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Devita Gantina
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Pusat Penelitian dan Pengabdian kepada Masyarakat Institut Pariwisata Trisakti Jl. IKPN Bintaro Tanah Kusir, Jakarta Selatan 12330 jpp@iptrisakti.ac.id
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Jurnal Pemberdayaan Pariwisata
Published by Institut Pariwisata Trisakti
ISSN : -     EISSN : 2715923X     DOI : https://doi.org/10.30647/jpp.v8i1.2012
Core Subject : Humanities, Education, Social,
Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other
PP accomodating researchers, academicians, scholars and students to disseminate the conceptual thoughts or ideas that have been achieved in the area of community services. The community service activities include the implementation of research results, the application of appropriate technology, the dissemination of innovations, conceptual ideas, study and application of theory, and the development of community empowerment models. Focuses on the main problems in the development of the sciences of community services areas as follows: Tourism: Sustainable Tourism Development Community-based Tourism Nature-based Tourism Creative Tourism Social Media for Tourism Marketing Smart Tourism Gastronomy: Food Tourism Herbs, Spices, and Traditional Food Cultural Food Studies Food Product and Pastry Food Packaging and Product Development Branding and Marketing Education and Training Regulation and Policy Destination: Policy for Destination Planning Tour Industry Hospitality Destination Policy and Training
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 125 Documents
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Peningkatan Pengetahuan dalam Pengenalan Kemasan Produk Unggulan Khas Desa Sungsang IV, Kabupaten Banyuasin Triana Rosalina Dewi; Novita Widyastuti Sugeng; Nurbaeti Nurbaeti
Jurnal Pemberdayaan Pariwisata Vol 1 No 1 (2019): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v1i1.1326

Abstract

Salah satu yang menarik dari sebuah produk adalah kemasan. Kemasan merupakan salah satu alat promosi penjualan suatu produk. Kemasan mempunyai peranan yang sangat penting karena selalu terkait dengan produk yang dikemas dan memiliki nilai jual serta citra produk. Pelatihan desain kemasan produk untuk kelompok wanita nelayan di Desa Sungsang IV Kabupaten Banyuasin, Sumatera Selatan, ini untuk memberikan wawasan desain dan bentuk kemasan yang membuat produk menjadi lebih bernilai dan aman untuk lingkungan karena mudah didaur ulang. Metode yang diterapkan dalam kegiatan ini adalah metode presentasi mengenai pengenalan bentuk dan desain packaging, Metode demonstrasi mengenai contoh kemasan produk yang baik disesuaikan dengan produk yang diproduksi oleh ibu-ibu kelompok wanita nelayan, dilanjutkan dengan diskusi untuk menganalisis contoh kemasan produk pembanding lainnya. Metode evaluasi dengan mengamati hasil pelatihan yang didapat, yaitu peserta terlihat sangat antusias dan berdiskusi aktif untuk pengembangan kemasan produknya agar lebih bernilai jual dan ramah untuk lingkungan. Pendampingan akan terus dilakukan setelah kegiatan pelatihan ini. Tim pelaksana yang terdiri dari para dosen dan mahasiswa dari Program Studi Perhotelan Sekolah Tinggi Pariwisata Trisakti akan selalu siap membimbing dan mengarahkan pelaku usaha dalam pengembangan usahanya.
Bimbingan Teknis Personal Hygiene dan Penataan Tata Graha Calon Duta Besar LBBP RI dan Calon Kepala Perwakilan Konsuler Untuk Spouse dan Staf Bawaan Kementerian Luar Negeri Republik Indonesia Wijayanti Dewi Prabandari; Ervina Taviprawati; Emenina Tarigan
Jurnal Pemberdayaan Pariwisata Vol 5 No 2 (2023): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v5i2.1751

Abstract

Implementing the principles of personal hygiene and housekeeping is very important, especially after the Covid-19 pandemic, to maintain individual health and prevent the spread of disease. Practical steps include ensuring optimal ventilation, regularly disinfecting frequently touched surfaces, and observing social distancing in room layouts. This activity method uses direct demonstrations and direct interaction with the physical environment. There were 41 participants in this activity, consisting of 28 in-house staff and 13 assistants from the Ministry of Foreign Affairs. In addition to this there was a 15-minute question and answer session following the 45-minute presentation, providing an interactive platform for clarification, deeper understanding and exchange of experiences. This activity hopes that participants will not only gain theoretical knowledge but also practical skills that can be applied in their daily lives. Keywords: implementation of CHSE, housekeeping arrangements
Pelatihan Pemanfaatan Produk Oleofood Sawit Pada Industri Perhotelan dan UMKM I Gusti Ayu Eka Suwintari; Putu Eka Wirawan; Agus Made Yoga Iswara
Jurnal Pemberdayaan Pariwisata Vol 7 No 1 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i1.1907

Abstract

The training on the utilization of palm-based oleofood products aims to enhance the knowledge and skills of hospitality industry professionals and UMKM (Micro, Small, and Medium Enterprises) in producing innovative, healthy, and sustainable culinary products. The program includes educational workshops, product demonstrations, and hands-on practice sessions, featuring spaghetti carbonara, chicken soup (soto ayam), and klepon coffee made with oleofood. Palm-based oleofood offers advantages such as high heat stability, improved food texture and taste, and better nutritional value. Attended by 90 participants from diverse backgrounds, the training highlights strong interest in food diversification and the use of sustainable local ingredients. Participants were also equipped with practical knowledge to address common challenges such as limited access to quality raw materials and public skepticism about palm-based products. This training contributes to enhancing the competitiveness of the local culinary industry and encourages broader adoption of palm-based innovations. Keywords: palm oleofood, culinary innovation, UMKM training
Pengembangan Produk Olahan Ikan Patin sebagai Daya Tarik Wisata Kuliner di Masyarakat Taufik Hidayat; Windi Kirana Erniyanti; Ivan Hermansyah; Azzra Nabila Purwaningtyas; Erik Saut Hotoguan Hutahaean
Jurnal Pemberdayaan Pariwisata Vol 7 No 1 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i1.1862

Abstract

RW.18 located in Setia Mekar village has great potential in catfish management, but the local community has not yet understood the concept of value-added processing. This abundant resource has not been utilized optimally to support the tourism sector, especially culinary tourism. This service aims to empower the community in processing catfish into attractive culinary products that have a selling value. The methods used include interviews to identify the conditions and needs of partners, training with culinary experts to introduce various innovative recipes, and hands-on practice in producing processed catfish. This simple implementation is carried out to ensure that knowledge can be easily applied by the community. The results of the activity showed that the community was able to process catfish into superior culinary products such as catfish pepes, crispy catfish, and frozen fillet catfish. In addition to improving skills, this activity also opens opportunities for the development of culinary tourism in the village. With the use of local resources, the community now has a new capacity to support sustainable culinary-based tourism. Keywords: tourism, culinary, processed catfish
Pelatihan Digital Transformation Pelatihan Digital Transformation in Hospitality 4.0 bagi Mahasiswa di Universitas Multimedia Nusantara, Serpong, Tangerang Dino Gustaf Leonandri
Jurnal Pemberdayaan Pariwisata Vol 2 No 1 (2020): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v2i1.1358

Abstract

This article describes the Digital Transformation in Hospitality 4.0, a training activity to open the knowledge horizon of the hospitality management students at Multimedia Nusantara University, Serpong through an introduction to the application of 4.0 technology in the tourism industry. The purpose of this activity is to explain the importance of digital transformation in tourism industry especially the hotel industry in Indonesia in order not to be left behind from other countries. Along with one of the ministry's strategic Tourism programs in an effort to win the market in the industrial Era 4.0 to reach the number of targeted tourists. Tourism 4.0 will target millennials that currently reach 50 percent of the total inbound tourists to Indonesia. The method used in community service is socialization, tutorial, discussion and evaluation. The partner of this dedication is the University of Multimedia Nusantara, Serpong. The trainees consist of 200 UMN hospitality students and invitations from several tourism high schools in Jabotabek. The result of this training is that participants can see from the perspective of consumers that is the reality of consumer behavior that has been very digital and the dominant millennial travellers in the composition of the present era.
Ekspedisi Susur Hutan Mangrove: Menggali Potensi Ekowisata dan Wisata Edukasi Desa Pantai Mekar Muara Gembong Erik Saut Hatoguan Hutahean; Dhian Tyas Untari; Fata Nidaul Khasanah; Tiara Anggita Perdini; Erwan Mulyanto
Jurnal Pemberdayaan Pariwisata Vol 5 No 2 (2023): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v5i2.1738

Abstract

Social inequality and injustice among coastal residents are also experienced by the people of Pantai Mekar Muara Gembong Village. Even though geographically, the village of Pantai Mekar has fishery potential, tourism potential and natural resources. Community empowerment is something that is important to do to increase community participation in the tourism sector and sustainable resource management. Mangrove tracking expeditions are activities that can be carried out to explore the tourism potential of mangrove forests. The activity was carried out by exploring the land and waters of the mangrove forest together with the Citra Alam Bahari Tourism Awareness group. There are two areas of tourism that have the potential to be followed up into pilot programs. The first is ecotourism and natural scenery, as well as educational tours along the mangrove forest. Local community involvement, training of tour guides, and close supervision are also important factors in ensuring success. Keywords: ecotourism, expedition, mangrove forest
Pemberdayaan Kepada UMKM Desa Cibeber Tentang Pentingnya Pemisahan Rekening Pribadi dengan Rekening Usaha Heny Ratnaningtyas; Michael Khrisna Aditya; Ervina Taviprawati; Alda Chairani; Pricilia Johani Sakti
Jurnal Pemberdayaan Pariwisata Vol 7 No 2 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i2.1990

Abstract

Pengabdian kepada masyarakat ini bertujuan untuk memberdayakan pelaku UMKM di Desa Wisata Cibeber, Purwakarta, melalui peningkatan pemahaman dan praktik pemisahan rekening pribadi dan rekening usaha serta penerapan pembukuan sederhana. Metode pelaksanaan menggunakan pendekatan partisipatif dengan tiga tahapan utama, yaitu persiapan, pelaksanaan pelatihan, dan evaluasi. Data dikumpulkan melalui wawancara, observasi partisipatif, serta pre-test dan post-test yang diikuti oleh 30 pelaku UMKM dan dilaksanakan dalam satu hari penuh. Hasil kegiatan menunjukkan bahwa sebelum pelatihan mayoritas pelaku usaha belum memisahkan keuangan pribadi dan usaha, tidak memiliki buku kas, dan masih mengandalkan ingatan dalam mencatat transaksi. Setelah pelatihan, terjadi peningkatan pengetahuan dan keterampilan, yang tercermin dari kenaikan skor post-test, kemampuan peserta mengisi buku kas harian, serta mulai diterapkannya pemisahan rekening dan pencatatan arus kas secara lebih disiplin. Diskusi dan praktik langsung membantu peserta memahami keterkaitan antara data keuangan, pengendalian biaya, dan pengambilan keputusan usaha, sekaligus mendorong terbentuknya jejaring komunikasi dan kolaborasi antar pelaku usaha. Pelatihan pemisahan rekening dan pembukuan sederhana efektif sebagai titik masuk untuk memperkuat tata kelola keuangan UMKM desa wisata. Kata Kunci: rekening pribadi, rekening usaha, pengelolaan keuangan, UMKM
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan “Cream cheese “ Berbahan Dasar Santan Sebagai Substitusi Chaerul Salim; Dedy Wijayanto; Pramudito Pramudito
Jurnal Pemberdayaan Pariwisata Vol 2 No 1 (2020): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v2i1.1382

Abstract

All cheese is made from milk but there are various kinds of milk as raw material used to make cheese. Cream cheese is soft cheese that results from the addition of instant coconut milk. With the hope that if the level of consumer preference is exceeded, cream cheese products from instant coconut milk can be mass produced. The aim is to find out how the reaction of people who like cheese to the level of preference and the possibility of mass production. The method in this study uses a trial or experimental method approach. with a sample of 21 respondents taken randomly. Result, in terms of taste, texture, and color as well as knowing the presence or absence of differences in cream cheese products made from coconut milk in terms of taste, texture and color, therefore the results of the calculation and assessment of comparisons between control products and the treatment carried out by panelists on products that are in terms of texture, color, and taste.
Penyuluhan Desa Wisata Ciburial Dalam Mengembangkan Daya Tarik Wisata Berbasis Storynomics Tourism Titing Kartika; Emron Edison
Jurnal Pemberdayaan Pariwisata Vol 6 No 1 (2024): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v6i1.1804

Abstract

Ciburial tourism village is one of the villages in Bandung Regency, West Java which has various natural, cultural, culinary and artificial potentials. However, the existing potential has not been developed optimally in an effort to develop tourist attractions in Ciburial. Based on the results of the analysis of the internal situation of Ciburial Tourism Village, we consider the importance of carrying out community service activities. The aim of this community service is to provide information that the tourism potential in Ciburial can be developed, one of which is using a storynomics tourism approach. Activities are carried out in several stages including program planning, counseling on how to create storynomic concepts from existing potential. During the outreach, participants were also asked to tell about the potential they knew, then a list of information was made as promotional material. The result of this service activity is the creation of tour packages as tourism promotion in Ciburial village. Keywords: tourism village, tourism attraction, storynomics tourism
Gerakan Wisata Bersih dan Penyuluhan Pariwisata Berkelanjutan di Pantai Ampenan Kota Mataram NTB Sutisyruna Nofriani; M Tanggap Sasmita
Jurnal Pemberdayaan Pariwisata Vol 7 No 2 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i2.1931

Abstract

Ampenan Beach is one of the historical tourist destinations in Mataram City facing serious issues related to environmental cleanliness, especially due to the increasing number of tourists and the low public awareness of the importance of preserving coastal areas. This community service activity aims to create a clean, comfortable, and globally competitive destination through cross-sector collaboration between the government, the community, and tourism stakeholders. The activity is packaged in the form of a "Clean Tourism Movement and Sustainable Tourism Counseling." The event involves approximately 300 participants, consisting of students, local communities, beach vendors, and relevant government agencies. The implementation methods include direct counseling by the Provincial Tourism Office and a beach cleanup action involving local stakeholders such as area managers, government officials, and academics from Poltekpar Lombok. The results of the activity show that around 950 kg of waste was collected, and 85% of participants reported gaining new insights related to sustainable tourism, while 92% expressed their willingness to implement cleanliness practices in their surroundings continuously. This community service activity demonstrates that a real-action and counseling-based approach is effective in raising environmental awareness and can be replicated for the sustainable management of other coastal tourism destinations. Keywords: clean tourism, education, community participation, beach, environment

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