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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat TRAVERSE - Journal of Language and Applied Linguistics Easta Journal of Innovative Community Services Innovative: Journal Of Social Science Research Majority Science Journal Jurnal Akademisi Vokasi Jurnal Penelitian Terapan Mahasiswa Advances in Tourism Studies
Umul, Dewi Sartika
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Implementation of Regional Regulation No. 3 of 2017 Concerning Disability Groups in Hotels Around Labuan Bajo Berybe, Gregorius; Umul, Dewi Sartika; Hehanussa, Akib; Ine Dae, Yohana E.; Bessie, Polce Aryanto
MSJ : Majority Science Journal Vol. 2 No. 3 (2024): MSJ-AUGUST
Publisher : PT. Hafasy Dwi Nawasena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61942/msj.v2i3.213

Abstract

This study analyzes the tourism industry and the implementation of Regional Regulation (PERDA) No. 3 of 2017 concerning Disability Groups in Labuan Bajo, East Nusa Tenggara. Data collection methods include interviews, observations, and documentation, with primary data from interviews and secondary data from written references. The data includes qualitative information about obstacles in the implementation of PERDA and quantitative data on tourism statistics. The purposive sampling technique is used to select informants from various clusters, including the government and the hospitality industry. Data validation is carried out through triangulation of sources and techniques, while data analysis follows the Miles & Huberman method, which consists of data reduction, data presentation, and conclusion drawn. The results show that the West Manggarai local government has launched an awareness program to highlight the importance of employing workers from disability groups. These programs involve mass media, seminars, and workshops, as well as education and training for employers on hiring and supporting workers with disabilities. The implementation of PERDA No. 3 of 2017 concerning Disability Groups includes the development of disability-friendly job portals and internship programs. However, challenges remain, including infrastructure limitations, social stigma, and a lack of experts and training. Although one hotel employs workers with disabilities through an internship program, there are still many obstacles that need to be overcome to achieve optimal inclusion of workers with disabilities in the hospitality industry. Collaborative efforts from the government, the hospitality industry, and the wider community are needed to address these challenges.
Pelatihan Pembuatan Jamu Beras Kencur di SMAN 2 Lembor Selatan dalam Mendukung Agrowisata Desa Kakor Umul, Dewi Sartika; Ine Dae, Yohana Etheldreda; Ngasa, Gracedelia Jeannywelasny; Janur, Yulianus; Mami, Andriano Calrinto
Easta Journal of Innovative Community Services Vol 3 No 03 (2025): Easta Journal of Innovative Community Services (EJINCS)
Publisher : Eastasouth Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/ejincs.v3i03.356

Abstract

Program Pengabdian Kepada Masyarakat (PKM) ini dilatarbelakangi oleh terbatasnya diversifikasi ekonomi di Desa Kakor yang masih bergantung pada pertanian padi sebagai komoditas utama. Program ini bertujuan untuk meningkatkan keterampilan kewirausahaan dan kesadaran potensi lokal melalui pelatihan pembuatan beras kencur (minuman herbal tradisional) bagi siswa SMAN 2 Lembor Selatan. Kegiatan ini dilakukan dengan menggunakan metode demo masak partisipatif, dipimpin oleh mahasiswa dan dosen perhotelan, yang melibatkan siswa dan kelompok masyarakat. Semua bahan yang digunakan berasal dari hasil pertanian lokal di Desa Kakor. Hasilnya menunjukkan adanya peningkatan pengetahuan, keterampilan teknis, dan tumbuhnya kesadaran kolektif akan potensi nilai tambah produk lokal untuk mendukung agrowisata. Program ini juga memperkuat sinergi antara lembaga pendidikan, sekolah, dan pemerintah desa dalam mendorong pemberdayaan ekonomi masyarakat berbasis kearifan lokal.
Analysis of Green Product Implementaion in Sudamala Resort Komodo Umul, Dewi Sartika; Antariksa Berybe, Gregorius; Nail, Maria; Etheldreda Ine Dae , Yohana
Advances in Tourism Studies Vol. 1 No. 4 (2023): Advances in Tourism Studies
Publisher : Centre for Tourism Studies and Journal Publication of Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/ats.v1i4.39

Abstract

The utilization of green products in hotel operations is one of the principles of sustainable tourism. One of the five-star hotels that implement green products in Labuan Bajo is Sudamala Resort Komodo. This research aims to find out the role of the Sudamala Hotel in implementing a Sustainable program through Green Products. This research is qualitative. Data was collected using interviews, observation, documentation, and literature study. The respondents were Human Resource Manager (HRM), Food and Beverage Manager (FBM), executive housekeeping, and department employees at Sudamala Resort Komodo. The data analysis technique used was the Miles and Huberman (1992). The results of this research show that the Sudamala Resort Komodo Hotel has implemented green products. The utilization of green products at the Sudamala Resort Komodo Hotel has been implemented based on the criteria of ASEAN. Green Hotel Standard, namely the utilization of local products and the utilization of environmentally friendly products. The implementation of green products at the Sudamala Resort Komodo Hotel has been carried out consistently and sustainably to date. Apart from that, in implementing green products there are still several things that become obstacles both in using local products and in using environmentally friendly products.
An analysis of conflict managements used by félicie in the movie leap! (2016) Umul, Dewi Sartika; Resen, I Wayan; Karya, I Wayan Sidha
Journal of Language and Applied Linguistics Vol. 1 No. 2 (2020): Journal of Language and Applied Linguistics
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.304 KB)

Abstract

This research entitled An Analysis of Conflict Managements used by Félicie in the Movie Leap! (2016) aims to analyze types of conflict management used by the main character to overcome the conflict in the movie Ballerina/Leap. The data source of this research is the movie Leap! (2016) which was published in 2016 as the result of the collaboration of Quad Production, Caramel Film, and Main Journey in 2016 and directed by Eric Warin and Eric summer. The data is was collected through documentation method, by Watching the movie repeatedly, and then the data is identified and selected the data that is used in this research. The collected data is analyzed qualitatively and presented descriptively. A theory that is used in this research is proposed by Rahim (2002) about conflict management. Based on the research, it shows that all types of conflict management proposed by the expert are used by Félicie, the main character in this movie Leap! (2016). There are five occurrences in total, namely Integrating, Obliging, Dominating, Avoiding, and Compromising.
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

Abstract

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

Abstract

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
Evaluasi Product Knowledge pada Pengrajin Tenun Songke di Desa Wisata Golo Bilas, Labuan Bajo Umul, Dewi Sartika; Suhardi, Rosliana
Innovative: Journal Of Social Science Research Vol. 4 No. 2 (2024): 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.v4i2.15886

Abstract

Abstrak Tenun Songke khas Golo Bilas memiliki potensi besar dalam pengembangan wisata berbasis masyarakat terutama di destinasi pariwisata super prioritas Labuan Bajo. Penelitian ini bertujuan untuk mengevaluasi kemampuan product knowledge pengrajin sebagai salah satu faktor penting dalam keberhasilan pemasaran kain tenun Songke. Penelitian ini dilakukan dengan teknik deskriptif kualitatif, dengan pengumpulan data dilakukan melalui observasi, dokumentasi dan wawancara mendalam kepada tokoh masyarakat (tetua adat), pengrajin tenun Songke, dan penjual kain tenun. Hasil penelitian menunjukkan adanya kesenjangan signifikan dalam pemahaman mendalam mengenai produk tenun Songke. Dari enam pengrajin yang diteliti, hanya dua yang mampu menjelaskan secara detail karakteristik, proses pembuatan, hingga nilai budaya kain tenun Songke. Temuan ini mengindikasikan perlunya upaya peningkatan kapasitas pengrajin dalam hal Product Knowledge untuk mendukung pengembangan produk yang lebih berdaya saing dan pelestarian warisan budaya tenun Songke. Kata Kunci: Product Knowledge, Tenun Songke, Desa Wisata Golo Bilas
Strategi Implementasi Prinsip Berkelanjutan dalam Manajemen Pengelolaan Sampah Hotel (Studi Kasus: Hotel Bintang 5 di Labuan Bajo) Umul, Dewi Sartika; Ine Dae, Yohana Etheldreda; Sufitrianingsih, I’in; Berybe, Gregorius Antariksa
Innovative: Journal Of Social Science Research Vol. 5 No. 1 (2025): 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.v5i1.18112

Abstract

Sampah atau limbah adalah dampak operasional hotel. Hotel bertanggung jawab dalam mengelola sampah hasil operasional sebagai prinsip berkelanjutan. Studi ini bertujuan untuk mengetahui penerapan prinsip berkelanjutan dalam manajemen pengelolaan sampah. Studi ini menggunakan pendekatan kualitatif dengan model studi kasus hotel Sudamala Komodo Labuan Bajo. Data dikumpulkan menggunakan teknik wawancara, observasi dan dokumentasi berupa prosedur maupun kebijakan hotel terkait manajemen pengelolaan sampah. Responden penelitian merupakan pihak manajemen hotel. Data dianalisis dengan tahapan data collection, reduction, Display data verification. Hasil penelitian menunjukkan sebagian besar kriteria (11) terkait pengolahan sampah hotel telah diterapkan, walaupun masih ada indikator dari kriteria yang belum maksimal diterapkan seperti: penyimpanan limbah berbahaya, memastikan limbah dipisah, pengukuran dan Pencatatan hasil maupun jenis serta konsistensi program green team. Pihak hotel diharapkan memaksimalakan indikator-indikatro yang masih kurang sehingga prinsip berkelanjutan yang diterapkan lebih maksimal (meningkat) sebagai bentuk tanggung jawab sektor industri dalam prinsip pariwisata berkelanjutan.
Vocational Lecturer Internship Program in Improving Front Office Teaching Competence at Polytechnic eLBajo Commodus Umul, Dewi Sartika; Berybe, Gregorius A.; Wadhi, Yohanes Paulus Hanny
JURNAL AKADEMISI VOKASI Vol 3 No 1 (2024): Jurnal Akademisi Vokasi
Publisher : Pusat Penelitian dan Pengabdian Politeknik eLBajo Commodus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63604/javok.v3i1.97

Abstract

Increasing human resources who are able to provide Front office services in accordance with needs, needs to be done by Politeknik eLBajo Commodus as a vocational college to improve the quality of education that can meet the needs of industry, especially hospitality industry. One of the mechanisms is to open internship opportunities for lecturers. The implementation of teaching activities certainly needs adjustment to changes that occur in the industrial world. This is based on tourism characteristics that often change along with the development of technology and knowledge. New trends and habits continue to emerge that require the world of vocational education to metamorphose according to the circumstances and needs of the industry. The method used in this study is a causative method using a self-direct learning approach, Problem-based learning, observation, interviews and literature studies during the internship process which was carried out for one month at Sudamala Komodo Resort. This study shows several adjustments related to the theory of teaching Front Office courses. These differences include the front office organizational structure and its duties and functions, the check-in process, registration form, comset rate, room assignment, bell boy, house bank, courtesy call, and check out tailored to the needs and circumstances of the hotel and environment at Sudamala Komodo Resort.
Pengetahuan dan Sikap Higiene dalam Konteks Pembuatan Jamu Tradisional: Studi Komparatif pada Peserta Pelatihan di Desa Kakor, Kecamatan Lembor Selatan Umul, Dewi Sartika; Andriano Calrinto Mami; Yulianus Janur
JURNAL AKADEMISI VOKASI Vol 4 No 1 (2025): Jurnal Akademisi Vokasi
Publisher : Pusat Penelitian dan Pengabdian Politeknik eLBajo Commodus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63604/javok.v4i1.159

Abstract

This study aims to examine the effect of hygiene knowledge and hygiene attitudes on participants of a traditional herbal drink (Jamu Beras Kencur) training program in Kakor Village, Lembor Selatan District. The importance of hygiene practices in traditional food production, particularly in tourism-based community economies, served as the rationale for this research. The study used a quantitative explanatory approach with a saturated sampling technique, involving 30 participants comprising students and local residents. Data were collected through pre-test and post-test questionnaires and analysed using Partial Least Squares Structural Equation Modelling. The findings show a significant increase in participants’ hygiene knowledge and attitudes after the training. All measurement indicators met the standards for validity and reliability, and the analysis revealed a strong and statistically significant influence of hygiene knowledge on hygiene attitudes. The path coefficient was 0.984 with a coefficient of determination of 0.968. These results indicate that hygiene education through practical training effectively enhances both understanding and behavioural intention among participants. The findings highlight the crucial role of hygiene knowledge in shaping safe production behaviours, reinforcing the need for community-based interventions to support the development of quality local culinary products in tourism destinations
Co-Authors Agus Wahyudi Akib Hehanussa Andriano Calrinto Mami Antariksa Berybe, Gregorius Berybe, Gregorius Duman, Marianus Elisabet Oktaviani Hanggu Etheldreda Ine Dae , Yohana Febrianti, Marta Lince Firman, Ignasius Gantur, Virgilius Andiapama Gracedelia Jeannywelasny Ngasa Gregorius Antariksa Berybe Hersanius Kurnia Peong I Wayan Resen Ine Dae, Yohana E. Karya, I Wayan Sidha Laurensius Sandrio Lumenta, Daniel FX. Martina, Claudia Dwi Mbu, Agustina Ratna MD, Novita Masi Dari Tani Nail, Maria Nanung, Fatima Polce Aryanto Bessie Sufitrianingsih, I’in Suhardi, Rosliana Wellalangi, Maria Beatrix Rahinart Yohana Etheldreda Ine Dae Yohanes Paulus Hanny Wadhi Yulianus Janur