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All Journal Tourism Scientific Journal Altasia : Jurnal Pariwisata Indonesia SIGMA TEKNIKA Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Media Bina Ilmiah Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Event, Travel and Tour Management Khidmat: Journal Community Service
Rosie Oktavia Puspita Rini
Politeknik Pariwisata Batam
Arts Humanities Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Public Health Social Sciences Veterinary Other

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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

Abstract

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.
PELATIHAN HOSPITALITI DAN PEMBUATAN PRODUK MUFFIN BAGI GURU TK TERAMIA DI KOTA BATAM Rosie Oktavia Puspita Rini; Syafrudin Rais; Andri Wibowo; Maryati
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.v1i1.95

Abstract

Community Service activities are carried out at the Batam Tourism Polytechnic by collaborating with the Teramia Kindergarten Education Institute as a partner. Making muffin products and explaining hospitality is the main theme currently being carried out by lecturers at the Batam Tourism Polytechnic. The dedication was carried out well in November 2023 and received full support from Kindergarten teachers, parents and students of Teramia Kindergarten. The purpose of Community Service activities is to foster a sense of togetherness with children through a dish, starting from making gluten free muffin products at the Batam Tourism Polytechnic which generates creativity for kindergarten children, thus improving the quality and cleanliness of muffin production dedicated to the development of child hospitality.    
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

Abstract

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

Abstract

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.
Edukasi Strategi Marketing Wirausaha Produk Roti Lapas Batam (ROPASTAM) Warga Binaan Lapas Kelas II Batam Eva Amalia; Agung Arief Gunawan; Rosie Oktavia Puspita Rini
Khidmat: Journal of Community Service Vol 1 No 3 (2024): Desember, 2024
Publisher : Pusat Studi Kebijakan dan Tata Kelola Maritim, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/khidmat.v1i3.7035

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan edukasi tentang strategi pemasaran wirausaha kepada warga binaan di Lembaga Pemasyarakatan (Lapas) Kelas IIA Batam. Warga binaan yang menjadi fokus kegiatan ini adalah mereka yang terlibat dalam usaha pembuatan roti, dikenal sebagai "Roti Lapas Batam" (Ropastam). Program ini memberikan pelatihan dan bimbingan tentang strategi pemasaran konvensional dan digital, dengan tujuan meningkatkan kemampuan warga binaan dalam memasarkan produk mereka. Produksi roti ini tidak hanya berfungsi sebagai sarana untuk mengurangi stres selama masa tahanan, tetapi juga menjadi bekal keterampilan yang dapat digunakan oleh warga binaan setelah menyelesaikan masa pidana. Tema strategi marketing wirausaha dipilih sebagai fokus utama karena potensi untuk memperluas pasar secara signifikan dibandingkan dengan metode pemasaran tradisional. Selain memberikan pengetahuan tentang kewirausahaan, kegiatan ini juga bertujuan untuk membangkitkan minat dan kreativitas warga binaan dalam mengembangkan ide bisnis lainnya di masa depan. Kegiatan ini merupakan bagian dari program pembinaan kemandirian yang diharapkan dapat memberikan kontribusi signifikan dalam mempersiapkan warga binaan untuk menghadapi tantangan di dunia bisnis yang terus berkembang, terutama di era digital. Pada akhirnya, diharapkan warga binaan dapat mandiri secara ekonomi dan aktif berperan dalam pembangunan masyarakat setelah kembali ke lingkungan sosial.
KUE TRADISIONAL KEMOJO SEBAGAI IDENTITAS BUDAYA: IMPLIKASINYA TERHADAP HERITAGE TOURISM DAN KEBERLANJUTAN Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Hendra Syaiful; Vanessa Angelyn
Journal of Innovation Research and Knowledge Vol. 6 No. 1 (2026): Juni 2026
Publisher : Bajang Institute

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Abstract

Abstract: Penelitian ini mengkaji tentang Kue Tradisional Kemojo sebagai identitas budaya Melayu dan implikasinya terhadap heritage tourism serta keberlanjutan. Kue Kemojo, yang sarat nilai filosofis dan simbolik, tidak hanya berfungsi sebagai kuliner tradisional tetapi juga sebagai representasi budaya dan potensi ekonomi kreatif lokal. Dengan pendekatan kualitatif deskriptif, penelitian ini melibatkan observasi, wawancara mendalam, dan studi dokumentasi di Kota Batam dan Kepulauan Riau. Hasil penelitian menunjukkan bahwa Kue Kemojo masih dipertahankan dalam konteks adat dan keagamaan dibeberapa daerah/wilayah, namun seiring dengan perkembangan waktu, Kue Kemojo telah berkembang sebagai produk komersial di pusat oleh-oleh dan restoran modern. Nilai budaya yang terkandung meliputi simbol keharmonisan, keteraturan, dan hubungan masyarakat dengan alam. Dari penelusuran dan referensi dari beberapa sumber menegaskan bahwa Kue Kemojo masih dapat dijadikan daya tarik wisata berbasis kuliner, sejalan dengan konsep heritage tourism yang menekankan pengalaman budaya tak berwujud. Tantangan utama adalah dokumentasi ilmiah yang terbatas dan pergeseran preferensi konsumen, sehingga diperlukan strategi pelestarian berbasis gastronomi dan pariwisata berkelanjutan. Kesimpulan yang dapat diambil adalah Kue Kemojo memiliki potensi besar sebagai identitas budaya Melayu sekaligus produk unggulan pariwisata kuliner. Pelestarian dan pengembangan berkelanjutan diperlukan untuk memperkuat posisi Kue Kemojo dalam mendukung keberlanjutan budaya, sosial, dan ekonomi masyarakat lokal
THE RESILIENCE OF TRADITIONAL CULINARY CUISINE OF BENAN ISLAND DEAL THE DOMINANCE OF MODERN FOOD IN MARINE TOURISM AREAS Rosie Oktavia Puspita Rini; Astika Mutiarazma
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.486

Abstract

Benan Island in Lingga Regency possesses a rich coastal Malay gastronomy that serves as a primary attraction for marine tourism. However, tourism development brings challenges such as the penetration of modern food that threatens the existence of local cuisine. This study aims to explore the resilience strategies of Benan Island’s traditional culinary in maintaining authenticity amidst the dominance of industrial food. Using a qualitative-ethnographic approach, data were collected through participatory observation and in-depth interviews with restaurant owners (RM Malong, RM Pa Acay, and RM Mutiah) and sea cucumber farmers. The results indicate that Benan's culinary resilience stems from the sovereignty of local raw materials such as Sagai and Selikur fish, as well as the use of natural acidifiers (mempelam and starfruit). The "Senggang Tumis" and "Senggang Biase" techniques represent flavor adaptations that preserve traditional roots. Data triangulation proves that local restaurants function as preservation agents through manual processes (grinding) that reject industrial standardization. Future resilience strategies require the integration of the sea cucumber cultivation sector, codification of traditional recipes, and digital storytelling to position Benan’s culinary as a premium product of sustainable tourism.
INOVASI PEMBUATAN LAPIS LEGIT DENGAN MENGGUNAKAN ANDALIMAN SEBAGAI ALTERNATIF VARIAN RASA Hans Steven Sembiring; Miratia Afriani; Rosie Oktavia Puspita Rini; Kamelia Santika; Agung Arif Gunawan
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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Abstract

Andaliman merupakan rempah khas Nusantara yang berasal dari Tanah Batak dan umumnya digunakan pada masakan gurih, namun pemanfaatannya dalam produk pangan manis masih sangat terbbatas. Lapis legit sebagai kue tradisional Nusantara hasil adaptasi budaya Eropa memiliki karakter penggunaan rempah yang kuat sehingga berpotensi dikombinasikan dengan andaliman. Penelitian ini bertujuan mengeksplorasi penggunaan andaliman sebagai alternatif varian rasa pada produk lapis legit. Metode penelitian yang digunakan adalah eksperimen dengan menambahkan bubuk andaliman ke dalam adonan lapis legit pada tiga tingkat konsentrasi berbeda. Produk yang dihasilkan diuji secara organoleptik melalui uji hedonik dan uji mutu hedonik oleh panelis terlatih dan tidak terlatih. Data dianalisis menggunakan uji Kruskal–Wallis dengan bantuan perangkat lunak SPSS. Hasil penelitian menunjukkan bahwa penambahan andaliman tidak memberikan perbedaan yang signifikan terhadap atribut rasa, aroma, warna, dan tekstur (p>0,05), baik pada penilaian panelis terlatih maupun tidak terlatih. Meskipun demikian, secara deskriptif sampel dengan konsentrasi andaliman rendah hingga sedang cenderung lebih disukai. Hasil ini menunjukkan bahwa andaliman berpotensi diaplikasikan pada produk pangan manis tanpa menurunkan tingkat penerimaan konsumen, serta berkontribusi pada inovasi.
SUBTITUSI TEPUNG CANGKANG TELUR DALAM PEMBUATAN SCONES PENGGANTI TEPUNG TERIGU Muhammad Zidane Fahrultullah; Rosie Oktavia Puspita Rini; Miratia Afriani; Agung Arif Gunawan
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

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Abstract

Penelitian ini membahas pemanfaatan tepung cangkang telur sebagai substitusi sebagian tepung terigu dalam pembuatan scones. Tepung cangkang telur mengandung sekitar 94% kalsium karbonat sehingga berpotensi menjadi sumber kalsium tambahan dalam produk pangan. Penelitian dilakukan dengan metode eksperimen menggunakan tiga formulasi substitusi, yaitu 20%, 50%, dan 80%. Eksperimen ini menunjukkan bahwa tepung cangakang telur tidak dapat sepenuhnya menggantikan tepung terigu. Uji organoleptik oleh panelis terlatih dan tidak terlatih meliputi warna, aroma, rasa, dan tekstur. Hasil menunjukkan tidak terdapat perbedaan signifikan antar sampel dari segi warna, aroma, rasa dan tekstur, namun sampel dengan substitusi 20% (610) memperoleh nilai tertinggi dan paling disukai panelis. Eksperimen ini menunjukkan bahwa tepung cangakang telur tidak dapat sepenuhnya menggantikan tepung terigu dengan maksimal penggunaan sebesar 20% . Dengan demikian, tepung cangkang telur dapat digunakan sebagai substitusi parsial tepung terigu sekaligus menambah nilai gizi produk.
Education On Making Luti Gendang And Innovation Of Luti Gendang Products At State Elementary School 011 Sekupang Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Hari Sandi Atmaja; Caroline Jeklin Seda; Chily Robillah
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.528

Abstract

This Community Service (PKM) activity aims to provide education on making luti gendang and innovation of luti gendang products to students of SD Negeri 011 Sekupang Batam. Luti gendang is a traditional food typical of the Riau Islands that has cultural value and economic potential. The activity was carried out through counseling methods, demonstrations, direct practice, and interactive discussions to 80 students in grades 4 and 5. The material provided included an introduction to traditional culinary, food safety, sanitation and hygiene, and culinary product innovation. The results of the activity showed an increase in students' knowledge about traditional culinary and the importance of healthy and safe food. In addition, students showed high enthusiasm in the practice of making luti gendang and product innovation. This activity is expected to increase awareness of the younger generation towards the preservation of local culinary culture and encourage creativity and healthy food consumption patterns from an early age
Co-Authors Agung Arief Gunawan Agung Arif Gunawan Andri Wibowo Anti Riyanti Astariadi Kurniawan Astika Mutiarazma Aulia Agung Dermawan Caroline Jeklin Seda Chily Robillah Dimas Akmarul Putera Eva Amalia Hans Steven Sembiring Hari Sandi Atmaja Hendra Syaiful Ista Salsabila Juliani Kamelia Santika Kartika Cahayani Maryati Miratia Afriani Miratia Afriani Miratia Afriani Mohammad Thandzir Muhammad Zidane Fahrultullah Naufal Ihsan Rachmat Astiana Rosnendya Wisnu Wardhana Syafrudin Rais Syamsul Arifin T Adeliana Susanti Tirta Mulyadi Tirta Mulyadi Vanessa Angelyn Wahyudi Ilham Wibowo, Agung Edy Yudha Wardani