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Wibowo, Agung Edy
Politeknik Pariwisata Batam
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Education On Making Luti Gendang And Innovation Of Luti Gendang Products At State Elementary School 011 Sekupang Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Hari Sandi Atmaja; Caroline Jeklin Seda; Chily Robillah
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.528

Abstract

This Community Service (PKM) activity aims to provide education on making luti gendang and innovation of luti gendang products to students of SD Negeri 011 Sekupang Batam. Luti gendang is a traditional food typical of the Riau Islands that has cultural value and economic potential. The activity was carried out through counseling methods, demonstrations, direct practice, and interactive discussions to 80 students in grades 4 and 5. The material provided included an introduction to traditional culinary, food safety, sanitation and hygiene, and culinary product innovation. The results of the activity showed an increase in students' knowledge about traditional culinary and the importance of healthy and safe food. In addition, students showed high enthusiasm in the practice of making luti gendang and product innovation. This activity is expected to increase awareness of the younger generation towards the preservation of local culinary culture and encourage creativity and healthy food consumption patterns from an early age
Strengthening Healthy Food Literacy through Education and Culinary Demonstrations of Nutrient-Dense Scrambled Eggs and Fish Nuggets Eva Amalia; Heri Nuryanto; Miratia Afriani; Agung Arif Gunawan; Muhammad Syauqan Rizieq; Eko Lamendri; Egi Dio Aprilian
JURNAL KEKER WISATA Vol. 4 No. 2 (2026): JULI 2026
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v4i2.531

Abstract

The implementation of Indonesia’s Free Nutritious Meal Program (Makan Bergizi Gratis/MBG) in elementary schools faces a significant challenge in the form of food waste, particularly from vegetable and fish-based menu components. This community service program was conducted at SD Negeri 011 Sekupang, Batam, to strengthen healthy food literacy among students and improve acceptance of nutritious foods through an integrated educational and culinary intervention. The program was considered important because nutritional literacy is a key determinant of healthy eating behavior and directly influences the effectiveness of school feeding programs. The intervention combined visual education on the “Isi Piringku” (My Plate) balanced nutrition guidelines with interactive culinary demonstrations using a Functional Gastronomy approach. Students participated in educational sessions, discussions, sensory evaluations, and demonstrations of Homemade Healthy Fish Nuggets and Nutrient-Dense Vegetable Scrambled Eggs prepared from locally available ingredients. Program effectiveness was measured through pre-test and post-test questionnaires, plate-waste observations, and organoleptic evaluations. The results revealed a substantial improvement in students’ nutritional knowledge, with average scores increasing by 96.02% from pre-test to post-test. Furthermore, 95% of participating students consumed the modified food products completely, indicating a significant enhancement in sensory acceptance. The findings demonstrate that combining nutrition literacy with sensory-oriented culinary innovation can effectively reduce food refusal and encourage healthier eating behaviors among children. This approach offers a practical model for optimizing the impact of the MBG program while supporting the development of sustainable healthy eating habits in school communities.
Evaluating Customer Preferences For Human Resources At Ayam Kosek Restaurant: A Comparative Study Based On SERVQUAL Dimensions Agung Edy Wibowo; Kartika Cahayani; Asman Abnur; I.Nyoman Budhiartha; M.Irfan Fitrian
Tractare: Jurnal Ekonomi-Manajemen Vol 9 No 1 (2026): TRACTARE : Jurnal Ekonomi dan Manajemen
Publisher : Sekolah Tinggi Ilmu Ekonomi Bentara Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62820/trt.v9i1.200

Abstract

This study aims to analyze customer preferences toward human resources (HR) quality in a restaurant operating across three different locations using the Service Quality (SERVQUAL) approach. Human resources play a critical role in the restaurant industry because they directly influence service experiences that affect customer satisfaction and loyalty. Service quality in this study was evaluated based on the five SERVQUAL dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy. The research employed a quantitative approach involving 99 respondents selected through purposive sampling. The respondents consisted of customers who had previously visited and received services directly from the restaurants under study. Data were collected through structured questionnaires and analyzed using descriptive statistics and comparative tests to determine whether differences existed in customer preferences regarding HR quality across the three restaurant locations. The findings reveal that each location obtained different mean scores across several SERVQUAL dimensions. These differences indicate variations in customer perceptions regarding the performance of employees at each restaurant branch. However, statistical testing demonstrated that the observed differences were not statistically significant. This result suggests that the quality of service delivered by human resources across the three restaurant locations is relatively consistent and capable of meeting customer expectations at a comparable level. Therefore, despite the existence of differences in average scores among locations, customers generally do not exhibit significantly different preferences regarding the quality of human resources serving them. The study implies that the service standards implemented by the restaurant management have been applied relatively uniformly across all branches. These findings provide valuable insights for management in maintaining service consistency while continuously improving employee performance and service quality. Furthermore, the results highlight the importance of sustaining standardized service practices as a strategic effort to strengthen customer satisfaction, enhance customer loyalty, and improve the restaurant’s competitiveness in an increasingly dynamic and competitive market environment
Sosialisasi Pariwisata Hijau sebagai Upaya Meningkatkan Kesadaran Lingkungan pada Siswa SMK Misi Bagi Bangsa Batam Widi Hardini; I Nyoman Budhiartha; Violetta Cherryline; Asman Abnur; Hari Sandi Atmaja; Agung Edy Wibowo; Nensi Lapotulo; Yoliana Muder Kleden
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7787

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman dan kesadaran lingkungan siswa SMK Misi Bagi Bangsa Batam melalui sosialisasi pariwisata hijau. Program menggunakan pendekatan deskriptif-partisipatif berupa koordinasi dengan sekolah, penyampaian materi, diskusi dan tanya jawab, simulasi atau refleksi tindakan, evaluasi lisan, serta dokumentasi. Materi ini menghubungkan prinsip pariwisata berkelanjutan dengan praktik yang dekat dengan kehidupan siswa dan calon pekerja pariwisata-perhotelan, seperti pemilahan sampah, pengurangan plastik sekali pakai, penghematan air dan energi, kebersihan area layanan, pencegahan sisa makanan, serta komunikasi ramah lingkungan kepada tamu. Catatan dan dokumentasi visual menunjukkan pelaksanaan yang interaktif: siswa menyimak, mencatat, berdiskusi, dan menyampaikan tanggapannya. Kegiatan ini juga menghasilkan kerangka tindakan sederhana untuk sekolah serta memperkuat kompetensi hijau dalam pembelajaran vokasional. Skor prates-pascates, atau pengukuran perilaku jangka panjang, memosisikan capaian sebagai bukti proses, keterlibatan, dan indikasi awal kesadaran, bukan sebagai bukti efektivitas yang bersifat kausal. Sosialisasi layak menjadi intervensi awal, tetapi perlu dilanjutkan melalui proyek praktik, evaluasi terstandar, dan pemantauan terhadap kebiasaan yang ramah lingkungan.
STUDI GASTRONOMI: EKSPLORASI MAKANAN TRADISIONAL MELAYU GONGGONG SEBAGAI DAYA TARIK WISATA DI KABUPATEN LINGGA Rosie Oktavia Puspita Rini; Astariadi Kurniawan; Miratia Afriani; Agung Arif Gunawan; Kamelia Santika; Yobel Ketaren; Wikel Argy Rolito
Journal of Innovation Research and Knowledge Vol. 4 No. 12: Mei 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i12.10379

Abstract

Penelitian ini bertujuan untuk mengeksplorasi potensi gastronomi makanan tradisional Melayu gonggong sebagai daya tarik wisata di Kabupaten Lingga. Gonggong, salah satu makanan khas berbahan dasar siput laut, memiliki nilai budaya, sejarah, dan tradisi yang erat kaitannya dengan identitas masyarakat Melayu Lingga. Studi ini menganalisis komponen gastronomi seperti bahan baku, cara memasak, penyajian, nilai gizi, hingga aspek filosofi dan sosial yang melekat pada hidangan ini. Hasil penelitian menunjukkan bahwa gonggong memiliki potensi besar untuk dikembangkan sebagai daya tarik wisata gastronomi, khususnya melalui promosi kuliner lokal yang memadukan pengalaman budaya, tradisi memasak, dan wisata kuliner di Lingga. Strategi pengembangan berbasis gastronomi ini dapat mendukung keberlanjutan pariwisata serta meningkatkan kesadaran akan kekayaan budaya dan kuliner lokal di Kabupaten Lingga
An AHP model for hotel staff performance appraisal: A case study of a Luxury Resort in Bintan Hetty Yulianti Sihite; Nensi Lapotulo; Andri Wibowo; Agung Edy Wibowo; Fitriana Baitanu
Journal of Applied Sciences in Travel and Hospitality Vol. 9 No. 2 (2026): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v9i2.132-146

Abstract

Employee performance appraisal in luxury hotels often suffers from subjectivity due to the absence of standardized criteria, potentially leading to unfair recognition and decreased staff motivation. This study aims to evaluate how a luxury resort in Bintan, Indonesia, currently selects its best employees and to design a fairer, more objective performance appraisal model using the Analytical Hierarchy Process (AHP). A descriptive qualitative approach was applied. Data were collected through semi-structured interviews with the Human Resources Manager and five Heads of Department (F&B Service, Executive Chef, Front Office, Housekeeping, and Spa). Document analysis of internal policies and nomination forms was also conducted. The AHP method was used to calculate priority weights for assessment criteria using Microsoft Excel 365, with consistency verified by the Consistency Ratio (CR). The study found four main criteria: attitude (0.40), performance (0.30), attendance (0.20), and length of work (0.10). The CR of 0.0074 confirms the reliability of these weights. The current selection process follows formal procedures but remains subjective due to no standardized criteria. A ready-to-use nomination form based on AHP weights was developed to help management reduce subjectivity and increase transparency. This is the first study to apply AHP to an internal employee reward system in an Indonesian luxury resort. The proposed model offers a practical, measurable, and transparent tool for hotel staff performance appraisal. It contributes to hospitality literature by extending AHP to human resource management, an area often overlooked compared to service quality or guest satisfaction studies.
Pemanfaatan Tepung Kulit Pisang Kepok sebagai Bahan Fungsional Berbasis Zero-Waste pada Produk Kue Cucur: Penelitian Rafi Septiadi; Eva Amalia; Agung Arif Gunawan; Frangky Silitonga
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 2 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i2.8108

Abstract

Limbah pangan merupakan isu global yang mendesak, dan kulit pisang adalah salah satu produk samping pangan yang masih jarang dimanfaatkan meskipun mengandung serat pangan dan senyawa bioaktif. Penelitian ini bertujuan memanfaatkan limbah kulit pisang kepok untuk mendukung konsep zero-waste dengan mengolahnya menjadi tepung dan menerapkannya sebagai pengganti tepung terigu pada kue cucur, jajanan tradisional Indonesia, serta mengetahui pengaruh substitusi terhadap karakteristik sensori dan penerimaan konsumen. Penelitian menggunakan pendekatan kuantitatif eksperimen dengan empat tingkat substitusi tepung kulit pisang kepok terhadap tepung terigu, yaitu 25%, 50%, 75%, dan 100%. Evaluasi sensori terdiri atas uji mutu hedonik oleh 10 panelis terlatih dan uji hedonik oleh 30 panelis tidak terlatih terhadap warna, aroma, tekstur, dan rasa menggunakan skala lima tingkat. Data dianalisis menggunakan uji Friedman dilanjutkan uji Wilcoxon dengan koreksi Bonferroni. Hasil penelitian menunjukkan bahwa panelis terlatih membedakan warna secara nyata, dengan   substitusi yang lebih tinggi menghasilkan kue cucur yang lebih gelap, sedangkan aroma, tekstur, dan rasa tidak berbeda nyata. Pada uji hedonik, seluruh atribut berbeda nyata, dan substitusi 25% memperoleh mean rank tertinggi untuk warna, aroma, tekstur, dan rasa. Dengan demikian, substitusi 25% merupakan perlakuan dengan penerimaan terbaik, sedangkan substitusi 50% dapat menjadi alternatif apabila pemanfaatan kulit pisang secara zero-waste diutamakan.
Co-Authors ., Winny A. Nasution, M. Nur. A.Nasution, M.Nur Achmad, Amsakar Afrinal, Hendri Agung Arif Gunawan Agus Rahmato Alpino Susanto, Alpino Amanda, Fid’dia Andre Wijaya Andri Wibowo Andri Wibowo Andriani, Yanti Ardhana, Alzeyna Dwilovita Ardiansyah Saputra Asman Abnur Asman Abnur Asman Abnur, Asman Astariadi Kurniawan Aurora Mikasari, Dewi ay Az-Zahra, Qanita Baktivillo Sianipar Baktivillo Sianipar BAMBANG WAHYUDI WICAKSONO, BAMBANG WAHYUDI Borgias, Frans Budhiartha, I Nyoman Cahayani, Kartika Caroline Jeklin Seda Cherryline, Violetta Chily Robillah Christian Lumban Tobing, Vargo Dahrul Aman Harahap Desi Surlitasari Dewi Dewi Aurora Mikasari Dewi, Hanindianti Dwi Joko Siswanto Edwin Agung Wibowo Egi Dio Aprilian Eko Lamendri Eryd Saputra Eva Amalia Faiza Azzahra Fitrah Haryanto Fitriana Baitanu Frangky Frangky Silitonga Frangky Silitonga Gaol, Lestari Herlina Lumban Hardiono Harefa, Selamat Kristian Hari Sandi Atmaja Hendra Syaiful Heri Nuryanto Hetty Yulianti Sihite Holyness Nurdin Singadimedja I Nyoman Budhiartha I Wayan Thariqy Kawakibi Pristiwasa I.Nyoman Budhiartha Ida Aju Brahma Ratih Ida Aju Brahma Sari Ida Bagus Cempena Ida Bagus Udayana Putra Joshua Cesario Matulessy Kamelia Santika Karium Jackson.M, Nainggolan Kartika Cahayani Kartika Cahayani Koh, Christina L. Tobing, Vargo Christian L. Tobing, Vargo Christian, Lianto, Ven Linawati Linawati Lubis, Arina Luthfini M.Irfan Fitrian Maharani, Deswita Aulia Mahben Jalil Malau, Parningotan Maldin, Siska Amelia Miratia Afriani Miratia Afriani Moc Aminudin Hadi Moh Thandzir Mohamad Nur Afriliandi Nasution Mohamad Nur Afriliandi Nasution Mokerje, Nadya Febriani Muhamad Nur Afriandi Nasution Muhammad Syauqan Rizieq Muhammad Zidane Fahrultullah Mustapa, Zainal Nanda Putra Utama Nasution, Muhamad Nur Afriandi Nasution, Muhamad Nur. A. Nensi Lapotulo Nensi Lapotulo Nensi Lapotulo Ni Putu Priscillia Nuryanto, Hilde Febi Annisa Nyoman Budhiartha, I Pratama, Tito Pratiwi, Septiani Indah Prihartanti, Wiwik Putra, Sulfanow Rafi Septiadi Rahman Hasibuan, Rahman Rahmat A.K Purba Rahmawati, Alivia Ramadanti, Tiara Rasyid Ridho Harahap Reza, Muhammad Khoirul Rezki Alhamdi Ria Pratiwi Rini, Rosie Oktavia Puspita Rosie Oktavia Puspita Rini Rosie Oktavia Puspita Rini Ruslan Ruslan Salman, Nola Fibriyani Bte Salsabila Ghaisani Sari, Nur Ramidah Senop Putra Perwira Sianipar, Baktivillo Simanjuntak, Khewin Exando Siregar, Alifa Rahmauli Sri Langgeng Ratnasari Suhardi Suhardi Supardi Supardi Supratman Supratman, Supratman Surya Rahman Hakim Syafruddin Rais, Syafruddin Syaiful, Hendra Syamsul Bahari Thania Nadhirah Amalina Tirta Mulyadi Titok Waskito Adi Tria Juregi Ulum Lubis, Taufik Bachrul Utama, Yolanda Sa'ad Uteh, Nor Fazlin Vanessa Angelyn Violetta Cherryline Wahyudi Ilham Wangdra, Suvianto Wangdra, Yvonne Wasiman, Wasiman Widi Hardini Widi Hardini, Widi Wikel Argy Rolito Yesa, Hesti Desba Yobel Ketaren Yoliana Muder Kleden Yulianti, Merline Zhamasar, Aisha Zulkifli Zulkifli