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All Journal International Journal of Community Service Learning PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food and Culinary Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abimanyu: Journal of Community Engagement
Nurfatimah, Ratna Palupi
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Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Z-generation's Perception on Surabaya Traditional Food Nurfatimah, Ratna Palupi; Astuti, Nugrahani; Pangesthia, Lucia Tri; Bahar, Asrul; Aini, Annisa Nur
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v7i1.10374

Abstract

One’s perception of food drives a person to choose, use, or consume the food that he/she prefers. The researchers intended to determine how the Z-generation perceives traditional Surabaya food in modern society. This research focuses on Z-generation dwellings in Surabaya, specifically targeting freshman students enrolled in the second semester of the culinary program at Surabaya State University. The investigation took eight months and was conducted in Surabaya City, which is known for its abundance of traditional food. The data collection approach used in this study employed questionnaires distributed through a Google form with 133 respondents. The findings indicate that availability, advertising, image, and diversity both partially and simultaneously have positive and significant effects on students’ decisions to purchase traditional Surabaya food products. The advertising component has the biggest influence at 0.24 points. However, advertising was the most influential factor, highlighting the importance of modern marketing strategies for promoting traditional foods.
Socialization of Food Safety and Halal Certification for Culinary Merchants at Griya Kuliner Bundaran Pacet Handajani, Sri; Astuti, Nugrahani; Nurfatimah, Ratna Palupi; Lukitasari, Febriani; Lebdoyono, Rendra; Bahar, Asrul; Siti Yuliana
International Journal of Community Service Learning Vol. 9 No. 1 (2025): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v9i1.84930

Abstract

This The low level of understanding of culinary merchants in Griya Kuliner Bunderan Pacet (GriaKu) regarding food safety and Halal certification is the main focus of this Community Service Program. This problem has an impact on the quality of products sold and consumer trust in the Halal and safety of food to be consumed. The main objective of this program is to strengthen the understanding of culinary merchants in GriaKu Bunderan Pacet regarding the importance of implementing food safety and halal certification, so that it can help them maintain product quality and provide halal assurance to consumers. The type of research used in this program is qualitative research with a participatory approach. The subjects involved in this study were culinary merchants in GriaKu Bunderan Pacet. The data collection method from this activity includes a series of socializations with an approach involving direct observation, in-depth interviews, and focus group discussions (FGD). This program successfully identified various problems faced by merchants and formulated relevant solutions. The results of this activity showed a significant increase in merchants’ awareness and understanding of the importance of maintaining cleanliness, food safety, and halal certification procedures, how to maintain them. This program is also expected to provide long-term impacts, namely improving the quality of products sold and supporting the sustainability of culinary businesses in the region through responsible practices.
Tumpeng: Cultural, historical, and nutritional analysis of Indonesia’s traditional rice dish Surya, Reggie; Nurfatimah, Ratna Palupi; Nugroho, David; Tedjakusuma, Felicia
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1375

Abstract

Tumpeng, a traditional Indonesian ceremonial dish characterized by its distinctive conical shape, accompanied by an array of side dishes. Tumpeng holds significant cultural, philosophical, and nutritional value within Indonesian society. Despite its prominence in Indonesian culinary traditions, there exists a notable gap in comprehensive literature addressing the multifaceted aspects of tumpeng. This review aims to fill this gap by providing a comprehensive examination of tumpeng, encompassing its historical evolution, philosophical underpinnings, varieties, and nutritional attributes. The historical evolution of tumpeng is rooted in ancient Hinduism in Indonesia which has evolved and adapted, reflecting the dynamic interplay between culture, religion, and tradition in Indonesian society. Philosophically, tumpeng embodies the concepts of gratitude, harmony, and community. It serves as a means of expressing gratitude to the divine and fostering communal unity through shared meals and ceremonies. Additionally, tumpeng holds symbolic significance in various cultural rituals and celebrations, reflecting the interconnectedness between spirituality, tradition, and everyday life. The review also explores the 15 varieties of tumpeng, ranging from traditional ceremonial dishes to modern adaptations for special occasions. Each variation of tumpeng carries its own unique cultural significance and culinary characteristics, highlighting the diversity of Indonesian cuisine and culinary traditions. Furthermore, a nutritional analysis reveals the potential health benefits of tumpeng, with its balanced combination of staple foods, proteins, vegetables, and other nutritious ingredients. Tumpeng offers a rich source of essential nutrients, contributing to overall health and well-being when consumed as part of a balanced diet.
Sosialisasi Penggunaan Website dan Aplikasi Halal MUI terhadap Keputusan Pembelian pada Wali Murid TK Sartika: Socialization of the Use MUI Halal Website and Application on Purchasing Decisions of Students’ Guardian in TK Sartika Astuti, Nugrahani; Sari, Fitri Komala; Muyasyaroh, Hidayatun; Nurfatimah, Ratna Palupi; Hutauruk, Janu; Inayati, Dyah Ajeng Tsinta; Mawarni, Mega Adi
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 8 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i8.9614

Abstract

The halalness of food products is an important concern for the Muslim community, especially for guardians who are responsible for their children's consumption. Majelis Ulama Indonesia (MUI) has provided a halal certification checking facility through the MUI Halal website and application. However, many people still do not understand how to use it, so socialization is needed to increase awareness in choosing halal products. The purpose is to improve the understanding and skills of Sartika Kindergarten, Ketintang Surabaya guardians in checking the halal certification of food and beverage products through the MUI Halal website and application. Socialization is expected to help students' parents make decisions about purchasing halal products so that they are more focused and in accordance with Islamic law. The Activity Implementation Method is carried out through three stages: (1) coordination with the school, (2) socialization and training in the use of the MUI Halal website and application, and (3) evaluation by filling out a questionnaire. The results of this Socialization Activity significantly increased the participants' understanding. Before the activity, three respondents agreed to check the halal certification before buying a product, while after the socialization and training, there was an increase in the number of respondents who answered strongly agree, namely 18 respondents. This shows the effectiveness of socialization in increasing awareness and purchasing decisions for halal products.
PENGEMBANGAN E-BOOK PENGELOLAAN LAB BIDANG STUDI PADA MAHASISWA TATA BOGA UNESA Handajani, Sri; Nurfatimah, Ratna Palupi; Astuti, Nugrahani; Lukitasari, Febriani
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025 (In Press)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study is to formulate an interactive E-Book as a learning resource for Culinary Arts students enrolled in the Laboratory Management course at the State University of Surabaya (UNESA). The E-Book was developed utilizing the ADDIE approach (Analysis, Design, Development, Implementation, and Evaluation), which assures that the design, implementation, and evaluation processes are organized and systematic. The findings of this study show that the learning resource effectively accommodates students' academic needs while also increasing their interest and grasp of laboratory management topics. Validation by subject matter and media specialists resulted in high average scores in design, substance, and utility categories. Furthermore, studies including students received great feedback, with an average assessment score of more than 80%, putting the E-Book in the "excellent" category.
Co-Authors Annisa Nur Aini Asrul Bahar David Nugroho Hutauruk, Janu Ida Ayu Putu Sri Widnyani Inayati, Dyah Ajeng Tsinta Lebdoyono, Rendra Lukitasari, Febriani Mawarni, Mega Adi Muyasyaroh, Hidayatun Nugrahani Astuti Pangesthia, Lucia Tri Sari, Fitri Komala Sri Handajani Surya, Reggie Tedjakusuma, Felicia