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All Journal Jurnal Sinergitas PkM & CSR Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) JURNAL PENDIDIKAN TAMBUSAI Ultima Management : Jurnal Ilmu Manajemen International Journal of Economics, Business and Accounting Research (IJEBAR) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Manajemen Perhotelan dan Pariwisata JURMA : Jurnal Program Mahasiswa Kreatif The Journal Gastronomy Tourism Jurnal Pengabdian Teratai Jurnal Pengabdian Kepada Masyarakat Kalam
Adestya Ayu Armielia
Universitas Multimedia Nusantara
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Celebrity Endorsement in Japan Tourism based on Consumer Celebrity Worship Adestya Ayu Armielia
Ultima Management : Jurnal Ilmu Manajemen Vol 10 No 2 (2018): Ultima Management : Jurnal Ilmu Manajemen
Publisher : Universitas Multimedia Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3451.849 KB) | DOI: 10.31937/manajemen.v10i2.982

Abstract

Abstract 85% commercials in Japan are promoted with celebrity endorsers, and that trend seems phenomenal knowing other Asian countries start to imitate Japan’s marketing path. One of the most influential celebrity in Japan today is Arashi, a band formed 20 years ago, who grows mature along with their solid fan base throughout the nation and outside the country. In the tight business competition, both in entertainment and tourism industry, Arashi gives fresh air to Japan economic. This study is aimed at examining the effects of the celebrity endorsement, which consist of three dimensions, and consumer celebrity worship, which consist of two dimensions, to the purchase intention with destination image as the intervening. This is a descriptive study, with approximately 18.000 of Arashi’s foreign fans in an online community; livejournal, as the population. The samples, which was taken based on Slovin’s formula, are 206 people by using non probability sampling method and purposive sampling. The technique of collecting data is online questionnaires. The validity that is used is Pearson product-moment correlation coefficient. The reliability of this study is using Cronbach Alpha; meanwhile, to measure the model, SEM with path analysis is used. Further, Moderating Regression is used to measure the moderating variables used in this study. From this study, it is concluded that the Consumer-Celebrity Worship will positively affect the Destination Image, Destination Image will positively affect Purchase Intention, Celebrity Endorsement will positively affect the Purchase Intention, Socio-demographic & economic will strengthen the link of Consumer-Celebrity Worship and Destination Image, Socio-demographic &economic will strengthen the link of Consumer-Celebrity Worship and Purchase Intention. Keywords: Celebrity Endorsement, Purchase Intention, Consumer-Celebrity Worship
Sejarah Gastronomi Kue Barongko dari Makassar Savira Pradiati; Adestya Ayu Armielia; Oqke Prawira Triutama
Jurnal Pendidikan Tambusai Vol. 7 No. 1 (2023): April 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.273 KB)

Abstract

Barongko adalah salah satu makanan khas Makassar, Sulawesi Selatan. Kuliner tradisional yang satu ini mudah ditemui di beberapa toko kue di sekitar kota Makassar karena juga menjadi salah satu barang wajib yang harus dibawakan pada kado pernikahan adat bernama Lisek Bosarak. Keyakinan mereka mengatakan bahwa Barongko memiliki cita rasa yang berbeda jika pisang yang digunakan tidak ditanam di tanah Sulawesi Selatan. Hal ini juga menjadi salah satu alasan mengapa jarang ditemukan di kota lain. Tujuan dari penelitian ini adalah untuk mendeskripsikan sejarah Barongko, fungsinya dalam tradisi, perkembangannya saat ini, serta sebagai dokumentasi untuk melestarikan salah satu Kuliner Tradisional Indonesia. Penelitian ini menggunakan metode kualitatif deskriptif. Sumber data yang digunakan adalah tempat kejadian, dokumen, wawancara, dan sumber data. Teknik analisis data yang digunakan adalah yang dilakukan secara interaktif dan berlangsung terus menerus sejak pengumpulan data di lapangan hingga selesai. Hasil penelitian menunjukkan bahwa Barongko merupakan salah satu kuliner tradisional Makassar yang memiliki sejarah sejarah dari masa Kerajaan Gowa dan dipercaya dengan beberapa filosofi dan nilai yang terkait. Beberapa penjual Barongko yang populer mulai melakukan inovasi pada Barongko untuk menjadikannya layak sebagai oleh-oleh khas daerah.
PELATIHAN PEMBUATAN KONTEN TUR VIRTUAL UNTUK SISWA SMA DI KOTA TANGERANG Adestya Ayu Armielia; Oqke Prawira
Jurnal Sinergitas PKM & CSR Vol 6, No 3 (2022): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i3.6152

Abstract

The direct impact of Covid-19 pandemic is the occurrence of large-scale social restriction globally. This affects all industrial sectors to transform digitally, and obviously the negative impact on the tourism sector is felt because of its intangible nature. To make it worse, this condition has been going on for too long. The limited social activities and movement also affect psychological problems. Travel consumers are turning to virtual travel agencies’ interactive communications that have emerged as a result of the digital transformation in tourism sector. The innovation of virtual tours with virtual reality development in tourism 4.0 are able to restore tourism activities in pandemic and positively help the psychological problems from the tourism consumers. In addition, virtual tourism can be carried out by anyone, not only by tourism agency. Public or community can also optimize this activity to help promoting the tourist destinations in their area, especially for students in high schools who want to work in digital marketing in the future. Therefore, training on creating the virtual tour content and virtual tour activities are implemented. The methods used include literature studies, questionnaires, and interviews for preparation of the materials and evaluation of the activities. For the training, presentation and lecture methods, as well as practicum are also implemented. The result of the activity showed that the comprehension and digital skills of the participants are improved, and mentally, they enjoyed the event. Other results include virtual trip module and videos which are also used in classroom learning materials.  
Development of Balinese Dish Standard Recipes for a Fine Dining Projection Mapping Adestya Ayu Armielia; Oqke Prawira; Savira Rizky Pradiati
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.v10i1.54876

Abstract

This study aims to develop standard recipes with Indonesian traditional dish to be served in a Fine Dining Restaurant that is aligned with the storyline and visual concept for a projection mapping project titled “Si Dulang”. Four Balinese courses from appetizer, soup, main course and dessert are chosen based on the origin, ingredients availability, color, and taste. The method applied in this study is descriptive qualitative approach with observation, literature studies, experiment, documentation. It is expected that Balinese dish may become a culinary icon for fine dining restaurant which can attract food lovers, food reviewer, and tourists to enjoy the new experience of eating, especially using projection mapping. The outputs of this research is the food product as well as the intellectual property right of the standard recipe module. The set menu may give additional value for the projection mapping project to leverage the customers’ dining experience.
PENINGKATAN KOMPETENSI PEDAGOGI DAN PENGELOLAAN KELAS BAGI INSTRUKTUR REINE DES MERS Oqke Prawira Triutama; Adestya Ayu Armielia; Savira Rizki Pradiati
Jurnal Pengabdian Teratai Vol 4 No 1 (2023): Jurnal Pengabdian Teratai
Publisher : Lembaga Penelitian Dan Pengabdian Pada Masyarakat (LPPM) Institut Bisnis dan Informatika (IBI) Kosgoro 1957

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55122/teratai.v4i1.732

Abstract

Tujuan: Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi pedagogi dan pengelolaan kelas bagi para instruktur Balai Latihan Kerja (BLK) Reine Des Mers. Metode: Metode lokakarya yang terdiri dari kegiatan presentasi, micro-teaching, dan evaluasi dari kegiatan micro-teaching. Hasil: Peserta mampu meningkatkan kompetensi pedagogi dan pengelolaan kelas dalam bentuk pembuatan lesson plan dan kegiatan micro-teaching sesuai perencanaan yang dibuat. Kesimpulan: Setiap tenaga pengajar membutuhkan tambahan wawasan di bidang pedagogi dan manajemen kelas karena dengan ilmu, strategi, dan persiapan inilah mereka dapat meningkatkan kepercayaan diri mereka saat mengajar siswa-siswanya.
PENGARUH KREDIBILITAS VLOGGER YOUTUBE TERHADAP KESADARAN DESTINASI WISATA DAN KEINGINAN BERWISATA PENONTON INDONESIA Adestya Ayu Armielia; Oqke Prawira Triutama; Shafira Nindita
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i2.60168

Abstract

Penelitian ini adalah mengenai dampak vlogger pariwisata Youtube terhadap kesadaran tujuan wisata dan niat beli di Indonesia, khususnya mengenai kredibilitas vlogger, kepada pelanggan. Kerangka yang diusulkan berpendapat bahwa kredibilitas sub-dimensi seperti daya tarik, kepercayaan dan keahlian memiliki dampak yang signifikan terhadap kesadaran destinasi dan niat pembelian. Temuan empiris berdasarkan 350 pelanggan vlog perjalanan dan pariwisata Youtube berusia antara 12-42 tahun mengungkapkan bahwa daya tarik vlogger, kepercayaan kepada vlogger, dan keahlian vlogger secara signifikan meningkatkan kesadaran tujuan wisata dan niat beli mereka. Penelitian ini diharapkan memberikan kontribusi untuk literatur pemasaran dan bukti tambahan mengenai bagaimana influencer media sosial seperti vlogger youtube dapat secara efektif membantu industri pariwisata dan kementerian pariwisata untuk meningkatkan kesadaran tujuan wisata dan meningkatkan niat beli konsumen.
Analisa Persepsi Risiko terhadap Niat Wisata dan Persyaratan Tes Covid-19 di Indonesia Chelsia Pranindyasari; Sari Winahjoe Siswomihardjo; Adestya Ayu Armielia
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i2.60244

Abstract

The global pandemic of Covid-19, including Indonesia, impacted limited mobility and caused several industrial sectors crises. Industries with direct contact have an enormous impact, such as tourism, which has suffered losses due to a decrease in foreign tourists. The disadvantages can be overcome by developing the intention to visit domestic tourists. This study was conducted to analyze the willingness to pay for travel requirements in Indonesia and the impact of the perceived risk of traveling on travel intentions used Theory Planned Behavior (TPB). Structural equation modeling was used on seven hypotheses measured by 246 respondents. The results of this study indicate that the intention to travel is influenced by the willingness to pay for travel requirements through three variables the perception of risk, positive travel attitudes and perceived behavioral control. This study advises the government to increase health consciousness and the importance of Covid-19 tests to reduce the spread. The tourism industry can provide promotions by showing trust and low risk that the trip will be fun, positive, and accessible
SOCIALIZATION OF STANDARD CALCULATION OF RECIPES AND FINANCIAL RECORDING OF MSMES DODOL TENJO BOGOR Adestya Ayu Armielia; Arief Iswariyadi; Erwin Alfian; Oqke Prawira
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol 7 No 3 (2023): SEPTEMBER 2023
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.1931

Abstract

Equality of welfare in Indonesia is difficult to implement due to several factors including geographical problems, population migration, and population registration. This resulted in several other problems arising, namely limited employment. To overcome this problem, the MSME entrepreneurship program is promoted by the government. Tenjo as a village famous for dodol MSMEs has a good track record in the production and distribution of dodol products in the Bogor and Tangerang areas. Unfortunately, the MSME industry is not supported by the standardization of prescriptions and financial records which are the basis for them to be able to take care of P-IRT (Home Industry Food) licenses. With the lack of knowledge from MSME business owners on the importance of standardizing prescriptions and financial records to take care of P-IRT licenses, the service team made the socialization of recipe standard calculations and financial records for MSME actors dodol Tenjo. Business actors are enthusiastic about socialization activities and can make standard prescriptions and financial records according to the model provided by the service team for them to use in their business.
PELATIHAN PROGRAM HACCP BAGI PENGUSAHA UMKM DI WILAYAH TANGERANG Oqke Prawira; Adestya Ayu Armielia; Savira Pradiati
Jurnal Sinergitas PKM & CSR Vol 7, No 1 (2023): APRIL
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i1.6487

Abstract

When MSMEs become a sector that is badly affected by the Covid-19 pandemic, MSME entrepreneurs in the culinary field need a strategy to rise up, and in this case is the implementation of food safety and the implementation of stricter health protocols, so that consumers can feel safe when consuming processed food and beverage products. Monitoring and evaluation of hygiene and sanitation in the processing and packaging process are needed to break the chain of transmission and contamination of both viruses and bacteria in food to consumers. Improving the quality of products from MSME entrepreneurs in culinary sectors includes the implementation of stricter standards and regulations. HACCP is a science-based systematic method that identifies specific hazard risks and their control measures to ensure the safety of manufactured food products. HACCP focuses on the prevention so this method can assist the user in designing processing equipment and procedures. HACCP training for food and beverage MSME entrepreneurs in Tangerang, especially in the Gading Serpong area, is expected to be a solution to the problems of MSME entrepreneurs to gain consumer trust by processing food and beverage products that are safe, healthy, and hygienic for their F&B  businesses in accordance with proper health protocols.
Diversifikasi produk kue kering untuk meningkatkan motivasi wirausaha mahasiswa perhotelan dan boga Adestya Ayu Armielia; Savira Rizki Pradiati; Orisa Mahardhini
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 6 No 3 (2023): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v6i3.19585

Abstract

Kegiatan pengabdian ini berkoordinasi dengan Gramedia dan influencer Luvita Ho yang bertujuan untuk meningkatkan motivasi mahasiswa tingkat akhir jurusan pariwisata, perhotelan, dan tata boga yang berada di daerah Tangerang untuk dapat mencari peluang bisnis dan berani berwirausaha di bidang makanan dan minuman setelah mereka lulus. Kewirausahaan adalah suatu program yang dikembangakan oleh Kementerian Perindustrian yang didukung oleh Presiden Republik Indonesia dan disisipkan dalam capaian pembelajaran kurikulum perkuliahan di level universitas. Metode Service Learning diterapkan dalam pengabdian ini dengan aktivitas seminar dan demonstrasi memasak produk kue kering pada isi kegiatannya. Kegiatan diikuti oleh 50 orang mahasiswa dari berbagai universitas. Tahapan pelaksanaan kegiatan meliputi persiapan, kegiatan seminar dan demonstrasi memasak, serta evaluasi. Evaluasi dari peserta dibagikan dalam google form dengan skala Likert 1-5. Hasil evaluasi menunjukkan mahasiswa puas dengan jalannya acara dan berniat untuk hadir kembali pada acara serupa supaya mereka semakin termotivasi untuk melakukan kegiatan wirausaha. Acara serupa dapat dirancang secara berkala dengan bantuan kerjasama dari pihak Gramedia dan para penulis buku dalam bidang makanan dan minuman untuk memperkaya khasanah kuliner peserta dalam pengembangan produk wirausaha.
Co-Authors Arief Iswariyadi Chelsia Pranindyasari Chelsia Pranindyasari Erwin Alfian Oqke Prawira Oqke Prawira Oqke Prawira Triutama Orisa Mahardhini Rangga Anggara Sari Winahjoe Savira Pradiati Savira Rizki Pradiati Savira Rizky Pradiati Shafira Nindita Yoanita Alexandra