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All Journal Jurnal Hasil Inovasi Masyarakat (JHIM) Journal of Rural Tourism (JoRT)
Wahyudi, Rakhmad
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Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Social Sciences Other

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Culinary potential based on local food in the cultural tourism of Pacet's Keramat Market Anita, Anita; Ahmad, Nuril; Sutrisno, Eko; Wahyudi, Rakhmad
Journal of Rural Tourism Vol. 2 No. 1 (2025): January - June
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2025.03010633

Abstract

Purpose - The purpose of this study is to identify the potential of food made from local resources, specifically sweet potatoes, as a support for cultural tourism in the Keramat market. It also aims to modify sweet potato recipes to make them more innovative and aligned with modern tastes.Methodology/Design/Approach - This is descriptive qualitative research. Data was collected through interviews, Focus Group Discussions (FGD), and experiments involving the modification of sweet potato-based foods. A total of 30 seller respondents were purposively selected to participate in the study. Finding - The study found that the most commonly sold sweet potato-based foods were cenil (16.67% of sellers), followed by gatot and tiwul (13.33%), puthu (13.33%), sundhuk urut (13.33%), dawet drinks (10%), horok-horok (6.68%), and other products like corn, sweet potatoes, and boiled peanuts (3.33%). The study also identified that local resources, specifically sweet potatoes from Pacet, could support cultural tourism by modifying them into modern dishes such as silky sweet potato pudding and sweet potato mayang cake. These dishes incorporate additional ingredients like coconut milk and milk to enhance the nutritional value.Originality/Value - The research highlights the potential of modifying traditional food products to support cultural tourism. By transforming local sweet potato-based foods into innovative dishes, the study provides a unique approach to integrating local resources into tourism and cultural experiences, offering fresh ideas for culinary tourism development.
Planning and designing a masterplan for the toga industry eduwisata in Kebuntunggul Village, Mojokerto, Indonesia Puri, Wuwuh Asrining; Wahyudi, Rakhmad; Rudiyanto, M. Adik; Ahmad, Nuril
Journal of Rural Tourism Vol. 2 No. 1 (2025): January - June
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2025.03010634

Abstract

Purpose - The purpose of this research is to describe the planning and design of the Toga Industry Edu-Tourism Masterplan for Kebontunggul Village, Gondang Subdistrict, Mojokerto Regency. The study aims to create a sustainable framework for long-term investment in the Toga industry, transforming the village into an educational tourism destination. Methodology/Design/Approach - The research uses a qualitative descriptive approach, consisting of several stages: data and information collection, analysis, and the preparation of design concepts. The data collection process involved in-depth interviews, focused discussions, and direct observations. Data analysis verified the parameters of the Toga tourism village with empirical facts and abstracted them to develop the masterplan concept. Finding - The study’s findings highlight the potential of Kebontunggul Village as a tourism village and Toga industry hub, focusing on its natural scenery, crops, water resources, and the Toga industry. The research provides a detailed direction for the development and regulation of the Toga industry edu-tourism masterplan, offering a framework for sustainable tourism and long-term investment. Originality/Value - This research provides a strategic approach to developing an educational tourism model for the Toga industry. It contributes to sustainable tourism development by outlining a masterplan that integrates education and industry, offering a unique framework for the growth of Toga-based tourism in the region.
Pelatihan pembuatan olahan pangan untuk kesehatan  keluarga dan pencegahan stunting di Kabupaten Mojokerto Anita, Anita; Wahyudi, Rakhmad; Rakhmawati, Ismi Yayuk; Imaduddin, B.E; Ahmad, Nuril
Jurnal Hasil Inovasi Masyarakat Vol. 2 No. 2 (2025): Juli - Desember (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2025.03021273

Abstract

Menumbuhkembangkan kesadaran  masyarakat serta berperan aktif dan bertanggung jawab dalam  pelaksanaan pengolahan pangan, gizi dan kesehatan merupakan langkah utama yang harus dimulai. Secara operasional, ditingkat desa atau kelurahan, upaya untuk meningkatkan kesehatan  keluaga dapat  melalui ibu-Ibu Pembinaan Kesejahteraan Keluarga (PKK), dimana peran seorang ibu didalam suatu rumah adalah merencanakan dan mengolah sumber makanan untuk kesehatan keluarga sedangkan dalam hal penurunanan angka stunting, dapat melalui oleh kader kader Pos Pelayanan Terpadu (Posyandu). Metode pelatihan pada pelatihan kader dalam pengolahan pangan untuk kesehatan keluarga dan pencegahan stunting digunakan adalah ceramah, diskusi, dan simulasi. Materi tentang olahan pangan akan disampaikan secara ceramah oleh narasumber dan didalam diskusi akan di praktekan secara langsung pembuatan pangan untuk kesehatan keluarga dan pencegahan stunting. Kegiatan Pengabdian ini mendapatkan respon positif dengan dibuktikannya peserta aktif bertanya dan ikut serta praktik. Kegiatan Pengabdian ni diharapkan dapat meningkatkan ketrampilan Ibu PKK dan Kader posyandu dengan praktik di rumah masing masing denga hrapan meingkatnya kesadaran menu keluarga terhadap kesehatan.  
Analisis pengaruh  keselamatan dan kesehatan kerja (K3) terhadap kinerja karyawan industri beton Wahyudi, Rakhmad; Muslimin, Moh.; Imaduddin, B.E; Anita, Anita
Jurnal Hasil Inovasi Masyarakat Vol. 2 No. 2 (2025): Juli - Desember (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2025.03021274

Abstract

Penelitian ini bertujuan untuk mengetahui sejauh mana variabel Keselamatan dan Kesehatan Kerja (K3) berpengaruh terhadap kinerja karyawan di sebuah perusahaan manufaktur beton dan konstruksi. Fokus penelitian mencakup empat variabel K3, yaitu metode kerja, kelengkapan tempat dan peralatan kerja, pengalaman kerja, serta peraturan/perundangan. Data diperoleh dari 40 responden melalui survei. Hasil menunjukkan bahwa variabel-variabel K3 secara bersama-sama memberikan pengaruh sebesar 69,7% terhadap kinerja karyawan. Dari keempat variabel tersebut, metode kerja memberikan pengaruh paling dominan. Meskipun demikian, berdasarkan uji statistik secara keseluruhan (uji F), pengaruh variabel-variabel K3 terhadap kinerja belum signifikan pada tingkat signifikansi yang ditentukan. Hal ini menunjukkan perlunya peningkatan dan penguatan aspek K3, terutama pada penerapan metode kerja yang efektif, guna mendukung pencapaian target kinerja dan mengurangi potensi kecelakaan kerja.
Pelatihan Pembuatan Lampion dari Galon Bekas Sebagai Upaya Revitalisasi Sarana dan Prasarana Kampung Wisata Kota Mojokerto Yayuk, Ismi; Wahyudi, Rakhmad
Jurnal Hasil Inovasi Masyarakat Vol. 3 No. 1 (2026): January - June (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2026.03010691

Abstract

Revitalisasi kampung Wisata memerlukan Inovasi yang berbasis pada potensi lokal, partisipasi Masyarakat, serta prinsip berkelanjutan lingkungan. Adapun salah satu Upaya yang dapat dilakukan Adalah pemanfaatan limbah rumah tanggah yang dapat menjadi produk ekonomi dan estetika. Kegiatan pengabdian kepada Masyarakat ini bertujuan untuk memberikan pelatihan pembuatan lampion dari galon kepada warga dan pengelola kampung Wisata di Kota Mojokerto sebagai sarana peningkatan kreativitas, kepedulian lingkungan dan daya Tarik wisata. Metode pelaksanaan meliputi tahap perencanaan, sosialisasi, pelatihan praktik langsung, serta evaluasi kegiatan. Hasil kegiatan menunjukkan bahwa peserta mampu memproduksi lampion dari galon bekas yang berpotensi digunakan sebagai elemen dekoratif kampung Wisata. Selain meningkatkan keterampilan masyarakat, kegiatan ini juga menumbuhkan kesadaran akan pengelolaan sampah. Dengan demikian pelatihan pembuatan lampion dari galon bekas dapat menjasdi salah satu strategi pendukung revitalisasi Kampung Wisata Kota Mojokerto
An Industrial Systems Approach to Utilizing Sweet Potatoes as a Nutritious Local Food for Stunting Prevention Anita, Anita; Wahyudi, Rakhmad; Rakhmawati, Ismi Yayuk; Ahmad, Nuril
Jurnal Hasil Inovasi Masyarakat Vol. 3 No. 1 (2026): January - June (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2026.03010692

Abstract

Stunting is a chronic nutritional problem that has a significant impact on the quality of human resources in Indonesia, both in the short term through increased risk of morbidity and mortality, and in the long term through decreased intellectual capacity that has the potential to cause a lost generation. Therefore, stunting prevention is a national priority that requires a systematic approach, including optimizing the use of local resources in a nutritious food supply system. This study aims to compile a scientific review of the potential of sweet potatoes as a local food ingredient for stunting prevention from an industrial systems perspective. The method used is a literature review with a descriptive qualitative approach to various relevant scientific sources. The study results indicate that sweet potatoes (Ipomoea batatas L.) have strategic value as a raw material in the nutritious food industry value chain due to their nutritional content, including carbohydrates, protein, fat, fiber, vitamin A, and antioxidants, which support the fulfillment of children's nutritional needs. Through an industrial systems approach, sweet potatoes can be developed into various value-added food products such as purees, instant porridge, cookies, sponge cakes, and nuggets that not only increase public access to nutritious food but also strengthen the sustainability of the healthy food supply system in an effort to accelerate stunting reduction.
Co-Authors Anita Anita Eko Sutrisno, Eko Imaduddin, B.E M. Adik Rudiyanto MUSLIMIN, MOH. Nuril Ahmad Puri, Wuwuh Asrining Rakhmawati, Ismi Yayuk Yayuk, Ismi