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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 112 Documents
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Implementation Of Good Manufacturing Practices (Gmp) In Marine Product Processing At Kampung Kelembak Nuryanto, Heri
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.353

Abstract

The aim of this community service activity in Kampung Kelembak is to improve students' skills and understanding through real experience in the community and provide solutions to the main problems of the Kampung Kelembak community through training in making shrimp dim sum. This community service activity is carried out using the Service Learning (SL) Methodology. From the implementation of the activity, the results were obtained: the participants were able to implement GMP shrimp dim sum; 100% of participants stated that this was their first time making shrimp dim sum; 83% of participants planned and expressed interest in producing shrimp dimsum for sale..
Strategies to Build Pentahelix Partnerships in the Development of Mangrove Ecotourism as a Tourist Destination in Batam City Silitonga, Frangky; Kartika Cahayani; Tirta Mulyadi; Rosie Oktavia Puspita Rini; Okta Safitri; Yobel Ketaren
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.356

Abstract

Kampung Tua Bakau Serip Tourism Village is starting from the concern about the change in the function of the mangrove forest and the potential in it such as the center for selling handicrafts, culinary, halfway houses and tourist destinations which have been a strong support for the community's economy in Kampung Tua Bakau Serip. Therefore, it is necessary to create synergy between various stakeholders in supporting the development of sustainable tourism in Kampung Tua Bakau Serip village. The Pentahelix model integrates five main elements, namely the government, society, academics, businesspeople, and the media, each of which has an important role in strengthening local tourism potential and maximizing community resources in Kampung Tua Bakau Serip. Through this PKM, it will be able to optimize the existence of mangrove forests and local culture, increase the economic empowerment of local communities through fishermen's catches and handicrafts. Through the involvement of the business sector, such as companies or MSME actors, the development of village economic potential can be more directed and sustainable, the fishermen's catch in the form of clams or barkgongs can be managed into culinary specialties and clam shells and barks can be managed into handicrafts in the form of frames, key toys, bags, and wall decorations. This collaboration can help overcome challenges such as budget constraints, training needs for residents of Kampung Tua Bakau Serip, and become an example of a tourist village in Indonesia. From the description above, innovation is needed with the creation of the Pentahelix collaboration model in Kampung Tua Bakau Serip Tourism Village so that concerns about changes in forest function and the potential that has existed so far such as the development of handicraft sales centers, culinary, halfway houses, and mangrove touring tourist destinations which have been a strong support for the community's economy in Kampung Tua Bakau Serip will continue to develop as an attractive tourist destination. sustainable, and have a positive impact on the local community as well as examples of tourist villages in Indonesia.
Sago-Based Food Product Creation Training To Increase Competitiveness In The Market In Ngenang Island Rosie Oktavia Puspita Rini; Afriani, Miratia; Mikasari, Dewi Aurora; Santika, Kamelia; Sihombing, Hans Steven
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.358

Abstract

Community service with the topic "Training on the Creation of Sago-Based Food Products to Increase Competitiveness in the Market on Ngenang Island" aims to increase the community's skills and knowledge in using sago as an innovative food raw material. This activity aims to improve the local economy, encourage the emergence of new entrepreneurs in the sago-based culinary sector, and preserve local wisdom related to food. In this activity, the community is trained to process sago into food products that have added value, with innovations in aspects of taste, appearance and packaging that can compete in local and regional markets. It is hoped that the implementation of this activity can contribute to increasing the competitiveness of local products, the economic welfare of the community, and preserving the tradition of using sago on Ngenang Island. Apart from that, this activity also provides benefits for educational institutions by increasing credibility in community service and opening up opportunities for research collaboration. The impact for the government includes improving the regional economy, food security and preserving local culture.
Optimizing The Role Of Social Media As A Means Promotion Of Digital Marketing Of Tourism Ngenang Island Batam Maldin, Siska Amelia; Sianipar, Baktivillo; Kartika Cahayani; Benget Rosalina; Adrian Nathanael Setijono
JURNAL KEKER WISATA Vol. 3 No. 1 (2025): JANUARI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i1.362

Abstract

This Community Service activity inspires the people of Ngenang that Ngenang Island has its own appeal to be marketed through the use of social media to promote tourism activities and enhance the economy of its residents. In particular, this activity allows lecturers and students to collaborate in finding the best solutions to the problems faced by the community. This activity involves lecturers and students in carrying out their threefold duties.
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

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