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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 ARBITRASE: JOURNAL OF ECONOMICS AND ACCOUNTING Nobel Management Review GREENOMIKA Transekonomika : Akuntansi, Bisnis dan Keuangan Cultoure: Jurnal Ilmiah Pariwisata Budaya Hindu PERMANA : Jurnal Perpajakan, Manajemen, dan Akuntansi Journal of Business on Hospitality and Tourism Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL) The Sages Journal: Culinary Science and Business Jurnal Pengabdian Masyarakat Manage
Mau, Daniel Pandu
Akademi Sages, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Development of Pakal Forest Park as a Sustainable Edu-Ecotourism and Family Recreation Destination in Surabaya Hadi, Bawa Mulyono; Taufiq, Achmad; Mau, Daniel Pandu
Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital Vol 4 No 3 (2026): FEBRUARI
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jekombital.v4i3.1100

Abstract

Urban green spaces play a critical role in ecological sustainability, public health, and social well-being, especially in rapidly urbanizing regions. This study examines Taman Hutan Pakal, an urban forest in West Surabaya, to explore its potential as a sustainable edu-ecotourism and family recreation destination from a management and innovation perspective. Data were collected through field observations, in-depth interviews with park managers, visitors, local communities, and urban planning experts, as well as document analysis. Thematic analysis identified four key insights. First, Taman Hutan Pakal possesses significant ecological and recreational potential. Second, existing challenges include insufficient family-oriented infrastructure, limited environmental education programs, and low visibility in public engagement. Third, opportunities exist through societal demand and supportive policies to enhance environmental literacy and healthy recreational practices. Fourth, strategic interventions such as branding as an Educational Urban Forest, implementing biodiversity-based environmental education, improving child-friendly facilities, and fostering multi-stakeholder collaboration enable value transformation, innovation in urban park management, and long-term sustainability. The findings highlight the importance of integrating ecological, social, and educational dimensions in urban green space management to generate community well-being and strategic value for regional development.
EFEKTIVITAS PENYAJIAN BREAKFAST À LA CARTE DAN BUFFET PADA RESTORAN HOTEL: STUDI KASUS DI PREGO K GALLERY HOTEL Lorenz Egan Adi Dharma; Bawa Mulyono Hadi; Achmad Taufiq; Daniel Pandu Mau
The Sages Journal Vol. 4 No. 01 (2025): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v4i01.30

Abstract

Layanan breakfast merupakan salah satu komponen penting dalam operasional restoran hotel karena berhubungan langsung dengan efisiensi pelayanan dan pengalaman tamu. Perbedaan metode penyajian breakfast, khususnya antara sistem à la carte dan buffet, menuntut pengelolaan yang tepat agar kualitas layanan tetap terjaga dalam berbagai kondisi operasional. Penelitian ini bertujuan untuk menganalisis efektivitas metode penyajian breakfast à la carte dan buffet dalam konteks operasional restoran hotel, serta mengidentifikasi implikasinya terhadap alur pelayanan dan pengalaman tamu. Penelitian ini menggunakan pendekatan kualitatif dengan studi kasus di Restoran Prego K Gallery Hotel. Pengumpulan data dilakukan melalui observasi langsung terhadap proses pelayanan breakfast, wawancara dengan staf dan manajemen restoran, serta dokumentasi pendukung. Data dianalisis secara deskriptif dengan membandingkan karakteristik operasional, efisiensi waktu pelayanan, dan distribusi beban kerja pada kedua metode penyajian. Hasil penelitian menunjukkan bahwa metode à la carte unggul dalam pengendalian kualitas makanan dan personalisasi pelayanan, tetapi menghadapi keterbatasan efisiensi waktu pada kondisi volume tamu tinggi. Sebaliknya, metode buffet lebih efektif dalam melayani jumlah tamu yang besar dalam waktu terbatas, meskipun memerlukan pengawasan yang konsisten untuk menjaga kualitas dan tampilan hidangan. Penelitian ini menegaskan bahwa efektivitas penyajian breakfast tidak bersifat absolut, melainkan kontekstual dan bergantung pada kondisi operasional restoran. Oleh karena itu, penerapan strategi penyajian yang adaptif menjadi kunci dalam menjaga keseimbangan antara efisiensi operasional dan kualitas pengalaman tamu di restoran hotel.
EVALUASI SENSORI DAN PREFERENSI KONSUMEN TERHADAP NASI RENDANG BERBASIS GASTRONOMI MOLEKULER Anggyta Ismi Aulia; Mahmudi; Daniel Pandu Mau
The Sages Journal Vol. 4 No. 01 (2025): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v4i01.35

Abstract

Kuliner tradisional Indonesia, khususnya rendang, tidak hanya berfungsi sebagai pemenuhan kebutuhan konsumsi, tetapi juga merepresentasikan identitas budaya dan kearifan lokal. Seiring perubahan preferensi konsumen yang semakin menekankan pengalaman sensori dan visual, pendekatan gastronomi molekuler menjadi salah satu strategi inovatif dalam pengembangan kuliner tradisional. Penelitian ini bertujuan menganalisis preferensi konsumen terhadap nasi rendang berbasis gastronomi molekuler dibandingkan dengan nasi rendang tradisional. Penelitian menggunakan pendekatan kuantitatif melalui uji hedonik terhadap 30 panelis tidak terlatih dengan penilaian pada aspek warna, penampilan, rasa, aroma, dan tekstur menggunakan skala lima tingkat, kemudian dianalisis menggunakan ANOVA satu arah. Hasil penelitian menunjukkan bahwa nasi rendang berbasis gastronomi molekuler memperoleh tingkat penerimaan yang secara signifikan lebih tinggi pada aspek warna dan penampilan, dengan nilai rata-rata masing-masing 4,3 dan 4,9, dibandingkan nasi rendang tradisional yang masing-masing memperoleh nilai rata-rata 3,0 dan 2,8. Pada aspek rasa, kedua sampel menunjukkan tingkat kesukaan yang relatif setara dengan nilai rata-rata di atas 4,0. Sebaliknya, nasi rendang tradisional lebih disukai pada aspek aroma dan tekstur, dengan nilai rata-rata masing-masing 3,8 dan 4,7. Hasil ini menunjukkan bahwa gastronomi molekuler efektif meningkatkan daya tarik visual tanpa mengubah karakter rasa, tetapi aspek aroma dan tekstur yang bersifat familiar tetap berperan penting dalam membentuk preferensi konsumen.
Sensory Evaluation and Consumer Preference of a Tempeh–Beef Burger Prototype for Urban Markets Ivy Dian Puspitasari Prabowo; Daniel Pandu Mau; Titin Lestariningsih; kezia Tjahjadi; Nani Kharisma Nur Hidayah; Prijo Tjahjono
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 Anggyta Ismi Aulia 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 Elvin Adisatria Lukman Geneiver Konny Gunawan, Maggie Hadi, Bawa Mulyono Hans Viery I Wayan Arta Artana I Wayan Arta Artana kezia Tjahjadi Lestariningsih, Titin Lionel Messi Loo, Yohanes Elijah Lorenz Egan Adi Dharma Lukman, Elvin Adisatria Mahmudi MAHMUDI Mahmudi Mahmudi Mahmudi Mahmudi Mahmudi, Mahmudi Mau, Yesarela Pandu Mau, Yesarela Pandu Messi, Lionel Nani Kharisma Nur Hidayah Natalia Kusumawati Otje Herman Wibowo Pandu Mau, Yesarela Prabowo, Ivy Dian Puspitasari Pratiwi, Maharani Dwi Prijo Tjahjono Rizal Kurniansah Tarigan, Daniel Christian Taufiq, Achmad Titin Lestaringsih Titin Lestariningsih Tjhing Man Lie Tjok Gde Raka Sukawati Yesarela Pandu Mau Yesarela Pandu Mau Yesarela Pandu Mau Yesarela Pandu Mau Yohanes Elijah Loo Yoseph Agung Priyo Widodo