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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 Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia International Journal of Community Service Journal of Innovation Research and Knowledge Padma: Jurnal Pengabdian Kepada Masyarakat 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 Journal of Applied Engineering and Social Science
Vany Octaviany
Telkom University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering 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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Penerapan Sustainable Packaging Pada Produk Bakpia Atom Diliana, Daffara Naila; Octaviany, Vany
eProceedings of Applied Science Vol. 11 No. 5 (2025): Oktober 2025
Publisher : eProceedings of Applied Science

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

Abstract

Sustainable packaging merupakan aspek penting dalam prakti bisnis ramah lingkungan. Penelitian ini bertujuan menganalis penerapan sustainable packaging pada produk Bakpia Atom Cirebon yang diproduksi di Merrylan Cake & Cookies da dipasarkan dengan merek Zirbon. Permasalahan utama adala kemasan yang digunakan belum sepenuhnya memenuhi prinsi keberlanjutan, baik dari segi material, efisiensi desain, maupu kemudahan daur ulang. Fokus penelitian mencakup jenis materia tantangan penerapan, serta persepsi konsumen terhadap kemasa berkelanjutan. Penelitian ini menggunakan metode kualitat dengan pendekatan studi kasus. Data diperoleh melalui wawancar dengan pemilik usaha, observasi langsung proses pengemasan, da analisis persepsi konsumen. Hasil menunjukkan adanya peraliha dari kemasan kertas ke jar kaca sebagai kemasan primer, bese bambu sebagai kemasan sekunder, dan plastik biodegradab (oxium) sebagai pelindung. Berdasarkan lima dimensi sustainab packaging, ditemukan bahwa: (1) material mayoritas rama lingkungan, mudah terurai, dan sebagian dapat digunakan ulan (2) desain kemasan hemat bahan, fungsional, dan estetik; (3) fung ekologis meningkat melalui pengurangan limbah pasca-konsum dan kemudahan daur ulang; (4) respons konsumen positif terhada tampilan natural dan kesan premium yang mendorong pembelia ulang; dan (5) nilai sosial-ekonomi terlihat pada peningkatan day saing meski biaya produksi sedikit lebih tinggi. Penelitian i menyimpulkan bahwa inovasi kemasan berkelanjutan dap meningkatkan citra merek dan potensi pasar, serta menjad langkah strategis UMKM dalam mendukung SDGs, khususny poin 12 Responsible Consumption and Production dan poin 1 Climate Action. Kata kunci: Sustainable Packaging, Bakpia Atom Cirebon, Zirbon, Merrylan Cake & Cookies, Ramah Lingkungan
The Role of Tourist Attitude Toward Destination Awareness, Destination Personality And Future Visit Ä°ntention Ervina, Ersy; Octaviany, Vany
APMBA (Asia Pacific Management and Business Application) Vol. 11 No. 1 (2022)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.apmba.2022.011.01.1

Abstract

Creating tourist visit intention in the future is a challenge for tourism industry, but lack attention of the evaluation how tourist attitude mediating destination awareness and destination personality on future visit intention. This paper aims to analyze the direct and indirect effects of destination awareness and destination personality on future visit intention with the mediating role of tourist attitude. A quantitative technique utilizing a questionnaire is utilized to gather data. The Lameshow sampling method was used to acquire a sample of 100 respondents for this investigation. The data analysed using the Partial Least Squares Structural Equation Model (PLS-SEM). Result obtained destination awareness and destination personality have a positive effect on tourist attitude. Destination personality also has a positive effect on future visit intention. Meanwhile, destination awareness has a positive but not significant effect on future visit intention. The findings of this study show that tourists' positive attitudes play a key role in bridging the gap between destination awareness and destination personality in terms of future visit intentions. Repeat visits in the future will be more beneficial if a destination takes initiatives to influence tourists' positive attitudes, particularly on destination awareness. Futures study might cover the service industry, with a comparison utilizing the suggested model. Furthermore, the intended model might be confirmed by gathering data from a large number of respondents. These results provide new theoretical and practical implications for tourism destination marketing and policymakers
Traveller Behavıoral Changes: Push And Pull Factors Analysıs Octaviany, Vany; Ervina, Ersy
APMBA (Asia Pacific Management and Business Application) Vol. 12 No. 1 (2023)
Publisher : Department of Management, Faculty of Economics and Business, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.apmba.2023.012.01.8

Abstract

During COVID-19, there has been a change in traveler behavior. Each age group has particular travel preferences and interests, but few studies have examined the changes in the need and desires of travelers' activities. This study aims to identify profiles based on traveler demographics and analyze changes in traveler behavior based on motivation in the form of push and pull factors during an outbreak in Bandung Regency. This study uses a quantitative descriptive method by distributing online questionnaires to 257 tourists. The results describe the demographics of travelers (millennials, middle-aged, and old age), consisting of the area of origin, occupation, gender, education, and income of tourists. The analysis of motivational aspects of push and pull factors shows that millennials and people of middle age still have the same preference, namely choosing destinations that are unique with natural views and relaxing activities that eliminate boredom. Meanwhile, among elderly tourists, there is a behavior change; where previously they preferred destinations related to crowds, such as shopping, city tours, or visiting historical places, they are now turning to natural tourism, intending to refresh themselves and improve their health.
PELATIHAN SERVICE EXCELLENCE DAN TATA GRAHA HOMESTAY MENUJU PENGELOLAAN HOMESTAY BERKELANJUTAN Cahyaningsih Cahyaningsih; Vany Octaviany; Majidah Majidah; Elly Suryani; Hetti Hidayati
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 6 (2023): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i6.19518

Abstract

Abstrak: Service excellence dan pengelolaan tata graha memiliki peran yang penting dalam bisnis akomodasi seperti homestay karena memiliki dampak besar pada pengalaman tamu, dan keberlanjutan homestay maupun desa wisata untuk jangka panjang. Pelatihan service excellence dan tata graha ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pengelola homestay Dusun Kamojang, Desa Wisata Laksana, Kabupaten Bandung, Jawa Barat. Metode yang digunakan adalah dengan pelatihan dan praktik yang diikuti para pengelola homestay sebanyak 25 peserta. Evaluasi dilakukan dengan memberikan observasi pre-test dan post-test. Hasil tes menunjukkan bahwa 96% peserta mengalami peningkatan pengetahuan dan keterampilan pada materi service excellence dan tata graha homestay sehingga kegiatan pengabdian masyarakat ini dapat dikategorisasikan berhasil.Abstract: Service excellence and housekeeping management are essential in homestay accommodation businesses because they significantly affect the guest experience and the long-term sustainability of homestays and tourist villages. This service excellence and housekeeping training aims to increase the knowledge and skills of homestay managers in Kamojang Hamlet, Laksana Tourism Village, Bandung Regency, West Java. The method used was training and practice, which 25 homestay managers attended. Evaluation is carried out by providing pre-test and post-test observations. The test results showed that 96% of participants experienced increased knowledge and skills in service excellence and homestay housekeeping material, so this community service activity could be categorized as successful.
Standar Operasional Prosedur Hotel Lingian di Divisi Kamar Ilyas Wiradirga; octaviany, vany octaviany
Journal of Applied Engineering and Social Science (JAESS) Vol. 3 No. 2 (2025): Desember 2025
Publisher : Universitas Telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/jaess.v3i2.9954

Abstract

Penelitian ini bertujuan untuk menyusun Standar Operasional Prosedur (SOP) yang terdokumentasi dan terpadu untuk divisi kamar di Hotel Lingian, yang berfungsi sebagai hotel laboratorium di Telkom University. Latar belakang penelitian ini adalah kebutuhan mendesak akan SOP untuk meningkatkan efisiensi operasional, konsistensi layanan, dan keamanan, mengingat Hotel Lingian juga menjadi tempat praktikum bagi mahasiswa D3 Perhotelan. Ketiadaan SOP di divisi kamar telah menyebabkan berbagai masalah, seperti inkonsistensi layanan, rendahnya efisiensi, kesulitan dalam pelatihan karyawan dan mahasiswa, serta meningkatnya risiko terhadap keselamatan dan keamanan. Untuk mengatasi tantangan ini, penelitian menggunakan metode observasi lapangan dan wawancara dengan karyawan hotel serta dosen ahli perhotelan. Data yang diperoleh kemudian dibandingkan dengan standar industri perhotelan internasional. Hasil penelitian menunjukkan bahwa ketiadaan SOP yang terdokumentasi menghambat kelancaran operasional hotel dan menurunkan kualitas layanan. SOP yang telah disusun disesuaikan dengan standar internasional perhotelan dan telah disetujui oleh pihak terkait, diharapkan dapat meningkatkan efisiensi operasional, efektivitas pelaksanaan tugas, serta konsistensi layanan di Hotel Lingian. Selain itu, SOP ini juga berfungsi sebagai pedoman praktis bagi mahasiswa, membantu mereka memahami dan menerapkan prosedur perhotelan yang relevan untuk karier masa depan mereka.
PERENCANAAN PAKET WISATA DENGAN SKYDIVING SEBAGAI MAIN ATTRACTION DI KECAMATAN CIJULANG KABUPATEN PANGANDARAN Utami, Dwiesty Dyah; Octaviany, Vany; Anggraini, Dina
Jurnal Ilmiah Pariwisata Vol 23 No 1 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v23i1.1177

Abstract

Skydiving Nusawiru Paracenter merupakan satu-satunya dropzone komersil di Indonesia yang jika dimasukkan paket wisata maka akan selaras dengan visi dan misi Kabupaten Pangandaran yang ingin menjadikan Kabupaten Pangandaran sebagai tujuan wisata dunia. Penelitian ini bertujuan untuk membuat perencanaan paket wisata minat khusus dengan skydiving sebagai atraksi wisata utamanya dan membantu mewujudkan visi dan misi Kabupaten Pangandaran. Konsep dalam penelitian ini yaitu menggunakan teori dari Nuriata (2014) tentang penyusunan paket wisata. Penelitian ini menggunakan pendekatan kualitatif. Teknik pengumpulan data yang digunakan adalah wawancara, dokumentasi dan observasi dengan narasumbernya yaitu Dinas Pariwisata dan Kebudayaan Kabupaten Pangandaran, travel agent, pengelola Nusawiru Paracenter dan wisatawan yang melakukan skydiving di Nusawiru Paracenter. Hasil penelitian menunjukkan bahwa wisatawan yang berkunjung kebanyakan dari Bandung, Jakarta, India, Australia. Penelitian ini merekomendasikan sebuah paket wisata yang dapat berguna bagi pengelola Nusawiru, travel agent dan pemerintah setempat
Potret Wisata Halal di Indonesia Analisis Kesiapan Stakeholder dalam Penyelenggaraan Wisata Halal di Kota Bandung Indonesia Octaviany, Vany; Nuruddin, Nuruddin; Erviana, Ersy; Baharta, Edwin
Jurnal Ilmiah Pariwisata Vol 25 No 1 (2020): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v25i1.1336

Abstract

Bandung is a large city with a Muslim majority population and is a leading tourist destination in Indonesia, so that it has the potential to develop halal tourism. Nevertheless, some stakeholders in the city of Bandung, such as hotels and restaurants are still reluctant to direct their business to be halal-certified. The purpose of this study was to analyze the readiness of halal tourism stakeholders in the city of Bandung. Data collection was carried out by conducting observations and interviews with tourism stakeholders, including hotel entrepreneurs, restaurant owners, travel service bureaus, tourism destination parties and associations as well as the City of Bandung Tourism and Culture Office. The findings of the study, First though not yet having a halal certificate, entrepreneurs in the tourism sector have applied the concept of halal. Second, the Bandung City Government is in the process of making policies related to the concept of halal tourism. Third, a small number of tourism businesses do not really expect the existence of halal tourism label obligations, because it is considered not important for foreign tourists.
The Use of Purple Eggplant as a Wheat Flour Substitution Ingredient in Making Cookies Zana Zuflia; Vany Octaviany
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.8823

Abstract

The background of this study is based on the high nutritional content of purple eggplant, such as fiber, vitamins, and antioxidant compounds, which have the potential to increase the nutritional value of cookies while reducing the use of wheat flour. The purpose of this study is to develop a healthier cookie formulation by utilizing purple eggplant as a partial substitution ingredient for wheat flour, as well as to evaluate its organoleptic quality and nutritional content. The method used is an experimental method with a complete random design (RAL). The manufacturing process includes processing purple eggplant into flour, formulation of ingredient mixtures, and organoleptic testing with trained panelists. Organoleptic testing involves assessing the taste, aroma, texture, and color of cookies. The results showed that the substitution of wheat flour with purple eggplant flour of up to 30% produced cookies with a crispy texture, sweet-medium taste, and a distinctive aroma that was liked by the panelists. The fiber and protein content of cookies is also significantly increased compared to cookies without substitution. In conclusion, the use of purple eggplant as a substitute for wheat flour in making cookies provides better nutritional benefits without reducing product acceptability. This innovation offers a potential healthy food alternative to be further developed in the snack food industry.
Utilization of Brown Rice as Fortification of Putu Mayang Nur FitriAnisah Nasution; Vany Octaviany
Jurnal Indonesia Sosial Teknologi Vol. 6 No. 1 (2025): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v6i1.8887

Abstract

In this day and age, it is very difficult to find food that is rich in nutrients and nutritious, one of the foods that is rich in nutrients can be a typical Betawi food, namely putu mayang cake. If innovated with brown rice, putu mayang cake will be more nutritious and have a lot of nutrients. As well as the nutrition and nutritional content of brown rice, putu mayang cake will look more nutritious and rich in nutrients. Experimental research on the manufacture of putu mayang involves the division of research subjects or objects into control groups and treatment groups, where the treatment group is subjected to certain treatments while the control group is not. This research aims to uncover the Utilization of Brown Rice as a Fortification of Putu Mayang. This study uses an experimental design with a variation of the addition of brown rice as an addition to fortification in the manufacture of putu mayang. This variation was carried out to determine the effect of the addition of brown rice on the fortification of putu mayang cake making. The data from the organoleptic test results include aspects of taste, color, and texture aroma with the use of brown rice flour. The power test of the level of favorability or hedonic test was carried out on the panelists, which amounted to 30 people. Based on the results of consumer acceptance, consumers accept a variety of wheat flour mixtures with different levels, this is due to the large nutritional content possessed by brown rice flour, but the taste of Putu Mayang is not so disturbed, it's just that the texture is a little hard because the more brown rice flour content is included, the less coarse the texture will be.
INOVASI SAWI HIJAU SEBAGI PEWARNA ALAMI DALAM PEMBUATAN KUE PUTU AYU Nida Mufidah; Vany Octaviany
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 10 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i10.3581-3590

Abstract

Inovasi sawi hijau yang digunakan sebagai pewarna dalam pembuatan kue putu ayu belum pernah dilakukan sebelumnya. Penggunaan sawi hijau digunakan sebagai pengganti pewarna sintetis, dalam upaya pengurangan bahan sintetis yang masuk ke dalam tubuh. Dalam penelitian ini, metode yang diterapkan adalah uji organoleptik, yang berfungsi untuk mengukur respon sensori konsumen terhadap kue putu ayu yang menggunakan pewarna alami dari sawi hijau. Pendekatan ini melibatkan distribusi kuisioner kepada sejumlah 30 responden. Melalui hasil uji daya terima konsumen disimpulkan bahwa kue putu ayu dengan pewarna alami sawi hijau dapat diterima oleh semua konsumen berdasarkan rasa dan tekstur, untuk aroma dengan presentase 87% konsumen menyukai, berdasarkan warna dengan presentase 97% menarik menurut konsumen, berdasarkan penampilan fisik konsumen memilih suka dengan presentase 93%.
Co-Authors Ady Purna Kurniawan Alimansyah, Muhammad Yusuf Iskandar Andar Danova Lastaripar Goeltom Annisa zoe Shinta Maharani Anwar, Widya Azizah Astri Wulandari Baharta, Edwin Budi Ikhsan Cahyaningsih Cahyaningsih Danica Rani Intani Putri Dendi Gusnadi Dika Dwi Panji Dika Dwi Panji Dika Dwi Panji Diliana, Daffara Naila Dimas Adianto DINA ANGGRAINI Dina Anggraini Donni Junipriansa Dwiesty Dyah Utami Dwimor, Vanisa Mutmainnah Ekin Surbekti Eko Susanto Elly Suryani Ersy Erviana Ersy Ervina Erviana, Ersy Eva Mardiyana Fanni Husnul Hanifa Ganjar Mohamad Disastra Hasanah Putri Hetti Hidayati Hilman Fauzi, Hilman I Dewa Gde Satrya Widyaduta Ilham Fajri Ilyas Wiradirga Indriyani Handyastuti Inne Gartina Husein Inti Aisha Irfan Darmawan Jajang Bintang Kurniasyifa Oktariyana Salsabira Liestyowati Liestyowati Maharani, Annisa Zoe Shinta Majidah Majidah Mega Fitriani Adiwarna Prawira Milza Darmays Mozin Muhammad Ardi Nupi Hasyim Muhammad Asyari Shiddiq Muhammad Asyari Shiddiq, Muhammad Asyari Najwa, Sirun Nasrudin Firmansyah Neng Ratna 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 Ranita Windriani 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 Santi Salayanti Sari Dewi Budiwati Sastha, Farida Yustitia Shiddiq, Muhammad Asyari Sidabutar, Anggun Siti zakiah Sri Widaningsih Sugondo Hadiyoso Suryana, Marceilla Suryatiningsih Syarip Hidayat Thia Kharin Fauziah Sunarya Tito Pandu Raharjo Tobing, Filipi Revaldi Lumban Wulung, Shandra Rama Panji Yanti, Suci Dwi Yunita, Kurnia Sri Zana Zuflia