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All Journal Jurnal Ilmu Komunikasi Jurnal EMT KITA JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR Journal of Social Research Jurnal Ilmu Multidisplin DEVOTE: Jurnal Pengabdian Masyarakat Global TRJ (Tourism Research Journal) Sadar Wisata: Jurnal Pariwisata
Kurniawan, Johannes
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Other

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Yogurt Favorite Level Test Using Basic Ingredients Soybean Milk With Addition of Green Spinach (Amaranthus Tricolor L.) Kurniawan, Johannes
Jurnal Penelitian Pariwisata Vol 4 No 2 (2020): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v4i2.87

Abstract

Spinach is food that is easily wilted and easily damaged, so spinach that has been harvested must be immediately marketed and consumed. There are two methods to extend the shelf life of spinach, namely cooling and drying methods. This study uses the drying method. The advantages of drying compared to cooling are that the dried material is more durable, the volume and weight are reduced, resulting in lower costs for packaging, transportation and storage. Along with the development of food technology, vegetable milk began to be introduced as an alternative ingredient for making yogurt whose nutritional value is not inferior to animal milk yogurt. In order to be more attractive to increase income and add coloring, the natural coloring is green spinach, considering there has never been researched into making yogurt with the addition of green spinach as a natural coloring. The treatment of adding green spinach vegetable extracts by 15% and 25% affects the quality changes that occur in yogurt made from soy milk. By simply differentiating the addition of 15% and 25% can prove the influence of changes in yogurt quality made from soy milk. Keywords: Organoleptic Test, Yoghurt, Green Spinach, Soy Milk
Pengembangan Produk Minuman Herbal Wedang Jahe Cold Brew Melalui Metode Research and Development (R&D) Onesis, Jennifer; Kurniawan, Johannes
Jurnal Ilmu Multidisiplin Vol. 4 No. 6 (2026): Jurnal Ilmu Multidisplin (Februari - Maret 2026)
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jim.v4i6.1684

Abstract

Wedang jahe merupakan minuman tradisional Indonesia yang kaya akan manfaat kesehatan, seperti meningkatkan daya tahan tubuh dan mengatasi masalah pencernaan, namun sering kali dikonsumsi dalam bentuk panas yang kurang menarik bagi konsumen muda di era modern. Penelitian ini bertujuan untuk mengembangkan inovasi wedang jahe cold brew sebagai minuman non-alkohol yang segar, rendah kalori, dan siap saji, guna memenuhi permintaan pasar akan produk fungsional berbasis herbal. Metode penelitian meliputi formulasi ekstraksi jahe segar menggunakan teknik cold brew (perendaman dingin selama 12-24 jam). Inovasi ini tidak hanya melestarikan warisan kuliner Indonesia tetapi juga berpotensi meningkatkan nilai ekonomi UMKM melalui diversifikasi produk minuman sehat non-alkohol.
PENINGKATAN KETERAMPILAN KOMUNIKASI INTERAKTIF: PENGUATAN PELAYANAN DAN INTERAKSI WISATA DI DESTINASI BOJONG KULUR Hardiyanto, Angela Kayleen; Kurniawan, Johannes
Devote: Jurnal Pengabdian Masyarakat Global Vol. 5 No. 1 (2026): Devote : Jurnal Pengabdian Masyarakat Global, Maret 2026 (In Press)
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v5i1.5519

Abstract

Bojong Kulur Tourism Village has natural tourism potential through river cruising activities and the development of MSMEs, but still faces challenges in visitor interaction due to the limited communication skills of the tour guides. Based on these conditions, this Community Service Program (PkM) was implemented to improve interactive communication skills and storytelling abilities, enabling guides to create more engaging and informative tourism experiences. The main objective of this program was to provide an understanding of interactive communication principles and narrative structuring techniques relevant to river tour guiding. The implementation methods included material presentations, narrative development practice, storytelling delivery, and evaluation through pre-test, post-test, and feedback forms. The program was conducted on 20 November 2025 and was attended by 26 participants. The evaluation results indicated an increase in participants’ knowledge, as reflected in the difference between pre-test and post-test scores, as well as positive responses regarding the clarity and relevance of the material. Overall, this PkM activity successfully strengthened participants’ foundational interactive communication competencies, supported the improvement of tourism service quality, and contributed to enhancing community capacity in destination management. These findings highlight the need for continued training to maintain consistency and quality of services in Bojong Kulur Tourism Village.  
Co-Authors Audreya, Qonita Bangun, Nurlina Beyul, Shin Eun Brian, Reagan Cholifah, Cholifah Hardiyanto, Angela Kayleen Juliana Juliana Kekung, Joany Patricia Beatrix Kurniawati, Laurencia Steffanie Mega Wijaya Laurent , Chelsea Natanael, Johanes Onesis, Jennifer Rustono - Santosa, Christoforus Djohan Then , Julita Then, Julita Theodosia C. Nathalia Wang, Dicken Sterling Wendy Wibowo, Steven Anthony Wowor, Wulan Meiaya Yustisia Kristiana