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All Journal JBT (JURNAL BISNIS dan TEKNOLOGI) Jurnal Pengabdian Kepada Masyarakat (Mediteg) INTELEKTIVA Toba: Journal of Tourism, Hospitality, and Destination Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Bogor Hospitality Journal
Hetty Yulianti Sihite
Politeknik Bintan Cakrawala
Arts Humanities Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Public Health Social Sciences Other

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PENGEMBANGAN DESA WISATA DENGAN PENDEKATAN DIGITAL TOURISM PADA DESA WISATA KAMPUNG TERIH KEC. NONGSA BATAM Hetty Yulianti Sihite
JBT (JURNAL BISNIS dan TEKNOLOGI) Vol. 10 No. 1 (2023): JBT (JURNAL BISNIS dan TEKNOLOGI)
Publisher : Nsc Press

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Abstract

Perkembangan teknologi memberikan pengaruh pada beberapa aspek kehidupan, termasuk bidang pariwisata. Salah satu upaya pemerintah untuk mengembangkan industri pariwisata dengan membentuk program destinasi digital yang memanfaatkan kemajuan teknologi. Destinasi digital yang dibentuk oleh PARI GENPI Kota Batam bersama masyarakat setempat, dan pemerintah daerah adalah desa wisata Kampung Terih di Kecamatan Nongsa yang merupakan salah satu dari 34 kampung tua di Batam. Untuk mendukung perkembangan digital tourism, maka dibutuhkan penguatan yang harus dibuat dari berbagai aspek digital yang terintegrasi dengan teknologi serta pelaksana program yaitu pengelola desa wisata Kampung Terih. Tujuan penelitian ini adalah merumuskan pengembangan desa wisata dengan pendekatan digital tourism berdasarkan elemen penyediaan informasi tentang objek daya tarik wisata, kemampuan berbagi dan pertukaran informasi, kemampuan kesadaran konteks, kemampuan penandaan yang tepat untuk Kampung Terih serta faktor yang mempengaruhi dalam optimalisasi pengembangan digital tourism destination. Dengan metode penelitian kualitatif deskriptif dan teknik pengumpulan data yaitu dokumentasi, wawancara, dan observasi. Hasil penelitian didapatkan bahwa pengembangan yang dilakukan oleh pengelola ialah membenahi fasilitas pendukung telekomunikasi berbasis digital dan teknologi, melakukan kerjasama dengan GenPi pada promosi dan pengelolaan media sosial, mengorganisir sumber daya manusia dengan memberikan pelatihan penggunaaan digital serta kurangnya keterlibatan generasi milenial dari pihak pengelola untuk mengembangkan digital tourism.
PERAN FRONT OFFICE MANAGER DALAM MENGELOLA ONLINE REVIEW TAMU DI APLIKASI BOOKING.COM UNTUK MENINGKATKAN OCCUPANCY DI NATRA BINTAN, A TRIBUTE HETTY YULIANTI SIHITE
JURNAL EKONOMI, SOSIAL & HUMANIORA Vol 6 No 02 (2024): INTELEKTIVA : JURNAL EKONOMI, SOSIAL DAN HUMANIORA - EDISI MEI -ADUSTUS 2024
Publisher : KULTURA DIGITAL MEDIA ( Research and Academic Publication Consulting )

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Abstract

Natra Bintan, a Tribute Portfolio Resort merupakan sebuah resort yang terletak di kawasan pariwisata Lagoi dengan tema glamping luxury dan merupakan chains hotel dari brand Marriott International yang berarti Natra Bintan merupakan bagian dari Marriott International. Penelitian ini merupakan penelitian dengan menggunakan metode kualitatif. penelitian kualitatif merupakan jenis metode pendekatan penelitian yang digunakan untuk meneliti kehidupan sosial yang natural atau alamiah. online review dan rating yang diberikan tamu harus dikelola dengan baik oleh pihak hotel agar pihak hotel dapat mengetahui kelebihan dan kelemahan hotel tersebut dari sudut pandang tamu sehingga dapat meningkatkan kualitas pelayanan dan produk hotel. Pihak hotel juga dapat melakukan promosi secara tidak langsung saat membalas online review yang telah diberikan tamu.Review dan rating yang diberikan tamu itu sangat penting sehingga harus dikelola dengan baik oleh pihak hotel. Dari review yang diberikan tamu pihak hotel dapat mengetahui pengalaman tamu menginap serta bagian yang perlu ditingkatkan lagi.
PENGARUH FASILITAS DAN KUALITAS PELAYANAN PRAMUSAJI TERHADAP KEPUASAN PELANGGAN DI THE PATIO RESTAURANT NATRA BINTAN Hetty Yulianti Sihite; Nurul Fitri Handayani
Bogor Hospitality Journal Vol 7 No 2 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i2.88

Abstract

This research aims to examine the effect of This research aims to examine the effect of facilities and waiter service quality on customer satisfaction at The Patio Restaurant Natra Bintan. This research uses primary data sources. By conducting observations and distributing questionnaires to 100 respondents, where the respondents were guests who had used restaurant facilities and experienced waiter service at The Patio Restaurant Natra Bintan. The facility variable (X1) is measured using 10 question indicators or statements and the waiter service quality variable (X2) is measured using 9 question or statement indicators. For the customer satisfaction variable (Y), there are 10 indicator questions or statements. The analysis techniques in this research are validity test, reliability test, multiple linear regression analysis, coefficient of determination analysis, and t test (partial). This research methodology uses a descriptive quantitative approach. The statement from the t test (partial) is that if the P-value Xn < alpha (0.05) then it can be said that there is a significant influence. The results of the facility variable have a positive and significant effect on customer satisfaction as shown by a value of 0.016 < 0.05. Then, the waiter service quality variable has a positive and significant effect on customer satisfaction as indicated by a value of 0.00 < 0.05. Keywords : Customer Satisfaction, Facilities, Waiter Service Quality
STRATEGI STP PRODUK SELAI NENAS DENGAN PEMANIS STEVIA: STUDI PENERIMAAN PASAR LOKAL SEHAT DI BINTAN : STRATEGI STP PRODUK SELAI NENAS DENGAN PEMANIS STEVIA: STUDI PENERIMAAN PASAR LOKAL SEHAT DI BINTAN Hetty Yulianti Sihite; Aprilia Nurcahyaning Rahayu; Mashudi -
Bogor Hospitality Journal Vol 9 No 2 (2025): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v9i2.157

Abstract

This research is driven by the increasing public awareness of healthy lifestyles, particularly in choosing food and beverage products that are low in calories and free from added sugars. One of the most widely used natural sweeteners as a sugar substitute is stevia. The purpose of this study is to identify consumer preferences toward pineapple jam products made with stevia and to formulate marketing strategies based on segmentation, targeting, and positioning (STP) approaches. The research employed a descriptive quantitative method by distributing questionnaires to 100 respondents who are residents of Bintan Regency. The results indicate that the majority of respondents are within the productive age group and demonstrate a high level of awareness regarding healthy food consumption. A total of 78% of respondents expressed a preference for products using natural sweeteners, while 81% perceived that the stevia-based pineapple jam is healthier than regular jam. The segmentation strategy focuses on consumers aged 25–45 years with a healthy lifestyle, the targeting is directed at women as primary decision-makers in household consumption, and the product is positioned as a natural and healthy jam without compromising on taste. The conclusion of this study suggests that pineapple jam made with stevia has promising market potential, especially among health-conscious consumers. Recommendations for producers include enhancing consumer education and strengthening packaging and distribution to reach a broader market.
Pelatihan Inovasi Minuman Kopi dan Strategi Pemasaran Digital di Kampung Wisata Kopi Sangit Bawah Langit Hetty Yulianti Sihite; Fitriana Baitanu; Welli Braham Kurniawan; Rafael Dolyardo; M. Al Amin Agma
ABDISOSHUM: Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Vol. 5 No. 2 (2026): Juni 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdisoshum.v5i2.8341

Abstract

Kampung Wisata Kopi Sangit Bawah Langit (KSBL) in Bintan Regency is a community-based tourism village with strong potential through its distinctive local “kopi sangit” product. However, the development of this potential still faces several challenges, particularly limited product innovation, packaging design, and low community digital literacy in online marketing. This community service program aimed to improve community capacity in developing coffee-based beverage innovations and implementing social media-based digital marketing strategies. The program applied participatory and experiential learning approaches through observation, Focus Group Discussions (FGD), training sessions, demonstrations, hands-on practice, and evaluation using pre-test and post-test methods. The activity was conducted on 14–15 September 2025 and involved 15 participants consisting of PKK women members and tourism village managers. The results indicated a 65% increase in participants’ understanding, especially in product innovation and digital marketing aspects. The program also produced innovative coffee-based products such as lemongrass coffee mocktails, pandan iced coffee, and herbal coffee syrup. In addition to improving technical skills, the activity strengthened participants’ creativity, entrepreneurial motivation, and community collaboration in supporting the development of the creative economy and community-based tourism in Bintan Regency.
Peningkatan Kapasitas Pengelola Homestay dan Pondok Wisata Melalui Pemasaran Digital dan Strategi Branding di Bintan Hetty Yulianti Sihite; Indah Andesta; Firman Wahyu Illahi; Fitriana Baitanu; Nensi Lapotulo
ABDISOSHUM: Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Vol. 4 No. 4 (2025): Desember 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdisoshum.v4i4.6796

Abstract

This community service program aims to enhance the capacity of homestay and guesthouse managers in Bintan Island, Riau Islands Province, in utilizing digital marketing and branding strategies to strengthen the competitiveness of community-based tourism enterprises. The program was conducted using participatory and applicative approaches through a two-day training held on 5–6 November 2025, involving 40 participants consisting of homestay managers, guesthouse operators, and local tourism practitioners. The training materials focused on three main topics: social media and Online Travel Agent (OTA) promotion, photo and video–based visual storytelling, and branding strategies for building business image and online reputation. Evaluation results indicate a significant improvement in participants’ knowledge and skills, with an average post-training score of 3.75 (categorized as good to very good). Participants were able to apply digital marketing techniques more effectively, produce engaging and authentic visual content, and manage their online image and reputation more professionally. The program also strengthened participants’ digital literacy and branding capabilities, while fostering a collaborative network among homestay managers for promoting community-based tourism in Bintan Island. Overall, this training contributes positively to enhancing the competitiveness of local homestays and supports the development of sustainable, technology-driven tourism in the region.
Pengaruh Lingkungan Fisik, Kualitas Pelayanan dan Fasilitas terhadap Kepuasan Konsumen Menginap di Duolos Phos Hotel Bintan Hetty Yulianti Sihite; Fitriana Baitanu; Nensi Lapotulo
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 2 (2025): May 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i2.5828

Abstract

This study aims to analyze the influence of physical environment, service quality, and facilities on customer satisfaction at Doulos Phos The Ship Hotel, a heritage-themed accommodation shaped like a historic ship located in the Lagoi tourism area, Bintan. A quantitative approach was applied, using purposive sampling of 32 hotel guests who met the research criteria. The research instrument was validated and proven reliable (r-count > 0.349 and Cronbach Alpha > 0.80). The results of multiple linear regression analysis revealed that all three independent variables significantly influenced customer satisfaction, with the physical environment emerging as the most dominant factor (B = 0.352; Sig. = 0.003). These findings support the disconfirmation of expectations theory and are consistent with previous studies highlighting the role of physical atmosphere in shaping customer experience. Managerial implications include enhancing the hotel’s visual and historical elements, delivering empathetic and culturally aware service training, and improving digital facility innovations and public space comfort. This research contributes to the management of thematic accommodations by emphasizing multisensory experiences as a key driver of customer satisfaction in the hospitality industry.
Pengaruh Kualitas Pelayanan dan Fasilitas terhadap Minat Berkunjung Ulang melalui Kepuasan Konsumen yang Menginap di Natuna Dive Resort, Kepulauan Riau Fitriana Baitanu; Hetty Yulianti Sihite; Ida Rahayu; Andre Junianda
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 2 (2025): May 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i2.5838

Abstract

This study aims to examine the influence of service quality and facilities on revisit intention through customer satisfaction at Natuna Dive Resort, Riau Islands. The research employed a quantitative approach, with data collected through questionnaires distributed to 155 respondents who were resort guests between January and December 2024. Instrument feasibility was assessed using validity and reliability tests, while data were analysed through multiple linear regression, including both partial and simultaneous significance tests. The findings reveal that both service quality and facilities significantly and positively affect guests’ revisit intention, with service quality emerging as the more dominant factor. The coefficient of determination (R²) of 0.602 indicates that 60.2% of the variance in revisit intention can be explained by the two independent variables, while the remaining percentage is influenced by external factors not covered in this model. This research highlights the crucial role of improving service quality and managing facilities sustainably to enhance guest loyalty in the hospitality sector—particularly in tourism destinations that offer natural and cultural uniqueness, such as Natuna Dive Resort. The results of this study may serve as a practical reference for resort managers in developing consumer experience-based marketing and service improvement strategies.
Pelatihan Minuman Herbal dalam Mendukung Wisata Kebugaran Berbasis Nostalgia Tourism di Gudem Bee Farm Bintan Fitriana Baitanu; Putri Fistyaning Army; Mashudi Mashudi; Hetty Yulianti Sihite
Jurnal Pengabdian Kepada Masyarakat (MEDITEG) Vol. 11 No. 1 (2026): Jurnal Pengabdian Kepada Masyarakat (MEDITEG)
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M) Politeknik Negeri Tanah Laut (Politala)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/mediteg.v11i1.414

Abstract

Perkembangan wisata kebugaran (wellness tourism) yang pesat mendorong inovasi produk kuliner tradisional berbasis kesehatan. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk (1) memberikan keterampilan kepada pengelola Desa Wisata Gudem Bee Farm Bintan dalam pembuatan minuman tebu jahe madu kelulut berbasis standar resep (2) mengembangkan inovasi penyajian minuman sehat agar memiliki daya tarik wisata serta (3) mengintegrasikan produk minuman tradisional ke dalam paket wellness tourism berbasis nostalgia. Metode pelaksanaan meliputi ceramah, diskusi kelompok (FGD), praktik langsung, simulasi, dan workshop/diseminasi yang melibatkan 20 orang pengelola dan masyarakat lokal. Hasil kegiatan mencakup produk minuman Heritage Glow Kelulut siap saji, buku resep standar, serta paket wisata kebugaran berbasis nostalgia tourism yang telah diimplementasikan. Evaluasi kegiatan melalui pre-test dan post-test menunjukkan peningkatan rata-rata pemahaman dan keterampilan peserta sebesar 86,3%, dengan seluruh peserta melampaui standar kelulusan yang ditetapkan. Pelatihan ini berkontribusi pada penguatan identitas kuliner Melayu Bintan dan peningkatan daya saing Gudem Bee Farm sebagai destinasi wellness tourism.
Co-Authors Andre Junianda Aprilia Nurcahyaning Rahayu FIRMAN WAHYU ILLAHI Fitriana Baitanu IDA RAHAYU Indah Andesta M. Al Amin Agma Mashudi - Mashudi Mashudi Nensi Lapotulo Nurul Fitri Handayani Putri Fistyaning Army Rafael Dolyardo WELLI BRAHAM KURNIAWAN