Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

5.701

P-Index

This Author published in this journals

All Journal Jurnal Pariwisata Pesona Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal Sinergitas PkM & CSR Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Manajemen Pelayanan Hotel Community Development Journal: Jurnal Pengabdian Masyarakat Edutourism : Journal Of Tourism Reseach Jurnal Manajemen Perhotelan dan Pariwisata Journal of Industrial Engineering & Management Research (JIEMAR) INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW (IJOSPL) Journal of Community Service and Engagement PROFICIO: Jurnal Pengabdian Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR JELAJAH: Journal of Tourism and Hospitality Journal of Information Systems and Management Jurnal Bangun Abdimas Jurnal Bangun Manajemen DEDIKASI : Jurnal Pengabdian Kepada Masyarakat Gastronomy and Culinary Art (Gastronary) kawanad E-Amal: Jurnal Pengabdian Kepada Masyarakat

Indra, Febryola

Universitas Pelita Harapan

Author-ID : 2427503

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

Published : 38 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

Development of Culinary Tourism Using Community Based Tourism Perspective in Pangkal Pinang, Bangka Belitung Indra, Febryola
Journal of Industrial Engineering & Management Research Vol. 2 No. 5 (2021): October 2021
Publisher : AGUSPATI Research Institute

The purpose of this study is to determine (1) the application of Culinary CBT principles in Bangka Belitung focus in Pangkal Pinang; (2) conformity between its management and the criteria for implementing CBT, and (3) its development efforts. This study uses a qualitative descriptive approach. Type this research is a case study on the management of the Pangkal Pinang Culinary Tourism. With data collection techniques through interviews, observation and documentation. The results showed that (1) Pangkal Pinang has applied CBT principles in economic, social, cultural, politics, and the environment. On indicators of respect for different cultures yet maximum because the local community has not been open to visitors and has not cultural attractions. Indicators of increasing power have not materialized due to POKDARWIS focuses on community assistance; (2) Pangkal Pinang Culinary Tourism in accordance with the CBT criteria, namely getting community support, economic benefits and tourism protect culture and environment; (3) has shown progress in terms of the quantity of infrastructure facilities as well as service quality. However, the availability of clean water, rest areas, cafes and lodging is still under standard. Keywords â€” Culinary Tourism, Community Based Tourism (CBT), Pangkal Pinang.

IDENTIFIKASI POTENSI WISATA KULINER DI KOTA PANGKALPINANG Febryola Indra; Juliana Juliana; Nova Bernedeta Sitorus
Jurnal Pariwisata Pesona Vol 6, No 2 (2021): Edisi Desember 2021
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v6i2.6153

The diversity of culinary tourism in Pangkal Pinang makes these culinary specialties have a significant potential to be exploited as supporting services in the development of culinary tourist potential. Culinary tourism is an option in addition to other sorts of tourism that visitors to Pangkal Pinang are already familiar with, such as cultural tourism, nature tourism, and marine tourism. This study intends to identify culinary tourism items based on native food ingredients present in Pangkal Pinang City, as well as challenges encountered in the process of establishing Pangkal Pinang City-specific culinary tourism. Culinary tourism is one of the attractions for both domestic and foreign tourists who want to sample various varieties of local cuisine, particularly in Pangkalpinang City. It is also envisaged that it will stimulate the expansion of the creative sector, particularly those relating to culinary tourism, particularly in Pangkalpinang City. The goal of this study is to find local food-based culinary tourism that has the potential to promote culinary tourism in Pangkalpinang City. so that it can look for goods with the potential to be developed from these local food ingredients and study the growth of local food ingredients in Pangkalpinang City This is a descriptive study that employs both primary and secondary data. According to the findings, there are 12 different types of culinary tourist goods based on local food ingredients found in Pangkalpinang City.

PENGENALAN DAN PELATIHAN MENGENAI PROFESSIONAL ETHICS DAN SOCIAL RESPONSIBILITIES FOR HOSPITALITY AND TOURISM [INTRODUCTION AND TRAINING ON PROFESSIONAL ETHICS AND SOCIAL RESPONSIBILITIES FOR HOSPITALITY AND TOURISM] Juliana Juliana; Rudy Pramono; Rosianna Sianipar; Febryola Indra
Jurnal Sinergitas PKM & CSR Vol 5, No 2 (2021): October
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v5i2.2611

Community service is an undertaking that involves exchanging information and expertise in order to increase a feeling of caring for the local community. The goals of community service programs are to (1) exchange students' expertise and skills through courses at Pelita Harapan University's Faculty of Tourism, and (2) to give back to the community. (2) To train human capital for professional careers, especially in the hospitality and tourism industries, in the Normal period. (3) To put the expertise and skills acquired by students at Pelita Harapan University's Faculty of Tourism to use. This activity was attended by 323 respondents spread across several universities in Indonesia, which took place virtually. Therefore, the Community Service team created a community service activity program in the form of a webinar. It is hoped that this activity can be helpful for students / the general public and be developed in the future. With this webinar, participants can get an overview of professional ethics and social responsibility in hospitality and tourism and can apply it in the professional world. BAHASA INDONESIA ABSTRACT: Dedikasi kepada warga merupakan aktivitas yang dicoba buat tingkatkan rasa hirau warga dekat dengan metode memberikan ilmu ataupun keahlian kepada warga dekat.( 1) Memberikan pengetahuan serta keahlian yang dipunyai oleh mahasiswa lewat mata kuliah di Fakultas Pariwisata, Universitas Pelita Harapan,( 2) Mempersiapkan sumber energi manusia buat merambah dunia practitioner paling utama bidang perhotelan serta pariwasata( 3) Buat mengaplikasikan ilmu serta pengetahuan yang diperoleh mahasiswa lewat riset di Fakultas Pariwisata, Universitas Pelita Harapan. Kegiatan ini diikuti oleh 323 responden yang tersebar pada beberapa perguruan tinggi di Indonesia yang berlangsung secara virtual. Oleh karena itu, tim Pengabdian kepada Masyarakat membuat program kegiatan pengabdian kepada masyarakat dalam bentuk webinar. Diharapkan kegiatan ini dapat bermanfaat bagi mahasiswa/masyarakat umum dan dapat dikembangkan di masa depan. Dengan webinar ini para peserta dapat mendapatkan gambaran mengenai etika profesi dan tanggung jawab sosial di dunia perhotelan dan pariwisata serta dapat mengaplikasikannya di dunia professional.

EDUKASI PEMASARAN PRODUK: PENGEMASAN DAN PROMOSI BAGI KOMUNITAS RUMAH PINTAR BSD Lice Sari; Julita Then; Febryola Indra; Wulanmeiaya Wowor; Demson R.H. Goeltom; Soeseno Bong; Anugerah Agungputranto
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.v1i01.7

UMKM (Usaha Mikro Kecil dan Menengah) saat ini menjadi salah satu upaya bagi masyarakat dalam bertahan hidup bahkan saat pandemi Covid-19 melanda, UMKM cukup meningkat keberlangsungannya. Namun, pelaku UMKM perlu juga berpikir keras dalam menghadapi hantaman pandemi, yakni perlu bergegas memanfaatkan segala macam teknologi dan inovasi produk. Kegiatan Pengabdian kepada Masyarakat atau disingkat PkM ini akan membawa materi seputar cara berpikir kreatif bagi pelaku UMKM untuk dapat bertahan di masa pandemi ini. Materi akan disampaikan dalam bentuk webinar dan workshop dengan tema yakni “Edukasi Pemasaran Produk: Pengemasan dan Promosi Bagi Komunitas Rumah Pintar BSD”. Tema yang diangkat diharapkan dapat berfokus pada bagaimana cara pelaku usaha mikro, kecil, dan menengah dalam memasarkan produknya dengan memikirkan aspek 8P Marketing Mix, serta dalam menggunakan aplikasi Canva sebagai media pendukung untuk mempromosikan produk yang hendak dipasarkan. Melalui workshop aplikasi Canva yang dipaparkan diharapkan dapat membantu dalam merancang kemasan dari produk-produk khususnya produk kuliner yang akan dijual oleh Komunitas Rumah Pintar BSD. Komunitas Rumah PIntar BSD sendiri adalah komunitas yang dibangun oleh Sinar Mas Land yang memfasilitasi kegiatan warga BSD City dan sekitarnya dalam beberapa sentra yakni Sentra Komputer, Sentra Bermain, Sentra Kriya, Sentra Buku, Sentra Anggrek, dan Sentra Audio Visual Panggung. Melalui PkM ini, peserta PkM yakni Komunitas Pintar BSD diharapkan dapat memahami mengenai pentingnya berpikir kreatif dalam menghadapi permasalan dan bagaimana memprediksi permasalan yang ada dalam usaha khususnya dalam pengemasan dan promoso produk-produk yang mereka jual.

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.

SWOT ANALYSIS BUSINESS FEASIBILITY STUDY (CASE STUDY : ITALIAN RESTAURANT) Febryola Indra; Verenia Novelia Christabel; Amanda Vania; Juliana Juliana
INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW Vol. 3 No. 2 (2022): December 2022
Publisher : INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.8888/ijospl.v3i2.102

The culinary business is one of the businesses that is in great demand by the public. This is also supported by the development and changes in lifestyle patterns. Food and beverage is indeed one of the basic needs needed by everyone, but besides that, basic needs can be said to be one of the values of today's lifestyle. Torcheat is one of the industries engaged in culinary tourism by providing all food through torch / baked cooking techniques. The menu provided will start from appetizer to dessert and beverage. This business feasibility study is intended to analyze all aspects and factors that support and influence Torcheat. In addition to collecting information in a primary manner, namely through several data sources such as books, websites and research reports. The authors also collected secondary data by distributing questionnaires and obtaining 154 respondents. The author also conducted validity and reliability tests aimed at testing the accurate level of data results obtained through the dissemination of questionnaires. By carrying out several tests and analyzing all the factors concerned. Torcheat has become more detailed, accurate, and mature conceptual.

ANALYSIS OF SINAR MEDAN RESTAURANT OPERATIONAL MANAGEMENT STRATEGY IN THE PPKM PERIOD Febryola Indra
JELAJAH: Journal of Tourism and Hospitality Vol. 3 No. 2 (2021)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v3i2.2207

Sinar Medan Restaurant is one of the restaurants affected by the implementation of PPKM in Indonesia. Because this restaurant has several strategies that can be implemented and planned, so that it can survive until now. Even the condition of the Sinar Medan restaurant has started to recover as before (before the implementation of PPKM). Under these conditions, researchers conducted research on Sinar Medan Restaurant regarding the applicable operational strategy. The purpose of this study was to analyze the condition of the Sinar Medan restaurant during the PPKM period and analyze the management strategy of the Sinar Medan Restaurant during the PPKM period. The purpose of this study was to analyze the condition of the Sinar Medan restaurant during the PPKM period and analyze the management strategy of the Sinar Medan Restaurant during the PPKM period. This research is a qualitative research where the research object chosen by the researcher is Sinar Medan Restaurant located in Gading Serpong. Sinar Medan Restaurant has the concept of a family restaurant. Based on the results and discussions that have been carried out on Sinar Medan Restaurant, it can be concluded that before PPKM Sinar Medan Restaurant never touched social media to do promotions, but now they are doing promotions on social media such as creating Instagram accounts and creating new phone numbers for WhatsApp accounts.

Pelatihan Pembuatan Pizza Dan Paves Berbahan Dasar Ubi Ungu Kepada Siswa-Siswi SMK Santa Maria Febryola Indra; Verenia Novelia Christabel
Jurnal Bangun Abdimas Vol 1 No 1: Mei 2022
Publisher : PT. Bangun Harapan Bangsa

Western Cuisine merupakan istilah umum yang mengacu pada masakan Eropa dan negara-negara Barat lainnya. Di Indonesia, sudah banyak restoran yang menyajikan makanan Barat, diantaranya Pizza dan Paves. Pizza merupakan salah satu makanan yang berasal dari Italia yang berupa roti bundar dan pipih, yang dilumuri tomato concasse dan diberi berbagai macam topping diatasnya. Paves merupakan salah satu hidangan penutup berlapis yang berasal dari Brazil yang mirip dengan tiramisu. Pizza dan Paves merupakan makanan yang digemari oleh kalangan masyarakat, hanya saja memiliki kalori yang sangat tinggi. Ubi Ungu merupakan salah satu komoditas umbi-umbian yang memiliki peran dalam diversifikasi pangan yang banyak ditemui di Indonesia. Ubi ungu mempunyai beberapa manfaat yang baik untuk tubuh, terutama untuk penderita diabetes. Tujuan kegiatan Pengabdian kepada Masyarakat ini adalah: (1) Memberi pelatihan cara membuat Pizza dan Paves berbahan dasar Ubi Ungu; (2) Membangun kerjasama antara Fakultas Pariwisata Universitas Pelita Harapan dengan pihak SMK Santa Maria.

Antecedent Gastronomic Satisfaction And Consequences In Visitor Loyalty Juliana Juliana; Febryola Indra; Ira Brunchilda Hubner; Nova Bernedeta Sitorus; Arifin Djakasaputra
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 13, No 2 (2022): Jurnal Khasanah Ilmu - September 2022
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v13i2.13637

Penelitian ini bertujuan untuk mengetahui persepsi nilai makanan, citra makanan, pengalaman makanan, loyalitas pengunjung dan mediasi kepuasan kuliner. Objek penelitian ini adalah wisatawan yang berkunjung ke wisata Pontianak. Sampel penelitian ini sebanyak 400 responden. Penelitian ini merupakan penelitian kuantitatif dengan metode survei. Alat pengumpulan data dalam penelitian ini menggunakan kuesioner. Kuesioner online dibagikan kepada wisatawan yang berkunjung ke Pontianak menggunakan non-probability dan purposeful sampling dengan kriteria wisatawan berkunjung ke Pontianak setahun sekali. Analisis data menggunakan PLS-SEM. Hasil penelitian menunjukkan bahwa terdapat pengaruh positif antara seluruh variabel dan dimediasi oleh food satisfaction dengan p-value sebesar 0,000 maka dapat disimpulkan bahwa semua hipotesis didukung Keywords: Gastronomic perceived value, gastronomic image, Gastronomic experience, loyalitas wisatawan, gastronomic Satisfaction. Abstract This study aims to determine the perception of food value, food image, food experience, visitor loyalty and mediation of culinary satisfaction. The object of this research is tourists who visit Pontianak tourism. The sample of this research is 400 respondents. This research is a quantitative research with survey method. The data collection tool in this study used a questionnaire. Online questionnaires were distributed to tourists visiting Pontianak using non-probability and purposeful sampling with the criteria of tourists visiting Pontianak once a year. Data analysis using PLS-SEM. The results show that there is a positive influence between all variables and is mediated by food satisfaction with a p-value of 0.000, so it can be concluded that all hypotheses are supported.. Keywords: Gastronomic perceived value, gastronomic image, Gastronomic experience, visitor loyalty, gastronomic satisfaction.

Implementation of CHSE Based Health Protocol Policies in Yogyakarta Culinary Tourism Febryola Indra; Juliana Juliana; Ira Brunchilda Hubner; Deandra Pakasi; Samuel Musa Liha
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 7, No 1 (2023): April 2023
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/humaniora.v7i1.3884

Abstract: In order to increase the confidence of tourists and national tourism, the Ministry of Tourism and Creative Economy (Kemenparekraf) has developed a protocol called the Cleanliness, Health, Safety & Environmental Sustainable (CHSE) Protocol in the tourism and creative economy sectors. The research objective is to determine the application of CHSE to the tourism sector and the creative economy, especially in the culinary sector. The type of research used in this study is qualitative. The data collection method in this study was carried out using a literature study or library study, which is a data collection technique carried out by studying the literature and conducting in-depth interviews with culinary tourism actors. Participant taking technique using snowball sampling technique. The result of the research can be identified that the local government has formulated, informed and monitored culinary stakeholders to implement standard health protocols according to predetermined points. According to the CHSE guidelines, the implementation of health protocols for Yogyakarta culinary tourism has been carried out, but there are some minor points that less implemented, but in general the players in the restaurant sector have properly and thoroughly implemented the health protocol based on the CHSE. Keywords: culinary tourism, health protocol, CHSE, Covid-19, Yogyakarta. Abstrak: Dalam rangka meningkatkan kepercayaan wisatawan dan pariwisata nasional, Kementerian Pariwisata dan Ekonomi Kreatif (Kemenparekraf) telah mengembangkan protokol bernama Protokol Kebersihan, Kesehatan, Keselamatan & Lingkungan Berkelanjutan (CHSE) di sektor pariwisata dan ekonomi kreatif. Tujuan penelitian adalah untuk mengetahui penerapan CHSE pada sektor pariwisata dan ekonomi kreatif khususnya pada sektor kuliner. Jenis penelitian yang digunakan dalam penelitian ini adalah kualitatif. Metode pengumpulan data dalam penelitian ini dilakukan dengan menggunakan studi kepustakaan atau studi kepustakaan yaitu teknik pengumpulan data yang dilakukan dengan cara mempelajari literatur dan melakukan wawancara mendalam dengan pelaku wisata kuliner. Teknik pengambilan partisipan menggunakan teknik snowball sampling. Hasil penelitian dapat diidentifikasi bahwa pemerintah daerah telah merumuskan, menginformasikan dan memantau pemangku kepentingan kuliner untuk menerapkan standar protokol kesehatan sesuai dengan poin yang telah ditetapkan. Sesuai pedoman CHSE, penerapan protokol kesehatan wisata kuliner Yogyakarta sudah dilakukan, namun ada beberapa poin minor yang kurang dilaksanakan, namun secara umum para pelaku di sektor restoran telah menerapkan protokol kesehatan dengan baik dan menyeluruh sesuai dengan pedoman yang ada berdasarkan pedoman CHSEKata kunci : wisata kuliner, protokol kesehatan, CHSE, Covid-19, Yogyakarta.

Co-Authors Adi, Amanda Amanda Vania Amelda Pramezwary Andreina, Kallista Angellita Midian Sinaga Anugerah Agungputranto Aurelia Kosasi, Anjelie Bryan Alexander Gumarus Cecilia Cecilia Cecilia Cecilia, Cecilia Chen, Michelle Min Cheryl Jocelyn Christabel, Verenia Novelia Deandra Pakasi Demson R.H. Goeltom Devina Djakasaputra, Arifin Eddison, Nicolas Erelle Eryka Fidelia Febriani, Natasia Fidelia, Eryka Friska Rotua Natalia Gabriella Setiawan Gosal Manopo, Gloria Blessing Himawan, Evelyn Hubner, Ira B. Ibe, Winny Ingvenna Lioni Hermawan Juliana Juliana Juliana, Juliana Kania, Nabila Shafa Karundeng, Wilhelmina Kyani Pindy Lee, Michelle Lice Sari Liha, Samuel Musa Livia Imelda Maleachi, Sandra Monica Kendra Wibowo Natalia, Friska Rotua Nathalie Nathan Jouari P. M. Nathaniel Nathaniel Nga Lai Nicole Wong Niken Sulisetyowati Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus P. M., Nathan Jouari Patricia, Sharen Pramezwary, Amelda Pramono, Rudy Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Shelvy Evalina Sherla Valensky Sherlly Bella Puspita Sianipar, Rosianna Sinaga, Angellita Midian Sitorus, Nova Sitorus, Nova Bernedetta Soeseno Bong Suryadi Chandra, Andrew Suryadi, Evelyn Then, Julita Valensky, Sherla Valisca, Valisca Varrell Isadora Victor Verenia Novelia Christabel Victor, Varrell Isadora Vincentia Nayla Kosasih Widarson, Nella Nevila Wijaya, Halim Adi Williem, Isabelle Wowor, Wulan Meiaya

Title

Found 38 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 38 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 38 Documents
Search