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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 Batara Wisnu : Indonesian Journal of Community Services Jurnal Manajemen Kuliner Jurnal Mekar Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat
Eryd Saputra
Politeknik Pariwisata Batam
Arts Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Transportation Veterinary

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Training on Coffee Preparation and Production Cost Calculation Alhamdi, Rezki; Saputra, Eryd; Aurora Mikasari, Dewi; Hasib Bimantara, Muhammad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.399

Abstract

As a manifestation of the implementation of the Tri Dharma of Higher Education, Batam Tourism Polytechnic carried out a Community Service (PKM) activity at SMK Swasta Al-Jabar, located in Bengkong Laut Sub-district, Bengkong District, Batam City. This activity involved training in coffee beverage preparation and production cost calculation, with the participation of lecturers and students who are competent in food and beverage management, particularly in the financial aspects of business operations. The primary goal of this training was to enhance students' knowledge and practical skills in beverage production and effective cost management. The training materials covered the selection of quality raw materials, calculation of production costs, pricing strategies, and profit analysis. Participants were also introduced to the concept of unit cost for contemporary beverages such as coffee. The training was conducted interactively through discussions, simulations, and the use of cost calculator tools. The results showed that students were able to understand and apply the fundamental concepts of beverage production and financial management independently. This program is expected to improve students' work readiness and foster their entrepreneurial spirit. Moreover, the activity reflects Batam Tourism Polytechnic’s ongoing commitment to strengthening collaboration with educational institutions to develop competent, independent, and industry-ready young generations
Increasing The Added Value Of Marine Products: Fish Processing Diversification Training For Fishermen Groups In Tanjung Riau Fishing Village Rosie Oktavia Puspita Rini; Saputra, Eryd; Arif Gunawan, Agung
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.405

Abstract

This community service activity aims to increase the added value of marine products through training on processed fish diversification for fishermen groups in Tanjung Riau Fishing Village. This program is a collaboration between the Culinary Management Study Program of the Batam Tourism Polytechnic and the local community, with the main target of small-scale capture fishermen, fishermen's families, young fishermen, and micro-business groups based on marine products. The main problems faced by coastal communities, namely the low selling value of fresh fish and marine product waste that has not been optimally utilized, are overcome through educational and applicative approaches. The activity methods include field identification, initial socialization, practical training, utilization of marine product waste, and post-training evaluation. The training is carried out directly with a learning by doing approach, covering processing techniques for products with economic value such as Prawn Bisque and Dry Prawn Powder. The training material also emphasized the importance of hygiene standards, food safety, and the use of shrimp shell waste as part of the circular economy principles. The results of the activity showed an increase in the knowledge and skills of participants in processing seafood into processed products with high selling value and awareness of environmentally friendly waste management. This activity also contributes to opening new business opportunities and strengthening the entrepreneurial spirit of coastal communities. With an integrated approach between education, technical training, and empowerment, this activity is expected to have a sustainable impact on economic, social, and environmental aspects in coastal areas.
Co-Authors Afriani, Miratia alhamdi, rezki Ambiyar, Ambiyar Arif Gunawan, Agung Asman Abnur, Asman Aurora Mikasari, Dewi Budhiartha, I Nyoman Cherryline, Violetta Eva Amalia Eva Amalia Eva Amalia Fitry Ika Sari , Nasution Handayani, Nadya Hasib Bimantara, Muhammad heri nuryanto Heri Nuryanto Heri Nuryanto, Heri I Nyoman Budiartha Ilham, Wahyudi Kusumaningtyas, Fiyar Nur Hafizhah Lapotulo, Nensi Marsha Priscilla Hermanto Meilina, Cindy Miratia Afriani Nizwardi Jalinus Putri, Delisa Frananda Reagan Ferdinand Rosie Oktavia Puspita Rini Simangunsong, Estheria Morhencie Syaiful, Hendra Tirta Mulyadi Ulhasanah, Annisa Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Wibowo, Agung Edy Widi Hardini Widi Hardini, Widi