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All Journal JIM UPB (Jurnal Ilmiah Manajemen Universitas Putera Batam) Computer Based Information System Journal Journal of Food and Culinary Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Sistem Informasi dan Manajemen
Syaiful, Hendra
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering 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

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ANALISA DAMPAK PENGEMBANGAN DESTINASI WISATA BAHARI PULAU ABANG TERHADAP MASYARAKAT Syaiful, Hendra; Amalia, Eva; Budiartha, I Nyoman
JURNAL MATA PARIWISATA Vol. 2 No. 1 (2023): MARET 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/terapan_pariwisata_3

Abstract

Pulau Abang  which is located on Batam Island, Riau Archipelago Province, is now popular as a marine-based tourist destination. The development of tourism which is very rapid and concentrated  will possibly having  various impacts  namely . economic, socio-cultural and environmental impacts This study aims to elaborate and analyze the positive and negative impacts of these aspects. . Impact analysis will provide an overview of how a destination affects towards the society. This research uses a qualitative descriptive method which will become an identification step for further collaborative development strategies that can optimize the improvement of people's welfare and impacted to the tourism sector.  
PENGARUH LINGKUNGAN DAN STRES KERJA TERHADAP KINERJA KARYAWAN INDUSTRI TURUNAN PARIWISATA (Studi pada RM Sederhana dan Nasi Kapau) Abnur, Asman; Wibowo, Agung Edy; Nasution, Muhamad Nur Afriandi; Syaiful, Hendra
JURSIMA Vol 11 No 1 (2023): Volume 11 Nomor 1 2023
Publisher : INSTITUT TEKNOLOGI DAN BISNIS INDOBARU NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47024/js.v11i1.543

Abstract

Studi ini bermaksud untuk mengetahui dan menganalisis kinerja karyawan pada industri turunan pariwisata dalam kajian mikro dilihat dari aspek lingkungan dan stres kerja yang ada pada restoran Sederhana dan Nasi Kapau yang terdapat di Kota Batam. Dunia modern telah menempatkan kepariwisataan sebagai industri baru yang mampu mengorganisir dan menghasilkan pertumbuhan ekonomi suatu negara dengan cepat, karena mampu memberikan penyediaan lapangan kerja, peningkatan penghasilan, peningkatan standar hidup dan memberikan stimuli bagi sektor-sektor produktif di sekitarmya. Sebagai bagian dari turunan industri pariwisata kedua rumah makan ini memberikan fenomena yang menarik karena selalu ramai pengunjung baik di hari biasa terlebih hari libur. Variabel penelitian terdiri dari variabel lingkungan kerja dan stres kerja sebagai variabel independen dan variabel kinerja sebagai variabel dependen. Jumlah sampel sebanyak 117 responden dan analisis data menggunakan regresi berganda. Hasil penelitian menunjukan bahwa lingkungan kerja memiliki pengaruh signfikan terhadap kinerja karyawan. Stres kerja memiliki pengaruh signfikan terhadap kinerja karyawan. Lingkungan kerja memiliki pengaruh dominan terhadap kinerja karyawan dibandingkan pengaruh stres kerja terhadap kinerja karyawan
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
THE INFLUENCE OF MENU VARIETY AND FOOD QUALITY ON CONSUMER SATISFACTION AT PRATA WAROENG 8 TIBAN, BATAM Gunawan, Agung Arif; Novriana, Lufita Devi; Syaiful, Hendra
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.v4i1.367

Abstract

This study aims to determine the phenomena that occur in Prata Waroeng 8 that affect the level of consumer satisfaction. One of them is a misunderstanding between the dishes ordered and the dishes served. The location of this study is at Prata Waroeng 8 Tiban, Batam City, Riau Islands. In this study, the author used a quantitative method, then the available data was processed using the IBM SPSS Statistic 19 application. In obtaining the data, the researcher used 338 respondents, namely consumers who had visited the Prata Waroeng 8 Tiban business. The author also conducted observations, documentation, distributed questionnaires and conducted direct interviews with the owner of Prata Waroeng 8 to obtain information about the place where the research was conducted. The results of this study are that the variety of menus affects consumer satisfaction and the quality of food affects consumer satisfaction. Then the variety of menus and food quality simultaneously affect consumer satisfaction
PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA: PERANCANGAN SISTEM PEMBELAJARAN LMS MATAKULIAH BAHASA INDONESIA nuryanto, heri; Saputra, Eryd; Amalia, Eva; Syaiful, Hendra; Ulhasanah, Annisa
Computer Based Information System Journal Vol. 13 No. 1 (2025): Jurnal CBIS
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/cbis.v13i1.9518

Abstract

The flexibility of the concept of education is slowly shifting from face-to-face learning, which means that the presence of educators and students is the main indicator in the teaching and learning process in the classroom to a distance education system. Learning Management System (LMS) is a web-based software program that is widely used for management activities, documentation, monitoring, reporting, administration and distribution of educational content, training programs, technical manuals, instructional videos, digital libraries, and learning projects. The objectives of this study are: 1) To find out how the workflow of the Indonesian language course learning system works; 2) To determine the model and function of the system in detail; and 3) To find out the data flow through a visual approach. The research method used to complete this research is the iterative and agile systems development lifecycle method. from the results of the study it can be seen that there are 3 entities that play a role in the process of this system, namely: Admin, Lecturer, and Student
THE ROLE of PRODUCT CHARACTERISTICS and PRICE DISCOUNTS in ENHANCING CUSTOMER SATISFACTION and LOYALTY Abnur, Asman; Edy wibowo, Agung; Syaiful, Hendra; Christian Lumban Tobing, Vargo; Wasiman, Wasiman; Nyoman Budhiartha, I
JIM UPB (Jurnal Ilmiah Manajemen Universitas Putera Batam) Volume 13 Nomor 2 Tahun 2025
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jimupb.v13i2.10038

Abstract

This study aims to examine the role of product characteristics and price discounts in building customer satisfaction and loyalty. The study is motivated by the growing competition among café businesses, where customer retention and satisfaction are crucial for business sustainability. This research explores whether product features and price discounts can effectively shape customer loyalty, either directly or through the mediating role of customer satisfaction. Using a quantitative approach, data were collected through purposive sampling involving 114 respondent who had previously visited MoMoo Café, located in a popular culinary tourism area. The analysis was conducted using Partial Least Squares Structural Equation Modeling (PLS-SEM) to test the proposed hypotheses. The results show that price discounts do not have a direct and significant effect on customer loyalty. However, discounts were found to significantly influence customer satisfaction, which in turn significantly affects customer loyalty. This indicates that although discounts do not directly create loyal customers, they enhance satisfaction through the perception of value received, which subsequently drives loyalty. In contrast, product characteristics were found to have no significant influence, either directly on loyalty or on customer satisfaction. These findings highlight the importance of customer satisfaction as a strategic mediator in the formation of loyalty. Therefore, businesses operating in tourist areas should not rely solely on price promotions but should focus on creating a satisfying customer experience. Enhancing service quality, ambiance, and emotional engagement with the brand can result in more sustainable loyalty than price-based incentives alone. This study contributes to the consumer behavior literature in the tourism context by emphasizing the indirect role of price discounts and the central position of satisfaction in building long-term customer relationships.
Socialization of Cassava Tuber Development and Marketing as a Creative Culinary Product of Local Wisdom for the Community on Lance Island Barelang Batam City Syaiful, Hendra
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.v3i2.396

Abstract

Socialization of Cassava Development and Marketing. This title describes an educational activity aimed at providing the community with an understanding of how to develop the potential of cassava tubers such as cassava (singkong), sweet potato (ubi jalar), and taro (talas) into processed products with economic value. Furthermore, this activity also emphasizes the importance of marketing strategies so that tuber-based products can become more widely known and have competitiveness in the market. This socialization includes: Education on innovative processing of cassava tubers into creative culinary or non-culinary products. Marketing training, both traditionally and digitally. Community empowerment so that cassava tubers can become a source of business and local economic improvement. Overall, this title indicates that cassava tubers are not only a food source but also a strategic commodity that can encourage creativity, entrepreneurship, and local economic resilience
PENGARUH MOTIVASI TERHADAP MINAT KUNJUNGAN ULANG WISATAWAN MANCANEGARA: PERSPEKTIF FAKTOR PENARIK Syaiful, Hendra; Wibowo, Agung Edy; Mohamad Nur Afriliandi Nasution
JURNAL MANAJEMEN KULINER Vol. 2 No. 1 (2023): FEBRUARI 2023
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v2i1.136

Abstract

Kunjungan wisatawan mancanegara kembali meningkat seiring menurunkan kasus COVID-19, namun belum selaras dengan minat kunjung ulang wisatawan dalam destinasi wisata religi masjid di Kota Batam. Wisata religi adalah jenis wisata yang dikategorikan dalam wisata minat khusus. Untuk mengetahui besarnya minat wisatawan mancanegara berkunjung kembali ke suatu objek wisata maka diperlukan analisis mengenai pengaruh faktor pendorong edukasi, interpersonal, fisiologis dan faktor penarik atraksi wisata, amenitas, aksesibilitas, dan ancillary service terhadap minat kunjung ulang wisatawan mancanegara pada destinasi wisata religi masjid di Kota Batam. Penelitian ini merupakan penelitian kuantitatif dengan metode eksplanasi. Pengambilan sampel dilakukan dengan teknik purposive sampling metode accidental sampling. Teknik penarikan sampel dalam penelitian ini menggunakan rumus Slovin dengan margin error 10%, diperoleh jumlah minimum sampel sebesar 100 sampel. Hasil pengumpulan data diperoleh 102 sampel melalui kuesioner. Analisis data menggunakan regresi linear berganda. Hasil penelitian menunjukkan faktor pendorong edukasi, interpersonal, fisiologis dan faktor penarik atraksi wisata, amenitas, aksesibilitas, dan ancillary service berpengaruh positif dan signifikan terhadap minat kunjung ulang wisatawan mancanegara pada destinasi wisata religi masjid di Kota Batam. Hasil ini memberikan implikasi bahwa pihak manajemen pengelola wisata atau pemerintah daerah dapat memperkuat faktor tarikan dengan variabel amenitas. Hal yang harus diperkuat adalah peningkatan kelengkapan fasilitas kegiatan wisata religi.
Pengaruh Pengalaman Kuliner Dan Kualitas Produk Terhadap Brand image Produk Jajanan Tradisional Di Catarina Cake & Coffee Batam Raudah, Siti; Nuryanto, Heri; Syaiful, Hendra
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.14744

Abstract

This study aims to determine the effect of culinary experience and product quality on the brand image of traditional snacks at Catarina Cake & Coffee Batam. The type of research conducted is quantitative research based on a survey. Data collection was conducted using a 1-5 Likert scale questionnaire distributed to 150 respondents selected using purposive sampling, namely respondents who had enjoyed traditional snacks at Catarina Cake & Coffee Batam. The research instruments were prepared by identifying the research objectives and variables, conducting validity tests, and reliability tests. Data analysis was performed using classical assumptions (normality, multicollinearity, and heteroscedasticity), t-tests, and F-tests (ANOVA) with the help of SPSS software. The results showed that culinary experience had a significant positive effect on brand image, with a t-value of 2.652 and a significance level of 0.009 (<0.05). Product quality also had a significant positive effect on brand image, with a t-value of 9.403 and a significance level of 0.000 (<0.05). Through the F test (ANOVA), a value of F = 229.981 with Sig. = 0.000 (<0.05) was obtained, indicating that culinary experience and product quality together have a significant effect on brand image. These results prove that the better the culinary experience and the higher the product quality, the stronger the brand image formed in the minds of consumers. The implications of these findings indicate that developing a better culinary experience and product quality contributes to the understanding of the food service business, especially Catarina Cake, by emphasizing the role of innovation and quality as key factors in achieving market excellence. 
STRATEGIES FOR STRENGTHENING THE GLOBAL COMPETITIVENESS OF INDONESIAN CULINARY FOOD FROM THE PERSPECTIVE OF CREATIVE ECONOMIC MANAGEMENT Silitonga, Frangky; Syaiful, Hendra; Yusri, Tri Muntia; Nuryanto, Heri; Nainggolan, Karium Jackson M; Wicaksono , Widyo; Sabrina, Kintan
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.v5i1.483

Abstract

Indonesian cuisine is a leading subsector within the creative economy with significant potential as a global competitiveness instrument and cultural diplomacy tool. This study aims to analyze the feasibility of Indonesian cuisine gaining global recognition from a strategic management and creative economy perspective. The method used is a descriptive-analytical approach with literature review and secondary data analysis from Statistics Indonesia (BPS) and national creative economy reports. The findings indicate that the culinary subsector contributes approximately 40% to the creative economy GDP, while Indonesia’s processed food exports reached more than USD 41 billion in 2023. Global recognition of dishes such as Rendang, Nasi Goreng, and Sate strengthens Indonesia’s gastronomic diplomacy position. The study implies the necessity of national branding strategies, quality standardization, and competitive market expansion to enhance global competitiveness.
Co-Authors Afriani, Miratia Asman Abnur, Asman Christian Lumban Tobing, Vargo Eryd Saputra Eva Amalia Frangky Silitonga Gunawan, Agung Arif Heri Nuryanto, Heri Mohamad Nur Afriliandi Nasution Nainggolan, Karium Jackson M Nasution, Muhamad Nur Afriandi Novriana, Lufita Devi Nyoman Budhiartha, I Nyoman Budiartha R.M. Rini, Rosie Oktavia Puspita Sabrina, Kintan Siti Raudah Ulhasanah, Annisa Wasiman, Wasiman Wibowo, Agung Edy Wicaksono , Widyo Yusri, Tri Muntia