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Student’s Perception towards the Mosque’s Physical Identity in Banda Aceh Dailami; Bakri, Maysarah; Rahmi, Marlisa
Bayt ElHikmah: Journal of Islamic Architecture and Locality Vol. 1 No. 2 (2023): Bayt El Hikmah
Publisher : Prodi Arsitektur, Fakultas Sains dan Teknologi bekerja sama dengan Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/jial.v1i2.4134

Abstract

Abstract. The emergence of various mosque designs today enriches the repertoire of Indonesian architecture. This is due to differences in the understanding of the community and precedents related to Islamic architecture. This phenomenon results in differing perceptions of the physical identity of mosques, including those in Banda Aceh. This research aims to understand the perceptions of UIN Ar-Raniry students regarding the physical identity of mosques in Banda Aceh. Data collection was carried out by distributing questionnaires to 100 respondents. The research results indicate that respondents consider domes as the identity of a mosque. However, respondents do not see the presence of minarets and the use of ornaments as the identity of mosques in Banda Aceh. Despite the small percentages, another important finding is that a small number of respondents believe that the use of domes, ornaments, and minarets is not a necessity in mosque design.
Etika Berkomunikasi Menggunakan Media Sosial (WhatsApp) di STMIK Royal Kisaran Azmi, Sri Rezki Maulina; Dewi, Muthia; Dailami
JBSI: Jurnal Bahasa dan Sastra Indonesia Vol. 1 No. 01 (2021): Artikel Riset Periode November 2021
Publisher : Information Technology and Science(ITScience)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jbsi.v1i01.1306

Abstract

Penelitian ini dilatar belakangi oleh pentingnya penerapan etika komunikasi di media sosial WhatsApp oleh mahasiswa. Etika komunikasi di media sosial ini terbagi atas tiga poin penting yang harus diterapkan oleh setiap penggunanya termasuk mahasiswa. Tujuan penelitian untuk menganalisis bagaimana penerapan etika komunikasi mahasiswa di media sosial WhatsApp. Penelitian ini menggunakan metode pendekatan kualitatif deskiptif. Adapun pengumpulan data menggunakan teknik wawancara semi-terstruktur. Teknik pengumpulan data dalam penelitian ini yaitu wawancara. Objek penelitian adalah semua postingan mahasiswa mahasiswa sistem Informasi kelas SI 3H. Hasil Penelitian menunjukkan bahwa: 1) Penerapan etika berkomunikasi yang santun dalam menggunakan media sosial dimedia sosial WhatsApps grup oleh mahasiswa sistem informasi SI 3H sudah sangat baik, hal ini dibuktikan berdasarkan hasil analisis terlihat ketika menyampaikan salam atau sapaan ketika memulai pembicaraan, mengucapkan kata terimakasih setelah mendapatkan informasi dan memberikan respon ketika bertanya. 2) Hasil penelitian menunjukkan bahwa sikap awal, informasi, dan norma-norma moral banyak memberikan pengaruh terhadap cara, bahasa, dan perubahan bagi mahasiswa saat menghubungi dosen melalui aplikasi WhatsApp.
Trendy Drink Creations: Easy, Delicious, and Attractive for the Students Of SMK AlJabar Batam Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Tito Pratama; Yusakh Yama Langi
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.v3i2.398

Abstract

Currently, trendy beverages such as mocktails are becoming increasingly popular among teenagers, especially high school students. Mocktails are non-alcoholic drinks that are appealing due to their aesthetic appearance, attractive colors, and refreshing taste. This community service activity at SMK Aljabar Batam aims to provide education on how to create trendy drinks that are simple, delicious, and visually attractive using basic techniques such as pouring and muddling. The training also introduces various drink-making tools such as the muddler, jigger, and mixing glass. Through this program, students are expected to acquire basic skills in drink mixing, understand flavor combinations, and enhance their creativity in presentation. Moreover, this activity also aims to foster an entrepreneurial spirit, encourage independence, and open business opportunities in the creative industry sector.
Providing Assistance To Students At Al-Jabar Batam Private Vocational School Dailami; Tito Pratama; Moh. Thandzir; Ilham, Wahyudi; Haufi Sukmamedian; y, Abd Rahmad
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.v3i2.402

Abstract

Giving assistance is an action taken by individuals or organizations with the intention of assisting and benefiting those who are in need. This activity typically focuses more on social and humanitarian issues and is done freely without anticipating financial gain. Distribution of basic requirements (nine essential commodities) to disadvantaged individuals is one common way that assistance is provided. For those who cannot pay medical expenses, therapy is provided for free. instruction and practice to strengthen social skills. donations for those in need or those affected by natural calamities. cleansing the environment or engaging in other endeavors to enhance living standards. The primary goals of providing assistance are to lessen the pressures on others, foster a sense of fraternity among individuals, and foster a community that values others more. Typically, social institutions, neighborhood associations, or young people's groups that value cooperation carry out this activity.
PELATIHAN PRODUK MINUMAN UNTUK MENUMBUHKAN MINAT BAKAT SISWA SMA NEGERI 20 KOTA BATAM MENJADI SEORANG ENTREPRENUER Andri Wibowo; Wahyudi Ilham; Dailami; Moh. Thandzir
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.203

Abstract

Many MSME (Micro, Small and Medium Enterprises) actors are covered by their lack of knowledge about digital marketing and electronic commerce (e-commerce). Take advantage of the potential in digital marketing and how to create good digital content to attract customers. Based on various facts obtained from the field, it can be formulated that the problems that arise in the EPI (Excellent Preneur Indonesia) MSME community are: lack of content creation and content sharing for digital marketing content. This problem prompted the community service team to provide outreach regarding digital content creation for the development of the MSME community. The method used is in the form of lectures, then questions and answers, and practice of creating content. The outreach was attended by 25 participants and went smoothly. This service activity produced results, including being able to increase knowledge and motivation as well as participants' ideas for creating digital content for the business they were running and adjusted according to target customers.
PELATIHAN HIGIENE DAN SANITASI MAKANAN UNTUK KARYAWAN DI MOMOO JUICE BAR & CAFFE HARBOUR BAY KOTA BATAM Dailami; Moh. Thandzir; Haufi Sukmamedian; Syailendra Reza I. R; Natal Olotua Sipayung; Taufik Bachrul Ulum Lubis
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.225

Abstract

Training on food hygiene and sanitation is essential to ensure the safety and quality of food served to consumers. This training usually covers various aspects, such as personal hygiene practices, sanitizing kitchen equipment, safe food storage, and proper cleaning procedures. Typically, this training will cover topics such as: Personal Safety: Personal hygiene practices, such as proper hand washing, wearing clean work clothes, and handling food with clean hands. Sanitizing Equipment and Work Areas: How to clean and maintain kitchen equipment, including cleaning surfaces and work areas to prevent cross-contamination. Maintaining Food Conditions: How to store, process and prepare food to avoid contamination by bacteria or dangerous substances. Waste Management: Actions to safely dispose of waste and minimize the risk of environmental contamination. Food Safety Standards: Understand applicable food safety regulations and standards and the importance of compliance with these regulations.
PELATIHAN PELAYANAN PRIMA UNTUK KARYAWAN DI MOMOO JUICE BAR & CAFFEE HARBOUR BAY KOTA BATAM Dailami; Syafruddin Rais; Rezki Alhamdi; Tito Pratama; Natal Olotua Sipayung; Taufik Bachrul Ulum Lubis
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

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

Abstract

This research aims to explore the factors that influence excellent service in the context of the Caffee industry, with a focus on customer experience at Momoo Juice Bar & Caffeé Harbor Bay, Batam City. The research method used was a combination of a survey of several Caffee guests and in-depth interviews with customer service managers. The research results show that aspects of employee involvement, speed of response to customer requests, and quality of interaction have a significant impact on the level of guest satisfaction. Additionally, the findings highlight the importance of ongoing employee training to maintain high standards of service excellence. The implication of this research is the need for Momoo Juice Bar & Caffeé Harbor Bay, Batam City and perhaps also other cafes in the same industry to focus on developing employee interpersonal skills, using technology to increase response to customer requests, and increasing interdepartmental coordination to ensure a positive experience. seamless guest. This research contributes to the understanding of the importance of excellent service in the hotel industry and provides practical guidance for managers in improving the quality of service provided to guests.
Pelatihan Pengembangan Usaha Barista Dan Mixologi Untuk Siswa-Siswi Di SMK Al-Azhar Batam Dailami; Moh. Thandzir; Haufi Sukmamedian; Syailendra Reza I. R; Natal Olotua Sipayung
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.v2i2.257

Abstract

Barista training is an important investment in the development of the coffee industry to improve the quality of their products and services. A good barista, apart from being able to mix delicious coffee, must be able to make customers feel satisfied with their service. That way, customers will be more loyal to your coffee shop. The more satisfied they are, the more often they will visit your coffee shop. That way, your coffee shop's turnover and income will increase. However, in general mixology is considered a comprehensive and in-depth study of the art and skill of mixing drinks. More specifically, Bar School states that mixologist refers to a profession involved in making cocktails, creating new drinks and techniques based on extensive knowledge of all existing ingredients as well as a deep understanding of the history of drinks. Meanwhile, the term bartender refers to individuals who are able to translate and realize these techniques and concepts practically. Usually a bartender plays a direct role at the bar, serving and interacting with customers, and if necessary, interpreting customer needs regarding the desired drink.
Pelatihan Barista Untuk Siswa-Siswi Di SMK Al-Azhar Batam Dailami; Syafruddin Rais; Tito Pratama; Natal Olotua Sipayung; Ardiansyah Saputra
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.v2i2.259

Abstract

PKM Lecturer Activities About Barista Training is a program designed to provide participants with in-depth training in the skills and knowledge needed to become a skilled and professional barista. This training not only covers basic techniques in coffee making, but also advanced aspects such as latte art, knowledge of different types of coffee beans, and skills in serving coffee to customers to the highest standards. The main objectives of this training are. Mastery of Coffee Making Techniques: Teaches participants about basic techniques such as grinding coffee beans, choosing the right tools and machines, perfect espresso extraction, and milk steaming techniques. Latte Art Skills Development: Introduce and train participants in latte art which includes latte art, which is a technique for creating interesting patterns or images on the surface of coffee with milk. Knowledge about Coffee Beans: Educate participants about various types of coffee beans, processing processes, and how to choose the right beans to produce coffee with the best taste and aroma. Professional Customer Service: Prepares participants to be able to provide friendly and professional customer service, including how to communicate with customers and manage their expectations. Compliance with Hygiene and Safety Standards: Ensure that participants understand and implement high standards of cleanliness and safety in their daily operations, including sanitation of equipment and work areas. Barista training is usually held in a variety of formats, ranging from intensive workshops to more structured courses of varying duration. This program is aimed at individuals interested in starting a career as a professional barista, cafe owner, or anyone looking to improve their skills in the fast-growing coffee industry.
Pelatihan Mixology kepada Siswa SMK Al-Azhar Batam Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Rais, Syafruddin Rais; saputra, Ardiansyah Saputra
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.v2i2.266

Abstract

Mixology is the art of creating a drink that is good in taste and appearance. In making this drink, there are several methods, they are pouring, shaking, blending, layering, and stirring. In making this drink you also need several equipment such as a jigger, shaker, blender, long bar spoon, knife, cutting board and tong.. The drink container (glass) also influences the appearance of the drink. For mocktail drinks, the following glasses are usually used as containers, they are highball glass, hurricane glass, pocogrande glass, and cocktail glass. The mixology training activity for AL-Azhar Vocational School students was carried out in the AL-Azhar Vocational School field, the presenter first gave an explanation, practiced how to make drinks, then gave several students the opportunity to make drinks and finally the students drank the mocktails that had been prepared by the presenter.
Co-Authors Abbas, Rahmat Aidil Alvaridzi alhamdi, rezki Andri Wibowo Ardiansyah Saputra Aris, Siregar Asman Abnur, Asman Atikah, Wan Nurul Cik Zulia, Cik Cut Azizah Dewi Aurora Mikasari Dwi Eka Syahputri Halus Satriawan Haufi Sukmamedian Ilham, Wahyudi Irwansyah Rezeki, Syailendra Reza Jeheil Lontaan Lapotulo, Nensi Maysarah Binti Bakri Mikasari, Dewi Aurora Moh. Thamdzir Moh. Thandzir Muthia Dewi Natal Olotua Sipayung Nensi Lapotulo Nyoman Budiartha R.M. Pratama, Tito Rahmi, Marlisa Rais, Syafruddin Rais Rezki Alhamdi saputra, Ardiansyah Saputra Simatupang, Violetta Cherryline Sipayung, Natal Olotua Sri Rahmayanti, Sri Sri Rezki Maulina Azmi Steven Johnson Sukmamedian, Haufi Suriono, Hadi Syafruddin Rais, Syafruddin Syailendra Reza I. R Syailendra Reza Irwansyah Rezeki Taufik Bachrul Ulum Lubis Thamdzir, Moh. Thandzir, Moh. Tirta Mulyadi Tito Pratama Ulum Lubis, Taufik Bachrul Wahyudi Ilham Wahyudi Ilham Widi Hardini, Widi y, Abd Rahmad Yusakh Yama Langi Yusuf, Abd Rahmad Zahra , Alivia Putri