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All Journal TIJAB (The International Journal of Applied Business) International Journal of Engineering, Science and Information Technology Prosiding Seminar Nasional Pengabdian Kepada Masyarakat International Education Trend Issues
Jaka Marsita
Universitas Negeri Jakarta
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NICE DRINK MINUMAN BERBAHAN DASAR LOKAL KHAS DESA CISAAT KABUPATEN SUBANG Mulyati; Muhammad Faesal; Jaka Marsita
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 3 (2022): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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Abstract

Abstract The 2022 Covid-19 pandemic has begun to subside, one of the countries that is actively voicing a movement for improvement is Indonesia through the tagline "Recover Together, Recover Stronger" at the G20 meeting. Cisaat Village as one of the best tourist destinations ranked 3rd nationally also does not remain silent. starting to rearrange everything that is needed before the tourist destination is busy being visited again by tourists. Starting from homestays, tourist attractions, supporting facilities, administrative requirements to typical village culinary delights are also prepared. Jakarta State University, which has been accompanying Cisaat Village since 2018, feels compelled to help village communities in the "Recovery" mission. The Family Welfare Education Study Program as one of the study programs under the auspices of the Faculty of Engineering, Jakarta State University is preparing a community service program with the theme “Training for Products and Businesses of Beverages Made from Local Raw Materials as an Alternative Business for Homestay Managers in the Cisaat Educational Tourism Village, Subang Regency -West Java". The program focuses on developing the typical culinary delights of Cisaat Village, especially in terms of the Sari Nanas (Sarinas) drink that already existed and then developed so that it can be an alternative business and welcome drink to be served to guests staying at the homestay. This training gave birth to 3 new flavors that enriched the existing variants of pineapple juice. The resulting flavors include Nasreh (Pineapple Lemongrass), Mojito and Pinaple Ice Tea. Based on the preference test on the three variants, it showed that the pineapple tea flavor variant was the most preferred, followed by the mojito and nasreh flavors. Abstrak Badai Pandemi covid-19 tahun 2022 mulai mereda, salah satu negara yang sedang gencar menyuarakan gerakan perbaikan adalah Indonesia lewat tagline “Recover Together, Recover Stronger” dalam pertemuan G20. Desa Cisaat sebagai salah satu destinasi wisata terbaik peringkat 3 nasional juga tidak tinggal diam. mulai menata kembali segala hal yang diperlukan sebelum destinasi wisata tersebut ramai dikunjungi kembali oleh wisatawan. Mulai dari homestay, atraksi wisata, fasilitas pendukung, persyaratan administratif hingga kuliner khas desa juga dipersiapkan. Universitas Negeri Jakarta yang sudah sejak tahun 2018 mendampingi Desa Cisaat merasa terpanggil untuk membantu masyarakat desa dalam misi “Recovery” tersebut. Program Studi Pendidikan Kesejahteraan Keluarga sebagai salah satu program studi yang berada dibawah naungan Fakultas Teknik Universitas Negeri Jakarta mempersiapkan suatu program pengabdian kepada masyarakat dengan tema “Pelatihan Produk Dan Usaha Minuman Berbahan Baku Lokal Seba gai Alternatif Usaha Bagi Pengelola Homestay Di Desa Wisata Edukasi Cisaat Kabupaten Subang-Jawa Barat”. Program tersebut berfokus pada pengembangan kuliner khas Desa Cisaat khususnya dari sisi minuman khas Sari Nanas(Sarinas) yang telah ada sebelumnya kemudian dikembangkan sehingga bisa menjadi alternatif usaha dan minuman selamat datang yang akan disajikan pada tamu yang menginap di homestay. Pelatihan ini melahirkan 3 rasa baru yang memperkaya varian minuman sari nanas yang sebelumnya telah ada. Varian rasa yang dihasilkan antara lain Nasreh (Nanas Serai), Mojito dan Pinaple Ice Tea. Berdasarkan uji kesukaan pada ketiga varian menunjukan bahwa varian rasa pineapple tea paling banyak disukai dilanjutkan oleh rasa mojito dan nasreh.
The Effect of Communication Skills on Career Choices Among Hospitality Vocational Students in Jakarta Fani NurJana; Riswano; Jaka Marsita
TIJAB (The International Journal of Applied Business) Vol. 10 No. 2 (2026): JUNE 2026
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/tijab.v10.I2.2026.84058

Abstract

Background: Uncertainty and doubt in making career decisions remain a problem experienced by vocational students in the field of hospitality. The phenomenon is frequently the result of low self-esteem regarding students' communication abilities, particularly in foreign language learning, interpersonal sensitivity, and social adaptation. Consequently, they would rather not take up positions that involve direct contact with guests. Objective: This study aims to determine the effect of communication skills on the career choices of vocational (SMK) students majoring in hospitality in Jakarta. Method: This study employed a quantitative method with an associative research design. The sample consisted of 134 students from Grade XI and XII of the Hospitality Accommodation program at SMK Negeri 33 Jakarta. The data were gathered through questionnaires and processed using SPSS software. The analysis encompassed prerequisite tests, simple linear regression, and the determination of the coefficient of determination. Results: The results show that communication skills positively influence students' career choices, and the effect is statistically significant (p = 0.000), which is less than 0.05. The regression coefficient of 0.537 implies that increasing communication skills by one unit would raise the likelihood of career choices by 0.537. Furthermore, communication skills account for 26.3% of the variance in career choice decisions, with the remaining variance explained by other factors. Conclusion: The higher the students' communication mastery, the more mature their career decisions. The findings of this research suggest that a shift in the curriculum is necessary, one that will not only emphasize hard skills but also provide thorough training in interpersonal communication as a means of empowering and mentally preparing students to tackle the job market. Keywords: Career Choice; Communication Skills; Hospitality Vocational School; Vocational Education.
Effect of Drying Methods on the Organoleptic Properties and Water Activity of Mango Fruit Leather Reno Irwanto; Mulyati Mulyati; Bimo Kuncoro Jati; Jaka Marsita; Nada Fatin; Fatihah Fathinah Angjanina
International Journal of Engineering, Science and Information Technology Vol 6, No 2 (2026)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v6i2.1555

Abstract

Drying conditions can affect both consumer acceptance and water activity (aw), which influences fruit leather stability. This study compared direct sun drying, convection oven drying, and food dehydrator drying for Indramayu mango (Mangifera indica L.) fruit leather. A single-factor Completely Randomized Design was applied using three independent production replicates. Mango puree was dried under direct sunlight at approximately 35 °C for 8 h per day, in a convection oven at 50 °C for 9 h, or in a food dehydrator at 55 °C for 8 h. Sensory acceptance of color, aroma, texture, taste, and overall liking was evaluated by 48 untrained panelists using a 4-point hedonic scale. Water activity was measured in triplicate at 25 °C. Data were analyzed using one-way analysis of variance (ANOVA), followed by Duncan’s multiple range test at ? = 0.05. The drying method significantly affected color (F(2,141) = 18.29, p 0.001, ?² = 0.206) and texture (F(2,141) = 15.48, p 0.001, ?² = 0.180), whereas aroma, taste, and overall acceptability did not differ significantly among treatments. The food dehydrator produced the highest scores for color and texture, while oven drying yielded the highest numerical taste score. Water activity also differed significantly among drying methods (p 0.001), with sun drying producing the lowest value (0.520 ± 0.010). Overall, forced-air dehydration favored sensory quality, particularly color and texture, whereas sun drying achieved the lowest aw. These findings indicate that drying-method selection should be based on the intended balance between sensory quality and product stability
The Effect of Self-Confidence on Students' English Speaking Ability in Front Office Subjects at State Vocational School 32 Jakarta Laela Destiawati; Vania Zulfa; Jaka Marsita
International Education Trend Issue Vol. 2 No. 2 (2024): International Education Trend Issue July–December
Publisher : PT. BATARI EDU CALYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56442/ieti.v2i2.761

Abstract

This study aims to determine the influence of self-confidence on students' English speaking ability. The research method uses an associative quantitative approach and data collection in May 2024. The research was conducted by speaking English and distributing questionnaires using Google Forms. The research sample was selected using a saturated sample technique of 70 students consisting of classes XI Hospitality 1 and XI Hospitality 2. This study shows that students' self-confidence is in the medium category and students' English speaking ability is in the good category. The results of the regression test in this study showed that there was an influence of self-confidence on students' English speaking ability with a p-value of 0,002<0.05. This study shows that the higher the student's self-confidence, the better their English speaking ability and vice versa, if the student's self-confidence is low, the worse their English speaking ability will be.
Co-Authors Bimo Kuncoro Jati Fani NurJana Fatihah Fathinah Angjanina Laela Destiawati Muhammad Faesal Mulyati Mulyati Mulyati Nada Fatin Reno Irwanto riswano Vania Zulfa