Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Indikator: Jurnal Ilmiah Manajemen & Bisnis Journal of Indonesian Tourism, Hospitality and Recreation
Lestari, Nurul Sukma
Unknown Affiliation
Decision Sciences, Operations Research & Management Health Professions Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ROTI GAMBANG, ACCULTURATION BREAD FROM BETAWI Lestari, Nurul Sukma
Journal of Indonesian Tourism, Hospitality and Recreation Vol 3, No 1 (2020): Journal of Indonesian Tourism, Hospitality and Recreation
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v3i1.23468

Abstract

ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui sejarah dari Roti Gambang, keunikan dan cara melestarikan keberadaan roti ini. Pemilihan roti gambang disebabkan karena roti ini adalah makanan traditional khas Betawi. Metode yang digunakan adalah metode kualitatif dengan pendekatan studi literatur. Hasil yang diperoleh dari penelitian ini adalah Roti Gambang berasal dari era kolonial. Keunikan roti ini adalah bentuknya yang persegi yang mengadopsi bentuk salah satu alat musik dari Gambang Kromong, yaitu Gambang serta penggunaan kayu manis dan gula merah. Roti ini mencapai popularitasnya pada akhir 1980-an dan 1990-an. Roti Gambang sudah mulai dijual di toko makanan yang ada di jaringan bioskop terbesar di Indonesia dan sudah tersedia juga di salah satu gerai Starbuck Comunnity Store di Jakarta. Disarankan untuk menjaga keberadaan Roti Gambang karena roti tersebut memiliki nilai sejarah dan terpilih menjadi salah satu roti paling enak di dunia berdasarkan CNN.  Kata Kunci : Betawi, Nilai Sejarah, Roti GambangABSTRACTThe purpose of this research is to find out the history of Roti Gambang, the uniqueness and how to preserve the existence of this bread. Roti Gambang has been chosen because it's a traditional bread from Betawi. A qualitative method with a literature study approach used in this research. The results from this research are the bread originating from the colonial era. The uniqueness is a square shape that adopts the shape of Gambang, the musical instruments from Gambang Kromong and the use of cinnamon and brown sugar. Reached the popularity in the late 1980s and 1990s.  The Bread is available at food stores in the largest cinema chain in Indonesia at one of the Starbuck Community Store outlets in Jakarta.  It's recommended to maintain the existence of the Roti Gambang because of historical value and it was chosen to be one of the most delicious bread in the world based on CNN.   Keywords: Betawi, Historical Value, Roti Gambang
Technology is a solution for MSMEs Sustainability Lestari, Nurul Sukma; Levyta, Farah; Rosman, Dendy; Zainal, Veithzal Rivai; Affini, Dinar Nur
Indikator: Jurnal Ilmiah Manajemen dan Bisnis Vol 6, No 2 (2022)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/indikator.v6i2.14771

Abstract

The Corona virus, which began to emerge at the end of 2019 in China, has so far spread widely throughout the world including Indonesia, where this greatly affects various aspects of human life. Many MSME businesses must close because of the current economic situation. Therefore, MSME owners during the COVID-19 pandemic must start rethinking their business strategy. Because only with innovation, micro, small and medium business owners will be able to survive and continue to be sustainable. One of the innovations is to use technology, namely cloud kitchens that are attached to the use of online applications. During the COVID-19 epidemic, this study looks at the possibility of MSME business owners to adopt Cloud-based technology platforms as their new business model. The data for this study were obtained from 100 MSME owners engaged in the food and beverage sector using quantitative techniques. Data processing using SPSS 22.0 program and path analysis. The research findings reveal that there is a relationship between perceived ease of use and perceived benefits that affect the intention to use/adopt cloud kitchens as their new business model. This study contributes to the intention to adopt small businesses towards technology, namely cloud kitchens for MSME owners. Practical implications for other stakeholders are also presented in this study
Co-Authors Affini, Dinar Nur Levyta, Farah Rosman, Dendy Zainal, Veithzal Rivai