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All Journal Jurnal Pariwisata Pesona ETTISAL Journal of Communication Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Ecodemica : Jurnal Ekonomi Manajemen dan Bisnis Jurnal Pariwisata Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal EMT KITA ABDIMAS SILIWANGI Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum International Journal of Economics, Business and Accounting Research (IJEBAR) International Journal of Economics Development Research (IJEDR) Jurnal Hospitality dan Pariwisata JURNAL ILMIAH SIMANTEK Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Manajemen Perhotelan dan Pariwisata Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Social and Management Studies (IJOSMAS) Jurnal Pengabdian kepada Masyarakat Journal of Community Service and Engagement PROFICIO: Jurnal Pengabdian Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Journal of Information Systems and Management Jurnal Bangun Abdimas Jurnal Bangun Manajemen Jurnal Nusantara Mengabdi Jurnal Penelitian Pendidikan Indonesia Taawun: Jurnal Pengabdian kepada Masyarakat

Hubner, Ira B.

Fakultas Pariwisata, Pengelolaan Perhotelan, Universitas Pelita Harapan, Tangerang

Author-ID : 1908962

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Implementation of the Four Pillars of Sustainable Tourism Destinations in the Tourism Village of Kampung Keranggan, South Tangerang Hubner, Ira B.; Pramono, Rudy; Juliana, Juliana; Sitorus, Nova Bernedeta; Lemy, Diena M.
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 1 (2022): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i1.3639

Tourism must be directed to truly realize capacity, equity, empowerment and sustainability in building communities. Especially in the era of the pandemic, with the new normal, it is hoped that tourism can become one of the pillars of people's lives. Kampung Keranggan, located in South Tangerang, is one of the tourist villages that has been recognized by the Ministry of Tourism and Creative Economy as being in the "Developing" category. This study wants to examine how the implementation of tourism village development in Keranggan Village through the principles of sustainable tourism in accordance with the four pillars in Ministerial Regulation no. 14 of 2016 / Ministerial Regulation No. 9 of 2021, namely management, economic, socio-cultural and environmental sustainability. This study method is descriptive qualitative analysis, with data collection through interviews, field surveys and implementation of focus group discussions. From the study, it is identified that Kampung Keranggan has begun to implement the four pillars of sustainable tourism destinations, although there are still several aspects that need to be improved.

Pemanfaatan Sayur Dalam Pembuatan Lasagna Non Daging Juliana Juliana; Ira Brunchilda Hubner; Nova Irene Bernedeta Sitorus
Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2021): Februari 2021
Publisher : LPPM Universitas Bina Sarana Informatika

Kondisi pandemi covid-19 yang melanda seluruh dunia, memberi dampak negatif juga bagi kondisi perekonomian. Indonesia juga tidak terlepas dari masalah tersebut. Sebagian masyarakat harus berhenti dari pekerjaan atau bekerja paruh waktu, karena permintaan pasar berkurang. Di situasi seperti ini, inovasi bagi masyarakat dalam menemukan cara berwirausaha menjadi sesuatu yang penting. Pengabdian kepada masyarakat adalah salah satu kegiatan mahasiswa Fakultas Pariwisata Universitas Pelita Harapan sebagai bukti sumbangsih dan rasa peduli terhadap masyarakat dengan cara membagikan ilmu maupun keterampilan. Tujuan kegiatan pengabdian kepada masyarakat kali ini adalah (1) Untuk membagikan pengetahuan dan keterampilan (2) Untuk memberikan petunjuk kepada masyarakat dalam hal ini anggota Persekutuan Mahasiswa Kristen UPI, Bandung mengenai pemanfaatan campuran sayuran dalam pembuatan lasagna non-daging (3) Untuk memberi masukan bagi masyarakat tentang peluang berwirausaha di era new normal ini. Pasta merupakan masakan Italia yang dikenal di Indonesia dan diminati oleh masyarakat luas, dikarenakan pasta dikenal sebagai hidangan yang cepat dan praktis untuk disajikan. Dalam membuat pasta pun mudah dan cepat dengan bahan yang mudah ditemukan. Lasagna adalah jenis pasta yang terbuat dari pasta sheet yang disusun berlapis- lapis dengan berisi daging cincang, saus bolognese dan ditaburi keju mozzarella diatasnya. Inovasi resep lasagna yang dilakukan dalam pengabdian kepada masyarakat ini adalah mengganti isian dagingnya dengan campuran sayuran. Pembuatan lasagna non- daging diharapkan dapat membantu masyarakat dalam membuat variasi rasa baru yang memiliki khasiat dan manfaat yang tinggi untuk tubuh, yang dapat dijadikan peluang berwirausaha.

Ease Of Use Dan Trust Terhadap Purchase Intention Melalui Customer Satisfaction Pada Situs Web Tokopedia Juliana Juliana*; Themmy Noval; Ira Brunchilda Hubner; Innocentius Bernarto
Jurnal Ecodemica : Jurnal Ekonomi Manajemen dan Bisnis Vol 4, No 2 (2020): Jurnal Ecodemica: Jurnal Ekonomi, Manajemen dan Bisnis
Publisher : LPPM Universitas BSI

ABSTRACTThis study aims to analyze the ease of use variable is a positive predictor of purchase intention, to analyze the ease of use variable is a positive predictor of customer satisfaction, to analyze whether trust is a positive predictor of purchase intention, to analyze whether trust is a positive predictor of customer satisfaction and to analyze whether customer satisfaction is a positive predictor of purchase intention. The population used in this study were all users of web sites or Tokopedia applications in Indonesia. Considering the number of web site users or Tokopedia applications, the researchers took samples from the population to be respondents in the study. The research sample was collected from customers who use the Tokopedia website or application and are domiciled in the Greater Jakarta area. Hypothesis testing is done with the main data of 300 respondents. The technique in sampling in this study uses probability sampling techniques. The type of probability sampling used is the simple random sampling method. Data analysis tools were analyzed using SPSS ver 23 to measure the ease of use and trust variables of purchase intention through customer satisfaction in the Tokedia application and found that ease of use is a positive and significant predictor of purchase intention, ease of use is a positive predictor and significant to customer satisfaction, trust is a positive and significant predictor of purchase intention, trust is a positive and significant predictor of customer satisfaction, customer satisfaction is a positive and significant predictor of purchase intention.Keywords : ease of use, trust, purchase intention, customer satisfaction

PEMANFAATAN UMBI KELADI DAN TEMPE DALAM PEMBUATAN NASI JINGGO IRA HUBNER; ALICIA ANDERA; FIORENTINE GABRIEL
JURNAL ILMIAH SIMANTEK Vol 5 No 2 (2021): JURNAL ILMIAH SIMANTEK
Publisher : LP2MTBM MAKARIOZ

Show Abstract | Download Original | Original Source | Check in Google Scholar

Nasi Jinggo is a typical Balinese food consisting of rice with its side dishes, namely satay lilit, cakes, shredded chicken,serundeng and sambal which are packaged using banana leaves. This study will utilize taro tubers and tempeh as asubstitute for chicken or meat in the making of Nasi Jingo side dishes, because taro tubers and tempeh have elements ofgood health, are easy to obtain and from a price point of view are also quite affordable. The purpose of this study was todetermine the quality or quality as well as the level of preference of jinggo rice with taro tubers and tempeh as raw materials.This product research method will use the organoleptic test, both the hedonic quality test to determine quality and thehedonic test to assess the level of preference. Determination of sample of expert panelists at the initial stage of productdesign and testing using purposive sampling (expert criteria). Determination of the sample of panelists from potential user /consumer groups at the end of the product using convenience or quota sampling. Data from filling out the questionnaire bypanelists will be processed using SPSS. The results showed that the value of the quality and the value of the community(panelists) 's favorite value of jinggo rice with taro and tempeh as raw material was declared very good for quality and veryfond of liking.

The Use of Social Media on Tourist Decision Making in Determining Hotel Selection Ira B Hubner; Catrine Carina; Ennelis Ennelis; Vitta Natalia; Juliana Juliana
International Journal of Social and Management Studies Vol. 2 No. 3 (2021): Juni 2021
Publisher : IJOSMAS

Hotel is one of the important facilities to accommodate tourist while at the destination. Because of that, tourist needs various references to choose a hotel that fits the purpose. One of the references that can be used by tourists is social media which is a form of technological advances from the internet. Social media can provide the information needed by tourists both from hotel rates, location, facilities, description and reviews of the hotel. Therefore, this research is conducted to determine how the use of social media in the decision-making process of domestic tourists in choosing a hotel, and knowing the stages taken by tourists in determining hotel choices. This study uses a qualitative research approach with narrative/descriptive research methods. In collecting data, researchers use the interview method, structured and unstructured for more in-depth interviews with 20 people consisting of 2 social media expert, 2 hotel employees and 16 active social media users. Keywords: social media, hotel selection, tourist

DESAIN PERENCANAAN STRATEGI PENGEMBANGAN POTENSI WISATA KULINER DAN BELANJA KOTA BANDUNG Amelda Pramezwary; Juliana Juliana; Ira Brunchilda Hubner
Jurnal Pariwisata Vol 8, No 1 (2021): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

ABSTRAKKota Bandung merupakan kota Metropolitan terbesar di Jawa Barat dan juga merupakan ibu kota provinsi, serta pernah menjadi tempat terlaksananya Konferensi Asia Afrika 1955. Kota Bandung dengan segala potensi sumber daya yang dimilikinya dikenal akan wisata alam dan budayanya. Namun dengan perkembangan yang ada beberapa tahun terakhir ini, Bandung mulai dikenal juga melalui potensi wisata kuliner dan belanja yang dimilikinya. Bahkan Kementrian Pariwisata telah menetapkan Bandung sebagai salah satu destinasi unggulan wisata kuliner dan belanja di Indonesia. Namun demikian, masih ada beberapa masalah yang dihadapi seperti belum terintegrasinya kawasan-kawasan wisata belanja dan kuliner yang menyebabkan pengembangan belum optimal, kurangnya ketersediaan fasilitas transportasi, lahan parkir, dukungan promosi dan kerjasama antar pemangku kepentingan. Penelitian ini berupaya untuk mengidentifikasi potensi dan tantangan wisata kuliner dan wisata belanja dengan menggunakan metoda kualitatif deskriptif. Pengumpulan data akan dilakukan melalui focus group discussion terhadap stakeholder pariwisata di Kota Bandung. Hasil dari penelitian ini adalah penyusunan strategi pengembangan wisata kuliner dan belanja kota Bandung.Kata Kunci : destinasi, perencanaan strategi, wisata kuliner dan belanja ABSTRACT Bandung is the largest Metropolitan city in West Java and is also the capital of the province, and was the venue for the 1955 Asian-African Conference. The city of Bandung with all its potential resources is known for its natural and cultural tourism. However, with the developments that have occurred in the last few years, Bandung has also begun to be recognized by its culinary and shopping potential. Even the Ministry of Tourism has designated Bandung as one of the leading destinations for culinary tourism and shopping in Indonesia. However, there are still a number of problems faced, such as not yet integrated shopping and culinary tourism areas which have resulted in not optimal development, lack of availability of transportation facilities, parking lots, promotional support and cooperation between stakeholders. This study seeks to identify the potential and challenges of culinary tourism and shopping tourism by using a qualitative descriptive method. Data collection will be carried out through focus group discussions on tourism stakeholders in the city of Bandung. The results of this study are the formulation of a strategy for the development of culinary tourism and shopping in the city of Bandung. Keywords: culinary and shopping tourism, destination, strategic planning

PELATIHAN MEMBUAT KREASI PIZZA DENGAN VARIAN KHAS NUSANTARA KEPADA SMK PARIWISATA GEMA GAWITA Juliana; Ira B Hubner; Edwan Tanyauw; Emmanuel Fernando; Steven Elroy
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 8: Januari 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i8.975

kemasan, pizza , cita rasa varian nusantara, ayam sambal matah, entrepreneur Abstract: Community service is an activity carried out for the practice of science, technology and culture with the aim of providing insight and also improving and developing community capabilities. The purpose of this community service activity is to socialize and provide training to Gema Gawita Tourism Vocational School students on how to make pizza with a typical Indonesian variant, namely chicken chili matah. To provide guidelines on how to make good and attractive pizza packaging/packaging to be marketed. The Community Service Team will create an online video/workshop for SMIP Gema Gawita Tourism Vocational School students with the aim of being able to benefit local residents so that in the future they can become one of the livelihoods of residents there who want to start a business or become an entrepreneur

Eggs Martabak Training With Shirataki to Students SMKN 7 Tangerang Ira B Hubner; Juliana Juliana; Daphne Sweet Chandra; Imelda Joanna
Journal of Community Service and Engagement Vol. 1 No. 01 (2021): August 2021
Publisher : CV. AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9999/jocosae.v1i01.1

Published The Covid-19 condition in the world has had a bad impact on everyone, which is detrimental to all parties in terms of health and the economy. The Covid-19 virus is deadly, so people with low immunity will be vulnerable to contracting it. Due to the fairly rapid transmission factor, this has caused some schools to have to do independent online learning, and some employees have to do work from home. Some of the preventions that we can do are to maintain our health by consuming healthy and low-calorie foods. Community Service is one of the student activities of the Faculty of Tourism, Pelita Harapan University, as evidence of caring for the community by providing knowledge and skills that can be done at home. Through this PkM activity, we will provide a menu of Indonesian dishes that can be tried and processed while at home, making shirataki egg martabak. Egg martabak, which generally contains meat, this time the team will replace the meat filling by including shirataki in it. The use of shirataki as a substitute for this meat will make a difference in terms of variety. Besides having a more chewy texture, this shirataki martabak is also healthy because the calorie content of shirataki is quite low.Shirataki egg martabak is expected to help partners provide new healthy flavor variants because some Indonesian people eat egg martabak using rice. The purpose of this community service activity is (1) To share knowledge and practice skills, (2) to Provide cooking methods and steps to make martabak with Shirataki basic ingredients (3) to provide input to the community to stay healthy. Martabak is unique in its taste and can be easily found. KeywordsMartabak shirataki

Development Of Gastronomic Tourism Potential In Pontianak West Kalimantan Febryola Indra; Juliana Juliana; Ira Hubner; Nova Bernedeta Sitorus
Journal of Information Systems and Management (JISMA) Vol. 1 No. 5 (2022): October 2022
Publisher : AGUSPATI RESEARCH INSTITUTA

Gastronomy refers to the experience of eating from the beginning of the appetizer to the end of the dessert. One restaurant that offers gastronomic tours will usually serve 10 portions of food, from appetizers to dessert. Then each food will be told in detail the food's history, origin, and raw materials. Coupled with details such as textures, food decorations, to the way of presentation, it is hoped that they can provide a new sensation for tourists. In addition to the process of eating being a basic human need, food also provides added value in terms of enjoying the art of the food served. Pontianak has a variety of culinary delights ranging from snacks to main dishes, which have various types and pleasures. Pontianak City has various tourism potentials ranging from historical to cultural tourism, and one of them has the potential to develop culinary tourism. Pontianak has a variety of culinary delights ranging from snacks to main dishes of various types, tastes, and appearances that have their characteristics and enjoyment. This can be strong support in developing Pontianak as a Culinary City, with a statement from the Mayor of Pontianak Edi Rusdi Kamtono, who plans to build culinary centers at several points in the City of Pontianak; this is done considering the high interest in culinary lovers in the cuisine and flavors of the City. Pontianak that exists today, even culinary, is not just for eating to relieve hunger but can be tourism. Some planned points include the Sungai Jawi Parallel Road, Sungai Raya Dalam Parallel Road, and Parit Tokaya Parallel. This study uses a qualitative method, presenting the data in words, descriptions, and descriptions. In this case, the qualitative data in question is how to identify the potential for culinary and gastronomic tourism in Pontianak. The results of this study are Pontianak City has a culinary that can be developed into gastronomic tourism with efforts to link the historical and cultural values of local food, follow-up activities such as tours to food-making locations and how to make food, and promotion and publication efforts. to further enhance the development of gastronomic tourism.

Acceleration of community-based tourism village development in West Java Province Juliana Juliana; Diena M Lemy; Ira B Hubner; Rudy Pramono; Sandra Maleachi; Nova Bernedeta Sitorus
Jurnal Pariwisata Pesona Vol 7, No 1 (2022): Edisi Juni 2022
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v7i1.7368

The purpose of this study was to identify the potential of community-based village tourism in West Java. The type of research used is descriptive qualitative method. The informants in this study were tourism stakeholders in West Java Province, which were determined by purposive technique with a total of 9 people. The results showed that West Java Province has tourism villages with nature-based tourist attractions in the form of lakes, waterfalls and mountains with unique views, cultural tourism attractions in the form of cultural heritage where there are caves with historical relics, as well as museums that are rich in original collections. The government has a strong desire to develop original and nature-based tourist attractions. Utilization of social media and organizing events are used as a means of tourism promotion. Acceleration in the development of community-based tourism villages in West Java Province is collaboration from stakeholders, requires support from the government and awareness of village communities in management requires support for rural communities for development and efforts for promotion.

Co-Authors Adi, Amanda Agus Purwanto AGUS PURWANTO ALICIA ANDERA Amelda Pramezwary Amelda Pramezwary Amelia Lindy Andara, Pascalis Anugerah Agungputranto Anugerah Agungputranto Arifin Djakasaputra Arifin Djakasaputra Calen Calen Carmen Lunabelle Susanto Catrine Carina Chen, Michelle Min Cheryl Jocelyn Christofano, Raphael Daphne Sweet Chandra Deandra Asthyn Pakasi Deandra Asthyn Pakasi Deandra Pakasi Desideria Lumongga Dwihadiah dharmawan, Cherry Diena Mutiara Lemy Djakasaputra, Arifin Dr. Adolf J.N. Parhusip Dwi Nugraha, Kharis Edwan Tanyauw Emmanuel Fernando Ennelis Ennelis Evelyn Wijaya Febryola Indra Febryola Indra FIORENTINE GABRIEL Friska Rotua Natalia Gunawan Prabowo Gunawan Prabowo Gunawan Prabowo, Gunawan Hafidz, Syauqi Himawan, Evelyn Hulu, Meitolo Ibe, Winny Imelda Joanna Indra, Febryola Ingvenna Lioni Hermawan Innocentius Bernarto, Innocentius Jeremia Devananda Jeremy Setiawan Jessica Virgiana Wijaya Julia Dewi Juliana Juliana Juliana Juliana Juliana Juliana, Juliana Julita Then July Hidayat July Hidayat Kharis Dwi Nugraha Lemy, Diena Lemy, Diena. M Liha, Samuel Musa Myrza Rahmanita Nadia Cheryl Effendy Niken Sulisetyowati Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nova Irene Bernedeta Sitorus Nurintan Nurintan Palupi, Putri Esthi Parani, Rizaldi Pramezwary, Amelda Pramono, Rudy Purba, Herman Reza Adjah Rocky Nagoya Rosianna Sianipar Rosianna Sianipar Rosianna Sianipar Sabrina O Sihombing Sabrina O. Sihombing Samuel Musa Liha Sandra Maleachi Saputra, Sonny Sianipar, Rosianna Sim Wen Ching Sisilia Chelsye Parera Sitorus, Nova Sitorus, Nova Bernedetta Sonny Saputra Steven Elroy Surjady, Stephanie Themmy Noval Theresia Chandra Valensky, Sherla Vasco Adato H Goeltom Virgiana Wijaya, Jessica Vitta Natalia Vriandi Hapsara Wijanto, Yemima Joycelyn Wilhelmina Rosse Marisca Gajeng Winny Ibe Wulan Meiaya Wowor

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