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All Journal Jurnal Pendidikan Vokasi Media Wisata Jurnal Bisnis dan Manajemen Jurnal Pariwisata Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Manajemen Kesatuan JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Global Research on Tourism Development and Advancement (GARUDA) JELAJAH: Journal of Tourism and Hospitality JURNAL AGROINDUSTRI HALAL JHT: Journal of Hospitality and Tourism Media Pendidikan Gizi dan Kuliner Bogor Hospitality Journal
Nisa Rahmaniyah Utami
Sekolah Tinggi Pariwisata Bogor
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Public Health Social Sciences Transportation Other

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Pengembangan Potensi Wisata Berbasis Pariwisata Pedesaan di Desa Adat Bugbug Kabupaten Karangasem Bali Ni Made Sri Puspa Dewi Roels; Nisa Rahmaniyah Utami
Media Wisata Vol. 19 No. 2 (2021): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1337.634 KB) | DOI: 10.36276/mws.v19i2.143

Abstract

Bugbug Traditional Village located in East Bali. Bugbug Traditional has a lot of excellent tourism potential to be developed into rural tourism. This research is expected to support the role of tourism managers in the Bugbug Traditional Village to be able to run optimally in managing all tourism potential. Research data was collected through observation, interviews, literature study, Focus Group Discussion, and documentation. Data analysis uses analysis data qualitative methods, namely data collection, data reduction, data presentation, and concluding. This research results in the development of tourism in the Bugbug Traditional Village into rural tourism, which consists of nature tourism and cultural tourism. Nature tourism is carried out with agricultural education activities and tour the village—cultural tourism in witnessing local cultural wisdom, like traditional ceremonies and local traditions. In addition, the results of this study compiled several programs to optimize the role of the Bugbug Traditional Village Tourism Management Agency. The programs include: approaching and providing assistance to the institutions, forming an organizational structure and collaborative management.
The effect of ARIAS learning model on the learning outcomes about continental food processing in Bogor 3 State Vocational Schools from creativity of students Supari Muslim; Nisa Rahmaniyah Utami; Rita Ismawati; Erina Rahmadyanti; Nita Kusumawati; Ridwan Che Rus
Jurnal Pendidikan Vokasi Vol 9, No 1 (2019): February
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.14 KB) | DOI: 10.21831/jpv.v9i1.22894

Abstract

This study aims to obtain information about: (1) differences in learning outcomes between students who study using the ARIAS learning model and students who learn using direct learning (DL); (2) differences in learning outcomes between students who have high creativity and students who have low creativity; and (3) whether the relationship between the use of learning models and learning outcomes in continental food processing is influenced by students' creativity. This experimental study was conducted using a 2 x 2 factorial design, with the moderator variable being students' creativity. In the experiment, the separation of the level of student creativity was not carried out significantly. Students are called to have high creativity, if they have a score higher or equal to the median group (ian median), while students are called to have low creativity, if they have a score less than or below the median (median) group. The study was conducted in class XI Hospitality 1 by applying the ARIAS learning model, and class XI Hospitality 2 by applying DL. The study found that: (1) students who studied using the ARIAS learning model obtained significantly higher cognitive, affective and psychomotor learning outcomes than students who studied using DL; (2) students who have high creativity, obtain significantly higher cognitive, affective and psychomotor learning outcomes than students who have low creativity; and (3) the relationship between the use of learning models and learning outcomes in continental food processing is influenced by student creativity.
Assistance for Increasing Community Resources Capacity in Implementing Community-Based Tourism Activities in Sukajadi Village, Bogor District Nisa Rahmaniyah Utami; Wildan Rizky Rahadian; Samuel Samuel
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.v6i2.1527

Abstract

The current development of tourism activities has been expanding throughout various regions, particularly in village territories through tourist village development. Essentially, tourism accomplishment in village territories is one of the implementation forms of Community-Based Tourism (CBT) where the community takes part as the executor and object of development. Community-Based Tourism (CBT) is closely related to community empowerment. The method of implementing this activity involves several lecturers and students and community participation in designing these activities. Accompaniment is one of the successful key factors related to community empowerment implementation in terms of achieving Community-Based Tourism (CBT) accomplishment in villages territories.
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.
THE EFFECT OF SERVICE QUALITY ON CUSTOMER SATISFACTION AT METSKY DINE & LOUNGE BEKASI Riani P. Ishak; Nisa Rahmaniyah Utami
JELAJAH: Journal of Tourism and Hospitality Vol. 4 No. 2 (2022)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v4i2.3808

Abstract

The purpose of this study was to determine and analyze the effect of service quality on customer satisfaction at Metsky Dine & Lounge Bekasi. This research uses descriptive research with a quantitative approach and simple linear regression analysis method. The sampling technique uses accidental sampling. The population is all customers who come to Metsky Dine & Lounge Bekasi, while the total sample is 100 respondents based on the Slovin formula. The results showed that the service quality variable has an effect on customer satisfaction at the Metsky Dine & Lounge Bekasi restaurant. It is hoped that Metsky Dine & Lounge Bekasi will continue to maintain and improve their service quality so customers continue to feel satisfied.
Investigasi Potensi Warisan Arsitektur untuk Pariwisata: Studi Kasus Hotel Salak Kota Bogor Hastjarjo Hastjarjo; Agus Prihantono; Nisa Rahmaniyah Utami
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 3 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i3.52672

Abstract

In the past, in front of Bogor station there was a horse carriage from hotels to pick up guests who came. There were three luxury hotels that used to exist in Bogor; (1) Hotel Du Chemin De Fer on Jalan Capt Muslihat, now the Bogor Police Station, (2) Hotel Bellevue at the turn of Jalan Ir H Juanda, now Mall BTM, and (3) Hotel Dibbets (1856), later changed its name to NV American Hotel (1913) and Bellevue Dibbets (1932), still operating as Hotel Salak and are the only legendary hotels in Buitenzorg. This paper aims to support the preservation of architectural heritage in the city of Bogor, especially Hotel Salak as an inseparable part of the history of the city of Bogor by synergizing the study of conservation potential and the economic value of architectural heritage tourism (AHT). The methodology of this research is a case study of single identification of Hotel Salak Bogor as a bounded system of AHT. AHT stakeholders; The Tourism Office, Hotel Operators, and Academics must work together in conservation and tourism development, because AHT = conservation + tourism potential
IMPLEMENTATION OF EVENT MANAGEMENT IN COMMUNITY PARTICIPATION IN SUKAJADI VILLAGE, BOGOR REGENCY Aditya Sugih Setiawan; Nisa Rahmaniyah Utami; Seruni Dinitri; Rima Pratiwi Batubara; Suliwa Bagaskara
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 6 No. 4 (2022): DESEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v6i4.1325

Abstract

Bogor Regency is one of the favorite destinations in the Greater Jakarta area. One of the tourism developments in the countryside is the Sukajadi Village area. The form of development of the Sukajadi village area that can be done is community participation in implementing an event. In addition, with the existence of an event, the promotion of Sukajadi village as an alternative tourist village can be maximized. The method of implementing event management in Sukajadi village is done by involving the participation of students and the community participation in designing these activities. The implementation plan starts from the Event planning stage by determining the theme that will be raised in the event. The participation used in this "reunite people with nature" activity is a form of symbolic community participation (tokenism) including Placation, Consultation, and Informing.
Pengaruh Kualitas Produk Makanan Terhadap Kepuasan Konsumen pada Restoran Hotel Salak The Heritage Bogor Riani P. Ishak; Nisa Rahmaniyah Utami; Taufiq Kurniawan
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 3 No 3 (2022): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v3i3.55672

Abstract

This study aims to determine and analyze the effect of product quality on customer satisfaction at the Hotel Salak The Heritage Bogor restaurant. Dimensions of product quality measured include presentation, menu variety, healthiness, delicacy, freshness and temperature. Dimensions of customer satisfaction measured are tangibles, reliability, responsiveness, empathy. This study uses a quantitative approach method. Collecting data using primary data through non-probability sampling/insendental sampling as many as 100 respondents who are guests who visit the restaurant. Data analysis in this study used simple linear regression with SPSS application, all research data were verified through all statistical tests. The results showed that the quality of food products has a positive and significant effect on customer satisfaction at the Salak Hotel Restaurant The Heritage Bogor.
ANALISIS PENGARUH COMPARATIVE ADVANTAGE TERHADAP DAYA TARIK WISATA GERABAH DESA WISATA KASONGAN YOGYAKARTA Roels Ni Made Sri Puspa Dewi; Nisa Rahmaniyah Utami; Fidelia Brenda Pingkan Vania
Jurnal Pariwisata Vol 10, No 1 (2023): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v10i1.15080

Abstract

ABSTRAK  Keunggulan komparatif sebagai salah satu unsur penting dalam menunjang daya tarik wisata. Daya Tarik Wisata Gerabah Desa Kasongan menjadi daya tarik utama destinasi dan perlu didukung dengan keunggulan komparatif. Perkembangan daya tarik wisata didukung dari keunggulan komparatif yang dimiliki UMKM sehingga tercipta desa wisata berkelanjutan. Penelitian ini bertujuan mengukur Comparative Advantage terhadap daya tarik wisata di Desa Wisata Kasongan. Pendekatan penelitian yaitu deskriptif kuantitatif. Metode pengumpulan data menggunakan kuesioner dan observasi. Jumlah responden adalah 55 orang dari pelaku UMKM dengan teknik penentuan sampel menggunakan Purposive Sampling. Metode analisis data pada penelitian ini menggunakan analisis regresi linear sederhana dan uji statistik deskriptif. Hasil penelitian ini adalah Keunggulan Komparatif yang dimiliki UMKM Gerabah di Desa Wisata Kasongan sudah sangat baik ditunjukkan dengan nilai mean rata-rata yaitu 3,56 dan pada daya tarik wisata dengan nilai 3, 64. Hasil uji Koefisien Determinasi menunjukkan Comparative Advantage terhadap daya tarik wisata yaitu sebesar 52,7% dan sisanya 47,3 % dipengaruhi oleh variabel lain. Uji Regresi Linear Sederhana didapatkan persamaan Y= 24,109 + 0,636 X. Uji Hipotesis adalah menunjukkan nilai signifikasi 0,000 yang artinya Comparative Advantage berpengaruh signifikan terhadap Daya Tarik Wisata di Desa Wisata Kasongan.  Kata kunci: Keunggulan Komparatif, Daya Tarik Wisata, Desa Wisata ABSTRACT Comparative advantage as one of the important elements in supporting tourist attraction. Pottery Tourism Attraction of Kasongan Village is the main attraction of the destination and needs to be supported by comparative advantage.. The development of tourist attractions is supported by the comparative advantage of MSMEs so that a sustainable tourism village is created. This research purpose to measure the comparative advantage of tourist attraction in Kasongan Tourism Village. The approach using descriptive quantitative. Data Collection methods are questionnaires and observation. The number of respondents was 55 people from MSME actors with a purposive sampling technique. The analysis data methods with descriptive statistic tests and analysis of simple linear regression. This study show Comparative Advantage of Pottery MSMEs in Kasongan Tourism Village is very good as indicated by the mean value of 3.56 and for tourist attraction with a value of 3.64. Coefficient of Determination test show Comparative Advantage on tourist attraction that is 52.7% and the remaining 47.3% is influenced by other variables not examined in this study. Simple Linear Regression Test the acquisition of goods Y = 24.109 + 0.636 X. The hypothesis test is to show a significance value of 0.000, which means that Comparative Advantage has a significant effect on Tourist Attraction in Kasongan Tourism Village. Keywords: Comparative Advantage, Tourism Attraction, Tourism Village
INCREASING INNOVATION AND HYGIENE OF CULINARY OFFERINGS IN THE IMPLEMENTATION OF TOURISM DESTINATION ACTIVITIES IN BOGOR REGENCY Nisa Rahmaniyah Utami; Dina Hariani
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 1 (2023): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i1.1696

Abstract

The Bogor district government is aggressively increasing the need for workers in the tourism sector. One of the activities is by providing training to tourism sector workers in the Bogor district. This activity was sourced from the Republic of Indonesia's Non-Physical Special Allocation Fund (DAK) for the 2022 Fiscal Year. The Bogor Regency Culture and Tourism Office held Training on Increasing Innovation and Hygiene Culinary Serving in Tourism Destinations at Taman Bukit Palem Resort, Pancawati, Bogor Regency. The training participants consisted of 36 participants who worked in the tourism sector such as cafes, hotels, restaurants, and resorts in the Bogor district. The implementation of these activities is in the form of training on creativity and innovation by involving the participation of tourism sector workers.
Co-Authors Aditya Sugih Setiawan Aggy Lestari Dwi Putri Agus Prihanto Agus Prihantono AMINUDIN Batubara, Rima Pratiwi Cica Yulia Diah Natalisa, Diah Edwin Haryadi Elvera, Elvera Elzishilla Aline Yovanca Erina Rahmadyanti Fachri Maulana Fajar Anugrah Subhi Faqih, Muhammad Ibnu Fiqhan Fidelia Brenda Pingkan Vania Fitri Mulyani Saputra Fitria Herawati, Fitria Fransiska, Putri Maharani Yonanda Hariani, Dina Hastjarjo Hastjarjo Hermawan, Yanto Irani Nugraha, Siti Yulia Johan Amaril Harahap Melati Melati Mico, Sastra Miya Grania Kusumah Intan Muhamad Fachry Irvani Muhammad Almiraji Muhammad Irfan Ni Made Sri Puspa Dewi Roels Nita Kusumawati Nompo, Fadhli Dzil Ikram Nurachmad, Edi Nuraisah Rosiana, Eka Prahmana, Shafa Putri Rahadian, Wildan Rizky Rainanto, Bambang Hengky Ramadan, Dimas Putra Rani Wahyuningsih Jahrotun Riana Dwi Putri Riani P. Ishak Riani Prihatini Ishak Ridwan Che Rus Rita Ismawati Rizky Rahadian, Wildan Roels Ni Made Sri Puspa Dewi Roels Ni Made Sri Puspa Dewi Roels Ni Made Sri Puspa Dewi, Roels Ni Made Roels, Ni Made Sri Puspa Dewi Saleha Saleha Saleha Saleha Saleha Saleha Salsabila, Siti Yasmin Samuel Samuel Samuel Saragi, Charles Parnauli Sekti Rahardjo Seruni Dinitri Sriwulandari, Tatik Sudewi Yogha Sugih Setiawan, Aditya Sukma, Braja Eka Suliwa Bagaskara Supari Muslim Suryanti, Cecilia Valentina Srihadi Tarida Marlin Surya Manurung Tatik Sriwulandari Tatik Sriwulandari Taufiq Kurniawan Tiara Indriani Vania, Fidelia Brenda Pingkan Wildan Rahadian Wildan Rizky Rahadian Wildan Rizky Rahadian Wildan Rizky Rahadian Wildan Rizky Rahardian Yuwantiningrum, Sri Endah Zahra Tri Prasetyawati