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All Journal 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
Religion Agriculture, Biological Sciences & Forestry 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

Abstract

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.
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

Abstract

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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (610.019 KB) | DOI: 10.33021/icfbe.v3i1.3762

Abstract

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

Abstract

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

Abstract

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.
Apakah Ada Peranan Aktivitas Wisata Dalam Peningkatan Ekonomi Daerah Di Kota Bogor ? Dhanik Puspita Sari
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 5 No. 1 (2018): Juni
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini membahas peran kegiatan pariwisata dalam mengembangkan perekonomian daerah di kota Bogor, Jawa Barat, Indonesia. Kota Bogor tidak jauh dari Jakarta munipacity Indonesia, dan dengan acecibilitiy baik dan transportasi membuat kota Bogor menjadi salah satu tujuan wisata paling banyak dikunjungi di Kabupaten Bogor. Penelitian ini menggunakan pendekatan studi kualitatif. Data yang digunakan adalah data primer dan sekunder yang dikumpulkan dengan beberapa cara termasuk observasi, wawancara mendalam, dokumentasi dan studi litelature. Turis akan datang atau mengunjungi tujuan wisata karena kegiatan yang dapat dilakukan di daerah tersebut. Dan dari kegiatan itu, wisatawan akan menghabiskan uang mereka dan itu menjadi pendapatan penerimaan daerah, dan tentu saja itu akan membantu pemerintah daerah dalam meningkatkan ekonomi daerah, dan entah bagaimana itu menjadi salah satu sektor penting dalam pengembangan. Studi ini akan fokus pada peran kegiatan pariwisata dengan melihat efek dari kegiatan pariwisata dalam ekonomi regional.
COMPETITIVE DESTINATION PADA WISATA URBAN DAN WISATA RURAL Dhanik Puspita Sari; Pepen Gustamiaji
Bogor Hospitality Journal Vol 4 No 2 (2020): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v4i2.70

Abstract

The destination or tourist destination that is intended by tourists, certainly has several criteria or attributes of comparison used as a consideration material for tourists to come and spend time somewhere they are going. Bandung city and the Bogor City are two cities located in the province of West Java which has lot of urban tourist destinations. Similarly, Sindang Barang Cultural Village located in Bogor city with Saung Angkung Udjo in Bandung city as a rural tourism. The method used is a qualitative method by reviewing the secondary data that exists by using the checklist sheet as its research tool. The results showed that Bandung has a better competitive level as an urban tourist destination compared to Bogor. As for rural tourism, Saung Angklung Udjo is more competitive when compared to Sindang Barang Cultural Village located in Bogor city.
ASPAL: POTENSI WISATA HERITAGE DI PULAU BUTON (STUDI KASUS DI DESA WINNING) Sari, Dhanik Puspita
Jurnal Hospitality dan Pariwisata Vol 9, No 2 (2023): Jurnal Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jhp.v9i2.4647

Abstract

Buton Island in Southeast Sulawesi is famous for its asphalt content, one of the asphalt mining sites that is rich in heritage tourism potential is in Winning Village, Buton Regency. This research aims to provide an overview of the activities that are still actively carried out in the mining area and also what heritage tourism potential exists in the asphalt mining area in Winning Village. The method used is descriptive qualitative. Primary data was collected through field observations and interviews while secondary data came from literature review and documentation. The mining activities currently still being carried out are asphalt mining activities, which are then processed into several stages to become smaller asphalt rocks ready to be sent through the Banabungi port in the Pasarwajo area. While the potential for heritage tourism in this area is in the form of a complex area of former offices, hospitals, and asphalt workers' settlements with the condition of buildings that are still standing and there has not been any change or renovation which has high historical value. The potential for heritage tourism attractions is very high, existing amenity is still very limited and accessibility is quite good.
Penguatan Usaha Kuliner Ikan dalam Mendukung Aktivitas di Kampung Lauk Bubulak Kota Bogor Batubara, Rima Pratiwi; Sari, Dhanik Puspita; Setiawan, Aditya Sugih
Jurnal Pemberdayaan Masyarakat Vol 9 No 1 (2024): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v9i1.9223

Abstract

Kampung Lauk Bubulak is one of the villages in Bogor City. Kampung Lauk Bubulak is a tough village that utilizes the water flow in the ditch by growing fish such as catfish (lele), catfish (patin) and goldfish. Community service is carried out to strengthen the fish culinary business in supporting activities in Kampung Lauk Bubulak Bogor. Implementation takes the form of socialization and training regarding the manufacture of fish-based products. The methods used refer to training, continuing education, increasing understanding and consultation. The results of the activities obtained include providing material related to hygiene in food products and training regarding the manufacture of fish-based food products. Discussion activities were also carried out regarding the results of independent implementation by the community. Discussions regarding the fixation of material use, production flow, marketing flow and the division of work in society. In the final stage, the type of packaging that is suitable for the product that has been produced is also determined. The type of packaging used is boilpack. This boilpack material of course has several advantages for packaging processed fish, including freezer cold resistance and vacuum sealing, suitable for the saoce vide technique cooking method, more practice, and a more professional appearance.
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