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All Journal Jurnal Pendidikan, Sains dan Teknologi Jurnal Ekonomika Manajemen Dan Bisnis
Dailami .
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences

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Membangun Identitas Melayu Lewat Pendidikan Keparawisataan di Pulau Penyengat, Kota Tanjungpinang Dailami .; Moh. Thandzir; Natal Olotua Sipayung; Rezki Alhamdi; Siska Amelia Maldin; Haufi Sukmamedian; Tito Pratama; Syalendra Reza Irwansyah Rezeki; Muhammad Rhomadani
Jurnal Pendidikan, Sains Dan Teknologi Vol. 5 No. 2 (2026): April-Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpst.v5i2.4753

Abstract

The problem in this study is the development of tourism on Penyengat Island which has the potential to reduce the value and identity of Malay culture due to the influence of modernization and foreign culture. In addition, Malay culture-based tourism education is still not optimal in introducing local historical, customary, and cultural values to the community and tourists. Therefore, efforts are needed through tourism education to build and maintain Malay identity in the region. This research aims to analyze how tourism education plays a role in building Malay identity on Penyengat Island, Tanjungpinang. The problem in this study arises due to the development of modern tourism which has the potential to reduce local cultural values if it is not balanced with efforts to preserve Malay culture. Therefore, tourism education is considered important as a means to maintain the cultural identity of the local community while increasing awareness of the importance of preserving Malay cultural heritage. This study uses a qualitative method with a descriptive approach. Data collection techniques are carried out through observation, in-depth interviews, and documentation. The research informants were selected using purposive sampling techniques, namely traditional leaders, local communities, tourism managers, and parties involved in tourism activities on Penyengat Island. The data analysis technique uses the Miles and Huberman model which includes data reduction, data presentation, and conclusion drawn. The results of the study show that tourism education has an important role in strengthening Malay identity through the introduction of local history, culture, customs, languages, and values to the community and tourists. In addition, community involvement in cultural tourism activities also supports the preservation of Malay identity on Penyengat Island.
Analisis Penggunaan Pembayaran Digital di Elora Coffe and Roastery Tomi Sianipar; Tito Pratama; Dailami .; Natal Olotua Sipayung
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3725

Abstract

This study aims to analyze the implementation of the digital payment system at Elora Coffee and Roastery Batam Center. Elora Coffee was chosen as the research site because it has fully adopted a cashless payment system and is recognized as one of the most popular cafés in Batam with a high number of visitors, making it a potential and relevant location for the study. The research is motivated by the rapid growth of financial technology, which has become an integral part of modern economic activities and lifestyles. This study employs a qualitative descriptive method with a case study approach. Data were collected through interviews, observations, and documentation involving ten selected customers as respondents. The findings indicate that the implementation of digital payment at Elora Coffee operates effectively and is perceived as easy to use, fast, secure, and efficient. Moreover, the use of digital payment systems enhances Elora Coffee’s image as a modern café that is adaptive to technological advancement and innovation.
Pengaruh Bahan dan Ukuran Kemasan Produk Biji Kopi terhadap Minat Beli Pelanggan di Pippo Coffee Roasters, Batam Tegar Fatihah; Dailami .; Wahyudi Ilham; Tito Pratama
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3742

Abstract

Coffee consumption trends in Indonesia continue to rise in line with the growth of the local coffee industry and increasing public interest in packaged coffee bean products. In this highly competitive market, packaging plays a crucial role—not only as protection for the product but also as part of a marketing strategy that can influence consumers’ purchase intention. This study aims to analyze the effect of packaging material and packaging size on customers’ purchase intention at Pippo Coffee Roasters. The research employs a descriptive quantitative approach with 121 respondents determined using the Slovin formula from a population of 2,350 people over a three-month period, with a margin of error of 0.09. Data were analyzed using SPSS version 30 through a series of statistical tests, including validity and reliability tests, classical assumption tests (normality, multicollinearity, and heteroscedasticity), as well as multiple linear regression analysis consisting of t-tests, F-tests, and the coefficient of determination. The results indicate that the research instruments covering the variables of packaging material, packaging size, and purchase intention were valid, reliable, and met the classical assumption tests. Regression analysis shows that the packaging material of coffee bean products has a significant effect on customers’ purchase intention, while packaging size does not have a significant partial effect. However, simultaneously, both variables have a significant effect on purchase intention, with a coefficient of determination (R²) value of 71.6%. These findings can serve as practical guidance for business owners, especially in the coffee industry, in designing packaging that not only maintains product quality but also enhances customers’ purchase intention.
Subtitusi Gula Tebu Dan Gula Aren Dalam Pembuatan Tepache Buah Naga Dengan Penambahan Whey Evang Jelin Istiana Salombe; Natal Olotua Sipayung; Tito Pratama; Dailami .
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3754

Abstract

Fermented beverages are rapidly developing because they are considered to provide benefits for digestive health and are part of the functional food trend. One of the fermented beverage innovations that has the potential to be developed based on local ingredients is dragon fruit Tepache with the addition of whey. This study aims to determine the effect of using two types of sugar, namely cane sugar and palm sugar, on the sensory characteristics of Tepache made from dragon fruit flesh and skin with the addition of whey. The study used an experimental method with a completely randomized design with one factor and two levels and involved 30 panelists consisting of trained, semi-trained, and untrained panelists. Assessment was carried out through organoleptic tests on four quality parameters, namely color, aroma, texture, and taste, and analyzed using the Mann-Whitney U test. The results showed that cane sugar provided a brighter color and was preferred by panelists, while aroma and texture showed no significant differences in most panelists. The taste of Tepache from both treatments remained acceptable to consumers. In conclusion, the use of cane sugar provided better visual characteristics, but both types of sugar were still suitable for use in making dragon fruit Tepache with the addition of whey as a functional fermented beverage.
Pengaruh Instagrammable Interior Terhadap Kepuasan Pelanggan Di Rubeka Coffee Shop Batam Diah Galuh Lestari; Dailami .; Wahyudi Ilham; Natal Olotua Sipayung
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3904

Abstract

The development of social media, particularly Instagram, has driven many cafes to create attractive and Instagrammable interior designs to capture visitor’s attention. Aesthetic interiors now serve not only as decorative elements but also as part of a lifestyle and an indirect promotional medium. This phenomenon encouraged the researcher to examine the influence of Instagrammable interior design on customer satisfaction at Rubeka Coffee Shop Batam. This study employed a quantitative approach using the Structural Equation Modeling – Partial Least Square (SEM-PLS) method through the SmartPLS4 application, involving 100 respondents who were customers of Rubeka Coffee Shop Batam. The analysis results show that all indicators met the convergent validity test outer loading and AVE values > 0.5, and reliability tests with Cronbach’s Alpha and Composite Reliability values > 0.7. The R-Square value was 0.738, indicating that 73,8% of customer satisfaction is explained by Instagrammable interior design. Furthermore, the path coefficient value of 0.859, T-statistic of 21.066, and P-value of 0.000 confirm a positive and significant effect. This study emphasizes that an attractive and aesthetic interior design not only enhances the visual appeal of a space but also contributes significantly to customer satisfaction.
Co-Authors Diah Galuh Lestari Evang Jelin Istiana Salombe Haufi Sukmamedian Maldin, Siska Amelia Moh. Thandzir Muhammad Rhomadani Natal Olotua Sipayung Rezki Alhamdi Syalendra Reza Irwansyah Rezeki Tegar Fatihah Tito Pratama Tomi Sianipar Wahyudi Ilham