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Gunawan, Agung Arif
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PEMBINAAN MASYARAKAT PULAU BULANG DALAM MENIGKATKAN PRODUKSI MELALUI PACKAGING MAKANAN INDUSTRI RUMAH TANGGA Afriani, Miratia; Gunawan, Agung Arif; Wardhana, Rosnendya Wisnu
JURNAL KEKER WISATA Vol. 1 No. 1 (2023): JANUARI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i1.83

Abstract

Inovasi pengemasan makanan dalam meningkatkan kualitas produk adalah hal yang mutlak dilakukan oleh seorang wirausahawan. Inovasi diperlukan untuk memenuhi keinginan dan kepuasan konsumen yang dilakukan dengan menerapkan beberapa hal yang menjadi referensi dalam inovasi kemasan produk yang dikelola oleh industri rumah tangga di kota Batam khususnya daerah Sagulung. Dengan inovasi ini diharapkan pengusaha industri rumahan dapat bersaing dengan kompetitor lain yang disesuaikan dengan perkembangan saat ini. Pengembangan pariwisata menjadi salah satu fokus pemerintah pusat sebagai upaya untuk meningkatkan pertumbuhan ekonomi. Perkembangan sektor pariwisata memiliki keterkaitan dengan perekonomian yang bertujuan untuk meningkatkan kesejahteraan masyarakat lokal yang tinggal di sekitar lokasi wisata. Industri kreatif melalui pariwisata memiliki bentuk yang berbeda dengan unsur khas budaya dan tradisi desa yang dimiliki oleh lokasi wisata tersebut. Proses pengembangan desa wisata dalam meningkatkan perekonomian daerah melalui kemasan produk memerlukan peran kelembagaan sebagai wadah penyalur aspirasi dan penunjang keberhasilan sektor pariwisata dan peningkatan perekonomian masyarakat khususnya untuk wilayah Pulau Bulang.
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
THE INFLUENCE OF MENU VARIETY AND FOOD QUALITY ON CONSUMER SATISFACTION AT PRATA WAROENG 8 TIBAN, BATAM Gunawan, Agung Arif; Novriana, Lufita Devi; Syaiful, Hendra
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.367

Abstract

This study aims to determine the phenomena that occur in Prata Waroeng 8 that affect the level of consumer satisfaction. One of them is a misunderstanding between the dishes ordered and the dishes served. The location of this study is at Prata Waroeng 8 Tiban, Batam City, Riau Islands. In this study, the author used a quantitative method, then the available data was processed using the IBM SPSS Statistic 19 application. In obtaining the data, the researcher used 338 respondents, namely consumers who had visited the Prata Waroeng 8 Tiban business. The author also conducted observations, documentation, distributed questionnaires and conducted direct interviews with the owner of Prata Waroeng 8 to obtain information about the place where the research was conducted. The results of this study are that the variety of menus affects consumer satisfaction and the quality of food affects consumer satisfaction. Then the variety of menus and food quality simultaneously affect consumer satisfaction
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.
Analisis Brand Image, Atmosphere Kafe, dan Variasi Menu terhadap Minat Kunjung Pelanggan Kafe Sunmofee Tropical Novitasari, Dinda; Gunawan, Agung Arif
Arus Jurnal Sosial dan Humaniora Vol 4 No 3: Desember (2024)
Publisher : Arden Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57250/ajsh.v4i3.824

Abstract

Penelitian ini berfokus kepada satu kafe yang memiliki aspek persaingan dalam hal branding image, atmosphere kafe, variasi menu di kafe Sunmofee Tropical. Hal inilah yang membuat peneliti tertarik ingin meneliti apakah brand image, atmosphere kafe, variasi menu memiliki pengaruh terhadap minat kunjung pelanggan di kafe Sunmofee Tropical. Peneliti menggunakan metode kuantitatif agar dapat menyebutkan dan mendeskripsikan mengenai pengaruh brand image, atmosphere kafe, variasi menu. Berdasarkan hasil penelitian dengan mengumpulkan data menggunakan instrumen kuesioner, dengan menyediakan beberapa pertanyaan yang sesuai indikator variabel penelitian melalui Google Form terdapat 50 responden untuk diteliti (pengunjung kafe Sunmofee) diketahui bahwa: (1) variabel brand image berpengaruh signifikan terhadap minat kunjung pelanggan, Kafe Sunmofee berhasil menarik minat pengunjung berkat konsep "Tropical" yang kuat dan sesuai dengan identitas mereknya. (2) atmosphere kafe dapat berpengaruh positif dan signifikan terhadap minat kunjung pelanggan, atmosphere yang nyaman dan fasilitas yang lengkap juga menjadi daya tarik tersendiri, mendorong pelanggan untuk berkunjung kembali. (3) variasi menu berpengaruh positif dan signifikan terhadap minat kunjung pelanggan, dapat membuat kafe ini unik dan berbeda dari yang lain. (4) selain itu, hasil pengujian menunjukkan bahwa, brand image, atmosphere kafe, dan variasi menu berpengaruh secara simultan terhadap minat kunjung pelanggan, menunjukkan bahwa kombinasi ketiganya dapat meningkatkan minat kunjung secara keseluruhan.
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.
BUFFER ZONE BANDARA KERTAJATI DALAM MENGEMBANGKAN DESTINASI PARIWISATA DI SUMEDANG Gunawan, Agung Arif
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.38

Abstract

In developing tourist, with the construction of Kertajati Airport  and the access to Cisumdawu toll road, that can improve the economy of the local and the standard of living and the economy of the local community. Sumedang has been planned to become a buffer zone of  Kertajati Airport area that can support tourism and economic activities. With the plan to open toll exit access in 5 districts in Sumedang,, the local government plans to develop tourism destinations in the sub-district to be developed into priority destinations. The five tourist destinations include: Pangjugjuga (Pamulihan), Geusan Ulun Museum (North Sumedang), Tampomas Green Park (Cimalaka), Cipanas Sekarwangi (Conggeang) and Panenjoan (Ujungjaya). This study aims to determine the condition of tourist destinations in the development buffer zone area in Sumedang. The operational variables of the  buffer zone and the transit destination variables used provide an overview of the phenomena that occur in each tourist destination. The type of research used is qualitative with descriptive method. Data collection techniques used are triangulation data collection techniques; field observation, deep interview and literature study, while the data analysis used was the point rating scale model data analysis. From the results of data processing, it is found that there needs to be a policy from the government, both in the form of standard and centralized regulations or regulations regarding the management of tourist destination areas (tourism human resource development, ecosystem conservation) and increasing the participation of local communities/communities and regional tourism actors in activities tourism in the Sumedang
Eksperimen Perbandingan Tepung Tapioka Dan Tepung Kulit Manggis Dalam Pembuatan Kue Keciput Sebagai Makanan Tradisional Khas Lombok Gunawan, Agung Arif; Octavia, Sella
JURNAL MANAJEMEN KULINER Vol. 2 No. 2 (2023): DESEMBER 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i2.191

Abstract

Tepung kulit manggis adalah tepung yang berasal dari proses penghancuran yang sebelumnya sudah dikeringkan terlebih dahulu. Dalam mengoptimalkan kulit manggis yang beratnya mencapai 50% untuk setiap buahnya, dilakukan pengolahan limbah kulit manggis untuk dijadikan pemanfaatan salah satunya sebagai tepung. Kue keciput merupakan kue kering yang berasal dari Lombok, Nusa Tenggara Barat. Kue ini terbuat dari tepung beras ketan dan tapioka lalu dibaluri dengan wijen dilapisan luarnya. Penelitian ini menggunakan metode pre-experimental design menggunakan one shot study case. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah uji mutu hedonik dan uji hedonik dengan menggunakan kuesioner. Sampe menggunakan 20 orang yang terdiri dari 10 orang panelis terlatih dan 10 orang agak terlatih. Data yang telah diperoleh menggunakan analisis uji Anova dan memiliki hasil yang nyata. Berdasarkan uji mutu hedonik diperoleh hasil panelis yang memaparkan bahwa kue keciput dengan perbandingan tepung tapioka dan tepung kulit manggis memiliki perbedaan yang nyata pada aspek rasa dan tekstur, sedangkan yang tidak memiliki perbedaan nyata pada aspek warna dan aroma. Berdasarkan uji hedonik diperoleh hasil panelis lebih menyukai warna, aroma, rasa dan tekstur pada perlakuan sampel 70 karena mempunyai warna yang cokelat, aroma yang agak kuat, mempunyai rasa yang cukup manis dan gurih, dan memiliki tekstur yang cukup renyah.
Eksperimen Penambahan Puree Ubi Ungu Dalam Pembuatan Yoghurt Sari Kacang Hijau Gunawan, Agung Arif; Resha, Nicha
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.v3i1.233

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan produk minuman fermentasi sari kacang hijau yang memiliki sifat organoleptik yang dapat diterima oleh konsumen serta pengaruh penambahan puree ubi ungu terhadap karakteristik yoghurt sari kacang hijau. Dari segi sosial untuk mengurangi penggunaan susu sapi, peneliti memanfaatkan pengolahan kacang hijau yang berlimpah di Batam sebagai salah satu alternatif bahan baku pada yoghurt, sari kacang hijau kaya akan nutrisi yang hampir sama dengan susu sapi dan harganya relatif lebih ekonomis jika dibandingkan dengan susu sapi. Penambahan puree ubi ungu dengan perbandingan 5, 20, dan 35 pada yoghurt sari kacang hijau. Teknik pengumpulan data menggunakan angket tertutup dengan 20 panelis gabungan yang terdiri dari 10 panelis terlatih dan 10 panelis tidak terlatih. Cara menganalisisnya dengan menggunakan perangkat lunak SPSS 26  dan metode uji kruskal wallis
SUBSTITUSI TEPUNG KULIT MANGGIS DALAM PEMBUATAN STIK BAWANG Gunawan, Agung Arif; Ridwan, Zahra Ananda
JURNAL MANAJEMEN KULINER Vol. 3 No. 2 (2024): AGUSTUS 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i2.269

Abstract

Mangosteen production in Indonesian to increase excessive production will have an impact on the environment, especially as a result of post-mangosteen skin consumption. Mangosteen peel is still seen as waste because it has not been utilized optimally.Mangosteen peel flour is flour derived from the destruction of mangosteen peel that has been dried and then crushed and sifted. By using mangosteen peel waste that has been made into flour as a substitution or addition to the onion stick will increase the nutritional content of the onion stick. In optimizing mangosteen peel waste which reaches 50% of the weight of the fruit, the author conducted research to reduce mangosteen peel waste to be used as a utilization of one of them as mangosteen peel flour.Onion sticks are snacks made from wheat flour that has a distinctive taste and aroma of onions produced from adding onions to onion stick dough, this snack is very popular among the surrounding community. This is the background for the author to take the onion stick object as an experimental project.This research uses organoleptic tests, namely hedonic quality tests and hedonic tests with the hypothesis results stating that there are differences in taste, color, texture and aroma.
Co-Authors Afriani, Miratia Atmaja, Hari Sandi Dinda Novitasari, Dinda Eryd Saputra Frangky Silitonga Heri Nuryanto, Heri Hermanto, Marsha Priscilla Juregi, Tria Lubis, Arina Luthfini Novriana, Lufita Devi Octavia, Sella Resha, Nicha Ridwan, Zahra Ananda Rini, Rosie Oktavia Puspita Syaiful, Hendra Tirta Mulyadi Wardhana, Rosnendya Wisnu Wardhani, Galih Setya