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All Journal JPM (Jurnal Pemberdayaan Masyarakat) PEDAGOGIA JBT (JURNAL BISNIS dan TEKNOLOGI)
Rahayu, Ida
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Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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KEBERHASILAN SEKOLAH MERAIH GELAR ADIWIYATA DAPAT MENINGKATKAN KESADARAN RAMAH LINGKUNGAN SISWA DALAM HEMAT ENERGY (Study Case: SMA Negeri 8 Serang Banten) Rachman, Indriyani; Muarif, Samsul; Santuso, Edy; Rahayu, Ida; Dahlia, Karlina Puspa; Raharjo, Slamet; Matsumoto, Toru
PEDAGOGIA Vol 15, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/pedagogia.v15i1.6560

Abstract

One of the school's successes in reaching the title Adiwiyata is habitual school community in everyday life. These habits reflect whether they are environmentally friendly patterned or not. Adiwiyata is a program that forms the entire school community to characters that care for the environment. Creating a school that is clean, healthy, beautiful and ethics and aesthetics. With the knowledge and habits of students' awareness and eco-friendly lifestyle, it is the foundation for SMA Negeri 8 Kota Serang to be earned Adiwiyata. This study raised the issue of whether the program launched by the school for a degree Adiwiyata can increase knowledge and change the habits of students in energy efficiency. This research method using qualitative description, in which respondents were given questionnaires, interviews, and observations. However, the role that the school community is very important in realizing the success of the school to achieve Adiwiyata title. Thus the required environmental education activities that can form the students become the generation that can contribute to being part minded citizens who are environmentally.
ANALISIS PAKET TOUR PADA MITRA TAXI WIRA TRANS PT. BINTAN RESORTS CAKRAWALA Rahayu, Ida
JBT (JURNAL BISNIS dan TEKNOLOGI) Vol. 12 No. 1 (2025): JURNAL BISNIS DAN TEKNOLOGI
Publisher : Nsc Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62045/jbt.v12i1.404

Abstract

Koperasi Wira Artha, sebagai unit bisnis PT. Bintan Resorts Cakrawala, bergerak dalam bidang jasa transportasi danpariwisata melalui kemitraan dengan 30 Driver Wira Transportation. Keanggotaan kemitraan ini memiliki persyaratankhusus baik dari aspek pengendara maupun armada, serta diwajibkan untuk mematuhi kode etik yang ketat demimenjaga keamanan dan kenyamanan konsumen. Studi ini menemukan bahwa salah satu kendala utama dalam layananWira Transportation adalah kurangnya kemampuan Driver dalam berperan sebagai Tour Guide, yang berdampak padapengalaman wisatawan di Pulau Bintan. Untuk meningkatkan kualitas layanan, diperlukan pelatihan bagi Driver dalambidang komunikasi, pengetahuan destinasi, manajemen perjalanan, dan etika pelayanan. Selain itu, pengembangan paketwisata berbasis kebutuhan wisatawan dan pemanfaatan teknologi, seperti platform pemesanan online, dapat menjadisolusi untuk meningkatkan daya saing Wira Transportation. Dengan penerapan strategi ini, diharapkan keberlanjutankemitraan dan kualitas layanan transportasi wisata di Pulau Bintan dapat semakin berkembang.
Pelatihan Inovasi Kuliner dan Pengembangan Menu di Destinasi Wisata Pemancingan Wong Dheso Mashudi, Mashudi; Rahayu, Ida; Yayan Setyanto, Henricus
Jurnal Pemberdayaan Masyarakat Vol 10 No 1 (2025): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v10i1.11865

Abstract

According to 2024 data from the Central Bureau of Statistics (BPS), Bintan Regency recorded a 238.79% increase in tourist visits compared to the previous year. Pemancingan Wong Dheso spot is among the potential destinations for further development, especially in local culinary tourism. However, challenges remain, including unstructured menus, inconsistent food pricing, poor presentation, and limited use of local agricultural and fishery products. This community service program aimed to enhance the capacity of local culinary managers in structuring menus, improving food presentation, and utilizing local ingredients to strengthen the region’s culinary identity. A participatory and hands-on approach was used, including workshops, Focus Group Discussions (FGDs), and direct mentoring. The training involved 20 participants and resulted in improved culinary skills, development of buffet and à la carte menus, and better standardization of restaurant operations. Participant satisfaction scored 5.0 in practical sessions, 4.7 in perceived benefits, and 4.5 in overall satisfaction. The results indicate that this training model is effective, practical, and adaptable. It also presents a replicable strategy for developing culinary tourism based on local resources and community empowerment in rural destinations.
Co-Authors Dahlia, Karlina Puspa Indriyani Rachman Mashudi Mashudi Matsumoto, Toru Muarif, Samsul Santuso, Edy Slamet Raharjo Yayan Setyanto, Henricus