Febrina, Diah
Universitas Prof. Dr. Moestopo (Beragama)

Published : 2 Documents
Articles

Found 2 Documents
Search

PERSEPSI WISATAWAN MANCANEGARA TERHADAP BRAND PARIWISATA WONDERFUL INDONESIA Febrina, Diah
WACANA, Jurnal Ilmiah Ilmu Komunikasi Vol 17, No 1 (2018)
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui persepsi wisatawan mancanegara tentang brand Wonderful Indonesia. Persepsi diukur melalui elemen-elemen dalam brand Wonderful Indonesia yang terdiri dari keindahan alam, budaya Indonesia, keramahan masyarakat, makanan dan nilai keuangan. Sejumlah 110 wisatawan telah diwawancara sebagai responden dengan menggunakan satu set kuesioner. Hasil kajian mendapati bahwa sejumlah 61% wisatawan tidak mengetahui brand Wonderful Indonesia karena sedikit mendapat terpaan akan brand ini. Secara umum, mayoritas responden mempersepsi bahwa alam Indonesia indah, kebudayaan menarik, masyarakat yang ramah, makanan yang baik dan nilai keuangan yang murah bagi para wisatawan. 
Penggunaan Saluran Komunikasi Untuk Memenuhi Kebutuhan Informasi Wanita Pengusaha Kuliner Kota Depok Anggraeni, Diana; Said, Mashadi; Febrina, Diah
Jurnal Komunikasi Global Vol 8, No 1 (2019)
Publisher : Program Studi Ilmu Komunikasi FISIP Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.65 KB) | DOI: 10.24815/jkg.v8i1.13474

Abstract

The culinary business today is one of the most sought-after business alternatives in Depok. This can be seen that out of 1000 business actors in Depok in 2018, most of them are doing business in the culinary sector. Because the development of the culinary business is increasing rapidly, culinary entrepreneurs, especially women, need various information related to this business. This study aims to find out the communication channels used by women culinary entrepreneurs in Depok to meet their information needs. This study uses a quantitative approach with a survey method. The sample was chosen using a purposive sampling technique based on the characteristics of women who have culinary business, both online and offline. Data were collected by sending questionnaires online through a google form. Within two weeks, as many as 96 respondents were willing to fill out and return the questionnaire. The results of the study show that in the current technological development, the role of communication channels is crucial to support culinary business activities. Various types of culinary information are obtained very quickly when smart business actors utilize the right communication channels. The majority of women culinary entrepreneurs in Depok use communication channels through group chat and interpersonal communication channels, such as friends and family.