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All Journal AcTion: Aceh Nutrition Journal Arus Jurnal Sosial dan Humaniora Jurnal Manajemen Kuliner Jurnal Manajemen Rekayasa dan Inovasi Bisnis Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Gunawan, Agung Arif
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Implikasi Program Pengembangan Karir Terhadap Produktivitas Karyawan di Hotel HS Batam Lubis, Arina Luthfini; Gunawan, Agung Arif; Wardhani, Galih Setya
Jurnal Manajemen Rekayasa dan Inovasi Bisnis Vol. 2 No. 1 (2023): AGUSTUS 2023
Publisher : LPPM-ITEBA

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Abstract

Perkembangan hotel di Indonesia sangat pesat, khususnya di Batam. Langkah yang dilakukan untuk dapat mempertahankan eksistensi hotel di masa pandemi, sejak April 2020 HS Hotel Batam mengeluarkan kebijakan pemotongan jumlah karyawan sebagai strategi hotel menghadapi era kebiasaan baru. Dengan jumlah karyawan yang cukup, program pengembangan karir dapat diimplementasikan dengan baik. Penilaian maksimal dapat diberikan dengan melihat prestasi kerja yang diukur dari performance/kinerja karyawan dalam melakukan kegiatan operasional. Hasil penelitian menunjukkan kontribusi variabel pengembangan karir adalah 71.8% besarnya terhadap kinerja karyawan, sementara sisanya sebesar 28.2% dipengaruhi oleh faktor lain di luar variabel yang diamati. Maka kesimpulan yang diperoleh bahwa pengembangan karir mempunyai pengaruh yang signifikan terhadap kinerja karyawan di HS Hotel Batam pada masa pandemi Covid-19.
Safe, Healthy, And Quality Food And Snack Education At State Elementary School 011 Sekupang Batam Gunawan, Agung Arif; Amalia, Eva; Saputra, Eryd
JURNAL KEKER WISATA Vol. 4 No. 1 (2026): JANUARI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i1.472

Abstract

It is important to educate about safe, healthy, and quality food and snacks in the school environment, especially for the generation between the ages of 7-12 years who certainly have a tendency to consume junk food, both snacks in the school environment (canteen) and street food that is widespread in the city of Batam. Elementary school-aged children are a group that is very vulnerable to various health problems related to food and snack consumption. During the growth period, children tend to like snacks that are attractive in color, taste, and shape without paying attention to aspects of cleanliness, safety, and nutritional content. The purpose and message 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. Through this activity, teachers and students can share knowledge about food safety, food hygiene, and how to choose and process healthy snacks. This educational activity is expected to be able to shape healthier consumption behavior among elementary school students and encourage the school environment to pay more attention to food safety.
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.
Penggunaan Pati Ganyong sebagai Pengganti Telur pada Kue Barongko Azzahra, Faiza; Gunawan, Agung Arif
Arus Jurnal Sosial dan Humaniora Vol 6 No 1: April (2026)
Publisher : Arden Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57250/ajsh.v6i1.2329

Abstract

Barongko merupakan kue tradisional khas Bugis-Makassar yang berbahan dasar pisang, santan, gula, dan telur. Telur berperan penting dalam pembentukan struktur dan karakteristik sensori barongko, namun penggunaannya menghadapi kendala seperti potensi alergi, tren diet nabati, serta fluktuasi harga. Oleh karena itu, penelitian ini bertujuan untuk menganalisis pengaruh substitusi telur dengan pati ganyong (Canna edulis) terhadap karakteristik sensoris dan tingkat penerimaan konsumen terhadap kue barongko. Penelitian ini menggunakan metode eksperimen kuantitatif dengan satu faktor perlakuan, yaitu variasi substitusi telur sebesar 0%, 50%, dan 100%. Uji sensoris dilakukan oleh 25 panelis yang terdiri dari panelis terlatih dan agak terlatih melalui uji hedonik dan uji mutu hedonik yang dilakukan oleh 5 panelis terlatih  terhadap atribut warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan ANOVA dan uji lanjut Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa substitusi telur dengan pati ganyong tidak memberikan pengaruh signifikan terhadap mutu warna, aroma, dan rasa kue barongko (p > 0,05). Namun, pada atribut mutu tekstur terdapat pengaruh signifikan (p < 0,05), di mana substitusi 100% pati ganyong menghasilkan tekstur paling disukai panelis. Pada uji hedonik, atribut aroma, rasa, dan tekstur tidak menunjukkan perbedaan signifikan, sedangkan atribut warna menunjukkan perbedaan tingkat kesukaan panelis. Secara keseluruhan, substitusi 50% telur dengan pati ganyong merupakan formulasi paling optimal karena mampu mempertahankan karakteristik sensori khas barongko dengan tingkat penerimaan yang baik. Penelitian ini membuktikan bahwa pati ganyong berpotensi sebagai bahan alternatif pengganti telur yang fungsional, ekonomis, serta mendukung pemanfaatan pangan lokal dan pelestarian kuliner tradisional Indonesia.
Co-Authors Afriani, Miratia Atmaja, Hari Sandi Azzahra, Faiza Dinda Novitasari, Dinda Eryd Saputra Eva Amalia Frangky Silitonga Heri Nuryanto, Heri Hermanto, Marsha Priscilla 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