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All Journal Journal of Educational Science and Technology Jurnal Manajemen Teori dan Terapan Jurnal Sains dan Teknologi Pangan JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Majalah Ilmiah Bijak Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal MEBIS (Manajemen dan Bisnis) Review of Management and Entrepreneurship INTEGRITAS : Jurnal Pengabdian Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Management and Bussines (JOMB) Journal of Management - Small and Medium Enterprises (SME's) Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran International Journal of Business, Law, and Education Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Journal of Research on Business and Tourism Indonesian Community Journal Media Pertanian Batara Wisnu : Indonesian Journal of Community Services International Journal of Tourism and Hospitality in Asia Pasific Journal of International Conference Proceedings Abdimas Indonesian Journal Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Jurnal Indonesia Sosial Sains Journal of Artificial Intelligence and Digital Business Journal Community Service Consortium The Es Accounting and Finance Innovative: Journal Of Social Science Research West Science Interdisciplinary Studies Jurnal Ilmiah Pangan Halal West Science Interdisciplinary Studies
Irra Chrisyanti Dewi
Universitas Ciputra Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Neuroscience Physics Public Health Social Sciences Other

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THE FACTORS OF SURABAYA CITY REGION ENCOURAGE IN RESERVATION THROUGH OFFLINE TRAVEL AGENT (TRAVEL AGENT BUREAU): CASE STUDY AT PT ANEKA KARTIKA TOURS AND TRAVEL SERVICES SURABAYA Irra Chrisyanti Dewi; Heni Adhianata; Arnold Suwignyo
Journal of International Conference Proceedings (JICP) Vol 1, No 1 (2018): Proceedings of the 1st International Conference of Project Management (ICPM) Mal
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.664 KB) | DOI: 10.32535/jicp.v1i1.166

Abstract

This study want to know clearly about making a reservation through offline travel agent (Travel Agency)” and the study was conducted at PT. Aneka Kartika Tours and Travel Services Surabaya. Which is the mainstay of this research is the rise of online business travel agent in Indonesia that make entrepreneurs of offline travel agents or travel agency must be competed. This competition aims to make travel agency can remain superior to online travel agents. However, although online travel agent has been growing rapidly but still found the customers who come and requires the existence of a travel agency. Therefore the aim of this study was to determine: what are the factors that drive and influence the people of Surabaya to continue to use the service of offline travel agents. There are four main variables used in this study that are marketing mix, psychological factors, situational factors and social factors. The method used in researching is confirmatory factor analysis which it is a part of the SEM (Structural Equation Modeling). The population in this study are customers of PT. Aneka Kartika Tours and Travel Services Surabaya by distributing questionnaires to 120 customers, while the technique used is judgmental sampling. After distributing the questionnaire, the questionnaire results are calculated and processed using SPSS ver 21 and AMOS ver 21 thus it is produced a result that variable marketing mix, psychological factors, and situational factors are affected positively towards purchasing decisions through an offline reservation except on fourth variable that is social factors that should be eliminated because it has negative influence or do not contribute significantly. Keywords: offline travel agent, online travel agent, marketing mix, psychological factors, situational factors, social factors.
Penggunaan Ampas Kopi sebagai Bahan Tambahan Inovatif dalam Pembuatan Espresso Ice Cream Ditinjau dari Uji Organoleptik Prasetyon Sepsi Winarno; Irra Chrisyanti Dewi; Aretha Shifra
Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Vol 8 No 4 (2022): Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.581 KB) | DOI: 10.35326/pencerah.v8i4.2792

Abstract

Tujuan penelitian ini adalah penggunaan limbah ampas kopi yang dimanfaatkan sebagai bahan tambahan inovatif pangan berupa ice cream. Penelitian ini menerapkan metode eksperimen melalui tiga perlakuan dengan cara memproses ampas kopi menjadi bubuk kopi supaya dapat dikonsumsi, antara lain: dikeringkan dengan sinar matahari, dioven, dan dikeringkan dengan menggunakan mesin dehydrator. Metode Eksperimen ini membagi bubuk ampas kopi menjadi tiga konsentrasi ke dalam 500 gram adonan ice cream yaitu: 20 gram, 30 gram, dan 40 gram. Sedangkan, teknik pengumpulan data yang dilakukan melalui uji organoleptik menghadirkan 90 panelis. Kemudian dilakukan uji ANOVA untuk mengolah data hasil dari uji organoleptik. Dari uji hipotesis yang menggunakan SPSS, didapat bahwa hasil pengeringan ampas kopi dengan cara dioven memperoleh angka tertinggi dengan konsentrasi 30 gram bubuk ampas kopi. Dari hasil tersebut juga menunjukkan tidak adanya perbedaan antara perlakuan dengan kesukaan para panelis.
Edukasi tentang Menciptakan Inovasi dalam Industri Food and Beverage (F&B) melalui Daring Irra Chrisyanti Dewi
Batara Wisnu : Indonesian Journal of Community Services Vol. 2 No. 3 (2022): Batara Wisnu | September - Desember 2022
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bw.v2i3.136

Abstract

Towards 2030, many aspiring businessmen F&B and entrepreneurs need insight in creating and developing their business. So that community service activities through this webinar provide understanding and inspiration to F&B businesses regarding product/service innovation. In the preparation stage, the service provider collaborates with the Multivers One provider to discuss the theme agreement and the distribution of activity information. In the implementation stage, the speaker explained and continued with a questions and answer session. The final stage, speaker and providers form a whatsapp group to be able to do further coaching. The activity was because the community was attended by 50 people, they were so enthusiastic through the questions and answer session they were excited to create and develop their F&B business
PELUANG DIGITAL MARKETING DALAM KEBANGKITAN PARIWISATA DI INDONESIA Irra Chrisyanti Dewi; Moses Soediro; Michael Ricky Sondak
JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi). Vol 9 No 2 (2022): JMBI UNSRAT Volume 9 Nomor 2
Publisher : FEB Universitas Sam Ratulangi Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35794/jmbi.v9i2.43938

Abstract

The purpose of this study is to explore digital marketing opportunities for tourism in Indonesia, which is motivated by the development of tourism in Indonesia, especially the increase in tourist visits and statistics in the digital era. Integrative literature review is the method used in this research and content analysis to review digital marketing and tourism in Indonesia. The findings from this study are that digital media, content, and mobile advertising are one of the trends in digital marketing. Thus, tourism activists in Indonesia have the opportunity to market their products digitally. For further research, you can explore quantitative and qualitative methods about the digital marketing phenomenon in finding tourism in Indonesia. Abroad, they have implemented digital marketing where they have utilized digital media and created creative content to manage the digitization of marketing activities in the tourism sector.
Climate Change Implications on Strategic Tourism Development of Yogyakarta during the Pandemic Covid-19 Isdarmanto; Kiki Rizki Makiya; Irra C. Dewi
Journal of Research on Business and Tourism Vol. 2 No. 2 (2022): Journal of Research on Business and Tourism
Publisher : Lembaga Penelitian Publikasi dan Pengabdian Masyarakat LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37535/104002220223

Abstract

The purpose of this research is to the regional tourism development strategy in DIY Province to answer the challenges of climate change impacts related to the community’s social life and tourism which was very-slumped during the pandemic. What are the efforts of the community and government to restore tourism? The existence of diverse and unique potential of DIY's natural resources must be maintained and developed even during the pandemic. Strategic innovation to create regional competitive advantage through increasing community empowerment and the role of the Penta helix. This study uses qualitative research methods, through field observations, interviews, and empirical document data that are appropriate and relevant to the research objectives. The commodification of natural potential and the role of the Penta helix can encourage people to build micro-entrepreneurs, culinary businesses, restaurants, cafes, baristas, and online delivery businesses in DIY. In the future, this research is expected to be redeveloped as a reference for new tourism development strategies with more creative and adequate designs as a competitive advantage for tourism according to the demands of millennial tourism development.
Pelatihan Membuat Quiche Lorraine Bagi Peserta Didik Program Double Track Kelas XI Sekolah Progresif Bumi Shalawat Prasetyon Sepsi Winarno; Irra Chrisyanti Dewi; Theodora Kezia Sudibyo; Callista Fortune Wahjudi
I-Com: Indonesian Community Journal Vol 2 No 3 (2022): I-Com: Indonesian Community Journal (Desember 2022)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.137 KB) | DOI: 10.33379/icom.v2i3.1949

Abstract

Program double track yang dicanangkan Pesantren Progresif Bumi Shalawat (PPBS) pada peserta didik tingkat Sekolah Menengah Atas (SMA) ini, dilakukan melalui kerja sama dengan perguruan tinggi, salah satunya adalah Universitas Ciputra Surabaya (UCS). Di mana program tersebut mengajak peserta didik untuk berkunjung secara langsung ke UCS dan mengijinkan peserta didik secara berkelompok untuk menuju jurusan yang mereka minati. Salah satu jurusan yang dikunjungi peserta didik ini adalah S1 Culinary Business. Seiring dengan program tersebut, Tim Dosen Culinary Business beserta Mahasiswa sepakat melakukan kegiatan Pengabdian Kepada Masyarakat (PkM) untuk peserta didik dari PPBS ini, dengan tujuan memberikan edukasi dalam bentuk pelatihan yang menjelaskan tentang jurusan culinary business disertai dengan pembuatan produk kuliner yakni kudapan dari Prancis yaitu Quiche Lorraine. Pelatihan ini untuk mengenalkan tentang seluk beluk jurusan S1 Culinary Business yang perlu dipahami oleh peserta didik agar termotivasi dalam merencanakan studi lanjutnya di jurusan favorit ini. Hasil dari pelatihan ini peserta didik semakin memahami dunia kampus, bagaimana kuliah di S1 Culinary Business, bagaimana praktek secara langsung di laboratorium pastry dan semakin meningkatkan ketertarikan mereka mendalami dunia kuliner.
ANALISIS STRATEGI MARKETING DAN PENERIMAAN PASAR PADA PRODUK BIJI ALPUKAT “ALPUKATUIL” Prasetyon Sepsi Winarno; Muhammad Agil Imawan; Irra Chrisyanti Dewi
Jurnal Ilmiah MEA (Manajemen, Ekonomi, & Akuntansi) Vol 6 No 3 (2022): Edisi September - Desember 2022
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.466 KB) | DOI: 10.31955/mea.v6i3.2352

Abstract

Penelitian ini dilakukan untuk menganalisa bagaimana strategi marketing dan penerimaan pasar pada produk Alpukatuil yang sudah kami produksi. Harapannya agar penelitian ini bermanfaat di pasaran dan bisa survive di masyarakat. Alpukatuil merupakan produk yang berbahan dasar dari substitusi bubuk biji alpukat. Pendekatan yang kami lakukan dalam penelitian ini adalah deskriptif kualitatif, dengan teknik purposive sampling. Metode pengumpulan data melalui wawancara, distribusi kuisioner, dan dokumentasi. Analisis yang kami lakukan melalui beberapa tahapan yaitu: reduksi data, display data, verifikasi dan penarikan kesimpulan. Sedangkan uji keabsahan data menggunakan metode triangulasi. Hasil dari penelitian menunjukkan bahwa strategi marketing 7P berpengaruh signifikan pada penjualan Almondtuil, sehingga berdampak positif pada penerimaan pasar. Jadi, dapat disimpulkan bahwa produk Alpukatuil diterima di masyarakat untuk dikonsumsi sehari-hari.
Pengaruh Brand Trust dan Brand Affect Terhadap Brand Loyalty Threeosix Coffee Shop Surabaya Irra Chrisyanti Dewi; Ferris Julian
Jurnal Indonesia Sosial Sains Vol. 2 No. 06 (2021): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.091 KB) | DOI: 10.59141/jiss.v2i06.341

Abstract

Beberapa tahun ini, sebelum pandemic perkembangan bisnis meningkat drastic. Hal ini, menjadikan banyak perusahaan terpacu menyusun strategi agar survive. Salah satu strategi yang dilakukan adalah menciptakan kosumen yang loyal terhadap brand perusahaan, sehingga konsumen memiliki loyalty. Penelitian ini bertujuan untuk mengetahui pengaruh brand trust dan brand affect terhadap brand loyalty pada Threeosix Coffee Shop di Surabaya. Pendekatan kuantitatif dilakukan melalui metode Structural Equation Modeling (SEM). Sampel dari penelitian ini dipilih menggunakan teknik non probability sampling, karakteristik yang dituju adalah pria dan wanita, berdomisili di Surabaya, minimal usia 17 tahun sampai 40 tahun ke atas, pernah membeli produk Threeosix Coffee Shop minimal satu kali dalam satu bulan terakhir. Jumlah sampel yang digunakan pada penelitian sebanyak 133 orang. Hasil penelitian menunjukkan bahwa: 1) brand trust berpengaruh secara signifikan terhadap brand affect Threeosix Coffee Shop; 2) brand trust berpengaruh secara signifikan terhadap brand loyalty Threeosix Coffee Shop; dan brand affect berpengaruh secara signifikan terhadap brand loyalty.
PENGEMBANGAN INOVASI KECAP AROMATIK BEBAS AFLATOKSIN DI DESA BALONG TUNJUNG, KECAMATAN BENJENG, KABUPATEN GRESIK Sulistyo, Joko; Dewi, Irra Chrisyanti; Yoewono, Jessica Renata
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 4 No. 2 (2022): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v4i2.3503

Abstract

Untuk mencegah kontaminasi aflatoksin dalam produksi kecap tradisional di Indonesia, ragi kecap dari biakan kapang mutan Aspergillus oryzae yang berspora putih, dipersiapkan dari biakan kapang induk A. oryzae yang berspora hijau, melalui teknik iradiasi dengan sinar UV pada intensitas tertentu, sehingga diperoleh ragi kecap mutan yang tidak memproduksi aflatoksin dan dapat digunakan sebagai ragi kecap dalam rangka pengembangan produk kecap aromatik bebas aflatoksin di Desa Balong Tunjung, Kecamatan Benjeng, Kabupaten Gresik. Proses pembuatan kecap aromatik bebas aflatoksin dilakukan melalui tiga tahapan utama, yaitu fermentasi ragi (koji) yang dipersiapkan melalui inokulasi ragi kecap mutan pada kacang kedelai yang telah direndam, dikuliti dan dimasak selama 3–5 hari, dilanjutkan dengan fermentasi garam (moromi) berupa perendaman koji pada kadar garam tinggi (18–22%) selama 1–6 bulan, dan selanjutnya dilakukan pengolahan moromi dengan penambahan rempah-rempah aromatik serta pengemasan produk kecap. Hasil fermentasi koji, menunjukkan pertumbuhan miselia kapang berspora putih secara merata pada permukaan kedelai, menunjukkan proses penguraian secara enzimatik protein secara optimal, sehingga mempercepat proses penguraian bahan-bahan organik yang terkandung dalam kedelai selama fermentasi moromi, sehingga meningkatkan kualitas nutrisi. Hasil tersebut menunjukkan bahwa penggunaan ragi kecap mutan berspora putih tidak hanya berkontribusi pada pencegahan kontaminasi aflatoksin tetapi juga meningkatkan kualitas nutrisi pada produk akhir kecap.
Food Packaging Innovation to Extend Shelf Life and Reduce Food Waste in a Leading Company in Indonesia Irra Chrisyanti Dewi; Rissa Megavitry; Restu Auliani; Erba Kalto Manik
West Science Interdisciplinary Studies Vol. 1 No. 10 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i10.276

Abstract

This research investigates the impact of food packaging innovations on shelf life extension and food waste reduction within a leading Indonesian food company. Employing a quantitative approach, the study incorporates a diverse sample of products subjected to various packaging technologies. Descriptive and inferential statistics reveal a statistically significant increase in shelf life by 50% and a substantial reduction in food waste by 40%. Consumer surveys underscore positive perceptions, with 80% expressing a preference for sustainable packaging. Economically, a 15% reduction in costs associated with product losses supports the business case for innovative packaging. These findings contribute empirical evidence to the discourse on sustainable food systems, emphasizing the practical effectiveness and economic viability of advanced packaging technologies.
Co-Authors Adrie Oktavio Alberta, Patricia Andraenetta, Felicia Apriyeni, Deltri Aretha Shifra Ariyanto, Sudirman Rizki Arnold Suwignyo Assa, Victoria Atmodjo, Nikita Elia Hartono Azka, Mazaya Bahtiar Efendi Barada, Tabita Priscilla Alfalianti Budi, Valencia Setia Cadoret, Ni Luh Melani Callista Fortune Wahjudi Chelsea, Michelle Choiriyah, Nurul Azizah Devi, Ika Mariani Ratna Devina Irtanto Diva, Annastasya Kesya Djunaidi, Nancy Natalia edy susanto Eleazaar, I Made Jovan Endang Supriatna Engka, Renata Pinkan Meia Erba Kalto Manik Erba Kalto Manik Fabiola Leoparjo Fernaldy, Delvin Ferris Julian Fortune, Callista Hadiwirawan, Gilbert Hari Minantyo Hari Minantyo Hariyono, Devi Ramadhani Hartono, Ham Sylvia Cindy Hartono, Jordy Hendra Kasman Heni Adhianata, Heni Isabel, Yoannetta Isdarmanto Iskandar, Ryan Yeremia Iskandar, Zaldy Jangmi, Beak Jatmiko, Shafira Rahmania Jerry Reyhan Wardanna Joko Sulistyo Joko Sulistyo Julian, Ferris Keisya, Kylie Kezia Michelle Caroline Kiki Rizki Makiya Kristian Agung Nugraha Kushandojo, Abigail Hamidy Laela Nur Rokhmah Latifahtur Rahmah Latifahtur Rahmah legito, Legito Lestantyo, Jessica Lofiandy, Nadine Graciela Luthfiyah Nurlaela Mega Intan Permatasari Michael Ricky Sondak Moses Soediro Muhammad Agil Imawan Muljono, Valerie Michelle Nabilah Sukma Hadipratista Natalie, Catherine Nuri Herachwati Nurul Azizah Choiriyah Nurul Azizah Choiriyah Ooi, Philip Pratama Otje Herman Wibowo Otje Herman Wibowo Pasha, Rafi Nawfal Pekanto, Jeanette Magdalene Prasetio, Yohanna Prasetyon Sepsi Winarno Pryanka, Syalfa Pratama Purnomo, Yedida Esther Giovanni Purwanto, Valicia Geralyn rahmah, latifahtur Restu Auliani Rio Putra Sutan Ibrahim Rissa Megavitry Rukhmana, Trisna Ryan Yeremia Iskandar Sanjaya, Sonia Anggun Santoso, Fulvia Angelina Setiawan, Janet Setyawan, Christabella Eilin Soukotta, Yumiko Sri Wulandari Stelson, Queen Allysha Sudarmanto, Eko Sudibyo, Theodora Kezia Sundjaja, Arya Putra Surya, Junior Putra Suryanto, Jason Andrean Sutandi, Tiara Regina Sutopo, Viony Alexandra Suwignyo, Arnold Tan, Miyuki Kyra Tanaya, Andrew Louis Teguh, Stefany Felicia Theodora Kezia Sudibyo Tjahjono, Hartzen Fritz Vallen, Michael Verrellyn, Cherry Victor Kurniawan Yuwono Wijaya, I Putu Gede Dharma Wijaya, Jessica Amelia Wijaya, Winie Tania Wijaya, Wisnu Adjie Nata Wong, Steven Nathanael Yeung, Zara Harvest Yoewono, Jessica Renata Yohanna Prasetio Young, Michelle Yulianti, Eka Budi Yusuf, Ari Zahri, Tiara Casela Zaldy Iskandar