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All Journal Jurnal Pariwisata Vokasi Journal of Business and Management Inaba Inaba of Community Services Journal
Karnita, Ita
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Introduction Of MSME (Micro, Small and Medium Enterprises) Products to Increase Selling Competitiveness at The Level 3 Seuhaaah Festival Event At Paris Van Java Mall Fajri, Ilham; Karnita, Ita; Wahyono, Surya Aditya; Superwiratni, Superwiratni; Intan, Amalia Juliana Monika; Devi, Ghini Kuntala
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.225

Abstract

MSMEs (micro, small and medium enterprises) are the main drivers of the Indonesian economy which are now excellent in increasing employment The government in various sectors also helps the development of MSMEs, one of which is by providing KUR (People's Business Credit) loan facilities intended for MSMEs. Now MSMEs are very easy to recognize with various technological advances, one of which is social media which provides one way of promotion attractively. Wikaorganizer invites MSMEs to participate in celebrating the Level 3 Sehaaah Festival which will be held in Paris Van Java in collaboration with BJB held a flash sale in order to celebrate the right one on August 17 and gave vouchers for Rp.17,-. The Community Service program aims to provide education and invite MSMEs to introduce their products to increase their selling competitiveness during the Level 3 Seuhaaah Festival at Paris Van Java Mall. MSME owners were given the opportunity to participate in the event and try to compete with other business units in selling their products. During the Seuhaaah Level 3 Festival, MSMEs could attract consumer attention through creative and attractive product exhibitions. In this case, effective promotion and strong branding are key factors. In addition, participating in events like this allows MSMEs to build a wider business network, including with potential buyers and business partners. In this program, MSMEs can experience real benefits in increasing their sales competitiveness through participation in the Level 3 Seuhaaah Festival event. Therefore, increasing support and promotion of similar events can be an effective strategy in supporting the growth of MSMEs and the local economy as a whole.
Healthy Food Creation Training: A Solution To Prevent Stunting For Mothers And Children At Community Health Center In Cimahi Tengah karnita, Ita; Rabasari, Sara; Wahyono, Surya Aditya; Devi, Ghini Khuntala; Suhada, Tina Andriana
Inaba of Community Services Journal Vol. 3 No. 2 (2024): Volume 3 No. 2, December 2024
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v3i2.367

Abstract

This community partnership program focuses on supporting the Cimahi Tengah Health Center team by providing input on managing and creating healthy food products. It aligns with the government's broader strategy to reduce stunting in Indonesia by promoting the use of local ingredients in nutritious recipes. In collaboration with the Cimahi Tengah Health Center and Akademi Pariwisata NHI Bandung, the program emphasized the importance of local food resources in combating nutritional deficiencies. By focusing on sustainability and community engagement, the training targeted health professionals, equipping them with the skills to create nutritious, anti-stunting meals that appeal to children and promote healthy eating habits from an early age. The primary purpose of the program was to bridge the gap between nutritional knowledge and its practical application by teaching innovative food processing techniques. It aims to empower health professionals with the tools to create meals that are both nutritious and visually appealing, making them attractive to children. By promoting the use of local ingredients, the program also sought to enhance the value of local commodities while addressing the root causes of malnutrition and stunting. The program achieved all its objectives, with 100% of its goals met. The collaboration between the Cimahi Tengah Health Center and AKADEMI PARIWISATA NHI Bandung played a crucial role in its success, Participants learned hands-on techniques for creating nutritious meals using local ingredients and strategies to encourage children to adopt healthier dietary habits. This initiative not only addressed immediate nutritional needs but also laid the groundwork for long-term health improvements.
The Attraction Of The Menu Set At Mari Merangkai Bunga Seroja Restaurant In Bandung Fajri, Ilham; Wibawa, Idham Sakti; Karnita, Ita
Journal of Business and Management Inaba Vol. 4 No. 1 (2025): Volume 4 Number 1, June 2025
Publisher : Universitas Indonesia Membangun (Inaba)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/jbmi.v4i1.410

Abstract

This study aims to determine the attractiveness of set menus at Mari Merangkai Bunga Seroja restaurant in Bandung. In this study, a quantitative descriptive method with a Likert scale was used, involving 96 respondents as samples. The questionnaire distributed to respondents focused on several aspects of set menu attractiveness, including food quality, price, theme or concept, and overall dining experience. The data obtained were analyzed using a Likert scale to describe the level of attractiveness of the set menus provided by the restaurant. The results showed that most respondents gave positive ratings to the attractiveness of the set menus at Mari Merangkai Bunga Seroja restaurant. Food quality and price were the main factors influencing the attractiveness of the set menus, with most respondents feeling satisfied with the prices offered in relation to the quality and taste of the food. Additionally, the attractive presentation and the restaurant's ambiance also contributed to a positive experience with the set menu offered. Based on these findings, Mari Merangkai Bunga Seroja restaurant is encouraged to maintain and enhance the appeal of their set menu to attract more visitors
MODIFIKASI PEMPEK MENGGUNAKAN BAHAN UTAMA IKAN TERI Wahyono, Surya Aditya; Karnita, Ita; Rabasari, Sara; Sunjata, Dharmawan
JURNAL PARIWISATA VOKASI Vol 6 No 1 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i1.126

Abstract

The utilization of anchovies to date is still limited to salting and direct consumption. Therefore, it is necessary to develop and utilize anchovies more widely and not only limited to salting and consumed directly, but need to be developed in making products, one of which is used as raw material for making pempek. With the abundant population of anchovies in Indonesia, high production value, low price and distinctive savory taste and long shelf life compared to other fresh fish raw materials, researchers are interested in conducting this research in order to make product innovations and utilize highly nutritious local food sources by modifying anchovies as the main basic ingredient in making pempek so as to create different products and have their own advantages to compete in the market. The purpose of this study was to replace the main ingredient of fish, namely Tenggiri fish in making Pempek by using anchovies. Overall, the experimental pempek using anchovies is the most affordable product in terms of total production price and production price per serving, making it a more cost-effective alternative without sacrificing the same packaging quality as the comparison pempek. Keywords: Pempek, Mackarel,Anchovy
Co-Authors Devi, Ghini Khuntala Devi, Ghini Kuntala Ilham Fajri, Ilham Intan, Amalia Juliana Monika Rabasari, Sara Suhada, Tina Andriana Sunjata, Dharmawan Superwiratni, Superwiratni Wahyono, Surya Aditya Wibawa, Idham Sakti