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All Journal Jurnal Pendidikan, Sains dan Teknologi Jurnal Menata Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Tito Pratama
Manajemen Tata Hidangan, Politeknik Pariwisata Batam
Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT 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 Mathematics Public Health Social Sciences Veterinary

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Subtitusi Gula Tebu Dan Gula Aren Dalam Pembuatan Tepache Buah Naga Dengan Penambahan Whey Evang Jelin Istiana Salombe; Natal Olotua Sipayung; Tito Pratama; Dailami .
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.v4i2.3754

Abstract

Fermented beverages are rapidly developing because they are considered to provide benefits for digestive health and are part of the functional food trend. One of the fermented beverage innovations that has the potential to be developed based on local ingredients is dragon fruit Tepache with the addition of whey. This study aims to determine the effect of using two types of sugar, namely cane sugar and palm sugar, on the sensory characteristics of Tepache made from dragon fruit flesh and skin with the addition of whey. The study used an experimental method with a completely randomized design with one factor and two levels and involved 30 panelists consisting of trained, semi-trained, and untrained panelists. Assessment was carried out through organoleptic tests on four quality parameters, namely color, aroma, texture, and taste, and analyzed using the Mann-Whitney U test. The results showed that cane sugar provided a brighter color and was preferred by panelists, while aroma and texture showed no significant differences in most panelists. The taste of Tepache from both treatments remained acceptable to consumers. In conclusion, the use of cane sugar provided better visual characteristics, but both types of sugar were still suitable for use in making dragon fruit Tepache with the addition of whey as a functional fermented beverage.
Pengaruh Pemasangan Papan Iklan dan Kualitas Produk di Pippo Coffee Roasters Kota Batam Ferrysah Putra; Rezki Alhamdi; Syafruddin Rais; 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.v4i2.3763

Abstract

The growth of the coffee shop industry in Indonesia has increased over time, with the increasing culture of drinking or enjoying coffee among Indonesian people, especially in the city of Batam. In facing very tight market competition, marketing techniques such as installing billboards and improving product quality are important to attract consumer buying interest. This study aims to analyze the influence of billboards and product quality on consumer buying interest, with the object of research on Pippo Coffee Roasters. The research method used is quantitative with data collection through questionnaires to consumers, then validity and reliability tests will be carried out, classical assumption tests such as normality tests, heteroscedasticity tests and multicollinearity tests, then continued with multiple linear regression analysis such as t tests and f tests, as well as determination coefficient tests. The results of the study state that all instruments in this study are declared valid and reliable, and fulfill the classical assumption test, and the regression results show that the billboard and product quality variables have a positive and significant effect on the purchasing interest variable, both partially and simultaneously, and a very strong regression value with an R square value of 0.987. Thus, this research shows results that can be used as evaluation material by Pippo Coffee Roasters.
Waste Awareness Campaign and Printer Donation Rezki Alhamdi; Natal Olotua Sipayung; Dailami; Siska Amelia Maldin; Eryd Saputra; Wahyudi Ilham; Tito Pratama; Moh Thandzir; Syafruddin Rais
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.v4i2.517

Abstract

This community service program (PKM) conducted by Batam Tourism Polytechnic at SMAN 3 Batam aimed to increase students' awareness of food waste reduction and support the teaching-learning process through a printer donation. The one-day activity involved 50 students and 5 teachers, utilizing interactive socialization methods such as presentations, videos, and small group discussions to address the causes, impacts, and solutions of food waste, followed by the handover of a multifunction printer with a technical demonstration. Qualitative evaluation through observation and informal interviews revealed that students significantly improved their understanding of food waste, actively participated in proposing practical solutions (e.g., taking adequate portions, utilizing leftovers), and expressed intentions to form a student-led waste management club, while the printer donation immediately facilitated the printing of teaching materials and assignments, reducing learning delays. This integrated approach combining environmental education with physical facility support, even in a short period, produced meaningful and sustainable impacts, aligning with SDGs 4 (Quality Education) and 12 (Responsible Consumption and Production).
Community Social Empowerment Through Basic Food Assistance Activities Based On Lecturers And Students At The Nurul Hidayah Batam Foundation Tito Pratama; Dailami Dailami; Moh. Thandzir; Syafruddin Rais; Wahyudi Ilham; Siska Amelia Maldin; Haufi Sukmamedian; Bojes Ariansya
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.v4i2.518

Abstract

Community Service Activities (PKM) with the title "Social Service for the Distribution of Basic Necessities" is a form of social concern that aims to help people in need, especially in meeting daily basic needs. This activity is carried out by distributing food packages to underprivileged communities, orphanages, or other vulnerable groups. The implementation of activities is carried out through the planning stages, collecting data on beneficiaries, and distributing aid directly so that it is right on target. In addition, this activity also involves the active participation of students, lecturers, and related parties as a form of implementation of the values of mutual cooperation and social concern. The results of this activity show that the assistance provided can ease the economic burden on the community and strengthen the relationship between universities and the community. This activity also provides real experience for students in implementing humanitarian values and service. Thus, this PKM activity is expected to provide short-term benefits in the form of assistance for basic needs, as well as long-term benefits in the form of increased empathy, social solidarity, and concern for others in community life.
Socialization Of Tourism Awareness As An Effort To Increase The Role Of The Community In The Development Of Tourist Destinations In Batam City Moh. Thandzir; Dailami; Tito Pratama; Haufi Sukmamedian; Wahyudi Ilham; Natal Olotua Sipayung; Rezki Alhamdi; Abd Rahmad Yusuf
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.v4i2.519

Abstract

The Community Service Activity (PKM) with the title "Socialization of Tourism Awareness as an Effort to Increase the Role of the Community" aims to increase public understanding, awareness, and participation in supporting tourism development in their area. This activity is motivated by the importance of the role of the community as the main actor in creating a safe, comfortable, clean, and competitive tourism environment. The implementation of the activity is carried out through socialization, counseling, and interactive discussions involving local communities, community leaders, and other stakeholders. The material presented includes the concept of tourism awareness, the principle of Sapta Pesona, and the importance of friendly service and environmental preservation in supporting the attractiveness of tourist destinations. The results of the activities show an increase in public understanding of the importance of tourism awareness and their role in maintaining the image of the destination. The community has also begun to show an attitude of being more concerned about the cleanliness, safety, and comfort of the tourist environment, and is encouraged to actively participate in tourism activities. Thus, this PKM activity is expected to build community collective awareness so that it is able to play an active role in the development of sustainable tourism, as well as have a positive impact on improving the economy and the welfare of local communities.
Co-Authors Abd Rahmad Yusuf Bojes Ariansya Bojes Ariansya Dailami Dailami . Dailami . Dailami Dailami Dewi Aurora Mikasari Eryd Saputra Evang Jelin Istiana Salombe Fegi Atasyaningrum Ferrysah Putra Gita Irmalya Haufi Sukmamedian Haufi Sukmamedian Maldin, Siska Amelia Moh Thandzir Moh. Thamdzir Moh. Thandzir Muhammad Hasib Bimantara Muhammad Rhomadani Natal Olotua Sipayung Pablo Rehandana Damanik Rezki Alhamdi Rezki Alhamdi Rezki Alhamdi Rezki Alhamdi Syafruddin Rais Syalendra Reza Irwansyah Rezeki Tegar Fatihah Tomi Sianipar Wahyudi Ilham Yovilia Meysie