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All Journal Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Tourism & Hospitality Essentials Journal JOIV : International Journal on Informatics Visualization Asia-Pacific Management and Business Application JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Syntax Literate: Jurnal Ilmiah Indonesia JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Tourism Scientific Journal INTERACTION: Jurnal Pendidikan Bahasa IJAIT (International Journal of Applied Information Technology) Community Development Journal: Jurnal Pengabdian Masyarakat Akrab Juara : Jurnal Ilmu-ilmu Sosial Charity : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia International Journal of Community Service Media Bina Ilmiah eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi BINA CIPTA Journal of Business on Hospitality and Tourism Barista : Jurnal Kajian Bahasa dan Pariwisata Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Journal of Tourism, Hospitality and Travel Management (JTHTM) Jurnal Ilmiah Pariwisata
Vany Octaviany
Telkom University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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PELATIHAN DIGITALPRENEURSHIP BAGI KOMUNITAS PERKUMPULAN PENGUSAHA KARSA MANDIRI (PPKM) KABUPATEN BANDUNG Vany Octaviany; Dendi Gusnadi; Donni Juni Priansa; Fanni Husnul Hanifa; Rennyta Yusiana; Riska Aprilina; Sampurno Wibowo; Sri Widaningsih
BINA CIPTA Vol 2 No 2 (2023): BINA CIPTA
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/binacipta.v2i2.18

Abstract

Saat ini kita dihadapkan dengan era digital yang semakin berkembang. Penerapan digitalisasi dan teknologi informasi juga mencakup banyak aspek, salah satunya pada aspek ekonomi dan kewirausahaan. Saat ini aktivitas ekonomi telah banyak melibatkan platform digital guna menunjang pencapaian tujuan, misalkan pemanfaatan media digital sebagai sarana promosi bisnis dan menjaring networking. Sektor UMKM juga mengalami perkembangan yang cukup signifikan. Hal tersebut juga didukung dengan adanya penerapan digitalisasi bagi sektor UMKM. Guna semakin meningkatkan harmonisasi dan kolaborasi kinerja dengan sinergi UMKM dan digitalisasi, maka di adakan pelatihan dengan menggandeng para pelaku UMKM. Pelatihan ini bertema Digitalpreneurship, guna pemberdayaan teknologi informasi bagi para pelaku UMKM. Diharapkan dengan adanya pelatihan ini dapat semakin meningkatkan literasi digital bagi para pelaku UMKM guna semakin meningkatkan pemberdayaan digitalisasi dan kesejahteraan masyarakat dalam aspek ekonomi dan kewirausahaan.
Important Factors for User-Generated Content for Tourists Visiting Ciwidey Nature Tourism Alimansyah, Muhammad Yusuf Iskandar; Octaviany, Vany
INTERACTION: Jurnal Pendidikan Bahasa Vol 10 No 2 (2023): INTERACTION: Jurnal Pendidikan Bahasa
Publisher : Universitas Pendidikan Muhammadiyah (UNIMUDA) Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalpendidikanbahasa.v10i2.5687

Abstract

Social media has become the main means in this digital era to share experiences and obtain information on tourist attractions in the form of user generated content which is used as material for tourists to consider when visiting tourist attractions in an area, one of which is the Ciwidey tourist area. This research aims to identify important factors from user generated content on social media for tourists visiting Ciwidey Nature Tourism. This research was carried out with a quantitative descriptive research approach using nonprobability sampling in the form of purposive sampling and factor analysis methods as well as data collection techniques by distributing online questionnaires to tourists who have visited the Ciwidey tourist area. The results of this research show that there are four important user generated content factors including content quality, content attractiveness, level of contribution, and content reputation and popularity with content quality being the most important factor in its contribution to tourists' decisions to visit Ciwidey natural attractions.
Developing Coffee Tourism in Indonesia: A Bibliometric Analysis Octaviany, Vany; Utami, Dwiesty Dyah
INTERACTION: Jurnal Pendidikan Bahasa Vol 10 No 2 (2023): INTERACTION: Jurnal Pendidikan Bahasa
Publisher : Universitas Pendidikan Muhammadiyah (UNIMUDA) Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalpendidikanbahasa.v10i2.5958

Abstract

Coffee tourism is becoming an increasingly important component of the travel market niche due to the global expansion in coffee production, consumption, and the coffee industry. This is because only a tiny segment of the population—coffee lovers—will see value in coffee as a stand-alone commodity. Indonesia is the world's largest producer of coffee, so it has the potential to grow its coffee tourism industry. Indonesia must strengthen its coffee tourism industry to combine tourism and coffee as commodities. Regarding the growth of coffee tourism in Indonesia, bibliometric analytic techniques have not yet been investigated in any studies. As a result, this topic requires research into bibliometric analytical methods. This study uses the technique of bibliometric analysis, which is used to evaluate bibliographic data found in articles or journals, to classify, measure, and analyze information found in articles such as titles, authors, keywords, research methodological approaches, data collection, and research results, and to learn more about the extent of academic research on the growth of coffee tourism in Indonesia. Studies on tourism development, coffee tourism, and Indonesia included topic areas with titles, keywords, and abstract requirements. According to the study's findings, Indonesia saw a fluctuating number of articles from 2012 to 2022 about tourism and coffee tourism growth. Elsevier was the publisher that produced the most publications on this subject, and according to the number of citations, Elsevier had the most citations overall. Then, it was discovered that P. Kuswarini was the most productive writer among the authors of essays on these two subjects. The study utilizing VOSviewers' findings demonstrates the connections between the subjects covered.
Deciphering Green Promotion Attributes: A Conjoint Analysis of Tourists' Preferences in Greater Bandung Suryana, Marceilla; Prawira, Mega Fitriani Adiwarna; Goeltom, Andar Danova Lastaripar; Susanto, Eko; Octaviany, Vany
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 11 No. 01 (2024): June
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v11i01.1501

Abstract

The Greater Bandung area grapples with various challenges, including spatial planning, waste management, water resources, critical land, and transportation, all of which are intricately linked to sustainability concerns, particularly affecting tourism. To address these issues, it is crucial to understand tourists' preferences for green promotion attributes in destinations. This study employs conjoint analysis to discern tourists' perceptions of various destination attributes. Findings reveal that Greater Bandung tourists prioritize environmentally friendly tourism activities as the most significant destination image attribute, while ecologically friendly transportation ranks as the least important. Additionally, when assessing destination advertising attributes, environmentally friendly visuals hold more importance than environmentally friendly messaging. Tourists prioritize sustainable product packaging, while they consider the destination's tourist product color to be less significant. These findings underscore the importance of clear communication, ecolabeling, and environmentally friendly practices in promoting sustainable tourism in the Greater Bandung area. By understanding tourists' preferences, stakeholders can tailor promotional strategies to effectively convey the destination's green initiatives, thus enhancing its appeal and contributing to sustainable tourism development.
Priority Level of Emotional Experience in Halal Tourism: Based on Age Generation of Tourists Octaviany, Vany; Satrya, I Dewa Gde
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol. 11 No. 1 (2024): JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) NOVEMBER
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jkbm.v11i1.12570

Abstract

Great Bandung is a popular tourism destination, offering a variety of attractions that follow Islamic prin-ciples. These attractions cater to diverse emotional experiences, which vary significantly among tourists of different age groups. Research on emotional experiences of tourists based on age in the context of halal tourism is still rare. Therefore, this study aimed to determine “priority level" and "dominance in religion” as well as consider using "top priority" and "the importance of religious influence on tourist emotional experiences based on age group, namely Baby Boomer, Generation X, Y (Millennials), and Z, in halal tour-ism. Analytic Hierarchy Process (AHP) was used as the data analysis method and AHP questionnaire sam-ple consisted of 100 tourists. The result showed that spiritual assurance was top priority for Baby Boomer, while religious dominance was the least significant. Furthermore, the highest priority level for Generation X tourists was religious acceptance, and the least important was religious dominance. For Generation Y tourists, the most important factor was joy and the least is spiritual assurance.
Security System for Door Locks Using YOLO-Based Face Recognition Putri, Hasanah; Hadiyoso, Sugondo; Putri Fatoni, Salwa Berliana; Octaviany, Vany; Wulandari, Astri; Aprilina, Riska; Rosmiati, Mia
JOIV : International Journal on Informatics Visualization Vol 9, No 1 (2025)
Publisher : Society of Visual Informatics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62527/joiv.9.1.2410

Abstract

Di era kemajuan teknologi dan algoritma canggih yang memudahkan hidup manusia, kunci pintar pengenalan wajah merupakan sistem yang menggunakan salah satu algoritma tersebut dan mengatasi masalah keamanan dalam teknologi rumah pintar. Kunci pintar ini dapat dipasang di dekat pintu untuk memantau rumah, perusahaan, dan universitas. Masalah dengan solusi kunci pintar pengenalan wajah saat ini adalah bahwa kunci pintar tersebut kurang cepat dan tepat. Pintu merupakan salah satu komponen bangunan yang perlu diperhatikan keamanannya untuk mencegah upaya pencurian. Bangunan yang memiliki banyak ruang harus memiliki pintu dengan sistem keamanan yang kuat, salah satunya adalah hotel. Alat yang sering digunakan untuk mengakses kamar hotel adalah RFID. Mobil RFID memiliki banyak kekurangan, antara lain tamu sering meninggalkan kartu RFID mereka di kamar sehingga mereka tidak dapat lagi memasuki kamar dan harus melapor ke resepsionis terlebih dahulu, kartu RFID juga mudah hilang sehingga tamu yang kehilangan kartu RFID akan didenda sebagai biaya penggantian kartu. Oleh karena itu, dibuatlah sistem keamanan pintu menggunakan pengenalan wajah dengan algoritma YOLO. Algoritma YOLO digunakan untuk mendeteksi wajah siapa saja yang ingin mengakses pintu. Hasil pengujiannya adalah sistem dapat mendeteksi wajah dengan tingkat akurasi 94,4%.
CREATIVE TOURISM SATISFACTION (STUDI KASUS DI KAMPUNG KREATIF DAGO POJOK KOTA BANDUNG) Octaviany, Vany; Ervina, Ersy; Dyah Utami, Dwiesty
Akrab Juara : Jurnal Ilmu-ilmu Sosial Vol. 4 No. 4 (2019)
Publisher : Yayasan Azam Kemajuan Rantau Anak Bengkalis

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

Abstract

This study aims to determine the gap between the expectations and challenges of tourists who come to Dago Pojok Creative Village in Bandung, so that all stakeholders involved can increase the value of tourism products in Dago Pojok Creative Village in Bandung. The research method in this study uses the Importance-Performance Analysis method. The sample in this study were tourists who visited the Dago Pojok Creative Village in Bandung as many as 100 people. From the research results obtained from the research results obtained from the expectations and assessments submitted for Dago Pojok Creative Village, with an average value of 4.64 expectations while the performance received by tourists with an average value of 3.78. Dago Pojok Bandung City still has not provided an average rating of expectations that is greater than the expectations of tourists towards the Creative Village. However, Quadrant B attributes that have been implemented well by the manager of Dago Pojok Creative Village Bandung City Item 2, namely the design of building murals, Item 3 is the design of the art performance space, Item 6 is a source of information obtained after searching the art. and Item 10, the Athmosphere in Dago Pojok Creative Village in Bandung.
Dekonstruksi Bir Kotjok Menjadi Mousse Cold Dessert Maharani, Annisa Zoe Shinta; Octaviany, Vany
eProceedings of Applied Science Vol. 11 No. 4 (2025): Agustus 2025
Publisher : eProceedings of Applied Science

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

Abstract

Bir Kotjok merupakan minuman tradisonal khas Bogor yang mulai populer pada tahun 1965 dengan cita rasa yang kaya akan rempah dengan busa dipermukaannya, namun seiring berjalannya waktu minuman ini mulai kehilangan eksistensinya terutama dikalangan generasi muda. Mengubah bentuk bir kotjok menjadi lebih modern seperti mousse merupakan salah satu cara untuk mengembalikan eksistensinya. Mousse merupakan hidangan penutup dingin yang memiliki tekstur seperti busa yang lembut dan ringan. Tujuan dari penelitian ini yaitu untuk mengetahui formulasi resep mousse berbasis bir kotjok serta mengetahui daya terima konsumen terhadap produk dekonstruksi bir kotjok menjadi mousse, yang bermanfaat untuk memperluas wawasan studi gastronomi kontemporer dan menambah nilai jual dari bir kotjok itu sendiri. Penelitian ini menggunakan metode penelitian kuantitatif dengan pendekatan eksperimental yang mencakup tahap rancangan resep, pengujian tekstur dan rasa, serta evaluasi sensorik oleh 30 panelis dari strata akademisi, strata praktisi kuliner, dan strata tidak terlatih untuk menilai tingkat daya terima produk akhir. Hasil dari penelitian ini menunjukan bahwa mousse berbasis bir kotjok memiliki rasa yang seimbang antara rempah dengan krim, warna yang menarik, tekstur yang lembut dan aroma yang harum, serta tampilan yang menggugah selera sehingga disukai oleh konsumen. Disarankan pada penelitian mendatang supaya dapat mengkaji lebih lanjut terkait penelitian ini dengan mengubah produk alpha menggunakan hidangan tradisional lainnya ataupun sebaliknya serta melibatkan panelis dari strata yang lebih beragam guna memperoleh data yang representatif terhadap produk. Kata kunci: bir kotjok, dekonstruksi, mousse, minuman tradisional
Pemanfaatan Keju Dangke Dalam Pembuatan Cheesecake Najwa, Sirun; Octaviany, Vany
eProceedings of Applied Science Vol. 11 No. 4 (2025): Agustus 2025
Publisher : eProceedings of Applied Science

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

Abstract

Penelitian ini membahas tentang pemanfaatan keju dangke sebagai bahan dasar pengganti cream cheese dalam pembuatan cheesecake. Keju dangke merupakan keju tradisional Indonesia khas dari Enrekang, Sulawesi Selatan, yang memiliki tekstur dan cita rasa yang khas, sehingga dinilai memiliki potensi sebagai alternatif bahan lokal dalam produk modern. Metode penelitian yang digunakan adalah eksperimen dengan pendekatan kuantitatif, melalui uji organoleptik dan uji hedonik oleh 30 panelis dari latar belakang akademisi, praktisi kuliner, dan masyarakat umum. Hasil penelitian menunjukkan bahwa formulasi resep terbaik dalam pembuatan cheesecake menggunakan keju dangke adalah dengan komposisi 240 gram keju dangke, 55 gram gula halus, 1 butir telur, 2 sendok makan tepung maizena, dan 100 gram whipped cream. Produk cheesecake ini mendapatkan penerimaan positif dari panelis, dengan 60% menyatakan rasa sangat enak dan 60% menyatakan kesesuaian rasa sangat sesuai. Dengan demikian, keju dangke dapat diterima dengan baik sebagai bahan alternatif dalam cheesecake dan berpotensi untuk dikembangkan dalam industri kuliner modern. Kata kunci: Makanan Penutup, Keju Dangke, Keju Tradisional, Cheesecake
Tourist Perception of Visitor Management Strategy in North Bandung Protected Area Ervina, Ersy; Wulung, Shandra Rama Panji; Octaviany, Vany
Journal of Business on Hospitality and Tourism Vol. 6 No. 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v6i2.235

Abstract

Sustainable tourism is one of Djuanda Forest Park (Tahura) management goals in implementing a visitor management strategy in the North Bandung Protected Areas. Djuanda Forest Park is an important area to be preserved as a tourist destination because of its very strategic function for environmental sustainability in Bandung City and its buffer areas. The visitor management strategy's implementation level can be seen from the perception of tourist who comes to Djuanda Forest Park, which analyzes by the intensity of destination use, accessibility, and carrying capacity. Perception cannot be separated from the satisfaction of tourists when visiting. This study aims to analyze tourists' perceptions of the implementation of visitor management strategies together with tourist satisfaction in the Tahura protected area. The method used is descriptive with data collection techniques through questionnaires. The results showed that tourist perceptions and satisfaction with the Visitor Management Strategy application were quite good. In improving quality, management is expected to be able to design a more systematic flow of visits and limit the number of visits for each tourist area to minimize the impact of tourism activities on the environment. On the satisfaction side, managers need to improve product and service quality, especially the preservation of tourist areas to create tourists experience
Co-Authors -, Suryatiningsih Ady Purna Kurniawan Alimansyah, Muhammad Yusuf Iskandar Andar Danova Lastaripar Goeltom Anwar, Widya Azizah Astri Wulandari Baharta, Edwin Budi Ikhsan Cahyaningsih Cahyaningsih Danica Rani Intani Putri Dendi Gusnadi Dewi Budiwati, Sari Dika Dwi Panji Diliana, Daffara Naila Dimas Adianto DINA ANGGRAINI Dina Anggraini Donni Junipriansa Dwiesty Dyah Utami Dwimor, Vanisa Mutmainnah Eko Susanto Elly Suryani Ersy Erviana Ersy Ervina Erviana, Ersy Eva Mardiyana Fanni Husnul Hanifa Gartina Husein, Inne Hasanah Putri Hasyim, Muhamad Ardi Nupi Hetti Hidayati Hilman Fauzi, Hilman I Dewa Gde Satrya Widyaduta Indriyani Handyastuti Inti Aisha Irfan Darmawan Jajang Bintang Kurniasyifa Oktariyana Salsabira Maharani, Annisa Zoe Shinta Majidah Majidah Mega Fitriani Adiwarna Prawira Milza Darmays Mozin Muhammad Asyari Shiddiq Muhammad Asyari Shiddiq, Muhammad Asyari Najwa, Sirun Nasrudin Firmansyah Nida Mufidah Nida Mufidah Nur FitriAnisah Nasution Nurlena Nurlena Nuruddin Nuruddin Nuruddin, Nuruddin Oktafiani, Venia Putra Fajar Alam Putri Fatoni, Salwa Berliana Raharjo, Tito Ramadhan, Muhamad Farhan Ratu Ratna Mulyati Karsiwi Rennyta Yusiana Retha Syahvina Zahra Riadi Darwis Riska Aprilina Rismawati Hidayah Rosmiati, Mia Salim, La Ode Agus Sampurno Wibowo Sandra Sanggramasari Sastha, Farida Yustitia Shiddiq, Muhammad Asyari Sidabutar, Anggun Sri Widaningsih Sugondo Hadiyoso Suryana, Marceilla Thia Kharin Fauziah Sunarya Tobing, Filipi Revaldi Lumban Windriani, Ranita Wulung, Shandra Rama Panji Yanti, Suci Dwi Yunita, Kurnia Sri Zana Zuflia