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Sipayung, Natal Olotua
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Pengaruh Kualitas Pelayanan dan Kualitas Produk Terhadap Loyalitas Pelanggan di Kopi Kenangan Tiban Batam Galingging, Arien Indah Margareta; Sipayung, Natal Olotua; Pratama, Tito; Thandzir , Moh.
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i1.7025

Abstract

Kualitas pelayanan dan kualitas produk merupakan faktor penting yang memengaruhi loyalitas pelanggan pada industri kedai kopi. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas pelayanan dan kualitas produk terhadap loyalitas pelanggan di Kopi Kenangan Tiban, Batam. Metode penelitian yang digunakan adalah metode kuantitatif dengan pendekatan survei, melibatkan 103 responden yang telah melakukan pembelian minimal dua kali dalam tiga bulan terakhir. Analisis data menggunakan regresi linear berganda dengan uji validitas, reliabilitas, dan asumsi klasik. Hasil uji t menunjukkan bahwa kualitas pelayanan (X1) memiliki nilai t hitung sebesar 17,456 dengan signifikansi 0,000 < 0,05 dan kualitas produk (X2) memiliki nilai t hitung sebesar 16,104 dengan signifikansi 0,000 < 0,05. Dengan demikian, dapat disimpulkan bahwa secara parsial kualitas pelayanan dan kualitas produk berpengaruh positif dan signifikan terhadap loyalitas pelanggan Kopi Kenangan Tiban.
Analisis Efektivitas Pelatihan Sequence of service dalam Mempersiapkan Mahasiswa untuk memasuki Industri Perhotelan Sipayung, Natal Olotua; ., Dailami; Alhamdi, Rezki; Langi, yusakh yama
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3219

Abstract

This study aims to examine the effectiveness of sequence of service training provided to students of the Food and Beverage Management Study Program at Politeknik Pariwisata Batam in preparing them to enter the hospitality industry. Sequence of service, as a guideline for the sequence and steps that must be followed in serving guests—from their arrival until they leave the restaurant—is a crucial factor in determining guest satisfaction during their visit. Satisfied guests are more likely to return, whereas dissatisfied guests tend not to come back, which directly affects the profitability of hospitality businesses.This research is motivated by the growing demand for qualified human resources in the hospitality industry, particularly in the Food & Beverage (F&B) sector. To meet this demand, it is essential to prepare well-trained personnel who can respond effectively to guest needs.This study employs a qualitative descriptive method using techniques such as observation, interviews, and documentation. Based on the analysis of several factors influencing the effectiveness of training—namely training design, teaching methods, participant engagement, management support, evaluation and feedback, relevance to industry needs, and post-training support—it can be concluded that the training conducted at the Food and Beverage Management Study Program of Politeknik Pariwisata Batam is effective and aligned with hospitality industry standards. This is evidenced by students’ readiness to enter the hospitality industry and their successful placement in internationally standardized hotels both domestically and abroad.
Pengaruh Store Atmosphere Terhadap Minat Beli Di Common Space Coffee & Bar Batam Chau, Therecia; Rezki Alhamdi, Rezki; Ilham, Wahyudi; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3708

Abstract

The growth number of coffee shops that have become part of the lifestyle of young generations has intensified competition in the food and beverage industry. This study aims to analyze the effect of Store Atmosphere on customers’ purchase intention at Common Space Coffee & Bar Batam. Data were collected through observation, questionnaires, and literature studies involving 100 respondents selected using the purposive sampling method. The study employed a quantitative approach with Structural Equation Modeling–Partial Least Square (SEM–PLS) analysis using SmartPLS 3.0 software, consisting of Outer Model and Inner Model testing. The results indicate that Store Atmosphere has a positive and significant effect on purchase intention, with a path coefficient value of 0.934 and an R² value of 0.872. This finding implies that the more pleasant and well-designed the atmosphere created in the coffee shop, the higher the customers’ purchase intention. Overall, the study highlights the importance of interior design, layout, lighting, aroma, and environmental comfort in shaping positive customer experiences that enhance purchase intention.
Peran Masyarakat dalam Pengembangan Wisata Pulau Putri di Kelurahan Sambau, Nongsa, Kota Batam Pratama, Tito; ., Dailami; Alhamdi, Rezki; Thamdzir, Moh.; Sipayung, Natal Olotua; Rais, Syafruddin; Maldin, Siska Amelia; Ilham, Wahyudi; Irwansyah Rezeki, Syalendra Reza; Sukmamedian, Haufi; Ariansya, Bojes; Irmalya, Gita
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3714

Abstract

This study aims to identify and analyze the role of the community in the development of tourism on Putri Island, located in Sambau Village, Nongsa District, Batam City. Community-based tourism development is key to creating a sustainable tourism destination and providing economic, social, and cultural impacts for the local community. The research method used is descriptive qualitative, with data collection techniques through observation, interviews, and documentation of local residents, tourism managers, and local government officials. The research results show that communities play a crucial role in tourism development, both as key actors in tourism activities, providers of tourism services and facilities, and guardians of the local environment and culture. However, several obstacles remain, such as limited knowledge of tourism management, minimal promotion, and insufficient government support. Efforts made by communities to address these challenges include raising awareness of the importance of togetherness, tourism skills training, and strengthening collaboration between communities, the government, and the private sector. This study concludes that active community participation is a key factor in the successful development of Putri Island tourism. Therefore, ongoing support from various parties is needed to ensure Putri Island's development into a leading, competitive, and sustainable tourist destination.
Analisis Penggunaan Pembayaran Digital di Elora Coffe and Roastery Sianipar, Tomi; Pratama, Tito; ., Dailami; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3725

Abstract

This study aims to analyze the implementation of the digital payment system at Elora Coffee and Roastery Batam Center. Elora Coffee was chosen as the research site because it has fully adopted a cashless payment system and is recognized as one of the most popular cafés in Batam with a high number of visitors, making it a potential and relevant location for the study. The research is motivated by the rapid growth of financial technology, which has become an integral part of modern economic activities and lifestyles. This study employs a qualitative descriptive method with a case study approach. Data were collected through interviews, observations, and documentation involving ten selected customers as respondents. The findings indicate that the implementation of digital payment at Elora Coffee operates effectively and is perceived as easy to use, fast, secure, and efficient. Moreover, the use of digital payment systems enhances Elora Coffee’s image as a modern café that is adaptive to technological advancement and innovation.
Pengaruh Kepuasan Pelanggan Terhadap Penggunaan Member Card di Pippo Coffee Roasters Kota Batam Bimantara, Muhammad Hasib; Alhamdi, Rezki; Sipayung, Natal Olotua; Pratama, Tito
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3739

Abstract

Increasingly fierce competition in the coffee shop industry has driven businesses to understand customer behavior through loyalty programs, such as membership cards. A key factor influencing customers' decisions to utilize these cards is their satisfaction with the services and products offered. This study examines the impact of customer satisfaction on the usage of membership cards at Pippo Coffee Roasters in Batam City. Employing a quantitative approach with a survey method, data were collected via questionnaires distributed to 102 respondents selected through purposive sampling, specifically customers who hold membership cards. The research instrument underwent validity and reliability tests to ensure data accuracy and consistency. Data analysis utilized simple linear regression to assess the influence of customer satisfaction on membership card usage. The findings reveal that customer satisfaction has a positive and significant effect on membership card usage, with a coefficient of determination (R²) of 0.893, a regression coefficient of 0.896, and a t-test significance value of 0.000 (p < 0.05). This indicates that higher customer satisfaction levels correlate with increased membership card usage. Consequently, customer satisfaction plays a crucial role in encouraging participation in the loyalty program at Pippo Coffee Roasters. Consequently, elevated customer satisfaction with product quality, service, pricing, and ambiance positively correlates with increased membership card utilization.
Subtitusi Gula Tebu Dan Gula Aren Dalam Pembuatan Tepache Buah Naga Dengan Penambahan Whey Salombe, Evang Jelin Istiana; Sipayung, Natal Olotua; Pratama, Tito; ., Dailami
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3754

Abstract

Fermented beverages are rapidly developing because they are considered to provide benefits for digestive health and are part of the functional food trend. One of the fermented beverage innovations that has the potential to be developed based on local ingredients is dragon fruit Tepache with the addition of whey. This study aims to determine the effect of using two types of sugar, namely cane sugar and palm sugar, on the sensory characteristics of Tepache made from dragon fruit flesh and skin with the addition of whey. The study used an experimental method with a completely randomized design with one factor and two levels and involved 30 panelists consisting of trained, semi-trained, and untrained panelists. Assessment was carried out through organoleptic tests on four quality parameters, namely color, aroma, texture, and taste, and analyzed using the Mann-Whitney U test. The results showed that cane sugar provided a brighter color and was preferred by panelists, while aroma and texture showed no significant differences in most panelists. The taste of Tepache from both treatments remained acceptable to consumers. In conclusion, the use of cane sugar provided better visual characteristics, but both types of sugar were still suitable for use in making dragon fruit Tepache with the addition of whey as a functional fermented beverage.
Analisis Bauran Pemasaran 7P Menggunakan Analisis Swot Pada Tm Project Cafe Batam Adeline, Nadya Ivana; ., Dailami; Pratama, Tito; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3775

Abstract

The development of a healthy lifestyle is driving the emergence of integration between fitness centers and healthy food services, including the implementation of the open kitchen and bar concept. However, it is not known to what extent the food and beverage strategy implemented by cafes in the fitness center environment is able to attract interest and increase customer satisfaction. This study aims to analyze the food and beverage strategy at TM Project Cafe and assess the effectiveness of the implementation of the open kitchen and bar concept in supporting operations and customer experience. This study uses a type of qualitative descriptive research with a case study approach. Data was collected through direct observation, semi-structured interviews with management, chefs, baristas, customers, and fitness members, menu documentation and space layouts, and simple questionnaires related to customer satisfaction. Data analysis was carried out through the process of reduction, presentation, and conclusion drawn, and strengthened by SWOT analysis to assess the position of TM Project Cafe's food and beverage strategy in healthy café competition. The results of the study show that TM Project's food and beverage strategy focuses on natural ingredients, healthy menus, and interactive services. The application of the open kitchen and bar concept has been proven to increase transparency, trust, and customer satisfaction as it provides a visual experience and direct interaction during the serving process. Overall, this concept effectively supports TM Project Cafe's food and beverage strategy and strengthens its image as a provider of healthy lifestyle services.
Pengaruh Rating dan Review Melalui Google Reviews Terhadap Keputusan Pembelian Konsumen di Arch Alley Batam Alfiza, Muhammad; ., Dailami; Sipayung, Natal Olotua; Alhamdi, Rezki
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3889

Abstract

This study is motivated by the growing consumer behavior in food and beverage spending and the increasing role of Google Maps as an e-WOM platform influencing purchasing decisions. This research aims to examine the effect of Google Maps ratings and reviews on consumers’ purchasing decisions at Arch Alley Restaurant Batam. A quantitative approach with a causal associative design was employed, involving 111 respondents selected through purposive sampling. The research instrument was tested using validity and reliability tests, followed by classical assumption tests including normality, multicollinearity, and heteroscedasticity. Data were analyzed using multiple linear regression, supported by t-tests to assess partial effects and an F-test to evaluate simultaneous influence. The findings indicate that both rating and review significantly and positively affect purchasing decisions, with rating being the most dominant variable. Overall, the results highlight the essential role of digital reputation in shaping consumer decisions and strengthening customer loyalty.
Substitusi Jus Jeruk Segar Dengan Super Juice Jeruk Dalam Penerapan Mixology Berkelanjutan Langi, Yusakh Yama; Sipayung, Natal Olotua; Rais, Syafruddin; Alhamdi, Rezki
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3891

Abstract

This study investigates the use of Super Juice as a substitute for fresh orange juice in sustainable mixology. The research employed a quantitative experimental method with a Completely Randomized Design (CRD) consisting of two treatments: fresh orange juice and Super Juice. Sensory evaluation was conducted by 30 panelists trained, semi-trained, and untrained who assessed color, aroma, taste, and texture using a five-point hedonic scale. Data were analyzed with the Mann Whitney U test in SPSS 19. The findings indicate no significant differences (p > 0.05) between the two samples across all sensory attributes. However, fresh orange juice showed slightly higher scores in color and taste, while Super Juice performed better in aroma and texture due to its acid-assisted extraction method. Overall, Super Juice obtained a marginally higher mean score, suggesting it can serve as an effective alternative that supports sustainable mixology by enhancing efficiency and reducing citrus waste..
Co-Authors ., Dailami Adeline, Nadya Ivana Alfiza, Muhammad alhamdi, rezki Ariansya, Bojes Bimantara, Muhammad Hasib Chau, Therecia DAILAMI Dailami - Eryd Saputra Galingging, Arien Indah Margareta Handoko, Bram Ilham, Wahyudi Irmalya, Gita Irwansyah R, Syailendra Reza Irwansyah Rezeki, Syalendra Reza Irwansyah, Syailendra Reza Irwansyah Jefryanto Julia Putri, Nadila Aurora Langi, yusakh yama Lestari, Diah Galuh Maldin, Siska Amelia Mikasari, Dewi Aurora Moh. Thandzir Pratama, Tito Rais, Syafruddin Rais Rezki Alhamdi, Rezki Salombe, Evang Jelin Istiana saputra, Ardiansyah Saputra Sianipar, Tomi Steven Johnson Sukmamedian, Haufi Sweiney, Sweiney Syafruddin Rais, Syafruddin Thamdzir, Moh. Thandzir , Moh. Thandzir, Moh Tito Pratama Ulum Lubis, Taufik Bachrul Yusakh Yama Langi Yusuf, Abd Rahmad Yusuf, Abd Rahman