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All Journal E-Journal of Tourism JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Sosial Humaniora ACADEMICS IN ACTION Journal of Community Empowerment Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Hospitality dan Pariwisata Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services International Journal of Social Science Journal of Social Research Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Barista : Jurnal Kajian Bahasa dan Pariwisata Bogor Hospitality Journal

Sari, Dhanik Puspita

Sekolah Tinggi Pariwisata Bogor

Author-ID : 2691800

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Pelatihan Pengemasan Paket Barang Kiriman untuk Jenis Barang Mudah Pecah di Desa Sukajadi Bogor Dhanik Puspita Sari
ACADEMICS IN ACTION Journal of Community Empowerment Vol 3, No 2 (2021)
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33021/aia.v3i2.1709

Pada era digitalisasi sekarang ini, berbisnis semakin mudah. Potensi desa Wisata yg harus terus didorong salah satunya adalah UMKM. Produk jadi yg dihasilkan harus dapat di terima dalam keadaan baik tidak kurang suatu apapun, oleh karena itu pengemasan barang memegang peranan kunci dalam rangka mewujudkan kepuasan konsumen. Tentunya tidak semua barang dapat dikemas dengab asal, beberapa malah harus di berikan perlakuan khusus Dan dilengkapi dokumen. Hal ini berlaku pula untuk barang yang akan dikemas dan dikirimkan sebagai jenis barang yang mudah pecah ataupun rusak (fragile goods). Proses pengemasan paket barang kiriman yang sesuai dengan ketentuan akan mengurangi resiko dari kerusakan barang yang dikirimkan. Pengunaan material kemasan, cara mengemas dan juga pemberian tanda dan label menjadi hal penting yang harus diperhatikan. Oleh karena itu diperlukan pelatihan akan pengemasan paket barang kiriman untuk barang pecah belah, sehingga dapat meminimalisasi resiko kerugian dan juga keluhan akan kualitas barang yang diterima oleh konsumenPada era digitalisasi sekarang ini, berbisnis semakin mudah. Potensi desa Wisata yg harus terus didorong salah satunya adalah UMKM. Produk jadi yg dihasilkan harus dapat di terima dalam keadaan baik tidak kurang suatu apapun, oleh karena itu pengemasan barang memegang peranan kunci dalam rangka mewujudkan kepuasan konsumen. Tentunya tidak semua barang dapat dikemas dengab asal, beberapa malah harus di berikan perlakuan khusus Dan dilengkapi dokumen. Hal ini berlaku pula untuk barang yang akan dikemas dan dikirimkan sebagai jenis barang yang mudah pecah ataupun rusak (fragile goods). Proses pengemasan paket barang kiriman yang sesuai dengan ketentuan akan mengurangi resiko dari kerusakan barang yang dikirimkan. Pengunaan material kemasan, cara mengemas dan juga pemberian tanda dan label menjadi hal penting yang harus diperhatikan. Oleh karena itu diperlukan pelatihan akan pengemasan paket barang kiriman untuk barang pecah belah, sehingga dapat meminimalisasi resiko kerugian dan juga keluhan akan kualitas barang yang diterima oleh konsumen.

Slow Tourism Possibilities in Cimande Tourism Village – West Java Dhanik Puspita Sari
E-Journal of Tourism Volume 9 Number 1 (March 2022)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v9i1.82895

Cimande Tourism Village is a village located in Tarikolot, Bogor Regency, Indonesia. It has a lot of tourism potential, both natural tourism, cultural tourism, and artificial tourism. This green, calm and cultural area is expected to be able to provide alternative types of tourism that are thick with experience and also have a significant economic impact by extending the length of stay of tourists. The purpose of this research is to see how much potential Cimande Tourism Village has to be applied as slow tourism. Slow tourism is a form of tourism theme which stresses quality in gaining experience during tourism activities rather than quantity. The study used descriptive qualitative methods. A checklist is given to tourism academics whose results are recapitulated and then analyzed and described clearly. The results found that most of the key elements of slow tourism could be found and it could also be applied in order to establish the form of slow tourism as alternative tourism. This research only focuses on the supply side from an academic perspective. Slow tourism is not a common form of tourism, in Indonesia, no research has ever been conducted on slow tourism before, and this paper is expected to be an early opening door in tourism research in Indonesia, especially in them of slow tourism. Keywords: Slow Tourism, alternative tourism, tourism village

Motivation towards Inbound Tourism: A Study of Middle East Tourist Dhanik Puspita Sari
E-Journal of Tourism Volume 6 Number 2 (September 2019)
Publisher : Centre of Excellence in Tourism Udayana University

This research discusses the motivation of Middle East Tourists who come and visit Pucak areas in West Java. Puncak is an area that has a cool climate with beautiful natural scenery located not far from Jakarta, the capital city of Indonesia. Middle East tourists are a potential market for Indonesian tourism. The ampunt of the expenditure is highest compared to other tourists who visiting Indonesia. And certainly for the locals it give impacts on the economy of the surrounding community. This study uses a descriptive quantitative approach, using questionnaires and literature studies in data collection and data analysis using linear regression. Data was collected from 100 inbound Middle East tourists who travel and visited Puncak Area. The Pearson correlation was used to find the relationship between push and pull factor motivation towards their visiting decision. ANOVA and T Test used to examine the indicators. The result shows that push and pull motivation influenced the visiting decision of inbound tourism, partially and simultaneously. Relaxation got the highest score in push motivation, meanwhile the environment and weather conditions dimension got the highest score on pull motivation. Keywords: Tourist Motivation, Push and Pull Motivation, Inbound Tourism, Puncak.

The Process of Making Tempe Benguk as Tourist Attraction in Kulon Progo Yogyakarta Dhanik Puspita Sari
E-Journal of Tourism Volume 4 Number 2 (September 2017)
Publisher : Centre of Excellence in Tourism Udayana University

This research discuss the process of making tempe with benguk bean (Mucuna pruriens) as the raw material that can be developed into a form of cultural tourism attractions which aims to improve the income level of the local community in the area of Kulon Progo Regency, Yogyakarta. The used of Benguk Bean based on its originally that only can be found around this region and cannot be treated carelessly due to contain toxic compounds which must be removed. The process and method of cooking is still done in traditional ways, it begin by washing the benguk bean, boiling to fermenting and transform into edible food. The makers still using the traditional stove with firewood or old coconut leaf, bamboo strainer, using ashes, yeast, and banana leaves or teak leaves. This study uses a qualitative study approach. The data used are primary and secondary data collected in several ways including observation, in-depth interviews, documentation and litelature study. This study will focus on the activities done in the process of making tempe benguk as a tourist attraction using Mix activties: the nature of activities in tourism destination.

E-Tourism as A Promotion Media for Cimande Tourism Village Dhanik Puspita Sari; Rima Pratiwi Batubara
E-Journal of Tourism Volume 8 Number 1 (March 2021)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v8i1.71452

Cimande Tourism Village promotion is done to provide information to potential visitors about the tourism potential in the region. Promotion using the website (e-tourism) is believed to convey information more clearly and widely. This research was conducted in Cimande Tourism Village, in Caringin District, Bogor Regency. Research uses qualitative descriptive methods. The research object is Cimande tourism village website’s with access desawisatacimande.com. The result discover that Cimande tourism village website has a fairly good level of visibility by using search engines namely Google, Yahoo and Bing. Promotional techniques are carried out by linking information related to tourism, namely information about the activities of Cimande Tourism Village itself. Online public relations not yet available. The websites email are available even though they are still minimal in use. The manager has not recorded the visitors so the ranking related to the visitor does not exist. Therefore, the author recommends that managers work together with other institutions to meet human resources needs in order to improving knowledge and skills related to the promotion, especially for websites. In addition, the manager can also ask the relevant institutions to cooperate in the promotion activities of Cimande Tourism Village.

ANALISIS KOMPONEN WEBSITE DESA WISATA CIMANDE SEBAGAI MEDIA PROMOSI ELEKTRONIK (E-TOURISM) Dhanik Puspita Sari; Rima Pratiwi Batubara
Jurnal Sosial Humaniora Vol. 12 No. 1 (2021): APRIL
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jsh.v12i1.3470

Nowadays, promotion via the internet is considered easier to do. In addition to lower costs, the use of the internet for promotion is considered more real time and more informative because it can convey information precisely and clearly. Cimande Tourism Village uses a website to promote its tourism activities (e-tourism). However, the existing website is not well managed and needs to be repaired and updated. The research was conducted with a qualitative approach to find out various problems with the tourism promotion website of the Cimande Tourism Village. This study identifies website components using indicators, namely domain name, year of creation, website, website credibility and functionality and the quality of website content presentation. In the research, the results show that the Cimande Tourism Village website has a domain name, namely desawisatacimande.com. Domains are included in the generic Top Level Domain (gTLD) and do not use country codes because they are non-formal and commercial. The website was created on 27 December 2019. The type of website is included in the static website and the website owner is RUMAHOSTING.COM. The copyright is owned by Cimande Tourism Village with data citation so far not available. Updates on the website are classified as minimal because the manager has not made it a habit of procuring (scheduling) updates on the website. The menu bar on the website can be found on the website home page and the website navigation function works well. A quick search is provided by the website but the quality is still poor. Site map is available in the contact section of the website. The color contrast on the website is considered good and the use of foreign languages is still not there.

Inovasi Pembuatan Kulit Mooncake Dari Tepung Kacang Merah Saleha Usman; Dhanik Puspita Sari; Tasya Maulidina
Jurnal Hospitality dan Pariwisata Vol 8, No 1 (2022): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v8i1.3207

The purpose of this study was to obtain a suitable recipe for making mooncake skins made from local food, namely red bean flour and to determine the level of public preference for this innovative product. The research method used is quantitative research, and distributing questionnaires to the panelists in conducting a preference test or organoleptic test on the taste, color, aroma and texture of the product. Processing of data from the results of the questionnaire was processed using descriptive statistics. The results obtained after conducting pre-experiments the authors get the right results for research by providing questionnaires and product samples to expert panelists and consumer panelists, the formulation used is the P2 formulation using 85% red bean flour 15% wheat flour and the P3 formulation using 100% red bean flour. The conclusion of this study is from the 2 formulations obtained and seen from the mean, median, mode, and standard deviation of the results of the organoleptic test questionnaire to expert panelists and consumer panelists, it can be concluded that the preferred formulation is in terms of taste, aroma, color and texture are P3 formulations using 100% red bean flour with an average value of 3.5 for expert panelists and 3.32 for consumer panels

Influence of DINESERV toward e-WOM, mediated by satisfaction and revisit intention at local coffee shop in South Jakarta Felix Goenadhi; Silvia Dewi Novianti; Dhanik Puspitasari
Proceeding of the International Conference on Family Business and Entrepreneurship 2022: Proceeding of 6th International Conference on Family Business and Entrepreneurship
Publisher : President University

Local coffee shop in Indonesia is growing, especially in Jakarta. In 2018, in Jakarta, there are predicted there will be 1.500 local coffee shops. They are rivalry among the coffee shop to satisfy their customer. Therefore, the tangible aspect is a must because, nowadays, people come to the coffee shop to hang out with their friends, and responsiveness because some of the coffee shops have a complaint from google reviews or E-WOM about the satisfaction. This research uses using a quantitative method to examine the influence of DINESERV on satisfaction at a local coffee shop in South Jakarta. The sample for this research is the customer who drinks coffee at a coffee shop in South Jakarta, and the sampling method uses purposive sampling with a minimum of 100 respondents. This questionnaire spread and got 314 respondents. This study reveals that E-WoM is influenced by tangibles, empathy, customer satisfaction, and revisit intentions. However, reliability, responsiveness, and assurance were found to be rejected. Discussion in this research for an entrepreneur that wants to make a coffee shop, to focus on the layout and ambiance of the coffee shop. The conclusion of this research is from 314 respondents who have visited a local coffee shop, dominate of a teenager, and in a week, they are visiting 1-2 times and buying behavior with a focus on local peers.

MODEL PEMASARAN PADA DESTINASI WISATA RURAL DAN WISATA URBAN Dhanik Puspita Sari
Jurnal Hospitality dan Pariwisata Vol 8, No 2 (2022): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v8i2.3813

Produk pariwisata Indonsesia yang paling banyak dicari adalah berupa wisata budaya dengan kontribusi wisata urban dan wisata rural sebesar tiga puluh lima persen menjadikan jenis wisata ini menjadi salah satu wisata alternatif yang memiliki potensi yang besar. Tentunya hal ini dapat tercapai bila wisatawan datang, berkunjung dan juga membelanjakan uang yang dimilikinya disana. Oleh karena itu pemasaran destinasi pariwisata menjadi poin penting dalam mendatangkan wisatawan. Adapun tujuan dari penulisan ini adalah unruk memberikan gambaran akan beberapa model pemasaran destinasi wisata urban dan wisata rural yang dapat diaplikasikan sesuai dengan kebutuhan. Adapaun metode penelitian yang digunakan adalah berupa kualitatif deskriptif dengan mempergunakan data skunder yang berasal dari berbagai sumber litelatur dan penelitian yang pernah diterbitkan sebelumnya. Adapun model pemasaran digital yang paling tepat untuk digunakan adalah berupa pemasaran digital dikarenakan karakteristik kebiasan wisatawan yang banyak melakukan pencarin informasi melalui internet di berbagaimacam media sosial.

PERCEPTIONS OF MILLENIAL GENERATIONS IN JAKARTA TOWARDS TRADITIONAL FOOD OF BUGIS CAKES VIEW FROM A CULTURAL POINT Antonius Rizki Krisnadi; Dhanik Puspita Sari; Bondan Pambudi; Jajang Gunawijaya; Nurbaeti
International Journal of Social Science Vol. 2 No. 2: Agustus 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v2i2.3073

Indonesia is very rich in cultural diversity. An example is a traditional food. The existence of conventional food has begun to shift with the entry of ethnic cuisine into Indonesia, especially the millennial generation who are more interested in modern food. This study aims to find out how the millennial generation in Jakarta views the traditional food of Bugis cake from a cultural point of view. The research methodology is quantitative descriptive research, and the data collection technique used is a questionnaire and literature study. Sampling was done by non-probability sampling and purposive sampling techniques. The sample of this research is 100 millennial generations in Jakarta who have ever consumed Bugis cake. The data analysis method uses single table analysis using frequency and percentage tables. The results showed that most of the perceptions of the millennial generation were in a positive category, 77%, while the negative was 4%, and the remaining 19% were neutral or average. This research concludes that most millennials know and understand the cultural elements of traditional Bugis cakes. The millennial generation will explore more about traditional food through books, websites or blogs. It is also hoped that the millennial generation can promote and make traditional food innovations so that traditional foods can keep up with the times.

Co-Authors Agung, Anak Agung Gde Antonius Rizki Krisnadi Batubara, Rima Pratiwi Bondan Pambudi Felix Goenadhi Jajang Gunawijaya Jajang Gunawijaya, Jajang Jakaria Jakaria Krisnandi, Antonius Rizki Nur Sifa, Rorry Intan Nurbaeti Nurbaeti Pambudi, Bondan Pepen Gustamiaji Rahma Asyar, Tiara Saleha Usman Setiawan, Aditya Sugih Silvia Dewi Novianti Tasya Maulidina

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