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Effectivity of Halal Digital Module in Small and Medium Enterprise Practitioner in West Java Pinandoyo, Dimas Bayu; Jao, Ibrahim
Jurnal Ilmiah Publipreneur Vol. 12 No. 2 (2024): Jurnal Ilmiah Publipreneur
Publisher : Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jip.v12i2.1493

Abstract

This research aimed to measure the effectiveness of the Halal Digital Module in improving the halal knowledge of Small and Medium Enterprise (SME) practitioners in West Java. Ten SME practitioners from Garut, Subang, Cianjur, Bogor, and Depok were involved in the evaluation process. A mixed-method approach was used to analyze the effectiveness. The evaluation was conducted by comparing the pretest and posttest scores of the practitioners and analyzing their feedback. T Test was used to analyze the significance. The results from the pretest and posttest indicated that the Halal Digital Module significantly improved practitioners' knowledge. However, based on the feedback analysis, the module still needs improvement, particularly in the areas of language, the number of questions in the test, and user convenience. The language used in the module was still confusing for some practitioners. The number of questions was excessive and unclear. In terms of convenience, the module performed well on laptops but poorly on Android-based cell phones. It was concluded that Halal Digital Module effectively improve halal knowledge of Small and Medium Enterprise Practitioner, but still need improvement.
Food Innovation of Sundanese Nasi Liwet, How New Formulation and Brand Advertise New Food Product Pinandoyo, Dimas Bayu; Khubber, Sucheta
Jurnal Ilmiah Publipreneur Vol. 11 No. 1 (2023): Jurnal Ilmiah Publipreneur
Publisher : Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jip.v11i1.708

Abstract

Sundanese Nasi Liwet have less acceptance especially in consumers. Innovation was conducted to improve the consumers and markets acceptance of Sundanese Nasi Liwet. Innovation was adopting fusion method, while branding was changed by branding new innovated product with “Kubu Liwet”. The new product had yellow color made with original recipe. The condiment was crispy fried chicken skin and stir-fried chayote. Topping that being used was sambal matah. Open sensory evaluation and marketing test was conducted to measure the success rate of advertisement by formulation and branding. Open sensory evaluation was conducted toward 100 consumers in Bogor City. Sensory evaluation conducted by applying level 5 Likert scale. Market acceptance conducted by measuring average daily sell point of product during 6-week market time.  Overall acceptability improved from 3.62/5 to 4.33/5.  Average daily selling product of original Nasi Liwet was 6.4 while innovated product was 13.4. It was found that the new formulation and brand successfully advertise the new innovated Sundanese Nasi Liwet.
Implementasi Kualitas Pelayanan dalam Meningkatkan Efektivitas Kinerja Reception di Hotel The Dharmawangsa Jakarta Aprilia, Lu’luwatin Rosdiana; Pinandoyo, Dimas Bayu; Simanungkalit, Eliza Thalia Christina
AMANAH : Jurnal Ilmiah Ilmu Manajemen Vol. 3 No. 1 (2025): AMANAH: Jurnal Ilmiah Ilmu Manajemen
Publisher : YAYASAN PENDIDIKAN MULIA BUANA (YPMB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70451/amanah.v3i1.492

Abstract

Efektivitas kualitas pelayanan merupakan faktor krusial dalam menciptakan kepuasan tamu dan meningkatkan kinerja reception di industri perhotelan. Penelitian ini bertujuan untuk menganalisis implementasi kualitas pelayanan berdasarkan lima dimensi SERVQUAL (tangible, empathy, responsiveness, reliability, dan assurance) dalam meningkatkan efektivitas kinerja reception di Hotel The Dharmawangsa Jakarta. Pendekatan penelitian yang digunakan adalah kualitatif deskriptif dengan teknik pengumpulan data melalui wawancara, observasi, dan dokumentasi. Hasil penelitian menunjukkan bahwa pelayanan dengan standar keramahan, kecepatan, ketepatan informasi, serta perhatian terhadap kebutuhan tamu telah berdampak positif terhadap pencapaian tujuan kerja, integrasi antar elemen pelayanan, dan adaptasi terhadap dinamika industri. Namun, ditemukan pula beberapa kelemahan pada aspek tangible dan assurance. Implikasi dari penelitian ini adalah pentingnya pelatihan berkelanjutan, peningkatan integrasi teknologi front office, dan penguatan budaya kerja adaptif untuk mencapai pelayanan prima. Temuan ini memberikan kontribusi praktis bagi manajemen hotel dan pengembangan SDM di sektor hospitality.
Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage Dimas Bayu PINANDOYO; Arisadi MASNAR
Menara Perkebunan Vol. 88 No. 1 (2020): 88 (1), 2020
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v88i1.361

Abstract

Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count.  The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.
Potensi Limbah Tutup Botol Kemasan sebagai Media 3D Printing Ramah Lingkungan Elviana, Elviana; Supardianningsih, Supardianningsih; Pinandoyo, Dimas Bayu
Jurnal Sosial Teknologi Vol. 5 No. 5 (2025): Jurnal Sosial dan Teknologi
Publisher : CV. Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jurnalsostech.v5i5.32106

Abstract

Indonesia adalah salah satu konsumen plastik terbesar, khususnya untuk kemasan minuman, yang berkontribusi signifikan terhadap pencemaran lingkungan. Tutup botol, yang terbuat dari High Density Polyethylene (HDPE), sering dibuang dan kurang dimanfaatkan dalam upaya daur ulang. Penelitian ini bertujuan untuk mengeksplorasi potensi tutup botol HDPE daur ulang sebagai bahan baku filamen cetak 3D yang ramah lingkungan. Penelitian ini dilakukan secara eksperimental selama enam bulan di Politeknik Negeri Media Kreatif. Tutup botol HDPE disortir, disterilkan, digiling, dan dikombinasikan dengan resin HDPE dalam empat formulasi (tutup botol 25%, 50%, 75%, dan 100%). Bahan tersebut diproses melalui ekstrusi dan diuji karakteristik termal menggunakan metode DSC dan TGA. Filamen yang dihasilkan diukur untuk konsistensi diameter dan diuji melalui uji coba pencetakan 3D yang sebenarnya. Formulasi tutup botol 75% menunjukkan karakteristik yang paling optimal, menghasilkan filamen dengan diameter dan panjang yang konsisten (1,75–2,5 mm), memenuhi standar industri. Uji termal menunjukkan peningkatan titik leleh dan penyerapan energi yang lebih tinggi karena peningkatan kristalinitas. Meskipun kebutuhan energi lebih tinggi, filamen yang dihasilkan terbukti layak untuk aplikasi pencetakan 3D. Studi ini menegaskan bahwa tutup botol HDPE memiliki potensi yang kuat sebagai bahan alternatif untuk filamen pencetakan 3D, mempromosikan praktik ekonomi sirkular. Penelitian di masa depan harus fokus pada pengoptimalan efisiensi energi, pengujian sifat mekanik, dan produksi yang dapat diskalakan untuk aplikasi industri yang lebih luas.
Pelatihan dan Pendampingan Mengenai GMP Kepada UKM Bir Pletok Cakung, Jakarta Timur Pinandoyo, Dimas Bayu; Masnar, Asriadi
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 11, No 2 (2020): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v11i2.5046

Abstract

Bir Pletok merupakan salah satu peninggalan budaya kuliner khas Betawi. UKM Bir Pletok Cakung masih memiliki banyak keterbatasan terutama dalam hal pemenuhan terhadap regulasi keamanan pangan. Kemanan pangan merupakan syarat mutlak untuk mendapatkan izin edar makanan. Pelatihan dan pendampingan mengenai GMP merupakan salah satu upaya yang dilakukan agar UKM ini dapat menghasilkan produk makanan yang aman untuk dikonsumsi dan memenuhi standar regulasi yang telah ditetapkan oleh pemerintah. Kegiatan ini diawali dengan survey untuk pemetaan masalah dari mitra, dilanjutkan dengan training dan pelatihan, lalu diakhiri dengan pendampingan. Hasil survey menunjukkan pengetahuan karyawan mengenai GMP masih sangat rendah. Dari 15 orang, hanya 3 orang yang mencapai nilai maksimal yaitu 80, sedangkan sisanya masih memperoleh nilai 60 kebawah. Pelatihan ini terbukti menaikkan pengetahuan warga mengenai GMP dengan signifikan. Sebelum pelatihan rerata nilai karyawan mengenai GMP hanya 55,56. Rerata nilai meningkat menjadi 86,67 setelah pelatihan. Bagaimanapun juga, masih perlu dilakukan pendampingan secara intensif untuk memastikan nilai-nilai GMP dipraktekan secara berkelanjutan.
Pengaruh Segmentasi Pengaruh Segmentasi Pasar Terhadap Pasar Terhadap Peningkatan Penjualan Peningkatan Penjualan Meeting Package Meeting Package Morrissey Hotel Jakarta Arianti, Qotrunnada Maghfirah; Astuti, Anindita Budi; Pinandoyo, Dimas Bayu
Jurnal Perhotelan dan Pariwisata Vol 2 No 2 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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

Abstract

ABSTRACT The increasingly competitive hospitality industry requires hotels to implement appropriate marketing strategies to boost sales, one of which is market segmentation. Inadequate application of effective segmentation may hinder the sales growth of hotel products, including meeting packages. Based on this issue, this study aims to analyze the effect of market segmentation on the sales improvement of meeting packages at Morrissey Hotel Jakarta. This research employs a quantitative method with a descriptive approach. Data were collected through questionnaires distributed to 100 respondents who are users of the meeting package services. The data analysis technique used in this study is descriptive statistics and Spearman rank correlation test. The results show that market segmentation based on demographic, psychographic, behavioral, and geographic factors has a positive and significant effect on meeting package sales. Hypothesis testing confirms a significant relationship between market segmentation and meeting package sales improvement. By applying the right segmentation strategy, Morrissey Hotel Jakarta can effectively increase sales by targeting more specific market segments. Keywords: Market Segmentation, Sales, Meeting Package, Morrissey Hotel Jakarta.
PENGARUH PROMOSI TERHADAP BRAND AWARENESS UNTUK MENINGKATKAN MINAT BELI KONSUMEN DI THE BAKERY HOTEL WYNDHAM CASABLANCA JAKARTA Kusrini, Setiya; Afriasih, Maria Ulfah Catur; Pinandoyo, Dimas Bayu
Jurnal Perhotelan dan Pariwisata Vol 3 No 1 (2024): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)
Publisher : LPPM Politeknik Pajajaran ICB Bandung

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

Abstract

Promotion is a key marketing strategy used to communicate product value to consumers. In the hospitality industry, brand awareness significantly affects consumer decision-making. This study aims to examine the effect of promotion on brand awareness and its impact on purchase intention at The Bakery Wyndham Casablanca Jakarta Hotel. Theoretical concepts include promotion as a marketing communication tool and brand awareness as a factor influencing consumer behavior. This research uses a quantitative approach with an associative design. Data were collected from 100 respondents through questionnaires using simple random sampling. Analytical methods include validity and reliability tests, descriptive statistics, and path analysis with SPSS version 25. The results show that promotion positively and significantly affects brand awareness, and brand awareness significantly influences purchase intention. Additionally, promotion indirectly affects purchase intention through brand awareness as a mediating variable. These findings emphasize the importance of consistent and targeted promotion to enhance brand recognition and drive consumer buying decisions. Keywords: Promotion; Brand Awareness; Purchase Intention; Consumer Behavior; Hospitality
Co-Authors Aprilia, Lu’luwatin Rosdiana Arianti, Qotrunnada Maghfirah Arisadi MASNAR Asriadi Masnar Astuti, Anindita Budi Elviana Elviana, Elviana Jao, Ibrahim Khubber, Sucheta Kusrini, Setiya M.K. Garg Maria Ulfah Catur Afriasih Masnar, Asriadi Rr. Christiana Mayang Anggraeni Stj Saleem Siddiqui Simanungkalit, Eliza Thalia Christina Sucheta Khubber Supardianningsih Supardianningsih Supardianningsih, Supardianningsih Swastono Putro Pirastyo