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All Journal Jurnal Pariwisata JURNAL EKOBIS DEWANTARA Jurnal Manajemen Bisnis dan Kewirausahaan Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Akademika Jurnal Teknologi Pendidikan TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Michael Khrisna Aditya
Sekolah Tinggi Pariwisata Trisakti
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Physics Social Sciences

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Peningkatan Kompetensi Mahasiswa Melalui Praktek Kerja Lapangan Di Hotel Michael Khrisna Aditya; Purwanti Dyah Pramanik
Jurnal Pariwisata Vol 4, No 2 (2017): Jurnal PARIWISATA
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v4i2.2019

Abstract

ABSTRAKSumber daya manusia merupakan salah satu aset yang penting bagi suatu organisasi.  Sumber daya manusia yang merealisasikann visi perusahaan. Pelatihan merupakan salah satu cara untuk meningkatkan kapabilitas sumber daya manusia.  Ketika kapabilitas sumber daya manusia meningkat maka kompetensi karyawan akan semakin baik. Dalam rangka melakukan pengembangan keahlian sumber daya manusia perlu adanya tempat pelatihan yang layak.  Tujuan penelitian untuk mengidentifikasikan peningkatan kompetensi sumber daya manusia melalui praktek kerja di hotel. Penelitian ini menggunakan metode deskriptif kuantitatif dan diolah untuk mendapatkan hasil rata – rata. Responden penelitian adalah 48 mahasiswa program studi D3 Perhotelan dan D4 Perhotelan di Sekolah Tinggi Pariwisata Trisakti yang melaksanakan praktek kerja lapangan di hotel yang berlokasi di Pulau Bali.  Mereka melakukan training selama 6 bulan dan 12 bulan pada tahun 2016/2017. Mereka dipilih dengan teknik probability sampling.   Hasil penelitian menunjukkan bahwa peningkatan kompetensi sebesar 30,12%  untuk bekerja dibawah tekanan,  29,60% untuk bekerja dengan berbeda budaya,  29,41% untuk mempelajari pengetahuan diluar bidang ilmu,  28,19% untuk kompetensi manajemen waktu, dan 27,45% untuk kompetensi pengetahuan dibidang ilmu. Kata Kunci : Kompetensi, Praktek Kerja Lapangan, Hotel ABSTRACTHuman resources are one of the important aspects for an organization.  They are the people who reach the organizational vision.  Training is one of the ways to improve human resources capabilities.  While the capabilities of human resources improve, the human resources’ competencies will increase as well.  In order to develop human resources’ competencies, there will need an appropriate place for doing training activities.  The aim of the research was identifying human resources competencies improvement by doing the training in the hotel.  The research method was quantitative descriptive.  The respondents were 48 persons of D3 and  D4 of Hotel Vocational College Students of Trisakti School of Tourism who had training in Bali Island. The respondents were trained in the hotel for 6 and 12 months in 2016/2017. They’re chosen by probability sampling technique.  The research result found that there were competencies improvement of 21(thenty-one) competency element.  The four highest competencies were the ability to work under pressure, to work in cultural diversity, knowledge improvement of outside  of their own discipline, time management, and knowledge improment of in their own discipline. Keywords: Competency, On The Job Training, Hotel
Peran Kualitas Pelayanan dalam Memediasi Pengaruh Persepsi Harga dan Kualitas Produk pada Kepuasan Pelanggan di Restoran Byurger Alda Chairani; Maidar Simanihuruk; Michael Khrisna Aditya; Anak Agung Gde Agung; Jakaria Amin
Jurnal Manajemen Bisnis dan Kewirausahaan Vol 6 No 6 (2022): Jurnal Manajemen Bisnis dan Kewirausahaan
Publisher : Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jmbk.v6i6.20775

Abstract

This research aim is to analyze service quality in mediating price effect and product quality toward customer satisfaction at Byurger Restaurant using a quantitative method. The sampling technic used is probability sampling with a total sample of 229. Descriptive analysis is the technic for analyzing data using SPPS and AMOS which is tested using the test of validity, reliability, normality, model modification, and goodness of fit model (GoF). The result shows that service quality has a negative effect in mediating price perception towards customer satisfaction, and service quality has a positive effect and is significant in mediating product quality towards customer satisfaction. Penelitian ini bertujuan untuk menganalisis peran kualitas pelayanan dalam memediasi pengaruh persepsi harga dan kualitas produk terhadap kepuasan pelanggan di Restoran Byurger dengan menggunakan metode kuantitatif. Teknik pengambilan sampel adalah probability sampling dengan ukuran 229 sampel. Teknik analisis data yang digunakan adalah analisis deskriptif menggunakan software SPSS dan AMOS yang kemudian diuji menggunakan uji validitas, uji reliabilitas, uji normalitas, dan modifikasi model sesuai dengan indeks modifikasi dan uji goodness of fit model (GoF). Hasil menunjukkan bahwa kualitas pelayanan memiliki nilai negatif dalam memediasi pengaruh persepsi harga terhadap kepuasan pelanggan dan kualitas pelayanan memiliki nilai positif dan signifikan dalam memediasi pengaruh produk terhadap kepuasan pelanggan.
sIKAP DAN KESIAPAN MAHASISWA PARIWISATA DI INDONESIA ONLINE KEGIATAN BELAJAR Purwanti Dyah Pramanik; Santi Maudiarti; Michael Khrisna Aditya
Akademika Vol 10 No 01 (2021): Akademika : Jurnal Teknologi Pendidikan
Publisher : Akademika : Jurnal Teknologi Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/akademika.v10i01.1296

Abstract

Online learning is carried out in all higher education after the COVID-19 pandemic. The online learning causes forced online learning preparation. The research aimed to measure student attitudes about online learning, student readiness to learn online, and the influence of student attitudes about online learning on student readiness to learn online. The research method was descriptive quantitative and the sample was chosen by simple random sampling. The data were obtained from 311 students of the hospitality management diploma 4 of academic year 2017 to 2020 at one of the tourism school in Indonesia who had to carry out online learning. The collected data were tested using validity and reliability test, descriptive test (frequency and mean), correlation, simple linear regression test and t-test. The result of the mean test showed that students do not like online learning even though they have a perception of readiness to learn online. This result contradicted the results of the simple linear regression test and t-test which concluded that students 'attitudes of online learning positively and significantly affected students' readiness to learn online. The study implication that it is necessary to create efforts to change the attitude of being less accepting of online learning activities into an attitude of accepting online learning for students.
PEMBERDAYAAN PELAKU USAHA KONVEKSI RUMAH: TEKNIK PEMISAHAN KEUANGAN USAHA DAN KEUANGAN PRIBADI DI JURANGMANGU,TANGERANG SELATAN Wicaksono, Haryo; Aditya, Michael Khrisna; Asmaniati, Fetty
SINAR SANG SURYA Vol 9, No 1 (2025): Februari 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i1.3713

Abstract

Tujuan penyuluhan ini adalah meningkatkan pemahaman pelaku usaha konveksi di Jurangmangu mengenai pentingnya memisahkan keuangan usaha dari keuangan pribadi. Kegiatan ini berlangsung di Kampus Institut Pariwisata Trisakti dengan 10 peserta. Metode penyuluhan meliputi identifikasi masalah, penjelasan pentingnya pemisahan keuangan, teknik praktis, dan manfaatnya, serta sesi penyuluhan dengan narasumber berpengalaman. Hasil dari kegiatan menunjukkan bahwa penyuluhan tentang pemisahan keuangan usaha dan pribadi diterima dengan sangat baik dan dianggap efektif. Evaluasi kegiatan mencerminkan pemahaman dan kepuasan tinggi terhadap materi, serta keberhasilan penyuluhan dalam memberikan wawasan praktis tentang pemisahan keuangan. Kesimpulan dari PKM ini menunjukkan bahwa peserta merasa informasi yang diberikan relevan dan bermanfaat, serta meningkatkan keyakinan mereka dalam mengelola keuangan usaha secara terpisah dari keuangan pribadi, yang berdampak positif pada pengelolaan keuangan usaha kecil.
Potential of MSMEs in the culinary sector: towards community-based economic empowerment Ratnaningtyas, Heny; Taviprawati, Ervina; Wicaksono, Haryo; Aditya, Michael Khrisna
Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA) Vol.6, No.1 (2025): June 2025
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/ebisma.v6i1.1773

Abstract

MSMEs in Cibeber Village have great potential thanks to superior products from local natural resources, such as nutmeg, mangosteen, papaya and cloves. However, they face challenges in terms of marketing, access to capital, and development of production capacity. This research aims to analyze the potential and challenges faced by MSMEs in Cibeber Village using the SWOT approach, focusing on existing strengths, weaknesses, opportunities and threats. The research method used is a qualitative approach with data collection techniques through surveys, interviews, observations and documentation studies, with samples of culinary MSME actors operating for at least two years. Research findings show that the main strength of MSMEs in Cibeber Village is products based on unique local natural resources. However, weaknesses are related to limited production equipment and marketing that relies on traditional channels. Tremendous opportunities are opening up through market trends for environmentally friendly and organic products, but threats come from intense competition and falling raw material prices. SWOT analysis leads to a WT (Weaknesses-Threats) strategy, which focuses on increasing internal capacity, product diversification and strengthening marketing channels. In conclusion, MSMEs in Cibeber Village need to improve entrepreneurial skills, diversify products, and adapt to changing policies to optimize opportunities and reduce threats. The suggestion of this research is the importance of support from the government and related institutions to increase the capacity of MSMEs in a sustainable manner.
KEMASAN BERDAYA JUAL BERBASIS IDENTITAS LOKAL UNTUK MENINGKATKAN DAYA TARIK PRODUK UMKM KULINER DI DESA WISATA CIBEBER, PURWAKARTA Ratnaningtyas, Heny; Aditya, Michael Khrisna; Wicaksono, Haryo; Taviprawati, Ervina
Jurnal Pariwisata Vol 12, No 2 (2025): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v12i2.27165

Abstract

ABSTRAK Penelitian ini bertujuan untuk merancang dan memvalidasi strategi kemasan berdaya jual bagi UMKM kuliner di Desa Cibeber, Purwakarta, guna meningkatkan minat beli wisatawan, memperkuat persepsi kualitas produk, dan mendukung citra desa wisata. Metode penelitian menggunakan pendekatan kualitatif dengan studi kasus, melibatkan 8–10 pelaku UMKM. Data dikumpulkan melalui wawancara semi-terstruktur, observasi, dan dokumentasi foto, serta dianalisis menggunakan analisis tematik. Hasil penelitian menunjukkan bahwa desain kemasan mayoritas masih sederhana, didominasi warna netral, tipografi standar, dan minim identitas budaya lokal. Label produk umumnya tidak memuat informasi lengkap seperti komposisi, nilai gizi, dan sertifikasi halal resmi, sementara material kemasan lebih dipilih berdasarkan harga murah dibandingkan aspek keberlanjutan. Hambatan utama meliputi keterbatasan anggaran, rendahnya literasi desain, dan minimnya akses ke pemasok berkualitas. Penelitian ini menegaskan pentingnya integrasi elemen visual khas lokal, label informatif sesuai regulasi, material ramah lingkungan yang fungsional, serta dukungan pelatihan dan kebijakan. Kesimpulan penelitian menyoroti perlunya strategi kemasan yang terintegrasi untuk daya saing UMKM. Saran penelitian selanjutnya adalah melakukan uji kuantitatif dan eksperimen pasar terhadap prototipe kemasan untuk validasi efektivitasnya di berbagai konteks desa wisata. Kata Kunci: kemasan berdaya jual, UMKM kuliner, identitas lokal, keberlanjutan ABSTRACT This study aims to design and validate a marketable packaging strategy for culinary MSMEs in Cibeber Village, Purwakarta, to increase tourist purchase intention, strengthen product quality perception, and support the image of the tourism village. The research employed a qualitative approach with a case study method, involving 8–10 MSME actors. Data were collected through semi-structured interviews, observations, and photographic documentation, and analyzed using thematic analysis. The findings reveal that most packaging designs remain simple, dominated by neutral colors, standard typography, and minimal representation of local cultural identity. Product labels generally lack complete information such as composition, nutritional values, and official halal certification, while packaging materials are often chosen based on low cost rather than sustainability considerations. The main constraints include limited budgets, low design literacy, and minimal access to quality suppliers. This study emphasizes the importance of integrating distinctive local visual elements, informative labels in compliance with regulations, functional eco-friendly materials, and the support of training and policy. The conclusion highlights the need for an integrated packaging strategy to enhance MSME competitiveness. Future research is suggested to conduct quantitative testing and market experiments on packaging prototypes to validate their effectiveness across various tourism village contexts. Keywords: marketable packaging, culinary MSMEs, local identity, sustainability
Social Construction of Servicescape Liberika Coffee Cipasung, Kuningan Regency, West Java Province Rachman, Arief Faizal; Aditya, Michael Khrisna; Gantina, Devita
Jurnal Penelitian Pariwisata Vol 8 No 1 (2024): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v8i1.252

Abstract

This study aims to analyse social construction of servicescape Liberika Coffee as a tourist attraction in Cipasung Village, Kuningan Regency, West Java Province. The research uses a qualitative method with a constructionism paradigm, and an epistemological philosophical approach. Analysis of the study research uses an Interpretative Phenomenology Analysis (IPA) analysis tool which is able to provide a double hermeneutic understanding to the phenomenon. The findings show that the servicescape of Liberika Coffee shop on the exterior evidence is constructed in the geographical area of Cipasung Village which is equipped with physical artifacts pointing the way to the Cipasung tourist village and Cipasung Coffee Agrotourism, the Cipasung Liberika coffee mini plantation and the post-harvest process. Meanwhile, the interior evidence is constructed in the form of coffee shop ambiance, in the sort of roasting process and coffeeshop ambiance. It concludes that physical evidence of Liberika Coffee are socially constructed by social actors (farmers, roaster, processor, barista, and visitors) and technical actors (mini coffee plantation, processing into green bean, and coffee shop). Keywords: coffee shop, servicescape, social construction, tourist attraction
Factors That Influence Consumer Satisfaction in Shopping Tourism at the Jakarta Traditional Clothing Market Oktavia, Reno Catelya Dira; Gantina, Devita; Aditya, Michael Khrisna; Pramudito, Pramudito; Nasution, Deivy Zulyanti
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.234

Abstract

The research aims to determine the influence of product quality, price, product variety, and online sales on consumer satisfaction on shopping trips at the Jakarta Traditional Clothing Market. This type of research is quantitative descriptive with multiple regression analysis methods. There are three research locations: Tanah Abang Market, Majestic Market, and Cipulir Market. Data were collected by distributing questionnaires with a Likert scale of 1 to 5; the sampling technique was purposive sampling. The sample in this study amounted to 150 people. Partial research results show that product quality, price, product variety, and online sales significantly affect consumer satisfaction. Good product quality can increase consumer satisfaction through appropriate design, materials, durability, and appearance, creating trust. Price plays a vital role in consumer satisfaction. Many consumers with a limited budget tend to feel satisfied with affordable prices because they get good value to influence the perception of product value. Product variety increases consumer satisfaction by providing more choices according to preferences and meeting various consumer style preferences. Online sales significantly impact consumer satisfaction, providing ease of shopping remotely, access to a wide selection of products, price comparisons, and easily customizable searches. Keywords: Product Quality, Price, Product Variety, Online Sales, Consumer Satisfaction
PENGARUH LINGKUNGAN KERJA DAN SEMANGAT KERJA TERHADAP KINERJA KARYAWAN DI RUMAH MAKAN SUBARI 74 LARANGAN Triono, Freddy; Aditya, Michael Khrisna
JURNAL EKOBIS DEWANTARA Vol 7 No 2 (2024): JURNAL EKOBIS DEWANTARA
Publisher : Program Studi Manajemen Fakultas Ekonomi UST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ed_en.v7i2.4185

Abstract

This research aims to determine the influence of the work environment and work morale on employee performance at the Surabi 74 Larangan Restaurant, Tangerang City, Banten Province. This research uses a quantitative descriptive research approach with multiple analysis methods. The data collection technique was carried out by distributing questionnaires to respondents, using a Likert scale. The sampling technique used was saturated sampling, where the population and sample were the same, namely 34 employees of Rumah Makan Surabi 74 Larangan. Partial research results: work environment and work spirit influence employee performance at Rumah Makan Surabi 74 Larangan. The work environment at Rumah Makan Surabi 74 Prohibitions affect employee performance, including physical factors such as the condition of the work space, lighting, temperature, noise, cleanliness and comfort, but also include non-physical factors such as organizational culture, dynamics of interactions between colleagues, and implementation of management systems. Then work enthusiasm plays a role in improving performance by encouraging active employee participation, initiative, and improving the quality of services and products.
Keberadaan Pasar Tradisional di Jakarta Sebagai Destinasi Wisata Sulistiyo, Tri Djoko; Gantina, Devita; Haryono, Joko; Rachmatullah, Adam; Aditya, Michael Khrisna
Jurnal Ilmiah Pariwisata Vol 30 No 1 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i1.1879

Abstract

Traditional markets in Jakarta, such as Tanah Abang Market, Jatinegara Market, and Senen Market, have great potential as sustainable tourist destinations. However, these markets face various challenges related to infrastructure, cleanliness, and suboptimal management. This study aims to analyze the potential of traditional markets as tourist destinations and identify factors that influence their attractiveness and management. The method used is a qualitative approach with in-depth interviews with traders, visitors, and market managers, as well as field observations of the physical and social conditions of the market. The results of the study indicate that the main attraction of traditional markets lies in the authentic local atmosphere, social interaction between traders and buyers, and the diversity of cultural products. However, inadequate infrastructure, poor cleanliness, and an uncoordinated management system reduce visitor comfort. In conclusion, traditional markets have great potential as tourist destinations, but require infrastructure improvements, more professional management, and training for traders to improve services. The suggestion of this study is the need for more inclusive policies and a balanced approach between modernization and preservation of local culture so that traditional markets can develop as sustainable tourist destinations. Keywords: traditional market, tourist destination, infrastructure, cleanliness, cultural preservation
Co-Authors Adam Rachmatullah Alda Chairani Anak Agung Gde Agung Deivy Zulyanti Nasution Devita Gantina Devita Gantina Ervina Taviprawati, Ervina Fetty Asmaniati Haryo Wicaksono, Haryo Haryono, Joko Heny Ratnaningtyas Jakaria Maidar Simanihuruk Nasution, Deivy Zulyanti Pramudito Pramudito Pramudito Pramudito Purwanti Dyah Pramanik Rachman, Arief Faizal Reno Catelya Dira Oktavia Santi Maudiarti Tri Djoko Sulistiyo, Tri Djoko Triono, Freddy