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All Journal Socia : Jurnal Ilmu-Ilmu Sosial Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Tourism Scientific Journal Altasia : Jurnal Pariwisata Indonesia Community Engagement and Emergence Journal (CEEJ) Dinasti International Journal of Digital Business Management Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Industri Pariwisata Jurnal Sosial dan Teknologi As-Sidanah : Jurnal Pengabdian Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Journal of Innovation Research and Knowledge Journal of Social And Economics Research INJURITY: Journal of Interdisciplinary Studies Jurnal Pengabdian Pada Masyarakat Jurnal Abdimas Terapan Barista : Jurnal Kajian Bahasa dan Pariwisata Qurthuba: The Journal of History and Islamic Civilization Holistik Analisis Nexus E-Amal: Jurnal Pengabdian Kepada Masyarakat journal of social and economic research
Imam Ardiansyah
Program Studi Hospitality & Pariwisata, Universitas Bunda Mulia
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Journal : INJURITY: Journal of Interdisciplinary Studies

 1 
Study on the Application of Green Practices in Supporting Sustainable Tourism at Shanti Restaurant North Jakarta Japcilia, Eriska; Ardiansyah, Imam
INJURITY: Journal of Interdisciplinary Studies Vol. 4 No. 6 (2025): INJURITY: Journal of Interdisciplinary Studies
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v4i6.1439

Abstract

This study aims to examine in depth the implementation of green practices at Shanti Restaurant in North Jakarta as an effort to support sustainable tourism. Utilizing a qualitative approach with a case study method, data were collected through observation, documentation, and in-depth interviews with two main informants: the Head Store and the Barista. The findings indicate that Shanti Restaurant has applied three primary dimensions of green practices: Green Action, Green Food, and Green Donation. In terms of Green Action, the restaurant manages organic waste through a composting system, reduces the use of single-use plastics, and repurposes non-organic waste such as used skewers into handcrafted decorations. Regarding Green Food, the restaurant sources organic ingredients from its own garden and local producers, and creates flexible menus based on seasonal availability and garden yields. Meanwhile, Green Donation is realized through environmental activities such as mangrove planting, participation in community-based environmental programs, and the dissemination of educational messages through visual media to foster environmental awareness. The study recommends strengthening partnerships with local suppliers to ensure sustainable sourcing, allocating modest CSR (Corporate Social Responsibility) funding for environmental initiatives, and expanding educational engagement with consumers to enhance the overall impact of sustainability practices.
Study on the Implementation of Food Waste Management in the Pastry Department of The Westin Hotel Jakarta Laurentsia, Angelica; Ardiansyah, Imam
INJURITY: Journal of Interdisciplinary Studies Vol. 4 No. 6 (2025): INJURITY: Journal of Interdisciplinary Studies
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v4i6.1440

Abstract

This study aims to examine the implementation of food waste management practices in the pastry department of The Westin Jakarta Hotel by employing the food waste hierarchy framework, which encompasses five dimensions: prevention, reuse, recycling, recovery, and disposal. The research adopts an applied qualitative approach, utilizing data triangulation through observation, in-depth interviews, and document analysis. Key informants include the sous chef, chef de partie, and waste management staff. Data were analyzed using an interactive analysis model, which consists of data collection, data reduction, data display, and conclusion drawing. Findings indicate that, within the prevention dimension, production planning based on forecasting, along with the implementation of FIFO (First In, First Out) and FEFO (First Expired, First Out) systems, has proven effective in minimizing raw material waste. In the reuse dimension, efforts to repurpose leftover dough and unsold products have been implemented, although on a limited scale. For the recycling dimension, used cooking oil from pastry production is collected and handed over to relevant parties for further processing. The recovery dimension is reflected in the use of leftover pastry products as feed for maggots, albeit still at a small scale, while used oil is sold to an external partner for conversion into biodiesel. Waste disposal is carried out through the separation of organic and inorganic waste, in collaboration with third-party service providers to ensure environmentally responsible waste management. Overall, while a range of positive practices have been adopted, improvements are needed in technological integration and the establishment of more efficient partnerships to better support hotel operations and environmental sustainability.
The Influence Of Product Innovation On Purchase Decisions At Ai-Cha Ice Cream & Tea In Pantai Indah Kapuk North Jakarta As A Beverage Franchise Product Natalie, Lia; Ardiansyah , Imam
Interdiciplinary Journal and Hummanity (INJURITY) Vol. 4 No. 8 (2025): Injuruty: Interdiciplinary Journal and Humanity
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v4i8.1466

Abstract

This study aims to determine the extent to which product innovation influences consumer purchasing decisions at Ai-CHA Ice Cream & Tea in Pantai Indah Kapuk, North Jakarta. Product innovation is considered important as it can affect consumer interest in choosing a product, especially amid the increasingly competitive beverage industry. The research method used is a quantitative approach. Data was collected through questionnaires distributed to 100 respondents using a simple random sampling technique. Data analysis included validity and reliability tests, multiple linear regression, t-test, F-test, and the coefficient of determination. The results show that partially, the dimensions of product quality and product variation have a significant effect on purchasing decisions, while product design does not. However, simultaneously, all three dimensions of product innovation together have a significant influence on consumer purchasing decisions. In conclusion, product innovation—particularly product quality and variation—plays an important role in encouraging purchases. Therefore, it is recommended that Ai-CHA Ice Cream & Tea Pantai Indah Kapuk continue to improve both quality and variety, and evaluate product design to better match current consumer preferences.
The Influence Of Muthawif (Tour Leader) Competence On The Satisfaction Of Umrah Pilgrims At PT. Arafah Mulia Insani North Jakarta Aini, Ayu Nadia; Ardiansyah , Imam
Interdiciplinary Journal and Hummanity (INJURITY) Vol. 4 No. 8 (2025): Injuruty: Interdiciplinary Journal and Humanity
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v4i8.1468

Abstract

This study focuses on the important role of muthawif (tour guide) in accompanying Umrah pilgrims, both technically and spiritually. The purpose of this study was to analyze how much influence muthawif competence has on Umrah pilgrim satisfaction at PT. Arafah Mulia Insani located in North Jakarta. Muthawif competence in this study includes 6 dimensions namely knowledge, understanding, values, skills, attitudes, and interests. The method used in this study is a quantitative approach with a descriptive- associative technique. A total of 30 respondents were selected through a purposive sampling method. Data were collected using a questionnaire with a Likert scale, and data analysis was carried out using 10 tests with the help of SPSS. The results of the study indicate that muthawif competence has a significant influence on pilgrim satisfaction, both separately and simultaneously. The dimensions of knowledge and skills are the main factors influencing pilgrim satisfaction. The researcher suggests that Umrah organizers continue to improve training and evaluation of muthawifs on an ongoing basis. Further research is expected to involve more respondents and more diverse variables.
Co-Authors Aini, Ayu Nadia Alexander Mervin Cahyana Alexander Mervin Cahyana Andhika Baruri Andika Purnama Andika Purnama Angelica, Gloria Anita, Tiurida Lily Antonius Rizki Krisnadi Antonius Rizki Krisnadi Carren Siddik Christy Karunia Christy Karunia Delvin Chandra Desnecia Hellena Margau DESSY NATALIA Dewanta Facrureza Dewantara Fachrureza Dewantara, Yudhiet Fajar Djunaid, Ika Suryono Endah Fitriyani Eric Julianto Esther Shane Stevenson Esther Shane Stevenson Facrureza, Dewanta Fahry Ahmad Febrianti Febrianti Fortuna, Stephanie Gloria Angelica Hema, Lamtiar Heru Kurniadi Huda, Lailatul Idris, Nina Irene Amalia Chandra Iskandar, Hari Japcilia, Eriska Jocelyn Kartono Jocelyn Kartono Laurentsia, Angelica Liyandari, Suci Melissa Priskila Saksono Mohamad, Norhaya Hanum Muhammad Sutiyadi Natalie, Lia Nico Nico Novika Salina Nur Fitri Silmi Nurul Fauziah Oktariani, Oktariani Paulina Paulina Permata Sari, Mustika Prayogo Susanto Ratna Gema Maulida Rosanto, Stephanie Santi Rahmasari sari, yelfira Sariyowan, Noudricha Michelle Sharene, Sharene Silmi, Nur Fitri Siti Nurhaliza Sofiani Sofiani Sofiani, Sofiani Sthefanny Valencia Superwiratni Superwiratni Susanto, Prayogo Tan, Viony Vania Magdalena Vishnuvardhana Soeprapto Vishnuvardhana, Vishnuvardhana Vivian Octariana Wijaya, Sherren Windy Ivana Weun Windy Ivana Weun