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All Journal TEKMAPRO Journal of Industrial Engineering and Management Journal of Innovation and Applied Technology International Journal of Health, Economics, and Social Sciences (IJHESS) Matlamat Minda Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal Hotspot (jh) Jurnal Pengabdian Masyarakat Morfologi : Jurnal Ilmu Pendidikan, Bahasa, Sastra dan Budaya Neraca Manajemen, Akuntansi, dan Ekonomi The Indonesian Journal of Computer Science Tabasa: Jurnal Bahasa, Sastra Indonesia, dan Pengajarannya An Najah (Jurnal Pendidikan Islam dan Sosial Keagamaan)
Ahmad Kurniawan
Unknown Affiliation
Religion Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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ANALYSIS OF THE RISK OF SILK TOFU PRODUCTION IN SMALL ENTERPRISE Syamsiah, Yuliatin; Ahmad Kurniawan
Tekmapro Vol. 18 No. 2 (2023): TEKMAPRO
Publisher : Program Studi Teknik Industri Universitas Pembangunan Nasional Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/tekmapro.v18i2.382

Abstract

Silk tofu, a unique variant of tofu packaged in thin silk sheets that provides a significantly different texture and appearance, is the subject of this research. The study aims to investigate its nutritional value, sensory attributes, and market potential. MKM Silk Tofu 57 is a prominent producer of silk tofu located in Sidoarjo, specifically at jl. Beciro No.9, Beciro, Jumputrejo, Kec. Sukodono, Sidoarjo Regency. Throughout the production process, MKM Silk Tofu 57 faces numerous risks. Hence, a risk analysis is imperative to identify optimal solutions to reduce or eliminate these arising risks. This study delves into the risks encountered by MKM Silk Tofu 57 and proposes improvements to mitigate these risks. Utilizing qualitative data, such as the company's history, and quantitative data, including numerical figures, the research employed the Failure Mode and Effects Analysis (FMEA) method to assess the risks. The results of the risk assessment, based on the Risk Priority Number ( RPN) calculations, identified the highest risk as the potential destruction of tofu during packaging, with an RPN value of 72. Risk management will be executed through the Service Quality method, encompassing five attribute methods: reliability, responsiveness, tangibility, assurance, and empathy .An observation conducted during this study yielded data and conclusions indicating the lowest satisfaction level in the assurance aspect. This signifies a lower level of accountability applied in the service provided by the silk tofu establishment, suggesting a need for enhancement in this area.
BEYOND DIRECTIONS: HOW TOUR GUIDES SHAPE CULTURAL INTERPRETATION AND VISITOR ENGAGEMENT AT CULINARY FESTIVALS Debi Rusmiati; Ahmad Kurniawan
Journal Hotspot Vol. 3 No. 2 (2025): December
Publisher : Politeknik Pariwisata Palembang

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Abstract

Culinary festivals have increasingly emerged as important platforms for cultural tourism, offering visitors opportunities to engage with local heritage through food-based experiences. However, limited attention has been given to the role of tour guides in shaping cultural interpretation and visitor engagement within culinary festival settings. This study aims to examine how tour guides influence visitors’ cultural understanding and engagement at the Festival Kuliner Legendaris Jakarta. Adopting a qualitative case study approach, data were collected through in-depth semi-structured interviews, participant observation, and document analysis involving tour guides, festival visitors, and event organizers. The data were analyzed using thematic analysis to identify patterns related to guiding practices and visitor experiences. The findings reveal that tour guides play a significant role as cultural interpreters, storytellers, and experience curators by contextualizing local culinary heritage through interpretive narratives and interactive communication. These practices enhance visitors’ cultural appreciation, emotional connection, and overall engagement with the festival experience. This study contributes to tourism and event management literature by extending the understanding of tour guides’ roles in culinary festival contexts and provides practical insights for festival organizers and destination managers in designing culturally meaningful and engaging culinary tourism experiences.
Co-Authors Abdullah Harits Ahmad Gunawan Ais Magfirah Maulani Aliffia Harsa Wicaksana Andi Indriani Ibrahim Andi Zulfikar Yusuf Arief Darmawan Azizah Nurul Asri Buya Hamka Debi Rusmiati Dedi Harianto Devi Fitriani Edi Helni Ernawati Khansa Khoirunisa Krismonita, Fanie Yuniar Kristiawati Kristiawati Lailatul Fitri Rahmadani M. Afrizal Mahsuri Mohamad Ikbal Riski Danial MT Safirin Muh Bhilal Halim Muh. Farhi Muh. Riswandi Palawa Muhammad Aizar Aisyun Niam Muhammad Iqbal Djohan Muhammad Zaini Rahman Mustafiyanti Neneng Nurlaila Nisrina Ashari Lubis Nur Fauziah Ikhwan Parenrengi, Syafiuddin Putri Natasya Mubarika Revinta Santiara Siringo-ringo Rezaldy Salda Miranti Supriadi Sendi Safitri Syamsiah, Yuliatin