Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Tourism and Creativity Society Tourism Economics, Hospitality, and Business Management Journal
Enny Hasriyani
Politeknik Pariwisata Medan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Physics Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Keterlibatan Masyarakat Dalam Kegiatan Pariwisata Di Kecamatan Simanindo Kabupaten Samosir Syahrul Syahrul; Enny Hasriyani; Theresia Hutahaean
Journal of Tourism and Creativity Vol 6 No 2 (2022): Sport Tourism and Event
Publisher : Rumah Jurnal UNEJ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jtc.v6i2.30483

Abstract

This is a descriptive qualitative research that describes the involvement and the interest of local people in tourism development in the research areas. This research takes some people as repondents, they are local governments, community leaders, youth leaders and the people in the areas of research. The research shows that the supports of the local people towards the tourism in the areas are very good. They concern to the cleanliness of the environment by doing “gotong royong” and also they keep the environment securities. The tourism sector also can increase the economic social of the local people, where they get job and also they have opportunities to do business. The other effects of tourism development also can growthe interests of the people especially for the teenagers, where they now improve their skills in traditional dancings. They also have more awareness in preserve the ulos weave, and historical building.
Can ChatGPT be integrated into Blended Learning in Science: A Systematic Literature Review Afif Rusdiawan; Enny Hasriyani; Armein Lusi Zeswita; Ruth Rize Paas Megahati S; Nugroho Susanto
Jurnal Penelitian Pendidikan IPA Vol 10 No 2 (2024): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i2.7001

Abstract

Success requires highly qualified teachers who use their skills and assessment tools to diagnose learner needs, and then design targeted instruction with available resources. Only in this way can the integration of ChatGPT in blended learning be transformational, when teaching does not reflect traditional practices but is a series of dynamic experiences in the hands of students. Where the research aims to examine the Integration of ChatGPT in Blended Learning: A Systematic Literature Review. The review was conducted based on state-of-the-art methods using the preferred reporting items for reviews and meta-analyses (PRISMA) guidelines. The results of this research explain that there are 4 types of characteristics of Blended Learning, namely Combining Various Delivery Methods, Combining Direct Teaching, and Combining Effective Teaching Methods and Learning Styles, Teachers and Parents Have the Same Role. Some of the benefits of Blended Learning are More Flexible, Effective Learning Results, Increasing Student Interaction and Involvement, Able to Increase Learning Satisfaction, Student Participation Becomes More Active, and costs and Time. Categories of Use of Technology (ChatGPT) in Blended Learning are Managed learning, regulated learning, collaborative learning, and authentic learning
Dampak Destination Management Organization (DMO) terhadap Pengembangan Pariwisata Berkelanjutan di Kabupaten Samosir Syahrul Syahrul; Abdul Kadir Ritonga; Muhammad Zulfan; Enny Hasriyani
Society Vol 12 No 2 (2024): Society
Publisher : Laboratorium Rekayasa Sosial, Jurusan Sosiologi, FISIP Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/society.v12i2.604

Abstract

This study aimed to evaluate the effectiveness of the Destination Management Organization (DMO) program on tourism development in Samosir Regency. The research employed a causal design, analyzing the relationship between the DMO program and tourism development as the dependent variable. The study’s population included government officials involved in the tourism sector, stakeholders, participants in the DMO program, and tourists. Data analysis was conducted using descriptive methods and the impact analysis approach, complemented by regression analysis performed with SPSS. The findings revealed that the DMO program positively and significantly influenced various aspects of tourism development. Specifically, it contributed to economic growth (21.20%), socio-cultural management (34.20%), environmental sustainability (16.30%), sustainable management (28.70%), and human resource (HR) development (40.40%). While most contributions were categorized as medium, HR development demonstrated a strong positive correlation. Stakeholders actively participated and collaborated in the planning, implementation, and decision-making processes of the DMO program. The program provided significant benefits, including improved stakeholder communication, enhanced service quality, and strengthened tourism promotion in Samosir Regency. Policymakers and stakeholders are encouraged to continue supporting the DMO program to maximize its potential. These findings offer valuable insights into the application of the DMO program, particularly in enhancing competitiveness through effective resource management. The program’s contributions span economic growth, socio-cultural enrichment, environmental sustainability, and HR development, underscoring its comprehensive impact on tourism development.
Karo Traditional Food Inventory in the Design of Culinary Branding in Karo Zaitun; Enny Hasriyani; Ngatemin
TEHBMJ (Tourism Economics Hospitality and Business Management Journal) Vol 1 No 2 (2021): TEHBMJ (Tourism Economics, Hospitality and Business Management Journal)
Publisher : Politeknik Pariwisata Medan

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

Abstract

This study has three research objectives,(1) Prepare a detailed inventory of traditional Karo foods which include: (a) Types of traditional foods (b) Traditional food processing methods, (c) Economic aspects and (d) Documentation, (2) Developing traditional food development alternatives and (3) designing Branding on traditional food in Karo District. The type of this research is survey research with descriptive method. The results Based on a survey conducted in Berastagi City identified a number of 5types of traditional food. The main ingredients most widely used for making traditional food is Chicken (80%), then other ingredients (20%). Karo traditional foods, based on the way of processing can be categorized into three, namely: (1) steamed, (2) fried, (3) and boiled. Based on interviews with resource persons and traditional food community figures in Karo, several alternative development that can be done are: Identification and Inventory of traditional food, Preparing the profile of traditional food in the area as food information and counseling and Promotion, Encouraging the development of traditional food centers with relevant agencies, private and community; Provision of soft loans for additional capital.
Co-Authors Abdul Kadir Ritonga Armein Lusi Zeswita Muhammad Zulfan Ngatemin Nugroho Susanto Rusdiawan, Afif Ruth Rize Paas Megahati S Syahrul Syahrul Theresia Hutahaean Zaitun