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All Journal Jurnal Pariwisata Pesona Jurnal Master Pariwisata (JUMPA) Edukasi: Jurnal Pendidikan INVOTEK: Jurnal Inovasi Vokasional dan Teknologi Computer Based Information System Journal Jurnal Cahaya Mandalika Arus Jurnal Sosial dan Humaniora Batara Wisnu : Indonesian Journal of Community Services Industrial and Domestic Waste Management Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Pendidikan dan Perhotelan Jurnal Mekar Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat Journal of Innovative and Creativity
Eryd Saputra
Politeknik Pariwisata Batam
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Digital Lifestyle and Food Waste Behavior: The Role of Camera Eats First in Cafes and Restaurants in Batam City, Indonesia Saputra, Eryd; Alhamdi, Rezki
Industrial and Domestic Waste Management Volume 5 - Issue 2 - 2025
Publisher : Tecno Scientifica Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53623/idwm.v5i2.844

Abstract

Camera eat first referred to the habit of photographing food before consumption for sharing on social media. This phenomenon drove shifts in consumer behavior, potentially leading to increased food waste. The objective of this study was to analyze the influence of attitude, emotion, and perceived behavioral control on food waste behavior, with camera eat first included as a mediating variable. A quantitative approach was employed, involving a sample of 340 respondents who were visitors to cafés and restaurants in the Harbour Bay area of Batam. Data were collected using a five-point Likert scale questionnaire and analyzed through Structural Equation Modeling–Partial Least Squares (SEM-PLS) using SmartPLS software, as well as Fuzzy-Set Qualitative Comparative Analysis (fsQCA). The findings revealed that emotions and perceived behavioral control exerted a positive and significant effect on food waste behavior, whereas attitude and camera eat first did not show significant influence. Furthermore, camera eat first was not confirmed as a mediator in the relationships among the studied variables. Complementary results from fsQCA highlighted that the combination of attitude, emotion, and perceived behavioral control constituted the most consistent configuration in explaining food waste behavior. Overall, the study concluded that food waste behavior was more strongly shaped by internal psychological factors than by digital lifestyle trends. Consequently, strategies to reduce food waste should prioritize strengthening self-control, enhancing emotional awareness, and promoting responsible consumption practices, while also accounting for the dynamics of social media engagement in contemporary society.
Edukasi Pangan, Cemilan Aman Dan Sehat Di SMA Maitreyawira Kota Batam Gunawan, Agung Arif; Saputra, Eryd; Nuryanto, Heri; Hermanto, Marsha Priscilla
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.254

Abstract

Education regarding the consumption of safe, healthy and quality food and snacks in the school environment is important for the government and related stakeholders, especially the generation with an age range of 15-18 years who of course have a tendency to consume junk food, whether it is snacks in the environment. school (canteen). It is important to provide education regarding the provision of safe and healthy food and snacks in the school environment, where school children have a tendency to consume unhealthy food or junk food around them which is currently widespread in the city of Batam. Therefore, there is a need for communication between related parties, including government, academics, industry and society; to achieve the goal of safe, quality and nutritious food circulating in society. The aims and messages to be conveyed in this Community Service activity include that the role of education is not only to provide intellectual education, but can also pay attention to the health of school students, including the food they consume.
PENERAPAN TEKNIK MENU ENGINEERING DALAM MENINGKATKAN PENJUALAN DAN KEUNTUNGAN PADA HOTEL SWISSBELL HARBOURBAY BATAM Ferdinand, Reagan; Saputra, Eryd
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.236

Abstract

The objective of this research is to investigate the application of Menu Engineering techniques in improving sales and profits at Swiss-Bell Harbourbay Batam Hotel. The research employs a qualitative methodology, utilizing data collection techniques such as interviews, observations, and strategic analysis using menu engineering. The menu analysis, conducted through menu engineering, revealed a total of 61 food items at Swiss-Café Swiss-Bell Harbourbay Batam, categorized into stars, puzzles, plowhorses, and dogs. Among these, 15 food items fall under the stars classification, constituting 25 of the total menu items. The stars category represents a blend of high menu variety and the highest contribution margin, featuring food items from the Swiss Café. Furthermore, the dogs classification comprises 28 menu items, constituting 46 of the total, indicating the highest quantity among all categories.
The Influence of Service Quality on Visitor Satisfaction at Tiban Global Night Market Shopping Tourism in Batam Lapotulo, Nensi; Afriani, Miratia; Sukmamedian, Haufi; Saputra, Eryd
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 3 No. 3 (2022)
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

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Abstract

This research is based on shopping tourism that is currently growing, where visitor satisfaction is a climax of shopping tourism that provided service quality. This research aims to find out the influence of service quality on visitor satisfaction at Tiban Global night market as a shopping tourism located in Batam City of Indonesia, by using quantitative methods. The respondents taken in this study were 76 respondents. The data analysis techniques used are classical assumption tests, partial hypothesis tests and determination coefficient (R2) tests. While the data used in the study is primary data with questionnaire filling which is shared directly with visitors. The results of this study found that data processed by statistical means showed service quality variables with indicators, physical evidence, responsiveness, reliability, assurance and empathy had a significant influence on visitor satisfaction variables where t-count values of 9,247 and t-tabels of 1,993 (9,247>1,993) and significant values of service quality of 0,000<0.05 which means H0 was rejected and Ha accepted. The research analyzed data found that reliability is the most positively responded indicator of service quality. Conformity to expectations is the most positively responded indicator of visitor satisfaction. Service quality significantly influences visitor satisfaction, as the t-count value is greater than the t-table value. The determinant coefficient test revealed that service quality has a significant influence on visitor satisfaction, with an R2 value of 53.6%. The research concludes that service quality has a significant impact on visitor satisfaction at the Tiban Global night market, but there are still other independent variables not examined in this study that influence the remaining 56.4% of visitor satisfaction.
PENGARUH DAYA TARIK WISATA TERHADAP KEPUASAN WISATAWAN DI PANTAI BALE-BALE Nabila Khuzaimah; Eryd Saputra; Agung Arif Gunawan; Wahyudi Ilham
Journal of Innovation Research and Knowledge Vol. 4 No. 8: Januari 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i8.9465

Abstract

Pantai Bale-Bale di Kecamatan Nongsa, Batam, adalah salah satu destinasi wisata yang menarik wisatawan, baik lokal maupun mancanegara. Dibuka pada 2016, pantai ini awalnya merupakan perkampungan dengan pemandangan alam yang mempesona. Dikelola oleh Muhammad Nurdin, pantai ini terus berkembang dengan berbagai fasilitas seperti musholla, gazebo, restoran seafood, dan area parkir. Selain itu, atraksi budaya seperti tarian Melayu juga ditampilkan, menambah daya tarik wisata. Pantai Bale-Bale berfokus pada kenyamanan wisatawan dengan fasilitas yang memadai dan inovasi yang terus dilakukan setiap tahunnya. Penelitian ini bertujuan menganalisis pengaruh daya tarik wisata terhadap kepuasan wisatawan di Pantai Bale-Bale, yang diharapkan dapat meningkatkan kunjungan dan ekonomi daerah sekitar. Penelitian ini menggunakan pendeketan kuantitatif dan jenis penelitian analisis deskriptif, instrumen penelitian diuji dengan uji validitas dan reliabilitas. Analisis data yang digunakan adalah analisis linier sederhana, analisis deskriptif, dan uji hipotesis menggunakan uji F dan uji t. Berdasarkan analisis data dan hasil pembahasan perihal daya tarik wisata terhadap kepuasan wisatawan. Maka dapat disimpulkan bahwa variabel daya tarik wisata berpengaruh positif signifikan terhadap kepuasan wisatawan di Pantai Bale-Bale. Hal ini dibuktikan dengan sejumlah penilaian yang diberikan wisatawan (responden) yang pernah melakukan kunjungan ke Pantai Bale-Bale
PELATIHAN GERAKAN SADAR WISATA DAN PENDAMPINGAN PENGELOLAAN DESTINASI WISATA DESA SEBONG LAGOI Amalia, Eva; Saputra, Eryd; Hardini , Widi; Budiartha, I Nyoman
Jurnal Tiyasadarma Vol. 1 No. 2 (2024): Januari 2024 | Jurnal Tiyasadarma
Publisher : LPPM ITEBA

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

Abstract

Permasalahan yang berkaitan dengan kompetensi khususnya dalam bidang kepariwisataan merupakan salah satu isu nasional bahkan global untuk menunjang pembangunan berkelanjutan di bidang pariwisata. Maksud dan tujuan pelatihan ini diharapkan dapat mengasah kemampuan diri untuk menjadi SDM pariwisata yang sadar wisata dan sapta pesona sehingga mampu mendapatkan manfaat ekonomi dari kegiatan kepariwisataan. Sadar Wisata telah menjadi bagian program Kementrian Pawisata Republik Indonesia, pada Peraturan Menteri Pariwisata Republik Indonesia nomor 14 tahun 2016, pada Bab II Kriteria Destinasi Pariwisata Berkelanjutan. Program Pengabdian Masyarakat melalui kegiatan ini bertujuan untuk peningkatan kualitas SDM dalam rangka meningkatkan sadar wisata. Dari hasil pelatihan ini, peserta diharapkan dapat mempunyai pemahaman yang kuat tentang pentingnya pengembangan wisata dan meningkatkan kesadaran untuk terlibat aktif dalam pengelolaan wisata pada destinasi wisata masing-masing. Hal penting lainnya adalah pelatihan ini merupakan bagian dari kegiatan pendampingan gerakan Sadar Wisata secara berkesinambungan yang diperuntukkan bagi kelompok-kelompok sadar wisata yang berada di Kabupaten Bintan khususnya Kecamatan Teluk Sebong. Kelompok sasaran adalah POKDARWIS ( Kelompok Sadar Wisata) Desa Sebong Lagoi dan Pengurus serta anggota YETHAS ( Yayasan Tunas Harapan Sebong Lagoi ) sebuah yayasan yang dibentuk oleh dan dari masyarakat desa Sebong Lagoi untuk mengelola wisata mangrove di desa Sebong, Lagoi. Jumlah peserta 20(duapuluh) orang dengan metode yang digunakan yakni teknik ceramah , role play dan pendekatan partisipatif. Peserta terlibat langsung dalam pelatihan melalui diskusi yang interaktif. Dari hasil pelatihan ini, peserta diharapkan dapat mempunyai pemahaman yang kuat tentang pentingnya pengembangan wisata dan meningkatkan kesadaran untuk terlibat aktif dalam pengelolaan wisata pada destinasi wisata masing-masing. Hal penting lainnya adalah pelatihan ini merupakan bagian dari kegiatan pendampingan gerakan Sadar Wisata secara berkesinambungan yang diperuntukkan bagi kelompok-kelompok sadar wisata yang berada di Kabupaten Bintan. Pelatihan dan peningkatan kapasitas masyarakat memegang peranan penting dalam pembangunan kelompok-kelompok masyarakat yang dapat menjadi motivator, penggerak, dan komunikator. Upaya ini bertujuan untuk meningkatkan kesiapan dan kepedulian masyarakat di sekitar destinasi pariwisata atau lokasi daya tarik wisata. Dengan menjadi tuan rumah yang baik, masyarakat dapat berperan aktif dalam mendukung perkembangan kepariwisataan. Kesadaran terhadap peluang dan nilai manfaat yang dapat dikembangkan dari kegiatan pariwisata menjadi kunci utama dalam pengelolaan destinasi wisata berbasis masyarakat. Dengan demikian, pembangunan ini diharapkan tidak hanya mendorong perkembangan pariwisata, tetapi juga meningkatkan kesejahteraan ekonomi masyarakat secara keseluruhan.
ANALISIS PERILAKU FOOD WASTE KONSUMEN DI RESTORAN SEDERHANA MASAKAN PADANG KOTA BATAM Farisya, Nada; Saputra, Eryd; Mulyadi, Tirta
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 5 No. 2 (2025): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPPV5i2.08

Abstract

Permasalahan food waste masih menjadi isu serius pada sektor restoran, termasuk di Rumah Makan Padang yang identik dengan keberagaman lauk dan porsi melimpah. Penelitian ini bertujuan untuk menganalisis perilaku konsumen dalam menyebabkan terjadinya food waste di Rumah Makan Padang Sederhana Kota Batam dengan menggunakan pendekatan Theory of Planned Behavior (TPB). Penelitian ini menggunakan metode kualitatif deskriptif melalui wawancara mendalam, observasi, dan dokumentasi terhadap 3 konsumen, 1 manajer, dan 1 karyawan. Hasil penelitian menunjukkan bahwa food waste umumnya berupa nasi, sayur, dan pendamping lauk, yang muncul karena kebiasaan mencoba banyak menu, porsi di luar kebutuhan, rasa kenyang, serta pengaruh suasana sosial ketika makan berkelompok. Analisis TPB menunjukkan bahwa sikap permisif terhadap sisa makanan, norma subjektif berupa perilaku meniru pesanan teman, dan rendahnya kontrol diri dalam memperkirakan porsi menjadi faktor utama terbentuknya food waste. Dari sisi restoran, belum terdapat kebijakan khusus yang mendorong konsumen untuk mengurangi sisa makanan, sehingga tanggung jawab pengendalian masih berpusat pada konsumen. Temuan ini menegaskan bahwa food waste di restoran muncul akibat kombinasi faktor psikologis dan situasional. Penelitian ini merekomendasikan edukasi visual, opsi porsi kecil, serta ajakan membungkus sisa makanan untuk meminimalkan food waste. Implikasi penelitian ini dapat menjadi dasar strategi pengelolaan food waste di restoran serta rujukan untuk penelitian lanjutan.
Entrepreneurship Training on Beverage Innovation for Students of Al-Azhar Private Senior High School Batam: Product Creation and Selling Price Calculation Alhamdi, Rezki; Saputra, Eryd; Pratama, Tito; Thandzir, Moh; Sipayung, Natal Olotua; Rais, Syafruddin; Irwansyah, Syailendra Reza Irwansyah; Ilham, Wahyudi; Maldin, Siska Amelia; yusuf, Abd Rahman
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.466

Abstract

This community service program was designed to develop entrepreneurial skills and financial literacy among high school students through practical training on beverage product creation and selling price calculation. The activity was conducted at Al-Azhar Private Senior High School Batam by lecturers and students of Batam Tourism Polytechnic. The training introduced participants to basic entrepreneurship concepts, production processes of contemporary beverages, cost management, and pricing strategies. Using a combination of lectures, demonstrations, and hands-on practice, students were guided to produce beverage products and calculate their unit costs and profit margins. The results revealed a significant improvement in students’ understanding of cost calculation, creativity in product development, and motivation toward entrepreneurship. The training not only enhanced practical skills but also inspired students to consider business opportunities in the food and beverage sector. This program serves as a sustainable model for vocational and entrepreneurial education in secondary schools
Safe, Healthy, And Quality Food And Snack Education At State Elementary School 011 Sekupang Batam Gunawan, Agung Arif; Amalia, Eva; Saputra, Eryd
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.472

Abstract

It is important to educate about safe, healthy, and quality food and snacks in the school environment, especially for the generation between the ages of 7-12 years who certainly have a tendency to consume junk food, both snacks in the school environment (canteen) and street food that is widespread in the city of Batam. Elementary school-aged children are a group that is very vulnerable to various health problems related to food and snack consumption. During the growth period, children tend to like snacks that are attractive in color, taste, and shape without paying attention to aspects of cleanliness, safety, and nutritional content. The purpose and message to be conveyed in this Community Service activity include that the role of education is not only to provide intellectual education, but can also pay attention to the health of school students, including the food they consume. Through this activity, teachers and students can share knowledge about food safety, food hygiene, and how to choose and process healthy snacks. This educational activity is expected to be able to shape healthier consumption behavior among elementary school students and encourage the school environment to pay more attention to food safety.
Pola konsumsi makanan junk food dan minuman bersoda generasi Z di Kota Batam Mustika, Nola; Saputra, Eryd; Nuryanto, Heri; Gunawan , Agung Arif
Arus Jurnal Sosial dan Humaniora Vol 5 No 3: Desember (2025)
Publisher : Arden Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57250/ajsh.v5i3.1855

Abstract

Penelitian ini bertujuan untuk mengkaji persepsi serta pola konsumsi makanan junk food dan minuman bersoda pada generasi Z di Kota Batam serta faktor-faktor yang memengaruhi konsumsi tersebut. Metode yang digunakan adalah pendekatan kuantitatif deskriptif dengan sampel purposive sebanyak 114 responden berusia 13-28 tahun. Hasil penelitian menunjukkan konsumsi junk food dan minuman bersoda yang cukup tinggi, dipengaruhi oleh kemudahan akses, rasa yang diminati, pengaruh teman sebaya, dan iklan media sosial. Meskipun sebagian besar responden menyadari dampak negatif seperti risiko obesitas, kesadaran tersebut belum sepenuhnya mendorong perubahan perilaku ke pola konsumsi yang lebih sehat. Temuan ini menekankan pentingnya edukasi gizi, pengawasan sosial, dan regulasi iklan sebagai strategi pengurangan konsumsi makanan tidak sehat, sekaligus menjadi dasar bagi intervensi kesehatan masyarakat di Batam.  
Co-Authors Afriani, Miratia Agung Arif Gunawan alhamdi, rezki Alya Syabila Dwiputri Ambiyar, Ambiyar Annisa Ulhasanah Arif Gunawan, Agung Asman Abnur, Asman Aurora Mikasari, Dewi Budhiartha, I Nyoman Cherryline, Violetta Eva Amalia Eva Amalia Eva Amalia Farisya, Nada Ferdinand, Reagan Fitrah Haryanto Fitry Ika Sari , Nasution Gunawan , Agung Arif Gunawan, Agung Arif Handayani, Nadya Hardini , Widi Hari Sandi Atmaja Hasib Bimantara, Muhammad Hendra Syaiful heri nuryanto Heri Nuryanto Heri Nuryanto Heri Nuryanto, Heri Hermanto, Marsha Priscilla I Nyoman Budiartha I Wayan Thariqy Kawakibi Pristiwasa Ilham, Wahyudi Kusumaningtyas, Fiyar Nur Hafizhah Lapotulo, Nensi Liora Valencia Maldin, Siska Amelia Meilina, Cindy Miratia Afriani Miratia Afriani Mustika, Nola Nabila Khuzaimah Nizwardi Jalinus Nyoman Budiartha R.M. Pratama, Tito Putri, Delisa Frananda Rosie Oktavia Puspita Rini Rosie Oktavia Puspita Rini Simangunsong, Estheria Morhencie Sipayung, Natal Olotua Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Thandzir, Moh Tirta Mulyadi Tirta Mulyadi Viola Daspi Agrina Wahyudi Ilham Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Wibowo, Agung Edy Widi Hardini, Widi Yusuf, Abd Rahman