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Ilham, Wahyudi
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Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Public Health Social Sciences Veterinary

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PENGARUH KUALITAS SISTEM DAN KUALITAS INFORMASI TERHADAP KINERJA DI ASTON INN GIDEON BATAM Ilham, Wahyudi
JURNAL SITEBA Vol. 2 No. 2 (2023): Jurnal Sistem Informasi ITEBA Vol 2 No 2 2023
Publisher : LPPM-ITEBA

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Abstract

This research aims to investigate the influence of system quality and information quality on performance at Aston Inn Gideon Batam. This research employs a quantitative approach with data collection through questionnaires distributed to respondents directly involved in the use of information systems at Aston Inn Gideon Batam. The coefficient determination test results in this study reached 0.943 or 94.3%, indicating that the quality of the system and information variables contribute by 94.3% to employee performance at Hotel Aston Inn Gideon Batam. The multiple regression test results show a constant value of 1,900, indicating that if independent variables (X1 and X2) are constant, the employee performance value will be 1,900. The regression coefficient for system quality (X1) is 0.813, indicating that an increase of one unit in the system quality variable (X1) will increase employee performance (Y) by 0.499 units, meaning that higher system quality corresponds to higher employee performance. The regression coefficient for information quality (X2) is 0.665, indicating that an increase of one unit in the information quality variable (X2) will increase employee performance (Y) by 0.665 units. Simultaneous test results show an F value of 465.904 with a significance level of 0.000, which is less than 0.05. Therefore, F value > F table (465.904 > 3.11), indicating that collectively, the system quality and information quality variables have a positive and significant impact on employee performance.
PERANCANGAN GUDANG PT. XYZ DENGAN METODE CLASS BASED STORAGE UNTUK MEMINIMALISIR JARAK MATERIAL HANDLING Putera, Dimas Akmarul; Puspita Rini, Rosie Oktavia; Dermawan, Aulia Agung; Ilham, Wahyudi; Mulyadi, Tirta
SIGMA TEKNIKA Vol 6, No 2 (2023): SIGMATEKNIKA, VOL. 6, N0. 2, November 2023
Publisher : Fakultas Teknik, Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/sigmateknika.v6i2.5522

Abstract

PT. XYZ merupakan sebuah perusahaan yang beroperasi di sektor manufaktur ban vulkanisir. Hasil dari proses manufaktur ini adalah lembaran ban dengan variasi pola bunga ban. Penempatan 28 jenis produk yang tidak teratur dan terpisah, tanpa lokasi penyimpanan tetap dan alokasi ruang gudang yang jelas, berdampak pada peningkatan waktu dalam proses identifikasi dan pengambilan produk sesuai jenis dan karakteristiknya. Hal ini menyebabkan biaya operator meningkat dan efisiensi ruang gudang berkurang. Pola susunan karet pre-curedtread menjadi tidak teratur dan tidak cocok dengan dimensi dan ukuran barang tersebut. Pendekatan penyimpanan berdasarkan kelas digunakan untuk menyusun dan menempatkan produk sesuai dengan kategori material, produk, dan bahan pembuatannya yang serupa. Hasil akhir menunjukkan pengurangan jarak pengambilan produk dari 448 meter menjadi 130,81 meter. Waktu pengambilan produk juga mengalami penurunan dari 309,2 menit (setara dengan 5,15 jam) menjadi 64,01 menit (setara dengan 1,06 jam).
PERENCANAAN KEBUTUHAN DISTRIBUSI MENGGUNAKAN PENDEKATAN DISTRIBUTION RESOURCES PLANNING PADA PERUSAHAAN BAJA COR Putera, Dimas Akmarul; Puspita Rini, Rosie Oktavia; Lawi, Ansarullah; Mulyadi, Tirta; Ilham, Wahyudi; Dermawan, Aulia Agung
SIGMA TEKNIKA VOL 7, NO 1 (2024): SIGMATEKNIKA, VOL. 7, N0. 1, JUNI 2024
Publisher : Fakultas Teknik, Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/sigmateknika.v7i1.6190

Abstract

PT. XYZ merupakan sebuah perusahaan manufaktur yang berfokus pada produksi komponen mesin dari baja cor untuk berbagai keperluan industri, termasuk pertambangan, kelapa sawit, peralatan berat, dan industri karet. Salah satu produk yang menjadi fokus penelitian adalah jaw plate, yang menjadi produk dengan permintaan tertinggi di pasaran dibandingkan dengan produk lainnya. Penelitian ini bertujuan untuk mengatasi ketidaksesuaian antara jumlah produk yang dipasok dengan permintaan di Distribution Centre (DC) Aceh dan DC Jambi, yang berakibat pada kekurangan stok produk di DC tersebut. Pendekatan yang digunakan adalah perencanaan kebutuhan distribusi menggunakan metode Distribution Resources Planning (DRP) dan Model Economic Order Quantity (EOQ) untuk menentukan ukuran pemesanan yang ekonomis. Hasil penelitian menunjukkan bahwa untuk DC Aceh dan DC Jambi, ukuran pesanan yang ekonomis (q) adalah 136 unit dan 109 unit, dengan stok keselamatan (ss) sebanyak 4 unit dan 8 unit, serta titik pemesanan ulang (reorder point, r) sebanyak 24 unit dan 17 unit.
ANALISIS KUALITAS PELAYANAN DI RESTORAN KELONG BABA KOTA BATAM Batti, Marlow Shane; Dailami, Dailami; Thamdzir, Moh; Ilham, Wahyudi; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

A restaurant is a business in the food service industry or part of a tourist accommodation business whose role is to meet the needs of tourists or customers. In this case, good service quality really determines the development of restaurants outside of food and drink. Free. Kelong Baba Batam Restaurant is a restaurant that provides quality service. This research aims to see the application of service quality and what improvements can be made in the management of the Kelong Baba Batam Restaurant, so that the quality of the restaurant's service can be improved or reduced. This research will be carried out using a qualitative descriptive approach. Kelong Baba Restaurant itself has a modern concept and has an attractive interior that makes guests comfortable eating there. Not only is the interior attractive, Kelong Baba Restaurant is also very sensitive to what guests need to make the guests themselves comfortable.
Pengembangan Produk Olahan Frozen Food dan Bantuan Sosial di Yayasan Almani, Kota Batam Saputra, Eryd; Mulyadi, Tirta; Ilham, Wahyudi; Afriani, Miratia
Jurnal Tiyasadarma Vol. 2 No. 1 (2024): Juli 2024 | Jurnal Tiyasadarma
Publisher : LPPM ITEBA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62375/jta.v2i1.345

Abstract

Kesenjangan sosial yang lebar menunjukkan bahwa banyak masyarakat yang membutuhkan intervensi untuk meningkatkan taraf hidup mereka. Peningkatan taraf hidup dapat dilakukan dengan membuat usaha. Produk frozen food dipilih sebagai fokus utama karena memiliki prospek pasar yang baik dan proses produksinya dapat dilakukan dengan alat sederhana, menjadikannya pilihan yang tepat untuk masyarakat marginal. Program ini bertujuan untuk memberdayakan masyarakat marginal dengan memberikan pelatihan dan dukungan yang diperlukan untuk memulai dan mengembangkan usaha makanan beku. Mitra kegiatan adalah Yayasan Almani Kota Batam, melibatkan 30 peserta dalam program ini. Metode yang digunakan adalah ceramah untuk memberikan pengetahuan teoretis. Selain itu, praktik secara langsung juga diterapkan untuk memastikan pemahaman dan keterampilan peserta. Program pelatihan pengembangan produk frozen food yang komprehensif telah berhasil meningkatkan keterampilan dan pengetahuan masyarakat. Selain itu, program bantuan sosial yang mencakup distribusi bantuan pangan untuk masyarakat yang kurang mampu, telah membantu memenuhi kebutuhan dasar mereka dan meningkatkan kualitas hidup secara keseluruhan. Program pengembangan produk prozen food dan bantuan sosial yang dilaksanakan oleh Yayasan Almani di Kota Batam telah memberikan dampak positif yang signifikan pada masyarakat
ANALISIS STRATEGI BERSAING DI ELORA COFFEE ROASTERY DI KOTA BATAM Malau, Lastaria; Dailami, Dailami; Thandzir, Moh.; Ilham, Wahyudi; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 2 (2024): November 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Strategi bersaing yang diaplikasikan oleh Elora Coffee Roastery ialah tetap menjaga kualitas baik itu dari segi produk dan juga dari segi pelayanan. Kemudian setelah menjaga kualitas Elora Coffee Roastery juga menjaga konsistensi rasa yang diberikan. Selain itu Elora juga memberikan tempat yang nyaman dan strategis yang bisa membuat pelanggan yang datang merasa aman dan nyaman. Elora Coffee Roastery juga memiliki Keunggulan untuk dapat berkembang dan bertahan seperti mempunyai tempat yang nyaman dan lokasi yang strategis, harga yang terjangkau, unggul dari segi biji kopi yang disajikan, dan tentunya bisa menjaddi wadah belajar untuk para barista baru yang ingin terjun kedunia food and beverage. Setelah mempunyai strategi dan keunggulan yang dimiliki Elora Coffee Roastery, Rencana kedepannya yang akan diambil untuk dapat bertahan dan bersaing secara kompeten ialah menciptakn varian rasa baru yang unik dan berbeda dari Coffee Shop lain dan akan lebih aktif di sosial media agar menarik pengunjung.
EKSPERIMEN PERBANDINGAN PENGGUNAAN GULA PUTIH DAN BROWN SUGAR DALAM PEMBUATAN SIRUP LEMON DENGAN METODE CHEONG Zahra , Alivia Putri; Ilham, wahyudi; Dailami; Alhamdi, Rezki
JURNAL MENATA Vol. 3 No. 2 (2024): November 2024
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

Fast food and beverages are very popular among customers today because they are quickly made and consumed, so other, healthier alternatives are being sought. By combining fruits or vegetables with the same amount of sugar and leaving them on for a few days to three months, the Cheong method can be used to make any type of syrup. Cheong generally uses white sugar, but some recipes use other options. This study aims to examine the comparison of the use of white sugar and palm sugar to make lemon syrup using the Cheong method. This research method uses an experimental quantitative approach, where the research summarizes two stages of syrup making, namely the stage of making lemon syrup with white sugar, then the stage of making lemon syrup with brown sugar, both of which have a ratio of fruit and sugar with a ratio of 1:1. This study uses an organoleptic test as an assessment of the results of the selected panelists. The use of sugar in in making lemon syrup with the Cheong method can produce insignificant differences in the characteristics of lemon syrup in texture, color, aroma, and taste
HALAL METAVERSE TOURISM: STRATEGY TO CREATE INDONESIA AS THE CENTER FOR ISLAMIC TOURISM IN THE WORLD Sukmamedian, Haufi; Ilham, Wahyudi
JURNAL ILMIAH EDUNOMIKA Vol 8, No 3 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v8i3.14725

Abstract

Abstract Tourism in Indonesia is an important economic sector. In this modern era, rapid technological developments have had a major impact on various sectors, including the tourism industry. Apart from being an economic engine, tourism is considered capable of reducing unemployment. In the national economy, tourism is a sector that is expected to increase the country's foreign exchange earnings. Indonesia is listed as the country with the second largest Muslim population in the world after Pakistan, which is expected to become a skilled driver of halal tourism in developing destinations. After the Covid-19 pandemic, tourism in Indonesia declined. Based on a Statista report, the world tourism sector lost 100.8 million jobs in 2020. Asia Pacific was the tourist area most affected by the pandemic, which lost 63.4 million jobs. One effort to restore tourism in Indonesia is by implementing metaverse tourism innovation as an effort to restore the tourism sector post-pandemic, especially to suppress the phenomenon of overtourism. Metaverse technology can help all aspects of life in the economic, educational and business sectors. It is hoped that the use of Metaverse technology can become a strategy to make Indonesia a center for Islamic tourism in the world. This research is qualitative research with a descriptive approach. Researchers use research data in the form of secondary data obtained from a number of credible sources such as scientific articles, books and a number of other sources that are credible and commonly used in research. These data were analyzed using analytical tools with stages of data collection, data selection, data reduction and drawing conclusions. Keywords: Halal Metaverse Tourism, Indonesia, Tourism
Social Assistance At Yaa Bunayya Orphanage, Batam City, Riau Islands Province Mulyadi, Tirta; Ilham, Wahyudi; Atmaja, Hari Sandi; Yusuf, Abd Rahman
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.324

Abstract

Abstract This study explores the implementation of social assistance programs at Yaa Bunayya Orphanage in Batam City, Riau Islands Province. The orphanage serves as a haven for underprivileged and orphaned children, offering both care and education. Social assistance from the government and community is integral to ensuring the smooth operation of the orphanage and supporting the well-being of its residents. Using a qualitative approach with a case study method, data were collected through interviews with orphanage staff, donors, and the children. The findings highlight that the assistance provided includes financial aid, food, clothing, and educational support. The study also uncovers challenges in the distribution process and suggests strategies to improve the efficiency and impact of future assistance. These insights aim to emphasize the importance of collective efforts in enhancing the welfare of orphaned children and the sustainability of orphanage operations in Batam.
Tourism Awareness Socialization For Students At Of Madrasah Aliyah Industri Al-Jabar, Batam City Thandzir, Moh.; Dailami; Ilham, Wahyudi; Sukmamedian, Haufi; Pratama, Tito; Yusuf, Abd Rahmad
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.330

Abstract

is an initiative aimed at increasing awareness and understanding among the public and stakeholders regarding sustainable tourism practices. This program emphasizes education and information on the importance of preserving the environment, respecting local cultures, and supporting the economies of communities involved in the tourism industry. Through education, training, and advocacy, this initiative seeks to encourage responsible behavior from all parties involved in tourism activities, with the goal of creating long-term positive impacts on tourism destinations as a whole
Co-Authors Afriani, Miratia alhamdi, rezki Ansarullah Lawi Atmaja, Hari Sandi Aulia Agung Dermawan Batti, Marlow Shane Bowen Algren Wuysang DAILAMI Dailami - Dimas Akmarul Putera Eryd Saputra Hari Sandi Haufi Sukmamedian Malau, Lastaria Moh. Thandzir Pratama, Tito Puspita Rini, Rosie Oktavia Sukmamedian, Haufi Thamdzir, Moh Thandzir, Moh. Tirta Mulyadi Tito Pratama y, Abd Rahmad Yusakh Yama Langi Yusuf, Abd Rahmad Yusuf, Abd Rahman Zahra , Alivia Putri