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Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Published by Politeknik Pariwisata Batam
ISSN : -     EISSN : 29854466     DOI : https://doi.org/10.59193/jkw.v1i1.93
Core Subject : Humanities, Health, Science, Education, Social, Engineering,
Humanities Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences
Jurnal Keker Wisata ini wadah publikasi yang fokus pada semua kegiaatan pengabdian kepada masyarakat. Kegiatan pengabdian ini bertujuan untuk membina dosen dan mahasiswa dalam meningkatkan kemampuan, keterampilan, dan kemandirian dalam melaksanakan pengabdian pada masyarakat serta mempublikasikan dengan laporan kegiatan. Setiap laporan kegiatan pengabdian ini akan memaparkan hal-hal yang bersifat solutif bagi masyakata dan dapat di contoh oleh pengabdi lainnya. Skema kegitan dapat dilaksanakan secara kelompok yang terdiri dari dosen dan mahasiswa serta secara mandiri maupun di organisasi oleh Politeknik Pariwisata Batam melalui Puslitabmas. Adapun fokus dan scope publikasi kegiatan pengabdian melalui Jurnal Keker Wisata ini adalah Bansos, Sosialisasi, Pembinaan, Pelatihan, dan Pendampingan. Jurnal ini waktu terbitan dua kali dalam setahun yaitu pada bulan Januari dan Juli. Semua artikel pengabdian yang masuk melalui OJS Jurnal Kekeran ini akan diproses oleh reviewer yang telah ditatapkan Puslitabmas sebagai bagian dari Dewan Redaksi Jurnal Keker Wisata
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 11 Documents
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Search results for , issue "Vol. 3 No. 2 (2025): JULI 2025" : 11 Documents clear
Enhancing Social Solidarity And Self-Reliance Through The Distribution Of Basic Food Aid At Al Amani Orphanage Batam City Mulyadi, Tirta; Ilham, Wahyudi; Hari Sandi; Yusakh Yama Langi; Bowen Algren Wuysang
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.387

Abstract

This community engagement initiative was designed to enhance social cohesion and promote self-sufficiency among the residents of the Al Amani Orphanage in Batam City through the structured distribution of staple food packages. The program emerged from the pressing need to assist economically disadvantaged children while simultaneously cultivating a spirit of collective responsibility and empathy within the broader community. The implementation involved not only the delivery of essential food supplies but also the facilitation of educational activities aimed at reinforcing the importance of mutual support and shared social values. Furthermore, the initiative encouraged the development of sustainable, community-based self-help practices. The outcomes of this program suggest that beyond fulfilling immediate nutritional needs, the activities contributed significantly to raising social awareness, reinforcing the ethos of social care, and fostering collaborative engagement. This demonstrates that even small-scale, community-driven interventions possess the potential to meaningfully contribute to the construction of inclusive, compassionate, and resilient social structures. Keywords: Community Engagement, Social Cohesion, Al Amani Orphanage
Empowering Orphanage Children Through Entrepreneurship Training Based On Local Beverage Products: A Case Study Of Pineapple And Ginger Syrup Production Wahyudi Ilham
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.388

Abstract

This community service program aims to empower orphanage children through practical entrepreneurship training focused on utilizing local natural resources. Conducted at Al Amani Orphanage in Batam, the program introduced participants to the process of producing pineapple and ginger syrup, two locally available ingredients with economic potential. The training covered stages from material preparation, production, packaging, to simple marketing strategies. The objective was to develop entrepreneurial spirit, creativity, and confidence among the children, while also encouraging awareness of the value of local resources in economic activities. Results showed a significant increase in participants’ understanding of product development and interest in entrepreneurship. The program not only provided essential skills but also served as a foundation for future economic self-reliance initiatives in orphanage communities.
Developing Basic English Conversational Skills via Cooperative Learning Strategies and Realia-Based Instruction in the Community of Pandang Tak Jemu Tourism Village Maldin, Siska Amelia; Azhar, Sarah; Teresa, Amelia; Farijis, Eric; Lim, Chealsy
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.390

Abstract

The implementation of a community service program by lecturers from Batam Tourism Polytechnic in the Ecotourism Village of Pandang Tak Jemu aims to enhance the basic English communication skills of prospective tour guides. This initiative addresses pressing needs identified in the field, including limited vocabulary mastery, low self-confidence, and a lack of practical training. Utilizing a cooperative learning approach combined with the use of realia (authentic physical objects), the training program was designed to be interactive and contextual, incorporating activities such as role-plays, group discussions, and on-site practice within the tourist environment. The outcomes of the program demonstrated a significant improvement in participants’ speaking abilities, particularly in welcoming and providing information to foreign visitors. Beyond individual capacity building, the program also contributes to strengthening the role of the local community in community-based tourism development. Furthermore, the program exhibits potential for sustainability due to its use of relevant and easily replicable methods and learning resources that the community can independently adopt.
Socialization of Cassava Tuber Development and Marketing as a Creative Culinary Product of Local Wisdom for the Community on Lance Island Barelang Batam City Syaiful, Hendra
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.396

Abstract

Socialization of Cassava Development and Marketing. This title describes an educational activity aimed at providing the community with an understanding of how to develop the potential of cassava tubers such as cassava (singkong), sweet potato (ubi jalar), and taro (talas) into processed products with economic value. Furthermore, this activity also emphasizes the importance of marketing strategies so that tuber-based products can become more widely known and have competitiveness in the market. This socialization includes: Education on innovative processing of cassava tubers into creative culinary or non-culinary products. Marketing training, both traditionally and digitally. Community empowerment so that cassava tubers can become a source of business and local economic improvement. Overall, this title indicates that cassava tubers are not only a food source but also a strategic commodity that can encourage creativity, entrepreneurship, and local economic resilience
Trendy Drink Creations: Easy, Delicious, and Attractive for the Students Of SMK AlJabar Batam Sipayung, Natal Olotua; Dailami; Moh. Thandzir; Tito Pratama; Yusakh Yama Langi
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.398

Abstract

Currently, trendy beverages such as mocktails are becoming increasingly popular among teenagers, especially high school students. Mocktails are non-alcoholic drinks that are appealing due to their aesthetic appearance, attractive colors, and refreshing taste. This community service activity at SMK Aljabar Batam aims to provide education on how to create trendy drinks that are simple, delicious, and visually attractive using basic techniques such as pouring and muddling. The training also introduces various drink-making tools such as the muddler, jigger, and mixing glass. Through this program, students are expected to acquire basic skills in drink mixing, understand flavor combinations, and enhance their creativity in presentation. Moreover, this activity also aims to foster an entrepreneurial spirit, encourage independence, and open business opportunities in the creative industry sector.
Training on Coffee Preparation and Production Cost Calculation Alhamdi, Rezki; Saputra, Eryd; Aurora Mikasari, Dewi; Hasib Bimantara, Muhammad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.399

Abstract

As a manifestation of the implementation of the Tri Dharma of Higher Education, Batam Tourism Polytechnic carried out a Community Service (PKM) activity at SMK Swasta Al-Jabar, located in Bengkong Laut Sub-district, Bengkong District, Batam City. This activity involved training in coffee beverage preparation and production cost calculation, with the participation of lecturers and students who are competent in food and beverage management, particularly in the financial aspects of business operations. The primary goal of this training was to enhance students' knowledge and practical skills in beverage production and effective cost management. The training materials covered the selection of quality raw materials, calculation of production costs, pricing strategies, and profit analysis. Participants were also introduced to the concept of unit cost for contemporary beverages such as coffee. The training was conducted interactively through discussions, simulations, and the use of cost calculator tools. The results showed that students were able to understand and apply the fundamental concepts of beverage production and financial management independently. This program is expected to improve students' work readiness and foster their entrepreneurial spirit. Moreover, the activity reflects Batam Tourism Polytechnic’s ongoing commitment to strengthening collaboration with educational institutions to develop competent, independent, and industry-ready young generations
Restaurant Understanding Training For Students At Al-Jabar Private Vocational School Batam Pratama, Tito; Dailami, Dailami; Thandzir, Moh.; Sukmamedian, Haufi; Ulum Lubis, Taufik Bachrul
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.400

Abstract

Restaurant Understanding Training is an educational activity designed to equip students with basic knowledge and skills regarding the world of work in the restaurant sector. The training material includes an introduction to types of restaurants, service standards, work procedures, cleanliness management, and professional ethics in serving customers. Through this training, participants are expected to be able to understand the workflow in the restaurant industry and increase their readiness to face the world of work and entrepreneurship in the culinary sector
Providing Assistance To Students At Al-Jabar Batam Private Vocational School Dailami; Tito Pratama; Moh. Thandzir; Ilham, Wahyudi; Haufi Sukmamedian; y, Abd Rahmad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.402

Abstract

Giving assistance is an action taken by individuals or organizations with the intention of assisting and benefiting those who are in need. This activity typically focuses more on social and humanitarian issues and is done freely without anticipating financial gain. Distribution of basic requirements (nine essential commodities) to disadvantaged individuals is one common way that assistance is provided. For those who cannot pay medical expenses, therapy is provided for free. instruction and practice to strengthen social skills. donations for those in need or those affected by natural calamities. cleansing the environment or engaging in other endeavors to enhance living standards. The primary goals of providing assistance are to lessen the pressures on others, foster a sense of fraternity among individuals, and foster a community that values others more. Typically, social institutions, neighborhood associations, or young people's groups that value cooperation carry out this activity.
Management Training On Tourism Development For Students At The Industrial May Of Al-Jabar Batam Thandzir, Moh.; Dailami, Dailami; Pratama, Tito; Sukmamedian, Haufi; Ilham, Wahyudi; Yusuf, Abd Rahmad
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.404

Abstract

Management Training on Tourism Development is an educational activity that aims to increase the knowledge and skills of participants, especially MA students, in the field of tourism. This activity includes material on the basics of tourism management, destination development strategies, tourism promotion, as well as the role of the younger generation in supporting the local tourism sector. Through this training, participants are expected to be able to understand the importance of good management in supporting the progress of the tourism industry and be ready to become active actors or supporters in tourism development in their respective regions
Increasing The Added Value Of Marine Products: Fish Processing Diversification Training For Fishermen Groups In Tanjung Riau Fishing Village Rosie Oktavia Puspita Rini; Saputra, Eryd; Arif Gunawan, Agung
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.405

Abstract

This community service activity aims to increase the added value of marine products through training on processed fish diversification for fishermen groups in Tanjung Riau Fishing Village. This program is a collaboration between the Culinary Management Study Program of the Batam Tourism Polytechnic and the local community, with the main target of small-scale capture fishermen, fishermen's families, young fishermen, and micro-business groups based on marine products. The main problems faced by coastal communities, namely the low selling value of fresh fish and marine product waste that has not been optimally utilized, are overcome through educational and applicative approaches. The activity methods include field identification, initial socialization, practical training, utilization of marine product waste, and post-training evaluation. The training is carried out directly with a learning by doing approach, covering processing techniques for products with economic value such as Prawn Bisque and Dry Prawn Powder. The training material also emphasized the importance of hygiene standards, food safety, and the use of shrimp shell waste as part of the circular economy principles. The results of the activity showed an increase in the knowledge and skills of participants in processing seafood into processed products with high selling value and awareness of environmentally friendly waste management. This activity also contributes to opening new business opportunities and strengthening the entrepreneurial spirit of coastal communities. With an integrated approach between education, technical training, and empowerment, this activity is expected to have a sustainable impact on economic, social, and environmental aspects in coastal areas.

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