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All Journal Tourism Scientific Journal Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat AMMA : Jurnal Pengabdian Masyarakat Journal of Innovative and Creativity
Tito Pratama
Politeknik Pariwisata Batam
Humanities Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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Strategi Pengembangan Objek Wisata Pantai Bale-Bale Kampung Tua Bakau Serip, Kec. Nongsa, Kota Batam Wahyudi Ilham; Dailami Dailami; Tirta Mulyadi; Tito Pratama
Tourism Scientific Journal Vol. 8 No. 1 (2022): Vol 8 No 1 Desember 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i1.219

Abstract

This study aims to determine the strategy of object development Bale-Bale Beach tourism which is located in Nongsa District, Batam City. The research was conducted by identifying internal and external factors which were then assessed and analyzed, and development strategies were formulated by minimizing weaknesses and threats. Data analysis using SWOT analysis. The strength factors of Bale-Bale Beach attractions are: Bale-Bale Beach attractions have beautiful views, have beautiful natural panoramas, there are tourist attractions such as tourist attractions such as dances, mangroves, archery, etc. For weakness factors, namely: difficult to find tourist objects BALE BALE beaches because there are no clear instructions, lack of reliable managers and human resources who can speak foreign languages, Promotion of tourist attractions that are not good, Lack of cooperative relations between Tourism Villages and local governments. As for the opportunity factor: Cooperating with well-known Tour and Travel services located in Batam City, Absorbing labor in the area around tourism objects that can reduce unemployment and the active role of managers and the community. For threat factors, namely: There is competition between tourist objects in the Nongsa area, Environmental or beach pollution, There are no special products that can be used as souvenirs. The development strategies are: Maximizing promotion through online media and websites for Bale-Bale Beach tourism objects, Making prototypes or directions to tourist attractions, Expanding cooperation with sales bureaus, Establishing cooperation with local governments to jointly manage and develop tourism objects. In this case, using local workers in managing tourist objects, maintaining and developing attractions and facilities owned by tourist objects, maintaining and preserving the environment.
PELATIHAN PEMBUATAN MINUMAN PROBIOTIK THE KOMBUCHA BAGI GURU PAUD GUGUS CAHAYA JINGGA KABUPATEN BINTAN Siska Amelia Maldin; Tito Pratama; Dewi Aurora
JURNAL KEKER WISATA Vol. 1 No. 1 (2023): JANUARI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i1.90

Abstract

Community service is one of the mandatory tasks of lecturers as part of the realization of the Tri Dharma activities of Higher Education. In line with this, Tri Dharma activities are focused on important activities in contributing to improving the quality of life of the community, especially in developing skills that can be used in a wider scope of society. One of the activities carried out was the training of kombucha tea making techniques for PAUD teachers of GUGUS CAHAYA JINGGA at Batam Tourism Polytechnic. This training aims to provide information to teachers of PAUD Cahaya Jingga Cluster regarding the ingredients and process of making kombucha tea, knowing the time needed to produce fermented products, and knowing the morphological and chemical characteristics of kombucha tea. The specific target to be achieved is to make PAUD GUGUS CAHAYA JINGGA teachers skilled in processing kombucha tea products and can develop them in entrepreneurship so as to support financially in the economy.
PELATIHAN PEMBUATAN MINUMAN PROBIOTIK THE KOMBUCHA BAGI GURU PAUD GUGUS CAHAYA JINGGA KABUPATEN BINTAN Siska Amelia Maldin; Tito Pratama; Dewi Aurora
JURNAL KEKER WISATA Vol. 1 No. 1 (2023): JANUARI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i1.90

Abstract

Community service is one of the mandatory tasks of lecturers as part of the realization of the Tri Dharma activities of Higher Education. In line with this, Tri Dharma activities are focused on important activities in contributing to improving the quality of life of the community, especially in developing skills that can be used in a wider scope of society. One of the activities carried out was the training of kombucha tea making techniques for PAUD teachers of GUGUS CAHAYA JINGGA at Batam Tourism Polytechnic. This training aims to provide information to teachers of PAUD Cahaya Jingga Cluster regarding the ingredients and process of making kombucha tea, knowing the time needed to produce fermented products, and knowing the morphological and chemical characteristics of kombucha tea. The specific target to be achieved is to make PAUD GUGUS CAHAYA JINGGA teachers skilled in processing kombucha tea products and can develop them in entrepreneurship so as to support financially in the economy.
Pengaruh Kualitas Pelayanan dan Kualitas Produk Terhadap Loyalitas Pelanggan di Kopi Kenangan Tiban Batam Arien Indah Margareta Galingging; Natal Olotua Sipayung; Tito Pratama; Moh. Thandzir
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.v6i1.7025

Abstract

Kualitas pelayanan dan kualitas produk merupakan faktor penting yang memengaruhi loyalitas pelanggan pada industri kedai kopi. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas pelayanan dan kualitas produk terhadap loyalitas pelanggan di Kopi Kenangan Tiban, Batam. Metode penelitian yang digunakan adalah metode kuantitatif dengan pendekatan survei, melibatkan 103 responden yang telah melakukan pembelian minimal dua kali dalam tiga bulan terakhir. Analisis data menggunakan regresi linear berganda dengan uji validitas, reliabilitas, dan asumsi klasik. Hasil uji t menunjukkan bahwa kualitas pelayanan (X1) memiliki nilai t hitung sebesar 17,456 dengan signifikansi 0,000 < 0,05 dan kualitas produk (X2) memiliki nilai t hitung sebesar 16,104 dengan signifikansi 0,000 < 0,05. Dengan demikian, dapat disimpulkan bahwa secara parsial kualitas pelayanan dan kualitas produk berpengaruh positif dan signifikan terhadap loyalitas pelanggan Kopi Kenangan Tiban.
Sosialisasi Dan Pelatihan Diversifikasi Produk Roti Manis Dengan Bahan Lokal Untuk Meningkatkan Gizi Masyarakat Di SMK Muhammadiyah Kabil Batam Miratia Afriani; Eva Amalia; Tito Pratama; Hans Steven Sembiring
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 : Mei (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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

Abstract

Efforts to improve community nutrition can be carried out through education and the development of nutritious food products based on local ingredients. This activity aimed to provide socialization and hands-on training to students of SMK Muhammadiyah Kabil Batam on how to diversify sweet bread products by incorporating local food ingredients such as sweet potatoes, pumpkins, and bananas. The methods included nutrition and food security education, product demonstrations, and student practice sessions. The results showed high student enthusiasm and successful creation of sweet bread variations that were both visually appealing and more nutritious. This activity also increased students’ awareness of the importance of consuming local food and opened opportunities for health-oriented culinary entrepreneurship. Therefore, the training contributed to improving culinary skills, nutrition knowledge, and sustainable use of local resources.
Co-Authors Arien Indah Margareta Galingging Dailami Dailami Dewi Aurora Eva Amalia Hans Steven Sembiring Maldin, Siska Amelia Miratia Afriani Moh. Thandzir Natal Olotua Sipayung Tirta Mulyadi Wahyudi Ilham