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All Journal Media Wisata Tourism Scientific Journal Jurnal Cahaya Mandalika JURNAL PENGABDIAN KEPADA MASYARAKAT CAHAYA MANDALIKA (ABDIMANDALIKA) Bussman Journal : Indonesian Journal of Business and Management Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Journal Research of Social Science, Economics, and Management Jurnal Pengabdian Masyarakat Bangsa Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat AMMA : Jurnal Pengabdian Masyarakat Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat Asian Journal of Management, Entrepreneurship and Social Science
Afriani, Miratia
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PENGARUH CITA RASA DAN VARIASI MENU TERHADAP TINGKAT KEPUASAAN KONSUMEN DI RUMAH MAKAN ANEKA SEBLAK SEI PANAS KOTA BATAM Afriani, Miratia; Tito Pratama
JURNAL MATA PARIWISATA Vol. 1 No. 2 (2022): SEPTEMBER 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmp.v1i2.47

Abstract

This study aims to determine the effect of taste and menu variations on the level of consumer satisfaction at Aneka Seblak Sei Panas Restaurant, Batam City. The research used is quantitative research. The population used in this study are consumers who are at Aneka Seblak Restaurant. The sampling technique used is accidental sampling, which is based on chance, which means that consumers buy products at Aneka Seblak Restaurant. The number of samples in this study were 300 respondents who were consumers of Aneka Seblak Restaurant. The data collection method used in this research is by distributing questionnaires. The data analysis technique used in this research is the multiple linear regression method, T test, F test and the determinant coefficient (R2) with SPSS 26 program. The results of the normality test from the Kolmogorov Smirnov test showed that the residual research data had a normal distribution of 0.267 > 0.05. The results of the multicollinearity test and heteroscedasticity test showed that all variables were free from the symptoms of multicollinearity and heteroscedasticity. The results of the multiple linear test show that all independent variables are positive. That is, if there is an increase of 1%, the value of the dependent variable will also increase. The results of this study indicate that (1) the results of the T test on the taste variable (X1) are 2.133 > 1.96790301, Menu variation (X2) is 4.926 > 1.96790301,. So, it can be concluded that there are taste variables and menu variations partially on the level of consumer satisfaction. (2) There is a simultaneous influence of taste and menu variations on purchasing decisions as evidenced by Fcount > Ftable, 217,014 > 3.0261 and getting the percentage contribution (R2) of 59.4% and the remaining 40.6% is influenced by other variables
Analisa SWOT Produk Kuliner Oleh-oleh Khas Batam "Kue Semprong Kampung Resipi" Rini, Rosie Oktavia; Amalia, Eva; Afriani, Miratia; Adiguna, Gumal
Tourism Scientific Journal Vol. 9 No. 1 (2023): Desember 2023
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v9i1.302

Abstract

This research is developed to elaborate on the strengths, weaknesses, opportunities and threats (SWOT) related to specific local snack Semprong Cake brand “ Kampung Resipi “   as one of small medium scale entrepreneur local product  at Batam city which established since 2015. Using descriptive qualitative and  SWOT  analysis  method  focusing  to obtain an effective strategy for promotion and increasing the sale based on the recommendation  following the indicators of  both   external environment  (External Factor Analysis Strategy), then strengths and weaknesses obtained through internal factors IFAS (Internal Factor Analysis Strategy) The results showed the Strength had a very high Mean interval of 4.00 Weakness 2.17, Opportunity 3.00, while Threats had a relatively low Mean interval of 2.51 using the IFAS and EFAS   and the SWOT matrix obtained the result that an aggressive strategy is needed in developing village semprong cake products  by implementing recommended strategies to increase the sale.
Providing Education on Excellent Service Skills for Female Students of Hidayatullah Islamic Vocational School in Batam City Indonesia Lapotulo, Nensi; Sukmamedian, Haufi; Afriani, Miratia
Jurnal Pengabdian kepada Masyarakat Cahaya Mandalika (Abdimandalika) Vol. 5 No. 1 (2024): Juni
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/abdimandalika.v5i1.3002

Abstract

This community service initiative focuses on imparting essential service skills to female students of Hidayatullah Islamic Vocational School in Batam City, Indonesia. Recognizing the significance of excellent service in various professional spheres, particularly in the context of a rapidly evolving global economy, this program aims to empower young women with the knowledge necessary to excel in service-oriented roles. Through a series of interactive education, participants are equipped with fundamental service principles, communication techniques, and interpersonal skills. Moreover, emphasis is placed on instilling confidence, resilience, and a strong sense of professionalism among the students, enabling them to navigate challenges and seize opportunities in the dynamic service industry. By fostering a culture of excellence and service-mindedness, this initiative not only enhances the prospects of the participants but also contributes to the socio-economic development of the community at large. Through collaborative efforts with participants and educational institutions, this program seeks to foster a supportive environment acquire valuable skills, knowledge, and confidence to succeed in service-oriented roles in Batam City in general and at school in particular.
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
PEMBINAAN MASYARAKAT PULAU BULANG DALAM MENIGKATKAN PRODUKSI MELALUI PACKAGING MAKANAN INDUSTRI RUMAH TANGGA Afriani, Miratia; Gunawan, Agung Arif; Wardhana, Rosnendya Wisnu
JURNAL KEKER WISATA Vol. 1 No. 1 (2023): JANUARI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i1.83

Abstract

Inovasi pengemasan makanan dalam meningkatkan kualitas produk adalah hal yang mutlak dilakukan oleh seorang wirausahawan. Inovasi diperlukan untuk memenuhi keinginan dan kepuasan konsumen yang dilakukan dengan menerapkan beberapa hal yang menjadi referensi dalam inovasi kemasan produk yang dikelola oleh industri rumah tangga di kota Batam khususnya daerah Sagulung. Dengan inovasi ini diharapkan pengusaha industri rumahan dapat bersaing dengan kompetitor lain yang disesuaikan dengan perkembangan saat ini. Pengembangan pariwisata menjadi salah satu fokus pemerintah pusat sebagai upaya untuk meningkatkan pertumbuhan ekonomi. Perkembangan sektor pariwisata memiliki keterkaitan dengan perekonomian yang bertujuan untuk meningkatkan kesejahteraan masyarakat lokal yang tinggal di sekitar lokasi wisata. Industri kreatif melalui pariwisata memiliki bentuk yang berbeda dengan unsur khas budaya dan tradisi desa yang dimiliki oleh lokasi wisata tersebut. Proses pengembangan desa wisata dalam meningkatkan perekonomian daerah melalui kemasan produk memerlukan peran kelembagaan sebagai wadah penyalur aspirasi dan penunjang keberhasilan sektor pariwisata dan peningkatan perekonomian masyarakat khususnya untuk wilayah Pulau Bulang.
Literature Study of Tourism Village Development Regulation Based on Local Wisdom Aspects of The Community in Kelong Village, Bintan Coast District, Indonesia Lapotulo, Nensi; Afriani, Miratia; Kawakibi Pristiwasa, I Wayan Thariqy
Asian Journal of Management, Entrepreneurship and Social Science Vol. 4 No. 04 (2024): Upcoming issues, Asian Journal of Management Entrepreneurship and Social Scien
Publisher : Cita Konsultindo Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tourism is a phenomenon that arises due to the interaction between tourists, service providers/tourism industry, and the government in providing facilities and services that support tourism activities. These various interactions form a system that is interconnected with each other. The tourism system is described as closed, but this model can be used to analyze the crucial components of providing attractiveness to a tourist destination. Kelong Village, with its unique combination of red soil, green sea, and blue sky, presents a special dish that stuns with Kelong Island's beauty. The journey to this charming location involves breaking through a pine forest flanked by lakes and beaches, a challenge heightened by the high humidity. The island's unspoiled mangroves, which grow on the beach, offer a unique fishing experience. The charm of the sunset is also a beauty that tourists can enjoy. It is important to note that the beauty of Kelong Village is not just in its natural attractions but also in the local wisdom that underpins its community-based tourism. This local wisdom is a cultural aspect we should all appreciate and respect, enriching our understanding of the world and the communities we visit. Our study is based on a comprehensive normative juridical research method, a robust and widely respected approach in the field. This method, known for its reliability and accuracy, has produced insightful results, instilling a high level of confidence in the credibility of our study. You can trust the information presented in this study, knowing that it is based on a solid and reliable research method. We have taken every measure to ensure the accuracy and reliability of our findings so you can be confident in the information we present.
The Application of Room Attendant Empathy in Service at Aston Batam Hotel & Residence Elvia Ratna Sari; Lapotulo, Nensi; Afriani, Miratia; Pratama, Tito
Media Wisata Vol. 21 No. 2 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i2.520

Abstract

This study aims to explore the application of room attendant empathy in services at Aston Batam Hotel & Residence. Empathy plays a crucial role in the hospitality industry, as it may enhance guest satisfaction and loyalty. However, limited research has been conducted on the specific application of empathy by room attendants in hotel settings. The study will employ a descriptive qualitative research design, utilizing in-depth interviews and observations to gather data. The informants used to select a diverse group of housekeeping departments from Aston Batam Hotel & Residence. The participants will be chosen based on their experience, tenure, and willingness to participate in the study. The data collected will be analyzed, allowing for the identification of recurring patterns and themes related to the application of empathy by room attendants. The analysis will focus on understanding the application of empathy, the ways employed by room attendants to demonstrate empathy, and the impact of empathy on guest satisfaction. The research results show that the application of room attendant empathy in service at Aston Batam Hotel & Residences has a positive impact on guests. In-depth understanding of room attendants in practicing and applying empathy in providing services, more sensitive to guest needs and room attendants trying to fulfill them as best as possible. Keywords: Empathy; Service; Room Attendant; Hotel
Pelatihan Higienitas Dalam Produksi Roti Untuk Meningkatkan Kualitas Dan Keamanan Pangan Di Lingkungan Masyarakat Warga Binaan Lapas Barelang Kota Batam Afriani, Miratia; Lapatulo, Nency; Nuryanto, Heri; Koh, Christina
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 8 (2024): Oktober
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i8.1510

Abstract

Pelatihan dan penyuluhan mengenai hygienitas produk dan sanitasi lingkungan dapur untuk keamanan pangan dihadiri oleh peserta dari warga binaan lapas Barelang kota Batam. Penyuluhan ini bertujuan untuk meningkatkan kesadaran dan pengetahuan peserta tentang pentingnya kebersihan dalam pengolahan makanan dan penyajian makanan. Materi mencakup definisi hygienitas, praktik sanitasi yang baik, dan pengendalian kontaminasi. Sesi interaktif dan praktik langsung memberikan kesempatan bagi peserta untuk berbagi pengalaman dan menerapkan ilmu yang diperoleh. Evaluasi menunjukkan bahwa 100% peserta merasa pelatihan sangat bermanfaat dan berencana menerapkannya di dapur mereka. Pelatihan ini diharapkan dapat berkontribusi pada peningkatan Kesehatan dalam proses pembuatan maupun konsumsi yang bertujuan untuk keamanan pangan.
Bread Making Innovation Training And Product Innovation In Improving Community Independence Abilities Gunawan, Agung Arif; Rini, Rosie Oktavia Puspita; Afriani, Miratia; Syaiful, Hendra
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.v3i1.304

Abstract

This community service activity aims to provide education and knowledge about bread-making innovations to inmates, namely at the Class IIA Batam Penitentiary (Lapas) which is currently running an independence development program by establishing a bread-making business. The bread-making business is called Ropastam. This bread-making kitchen is managed by the Batam Penitentiary Work Activities Section by involving inmates who have experience in the culinary field. This bread-making activity is a positive activity for inmates, so that they do not get stressed while serving their sentence, and also for their self-development so that when they get out, they gain knowledge that they can use to open a business outside. The focus on bread-making innovations at this time is more on the product variants made or produced and the model/shape of the bread product. With the addition of types of bread fillings or shapes of bread, it is hoped that it can provide a variety of choices for consumers in buying bread products. In addition, it is also to increase the entrepreneurial spirit of bread makers. Entrepreneurship is considered one of the important keys to improving the economic welfare of the community. Through this activity, it is hoped that they can gain a better understanding of bread making techniques, variations in bread shapes and fillings and encourage them to develop creative and innovative ideas in running other businesses in the future
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.
Co-Authors Adiguna, Gumal Elly Susanti Elvia Ratna Sari Eryd Saputra Eva Amalia Gobalan, Simran Gunawan , Agung Arif Gunawan, Agung Arif Gunawan, Agung, Arif Heri Nuryanto, Heri I Wayan Thariqy Kawakibi Pristiwasa, I Wayan Thariqy Ilham, Wahyudi Koh, Christina Kurnia , Okki Lapatulo, Nency Lapotulo , Nensi Lapotulo, Nensi Lubis, Arina Luthfini Mikasari, Dewi Aurora Pratama, Tito Puspita Rini, Rosie Oktavia, Rini, Rosie Oktavia Rini, Rosie Oktavia Puspita Rosie Oktavia Puspita Rini Santika, Kamelia Saputra , Eryd Sihombing, Hans Steven Simatupang , Devid Trinaldo Steven Sembiring, Hans Sukmamedian, Haufi Syaiful, Hendra Tirta Mulyadi Tito Pratama Wardhana, Rosnendya Wisnu