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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 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 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 West Science Interdisciplinary Studies
Irra Chrisyanti Dewi
Universitas Ciputra Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science 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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Kuliner Sehat Berbasis CHSE Sebagai Strategi untuk meningkatkan minat beli konsumen Irra Chrisyanti Dewi; Trisna Rukhmana; Bahtiar Efendi; Hendra kasman; Endang Supriatna; Deltri Apriyeni
Innovative: Journal Of Social Science Research Vol. 3 No. 6 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i6.6154

Abstract

Kesehatan dan keselamatan pelanggan telah menjadi prioritas utama dalam industri kuliner, terutama selama periode yang ditandai oleh pandemi global. Artikel ini membahas konsep kuliner sehat berbasis Cleanliness, Health, Safety, dan Environment (CHSE) sebagai strategi yang efektif untuk meningkatkan minat beli konsumen. Penelitian ini melibatkan survei dan analisis data dari sejumlah konsumen yang memiliki beragam latar belakang dan preferensi kuliner. Temuan menunjukkan bahwa faktor CHSE memiliki pengaruh positif yang signifikan terhadap minat beli konsumen. Konsumen semakin peduli dengan kebersihan, kesehatan, dan keamanan dalam pengalaman kuliner mereka. Konsep CHSE menciptakan rasa percaya yang kuat dan memotivasi konsumen untuk memilih opsi makanan sehat yang disediakan oleh penyedia layanan kuliner. Selain itu, artikel ini membahas berbagai strategi yang dapat diterapkan oleh pemangku kepentingan industri kuliner, seperti restoran, kafe, dan penyedia makanan lainnya. Strategi ini mencakup pemeliharaan standar kebersihan yang tinggi, menyediakan opsi makanan sehat, dan mengomunikasikan informasi terkait CHSE kepada konsumen. Seiring dengan meningkatnya kesadaran akan pentingnya CHSE dalam kuliner, pengusaha dan penyedia layanan kuliner perlu mengadaptasi praktik mereka untuk memenuhi harapan konsumen yang semakin tinggi. Dengan demikian, kuliner sehat berbasis CHSE bukan hanya menjadi tren, tetapi juga menjadi strategi bisnis yang cerdas untuk mencapai kepuasan pelanggan yang lebih tinggi dan pertumbuhan bisnis yang berkelanjutan. Artikel ini memberikan wawasan yang berharga bagi pemangku kepentingan dalam industri kuliner yang berupaya untuk menjawab tuntutan konsumen dan mengoptimalkan minat beli mereka.
Pelatihan Pengembangan Inovasi Bioaktivator Untuk Meningkatkan Kualitas Pangan Organik Berbasis Sistem Pertanian Organik Joko Sulistyo; Irra Chrisyanti Dewi; Adrie Oktavio
I-Com: Indonesian Community Journal Vol 4 No 2 (2024): I-Com: Indonesian Community Journal (Juni 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v4i2.4335

Abstract

One effort to produce organic food products is to increase the productivity of organic farming using bioactivators to create a conducive environment to support the growth and fertility of soil microbiota, protect the surrounding environment, and increase soil fertility. Organic food is managed in such a way as to realize sustainable productivity. Therefore, the provision of bioactivators as decomposers of organic matter in the soil can facilitate the maximum presence of nutrients, water and air. Trial of the use of bioactivators consisting of a consortium of microorganisms as agents for decomposing organic matter in soil. The research results show that bioactivators can repair the chemical, physical, and microbiological properties of soil. The use of bioactivators does not cause the heavy metals accumulation in water, soil, and plant growth. As a decomposer of soil organic matter, bioactivators meet the minimum of technical requirements. The use of bioactivators as decomposers of soil organic matter to support organic agricultural commodities so as not to have a negative impact on the accumulation of heavy metals in soil, water and the surrounding environment.
Assessing the Relationship Between Green Leadership Practices and Organisational Resiliance in Sustainable HR System in Indonesia Startpup Companies Irra Chrisyanti Dewi
Journal of Management and Bussines (JOMB) Vol 6 No 3 (2024): Journal of Management and Bussines (JOMB)
Publisher : IPM2KPE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/jomb.v6i3.9652

Abstract

This research aims to investigate the influence of organizational resilience and green leadership practices on sustainable human resource (HR) systems in the context of start-up businesses in Indonesia. The survey method was used to collect quantitative data from 250 respondents representing various industrial sectors. The constructs of organizational resilience, sustainable HR systems, and green leadership were tested for validity and reliability using accepted measurement models. Structural model analysis shows that organizational resilience, sustainable HR systems, and green leadership have a positive and significant relationship. In addition, mediation analysis indicates that the influence of green leadership on sustainable HR systems is partially mediated through organizational resilience. The validity of this relationship is strengthened through bootstrapping procedures. These findings provide valuable insights for organizational leaders and policy makers by illustrating the dynamics of sustainability practices in the context of start-up companies in Indonesia. The practical implications of this research emphasize the importance of building strong organizational resilience and implementing green leadership practices as a strategy to strengthen sustainable HR systems in facing future business challenges. Keywords: Green Leadership, Indonesian Business Environment, Organizational Resilience, Sustainable HR Systems, Start-Up Companies
PENGARUH STRATEGI DIGITAL MARKETING DESA WISATA (DESWITA) DI JAWA TIMUR Dewi, Irra Chrisyanti
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 6 No 2 (2022): Edisi Mei - Agustus 2022
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v6i2.2024

Abstract

Penelitian ini dilakukan untuk mengkaji bagaimana strategi marketing yang telah dilakukan oleh deswita di Jawa Timur yaitu Deswita Pujon Kidul dan Deswita Gubugklakah, dan bagaimana perbandingan hasil dari strategi digital marketing yang telah dilakukannya. Harapannya agar penelitian ini bermanfaat sebagai percontohan untuk deswita lain yang ada di Indonesia dalam merancang dan mengimplementasikan strategi digital marketing supaya tetap survive dalam menjaga keindahan deswitanya. Teknologi yang berkembang setiap waktunya adalah persoalan yang telah diketahui oleh semua khalayak dalam menjalankan kehidupannya sehari-hari. Digital marketing berperan penting dalam mendukung kegiatan promosi yang dilakukan oleh masyarakat saat ini untuk mendukung segala macam kegiatan bisnisnya terutama di bidang pariwisata. Keunikan dan daya tarik yang dimiliki suatu deswita dapat menjadi potensi lokal, sehingga nantinya deswita tersebut dapat dikembangkan dengan baik supaya dapat menjadi sebuah produk wisata yang dapat menarik perhatian para wisatawan. Deswita Pujon Kidul dan Deswita Gubugklakah adalah dua deswita yang lokasinya berada di wilayah Provinsi Jawa Timur dan telah menerapkan strategi digital marketing. Oleh karena itu, penulis memilihnya sebagai sample penelitian. Hasil dari studi pustaka dengan pendekatan deskriptif, didapatkan bahwa strategi pemasaran digital di Deswita Pujon Kidul lebih bagus dibandingkan Deswita Gubugklakah yang baru merintis.
ANALISA FAKTOR-FAKTOR PELAKSANAAN PROMOSI DESA WISATA DI INDONESIA DALAM UPAYA MENINGKATKAN LOYALITAS WISATAWAN Dewi, Irra Chrisyanti
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 7 No 2 (2023): Edisi Mei - Agustus 2023
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v7i2.3086

Abstract

Food Packaging Innovation to Extend Shelf Life and Reduce Food Waste in a Leading Company in Indonesia Dewi, Irra Chrisyanti; Megavitry, Rissa; Auliani, Restu; Manik, Erba Kalto
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.
Pengembangan Tempe Fantasy dengan Penambahan Pewarna Alami dan Rempah-Rempah Mengandung Antioksidan Sulistyo, Joko; Dewi, Irra Chrisyanti; Oktavio, Adrie
Abdimas Indonesian Journal Vol. 4 No. 1 (2024)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v4i1.333

Abstract

Color is one of the most relevant organoleptic attributes that directly influence consumer acceptance and food selection. Natural dyes play an important role in the food industry, not only because of their aesthetic appeal but also their health benefits. Natural dyes offer a variety of health-promoting properties, such as antioxidant, antimicrobial, and anti-inflammatory effects. Therefore, this important characteristic is the reason for adding coloring to develop a tempeh product namely Tempeh Fantasy. This research aims to determine the functional properties, enamelyspecially the antioxidant activity of tempeh products that have been added with natural colorings and aromatic ingredients. Through community service activities, research, and training, the development of tempeh-fantasy innovation has been carried out, which involves soaking cooked soybeans in combination solutions of butterfly pea flower and star anise powder, roselle flower and cinnamon, moringa leaf extract and ginger powder, turmeric and garlic extract, as well as Pangium nut and black garlic solution, then adding tempeh starter and further fermenting it. The results showed that the addition of natural colorings and herb-spices to tempeh succeeded in increasing its antioxidant activity. Additionally, the addition of natural colorings and spices to tempeh can enhance its exotic color and attractive aroma.
FACTORS THAT ENCOURAGE SURABAYA’S CITIZEN IN RESERVATION THROUGH OFFLINE TRAVEL AGENT (TRAVEL BUREAU) (Case Study on PT ANEKA TOURS AND TRAVEL SERVICES SURABAYA) Dewi, Irra Crisyanti; Adhianata, Heni; Suwignyo, Arnold
International Journal of Tourism and Hospitality in Asia Pasific Vol 1, No 1 (2018): October 2019
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.872 KB) | DOI: 10.32535/ijthap.v1i1.105

Abstract

This study want to know clearly about “The factors that encourage Surabaya’s citizen in 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 kind of factors that drive and influence Surabaya’s citizen 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 apart of SEM (Structural Equation Modeling). The populations 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.
PENERAPAN DIGITAL LEADERSHIP DALAM MENDORONG INOVASI DAN KREATIVITAS SDM DI SEKTOR PARIWISATA Dewi, Irra Chrisyanti
Journal of Management Small and Medium Enterprises (SMEs) Vol 17 No 3 (2024): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v17i3.19543

Abstract

The study investigates the impact of digital leadership on the innovation and creativity of human resources (HR) within the tourism sector, employing a survey-based quantitative approach. Digital transformation in this industry necessitates leaders who can effectively integrate technology to foster an innovative and creative work environment. Data were collected through questionnaires distributed to 120 respondents, comprising managers and employees from various tourism organizations across different regions. The analysis utilized linear regression to explore the relationships between the variables of digital leadership, innovation, and HR creativity. The results indicate that digital leadership exerts a positive and significant influence on both HR innovation and creativity. Specifically, digital leaders who empower their employees through technology, maintain effective communication, and encourage continuous learning play a crucial role in fostering creative ideas and implementing innovations within their organizations. These findings offer valuable insights for stakeholders in the tourism industry, suggesting that adopting effective digital leadership strategies can enhance competitiveness. By prioritizing digital leadership, organizations can better navigate the challenges posed by rapid technological advancements and changing market demands. In conclusion, the study underscores the essential role of digital leadership in driving innovation and creativity among HR in the tourism sector. As the industry continues to evolve with digital transformation, leaders must adapt their strategies to cultivate an environment conducive to creativity and innovation, ultimately contributing to organizational success. Keywords: Digital Leadership; Innovation; Creativity; Tourism; Human Resources
The Influence of Culinary Diversity and Tourism Events on Tourist Expenditures (Study in Central Lombok Regency with Destination Image as Intervening Variable) Dewi, Irra Chrisyanti; Sulistyo, Joko
International Journal of Business, Law, and Education Vol. 5 No. 2 (2024): International Journal of Business, Law, and Education
Publisher : IJBLE Scientific Publications Community Inc.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56442/ijble.v5i2.610

Abstract

This research investigates the interplay between culinary diversity, tourism events, destination image, and tourist expenditures in Central Lombok Regency, Indonesia. A quantitative approach utilizing Partial Least Squares Structural Equation Modeling (PLS-SEM) was employed to analyze data gathered from domestic and international tourists. Hypothesis testing revealed significant positive relationships between culinary diversity and tourist expenditures, tourism events and tourist expenditures, culinary diversity and destination image, tourism events and destination image, as well as indirect effects through destination image on tourist expenditures. The result highlights the economic importance of diverse culinary experiences and engaging events in driving tourism revenue, shaping destination image perceptions, and influencing tourists' spending behaviors. The study underscores the need for integrated destination management strategies to leverage Central Lombok's cultural and gastronomic assets for sustainable tourism development.
Co-Authors Adrie Oktavio Apriyeni, Deltri Aretha Shifra Ariyanto, Sudirman Rizki Arnold Suwignyo Atmodjo, Nikita Elia Hartono Bahtiar Efendi Callista Fortune Wahjudi Caroline, Kezia Michelle Choiriyah, Nurul Azizah Devi, Ika Mariani Ratna Djunaidi, Nancy Natalia edy susanto Eleazaar, I Made Jovan Endang Supriatna Erba Kalto Manik Erba Kalto Manik Fabiola Leoparjo Fernaldy, Delvin Ferris Julian Fortune, Callista Hadipratista, Nabilah Sukma Hadiwirawan, Gilbert Hari Minantyo Hartono, Jordy Hendra Kasman Heni Adhianata, Heni Ibrahim, Rio Putra Sutan Isdarmanto Iskandar, Ryan Yeremia Iskandar, Zaldy Joko Sulistyo Joko Sulistyo Julian, Ferris Kiki Rizki Makiya Laela Nur Rokhmah Latifahtur Rahmah Latifahtur Rahmah legito, Legito Luthfiyah Nurlaela Mega Intan Permatasari Michael Ricky Sondak Moses Soediro Muhammad Agil Imawan Muljono, Valerie Michelle Nuri Herachwati Nurul Azizah Choiriyah Nurul Azizah Choiriyah Ooi, Philip Pratama Otje Herman Wibowo Prasetio, Yohanna Prasetyon Sepsi Winarno Pryanka, Syalfa Pratama Purnomo, Yedida Esther Giovanni rahmah, latifahtur Restu Auliani Rissa Megavitry Ryan Yeremia Iskandar Sanjaya, Sonia Anggun Sri Wulandari Sudarmanto, Eko Sudibyo, Theodora Kezia Sundjaja, Arya Putra Sutandi, Tiara Regina Suwignyo, Arnold Teguh, Stefany Felicia Theodora Kezia Sudibyo Tjahjono, Hartzen Fritz Trisna Rukhmana Vallen, Michael Wardanna, Jerry Reyhan Wijaya, I Putu Gede Dharma Wijaya, Winie Tania Yoewono, Jessica Renata Yohanna Prasetio Yulianti, Eka Budi Yusuf, Ari Zaldy Iskandar