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All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Akademik Pengabdian Masyarakat
Sari, Syafira Permata
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Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Pengembangan Produk Bakso Ikan Patin (Pangasius sp.) Sebagai Sumber Gizi Pencegah Stunting di Desa Pulau Rambai, Kampar Br. Siagian, Eirene Junita; Prayoga, Putri Regina; Agustin, Uci; Wiradharma, Putra Agung; Aninta, Zia Nasywa; Syafdina, Intan; Irfandi, Rahmat; Suhendra, Rahmad; Sari, Syafira Permata; Sirait, Putriana Sari
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 2 No. 4 (2024): Juli : Jurnal Akademik Pengabdian Masyarakat
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v2i4.1928

Abstract

Ikan merupakan salah satu bahan baku yang kaya akan protein, asam amino dan asam lemak. Kandungan gizi tersebut sangat diperlukan terutama pada pertumbuhan dan perkembangan anak usia dini. Kurangnya konsumsi makanan bergizi akan menyebabkan beberapa masalah salah satunya stunting. Desa Pulau Rambai, Kampar memiliki potensi di bidang perikanan, namun belum optimal dalam pemanfaatannya akibat kurangnya pengetahuan diversifikasi produk olahan perikanan. Oleh karena itu, dilakukan kegiatan sosialisasi gerakan makan ikan (GEMARIKAN) dan pengolahan diversifikasi produk ikan patin menjadi bakso. Metode pengabdian dilakukan secara langsung kepada murid dan orang tua murid TK Mawar Indah, Desa Pulau Rambai, Kampar. Program ini mencakup tahapan persiapan, pemaparan materi dan demonstrasi pelatihan pembuatan bakso ikan patin. Hasilnya adalah adanya produk bakso ikan patin yang dapat digunakan sebagai sumber gizi pencegah stunting untuk anak usia dini.
KUALITAS PELAYANAN DI PT LAKSMANA MULIA WISATA PEKANBARU Sari, Syafira Permata; Ibrahim, Mariaty
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 12: Edisi II Juli - Desember 2025
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

The tourism industry in Pekanbaru is growing rapidly along with the increasing public demand for religious tourism services such as Umrah and halal tourism. PT Laksmana Mulia Wisata as a travel agency that was just established in 2022 faces challenges in meeting consumer expectations for service quality. This study aims to analyze customer perceptions of the company's service quality based on five dimensions of SERVQUAL, namely tangibles, reliability, responsiveness, assurance, and empathy. The research method used is descriptive quantitative, with data obtained by distributing questionnaires to 75 service user respondents. The results of the analysis show that in general customers assess the quality of PT Laksmana Mulia Wisata's services to be in the good category, especially in the dimensions of empathy and assurance which indicate a high level of satisfaction. However, weaknesses were still found in the physical and responsive aspects, especially related to limited human resources. Based on these findings, it can be concluded that the company needs to improve physical facilities and service responsiveness so that customer satisfaction is optimal. This study is expected to be the basis for evaluation and service improvement strategies, as well as provide academic contributions to the development of service quality theory in the religious tourism sector. Keywords: Service Quality, SERVQUAL, Tourism, Umrah, PT Laksmana Mulia Wisata.
Co-Authors Agustin, Uci Aninta, Zia Nasywa Br. Siagian, Eirene Junita Irfandi, Rahmat Mariaty Ibrahim Prayoga, Putri Regina PUTRIANA SARI SIRAIT Suhendra, Rahmad Syafdina, Intan Wiradharma, Putra Agung