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All Journal e-CliniC Computer Based Information System Journal Journal of Food and Culinary Arus Jurnal Sosial dan Humaniora Jurnal Ilmu Komunikasi Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mekar Jurnal Menata Jurnal Desain dan Analisis Teknologi Jurnal Pengabdian Masyarakat Bangsa Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Heri Nuryanto, Heri
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SUBSTITUSI DADIH SEBAGAI PENGGANTI YOGHURT DALAM PEMBUATAN YOGHURT SORBET Hayati, Miftahul; Nuryanto, Heri
JURNAL MANAJEMEN KULINER Vol. 3 No. 2 (2024): AGUSTUS 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i2.279

Abstract

For the people of West Sumatra, especially Bukit Tinggi, curd is a very popular food because curd is often found in the area. Apart from that, Dadih is a fermented milk product made from buffalo milk from West Sumatra. Yoghurt is fermented milk using a mixed culture of microorganisms such as lactobacillus bulgaricus and Streptococcus thermophilus, resulting in a pudding-like consistency. Yoghurt is a dairy product that uses two or more bacterial cultures. Judging from its nutritional content, yogurt is very rich in calcium and iron, which are substances that are good for bone loss. Dadih is a typical Minang Kabau food made from fermented buffalo milk shaped like yoghurt using bamboo as a wrapper. Yoghurt is a highly nutritious food that helps improve health. The bacteria in yoghurt also coat and acidify the intestinal walls, preventing disease-causing microbes from multiplying in yoghurt. This study required 10 somewhat trained panelists and 20 untrained panelists. The data collection techniques used in this research are hedonic tests and hedonic quality tests using questionnaires. The research results showed that curd sorbet with a ratio of curd and yoghurt had significant differences in the aspects of color, aroma, taste and texture. People were more interested in the color, aroma, taste and texture of treatment sample 3 (50%) because it had a bright white color, quite sour aroma, a very sour taste and a soft texture.
Pengaruh Pengalaman Kuliner Dan Kualitas Produk Terhadap Brand image Produk Jajanan Tradisional Di Catarina Cake & Coffee Batam Raudah, Siti; Nuryanto, Heri; Syaiful, Hendra
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.14744

Abstract

This study aims to determine the effect of culinary experience and product quality on the brand image of traditional snacks at Catarina Cake & Coffee Batam. The type of research conducted is quantitative research based on a survey. Data collection was conducted using a 1-5 Likert scale questionnaire distributed to 150 respondents selected using purposive sampling, namely respondents who had enjoyed traditional snacks at Catarina Cake & Coffee Batam. The research instruments were prepared by identifying the research objectives and variables, conducting validity tests, and reliability tests. Data analysis was performed using classical assumptions (normality, multicollinearity, and heteroscedasticity), t-tests, and F-tests (ANOVA) with the help of SPSS software. The results showed that culinary experience had a significant positive effect on brand image, with a t-value of 2.652 and a significance level of 0.009 (<0.05). Product quality also had a significant positive effect on brand image, with a t-value of 9.403 and a significance level of 0.000 (<0.05). Through the F test (ANOVA), a value of F = 229.981 with Sig. = 0.000 (<0.05) was obtained, indicating that culinary experience and product quality together have a significant effect on brand image. These results prove that the better the culinary experience and the higher the product quality, the stronger the brand image formed in the minds of consumers. The implications of these findings indicate that developing a better culinary experience and product quality contributes to the understanding of the food service business, especially Catarina Cake, by emphasizing the role of innovation and quality as key factors in achieving market excellence. 
STRATEGI PEMASARAN DIGITAL DALAM MENINGKATKAN OMZET PENJUALAN PADA CAFE COFE CENTRE Prasojo, Malik Lintang; Nuryanto, Heri; Mulyadi, Tirta; Saiful, Hendra
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

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

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.
Edukasi Gizi Seimbang dan Pelatihan Chef Cilik Sehat Pembuatan Puding Jagung Bernutrisi bagi Anak Sekolah Dasar Negeri 011 Sekupang Batam Afriani, Miratia; PR, Rosie Oktavia; Nuryanto, Heri; Syaiful , Hendra; Priscilla, Marsha; Evrina, Evrina
Jurnal Pengabdian Masyarakat Bangsa Vol. 3 No. 11 (2026): Januari
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v3i11.3866

Abstract

Permasalahan gizi pada anak usia sekolah dasar masih menjadi perhatian karena berdampak pada pertumbuhan dan kemampuan belajar. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan anak dalam menerapkan gizi seimbang melalui edukasi dan pelatihan memasak sehat. Kegiatan dilaksanakan di Sekolah Dasar Negeri 011 Sekupang, Kota Batam, dengan metode penyuluhan gizi seimbang secara interaktif serta pelatihan “Chef Cilik Sehat” melalui praktik pembuatan puding jagung bernutrisi berbahan pangan lokal. Evaluasi dilakukan melalui observasi partisipasi dan pemahaman siswa selama kegiatan berlangsung. Hasil kegiatan menunjukkan antusiasme tinggi siswa serta peningkatan pemahaman mengenai pentingnya konsumsi makanan bergizi seimbang. Siswa juga mampu mengenali bahan pangan sehat, mengikuti proses pengolahan sederhana, dan menunjukkan sikap positif terhadap makanan sehat. Kegiatan ini membuktikan bahwa pendekatan edukasi yang dikombinasikan dengan praktik langsung efektif dalam meningkatkan pengetahuan, sikap, dan keterampilan anak sekolah dasar terkait penerapan gizi seimbang dan berpotensi diterapkan secara berkelanjutan di lingkungan sekolah.
Pola konsumsi makanan junk food dan minuman bersoda generasi Z di Kota Batam Mustika, Nola; Saputra, Eryd; Nuryanto, Heri; Gunawan , Agung Arif
Arus Jurnal Sosial dan Humaniora Vol 5 No 3: Desember (2025)
Publisher : Arden Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57250/ajsh.v5i3.1855

Abstract

Penelitian ini bertujuan untuk mengkaji persepsi serta pola konsumsi makanan junk food dan minuman bersoda pada generasi Z di Kota Batam serta faktor-faktor yang memengaruhi konsumsi tersebut. Metode yang digunakan adalah pendekatan kuantitatif deskriptif dengan sampel purposive sebanyak 114 responden berusia 13-28 tahun. Hasil penelitian menunjukkan konsumsi junk food dan minuman bersoda yang cukup tinggi, dipengaruhi oleh kemudahan akses, rasa yang diminati, pengaruh teman sebaya, dan iklan media sosial. Meskipun sebagian besar responden menyadari dampak negatif seperti risiko obesitas, kesadaran tersebut belum sepenuhnya mendorong perubahan perilaku ke pola konsumsi yang lebih sehat. Temuan ini menekankan pentingnya edukasi gizi, pengawasan sosial, dan regulasi iklan sebagai strategi pengurangan konsumsi makanan tidak sehat, sekaligus menjadi dasar bagi intervensi kesehatan masyarakat di Batam.  
Pengaruh Konten Visual dan Interaksi Media Sosial terhadap Minat Beli Kuliner Lokal Batam Ria Pratiwi; Nuryanto, Heri; 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.
STRATEGIES FOR STRENGTHENING THE GLOBAL COMPETITIVENESS OF INDONESIAN CULINARY FOOD FROM THE PERSPECTIVE OF CREATIVE ECONOMIC MANAGEMENT Silitonga, Frangky; Syaiful, Hendra; Yusri, Tri Muntia; Nuryanto, Heri; Nainggolan, Karium Jackson M; Wicaksono , Widyo; Sabrina, Kintan
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.v5i1.483

Abstract

Indonesian cuisine is a leading subsector within the creative economy with significant potential as a global competitiveness instrument and cultural diplomacy tool. This study aims to analyze the feasibility of Indonesian cuisine gaining global recognition from a strategic management and creative economy perspective. The method used is a descriptive-analytical approach with literature review and secondary data analysis from Statistics Indonesia (BPS) and national creative economy reports. The findings indicate that the culinary subsector contributes approximately 40% to the creative economy GDP, while Indonesia’s processed food exports reached more than USD 41 billion in 2023. Global recognition of dishes such as Rendang, Nasi Goreng, and Sate strengthens Indonesia’s gastronomic diplomacy position. The study implies the necessity of national branding strategies, quality standardization, and competitive market expansion to enhance global competitiveness.
SISTEM INFORMASI INVENTORI UMKM BUNDA CAHYO CATERING nuryanto, heri; Afriani, Miratia; Sandi Atmaja, Hari; Saputra, Eryd
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)
Co-Authors Afriani, Miratia Agung Arif Gunawan Arnomo, Sasa Ani B. J. Waleleng Eryd Saputra Eva Amalia Evrina Frangky Silitonga Frans E. N. Wantania, Frans E. N. Gunawan , Agung Arif Gunawan, Agung Arif Hayati, Miftahul Hermanto, Marsha Priscilla Ilham, Wahyudi Karrika Sari Koh, Christina Lapatulo, Nency Meilina, Cindy Mustika, Nola Nainggolan, Karium Jackson M Novri Adhiatma, Novri PR, Rosie Oktavia Prasojo, Malik Lintang Priscilla, Marsha Ria Pratiwi Rosie Oktavia Puspita Rini Sabrina, Kintan Saiful, Hendra Sandi Atmaja, Hari Siti Raudah Syaiful , Hendra Syaiful, Hendra Tirta Mulyadi Tirta Mulyadi Ulhasanah, Annisa Wicaksono , Widyo Yusri, Tri Muntia