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Natal Olotua Sipayung
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
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Pengaruh Kepuasan Pelanggan Terhadap Penggunaan Member Card di Pippo Coffee Roasters Kota Batam Muhammad Hasib Bimantara; Rezki Alhamdi; Natal Olotua Sipayung; Tito Pratama
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3739

Abstract

Increasingly fierce competition in the coffee shop industry has driven businesses to understand customer behavior through loyalty programs, such as membership cards. A key factor influencing customers' decisions to utilize these cards is their satisfaction with the services and products offered. This study examines the impact of customer satisfaction on the usage of membership cards at Pippo Coffee Roasters in Batam City. Employing a quantitative approach with a survey method, data were collected via questionnaires distributed to 102 respondents selected through purposive sampling, specifically customers who hold membership cards. The research instrument underwent validity and reliability tests to ensure data accuracy and consistency. Data analysis utilized simple linear regression to assess the influence of customer satisfaction on membership card usage. The findings reveal that customer satisfaction has a positive and significant effect on membership card usage, with a coefficient of determination (R²) of 0.893, a regression coefficient of 0.896, and a t-test significance value of 0.000 (p < 0.05). This indicates that higher customer satisfaction levels correlate with increased membership card usage. Consequently, customer satisfaction plays a crucial role in encouraging participation in the loyalty program at Pippo Coffee Roasters. Consequently, elevated customer satisfaction with product quality, service, pricing, and ambiance positively correlates with increased membership card utilization.
Subtitusi Gula Tebu Dan Gula Aren Dalam Pembuatan Tepache Buah Naga Dengan Penambahan Whey Evang Jelin Istiana Salombe; Natal Olotua Sipayung; Tito Pratama; Dailami .
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3754

Abstract

Fermented beverages are rapidly developing because they are considered to provide benefits for digestive health and are part of the functional food trend. One of the fermented beverage innovations that has the potential to be developed based on local ingredients is dragon fruit Tepache with the addition of whey. This study aims to determine the effect of using two types of sugar, namely cane sugar and palm sugar, on the sensory characteristics of Tepache made from dragon fruit flesh and skin with the addition of whey. The study used an experimental method with a completely randomized design with one factor and two levels and involved 30 panelists consisting of trained, semi-trained, and untrained panelists. Assessment was carried out through organoleptic tests on four quality parameters, namely color, aroma, texture, and taste, and analyzed using the Mann-Whitney U test. The results showed that cane sugar provided a brighter color and was preferred by panelists, while aroma and texture showed no significant differences in most panelists. The taste of Tepache from both treatments remained acceptable to consumers. In conclusion, the use of cane sugar provided better visual characteristics, but both types of sugar were still suitable for use in making dragon fruit Tepache with the addition of whey as a functional fermented beverage.
Substitusi Jus Jeruk Segar Dengan Super Juice Jeruk Dalam Penerapan Mixology Berkelanjutan Yusakh Yama Langi; Natal Olotua Sipayung; Syafruddin Rais; Rezki Alhamdi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3891

Abstract

This study investigates the use of Super Juice as a substitute for fresh orange juice in sustainable mixology. The research employed a quantitative experimental method with a Completely Randomized Design (CRD) consisting of two treatments: fresh orange juice and Super Juice. Sensory evaluation was conducted by 30 panelists trained, semi-trained, and untrained who assessed color, aroma, taste, and texture using a five-point hedonic scale. Data were analyzed with the Mann Whitney U test in SPSS 19. The findings indicate no significant differences (p > 0.05) between the two samples across all sensory attributes. However, fresh orange juice showed slightly higher scores in color and taste, while Super Juice performed better in aroma and texture due to its acid-assisted extraction method. Overall, Super Juice obtained a marginally higher mean score, suggesting it can serve as an effective alternative that supports sustainable mixology by enhancing efficiency and reducing citrus waste..
Pengaruh Instagrammable Interior Terhadap Kepuasan Pelanggan Di Rubeka Coffee Shop Batam Diah Galuh Lestari; Dailami .; Wahyudi Ilham; Natal Olotua Sipayung
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3904

Abstract

The development of social media, particularly Instagram, has driven many cafes to create attractive and Instagrammable interior designs to capture visitor’s attention. Aesthetic interiors now serve not only as decorative elements but also as part of a lifestyle and an indirect promotional medium. This phenomenon encouraged the researcher to examine the influence of Instagrammable interior design on customer satisfaction at Rubeka Coffee Shop Batam. This study employed a quantitative approach using the Structural Equation Modeling – Partial Least Square (SEM-PLS) method through the SmartPLS4 application, involving 100 respondents who were customers of Rubeka Coffee Shop Batam. The analysis results show that all indicators met the convergent validity test outer loading and AVE values > 0.5, and reliability tests with Cronbach’s Alpha and Composite Reliability values > 0.7. The R-Square value was 0.738, indicating that 73,8% of customer satisfaction is explained by Instagrammable interior design. Furthermore, the path coefficient value of 0.859, T-statistic of 21.066, and P-value of 0.000 confirm a positive and significant effect. This study emphasizes that an attractive and aesthetic interior design not only enhances the visual appeal of a space but also contributes significantly to customer satisfaction.
Socialization Of Religious Tourism Development As An Effort To Preserve Local Spiritual And Cultural Values In Batam City Dailami; Moh. Thandzir; Rezki Alhamdi; Natal Olotua Sipayung; Syafruddin Rais; Wahyudi Ilham; Haufi Sukmamedian; Syailendra Reza Irwansyah Rezeki; Gita Irmalya
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.v4i2.514

Abstract

The Community Service Activity (PKM) with the title "Socialization of Religious Tourism Development as an Effort to Preserve Spiritual Values and Local Culture in Batam City" aims to increase public understanding and awareness of the importance of religious tourism development as part of the preservation of local spiritual and cultural values. This activity is carried out through socialization, counseling, and interactive discussions involving the community, religious leaders, and local stakeholders. The material presented includes the concept of religious tourism, the potential of religious destinations in Batam City, as well as sustainable management strategies based on local wisdom. The results of this activity show an increase in public understanding of the importance of maintaining spiritual and cultural values in tourism development. In addition, this activity also encourages the active participation of the community in developing and promoting religious tourism as a local identity that has economic and social value. Thus, this PKM activity is expected to be the first step in building synergy between the community, government, and academia in supporting the sustainable development of religious tourism in Batam City.
Waste Awareness Campaign and Printer Donation Rezki Alhamdi; Natal Olotua Sipayung; Dailami; Siska Amelia Maldin; Eryd Saputra; Wahyudi Ilham; Tito Pratama; Moh Thandzir; Syafruddin Rais
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.v4i2.517

Abstract

This community service program (PKM) conducted by Batam Tourism Polytechnic at SMAN 3 Batam aimed to increase students' awareness of food waste reduction and support the teaching-learning process through a printer donation. The one-day activity involved 50 students and 5 teachers, utilizing interactive socialization methods such as presentations, videos, and small group discussions to address the causes, impacts, and solutions of food waste, followed by the handover of a multifunction printer with a technical demonstration. Qualitative evaluation through observation and informal interviews revealed that students significantly improved their understanding of food waste, actively participated in proposing practical solutions (e.g., taking adequate portions, utilizing leftovers), and expressed intentions to form a student-led waste management club, while the printer donation immediately facilitated the printing of teaching materials and assignments, reducing learning delays. This integrated approach combining environmental education with physical facility support, even in a short period, produced meaningful and sustainable impacts, aligning with SDGs 4 (Quality Education) and 12 (Responsible Consumption and Production).
Socialization Of Tourism Awareness As An Effort To Increase The Role Of The Community In The Development Of Tourist Destinations In Batam City Moh. Thandzir; Dailami; Tito Pratama; Haufi Sukmamedian; Wahyudi Ilham; Natal Olotua Sipayung; Rezki Alhamdi; Abd Rahmad Yusuf
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.v4i2.519

Abstract

The Community Service Activity (PKM) with the title "Socialization of Tourism Awareness as an Effort to Increase the Role of the Community" aims to increase public understanding, awareness, and participation in supporting tourism development in their area. This activity is motivated by the importance of the role of the community as the main actor in creating a safe, comfortable, clean, and competitive tourism environment. The implementation of the activity is carried out through socialization, counseling, and interactive discussions involving local communities, community leaders, and other stakeholders. The material presented includes the concept of tourism awareness, the principle of Sapta Pesona, and the importance of friendly service and environmental preservation in supporting the attractiveness of tourist destinations. The results of the activities show an increase in public understanding of the importance of tourism awareness and their role in maintaining the image of the destination. The community has also begun to show an attitude of being more concerned about the cleanliness, safety, and comfort of the tourist environment, and is encouraged to actively participate in tourism activities. Thus, this PKM activity is expected to build community collective awareness so that it is able to play an active role in the development of sustainable tourism, as well as have a positive impact on improving the economy and the welfare of local communities.
Whipped Cream Based Mocktail Training for the student of SMA 3 Batam Natal Olotua Sipayung; Syafruddin Rais; Tito Pratama; Dailami; Siska Amelia Maldin; Rezki Alhamdi; Moh. Thandzir; Wahyudi Ilham; al Ahmed Hatta Wardana Rizqi
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.v4i2.534

Abstract

The rapid development of the creative beverage industry has created opportunities for product innovation that emphasize not only taste but also visual appeal and consumer experience. This Community Service Program (PKM) aimed to improve the knowledge, skills, and creativity of students at SMAN 3 Batam through training in the preparation of whipped cream-based mocktails. The implementation methods included lectures, demonstrations, hands-on practice, and product development mentoring. The training materials covered an introduction to mocktails, ingredient mixing techniques, the use of whipped cream, sanitation and hygiene practices, as well as attractive beverage presentation techniques. The results of the program showed that participants were able to understand the basic concepts of mocktail preparation, master beverage preparation and presentation techniques, and produce mocktail products with appealing taste and appearance. Keywords: mocktail, whipped cream, training, high school students, community service.
Co-Authors Abd Rahmad Yusuf al Ahmed Hatta Wardana Rizqi Arien Indah Margareta Galingging Bojes Ariansya Dailami Dailami Dailami . Dailami . Dewi Aurora Mikasari Diah Galuh Lestari Eryd Saputra Evang Jelin Istiana Salombe Gita Irmalya Gita Irmalya Haufi Sukmamedian Haufi Sukmamedian Maldin, Siska Amelia Moh Thandzir Moh. Thamdzir Moh. Thandzir Moh. Thandzir Muhammad Hasib Bimantara Muhammad Rhomadani Pablo Rehandana Damanik Rezki Alhamdi Rezki Alhamdi Rezki Alhamdi Rezki Alhamdi Rezki Rezki Alhamdi Sweiney Sweiney Syafruddin Rais Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Syalendra Reza Irwansyah Rezeki Taufik Bachrul Ulum Lubis Therecia Chau Tito Pratama Tito Pratama Tomi Sianipar Wahyudi Ilham yusakh yama Langi