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Eryd Saputra
Politeknik Pariwisata Batam
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Pengaruh Promosi Digital Dan Online Review Terhadap Brand Image Melawa Cafe KBC Batam Fitrah Haryanto; Tirta Mulyadi; Eryd Saputra; Agung Arif Gunawan
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.6237

Abstract

This study aims to determine the effect of digital promotion and online reviews on the brand image of Melawa Café Batam. The background of this research is based on the increasing use of social media as a marketing strategy for local culinary products. This research uses a quantitative method with an associative explanatory approach. Data were collected through questionnaires distributed to Melawa Café consumers who have visited, live in Batam City, and have social media accounts such as Instagram or TikTok. The sample consisted of 286 respondents selected using the purposive sampling technique. Data were analyzed using multiple linear regression with the help of SPSS software. The results show that digital promotion has a negative and significant effect on brand image, while online reviews have a positive and significant effect. Simultaneously, both variables have no significant effect on brand image. These findings indicate that managing customer reviews plays a greater role in building brand image than digital promotion activities. This research contributes to helping business owners design more effective digital marketing strategies to improve brand image in the social media era.
Pemanfaatan Tepung Kulit Semangka Dalam Pembuatan Kue Tradisional Nagasari Alya Syabila Dwiputri; Eva Amalia; Rosie Oktavia Puspita Rini; Eryd Saputra
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.6296

Abstract

Penelitian ini bertujuan memanfaatkan kulit semangka sebagai bahan substitusi tepung beras dalam pembuatan kue tradisional nagasari. Inovasi ini dilatarbelakangi oleh tingginya persentase kulit semangka yang terbuang, sehingga berpotensi mencemari lingkungan. Pendekatan yang digunakan adalah eksperimen dengan Rancangan Acak Lengkap (RAL) melalui tiga formula substitusi tepung kulit semangka, yaitu 14%, 20%, dan 30%. Kulit semangka diolah menjadi tepung melalui proses pengeringan pada suhu 60°C selama 9–10 jam, kemudian digiling dan diayak hingga halus. Produk nagasari yang dihasilkan diuji secara organoleptik oleh 20 panelis dengan metode uji hedonik dan mutu hedonik. Hasil analisa mutu hedonik menunjukkan bahwa substitusi tepung kulit semangka berpengaruh signifikan terhadap aspek warna, di mana semakin tinggi proporsi substitusi menghasilkan warna lebih gelap akibat reaksi Maillard. Namun, pada aspek aroma, dan rasa tidak ditemukan perbedaan nyata antar formula. Sedangkan pada aspek tekstur ditemukan perbedaan yang nyata dimana semakin tinggi proporsi substitusi, maka tekstur yang dihasilkan semakin lembek. Sedangkan untuk hasil analisa uji hedonik, formula dengan substitusi 14% (sampel 173) memperoleh skor terbaik dari panelis. Dengan demikian, pemanfaatan tepung kulit semangka dalam pembuatan nagasari tidak hanya mendukung diversifikasi pangan, tetapi juga menjadi alternatif inovatif dalam mengurangi limbah organik serta sejalan dengan prinsip zero waste dan pangan berkelanjutan.
Pendampingan Partisipatif dalam Pemetaan Potensi Desa Wisata Tulang Kecamatan Selat Gelam Saputra, Eryd; I Wayan Thariqy Kawakibi Pristiwasa; Hardini, Widi; I Nyoman Budiartha; Abnur, Asman; Cherryline, Violetta; Rais, Syafruddin; Lapotulo, Nensi
Jurnal Tiyasadarma Vol. 3 No. 2 (2026): Januari 2026 | Jurnal Tiyasadarma
Publisher : LPPM ITEBA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62375/jta.v3i2.692

Abstract

Desa Tulang memiliki potensi wisata alam dan budaya yang belum dikelola secara optimal sebagai destinasi wisata berbasis komunitas. Minimnya pengetahuan dan kapasitas masyarakat dalam pengelolaan pariwisata menjadi tantangan utama dalam mewujudkan Desa Tulang sebagai destinasi wisata alternatif yang berdaya saing. Tujuan kegiatan ini adalah untuk mendampingi masyarakat Desa Tulang dalam pemetaan potensi wisata desa sebagai destinasi alternatif di Kabupaten Karimun. Mitra dalam kegiatan ini adalah Pemerintah Desa Tulang dan Kelompok Masyarakat Peduli Wisata (Pokdarwis) setempat. Kegiatan diikuti oleh 20 peserta yang terdiri dari perangkat desa, pemuda, dan pelaku usaha lokal. Pendekatan dilakukan melalui observasi, wawancara, diskusi. Latar belakang alam yang memukau, berupa hutan mangrove, perairan tenang, dan perbukitan hijau, memperkuat keyakinan bahwa Desa Tulang memiliki potensi besar untuk menjadi daya tarik wisata alternatif di wilayah pesisir Kabupaten Karimun. Kegiatan pendampingan ini berhasil meningkatkan kapasitas masyarakat dan memperkuat strategi pengembangan Desa Wisata Tulang sebagai destinasi alternatif yang berdaya saing dan berkelanjutan.
PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA: PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA heri nuryanto; Eryd Saputra; Eva Amalia; Hendra Syaiful; Annisa Ulhasanah
Computer Based Information System Journal Vol. 13 No. 1 (2025): CBIS Journal
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/cbis.v13i1.9518

Abstract

The flexibility of the concept of education is slowly shifting from face-to-face learning, which means that the presence of educators and students is the main indicator in the teaching and learning process in the classroom to a distance education system. Learning Management System (LMS) is a web-based software program that is widely used for management activities, documentation, monitoring, reporting, administration and distribution of educational content, training programs, technical manuals, instructional videos, digital libraries, and learning projects. The objectives of this study are: 1) To find out how the workflow of the Indonesian language course learning system works; 2) To determine the model and function of the system in detail; and 3) To find out the data flow through a visual approach. The research method used to complete this research is the iterative and agile systems development lifecycle method. from the results of the study it can be seen that there are 3 entities that play a role in the process of this system, namely: Admin, Lecturer, and Student
SISTEM INFORMASI INVENTORI UMKM BUNDA CAHYO CATERING heri nuryanto; Miratia Afriani; Hari Sandi Atmaja; Eryd Saputra
Computer Based Information System Journal Vol. 14 No. 1 (2026): CBIS Journal
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/cbis.v14i1.11514

Abstract

Bunda Cahyo Micro, Small, and Medium Enterprises (MSMEs) is a catering business that handles various food orders for celebrations, parties, and other events in the city of Batam. In running its business, inventory management issues have become a major obstacle. This study aims to develop an inventory information system based on Microsoft Excel Visual Basic for Applications (VBA) designed to record inventory transactions. The method used in developing the system is the Waterfall model, which includes the stages of requirements analysis, menu design, VBA coding, program testing, and maintenance. The results of the study show that the inventory system can be effectively implemented and operates without any obstacles. Translated with DeepL.com (free version)
Nutrition Education and Training on Making Tempeh-Carrot Nuggets as a High-Protein Snack for Students of State Elementary School 011 Sekupang Batam Miratia Afriani; Eryd Saputra; Heri Nuryanto
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.v4i2.532

Abstract

This Community Service Program aimed to improve nutritional knowledge and healthy food processing skills among students of State Elementary School 011 Sekupang Batam through nutrition education and training in making tempeh-carrot nuggets as a high-protein snack. The program was conducted using educational sessions, demonstrations, and hands-on practice involving elementary school students as participants. The educational materials covered the importance of balanced nutrition, the role of protein in children's growth and development, and the nutritional benefits of tempeh and carrots. Following the educational session, participants took part in a practical training activity on preparing tempeh-carrot nuggets, from ingredient preparation to product serving. The results indicated that students showed high enthusiasm throughout the activity and demonstrated improved understanding of the importance of consuming nutritious foods. The tempeh-carrot nuggets produced during the training were well accepted by the participants due to their appealing taste and nutritional value. This activity demonstrates that the integration of nutrition education and food processing practice can be an effective strategy for enhancing knowledge and promoting healthy snacking habits among school-aged children.
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