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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 Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Physics 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.
Penguatan Kapasitas Masyarakat Melalui Pelatihan Pembuatan Siomay Ikan Bandeng Saus Hitam: Studi Kasus di Kawasan Ekowisata Mangrove di Kelurahan Keputih Surabaya Nugraha, Kristian; Nugraha, Kristian Agung; Minantyo, Hari; Chealsy, Felicya
Jurnal Abdimas Ekonomi dan Bisnis Vol. 6 No. 1 (2026): Jurnal Abdimas Ekonomi dan Bisnis
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/abdiekbis.v6i1.12063

Abstract

Kelurahan Keputih, Surabaya, memiliki potensi besar dalam pengembangan ekowisata mangrove yang didukung oleh ketersediaan sumber daya perikanan lokal, khususnya ikan bandeng. Namun, pemanfaatan hasil bandeng masih didominasi penjualan bahan mentah dengan nilai ekonomi yang relatif rendah. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas dan kemandirian ekonomi ibu-ibu PKK melalui pelatihan pengolahan ikan bandeng menjadi produk inovatif berupa siomay bandeng saus hitam. Metode yang digunakan adalah metode partisipatif yang meliputi tahap pra-survey, persiapan resep, pelaksanaan pelatihan, dan evaluasi. Pelatihan dilaksanakan di Laboratorium Pariwisata Universitas Ciputra dengan melibatkan 15 peserta. Evaluasi dilakukan melalui uji organoleptik dan kuesioner untuk mengukur efektivitas pelatihan dan potensi peluang usaha. Hasil menunjukkan bahwa produk siomay bandeng memperoleh respons positif dari peserta, terutama pada aspek aroma, rasa, dan tekstur. Mayoritas peserta menilai resep mudah dipelajari, bahan baku mudah diperoleh, serta produk berpotensi dikembangkan sebagai usaha berbasis frozen food. Kegiatan ini terbukti meningkatkan pengetahuan, keterampilan, dan minat berwirausaha peserta. Pelatihan ini berkontribusi dalam pemberdayaan perempuan, penguatan ekonomi lokal, serta mendukung keberlanjutan ekowisata mangrove di Kelurahan Keputih, sejalan dengan pencapaian SDGs tujuan ke-8.
Sensory Characteristics Of Madura Black Spice Based On Duck Alfin Maghfiroh; Hari Minantyo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27258

Abstract

This study aims to analyze the manufacturing process, organoleptic quality, and marketing strategy of Madura black spice made from duck with variations in duck liver composition. The method used was an experiment with organoleptic tests on 90 panelists using a Likert scale to assess color, aroma, taste, and texture, and statistical analysis using SPSS. The results showed that the best formulation was treatment B2 (75%), which obtained the highest scores on all parameters with a good level of assessment consistency. ANOVA tests showed significant differences between treatments in all parameters. An effective marketing strategy uses the 5P marketing mix concept with production cost-based pricing, accessible distribution, digital promotion, and attractive and informative packaging. Initial sales showed an increasing trend with stable turnover, and interview results indicated that the product has good acceptance in the market although variant development is needed to reach wider consumer preferences. This study concluded that formulation B2 is worthy of being developed as a superior product with good commercial potential.
Pemberdayaan UMKM Kuliner melalui Seminar Kewirausahaan Foodpreneurs: Strategi, Tren, Peluang, dan Branding Kuliner Kreatif Irra Chrisyanti Dewi; Hari Minantyo; Otje Herman Wibowo; Victor Kurniawan Yuwono; Tabita Priscilla Alfalianti Barada; Steven Nathanael Wong; Jason Andrean Suryanto; Yumiko Soukotta
CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin Vol 4 No 1 (2026): CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Islam Indragiri (UNISI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61672/cemara.v4i1.3552

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor kuliner memegang peranan strategis dalam perekonomian nasional, namun menghadapi berbagai tantangan struktural seperti keterbatasan modal, akses pasar, serta kapasitas inovasi produk dan branding yang masih rendah. Kegiatan pengabdian masyarakat ini dilaksanakan dalam bentuk seminar kewirausahaan bertajuk "Foodpreneurs Vol. 1: Kuliner Kreatif, UMKM Produktif" pada Sabtu, 2 Mei 2026 di Gedung Gereja GKI Merisi Indah, dengan tujuan meningkatkan pengetahuan, motivasi, dan kapasitas pelaku UMKM kuliner. Metode pelaksanaan terdiri atas ceramah interaktif oleh empat narasumber ahli, diskusi kelompok, serta pre-test dan post-test untuk mengukur peningkatan pemahaman peserta. Materi yang disampaikan mencakup tren kuliner kreatif 2026, pengembangan menu berbasis bahan lokal, identifikasi peluang usaha dan perilaku konsumen, perencanaan usaha sederhana, daya saing pasar, serta strategi branding UMKM. Hasil kegiatan menunjukkan peningkatan rata-rata skor pengetahuan peserta sebesar 42,3% dari pre-test ke post-test, dengan tingkat kepuasan peserta mencapai 87,6%. Peserta mampu memahami konsep foodpreneur, tren kuliner terkini, dan strategi pengembangan usaha kuliner yang berkelanjutan. Simpulan kegiatan ini menunjukkan bahwa pendekatan seminar multipanel dengan narasumber praktisi relevan secara efektif meningkatkan literasi wirausaha pada pelaku UMKM kuliner.
Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik: Product Innovation of Cassava Japanese Cheesecake Based on Organoleptic Testing Otje Herman Wibowo; Irra Chrisyanti Dewi; Fabiola Leoparjo; Hari Minantyo; Ham Sylvia Cindy Hartono; Patricia Alberta; Jeanette Magdalene Pekanto; Devi Ramadhani Hariyono
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.
PEMBERDAYAAN MASYARAKAT MELALUI PENINGKATAN ATRAKSI WISATA BUDAYA DAN PRODUK KULINER LOKAL DI DESA PENIWEN, MALANG Hari Minantyo; Thomas S Kaihatu; Devina Irtanto; I Dewa Gde Satrya
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.
Co-Authors Alfin Maghfiroh 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 Chealsy, Felicya Christiabel, Epifania Mariani Christopher, Vern Clara Lucinda Theojaya Devi Ramadhani Hariyono Devina Irtanto Fabiola Leoparjo Franoto, Catherine Lorena Valentina Gracia, Trifosa Jesslyn Hadipratista, Nabilah Sukma Hakeem, Firdi Aziz Ham Sylvia Cindy Hartono Hanan, Radinka Ravee Haqieqi, Sallis Bahihaqi Hartadji, Caecillia Hilda Yunita Wono I Dewa Gde Satrya Widyaduta Iasha, Rania Zahra Ika Yohanna Pratiwi Imelda Agustina Ngawi Irra Chrisyanti Dewi Ivana Grasielda J.E. Sutanto Jason Andrean Suryanto Jason Lau Jeanette Magdalene Pekanto 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 Nugraha, Kristian Nurillah, Salman Haji Oki Krisbianto Oktaviana, Cerly Olivia Erlinda Junita Prajitno Otje Herman Wibowo Patricia Alberta Poillot, Johanes Marco Prasetyon Sepsi Winarno Prastio, Bryan Budinata Puspita, Tabita Yunia Putri, Alma Rasikah Reviva Rafael Juan Chesna Tjoanda Rafael Juan Chesna Tjoanda Raharja, Zefnat Gusti Rama Indrawan Masbudi Ratu Padma Ap-Fatsah Regina Clara Kuncoro Samantha, Caitleen Santoso, Jennifer Steven Nathanael Wong Sudibyo, Theodora Kezia Sulimto, Feliciana Octavia Suputri, Ni Putu Febriana Eka Suryaputra, Florencia Syaiful, Lucilla Bilkis Tabita Priscilla Alfalianti Barada Thomas Stefanus Kaihatu Toreh, Joaquin Levi 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 Yumiko Soukotta Yuwono, Victor Zamir, Nabilah Husniah