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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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Pelatihan Teknik Copywritting untuk Menarik Pelanggan di UPTD PLUT KUMK, Dinas Koperasi UKM, Perdagangan dan Perindustrian Kabupaten Kuningan Vany Octaviany; Eva Mardiyana
Jurnal Abdimas Indonesia Vol. 5 No. 3 (2025)
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34697/jai.v5i3.1795

Abstract

Kabupaten Kuningan di Provinsi Jawa Barat dikenal dengan kekayaan alam dan budayanya, serta memiliki beragam produk khas daerah seperti tape ketan, opak, kain tenun Luragung, gula aren, dan kerajinan bambu. Produk-produk ini tidak hanya mencerminkan identitas budaya lokal tetapi juga menjadi sumber ekonomi bagi masyarakat melalui sektor usaha mikro, kecil, dan menengah serta pariwisata. Namun, masih banyak pelaku usaha yang belum menguasai teknik pemasaran digital, khususnya dalam hal penulisan deskripsi produk yang menarik. Kegiatan ini bertujuan untuk meningkatkan kemampuan pelaku usaha dalam membuat teks promosi yang persuasif melalui pelatihan teknik copywriting yang efektif. Metode pelaksanaan kegiatan meliputi penyuluhan, pelatihan langsung, diskusi kelompok, dan praktik penulisan deskripsi produk dengan pendekatan storytelling. Kegiatan ini diikuti oleh 50 peserta yang terbagi ke dalam tiga kelompok berdasarkan jenis usahanya, yaitu kuliner, kerajinan, dan tekstil. Hasil utama dari kegiatan menunjukkan peningkatan pemahaman peserta terhadap prinsip dasar copywriting, dengan peserta mampu membuat media pemasaran produk dengan copywriting yang menarik. Kegiatan ini menunjukkan bahwa pelatihan copywriting dapat menjadi pendekatan efektif dalam mendorong keterlibatan aktif masyarakat dalam pengembangan usaha lokal.
Utilizing Animated Video to Improve Public Information Dissemination in Pangandaran Regency vany octaviany; Liestyowati; Ganjar Mohamad Disastra; Neng Ratna; Ekin Surbekti
International Journal Of Community Service Vol. 6 No. 2 (2026): May 2026 ( Indonesia - Thailand - Malaysia - Philippines)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v6i2.1013

Abstract

Pangandaran Regency is one of the leading tourism destinations in West Java that requires strengthened public communication, particularly in delivering environmental cleanliness education to stakeholders. Conventional media remains less effective in reaching all segments of society, creating the need for more innovative communication media. This community service activity was carried out in collaboration with the Office of Communication, Informatics, Statistics, and Encryption (Diskominfo) of Pangandaran Regency by utilizing animated video as a medium for delivering public information regarding the importance of maintaining cleanliness in tourism destination areas. The implementation method consisted of a needs survey and discussion, concept and script development, animated video production, dissemination through government digital channels and social media, as well as evaluation of the effectiveness of the developed media. The results of the activity indicate that animated video is able to deliver cleanliness-related messages in a more engaging, understandable, and interactive way compared to conventional media. This medium not only functions as a tool for delivering information but also serves as a means to build awareness and increase the participation of tourism actors, such as hotel managers, restaurant owners, traders, tour guides, and tourists themselves, in maintaining cleanliness and the sustainability of the tourism environment.
Pelatihan Pembuatan Konten pada Aplikasi (Canva, Capcut, Ai Tools) untuk Menarik Pelanggan Eva Mardiyana; Nurlena; Vany Octaviany
PADMA Vol 5 No 2 (2025): JURNAL PENGABDIAN KEPADA MASYARAKAT (PADMA)
Publisher : LPPM Politeknik Piksi Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56689/padma.v5i2.2023

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran strategis dalam pertumbuhan ekonomi Indonesia. Salah satu kabupaten yang Salah satu Kabupatrn Jawa Barat yang potensial di bidang UMKM adalah Kabupaten Kuningan. Pelaku UMKM di Kabupaten Kuningan masih minim dalam mempromosikan produk menggunakan konten yang di dukung aplikasi pembuatan konten seperti Aplikasi seperti canva, capcut dan AI tools padahal sebagai aplikasi pengedit video memungkinkan pembuatan konten video kreatif untuk promosi produk. Untuk itu, kegiatan ini pengabdian kepada masyarakat penting untuk dilakukan dengan menyelenggarakan kegiatan dan pelatihan pembuatan konten di Aplikasi Canva, Capcut, Ai Tools) untuk menarik pelanggan. Pelaksanaan kegiatan berlangsung pada tanggal 3 Juli 2025 dengan peserta 50 orang masyarakat sasar. Hasilnya masyarakat sasar memberikan apresiasi positif dan berharap adanya keberlanjutan dengan tema yang berbeda.
Tourists' Role in Achieving Sustainable Gastronomy Sandra Sanggramasari; Indriyani Handyastuti; Riadi Darwis; Vany Octaviany
Jurnal Aplikasi Bisnis dan Manajemen Vol. 10 No. 2 (2024): JABM, Vol. 10 No. 2, May 2024
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.10.2.410

Abstract

Background: Not all tourists are aware of and able to support sustainable gastronomy; one factor influencing it is the age of tourists. Purpose: This research aims to determine the priority level of tourists' abilities based on age in supporting sustainable gastronomy. Design/methodology/approach: This study uses the Analytical Hierarchy Process (AHP) method to produce alternative priorities and criteria weights in determining the contribution of tourists in creating sustainable gastronomy.Findings/Result: The results showed that tourists' awareness and ability to support sustainable gastronomy differed from the age of tourists. Baby boomers can support sustainable gastronomy through the viability of local food products; Generation X can support sustainable gastronomy through the survival of local food production and business; Generation Y has the highest ability to support the diversity of local food products, while Generation Z has the highest awareness is in The transmission of culinary knowledge. Conclusion: The authenticity of gastronomic products and the welfare of the gastronomic business community will indirectly increase with the high awareness of tourists in their participation in creating sustainable gastronomy.Originality/value (State of the art): These potentials and opportunities show that each generation desires to participate in creating sustainable gastronomy following their respective roles.
Development of the Hanjeli Tourism Village Website as a Platform Digital for Managers and Tourists vany octaviany; Ranita Windriani
International Journal Of Community Service Vol. 6 No. 1 (2026): February 2026 (Indonesia - Timor Leste)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v6i1.954

Abstract

Hanjeli Tourism Village, located in Sukabumi Regency, West Java, has great potential for developing nature-based tourism and local culture, particularly through its superior commodity, the hanjeli plant. However, the village faces significant challenges in terms of promotion and management of tourism information, which still relies on conventional methods. This community service activity (Abdimas) aims to increase the competitiveness of Hanjeli Tourism Village by developing a website as an integrated digital platform. This website is designed to improve the accessibility of tourism information, simplify the process of booking tour packages, and promote destinations and local products based on hanjeli. The website's main features include information on tourist destinations, homestays, photo galleries, and local products based on hanjeli plants. The website development is also accompanied by training for village managers to improve their digital and managerial skills in managing this platform effectively. The implementation of this website is expected to increase the number of tourist visits, introduce untapped tourism potential to its full potential, and empower the local community in digital management and online marketing. Furthermore, this website also serves as a platform to promote locally made hanjeli-based products, such as snacks, health drinks, and handicrafts, managed by the village's MSME group. Through website development and digital training, it is hoped that the capacity of the Hanjeli Tourism Village community will be increased in managing and promoting local products more professionally and efficiently.
Food Photography Training as a Digital Promotion Strategy Based on the Global Code of Ethics for Tourism for Students of SMKN 1 Leuwimunding, Majalengka Regency Siti Zakiah; Ilham Fajri; Dika Dwi Panji; Eva Mardiyana; Vany Octaviany
International Journal Of Community Service Vol. 6 No. 3 (2026): August 2026 ( Indonesia - Malaysia - Thailand)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v6i3.999

Abstract

The development of digital technology has transformed tourism promotion patterns, including the culinary industry, which increasingly relies on attractive visual content through social media platforms. This community service program aims to enhance students’ competencies in utilizing food photography as an ethical and sustainable digital promotion strategy based on the principles of the Global Code of Ethics for Tourism. The program was conducted for students of SMKN 1 Leuwimunding, located in Majalengka Regency. The methods implemented in this program included lectures on food photography, the utilization of digital media, practical food photography sessions, and the internalization of tourism promotion ethics based on the Global Code of Ethics for Tourism. The results of the program are expected to demonstrate an improvement in students’ understanding of food photography techniques, digital marketing strategies, and awareness of the importance of responsible promotion that respects local culture and supports sustainable tourism. Furthermore, this program is expected to foster a generation of young individuals who are not only technically competent but also possess ethical awareness in digital tourism promotion.
Implementation of Digitalization and Technology-Driven Waste Management Education Suryatiningsih -; Sari Dewi Budiwati; Inne Gartina Husein; Sugondo Hadiyoso; Vany Octaviany
Charity : Jurnal Pengabdian Masyarakat Vol. 9 No. 1 (2026): Charity-Jurnal Pengabdian Masyarakat
Publisher : PPM Universitas Telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/charity.v9i1.10596

Abstract

Waste management remains a major challenge in Lengkong Village, Bandung Regency, due to the limited capacity of existing waste processing facilities and low community participation in source level waste reduction. The current TPS 3R is unable to accommodate waste generated by 13 neighborhood units, resulting in uncontrolled accumulation that poses environmental and public health risks, while community-based waste management practices based on the 3R principles have not been optimally implemented. As an initial effort, the Mekar Arum Mewangi Waste Bank Unit (BSU MAMMA), established in February 2024, has encouraged household level waste sorting among residents of RW 11; however, its impact remains limited. Therefore, this community service program focuses on education on segregated waste management and deposit procedures, training in the development of waste management educational content, and the development of a digital application to support waste bank operations, aiming to improve data management, transaction recording, and reporting. The initiative is implemented in collaboration with the Coimbatore Institute of Technology, which contributes expertise in decentralized and technology-based waste management, and targets BSU MAMMA members and residents of RW 11 with potential expansion to other areas. Through this approach, the program is expected to foster a more participatory, effective, and sustainable waste management system, ultimately enhancing environmental quality and public health in Lengkong Village. Keywords : waste, sorting, waste management, application
PENGARUH OPTIMALISASI RUANG PUBLIK SENTRA KULINER TERHADAP PEMBENTUKAN KARAKTER DAN INTERAKSI SOSIAL MASYARAKAT (STUDI KASUS DI DESA CIPAGALO KABUPATEN BANDUNG PROVINSI JAWA BARAT) Santi Salayanti; Vany Octaviany; Syarip Hidayat
Journal of Innovation Research and Knowledge Vol. 5 No. 12 (2026): Mei 2026
Publisher : Bajang Institute

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

Abstract

Abstract: Cipagalo Village is located in Bojongsoang District, Bandung Regency, West Java. This village has strategic regional characteristics because it is close to the center of Bandung, making it potential for development as a tourist village based on local wisdom and creative economy. There are public spaces located in Cipagalo Village that have an important role in building social interaction and strengthening the character of the community. It is necessary to analyze the influence of the optimization of public space in the Culinary Center on the formation of the social character of the people of Cipagalo Village. The market has an important role in the local economy as a center for transactions and social interaction of the community. However, in Cipagalo Village, the traditional market still faces various challenges, such as suboptimal accessibility, limited facilities, and low quality of the products offered. This community service program aims to design a modern market design that not only improves accessibility for the community, but also supports the improvement of the quality of local products. The approach used involves participatory studies with local communities to understand their needs, habits, and expectations of the ideal market. The proposed design concept prioritizes a friendly layout for all community groups, the provision of adequate sanitation facilities, and the integration of technology to improve transparency and efficiency of product distribution. In addition, the program also emphasizes the importance of social interaction in market management through training for traders and the public regarding healthy and sustainable trading practices. The results of this community service activity are expected to be able to create a more inclusive modern market, increase the competitiveness of local products, and strengthen the economy of the people of Cipagalo Village. With the existence of a modern market based on social interaction, it is hoped that a more dynamic and sustainable economic ecosystem will be formed for all stakeholders. The Culinary Center as a culinary center is also a forum for the community to participate in community-based economic activities, which strengthen social values and social attachment. A well-managed public rang is able to positively shape the social character of the community, improve the quality of life, and strengthen the local identity of Cipagalo Village. Therefore, the active role of the government and the community is needed in maintaining and developing public space as a means of sustainable social development. This research shows that the optimization of the Culinary Center, both in terms of facilities, governance, and social activities held, has a positive impact on social cohesion, a sense of togetherness, and the values of community mutual cooperation. People who actively use public spaces show an increase in communication between citizens, participation in social activities.
Dekonstruksi Bir Kotjok Menjadi Mousse Cold Dessert Annisa zoe Shinta Maharani; vany octaviany octaviany
Journal of Applied Engineering and Social Science (JAESS) Vol. 4 No. 1 (2026): July 2026
Publisher : Universitas Telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/jaess.v4i1.10954

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.
Sustainable Innovation of Low-Waste Homestay Amenities Packaging Guided by the Global Code of Ethics for Tourism in Bantar Agung Village, Sindangwangi District, Majalengka Regency Eva Mardiyana; Tito Pandu Raharjo; Vany Octaviany; Siti Zakiah; Dika Dwi Panji
International Journal Of Community Service Vol. 6 No. 3 (2026): August 2026 ( Indonesia - Malaysia - Thailand)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v6i3.1011

Abstract

The development of tourist villages in Indonesia has led to an increase in the number of homestays as community-based accommodations that contribute to the local economy. However, the use of single-use packaged amenities in homestays has the potential to increase plastic waste and is not yet fully aligned with the principles of sustainable tourism. This community service activity aims to develop innovative low-waste packaging designs for homestay amenities based on the Global Code of Ethics for Tourism issued by the United Nations World Tourism Organization. The activity was carried out in Bantar Agung Tourism Village, Sindang Wangi District, Majalengka Regency, which has 120 homestays as well as natural and cultural tourism potential that has been developing since 2016. The implementation methods included observation, education on sustainable tourism and green hospitality concepts, eco-friendly packaging design workshops, and participatory-based assistance together with the tourism awareness group (Pokdarwis) and homestay managers. The expected outcomes are prototypes of reusable or biodegradable amenity packaging, increased community understanding of environmentally friendly homestay management, and strengthening the image of a sustainable tourism village. This program is expected to reduce the use of single-use plastics, improve homestay service quality, and support environmental conservation and the sustainable competitiveness of the tourism village.
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