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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 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 Prima Magistra: Jurnal Ilmiah Kependidikan Journal Research of Social Science, Economics, and Management Electronic Journal of Education, Social Economics and Technology Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat
Eryd Saputra
Politeknik Pariwisata Batam
Religion Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering 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 Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Transportation Veterinary Other

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EKSPLORASI FOMO (FEAR OF MISSING OUT) DAN PERAN INFLUENCER TERHADAP KEPUTUSAN PEMBELIAN PRODUK KULINER DI KOTA BATAM Viola Daspi Agrina; Rosie Oktavia Puspita Rini; Eryd Saputra; Tirta Mulyadi
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh Fear of Missing Out (FOMO) dan Peran Influencer terhadap keputusan pembelian produk kuliner di Kota Batam. Latar belakang penelitian ini didasari oleh tingginya penetrasi internet dan aktivitas media sosial di Kota Batam yang menciptakan tren kuliner yang viral. Namun, fenomena ini tidak selalu diiringi dengan kepuasan konsumen, karena ekspektasi yang terbangun di media sosial seringkali tidak sejalan dengan pengalaman nyata. Populasi penelitian ini adalah konsumen yang pernah membeli produk kuliner viral di Kota Batam, dengan sampel sebanyak 400 responden yang diambil menggunakan teknik purposive sampling. Metode penelitian yang digunakan adalah kuantitatif dengan pendekatan analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa baik FOMO maupun Peran Influencer memiliki pengaruh positif dan signifikan terhadap keputusan pembelian, baik secara parsial maupun simultan. Secara parsial, FOMO dan Peran Influencer memiliki nilai signifikansi (Sig.) masing-masing 0,000, yang lebih kecil dari 0,05. Secara simultan, kedua variabel secara bersama-sama memberikan kontribusi sebesar 71,7% terhadap keputusan pembelian, sementara sisanya 28,3% dipengaruhi oleh variabel lain di luar model penelitian ini. Berdasarkan koefisien beta terstandardisasi, FOMO memiliki pengaruh yang lebih dominan (0,719) dibandingkan Peran Influencer (0,159). Implikasi dari penelitian ini adalah bahwa strategi pemasaran kuliner di era digital harus memanfaatkan kekuatan FOMO dan influencer, namun juga harus memastikan kualitas produk dan layanan tetap konsisten untuk memenuhi ekspektasi konsumen dan menghindari review negatif.
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.
CULINARY TOURISM FESTIVAL AS LEARNING MEDIA IN VOCATIONAL EDUCATION: EFFECTS ON STUDENT SATISFACTION Alhamdi, Rezki; Saputra, Eryd
Prima Magistra: Jurnal Ilmiah Kependidikan Vol. 6 No. 4 (2025): Volume 6 Number 4 (October 2025)
Publisher : Program Studi PGSD Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/jpm.v6i4.5653

Abstract

As a form of experiential learning, culinary tourism festivals provide opportunities for students to engage directly with real-world industry practices. This study aims to evaluate the overall quality of culinary festivals held in Batam City and examine their role as learning media for students in tourism and hospitality programs. The research specifically involves students who have participated in culinary festivals in Batam, allowing them to assess the quality of the festivals from an experiential learning perspective. A quantitative research method was employed, and data were analyzed using Smart-PLS. The results indicate that food quality and taste, as well as program content, significantly influence visitor satisfaction. However, the element of local food does not have a significant impact on satisfaction. Furthermore, satisfaction was found to have no significant effect on word-of-mouth behavior. These findings are expected to contribute to the enhancement of students' learning experiences during culinary tourism programs and support the development of effective experiential learning strategies in vocational education, particularly in the context of tourism and hospitality studies in Batam City.
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
Innovation in Adding Moringa Leaf Puree (Moringa Oleifera) in the Making of Roti Jala Susanti, Elly; Afriani, Miratia; Amalia, Eva; Saputra , Eryd
Journal Research of Social Science, Economics, and Management Vol. 5 No. 3 (2025): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v5i3.1133

Abstract

Concerns over the adverse effects of using synthetic dyes in food products—such as the risk of allergies and long-term health issues—have prompted the need for safer and more nutritious natural dye alternatives. This research aims to explore the innovation in adding Moringa Leaf Puree (Moringa Oleifera) in the making of Roti Jala as an effort to present traditional foods that are healthier and more functional. The research employed an experimental approach with three treatments, namely the addition of Moringa leaf puree at levels of 25%, 50%, and 75% of the total wheat flour. The results showed that the 25% Moringa leaf treatment was the most preferred formulation among the panelists, achieving an overall preference rate of 81%, especially in terms of color, texture, and taste. The ANOVA test indicated significant differences in color, aroma, and taste, but not in texture. Macronutrient content analysis revealed an increase in energy, protein, and fat corresponding with the higher addition of Moringa leaf puree, where the 75% sample yielded 872.2 kcal of energy, 210.7 g of protein, and 179.2 g of fat per 200 grams serving. This study demonstrates that Moringa leaf puree can serve as a natural coloring agent while enhancing nutritional value without diminishing the typical characteristics of Roti Jala. These findings are expected to contribute to the development of traditional culinary innovations that are healthy, economically valuable, and supportive of sustainable food product advancement.
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

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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.
Determinants of Food Waste Behavior in Culinary Tourism in Batam City: The Role of Intention to Reduce Food Waste, Attitude, and Personal Norm Alhamdi, Rezki; Saputra, Eryd
Electronic Journal of Education, Social Economics and Technology Vol 6, No 2 (2025)
Publisher : SAINTIS Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33122/ejeset.v6i2.1164

Abstract

Culinary tourism not only offers gastronomic experiences but also contributes to the increase of food waste. This food waste arises from tourists’ behavior of not finishing their meals. The purpose of this study is to identify the factors that influence tourists’ food waste behavior, specifically their tendency not to finish their food, which eventually ends up in the trash at culinary tourism sites in Batam City. This research employs a quantitative approach with 325 respondents who have visited culinary tourism destinations in Batam City. The questionnaire used as the research instrument was first validated by culinary industry experts through a Focus Group Discussion (FGD). Data were analyzed using PLS-SEM, including outer model testing to ensure the validity and reliability of the constructs, and inner model testing to examine the relationships among variables. The findings indicate that personal norm has a significant effect on the intention to reduce food waste, whereas attitude and food taste do not. Furthermore, for the mediation effect through food waste behavior, only personal norm shows a significant indirect effect mediated by the intention to reduce food waste, while food taste and attitude show no significant influence. This study calls for greater awareness and concern toward food consumption, emphasizing the importance of finishing meals during culinary tourism activities.
Co-Authors Afriani, Miratia Agung Arif Gunawan alhamdi, rezki Ambiyar, Ambiyar Arif Gunawan, Agung Asman Abnur, Asman Aurora Mikasari, Dewi Budhiartha, I Nyoman Cherryline, Violetta Elly Susanti Eva Amalia Eva Amalia Farisya, Nada Ferdinand, Reagan Fitry Ika Sari , Nasution Gunawan, Agung Arif Handayani, Nadya Hardini , Widi Hasib Bimantara, Muhammad heri nuryanto Heri Nuryanto Heri Nuryanto, Heri Hermanto, Marsha Priscilla Ilham, Wahyudi Kusumaningtyas, Fiyar Nur Hafizhah Lapotulo, Nensi Liora Valencia Meilina, Cindy Miratia Afriani Nabila Khuzaimah Nizwardi Jalinus Nyoman Budiartha R.M. Putri, Delisa Frananda Rosie Oktavia Puspita Rini Simangunsong, Estheria Morhencie Sukmamedian, Haufi Syaiful, Hendra Tirta Mulyadi Tirta Mulyadi Ulhasanah, Annisa Viola Daspi Agrina Wahyudi Ilham Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widi Hardini, Widi