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All Journal Jurnal EMT KITA Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Hospitality dan Pariwisata Abdimasku : Jurnal Pengabdian Masyarakat Sadar Wisata: Jurnal Pariwisata Panrannuangku Jurnal Pengabdian Masyarakat Jurnal Abdi Masyarakat Indonesia Prosiding Konferensi Nasional PKM-CSR International Journal of Applied Sciences in Tourism and Events Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Bangun Abdimas Journal of Business on Hospitality and Tourism Ranah Research : Journal of Multidisciplinary Research and Development Proceeding of International Conference on Entrepreneurship (IConEnt)
Brian, Reagan
Universitas Pelita Harapan
Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Social Sciences Transportation Other

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Application of Tamarillo in Entremet Cake Recipe: Innovation in Pastry Product Development Kosasih, Silvia; Harahap, Dewi Irna Khairuna; Wowor, Wulanmeiaya; Brian, Reagan; Nurhasanah, Aan
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 7 No. 3 (2025): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v7i3.1483

Abstract

The purpose of the research was to find out the variations of tamarillo products, develop variations of processed tamarillo other than juice and develop pastry products. The research method starts from research steps consisting of potential and problems, collecting data, product design, product design validation, design revision, preliminary product testing, design revision and dissemination. Then proceed with phase I research methods consisting of population and sample data sources, data collection techniques, research instruments, data analysis techniques, and design validation. Then the last is the phase II research method which consists of an experimental design model to test, population and sample, data collection techniques, research instruments and data analysis techniques. The results of the research produced in the form of entremet cake products processed from tamarillo fruit. The novelty of the research is the entremet cake pastry product processed from tamarillo in the mousse and jelly section.
Pelatihan Reservasi Berbasis Computer Reservation System Kepada Siswa SMK Gema Gawita Tangerang Kristiana, Yustisia; Brian, Reagan; Mulyono, Stephanie Theodora
Panrannuangku Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025)
Publisher : Lembaga Penelitian dan Pengembangan Teknologi dan Rekayasa, Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/panrannuangku3762

Abstract

Dalam industri penerbangan, sistem reservasi memainkan peran yang sangat krusial. SMK Gema Gawita, sebagai sekolah vokasi pariwisata di Tangerang, belum memiliki laboratorium yang memadai, sehingga pemahaman siswa tentang sistem reservasi berbasis komputer (computer reservation system) yang bekerja secara real-time masih terbatas. Pelatihan menggunakan sistem reservasi Galileo menjadi solusi untuk meningkatkan keterampilan siswa dalam industri pariwisata. Pelatihan reservasi berbasis computer reservation system yaitu Galileo menawarkan solusi terhadap permasalahan yang dialami SMK Gema Gawita. Metode yang dilakukan dimulai dengan tahap persiapan kegiatan, pelaksanaan pelatihan, dan evaluasi. Pelatihan ini akan memberikan pengayaan materi reservasi berikut dengan praktik reservasi bagi para siswa SMK Gema Gawita. Kegiatan ini berlangsung dengan baik dan memberikan pengalaman belajar yang interaktif. Melalui pelatihan ini, peserta memperoleh wawasan dan keterampilan yang relevan dengan kebutuhan industri, sehingga diharapkan dapat meningkatkan daya saing siswa di dunia kerja.
Evaluasi Efektivitas Pelatihan dan Perilaku Inovatif terhadap Kinerja Karyawan di Hotel Berbintang 4 di Jakarta Timur Djaswandini, Salma Nadhifa; Goeltom, Vasco Adato H.; Brian, Reagan
Jurnal EMT KITA Vol 9 No 4 (2025): OCTOBER 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/emt.v9i4.4680

Abstract

The hospitality industry continues to grow along with technological advances, changes in consumer interests, and increasing public awareness of the importance of quality service experiences. This study aims to evaluate the effectiveness of training and innovative behavior in four-star hotels in East Jakarta. The method applied in this study is a quantitative approach with a survey design. Data were obtained using a questionnaire distributed to 160 employees of four-star hotels in East Jakarta who had worked for at least one year. The data analysis technique used Partial Least Squares Structural Equation Modeling (PLS-SEM) with the help of SmartPLS 4 software. Training effectiveness is defined as employees’ perceptions of the relevance of the training material, interactive methods, and the application of training in their daily work. Innovative behavior refers to employees' ability to generate, implement, and adapt to new ideas in the workplace. The analysis results show that Training Effectiveness (β = 0.404; p = 0.000) and Innovative Behavior (β = 0.435; p = 0.000) have a significant positive influence on Employee Performance, with an Adjusted R² of 0.612, indicating strong predictive power of the model. The practical implication of this study encourages hotel management to design relevant training programs and foster a work environment that supports innovation. The limitation of this research lies in its geographical scope and the specific type of hotel. Future research is recommended to explore mediating variables such as organizational culture or employee engagement to gain a deeper understanding of the relationships between variables.
The Influence of Social Norms and Attitude Towards Food Waste Reductions at Five-Star Hotels in Jakarta Muljani, Borromia Faustina; Brian, Reagan; Juliana, Juliana
Jurnal EMT KITA Vol 9 No 4 (2025): OCTOBER 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/emt.v9i4.4699

Abstract

This study investigates the influence of social norms and attitudes on the intention to reduce food waste in five-star hotels in Jakarta. A quantitative research design was employed, collecting data from 220 participants, including hotel guests, restaurant patrons, and hotel employees, through an online questionnaire. The data were analyzed using Structural Equation Modeling–Partial Least Squares (SEM-PLS). The results indicate that both social norms (β = 0.34, p < 0.001) and attitudes (β = 0.45, p < 0.001) significantly and positively affect food waste reduction intentions. The model accounts for 61.6% of the variance in behavioral intention (adjusted R²), reflecting moderate predictive power. These findings support the Theory of Planned Behavior and contribute theoretical insights into consumer behavior in the hospitality industry. From a practical perspective, the study emphasizes the need for guest-oriented educational campaigns and socially-driven communication strategies to foster a culture of food conservation. The study's limitations include the reliance on self-reported data, which may be subject to social desirability bias. Future research is encouraged to explore additional factors, such as perceived behavioral control, moral norms, and environmental awareness, to strengthen the model’s explanatory capacity and promote more comprehensive sustainable practices within the hospitality sector.
The Impact of Attractiveness, Facilities, and Service Quality on Visitor Satisfaction: A Case Study of XYZ Attraction Kalimin, Evan Crysthiansen; brian, Reagan; Natalia, Dessy
Jurnal EMT KITA Vol 10 No 3 (2026): JULY 2026
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET) - Lembaga KITA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/emt.v10i3.6313

Abstract

Visitor satisfaction is a crucial indicator in maintaining the sustainability and competitiveness of a destination amidst the intense competition within the oceanarium industry in the Greater Jakarta area. The urgency of this study is driven by 2025 review data, which indicates that a leading marine educational tourism destination in Jakarta holds the lowest rating compared to its main competitors, suggesting a significant gap in visitor satisfaction. The primary issues identified include a decline in visual appeal due to poor aquarium cleanliness, poorly maintained facilities, and low service quality resulting from the presence of unauthorized third parties and less responsive staff. This study aims to empirically analyze the influence of attraction, facilities, and service quality on visitor satisfaction at the destination. Utilizing a quantitative method with a survey approach involving 173 respondents, the data were analyzed using the PLS-SEM technique via the SmartPLS 4.0 application. The results demonstrate that all three independent variables have a positive and significant effect on visitor satisfaction. The facility variable was identified as the most dominant factor in shaping satisfaction with a path coefficient of 0.494, followed by service quality (0.312) and attraction (0.215). Overall, this research model explains 93.4% of the fluctuations in visitor satisfaction. These findings provide practical contributions for the management to prioritize facility revitalization, enhance service standards through staff training, and improve aquarium cleanliness to create a more memorable tourism experience and increase visitor loyalty.
From Work Readiness To Future Competence Ai Mindset, Digital Curiosity, And Learning Agility In Indonesian Tourism Graduates Henricus Kurniawan Elang Kusumo; Diena Mutiara Lemy; Reagan Brian
Journal of Business on Hospitality and Tourism Vol. 12 No. 1 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v12i1.544

Abstract

This study examines the influence of AI use, digital curiosity, and learning agility on the future competencies of final-year tourism students in Indonesia, using digital self-efficacy as a mediating variable. Using a quantitative approach, data was collected from 250 students through a structured questionnaire and analyzed using SEM-PLS. The results of this study indicate that the determinants have a positive and significant influence on future competencies. Digital self-efficacy, as a mediator, fully mediated the effect of learning agility, while the other two variables had partial effects. This study contributes to tourism education by confirming the importance of a digital mindset, technological curiosity, and adaptive learning through a more reflective and experiential curriculum in preparing graduates for a future capable of utilizing AI.
Sustainable Business Performance In Tourism Smes: The Role Of Entrepreneurial Competency, Sustainable Competitive Advantage, And Ecosystem Support Reagan Brian; Diena M Lemy; Henricus Kurniawan Elang Kusumo
Journal of Business on Hospitality and Tourism Vol. 12 No. 1 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v12i1.558

Abstract

Tourism SMEs in developing economies face unique pressures: resource constraints, institutional gaps, and growing demands for environmental and social accountability that larger firms can absorb but small operators must actively navigate. This study examines how entrepreneurial competency drives sustainable business performance in tourism SMEs, using competitive sustainability as a mediating mechanism and entrepreneurial ecosystem support as a moderating condition. Drawing on the Resource-Based View and Institutional Theory, a moderated mediation model was tested on survey data from 230 tourism SME owners and managers, analyzed via PLS-SEM. Entrepreneurial competency positively influences both competitive sustainability and sustainable business performance, while competitive sustainability partially mediates that relationship. Ecosystem support significantly strengthens these effects, amplifying the capacity of entrepreneurs to convert internal capabilities into sustained outcomes. The findings offer an integrated framework that positions sustainable performance as the product of aligned entrepreneurial capability, competitive strategy, and ecosystem conditions.
PENGENALAN BUDIDAYA MAGGOT SEBAGAI SOLUSI PENGELOLAAN SAMPAH DAN PENDUKUNG PARIWISATA BERKELANJUTAN DI DESA CIAKAR, KABUPATEN TANGERANG Julita Then; Johannes Kurniawan; Reagan Brian
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2647

Abstract

Ciakar Village in Panongan District, Tangerang Regency, has great potential as an eco-based agro-tourism area due to its agricultural resources and active community groups such as farmer groups (POKTAN) and women’s associations (PKK). However, the village faces major challenges, including suboptimal management of household organic waste and agricultural residues, as well as the previous failure of Black Soldier Fly (BSF) maggot cultivation. This Community Service Program aims to provide an appropriate technological solution through training on BSF maggot cultivation as an efficient and economically valuable method of organic waste management. The implementation method consists of three stages: (1) interviews and field observations to map existing conditions; (2) technical training on maggot cultivation, organic waste processing, construction of semi-permanent cages using local materials, and socialization of waste separation; and (3) evaluation through reflection and the formation of a sustainable management team. The results show increased knowledge and skills among partners in maggot cultivation and waste management, as well as higher awareness of environmental issues. A prototype BSF maggot cage made from bamboo was produced, and a joint management group from POKTAN and PKK was established. This program creates new economic opportunities and supports the development of Ciakar Village as an educational agro-tourism destination.
Pemberdayaan UMKM Makanan dan Minuman melalui Penguatan Kapabilitas Digital di Kecamatan Kelapa Dua, Tangerang Julita Julita; Reagan Brian; Elang Kusumo
Jurnal Abdi Masyarakat Indonesia Vol 6 No 1 (2026): JAMSI - Januari 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2461

Abstract

Pelaku UMKM makanan dan minuman di Kecamatan Kelapa Dua, Tangerang, masih menghadapi keterbatasan dalam pemanfaatan teknologi informasi, terutama dalam pemasaran digital, penguatan identitas merek, serta pemahaman mengenai Hak Kekayaan Intelektual (HKI). Permasalahan tersebut berdampak pada rendahnya daya saing dan terbatasnya jangkauan pemasaran produk. Untuk menjawab kebutuhan tersebut, kegiatan Pengabdian kepada Masyarakat (PkM) ini dirancang sebagai program pemberdayaan melalui pelatihan berbasis praktik, pendekatan partisipatif, dan pendampingan teknis yang menekankan peningkatan kapabilitas digital UMKM. Program mencakup tiga topik utama, yaitu penguatan literasi teknologi, pengembangan branding dan identitas visual, serta pemahaman HKI sebagai perlindungan dan legitimasi merek. Pendekatan pelatihan dilakukan melalui demonstrasi, praktik langsung, diskusi terarah, dan coaching klinis yang memungkinkan peserta mengembangkan keterampilan sesuai kebutuhan nyata. Hasil kegiatan menunjukkan peningkatan signifikan pada kemampuan peserta dalam membuat konten digital, mengelola media sosial bisnis, serta merancang identitas visual usaha. Selain itu, pelatihan ini mendorong perubahan perilaku, antara lain meningkatnya kepercayaan diri peserta dalam menggunakan platform digital dan tumbuhnya kesadaran akan pentingnya perlindungan merek melalui HKI. Dampak sosial terlihat dari meningkatnya kemandirian UMKM dalam mempromosikan produk, terbentuknya jejaring kolaboratif antar pelaku usaha, serta terbukanya peluang ekonomi baru melalui pemasaran berbasis digital. Keberlanjutan program ditunjukkan oleh tingginya minat peserta untuk melanjutkan pendampingan lanjutan, terutama terkait pendaftaran HKI dan pengembangan strategi pemasaran digital yang lebih terarah.
Co-Authors Aan Nurhasanah Agungputranto, Anugerah Anugerah Agungputranto Beyul, Shin Eun DESSY NATALIA Dewanty, Venni Diena Mutiara Lemy Dina Mayasari Soeswoyo, Dina Mayasari Djaswandini, Salma Nadhifa Elang Kusumo Elang Kusumo Goeltom, Vasco Adato H. Harahap, Dewi Irna Khairuna Henricus Kurniawan Elang Kusumo Himawan Brahmantyo Jeffry Sudirja Johannes Kurniawan Johannes Kurniawan Juliana Juliana Julita Julita Julita Then Kalimin, Evan Crysthiansen Kekung, Joany Patricia Beatrix Kosasih, Silvia Kurniawan, Johannes Kusumo, Elang Leofran, Florencia Marcella Montero, Dennis Muljani, Borromia Faustina Mulyono, Stephanie Theodora Nainggolan, Rebecca Faustine Nova I. B. Sitoru Rahmat Ingkadijaya Shin, Eun Beyul Stephanie Mulyono, Stephanie Stephanie Theodora Mulyono Sundring Pantja Djati T. Mulyono, Stephanie Theodora M., Stephanie Theodosia C. Nathalia Theresya, Alvia Willy Arafah Wowor, Wulan Meiaya Yustisia Kristiana