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All Journal Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Eryd Saputra
Manajemen Kuliner, Politeknik Pariwisata Batam
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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Pengaruh Manajemen Dapur Berkelanjutan terhadap Limbah Makanan Program Makan Bergizi Gratis (MBG) Eryd Saputra; Frangky Silitonga; Tirta Mulyadi; Heri Nuryanto; Hanifah Malya Fakhriani
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 5 No. 1 (2026): Januari - Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v5i1.4892

Abstract

The Free Nutritional Meal Program (MBG) is designed to improve the nutritional quality of students by providing nutritious food in the school environment. Kitchen operations are a crucial factor in determining the program's success because they are related to food quality, efficient use of food ingredients, and food waste management. This study aims to analyze the condition of kitchen management, the implementation of sustainable kitchen management, and food waste in the operations of the Free Nutritional Meal Program. The study used a quantitative approach with a survey method of the MBG kitchen workforce in Batam City. This study used a quantitative survey method of 65 kitchen operational workers of the Free Nutritional Meal Program (MBG) in Batam City using a total sampling technique. Data analysis was conducted using descriptive statistics and multiple linear regression assisted by SPSS. The results of the study indicate that kitchen management and sustainable kitchen management are in the good category. Practices of production planning, raw material management, food safety, and sanitation have been implemented quite effectively in supporting kitchen operations. Food waste is still found at a moderate level, indicating food waste and food waste during the production process. The research findings indicate that strengthening kitchen management and implementing sustainability principles can support operational efficiency and reduce food waste. More planned and sustainable kitchen management is an important part of supporting the success of the Free Nutritious Meal Program.
Pengaruh Country Image, Lokasi, Gaya Hidup Terhadap Minat Berkunjung Ke Negara Singapura Rezki Alhamdi; Tito Pratama; Eryd Saputra; Natal Olotua Sipayung; Pablo Rehandana Damanik
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 1 (2025): Januari - Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i1.2744

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh Country Image, lokasi, dan gaya hidup terhadap keputusan masyarakat Batam untuk berkunjung ke Singapura. Menggunakan pendekatan kuantitatif dengan metode deskriptif, data dikumpulkan melalui survei kuesioner dan dianalisis menggunakan Partial Least Squares Structural Equation Modeling (PLS-SEM). Hasil penelitian menunjukkan bahwa Country Image dan gaya hidup memiliki pengaruh signifikan terhadap minat berkunjung, sedangkan lokasi tidak memberikan dampak yang signifikan. Temuan ini mengindikasikan bahwa citra positif Singapura sebagai destinasi wisata modern dan tren gaya hidup masyarakat Batam lebih memengaruhi keputusan kunjungan dibandingkan kedekatan geografis. Studi ini memberikan wawasan bagi pengelola pariwisata untuk merumuskan strategi pemasaran yang efektif guna meningkatkan kunjungan wisatawan dari Batam ke Singapura.
Waste Awareness Campaign and Printer Donation Rezki Alhamdi; Natal Olotua Sipayung; Dailami; Siska Amelia Maldin; Eryd Saputra; Wahyudi Ilham; Tito Pratama; Moh Thandzir; Syafruddin Rais
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.517

Abstract

This community service program (PKM) conducted by Batam Tourism Polytechnic at SMAN 3 Batam aimed to increase students' awareness of food waste reduction and support the teaching-learning process through a printer donation. The one-day activity involved 50 students and 5 teachers, utilizing interactive socialization methods such as presentations, videos, and small group discussions to address the causes, impacts, and solutions of food waste, followed by the handover of a multifunction printer with a technical demonstration. Qualitative evaluation through observation and informal interviews revealed that students significantly improved their understanding of food waste, actively participated in proposing practical solutions (e.g., taking adequate portions, utilizing leftovers), and expressed intentions to form a student-led waste management club, while the printer donation immediately facilitated the printing of teaching materials and assignments, reducing learning delays. This integrated approach combining environmental education with physical facility support, even in a short period, produced meaningful and sustainable impacts, aligning with SDGs 4 (Quality Education) and 12 (Responsible Consumption and Production).
Co-Authors Dailami Frangky Silitonga Hanifah Malya Fakhriani Heri Nuryanto Maldin, Siska Amelia Moh Thandzir Natal Olotua Sipayung Pablo Rehandana Damanik Rezki Alhamdi Syafruddin Rais Tirta Mulyadi Tito Pratama Wahyudi Ilham