Articles
<![CDATA[Pembuatan Website dan Media Sosial Terverifikasi sebagai Media Promosi di SMK NU Kabat Banyuwangi ]]>
<![CDATA[Ayu Wanda Febrian]]>;
<![CDATA[Junaedi Adi Prasetyo]]>;
<![CDATA[Firda Rachma Amalia]]>;
<![CDATA[Nezza Gibrilia]]>;
<![CDATA[Mohamad Agus Firmansah]]>
<![CDATA[ Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) ]]>
Publisher : <![CDATA[Cv. Utility Project Solution ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[NU Kabat Vocational School is one of the educational institutions at the SMK (Vocational High School) level in Kabat District, Banyuwangi Regency. This school is relatively new, considering that it has only been 8 (eight) years since it was founded in 2015. It is known that SMK NU Kabat does not yet have a website as a means of digital school information. During that time, the school only relied on social media in the form of Instagram, Facebook and YouTube which did not optimally and professionally display school activities visually. In today's digital era, it is important to have a school website as a medium to promote and provide the latest information regarding school operations. This is to build a narrative of progress and convey the success of the school's performance. The aim is to increase public confidence in the existence of schools. Apart from that, it is also to follow the development of information technology in the world of education, which is currently showing quite significant changes. Having a website as a medium for disseminating information and promotions is one way that is relevant and efficient nowadays.]]>
<![CDATA[Pelatihan Pembuatan Dessert Box Sehat Berbahan Dasar Tahu Untuk Ibu-Ibu PKK Desa Labanasem dalam Rangka Mendukung UMKM ]]>
<![CDATA[Firda Rachma Amalia]]>;
<![CDATA[Inno Cahyaning Tyas]]>;
<![CDATA[Nadia Maharani]]>
<![CDATA[ Madaniya Vol. 4 No. 4 (2023) ]]>
Publisher : <![CDATA[Pusat Studi Bahasa dan Publikasi Ilmiah ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.53696/27214834.605
<![CDATA[Kesehatan dan kesejahteraan dalam rumah tangga akan meningkat jika kaum perempuan atau yang bisa disebut ibu memiliki keterampilan yang bisa membuat lebih produktif. Kecamatan Kabat tepatnya di Desa Labanasem terdapat 60 Ibu-ibu PKK yang mayoritas belum produktifitas secara ekonomi. Kegiatan Ibu PKK selama ini mengacu pada 10 program yang telah di tetapkan pemerintah,namun masih ada beberapa kegiatan yang masih belum terlaksana.salah satu program yang belum sepenuhnya terlaksana adalah program pendidikan dan keterampilan, sehinga terdapat beberapa permasalahan yaitu: 1. Rendahnya Ketrampilan Ibu-ibu PKK dalam pembuatan makanan kekinian, 2. Rendahnya Produktifias ibu-ibu PKK secara ekonomi, 3. Rendahnya keterampilan ibu-ibu PKK dalam promosi sosial media (digital marketing). Solusi dari permasalahan tersebut adalah Pelatihan Pembuatan Desert box berbahan tahu dan gula merah menggunakan fasilitasi peralatan mixer dough dan steamer.]]>
<![CDATA[Design Of Standard Sop Table Set Up At Poliwangi Jinggo Educational Hotel ]]>
<![CDATA[Nurul Anisa]]>;
<![CDATA[Firda Rachma Amalia]]>;
<![CDATA[Ayu Wanda Febrian]]>
<![CDATA[ Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024 ]]>
Publisher : <![CDATA[SEAN Institute ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[The hotel industry plays an important role as a supporting sector in the tourism sector. The tourism sector is one aspect that can be utilized to develop the potential of each region. Standard Operating Procedures (SOP) are documents that contain the steps/systems of work in an organization. The purpose of this research is to create a recapitulation of standard SOP table documents that are prepared in written and structured manner know the process of designing the standard SOP for table set up at the Poliwangi Jinggo Education hotel and know the implementation of the waiter's SOP in implementing the table set up standard at the Poliwangi Jinggo Education hotel. The research method used is a qualitative approach, Preparation of service SOP documents is carried out using the error analysis method (GAP) where the preparation of SOP documents is carried out in accordance with ideal conditions and by comparing the existing conditions with the standard set up procedure table at the Poliwangi Jinggo Education hotel. Then, to ensure that the standard SOP document table produced is in accordance with the company's needs, a verification and validation stage is carried out regarding the SOP document created. The results of this research are the Standard Table Set Up SOP. It is hoped that this SOP can become a document for the Poliwangi Jinggo Education Hotel and can also become a reference and guide in handling Table Set Up.]]>
<![CDATA[Designing Operational Standards For Lost And Found Handling Procedures In The Front Office Department At The Poliwangi Jinggo Educational Hotel ]]>
<![CDATA[Rini Marliza]]>;
<![CDATA[Firda Rachma Amalia]]>;
<![CDATA[Nurhalimah Nurhalimah]]>
<![CDATA[ Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024 ]]>
Publisher : <![CDATA[SEAN Institute ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[This research aims to design a lost and found SOP at the Poliwangi Jinggo educational hotel, as a written guideline for staff in handling the process of losing and finding guest items so that all staff can handle lost and found more regularly and in accordance with the established SOP. Because up to now, the handling of lost and found has only been based on the knowledge or experience of the staff, without any written guide-lines from the hotel directly. The design process begins with collecting data from informants who are experienced in handling lost and found and hotel staff so that researchers can prepare lost and found SOPs accord-ing to the situation and conditions that are appropriate for hotel. Next, the data is analyzed using the Miles and Huberman method, first data collected becomes a process flow by reduction stage, second process flow is arranged in the form of a flowchart by presentation stage, and the last, the flowchart design are verified and validated by conclusion closing stage. The result of the conclusion is that the lost and found SOP is stat-ed to be in accordance with the hotel's needs and can be applied in the hotel environment. The SOP has also been prepared in the form of a complete flowchat with detailed explanations so that staff can under-stand the handling sequence from start to finish quickly and easily. By having a written lost and found SOP, each staff can learn and understand how to handle lost and found by the same guidline. The existence of a lost and found SOP can remind the staff's performance in handling lost and found effectively and efficiently, so as to build a sense of satisfaction and trust in guests regarding security during their stay at the Poliwangi Jinggo educational hotel.]]>
<![CDATA[Planning Standard Operational Procedure Waiters In Apply Chinese Style Table Set Up In Educational Hotel Polywangi Jinggo ]]>
<![CDATA[Mayang Serungke]]>;
<![CDATA[Firda Rachma Amalia]]>;
<![CDATA[Nurhalimah Nurhalimah]]>
<![CDATA[ Jurnal Ekonomi Vol. 13 No. 02 (2024): Jurnal Ekonomi, Edition April - June 2024 ]]>
Publisher : <![CDATA[SEAN Institute ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[The hotel industry plays an important role as a supporting sector in the tourism sector. The tourism sector is one aspect that can be utilized to develop the potential of each region. Standard Operating Procedures (SOP) are documents that contain the steps/systems of work in an organization. The aim of this research is to create a structured written recapitulation of the Chinese style table set up SOP document, find out the process of designing the Chinese style table set up SOP at the Poliwangi Jinggo Education hotel and find out the implementation of the Waiters SOP in implementing the Chinese style table set up at the Poliwangi Jinggo Education hotel . The research method used is a qualitative approach, the preparation of service SOP documents is carried out using the gap analysis method (GAP) where the preparation of SOP documents is carried out in accordance with ideal conditions according to (five) dimensions of service quality, namely: direct evidence ( standard operational procedure) , reliability ( reliability ) , responsiveness , assurance and empathy by comparing the existing conditions of the Chinese style table set up procedures at the Poliwangi Jinggo Education hotel. Then, to ensure the Chinese style table set up SOP document produced is in accordance with the company's needs , then the verification and validation stages are carried out regarding the SOP documents created. The results of this research are standard operational procedures for Waiters in implementing Chinese style table set up at the Poliwangi Jingo Education Hotel. This SOP (standard operational procedure) is expected to become a document for the Poliwangi Jinggo Education Hotel and can also be a reference and guide for handling Chinese style table set ups in food and beverage]]>
<![CDATA[Hedonic Test Cookies Tepung Daun Bayam Duri dan Tenpung Daun Katuk sebagai Makanan Tambahan Ibu Menyusui ]]>
<![CDATA[Octamelia, Mega]]>;
<![CDATA[Wahyudi, Donny Tri]]>;
<![CDATA[Amalia, Firda Rachma]]>
<![CDATA[ Journal of Borneo Holistic Health Vol 5, No 1 (2022): Journal Of Borneo Holistic Health ]]>
Publisher : <![CDATA[Fakultas Ilmu Kesehatan, Universitas Borneo Tarakan ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.35334/borticalth.v5i1.5106
<![CDATA[Menyusui adalah salah satu cara yang efektif untuk memberikan Air Susu Ibu sebagai makanan paling baik untuk pertumbuhan dan perkembangan bayi. Meskipun menyusui tampak mudah, banyak ibu tidak menyusui. Padahal ada hubungan antara lama durasi pemberian ASI dengan kejadian infeksi dan risiko kekurangan gizi. Salah satu faktor yang menjadi penentu keberhasilan ibu dalam menyusui adalah asupan gizi. Penambahan daun katuk (Sauropus Androgynus) dalam cookies sebagai makanan tambahan dapat meningkatkan produksi ASI. Selain itu, pemberian daun bayam duri (Amaranthus Spinosus L.) juga dapat meningkatkan kadar prolaktin dan produksi ASI pada ibu menyusui. Untuk mengetahui uji organoleptik pada pengembangan produk cookies tepung bayam duri (amaranthus spinosus L) dan tepung daun katuk (sauropus androgynus) bagi ibu menyusui. Penelitian ini merupakan penelitian metode true experiment menggunakan desain penelitian faktorial dengan 2 faktor. Dilakukan uji hedonik dan data diolah menggunakan uji ANOVA dan dilanjutkan dengan uji Duncan’s. Uji ANOVA untuk tingkat kesukaan warna cookies didapatkan nilai p=0.006, nilai p=0.000 pada tingkat kesukaan aroma cookies, nilai p=0.000 pada tingkat kesukaan rasa cookies, serta nilai p=0.333 pada tingkat kesukaan tekstur cookies. Uji Duncan’s mendapatkan hasil formulasi terpilih yaitu formulasi dengan kode F4. Formulasi terpilih dengan penambahan tepung bayam duri (amaranthus spinosus L) dan tepung daun katuk (sauropus androgynus) dari segi warna, aroma dan rasa adalah formulasi (F4).]]>
<![CDATA[Perancangan Standard Operating Procedure (SOP) Make Up Room di Hotel Poliwangi Jinggo Banyuwangi ]]>
<![CDATA[Irawan, Yoga]]>;
<![CDATA[Amalia, Firda Rachma]]>;
<![CDATA[Ermawati, Eka Afrida]]>
<![CDATA[ Jurnal Manajemen Perhotelan dan Pariwisata Vol. 7 No. 1 (2024): Jurnal Manajemen Perhotelan dan Pariwisata ]]>
Publisher : <![CDATA[Universitas Pendidikan Ganesha ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.23887/jmpp.v7i1.77134
<![CDATA[Penelitian ini dilakukan karena ditemukannya fakta bahwa proses make up room di Hotel Poliwangi Jinggo tidak efisien dan berjalan tanpa prosedur, menyebabkan kualitas pelayanan yang kurang maksimal. Sehingga dilakukan penelitian untuk dapat menghasilkan dokumen SOP make up room tertulis yang terstruktur dan terdokumentasi yang dapat digunakan sebagai pedoman oleh staff room attendant di Hotel Poliwangi Jinggo dalam memberikan pelayanan sesuai dengan harapan tamu. Metode penelitian yang digunakan adalah menggunakan pendekatan kualitatif, penyusunan dokumen SOP make up room dilakukan menggunakan metode analisis kesenjangan (GAP). Harapan dari penelitian ini yaitu berupa SOP make up room secara tertulis yang sudah terverivikasi dan tervalidasi serta dapat digunakan oleh Housekeeping Department Hotel Poliwangi Jinggo dalam proses make up room.]]>
<![CDATA[Pemberdayaan Kelompok Usaha Kuliner Ikan Bakar Pantai Blimbingsari Melalui Pelatihan dan Pembuatan SOP Sequence of Service Dalam Upaya Peningkatan Kualitas Pelayanan ]]>
<![CDATA[Nurhalimah, Nurhalimah]]>;
<![CDATA[Handoko, Rudi Tri]]>;
<![CDATA[Zazilah, Auda Nuril]]>;
<![CDATA[Amalia, Firda Rachma]]>;
<![CDATA[Jannah, Reni Nur]]>
<![CDATA[ Journal of Community Development Vol. 5 No. 3 (2025): April ]]>
Publisher : <![CDATA[Indonesian Journal Publisher ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.47134/comdev.v5i3.1431
<![CDATA[Banyuwangi develops the tourism sector intensively by strengthening tourism businesses and the creative economy by optimizing the potential of Banyuwangi's typical culinary products. The tourism potential of Blimbingsari beach in the form of grilled fish culinary tourism is one of the magnets for tourists to visit Blimbingsari. Cleanliness and grooming of waiters who serve visitors need to be improved. The results of observations in the field show that the cleanliness of the grilled fish culinary stalls at Blimbingsari beach is not being maximized. So training is needed regarding the sequence of service which aims to improve service quality. The methods used in this PkM activity are observation, needs analysis, providing training and creating a sequence of service SOP. Training activities in the Blimbingsari beach grilled fish culinary business group are not only provided with direct training and practice regarding the sequence of service, but also how to greet and groom properly, use appropriate and hygienic cutleries, make napkin art to beautify the appearance of visitors' dining tables, as well as arranging SOP sequence of service to provide excellent service to all visitors who enjoy the Blimbingsari beach grilled fish culinary tour. By increasing of knowledge and skill as 70% in service quality, it is hoped that the number of visitors who will enjoy the Blimbingsari beach grilled fish culinary tour will increase.]]>
<![CDATA[Pelatihan dan Peningkatan Kompetensi SDM Pengelola Homestay di Desa Tambong ]]>
<![CDATA[Amalia, Firda Rachma]]>;
<![CDATA[Handoko, Rudi Tri]]>;
<![CDATA[Nurhalimah, Nurhalimah]]>;
<![CDATA[Zazilah, Auda Nuril]]>;
<![CDATA[Nurjanah, Reni]]>
<![CDATA[ Journal of Community Development Vol. 5 No. 3 (2025): April ]]>
Publisher : <![CDATA[Indonesian Journal Publisher ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.47134/comdev.v5i3.1448
<![CDATA[Training and Competency Improvement Program for Homestay Managers in Tambong Village is a solution that can be offered to overcome the problem of low skills in the field of accommodation, especially front office and housekeeping, which can have an impact on the satisfaction of visiting tourists. Inadequate skills will also have an impact on the selling power of homestays. The majority of local residents only rent out houses without being equipped with the facilities and services needed by tourists. Tambong is one of the new tourist sites that is expected to become a mainstay of Banyuwangi and many tourists so that it is very necessary to include accommodation that includes the surrounding community, namely utilizing their homes as homestays that meet the standards. Therefore, with this, it is hoped that Banyuwangi State Polytechnic can participate in helping to solve partner problems with the capabilities possessed by the research team from Banyuwangi State Polytechnic. The solution chosen is training, competency certification and providing modules as well as full beds for rooms. The results of this service are certified competence in the field of front office and housekeeping and room settings that are suitable for homestays.]]>
<![CDATA[Penerapan Platform Daya Dukung Dan Manajemen Pengunjung Dengan Pembuatan Papan Informasi Berbasis Ecobrick ]]>
<![CDATA[Zazilah, Auda Nuril]]>;
<![CDATA[Jannah, Reni Nur]]>;
<![CDATA[Amalia, Firda Rachma]]>;
<![CDATA[Nurhalimah, Nurhalimah]]>;
<![CDATA[Handoko, Rudi Tri]]>
<![CDATA[ Journal of Community Development Vol. 6 No. 1 (2025): August ]]>
Publisher : <![CDATA[Indonesian Journal Publisher ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.47134/comdev.v6i1.1485
<![CDATA[In understanding the sustainability of Blimbingsari Beach, community service activities are carried out at Blimbingsari Beach. Blimbingsari Beach is famous for its grilled fish culinary and has a very strategic location close to Blimbingsari Banyuwangi Airport. The problem at Blimbingsari Beach is the lack of optimal management in arranging the number of tourist visits which is not balanced with the capacity of the beach area, environmental factors and management factors. The second problem is related to beach cleanliness which contradicts the culinary of grilled fish which is a characteristic of Blimbingsari Beach. The purpose of this service activity is to provide understanding to the Tourism Awareness Group (POKDARWIS) in managing visitors and provide ecobrick making training to POKDARWIS and the surrounding community which can be a solution in overcoming both existing problems. The methods used in this activity start from coordination, socialization, training implementation to evaluation. The result of the first problem is in the form of understanding and applying the tourist attraction carrying capacity platform to find out the maximum number of tourist visits at Blimbingsari Beach so that visitors still get satisfaction and continue to pay attention to environmental factors. This is in accordance with the concept of sustainable tourism. The result of the second problem is the ability of POKDARWIS and the surrounding community to make ecobricks and the existence of an ecobrick-based tourist information board placed on Blimbingsari Beach.]]>
