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All Journal Jurnal Pendidikan Vokasi 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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Journal : Jurnal Pariwisata

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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
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
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 Pangkerego, Eduard Rudolf Pramudito Pramudito Pramudito Pramudito Purwanti Dyah Pramanik Rachman, Arief Faizal Reno Catelya Dira Oktavia Santi Maudiarti Tri Djoko Sulistiyo, Tri Djoko Triono, Freddy