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All Journal Sistemasi: Jurnal Sistem Informasi Jurnal Manajemen dan Teknologi Rekayasa
Grahita Prisca Brillianti
Universitas Negeri Yogyakarta
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Framework for Culinary Entrepreneurship Learning System Integrating Pedagogy and Analytics Perdana Suteja Putra; Grahita Prisca Brillianti; Kokom Komariah; Adhe Rizky Anugerah; Rhismah Tri Wahyuni; Faris Zulfan Ibrahim; Amar Al Haq; Azzuhra Muqaddasa Ginting; Harun Stephen Nafie
SISTEMASI Vol 15, No 4 (2026): Sistemasi: Jurnal Sistem Informasi
Publisher : Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/stmsi.v15i4.5737

Abstract

Entrepreneurship education in Indonesian vocational higher education remains constrained by theoretical approaches and generic learning management systems (LMS) that do not fully capture the multidimensional competencies required for entrepreneurial readiness. The culinary sector, which contributes nearly 42% of the creative economy’s GDP and is dominated by micro, small, and medium enterprises (MSMEs), highlights the urgent need for tailored pedagogical and technological solutions. This study proposes a conceptual framework for a culinary entrepreneurship learning information system, designed by integrating Deep Learning pedagogy, Innovation Canvas, and learning analytics. Drawing on preliminary findings from focus group discussions with practitioners and surveys of student competence, the research employed a conceptual design methodology guided by human-centered design principles. The resulting framework maps stakeholder needs into system components, including competency dashboards, e-portfolios, gamified features, and analytics-driven monitoring of five core entrepreneurial competencies: mentality, management, legality, branding, and networking. The framework demonstrates how reflective pedagogy can be operationalized into an information system architecture, bridging the gap between entrepreneurship education and digital innovation. Academically, it extends the literature on integrating pedagogy and information systems, while practically, it offers a replicable blueprint for higher education institutions seeking to enhance graduate employability and entrepreneurial readiness. The novelty of this study lies in integrating deep learning pedagogy, innovation canvas, and learning analytics into a unified conceptual framework for vocational entrepreneurship education—an approach not previously applied in the culinary education context. Future research should focus on prototyping, usability testing, and empirical validation to ensure the framework’s effectiveness and scalability.
Human-Centered Culinary Packaging Design: A Case of Oryza sativa L. indica Sticker Design Perdana Suteja Putra; Grahita Prisca Brillianti; Kokom Komariah
JUMANTARA: Jurnal Manajemen dan Teknologi Rekayasa Vol 5, No 1 (2026): Januari
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/jumantara.v5i1.3420

Abstract

Black rice (Oryza sativa L. indica) is increasingly recognized for its nutritional benefits, including high antioxidant content, dietary fiber, and gluten-free properties. However, limited market penetration persists due to unappealing and uninformative packaging. This study aimed to design and validate a packaging sticker prototype for black rice using a human-centered approach. The research employed the design thinking framework—empathize, define, ideate, prototype, and test—with active participation from 20 farmers, 2 sellers, 2 ergonomics experts, and 20 consumers. Insights from stakeholders highlighted the need for branding authenticity, nutritional claims, halal certification, cooking instructions, and visual elements that balance cultural identity with premium appeal. The resulting prototype featured the brand “Beras Hitam Klaten,” clear health claims, preparation guidance, halal and regulatory information, and a balanced color scheme of earthy brown and gold accents. Validation with the USE Questionnaire demonstrated strong usability performance, with average scores of 4.5 for usefulness, 4.6 for satisfaction, 4.4 for ease of use, and 4.7 for ease of learning. Farmers and sellers reported improved confidence in marketing, while consumers appreciated the clarity and trust cues embedded in the design. The study concludes that integrating human-centered design principles into packaging development can significantly enhance product competitiveness for smallholder agribusiness, with implications for broader adoption in local food systems and SME innovation.
Co-Authors Adhe Rizky Anugerah Amar Al Haq Azzuhra Muqaddasa Ginting Faris Zulfan Ibrahim Harun Stephen Nafie Kokom Komariah Perdana Suteja Putra Rhismah Tri Wahyuni