Program Ipteks bagi Masyarakat di Desa Lembah Sari, Batu Layar Kabupaten Lombok Barat ditujukan untuk memberdayakan potensi yang ada pada kelompok usaha kolang kaling sebagai upaya untuk meningkatkan pendapatan masyarakat dan mendukung pengembangan destinasi wisata dan ekonomi kreatif dalam menyangga pembangunan pariwisata di kabupaten Lombok Barat mempunyai peran dan fungsi sangat strategis. Kegiatan Ipteks bagi Masyarakat pada produk kolang kaling ini lebih ditekankan pada penganekaragamannya (diversifikasi), menjadi beberapa produk, seperti; kerupuk kolang kaling, es kolang kaling, manisan dan dodol kolang kaling dengan maksud agar secara teknis proses pembuatan kolang kaling dalam diversifikasi produk olahan camilan dapat dilakukan dengan menggunakan alat bantu berteknologi kekinian, karena adanya temuan bahwa dalam proses pengolahan masih dilakukan secara tradisional dan kurang memperhatikan aspek hyginitas, demikian juga dalam pemasaran pun masih sederhana karena dijanjakan dilapak-lapak pasar dan sekolah. Metode yang digunakan untuk mencapai tujuan dari kegiatan Ipteks bagi Masyarakat ini, dilakukan dengan menggunakan langkah-langkah sebagai berikut; a) melakukan sosialisasi, b) menyusun rencana program, c) melak-sanakan program Ipteks bagi Masyarakat, d) melakukan monitoring, evaluasi dan menyusun laporan. Hasil kegiatan Ipteks bagi Masyarakat ini, antara lain; a) terlaksananya penyuluhan tentang pentingnya pemeliharaan tanaman Enao atau Aren sebagai bahan baku kolang kaling dan meyakinkan pengusaha/masyarakat bahwa camilan kolang kaling dapat dijadikan sebagai salah satu paket wisata kuliner dan wisata agro, b) terlaksananya pelatihan dalam proses pembuatan produk olahan camilan kolang kaling sehat dengan kemasan yang vareatif agar memiliki nilai jual kompetitif, c) terlaksananya kegiatan bimbingan untuk memperluas jangkauan pemasaran dengan memanfaat media sosial.

Tourism Indonesia is ranked 7th in the world for best tourism tourism visit in 2019, the Government's commitment to make tourism as a choir in development accelerates the increase of Indonesia's competitiveness up 8 points from the top 50 to 42 Lombok as a priority tourist destination begins to improve in the development of facilities and tourism infrastructure including its human resources. The city of Mataram as a buffer for special economic zones has the highest number of units and hotel rooms among districts and cities in West Nusa Tenggara has the second highest number of workers after West Lombok regency with 1,993 hotel rooms with 363 workers and no workers foreign, so Education is very important in improving the quality of human resources (HR). The development of tourism facilities and infrastructure needs to be balanced with the need for professional and competent human resources in the field of tourism, especially in the field of hotel and restaurant accommodation. It will be a problem if the human resources employed do not attempt to identify, map competency levels, gaps, and penta helic models for developing HR competencies for tourism workers in the hotel and restaurant sector in the city of Mataram. The purpose of this study is 1). To identify tourism workers in the hotel sector and 2). To analyze the level of competency of tourism workers in the hotel and restaurant sector, 3). To analyze the gap between human resources and the competencies of tourism workers in the hotel and restaurant sector. 4). To build a penta helic model of HR competencies for tourism workers in the hotel and restaurant sector in the city of Mataram. The research method used is quantitative and qualitative research methods with purposive sampling technique. Data collection techniques used by data collection through observation, interviews, surveys, and expert justification, with descriptive analysis techniques. The results obtained in this study were identified competency indicators referring to the SKKNI based on the Determination of Indonesian National Work Competency Standards in the Tourism Sector in the Hotel and Restaurant Sectors. In the area of work receiving and processing reservations, reception, room preparation, providing accommodation services, providing restaurant services, and Cook food services. Tourism competency profile of tourism workers as a whole has not obtained a perfect score of 5, meaning that the real competence of employees is still below the expected competence. Mapping the gap of tourism workers is carried out through the vocational education institution (LPK) capacity building strategy, and the HR competency improvement strategy through the LPK so that the involvement of the government, employers, academics, and media in the penta helic model is very effective as a reference in the development of tourism HR. The conclusion of this research is the obligation of the company to provide training (on the job and off the job training), set national competency standards, educational and training institutions each have a role, and refer to the penta helic model in the development of Tourism HR

Tujuan dari penelitian ini, untuk mendeskripsikan proses pembuatan tepung talas dan kualitas tepung talas pada pembuatan cupcake. Penelitian ini dillakukan di dapur laboratorium Sekolah Tinggi Pariwisata (STP) Mataram dan teknik yang digunakan yaitu teknik eksperimen, teknik dokumentasi, dan teknik kuesioner dengan responden sebanyak 20 responden terdiri dari mahasiswa STP Mataram sebanyak 5 orang, 2 orang dosen kuliner, dan 13 orang yang sudah terlatih dalam bidang kuliner. Teknik analisis data yang digunakan dalam penelitian ini adalah deskriptif kuantitatif. Dengan menggunakan uji organoleptik dengan parameter warna, aroma, rasa, dan tekstur hasil produk cupcake berbahan dasar tepung talas dengan 3 formula yang berbeda, F1 (100% tepung talas), F2 (75% tepung talas :25% tepung terigu), dan F3 (50% tepung talas : 50% tepung terigu). Selanjutnyadilakukan skor uji hedonik dinyatakan dalam angka 1−5 (1 sangat tidak suka, nilai 2 tidak suka, nilai 3 cukup suka, nilai 4 suka, dan nilai 5 sangat suka). Dari semua formula di dapatkan kesimpulan tepung talas dapat menggantikan tepung terigu pada pembuatan cupcake dilihat dari rata-rata responden suka dengan hasil cupcake berbahan dasar tepung talas.

The development of human resource management will continue to change along with the times. At the same time, there have been various emerging developments in the model approach within human resource management. This study aims to look at the various models of human resource management approaches and find the most suitable approach to human resource management. This research will be carried out using a descriptive qualitative approach. The data used in this research comes from the results of research and previous studies that are still relevant to the content of this research. The results of this study found that the researcher with the Zoroastrian approach model was the most suitable approach model for human resource management in the Industrial Revolution 4.0 era. This is because, in this approach, values of a fairly high work ethic, empowerment, community improvement, fairness, and good manners are important in developing business excellence.

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