cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Frangky Silitonga
Contact Email
frangkyka@gmail.com
Phone
+6281266329747
Journal Mail Official
jurnalkeker@btp.ac.id
Editorial Address
https://jurnal.btp.ac.id/index.php/jurnalkekerwisata/EDITORIAL-TEAM
Location
Kota batam,
Kepulauan riau
INDONESIA
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 128 Documents
 9   10   11   12   13 
Implementation of Digital Marketing to Enhance the Promotion of Social Activities and Creative Products at Istana Yatim Al Jufri Orphanage Foundation Tirta Mulyadi; Hari Sandi Atmaja; Eva Amalia; Wahyudi Ilham
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.v4i2.525

Abstract

The rapid development of digital technology has significantly transformed communication and promotional activities across various sectors, including social institutions and community-based foundations. Digital marketing has become an important strategy for increasing public awareness, strengthening institutional branding, and expanding the reach of social programs. This community service activity was conducted at Istana Yatim Al Jufri Orphanage Foundation in Batam with the aim of improving the participants’ understanding and skills in utilizing digital marketing to promote social activities and creative products. The implementation method consisted of preparation, training, practical mentoring, and evaluation stages. The materials delivered included the introduction of digital marketing, social media utilization, content creation techniques, branding strategies, and basic digital promotion practices. The results showed that participants experienced increased knowledge regarding digital marketing concepts and improved skills in managing social media and creating promotional content. Participants also demonstrated enthusiasm in applying digital platforms to support social activities and creative product promotion. Furthermore, this activity has strong sustainability potential through continuous mentoring programs, social media optimization, and the development of digital-based creative entrepreneurship. The program also strengthened collaboration between higher education institutions and social organizations in supporting community empowerment through digital transformation. Keywords: digital marketing, social promotion, social media, creative products, community service
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
Serving Local Seafood As A Superior Strategy For Homestay Tourism In Benan Village, Lingga Regency Rosie Oktavia Puspita Rini; T Adeliana Susanti; Kartika Cahayani
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.v4i2.529

Abstract

Benan Village in Lingga Regency has extraordinary potential for the abundance of marine resources, but its contribution to tourism competitiveness, especially homestays, has not been optimal due to the limited knowledge of the community in processing techniques and standardization of local culinary presentations. This Community Service (PkM) activity aims to reconstruct the local seafood serving system as a superior strategy in increasing the selling value (value proposition) of homestay tourism in Benan Village. The program implementation method uses a participatory approach through a competency-based training model (Competency-Based Training) which includes situation analysis, authentic Malay menu diversification workshops, and hygienic assistance in modern food plating techniques. The results of the intervention showed a significant improvement in the technical skills (hard skills) and paradigm understanding (soft skills) of homestay management partners related to the standardization of commercial dish aesthetics. The impact of the sustainable potential of this program is linearly able to boost the competitive advantage of local accommodation, which has the potential to extend the length of stay of tourists. Furthermore, the strengthening of the downstream culinary sector creates a broad economic multiplier effect at the site level, ranging from the consistent absorption of traditional fishermen's catches to the empowerment of women's groups as the main actors driving the coastal creative economy. Through this synergy, the traditional culinary identity of Lingga Malay can be preserved adaptively to support the acceleration of sustainable tourism based on community independence in Benan Village.
Contribution Of Generation Z In Accelerating The Digitalization Of Sustainable Tourism In Benan Tourism Village, Lingga Regency Rosie Oktavia Puspita Rini; Yudha Wardani; Astariadi Kurniawan
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.v4i2.530

Abstract

The Community Service Program (PkM) aims to optimize the contribution of Generation Z in accelerating the digitalization of sustainable tourism in Benan Tourism Village, Lingga Regency. As a leading marine destination based on Malay culture, Benan Village faces the challenge of the digital divide due to the limited technological literacy of senior tourism managers, at a time when the potential of local youth has not been channeled productively. This program uses a participatory approach (Participatory Appraisal) through project-based training methods and cross-sector mentoring that integrates two main partners, namely tourism village managers (Pokdarwis) and local school institutions. The series of activities includes needs analysis, creative content creation workshops, social media management, and digital governance assistance. The results of PkM show a significant increase in students' literacy and digital skills as a representation of Generation Z. The resulting concrete contribution is the formation of a collaborative digital working group between schools and Pokdarwis who act as local content creators. This group independently succeeded in strengthening the 3A tourism pillar (Attractions, Amenities, Accessibility) in cyberspace through a visual narrative with the theme of eco-tourism. The sustainability of this program has succeeded in building a social media tourism ecosystem that effectively attracts niche travelers. In conclusion, the synergy of independence between schools and tourism village managers has succeeded in transforming the role of Generation Z into agents of digital change, as well as long-term investment to maintain the competitiveness and resilience of the sustainable creative economy of Benan Tourism Village.
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.
Nutrition Education and Training on Making Tempeh-Carrot Nuggets as a High-Protein Snack for Students of State Elementary School 011 Sekupang Batam Miratia Afriani; Eryd Saputra; Heri Nuryanto
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.v4i2.532

Abstract

This Community Service Program aimed to improve nutritional knowledge and healthy food processing skills among students of State Elementary School 011 Sekupang Batam through nutrition education and training in making tempeh-carrot nuggets as a high-protein snack. The program was conducted using educational sessions, demonstrations, and hands-on practice involving elementary school students as participants. The educational materials covered the importance of balanced nutrition, the role of protein in children's growth and development, and the nutritional benefits of tempeh and carrots. Following the educational session, participants took part in a practical training activity on preparing tempeh-carrot nuggets, from ingredient preparation to product serving. The results indicated that students showed high enthusiasm throughout the activity and demonstrated improved understanding of the importance of consuming nutritious foods. The tempeh-carrot nuggets produced during the training were well accepted by the participants due to their appealing taste and nutritional value. This activity demonstrates that the integration of nutrition education and food processing practice can be an effective strategy for enhancing knowledge and promoting healthy snacking habits among school-aged children.
Strengthening Entrepreneurial Creativity Through Industry-Based Learning: A Community Engagement Program at Modena Home Center Zahara Fatimah; Arina Luthfini Lubis; Supardi; Kamelia Santika
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.v4i2.533

Abstract

Entrepreneurship education in vocational higher education requires learning approaches that bridge classroom theory and real-world business practices. However, students often have limited opportunities to directly observe how entrepreneurial concepts are implemented in professional industrial settings. Therefore, a community engagement program entitled “Strengthening Entrepreneurial Creativity Through Industry-Based Learning: A Community Engagement Program at MODENA Home Center” was conducted to enhance students’ entrepreneurial understanding and creativity through direct industry exposure. The program involved vocational students from Batam Tourism Polytechnic and was implemented in collaboration with MODENA Home Center Batam, a leading household appliance company. The activities consisted of participant orientation, company profile presentation, showroom observation, product knowledge sessions, interactive discussions, and reflective evaluation. To assess the effectiveness of the program, pre-test and post-test evaluations were administered before and after the activity. The results indicated a significant improvement in students’ understanding of entrepreneurship concepts and modern kitchen equipment, as reflected in the increased post-test scores compared to the pre-test scores. Students also demonstrated greater awareness of customer service, product positioning, marketing strategies, and business operations within a professional retail environment. Furthermore, the program strengthened collaboration between academia and industry while providing MODENA Home Center with opportunities to increase brand exposure among Generation Z consumers. The findings suggest that industry-based learning is an effective approach for strengthening entrepreneurial creativity and providing meaningful experiential learning opportunities for vocational students. Therefore, similar collaborative programs should be continuously developed to support entrepreneurship education and industry-academia partnerships.
Whipped Cream Based Mocktail Training for the student of SMA 3 Batam Natal Olotua Sipayung; Syafruddin Rais; Tito Pratama; Dailami; Siska Amelia Maldin; Rezki Alhamdi; Moh. Thandzir; Wahyudi Ilham; al Ahmed Hatta Wardana Rizqi
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.v4i2.534

Abstract

The rapid development of the creative beverage industry has created opportunities for product innovation that emphasize not only taste but also visual appeal and consumer experience. This Community Service Program (PKM) aimed to improve the knowledge, skills, and creativity of students at SMAN 3 Batam through training in the preparation of whipped cream-based mocktails. The implementation methods included lectures, demonstrations, hands-on practice, and product development mentoring. The training materials covered an introduction to mocktails, ingredient mixing techniques, the use of whipped cream, sanitation and hygiene practices, as well as attractive beverage presentation techniques. The results of the program showed that participants were able to understand the basic concepts of mocktail preparation, master beverage preparation and presentation techniques, and produce mocktail products with appealing taste and appearance. Keywords: mocktail, whipped cream, training, high school students, community service.

Page 13 of 13 | Total Record : 128

 9   10   11   12   13 

Filter by Year

2023 2026


Reset
Filter By Issues
All Issue Vol. 4 No. 2 (2026): JULI 2026 Vol. 4 No. 1 (2026): JANUARI 2026 Vol. 3 No. 2 (2025): JULI 2025 Vol. 3 No. 1 (2025): JANUARI 2025 Vol. 2 No. 2 (2024): JULI 2024 Vol. 2 No. 1 (2024): JANUARI 2024 Vol. 1 No. 2 (2023): JULI 2023 Vol. 1 No. 1 (2023): JANUARI 2023