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Dampak Pandemi Covid-19 terhadap Efektifitas E-Learning Di Labuan Bajo Sebagai Destinasi Pariwisata Super Premium Berybe, Gregorius Antariksa; Siagiana, Reynaldo Angga; Rambunga, Richard Antonius
Syntax Idea Vol 3 No 1 (2021): Syntax Idea
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-idea.v3i1.869

The purpose of this study is to find out the impact of the Covid-19 pandemic on the effectiveness of e-learning in reducing the spread of the Covid-19 virus in the campus environment while maintaining the quality of the teaching and learning process. The design of the research in this research is a descriptive quantitative method. Data obtained by data collection techniques through questionnaires given to Polytechnic students Elbajo Commodus with analysis of factors such as: a) motivation; b) material or content; c) interaction; d) technology; e) internet access and fees; and f) geography. The results showed that there are several factors that affect the effectiveness of online learning where 79.6% of respondents are not motivated by online learning systems. The lack of interaction between students and lecturers during the online learning process was seen in 38% of respondents who disagreed that the online learning process was effective due to the vagueness of the material voice and virtual learning thus lowering the respondent's understanding. Another factor, where 68.4% of respondents agreed that unstable internet access and high cost made them not get an effective lerning process. The cost itself is related to the livelihoods of parents of students whose 85% are farmers living in the countryside. Online learning during the Covid-19 pandemic affects the effectiveness of the teaching and learning process.

Dampak Pandemi Covid-19 terhadap Efektifitas E-Learning Di Labuan Bajo Sebagai Destinasi Pariwisata Super Premium Gregorius Antariksa Berybe; Reynaldo Angga Siagiana; Richard Antonius Rambunga
Syntax Idea Vol 3 No 1 (2021): Syntax Idea
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v3i1.869

The purpose of this study is to find out the impact of the Covid-19 pandemic on the effectiveness of e-learning in reducing the spread of the Covid-19 virus in the campus environment while maintaining the quality of the teaching and learning process. The design of the research in this research is a descriptive quantitative method. Data obtained by data collection techniques through questionnaires given to Polytechnic students Elbajo Commodus with analysis of factors such as: a) motivation; b) material or content; c) interaction; d) technology; e) internet access and fees; and f) geography. The results showed that there are several factors that affect the effectiveness of online learning where 79.6% of respondents are not motivated by online learning systems. The lack of interaction between students and lecturers during the online learning process was seen in 38% of respondents who disagreed that the online learning process was effective due to the vagueness of the material voice and virtual learning thus lowering the respondent's understanding. Another factor, where 68.4% of respondents agreed that unstable internet access and high cost made them not get an effective lerning process. The cost itself is related to the livelihoods of parents of students whose 85% are farmers living in the countryside. Online learning during the Covid-19 pandemic affects the effectiveness of the teaching and learning process.

Hospitality Training Bagi Para Pengelola Homestay di Desa Liang Ndara Kabupaten Manggarai Barat Gregorius A Berybe; Elisabet Oktaviani Hanggu; Maria Br Welalangi
Jurnal Abdimas Pariwisata Vol. 2 No. 1 (2021): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Hospitality Training for Homestay Managers in Liang Ndara Village, West Manggarai Regency. This community service activity aims to increase the capacity of the Human Resources (HR) manager of the homestay in Liang Ndara Village, West Manggarai Regency. This service activity includes training related to sanitation and hygiene, food and beverage products, public speaking, and English language training. The method used in this activity is an educational method, which includes socialization, training, and assistance as a means of transferring knowledge and education for empowering homestay managers in Liang Ndara Village. This activity resulted in rapid progress for homestay managers, especially an understanding of sanitation and hygiene, food and beverage products, public speaking, and English. Homestay managers are ready to apply the knowledge they have gained to improve the quality of service at the homestay

ANALYSIS OF TEACHING FACTORY IMPLEMENTATION IN VOCATIONAL SCHOOL CASE STUDY: PUBLIC VOCATIONAL HIGH SCHOOL 1 LABUAN BAJO Gregorius Antariksa Berybe; Maksimus Diamat; Yohanes Paulus Hanny Wadhi
JURNAL PAJAR (Pendidikan dan Pengajaran) Vol 7, No 3 (2023)
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v7i3.9180

Teaching Factory is a learning model at Vocational School based on production/services that refer to standards and procedures applied in the industry. The implementation of the Teaching Factory requires industry involvement. Parameters to measure the achievement of the Teaching Factory implementation are management, facilities, learning patterns, marketing-promotions, products-service, human resources, and industrial relations. The purpose of the research in this paper is to find out the implementation of the Teaching Factory in the Hospitality Program at public Vocational High School 1 Labuan Bajo. The research uses the qualitative descriptive method. Data collection techniques were carried out through observation, interviews, and documentation. Data were analyzed by reducing, displaying, and verifying data. The results indicate that the achievement of the implementation of the Teaching Factory in the Hospitality Program at Public Vocational High School 1 Labuan Bajo, based on several achievement measurement parameters, there are still some shortcomings in terms of Management, Marketing-promotion, Human Resources, and learning patterns. The need for commitment to the implementation and evaluation of Teaching Factory must be applied to improve the quality of learning to produce graduates who are competent for industry needs.

The Readiness Of Prospective Hotel Workers In Facing The Acceleration Of Tourism Development In Labuan Bajo: Kesiapan Calon Tenaga Kerja Perhotelan Dalam Menghadapi Percepatan Pembangunan Pariwisata Di Labuan Bajo Elisabet Oktaviani Hanggu; Dea Arme Tiara Harahap; Gregorius Antariksa Berybe
MULTIPLE: Journal of Global and Multidisciplinary Vol. 1 No. 2 (2023): August
Publisher : Institute of Educational, Research, and Community Service

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This research was conducted to determine the readiness of the hotel workforce in Labuan Bajo during the acceleration of tourism development. Respondents in this study were the hotel industry that used student services to expedite hotel operations during the ASEAN SUMMIT 2023 in Labuan Bajo. Based on the results of the research, it can be concluded that industry perceptions of students' abilities to communicate, work together in teams, independence, creativity, basic hospitality skills, and self-appearance are considered ready to face the world of work

ANALISIS KINERJA BADAN PENDAPATAN DAERAH KABUPATEN MANGGARAI BARAT MENGGUNAKAN METODE BALANCED SCORECARD Agus Wahyudi; Dea Arem Tiara Harahap; Gregorius Antariksa Berybe
JURNAL AKUNTANSI Vol 11 No 1 (2023): JURNAL AKUNTANSI VOL. 11 NO. 1 JUNI 2023
Publisher : Program Studi Akuntansi Fakultas Ekonomi Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ja.v11i1.3905

This study aim to analyze the performance of the Regional Revenue Agency of West Manggarai Regency is measured using the Balance Scorecard method both in the financial perspective, customer perspective, internal business process perspective, as well as learning and growth perspective. This research is a quantitative descriptive research with analytical tools for measuring performance through the balanced scorecard method, namely the customer perspective is measured by value for money, the customer perspective is measured by the community satisfaction index, the internal business process perspective is measured by the attributes of facilities and infrastructure, and the attributes of performance processes. then the learning growth perspective is measured by the attributes of motivation, the attributes of self-development opportunities, the attributes of innovation, and the attributes of the atmosphere at work. The results of the research show that the financial perspective which is assessed from the effectiveness shows that the average is not effective, then in terms of efficiency it shows that the average is efficient and from an economic point of view it is categorized as economical on average. The customer perspective shows the service quality value of West Manggarai Regency BAPENDA is categorized as B (Good). Furthermore, from the perspective of internal business processes, the attributes of Western facilities and infrastructure are in the good category, while the performance process attributes are in the very good category. Then from the growth and learning perspective, the motivational attribute is categorized as very good, while the opportunity attribute for self-development, innovation attribute, and working atmosphere attribute is in good category.

Komodifikasi Tenun Songke Pada Pengrajin Tenun Di Desa Batu Cermin, Kabupaten Manggarai Barat Sebagai Produk Pelengkap Pariwisata Yohana Etheldreda Ine Dae; Dewi Sartika Umul; Polce Aryanto Bessie; Gregorius Antariksa Berybe
MULTIPLE: Journal of Global and Multidisciplinary Vol. 2 No. 7 (2024): Juli
Publisher : Institute of Educational, Research, and Community Service

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Komodifikasi tenun Songke di Desa Batu Cermin sebagai hasil dari perkembangan pariwisata di Labuan Bajo telah terjadi sejak lama. Penelitian ini bertujuan untuk melakukan analisia mendalam tentang bentuk – bentuk komodifikasi dan faktor – faktor yang perlu diperhatikan untuk memastikan hasil komodifikasi tenun Songke dapat tetap mengedepankan nilai budaya yang terkandung didalamnya dengan harga yang tetap terjangkau oleh pasar pariwisata di Labuan Bajo. Penelitian ini dilakukan dengan pendekatan penelitian kualitatif, yang menggunakan teknik wawancara, observasi, dan studi dokumen untuk mengumpulkan data penelitian. Informan penelitian terdiri dari penenun dan penjual tenun dari desa Batu Cermin secara khusus dan di wilayah kota Labuan Bajo secara umum sebagai pembanding. Hasilnya menunjukan bahwa komodifikasi tenun songke di Desa Batu Cermin bukan sekadar proses mengubah kain menjadi produk yang diperjualbelikan. Dibaliknya, terkandung strategi cermat untuk menyeimbangkan nilai budaya dan tuntutan ekonomi. Para pengrajin tenun songke di Batu Cermin tak hanya menghasilkan kain yang baik secara kualitas, tetapi juga mentransformasikannya menjadi berbagai produk kreatif seperti produk fashion, dekorasi pada akomodasi pariwisata, dan souvenir. Selanjutnya komodifikasi Tenun Songke sebagai produk pelengkap pariwisata diinilai perlu dilakukan dengan mempertimbangkan nilai budaya yang autentik meskipun dengan teknik yang lebih modern, variasi harga dan kualitas, segmentasi pasar, pendampingan pengrajin dan penjual tentang harga pokok produksi dan penjualan, hingga promosi dan pemasaran tenun songke agar tercapai keseimbangan antara nilai budaya dan ekonomi.

Pengembangan Olahan Cookies Berbahan Dasar Kelapa Di Desa Wisata Nampar Macing Anna Sartiani Mamu; Gregorius Antariksa Berybe
MULTIPLE: Journal of Global and Multidisciplinary Vol. 2 No. 8 (2024): Agustus
Publisher : Institute of Educational, Research, and Community Service

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Kelapa merupakan salah satu bahan dasar yang tersedia di Desa Nampar Macing, dimana pemeanfaatannya hanya menjual secara utuh, sedangakn kelapa sendiri bias dimanfaatkan untuk olahan makanan dan minuman. Oleh karena itu, perlu mengembangkan atau inovasi kepada masyarakat setempat terhadapa pemanfaatan kelapa. Pengolahan kelapa menjadi produk olahan lain, dalam hal ini adalah cookies kelapa. Tujuan dari penelitian ini adalah untuk mengetahui resep menu olahan cookies berbahan dasar kelapa yang sesuai dengan standar dan dapat dimanfaatkan oleh masyarakat di Desa Nampar Macing. Penelitian ini terbagi dalam tiga (3) tahapan yaitu: identifikasi bahan dasar yang digunakan dalam penelitia ini, tahapan berukutnya eksperimen yaitu uji coba tiga resep berbeda sehingga dapat satu resep yang terpilih, dan tahapan ketiga food testing yaitu tahapan untuk menguji kualitas dan validitas dari produk cookies kelapa. Ketiga produk ini akan dicoba kualitasnya dari sisi warna, rasa, tekstur dan aroma oleh dua puluh (20) orang responden yang berprofesi di bidang kuliner dan juga wisatawan. Penelitian ini menggunakan pendekatan kualitatif. Data yang terdapat pada setiap tahapan adalah data kualitatif dan kuantitatif. Hasil penelitian menunjukan dari tiga (3) varian resep didapatkan menu resep Oroginal Cookies Kelapa yang memenuhi kriteria kualitas rasa, warna, tekstur dan aroma menurut responden. Selanjutnya resep tersebut di serhakan kepada masyarakat Desa Nampar Macing.

Food Safety Assurance: Effect of Hygiene Sanitation practices on Quality Service and Tourist Satisfaction in Culinary Tourism Area of Kampung Ujung, Labuan Bajo Berybe, Gregorius Antariksa; Umul, Dewi Sartika; Dae, Yohana Etheldreda Ine
MSJ : Majority Science Journal Vol. 1 No. 3 (2023): MSJ-November
Publisher : PT. Hafasy Dwi Nawasena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61942/msj.v1i3.127

The principle of Sanitation Hygiene is an important factor in the operation of food and drink services to ensure service quality from the perspective of hygiene and food safety. Culiner managers not only understand the principles of sanitary hygiene but also its application in its services. This study focused on two things, namely analyzing the effect of Sanitation and hygiene on Service Quality and Visitor Satisfaction in Kampung Ujung Culinary Tour, Labuan Bajo. This research is quantitative research with 100 tourists/visitors to Kampung Ujung Labuan Bajo culinary tourism, as research respondents. Data testing (Outer and Inner Model) using SEM PLS software version 4.0. The results of data processing research show that sanitation has a positive (path coefficient, 0.769) and significant (P-value 0.00) effect on service quality. Hygiene has a positive effect (path coefficient, 0.183) but is not significant (P-value 0.052) on service quality. Service quality has a positive (path coefficient, 0.860) and significant (P-value 0.00) effect on satisfaction. Sanitation has a positive (path coefficient, 0.661) and significant (P-value 0.00) effect on satisfaction through service quality. Hygiene has a positive effect (path coefficient 0.158) but not significant (P-value 0.048) on satisfaction through service quality. Based on the results of the study, cleanliness, especially sanitation of culinary areas, needs to be improved. The higher or better the sanitation of Kampung Ujung Culinary Tourism, the higher the quality of service shown and affects the level of satisfaction of tourists who visit and vice versa.

Pengembangan Pariwisata Inklusif: Analisis Fasilitas Ramah Disabilitas pada Hotel Berbintang di Labuan Bajo Berybe, Gregorius Antariksa; Duman, Marianus; Wahyudi, Agus; Umul, Dewi Sartika
Innovative: Journal Of Social Science Research Vol. 3 No. 3 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i3.9623

Penetapan Labuan Bajo sebagai destinasi Super Prioritas membutuhkan kesiapan akomodasi yangmudah diakses, terutama bagi kelompok disabilitas. Hotel-hotel berbintang harus memenuhi standarminimal fasilitas bagi kelompok difabel. Penelitian ini bertujuan untuk mengidentifikasi fasilitas ramahdisabilitas di beberapa hotel berbintang di Labuan Bajo. Indikatornya meliputi: Pusat informasi (tandabraille), kamar, toilet khusus, wastafel, kursi roda, landai dan pegangan tangan, Blok pemandu danlorong. Penelitian ini menggunakan metode kualitatif dengan pendekatan deskriptif, sampel terpilihadalah hotel berbintang dengan teknik simple random sampling, dimana hotel yang bersedia adalah30% dari total 10 hotel bintang 4 &; 5 di Labuan Bajo. Hasil penelitian menunjukkan fasilitas yangtersedia cukup dari ketiga hotel tersebut. LB1 memiliki 67%, LB2 hotel menyumbang 75% dan LB3 hoteladalah 50%. Pada umumnya fasilitas yang belum tersedia adalah Guiding block, informasi(tanda/braille) dan toilet khusus. Kekurangan ini kemudian dapat menjadi pertimbangan bagi hoteluntuk melengkapi standar minimum ini. Agar Asosiasi PHRI dan pemerintah daerah melalui DinasPariwisata dipertimbangkan dalam arah kebijakan pengembangan fasilitas penunjang yang ramahdisabilitas. Sebagai destinasi super prioritas, ketersediaan fasilitas penunjang ramah disabilitas harusditingkatkan karena pariwisata sendiri merupakan hak bagi semua orang

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