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All Journal Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Toba: Journal of Tourism, Hospitality, and Destination Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Ekonomi, Manajemen, Akuntansi dan Keuangan
Miratia Afriani
Batam Tourism Polytechnic
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Penerapan Hygiene Dan Sanitasi Public Restroom Di Beverly Hotel Batam Nensi - Lapotulo; Devid Trinaldo Simatupang; Miratia Afriani; Dailami Dailami
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 14, No 1 (2023): Jurnal Khasanah Ilmu - Maret 2023
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v14i1.15618

Abstract

AbstrakHygiene dan sanitasi sangat berperan penting dalam sebuah hotel yang befungsi untuk menjaga kualitas kebersihan. Hygiene merupakan upaya atau tindakan kesehatan dengan cara memelihara kebersihan diri dan lingkungan dari faktor yang bisa mempengaruhinya sedangkan sanitasi yaitu suatu cara pencegahan yang terfokus pada usaha kesehatan lingkungan hidup manusia. Untuk mengetahui penerapan hygiene dan sanitasi public restroom di Beverly Hotel Batam adalah merupakan tujuan dari penelitian. Aktivitas penelitian yaitu dengan metode kualitatif serta menggunakan teknik pengumpulan data yakni observasi, wawancara dan dokumentasi. Hasil yang di dapat bahwa penerapan hygiene dan sanitasi public restroom di Beverly Hotel Batam, sudah diterapkan dengan baik dan benar. Dengan diterapkannya hygiene dan sanitasi yang baik serta benar bisa membuat cleanliness quality tetap terjaga.Kata Kunci: Hygiene, Sanitasi, Public Restroom
Pengaruh Green Innovation dan Kreativitas Terhadap Sustainable Performance UMKM Café Jom Mari Belakang Padang Muhammad Pranata; Frangky Silitonga; Miratia Afriani; Heri Nuryanto
Jurnal Ekonomi, Manajemen, Akuntansi dan Keuangan Vol. 7 No. 2 (2026): April
Publisher : Penerbit Jurnal Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53697/emak.v7i2.3660

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh green innovation dan kreativitas terhadap sustainable performance pada UMKM kuliner Café Jom Mari Belakang Padang. UMKM kuliner memiliki peran strategis dalam perekonomian daerah, namun menghadapi tantangan perubahan preferensi konsumen yang semakin peduli terhadap isu keberlanjutan dan lingkungan. Penelitian ini menggunakan pendekatan kuantitatif dengan metode survei. Data diperoleh dari 100 responden yang merupakan konsumen Café Jom Mari dan dianalisis menggunakan regresi linear berganda melalui perangkat lunak SPSS. Instrumen penelitian diuji melalui uji validitas dan reliabilitas, serta seluruh asumsi klasik diuji untuk memastikan kelayakan model. Hasil penelitian menunjukkan bahwa seluruh indikator dinyatakan valid dan reliabel, serta model regresi memenuhi asumsi normalitas, multikolinearitas, dan heteroskedastisitas. Secara parsial, green innovation dan kreativitas berpengaruh positif dan signifikan terhadap sustainable performance pada tingkat kesalahan 10 persen. Secara simultan, kedua variabel independen tersebut juga terbukti berpengaruh signifikan terhadap sustainable performance. Hasil analisis menunjukkan bahwa kreativitas merupakan variabel yang memiliki pengaruh paling dominan. Penelitian ini menyimpulkan bahwa penerapan inovasi ramah lingkungan yang didukung oleh pengembangan kreativitas merupakan faktor penting dalam meningkatkan keberlanjutan usaha UMKM kuliner, khususnya di wilayah kepulauan seperti Belakang Padang.
Penambahan Kacang Merah dalam Pembuatan Getuk Lindri sebagai Penganan Tinggi Serat Annisa Putri Wulandari; Agung Arif Gunawan; Tirta Mulyadi; Miratia Afriani
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i4.6873

Abstract

Getuk lindri is a traditional Indonesian food made from cassava, know for its sweet taste and soft teksture. This study to esplore the potential of adding red kidney beans (Phaseolus vurgaris L.) to getuk lindri as an alternative high fiber snack. Red kidney beans contain various nutrients such as protein, vitamins, minerals, and bioactive compounds like anthocyanins, which function as antioxidants. The method used in this research was an axperimental approach, consisting of four stages of producing getuk lindri:steaming, mashing, mixing with additional ingredients steamed and mashed before, then mixes with cassava as the main ingredient of getuk lindri. Product evaluation was carried out through organoleptic testing by panelists, including hedonic and hedonic quality assessments of taste, color, aroma, and ekstur, usung ratio wariation of 20:80, 40:60, 70:30. The results showed that the addition of red kidney beans not only increased the fiber content of the product but was also acceptable in terms of organoleptic characteristics. Become a functional foof innovation based on local ingredients that is bots healthy and high in fiber.
Nutrition Education and Training on Making Tempeh-Carrot Nuggets as a High-Protein Snack for Students of State Elementary School 011 Sekupang Batam Miratia Afriani; Eryd Saputra; Heri Nuryanto
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.v4i2.532

Abstract

This Community Service Program aimed to improve nutritional knowledge and healthy food processing skills among students of State Elementary School 011 Sekupang Batam through nutrition education and training in making tempeh-carrot nuggets as a high-protein snack. The program was conducted using educational sessions, demonstrations, and hands-on practice involving elementary school students as participants. The educational materials covered the importance of balanced nutrition, the role of protein in children's growth and development, and the nutritional benefits of tempeh and carrots. Following the educational session, participants took part in a practical training activity on preparing tempeh-carrot nuggets, from ingredient preparation to product serving. The results indicated that students showed high enthusiasm throughout the activity and demonstrated improved understanding of the importance of consuming nutritious foods. The tempeh-carrot nuggets produced during the training were well accepted by the participants due to their appealing taste and nutritional value. This activity demonstrates that the integration of nutrition education and food processing practice can be an effective strategy for enhancing knowledge and promoting healthy snacking habits among school-aged children.
Co-Authors Agung Arif Gunawan Annisa Putri Wulandari Dailami Dailami Devid Trinaldo Simatupang Eryd Saputra Frangky Silitonga heri nuryanto Heri Nuryanto Muhammad Pranata Nensi - Lapotulo Tirta Mulyadi