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All Journal JPM (Jurnal Pemberdayaan Masyarakat) Journal on Education Jurnal Pendidikan dan Keluarga Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Innovative: Journal Of Social Science Research
Setyanto, Henricus Yayan
Politeknik Bintan Cakrawala
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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The Effect of Sorghum (Sorghum Bicolor (L.)) Snack Bar Formulation on Organoleptic Properties Henricus Yayan Setyanto
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 02 (2021): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol13-iss02/916

Abstract

The snack bar is one of many potential functional products. The common ingredients used are cereals and beans, but information on the usage of formulation ratios for each ingredient and cooking method is still needed. Sorghum is a potential cereal as an ingredient because of its high fiber content and is able to become the basic ingredient for snack bars, instead of oats. In this study, the snack bar formulation used sorghum concentrations sequences 12, 18, and 24% w/w and 2 cooking methods, namely hot process and cold process. In general, the organoleptic results showed that there was no significant difference in each formulation, but there were significant in the cooking method, the hot process also had a higher value than the cold process-snack bar in terms of taste, color, texture, and aroma.
Potensi Kampung Teripang Sebagai Destinasi Wisata Kebugaran Di Kabupaten Bintan Putri Fistyaning Army; Henricus Yayan Setyanto
Innovative: Journal Of Social Science Research Vol. 3 No. 2 (2023): Innovative: Journal Of Social Science Research (Special Issue)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i2.1688

Abstract

Penelitian ini bertujuan untuk mengetahui potensi Kampong Teripang sebagai salah satu tujuan wisata serta sebagai langkah awal pengembangan Kampong Teripang sebagai destinasi wisata Kebugaran. Teknik analisis data yang M. Penulis gunakan adalah analisis SWOT (Strength-Weakness- Opportunity-Threat). Analisis SWOT merupakan salah satu model lingkungan perusahaan yang berfungsi untuk menjelaskan pertanyaan dimana posisi perusahaan sekarang, serta menjelaskan strategi apa yang nantinya cocok digunakan untuk perusahaan agar kelemahan serta ancaman yang dimiliki saat ini dapat dijadikan kekuatan serta peluang yang membuat perusahaan dapat bersaing dengan perusahaan lain. Berdasarkan Minat Wisatawan terhadap Potensi Wisata Kebugaran, masyarakat Bintan lebih tertarik dengan wisata kebugaran pada dimensi “Fisik” dengan jenis produk “Healthy Food”, minat wisatawan tersebut sejalan dengan produk healthy food yang tersedia di Kampong Teripang. Ini membuktikan bahwa Kampong Teripang memiliki potensi untuk menjadi destinasi wisata Kebugaran di Kabupaten Bintan. Hasil diagram Matriks IE Kampong Teripang berada pada posisi yang baik karena dapat dilihat dari Matriks IE perusahaan berada pada sel I yaitu Grow and Build . Dengan total skor faktor internal sebesar (3,01) dan total skor eksternal sebesar (2,93), maka dapat dikatakan bahwa posisi perusahaan berada pada daerah menjaga dan mempertahankan dan rekomendasi strategi yang tepat pada sel ini adalah strategi yang intensif (penetrasi pasar, pengembangan pasar, dan pengembangan produk) atau integratif (integrasi ke belakang, integrasi ke depan, dan integrasi horizontal). hasil Diagram SWOT 4K antara lain Strategi yang harus di terapkan dalam kondisi ini adalah mendukung kebijakan pertumbuhan yang agresif (growth oriented strategy).
Pendampingan dan Sosialisasi Penerapan Kekayaan Intelektual bagi UMKM di Kabupaten Bintan Yudy Sunantri; Henricus Yayan Setyanto; Hary Jocom
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2023)
Publisher : Universitas Kristen Satya Wacana Salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/jms.v3i32023p364-373

Abstract

The Micro, Small and Medium Enterprises (MSME) business activities are an integral part in society life. Because business activities are related to other human activities. Due to business activities, part of industry starts creating products. Every business actor will compete in creating, and marketing their products. Business products demands Intellectual Property Rights in order to be protected from unfair competition. Intellectual Property Rights takes a part and serves the business world, including the Micro, Small and Medium Enterprises (MSME) group. There is unvarying understanding that Intellectual Property needed as protector making many MSME are not registered yet. In addition to cost constraints and access difficulties are also considered as other causes of MSME actors not getting information about the registration of Intellectual Property Rights; The objectives of the activity include (1) MSME actors in Bintan district get information about the registration of Intellectual Property Rights (2) Providing additional information for the wider community in general and MSME actors in particular knowledge and awareness of the importance of registering Intellectual Property, so that if it is registered legally, it will directly receive legal protection (3) building the community group competence; (4) increasing public awareness of potential tourism which will have an impact on improving the economic aspects.
Analisis Pola Perjalanan Wisata Kebugaran Berbasis Kearifan Lokal di Pulau Bintan Putri Fistyaning Army; Henricus Yayan Setyanto
Innovative: Journal Of Social Science Research Vol. 3 No. 6 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i6.6846

Abstract

Kekayaan Pulau Bintan di bidang bahari, budaya, sejarah, edukasi, dan religi serta produk-produk lokal masyarakatnya dapat menjadi bagian dari tiga dimensi utama kebugaran menurut (Corbin, 2006), yaitu dimensi Fisik, Pikiran, dan Jiwa. Namun kesadaran masyarakat dan pemangku kepentingan mengenai wisata kebugaran belum terlihat secara signifikan. Melihat potensi Pulau Bintan dan urgensi kebutuhan pariwisata di bidang kebugaran, perlu adanya penelitian kolaboratif antara akademisi, pemerintahan, industri dan masyarakat mengenai wisata kebugaran dengan memberdayakan potensi budaya dan kearifan lokal di Pulau Bintan. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif. Penelitian ini diharapkan mampu menjadi salah satu solusi untuk kebutuhan pariwisata di bidang wisata kebugaran dengan mengangkat budaya dan kearifan lokal masyarakat. Hasil dari penelitian ini menunjukan bahwa terdapat potensi produk wisata berbasis kearifan lokal di Pulau Bintan yang dapat dimasukan dalam rekomendasi pola perjalanan wisata single point, base site, stopover, chaining loop, destination region loop, dan complex neighbourhood.
Status Pengetahuan Gizi dan Pola Konsumsi Siswa - Siswi di SMPS Tunas Bangsa Kabupaten Bintan Henricus Yayan Setyanto; Aprilia Nurcahyaning Rahayu; Devi Yanti
Journal on Education Vol 7 No 2 (2025): Journal on Education: Volume 7 Nomor 2 Tahun 2025 In Progress (Januari-Februari 2
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v7i2.8279

Abstract

Teenagers are an age group that is vulnerable to nutritional problems due to unbalanced consumption patterns. Good nutritional knowledge plays an important role in establishing healthy eating patterns and preventing various health problems, such as obesity, anemia and non-communicable diseases. Factors that influence teenagers' consumption patterns include family environment, social media, eating habits, and the availability of food around them. Tunas Bangsa Middle School, which is located in a tourism area with limited access, is very vulnerable to having students who have low consumption patterns and knowledge. This research aims to obtain a mapping of nutritional knowledge categories and consumption patterns of female students. Based on the research results, it was found that the nutritional knowledge status of Tunas Bangsa Middle School students in recognizing the concept of adolescent nutrition, ingredients and types of food, as well as consumption patterns was in the very high category, this is in accordance with findings on consumption patterns where the frequency of consumption of junk food has a lower value than other types of food such as fruit and vegetables. Accessibility and availability of food are one of the factors that shape the unique consumption patterns of teenagers at Tunas Bangsa Middle School. Consuming chicken and fish is the most favorite food of all types of food available. It is hoped that teenagers can adopt a more balanced diet to support optimal growth and health.
Pelatihan Inovasi Kuliner dan Pengembangan Menu di Destinasi Wisata Pemancingan Wong Dheso Mashudi, Mashudi; Rahayu, Ida; Yayan Setyanto, Henricus
Jurnal Pemberdayaan Masyarakat Vol 10 No 1 (2025): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v10i1.11865

Abstract

According to 2024 data from the Central Bureau of Statistics (BPS), Bintan Regency recorded a 238.79% increase in tourist visits compared to the previous year. Pemancingan Wong Dheso spot is among the potential destinations for further development, especially in local culinary tourism. However, challenges remain, including unstructured menus, inconsistent food pricing, poor presentation, and limited use of local agricultural and fishery products. This community service program aimed to enhance the capacity of local culinary managers in structuring menus, improving food presentation, and utilizing local ingredients to strengthen the region’s culinary identity. A participatory and hands-on approach was used, including workshops, Focus Group Discussions (FGDs), and direct mentoring. The training involved 20 participants and resulted in improved culinary skills, development of buffet and à la carte menus, and better standardization of restaurant operations. Participant satisfaction scored 5.0 in practical sessions, 4.7 in perceived benefits, and 4.5 in overall satisfaction. The results indicate that this training model is effective, practical, and adaptable. It also presents a replicable strategy for developing culinary tourism based on local resources and community empowerment in rural destinations.
Kandungan Gizi Dan Uji Kesukaan Lasagna Substitusi Tepung Ganyong Dan Rumput Laut Sebagai Alternatif Main Course Sumber Serat Mashudi, Mashudi; Rahayu, Aprilia Nurcahyaning; Setyanto, Henricus Yayan
Innovative: Journal Of Social Science Research Vol. 4 No. 4 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i4.14277

Abstract

AbstrakRumput laut merupakan salah satu sumber serat, namun pemanfaatannya pada produk makanan di Indonesia masih terbatas. Rumput laut dapat dikombinasikan dengan ganyong untuk dimanfaatkan menjadi produk main course seperti lasagna. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan produk lasagna ganyong rumput laut dan kandungan gizinya dengan uji laboratorium (proksimat dan serat pangan). Jenis penelitian yang dilakukan adalah R&D (Research and Development) dengan desain 4D (Define, Design, Development dan Disseminate). Uji kesukaan dilakukan oleh 30 panelis dari masyarakat umum dengan menggunakan borang uji kesukaan. Analisis data menggunakan statistik deskriptif. Hasil uji kesukaan menunjukkan secara keseluruhan tingkat kesukaan lasagna ganyong rumput laut mempunyai rata-rata 3,76 atau sangat disukai. Hasil uji laboratorium menunjukkan bahwa kandungan gizi lasagna ganyong rumput laut terdiri dari protein sebesar 12,45 gram, lemak sebesar 4,48 gram, karbohidrat sebesar 33,23 gram, serat pangan sebesar 13,44 gram dan energi sebesar 223,08 kkal per 150 gram per sajian produk. Lasagna ganyong rumput laut dapat dikatakan sebagai main course sumber serat karena kandungan seratnya 13,44 gram per 150 gram per sjaian produk. Oleh karena itu, lasagna ganyong rumput laut dapat direkomendasikan sebagai main course sumber serat bagi masyarakat Indonesia. Kata Kunci: lasagna, tepung ganyong, rumput laut, serat, uji kesukaan
Co-Authors APRILIA NURCAHYANING RAHAYU Devi Yanti Hary Jocom Mashudi Mashudi Putri Fistyaning Army Rahayu, Aprilia Nurcahyaning Rahayu, Ida Yudy Sunantri