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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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RESTAURANT AND CAFE MARKETING STRATEGY ON INSTAGRAM: TIBAN BATAM CULINARY BUSINESS ANALYSIS Lubis, Arina Luthfini; Afriani, Miratia
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.v4i1.357

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh pemasaran restoran dan kafe melalui Instagram terhadap keputusan konsumen untuk mengunjungi bisnis kuliner di daerah Tiban, Kota Batam. Latar belakang penelitian ini didorong oleh peningkatan penggunaan media sosial, khususnya Instagram, sebagai alat pemasaran yang efektif di industri kuliner. Instagram memungkinkan pengusaha kuliner untuk mempromosikan produk mereka secara visual dengan cepat dan menarik, yang dapat mempengaruhi perilaku konsumen. Metode penelitian yang digunakan adalah deskriptif dengan pendekatan kuantitatif, yang melibatkan survei kepada 100 konsumen yang aktif mengikuti akun Instagram restoran dan kafe di daerah Tiban. Teknik pengumpulan data dilakukan melalui kuesioner dan wawancara, sedangkan teknik analisis data menggunakan analisis deskriptif untuk melihat pengaruh pemasaran melalui Instagram terhadap keputusan konsumen. Hasil penelitian menunjukkan bahwa jenis konten Instagram, seperti video proses pembuatan makanan, infografis promo, dan foto makanan, memiliki pengaruh signifikan terhadap keputusan konsumen untuk mengunjungi restoran atau kafe. Video dan infografis terbukti lebih menarik perhatian dan meningkatkan interaksi dengan pengikut, yang pada gilirannya mendorong pengunjung untuk datang. Frekuensi posting dan respons terhadap komentar juga berperan penting dalam memperkuat hubungan dengan audiens. Kesimpulannya, pemasaran melalui Instagram terbukti efektif dalam menarik konsumen untuk mengunjungi restoran dan kafe di Tiban, Batam. Oleh karena itu, pengusaha kuliner disarankan untuk memanfaatkan Instagram secara optimal dengan fokus pada jenis konten yang menarik dan meningkatkan interaksi dengan pengikut.
PERAN MASYARAKAT DALAM MENUNJANG KEBERLANJUTAN DESTINASI WISATA BELANJA KOTA BONTANG KALIMANTAN TIMUR Lapotulo , Nensi; Gunawan , Agung Arif; Simatupang , Devid Trinaldo; Kurnia , Okki; Gobalan, Simran; Afriani, Miratia
Bussman Journal : Indonesian Journal of Business and Management Vol. 5 No. 2 (2025): Bussman Journal | Mei - Agustus 2025
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/buss.v5i2.377

Abstract

This study aims to analyse the role of the community in supporting the sustainability of shopping tourism destinations in Bontang City, East Kalimantan. A qualitative approach was employed, utilising a content analysis method, on 30 online documents comprising news articles, government reports, scientific journals, and digital content from 2018 to 2025. The results reveal three primary themes: the pandemic's impact on the economy, government policies, and community social support. The findings show that the social, cultural, and economic strengths of local communities are the foundation for the sustainability of shopping tourism. This study emphasises the importance of collaboration between the community, government, and business actors in building community-based tourism destinations.
Sosialisasi Dan Pelatihan Diversifikasi Produk Roti Manis Dengan Bahan Lokal Untuk Meningkatkan Gizi Masyarakat Di SMK Muhammadiyah Kabil Batam Afriani, Miratia; Amalia, Eva; Pratama, Tito; Steven Sembiring, Hans
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 : Mei (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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

Abstract

Efforts to improve community nutrition can be carried out through education and the development of nutritious food products based on local ingredients. This activity aimed to provide socialization and hands-on training to students of SMK Muhammadiyah Kabil Batam on how to diversify sweet bread products by incorporating local food ingredients such as sweet potatoes, pumpkins, and bananas. The methods included nutrition and food security education, product demonstrations, and student practice sessions. The results showed high student enthusiasm and successful creation of sweet bread variations that were both visually appealing and more nutritious. This activity also increased students’ awareness of the importance of consuming local food and opened opportunities for health-oriented culinary entrepreneurship. Therefore, the training contributed to improving culinary skills, nutrition knowledge, and sustainable use of local resources.
EDUKASI PANGAN DAN JAJANAN YANG AMAN SEHAT SERTA BERMUTU DI SMA NEGERI 20 BATAM : Amalia, Eva; Afriani, Miratia; Gunawan, Agung, Arif; Puspita Rini, Rosie Oktavia,
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.v2i1.207

Abstract

This community service initiative is designed to provide an alternative educational platform targeting both educators and students. Furthermore, it seeks to engage the participation of students' parents and committees in supporting school food safety programs. Concurrently, educators are equipped with the skills to enhance the management of school canteens, ensuring the provision of snacks that meet stringent safety, quality, and nutritional standards. The primary objective is to cultivate awareness among all members of the school community regarding the paramount importance of selecting snacks that are not only safe but also of high quality and nutritional value. It is anticipated that this heightened awareness will empower the community to make judicious choices in their food consumption. The methodology employed in this community service initiative includes the dissemination of learning materials and references through structured presentations and interactive sessions, incorporating a question-and-answer format. Participants undergo a comprehensive learning process, acquiring knowledge and practical skills through demonstrative sessions that are subsequently applied. Through the evaluation of program implementation and outcomes, factors supporting or hindering the success of this community service initiative can be discerned. The socialization process places a particular emphasis on elucidating the potential hazards associated with the misuse of substances in food, such as rhodamine B, methanyl yellow, formalin, and borax. Participants are not only informed about these dangers but are also provided with guidance on effectively educating and guiding students towards the consumption of healthful snacks. The initiative additionally aspires to motivate educators to prioritize the psychological well-being of their students, with the ultimate goal of fostering independence within the school community concerning food safety.  
The Influence of Service Quality on Visitor Satisfaction at Tiban Global Night Market Shopping Tourism in Batam Lapotulo, Nensi; Afriani, Miratia; Sukmamedian, Haufi; Saputra, Eryd
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 3 No. 3 (2022)
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

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

Abstract

This research is based on shopping tourism that is currently growing, where visitor satisfaction is a climax of shopping tourism that provided service quality. This research aims to find out the influence of service quality on visitor satisfaction at Tiban Global night market as a shopping tourism located in Batam City of Indonesia, by using quantitative methods. The respondents taken in this study were 76 respondents. The data analysis techniques used are classical assumption tests, partial hypothesis tests and determination coefficient (R2) tests. While the data used in the study is primary data with questionnaire filling which is shared directly with visitors. The results of this study found that data processed by statistical means showed service quality variables with indicators, physical evidence, responsiveness, reliability, assurance and empathy had a significant influence on visitor satisfaction variables where t-count values of 9,247 and t-tabels of 1,993 (9,247>1,993) and significant values of service quality of 0,000<0.05 which means H0 was rejected and Ha accepted. The research analyzed data found that reliability is the most positively responded indicator of service quality. Conformity to expectations is the most positively responded indicator of visitor satisfaction. Service quality significantly influences visitor satisfaction, as the t-count value is greater than the t-table value. The determinant coefficient test revealed that service quality has a significant influence on visitor satisfaction, with an R2 value of 53.6%. The research concludes that service quality has a significant impact on visitor satisfaction at the Tiban Global night market, but there are still other independent variables not examined in this study that influence the remaining 56.4% of visitor satisfaction.
Innovation in Adding Moringa Leaf Puree (Moringa Oleifera) in the Making of Roti Jala Susanti, Elly; Afriani, Miratia; Amalia, Eva; Saputra , Eryd
Journal Research of Social Science, Economics, and Management Vol. 5 No. 3 (2025): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v5i3.1133

Abstract

Concerns over the adverse effects of using synthetic dyes in food products—such as the risk of allergies and long-term health issues—have prompted the need for safer and more nutritious natural dye alternatives. This research aims to explore the innovation in adding Moringa Leaf Puree (Moringa Oleifera) in the making of Roti Jala as an effort to present traditional foods that are healthier and more functional. The research employed an experimental approach with three treatments, namely the addition of Moringa leaf puree at levels of 25%, 50%, and 75% of the total wheat flour. The results showed that the 25% Moringa leaf treatment was the most preferred formulation among the panelists, achieving an overall preference rate of 81%, especially in terms of color, texture, and taste. The ANOVA test indicated significant differences in color, aroma, and taste, but not in texture. Macronutrient content analysis revealed an increase in energy, protein, and fat corresponding with the higher addition of Moringa leaf puree, where the 75% sample yielded 872.2 kcal of energy, 210.7 g of protein, and 179.2 g of fat per 200 grams serving. This study demonstrates that Moringa leaf puree can serve as a natural coloring agent while enhancing nutritional value without diminishing the typical characteristics of Roti Jala. These findings are expected to contribute to the development of traditional culinary innovations that are healthy, economically valuable, and supportive of sustainable food product advancement.
Edukasi Gizi Seimbang dan Pelatihan Chef Cilik Sehat Pembuatan Puding Jagung Bernutrisi bagi Anak Sekolah Dasar Negeri 011 Sekupang Batam Afriani, Miratia; PR, Rosie Oktavia; Nuryanto, Heri; Syaiful , Hendra; Priscilla, Marsha; Evrina, Evrina
Jurnal Pengabdian Masyarakat Bangsa Vol. 3 No. 11 (2026): Januari
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v3i11.3866

Abstract

Permasalahan gizi pada anak usia sekolah dasar masih menjadi perhatian karena berdampak pada pertumbuhan dan kemampuan belajar. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan anak dalam menerapkan gizi seimbang melalui edukasi dan pelatihan memasak sehat. Kegiatan dilaksanakan di Sekolah Dasar Negeri 011 Sekupang, Kota Batam, dengan metode penyuluhan gizi seimbang secara interaktif serta pelatihan “Chef Cilik Sehat” melalui praktik pembuatan puding jagung bernutrisi berbahan pangan lokal. Evaluasi dilakukan melalui observasi partisipasi dan pemahaman siswa selama kegiatan berlangsung. Hasil kegiatan menunjukkan antusiasme tinggi siswa serta peningkatan pemahaman mengenai pentingnya konsumsi makanan bergizi seimbang. Siswa juga mampu mengenali bahan pangan sehat, mengikuti proses pengolahan sederhana, dan menunjukkan sikap positif terhadap makanan sehat. Kegiatan ini membuktikan bahwa pendekatan edukasi yang dikombinasikan dengan praktik langsung efektif dalam meningkatkan pengetahuan, sikap, dan keterampilan anak sekolah dasar terkait penerapan gizi seimbang dan berpotensi diterapkan secara berkelanjutan di lingkungan sekolah.
IMPLEMENTASI PROGRAM MAKANAN BERGIZI GRATIS (MBG) SEBAGAI UPAYA PENINGKATAN PENGETAHUAN GIZI DAN PERILAKU MAKAN SEHAT SISWA SEKOLAH DASAR NEGERI 011 SEKUPANG BATAM amalia, eva; Afriani, Miratia; Arif Gunawan, Agung
Jurnal Tiyasadarma Vol. 3 No. 2 (2026): Januari 2026 | Jurnal Tiyasadarma
Publisher : LPPM ITEBA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62375/jta.v3i2.808

Abstract

Optimal nutrition plays an essential role in supporting the growth and learning process of elementary school students. The Free Nutritious Meal Program (MBG) is a strategic government initiative that requires support through nutrition education and the development of healthy eating habits at school. This community service program aimed to improve students’ nutritional knowledge and promote healthy eating behavior among students at SD Negeri 011 Sekupang through nutrition education integrated with the implementation of MBG. The methods included coordination with the school, interactive nutrition education sessions, meal-time assistance, and observation of menus and students’ eating behavior. The results showed an improvement in students’ understanding of the importance of balanced nutrition and increased awareness of healthy eating practices. In addition, the program strengthened the role of teachers and schools in supporting the sustainability of school-based nutrition programs. Integrated nutrition education within the MBG program contributes positively to the formation of healthy eating habits among elementary school students.
Co-Authors Adiguna, Gumal Arif Gunawan, Agung Elly Susanti Elvia Ratna Sari Eryd Saputra Eva Amalia Evrina Gobalan, Simran Gunawan , Agung Arif Gunawan, Agung Arif Gunawan, Agung, Arif Heri Nuryanto, Heri I Wayan Thariqy Kawakibi Pristiwasa, I Wayan Thariqy Ilham, Wahyudi Kamelia Santika Koh, Christina Kurnia , Okki Lapatulo, Nency Lapotulo , Nensi Lapotulo, Nensi Lubis, Arina Luthfini Mikasari, Dewi Aurora PR, Rosie Oktavia Pratama, Tito Priscilla, Marsha Puspita Rini, Rosie Oktavia, Rini, Rosie Oktavia Rini, Rosie Oktavia Puspita Rosie Oktavia Puspita Rini Sihombing, Hans Steven Simatupang , Devid Trinaldo Steven Sembiring, Hans Sukmamedian, Haufi Syaiful , Hendra Syaiful, Hendra Tirta Mulyadi Tito Pratama Wardhana, Rosnendya Wisnu