converted into an ecotourism area. It was concluded that the riverbank in Kepanewon nologaten, Sleman Regency, Yogyakarta has ecotourism potential that can be developed into an ecotourism destination.
PENGEMBANGAN WISATA KULINER KHAS WONOGIRI MELALUI BESENGEK TEMPE Wardani, Dyah Mustika; Saputro, Lilik Edi; Putri, Emmita Hari Devi
Jurnal Pariwisata Vol 10, No 1 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i1.15696

Abstract

ABSTRAK Wisata kuliner khas Wonogiri menjadi daya tarik yang menarik bagi wisatawan yang berkunjung ke daerah tersebut. Salah satu kuliner khas Wonogiri yang dapat dikembangkan untuk meningkatkan jumlah kunjungan wisatawan adalah besengek tempe. Besengek tempe merupakan masakan tradisional yang terbuat dari tempe yang diolah dengan bumbu rempah khas Wonogiri, seperti kencur, lengkuas, dan serai. Tujuan dari penelitian ini adalah untuk mengembangkan potensi wisata kuliner khas Wonogiri melalui besengek tempe. Penelitian ini menggunakan metode kualitatif dengan teknik pengumpulan data melalui wawancara dan observasi. Hasil penelitian menunjukkan bahwa besengek tempe memiliki potensi yang besar untuk dikembangkan sebagai wisata kuliner khas Wonogiri karena memiliki cita rasa yang khas dan merupakan masakan yang mudah diakses oleh wisatawan. Beberapa faktor pendukung pengembangan wisata kuliner khas Wonogiri melalui besengek tempe adalah ketersediaan bahan baku yang mudah ditemukan, kemudahan dalam pembuatan, dan potensi pasar yang besar. Namun, terdapat beberapa kendala seperti kurangnya promosi dan informasi yang cukup mengenai besengek tempe. Oleh karena itu, diperlukan upaya promosi dan peningkatan informasi kepada wisatawan tentang besengek tempe sebagai kuliner khas Wonogiri yang dapat meningkatkan kunjungan wisata kuliner khas Wonogiri. Kata Kunci : Makanan Tradisional, Besengek Tempe, Wisata Kuliner ABSTRACK  Wonogiri's culinary tourism is an attractive feature for tourists visiting the region. One of the local culinary specialties that can be developed to increase the number of tourist visits is besengek tempe. Besengek tempe is a traditional dish made from tempeh processed with typical Wonogiri spices, such as galangal, ginger, and lemongrass. The purpose of this study is to develop the potential of Wonogiri's culinary tourism through besengek tempe. This research used a qualitative method with data collection techniques through interviews and observations. The results show that besengek tempe has great potential to be developed as a local culinary tourism in Wonogiri due to its unique taste and easy accessibility for tourists. Some supporting factors for the development of Wonogiri's culinary tourism through besengek tempe are the availability of easily found raw materials, ease of preparation, and a large potential market. However, there are some challenges such as the lack of promotion and sufficient information about besengek tempe. Therefore, promotional efforts and increasing information for tourists about besengek tempe as a local culinary specialty in Wonogiri are needed to increase the number of culinary tourism visits to Wonogiri. Keywords: Traditional Food, Besengek Tempe, Culinary Tourism
Utilizing excess stocks of seasonal fruit into marketable smoothie products as an effort to improve the economy of the North Bekasi Bay Pucung Umkm Community Julian, Mezi; Saputro, Lilik Edi; Wardani, Dyah Mustika; Fahreza, Gilang
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 1 (2024): January 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i1.7372

Abstract

Smoothies with seasonal fruits have become a rapidly growing focus of research in the context of a healthy lifestyle and culinary innovation. This article provides an in-depth overview of the concept and popularity of smoothies, particularly those utilizing seasonal fruits, as a healthy and refreshing beverage alternative. Additionally, this article highlights the trend of using spices as additives to smoothies, introducing a new dimension in terms of flavor and health benefits. Sustainability and flexibility in choosing seasonal fruits offer a variety of flavors and rich nutrients. This research outlines the potential development of smoothies with seasonal fruits as a beverage choice aligned with the demands of a healthy lifestyle and the evolving preferences of consumers. The significance of selecting seasonal fruits as the main ingredient in smoothies creates a beverage that is not only delicious but also meets the nutritional needs of the body. Various seasonal fruits like mangoes, strawberries, and oranges, rich in vitamin C and fiber, contribute positively to health. The uniqueness of smoothies with seasonal fruits lies in their ability to respond to seasonal changes, providing a natural variety of flavors.
Agri-tourism area development planning in mekarwangi village, sindangkerta sub-district, west Bandung district Saputro, Lilik Edi; Mezi Julian; Dyah Mustika Wardani; Emmita Devi Hari Putri; Atun Yulianto
Jurnal Ekonomi Vol. 13 No. 01 (2024): Jurnal Ekonomi, Edition January - March 2024
Publisher : SEAN Institute

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

Abstract

The Government of the Republic Indonesia give opportunities for regional level authorities to develop their regional potential for communal prosperity in. Mekarwangi Village, a designated agricultural area of the village by the Government of West Bandung Regency's Regional and Spatial Planning as well as agritourism through its Engineering Detail Design, has agricultural potential to be developed and managed. This journal provides a model of agritourism development planning through such components as agri tourism activities, facilities, and management for the promotion of Mekarwangi Village as Agri Tourism Area. The outcome of this journal is executive planning by stage, by zone and recommendations based on identification and analysis done previously.
Co-Authors Atun Yulianto Dyah Mustika Wardani Emmita Devi Hari Putri Gilang Fahreza Mezi Julian Putri, Emmita Hari Devi Wardani, Dyah Wardani, Dyah Mustika