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All Journal YUME : Journal of Management Tourism Scientific Journal ACADEMICS IN ACTION Journal of Community Empowerment Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Al-Kharaj: Journal of Islamic Economic and Business JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Pendidikan Tata Boga dan Teknologi Global Research on Tourism Development and Advancement (GARUDA) West Science Journal Economic and Entrepreneurship Bisma : Business and Management Journal Review: Journal of Multidisciplinary in Social Sciences TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Bogor Hospitality Journal
Riani Prihatini Ishak
Sekolah Tinggi Pariwisata Bogor
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Physics Public Health Social Sciences Other

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Riani Prihatini Ishak; Prabowo Eko Julianto

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Abstract

Analisis Strategi Pengembangan Obyek Wisata Pabangbon di Kabupaten Bogor Riani Prihatini Ishak; Prabowo Eko Julianto
Tourism Scientific Journal Vol. 6 No. 1 (2020): Vol 6 No 1 Desember 2020
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i1.116

Abstract

Tourism Development is a tourist attraction that will determine the level of income in an area, and all this is shown to give satisfaction to tourists. This research was conducted to determine the development of tourism to visitor satisfaction on Pabangbon Panorama tours. The purpose of this study was to examine the influence of the development of tourism with visitor satisfaction of Pabangbon Panorama Tourism. the research used in this study is visitors who visit Panorama Pabangbon Tourism this research form uses qualitative research. This type of research is qualitative research. Respondents used in this study were visitors who came to Bogor Pabangbon Leuwiliang Panorama tour as many as 60 visitors who came to the tourist attractions. Collecting data in the form of questionnaires in the form of interviews used to see the influence of the development of Pabangbon Tourism. Data analysis used in this study is a graph of the results of interviews that have been obtained and Microsoft Excel computer programs. The results of this study conclude that tourism development chart data at Pabangbon Panorama.
Pelatihan Bahasa Inggris Bagi Pokdarwis Dalam Rangka Mendukung Pengembangan Desa Wisata di Desa Sukajadi Bogor Riani Prihatini Ishak; Maidar Simanihuruk
ACADEMICS IN ACTION Journal of Community Empowerment Vol 3, No 1 (2021)
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33021/aia.v3i1.1600

Abstract

Adanya peningkatan minat wisatawan baik lokal maupun mancanegara terhadap desa wisata perlu dibarengi dengan adanya peningkatan sumber daya manusia dalam hal berkomunikasi, khususnya komunikasi dalam Bahasa Inggris sebagai Bahasa yang paling banyak digunakan sebagai penghubung antara wisatawan dengan para pelaku wisata. Masyarakat sebagai tuan rumah di desa wisata harus diperlengkapi dengan keampuan berbahasa Inggris yang baik.  Tujuan dari kegiatan Pengabdian Kepada Masyarakat (PKM) ini adalah memberikan pelatihan untuk membantu kelompok sadar wisata (Pokdarwis) Desa Sukajadi di Kecamatan Tamansari Bogor dalam meningkatkan kemampuan komunikasi Bahasa Inggris khusus untuk wisata.  Berdasarkan wawancara yang dilakukan sebelum program ini dimulai, masyarakat Desa Sukajadi secara keseluruhan masih belum memiliki kemampuan yang baik dalam menggunakan Bahasa Inggris untuk kepentingan wisata. Untuk memecahkan masalah tersebut salah satu solusi tercepat adalah melalui metode pelatihan atau kursus menggunakan Bahasa Inggris praktis, yakni dengan berlatih / praktek langsung keterampilan menggunakan bahasa Inggris dalam berinteraksi dengan tamu, menjelaskan potensi wisata alam atau pertanian, menjelaskan akomodasi, dan fasilitas pelengkap pariwisata. Secara umum berdasarkan analis hasil kuesioner yang diberikan kepada peserta pelatihan, tidak ada kendala maupun kesulitan yang dihadapi dalam mengikuti pelatihan ini, pokdarwis dan kepala desa merasa sangat terbantu dengan adanya pelatihan ini dan sebagian besar peserta dapat memahami semua materi yang telah diberikan dengan baik. Peserta juga menyadari akan pentingnya memperdalam kemampuan berbahasa Inggris terutama keterampilan berbicara (speaking skill).
Training in the Processing of Vegetable Catfish Nuggets for Lauk Babakan Village PKK Women, Bogor Riani Prihatini Ishak; Nisa Rahmaniyah Utami
Jurma : Jurnal Program Mahasiswa Kreatif Vol 6 No 2 (2022): Desember 2022
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/jurma.v6i2.1537

Abstract

Residents of Kampung Lauk Babakan Bogor have their main source of income from catfish farming. So that their lives are guaranteed through their income and work, especially after the pandemic, the people of Kampung Lauk Babakan must be able to act creatively to increase the economic value of catfish. Residents of Kampung Lauk Babakan tend to sell post-harvest catfish directly to consumers or distributors at relatively low prices. Processing catfish into vegetable nuggets can increase the economic value of catfish. For this purpose, the STP Bogor community service agency provided training to the people of Kampung Lauk Babakan, especially PKK women, about processing catfish into vegetable nuggets. Training activities are expected to be able to increase the skills and creativity of the community to manage catfish. Community service is carried out by providing counseling about the nutritional content of catfish and training in processing it into vegetable catfish nuggets to increase its economic value. The result of this dedication to Kampung Lauk Babakan is an increase in knowledge about the nutritional content of catfish and an increase in creativity in processing catfish as a solution to increase the selling value of catfish.
Pengaruh Promosi Media Sosial Terhadap Keputusan Pembelian di Kedai Kopi Wargi Bogor Riani Prihatini Ishak
Tourism Scientific Journal Vol. 7 No. 2 (2022): Vol 7 No 2 Juni 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v7i2.178

Abstract

The development of marketing digitalization has increased significantly, this is applied to business actors, namely Kedai Kopi Wargi Bogor, which markets their products and businesses through social media. This study aims to determine the effect of social media promotion on purchasing decisions at Kedai Kopi Wargi Bogor. The research method used is a quantitative study with a population of social media consumers at Kedai Wargi Bogor using a questionnaire and assessed using a Likert scale and statistically analyzed. The results showed that promotion had a strong influence and correlation with Purchase Decisions at the Wargi Coffee Shop, Bogor. This can be seen from the R2 value obtained, indicating that promotions affect Purchase Decisions at the Wargi Coffee Shop, Bogor by 50.3% and the remaining 49.7% is influenced by other variables not assessed.
Evaluation of the Impact of IKN Development on Increasing Tourism Sector Competitiveness, Increasing Tourist Income, and Increasing the Number of Tourism Visits: A Case Study on Tourist Destinations in East Kalimantan Agung Zulfikri; Riani Prihatini Ishak; Loso Judijanto
West Science Journal Economic and Entrepreneurship Vol. 1 No. 03 (2023): West Science Journal Economic and Entrepreneurship
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsjee.v1i03.407

Abstract

This research investigates the impact of Information and Knowledge Networks (IKN) development on the tourism sector in East Kalimantan through a quantitative analysis. A sample of 150 participants, comprising tourists, local businesses, and stakeholders, provided insights into the relationships between IKN development and Increasing Tourism Sector Competitiveness, Increasing Tourist Income, and Increasing the Number of Tourism Visits. The study employed Structural Equation Modeling (SEM) with Partial Least Squares (PLS) to analyze the data. The measurement model assessment confirmed the reliability and validity of the constructs, while the structural model analysis revealed significant positive relationships between IKN development and the dependent variables. The overall model fit was assessed using various indices, and hypothesis testing supported the significance of the paths. The R-Square values indicated that the model effectively explains a substantial proportion of the variability in tourism outcomes. The findings contribute to the understanding of the role of IKN in shaping the tourism sector and offer practical implications for stakeholders in East Kalimantan.
Product Innovation Of Noodles With Water Lentil Ingredients Kurniawan, Taufiq; Ishak, Riani Prihatini; Widi Rangan, Ariatma Gracia
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.508

Abstract

People who are aware of the importance of quality of life are more likely to seek out natural food products in order to maintain their health. Natural food products derived from various plants can trigger curiosity and exploration while adding variety. One of the natural food products from this group is water lentils, commonly called duckweed.This research was conducted to find out whether water lentils, which are now available in the form of protein powder, can be developed into noodles that are suitable for serving a group of people with a healthy lifestyle. This study used an experimental design method approach. The researcher made water lentil noodles by modifying the egg noodle recipe. Products that have been successfully made will be presented to 15 semi-trained panelists who have a level of health awareness. The results of the hedonic test from the panelists showed that the water lentil noodles developed by the researchers were more preferable to ordinary egg noodles. In addition, the results of the different tests using the Mann-Whitney U method yielded significant differences in values between ordinary egg noodles and noodles with water lentils as filler. Noodles filled with water lentils have advantages in terms of appearance, texture, taste, and aroma, meaning that overall, all aspects of noodles filled with water lentils are preferred over ordinary egg noodles 
Metode Penyimpanan Bahan Baku Pastry & Bakery yang Meningkatkan Kualitas Layanan Hotel Utami, Nisa Rahmaniyah; Ishak, Riani Prihatini; Faqih, Muhammad Ibnu Fiqhan
Stupa Vol 4 No 2 (2022): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21632/garuda.4.2.172-180

Abstract

The department of food and beverage products is in charge of a section called pastry & bakery which provides a variety of cakes, breads and snacks that can be sold or enjoyed by guests. To maintain the quality of pastry & bakery products, one must do and pay attention to the storage of raw materials, one way is to do a good and correct storage method. This study aims to find out how the method used by R Hotel in an effort to maintain the quality of raw materials in the pastry & bakery section by describing what obstacles are experienced by the pastry & bakery section in storing raw materials. This study uses a qualitative method. The process of storing pastry & bakery raw materials at R Hotel uses predetermined standards. Like always checking the raw materials in the storage area, the placement of raw materials also needs to be considered in the storage process and implementing the FIFO (First In First Out) method.
The Impact of Managerial Experience, Continuing Education, and Work-Life Balance on Innovation and Growth of Start-ups in Indonesia Al Munip; Riani Prihatini Ishak; Marisi Butarbutar; Sisran Sisran; Muhammad Halfi Indra Syahputra
West Science Journal Economic and Entrepreneurship Vol. 2 No. 03 (2024): West Science Journal Economic and Entrepreneurship
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsjee.v2i03.1190

Abstract

This study investigates the impact of managerial experience, continuing education, and work-life balance on the innovation and growth of startups in Indonesia. Using a quantitative approach, data were collected from 170 startup managers and analyzed using Structural Equation Modeling-Partial Least Squares (SEM-PLS). The results reveal that all three factors—managerial experience, continuing education, and work-life balance—positively and significantly influence the innovation and growth of startups. Continuing education emerged as the most influential factor, followed by work-life balance and managerial experience. These findings underscore the importance of ongoing learning, experienced leadership, and maintaining a healthy work-life balance in fostering startup success. The study provides valuable insights for entrepreneurs, managers, and policymakers seeking to enhance the innovation capacity and growth potential of startups in Indonesia.
The Influence of Service Quality on Customer Satisfaction at Cafe Maze Bandung Panduadha, M Hasby; Ishak, Riani Prihatini
Review: Journal of Multidisciplinary in Social Sciences Vol. 2 No. 08 (2025): August 2025
Publisher : Lentera Ilmu Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59422/rjmss.v2i08.1041

Abstract

This study aims to analyze the influence of service quality on customer satisfaction at Cafe Maze Bandung. The research employs a quantitative approach by distributing questionnaires to 100 customers. The independent variable (X), service quality, is measured using five SERVQUAL dimensions: tangibles, reliability, responsiveness, assurance, and empathy. The dependent variable (Y), customer satisfaction, is assessed through seven indicators: product quality, price, service, emotional factors, convenience, repurchase intention, and recommendation. The results of a simple linear regression analysis show that service quality has a positive and significant effect on customer satisfaction, with a coefficient of determination (R²) of 0.950, indicating that 95% of the variation in customer satisfaction is explained by service quality. The correlation coefficient is 0.975, reflecting a very strong relationship between the two variables. These findings highlight that improvements in service quality directly enhance customer satisfaction. Therefore, it is recommended that Cafe Maze Bandung management focus on improving responsiveness and reliability aspects, which still have room for development.
Co-Authors Agung Zulfikri Andani, Rian Andry Mochamad Ramdan Batubara, Rima Pratiwi Butarbutar, Marisi Damaris Yvette Koli Dina Mayasari, Dina Evi Sirait Fachry Abda El Rahman Fajri, Al Faqih, Muhammad Ibnu Fiqhan Judijanto, Loso Loso Judijanto Maidar Simanihuruk Muhammad Halfi Indra Syahputra Munip, Al Panduadha, M Hasby Prabowo Eko Julianto Setiawan, Aditya Sugih Sisran Sisran Sisran, Sisran Siti Nur Azizah Situmorang, Suparman Syahputra, Muhammad Halfi Indra Vera Selviana Adoe Widi Rangan, Ariatma Gracia yuda pratama Zulfikri, Agung