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Pelatihan Pembuatan Minumanan Moctail Dengan Bahan Dasar Komucha Tito Pratama; Dewi Aurora Mikasari; Siska Amelia Maldin; Rezki Alhamdi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.170

Popular drinks such as coffee, tea, Boba drinks, and several other trending drinks are being loved in Indonesia. Cafes with attractive packaging selling various types of drinks can be easily found in big cities. One drink that is a favorite of many people is the kombucha mocktail. A kombucha mocktail is a drink made from kombucha, which is a fermented drink made from fermented sweet tea using mushroom cultivation. In Indonesia, kombucha mocktail drinks are increasingly popular with many variations of flavors and attractive packaging. This drink is not only refreshing, but also contains probiotics and enzymes that are beneficial for digestion. SMA is the last level of education before students continue on to college or enter the world of work. One of the well-known high schools in Batam City is SMAK Yos Sudarso which has quite a large number of students. The Batam Tourism Polytechnic has the opportunity to provide education and training to students there regarding kombucha mocktail drinks. They will be given knowledge about this drink, and then trained in making variations of kombucha mocktail drinks with an attractive appearance.

Pelatihan Pembuatan Minumanan Moctail Dengan Bahan Dasar Komucha Tito Pratama; Dewi Aurora Mikasari; Siska Amelia Maldin; Rezki Alhamdi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.170

Popular drinks such as coffee, tea, Boba drinks, and several other trending drinks are being loved in Indonesia. Cafes with attractive packaging selling various types of drinks can be easily found in big cities. One drink that is a favorite of many people is the kombucha mocktail. A kombucha mocktail is a drink made from kombucha, which is a fermented drink made from fermented sweet tea using mushroom cultivation. In Indonesia, kombucha mocktail drinks are increasingly popular with many variations of flavors and attractive packaging. This drink is not only refreshing, but also contains probiotics and enzymes that are beneficial for digestion. SMA is the last level of education before students continue on to college or enter the world of work. One of the well-known high schools in Batam City is SMAK Yos Sudarso which has quite a large number of students. The Batam Tourism Polytechnic has the opportunity to provide education and training to students there regarding kombucha mocktail drinks. They will be given knowledge about this drink, and then trained in making variations of kombucha mocktail drinks with an attractive appearance.

ANALISIS KUALITAS PELAYANAN DAN CITRA MEREK DI RESTORAN SAMBAL BAKAR Fegi Atasyaningrum; Tito Pratama
JURNAL MENATA Vol. 5 No. 1 (2026): MEI 2026
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v5i1.521

This study aims to analyze customer experiences regarding service quality and to identify the factors shaping the brand image of Sambal Bakar Restaurant in Batam. The rapid growth of the culinary industry and viral marketing creates high customer expectations, yet operational challenges during peak hours often lead to inconsistencies in service delivery. A qualitative descriptive approach with a case study strategy was employed. Data were collected through in-depth interviews with the owner, two employees, and six loyal/new customers, non-participant observation, and documentation, including online reviews. The analysis used the Miles and Huberman interactive model and SWOT analysis. The findings reveal that overall customer experience with service quality is positive, particularly in tangible aspects (authentic hot cobek presentation) and assurance (friendly staff). However, significant weaknesses exist in responsiveness and reliability during peak loads, characterized by wait times of 15-20 minutes and order inaccuracies, creating a SERVQUAL gap between viral hype and actual service. Brand image is strongly formed by three factors based on Keller's theory: strength of association (authentic spicy taste), favorability (affordable, humble atmosphere), and uniqueness (viral TikTok sambal grilling innovation). The SWOT analysis concludes that the restaurant's sustainable brand equity heavily depends on improving operational consistency to align service delivery with its strong brand promise, preventing customer dissonance and negative word-of-mouth.

Membangun Identitas Melayu Lewat Pendidikan Keparawisataan di Pulau Penyengat, Kota Tanjungpinang Dailami .; Moh. Thandzir; Natal Olotua Sipayung; Rezki Alhamdi; Siska Amelia Maldin; Haufi Sukmamedian; Tito Pratama; Syalendra Reza Irwansyah Rezeki; Muhammad Rhomadani
Jurnal Pendidikan, Sains Dan Teknologi Vol. 5 No. 2 (2026): April-Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpst.v5i2.4753

The problem in this study is the development of tourism on Penyengat Island which has the potential to reduce the value and identity of Malay culture due to the influence of modernization and foreign culture. In addition, Malay culture-based tourism education is still not optimal in introducing local historical, customary, and cultural values to the community and tourists. Therefore, efforts are needed through tourism education to build and maintain Malay identity in the region. This research aims to analyze how tourism education plays a role in building Malay identity on Penyengat Island, Tanjungpinang. The problem in this study arises due to the development of modern tourism which has the potential to reduce local cultural values if it is not balanced with efforts to preserve Malay culture. Therefore, tourism education is considered important as a means to maintain the cultural identity of the local community while increasing awareness of the importance of preserving Malay cultural heritage. This study uses a qualitative method with a descriptive approach. Data collection techniques are carried out through observation, in-depth interviews, and documentation. The research informants were selected using purposive sampling techniques, namely traditional leaders, local communities, tourism managers, and parties involved in tourism activities on Penyengat Island. The data analysis technique uses the Miles and Huberman model which includes data reduction, data presentation, and conclusion drawn. The results of the study show that tourism education has an important role in strengthening Malay identity through the introduction of local history, culture, customs, languages, and values to the community and tourists. In addition, community involvement in cultural tourism activities also supports the preservation of Malay identity on Penyengat Island.

Pengaruh Country Image, Lokasi, Gaya Hidup Terhadap Minat Berkunjung Ke Negara Singapura Rezki Alhamdi; Tito Pratama; Eryd Saputra; Natal Olotua Sipayung; Pablo Rehandana Damanik
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 1 (2025): Januari - Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i1.2744

Penelitian ini bertujuan untuk mengkaji pengaruh Country Image, lokasi, dan gaya hidup terhadap keputusan masyarakat Batam untuk berkunjung ke Singapura. Menggunakan pendekatan kuantitatif dengan metode deskriptif, data dikumpulkan melalui survei kuesioner dan dianalisis menggunakan Partial Least Squares Structural Equation Modeling (PLS-SEM). Hasil penelitian menunjukkan bahwa Country Image dan gaya hidup memiliki pengaruh signifikan terhadap minat berkunjung, sedangkan lokasi tidak memberikan dampak yang signifikan. Temuan ini mengindikasikan bahwa citra positif Singapura sebagai destinasi wisata modern dan tren gaya hidup masyarakat Batam lebih memengaruhi keputusan kunjungan dibandingkan kedekatan geografis. Studi ini memberikan wawasan bagi pengelola pariwisata untuk merumuskan strategi pemasaran yang efektif guna meningkatkan kunjungan wisatawan dari Batam ke Singapura.

Pengaruh Variasi Menu Terhadap Keputusan Pembelian Di Common Space Coffee & Bar Batam Yovilia Meysie; Tito Pratama; Syafruddin Rais; Rezki Alhamdi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3713

The increasing popularity of cafés as social spaces has intensified competition within the culinary industry. One crucial factor influencing consumers’ purchasing decisions is the variety of menu options offered by a business. This study aims to examine the effect of menu variation on purchasing decisions at Common Space Coffee & Bar Batam. The research applies a quantitative approach with a causal associative design. Data were obtained through an online questionnaire distributed via Google Form to 99 respondents selected using a purposive sampling technique, consisting of customers who had made at least two purchases within the last three months. The data were analyzed using the PLS-SEM 3.0 software. The results demonstrate that menu variation has a positive and significant effect on purchasing decisions, indicated by a path coefficient value of 0.970, a t-statistic of 98.309, and a p-value of 0.000. These findings confirm that a greater diversity of menu offerings substantially enhances consumers’ purchasing decisions

Peran Masyarakat dalam Pengembangan Wisata Pulau Putri di Kelurahan Sambau, Nongsa, Kota Batam Tito Pratama; Dailami .; Rezki Alhamdi; Moh. Thamdzir; Natal Olotua Sipayung; Syafruddin Rais; Siska Amelia Maldin; Wahyudi Ilham; Syalendra Reza Irwansyah Rezeki; Haufi Sukmamedian; Bojes Ariansya; Gita Irmalya
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3714

This study aims to identify and analyze the role of the community in the development of tourism on Putri Island, located in Sambau Village, Nongsa District, Batam City. Community-based tourism development is key to creating a sustainable tourism destination and providing economic, social, and cultural impacts for the local community. The research method used is descriptive qualitative, with data collection techniques through observation, interviews, and documentation of local residents, tourism managers, and local government officials. The research results show that communities play a crucial role in tourism development, both as key actors in tourism activities, providers of tourism services and facilities, and guardians of the local environment and culture. However, several obstacles remain, such as limited knowledge of tourism management, minimal promotion, and insufficient government support. Efforts made by communities to address these challenges include raising awareness of the importance of togetherness, tourism skills training, and strengthening collaboration between communities, the government, and the private sector. This study concludes that active community participation is a key factor in the successful development of Putri Island tourism. Therefore, ongoing support from various parties is needed to ensure Putri Island's development into a leading, competitive, and sustainable tourist destination.

Analisis Penggunaan Pembayaran Digital di Elora Coffe and Roastery Tomi Sianipar; Tito Pratama; Dailami .; Natal Olotua Sipayung
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3725

This study aims to analyze the implementation of the digital payment system at Elora Coffee and Roastery Batam Center. Elora Coffee was chosen as the research site because it has fully adopted a cashless payment system and is recognized as one of the most popular cafés in Batam with a high number of visitors, making it a potential and relevant location for the study. The research is motivated by the rapid growth of financial technology, which has become an integral part of modern economic activities and lifestyles. This study employs a qualitative descriptive method with a case study approach. Data were collected through interviews, observations, and documentation involving ten selected customers as respondents. The findings indicate that the implementation of digital payment at Elora Coffee operates effectively and is perceived as easy to use, fast, secure, and efficient. Moreover, the use of digital payment systems enhances Elora Coffee’s image as a modern café that is adaptive to technological advancement and innovation.

Pengaruh Kepuasan Pelanggan Terhadap Penggunaan Member Card di Pippo Coffee Roasters Kota Batam Muhammad Hasib Bimantara; Rezki Alhamdi; Natal Olotua Sipayung; Tito Pratama
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3739

Increasingly fierce competition in the coffee shop industry has driven businesses to understand customer behavior through loyalty programs, such as membership cards. A key factor influencing customers' decisions to utilize these cards is their satisfaction with the services and products offered. This study examines the impact of customer satisfaction on the usage of membership cards at Pippo Coffee Roasters in Batam City. Employing a quantitative approach with a survey method, data were collected via questionnaires distributed to 102 respondents selected through purposive sampling, specifically customers who hold membership cards. The research instrument underwent validity and reliability tests to ensure data accuracy and consistency. Data analysis utilized simple linear regression to assess the influence of customer satisfaction on membership card usage. The findings reveal that customer satisfaction has a positive and significant effect on membership card usage, with a coefficient of determination (R²) of 0.893, a regression coefficient of 0.896, and a t-test significance value of 0.000 (p < 0.05). This indicates that higher customer satisfaction levels correlate with increased membership card usage. Consequently, customer satisfaction plays a crucial role in encouraging participation in the loyalty program at Pippo Coffee Roasters. Consequently, elevated customer satisfaction with product quality, service, pricing, and ambiance positively correlates with increased membership card utilization.

Pengaruh Bahan dan Ukuran Kemasan Produk Biji Kopi terhadap Minat Beli Pelanggan di Pippo Coffee Roasters, Batam Tegar Fatihah; Dailami .; Wahyudi Ilham; Tito Pratama
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3742

Coffee consumption trends in Indonesia continue to rise in line with the growth of the local coffee industry and increasing public interest in packaged coffee bean products. In this highly competitive market, packaging plays a crucial role—not only as protection for the product but also as part of a marketing strategy that can influence consumers’ purchase intention. This study aims to analyze the effect of packaging material and packaging size on customers’ purchase intention at Pippo Coffee Roasters. The research employs a descriptive quantitative approach with 121 respondents determined using the Slovin formula from a population of 2,350 people over a three-month period, with a margin of error of 0.09. Data were analyzed using SPSS version 30 through a series of statistical tests, including validity and reliability tests, classical assumption tests (normality, multicollinearity, and heteroscedasticity), as well as multiple linear regression analysis consisting of t-tests, F-tests, and the coefficient of determination. The results indicate that the research instruments covering the variables of packaging material, packaging size, and purchase intention were valid, reliable, and met the classical assumption tests. Regression analysis shows that the packaging material of coffee bean products has a significant effect on customers’ purchase intention, while packaging size does not have a significant partial effect. However, simultaneously, both variables have a significant effect on purchase intention, with a coefficient of determination (R²) value of 71.6%. These findings can serve as practical guidance for business owners, especially in the coffee industry, in designing packaging that not only maintains product quality but also enhances customers’ purchase intention.

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