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All Journal Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Rosie Oktavia Puspita Rini
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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ANALISIS SARANA PRASARANA TERHADAP KEPUASAN WISATAWAN BERDAMPAK KEPADA MINAT BERKUNJUNG KEMBALI KE JEMBATAN BARELANG Rosie Oktavia Puspita Rini; Agung Edy Wibowo
JURNAL MATA PARIWISATA Vol. 1 No. 1 (2022): MARET 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

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Abstract

This study aims to determine whether the variables of Facilities and Infrastructure partially influence the Interest in Returning. Moderating variable with Tourist Satisfaction in moderating the relationship between Facilities and Infrastructure on Return Interest. This research was conducted in the Barelang bridge area, Batam. By taking the research subject of tourists who have visited again. Data collection was carried out by distributing questionnaires. The analysis method uses the Structural Equation Model (SEM) using the WarpPLS 7.0 software. The results of the partial test of each independent variable on the dependent variable and the moderating variable. Partial test results show that Sarana has a positive and significant effect on tourist decisions. Infrastructure has a positive and significant effect on tourist decisions. The residual test shows that Tourist Satisfaction is a moderating variable that is only able to strengthen the influence of Means on Revisit Interest. The results of the research using the residual test show that Tourist Satisfaction is a moderating variable that is able to strengthen The influence of Infrastructure on revisit interest.
PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM Rosie Oktavia Puspita Rini; Tirta Mulyadi; Miratia Afriani; Mohammad Thandzir
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.
Strategies to Build Pentahelix Partnerships in the Development of Mangrove Ecotourism as a Tourist Destination in Batam City Silitonga, Frangky; Kartika Cahayani; Tirta Mulyadi; Rosie Oktavia Puspita Rini; Okta Safitri; Yobel Ketaren
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.v3i1.356

Abstract

Kampung Tua Bakau Serip Tourism Village is starting from the concern about the change in the function of the mangrove forest and the potential in it such as the center for selling handicrafts, culinary, halfway houses and tourist destinations which have been a strong support for the community's economy in Kampung Tua Bakau Serip. Therefore, it is necessary to create synergy between various stakeholders in supporting the development of sustainable tourism in Kampung Tua Bakau Serip village. The Pentahelix model integrates five main elements, namely the government, society, academics, businesspeople, and the media, each of which has an important role in strengthening local tourism potential and maximizing community resources in Kampung Tua Bakau Serip. Through this PKM, it will be able to optimize the existence of mangrove forests and local culture, increase the economic empowerment of local communities through fishermen's catches and handicrafts. Through the involvement of the business sector, such as companies or MSME actors, the development of village economic potential can be more directed and sustainable, the fishermen's catch in the form of clams or barkgongs can be managed into culinary specialties and clam shells and barks can be managed into handicrafts in the form of frames, key toys, bags, and wall decorations. This collaboration can help overcome challenges such as budget constraints, training needs for residents of Kampung Tua Bakau Serip, and become an example of a tourist village in Indonesia. From the description above, innovation is needed with the creation of the Pentahelix collaboration model in Kampung Tua Bakau Serip Tourism Village so that concerns about changes in forest function and the potential that has existed so far such as the development of handicraft sales centers, culinary, halfway houses, and mangrove touring tourist destinations which have been a strong support for the community's economy in Kampung Tua Bakau Serip will continue to develop as an attractive tourist destination. sustainable, and have a positive impact on the local community as well as examples of tourist villages in Indonesia.
Sago-Based Food Product Creation Training To Increase Competitiveness In The Market In Ngenang Island Rosie Oktavia Puspita Rini; Afriani, Miratia; Mikasari, Dewi Aurora; Santika, Kamelia; Sihombing, Hans Steven
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.v3i1.358

Abstract

Community service with the topic "Training on the Creation of Sago-Based Food Products to Increase Competitiveness in the Market on Ngenang Island" aims to increase the community's skills and knowledge in using sago as an innovative food raw material. This activity aims to improve the local economy, encourage the emergence of new entrepreneurs in the sago-based culinary sector, and preserve local wisdom related to food. In this activity, the community is trained to process sago into food products that have added value, with innovations in aspects of taste, appearance and packaging that can compete in local and regional markets. It is hoped that the implementation of this activity can contribute to increasing the competitiveness of local products, the economic welfare of the community, and preserving the tradition of using sago on Ngenang Island. Apart from that, this activity also provides benefits for educational institutions by increasing credibility in community service and opening up opportunities for research collaboration. The impact for the government includes improving the regional economy, food security and preserving local culture.
PRODUCT INNOVATION OF JAMBAL ROTI SALTFISH SNACK Rosie Oktavia Puspita Rini; Astiana, Rachmat; Lita Fadilah
JURNAL MANAJEMEN KULINER Vol. 4 No. 1 (2025): FEBRUARI 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i1.365

Abstract

This research cover show the formulation process of making Sistik innovations from salted fish ingredients jambal roti typical of Pangandaran Beach. And to find out how the results of this experiment are based on color, aroma, taste, and texture. Thus, this study aims to determine the formulation based on consumer acceptability to processed products of salted fish steak innovation jambal roti. The method used in this study is an organoleptic test. According to the limited panelists of five people and the consumer panelists of thirty people, each panelist has different conclusions from the aspects of color, aroma, taste and texture. Which results were obtained from this study that, this innovative product of salted fish jambal roti can be well received by the panelists. So that later this product can be traded into a typical UMKM product of Pangandaran.
Increasing The Added Value Of Marine Products: Fish Processing Diversification Training For Fishermen Groups In Tanjung Riau Fishing Village Rosie Oktavia Puspita Rini; Saputra, Eryd; Arif Gunawan, Agung
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.405

Abstract

This community service activity aims to increase the added value of marine products through training on processed fish diversification for fishermen groups in Tanjung Riau Fishing Village. This program is a collaboration between the Culinary Management Study Program of the Batam Tourism Polytechnic and the local community, with the main target of small-scale capture fishermen, fishermen's families, young fishermen, and micro-business groups based on marine products. The main problems faced by coastal communities, namely the low selling value of fresh fish and marine product waste that has not been optimally utilized, are overcome through educational and applicative approaches. The activity methods include field identification, initial socialization, practical training, utilization of marine product waste, and post-training evaluation. The training is carried out directly with a learning by doing approach, covering processing techniques for products with economic value such as Prawn Bisque and Dry Prawn Powder. The training material also emphasized the importance of hygiene standards, food safety, and the use of shrimp shell waste as part of the circular economy principles. The results of the activity showed an increase in the knowledge and skills of participants in processing seafood into processed products with high selling value and awareness of environmentally friendly waste management. This activity also contributes to opening new business opportunities and strengthening the entrepreneurial spirit of coastal communities. With an integrated approach between education, technical training, and empowerment, this activity is expected to have a sustainable impact on economic, social, and environmental aspects in coastal areas.
INOVASI PRODUK OLEH-OLEH BOLU KEMOJO BERBASIS TEPUNG KACANG ARAB : PENGEMBANGAN PRODUK UMKM DI PEKANBARU Liora Valencia; Rosie Oktavia Puspita Rini; Agung Arif Gunawan; Eryd Saputra
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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Abstract

Bolu kemojo sebagai kuliner tradisional khas Riau yang populer di kota Pekanbaru sebagai ibukota dari Provinsi Riau kini tidak hanya menjadi warisan budaya Melayu tetapi juga produk unggulan UMKM daerah. Seiring meningkatnya kesadaran masyarakat terhadap pola makan sehat, konsumen semakin selektif dalam memilih pangan yang bergizi dan aman dikonsumsi. Oleh karena itu, inovasi terhadap bolu kemojo dilakukan dengan memanfaatkan bahan yang lebih sehat dan bernutrisi, sebagai langkah untuk menjaga keaslian cita rasa tradisional sekaligus mendorong daya saing serta keberlanjutan UMKM di Pekanbaru. Metode penelitian yang digunakan adalah eksperimen kuantitatif dengan dua perlakuan, yaitu sampel A (100% tepung terigu) dan sampel B (100% tepung kacang arab). Uji sensori dilakukan menggunakan uji hedonik dan uji mutu hedonik terhadap empat parameter, yaitu warna, aroma, rasa, dan tekstur, dengan melibatkan 20 panelis tidak terlatih dan 5 panelis terlatih. Data hasil penilaian dianalisis menggunakan IBM SPSS 25 dengan uji Paired Sample T-Test, karena kedua sampel dinilai oleh panelis yang sama. Uji ini bertujuan mengetahui ada atau tidaknya perbedaan signifikan antara rata-rata penilaian dua sampel. Hasil penelitian menunjukkan bahwa seluruh aspek sensori memperoleh nilai rata-rata di atas 4,0 yang termasuk kategori “suka” hingga “sangat suka”. Substitusi tepung kacang arab berpengaruh nyata terhadap warna (p<0,05), sedangkan terhadap aroma, rasa, dan tekstur tidak menunjukkan perbedaan signifikan (p>0,05). Hal ini membuktikan bahwa penggunaan tepung kacang arab dapat menjadi bahan alternatif yang layak tanpa menurunkan kualitas sensori bolu kemojo serta berpotensi dikembangkan sebagai inovasi produk pangan fungsional khas daerah.
EKSPLORASI FOMO (FEAR OF MISSING OUT) DAN PERAN INFLUENCER TERHADAP KEPUTUSAN PEMBELIAN PRODUK KULINER DI KOTA BATAM Viola Daspi Agrina; Rosie Oktavia Puspita Rini; Eryd Saputra; Tirta Mulyadi
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh Fear of Missing Out (FOMO) dan Peran Influencer terhadap keputusan pembelian produk kuliner di Kota Batam. Latar belakang penelitian ini didasari oleh tingginya penetrasi internet dan aktivitas media sosial di Kota Batam yang menciptakan tren kuliner yang viral. Namun, fenomena ini tidak selalu diiringi dengan kepuasan konsumen, karena ekspektasi yang terbangun di media sosial seringkali tidak sejalan dengan pengalaman nyata. Populasi penelitian ini adalah konsumen yang pernah membeli produk kuliner viral di Kota Batam, dengan sampel sebanyak 400 responden yang diambil menggunakan teknik purposive sampling. Metode penelitian yang digunakan adalah kuantitatif dengan pendekatan analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa baik FOMO maupun Peran Influencer memiliki pengaruh positif dan signifikan terhadap keputusan pembelian, baik secara parsial maupun simultan. Secara parsial, FOMO dan Peran Influencer memiliki nilai signifikansi (Sig.) masing-masing 0,000, yang lebih kecil dari 0,05. Secara simultan, kedua variabel secara bersama-sama memberikan kontribusi sebesar 71,7% terhadap keputusan pembelian, sementara sisanya 28,3% dipengaruhi oleh variabel lain di luar model penelitian ini. Berdasarkan koefisien beta terstandardisasi, FOMO memiliki pengaruh yang lebih dominan (0,719) dibandingkan Peran Influencer (0,159). Implikasi dari penelitian ini adalah bahwa strategi pemasaran kuliner di era digital harus memanfaatkan kekuatan FOMO dan influencer, namun juga harus memastikan kualitas produk dan layanan tetap konsisten untuk memenuhi ekspektasi konsumen dan menghindari review negatif.
INOVASI PRODUK MAKANAN DAN MINUMAN UNTUK MENINGKATKAN NILAI BAHAN LOKAL DI SMA 26 KOTA BATAM Rosie Oktavia Puspita Rini; ilham, Wahyudi; Mulyadi, tirta; Nuryanto, heri
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.204

Abstract

SMA 26 is one of the state schools in Batam City. Batam 26 High School or known as Smandanam is a superior school which aims to produce a generation of knowledge and superior character. The PKM Team for the Batam Culinary Management Study Program and Tourism Polytechnic through PKM Activities chose SMA 26 as a partner because the school needs to increase self-development through student innovation through local food. Apart from that, its PKM activities are also in line with the Food Technology and Entrepreneurship courses. The selection of products to innovate is based on discussions between partners and their PKM teams. Based on the results of dedication to innovative learning in building student character in elementary schools, it is that in innovative learning teachers must prioritize fun learning to improve innovative learning outcomes and have students who have good character in learning.
STRATEGI PEMASARAN INDUSTRI KREATIF SENTRA RAJUTAN BINONG JATI BANDUNG SEBAGAI SALAH SATU TUJUAN WISATA BELANJA Rosie Oktavia Puspita Rini; Wardhana, Rosnendya Wisnu
JURNAL MANAJEMEN KULINER Vol. 1 No. 1 (2022): FEBRUARI 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i1.3

Abstract

Abstrak - Sebagai salah satu Industri Kreatif berbasis fashion yang terdapat di Kota Bandung, dalam membantu pengembangan Industri Kreatif sebagai salah satu tujuan wisata belanja maka dilakukan penelitian terhadap Sentra Rajutan Binong Jati tujuannya agar dapat mengetahui dan menganalisis tahapan-tahapan yang telah dilakukan serta berharap hasil analisis dapat dijadikan acuan untuk memberi masukan dalam penyusunan strategi pemasaran Sentra Rajutan Binong Jati di Bandung. Positioning dilakukan dengan menetapkan strategi diferensiasi, dengan tujuan memberikan nilai lebih kepada Sentra Rajutan Binong Jati sebagai destinasi yang memiliki keunikan dalam kondisi dan lingkungan sekitar destinasi. Strategi pemasaran yang dapat diterapkan berdasarkan analisis dan kebutuhan yang ada, yaitu dengan menggunakan cara meningkatkan promosi terhadap Sentra Rajutan Binong Jati
Co-Authors Afriani, Miratia Agung Arif Gunawan Anti Riyanti Arif Gunawan, Agung Astiana, Rachmat Eryd Saputra Eva Amalia Frangky Silitonga Hardiyanto, Muhamad Iqbal Heri Nuryanto, Heri Ilham, Wahyudi Kartika Cahayani Liora Valencia Lita Fadilah Louis Alexandro, Vincent Luthfiah, Attari Mikasari, Dewi Aurora Miratia Afriani Mohammad Thandzir Muhamad Rafi Abdul Malik Nadira Ayu Rizky Faza Okta Safitri Putri Rizkika Ariza Santika, Kamelia Sihombing, Hans Steven Siti Nurapriani STELLA STELLA Syafruddin Rais, Syafruddin Tirta Mulyadi Tirta Mulyadi Viola Daspi Agrina Wardhana, Rosnendya Wisnu Wibowo, Agung Edy Wikel Argy Rolito Yobel Ketaren