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All Journal Edukasi: Jurnal Pendidikan Tourism Scientific Journal Jurnal Mata Pariwisata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Miratia Afriani
Manajemen Kuliner, Politeknik Pariwisata Batam, Kota Batam, Kepulauan Riau
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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 1 
PENGARUH CITA RASA DAN VARIASI MENU TERHADAP TINGKAT KEPUASAAN KONSUMEN DI RUMAH MAKAN ANEKA SEBLAK SEI PANAS KOTA BATAM Miratia Afriani; Tito Pratama
JURNAL MATA PARIWISATA Vol. 1 No. 2 (2022): SEPTEMBER 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.998 KB)

Abstract

This study aims to determine the effect of taste and menu variations on the level of consumer satisfaction at Aneka Seblak Sei Panas Restaurant, Batam City. The research used is quantitative research. The population used in this study are consumers who are at Aneka Seblak Restaurant. The sampling technique used is accidental sampling, which is based on chance, which means that consumers buy products at Aneka Seblak Restaurant. The number of samples in this study were 300 respondents who were consumers of Aneka Seblak Restaurant. The data collection method used in this research is by distributing questionnaires. The data analysis technique used in this research is the multiple linear regression method, T test, F test and the determinant coefficient (R2) with SPSS 26 program. The results of the normality test from the Kolmogorov Smirnov test showed that the residual research data had a normal distribution of 0.267 > 0.05. The results of the multicollinearity test and heteroscedasticity test showed that all variables were free from the symptoms of multicollinearity and heteroscedasticity. The results of the multiple linear test show that all independent variables are positive. That is, if there is an increase of 1%, the value of the dependent variable will also increase. The results of this study indicate that (1) the results of the T test on the taste variable (X1) are 2.133 > 1.96790301, Menu variation (X2) is 4.926 > 1.96790301,. So, it can be concluded that there are taste variables and menu variations partially on the level of consumer satisfaction. (2) There is a simultaneous influence of taste and menu variations on purchasing decisions as evidenced by Fcount > Ftable, 217,014 > 3.0261 and getting the percentage contribution (R2) of 59.4% and the remaining 40.6% is influenced by other variables
Persepsi dan Kepuasan Mahasiswa terhadap Penempatan Magang pada Hotel Berbintang Eryd Saputra; Heri Nuryanto; Miratia Afriani
Edukasi: Jurnal Pendidikan Vol 20, No 2 (2022): Edukasi: Jurnal Pendidikan
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/edukasi.v20i2.4351

Abstract

Abstrak Penelitian bertujuan untuk mendeskripsikan persepsi dan kepuasan mahasiswa terhadap penempatan magang pada hotel-hotel berbintang yang berada di Kota Batam dan Pulau Bintan. Penelitian mengunakan metode deskriptif kuantitatif. Populasi berjumlah 50 orang mahasiswa. Jumlah sampel 50 orang mahasiswa dengan total sampling sebagai teknik sampel. Teknik pengumpulan data mengunakan kuesioner berbasis Google Form. Teknik analisis data yang digunakan adalah analisis deskriptif. Berdasarkan hasil penelitian, semua mahasiswa setuju dengan pernyataan yang diajukan terkait persepsi dan kepuasan mahasiswa terhadap penempatan magang pada hotel berbintang yang ada di Kota Batam dan Pulau Bintan; hotel tempat mahasiswa magang mendukung penuh untuk kemajuan keahlian mahasiswa; seluruh mahasiswa cukup setuju dengan pernyataan tentang pengelolaan magang yang dilakukan oleh bagian kerja sama Politeknik Pariwisata Batam; dan Bagian kerja sama dapat mengakomodir semua kebutuhan mahasiswa magang pada hotel-hotel yang berada di Kota Batam dan Pulau Bintan.  AbstractThis research aimed to describe student perceptions and satisfaction with internship placements at star hotels in Batam City and Bintan Island. The research used a quantitative descriptive method. The population was 50 students. The number of samples was 50 students with total sampling as the sampling technique. The data collection technique used a Google Form-based questionnaire. The data analysis technique used descriptive analysis. Based on the results of the research, all students agreed with the statement submitted regarding student perceptions and satisfaction with internship placements at star hotels in Batam City and Bintan Island, hotels where student internships fully support the advancement of student skills, all students quite agree with the statement regarding the management of internships carried out by the cooperation section of the Batam Tourism Polytechnic, and the cooperation department can accommodate all the needs of interns at hotels in Batam City and Bintan Island.
Analisis Gastronomi Makanan Tradisional Melayu Mie Lendir sebagai Daya Tarik Wisata Batam Miratia Afriani; Rosie Oktavia Puspita Rini; Agung Arif Gunawan
Tourism Scientific Journal Vol. 8 No. 1 (2022): Vol 8 No 1 Desember 2022
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v8i1.220

Abstract

This study analyzes the potential of gastronomy tourism in tourism development in Batam. The concept of culinary tourism at this time has developed and experienced a shift in the understanding of culinary tourism itself. At this time the tourists come to an area not only limited to them focusing on the food alone. Tourists want to get additional value or experience when they come to visit an area/region. Either they know historyand, culture or they can participate in the process of making it. called gastronomy tourism. Mie Lendir is a type of food that has undergone culturalization of Malay and Chinese culture. By bringing up the gastronomy of Mie Lendir, it is hoped that tourists can feel the different and uniqueness of the product and, they can also feel the value and understand the process of cultivating Mie Lendir culture. The type of research used is descriptive qualitative by providing an overview of the Gastronomic Tourism Potential of Mie Lendir as a Batam Tourist Attraction. The research method used is structured interviews directly with research sources. The survey method applied is a descriptive survey. The results of this study, Mie Lendir has the potential to be used as a gastronomic tour in Batam because it also has cultural, historical and educational values ??for the Malay community which has its own uniqueness.
PEMBINAAN MASYARAKAT PULAU BULANG DALAM MENIGKATKAN PRODUKSI MELALUI PACKAGING MAKANAN INDUSTRI RUMAH TANGGA Miratia Afriani; Agung Arif Gunawan; Rosnendya Wisnu Wardhana
JURNAL KEKER WISATA Vol. 1 No. 1 (2023): JANUARI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i1.83

Abstract

Inovasi pengemasan makanan dalam meningkatkan kualitas produk adalah hal yang mutlak dilakukan oleh seorang wirausahawan. Inovasi diperlukan untuk memenuhi keinginan dan kepuasan konsumen yang dilakukan dengan menerapkan beberapa hal yang menjadi referensi dalam inovasi kemasan produk yang dikelola oleh industri rumah tangga di kota Batam khususnya daerah Sagulung. Dengan inovasi ini diharapkan pengusaha industri rumahan dapat bersaing dengan kompetitor lain yang disesuaikan dengan perkembangan saat ini. Pengembangan pariwisata menjadi salah satu fokus pemerintah pusat sebagai upaya untuk meningkatkan pertumbuhan ekonomi. Perkembangan sektor pariwisata memiliki keterkaitan dengan perekonomian yang bertujuan untuk meningkatkan kesejahteraan masyarakat lokal yang tinggal di sekitar lokasi wisata. Industri kreatif melalui pariwisata memiliki bentuk yang berbeda dengan unsur khas budaya dan tradisi desa yang dimiliki oleh lokasi wisata tersebut. Proses pengembangan desa wisata dalam meningkatkan perekonomian daerah melalui kemasan produk memerlukan peran kelembagaan sebagai wadah penyalur aspirasi dan penunjang keberhasilan sektor pariwisata dan peningkatan perekonomian masyarakat khususnya untuk wilayah Pulau Bulang.
Sosialisasi Profesi, Jenjang Karir Bidang Kuliner Dan Cooking Demo Chocolate Praline Di SMK Adimulia Batam Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Miratia Afriani; Tirta Mulyadi
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.154

Abstract

At this time the culinary business in Indonesia is increasingly in demand. At present the need for food and beverage is no longer a mere basic need that must be met, but has become a trend among the people. Many think that a prospect business today is the culinary business. So do not be surprised if the growth of the culinary industry in Indonesia is expected to grow and this is certainly an attractive opportunity for culinary business entrepreneurs. School is a place of education that is commonly used by everyone. At this time schools not only provide services in the form of education, but also compete to provide more services than other schools. This is intended so that the school will be more in demand by the community because of its advantages and to improve the image of the school. For this reason, schools need to convey information about the advantages they have so that they are known and known by the wider community. With the development of the culinary business which is increasingly rapid and advanced, the Batam Tourism Polytechnic strives to contribute to meeting the needs of quality human resources for the development of the culinary world at home and abroad
Co-Authors Heri Nuryanto Rosie Oktavia Puspita Rini Rosnendya Wisnu Wardhana Saputra, Eryd Tirta Mulyadi Tito Pratama