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All Journal JURNAL PENDIDIKAN TAMBUSAI International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Pengabdian Teratai Jurnal Pengabdian Kepada Masyarakat Kalam
Oqke Prawira Triutama
Universitas Multimedia Nusantara
Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Sejarah Gastronomi Kue Barongko dari Makassar Savira Pradiati; Adestya Ayu Armielia; Oqke Prawira Triutama
Jurnal Pendidikan Tambusai Vol. 7 No. 1 (2023): April 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.273 KB)

Abstract

Barongko adalah salah satu makanan khas Makassar, Sulawesi Selatan. Kuliner tradisional yang satu ini mudah ditemui di beberapa toko kue di sekitar kota Makassar karena juga menjadi salah satu barang wajib yang harus dibawakan pada kado pernikahan adat bernama Lisek Bosarak. Keyakinan mereka mengatakan bahwa Barongko memiliki cita rasa yang berbeda jika pisang yang digunakan tidak ditanam di tanah Sulawesi Selatan. Hal ini juga menjadi salah satu alasan mengapa jarang ditemukan di kota lain. Tujuan dari penelitian ini adalah untuk mendeskripsikan sejarah Barongko, fungsinya dalam tradisi, perkembangannya saat ini, serta sebagai dokumentasi untuk melestarikan salah satu Kuliner Tradisional Indonesia. Penelitian ini menggunakan metode kualitatif deskriptif. Sumber data yang digunakan adalah tempat kejadian, dokumen, wawancara, dan sumber data. Teknik analisis data yang digunakan adalah yang dilakukan secara interaktif dan berlangsung terus menerus sejak pengumpulan data di lapangan hingga selesai. Hasil penelitian menunjukkan bahwa Barongko merupakan salah satu kuliner tradisional Makassar yang memiliki sejarah sejarah dari masa Kerajaan Gowa dan dipercaya dengan beberapa filosofi dan nilai yang terkait. Beberapa penjual Barongko yang populer mulai melakukan inovasi pada Barongko untuk menjadikannya layak sebagai oleh-oleh khas daerah.
PENINGKATAN KOMPETENSI PEDAGOGI DAN PENGELOLAAN KELAS BAGI INSTRUKTUR REINE DES MERS Oqke Prawira Triutama; Adestya Ayu Armielia; Savira Rizki Pradiati
Jurnal Pengabdian Teratai Vol 4 No 1 (2023): Jurnal Pengabdian Teratai
Publisher : Lembaga Penelitian Dan Pengabdian Pada Masyarakat (LPPM) Institut Bisnis dan Informatika (IBI) Kosgoro 1957

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55122/teratai.v4i1.732

Abstract

Tujuan: Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi pedagogi dan pengelolaan kelas bagi para instruktur Balai Latihan Kerja (BLK) Reine Des Mers. Metode: Metode lokakarya yang terdiri dari kegiatan presentasi, micro-teaching, dan evaluasi dari kegiatan micro-teaching. Hasil: Peserta mampu meningkatkan kompetensi pedagogi dan pengelolaan kelas dalam bentuk pembuatan lesson plan dan kegiatan micro-teaching sesuai perencanaan yang dibuat. Kesimpulan: Setiap tenaga pengajar membutuhkan tambahan wawasan di bidang pedagogi dan manajemen kelas karena dengan ilmu, strategi, dan persiapan inilah mereka dapat meningkatkan kepercayaan diri mereka saat mengajar siswa-siswanya.
HOW MILLENIALS FIT IN HOTEL INDUSTRY AFTER THE PANDEMIC Oqke Prawira Triutama; Adestya Ayu Armielia; Chelsia Pranindyasari
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 7, No 2 (2023): IJEBAR, VOL. 07 ISSUE 02, JUNE 2023
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v7i2.9564

Abstract

Before the pandemic, the hotel industry thrives worldwide. Hotel industry is a service-based and labor-intensive sector. Although many students pursue careers in the hospitality industry, they usually leave the industry within 6 years. Millennials are the population that currently dominates the workforce in the hotel industry, where the composition exceeds 50% among other generations in the workplace. Given the retention challenges facing the hotel industry, owners or managers need to know the ways in which they must be able to retain their millennial employees. This article investigates the extent to which the recruitment process, working environment conditions, and the information technology systems can influence millennial employees retain in the hotel industry. The validity test in this study was carried out twice on 40 samples by calculating the Pearson Product Moment correlation coefficient. The questionnaire was measured using a Likert scale. Multiple linear regression analysis was performed to test the effect of three independent variables on one dependent variable. The results show that the variables of the recruitment process, working conditions and environment, and the information technology have a significant positive effect on retaining employees.
Diversifikasi Produk Kuliner Durian Desa Padabeunghar Adestya Ayu Armielia; Yoanita Alexandra; Oqke Prawira Triutama
Jurnal Pengabdian Kepada Masyarakat Kalam Vol. 2 No. 1 (2023): Pemberdayaan Ekonomi Rakyat Kecil dan UMKM
Publisher : Prisani Cendekia

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Abstract

This community outreach was carried out in Padabeunghar Village, Kuningan because most of the population there still depends on forest and agricultural products for their income eventhough there are potential income from tourism and culinary businesses. This activity aims to train residents of Padabeunghar Village to make product diversification in specialty culinary that can become village identities and tourist attractions. The villagers were also given cooking utensils to support the entrepreneurial activities in the culinary field. Product diversification with Durian-based ingredients was chosen because durian is one of the main commodities in Padabeunghar Village. Padabeunghar durian is used as the main ingredient in the making of Durian Pie and Durian Pancakes. The training method is structured in several stages; (1) an initial survey to determine potential culinary products, (2) planning and testing recipes, (3) making standard recipes, (4) implementation, and (5) evaluation. The results of this activity are to help villagers to produce Padabeunghar specialty culinary products, increase product competitiveness (in terms of quality, quantity, added value, service, and product diversification), and introduce the application of multimedia technology to promote and sell products. Evaluation was carried out after the training, and the product diversification of Padabeunghar durians are marketed at food stalls in the tourist area of Padabeunghar Village.
Co-Authors Adestya Ayu Armielia Chelsia Pranindyasari Savira Pradiati Savira Rizki Pradiati Yoanita Alexandra