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All Journal Jurnal Manajemen Kuliner Jurnal Nagara Bhakti: Jurnal Pengabdian Kepada Masyarakat Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Sinergi Mengabdi Tractare: Jurnal Ekonomi-Manajemen Sadar Wisata: Jurnal Pariwisata Sigma: Jurnal Sinergi Mengabdi
Kartika Cahayani
Politeknik Pariwisata Batam
Religion 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 Transportation Other

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Pendampingan Pembuatan dan Manajemen OJS Pendekar Sebagai Wadah Publikasi Hasil Pengabdian Kepada Masyarakat di Universitas Batam Frangky Silitonga; Kartika Cahayani; M Muthma'innah
SIGMA : Jurnal Sinergi Mengabdi Vol. 1 No. 2 (2024): Januari 2024
Publisher : LPPM-STIT Hidayatullah Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61456/jurnalsigma.v1i2.148

Abstract

This service is assistance in creating a forum for the publication of Community Service results at Batam University. In the creation and management activities of OJS Pendekar, this is a collaborative service between the Batam Tourism Polytechnic and Batam University. The target achievement of this assistance is to create a journal house, with the name adasar, whose function is to publish the results of Community Service activities (PKM) carried out by the Batam University academic community. This PKM is carried out online and offline from the Batam Tourism Polytechnic and Batam University. The PKM implementation method is carried out face to face with the aim of managing OJS Pendekar, while the online method aims to complete administration at BRIN and internally. The application of the face to facetoface method used is lectures, role plays and demonstrations as well as direct practice which has been scheduled in a regular and structured manner. The results obtained were that the OJS Pendekar’s Editorial Board and participants were able to register an account at OJS as a writer or reviewer or. Create publication sections, issues and how to publish each article that has been submitted to OJS Pendekar. The limitations of varying PC’s specifications, time and instruments used during this service activity assistance activity can be minimized with the support of internet access technology as well as the enthusiasm of the activity participants and a family atmosphere to work together to advance Batam University in supporting the Tridharma of Higher Education.
Pendampingan Pembuatan dan Manajemen OJS Pendekar Sebagai Wadah Publikasi Hasil Pengabdian Kepada Masyarakat di Universitas Batam Frangky Silitonga; Kartika Cahayani; M Muthma'innah
SIGMA : Jurnal Sinergi Mengabdi Vol. 1 No. 2 (2024): Januari 2024
Publisher : LPPM-IAI Hidayatullah Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61456/jurnalsigma.v1i2.148

Abstract

This service is assistance in creating a forum for the publication of Community Service results at Batam University. In the creation and management activities of OJS Pendekar, this is a collaborative service between the Batam Tourism Polytechnic and Batam University. The target achievement of this assistance is to create a journal house, with the name adasar, whose function is to publish the results of Community Service activities (PKM) carried out by the Batam University academic community. This PKM is carried out online and offline from the Batam Tourism Polytechnic and Batam University. The PKM implementation method is carried out face to face with the aim of managing OJS Pendekar, while the online method aims to complete administration at BRIN and internally. The application of the face to facetoface method used is lectures, role plays and demonstrations as well as direct practice which has been scheduled in a regular and structured manner. The results obtained were that the OJS Pendekar’s Editorial Board and participants were able to register an account at OJS as a writer or reviewer or. Create publication sections, issues and how to publish each article that has been submitted to OJS Pendekar. The limitations of varying PC’s specifications, time and instruments used during this service activity assistance activity can be minimized with the support of internet access technology as well as the enthusiasm of the activity participants and a family atmosphere to work together to advance Batam University in supporting the Tridharma of Higher Education.
CULINARY SIMPLICITY & VISITOR LOYALTY AT WARUNG MAK YAH IN COASTAL AREA BATAM Arina Luthfini Lubis; Kartika Cahayani; Kamelia Santika
JURNAL MANAJEMEN KULINER Vol. 5 No. 1 (2026): FEBRUARI 2026
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v5i1.482

Abstract

This study aims to analyze how culinary simplicity contributes to the formation of customer loyalty at Warung Mak Yah, located in the coastal area of Nongsa, Batam. The phenomenon of high visitation frequency at a modest breakfast stall with limited facilities and minimal menu variations serves as the primary background of this research. The study employs a qualitative approach using an exploratory case study method. Data were collected through direct observation, in-depth interviews with the owner and customers, and documentation, and were analyzed using thematic analysis to identify patterns and meanings emerging from customer experiences. The findings indicate that customer loyalty is formed through a combination of taste consistency, the emotional experience created by the coastal atmosphere, close social interaction, and perceived affordability. Taste consistency (28%) and coastal ambiance (27%) emerged as the dominant factors influencing repeat visits, while social interaction (18%) and affordable pricing (18%) functioned as supporting factors, and menu simplicity (9%) was perceived as an acceptable characteristic within the context of a simple breakfast stall. This study concludes that in small-scale local culinary businesses, customer loyalty is shaped more by authentic experiences and consistent quality than by product complexity or modern facilities. The findings contribute to the literature on consumer loyalty within local culinary contexts based on experiential and relational dimensions.
PENDAMPINGAN AKADEMISI MENINGKATKAN PEMBERDAYAAN MASYARAKAT DALAM MENCIPTAKAN PELUANG KEWIRAUSAHAAN DI KAMPUNG TUA BAKAU SERIP NONGSA Frangky Silitonga; Kartika Cahayani; Arina Luthfini Lubis; Dwi Joko Siswanto; Fierman Sjafirial Agustus; Nurtjahyono Nurtjahyono
JURNAL NAGARA BHAKTI Vol. 4 No. 1 (2025): AGUSTUS 2025
Publisher : PPM Sdirjianbang Akademi Militer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63824/nb.v4i1.375

Abstract

Peranan Kemendikti Saintek berdampak besar pada program pemberdayaan berbasis kemitraan masyarakat karena lembaga ini berfungsi sebagai pengarah dan pendukung utama dalam menghubungkan dunia pendidikan tinggi dengan kebutuhan masyarakat. Melalui kebijakan, pendanaan riset terapan, dan program pengabdian masyarakat, Kemendikti Saintek mendorong kolaborasi antara perguruan tinggi, industri, dan masyarakat untuk menghasilkan inovasi yang bermanfaat langsung. Dampaknya terlihat pada meningkatnya kapasitas masyarakat, penguatan ekonomi lokal, serta terciptanya solusi teknologi tepat guna yang berkelanjutan sesuai potensi daerah. Kampung Tua Bakau Serip di Kecamatan Nongsa, Batam, merupakan salah satu destinasi wisata bahari yang memiliki potensi sumber daya laut melimpah, termasuk kerang dan gonggong yang menjadi kuliner khas masyarakat setempat. Namun, aktivitas konsumsi hasil laut tersebut menimbulkan permasalahan lingkungan berupa penumpukan limbah kulit kerang dan gonggong. Pengelolaan limbah yang kurang optimal berpotensi mencemari kawasan pesisir, sehingga diperlukan inovasi pemanfaatan sampah berbasis pemberdayaan masyarakat. Kegiatan pengabdian masyarakat ini dilaksanakan melalui pelatihan pembuatan kerajinan tangan dari sampah kulit kerang dan gonggong sebagai upaya transformasi limbah menjadi produk kreatif bernilai ekonomis. Metode pelatihan melibatkan pendekatan partisipatif dengan tiga tahapan utama, yaitu (1) sosialisasi tentang pentingnya pengelolaan limbah berbasis lingkungan dan ekonomi kreatif, (2) praktik langsung pembuatan kerajinan tangan mulai dari teknik pemilahan, pemotongan, perakitan desain, hingga tahap finishing, serta (3) pendampingan pemasaran digital melalui website pandangtakjemu.com dan media sosial sebagai sarana branding produk lokal. Peserta terdiri dari 30 orang masyarakat setempat, termasuk kelompok ibu rumah tangga, pemuda, dan anggota Pokdarwis Pandang Tak Jemu. Hasil kegiatan menunjukkan peningkatan keterampilan masyarakat dalam memanfaatkan limbah laut menjadi berbagai produk kerajinan, seperti aksesoris, bingkai foto, hiasan dinding, dan souvenir wisata. Selain itu, masyarakat memperoleh wawasan baru tentang strategi pemasaran berbasis teknologi digital sehingga produk kerajinan memiliki daya saing lebih tinggi. Dampak yang dihasilkan tidak hanya berupa pengurangan volume sampah pesisir, tetapi juga terciptanya peluang ekonomi alternatif yang mendukung keberlanjutan pariwisata di Kampung Tua Bakau Serip. Kesimpulannya, pelatihan ini berhasil meningkatkan kesadaran dan kemampuan masyarakat dalam mengelola sampah kulit kerang dan gonggong menjadi produk bernilai tambah. Kegiatan ini juga memperkuat identitas Kampung Tua Bakau Serip sebagai desa wisata kreatif yang mengedepankan inovasi berbasis lingkungan, ekonomi, dan teknologi digital. Dengan keberlanjutan program, diharapkan tercipta ekosistem pariwisata yang ramah lingkungan sekaligus mendorong kesejahteraan masyarakat lokal.
Implementasi Smart Tourism Dalam Pengembangan Pariwisata Berkelanjutan Di Batam Frangky Silitonga; Kartika Cahayani; Arina Luthfini Lubis; Christina Koh; Agung Edy Wibowo; Salsabila Ghaisani; Kamelia Santika
Sadar Wisata: Jurnal Pariwisata Vol. 9 No. 1 (2026): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v9i1.5641

Abstract

Penelitian ini bertujuan menganalisis implementasi manajemen smart tourism dalam pengembangan destinasi pariwisata di Desa Wisata Pandang Tak Jemu, Kampung Tua Bakau Serip, Batam. Pengembangan pariwisata berbasis teknologi menjadi kebutuhan penting dalam meningkatkan daya saing destinasi, kualitas pelayanan wisata, promosi digital, serta keberlanjutan lingkungan dan budaya lokal. Penelitian ini mengkaji penerapan konsep smart tourism melalui pemanfaatan teknologi informasi, media digital, sistem promosi berbasis internet, pengelolaan destinasi wisata, serta keterlibatan masyarakat dalam mendukung pengalaman wisata yang inovatif dan berkelanjutan. Metode penelitian yang digunakan adalah pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui observasi, wawancara, dokumentasi, dan studi literatur. Analisis dilakukan untuk mengidentifikasi efektivitas implementasi smart tourism dalam meningkatkan kunjungan wisatawan, pengelolaan potensi wisata mangrove, pengembangan ekonomi kreatif masyarakat, serta optimalisasi promosi destinasi berbasis digital. Hasil penelitian menunjukkan bahwa implementasi manajemen smart tourism mampu meningkatkan akses informasi wisata, memperluas promosi destinasi, memperkuat partisipasi masyarakat lokal, serta mendukung pengembangan pariwisata berkelanjutan di Pandang Tak Jemu. Namun demikian, masih terdapat tantangan berupa keterbatasan infrastruktur digital, kompetensi sumber daya manusia, dan integrasi teknologi dalam pengelolaan destinasi. Oleh karena itu, diperlukan sinergi antara pemerintah, masyarakat, akademisi, dan pelaku industri pariwisata dalam mewujudkan destinasi wisata yang inovatif, kompetitif, dan berkelanjutan
Serving Local Seafood As A Superior Strategy For Homestay Tourism In Benan Village, Lingga Regency Rosie Oktavia Puspita Rini; T Adeliana Susanti; Kartika Cahayani
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.v4i2.529

Abstract

Benan Village in Lingga Regency has extraordinary potential for the abundance of marine resources, but its contribution to tourism competitiveness, especially homestays, has not been optimal due to the limited knowledge of the community in processing techniques and standardization of local culinary presentations. This Community Service (PkM) activity aims to reconstruct the local seafood serving system as a superior strategy in increasing the selling value (value proposition) of homestay tourism in Benan Village. The program implementation method uses a participatory approach through a competency-based training model (Competency-Based Training) which includes situation analysis, authentic Malay menu diversification workshops, and hygienic assistance in modern food plating techniques. The results of the intervention showed a significant improvement in the technical skills (hard skills) and paradigm understanding (soft skills) of homestay management partners related to the standardization of commercial dish aesthetics. The impact of the sustainable potential of this program is linearly able to boost the competitive advantage of local accommodation, which has the potential to extend the length of stay of tourists. Furthermore, the strengthening of the downstream culinary sector creates a broad economic multiplier effect at the site level, ranging from the consistent absorption of traditional fishermen's catches to the empowerment of women's groups as the main actors driving the coastal creative economy. Through this synergy, the traditional culinary identity of Lingga Malay can be preserved adaptively to support the acceleration of sustainable tourism based on community independence in Benan Village.
Evaluating Customer Preferences For Human Resources At Ayam Kosek Restaurant: A Comparative Study Based On SERVQUAL Dimensions Agung Edy Wibowo; Kartika Cahayani; Asman Abnur; I.Nyoman Budhiartha; M.Irfan Fitrian
Tractare: Jurnal Ekonomi-Manajemen Vol 9 No 1 (2026): TRACTARE : Jurnal Ekonomi dan Manajemen
Publisher : Sekolah Tinggi Ilmu Ekonomi Bentara Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62820/trt.v9i1.200

Abstract

This study aims to analyze customer preferences toward human resources (HR) quality in a restaurant operating across three different locations using the Service Quality (SERVQUAL) approach. Human resources play a critical role in the restaurant industry because they directly influence service experiences that affect customer satisfaction and loyalty. Service quality in this study was evaluated based on the five SERVQUAL dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy. The research employed a quantitative approach involving 99 respondents selected through purposive sampling. The respondents consisted of customers who had previously visited and received services directly from the restaurants under study. Data were collected through structured questionnaires and analyzed using descriptive statistics and comparative tests to determine whether differences existed in customer preferences regarding HR quality across the three restaurant locations. The findings reveal that each location obtained different mean scores across several SERVQUAL dimensions. These differences indicate variations in customer perceptions regarding the performance of employees at each restaurant branch. However, statistical testing demonstrated that the observed differences were not statistically significant. This result suggests that the quality of service delivered by human resources across the three restaurant locations is relatively consistent and capable of meeting customer expectations at a comparable level. Therefore, despite the existence of differences in average scores among locations, customers generally do not exhibit significantly different preferences regarding the quality of human resources serving them. The study implies that the service standards implemented by the restaurant management have been applied relatively uniformly across all branches. These findings provide valuable insights for management in maintaining service consistency while continuously improving employee performance and service quality. Furthermore, the results highlight the importance of sustaining standardized service practices as a strategic effort to strengthen customer satisfaction, enhance customer loyalty, and improve the restaurant’s competitiveness in an increasingly dynamic and competitive market environment
Co-Authors Asman Abnur Christina Koh Dwi Joko Siswanto Fierman Sjafirial Agustus Frangky Silitonga Frangky Silitonga I.Nyoman Budhiartha Kamelia Santika Lubis, Arina Luthfini M Muthma'innah M.Irfan Fitrian Nurtjahyono Nurtjahyono Rosie Oktavia Puspita Rini Salsabila Ghaisani T Adeliana Susanti Wibowo, Agung Edy