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All Journal Jurnal Puan Indonesia Jurnal Manajemen Kuliner Jurnal Nagara Bhakti: Jurnal Pengabdian Kepada Masyarakat
Thania Nadhirah Amalina
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Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Transportation Other

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PENDAMPINGAN TATAKELOLA SAMPAH KERANG JANTAN DAN GONGGONG DI DESA KAMPUNG TUA BAKAU SERIP BATAM Silitonga, Frangky; Kartika Cahayani; Eva Amalia; Agung Arif Gunawan; Febriani Masril; Joshua Cesario Matulessy; Muhammad Aqsa Pranata; Putri Sima Meilani S; Reynhard Yosie Lumban Gaol; Thania Nadhirah Amalina
JURNAL NAGARA BHAKTI Vol. 3 No. 2 (2025): FEBRUARI 2025
Publisher : PPM Sdirjianbang Akademi Militer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63824/nb.v3i2.311

Abstract

Kegiatan pengabdian ini bertujuan untuk membantu Masyarakat yang ada di kampung tua Bakau Serip melalui Pokdarwis Pandang Tak Jemu dalam memanfaatkan samapak kulit kerang jantan dan gonggong sebagai bahan baku pembuatan kerajinan tangan. Kerajinan tangan ini memiliki nilai ekonomis dan berdaya saing dengan produk yang dijual dipasar nasional dan internasional. Kegiatan pengabdian ini adalah hasil penelitian yang sebelumnya telah dilakukan oleh tim pengabdi sebagai pengembangan inovasi pembuatan mesin pemotong dan penghalus kulit kerang jantan dan gonggong. Pendampingan ini meliputi ibu-ibu anggota podarwis pandang Tak Jemu, dimana kegiatan tersebut dilakukan mulai pada cara membersihkan, pengeringan, pemotongan, pengahalusan, dan pemisahan sesuai ukuran yang digunakan berdasarkan jenis kerajinan yang akan dibuat. Hasil kegiatan ini produk yang bernilai jual, memiliki nilai khasan dan cara menggunakan mesin serta cara memilihara mesin pemotong dan penghalus kulit kerang jantan dan gonggong.
ETIKA KOMUNIKASI DALAM INTERAKSI PROFESSIONAL PADA BISNIS KULINER Thania Nadhirah Amalina; Chintia Sitohang; Hans Steven Sembiring; Marsha Rizky Nadia; Siska Amelia Maldin
JURNAL MANAJEMEN KULINER Vol. 4 No. 2 (2025): AGUSTUS 2025
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v4i2.413

Abstract

ABSTRACT This study aims to examine the role of communication ethics in professional interactions within the culinary business. Employing a descriptive qualitative approach through library research, the study reviews relevant literature to gain an in-depth understanding of ethical communication practices in the context of service, marketing, and workplace relations in the culinary industry. The findings reveal that communication conducted with politeness, honesty, and responsibility significantly impacts customer satisfaction, business reputation, and sustainability. In the digital era, culinary entrepreneurs are also expected to uphold communication ethics on online platforms to remain sensitive to social and cultural values. This study concludes that communication ethics serve not only as a moral guideline but also as a vital business strategy to strengthen consumer trust and competitiveness in the increasingly competitive culinary industry. Keywords: communication ethics, culinary business, professionalism.
IMPLEMENTASI PEMANFAATAN SAMPAH KULIT KERANG DAN GONGGONG DI DESA KAMPUNG TUA BAKAU SERIP Silitonga, Frangky; Lubis, Arina Luthfini; Agung Arif Gunawan; Thania Nadhirah Amalina; Joshua Cesario Matulessy
PUAN INDONESIA Vol. 7 No. 2 (2026): Jurnal Puan Indonesia Vol 7 No 2 januari 2026
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v7i2.454

Abstract

of the real efforts in supporting environmental management while improving community welfare. Through socialization and training activities facilitated by the Pandang Tak Jemu Tourism Awareness Group (Pokdarwis), the community was taught how to process shells and bark waste into handicraft products with selling value. This program includes the introduction of simple technology in the form of a shell-cutting machine, material processing techniques to become ready-to-use products, as well as digital-based marketing strategies through social media and village websites. The results of the training not only encourage community creativity in producing distinctive local products, but also open up new business opportunities based on the potential of previously wasted resources. Thus, the implementation of this program contributes to waste reduction, skill building, job creation, and supports the sustainable development of tourist villages in the Shire Mangrove. The success of this program shows that waste utilization can be optimized into creative economic innovations that have a positive impact on the environment, social, and economic of the local community.
Co-Authors Agung Arif Gunawan Chintia Sitohang Eva Amalia Febriani Masril Frangky Silitonga Hans Steven Sembiring Joshua Cesario Matulessy Kartika Cahayani Lubis, Arina Luthfini Maldin, Siska Amelia Marsha Rizky Nadia Muhammad Aqsa Pranata Putri Sima Meilani S Reynhard Yosie Lumban Gaol