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All Journal Jurnal Sinergitas PkM & CSR JURNAL PENDIDIKAN TAMBUSAI Ultima Management : Jurnal Ilmu Manajemen International Journal of Economics, Business and Accounting Research (IJEBAR) JURMA : Jurnal Program Mahasiswa Kreatif The Journal Gastronomy Tourism Jurnal Pengabdian Teratai Jurnal Pengabdian Kepada Masyarakat Kalam
Adestya Ayu Armielia
Universitas Multimedia Nusantara
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Celebrity Endorsement in Japan Tourism based on Consumer Celebrity Worship Adestya Ayu Armielia
Ultima Management : Jurnal Ilmu Manajemen Vol 10 No 2 (2018): Ultima Management : Jurnal Ilmu Manajemen
Publisher : Universitas Multimedia Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3451.849 KB) | DOI: 10.31937/manajemen.v10i2.982

Abstract

Abstract 85% commercials in Japan are promoted with celebrity endorsers, and that trend seems phenomenal knowing other Asian countries start to imitate Japan’s marketing path. One of the most influential celebrity in Japan today is Arashi, a band formed 20 years ago, who grows mature along with their solid fan base throughout the nation and outside the country. In the tight business competition, both in entertainment and tourism industry, Arashi gives fresh air to Japan economic. This study is aimed at examining the effects of the celebrity endorsement, which consist of three dimensions, and consumer celebrity worship, which consist of two dimensions, to the purchase intention with destination image as the intervening. This is a descriptive study, with approximately 18.000 of Arashi’s foreign fans in an online community; livejournal, as the population. The samples, which was taken based on Slovin’s formula, are 206 people by using non probability sampling method and purposive sampling. The technique of collecting data is online questionnaires. The validity that is used is Pearson product-moment correlation coefficient. The reliability of this study is using Cronbach Alpha; meanwhile, to measure the model, SEM with path analysis is used. Further, Moderating Regression is used to measure the moderating variables used in this study. From this study, it is concluded that the Consumer-Celebrity Worship will positively affect the Destination Image, Destination Image will positively affect Purchase Intention, Celebrity Endorsement will positively affect the Purchase Intention, Socio-demographic & economic will strengthen the link of Consumer-Celebrity Worship and Destination Image, Socio-demographic &economic will strengthen the link of Consumer-Celebrity Worship and Purchase Intention. Keywords: Celebrity Endorsement, Purchase Intention, Consumer-Celebrity Worship
Sejarah Gastronomi Kue Barongko dari Makassar Savira Pradiati; Adestya Ayu Armielia; Oqke Prawira Triutama
Jurnal Pendidikan Tambusai Vol. 7 No. 1 (2023): April 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.273 KB)

Abstract

Barongko adalah salah satu makanan khas Makassar, Sulawesi Selatan. Kuliner tradisional yang satu ini mudah ditemui di beberapa toko kue di sekitar kota Makassar karena juga menjadi salah satu barang wajib yang harus dibawakan pada kado pernikahan adat bernama Lisek Bosarak. Keyakinan mereka mengatakan bahwa Barongko memiliki cita rasa yang berbeda jika pisang yang digunakan tidak ditanam di tanah Sulawesi Selatan. Hal ini juga menjadi salah satu alasan mengapa jarang ditemukan di kota lain. Tujuan dari penelitian ini adalah untuk mendeskripsikan sejarah Barongko, fungsinya dalam tradisi, perkembangannya saat ini, serta sebagai dokumentasi untuk melestarikan salah satu Kuliner Tradisional Indonesia. Penelitian ini menggunakan metode kualitatif deskriptif. Sumber data yang digunakan adalah tempat kejadian, dokumen, wawancara, dan sumber data. Teknik analisis data yang digunakan adalah yang dilakukan secara interaktif dan berlangsung terus menerus sejak pengumpulan data di lapangan hingga selesai. Hasil penelitian menunjukkan bahwa Barongko merupakan salah satu kuliner tradisional Makassar yang memiliki sejarah sejarah dari masa Kerajaan Gowa dan dipercaya dengan beberapa filosofi dan nilai yang terkait. Beberapa penjual Barongko yang populer mulai melakukan inovasi pada Barongko untuk menjadikannya layak sebagai oleh-oleh khas daerah.
PELATIHAN PEMBUATAN KONTEN TUR VIRTUAL UNTUK SISWA SMA DI KOTA TANGERANG Adestya Ayu Armielia; Oqke Prawira
Jurnal Sinergitas PKM & CSR Vol 6, No 3 (2022): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i3.6152

Abstract

The direct impact of Covid-19 pandemic is the occurrence of large-scale social restriction globally. This affects all industrial sectors to transform digitally, and obviously the negative impact on the tourism sector is felt because of its intangible nature. To make it worse, this condition has been going on for too long. The limited social activities and movement also affect psychological problems. Travel consumers are turning to virtual travel agencies’ interactive communications that have emerged as a result of the digital transformation in tourism sector. The innovation of virtual tours with virtual reality development in tourism 4.0 are able to restore tourism activities in pandemic and positively help the psychological problems from the tourism consumers. In addition, virtual tourism can be carried out by anyone, not only by tourism agency. Public or community can also optimize this activity to help promoting the tourist destinations in their area, especially for students in high schools who want to work in digital marketing in the future. Therefore, training on creating the virtual tour content and virtual tour activities are implemented. The methods used include literature studies, questionnaires, and interviews for preparation of the materials and evaluation of the activities. For the training, presentation and lecture methods, as well as practicum are also implemented. The result of the activity showed that the comprehension and digital skills of the participants are improved, and mentally, they enjoyed the event. Other results include virtual trip module and videos which are also used in classroom learning materials.  
Development of Balinese Dish Standard Recipes for a Fine Dining Projection Mapping Adestya Ayu Armielia; Oqke Prawira; Savira Rizky Pradiati
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.54876

Abstract

This study aims to develop standard recipes with Indonesian traditional dish to be served in a Fine Dining Restaurant that is aligned with the storyline and visual concept for a projection mapping project titled “Si Dulang”. Four Balinese courses from appetizer, soup, main course and dessert are chosen based on the origin, ingredients availability, color, and taste. The method applied in this study is descriptive qualitative approach with observation, literature studies, experiment, documentation. It is expected that Balinese dish may become a culinary icon for fine dining restaurant which can attract food lovers, food reviewer, and tourists to enjoy the new experience of eating, especially using projection mapping. The outputs of this research is the food product as well as the intellectual property right of the standard recipe module. The set menu may give additional value for the projection mapping project to leverage the customers’ dining experience.
PENINGKATAN KOMPETENSI PEDAGOGI DAN PENGELOLAAN KELAS BAGI INSTRUKTUR REINE DES MERS Oqke Prawira Triutama; Adestya Ayu Armielia; Savira Rizki Pradiati
Jurnal Pengabdian Teratai Vol 4 No 1 (2023): Jurnal Pengabdian Teratai
Publisher : Lembaga Penelitian Dan Pengabdian Pada Masyarakat (LPPM) Institut Bisnis dan Informatika (IBI) Kosgoro 1957

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55122/teratai.v4i1.732

Abstract

Tujuan: Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi pedagogi dan pengelolaan kelas bagi para instruktur Balai Latihan Kerja (BLK) Reine Des Mers. Metode: Metode lokakarya yang terdiri dari kegiatan presentasi, micro-teaching, dan evaluasi dari kegiatan micro-teaching. Hasil: Peserta mampu meningkatkan kompetensi pedagogi dan pengelolaan kelas dalam bentuk pembuatan lesson plan dan kegiatan micro-teaching sesuai perencanaan yang dibuat. Kesimpulan: Setiap tenaga pengajar membutuhkan tambahan wawasan di bidang pedagogi dan manajemen kelas karena dengan ilmu, strategi, dan persiapan inilah mereka dapat meningkatkan kepercayaan diri mereka saat mengajar siswa-siswanya.
PELATIHAN PROGRAM HACCP BAGI PENGUSAHA UMKM DI WILAYAH TANGERANG Oqke Prawira; Adestya Ayu Armielia; Savira Pradiati
Jurnal Sinergitas PKM & CSR Vol 7, No 1 (2023): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i1.6487

Abstract

When MSMEs become a sector that is badly affected by the Covid-19 pandemic, MSME entrepreneurs in the culinary field need a strategy to rise up, and in this case is the implementation of food safety and the implementation of stricter health protocols, so that consumers can feel safe when consuming processed food and beverage products. Monitoring and evaluation of hygiene and sanitation in the processing and packaging process are needed to break the chain of transmission and contamination of both viruses and bacteria in food to consumers. Improving the quality of products from MSME entrepreneurs in culinary sectors includes the implementation of stricter standards and regulations. HACCP is a science-based systematic method that identifies specific hazard risks and their control measures to ensure the safety of manufactured food products. HACCP focuses on the prevention so this method can assist the user in designing processing equipment and procedures. HACCP training for food and beverage MSME entrepreneurs in Tangerang, especially in the Gading Serpong area, is expected to be a solution to the problems of MSME entrepreneurs to gain consumer trust by processing food and beverage products that are safe, healthy, and hygienic for their F&B  businesses in accordance with proper health protocols.
HOW MILLENIALS FIT IN HOTEL INDUSTRY AFTER THE PANDEMIC Oqke Prawira Triutama; Adestya Ayu Armielia; Chelsia Pranindyasari
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 7, No 2 (2023): IJEBAR, VOL. 07 ISSUE 02, JUNE 2023
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v7i2.9564

Abstract

Before the pandemic, the hotel industry thrives worldwide. Hotel industry is a service-based and labor-intensive sector. Although many students pursue careers in the hospitality industry, they usually leave the industry within 6 years. Millennials are the population that currently dominates the workforce in the hotel industry, where the composition exceeds 50% among other generations in the workplace. Given the retention challenges facing the hotel industry, owners or managers need to know the ways in which they must be able to retain their millennial employees. This article investigates the extent to which the recruitment process, working environment conditions, and the information technology systems can influence millennial employees retain in the hotel industry. The validity test in this study was carried out twice on 40 samples by calculating the Pearson Product Moment correlation coefficient. The questionnaire was measured using a Likert scale. Multiple linear regression analysis was performed to test the effect of three independent variables on one dependent variable. The results show that the variables of the recruitment process, working conditions and environment, and the information technology have a significant positive effect on retaining employees.
Career Guidance for the Hospitality Industry during the Pandemic for Students of SMKN 7 Tangerang Oqke Prawira; Adestya Ayu Armielia; Rangga Anggara
Jurma : Jurnal Program Mahasiswa Kreatif Vol 7 No 2 (2023): DESEMBER 2023
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/jurma.v7i2.2122

Abstract

During the pandemic, the continuity of job opportunities related to the tourism industry was concerning for vocational high school students, including students at SMKN 7 Kabupaten Tangerang. Therefore, socialization of career guidance regarding the hospitality industry during a pandemic is necessary so that students can anticipate their career plans after the study period is over. This community outreach activity is carried out so that students can have an understanding of their own potential and development in related industries and plan for the future according to their potential and interests rationally according to existing job opportunities. The material presented is related to the condition of the hospitality industry during Covid-19 pandemic and how to respond to this. The method applied to this community outreach was Service Learning Method as the activities were actively applying what was learnt in the campus to the community. The community outreach activities consist of 3 stages, namely the preparation, implementation, and evaluation stages. Activities are carried out online as a security measure during pandemic. After the activity ends, students can explore career development, identify their potential interests and talents, add relevant information to make career decisions, and improve their expertise and skills according to the career map made.
Diversifikasi Produk Kuliner Durian Desa Padabeunghar Adestya Ayu Armielia; Yoanita Alexandra; Oqke Prawira Triutama
Jurnal Pengabdian Kepada Masyarakat Kalam Vol. 2 No. 1 (2023): Pemberdayaan Ekonomi Rakyat Kecil dan UMKM
Publisher : Prisani Cendekia

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

Abstract

This community outreach was carried out in Padabeunghar Village, Kuningan because most of the population there still depends on forest and agricultural products for their income eventhough there are potential income from tourism and culinary businesses. This activity aims to train residents of Padabeunghar Village to make product diversification in specialty culinary that can become village identities and tourist attractions. The villagers were also given cooking utensils to support the entrepreneurial activities in the culinary field. Product diversification with Durian-based ingredients was chosen because durian is one of the main commodities in Padabeunghar Village. Padabeunghar durian is used as the main ingredient in the making of Durian Pie and Durian Pancakes. The training method is structured in several stages; (1) an initial survey to determine potential culinary products, (2) planning and testing recipes, (3) making standard recipes, (4) implementation, and (5) evaluation. The results of this activity are to help villagers to produce Padabeunghar specialty culinary products, increase product competitiveness (in terms of quality, quantity, added value, service, and product diversification), and introduce the application of multimedia technology to promote and sell products. Evaluation was carried out after the training, and the product diversification of Padabeunghar durians are marketed at food stalls in the tourist area of Padabeunghar Village.
Co-Authors Chelsia Pranindyasari Oqke Prawira Oqke Prawira Oqke Prawira Triutama Rangga Anggara Savira Pradiati Savira Rizki Pradiati Savira Rizky Pradiati Yoanita Alexandra