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All Journal Jurnal Pariwisata Pesona Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Sinergitas PkM & CSR Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum International Journal of Economics, Business and Accounting Research (IJEBAR) Community Development Journal: Jurnal Pengabdian Masyarakat International Journal of Social and Management Studies (IJOSMAS) Journal of Social Responsibility Projects by Higher Education Forum Kontigensi: Jurnal Ilmiah Manajemen JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat Waradin Cakrawala: Jurnal Pengabdian Masyarakat Global Taawun: Jurnal Pengabdian kepada Masyarakat

Sandra Maleachi

Universitas Pelita Harapan

Author-ID : 2540949

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PELATIHAN PEMBUATAN SALAD SAYUR HIDROPONIK DAN CARA PEMASARAN YANG TEPAT DALAM E-COMMERCE Juliana Juliana; Sandra Maleachi; Kevin Gustian Yulius; Jimmy Situmorang
Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2020): Agustus 2020
Publisher : LPPM Universitas Bina Sarana Informatika

Abstrak Salad termasuk ragam makanan yang berdayaguna dibuat tetapi berlimpah dengan faedah. Makanan ini dikreasi dengan mengkombinasikan beragam jenis buah dan sayuran dan memperbanyak bumbu atau saus untuk memperbanyak selera. Karena dimakan mentah, komposisi nutrisi pada sayur-sayuran dan buah-buahan ini masih terpelihara, sehingga konsumen memperoleh faedahnya secara optimal. Salad dikonsumsi dari variasi buah dan sayuran sesuai selera.Ada salad khas buah yang disebut juga salad buah, salad khusus sayuran yang disebut salad sayuran, ataupun campuran keduanya. Dibandingkan salad sayur tentu salad buah mempunyai selera tersendiri yang berbeda karena buah-buahan sangat menonjol memiliki rasa yang lebih manis daripada sayuran. Salad sayuran merupakan salah satu makanan sehat namun masih jarang dikonsumsi oleh masyarakat, dikarenakan faktor utama dari sayuran yang mudah kering dan tidak segar sehingga baik konsumen maupun produsen tidak melakukan penyimpanan berlebih untuk bahan baku salad. Sejalan dengan masalah yang ditemukan maka PkM ini lebih memberikan suatu pengajaran bagaimana memanfaatkan sayuran hidroponik yang ada di Kampung Gerendeng Pulo untuk diolah menjadi salad yang nantinya dapat dikembangkan untuk menaikkan ekonomi masyarakatnya melalui penjualan dengan memanfaatkan e-commerce, tetapi sedikit pengetahuan yang dimiliki oleh masyarakat Kampung Gerendeng Pulo. Pola ajar dengan memberikan resep dan praktik lapangan pembuatan berbagai macam salad sayur dan pencampurannya dengan bahan lain seperti buah dan biji-bijian, serta mengenal jenis kemasan dan cara mengemas dengan baik lalu memasarkannya melalui e-commerce. Diharapkan masyarakat Kampung Gerendeng Pulo menjadi mengerti lebih lagi tentang bagaimana mengolah salad menjadi tahan lama serta dapat membuka peluang untuk menekuni bisnis makanan sehat. Kata Kunci: salad, sayuran, buah, gerendeng pulo, e-commerce AbstractSalad is a type of practical food that easily made and it is rich of benefits. This salad is usually made by mixing several kinds of fruits and vegetables (most fruits and vegetables are still raw) which later topped by seasoning or salad sauce to enhance its taste. Because most salad are consummed raw, the nutrition parts in vegetables and fruits are still intact, therefore, we could receive its nutrition optimally. Special salad made of fruits is called fruits salad, and special salad made of vegetables is called veggie salad, and there is even special made salad from the combination of those two, called mixed salad. Compare to vegetables salad, people would consume fruits salad more because normally fruits have dominant sweeter end taste compared to vegetables. Even though vegetables salad is considered healthy food, it is rarely consummed by people. One of main reasons that people rarely eat vegetable salad because it is easily dried and looked pale, therefore, most consumers and producers do not store much of vegetables. Thus, this community service is pointing out on teaching how to use the hydroponic vegetables in Kampung Gerendeng Pulo where later it can also benefited them through its sales by using e-commerce. The teaching method is given by giving several recipes and hands-on teaching of making varieties of salad. This involves introducing the right packaging for the product. The people from Kampung Gerendeng Pulo are expected to understand making durable salad and opening a chance to pursue healthy food business. Keywords: salad, vegetables, fruits, gerendeng pulo, e-commerce

Investigation Purchase Decision Through Brand Trust, Brand Image. Price. Quality of Product: A perspective Service Dominant Logic Theory Juliana Juliana; Rudy Pramono; Sandra Maleachi; Innocentius Bernarto; Arifin Djakasaputra
Kontigensi : Jurnal Ilmiah Manajemen Vol 9 No 1 (2021): Kontigensi: Jurnal Ilmiah Manajemen
Publisher : Program Doktor Ilmu Manajemen, Universitas Pasundan, Indonesia

Logically, service dominant logic tends to be more integrative than goods dominant logic. This is related to the basic proposition related to co-creation which involves active customer involvement and interaction with suppliers in every aspect of product consumption and product design. This study aimed to analyze the factors that might affect the purchasing decision of Hotpot Haidilao restaurant. This study used five variables which are brand trust, brand image, price, quality og product, purchase decision.The phenomenon of the growing food service business in the city Jakarta, which also influences consumer purchasing decisions, especially on the selection of a place to eat is the background of this study. In specifically, this research was conducted by developing a model foranalyze consumer purchasing decisions for food products and drinks at the restaurant. The sampling technique used convenience sampling with 300 respondents. Data collection techniques using googleform. The data analysis technique used is PLS-SEM. The results of the analysis conclude the purchase decision of Hotpot Haidilao restaurant was affected by brand image, brand trust, quality of product and price.

Café Marketing Strategy Analysis in The Covid-19 Pandemic Nova Bernedeta Sitorus; Juliana Juliana; Sandra Maleachi; Arifin Djakasaputra; Gunawan Prabowo
International Journal of Social and Management Studies Vol. 2 No. 5 (2021): October 2021
Publisher : IJOSMAS

Entering the pandemic period, S.T. made several strategic changes. ALi Jakarta includes outlets in SetiaBudi to continue innovating and attracting buyers to shop because of the PSBB and PPKM, which have made profits from the food and beverage industry relatively low. S.T.ALi carried out several marketing strategies during the pandemic. ST, ALi will focus on marketing instant products that are easy to enjoy at home because buyers will spend more time at home. 1-litre bottle packaging and care products are one of the breakthroughs that are widely discussed in Indonesia. This 1-litre bottle packaging can also be more easily marketed with the emergence of new drink types and flavours that are continuously updated regularly within a certain period. In this study, there are two problem formulations: (1) how is the marketing strategy of S.T. Ali Jakarta outlets during the Covid-19 pandemic (2) how does S.T. carry out the marketing mix. Ali outlets during the Covid-19 pandemic. The purpose of this study is to analyze the marketing strategy of S.T. Ali Jakarta outlets during the Covid-19 pandemic and to explore the marketing mix carried out by S.T.ALi outlets during the Covid-19 pandemic. This research is qualitative. The object used in this research is a cafe named S.T. ALi Jakarta, which has an Australian-style concept. Data collection techniques include surveys, participation, observation, interviews, field notes, and analytical memos, elicitation of documents, personal experiences, and participation in follow-up studies. Some data collection techniques are the same as "methodological trade," which can be varied according to the researcher's interests. The study results found that the marketing strategy was done through digital marketing, website facilities, and social media marketing, namely Instagram. Each uploaded content varies and includes important and interesting information to provide the latest promotions to followers and potential customers. The S.T. cafe carries out the marketing mix. ALi Jakarta following the concept of eight Marketing Mixes (8P) has been executed quite well, starting from a variety of products with a uniquely Australian theme, prices according to quality, placement of the right outlets with the location of the majority of the target market, attractive and profitable promotions, skilled human resources. trained and professional to improve the good image, quality packaging with beautiful and durable designs, structured system management, to partnerships that can support and provide every need needed by the organization Keywords — Strategy, Marketing, Restaurant, Hospitality

Pengenalan dan Pelatihan Mengenai Cloud Kitchen–Small Business Culinary: Dessert Kepada Siswa-Siswi SMA/SMK Juliana Juliana; Amelda Pramezwary; Wulan Meiaya Wowor; Sandra Maleachi; Demson R H Goeltom
Journal of Social Responsibility Projects by Higher Education Forum Vol 1 No 2 (2020): November 2020
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.224 KB)

Community service is an activity carried out to increase a sense of care for the surrounding community by sharing knowledge and skills. The objectives of community service activities are (1) To share knowledge and skills possessed by students through courses at the Faculty of Tourism, Pelita Harapan University, (2) To introduce high school / vocational high school students about Cloud Kitchen - Small Culinary Business with the theme dessert (3) To apply the knowledge and knowledge obtained by students through studies at the Faculty of Tourism, Pelita Harapan University. Therefore, the Community Service team created a community service activity program in the form of workshops by teaching high school / vocational high school students about Cloud Kitchen and its benefits amid the Covid-19 pandemic and teaching participants how to make dessert at home. It is hoped that this activity can be useful for SMA / SMK students and can be developed.

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.

ANTECEDENTS INNOVATION CAPABILITY AND CONSEQUENCES IT PERFORMANCE IN THE KERANGGAN VILLAGE TOURISM Juliana Juliana; Rudy Pramono; Ira B Hubner; Nova Bernedeta Sitorus; Amelda Pramezwary; Sandra Maleachi; Agus Purwanto
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5258

Through the mediation of innovative capability, this study intends to determine the degree and direction of the influence of knowledge management and work environment on the performance of Pokdarwis in the village of Kerangan. Quantitative research was used in this study. In this study, the population and sample were 35 persons in the village of Keranggan who were aware of tourism. Questionnaire-based data collection methods. PLS-SEM is used in the analysis tool. The findings show that the ability to innovate has a strong mediating effect on the relationship between knowledge management and performance, as well as the relationship between performance and the work environment. With the addition of innovation capability, the impact of total knowledge management on performance and the work environment on performance will grow. Pokdarwis performance is influenced by knowledge management and the work environment. This last goal can be realized by a modern management approach that promotes long-term village development activities, as evidenced by increased production, the development of a large base of devoted tourists, and long-term improvements. One type of change necessitates enhancing organizational competence by providing additional dynamic capacities such as the ability to innovate, expand managerial expertise, and create a positive work environment where good performance can be achieved and maintained. village tourism, innovation capability, work environment, knowledge management

Pelatihan Pembuatan Makanan Penutup Berupa Lava Cake Dan Churros Dengan Teh Hitam Kepada Ibu-Ibu Korem 052/Wijayakrama Karawaci Sandra Maleachi; Griselda Feliciandria; Gabriella Faustina; Miesyel Samantha
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Industri makanan saat ini telah berkembang pesat, seiring dengan berkembangnya waktu telah banyak pula efek negatif yang timbul dengan penggunaan bahan tambahan kimia pada makanan. Maka dari itu perlu diminimalisir dengan melakukan pembuatan perisa alami sebagai alternatif yaitu dengan menggunakan teh. Teh hitam dipilih karena identik dengan cita rasa Indonesia serta mudah diperoleh dan relatif murah harganya. Menurut banyak studi, teh hitam juga merupakan bahan minuman alami yang menyehatkan karena mengandung senyawa katekin yang merupakan senyawa bioaktif yang dapat menghambat pertumbuhan sel kanker, mengurangi kemungkinan timbulnya penyakit jantung, darah dan pembuluh darah, menyehatkan pencernaan makanan, mulut dan gigi serta beberapa penyakit infeksi lain. Tujuan PkM ini adalah pengajaran dan pelatihan kepada masyarakat, khususnya Ibu-Ibu Korem 052/Wijayakrama bagaimana cara pembuatan makanan penutup gaya barat dengan mudah dan menciptakan rasa baru yang khas Indonesia menggunakan teh hitam. Metode demonstrasi oleh instruktur dan praktik bersama para peserta di laboratorium dapur Program Studi Pengelolaan Perhotelan dipilih berdasarkan lokasi strategis dan peralatan dan perlengkapan memadai. Hasil kegiatan dapat dimanfaatkan para peserta untuk berkreasi lebih lanjut dan juga meningkatkan perekonomian keluarga jika dikomersilkan dalam skala industri rumah tangga.

What Drives Intention to Stay Longer? Evidence Hotel Customer Indonesia Juliana Juliana; Arifin Djakasaputra; Rosianna Sianipar; Nova Bernedeta Sitorus; Sandra Maleachi; Gunawan Prabowo
Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Vol 6, No 2 (2022): Oktober 2022
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.v6i2.2850

Hotels have become a place associated with tourism and are needed when people travel for more than one night. Each prospective visitor has different criteria in choosing a hotel or inn, one of which is a measure of the application of health and safety, increasing customer satisfaction, satisfying service and increasing customer value. The purpose of this study was to examine whether customer value, health and safety, service quality, customer satisfaction had an effect on intention to stay longer. Data analysis in this study using PLS-SEM. The population in this study are consumers who have stayed at hotels in Indonesia. This study used 160 respondents to fill out a questionnaire with a Likert scale of 1-6. The sampling technique used is simple random sampling. The results showed that customer value, health and safety, service quality, customer satisfaction had a positive and significant effect on intention to stay longer. Furthermore, this research provides discussion, implications and conclusions. This study provides theoretical and managerial implications for understanding respondents' intentions to stay longer in hotels.Keywords: customer value, health and safety, service quality, customer satisfaction, intention to stay longer

PELATIHAN PERCAKAPAN BAHASA INGGRIS DALAM HOSPITALITI Sandra Maleachi; Diena Mutiara Lemy; Kezia Christine; Verena Kimberly; Theresia Alexandra
Jurnal Sinergitas PKM & CSR Vol 6, No 2 (2022): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i2.5748

English as an international language is very important in facilitating communication, especially in this era of globalization. It is important for those who work in the hospitality world and dealing with guests to have the ability to speak English. Having a workforce with the ability to speak English is very much needed because there are more and more foreign tourists in Indonesia. The ability to speak English is required by hotel employees so that they can communicate and provide good hospitality services and can be more easily understood by foreign guests. The basic level hospitality English conversation training for Emmanuel Foundation students aims to provide training to students at the Emmanuel Foundation so that they can have a broader knowledge in English, as well as how to speak English in the hospitality sector. The implementation is carried out online through the Google Meet platform as a support for activities that can be easily accessed by everyone. There is a preparation stage and an implementation stage (online training). This activity went well and systematically according to the arrangement of events that had been made. The pre-test and post-test sessions have the same questions. The pre-test was used to see the Emmanuel Foundation students' understanding of the material for simple English statements. The post-test was used to see whether or not there was an increase in the understanding of the Emmanuel Foundation students after the material was presented. Based on the results of the pre-test and post-test, it was shown that there was an increase in students' understanding from before and after the presentation of the material, although the results were not significant. Therefore, in the future this kind of training can be done even better.Keywords: English, conversation, hospitalityAbtract in bahasaBahasa Inggris sebagai bahasa internasional sangatlah penting dalam mempermudah komunikasi khususnya di era globalisasi ini. Penting bagi mereka yang bekerja di dunia hospitaliti dan berhubungan langsung dengan tamu untuk memiliki kemampuan berbahasa Inggris. Memiliki tenaga kerja dengan kemampuan berbahasa Inggris sangat dibutuhkan karena turis asing semakin banyak di Indonesia. Kemampuan berbahasa Inggris diwajibkan oleh para karyawan hotel agar mereka dapat berkomunikasi dan memberikan pelayanan keramahtamahan yang baik dan dapat lebih mudah dimengerti oleh para tamu asing. Pelatihan percakapan bahasa inggris hospitaliti tingkat dasar bagi siswa/i Yayasan Emmanuel bertujuan untuk memberikan pelatihan kepada siswa-siswi di Yayasan Emmanuel agar dapat memiliki pengetahuan yang lebih luas dalam Bahasa Inggris, serta cara berbicara dalam Bahasa Inggris di bidang hospitaliti. Pelaksanaan dilakukan secara daring melalui platfrom google meet sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang. Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan daring). Kegiatan ini berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat. Sesi pre-test dan post-test memiliki pertanyaan yang sama. Pre-test digunakan untuk melihat pemahaman siswa/i Yayasan Emmanuel mengenai materi pernyataan bahasa Inggris sederhana. Post-test digunakan untuk melihat ada atau tidaknya peningkatan pemahaman siswa/i Yayasan Emmanuel setelah materi dipaparkan. Berdasarkan hasil pre-test dan post-test menunjukkan terdapat peningkatan pemahaman siswa/i dari sebelum dan sesudah pemaparan materi meskipun hasilnya tidak signifikan. Oleh karena itu, di masa yang akan datang pelatihan seperti ini bisa dilakukan lebih baik lagi.Kata Kunci: Bahasa Inggris, percakapan, hospitaliti

PELATIHAN BAHASA INGGRIS BAGI PENGELOLA HOMESTAY KAMPUNG ULOS HUTA RAJA Sandra Maleachi; Juliana Juliana; Rosianna Sianipar; Nova Bernedeta Sitorus
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i2.15200

Kompetensi Bahasa Inggris berperan sangat penting dalam pengembangan desa wisata. Kompetensi tersebut berdampak pada kualitas pelayanan, sebagai contoh, dapat memudahkan komunikasi antara pelaku pariwisata dengan para wisatawan yang mengujungi suatu daya tarik wisata, penjelasan obyek wisata kepada penutur berbahasa Inggris, dan promosi suatu obyek wisata ke seluruh dunia. Pengelola homestay harus memiliki kemampuan berkomunikasi bahasa Inggris yang mumpuni demi kelancaran dan kesuksesan pelayanan wisatawan di desa wisatanya. Program Pengabdian kepada Masyarakat (PkM) ini dilakukan berdasarkan analsis kebutuhan di Kampung Ulos Huta Raja, yang walaupun hanya berfokus pada pelatihan bahasa Inggris pariwisata saja namun bertujuan untuk meningkatkan kualitas SDM di Kampung Ulos Huta Raja. Adapun kegiatan PKM ini dilaksanakan dengan pemateri adalah Dosen Bahasa Inggris Pariwisata di Fakultas Pariwisata Universitas Pelita Harapan. Pengabdian Kepada Masyarakat ini bertujuan untuk memberikan pelatihan bahasa Inggris bagi pengelola homestay di Kampung Ulos Huta Raja dengan topik dan metode yang telah ditentukan. Untuk mengukur keberhasilan kegiatan ini, akan dilakukan metode pre tes dan pos tes. Secara keseluruhan, kegiatan ini menunjukkan upaya yang baik dalam menyusun rundown yang terstruktur, menyediakan materi yang relevan, dan melibatkan peserta secara aktif. Evaluasi positif ini dapat dijadikan dasar untuk memperbaiki dan meningkatkan kualitas kegiatan serupa di masa mendatang.

Co-Authors Agus Purwanto Amelda Pramezwary Deandra Asthyn Pakasi Deandra Asthyn Pakasi Demson R H Goeltom Diena Mutiara Lemy Djakasaputra, Arifin Gabriella Faustina George Nicholas Chandra Gracia Kilisya Tasmalia Griselda Feliciandria Gunawan Prabowo Holly Felisa Hubner, Ira B. I Ketut Suada Innocentius Bernarto, Innocentius James Austin Jimmy M. H. Situmorang Jimmy Situmorang Juliana Juliana, Juliana Kezia Christine Madeline , Madeline Miesyel Samantha Nadya Valerie Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus Nova Bernedetta Sitorus Nove Bernedeta Sitorus Pramono, Rudy Rosianna Sianipar Venesa Daicy Verena Kimberly Wowor, Wulan Meiaya Yulius, Kevin Gustian

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