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All Journal Jurnal Sinergitas PkM & CSR Journal of Indonesian Tourism, Hospitality and Recreation JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Abdi Dosen : Jurnal Pengabdian Pada Masyarakat JURMA : Jurnal Program Mahasiswa Kreatif The Journal Gastronomy Tourism
Oqke Prawira
Universitas Multimedia Nusantara
Religion Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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The Influence of Hotel Employee Job Stress towards Cyberloafing Rachel Dyah Wiastuti; Oqke Prawira; Devi Yulianti
Journal of Indonesian Tourism, Hospitality and Recreation Vol 5, No 1 (2022): Journal of Indonesian Tourism, Hospitality and Recreation (April Edition)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jithor.v5i1.40494

Abstract

A b s t r a c tThe purpose of this research is to determine the influence of employee’s  job stress towards cyberloafing at Four Seasons Hotel Jakarta. Primary data was collected through survey using questionnaire with five-point Likert scale and close-ended question. Sample of this research was 36 employees at Four Seasons Hotel Jakarta in back of the house departments. Data was analyzed with descriptive statistics, correlation, regression analysis, and three hypothesis testing using SPSS. The results indicate that job stress has significantly influenced on cyberloafing with a value of 11%. Job stress and cyberloafing have low correlation, but positive and significant. Furthermore, job ambiguity showed significant influence with cyberloafing, while job conflict showed the contrary of insignificant. It showed that employees tend to do cyberloafing when they felt uncertainty or ambiguity related to their job compared to the conflict that they encountered. From this findings, hospitality companies are expected to always assure that their employees perceived certainty related to their job tasks and job description to prevent any upcoming job stress.A b s t r a kPenelitian ini bertujuan untuk mengetahui pengaruh stres kerja karyawan hotel terhadap cyberloafing. Penelitian ini menggunakan metode kuantitatif. Data primer dikumpulkan melalui survei dengan menggunakan kuesioner lima poin skala Likert dan pertanyaan tertutup. Sampel dari penelitian ini berjumlah 36 karyawan dari empat departemen back of the house yang berbeda. Data dianalisis dengan deskriptif statistik, uji korelasi, analisis regresi linear sederhana, dan uji hipotesis dengan menggunakan SPSS. Hasil dari penelitian ini mengindikasikan bahwa stres kerja berpengaruh signifikan terhadap cyberloafing yaitu sebesar 11%. Hubungan antara stres kerja terhadap cyberloafing memiliki hubungan rendah namun positif dan signifikan. Selanjutnya ambiguitas pekerjaan menunjukkan pengaruh yang signifikan dengan cyberloafing, sedangkan konflik pekerjaan menunjukkan kebalikan yang tidak signifikan. Hal ini menunjukkan bahwa karyawan cenderung melakukan cyberloafing ketika mereka merasakan ketidakpastian atau ambiguitas terkait pekerjaan mereka dibandingkan dengan konflik yang mereka hadapi. Dari temuan ini, perusahaan perhotelan diharapkan untuk selalu memastikan bahwa karyawan mereka merasakan kepastian terkait dengan tugas dan deskripsi pekerjaan mereka untuk mencegah stres kerja yang akan datang.
Sistem Identifikasi Titik Kritis Halal Menggunakan Algoritma Forward Chaining Alexander Moya Hin; Adhi Kusnadi; Marlinda Vasty Overbeek; Oqke Prawira; Yaman Khaeruzzaman; Syarief Gerald Prasetya
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 1 (2023): Januari 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i1.1285

Abstract

Halal products are obligatory to be used by people who are Muslim. When viewed in terms of the number of the Muslim population in the world and Indonesia, halal products have very potential economic opportunities. However, halal products have the risk of becoming non-halal if the accompanying process and storage do not follow halal rules. Therefore, it is necessary to identify the critical halal point, the point where the potential for such change occurs. So far, identification is made manually, of course there will be opportunities for identification errors to happen and it will take a relatively long time. To overcome these problems, identification can use a computer-based system. Forward chaining is an algorithm that is suitable for identifying halal points, because in SJH LPPOM MUI there is a decision tree for identifying halal critical points which is carried out in the same forward sequence as the forward chaining algorithm process flow. The development of a halal critical point identification system is carried out using the Software Development Life Cycle V-model method, the PHP programming language and the MySQL Database Management System. The system was successfully tested using Whitebox testing, including unit testing, integration testing, and overall system testing. Then testing using Blackbox testing techniques by comparing the results of identifying critical points using the system with the results of identifying critical points manually producing the same results. User satisfaction testing was also carried out using the End User Computing Satisfaction method and obtained an average satisfaction score of 86.53%Keywords – halal products, critical halal point, AI, forward chaining
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.
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.
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.
Career Guidance for the Hospitality Industry during the Pandemic for Students of SMKN 7 Tangerang Oqke Prawira; Adestya Ayu Armielia; Rangga Anggara
Jurma : Jurnal Program Mahasiswa Kreatif Vol 7 No 2 (2023): DESEMBER 2023
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/jurma.v7i2.2122

Abstract

During the pandemic, the continuity of job opportunities related to the tourism industry was concerning for vocational high school students, including students at SMKN 7 Kabupaten Tangerang. Therefore, socialization of career guidance regarding the hospitality industry during a pandemic is necessary so that students can anticipate their career plans after the study period is over. This community outreach activity is carried out so that students can have an understanding of their own potential and development in related industries and plan for the future according to their potential and interests rationally according to existing job opportunities. The material presented is related to the condition of the hospitality industry during Covid-19 pandemic and how to respond to this. The method applied to this community outreach was Service Learning Method as the activities were actively applying what was learnt in the campus to the community. The community outreach activities consist of 3 stages, namely the preparation, implementation, and evaluation stages. Activities are carried out online as a security measure during pandemic. After the activity ends, students can explore career development, identify their potential interests and talents, add relevant information to make career decisions, and improve their expertise and skills according to the career map made.
Co-Authors Adestya Ayu Armielia Adhi Kusnadi Alexander Moya Hin Arief Iswariyadi Devi Yulianti Erwin Alfian Marlinda Vasty Overbeek Rachel Dyah Wiastuti Rangga Anggara Savira Pradiati Savira Rizky Pradiati syarief gerald prasetya Yaman Khaeruzzaman