National Conference of Creative Industry最新文献

{"title":"DIMENSI KUALITAS LAYANAN PADA ONLINE TRAVEL AGENCIES DI INDONESIA","authors":"Christina Sudyasjayanti, Auditia Setiobudi","doi":"10.30813/NCCI.V0I0.1228","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1228","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT</em></strong><strong><em>:</em></strong></p><p><em>The increasing number of internet users in Indonesia in recent years greatly affect the growth of e-commerce business. One of the fast growing business is online travel services such as Traveloka, Tiket.com, Agoda, Pegipegi and so on. Online travel services are very diverse facilities, ranging from the procurement of websites to the manufacture of applications. The quality of online services (e-Service Quality) can facilitate efficiently and effectively in the purchase, sales, and delivery of both products and services. E-Service Quality or E-ServQual is a new version of Service Quality (ServQual). E-ServQual is developed to evaluate a service provided on the Internet network. The dimensions of E-ServQual used in the study are 8 dimensions, </em><em>there are</em><em> website design, reliability, responsiveness, security, fulfillment, personalization, information, and empathy.</em><em> </em><em>The </em><em>sample</em><em> used</em><em> in this research is purposive sampling counted </em><em>38</em><em> respondent</em><em>s</em><em>. The sample selection is based on experience using online travel agent in Indonesia. </em><em>This research is using factor analysis to find out the new dimension construct on e-ServQual towards online travel agencies (OTA) in Indonesia</em><em>.</em></p><p><strong><em>Keyword:</em></strong><em> e-ServQual, e-commerce, Online Travel Agent (OTA).</em><em></em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128898812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KAJIAN TINGKAT KEPUASAN KONSUMEN GO-FOOD DI DKI JAKARTA, DENGAN TINJAUAN PENGARUH BAURAN PROMOSI DAN KUALITAS LAYANAN","authors":"Sepriliani Rosanda Dewi, Ignatius Ario Sumbogo","doi":"10.30813/ncci.v0i0.1244","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1244","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh bauran promosi dan kualitas layanan terhadap meningkatnya kepuasan konsumen Go-Food. Unit Analisis yang diamati adalah konsumen Go-Food di area DKI Jakarta. Penelitian ini menggunakan pendekatan deskriptif kuantitatif dengan teknik pengumpulan data adalah teknik survey menggunakan instrumen kuesioner kepada 206 responden yang disebarkan melalui google form. Metode analisis data menggunakan regresi linear berganda dengan software SPSS ver. 24. Dari hasil analisis, diketahui bahwa bauran promosi berpengaruh signifikan terhadap kepuasan konsumen, kualitas layanan berpengaruh signifikan terhadap kepuasan konsumen, serta bauran promosi dan kualitas layanan berpengaruh signifikan terhadap kepuasan konsumen. Pada analisis indikator diketahui, Go-Food harus lebih meningkatkan kualitas pelayanan pada konsumen dan juga meningkatkan promosi di platform media sosial.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"108 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133536663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS AKUNTANBILITAS KEMITRAAN AGRIBISNIS TEMBAKAU SEBAGAI PENERAPAN CORPORATE SOCIAL RESPONSIBILITY (STUDI KASUS PERUSAHAAN ROKOK DI JAWA TENGAH)","authors":"Helga Rustanti, H. Andreas","doi":"10.30813/ncci.v0i0.1242","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1242","url":null,"abstract":"ABSTRACT:Tobacco Agribusiness Partnership is an implementation of Corporate Social Responsibility (CSR) PT. X and already held in some areas one of them in Mranggen. Each activities must be accountable. But in practice, there are problems such as partner farmers who can’t pay off the credit, the quantity of tobacco that goes to PT. X is fickle, and tobacco was sold to the collectors before being put into PT. X. This study aims to find out how Tobacco Agribusiness Partnership in Mranggen implemented as an implementation of Corporate Social Responsibility (CSR) PT. X and to analyze how accountability is done by PT. X, Tobacco Agribusiness Partnership and farmers in the Tobacco Agribusiness Partnership activities at Mranggen. The data used a primary data in the form of accountability that obtained through interviews and secondary data is the form of accountability report of Tobacco Agribusiness Partnership PT. X in Mranggen Planting Season 2016. The results of this study showing that the accountability that has been used is vertical accountability and horizontal accountability. However, in its application, such accountability has not run maximally. Keywords: Corporate Social Responsibility, Partnership, Accountability","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123888455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GASTRONOMI MAKANAN BETAWI SEBAGAI SALAH SATU IDENTITAS BUDAYA DAERAH","authors":"Antonius Rizki Krisnadi","doi":"10.30813/NCCI.V0I0.1221","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1221","url":null,"abstract":"ABSTRACT:Indonesia consists of a variety of ethnic groups, each of which has its own customs, cultural arts and distinctive language, which is a source of creativity and growth. Based on the nature of the understanding of the National National Identity as described above, the national identity of a nation cannot be separated from the identity of a nation or more popular. National identity is essentially a manifestation of cultural values that grow and develop in various aspects of life. The cultural and gastronomic relationships formed due to gastronomy are cultivation products in agricultural activities so that the embodiment of the color, aroma and taste of a food can be traced back to the origin of the environment in which the raw material is produced. The research approach used in this study is a qualitative approach. The focus in this study is the gastronomy of Betawi food as a Cultural Identity. Based on the results of interviews with resource persons and literature studies it can be concluded that the term gastronomy emphasizes the culture or philosophy contained in traditional foods or foods in an area. Viewed from 4 stages, namely the history, culture, geography and cooking methods. From all of these stages, it is closely related to the background of a philosophy that has a role for people's lives and this is an identity of a region as a distinctive value or characteristic of the Betawi culture that must be maintained and preserved for the next generation. Keywords: Gastronomy, Food, Betawi Culture, Cultural Identity","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123839066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"POTENSI PARIWISATA MALUKU BARAT DAYA SEBUAH KAJIAN PUSTAKA","authors":"Posma Sariguna Johnson Kennedy, S. J. Tobing, A. Heatubun, Rutman Lumbantoruan","doi":"10.30813/NCCI.V0I0.1229","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1229","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT</em></strong><strong><em>: </em></strong><em></em></p><p><em>Regency of Southwest Maluku is one of the districts in the archipelago region of the State of Indonesia. The area of Southwest Maluku Regency (MBD) is very strategic because it is close to the State of Timor Leste and the Australian Continent. The most dominant tourist attraction in the district of MBD is marine tourism consisting of beaches and natural beauty under the sea. The author is interested in exploring areas that have potential interest in MBD. Research is done by studying the literature by looking for secondary information. The vastness of the territorial sea and tourism of the district of MBD becomes the capital for tourism development. The district of MBD has many potential assets to develop.</em></p><p><em> </em></p><p><strong><em>Keywords:</em></strong><em> Southwest Maluku, Tourism Potential, Islands Region</em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124093551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"INTENSI UKM DALAM ADOPSI FINANCIAL TECHNOLOGY DI JAWA TIMUR","authors":"Auditia Setiobudi, Trianggoro Wiradinata","doi":"10.30813/NCCI.V0I0.1233","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1233","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT:</em></strong></p><p align=\"center\"> </p><p><em>Small and Medium Enterprises (SMEs) is one of the pillars and strengths that contribute to the Indonesian economy. SMEs in Indonesia began to grow because of the growing technology. One of the supporting factors is the business of Financial Technology (fintech). This study aims to find out the factors that affect the intention of SMEs (vendors) in terms of the use of Financial Technology in the form of cashless payment applications (for the example: OVO, T-Cash, and so on). This research uses semi-structured research framework with T-O-E (Technology - Organization - Environment) approach. The method used is qualitative descriptive. Data on influencing factors are obtained from semi-structured interviews to describe the phenomenon of application-based cashless payment. Validity is tested with source triangulation. An approach is needed to determine the factors that most influence the acceleration of adoption of financial technology. Once these factors are known, step approach and development will be easier to do.</em></p><p align=\"center\"> </p><p><strong><em>Keywords: </em></strong><em>Financial Technology, SME, intention, Small and Medium Enterprises<strong> </strong>(SMEs)</em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125473725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KERAK TELOR: KULINER KHAS IBU KOTA JAKARTA ( BETAWI)","authors":"Yudhiet Fajar Dewantara","doi":"10.30813/NCCI.V0I0.1223","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1223","url":null,"abstract":"ABSTRACT:Jakarta is known as a Big City that has a variety of cultures. One of them is in the culinary field. Indonesian cuisine does not only bring consumers who have their own philosophical values, for example like egg crusts. The purpose of this study is how and the origin of the egg crust provides information about the meaning of gastronomy and philosophy of egg crust as well as knowing the conditions of Betawi Culinary Preservation. The location of the study is as stated in the title above, namely in the Kemayoran and Setu Babakan areas, especially in the Kerak Telor culinary centers, held in North Jakarta and South Jakarta. Data collection methods in the research used are observation, interviews, and documentation. Then from the data analyzed qualitatively and presented descriptively. The research which uses descriptive qualitative method aims to eliminate one of the traditional culinary of DKI Jakarta by focusing on the historical side and the origin of naming egg crust, culture in food egg crust, geographic landscape and cooking and maintenance by the DKI Jakarta government. Data obtained at the study site is a fairly good result from the empowerment efforts carried out by the DKI Jakarta Government. A good effort to use taste, presentation patterns, and promotions that have been proven to be effective in lifting one of the existing cultural heritage in DKI Jakarta Province. Egg crust tips are betawi food (the capital city of Jakarta) but no one knows for sure where they come from. The egg crust gets cultural influences from Europe, Chia and Arabic. A very difficult place to travel from an easy and developing area to several areas such as Setu Babakan, and Kemayoran. His advice is that the government must be petrified in the preservation of Betawi culinary, remembering exactly like Betawi culinary that is almost extinct, for example by holding a routine festival every year. Keywords: Kerak Telor, Culinary  , DKI Jakarta.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122381653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"USULAN MODEL PERHITUNGAN HARGA POKOK JASA PADA INDUSTRI TOUR & TRAVEL DENGAN METODE ACTIVITY BASED COSTING (ABC) (Studi Pada Perusahaan Jasa XYZ Travel)","authors":"Karina Putri Aulia, Muji Astuti","doi":"10.30813/ncci.v0i0.1239","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1239","url":null,"abstract":"ABSTRACT:Strengthening middle-class prosperity in Indonesia raises the tourism industry, especially the umrah travel agency. Government regulations on waiting periods of pilgrimage have contributed to the increase of umrah pilgrims. In gaining market share, the umrah travel industry proclaims a low-price strategy. umrah travel industry is faced with the challenge of cost management and cost allocation so that the cost of goods calculation is more accurate.This study aims to propose the calculation of cost of services by the method of Activity Based Costing (ABC) in XYZ Travel company. Activity Based Costing is a method of allocating cost based on activity so as to produce the calculation of cost of goods more appropriate. This study explains the basic concepts of ABC and compares it with the traditional product costing methods already applicable in XYZ Travel.The method used in this research is descriptive method with qualitative approach. The data used are secondary data in the form of financial statements supported by observation and interview with XYZ Travel management. The study was conducted on the costs incurred in the umrah travel industry according to 2016 financial data on the available umrah packages.The results showed the difference between the cost of travel services industry umrah ABC method with the traditional price according to XYZ Travel. The difference between the cost of services for package type of two, three, and four of Rp 4,716,008, Rp 4,637,716 and Rp 4,502,774. The average cost of travel services umrah XYZ Travel increased after using the Activity Based Costing method. Increase or decrease in cost of services affects the difference in price offered to consumers. XYZ Travel company management is advised to consider using Activity Based Costing method as it can assist management in allocating more accurate cost.                                                                                        Keywords: Umrah Travel Industry, Cost of Services, Activity Based Costing","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130812384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimalisasi Pengembangan Destinasi Wisata Zona A Kampung Budaya Betawi Setu Babakan Jagakarsa, Jakarta Selatan","authors":"Supina Supina","doi":"10.30813/ncci.v0i0.1224","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1224","url":null,"abstract":"ABSTRACT:  Setu Babakan Cultural Village is a Tourism Destination located in the South of Jakarta which in 2024 was named a Betawi Cultural Heritage. Setu Babakan Cultural Village consists of 3 Zones: Zone A is the preservation center for cultural development, Zone B is the Indonesian culinary center, and Zone C is the commercial and natural study.                      This study aims to be a reference material to make Setu Babakan Cultural Area as a Sustainable Tourism Destination, therefore the concept of ecotourism research needs to be done to prevent Culture from being preserved but the environment and other important elements in the Babakan Setu Cultural Village are damaged.                      This study is a descriptive study that uses a qualitative approach using key informants only. From this study it can be seen that the Government of Setu Babakan's development efforts by the Government has been very good but several policies are needed to increase tourists' desire to visit as well aseducating tourists of proper tourism behaviors, because awareness of tourists, especially hygiene issues is still very minimal. Keywords: tourism destination, cultural village, ecotourism","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122161142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FAKTOR-FAKTOR YANG MEMENGARUHI KESETIAAN TENAGA KERJA GENERASI Y","authors":"B. Chandra, E. Purwanto","doi":"10.30813/NCCI.V0I0.1235","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1235","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT</em></strong><strong><em>:</em></strong><em></em></p><h5><em>This research was conducted to find out what factors influenced the loyalty of Gen Y labor who worked as permanent employees and worked in Jabodetabek area. Many of the Gen Y workforce seen haven’t loyal like the previous generation that can work very long in a company. Researcher are interested to explore what factors can trigger the emergence of loyalty to appears in Gen Y. At a glance researcher consider the quality of work and job performance factors are affect the loyalty of the Gen Y labor. In this study the model used is a quantitative research model that serves to see whether there is a positive and significant relationship between the variables that affect the loyalty of Gen Y labor, such as the quality of work life and job performance. The data used in this study are primary data obtained directly through distributed questionnaires, as well as library search through journals as secondary data, to compare and examine what variables are positively affected and can affect the quality of work life and job performance so that can create loyalty.During the research, the researcher found that some variables were allegedly able to increase the loyalty of the Gen Y labor in addition to quality of work life and performance, including compensation, career development and social support that simultaneously affected this research.</em><em></em></h5><h5><em> </em></h5><p><strong><em>Keywords</em></strong><strong><em>: </em></strong><em>Loyalty, Employee, Gen Y</em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127285491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}