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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Tourism & Hospitality Essentials Journal Jurnal Dimensi EKUITAS (Jurnal Ekonomi dan Keuangan) Tourism Scientific Journal Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Ilmiah STOK Bina Guna Medan Jurnal Pariwisata Vokasi International Journal of Community Service Jurnal Gastronomi Indonesia Jurnal Bina Pengabdian Kepada Masyarakat The Journal Gastronomy Tourism Jurnal Manajemen, Organisasi, Dan Bisnis Padma: Jurnal Pengabdian Kepada Masyarakat JISIP UNJA (Jurnal Ilmu Sosial Ilmu Politik Universitas Jambi) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Barista : Jurnal Kajian Bahasa dan Pariwisata Causa: Jurnal Hukum dan Kewarganegaraan Jurnal Pengabdian Masyarakat dan Riset Pendidikan Journal of Business and Management Inaba Jurnal Aksara Raga Inaba of Community Services Journal JUAN: Jurnal Pengabdian Nusantara Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan PESHUM

Ilham Fajri

Universitas Telkom

Author-ID : 605153

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Dampak Pelayanan Gofood Terhadap Penjualan Unit Usaha Mikro Makanan Lokal Mitra Gofood di Kota Bandung Salman Hafidz; Caria Ningsih; Ilham Fajri
Tourism Scientific Journal Vol. 6 No. 2 (2021): Vol 6 No 2 Juni 2021
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i2.137

At this time the digital world has entered all sectors of life, the tourism sector for example with the google maps application to show tourist locations, hotel booking applications, and online transportation applications and food delivery services. Gofood is one of the food delivery services found on the Gojek application. With the presence of Gofood tourists who are in tourist destinations or lodging, especially in the city of Bandung can easily order local specialties or popular culinary in the city of Bandung. The purpose of this study was to determine the effect of Gofood services on increasing sales from local Gofood partner micro food businesses in the city of Bandung. This study uses quantitative methods using simple linear regression analysis, F-test and t-test. The results showed that the Gofood service variable was positive and significant and had an effect of 42.4% on the sales of Gofood partner local micro food businesses in the city of Bandung, the remaining 57.6% was the influence of variables not examined such as product quality, price, marketing management, mix marketing, etc. Gofood partner capital conditions are relatively increased by accumulation, but for daily capital, especially weekends (Friday, Saturday, Sunday, and national holidays) constrained because the disbursement of sales on that day only distributed to partners on Monday and above 12 noon, preferably in accelerate the disbursement because it affects the daily capital turnover.

KAJIAN PENGARUH DUA METODE PEMURNIAN TERHADAP KERJERNIHAN DAN KADAR PATCHOULI ALCOHOL MINYAK NILAM (PATCHOULY OIL) ASAL SUMEDANG Sarifah Nurjanah; Sudaryanto Zain; S. Rosalinda; Ilham Fajri
Teknotan: Jurnal Industri Teknologi Pertanian Vol 10, No 1 (2016): TEKNOTAN, Agustus 2016
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.352 KB)

Indonesia merupakan penghasil minyak nilam dunia yang paling tinggi, akan tetapi nilai jual minyak nilam terutama minyak nilam dari Sumedang mempunyai harga jual yang rendah. Hal ini disebabkan karena mutu terutama kejernihan dan kadar PA yang belum memenuhi preferensi konsumen. Penelitian ini bertujuan untuk mempelajari pengaruh pemurnian secara kimia dan secara fisik terhadap kejernihan dan kadar PA minyak nilam. Metode yang digunakan adalah metode eksperimental dengan analisis deskriptif. Pemurnian secara kimia dengan menggunakan asam sitrat (1% dan 2%), bentonit (2,5% dan 5%) dan campuraan asam sitrat (1%) dengan natrium sitrat (1% dan 2,5%), sedangkan pemurnian secara fisik dilakukan dengan redestilasi. Percobaan dilakukan sebanyak tiga kali ulangan. Hasil penelitian menunjukkan bahwa proses pemurnian dapat meningkatkan mutu minyak nilam terutama kejernihan. Minyak nilam yang tadinya berwarna kuning buram ke coklatan menjadi menjadi kuning terang. Pemurnian minyak juga dapat meningkatkan kadar PA jika menggunakan metode redestilasi dan penggunaan asam sitrat dan natrium sitrat dari kadar PA 29% menjadi 30%.Kata kunci: minyak nilam, pemurnian kimia, pemurnian fisik, kejernihan, kandungan PA

STRATEGI KOMUNIKASI DINAS KEBUDAYAAN DAN PARIWISATA KABUPATEN KUANTAN SINGINGI DALAM MEMPROMOSIKAN BUDAYA PERAHU BAGANDUANG Ilham Fajri; Muhammad Firdaus
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 5, No 1: WISUDA APRIL 2018
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Based on the data that researchers get from the Department of Culture and Tourism Kuantan Singingi regency that there is indeed less interest people to cultural traditions boat baganduang. The purpose of this research is to know the strategy of audience, strategy of message, and strategy of choosing / using media used by Culture and Tourism Office of Kuantan Singingi Regency in promoting boat culture to society.In this study the authors use descriptive qualitative research methods with data collection techniques are grouped through observation, interview and documentation. Informants in this study amounted to 9 people taken based on the technique of purposive sampling, the Head of Culture and Tourism Office of Kuantan Singingi, Public Relation and Tourism Office of Kuantan Singingi Regency, Head of Marketing and Economy Division of Culture and Tourism Office of Kuantan Singingi Regency, 3 visitors which witnessed the culture of baganduang boat and 3 visitors who have never witnessed the culture of baganduang boat. Interactive data analysis model of the researcher used to describe the result of research in data analysis technique and to check the validity of data of researcher using triangulation technique.The results showed that the communication strategy of the Department of Culture and Tourism of Kuantan Singingi Regency in promoting the culture of baganduang boat that is from the determination of the audience is the whole community of Lubuk Jambi, Kuantan Mudik Subdistrict and surrounding areas in Kuantan Singingi Regency. After that the strategy message used is the content of messages that are persuasive and informative, which is packed with how to create a short message that attracts the attention of audiences and messages using the symbol / pictures. And the last media strategy used by the Office of Culture and Tourism Kuantan Singingi Regency in promoting the culture of baganduang boat is electronic media, online media, and print media campaign.Keyword: Communication Strategy, Promoting

PEMBUATAN CARICA FRUIT LEATHER DENGAN SUHU PENGERINGAN YANG BERBEDA Akmal Sugiyarto; Ilham Fajri
JURNAL PARIWISATA VOKASI Vol 2 No 1 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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This study aims to determine the right temperature in the manufacture of Carica fruit leather which will produce the best organoleptic test results and is favored by panelists and also as a food diversification made from Carica fruit can minimize the value of post-harvest loss by processing it into fruit leather can increase the economic value of the Carica fruit and also determine the acceptance of Carica fruit leather products to tourists who visit the tourist area of Dieng and the citizens of Dieng. The collection method used is the experimental method. Data collection techniques were carried out using product experiments, distributing questionnaires, and observing. While the data analysis technique using a hedonic scale. Based on the results of the study, it can be seen that professional panelists prefer Carica fruit leather with a temperature of 70oC. Similar to the professional panelists, the consumer panelists for Carica fruit leather with a temperature of 70oC were superior with the criteria of Carica fruit aroma, sweet and slightly sour taste, slightly brownish yellow color, and slightly rough, thin & elastic texture; then the selling price that the author gets with a profit of Rp.212,050, - is Rp.899.540,-per 100 pcs, then the selling price of Carica fruit leather per pc unit is Rp. 8.955,-; and acceptance of Carica fruit leather products are included in the "Accepted" category. Problems in research: 1) What is the taste of fruit leather made from Carica fruit with different drying temperatures? 2) How to calculate the selling price of fruit leather made from Carica fruit with different drying temperatures? 3) How is the potential for consumer acceptance of fruit leather made from Carica fruit with different drying temperatures?. Suggestions given for problem-solving are: 1) Carica fruit leather product packaging can be improved again to make it more attractive, efficient and also increase its selling value; 2) The shape of the Carica fruit leather product can still be reduced to make it easier to eat; 3) If viewed from the aspect of the cost of Carica fruit leather products, it is still too cheap, so it can still be developed in terms of shape, packaging, and others.

Pelatihan Pramusaji Montigo Resort Nongsa Hote Batam Idham Wibawa; Ilham Fajri; Ilusyana Angkasawati Putri
JURNAL PARIWISATA VOKASI Vol 3 No 2 (2022): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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The purpose of this research is to find out the waiter training available at Montigo Resort Nongsa Hotel Batam. Training is something that needs to be done for waiters in restaurants, whether they are new waiters or those who have worked at the restaurant for a long time. The training provides a standard that must be followed by all participants. In training there are several basic things that must be done so that the training runs according to needs and can run effectively and efficiently. The research method used is a quantitative descriptive method which is processed through a questionnaire as a means of collecting data. The population in this study were employees who worked as waiters at the hotel with a total of 18 respondents using a purposive sampling technique. For data collection techniques carried out, namely by conducting observations, interviews, questionnaires, and literature study. Based on the results of the study, it was found that the waiter training was not optimal or it could be said to be lacking because there were still many waiters who had not attended training. Some of these things ultimately resulted in waiter training at Hotel Montigo Resort Nongsa Batam not being able to run properly which in the end was in accordance with the results of observations of guests who stayed where the average guest who stayed was not satisfied with the service provided by the waiter at the hotel. Montigo Resort Nongsa Batam. Keywords: Training, Waiter, Restaurant

Mise En Place Efficiency in the Kitchen of 18th Restaurant, the Trans Luxury Hotel Idham Sakti Wibawa; Ilham Fajri; Kelly Tanuhadi
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.59096

This study aims to examine the efficiency of mise en place in the kitchen of the 18th restaurant, located in The Trans Luxury Hotel. Mise en place is a systematic and organized preparation practice carried out before cooking, involving the collection, preparation, and arrangement of all ingredients, equipment, and tools required during the cooking process. Efficiency in mise en place is crucial in achieving optimal performance in a restaurant kitchen, including time savings, increased productivity, and reduced errors.The research methodology utilized direct observation and interviews with kitchen staff at the 18th Restaurant. Data collection encompassed preparation time, efficiency of arrangement, equipment usage, and adherence to established mise en place procedures. Data analysis involved comparing actual preparation time with predetermined target times. The findings indicate that the implementation of mise en place in the kitchen of the 18th Restaurant still has some inefficiencies. Several factors influencing mise en place efficiency include a lack of coordination among employees, unavailability of required ingredients or equipment, and a lack of understanding of established procedures. Recommendations to enhance mise en place efficiency in the kitchen of the 18th Restaurant include improving training and understanding among employees regarding mise en place procedures, ensuring the availability of adequate equipment, and enhancing coordination among the kitchen team. Additionally, the implementation of supervision and control systems is necessary to ensure compliance with established mise en place procedures. This study provides a better understanding of the importance of mise en place efficiency in a restaurant kitchen and offers practical recommendations to enhance mise en place performance in the 18th Restaurant of The Trans Luxury Hotel. The findings can serve as a guide for restaurant management in optimizing preparation and organization in the kitchen, thereby improving operational efficiency and the quality of service provided to hotel guests.

An ecosystem approach to manage pelagic thresher shark (Alopias pelagicus) based in Kutaraja Ocean Fishing Port, Aceh Inda Mardhatillah; Am Azbas Taurusman; Muhammad Fedi Alfiadi Sondita; Ilham Fajri; Muhammad Aris
Depik Vol 11, No 2 (2022): August 2022
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Sharks is the dominant bycatch of purse seine and bottom longline vessels that landed in Kutaraja ocean fishing port, particularly pelagic thresher shark species (Alopias pelagicus). The management of shark fisheries in Aceh water is not well implemented. According to the IUCN red list, the pelagic thresher shark has been classified as an endangered species. The capture and trade of pelagic thresher sharks are regulated by CITES (Appendix II). So that Indonesia has to comply with the procedures of CITES due to it has been adopted through the Decree of Minister of Marine Affairs and Fisheries of the Republic of Indonesia Number 61/PERMEN-KP/2018. However, the exploitation and trading of the A. pelagicus continues and is not properly managed. It will threaten the extinction of the pelagic thresher shark population and in terms of a negative image of fisheries management in Indonesia, in particular. Thus, integrated management such as the ecosystem approach to fisheries management (EAFM) is needed to solve this problem. This study aims to evaluate the fisheries management status of the pelagic thresher shark based on EAFM indicator of fish resources domain, focusing in the Kutaraja ocean fishing port. This research was conducted by field measurement and interviews with key stakeholders. Data were analyzed using a multi-criteria analysis (MCA) approach through development of a composite index. The results showed that the trend of CPUE tends to fluctuate in the last 5 years. The total length of the sharks was relatively constant. The proportion of juvenile pelagic thresher sharks was 16% male, and 28% (female), and the shark was bycatch (1%) of the purse seine fishery, the fishing ground was getting further away and seemed to go close to the shark habitat. Based on this assessment, one could conclude that shark's fishery resources were in 'good' category, however, some indicators need to improve through better fisheries management actions. Keywords: EAFM; Alopias pelagicus; pelagic thresher shark; Kutaraja ocean fishing port

Effect of Training on Performance at Darmaga Sunda Resto Idham Sakti Wibawa; Ilham Fajri
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.62041

This study aims to see how much influence training has on the performance of employees at Darmaga Sunda Resto. The restaurant has identified a need for improved service quality and operational efficiency, which can be achieved through effective training.The research method used is a quantitative method involving employees from various departments at Darmaga Sunda Resto. Data was collected through a specially designed questionnaire to measure employees' perceptions of the training they received and its impact on their performance. The sample of this research is all employees, totaling 17 respondents.The results of this study indicate that training has a significant positive effect on employee performance at Darmaga Sunda Resto. It was found that employees who received proper and structured training tended to show improvement in their ability to provide quality service to customers. Training also contributes to increasing employee productivity, knowledge and work skills.These findings indicate that investing in appropriate training can improve overall individual and organizational performance in the hotel and restaurant industry sector. The recommendation for Darmaga Sunda Resto is to continue to focus on a quality training program, which includes developing employees' technical and interpersonal skills, as well as increasing efficiency and customer satisfaction.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.11.2.25479

Sharks is the dominant bycatch of purse seine and bottom longline vessels that landed in Kutaraja ocean fishing port, particularly pelagic thresher shark species (Alopias pelagicus). The management of shark fisheries in Aceh water is not well implemented. According to the IUCN red list, the pelagic thresher shark has been classified as an endangered species. The capture and trade of pelagic thresher sharks are regulated by CITES (Appendix II). So that Indonesia has to comply with the procedures of CITES due to it has been adopted through the Decree of Minister of Marine Affairs and Fisheries of the Republic of Indonesia Number 61/PERMEN-KP/2018. However, the exploitation and trading of the A. pelagicus continues and is not properly managed. It will threaten the extinction of the pelagic thresher shark population and in terms of a negative image of fisheries management in Indonesia, in particular. Thus, integrated management such as the ecosystem approach to fisheries management (EAFM) is needed to solve this problem. This study aims to evaluate the fisheries management status of the pelagic thresher shark based on EAFM indicator of fish resources domain, focusing in the Kutaraja ocean fishing port. This research was conducted by field measurement and interviews with key stakeholders. Data were analyzed using a multi-criteria analysis (MCA) approach through development of a composite index. The results showed that the trend of CPUE tends to fluctuate in the last 5 years. The total length of the sharks was relatively constant. The proportion of juvenile pelagic thresher sharks was 16% male, and 28% (female), and the shark was bycatch (1%) of the purse seine fishery, the fishing ground was getting further away and seemed to go close to the shark habitat. Based on this assessment, one could conclude that shark's fishery resources were in 'good' category, however, some indicators need to improve through better fisheries management actions.Keywords: EAFM; Alopias pelagicus; pelagic thresher shark; Kutaraja ocean fishing port

Peningkatan Kualitas Sdm Pariwisata Melalui Pendidikan Terintegrasi: Kolaborasi Perguruan Tinggi Vokasi Dengan Industri Pariwisata Deden Saepudin; Didin Nurdin; Ilham Fajri; Dadi Indra Permana
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 9 No. 2 (2022): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v9i02.1082

The quality of tourism human resources is closely related to the quality of tourism education institutions. A good tourism educational institution will also produce good graduates, as candidates for quality tourism human resources. Thus efforts to improve tourism human resources begin with efforts to improve the quality of tourism education. This study analyzes how education is managed in tourism vocational higher education institutions, especialy at the NHI Bandung Tourism Academy and at Nusantara Jaya Depok Tourism Academy. The research method uses a qualitative approach with observation techniques, documentation studies and in-depth interviews with stakeholders. It consists of directors, heads of study programs, lecturers, practice instructors, heads of internal quality assurance, and students at the two institutions that are the locus of research. The results of the study show that to produce graduates who are ready to work and have experience working in the industry, tourism higher institutions must collaborate with the hospitality industry in implementing integrated practical learning (work based learning). This form of collaboration is realized by involving industrial practitioners in a number of activities, including: 1) Curriculum development and alignment; 2) Formation of a Steering Committee; 3) Teaching practitioner program; 4) Implementaion on the job training; 5) Sending students to part-time work program (casual); and 6) Guest lecture from industry practitioners. The implications of this collaboration will improve the quality of graduates which will ultimately contribute to improving the quality of tourism human resources.

Co-Authors Adrian Damora Agus Sudono, Agus Ahmad Fauzan Lubis Ahmad Jumadil Anwar Akmal Sugiyarto Am Azbas Taurusman Amin, Saifuddin ANGGARA, DIMAS Anjani, Astrid Dwi Aqmarina, Damartera Tyan Arna Suryani, Arna Azmi, Helmi Ulul Benaya Meitasari Simeon Caria Ningsih Catur Fatchu Ukhriyawati Dadi Indra Permana Deden Saepudin Dendi Gusnadi Devi, Ghini Kuntala Devi, Ghini Kunthala Dewi Turgarini Dicky Hendrawan Didin Nurdin Dika Dwi Panji Efin Muttaqin Enrico, Farel Adrian Erwin Setiawan Eva Mardiyana Eva Mardiyana Faturrahman, Azhali Cendra Firdiani, Inayah Gandhi Sutjahjo Geri Supriadi Ghini Kuntala Devi Ghini Kunthala Devi Gilang Alife Akbar Efendy Gilang Panji Sukoco Giriati, Giriati Gita Siswhara Hamidi Hamidi Hanifah, Nida Hasibuan, Sofyan Sauri Heri Atmojo Heri Sutardi Herman Herman Heru Kurniadi Hollie Booth Hubban Nabiel Matondang Idham Sakti Wibawa Idham Sakti Wibawa Idham Sakti Wibawa Idham Wibawa Ikhtiar Hulu Ilmiati Tsaniah Ilusyana Angkasawati Putri Imam Al Hafizh Harahap Inda Mardhatillah Intan, Amalia Juliana Monika Irfandi Crisnodel Manalu Ita Karnita Ita Karnita Ita Karnita Karnita, Ita Kelly Tanuhadi Khairul Usman Laila, Sulaiman Liliana Puspa Sari Lu’luwatin R.A M. Irfan Maima, Amsal Mochamad Whilky Rizkyanfi Muhammad Aris Muhammad Fedi Alfiadi Sondita Muhammad Firdaus MUHAMMAD SYALEH, MUHAMMAD Nikmah, Nur Faijatun Nugrahani, Fanny Nur Kholis Nur Zulurrahmi Nurlena Nurlena Nuryanto Nuryanto Octavia, Silvi Pangestu, Raju Putri, Megawati Listyana Rada Febriyanti Raihana, Raihana Ratna Mutia Aprilla Riska Diajeng Putri Rizki Eka Putra, Rizki Eka Rizkyanfi, Mochamad S. Rosalinda Salman Hafidz Sanjaya, Sonny Sarifah Nurjanah Siburian, Egi Lianry Simatupang, Mona Rebeca Siti Zakiah smaya, Rizma Sonny Sanjaya Sri Langgeng Ratnasari Sri Marini Sri Marini Sri Marini Sudaryanto Zain Superwiratni Superwiratni Superwiratni Superwiratni, Superwiratni Surya Aditya Wahyono Tawee, Seow Teuku Haris Iqbal Tito Pandu Raharjo Toni Andriyono Vany Octaviany Wahyono, Surya Aditya Wibawa, Idham Sakti Winarso, Widyo Yudianto, Peri Zulkifli Zulkifli

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