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All Journal Socia : Jurnal Ilmu-Ilmu Sosial Journal of Economic, Bussines and Accounting (COSTING) Pendas : Jurnah Ilmiah Pendidikan Dasar 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 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 Journal of Multidisciplinary Science: MIKAILALSYS Barista : Jurnal Kajian Bahasa dan Pariwisata Qurthuba: The Journal of History and Islamic Civilization Holistik Analisis Nexus E-Amal: Jurnal Pengabdian Kepada Masyarakat INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Eduturisma Journal of Social Science
Imam Ardiansyah
Program Studi Hospitality & Pariwisata, Universitas Bunda Mulia
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The Influence Of Muthawif (Tour Leader) Competence On The Satisfaction Of Umrah Pilgrims At PT. Arafah Mulia Insani North Jakarta Ayu Nadia Aini; Imam Ardiansyah
Interdiciplinary Journal and Hummanity (INJURITY) Vol. 4 No. 8 (2025): Injurity: 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.
ANALISIS STAKEHOLDER DALAM PENGEMBANGAN EKOWISATA DI TAMAN WISATA ALAM GUNUNG PANCAR KABUPATEN BOGOR Imam Ardiansyah
Eduturisma Vol 6 No 1 (2021): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Abstract

Pengembangan pariwisata di Indonesia memiliki potensi untuk dikembangkan karena memiliki keanekaragaman seperti kondisi alam, budaya, sejarah, dan wisata buatan. Salah satu kawasan ekowisata yang memiliki potensi wisata yang dapat di kembangkan yaitu di Taman Wisata Alam Gunung Pancar di Kabupaten Bogor. Dalam pengembangan kegiatan ekowisata khususnya di TWA Gunung Pancar perlu membutuhkan partisipasi yang baik antar para stakeholder yang terlibat dalam kegiatan ekowisata. Tujuan penelitian ini adalah menentukan stakeholder kunci di TWA Gunung Pancar yang memiliki peranan dalam pengelolaan ekowisata. Penelitian ini menggunakan deskriptif kualitatif yang bertujuan untuk mengetahui peran masing-masing stakeholder ekowisata dengan pendekatan analisis stakeholders dengan membuat kuadran power (kekuatan) dan interest (kepentingan). Berdasarkan hasil didapat bahwa ada 23 stakeholder yang terlibat dalam pengelolaan Taman Wisata Alam Gunung Pancar yang terbagi dalam berbagai tingkatan dari level pemerintah pusat, provinsi, kabupaten, tingkat kecamatan dan desa dan diklasifikasikan kedalam analisis stakeholder yang terbagi dalam beberapa klasifikasi yaitu Subject, Key Player, Context Setter dan Crowd. Sehingga dengan adanya klasifikasi antar stakeholder bisa membina hubungan terkait dengan kebijakan dan pengelolaan TWA Gunung Pancar dalam bentuk koordinasi, kerjasama, kolaborasi sesuai dengan tugas pokok dan fungsi masing-masing stakeholder.
Pengaruh Motivasi Terhadap Keputusan Berkunjung Wisatawan Di Taman Wisata Alam Mangrove Angke Kapuk Jakarta Imam Ardiansyah; Hari Iskandar
Eduturisma Vol 7 No 2 (2023): Eduturisma
Publisher : LPPM and Travel Operation Department Universitas Asa Indonesia

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Abstract

Penelitian ini bertujuan untuk menganalisis motivasi wisatawan terhadap keputusan pembelian di Taman Wisata Alam Mangrove Angke Kapuk. Data dikumpulkan melalui survei menggunakan kuesioner kepada sampel wisatawan yang berkunjung ke Taman Wisata Alam Mangrove Angke Kapuk. Analisis regresi digunakan untuk menguji pengaruh faktor-faktor motivasi terhadap keputusan pembelian. Hasil penelitian menunjukkan bahwa faktor-faktor motivasi memiliki pengaruh signifikan terhadap keputusan pembelian. Faktor pendorong motivasi, seperti atraksi yang menarik dan inovatif, berkontribusi secara positif terhadap keputusan pembelian, sementara faktor penarik motivasi, seperti fasilitas dan kenyamanan, tidak memiliki pengaruh signifikan terhadap keputusan pembelian. Penelitian ini juga menunjukkan pentingnya peran pengelola dalam memahami dan memenuhi motivasi wisatawan untuk meningkatkan keputusan pembelian. Selain itu, penggunaan media sosial dan platform digital menjadi strategi yang efektif dalam mempromosikan Taman Wisata Alam Mangrove Angke Kapuk kepada calon wisatawan. Temuan ini memberikan implikasi praktis bagi pengelola untuk meningkatkan pengalaman wisatawan dan merancang strategi pemasaran yang lebih efektif. Penelitian ini juga memberikan kontribusi terhadap pemahaman tentang faktor-faktor yang memengaruhi keputusan pembelian wisatawan di destinasi pariwisata alam.
Study on the Application of Green Practices in Supporting Sustainable Tourism at Shanti Restaurant North Jakarta Eriska Japcilia; Imam Ardiansyah
Interdiciplinary Journal and Hummanity (INJURITY) 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 Angelica Laurentsia; Imam Ardiansyah
Interdiciplinary Journal and Hummanity (INJURITY) 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.
PENGARUH GREEN MARKETING TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN DI KOPI NAKO DAUR BAUR SENAYAN PARK Evelyn Octaviani; Imam Ardiansyah
Journal of Economic, Bussines and Accounting (COSTING) Vol. 8 No. 4 (2025): COSTING : Journal of Economic, Bussines and Accounting
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/njemw257

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh green marketing terhadap keputusan pembelian konsumen di Kopi Nako Daur Baur Senayan Park, dengan mengukur variabel melalui empat dimensi: green product, green price, green place, dan green promotion. Menggunakan pendekatan kuantitatif dengan metode deskriptif dan kausal, data dikumpulkan melalui kuesioner dan dianalisis menggunakan uji validitas, reliabilitas, asumsi klasik, regresi linear berganda, uji T, uji F, serta koefisien determinasi. Hasil penelitian menunjukkan bahwa secara simultan green marketing berpengaruh signifikan terhadap keputusan pembelian konsumen, namun secara parsial hanya dimensi green product dan green price yang berpengaruh positif dan signifikan, sedangkan green place dan green promotion tidak berpengaruh signifikan. Koefisien determinasi menunjukkan bahwa green marketing mampu menjelaskan 74% variasi keputusan pembelian. Penelitian ini juga mengungkap adanya kendala internal seperti keterbatasan sumber daya manusia dan beban kerja staf, serta kendala eksternal berupa rendahnya respon konsumen terhadap fasilitas dan informasi keberlanjutan. Temuan ini memberikan wawasan bagi pelaku bisnis F&B dalam merancang strategi pemasaran hijau yang lebih efektif dan sesuai dengan perilaku konsumen.
SWOT Analysis–Based Development Strategy for Sea Turtle Conservation Tourism Attraction at Pangumbahan Turtle Park, Sukabumi Nicholas Daniel Gunawan; Imam Ardiansyah
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 3 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i3.11114

Abstract

Sustainable tourism integrating conservation-based ecotourism principles is essential for balancing the utilization of natural resources with the protection of coastal ecosystems. This study aimed to examine the existing conditions of Pangumbahan Turtle Park, Sukabumi Regency, and formulate strategies for developing its tourism attractions while maintaining its function as a nesting habitat for green sea turtles (Chelonia mydas). A descriptive qualitative design was employed using the 4A tourism components framework—Attraction, Accessibility, Amenity, and Ancillary Services—combined with SWOT analysis. Data were collected through field observations, documentation, and in-depth interviews with purposively selected destination managers, local community members, and tourists. The data were analyzed using the Internal Factor Analysis Summary (IFAS) and External Factor Analysis Summary (EFAS) matrices to identify the internal and external factors influencing destination development. The findings show that Pangumbahan Turtle Park obtained an IFAS score of 3.07 and an EFAS score of 3.08. The SWOT analysis positioned the destination in Quadrant I at coordinates of 1.93 and 1.88, indicating strong internal capacity and favorable external opportunities that support the implementation of a growth-oriented strategy. The recommended strategies include developing conservation education tourism programs, optimizing digital marketing, strengthening partnerships with educational institutions, improving supporting facilities, and reinforcing destination management regulations. The study concludes that Pangumbahan Turtle Park possesses substantial potential for sustainable tourism development, provided that destination growth is consistently aligned with conservation priorities. These findings contribute a strategic framework for developing conservation-based coastal tourism and provide practical guidance for destination managers and local stakeholders in strengthening ecological protection, visitor experiences, institutional collaboration, and long-term destination sustainability.
PENGARUH DAYA TARIK WISATA KULINER TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN DI RESTO APUNG, MUARA ANGKE, JAKARTA UTARA Hani; Imam Ardiansyah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 Nomor 02, Juni 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.55970

Abstract

This study aims to determine the influence of culinary tourism attractiveness on consumer purchase decisions at Resto Apung, Muara Angke, North Jakarta. Culinary tourism attractiveness in this study is measured through five dimensions, namely attraction, accessibility, amenities, ancillary, and activities. This study employed a quantitative approach with a causal associative research design. Primary data were collected by distributing questionnaires to 100 respondents who had visited Resto Apung and made at least one purchase. The sampling technique used was probability sampling, specifically simple random sampling. The data were processed using SPSS Statistics 25 and analysed using validity testing, reliability testing, classical assumption testing, multiple linear regression, t-tests, F-tests, and coefficient of determination. The results show that the dimensions of attraction, ancillary, and activities have a positive and significant effect on consumer purchase decisions. Meanwhile, the dimensions of accessibility and amenities do not have a significant partial effect on purchase decisions. Simultaneously, the five dimensions of culinary tourism attractiveness have a significant effect on consumer purchase decisions, with an F-count value of 35.222, which is greater than the F-table value of 2.47, and a significance value of 0.000. The Adjusted R Square value of 0.633 indicates that culinary tourism attractiveness explains 63.3% of consumer purchase decisions, while the remaining 36.7% is influenced by other factors beyond this study. The activities dimension is the most dominant factor influencing consumer purchase decisions at Resto Apung. Keywords: culinary tourism attractiveness, attraction, accessibility, amenities, ancillary, activities, purchase decision, Resto Apung
PENGARUH GREEN MARKETING TERHADAP MINAT BELI KONSUMEN DI RESTORAN SHANTI KITCHEN & COFFEE JAKARTA TIMUR Bella Elvi Susanto; Imam Ardiansyah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 No. 2, Juni 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.58407

Abstract

This study aims to analyze the influence of green marketing on consumer purchase intention at Shanti Kitchen & Coffee. The increasingly competitive culinary industry, particularly in urban areas, together with the growing public awareness of environmental issues, has driven a shift in consumer behavior toward selecting more environmentally friendly products and services. This condition positions green marketing as a relevant marketing strategy for stimulating purchase intention, especially in plant-based restaurants that integrate sustainability concepts throughout their business activities. In this study, green marketing is measured through three dimensions, namely green product, green brand, and green advertising. The research employed a quantitative approach, with data collected through the distribution of questionnaires to 89 respondents who are consumers of Shanti Kitchen & Coffee. The collected data were analyzed using validity and reliability tests to ensure the appropriateness and consistency of the instrument, classical assumption tests covering normality, heteroscedasticity, and multicollinearity, as well as multiple linear regression analysis with the assistance of IBM SPSS Statistics version 25. The results reveal that green marketing has a positive and significant influence on consumer purchase intention at Shanti Kitchen & Coffee. These findings indicate that the stronger the influence of the green product, green brand, and green advertising dimensions, the higher the consumer purchase intention toward the products offered at Shanti Kitchen & Coffee. Based on these findings, the management of Shanti Kitchen & Coffee is advised to optimize green advertising through digital media as the most dominant dimension in shaping purchase intention, while consistently strengthening green brand and green product so that the implementation of green marketing becomes increasingly effective. Future researchers are encouraged to develop the research model by incorporating other variables such as green trust, environmental awareness, and perceived value in order to gain a more comprehensive understanding of the factors influencing consumer purchase intention in the sustainability-based restaurant industry.
IMPLEMENTASI GREEN PRACTICE DALAM MENDUKUNG KEBERLANJUTAN LINGKUNGAN DI ROOSTERFISH BEACH CLUB, BADUNG, BALI Milanica; Imam Ardiansyah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 2 (2026): Volume 11 No. 02, Juni 2026.
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i2.58409

Abstract

This study aims to analyze the implementation of green practice in supporting environmental sustainability at Roosterfish Beach Club, Badung, Bali, examined through three dimensions, namely green action, green food, and green donation. This research is motivated by the increasing volume of waste and environmental pressure resulting from tourism growth in Bali, as well as the limited number of studies on green practice implementation at beach clubs in tropical coastal areas. This study employs a descriptive qualitative approach, with data collected through in-depth interviews, observation, and documentation involving four informants, namely the manager, sous chef, engineering team, and styling supervisor. The data were analyzed using the Miles and Huberman model through data reduction, data display, and conclusion drawing, while data validity was tested through source, technique, and time triangulation. The results show that green action has been implemented across five indicators, with the strongest achievements in waste sorting and waste management, supported by automatic timer systems, LED lighting, and electricity consumption consistently below the contract limit, although energy and water efficiency still rely on manual supervision. Green food is strongly implemented through the use of local ingredients that account for the majority of purchasing value, certified organic products, supply chain carbon footprint reduction through centralized distribution, and the application of zero waste principles and a bottomless brunch system that effectively reduces food waste. Green donation is realized through coral planting integrated with the Sunday Brunch, beach clean-up, and mangrove planting, as well as partnerships with local communities such as Pandawa Management and BUMDA of Kutuh Village, which not only support the sustainable management of coastal waste but also bring a positive impact on the empowerment of the local community. Overall, the three dimensions of green practice are proven to contribute to environmental sustainability, in line with the Sustainability Index achievement of 71% on the Balanced Scorecard, which is categorized as good and falls only marginally short of the K-category target (above 72%); thus, strengthening the automation of energy and water monitoring as well as the elimination of plastic use can potentially bring this achievement beyond the ideal target.
Co-Authors Alexander Mervin Cahyana Andhika Baruri Andika Purnama Angelica Laurentsia Angelica, Gloria Anita, Tiurida Lily Antonius Rizki Krisnadi Antonius Rizki Krisnadi Ayu Nadia Aini Bella Elvi Susanto Carren Siddik Christy Karunia Claudius, Vincent Delvin Chandra Desnecia Hellena Margau DESSY NATALIA Dewanta Facrureza Dewantara Fachrureza Dewantara, Yudhiet Fajar Djunaid, Ika Suryono Endah Fitriyani Eric Julianto Eriska Japcilia Esther Shane Stevenson Evelyn Octaviani Facrureza, Dewanta Fahry Ahmad Febrianti Fortuna, Stephanie Gloria Angelica Hani Hari Iskandar Hema, Lamtiar Heru Kurniadi Huda, Lailatul Idris, Nina Irene Amalia Chandra Isabel Meyliana Iskandar, Hari Jocelyn Kartono Lia Natalie Liyandari, Suci Melissa Priskila Saksono Michelle Angelica Tiofanny Milanica Mohamad, Norhaya Hanum Muhammad Sutiyadi Nicholas Daniel Gunawan Nico Nico Novika Salina Nur Fitri Silmi 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 Superwiratni Superwiratni Susanto, Prayogo Tan, Viony Valencia, Sthefanny Vania Magdalena Vina Vishnuvardhana Soeprapto Vishnuvardhana, Vishnuvardhana Vivian Octariana Wijaya, Sherren Windy Ivana Weun