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All Journal Jurnal Teknologi Pertanian Pro Bisnis Jurnal Sains dan Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) The Spirit of Society Journal : International Journal of Society Development and Engagement CARADDE: Jurnal Pengabdian Kepada Masyarakat Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming To Maega: Jurnal Pengabdian Masyarakat Journal of Food and Culinary Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Industri Pariwisata Jurnal Pengabdian Masyarakat Indonesia Journal of Tropical Food and Agroindustrial Technology PERMANA : Jurnal Perpajakan, Manajemen, dan Akuntansi Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia The Sages Journal: Culinary Science and Business Jurnal Ilmu Sosial dan Humaniora
Prabowo, Ivy Dian Puspitasari
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Physics Public Health Social Sciences Other

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Study of Storage Time on The Organoleptic Characteristics of Pineapple Drink Powder: Kajian Waktu Penyimpanan pada Karateristik Organoleptik Serbuk Minuman Nanas Dian P. Prabowo., Ivy; Nareswara, Sebastian Farell
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1630

Abstract

Pineapple (Ananas comosus) is one of the tropical fruits with relatively affordable and stable prices because pineapple is not a seasonal fruit and the amount of its harvest in Indonesia is quite high. Pineapple is a fruit that is easily rotten, therefore efforts are needed to extend the shelf life of pineapple. One of them is by making pineapple drink powder. This study was analyzed by a hedonic test using 30 untrained panelists who were asked to provide an assessment of the aroma, color, and taste of pineapple drink powder and pineapple powder solution stored for 1,2,3, and 4 weeks. The results of this study can show that the longer the storage time of pineapple drink powder can reduce the panelists' acceptance of aroma, color, and taste. The results of this study showed that the assessment of aroma, color, and taste decreased from liking to disliking in the 4th week for both pineapple drink powder and the dissolved pineapple.
Peningkatan Kualitas Tenaga Pendidik: Melalui Keterampilan Kewirausahaan Lestariningsih, Titin; Mau, Daniel Pandu; Prabowo, Ivy Dian Puspitasari; Mahmudi, Mahmudi; Tarigan, Daniel Christian; Dachi, Andreas Aditama
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 8, No 1 (2025): JANUARI 2025
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

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

Abstract

Pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas tenaga pendidik melalui pelatihan keterampilan kewirausahaan sebagai sumber penghasilan tambahan. Dalam era globalisasi dan persaingan yang semakin ketat, pendidik dituntut tidak hanya memiliki kompetensi dalam bidang akademik, tetapi juga kemampuan berwirausaha untuk meningkatkan kesejahteraan mereka. Kegiatan ini melibatkan serangkaian pelatihan yang mencakup materi dasar kewirausahaan, pengelolaan usaha, serta strategi pemasaran yang aplikatif. Hasil dari pelatihan ini menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam merintis usaha kecil, yang berpotensi menjadi sumber pendapatan tambahan. Selain itu, program ini juga mendorong terciptanya inovasi dan kreativitas di kalangan pendidik, sehingga dapat memberikan dampak positif bagi lingkungan pendidikan dan masyarakat. Melalui pengabdian ini, diharapkan tenaga pendidik dapat lebih mandiri secara finansial dan termotivasi untuk mengembangkan jiwa kewirausahaan yang berkelanjutan.
Educational Culinary Approach to Enhance Students' Interest, Skills, and Knowledge in Cooking at SMA Katolik Stella Maris Surabaya Daniel Pandu Mau; Ivy Dian Puspitasari Prabowo; Elvin Adisatria Lukman
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 7 No. 3 (2024): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v7i3.4889

Abstract

Education in Indonesia often overlooked practical skills such as cooking, despite their importance for health and independence. This program implemented the Educational Culinary Approach at SMA Katolik Stella Maris in Surabaya to enhance students' interest, skills, and knowledge in cooking. The method involved preparation, planning, implementation, and evaluation of cooking training. Initial observations indicated that only 30% of students initially showed active interest in cooking activities. Following the training, results showed a significant increase in interest (90%) and cooking skills (80%) among students. Besides improving practical skills, the program integrated Catholic values such as social service. Group cooking activities provided psychosocial benefits, including enhanced self-confidence and social interaction. The final evaluation demonstrated that this program successfully enhanced students' holistic interests, skills, and knowledge in cooking. It proved that integrating academic education with practical skills could yield positive outcomes, both in practical skills and students' character and social development.
Implementation of Nutrition-Based Culinary Education for Community Welfare through Demonstration and Active Participation Methods Daniel Pandu Mau; Ivy Dian Puspitasari Prabowo; Elvin Adisatria Lukman; Yohanes Elijah Loo; Lionel Messi
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5506

Abstract

Enhancing community knowledge regarding healthy cooking techniques and nutrition was an important need. This activity sought to provide nutrition-based culinary education through demonstration methods and active participant involvement. The methods employed involved direct instructor demonstrations and evaluations using questionnaires and in-depth interviews. The evaluation results indicated a high level of participant satisfaction, with 86.4% expressing satisfaction with the materials, 82.6% appreciating the demonstration methods, and 89.1% being satisfied with the instructors' capabilities. Further interviews confirmed that many participants felt more confident applying healthy cooking techniques at home, with the professional and friendly instructors receiving high praise. The discussion highlighted the importance of interactive methods in enhancing understanding and recommended including health-related topics and using local ingredients in future programs. The conclusion indicated that this culinary education program encouraged participants to adopt healthier eating habits. Recommendations for further development included enhancing materials with additional topics and incorporating hands-on cooking practice sessions to strengthen participants' skills.
KULINER LOKAL SEBAGAI DAYA TARIK KOTA MALANG Prabowo, Ivy Dian Puspitasari; Lestariningsih, Titin; Mau, Daniel Pandu
Jurnal Industri Parawisata Vol 6 No 2 (2024): Jurnal Industri Pariwisata JANUARY 2024
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v6i2.1476

Abstract

Perkembangan kuliner Indonesia terus berubah dengan hidangan yang semakin unik dan nikmat. Industri kuliner lokal semakin tergeser. Penelitian ini bertujuan untuk mengidentifikasi potensi kuliner khas kota Malang yang menjadi daya tarik wisata. Menjamurnya bisnis kuliner yaitu: restoran, kafe dan Pedagang Kaki Lima (PKL) di Koridor Jalan Sukarno Hatta Malang, menambah kota ini tidak ada sepinya siang malam ramai. Jenis penelitian kualitatf dengan pendekatan literatur review. Pengumpulan data melalui penelusuran situs Google, Google Scholar, Researchgate, Simantic, neliti. Hasil penelitian menunjukkan kuliner lokal menjadi daya tarik wisatawan datang untuk mendapatkan pengalaman yang menyenangkan. Untuk itu, pemerintah dan masyarakat sudah seharusnya bersama-sama bersinergitas dan kolaborasi dalam meningkatkan brand kota kuliner sebagai kota kuliner dengan mengadakan event – event yang dapat menarik, wisatawan menikmati sajian kuliner kas Malang. Melestarikan makanan lokal yang menjadi khas Malang. Menata dan memberikan ruang bagi pelaku usaha bisnis kuliner sehingga dapat dengan mudah para wisatawan menemukan makanan dan minuman khas lokal Malang.
Implementation of Nutrition-Based Culinary Education for Community Welfare through Demonstration and Active Participation Methods Daniel Pandu Mau; Prabowo, Ivy Dian Puspitasari; Lukman, Elvin Adisatria; Loo, Yohanes Elijah; Messi, Lionel
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5506

Abstract

Enhancing community knowledge regarding healthy cooking techniques and nutrition was an important need. This activity sought to provide nutrition-based culinary education through demonstration methods and active participant involvement. The methods employed involved direct instructor demonstrations and evaluations using questionnaires and in-depth interviews. The evaluation results indicated a high level of participant satisfaction, with 86.4% expressing satisfaction with the materials, 82.6% appreciating the demonstration methods, and 89.1% being satisfied with the instructors' capabilities. Further interviews confirmed that many participants felt more confident applying healthy cooking techniques at home, with the professional and friendly instructors receiving high praise. The discussion highlighted the importance of interactive methods in enhancing understanding and recommended including health-related topics and using local ingredients in future programs. The conclusion indicated that this culinary education program encouraged participants to adopt healthier eating habits. Recommendations for further development included enhancing materials with additional topics and incorporating hands-on cooking practice sessions to strengthen participants' skills.
Meningkatkan Kompetensi Vokasional Siswa SMA di Surabaya melalui Pembuatan Produk Olahan Lestariningsih, Titin; Prabowo, Ivy Dian Puspitasari; Taufiq, Achmad; Mahmudi, Mahmudi; Mulyono, Bawa Hadi
Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Vol 8, No 2 (2025): Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstormin
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/japhb.v8i2.8488

Abstract

Untuk membentuk generasi yang tangguh dan siap menghadapi berbagai tantangan, diperlukan penguasaan keterampilan serta daya kreativitas. Kegiatan pengabdian kepada masyarakat (abdimas) yang diselenggarakan oleh perguruan tinggi vokasi menjadi salah satu bentuk kerja sama civitas akademika dalam mentransfer pengetahuan dan keterampilan kepada masyarakat. Program abdimas ini melibatkan para siswa sekolah menengah dan dilaksanakan di kegiatan ekstrakurikuler vokasional. Metode yang diterapkan dalam kegiatan ini meliputi: pelatihan langsung, serta sesi diskusi. Fokus utama materi dan pelatihan adalah pada proses pembuatan produk. Hasil abdimas bahwa siswa SMA di Surabaya dapat praktek beberapa project dengan hasil sesuai harapan. Kuesioner yang diberikan kepada siswa, rata- rata menjawab materi yang diberikan mudah dimengerti. Setelah mengikuti abdimas diharapkan siswa dapat mengaplikasikan dalam kegiatan nyata dalan usaha
Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh: Sifat Organoleptik Dendeng Analog Berbahan Nangka Muda dan Tempe Dian P. Prabowo., Ivy; Mahmudi, Mahmudi; Taufiq, Achmad
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1617

Abstract

Jerky is a meat-based food that is processed by drying to get a longer shelf life. Usually jerky is made from beef. The price of beef which continues to increase every year causes the price of jerky production to also increase. Therefore, it is necessary to make efforts to use foodstuffs that have low prices but are still preferred from an organoleptic point of view. The purpose of this study was to determine the appropriate formulation of the use of young jackfruit and soy tempeh raw materials for the production of jerky analogues which have the most favorable organoleptic properties (taste, texture, aroma, and appearance). The research method was a completely randomized design with four formulas, namely 100% young jackfruit, 80% young jackfruit, 20% tempeh; 60% young jackfruit, 40% tempe; 40% young jackfruit and 60% tempeh. Organoleptic test with an assessment of 1-7 (very very dislike - very very like). The data in this study were analyzed descriptively quantitatively using a t-test analysis with a significance level of 0.05. Proportions of young jackfruit and tempe affect the organoleptic assessment of taste and texture. The best analog jerky formula based on consumer acceptance assessment criteria based on organoleptic is analog jerky using 100% young jackfruit with a taste value of 5.65 (likes-really likes), aroma 5.83 (likes-really likes), texture 5.41 (like - really like), and appearance 5.81 (like - really like).
UPAYA PENINGKATAN KETRAMPILAN, KREATIVITAS MELALUI PELATIHAN PEMBUATAN PRODUK DAN PEMASARAN DIGITAL Lestariningsih, Titin; Prabowo, Ivy Dian P; Taufiq, Ahmad; Mahmudi, Mahmudi; Kwantono, Hansel Timothy
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 3 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i3.110

Abstract

Facing the challenges of the Industry 4.0 era requires significant effort to remain competitive. To develop a resilient generation capable of tackling these challenges, skills and creativity are essential. The community service activities (abdimas) conducted by vocational higher education institutions are a form of academic community collaboration aimed at transferring knowledge and skills to the society. These abdimas activities are participated in by high school students during their vocational extracurricular sessions. The methods used in these abdimas include the provision of materials, training, and discussions. The materials and training focus on product creation and marketing. As a result of these abdimas, the high school students gain skills in creating marketplace seller accounts and managing food products. After participating in these abdimas, it is expected that the students will be able to start their own culinary businesses
ANALISIS PERSEPSI HARGA DAN MINAT BELI KONSUMEN TERHADAP PRODUK MAKANAN VEGAN DI SURABAYA Mau, Daniel Pandu; Bunga, Trisna Pungkasih; Taufiq, Achmad; Prabowo, Ivy Dian Puspitasari; Lestariningsih, Titin
Probisnis Vol 18, No 1: Februari (2025)
Publisher : Universitas Amikom Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35671/probisnis.v18i1.3069

Abstract

Tren pola makan vegan di Surabaya meningkat seiring dengan meningkatnya kesadaran masyarakat terhadap kesehatan dan keberlanjutan lingkungan. Namun, adopsi produk makanan vegan masih menghadapi tantangan, terutama terkait dengan persepsi harga yang dianggap tinggi oleh sebagian konsumen. Penelitian ini bertujuan untuk menganalisis persepsi harga dan minat beli produk makanan vegan di Surabaya serta mengeksplorasi strategi harga yang dapat meningkatkan aksesibilitas produk bagi berbagai segmen konsumen. Metode yang digunakan adalah kuantitatif dengan pendekatan survei terhadap 85 responden di Surabaya yang dipilih secara purposive. Data dikumpulkan melalui kuesioner skala Likert dan dianalisis menggunakan Weight Means Score (WMS) untuk mengukur kecenderungan persepsi harga dan minat beli. Hasil penelitian menunjukkan bahwa persepsi harga berada dalam kategori "Sangat Baik" (3,37), sementara minat beli berada dalam kategori "Baik" (2,98). Meskipun harga dinilai sepadan dengan kualitas, beberapa konsumen, terutama mahasiswa, masih menganggap produk vegan kurang terjangkau. Selain harga, faktor lain seperti cita rasa, kebiasaan konsumsi, dan ketersediaan produk juga turut berperan dalam keputusan pembelian. Oleh karena itu, diperlukan strategi harga yang lebih fleksibel, seperti pengembangan varian produk dengan rentang harga yang lebih luas, promosi berbasis loyalitas, serta edukasi mengenai manfaat kesehatan dan lingkungan dari produk vegan. Penelitian ini memberikan pemahaman bagi pelaku usaha dalam merancang strategi pemasaran yang lebih inklusif guna meningkatkan minat beli dan mendukung pertumbuhan pasar vegan di Surabaya.
Co-Authors Achmad Taufiq Achmad Taufiq Achmad Taufiq Ahmad Taufiq Andreas Aditama Dachi Angeline Gabriella Bawa Mulyono Hadi Bawa Mulyono Hadi Bryanda Arya Prabusta Martin Bunga, Trisna Pungkasih Dachi, Andreas Aditama Daniel Ch. Tarigan Daniel Pandu Mau Daniel Pandu Mau Diyan Lesmana Elvin Adisatria Lukman Elvin Adisatria Lukman Elvin Adisatria Lukman Felicia Rosalind Angelina Geneiver Konny Gunadi, Benyamin Klemens Hans Viery I Wayan Arta Artana Jessica Joanne Japira kezia Tjahjadi Kwantono, Hansel Timothy Laurencia Kelly Lestariningsih, Titin Lionel Messi Loo, Yohanes Elijah Lukman, Elvin Adisatria Mahmudi MAHMUDI Mahmudi Mahmudi Mahmudi Mahmudi Mashita Rafflesia Mustofa Mau, Daniel Pandu Meiliani Rubing Lie Messi, Lionel Mulyono, Bawa Hadi Nani Kharisma Nur Hidayah Nareswara, Sebastian Farell Otje Herman Wibowo Panca Rahmi Azzahra Pratiwi, Maharani Dwi Prijo Tjahjono SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Tanone, Cindy Felicia Tarigan, Daniel Christian Taufiq, Achmad Titin Lestariningsih Tjhing Man Lie Tjhing Man Lie Tjhing Man Lie Woro Andrini Yahya, Beatrix Noviyanti Yesarela Pandu Mau Yohanes Elijah Loo