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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 Toba: Journal of Tourism, Hospitality, and Destination 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
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

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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): February
Publisher : Universitas Pelita Harapan

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

Abstract

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. 
PELATIHAN PEMBUATAN KUE BERBAHAN DASAR SINGKONG DAN PISANG DI RUMAH PINTAR BSD Febryola Indra; Angellita Midian Sinaga; Eryka Fidelia; Friska Rotua Natalia; Nathan Jouari P. M.; Varrell Isadora Victor
Jurnal Sinergitas PKM & CSR Vol. 7 No. 2 (2023): February
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.6463

Abstract

Food is all materials that are processed to be eaten except for drinks and medicines. By seeing an increase in food staples, many people experience difficulties, so a solution to this problem is needed. Banana is a seedless fruit that can grow easily in tropical countries like Indonesia. Bananas have a lot of nutritional content such as calcium, potassium, magnesium, vitamins B, B6 and also vitamin C and can be used as a substitute for staple foods as well as cassava. Cassava is the tuber of the cassava plant which is located on a root that contains carbohydrates. In this PKM, the writing team uses bananas and cassava as the main ingredients for processed foods that will be studied by the participants, namely Cassava Cake and Banoffee.abstract in bahasaMakanan merupakan semua bahan yang diolah untuk dimakan kecuali minuman dan obat-obatan. Dengan melihat adanya kenaikan bahan pokok makanan membuat banyak masyarakat kesulitan sehingga dibutuhkannya solusi permasalahan tersebut. Pisang merupakan buah tanpa biji yang dapat tumbuh dengan mudah di negara beriklim tropis seperti Indonesia. Pisang memiliki banyak kandungan gizi seperti kalsium, kalium, magnesium, vitamin B, B6 dan juga vitamin C dan dapat digunakan sebagai bahan pengganti makanan pokok begitu juga singkong. Singkong merupakan umbi dari tanaman singkong yang terletak pada akar yang memiliki kandungan karbohidrat. Pada PKM ini tim penulis menggunakan pisang dan juga singkong sebagai bahan utama olahan makanan yang akan dipelajari oleh peserta yaitu Cassava Cake dan Banoffee.
WORKSHOP ON READ BEAN MOCHI CREATION AT SEKOLAH DIAN HARAPAN DAAN MOGOT Febryola Indra; Halim Adi Wijaya; Sharen Patricia; Nella Nevila Widarson
Jurnal Sinergitas PKM & CSR Vol. 8 No. 3 (2024): June
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v8i3.7957

Abstract

Mochi is a traditional food from Japan that is simple and easy to make. This food has a mildly sweet flavour characteristic with chewy and elastic texture. The filling of mochi that is commonly used is red bean paste, the same which we will held class with in SDH Daan Mogot. It is important to held this PKM to increase the skill of SDH students and familiarize the students about red bean which had never been taught before. For the culinary class which will be held in SDH Daan Mogot we hope to invite the students to participate in the class. The students will learn hands on cooking the red bean mochi while being guided by the instructor chef. In this class, the students will be grouped into 5 person group copying the chef instructor. The committee of the culinary class will provide one copy of the recipe for each group, ingredients, certificates, and souvenirs for the students.
Analisis Value Chain dalam Mengakomodasi Preferensi Wisatawan Gen-Z di Desa Wisata Budaya Dokan Nova Bernedeta Sitorus; Shofia Hamida Hasibuan; Miladdia Putri; Nurhafizhah Khairi; Febryola Indra
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 5 No. 2 (2026): May 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v5i2.8160

Abstract

This study aims to analyze the tourism value chain in accommodating Generation Z tourist preferences in Desa Wisata Budaya Dokan. The research employed a mixed-method approach combining qualitative and quantitative methods through Conjoint Analysis. Data were collected using questionnaires, in-depth interviews, observation, and documentation involving 100 Gen-Z tourists selected through purposive sampling. The findings reveal that cultural aspects are the primary motivation for tourists, reflected by the highest utility value, while public facilities received negative utility scores, indicating weaknesses in basic tourism services. Facilities emerged as the most important attribute influencing travel decisions among Gen-Z tourists. Furthermore, the value chain analysis indicates that tourism management in Dokan Village remains fragmented and insufficiently integrated, particularly in terms of facilities, digital marketing, institutional support, and local economic value creation. Therefore, strengthening the tourism value chain through authentic cultural experiences, improved facilities, and digital promotion strategies aligned with Gen-Z characteristics is essential to enhance destination competitiveness and sustainability.
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 Halim Adi Wijaya Himawan, Evelyn Hubner, Ira B. Ibe, Winny Ingvenna Lioni Hermawan Irene, Nova Juliana Juliana Juliana, Juliana Kania, Nabila Shafa Karundeng, Wilhelmina Kyani Pindy Lee, Michelle Lice Sari Liha, Samuel Musa Livia Imelda Maleachi, Sandra Miladdia Putri Monica Kendra Wibowo Natalia, Friska Rotua Nathalie Nathan Jouari P. M. Nathaniel Nathaniel Nella Nevila Widarson Nga Lai Nicole Wong Niken Sulisetyowati Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nurhafizhah Khairi P. M., Nathan Jouari Patricia, Sharen Pramezwary, Amelda Pramono, Rudy Rosianna Sianipar Samuel Musa Liha Sharen Patricia Shelvy Evalina Sherla Valensky Sherlly Bella Puspita Shofia Hamida Hasibuan 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