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All Journal Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) Journal Of Humanities Community Empowerment Sadar Wisata: Jurnal Pariwisata
Anggraini, Cristian Rizqi
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Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences

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Optimalisasi Pengembangan Ekonomi Kreatif Berbasis Sumber Daya Laut Perikanan Di Desa Lojejer, Kecamatan Wuluhan Melalui Edukasi Dan Pendampingan Pengolahan Ikan Hasil Tangkapan Nelayan Anggraini, Cristian Rizqi; Bakti, Budi Satria; Sandy, Syah Riza Octavy
Journal Of Humanities Community Empowerment Vol. 1 No. 2 (2023): Journal of Humanities Community Empowerment
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jhce.v1i2.431

Abstract

Lojejer Village, Wuluhan District, is a village where the average person works as a fisherman in Jember Regency. The results of the observations explain the obstacles experienced by the community including: 1) The unstable selling price of cob fish which is still low, 2) not having insight into the process of managing marine catches so that the selling price is high, 3) The lack of community skills to innovate so as to produce products with high selling prices. The next stage is the preparation of monitoring and evaluation instruments, namely community insights, including the process of managing cob fish as shredded products, preparing attractive logo designs and product packaging so that they can be marketed, and managing permits after creating new products, promoting through social media and others. The result of this training is that training and education on the process of making Shredded Cob is carried out as a solution to increase the income of fishermen and home industry processing groups in Lojejer Village will manage the catch and then can be marketed at a higher price
PELATIHAN PENINGKATAN EKONOMI KREATIF BERBASIS HASIL LAUT DI DESA LOJEJER, KECAMATAN WULUHAN MELALUI EDUKASI DAN PENDAMPINGAN PENGOLAHAN IKAN TANGKAPAN NELAYAN Anggraini, Cristian Rizqi; Bakti, Budi Satria; Sandy, Syah Riza Octavy
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.15572

Abstract

Desa Lojejer, Kecamatan Wuluhan, adalah Desa dengan  rata-rata masyarakatnya bekerja sebagai nelayan di Kabupaten Jember. Berdasarkan hasil observasi mendeskripsikan mengenai kendala yang dihadapi masyarakat seperti berikut: 1) Ketidakstabilan harga jual ikan tongkol yang rendah, 2) tidak mempunyai wawasan pada proses mengelola ikan tangkapan nelayan agar harga jual tinggi, 3) Kurangnya keterampilan dari masyarakat untuk berinovasi sehingga menghasilkan produk dengan harga jual tinggi. Adapun tahap selanjutnya yaitu dengan mempersiapkan instrumen monitoring serta memberikan evaluasi dengan wawasan dari masyarakat diantaranya proses mengelola ikan tongkol dijadikan olahan abon, mendesain logo serta kemasan produk yang menarik dan kemudian dapat dipasarkan, serta menangani perijinan sesudah menciptakan produk baru, mempromosikan melalui media sosial dan lain-lain. Hasil dari pelatihan ini ialah pelatihan dan edukasi dalam proses pembuatan Abon Tongkol yang diharapkan menjadi solusi untuk meningkatkan penghasilan para nelayan serta kelompok pengolah industri rumahan di Desa Lojejer akan mengelola ikan tangkapan nelayan kemudian dapat dipasarkan dengan harga yang lebih tinggi lagi.
PEMBERDAYAAN EKONOMI KREATIF MASYARAKAT MELALUI PENGOLAHAN MAKANAN PADA POKDARWIS DESA WISATA SIDOMULYO KECAMATAN SILO KABUPATEN JEMBER Anggraini, Cristian Rizqi; Nusanto, Baktiawan
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1612

Abstract

Sidomulyo Village, Silo District, is one of the villages whose residents mostly work as farmers in Jember Regency. The obstacle faced by the community is that the garden products obtained by farmers have relatively low and moderate selling prices. An alternative solution that can be taken to overcome these obstacles is to provide education and assistance in processing farmers' garden products. The aim of this program is to provide education to the people of Sidomulyo Village through POKDARWIS and provide assistance in processing food and drinks from the gardens of Sidomulyo Village residents. The methods used are program preparation, outreach and training, product creation, utilization, monitoring and evaluation. The result of this program is a processing and marketing group that has the potential to produce food and beverages or increase the selling value of products so that people can produce processed food and beverage products that have high economic value to improve the community's economy. And it can be used as a typical food from Sidomulyo Village.
Stress Kerja: Analisis Anteseden Terhadap Kualitas Pelayanan Karyawan Hotel di Jember Faozen, Faozen; Anggraini, Cristian Rizqi; Juhanda, Juhanda
Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) Vol 18 No 1 (2025): Januari - Juni
Publisher : Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58431/jumpa.v18i1.316

Abstract

Penelitian ini akan membahas tentang Stress Kerja: Analisis Anteseden Terhadap Kualitas Pelayanan Karyawan Hotel Di Jember. Sehingga melalui penelitian ini dapat memberikan sumbangan pemikiran kepada asosiasi persatuan hotel dan restoran Jember dan lebih khusus kepada pelaku usaha jasa perhotelan sebagai acuan dalam mengambil kebijakan dalam menyusun strategi penanganan stress kerja sebagai faktor pengaruhnya. Penelitian ini bertujuan untuk analisis anteseden stres kerja terhadap kualitas pelayanan karyawan hotel di Jember. Data dianalisis dengan regrasi linear berganda dengan uji parsial dan simultan. Hasil penelitian ini menunjukkan bahwa secara parsial variabel Stressor Ekstraorganisasi, variabel Stressor organisasi, variabel Stressor Kelompok mempunyai pengaruh tetapi tidak signifikan terhadap Kualitas pelayanan, sedangkan variabel stressor individu mempunyai pengaruh signifikan terhadap Kualitas pelayanan, secara simultan atau bersama-sama variabel Stressor Ekstraorganisasi, Stressor organisasi, Stressor Kelompok, stressor individu mempunyai pengaruh yang signifikan terhadap variabel kualitas pelayananhotel di Jember
Pengaruh Kualitas Produk Makanan Dan Kepuasan Pelanggan Terhadap Loyalitas Pelanggan Di Ruby Restoran Royal Hotel N’ Lounge Anggraini, Cristian Rizqi; Juhanda
Sadar Wisata: Jurnal Pariwisata Vol. 6 No. 1 (2023): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v6i1.366

Abstract

A hotel is a building that provides accommodation, food and drink, where guests who visit do not only aim to stay. Food and beverages are hotel products that provide the second largest input after rooms. Therefore, to remain competitive in the food and beverage sector, both with other hotels and restaurants, it is necessary to increase customer satisfaction with food and beverage products. In this study, we will discuss the influence of food product quality and customer satisfaction on customer loyalty at Ruby Restaurant Royal Hotel N' Lounge. This study aims to determine the variable quality of food products and customer satisfaction have an influence on customer loyalty and to determine the most dominant influence between food quality and customer satisfaction on customer loyalty. Respondents from this study were 100 guests of the royal n lounge hotel and were randomly selected. The research process begins with research instrument testing, interviews and distributing questionnaires to obtain primary and secondary data. The data that has been obtained is tested using multiple linear regression which is processed with SPFF software. The final stage in this research is the preparation of a final report based on the results of data analysis and scientific publications as the output of this research. This study resulted in the conclusion that there is an effect of food product quality on customer loyalty, there is an effect of customer satisfaction on customer loyalty and there is a simultaneous effect of food product quality and customer satisfaction on customer loyalty at Ruby Restaurant Royal Hotel N' Lounge
Co-Authors Bakti, Budi Satria Baktiawan Nusanto, Baktiawan Faozen, Faozen Juhanda Juhanda, Juhanda Octavy Sandy, Syah Riza