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All Journal Computer Based Information System Journal Jurnal Ilmu Komunikasi Journal of Innovation Research and Knowledge Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Innovative and Creativity
Heri Nuryanto
Politeknik Pariwisata Batam
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PENGARUH PROMOSI & PELAYANAN ONLINE FOOD DELIVERY TERHADAP KEPUTUSAN PEMBELIAN DI TORE JAPANESE EATERY BATAM Karrika Sari; Heri Nuryanto
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.019 KB)

Abstract

In this digital era, online food delivery services make life easier not only for consumers but also for the culinary industry such as Tore Japanese Eatery Batam. But, Tore Japanese Eatery Batam is having a climbdown on online food delivery purchases these past 6 months. A lot of complaints about promotion and service are also popping up on the Instagram comment section at @gofoodindonesia and @grabfoodid. The purpose of this research is to analyze how sales promotion and service quality are giving impact on online food delivery purchase decisions at Tore Japanese Eatery Batam. This research also looks for the difference in sales promotion and service quality given by Gofood and Grabfood at Tore Japanese Eatery Batam. This is comparative and associative research using quantitative method with 212 people as the sample. Multiple linear regression and Mann-Whitney test were used as the data analyzing tools for this research. The research’s findings revealed that (1) There is no significant difference in sales promotion given between Gofood and Grabfood, (2) There is no significant difference in service quality given between Gofood and Grabfood, (3) Sales promotion is giving positive impact on purchase decision, (4) Service quality is giving positive impact on purchase decision, (5) Both sales promotion and service quality are giving positive impact on online food delivery’s purchase decision at Tore Japanese Eatery Batam.
Strategi Pengelolaan Usaha Kuliner Berbasis Kearifan Lokal di Kelong Ciuyong Kabupaten Bintan Tria Juregi; Heri Nuryanto; Tirta Mulyadi; Agung Arif Gunawan
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5482

Abstract

Sektor kuliner berperan penting dalam mendukung pertumbuhan pariwisata daerah. Kabupaten Bintan dikenal dengan hasil laut dan budaya pesisirnya. Kelong Ciuyong Seafood menjadi salah satu ikon kuliner yang mengangkat kearifan lokal melalui sajian laut segar dengan cita rasa Melayu dan Chinese. Usaha ini menghadapi kendala berupa keterbatasan tenaga kerja saat musim ramai, ketergantungan pada pasokan bahan baku dari nelayan lokal, serta fasilitas dan promosi yang belum optimal. Penelitian ini bertujuan menganalisis strategi pengelolaan usaha, menjelaskan penerapan nilai kearifan lokal, dan mengidentifikasi tantangan dalam menjaga keberlanjutan usaha. Metode yang digunakan adalah kualitatif deskriptif dengan teknik wawancara, observasi, dan dokumentasi. Analisis data menggunakan pendekatan SWOT. Hasil penelitian menunjukkan bahwa Kelong Ciuyong memiliki kekuatan pada penggunaan bahan baku segar dari nelayan setempat, penerapan nilai budaya seperti gotong royong dan kesederhanaan, serta suasana pesisir yang menarik bagi wisatawan. Kelemahan yang muncul meliputi keterbatasan fasilitas, ketergantungan pada kondisi cuaca, dan promosi yang belum optimal. Berdasarkan analisis SWOT, strategi yang disarankan adalah memperkuat kerja sama dengan nelayan lokal, meningkatkan promosi berbasis budaya daerah, dan melakukan inovasi yang tetap menjaga identitas tradisional. Strategi ini diharapkan dapat memperkuat keberlanjutan usaha kuliner berbasis kearifan lokal di Kabupaten Bintan.
Analisis Cita Rasa Dan Penyajian Nasi Kapau Di Nasi Kapau Pak Nin Nanda Putra Utama; Hendra Syaiful; Heri Nuryanto; Agung Arif Gunawan
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i1.6886

Abstract

Penelitian ini bertujuan menganalisis karakteristik cita rasa dan teknik penyajian Nasi Kapau sebagai kuliner tradisional Minangkabau di Rumah Makan Nasi Kapau Pak Nin, Vitka City, Kota Batam. Dengan menggunakan pendekatan kualitatif deskriptif dan teori gastronomi budaya, penelitian ini berfokus pada upaya pelaku kuliner tradisional dalam mempertahankan autentisitas cita rasa dan teknik penyajian di tengah arus modernisasi. Data diperoleh melalui wawancara mendalam, observasi lapangan, dokumentasi visual, serta kuesioner konsumen, kemudian dianalisis menggunakan model interaktif. Hasil penelitian menunjukkan bahwa cita rasa Nasi Kapau Pak Nin memiliki profil rasa kompleks pedas, gurih, dan sedikit asam yang dihasilkan dari penggunaan bumbu tradisional seperti santan kental, cabai merah, kunyit, jahe, lengkuas, dan serai dengan teknik slow cooking untuk menghasilkan konsistensi rasa yang autentik. Teknik penyajian yang menonjol adalah model prasmanan, di mana pelanggan memilih lauk di etalase berisi panci besar dengan bantuan pelayan, namun tetap mempertahankan fleksibilitas untuk disajikan secara “ramas” sesuai tradisi Kapau. Pola penyajian nasi di tengah piring dengan lauk di sekelilingnya serta siraman kuah gulai di atasnya menciptakan harmoni visual sekaligus merefleksikan nilai efisiensi, kebersamaan, dan gotong royong khas Minangkabau. Faktor-faktor yang memengaruhi cita rasa dan penyajian meliputi kualitas bahan baku, keahlian koki, resep turun-temurun, serta adaptasi terhadap selera modern tanpa kehilangan identitas budaya. Dengan demikian, Nasi Kapau Pak Nin menjadi representasi nyata pelestarian warisan kuliner Minangkabau yang mampu beradaptasi dengan konteks urban modern tanpa mengurangi nilai autentisitasnya
STRATEGI PEMASARAN DIGITAL DALAM MENINGKATKAN OMZET PENJUALAN PADA CAFE COFE CENTRE Malik Lintang Prasojo; Heri Nuryanto; Tirta Mulyadi; Hendra Saiful
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

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Abstract

Perkembangan teknologi informasi dan komunikasi telah mendorong perubahan pada perilaku pelanggan serta strategi pemasaran di dunia bisnis, khususnya pada sektor kuliner. Pemasaran digital menjadi penting karena membantu pelaku usaha dalam memperluas jangkauan pasar dan meningkatkan omzet penjualan. Penelitian ini dilakukan untuk membantu strategi pemasaran digital yang diterapkan dalam meningkatkan omzet penjualan pada Cafe Cofe Centre.Metode penelitian yang digunakan adalah metode kualitatif dengan pendekatan deskriptif. Pengumpulan data dilakukan melalui wawancara dengan pemilik, karyawan, dan pengunjung cafe, observasi langsung terhadap aktivitas pemasaran. Hasil penelitian ini menunjukkan bahwa Cafe Cofe Centre telah menerapkan pemasaran digital melalui pemanfaatan media sosial seperti WhatsApp, Instagram, TikTok, dan Facebook, serta kerja sama dengan influencer lokal dan platform pemesanan online. Strategi tersebut mendorong dalam meningkatkan jumlah pengunjung, transaksi penjualan, serta membangun brand atau merek cafe. Namun tetapi, penerapan pemasaran digital belum diterapkan dan dilakukan secara maksimal dan masih memerlukan pengelolaan yang lebih terencana. Kesimpulan dari penelitian ini menunjukkan bahwasannya strategi pemasaran digital memiliki peran penting dalam meningkatkan omzet penjualan dan keberlanjutan usaha pada Cafe Cofe Centre.
Pengaruh Konten Visual dan Interaksi Media Sosial terhadap Minat Beli Kuliner Lokal Batam Ria Pratiwi; Heri Nuryanto; Tirta Mulyadi; Agung Arif Gunawan
MUKASI: Jurnal Ilmu Komunikasi Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/mukasi.v4i4.6123

Abstract

This study aims to determine the effect of visual content and social media interaction on consumer purchasing interest in local culinary products on Instagram and TikTok platforms in Batam City. This study uses an associative quantitative approach with a survey method. Data was obtained by distributing questionnaires to respondents who are active users of Instagram and TikTok who have seen or interacted with local culinary content in Batam City. The data analysis techniques used included validity and reliability tests, classical assumption tests, and multiple linear regression, with a sample size of 100 people. The results showed that visual content and social media interaction had a positive and significant effect on consumer purchasing interest. Simultaneously, these two variables were able to explain 55.9% of the variation in purchase interest, while the remaining 44.1% was influenced by other factors such as price, product quality, promotion, and brand image. These findings indicate that social media-based marketing strategies with attractive visual content and active interaction can increase consumer purchase interest in local culinary products, especially among young social media users.
PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA: PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA heri nuryanto; Eryd Saputra; Eva Amalia; Hendra Syaiful; Annisa Ulhasanah
Computer Based Information System Journal Vol. 13 No. 1 (2025): CBIS Journal
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/cbis.v13i1.9518

Abstract

The flexibility of the concept of education is slowly shifting from face-to-face learning, which means that the presence of educators and students is the main indicator in the teaching and learning process in the classroom to a distance education system. Learning Management System (LMS) is a web-based software program that is widely used for management activities, documentation, monitoring, reporting, administration and distribution of educational content, training programs, technical manuals, instructional videos, digital libraries, and learning projects. The objectives of this study are: 1) To find out how the workflow of the Indonesian language course learning system works; 2) To determine the model and function of the system in detail; and 3) To find out the data flow through a visual approach. The research method used to complete this research is the iterative and agile systems development lifecycle method. from the results of the study it can be seen that there are 3 entities that play a role in the process of this system, namely: Admin, Lecturer, and Student
SISTEM INFORMASI INVENTORI UMKM BUNDA CAHYO CATERING heri nuryanto; Miratia Afriani; Hari Sandi Atmaja; Eryd Saputra
Computer Based Information System Journal Vol. 14 No. 1 (2026): CBIS Journal
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/cbis.v14i1.11514

Abstract

Bunda Cahyo Micro, Small, and Medium Enterprises (MSMEs) is a catering business that handles various food orders for celebrations, parties, and other events in the city of Batam. In running its business, inventory management issues have become a major obstacle. This study aims to develop an inventory information system based on Microsoft Excel Visual Basic for Applications (VBA) designed to record inventory transactions. The method used in developing the system is the Waterfall model, which includes the stages of requirements analysis, menu design, VBA coding, program testing, and maintenance. The results of the study show that the inventory system can be effectively implemented and operates without any obstacles. Translated with DeepL.com (free version)
Strengthening Healthy Food Literacy through Education and Culinary Demonstrations of Nutrient-Dense Scrambled Eggs and Fish Nuggets Eva Amalia; Heri Nuryanto; Miratia Afriani; Agung Arif Gunawan; Muhammad Syauqan Rizieq; Eko Lamendri; Egi Dio Aprilian
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.v4i2.531

Abstract

The implementation of Indonesia’s Free Nutritious Meal Program (Makan Bergizi Gratis/MBG) in elementary schools faces a significant challenge in the form of food waste, particularly from vegetable and fish-based menu components. This community service program was conducted at SD Negeri 011 Sekupang, Batam, to strengthen healthy food literacy among students and improve acceptance of nutritious foods through an integrated educational and culinary intervention. The program was considered important because nutritional literacy is a key determinant of healthy eating behavior and directly influences the effectiveness of school feeding programs. The intervention combined visual education on the “Isi Piringku” (My Plate) balanced nutrition guidelines with interactive culinary demonstrations using a Functional Gastronomy approach. Students participated in educational sessions, discussions, sensory evaluations, and demonstrations of Homemade Healthy Fish Nuggets and Nutrient-Dense Vegetable Scrambled Eggs prepared from locally available ingredients. Program effectiveness was measured through pre-test and post-test questionnaires, plate-waste observations, and organoleptic evaluations. The results revealed a substantial improvement in students’ nutritional knowledge, with average scores increasing by 96.02% from pre-test to post-test. Furthermore, 95% of participating students consumed the modified food products completely, indicating a significant enhancement in sensory acceptance. The findings demonstrate that combining nutrition literacy with sensory-oriented culinary innovation can effectively reduce food refusal and encourage healthier eating behaviors among children. This approach offers a practical model for optimizing the impact of the MBG program while supporting the development of sustainable healthy eating habits in school communities.
Co-Authors Annisa Ulhasanah Egi Dio Aprilian Eko Lamendri Eryd Saputra Eva Amalia Hari Sandi Atmaja Hendra Saiful Hendra Syaiful Karrika Sari Malik Lintang Prasojo Miratia Afriani Muhammad Syauqan Rizieq Nanda Putra Utama Ria Pratiwi Tirta Mulyadi Tria Juregi Wibowo, Agung Edy