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All Journal International Journal of Education Kajian Linguistik dan Sastra Jurnal Ilmiah Universitas Batanghari Jambi BASIS (BAHASA DAN SASTRA INGGRIS) International Journal of Language Teaching and Education Belajar Bahasa : Jurnal Ilmiah Program Studi Pendidikan Bahasa dan Sastra Indonesia Jurnal Akuntansi Barelang Jurnal Cafetaria JURNAL TIKAR Jurnal Mumtaz Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) International Conference on Industrial Revolution for Polytechnic Education Arus Jurnal Sosial dan Humaniora Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Mekar Prima Magistra: Jurnal Ilmiah Kependidikan Jurnal Nagara Bhakti: Jurnal Pengabdian Kepada Masyarakat Beatitudes: Jurnal Pengabdian Kepada Masyarakat Jurnal Mahatvavirya Jurnal Elektrosista Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Teknik Sipil Pertahanan Tadribuna: Journal of Islamic Management Education Jurnal Mekanikasista Jurnal Sinergi Mengabdi Sadar Wisata: Jurnal Pariwisata
Frangky Silitonga
Politeknik Pariwisata Batam
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Penyuluhan Penggunaan Dan Pemanfaatan Sosial Media Bagi Masyarakat Pulau Lance Batam Maldin, Siska Amelia; Silitonga, Frangky; Sianipar, Baktivillo; Kartika Cahayani; Senop Putra Perwira; Ayu Dara Tista; Ardiansyah Saputra
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.247

Abstract

This Social Community is carried out to enable lecturers and students together with the community to find the best solutions that can answer the problems experienced by the community, especially in the use of social media as a marketing tool for tourism activities which can be part of the driving force for improving the economy of Lance Island residents. This PKM activity has inspired the Lance community that Lance Island has its own attraction to be marketed using residents' social media in tourism development as part of an opportunity to improve the welfare of the Lance Island community. From this PKM activity, an understanding of the important thing that the tourism area must have networks and upgrade its ability to see tourism opportunities that are of interest will be produced while still prioritizing the cultural wisdom that exists on Lance Island. This activity consists of students and lecturers carrying out their tri dharma
Pendampingan Penggunaan Dan Pemasaran Makanan Ringan Melalui Innovative Packaging Di Pulau Lance Batam Edy Wibowo, Agung; Silitonga, Frangky; Kartika Cahayani; Sianipar, Baktivillo; Ardiansyah Saputra; ay; Senop Putra Perwira
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.248

Abstract

This PKM is carried out to enable lecturers and students together with the community to find the best solutions that can answer the problems experienced by the community, especially the use and marketing of Riang Food through innovative packaging on Lance Island for tourism activities which can be part of the driving force for improving the economy of Lance Island residents. This PKM activity has inspired the Lance community that Lance Island has products that are packaged into food that is worth selling and has its own charm. This PKM activity will produce the best way to package types of snacks such as crackers and dents. This activity consists of students and lecturers carrying out their tri dharma
Media Sosial Sebagai Alat Pemasaran Mangrove Pandang Tak Jemu Di Kampung Tua Bakau Serip Sianipar, Baktivillo; Kartika Cahayani; Okta Safitri; Bram Handoko; Dinda Aisyah Nurul Intan; M. Khori Kurnia Subagja; Silitonga, Frangky
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.251

Abstract

Mangrove Pandang Tak Jemu in Kampung Tua Bakau Serip is a unique and interesting ecotourism destination. Considering the importance of the mangrove tree ecosystem and its potential as a tourist attraction, an effective marketing strategy is needed. One of the most effective and efficient ways to promote this destination is through social media. This article resulting from community service will explain how social media can be used as a very effective tool to market the Mangrove Pandang Tak Jemu in Kampung Tua Bakau Serip. Choosing the right media and the right marketing strategy, social media can increase visibility thereby attracting more visitors, and ultimately support the mangrove forest environment through sustainable tourism. Optimal use of social media can help Mangrove Pandang Tak Jemu in Kampung Tua Bakau Serip become a widely known tourist destination, as well as provide education and increase awareness of the importance of the mangrove ecosystem as a lungs of the world
Sosialisasi Bahaya Narkoba dan Jenis Penanggulangannya di Kampung Tua Tiangwangkang Barelang Batam Sianipar, Baktivillo; Cahayani, Kartika; Kamelia Santika; Bram Handoko; Apryani; Silitonga, Frangky
JURNAL KEKER WISATA Vol. 2 No. 2 (2024): JULI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i2.270

Abstract

Narkoba (narkotika, psikotropika dan bahan-bahan zat adiktif lainnya) dapat membahayakan kehidupan manusia, jika dikonsumsi dengan cara yang tidak tepat, bahkan dapat menyebabkan kematian. Narkoba mempunyai dampak negatif yang sangat luas; baik secara fisik, psikis, ekonomi, sosial budaya hankam, dan lain sebagainya. Banyak cara digunakan agar pemakai narkoba dapat normal dan pulih kembali seperti biasanya.Sehingga kepada pemakai / pengedar dalam ketentuan hukum pidana nasional diberikan sanksi yang berat. Metode pengabdian ini adalah kajian studi kepustakaan, hasilnya adalah kasus penyalahgunaan narkoba mengalami peningkatan sangat tajam karena belum ada standarisasi sistem pencatatan dan pelaporan penyalahgunaan narkoba kemudian disosialisasikan di masyarakat Kampung Tua Tiangwangkang Barelang Batam.
EKSPERIMEN PERBANDINGAN OLAHAN KULIT PISANG RAJA DAN CHICKPEA DALAM PEMBUATAN PATTY SEBAGAI ALTERNATIF VEGETARIAN Hendra Syaiful; Agung Arif Gunawan; Silitonga, Frangky
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

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

Abstract

The vegetarian diet has become a dietary pattern that many people have started to choose along with increasing public knowledge of the benefits of a plant-based diet to reduce the risk of diseases that can harm the body.. One of the vegetable ingredients used in this study were banana peels and chickpeas as a comparison. Banana peels and chickpeas have good nutritional content and can be processed into a variety of food products. Besides being used as food raw material, it also improves nutritional content when processed into food. So that this effort can be done in making a vegetarian patty made from vegetable, namely banana peel as an alternative for vegetarians. This research is an experimental study of making a vegetarian patty with plantain peels and chickpeas as an alternative for vegetarians. Data collection techniques used instruments in the form of hedonic quality test and hedonic test with data analysis used, namely the Mann-Whitney test to determine the difference between 2 treatments or treatments. The research instrument used a questionnaire with a total of 20 panelists trained. The results of the hedonic quality test showed that there was no difference in texture, aroma and color in the Vegetarian Patty made from banana peels and Chickpea nut. However, there are differences in the taste of the Vegetarian Patty processed by banana peels and chicpea nut. The hedonic test results, the panelists liked the taste, aroma, and texture of the Vegetarian Patty made with Chickpea nut while for the color, the panelists liked the color of the Vegetarian Patty with the processed banana peels.
PENGARUH LOKASI, KELENGKAPAN PRODUK DAN KUALITAS PELAYANAN TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN AYAM GEPREK GOLD CHICK TIBAN Artono, Tania Gabriella Assajdah Roeky; Silitonga, Frangky; Kartika Cahayani
JURNAL MANAJEMEN KULINER Vol. 3 No. 2 (2024): AGUSTUS 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i2.255

Abstract

The aim of the research is to determine the influence of location, product availability and service quality on consumer decisions at Ayam Geprek Gold Chick Tiban. The research method used is a quantitative method with data collection techniques carried out using questionnaires, observation, interviews and literature review. The sampling technique uses the Accidental Sampling technique which takes respondents who happen to be on Tuesdays and Saturdays. The results of the analysis show that Location (X1) has an effect on consumer satisfaction of 4,023, Product Completeness (X2) has an effect on consumer satisfaction of 3,319, Service Quality (X3) has an effect on consumer satisfaction of 3,054, and the most significant of the three is 87,864. It is hoped that future researchers will perfect the parts of the variables that have not been studied within the scope of this research
ANALYSIS OF THE INFLUENCE OF ENTREPRENEURSHIP LEARNING ON ENTREPRENEURIAL READINESS OF CULINARY MANAGEMENT STUDENTS Lubis, Arina Luthini; Silitonga, Frangky; Ilham, Wahyudi
Prima Magistra: Jurnal Ilmiah Kependidikan Vol. 6 No. 3 (2025): Volume 6 Number 3 (July 2025)
Publisher : Program Studi PGSD Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/jpm.v6i3.5567

Abstract

Entrepreneurship education plays a crucial role in preparing vocational graduates not only to become job seekers but also to become job creators. This study aims to analyze the effect of entrepreneurship learning on the entrepreneurial readiness of students in the Culinary Management Study Program. A quantitative method was employed using the Partial Least Squares–Structural Equation Modeling (PLS-SEM) approach, involving 22 students enrolled in the Entrepreneurship course. The research instrument was a structured questionnaire comprising valid and reliable indicators, tested through outer loading analysis, Average Variance Extracted (AVE), and Composite Reliability (CR). The results show that entrepreneurship learning has a very strong and significant influence on students’ entrepreneurial readiness, with a path coefficient of 0.921 and an R-square value of 0.848. These findings indicate that a contextual, experience-based, and practical learning approach is effective in shaping students' preparedness to initiate culinary businesses. The study concludes that well-designed and well-implemented entrepreneurship education significantly contributes to students’ readiness to enter the business world. This research recommends enhancing the quality of entrepreneurship learning through industry collaboration, real business projects, and sustainable mentoring programs.
Kajian Potensi Ekowisata Hutan Mata Kucing sebagai Daya Tarik Wisata Alam di Kota Batam Chelsea, Chelsea; Mulyadi, Tirta; Silitonga, Frangky
Jurnal Ilmiah Universitas Batanghari Jambi Vol 25, No 1 (2025): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v25i1.5680

Abstract

This research aims to analyze the condition of the Mata Kucing Tourist Forest as one of the natural tourist attractions in Batam City, Indonesia. A descriptive qualitative analysis approach and a SWOT analysis tool, this research evaluates the internal and external factors that influence the management and development of the Mata Kucing Tourism Forest area. Data was collected through interviews, questionnaires and observations. The research results show that the area has strengths in its strategic location, adequate facilities and attractive natural environment. However, several weaknesses such as lack of promotion and sufficient supervision are challenges. Opportunities for development include the use of public transport, affordability and animal diversity. The threat is mainly related to the prices of food and drinks in tourist forests. Based on the SWOT analysis, a development strategy is proposed to exploit internal strengths and external opportunities while overcoming internal weaknesses and anticipating external threats.
ANALISIS PERBANDINGAN PENGGUNAAN BAHAN BAKAR GASOHOL BE-20 DAN BENSIN JENIS PERTAMAX TERHADAP PRESTASI MESIN KENDARAAN KIJANG 7K Harjanto, Budi; Lufti, Aryananta; Silitonga, Frangky
JURNAL MEKANIKASISTA Vol. 13 No. 1 (2025): NOVEMBER 2025
Publisher : PPM Sdirjianbang Akademi Militer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63824/jtmp.v13i1.392

Abstract

This research was conducted to determine the performance of an engine using a gasoline–ethanol fuel blend produced by the Enduro XL engine. To evaluate engine performance, calculations were carried out on effective power, fuel consumption, specific fuel consumption, and mass flow rate. In addition, theoretical mass flow rate, air–fuel ratio, volumetric efficiency, and thermal efficiency were also examined. The experiment was carried out under five variations of engine speed with a constant load, using only one type of fuel, namely Pertamax (gasoline) blended with 20% ethanol. The test results showed that the average power produced by the blended fuel was greater than that of pure gasoline. Fuel consumption increased with higher engine speed because the octane number of the gasoline–ethanol blend was higher than that of pure gasoline, making it more easily combustible. However, the higher the ethanol content in the fuel blend, the lower the air–fuel ratio, resulting in less complete combustion in the combustion chamber. The thermal efficiency of the blended fuel was generally lower than that of pure Pertamax, except for the 20% ethanol blend. Therefore, engine performance using Pertamax fuel was higher than that using BE-20 gasohol. However, fuel consumption for Pertamax was greater compared to BE-20 gasohol.
Co-Authors Aditiawan Wisnu Agung Arif Gunawan Agustin Nurhandayanti Agustus, Fierman Sjafirial Ahmad Taufik Ahmad Yani Akhyari Alfina Aulia Bintang Alpino Susanto, Alpino Apryani Ardiansyah Saputra Aris Basuki Aris Basuki Arnomo, Sasa Ani Artono, Tania Gabriella Assajdah Roeky Arum Dwi Anjani Aryananta Lufti Aryananta Lufti Asman Abnur Atmaja, Hari Sandi ay Ayu Dara Tista Baktivillo Sianipar Bangun Paruntungan Simamora Bram Handoko Budi Harjanto Budi Harjanto Budi Harjanto Budi Mawardi Syam Budi Swastomo Cahayani, Kartika Chelsea, Chelsea Chindy Respa Dewi Cong Dinda Aisyah Nurul Intan Doriman Daud Daud Dwi Joko Siswanto Endang Reforyani Eva Amalia Eva Amalia F. Leandro Faisal Amri Fatimah, Zahara Febriani Masril Felik Leandro Fierman Sjafirial Agustus Gabby, Gabriela George Rudi Hartono Pasaribu Gieska nafissa Gunawan, Agung Arif Hendra Syaiful Hendra Syaiful Heru Nur Alamsyah Hidayat Polim I Made, Sondra Wijaya Ilham, Wahyudi Indiarto Kusno Hadi Jarwono Joshua Cesario Matulessy Joya Honey R Kamelia Santika Kartika Cahayani Kartika Cahayani Khairul Muslim Kiki Lestari Kumalasari, Tety Kusman, Asep L. Tobing, Vargo Christian Lerina yulisia Lestari, Kiki Lilis Puji Astuti Lubis, Arina Luthfini Lubis, Arina Luthini Lufti, Aryananta Lukman Josua Sitohang Luluk Kristanto M Muthma'innah M. Andre Nuralam R M. Baidlowi M. Khori Kurnia Subagja M. Sigit Saksono Maldin, Siska Amelia Mamal Zakrimal Maryadi Ma’ruf , Azwar Amar Mei Rinta Sukma Firdaus Mohamad Nur Afriliandi Nasution Mohammad Ramli Mohammad Suhatsyah Momon Muzakkar Monica Fenina Muchammad Hifni Muhamad Andre Nuralam R Muhammad Aqsa Pranata Muryanto Muthmainnah Muthmainnah Nandawidani, Salsa Nabila Natalina Kristiana Natalina Kristiani Natasha claudia ganita duha Novelia abareles Novrizal, Yudhi Nur Asnah Nurtjahyono Nurtjahyono, Nurtjahyono Nuryanto , Heri Okta Safitri Oktavia, Yunisa Prapsetyo, Agung Prasetyo, Bambang Agung Purify, Aura Putri Sima Meilani S Reynhard Yosie Lumban Gaol Rezi Wardianto Rini, Rosie Oktavia Puspita Rio Zakarias Widyandaru Ritonga, Achmad Munir Robby Rahman Assyidiqi Robertus Suryady Rosie Oktavia Puspita Rini Salwa Febriyanti Sandra Elsafitri Senop Putra Perwira Sermadatar Dimas Widhi Nugraha Sermadatar Felik Leandro Sermadatar Mohamad Irul ferdiyansyah Sermadatar Muhamaad Raindra Sermadatar Muhamad Andre Nuralam. R Sermatutar Felik Leandro Sermatutar Luhur Imam Seto Sermatutar Mohamad Irul ferdiyansyah Sermatutar Muhamaad Raindra Sermatutar Muhamad Andre Nuralam R Shana Shine Pintor Siolemba Patiro Siallagan, Putri Sima Sianipar, Baktivillo Simamora , Bangun Paruntungan Slamet Widodo Sopii Sopiin Steven Suhendra Suluh Usada Adi Supratman Supratman, Supratman Suprayogi Supriyono, Tjatur Syafira Tamara Syafira Tamara Syamsul Arifin Syarifuddin Thania Nadhirah Amalina Tirta Mulyadi Tirta Mulyadi Titiek Herawati Tjatur Supriyono Wasiman, Wasiman Wibowo, Agung Edy Wijaya Adi Putra Winarni winarni Wirahadinata Indra Putra Wirahadinata Indra Putra Yobel Ketaren Yohana Fransiska Yosep Natan Nitit Yuwono Yuwono Zahara Fatimah Zahara Fatimah Zahara Fatimah Zalfa Savira, Amira Zulaekah