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All Journal Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Mekar Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Wahyudi Ilham
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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ANALISIS PENGELOLAAN DAYA TARIK WISATA DI DESTINASI PANTAI: PERSPEKTIF PENGUNJUNG DAN MASYARAKAT LOKAL DI PANTAI NEW MELUR, KOTA BATAM Hari Sandi Atmaja; Wahyudi Ilham; Arina Luthfini Lubis
Journal of Innovation Research and Knowledge Vol. 5 No. 1: Juni 2025
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan mengevaluasi pengelolaan daya tarik wisata di Pantai New Melur, Kota Batam, dengan meninjau perspektif wisatawan dan masyarakat lokal. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan fokus pada enam elemen utama pengembangan destinasi (6A), yaitu atraksi, aktivitas, aksesibilitas, amenitas, layanan tambahan (ancillary services), dan ketersediaan paket wisata. Data diperoleh melalui teknik observasi, wawancara mendalam, dan dokumentasi selama Februari hingga Mei 2025. Temuan menunjukkan bahwa daya tarik utama Pantai New Melur terletak pada keindahan alamnya serta aktivitas wisata air yang cukup diminati. Akses ke lokasi tergolong baik, namun masih ada kekurangan terkait petunjuk arah dan sebagian infrastruktur jalan. Fasilitas penunjang seperti parkir, toilet, dan restoran telah tersedia, sementara layanan tambahan serta paket wisata belum berkembang optimal. Masyarakat lokal telah terlibat dalam kegiatan ekonomi pariwisata, tetapi masih memerlukan dukungan dalam bentuk pelatihan dan penyediaan sarana usaha. Studi ini merekomendasikan penguatan infrastruktur, pengembangan atraksi tambahan, dan peningkatan kolaborasi lintas sektor guna mendukung pengelolaan destinasi yang berkelanjutan dan inklusif.
EKSPLORASI DAYA TARIK WISATA PANTAI VIOVIO KOTA BATAM DALAM PERSPEKTIF WISATAWAN Wahyudi Ilham; Hari Sandi Atmaja; Tirta Mulyadi; Haufi Sukmamedian; Syafruddin Rais; Bowen Algren Wuysang
Journal of Innovation Research and Knowledge Vol. 5 No. 1: Juni 2025
Publisher : Bajang Institute

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Penelitian ini bertujuan untuk mengidentifikasi dan mendeskripsikan daya tarik wisata yang dimiliki Pantai VioVio di Kota Batam, Provinsi Kepulauan Riau, melalui pendekatan deskriptif kualitatif. Sebagai destinasi wisata bahari yang tengah berkembang, Pantai VioVio menawarkan berbagai keunggulan seperti lanskap alam yang indah, suasana pantai yang masih alami, dan sejumlah atraksi pendukung yang digemari wisatawan. Pengumpulan data dilakukan melalui observasi langsung, wawancara mendalam dengan wisatawan dan pemangku kepentingan, serta dokumentasi visual. Analisis penelitian mengacu pada enam komponen utama pengembangan destinasi (6A): Attraction, Activities, Accessibility, Amenities, Ancillary Services, dan Available Package. Hasil penelitian menunjukkan bahwa meskipun Pantai VioVio memiliki potensi besar sebagai destinasi unggulan, masih terdapat beberapa kendala yang perlu diatasi, seperti aksesibilitas yang terbatas, minimnya layanan pendukung, serta kurangnya promosi dan paket wisata tematik. Penelitian ini merekomendasikan peningkatan infrastruktur, penyediaan fasilitas yang lebih memadai, serta penguatan kolaborasi multipihak untuk mewujudkan pengelolaan destinasi yang berkelanjutan dan kompetitif.
PERAN STOTYTELLING DALAM MENYUSUN DAN MEMPERTAHANKAN INDENTITAS BRAND HERITAGE DI DESTINASI WISATA MUSEUM RAJA ALI HAJI, KOTA BATAM Mulyadi, Tirta; Wahyudi Ilham; Hari Sandi Atmaja; Haufi Sukmamedian; Syafruddin Rais; Yusakh Yama Langi
Journal of Innovation Research and Knowledge Vol. 5 No. 1: Juni 2025
Publisher : Bajang Institute

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Penelitian ini dilakukan untuk menelusuri serta merancang strategi storytelling yang optimal dalam mendukung peran Museum Raja Ali Haji sebagai media edukasi dan objek wisata budaya di Kota Batam. Dengan pendekatan deskriptif kualitatif, penelitian ini menggabungkan teknik observasi langsung, wawancara mendalam, serta telaah pustaka guna mengidentifikasi potensi kisah-kisah sejarah dan budaya Melayu yang dapat dikemas melalui teknik penceritaan. Temuan menunjukkan bahwa penggunaan storytelling yang mengangkat nilai-nilai lokal, seperti riwayat hidup Raja Ali Haji dan warisan budaya Melayu, mampu meningkatkan daya tarik museum, memperkuat jati diri budaya, serta mendorong partisipasi aktif dari pengunjung, khususnya generasi muda. Studi ini merekomendasikan pengembangan narasi dalam bentuk visual dan audio, peningkatan kapasitas pemandu wisata, serta pemanfaatan teknologi digital guna menciptakan pengalaman kunjungan yang lebih mendalam. Oleh karena itu, storytelling dinilai sebagai strategi yang efektif dalam memperkuat peran museum sebagai pusat pembelajaran dan destinasi budaya yang relevan dan berkelanjutan.
Empowering Orphanage Children Through Entrepreneurship Training Based On Local Beverage Products: A Case Study Of Pineapple And Ginger Syrup Production Wahyudi Ilham
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.388

Abstract

This community service program aims to empower orphanage children through practical entrepreneurship training focused on utilizing local natural resources. Conducted at Al Amani Orphanage in Batam, the program introduced participants to the process of producing pineapple and ginger syrup, two locally available ingredients with economic potential. The training covered stages from material preparation, production, packaging, to simple marketing strategies. The objective was to develop entrepreneurial spirit, creativity, and confidence among the children, while also encouraging awareness of the value of local resources in economic activities. Results showed a significant increase in participants’ understanding of product development and interest in entrepreneurship. The program not only provided essential skills but also served as a foundation for future economic self-reliance initiatives in orphanage communities.
AUTHENTICITY OF FLAVOR IN JAPANESE CUISINE AT ICHIRIN RAMEN PENUIN BATAM Jacklyn Liu; Tito Pratama; Wahyudi Ilham; Dailami, Dailami
Journal of Innovation Research and Knowledge Vol. 5 No. 5 (2025): Oktober 2025
Publisher : Bajang Institute

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The increase of Japanese restaurants in Indonesia has raised questions about how to identify which restaurant that serve authentic taste of Japan, while many adapted to local preferences. This research purpose is to analyze the concept of authenticity in the context of operating a Japanese restaurants in Indonesia, along with the factors that made a Japanese restaurants being considered authentic in terms of taste. This research uses Ichirin Ramen Penuin Batam as a case study. This research is using qualitative method to analyze data, gathered through interviews with chefs and customers, direct observations of the food preparation process and the restaurants atmosphere. The results show how Ichirin Ramen Penuin Batam preserves authenticity through constructed balance between tradition and adaptation. Customers perceive authenticity not only through taste but also through presentation, service, and atmosphere, indicating that authenticity is a holistic experience rather than a fixed standard. The study highlights that Japanese restaurants abroad can sustain cultural credibility by balancing tradition at Batam.
PELATIHAN KEWIRAUSAHAAN BERDASARKAN KOMPETENSI DAN KESIAPAN KERJA KEPADA SISWA-SISWI SMKN 02 KOTA BATAM PROVINSI KEPULAUAN RIAU Wahyudi Ilham
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.v2i1.209

Abstract

This service investigates the entrepreneurial readiness attitudes of Vocational High School (SMKN 2 Batam) students based on their abilities and work motivation. The purpose of this study is to examine the extent to which the skills students acquire at SMKN influence their preparation for business management and the workforce. The research methods used included questionnaires and qualitative data analysis of his SMKN 2 Batam students from different professional programs. The survey includes questions regarding skills acquired during training at SMKN, attitudes toward entrepreneurial preparation and job readiness. Descriptive analysis is used to assess the relationship between competency, entrepreneurial readiness, and job readiness. The findings show that there is a positive relationship between the skills students acquire at SMKN and their attitudes toward entrepreneurial preparation. Furthermore, high skills also help improve work motivation. These results provide a deeper understanding of how training at SMKN can effectively influence students' attitudes toward entrepreneurship and job readiness. This study makes an important contribution in the context of SMKN curriculum development, showing that competencies play an important role in shaping attitudes towards entrepreneurial preparation and preparing students for the dynamics of the world of work.is highlighted. The implications of these findings may help design educational programs focused on developing skills that support SMKN students' entrepreneurial success and job readiness.  
Pelatihan Inovasi Pembuatan Produk Minuman Kepada Siswa-Siswi SMA Maitreyawira Kota Batam Provinsi Kepulauan Riau Wahyudi Ilham; Steven Johnson; Bram Handoko
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.252

Abstract

The training on innovation in beverage product creation for students of SMK Maitreyawira in Batam City, Riau Islands Province, aims to enhance students' skills and knowledge in entrepreneurship, particularly in the beverage industry. This activity includes providing materials on the concept of innovation, techniques for making attractive and high-value beverages, and hands-on practice in making various types of beverages. Through this training, students are expected to develop their ability to innovate and create unique beverage products with market potential. The results of the training show an increase in students' understanding and skills in making beverage products, as well as growing interest in the field of entrepreneurship. It is hoped that this activity will positively impact students' readiness to enter the workforce and open new business opportunities in the future.
Pengembangan Kewirausahaan Dan Bantuan Sosial Di Yayasan Almani Kota Batam Wahyudi Ilham
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.253

Abstract

This study examines the efforts in entrepreneurship development and social assistance conducted by the Almani Foundation in Batam City. The foundation's entrepreneurship development program includes skill training, business mentoring, and access to capital for local communities, especially youth and housewives. Additionally, the Almani Foundation provides various forms of social assistance such as free healthcare services, educational scholarships, and distribution of food packages to underprivileged families. The aim of these initiatives is to improve economic welfare, reduce poverty rates, and enhance the quality of life of the local community. The results of these programs show an increase in entrepreneurial skills, economic independence, and better access to basic services for the beneficiaries. With a sustainable approach and comprehensive support, the Almani Foundation significantly contributes to creating positive change in Batam City.
PENGARUH BAURAN PROMOSI TERHADAP KEPUTUSAN BERKUNGJUNG WISATA KE KEBUN RAYA CIBODAS Wahyudi Ilham
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.5

Abstract

According to the result of research performed by the researcher of promotional strategy. Cibodas Botanical Garden manager try to attract the tourist to visit the garden by emphasizing cooperation with schools and giving discount for the visitors (Sales Promotion), distributing brochures and billboard/banner (Advertising), providing website and online media (Direct Marketing) and relying on the tourists who have already familiar with the Cibodas Botanical Garden. The researcher used quantitative method. Types of Descriptive and verificative research were also used to discuss the problem further by selecting the tourists visiting Cibodas Botanical Garden in 2016, which are also treated as research sample. Data was collected by distributing questionnaire to the samples selected by frame sampling. Next, the collected data was processed by SPSS 22.0 program where hypothesis testing was conducted by regression analysis because the researcher aims at finding the correlation among variables and the effects of X1, X2, X3, X4 variables on Y variable. The result of hypothesis testing simultaneously shows that value of Fcount > Ftable, then H0 is rejected and Ha is accepted, which means there is a significant effect simultaneously from the promotional mix (X variable) on visiting decision (Y). Partially, there are several factors affecting visiting decision, which are advertising, personal selling, sales promotion, and direct marketing. Based on the research result, it is suggested that the company improve the supervision of employee work under the leadership in order to achieve better employee productivity.
THE IMPLEMENTATION OF ZERO WASTE AND SUSTAINABILITY IN ROCKSALT BEACH CLUB BATAM Viviana, Viviana; Tito Pratama; Wahyudi Ilham; Dailami, Dailami
Journal of Innovation Research and Knowledge Vol. 4 No. 6: Nopember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i6.8874

Abstract

The ongoing industrial activities including tourism industry can cause ecosystem destruction damage. The primary objective of this study is to analyze how these practices are integrated into the bar's operations and to assess their effectiveness in managing waste and promoting sustainability. Zero waste is an initiative move that taken by individuals or groups in order to reduce the amount of waste produced every day. It has been estimated by the National Waste Management Information System that 40.9% of the waste produced comes from food waste. This research employs qualitative research methods, including comprehensive observations, direct interviews, and the integration of data obtained from a variety of reliable sources. Rocksalt Beach Club serves as an exemplary case study due to its commitment to environmental sustainability and innovative waste reduction techniques. The successful application of zero waste principles such as reduction, reuse, recycling, and composting within the bar's operations. By incorporating these practices, the restaurant not only minimizes waste but also fosters a culture of responsibility and care towards both local and global communities. This research aims to analyze the methods used in order to approach to waste management that can lead environment benefits to achieve zero waste and sustainability at Rocksalt Beach Club.
Co-Authors Agung Arif Gunawan Andri Wibowo Atmaja, Hari Sandi Bowen Algren Wuysang Br Pakpahan, Tiara Joy Disry Bram Handoko DAILAMI Dailami Dailami - Eryd Saputra Haufi Sukmamedian Jacklyn Liu Jeheil Lontaan Lubis, Arina Luthfini Moh. Thandzir Muhammad Hijriyahntama Wirza Vyanth Nabila Khuzaimah Pratama, Tito Rezki Ahmandi Safrizal Sally Sutresno Steven Johnson Sukmamedian, Haufi Syafruddin Rais, Syafruddin Syailendra Reza Irwansyah Rezeki Tirta Mulyadi Tirta Mulyadi Tito Pratama Viviana, Viviana Yusakh Yama Langi