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All Journal Jurnal Pendidikan Sosiologi dan Humaniora Pro Bisnis Jurnal Manajemen STIE Muhammadiyah Palopo The Spirit of Society Journal : International Journal of Society Development and Engagement Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat To Maega: Jurnal Pengabdian Masyarakat Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Abdimasku : Jurnal Pengabdian Masyarakat Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Kepariwisataan Jurnal Industri Pariwisata Jurnal Pengabdian Masyarakat Indonesia ARBITRASE: JOURNAL OF ECONOMICS AND ACCOUNTING Nobel Management Review GREENOMIKA Transekonomika : Akuntansi, Bisnis dan Keuangan Cultoure: Jurnal Ilmiah Pariwisata Budaya Hindu Journal of Business on Hospitality and Tourism The Sages Journal: Culinary Science and Business Jurnal Pengabdian Masyarakat Manage
Mau, Daniel Pandu
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Festival Kuliner Sebagai Strategi Peningkatan Citra Destinasi Wisata Kuliner Tradisional Di Bali Pandu Mau, Yesarela; Pandu Mau, Daniel
Nobel Management Review Vol. 6 No. 2 (2025): Nobel Management Review
Publisher : Lembaga Penelitian, Publikasi dan Pengabdian pada Masyarakat ITB Nobel Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37476/nmar.v6i2.5277

Abstract

Penelitian ini bertujuan mengkaji peran festival kuliner dalam membentuk citra destinasi wisata kuliner tradisional di Bali. Metode kualitatif digunakan melalui wawancara mendalam, observasi, dan dokumentasi visual. Festival kuliner terbukti berperan sebagai sarana promosi makanan tradisional, pelestarian budaya, dan pemberdayaan ekonomi lokal. Unsur budaya seperti tari, narasi sejarah, dan simbolisme makanan memperkaya pengalaman wisatawan serta memperkuat citra Bali sebagai destinasi kuliner otentik. Pelaku UMKM merasakan peningkatan omzet dan perluasan pasar, meskipun masih menghadapi tantangan dalam digitalisasi dan inovasi produk. Promosi melalui media sosial cukup efektif, namun masih bisa diperkuat dengan narasi budaya yang lebih mendalam. Keberlanjutan festival terkendala oleh pendanaan dan kurangnya konsistensi tematik. Karena itu, kolaborasi antara pemerintah, komunitas, dan swasta sangat diperlukan. Penelitian ini merekomendasikan kebijakan yang lebih kuat, pelatihan digital bagi UMKM, serta inovasi tematik guna mendorong pariwisata kuliner berkelanjutan di Bali.
ANALISIS PERSEPSI HARGA DAN MINAT BELI KONSUMEN TERHADAP PRODUK MAKANAN VEGAN DI SURABAYA Mau, Daniel Pandu; Bunga, Trisna Pungkasih; Taufiq, Achmad; Prabowo, Ivy Dian Puspitasari; Lestariningsih, Titin
Probisnis Vol 18, No 1: Februari (2025)
Publisher : Universitas Amikom Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35671/probisnis.v18i1.3069

Abstract

Tren pola makan vegan di Surabaya meningkat seiring dengan meningkatnya kesadaran masyarakat terhadap kesehatan dan keberlanjutan lingkungan. Namun, adopsi produk makanan vegan masih menghadapi tantangan, terutama terkait dengan persepsi harga yang dianggap tinggi oleh sebagian konsumen. Penelitian ini bertujuan untuk menganalisis persepsi harga dan minat beli produk makanan vegan di Surabaya serta mengeksplorasi strategi harga yang dapat meningkatkan aksesibilitas produk bagi berbagai segmen konsumen. Metode yang digunakan adalah kuantitatif dengan pendekatan survei terhadap 85 responden di Surabaya yang dipilih secara purposive. Data dikumpulkan melalui kuesioner skala Likert dan dianalisis menggunakan Weight Means Score (WMS) untuk mengukur kecenderungan persepsi harga dan minat beli. Hasil penelitian menunjukkan bahwa persepsi harga berada dalam kategori "Sangat Baik" (3,37), sementara minat beli berada dalam kategori "Baik" (2,98). Meskipun harga dinilai sepadan dengan kualitas, beberapa konsumen, terutama mahasiswa, masih menganggap produk vegan kurang terjangkau. Selain harga, faktor lain seperti cita rasa, kebiasaan konsumsi, dan ketersediaan produk juga turut berperan dalam keputusan pembelian. Oleh karena itu, diperlukan strategi harga yang lebih fleksibel, seperti pengembangan varian produk dengan rentang harga yang lebih luas, promosi berbasis loyalitas, serta edukasi mengenai manfaat kesehatan dan lingkungan dari produk vegan. Penelitian ini memberikan pemahaman bagi pelaku usaha dalam merancang strategi pemasaran yang lebih inklusif guna meningkatkan minat beli dan mendukung pertumbuhan pasar vegan di Surabaya.
THE VALUES OF BATANG HARING AS LOCAL WISDOM IN BUILD ING THE SUSTAINABLE COMPETITIVE ADVANTAGE OF TOURISM DESTINATION IN CENTRAL KALIMANTAN Mau, Daniel Pandu; Sukawati, Tjokorda Gde Raka
Journal of Business on Hospitality and Tourism Vol. 5 No. 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i2.164

Abstract

As a regional tourism destination in Indonesia, Central Kalimantan has cultural richness from its sub-ethnics of Dayak (indigenous people in Kalimantan) that can be used to develop its tourism products. Therefore, through an ethnographic approach using triangulation data collection techniques, this study explored, illustrated and comprehended in-depth the culture of Central Kalimantan specifically local wisdom values. Batang Haring as a local wisdom of Dayak in Kalimantan, particularly Central Kalimantan, has culture value that is the balanced and harmonious relationship among three-dimensional: human, God, and nature implemented through rites of Kaharingan (traditional belief of Dayak). The uniqueness in implementing the values become a "spirit" that is able to “awaken” and more "revive" Central Kalimantan, specifically in tourism sector. The strongly formed "spirit" will be a basic strength of differentiation strategy to create different, unique and unimitate products as a factor of competitive advantage in its tourism products. Utilization of these values can be done through cultural practices, Dayak-Kaharingan rite activities, and the use of cultural symbols in its development. However, it needs to be applied consistently in everyday life and supported through the hospitality of its people who live spiritually and continue to uphold their culture and arts that will form a strong "spirit" and hard to find elsewhere. Thus, the tourism sector can be sustainable and will impact on strengthen economic activity, as well as improve the living standard of its community as host.
THE SIGNIFICANCE OF TRADITIONAL DAYAK CULINARY HERITAGE IN ESTABLISHING DESTINATION BRAND IDENTITY FOR TOURISM DEVELOPMENT IN CENTRAL KALIMANTAN Mau, Daniel Pandu; Mahmudi, Mahmudi; Mau, Yesarela Pandu; Artana, I Wayan Arta
JURNAL KEPARIWISATAAN Vol 23 No 1 (2024): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v23i1.1175

Abstract

This study aimed to examine the growth of the traditional culinary industry sector in Central Kalimantan and its relationship with tourist destinations, emphasizing its role as a branding tool that shapes the destination brand identity in Central Kalimantan. The research methodology employed was qualitative with a focused case study approach in Central Kalimantan. Data were obtained through triangulation techniques, including observation, interviews, and the analysis of documentary data, involving various informants such as officials from the Ministry of Culture and Tourism, academicians, tourism destination managers, culinary entrepreneurs, tourists, and local communities. Data analysis utilized an interactive model comprising data collection, data condensation, data display, and conclusion stages. The research findings highlighted the diversity of Dayak culinary offerings in Central Kalimantan, including Juhu Umbut Rotan, Juhu Singkah Enyuh, Juhu Kujang, Chips made of Kalakai, Kalumpe, Sambal Kandas Sarai, and Kenta through the Mangenta process, demonstrating positive impacts on the development of tourist destinations. Furthermore, Dayak culinary practices were elevated as a branding element capable of shaping destination identity. The synergy between the government and local communities is vital in promoting Dayak culinary heritage to fortify destination brand identity and boost tourism allure. Through cohesive collaboration, Central Kalimantan can effectively leverage Dayak cuisine's distinctiveness to build a robust and sustainable destination brand. To maximize this potential, fostering strong synergy among the government, local communities, and culinary entrepreneurs is crucial. Proactive government engagement, sustained support for culinary entrepreneurs, organizing culinary festivals to enhance global awareness, targeted backing for enterprises like MEFs Food & Snacks, active community participation in digital marketing, and continuous research to monitor market trends are pivotal.
Pelatihan Keterampilan Kuliner bagi Siswa Sekolah Menengah Atas Katolik Stella Maris Surabaya sebagai Bekal Kewirausahaan Prabowo, Ivy Dian Puspitasari; Mau, Daniel Pandu; Taufiq, Achmad; Lie, Tjhing Man
Jurnal Pengabdian Masyarakat Indonesia Vol 5 No 4 (2025): JPMI - Agustus 2025
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3633

Abstract

Pelatihan keterampilan kuliner bagi siswa SMAK Stella Maris Surabaya dilatarbelakangi oleh pentingnya membekali generasi muda dengan keterampilan praktis yang dapat menunjang kemandirian, kreativitas, dan potensi kewirausahaan. Untuk mengatasi hal tersebut, dilakukan pelatihan keterampilan kuliner bagi siswa SMAK Stella Maris Surabaya. Kegiatan ini bertujuan untuk memberikan pelatihan dasar memasak yang aplikatif dan menyenangkan, sekaligus menumbuhkan minat berwirausaha sejak dini. Metode pelatihan dilakukan secara klasikal dan praktik langsung selama tujuh sesi, dimulai dari penyusunan modul, pengenalan alat dan bahan, demonstrasi, praktik memasak, hingga evaluasi hasil. Sebanyak 60 siswa mengikuti kegiatan ini dengan antusias dan aktif dalam setiap sesi. Hasil evaluasi menunjukkan peningkatan keterampilan memasak, kepercayaan diri, serta munculnya inisiatif siswa untuk menjual produk yang dihasilkan. Pelatihan ini turut memperkuat kerja sama antarsiswa, memberikan pengalaman belajar kontekstual yang bermanfaat di luar pembelajaran formal, dan menumbuhkan jiwa kewirausahaan siswa dalam lingkungan sekolah.
Doritos Product Marketing Innovation Based on Doritos Flat Life on TikTok Social Media to Increase Sales Taufiq, Achmad; Hadi, Bawa Mulyono; Mau, Daniel Pandu
TRANSEKONOMIKA: AKUNTANSI, BISNIS DAN KEUANGAN Vol. 5 No. 1 (2025): January 2025
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/transekonomika.v5i1.834

Abstract

Innovative product marketing is essential in increasing sales in today's digital age, especially through social media platforms such as TikTok. This research aims to analyse the marketing strategy used by Doritos in the campaign, as well as evaluate its impact on product sales and audience engagement. The research method used is qualitative with data collection techniques through in-depth interviews, content analysis, and consumer surveys. The results revealed that using TikTok as a marketing platform was effective in increasing brand awareness and sales. The campaign successfully created high engagement through hashtag challenges, collaboration with influencers, and organic content. A 30% increase in sales in the first month of the campaign, as well as positive engagement levels from TikTok users, showed that this marketing approach was effective. The implication of this research is the importance of understanding the audience and adapting to the dynamics of social media platforms to achieve success in digital marketing.
Peran Food Festival dalam Meningkatkan Citra Destinasi Kuliner Tradisional Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
Jurnal Manajemen STIE Muhammadiyah Palopo Vol 10, No 2 (2024)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35906/jurman.v10i2.2250

Abstract

AbstractSurabaya, as a city with significant potential in the traditional culinary tourism sector, has not been fully optimized as a major culinary destination. This study aimed to explore the role of food festivals in enhancing Surabaya’s image as a traditional culinary destination. A qualitative research approach involved in-depth interviews with small and medium-sized enterprise (SME) actors, festival visitors, event organizers, observational analysis, and promotional material review. The findings indicated that food festivals, such as the Tjap Legende Festival and Surabaya Food Festival, have the potential to enhance the city’s image, introduce traditional cuisine, and promote local economic growth. Furthermore, these festivals serve as effective branding tools by leveraging local cultural elements and utilizing digitalization for promotion. Cross-sector collaboration, including SME empowerment and training, is crucial in creating a positive impact and ensuring sustainability. The study also emphasized the importance of financial and technological support for local artists, as well as the use of cultural narratives in promotion to attract tourists, particularly the younger generation and international visitors. Overall, food festivals in Surabaya have substantial potential to position the city as a competitive culinary destination at both national and global levels.Keywords: branding; tourist destination; food festival; traditional cuisine; SurabayaAbstrakSurabaya, sebagai kota yang memiliki potensi besar dalam sektor pariwisata kuliner tradisional, belum sepenuhnya dimanfaatkan secara optimal sebagai destinasi kuliner utama. Penelitian ini bertujuan untuk mengeksplorasi peran food festival dalam memperkuat citra Surabaya sebagai destinasi kuliner tradisional. Pendekatan penelitian yang digunakan adalah kualitatif, dengan melibatkan wawancara mendalam terhadap pelaku UMKM, pengunjung festival, dan penyelenggara acara, serta analisis observasi dan materi promosi. Hasil penelitian menunjukkan bahwa food festival, seperti Festival Tjap Legende dan Surabaya Food Festival, berpotensi meningkatkan citra kota, mengenalkan kuliner tradisional, serta mendorong pertumbuhan ekonomi lokal. Selain itu, festival ini juga berfungsi sebagai alat branding yang efektif dengan memanfaatkan elemen budaya lokal dan pemanfaatan digitalisasi dalam promosi. Kolaborasi lintas sektor, yang meliputi pemberdayaan UMKM dan pelatihan, memiliki peran penting dalam menciptakan dampak positif dan keberlanjutan. Penelitian ini juga menekankan pentingnya dukungan finansial dan teknologi untuk seniman lokal serta penerapan narasi budaya dalam promosi guna menarik wisatawan, khususnya generasi muda dan wisatawan internasional. Secara keseluruhan, food festival di Surabaya memiliki potensi yang besar untuk membangun citra kota sebagai destinasi kuliner yang kompetitif di tingkat nasional maupun internasional.Kata kunci: branding; destinasi wisata; food festival; kuliner tradisional; surabaya
Aksesibilitas Hotel Grand Mega Resort & Spa Bali Dengan Mall Bali Galeria Mau, Daniel Pandu; Pramesti, Dinar Sukma
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 1 No 1 (2019): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v1i1.21

Abstract

Banyaknya hotel dibangun berdekatan dengan sarana amenitas lain seperti mall dirasakan sangat berpotensi dan diminati oleh para pengguna jasa akomodasi, karena memberikan aksesibilitas yang sangat mudah dan praktis untuk menjalankan kegiatan maupun kesenangan. Penelitian ini dimaksudkan untuk membahas tentang Aksesibilitas Hotel Grand Mega Resort & SPA Bali dengan Mall Bali Galeria. Penelitian menggunakan metode deskriptif kualitatif. Teknik pengumpulan data menggunakan metode wawancara, observasi dan studi kepustakaan. Hasil yang diperoleh yaitu bahwa aksesibilitas merupakan hal yang sangat penting yang menjadi pertimbangan bagi para pengunjung untuk memilih hotel yang akan disinggahi. Hotel Grand Mega Resort & SPA Bali dipilih oleh pengunjung karena mempunyai daya tarik tersendiri karena konsep yang dibangun berdekatan dengan Mall Bali Galeria dan sarana amenitas lainnya.
Sensory Evaluation and Consumer Preference of a Tempeh–Beef Burger Prototype for Urban Markets Prabowo, Ivy Dian Puspitasari; Mau, Daniel Pandu; Lestariningsih, Titin; Tjahjadi, kezia; Hidayah, Nani Kharisma Nur; Tjahjono, Prijo
THE SPIRIT OF SOCIETY JOURNAL : International Journal of Society Development and Engagement Vol 9 No 1: September 2025
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/scj.v9i1.3465

Abstract

Urban culinary development creates opportunities to reintroduce local ingredients in formats that meet modern consumer preferences for taste, nutrition, and attractive presentation. This study explored the acceptance of a tempeh-based burger (ITBurger) as an innovative soybean product for urban markets. A total of 20 urban consumers aged 18–30 participated in a controlled sensory evaluation. The burger patty was formulated with 60% steamed tempeh and 40% lean ground beef, then assessed for taste, texture, aroma, and appearance using a 9-point hedonic scale. Participants also identified the primary reason for their preference among taste, texture, appearance, or nutritional value. Results showed high overall acceptance, with taste receiving the highest mean score (8.2 ± 0.5), followed by appearance (8.0 ± 0.4), texture (7.8 ± 0.6), and aroma (7.6 ± 0.7). Taste was the most frequently cited reason for liking the product (50%), while appearance and texture each accounted for 20%, and nutritional value 10%. These findings confirm that flavor and visual appeal are the key drivers of consumer acceptance, while health benefits play a secondary role. The positive response to a tempeh–beef hybrid highlights the potential of flexitarian approaches to reposition traditional soybean products as modern, appealing foods. This model offers a practical pathway for small food enterprises to promote healthy, locally based innovations in urban culinary markets.
Co-Authors Achmad Taufiq Achmad Taufiq Amanda Setia Subagyo Andreas Dachi Ariawan, I Wayan Adi Putra Artana, I Wayan Arta Artana, I Wayan Arta Bawa Mulyono Hadi Bunga, Trisna Pungkasih Dachi, Andreas Aditama Dinar Sukma Pramesti Elvin Adisatria Lukman Gunawan, Maggie Hadi, Bawa Mulyono Hans Viery Hidayah, Nani Kharisma Nur I Wayan Arta Artana Ivy Dian Puspitasari Prabowo Lestariningsih, Titin Lestariningsih, Titin lie, Tjhing Man Loo, Yohanes Elijah Lukman, Elvin Adisatria MAHMUDI Mahmudi Mahmudi Mahmudi Mahmudi Mahmudi, Mahmudi Mau, Yesarela Pandu Mau, Yesarela Pandu Messi, Lionel Natalia Kusumawati Otje Herman Wibowo Pandu Mau, Yesarela Prabowo, Ivy Dian Puspitasari Pratiwi, Maharani Dwi Rizal Kurniansah Tarigan, Daniel Christian Taufiq, Achmad Titin Lestaringsih Titin Lestariningsih Tjahjadi, kezia Tjahjono, Prijo Tjhing Man Lie Tjok Gde Raka Sukawati Yesarela Pandu Mau Yesarela Pandu Mau Yoseph Agung Priyo Widodo