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All Journal Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Menata
Hendra Syaiful
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Humanities Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary

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PERANAN MOTIVASI SEBAGAI FAKTOR PENDORONG MINAT KUNJUNGAN WISATAWAN MANCANEGARA Nasution, Mohamad Nur Afriliandi; Hendra Syaiful; Agung Edy; Frangky
JURNAL MENATA Vol. 1 No. 2 (2022): NOPEMBER
Publisher : Puslitabmas Batam Tourism Polytecnic

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The purpose of this study is to explain the interest of tourists to come to Batam because of COVID-19, foreign tourist visits have increased again, but this has not been matched by the interest of tourists to return to religious tourist attractions, especially those in the Batam City Mosque. Through this research, an approach was carried out by looking at two different factors, firstly the push factors and pull factors for the arrival of these tourists, especially from international tourists. In this article the researcher only focuses on the driving factors, while the other factors will be a separate study supported by data after these driving factors are published. Through the driving factors for tourist arrivals, it can be explained that there are several important indicators that accompany it as encouragement, including educational, interpersonal, physiological, driving attractions, amenities, accessibility and additional services affecting foreign tourist tourism. The analysis of this research data uses a quantitative approach with explanatory methods. Sampling was carried out by accidental sampling method with intentional sampling technique. The sample used in this study has a 10% margin of error while the number of samples used is 102 respondents. The results showed that the driving factors of education, interpersonal, and physiological had a positive and significant effect on the interest of foreign tourists to return to religious tourism destinations for mosques in Batam City. What must be strengthened is the improvement of the completeness of the facilities for religious tourism activities.
ANALISIS PERILAKU FOOD WASTE DI RESTORAN SEDERHANA DI KOTA BATAM MENURUT SUDUT PANDANG THEORY OF PLANNED BEHAVIOR Hendra Syaiful
Journal of Innovation Research and Knowledge Vol. 5 No. 4: September 2025
Publisher : Bajang Institute

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This study aims to analyze food waste behavior in restaurants through the lens of the Theory of Planned Behavior (TPB). The analysis is based on a literature review to explore the factors influencing food waste behavior in restaurants, including consumer attitudes, social norms, and perceptions of behavioral control. The research method employed is a literature study, reviewing various previous studies relevant to food waste in restaurants and the application of TPB in understanding consumer behavior. The findings indicate that food waste behavior in restaurants is influenced by positive attitudes, social norms, and perceptions of behavioral control. Other factors affecting food waste behavior in restaurants include cultural influences, eating habits, and restaurant management policies. Based on these findings, it can be concluded that TPB can serve as a framework for understanding food waste behavior in restaurants, which can subsequently form the basis for the development of policies aimed at reducing food waste in restaurants, with a focus on increasing consumer awareness to encourage more environmentally responsible behavior.
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

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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.
Co-Authors Agung Arif Gunawan Agung Edy Frangky Frangky Silitonga Nasution, Mohamad Nur Afriliandi