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All Journal Jurnal IPTA Jurnal Pariwisata Pesona Jurnal Bisnis dan Manajemen Jurnal Review Pendidikan dan Pengajaran (JRPP) Prosiding Konferensi Nasional PKM-CSR
Elang Kusumo
Universitas Pelita Harapan
Arts Humanities Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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PENGEMBANGAN BUDAYA PENCAK SILAT SEBAGAI ATRAKSI PARIWISATA BUDAYA DI INDONESIA (STUDI PADA PERGURUAN PENCAK SILAT MERPATI PUTIH) Elang Kusumo; Diena Mutiara Lemy
Jurnal Pariwisata Pesona Vol 6, No 1 (2021): Edisi Juni 2021
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v6i1.5872

Abstract

Traditional Indonesian martial art called Pencak Silat , as one of the nation's cultural assets, pencak silat is increasingly developing in Indonesian society, both from the sports and from the socio-cultural. The purposed of this research was conducted to determine the potential development of pencak silat at Merpati Putih as a cultural tourism attraction. The research was conducted on active and passive members (who had been members) of the Merpati Putih Pencak Silat  (with total 612 of respondents). pencak silat  “Merpati Putih” (known as PPS Betako Merpati Putih) was formed around the 1550s BC. This research used a qualitative descriptive method, with primary data from the results of the questionnaire, and enriched with secondary data obtained from the internet and several other sources to complement this research. This research used a qualitative descriptive method, explaining the situation and facts found in the field. To explore members' perceptions of the potential development of pencak silat “Merpati Putih” as a cultural tourism attraction, questionnaires, online observations and interview conducted on the members of PPS Betako Merpati Putih. Pencak silat “Merpati Putih” has the potential to be developed as a cultural tourism attraction, by developing and managing it more professional so that it becomes a cultural tourism asset in term of tourists interest.
Impact of Employee Value Proposition on Hotel’s Employee Tiurida Lily Anita; Elang Kusumo; Sarfilianty Anggiani
Jurnal Bisnis dan Manajemen Vol 8, No 2 (2021): Jurnal Bisnis dan Manajemen Volume 8 Nomor 2 Tahun 2021
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jbm.v8i2.5704

Abstract

This study aims to determine the direct and indirect influence between employee value proposition (EVP), and employee satisfaction (ES) on employee productivity (EP) in the Hospitality Industry, during the Covid 19 pandemic. This research was conducted by conducting observations and surveys to several hotels around the Jakarta area. Respondents in this study were employees who worked at the Hotel as many as 133 respondents, with sampling techniques using purposive sampling, data collection was conducted with the dissemination of questionnaires and this research was conducted with a descriptive quantitative approach. The analysis technique used is path analysis. The results showed that EVP had a positive and significant direct and indirect effect on employee productivity.
PENGARUH NILAI INDIVIDU TERHADAP NILAI ORGANISASI DENGAN NILAI SPIRITUAL SEBAGAI MEDIATOR Elang Kusumo; Sutoha .; Albertha Dwi Setyorini; Hermanto Yaputra
Jurnal IPTA (Industri Perjalanan Wisata) Vol 9 No 2 (2021): Jurnal IPTA (December 2021)
Publisher : Department of Tour and Travel Studies, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/IPTA.2021.v09.i02.p17

Abstract

The values of organization usually reflect the individual values of the founders, these values are recognized and preserved by members of the organization. The individual values include social values, moral values and spiritual values, which from an early age have been embedded and grow in the family and social environment. The value of the organization is also heavily influenced by the values of the individual founders. The purpose of this study is to evaluate the organizational values and the implementations into organizational activities and processes, and individual value as determinant variables which are social values, moral values and spiritual values as mediating variable. Quantitative descriptive method is used in this study, by making exposure, to explain the situation and facts found in the field, and evaluate the relationship between variables. The respondents are consisted of the employee of company in total 155 respondents. The results of this study indicated that social values and moral values as individual values, as antecedents of organizational values as well, have a positive and significant effect on organizational values. Meanwhile, between social values and organizational values through spiritual values as a mediating variable, there is a positive and insignificant effect, and between moral values and organizational values through spiritual values as a mediating variable, there is a positive and significant effect.
PENGOLAHAN MINUMAN TRADISIONAL BERBAHAN DASAR DAUN KELOR DI KAMPUNG WISATA KRANGGAN KOTA TANGERANG SELATAN Rudy - Pramono; Meitolo Hulu; Desman B. Larosa; Anugrah Agungputranto; H.K Elang Kusumo
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 5 (2022): PERAN PERGURUAN TINGGI DAN DUNIA USAHA DALAM AKSELERASI PEMULIHAN DAMPAK PANDEMI
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v5i0.1545

Abstract

Minuman tradisional yang berbahan alami, merupakan minuman yang menarik minat masyarakat pada saat ini. Selain mempunyai cita rasa yang khas, minuman ini juga mengandung unsur alami yang mampu memberikan manfaat memperkuat daya tahan tubuh. Salah satu bahan alami yang sering dimanfaatkan untuk minuman adalah daun kelor. Minuman tradisional berbahan daun kelor diramu dengan bahan lain seperti, jahe, serai selain mempunyai cita rasa yang unik dapat memberikan manfaat untuk menghangatkan badan dan memperkuat daya tahan tubuh. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan edukasi dan prospek bisnis minuman yang berbahan dasar daun kelor. Kegiatan dilakukan pada bulan Juni 2022 di desa wisata Keranggan, Tangerang Selatan. Selain memberikan edukasi, peserta juga melakukan praktek membuat dan menyediakan minuman tersebut. Hasil kegiatan ini peserta memperoleh pengetahuan dan ketrampilan membuat minuman berbahan dasar daun kelor, selain itu juga dilakukan penanaman pohon kelor untuk mendukung keberlanjutan bahan dasar minuman ini. Para peserta kegiatan memberikan umpan balik yang positif selama mengikuti pelatihan ini. Materi disampaikan dengan baik dan menyenangkan sehingga para peserta dapat berinteraksi secara aktif. Dari pelatihan ini diharapkan dapat memanfaatkan ketrampilan telah diperoleh untuk kebutuhan sendiri maupun bisa menjadi menu minuman khas yang bisa disajikan untuk tamu yang berkunjung ke desa wisata Keranggan.
FAKTOR FAKTOR YANG MEMPENGARUHI PREFERENSI KULINER Felicia Angeline; Elang Kusumo
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 7 No. 1 (2024): Volume 7 No 1 Tahun 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i1.24759

Abstract

Penelitian ini bertujuan menganalisis tentang peran user generated content dan product knowledge terhadap preferensi milenial terhadap makanan tradisional. Secara keseluruhan, preferensi terhadap makanan tradisional bukan hanya tentang rasa, tetapi juga tentang mendukung komunitas lokal, melestarikan warisan budaya, dan berkontribusi pada keberlanjutan lingkungan. Itu menjadikannya penting dalam konteks budaya, ekonomi, sosial, dan lingkungan. Penelitian ini termasuk dalam katagori penelitian kualitatif, menggunakan metode perhitungan yang akan digunakan setelah data dari kuesioner terkumpul dengan metode analisis PLS-SEM.
Co-Authors Albertha Dwi Setyorini Anugrah Agungputranto Desman B. Larosa Felicia Angeline Hermanto Yaputra Hulu, Meitolo Mutiara Lemy, Diena Pramono, Rudy Sarfilianty Anggiani Sutoha . Tiurida Lily Anita