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All Journal Jurnal Kompetensi Teknik Jurnal Bahan Alam Terbarukan Teknobuga : Jurnal Teknologi Busana dan Boga Agrointek JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Terapan Abdimas Religious: Jurnal Studi Agama-Agama dan Lintas Budaya E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Jurnal Abadimas Adi Buana Jurnal Penamas Adi Buana JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Journal of Indonesian Tourism, Hospitality and Recreation Jurnal Teknologi Pertanian Andalas Jurnal Pendidikan Teknologi Pertanian Altasia : Jurnal Pariwisata Indonesia International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Ilmiah Edunomika (JIE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) PLAKAT : Jurnal Pelayanan Kepada Masyarakat Jurnal Abdimas Pariwisata Jurnal Gastronomi Indonesia Journal Community Service Consortium Jurnal Ilmiah Pangan Halal TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Jurnal Manajemen Maranatha Jurnal Sains dan Teknologi Pangan
Hari Minantyo
Universitas Ciputra Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Penguatan Pembuatan Inovasi Produk Nugget Ikan Bandeng di Kelurahan Wonorejo dan Kelurahan Keputih Surabaya Grasielda, Ivana; Minantyo, Hari; Nugraha, Kristian Agung; Irtanto, Devina; Toreh, Joaquin Levi; Martono, Catherine Eugene
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 16, No 3 (2025): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v16i3.20850

Abstract

Kelurahan Wonorejo dan Keputih merupakan dua kelurahan yang memiliki masalah terkait cara mengolah sejumlah besar ikan bandeng (Chanos chanos) yang diproduksi. Universitas Ciputra Surabaya bekerja sama dengan Wahana Visi Indonesia yakni sebuah NPO (Non Profitable Organization) mengadakan kegiatan pelatihan dengan tujuan untuk memberikan sosialisasi kepada masyarakat-masyarakat sekitar dua kelurahan tersebut akan metode pengolahan ikan bandeng agar dapat dikembangkan sebagai sebuah produk yang bisa dibisniskan dalam industri Food and Beverage, guna meningkatkan perekonomian warga. Ada 70 peserta yang terlibat dalam kegiatan ini, di mana merupakan para pelaku UMKM dan ibu rumah tangga. Metode yang digunakan adalah edukasi dan demonstrasi pengolahan daging fillet ikan bandeng menjadi nuget ikan bandeng. Hasil dari kuesioner yang diisi oleh peserta menunjukkan bahwa kegiatan ini memberikan pengetahuan baru dalam pengolahan ikan bandeng menjadi nuget, di mana proses pengolahannya cukup mudah dipahami oleh peserta. Selain itu, mayoritas peserta juga setuju bahwa nuget ikan bandeng dapat menjadi peluang usaha bagi mereka.
Karakteristik kerang bulu (Anadara antiquata) dan potensinya sebagai abon : Characteristics of kerang bulu (Anadara antiquata) and its potential as Abon Sondak, Michael Ricky; Minantyo, Hari; Patiwi, Ika Yohanna; Ap-Fatsah, Ratu Padma; Lau, Jason
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3798

Abstract

Shellfish are known food sources that contain various important nutrients such as protein, fat and minerals. The purpose of this research is to establish the properties of Anadara antiquata and whether it may be used as a supplementary material for manufacturing abon. This study was divided into two stages: characterisation of fresh Anadara antiquata and preliminary examination of its absorption potential. This test uses Inductively Coupled Plasma Mass Spectrometry (ICP MS) which is a very reliable and versatile element detection method for determining levels of Cd, Pb, As and Hg. Potential abon using in this research combining Anadara antiquata with Chanos chanos and the other one using the addition of tempeh. Heavy metals analysis results show that all samples had an Cd content below 0.1 mg/kg, the weight Pb value was below 0.3 mg/kg, As value below 1,0 mg/kg and not detected Hg for all samples. All samples having a heavy metal content are below the threshold determined through SNI No 7690.1:2013. The addition of tempeh to the abon of Anadara antiquata can increase protein content with the highest number at 25.6%.
Pemanfaatan tepung ampas kopi arabika (Coffea arabica) sebagai substitusi tepung terigu (Triticum compactum) dalam pembuatan bolu klemben: Utilizing arabica coffee dregs flour (Coffea arabica) as a substitution of wheat flour (Triticum compactum) in the making of klemben cake Santoso, Jennifer; Minantyo, Hari
AGROMIX Vol 13 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v13i2.3063

Abstract

Introduction: Coffee production in Indonesia has increased. Increase of production followed by the increase of consumption of coffee. Increase in consumption of coffee causes the stock of coffee dregs to increase. Coffee dregs come from the making of coffee beverages and coffee dregs usage are still at their minimum usage or coffee dregs are not used or discarded. The purpose of this study is to reduce waste which is coffee dregs and optimize that waste as a substitute material in making food and beverages. Besides that, to know the best treatment and substitution percentage to coffee dried flour klemben cake in texture, color, taste and scent. Methods: This study uses experimental and research and development methods. In this study, researchers use two types of treatment to coffee dregs which are drying using sun and roast and using 10%, 15% and 20% as the substitution percentage. Every sample will be tested by organoleptic test with 30 untrained panelists and repetition will be done 3 times. Results: Based on organoleptic test, the most preferred sample by panelists is coffee dregs flour klemben cake with roast treatment and 10% substitution percentage. Conclusion: Utilization of arabica coffee dregs flour gives influence to the color, taste, scent and texture of the sample. The higher substitution percentage usage of coffee dregs flour causes panelists to dislike the sample more.
Formulation of a Flavor Enhancer Based on Milkfish and Shrimp Waste with Shiitake Mushroom Addition: An Organoleptic Assessment Nugraha, Kristian Agung; Minantyo, Hari; Grasielda, Ivana; Hartadji, Caecillia; Poillot, Johanes Marco
Jurnal Penelitian Pariwisata Vol 9 No 1 (2025): (TR) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i1.279

Abstract

The objective of this study was to evaluate the development of a natural seasoning made from milkfish meat, shiitake mushrooms, and shrimp waste, as well as to assess its organoleptic properties. The research was conducted in Surabaya. The seasoning was prepared by drying and processing each ingredient into powder form, which was then mixed with other spices in varying formulations containing 0%, 10%, 15%, and 20% shiitake mushroom powder. The final products were subjected to organoleptic evaluation using a 4-point Likert scale by untrained panelists, who assessed the color, aroma, taste, and texture. Data were analyzed using Analysis of Variance (ANOVA) to identify significant differences among the samples. The results indicated that the 20% shiitake mushroom formulation enhanced the umami flavor without significantly affecting the color and texture (p > 0.05). However, aroma and taste were significantly influenced by the formulation (p < 0.05). This shows that the addition of shiitake mushroom powder contributes to flavor enrichment without altering the product’s appearance. Therefore, the formulation shows potential as a natural and nutrient-rich alternative seasoning. Further research is recommended to improve the product’s texture and shelf-life, making it more suitable for commercial production and market acceptance. Keywords: milkfish, shiitake mushroom, shrimp waste, seasoning, organoleptic test.
Efek pengelompokan lokasi bisnis kuliner terhadap volume penjualan dengan mediasi kesadaran merek Matheo Sheva Hastono; Rafael Juan Chesna Tjoanda; Hari Minantyo
Jurnal Manajemen Maranatha Vol 24 No 2 (2025): Jurnal Manajemen Maranatha
Publisher : Universitas Kristen Maranatha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28932/jmm.v24i2.11585

Abstract

The food and beverage industry are a growing sector, and this growth prompts the majority of businesses in the industry to seek out new ways to gain customers' attention and increase their income. This makes the F&B industry as one of the most significant contributors to a country’s economic growth. This research aims to analyse the impact of location clustering of F&B businesses on their sales volume within the perimeter of DP Mall semarang, using brand awareness as a mediating variable, to see whether clustering has a positive or negative impact on these businesses. The research method used is quantitative, based on partial least squares-structural equation modeling (PLS-SEM) with a purposive sampling technique. Data was collected using a Lickert scale questionnaire from 123 respondents who met the selection criteria. The results of this research show a significant positive impact of the clustering of food and beverage businesses on their sales volume and confirm the significance of brand awareness as a mediator. The conclusion indicates that clustering F&B tenants in shopping centers can be an effective approach to increase their sales volume through the mediation of brand awareness, generating profits from the spillover effect. This research provides an understanding of how tenant location arrangements in shopping centers can increase profit for tenants within the culinary clusters. Further research is required to gain more information regarding qualitative perspectives and to explore the effect of it on different industries.
PEMBERDAYAAN MASYARAKAT MELALUI PENINGKATAN ATRAKSI WISATA BUDAYA DAN PRODUK KULINER LOKAL DI DESA PENIWEN, MALANG Minantyo, Hari; Kaihatu, Thomas S; Irtanto, Devina; Gde Satrya, I Dewa
Jurnal Terapan Abdimas Vol. 11 No. 1 (2026)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v11i1.23185

Abstract

Abstract. Peniwen Village, located in Kromengan Sub-district, Malang Regency, East Java province, through its tourism awareness group (Pokdarwis “Gesang Selaras”), possesses a unique cultural tourism potential rooted in the Christian of Jawi Wetan tradition (GKJW / Gereja Kristen Jawi Wetan), which is rarely found in other regions. However, this potential has not yet been optimally managed, both in terms of cultural attraction management and supporting product development. This community service program applied a participatory action research approach through training, mentoring, and hands-on practice with members of Pokdarwis and local villagers. The implication of this activity is the learning experience of the Peniwen Tourism Village community in increasing their insight and skills for the progress of the village. The activities consisted of: (1) strengthening the management capacity of cultural village tourism based on the Christian of Jawi Wetan tradition through workshops and simulations of cultural attraction management, and (2) conducting training on local food processing innovations to produce three value-added new products such as shredded meat (abon), dumplings (siomay), and jerky (dendeng) as complementary attractions and entrepreneurial opportunities. The results indicated an improvement in the capacity of Pokdarwis to design cultural tourism attractions that are more systematic, engaging, and educational for visitors with measurable indicators, namely the creation of a more effective travel pattern for cultural tourism in Peniwen Village. Furthermore, the community successfully developed innovative local food products with higher economic value and potential as signature souvenirs of Peniwen Village. This program not only reinforced the village’s cultural identity but also created opportunities for economic diversification through the synergy of cultural tourism and local product development.   Abstrak. Desa Peniwen, Kecamatan Kromengan, Kabupaten Malang, Propinsi Jawa Timur, melalui Pokdarwis Gesang Selaras, memiliki potensi wisata budaya yang unik karena berbasis pada tradisi religi Kristen Jawi Wetan (GKJW / Gereja Kristen Jawi Wetan) yang jarang ditemui di daerah lain. Namun, pengelolaan potensi ini belum optimal, baik dalam manajemen atraksi budaya maupun dalam pengembangan produk pendukung pariwisata. Kegiatan pengabdian masyarakat ini menggunakan pendekatan participatory dengan metode pelatihan, pendampingan, dan praktek langsung bersama anggota Pokdarwis dan masyarakat desa. Nilai implikatif dari kegiatan ini adalah, pengalaman pembelajaran masyarakat Desa Wisata Peniwen dalam meningkatkan wawasan dan keterampilan diri mereka untuk kemajuan desa. Tahapan kegiatan meliputi: (1) penguatan kapasitas manajemen desa wisata melalui workshop dan simulasi pengelolaan atraksi budaya; serta (2) pelatihan inovasi olahan pangan berbahan lokal menjadi tiga produk unggulan baru berupa abon, siomay, dan dendeng sebagai penunjang daya tarik wisata sekaligus peluang usaha masyarakat. Hasil kegiatan menunjukkan peningkatan kemampuan Pokdarwis dalam merancang atraksi wisata budaya berbasis kearifan lokal yang lebih sistematis, menarik, dan memiliki nilai edukasi bagi pengunjung dengan indikator terukur yakni terciptanya travel pattern wisata budaya Desa Peniwen yang lebih efektif. Selain itu, masyarakat berhasil menghasilkan inovasi produk pangan lokal yang berpotensi dipasarkan sebagai oleh-oleh khas Desa Peniwen. Kegiatan ini tidak hanya memperkuat identitas budaya desa, tetapi juga membuka peluang diversifikasi ekonomi masyarakat melalui sinergi antara pariwisata budaya dan pengembangan produk lokal.
INOVASI KOMPOSISI BUMBU HITAM BERBAHAN DASAR KACANG GUDE, JAMUR SHIITAKE, KLUWEK DAN BLONDO DITINJAU DARI UJI ORGANOLEPTIK. Nugraha, Kristian Agung; Hari Minantyo; Devina Irtanto; Ivana Grasielda; Trifosa Jesslyn Gracia
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 1 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i1.18936

Abstract

Food innovation based on local ingredients is growing along with increasing consumer demand for more natural, functional, and sustainable foods. The diversity of Indonesian spices makes Indonesia one of the countries with a rich and complex culinary tradition. The development of ready-to-use seasonings based on local ingredients presents a strategic opportunity to increase the added value of local commodities and strengthen national food security. Indonesia has a variety of local food ingredients that have the potential to be developed into innovative seasonings, including pigeon peas, shiitake mushrooms, kluwek, and blondo.  This research can contribute to the expansion of the variety of Indonesian ready-to-use seasonings that have a strong culinary identity and can be marketed widely, including through UMKM platforms, modern retail, and exports of traditional food products. Based on these opportunities, this research is designed to develop black spices made from gude nuts, shiitake mushrooms, kluwek, and blondo as modern local spice innovations. This research aims to formulate the best composition for making black spices based on local ingredients, evaluate sensory characteristics through organoleptic testing, and produce scientific information that can strengthen the local spice industry. Based on the results of the research discussion, it can be concluded that the differences in blondo composition in samples A1 to A4 have different effects on the product's sensory characteristics. The color of all samples is dominated by black derived from the use of kluwek, which has been shown to have strong and stable pigmentation capabilities despite variations in the composition of other ingredients. In the color category, there was a significant difference in the level of preference, with sample A1 being the most preferred and sample A2 showing a significant difference compared to the other samples.   Keywords: Blondo, Bumbu Hitam, Inovasi Bumbu
Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik: Product Innovation of Cassava Japanese Cheesecake Based on Organoleptic Testing Wibowo, Otje Herman; Dewi, Irra Chrisyanti; Leoparjo, Fabiola; Minantyo, Hari; Hartono, Ham Sylvia Cindy; Alberta, Patricia; Pekanto, Jeanette Magdalene; Hariyono, Devi Ramadhani
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23604

Abstract

This study aims to develop a gluten-free Japanese cheesecake by substituting wheat flour with boiled cassava (Manihot esculenta Crantz) as a local food ingredient. The growing demand for gluten-free bakery products and Indonesia’s dependence on imported wheat flour encourage the utilization of cassava as an alternative raw material. This research employed a descriptive quantitative approach using three formulations: 100% wheat flour, 50% wheat flour–50% cassava, and 100% cassava. Organoleptic tests were conducted with 90 respondents to evaluate taste, aroma, texture, color, and overall appearance using a five-point hedonic scale. The results indicated that cassava-based Japanese cheesecake was well accepted by respondents, with the 100% cassava formulation obtaining the highest preference score. The substitution of wheat flour with cassava did not significantly alter the characteristic soft, moist, and fluffy texture of Japanese cheesecake. This product innovation demonstrates that cassava can be effectively utilized as a gluten-free alternative ingredient while increasing the economic value of local commodities and offering a healthier dessert option for consumers with gluten intolerance.
From Home-Based Kitchens to Competitive Markets: Strengthening Culinary Msme Capacity Through Practical Training Pratama Siahainenia, Johan; Greselda Gosal, Gladys; Minantyo, Hari; Agung Nugraha, Kristian; Rahnjen Wijayadne, Devi
Plakat : Jurnal Pelayanan Kepada Masyarakat Vol 8, No 1 (2026): Plakat: Jurnal Pelayanan Kepada Masyarakat
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/plakat.v8i1.25729

Abstract

This study is grounded in the persistent challenges faced by culinary heritage-based small and medium-sized enterprises (SMEs), in which strong product authenticity is often undermined by inconsistent cooking quality and unprofessional packaging, thereby limiting market competitiveness in contemporary contexts. The objective of this research is to examine the effectiveness of an integrated development strategy that combines cooking skill enhancement and packaging design innovation in revitalizing culinary heritage enterprises, employing a mixed-method approach with a dominant qualitative-descriptive design involving participatory observation, in-depth interviews, visual documentation, expert taste evaluation, and pre– and post–comparative assessment of selected enterprises participating in an intensive capacity-building program. The findings demonstrate significant improvements in cooking-skill mastery, product consistency, food-safety compliance, packaging aesthetics, storytelling effectiveness, and overall market readiness, collectively contributing to increased perceived value, expanded market access, and short-term sales growth. Furthermore, the results confirm that modernization practices such as recipe standardization, quality control, and professional packaging do not diminish culinary authenticity but instead reinforce its sustainability and reproducibility. The implications of this study suggest that culinary heritage revitalization initiatives should adopt a holistic intervention model that integrates product quality enhancement with visual storytelling, supported by policy frameworks that facilitate continuous training, innovation support, and market linkage to ensure long-term economic viability and cultural preservation.Penelitian ini dilatarbelakangi oleh tantangan yang terus dihadapi oleh usaha kecil dan menengah (UKM) berbasis warisan kuliner, di mana autentisitas produk yang kuat sering kali tereduksi oleh ketidakkonsistenan kualitas masakan serta penyajian kemasan yang kurang profesional, sehingga membatasi daya saing di konteks pasar modern. Tujuan penelitian ini adalah untuk mengkaji efektivitas strategi pengembangan terpadu yang menggabungkan peningkatan keterampilan memasak dan inovasi desain kemasan dalam merevitalisasi usaha kuliner berbasis warisan, dengan menggunakan pendekatan metode campuran yang didominasi oleh desain deskriptif kualitatif melalui observasi partisipatif, wawancara mendalam, dokumentasi visual, evaluasi cita rasa oleh ahli, serta penilaian komparatif sebelum dan sesudah pada pelaku usaha yang mengikuti program peningkatan kapasitas secara intensif. Hasil penelitian menunjukkan adanya peningkatan signifikan dalam penguasaan keterampilan memasak, konsistensi produk, kepatuhan terhadap standar keamanan pangan, estetika kemasan, efektivitas storytelling, serta kesiapan pasar secara keseluruhan, yang secara kolektif berkontribusi pada peningkatan nilai persepsi, perluasan akses pasar, dan pertumbuhan penjualan jangka pendek. Selain itu, temuan ini menegaskan bahwa praktik modernisasi seperti standarisasi resep, pengendalian kualitas, dan kemasan profesional tidak mengurangi autentisitas kuliner, melainkan justru memperkuat keberlanjutan dan reprodusibilitasnya. Implikasi dari penelitian ini menunjukkan bahwa inisiatif revitalisasi warisan kuliner perlu mengadopsi model intervensi holistik yang mengintegrasikan peningkatan kualitas produk dengan storytelling visual, serta didukung oleh kerangka kebijakan yang memfasilitasi pelatihan berkelanjutan, dukungan inovasi, dan keterhubungan pasar guna menjamin keberlanjutan ekonomi jangka panjang serta pelestarian budaya.
Enhancing Product Quality, Consistency, And Food Safety of Culinary MSMES Through Practice-Based Cooking Skills Training Agung Nugraha, Kristian; Pratama Siahainenia, Johan; Minantyo, Hari; Leoparjo, Fabiola; Irtanto, Devina; Kurniawan Yuwono, Victor; Rahnjen Wijayadne, Devi
Plakat : Jurnal Pelayanan Kepada Masyarakat Vol 8, No 1 (2026): Plakat: Jurnal Pelayanan Kepada Masyarakat
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/plakat.v8i1.25728

Abstract

Departing from the strategic role of culinary MSMEs as a driver of the local economy as well as the challenge of low quality consistency and food safety standards faced by business actors in Lontar Village, this service research aims to improve the quality of MSME products through the development of culinary skills based on practicum training. The program was carried out using a descriptive-qualitative approach involving ten MSME actors who were selected purposively, through a series of activities in the form of initial observation, knowledge transfer, cooking practicum, intensive mentoring, and pre- and post-intervention evaluation. The results of the study showed a significant increase in taste quality, product consistency, mastery of food processing techniques, selection and handling of raw materials, and the application of food safety and hygiene practices, which overall strengthened the readiness of MSMEs to compete in local and modern markets. These findings confirm that a contextual and applicative practice-based training approach is more effective in building the capacity of MSMEs than a theoretical approach alone. The implications of this study show that the development of culinary skills and food safety standards need to be positioned as a core strategy in the policy of fostering regional MSMEs, because it not only increases the competitiveness of products, but also builds the foundation of business sustainability and strengthening the local economy in an inclusive manner.Berangkat dari peran strategis UMKM kuliner sebagai penggerak ekonomi lokal sekaligus tantangan rendahnya konsistensi kualitas dan standar keamanan pangan yang dihadapi pelaku usaha di Desa Lontar, penelitian pengabdian ini bertujuan untuk meningkatkan kualitas produk UMKM melalui pengembangan keterampilan kuliner berbasis pelatihan praktikum. Program ini dilaksanakan dengan menggunakan pendekatan deskriptif-kualitatif, melibatkan 10 pelaku UMKM yang dipilih secara purposif melalui serangkaian kegiatan, meliputi observasi awal, transfer pengetahuan, praktikum memasak, pendampingan intensif, serta evaluasi pra dan pasca intervensi. Hasil penelitian menunjukkan adanya peningkatan signifikan pada kualitas rasa, konsistensi produk, penguasaan teknik pengolahan makanan, pemilihan dan penanganan bahan baku, serta penerapan praktik keamanan dan higienitas pangan, sehingga memperkuat kesiapan UMKM untuk bersaing di pasar lokal maupun modern. Temuan ini menegaskan bahwa pendekatan pelatihan berbasis praktik yang kontekstual dan aplikatif lebih efektif dalam membangun kapasitas UMKM dibandingkan pendekatan teoretis semata. Implikasi penelitian ini menunjukkan bahwa pengembangan keterampilan kuliner dan standar keamanan pangan perlu diposisikan sebagai strategi inti dalam kebijakan pembinaan UMKM daerah, karena tidak hanya meningkatkan daya saing produk, tetapi juga membangun fondasi keberlanjutan usaha serta memperkuat perekonomian lokal secara inklusif.
Co-Authors Alberta, Patricia Anak Agung Ngurah Kenarya Dawawrata Andre Yusuf Trisna Putra Anggun, Jaqueline Vanessa Ap-Fatsah, Ratu Padma Aquilera, Ivana Ardhana, Annisa Naia Putri Audrey, Kendrick Aurelia Devina Sanjaya Baswara Yua Kristama Bryan Budinata Cahyadi, Michael Catherine Eugene Martono Catherine Lorena Valentina Franoto Christiabel, Epifania Mariani Christopher, Vern Clara Lucinda Theojaya Devina Irtanto Fabiola Leoparjo Franoto, Catherine Lorena Valentina Gde Satrya, I Dewa Gracia, Trifosa Jesslyn Greselda Gosal, Gladys Hadipratista, Nabilah Sukma Hakeem, Firdi Aziz Hanan, Radinka Ravee Haqieqi, Sallis Bahihaqi Hariyono, Devi Ramadhani Hartadji, Caecillia Hartono, Ham Sylvia Cindy Hilda Yunita Wono I Dewa Gde Satrya Widyaduta Iasha, Rania Zahra Ika Yohanna Patiwi Ika Yohanna Pratiwi Imelda Agustina Ngawi Irra Chrisyanti Dewi Ivana Grasielda J.E Sutanto Jason Lau Jennifer Santoso Joaquin Levi Toreh Juliuska Sahertian Juliuska Sahertian Kaihatu, Thomas S Kamil, Ibrahim Kartika, Christiana Kenzie Felicia Wangke Kristanti, Essha Paulina Kristian Agung Nugraha Kuncoro, Regina Clara Kusumaningrum, Evita Mei Lau, Jason Laura Mahendratta Tjahjono Leonardo Pratama Liestya Padmawidjaja Lim, Eunike Anglelica Lutfiyah, Farida Hasna Martono, Catherine Eugene Masbudi, Rama Indrawan Masdiana Chendrakasih Padaga Matheo Sheva Hastono Michael Ricky Sondak Moonly Koespianto Moses Soediro Ngawi, Imelda Agustina Nurillah, Salman Haji Oki Krisbianto Oktaviana, Cerly Olivia Erlinda Junita Prajitno Otje Herman Wibowo Patiwi, Ika Yohanna Pekanto, Jeanette Magdalene Poillot, Johanes Marco Prasetyon Sepsi Winarno Prastio, Bryan Budinata Pratama Siahainenia, Johan Puspita, Tabita Yunia Putri, Alma Rasikah Reviva Rafael Juan Chesna Tjoanda Rafael Juan Chesna Tjoanda Raharja, Zefnat Gusti Rahnjen Wijayadne, Devi Rama Indrawan Masbudi Ratu Padma Ap-Fatsah Regina Clara Kuncoro Samantha, Caitleen Santoso, Jennifer Sudibyo, Theodora Kezia Sulimto, Feliciana Octavia Suputri, Ni Putu Febriana Eka Suryaputra, Florencia Syaiful, Lucilla Bilkis Toreh, Joaquin Levi Trifosa Jesslyn Gracia v Yuwono Valerie Micelle Muljono Victor Kurniawan Yuwono Victor Yuwono Wangke, Kenzie Felicia Wike Laurenzia Warrauw Wirawan Dwi Radianto Wirawan ED Radianto Yedida Esther Giovanni Purnomo Yuwono, Victor Zamir, Nabilah Husniah