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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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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.
Tanggapan Masyarakat Semarang Tengah Terhadap Potensi Roti Gandjelrel Sebagai Kuliner Di Luar Masa Dugderan Tiara Regina Sutandi; Irra Chrisyanti Dewi
Innovative: Journal Of Social Science Research Vol. 4 No. 5 (2024): 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.v4i5.9838

Abstract

This research aims to explore the distinctive characteristics of two variants of kokot broth in Sumenep and Pamekasan. Qualitative methods were used to analyze the taste, aroma and texture of kokot broth through interviews with sellers and consumers. Informants were selected through purposive sampling of 10 people and 2 kokot broth sellers in Pamekasan and Sumenep. The results highlighted significant differences between the characteristics of coco stock from the two regions. Based on the taste analysis, in Pamekasan it is savory, it has fried onions and in Sumenep it is savory, it has fried onions and there is peanut sauce on top. The texture of the cocoa beans from both regions is very soft, easy to eat and has no smell. Based on the aroma, in Pamekasan it is fragrant and smells slightly of ginger and in Sumenep it is fragrant and smells of peanut sauce. The color of the kokot in Pamekasan is clear and in Sumenep it is cloudy. Apart from that, the habit of buying kokot broth in Pamekasan and Sumenep is that they only eat one portion on the spot and wrap it in more than one portion according to their wishes. The frequency of purchasing kokot broth in Pamekasan is sometimes once a month or more and in Sumenep once a month or two months or more than twice a month depending on consumer desires. In addition, this research reveals people's preferences for one variant of kokot broth which reflects the culinary and cultural uniqueness of Sumenep or Pamekasan. These findings have important implications for further understanding regional culinary diversity in Indonesia, especially on Madura Island, and provide valuable insights for the development of local food products.
STRATEGI KOMUNIKASI PEMASARAN DIGITAL DALAM MENINGKATKAN BRAND AWARENESS KIMO RESORT PULAU BANYAK ACEH SINGKIL Winie Tania Wijaya; Irra Chrisyanti Dewi
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 7 No 3 (2023): Edisi September - Desember 2023
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v7i3.3563

Abstract

Tujuan penelitian ini untuk menganalisis dan mengidentifikasi strategi komunikasi pemasaran digital yang efektif dalam meningkatkan brand awareness KIMO Resort di Pulau Banyak, Aceh Singkil. Metode penelitian yang digunakan adalah metode kualitatif dengan pendekatan studi kasus. Hasil penelitian menunjukkan bahwa strategi komunikasi pemasaran digital memiliki peran yang signifikan dalam meningkatkan brand awareness KIMO Resort di Pulau Banyak, Aceh Singkil. Melalui penggunaan metode triangulasi dan analisis data yang komprehensif, peneliti berhasil mengidentifikasi beberapa temuan penting yang mendukung kesimpulan tersebut. Penelitian ini menunjukkan bahwa strategi komunikasi pemasaran digital yang diterapkan oleh KIMO Resort memiliki dampak yang signifikan dalam meningkatkan brand awareness. Dalam analisis data, teridentifikasi beberapa temuan penting yang mendukung kesimpulan tersebut. Sehingga, dapat disimpulkan bahwa strategi komunikasi pemasaran digital memainkan peran penting dalam meningkatkan brand awareness pada KIMO Resort. Dengan memanfaatkan media sosial dan teknologi digital, KIMO Resort dapat memperluas jangkauan merek, membangun hubungan dengan pelanggan, dan mencapai keberhasilan jangka panjang dalam industri pariwisata.
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.
THE IMPACT OF ADVERTISING TOWARDS BRAND IMAGE AND PURCHASE INTENTION: THE CASE STUDY OF MATAHARIMALL.COM Dewi, Irra Chrisyanti; Hartono, Jordy
Review of Management and Entrepreneurship Vol. 3 No. 1 (2019): Review of Management and Entrepreneurship
Publisher : International Business Management - Universitas Ciputra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.613 KB) | DOI: 10.37715/rme.v3i1.1235

Abstract

The purpose of this study was to determine whether the advertising impacts brand image and purchase intention. This study used purposive sampling because it is adaptable and suited to the research objectives. The validity and reliability had been tested. Hypothesis testing used Structural Equation Modeling. The results were (1) advertising (X1) has an effect on brand image (Y1) with the value of Critical Ration brand image is 5.776 with a probability of less than 0.05, (2) advertising (X1) have no significant effect on purchase intention (Y2) with Critical Ration value of 1.052 and a probability 0.293, and (3) brand image (Y1) has an effect on purchase intention (Y2) with the value of Critical Ration of 4.174 and a probability value of less than 0.05.
Pelatihan Teknik Pengolahan Makanan Tradisional Bagi Peserta Didik SD Citra Berkat Surabaya Dewi, Irra Chrisyanti; Minantyo, Hari; Wibowo, Otje Herman; Wulandari, Sri; Caroline, Kezia Michelle; Hadipratista, Nabilah Sukma; Ibrahim, Rio Putra Sutan; Wardanna, Jerry Reyhan
I-Com: Indonesian Community Journal Vol 5 No 1 (2025): I-Com: Indonesian Community Journal (Maret 2025)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/icom.v5i1.6492

Abstract

Pelatihan teknik pengolahan makanan tradisional bertujuan untuk memperkenalkan dan meningkatkan pemahaman siswa SD Citra Berkat Surabaya terhadap kuliner tradisional Indonesia. Masalah yang dihadapi adalah kurangnya kesadaran dan pengetahuan siswa tentang bahan baku, teknik pengolahan, serta apresiasi terhadap makanan tradisional sebagai warisan budaya lokal. Untuk menanamkan apresiasi budaya lokal dan menggali potensi kreatvitas siswa dalam kuliner tradisional, program ini dirancang dengan metode pelaksanaan secara praktis dan interaktif yang mencakup ceramah dan diskusi dilaksanakan di kelas, sedangkan demonstrasi dan praktik langsung dilaksanakan di laboratorium kitchen yang menjelaskan pengenalan bahan baku tradisional, teknik pengolahan makanan, serta pengembangan kreativitas siswa. Hasil kegiatan pelatihan selama + 3 jam pada siswa SD tersebut menunjukkan adanya peningkatan pada pemahaman dan ketrampilan siswa terhadap bahan baku dan teknik pengolahan makanan tradisional, serta inovasi siswa dalam menciptakan variasi makanan dengan kreativitas masing-masing, dan meningkatnya minat terhadap peluang di industri kuliner. Program ini efektif menanamkan apresiasi budaya sejak dini melalui pendekatan praktis. Dengan hasil positif tersebut, kegiatan ini direkomendasikan untuk dilaksanakan secara berkelanjutan dengan cakupan materi yang lebih luas.
PENGARUH CAFÉ ATMOSPHERE, PRODUCT QUALITY DAN CUSTOMER EXPERIENCE TERHADAP CONSUMER REPURCHASE INTENTION CAFÉ 4X4 COFFEE SAMARINDA KOTA, KABUPATEN KUTAI Nikita Elia Hartono Atmodjo; Irra Chrisyanti Dewi
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 9 No 1 (2025): Edisi Januari - April 2025
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v9i1.5567

Abstract

Tujuan dari penelitian ini untuk menganalisis cafe atmosphere, product quality, dan customer experience berpengaruh terhadap consumer repurchase intention di Cafe 4x4 Coffee Samarinda Kota, Kabupaten Kutai. Populasi dalam penelitian ini sejumlah 250 responden, dengan teknik pengumpulan data melalui distribusi kuesioner yang menggunakan instrumen skala Likert. Selanjutnya, data hasil penelitian diolah menggunakan SPSS dengan metode regresi linear berganda untuk memperoleh hasil penelitian tersebut. Berdasarkan pengujian hipotesis yang telah diolah dengan SPSS, menunjukkan bahwa café atmosphere berpengaruh positif dan signifikan terhadap consumer repurchase intentio, product quality berpengaruh positif terhadap product quality, serta customer experience berpengaruh positif terhadap product quality di Café 4X4 Coffee Samarinda Kota, Kabupaten Kutai.
PERSEPSI PANCAINDRA PADA NASI TIWUL DI PACITAN BAGI GENERASI Z Ari Yusuf; Irra Chrisyanti Dewi
Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 4 (2024): Vol. 7 No. 4 Tahun 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i4.34699

Abstract

Pancaindra adalah bagian organ tubuh yang bisa menerima segala macam jenis rangsangan tertentu. Tiwul adalah salah satu makanan khas yang berasal dari Gunungkidul (Yogyakarta) yang merupakan salah satu makanan berbahan dasar singkong atau ketela pohon yang dikeringkan lalu ditumbuk hingga halus. Tujuan dari penelitian ini yaitu untuk mengetahui persepsi pada generasi z terhadap nasi tiwul di Pacitan. Pendekatan penelitian ini akan menggunakan pendekatan kualitatif yang mana dapat menjelaskan fenomena yang terjadi secara mendalam dan disajikan dengan naratif. Teknik pengumpulan data dilakukan dengan metode in depth interview dan dokumentasi. Informan dalam penelitian ini ialah generasi z yang berumur 13-28 tahun dan tinggal di Kabupaten Pacitan. Peneliti menganalisis hasil data menggunakan triangulasi sumber. Berdasarkan hasil analisis dan pembahasan data informan, persepsi informan mengenai makanan tradisional nasi tiwul adalah makanan yang menjadi ciri khas dan identitas sebuah daerah, persepsi dari luar individu seperti kebutuhan, suasana hati, pengalaman masa lalu, waktu, iklim dan lokasi berpengaruh dalam pemilihan ketika mengkonsumsi nasi tiwul, pada persepsi pancaindra penciuman, terdapat sembilan informan menyukai aroma dari nasi tiwul karena aroma wangi singkong serta aroma manis, pada persepsi pancaindra peraba menunjukkan tekstur yang unik dan menarik perhatian beberapa informan, tetapi tekstur yang sedikit padat dan cenderung kering mengakibatkan beberapa informan kurang suka, pada persepsi pancaindra pengecap,meningkatkan nafsu makan mereka, tetapi beberapa informan kurang menyukai rasa kenyal dan berserat dari nasi tiwul, dan pada persepsi pancaindra penglihatan, tampilan unik berbeda dari nasi lain, tetapi beberapa informan lain menyatakan warna yang terlalu pucat dan bentuk yang kurang menarik, sehingga kurang untuk meningkatkan nafsu makan.
Co-Authors Adrie Oktavio Apriyeni, Deltri Aretha Shifra Ari Yusuf Ariyanto, Sudirman Rizki Arnold Suwignyo Bahtiar Efendi Callista Fortune Wahjudi Caroline, Kezia Michelle Choiriyah, Nurul Azizah Devi, Ika Mariani Ratna Edy Susanto Eka Budi Yulianti 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 Adhianata, Heni Ibrahim, Rio Putra Sutan Isdarmanto Iskandar, Ryan Yeremia Iskandar, Zaldy Joko Sulistyo Joko Sulistyo 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 Nancy Natalia Djunaidi Nikita Elia Hartono Atmodjo Nuri Herachwati Nurul Azizah Choiriyah Nurul Azizah Choiriyah Ooi, Philip Pratama Otje Herman Wibowo Prasetio, Yohanna Prasetyon Sepsi Winarno 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 Suwignyo, Arnold Syalfa Pratama Pryanka Theodora Kezia Sudibyo Tiara Regina Sutandi Trisna Rukhmana Vallen, Michael Wardanna, Jerry Reyhan Winie Tania Wijaya Yoewono, Jessica Renata Yohanna Prasetio Zaldy Iskandar