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All Journal AcTion: Aceh Nutrition Journal Kepariwisataan: Jurnal Ilmiah Annals of Human Resource Management Research Jurnal Riset Manajemen Indonesia Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Sistem Informasi dan Manajemen Journal of Innovative and Creativity
Rini, Rosie Oktavia Puspita
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Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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ANALYSIS OF THE DEVELOPMENT OF CULINARY TOURISM DESTINATION IN TANJUNGPINANG CITY THROUGH SEMPRONG CAKE FESTIVAL Rini, Rosie Oktavia Puspita
Kepariwisataan: Jurnal Ilmiah Vol. 15 No. 01 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kepariwisataan.v15i01.147

Abstract

Full support of tourist activities in each area to accelerate in achieving the target of tourist visit is expected for the tourism advancement in each region. Tanjungpinang is one of the three main gates in Riau Islands. The city of Tanjungpinang prepares various events and festivals to support the growth of tourists visit. Tourists now demand a dining experience that is not only a process of fulfilling the needs felt by the taste buds, but also the other four senses. Focusing on tourists demands, the purpose of this research is to find out the development of culinary tourism destinations through one of the semprong cake festivals held in Tanjungpinang city. Research Method use Qualitative Descriptive Based on the result of the study, organizer was very successful in making an interesting concept. However, the limitations of the organizer in conducting the festival resulted in not achieving the aims of the festival. Thus, the readiness to develop a culinary tourism destination become unfulfilled. In this case, it is necessary to take a strategic view of creating experience with synergy through the 4A approach, that are Attractions, Access, Amenities and Assisting Facilities. Keywords:Tourism, Culinary Tourism, Festival
STANDAR KUALITAS MAKANAN DAN MINUMAN TERHADAP KEPUASAN TAMU PADA DEPARTEMEN FOOD & BEVERAGE PRODUCT DI ASMILA BOUTIQUE HOTEL Wildanun, Meity; Rini, Rosie Oktavia Puspita
Jurnal Riset Manajemen Indonesia Vol 2 No 3 (2020): Jurnal Riset Manajemen Indonesia (JRMI)
Publisher : STIE Bangkinang Publishing

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

Abstract

Standar Kualitas Makanan Dan Minuman Terhadap Kepuasan Tamu Pada Departemen Food & Beverage Product Di Asmila Boutique Hotel. Prospek pengolahan food & beverage dalam industri perhotelan membuat hampir semua industri ini bersaing dalam mengunggulkan fasilitas food & beverage service dan food & beverage product dan semua makanan dan minuman yang ada dihotel diolah oleh food & beverage product. Tujuan penelitian ini adalah untuk mengetahui standar makanan dan minuman pada departemen food & beverage serta untuk mengetahui kepuasan konsumen terhadap standar makanan dan minuman pada departemen food & beverage di Hotel Asmila. Metode penelitian yang digunakan adalah metode kuantitatif dengan analisis deskriptif. Sampel dalam penelitian ini adalah total populasi sebanyak 100 responden yang diambil secara accidental sampling tamu di Asmila Boutique Hotel. Hasil penelitian didapatkan kurangnya pengawasan dari pihak hotel pada saat bagian receiving menyeleksi atau mensortir bahan makanan yang akan disalurkan ke bagian kitchen dan store room, yang menyebabkan bahan makanan yang digunakan jauh dari standar kualitas dan tidak layak untuk dipergunakan maupun diproduksi, Kurangnya pengawasan dari staff kitchen terhadap suhu ruangan penyimpanan, Penggunaan bahan makanan yang berbahaya seperti MSG masih saja digunakan oleh bagian kitchen, Pentingnya hyegene dan sanitasi makanan untuk menunjang peningkatan standar kualitas makanan, Timbulnya berbagai dampak negatif seperti berbagi komplain dari tamu, kualitas produksi kurang bermutu, buruknya image hotel, dan food cost tinggi yang dikarenakan kurangnya pemenuhan standar kualitas makanan. dengan demikian Perlunya pengawasan oleh executive chef.
KOMPARASI KINERJA BERDASARKAN GENDER Wibowo, Agung Edy; Rini, Rosie Oktavia Puspita; Nasution, Muhamad Nur. A.; Supardi, Supardi
JURSIMA Vol 11 No 3 (2023): Volume 11 Nomor 3 2023
Publisher : INSTITUT TEKNOLOGI DAN BISNIS INDOBARU NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47024/js.v11i3.723

Abstract

Penelitian ini bertujuan untuk melakukan komparasi kinerja antara tenaga pendidik berjenis kelamin laki-laki dan perempuan di lingkungan kampus, institusi pendidikan. Dengan menggunakan metode analisis data statistik, studi ini mengevaluasi sejumlah variabel yang dapat mempengaruhi kinerja, termasuk pengalaman kerja, beban kerja, dan kemampuan interpersonal. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan kinerja yang signifikan antara tenaga pendidik berjenis kelamin laki-laki dengan perempuan di Politeknik Pariwisata Batam. Temuan ini memberikan wawasan penting terkait kesetaraan dan kontribusi yang setara dari tenaga pendidik berbagai jenis kelamin (gender) dalam konteks institusi pendidikan. Studi ini mendorong pemahaman yang lebih mendalam terhadap faktor-faktor yang dapat mempengaruhi kinerja tenaga pendidik di Politeknik Pariwisata Batam, serta menyoroti pentingnya mengakui kontribusi setiap individu tanpa memandang jenis kelamin.Hasil uji menggunakan SPSS. 21 melalui uji independent sample t test, memberikan, kesimpulan penelitian ini mendukung ide bahwa upaya perbaikan dan peningkatan kinerja di lembaga pendidikan harus berfokus pada aspek-aspek tertentu yang bersifat universal, tanpa mengidentifikasi perbedaan signifikan dalam kinerja berdasarkan jenis kelamin. Hipotesis pertama yang diajukan dalam penelitian ini ditolak, dan sebaliknya didapati temuan bahwa tidak terdapat perbedaan kinerja yang signifikan diantara tenaga pendidik berjenis kelamin pria dan tenaga pendidik berjenis kelamin perempuan. Hipotesis kedua yang diajukan dalam penelitian ini ditolak, dan sebaliknya didapati temuan bahwa tenaga pendidik berjenis kelamin pria secara signifikan tidak memiliki kinerja lebih tinggi dibandingkan dengan tenaga pendidik perempuan di Politeknik Pariwisata Batam
Bread Making Innovation Training And Product Innovation In Improving Community Independence Abilities Gunawan, Agung Arif; Rini, Rosie Oktavia Puspita; Afriani, Miratia; Syaiful, Hendra
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.304

Abstract

This community service activity aims to provide education and knowledge about bread-making innovations to inmates, namely at the Class IIA Batam Penitentiary (Lapas) which is currently running an independence development program by establishing a bread-making business. The bread-making business is called Ropastam. This bread-making kitchen is managed by the Batam Penitentiary Work Activities Section by involving inmates who have experience in the culinary field. This bread-making activity is a positive activity for inmates, so that they do not get stressed while serving their sentence, and also for their self-development so that when they get out, they gain knowledge that they can use to open a business outside. The focus on bread-making innovations at this time is more on the product variants made or produced and the model/shape of the bread product. With the addition of types of bread fillings or shapes of bread, it is hoped that it can provide a variety of choices for consumers in buying bread products. In addition, it is also to increase the entrepreneurial spirit of bread makers. Entrepreneurship is considered one of the important keys to improving the economic welfare of the community. Through this activity, it is hoped that they can gain a better understanding of bread making techniques, variations in bread shapes and fillings and encourage them to develop creative and innovative ideas in running other businesses in the future
Socialization Of Selection Of Gonggong Shell And Shell Waste As Materials For Handcrafts In Serip Mangrove Village Gunawan, Agung Arif; Silitonga, Frangky; Atmaja, Hari Sandi; Rini, Rosie Oktavia Puspita
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.v3i2.407

Abstract

This community service activity aims to provide education and training to the people of Kampung Tua Bakau Serip regarding the utilization of gonggong and clam shell waste as basic materials for handicrafts. This abundant but not optimally utilized marine waste has high economic potential if processed with the right techniques. The method of implementing the activity includes socialization, demonstration of making crafts, and technical assistance. The results of this activity show an increase in community knowledge and skills in processing shell waste into products with sales value such as wall hangings, key chains, and home accessories. This activity also opens up new business opportunities that can support the local economy and preserve the environment.
The effect of entrepreneurship education on career readiness as a job creator with self-efficacy as a mediating variable Lubis, Arina Luthfini; Rais, Syafruddin; Rini, Rosie Oktavia Puspita; Friadi, John
Annals of Human Resource Management Research Vol. 5 No. 3 (2025): September
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/ahrmr.v5i3.2895

Abstract

Purpose: This study aims to examine the influence of entrepreneurship education on students’ career readiness as job creators, with self-efficacy serving as a mediating variable. The research is driven by the growing emphasis on preparing vocational graduates not only to become job seekers but also to develop as future entrepreneurs. Methodology: The study was conducted at Batam Tourism Polytechnic and involved 142 active students who had completed entrepreneurship courses. A quantitative approach was applied using a questionnaire consisting of 18 items representing three key constructs. Data were analyzed using SmartPLS 4.0 with the SEM-PLS method to assess both the measurement and structural models. Results: The results indicate that entrepreneurship education has a significant impact on career readiness, both directly (? = 0.42, p < 0.001) and indirectly through self-efficacy (indirect ? = 0.19, p < 0.001). Self-efficacy plays a significant mediating role in the relationship between entrepreneurship education and career readiness. The R² value of 0.51 suggests that the model explains more than half of the variance in the career readiness variable, and the model fit is considered good (SRMR = 0.071). Conclusions: Entrepreneurship education meaningfully enhances students’ confidence and their perceived readiness to become entrepreneurs, especially when supported by high levels of self-efficacy. Limitations: This study focuses only on cognitive and psychological aspects of readiness and does not account for practical challenges such as access to capital or other external barriers. Contribution: This study contributes to the fields of vocational entrepreneurship education, human resource management, and career development by providing insights into how educational programs can nurture entrepreneurial potential and promote proactive career planning among future graduates.
Pemanfaatan Tepung Kulit Semangka Dalam Pembuatan Kue Tradisional Nagasari Dwiputri, Alya Syabila; Amalia, Eva; Rini, Rosie Oktavia Puspita; Saputra, Eryd
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.
Persepsi Generasi Z Terhadap Food Waste All You Can Eat Hwaga Iqbal, Muhamad Radihatul; Saputra, Eryd; Rini, Rosie Oktavia Puspita; Gunawan, Agung Arif
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i1.7114

Abstract

This study aims to analyze Generation Z’s perception of food waste at the All You Can Eat Hwaga Restaurant in Batam City by examining the influence of environmental awareness and attitude on behavioral intention to reduce food waste. The research employed a quantitative approach using a survey method with a Likert-scale questionnaire distributed to 200 Generation Z respondents selected through purposive sampling. Data were analyzed using validity and reliability tests, descriptive analysis, Pearson correlation, and simple linear regression with the aid of SPSS software. The results showed that all instruments were valid and reliable, with a Cronbach’s Alpha value of 0.89. The respondents’ average perception score of 4.12 indicated a high level of awareness and positive attitude toward food waste reduction. The regression analysis revealed that environmental awareness and attitude significantly influenced behavioral intention, with an R² value of 0.68. The study concludes that attitude plays the most dominant role in shaping sustainable behavioral intentions; therefore, increasing awareness should be supported by education and social campaigns to foster more responsible consumption behavior.
Comparison of the sensory and physical quality of sand baking and conventionally grilled mackerel Rini, Rosie Oktavia Puspita; Gunawan, Agung Arif; Mulyadi, Tirta
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2979

Abstract

Food processing plays a critical role in maintaining food quality and safety. However, scientific information regarding the effectiveness of sand baking as an alternative cooking technique remains limited, particularly in the context of marine fish. This study aimed to compare the sensory and physical qualities of mackerel processed using sand baking and conventional grilling. This study was conducted from January to September 2025 using a laboratory experimental design. Twenty fish were divided into two treatment groups. Sensory evaluation was performed by three trained panelists using hedonic and hedonic quality tests to assess the samples. The physical analyses included measurements of the moisture content and texture. Data were compared using independent t-tests. The results showed that The sensory scores for both methods were categorized as good, with no significant differences in taste (p = 0.742), aroma (p = 0.423), texture (p = 0.423), or color (p = 0.423). The physical parameters were also comparable between the two treatments. In conclusion, sand baking can produce organoleptic and physical qualities equivalent to those achieved through conventional grilling. This technique has the potential to be an applicable and efficient alternative fish processing method for community use.
Co-Authors Afriani, Miratia Atmaja, Hari Sandi Dwiputri, Alya Syabila Eryd Saputra Eva Amalia Frangky Silitonga Friadi, John Gunawan, Agung Arif Iqbal, Muhamad Radihatul Lubis, Arina Luthfini Nasution, Muhamad Nur. A. Supardi Supardi Syafruddin Rais, Syafruddin Syaiful, Hendra Tirta Mulyadi Wardana, Rosnendya Wisnu Wibowo, Agung Edy Wildanun, Meity