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Heri Nuryanto, Heri
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PENGARUH BRISK WALKING (JALAN CEPAT) TERHADAP FUNGSI HATI PADA OBESITAS SENTRAL Nuryanto, Heri; Wantania, Frans E. N.; Waleleng, B. J.
e-CliniC Vol 4, No 1 (2016): Jurnal e-CliniC (eCl)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35790/ecl.v4i1.10954

Abstract

Abstract: Central obesity is considered as a risk factor that strongly associated with several chronic diseases. Men with waist circumference ≥ 90 cm and women with waist circumference ≥80 cm are stated as central obesity. This study aimed to determine the effect of brisk walking on liver function in central obesity. This was an experimental field study with a non-randomized pre-post one group test and control group. This study used consecutive sampling method. There were 30 samples divided into two groups; 15 samples were given intervention and 15 samples as the control group. Data were analyzed with Wilcoxon signed ranks test.   The results showed that brisk walking for 1 month decreased the SGPT and SGOT levels, however, statistically there was no significant difference before and after intervention with a p value >0.05. Conclusion: There was no significant influence of brisk walking on liver function in central obesity. Keywords: central obesity, liver function, brisk walking  Abstrak: Obesitas sentral dianggap sebagai faktor risiko yang berkaitan erat dengan beberapa penyakit kronis. Laki-laki dengan lingkar pinggang ≥90 cm atau perempuan dengan lingkar pinggang ≥80 cm dinyatakan sebagai obesitas sentral. Penelitian ini bertujuan untuk mengetahui pengaruh brisk walking (jalan cepat) terhadap fungsi hati pada obesitas sentral.  Metode penelitian ini yaitu eksperimental lapangan dengan rancangan non – randomized pre-post test with control. Sampel ditentukan dengan teknik pengambilan sampel konsekutif sampling. Terdapat 30 sampel yang dibagi menjadi 2 kelompok yakni 15 sampel yang diberi perlakuan dan 15 sampel sebagai kontrol. Data dianalisis dengan SPSS 20 dan uji Wilcoxon Signed Ranks Test. Hasil penelitian memperlihatkan terjadi penurunan kadar enzim hati SGPT dan SGOT pada sampel yang melakukan brisk walking selama 1 bulan tetapi secara statistik tidak ada perbedaan bermakna sebelum dan sesudah mendapatkan perlakuan dengan nilai p > 0,05.  Simpulan: Tidak terdapat pengaruh bermakna dari brisk walking (jalan cepat) terhadap fungsi hati pada obesitas sentral. Kata kunci: obesitas sentral,  fungsi hati,  brisk walking
ANALISA DESKRIPTIF PASCAWEBINAR PARIWISATA Nuryanto, Heri
Jurnal Desain Dan Analisis Teknologi Vol. 1 No. 1 (2022): Juli
Publisher : Aptikom Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.709 KB) | DOI: 10.58520/jddat.v1i1.16

Abstract

Pandemi Covid 19 telah merubah tatanan kegiatan seminar indoor menjadi webinar. Melalui seperangkat aplikasi kegiatan webinar menjadi salah satu solusi kegiatan seminar, dimana pemateri dan peserta tidak perlu bertemu tatap muka. Akan tetapi salah satu kendala dalam kegiatan ini adalah kondisi jaringan internet yang kurang stabil sehingga mengakitbatkan materi seminar kurang maksimal untuk di dapatkan oleh peserta. Untuk itu langkah mengupload hasil pelaksanaan seminar dalam kanan Youtube mrupakan salah satu alternatif dalam penyebaran informasi hasil seminar secara baik. Tujuan dari penelitian ini diantaranya adalah Untuk mengetahui berapa jumlah webinar yang diupload, data statistik deskriptif, jumlah kanal yang melakukan upload hasil pelaksanaan kegiatan webinar dengan tema pariwsata,dan Memperoleh hasil analisis kegiatan webinar tema pariwisata yang diupload di You Tube. Metode analisis data penelitian ini menggunakan penelitian kualitatif dengan teknik pengupulan data observatif. Hasil penelitian, dalam rentan waktu tahun 2020 sampai dengan 2021 terdapat 14 konten webinar pariwisata dengan total views 57.550, dengan total durasi video selama 14 jam 53 menit 17 detik.
PENERAPAN HYGIENE DAN SANITASI DI DAPUR À LA CARTE NAGOYA MANSION Meilina, Cindy; Saputra, Eryd; Nuryanto, Heri
JURNAL MEKAR Vol. 3 No. 1 (2024): APRIL 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmr.v3i1.282

Abstract

Implementing hygeiene and sanitation in the kitchen is very important to improve the quality of the restaurant. Hygeiene is cleanliness, while sanitation is an attempt to maintain and protect food from unwanted subjects. Hotel Nagoya Mansion Batam is a 4-star hotel located in Batam City, Riau Islands. In 2019 the Nagoya Mansion hotel implemented hygeiene and sanitation in the public kitchen. The impact of covid-19 on the hotel has made Nagoya Mansion no longer use its public kitchen, and only uses the À La Carte kitchen. Thus, research was conducted on the À La Carte kitchen of the Nagoya Mansion. The existence of this hotel has an effect on increasing the number of tourists in Batam City. To be able to produce food and beverages of good quality, healthy, and liked by guests, the hotel must implement hygeiene and sanitation, especially for employees who work in food and baverage products. The formulation of the problem in this research is how the process of storing raw materials, processing raw materials, and serving food at the Nagoya Mansion Hotel Batam is. The purpose of this study was to determine the application of Hygeiene and Sanitation at the Nagoya Mansion Hotel Batam, precisely in the A la carte kitchen. The benefit of this research is to gain insight and knowledge to the readers as a reference material, especially those who are involved in the field of hospitality tourism. In this study the method used is a qualitative method through participatory observation by collecting data analysis techniques carried out directly in the A la carte kitchen of the Nagoya Mansion Hotel Batam.
PENGARUH PROMOSI & PELAYANAN ONLINE FOOD DELIVERY TERHADAP KEPUTUSAN PEMBELIAN DI TORE JAPANESE EATERY BATAM Karrika Sari; Nuryanto, Heri
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
Pelatihan Higienitas Dalam Produksi Roti Untuk Meningkatkan Kualitas Dan Keamanan Pangan Di Lingkungan Masyarakat Warga Binaan Lapas Barelang Kota Batam Afriani, Miratia; Lapatulo, Nency; Nuryanto, Heri; Koh, Christina
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 8 (2024): Oktober
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i8.1510

Abstract

Pelatihan dan penyuluhan mengenai hygienitas produk dan sanitasi lingkungan dapur untuk keamanan pangan dihadiri oleh peserta dari warga binaan lapas Barelang kota Batam. Penyuluhan ini bertujuan untuk meningkatkan kesadaran dan pengetahuan peserta tentang pentingnya kebersihan dalam pengolahan makanan dan penyajian makanan. Materi mencakup definisi hygienitas, praktik sanitasi yang baik, dan pengendalian kontaminasi. Sesi interaktif dan praktik langsung memberikan kesempatan bagi peserta untuk berbagi pengalaman dan menerapkan ilmu yang diperoleh. Evaluasi menunjukkan bahwa 100% peserta merasa pelatihan sangat bermanfaat dan berencana menerapkannya di dapur mereka. Pelatihan ini diharapkan dapat berkontribusi pada peningkatan Kesehatan dalam proses pembuatan maupun konsumsi yang bertujuan untuk keamanan pangan.
Penerapan Metode Apriori Untuk Analisis Transaksi Penjualan Barang Arnomo, Sasa Ani; Adhiatma, Novri; Nuryanto, Heri
Jurnal Desain Dan Analisis Teknologi Vol. 4 No. 1 (2025): Januari
Publisher : Aptikom Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58520/jddat.v4i1.73

Abstract

Mengetahui pola pembelian barang dari konsumen adalah penting untuk strategi bisnis. Penelitian ini bertujuan untuk mendapatkan pola pembelian konsumen melalui transaksi mereka. Pembelian item barang yang sering dibeli secara bersamaan dapat diteliti sehingga pihak minimarket mengatur tata letak dan pengadaan stok barang. Pada penelitian ini penulis telah mengumpulkan data transaksi kemudian mengambil data secara acak, membuat tabulasi data, memilah data dengan menentukan nilai minimum support dan confidence kemudian diuji kebenarannya menggunakan aplikasi data mining dengan metode algoritma apriori. Setelah proses pengujian, ditemukan hasil tertinggi nilai support 12,24% dan nilai confidence 92,31% adalah Jajanan snack, Mancis, Rokok. Penerapan algoritma apriori pada data transaksi penjualan sangat berguna dan efesien dalam proses pembentukan kombinasi antar item. Dengan penerapan metode ini tata letak barang lebih selektif dan pengadaan barang diperbaharui setelah mengetahui hasil dari pengujian sistem.
Implementation Of Good Manufacturing Practices (Gmp) In Marine Product Processing At Kampung Kelembak Nuryanto, Heri
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.353

Abstract

The aim of this community service activity in Kampung Kelembak is to improve students' skills and understanding through real experience in the community and provide solutions to the main problems of the Kampung Kelembak community through training in making shrimp dim sum. This community service activity is carried out using the Service Learning (SL) Methodology. From the implementation of the activity, the results were obtained: the participants were able to implement GMP shrimp dim sum; 100% of participants stated that this was their first time making shrimp dim sum; 83% of participants planned and expressed interest in producing shrimp dimsum for sale..
PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA: PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA nuryanto, heri; Saputra, Eryd; Amalia, Eva; Syaiful, Hendra; Ulhasanah, Annisa
Computer Based Information System Journal Vol. 13 No. 1 (2025): Jurnal CBIS
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
INOVASI PRODUK MAKANAN DAN MINUMAN UNTUK MENINGKATKAN NILAI BAHAN LOKAL DI SMA 26 KOTA BATAM Rosie Oktavia Puspita Rini; ilham, Wahyudi; Mulyadi, tirta; Nuryanto, heri
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

Abstract

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.
Edukasi Pangan, Cemilan Aman Dan Sehat Di SMA Maitreyawira Kota Batam Gunawan, Agung Arif; Saputra, Eryd; Nuryanto, Heri; Hermanto, Marsha Priscilla
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.v2i2.254

Abstract

Education regarding the consumption of safe, healthy and quality food and snacks in the school environment is important for the government and related stakeholders, especially the generation with an age range of 15-18 years who of course have a tendency to consume junk food, whether it is snacks in the environment. school (canteen). It is important to provide education regarding the provision of safe and healthy food and snacks in the school environment, where school children have a tendency to consume unhealthy food or junk food around them which is currently widespread in the city of Batam. Therefore, there is a need for communication between related parties, including government, academics, industry and society; to achieve the goal of safe, quality and nutritious food circulating in society. The aims and messages to be conveyed in this Community Service activity include that the role of education is not only to provide intellectual education, but can also pay attention to the health of school students, including the food they consume.
Co-Authors Afriani, Miratia Arnomo, Sasa Ani B. J. Waleleng Eryd Saputra Eva Amalia Frans E. N. Wantania, Frans E. N. Gunawan, Agung Arif Hayati, Miftahul Hermanto, Marsha Priscilla Ilham, Wahyudi Juregi, Tria Karrika Sari Koh, Christina Lapatulo, Nency Meilina, Cindy Novri Adhiatma, Novri Rosie Oktavia Puspita Rini Syaiful, Hendra Tirta Mulyadi Ulhasanah, Annisa