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Sosialisasi Profesi, Jenjang Karir Bidang Kuliner Dan Cooking Demo Chocolate Praline Di SMK Adimulia Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Miratia Afriani; Tirta Mulyadi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.154

At this time the culinary business in Indonesia is increasingly in demand. At present the need for food and beverage is no longer a mere basic need that must be met, but has become a trend among the people. Many think that a prospect business today is the culinary business. So do not be surprised if the growth of the culinary industry in Indonesia is expected to grow and this is certainly an attractive opportunity for culinary business entrepreneurs. School is a place of education that is commonly used by everyone. At this time schools not only provide services in the form of education, but also compete to provide more services than other schools. This is intended so that the school will be more in demand by the community because of its advantages and to improve the image of the school. For this reason, schools need to convey information about the advantages they have so that they are known and known by the wider community. With the development of the culinary business which is increasingly rapid and advanced, the Batam Tourism Polytechnic strives to contribute to meeting the needs of quality human resources for the development of the culinary world at home and abroad

Bimbingan Pengembangan Teknis Program Pembelajaran Praktikum SMK Di SMK Adimulia Batam Rosie Oktavia Puspita Rini; tirta Mulyadi; Agung Arif Gunawan; Miratia Afriani; Wahyudi Ilham
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.168

This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.

Cafe marketing communication based on sustainability - environmentally friendly of kopi nako alam sutera Tirta Mulyadi; Ana Rusmardiana; Muhammad Reza Aulia; Dewi Yanti; Dendi Zainuddin Hamidi
Jurnal Komunikasi Profesional Vol. 7 No. 4 (2023)
Publisher : Fakultas Ilmu Komunikasi Universitas dr. Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/jkp.v7i4.6892

Coffee Shop and working are two same categories in people’s daily activity. Young generation likes to perform their work from any place especially coffee shop. To them, coffee shops are like a mold for their soul where they can share stories, hangout, make a deal, etc. Kopi Nako Alam Sutera; who’s not only Sustainable coffee shop but also presenting workspace comfortability and also lactose intolerant product. The quality of Kopi Nako’s variant of service had proven to us the ability to commit to sustainability despite managing middle business-like Coffee Shop. Kopi Nako breaks the stigma that middle business doesn’t have knowledge to contribute to sustainability program.

Analisis Sales Promotion dan Personal Branding Terhadap Keputusan Pembelian Paket Pernikahan Venrose Wedding Organize di Kota Bandung Rosie Oktavia Puspita Rini; Tirta Mulyadi; Dimas Akmarul Putera; Aulia Agung Dermawan; Wahyudi Ilham
Journal of Event, Travel and Tour Management Vol. 2 No. 2 (2022)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/jett.v2i2.765

This study aims to determine the effect of Sales Promotion and Personal Branding, partially or simultaneously on the decision to purchase a Venrose WO wedding package. This study uses quantitative methods using a sample of 100 respondents. Primary data and secondary data are used as data sources in this study. This study uses the SPSS tool for multiple linear regression analysis. The results showed that Sales Promotion partially had a significant effect on purchasing decisions, Personal Branding partially had a significant effect on purchasing decisions, and Sales Promotion and Personal Branding simultaneously had a very significant effect on purchasing decisions.

Social Media Marketing Against Decisions Purchase at Kopi Kenangan Batam Tirta Mulyadi; Victor Prasetya, Hartoyo; Arief Yanto Rukmana; Rusydi Fauzan
Economics and Digital Business Review Vol. 4 No. 2 (2023): February - July
Publisher : STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/ecotal.v4i2.878

The purpose of this research is to see the influence of Social Media marketing on the dependent variable, namely consumer purchasing decisions at Kopi Kenangan in Batam. The explanatory research technique is the technique used in this research, and uses hypothesis testing to clarify the cause and effect relationship between research variables. By taking a quantitative approach, collecting data and information using a questionnaire which will be distributed to customers of Kedai Kopi Kenangan Batam. This research used the population of Kopi Kenangan consumers in Batam with an age range of 21-26 years as research objects, which used 88 respondents as samples using a purposive sampling technique. After conducting research on 88 respondents, the results showed that the variables Social Media, feel, think, act and relate as dependent variables simultaneously influenced consumer purchasing decisions as the dependent variable

Sosialisasi Profesi, Jenjang Karir Bidang Kuliner Dan Cooking Demo Chocolate Praline Di SMK Adimulia Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Miratia Afriani; Tirta Mulyadi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.154

At this time the culinary business in Indonesia is increasingly in demand. At present the need for food and beverage is no longer a mere basic need that must be met, but has become a trend among the people. Many think that a prospect business today is the culinary business. So do not be surprised if the growth of the culinary industry in Indonesia is expected to grow and this is certainly an attractive opportunity for culinary business entrepreneurs. School is a place of education that is commonly used by everyone. At this time schools not only provide services in the form of education, but also compete to provide more services than other schools. This is intended so that the school will be more in demand by the community because of its advantages and to improve the image of the school. For this reason, schools need to convey information about the advantages they have so that they are known and known by the wider community. With the development of the culinary business which is increasingly rapid and advanced, the Batam Tourism Polytechnic strives to contribute to meeting the needs of quality human resources for the development of the culinary world at home and abroad

Bimbingan Pengembangan Teknis Program Pembelajaran Praktikum SMK Di SMK Adimulia Batam Rosie Oktavia Puspita Rini; tirta Mulyadi; Agung Arif Gunawan; Miratia Afriani; Wahyudi Ilham
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.168

This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.

INOVASI PRODUK MAKANAN DAN MINUMAN UNTUK MENINGKATKAN NILAI BAHAN LOKAL DI SMA 26 KOTA BATAM Rosie Oktavia Puspita Rini; Wahyudi ilham; tirta Mulyadi; heri Nuryanto
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.v2i1.204

SMA 26 is one of the state schools in Batam City. Batam 26 High School or known as Smandanam is a superior school which aims to produce a generation of knowledge and superior character. The PKM Team for the Batam Culinary Management Study Program and Tourism Polytechnic through PKM Activities chose SMA 26 as a partner because the school needs to increase self-development through student innovation through local food. Apart from that, its PKM activities are also in line with the Food Technology and Entrepreneurship courses. The selection of products to innovate is based on discussions between partners and their PKM teams. Based on the results of dedication to innovative learning in building student character in elementary schools, it is that in innovative learning teachers must prioritize fun learning to improve innovative learning outcomes and have students who have good character in learning.

PEMANFAATAN SIPUT GONGGONG SEBAGAI BAHAN BAKU OLAHAN SOSIS SEBAGAI MAKANAN KHAS KOTA BATAM Tirta Mulyadi; Suci Permata Sari
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.v1i2.33

The gonggong snail is one of the marine biota whose distribution is abundant in Indonesia, especially Batam City. The utilization rate of gonggong snails in Batam City has not been maximized due to the lack of public knowledge to process gonggong snails into processed products that have higher economic value. This research was conducted to develop the use of gonggong snails as a new processed product in the food sector that can be used as a business opportunity. Researchers use gonggong snails as raw material for making sausages. This is done to increase the potential of gonggong snails and can become one of the typical foods of Batam City. This type of research is using a pre-experimental design with a one shot case study method. Using two comparison samples of gonggong snail meat and chicken meat as much as them . Data collection techniques using hedonic quality test and hedonic test with research instruments using a questionnaire. The number of panelists as many as 20 people consisting of 5 trained panelists and 15 moderately trained panelists. The data obtained will be analyzed by the Mann Whitney test. The results of the Mann Whitney test showed that there was no significant difference in the taste, color and texture of the gonggong snail sausage, while in scent there was a significant difference. The results of the hedonic test showed that the panelists preferred the taste and scent of the gonggong snail sausage with formulation B , the color that the panelists preferred was the gonggong snail sausage with formulation A, while for the texture of the sausage The panelists Gonggong snails liked both formulations A and B.

Transformasi Industri Makanan dan Minuman Tradisional dengan Pendekatan Industri 4.0: Studi Kasus pada Usaha Kuliner di Wilayah Jakarta Tirta Mulyadi; Adhy Firdaus; Desi Kristanti; Sunarni Sunarni
Jurnal Bisnis dan Manajemen West Science Vol 2 No 04 (2023): Jurnal Bisnis dan Manajemen West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jbmws.v2i04.777

Industri makanan dan minuman tradisional di Jakarta, Indonesia, sedang mengalami transformasi yang signifikan dengan adanya integrasi teknologi Industri 4.0. Penelitian ini menyelidiki implikasi dari transformasi ini melalui analisis kuantitatif, dengan fokus pada sampel 143 bisnis kuliner tradisional. Penelitian ini menilai kondisi adopsi Industri 4.0 saat ini, mengidentifikasi faktor pendorong dan penghambat utama, serta menganalisis dampaknya terhadap proses operasional dan pengalaman pelanggan. Penelitian ini menggunakan Structural Equation Modeling dengan Partial Least Squares (SEM-PLS) untuk menguji hubungan antara karakteristik bisnis, kesiapan tenaga kerja, adopsi Industri 4.0, dan dampak selanjutnya terhadap operasi dan pengalaman pelanggan. Statistik deskriptif memberikan wawasan tentang lanskap demografis dan teknologi, sementara penilaian model pengukuran memastikan validitas dan keandalan instrumen survei. Analisis jalur dan analisis bootstrap memvalidasi hubungan, dan analisis kecocokan model, R², dan Q² mengevaluasi ketahanan model struktural secara keseluruhan. Temuan ini berkontribusi pada wacana akademis, memandu pengambilan keputusan strategis bagi pemilik bisnis, dan menetapkan tolok ukur untuk studi masa depan tentang adopsi Industri 4.0 di industri tradisional.

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