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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Agroindustri Jurnal Karinov Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Jurnal Graha Pengabdian GANESHA: Jurnal Pengabdian Masyarakat Rengganis Jurnal Pengabdian Masyarakat Bulletin of Community Engagement Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Journal of Business on Hospitality and Tourism Jurnal Inovasi Teknologi dan Edukasi Teknik ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Meraki: Journal of Creative Industries
Budi Wibowotomo
Universitas Negeri Malang
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Pengaruh strategi bauran pemasaran kreatif terhadap kepuasan konsumen centrale gelato Malang Veliani, Helmalia; Laili Hidayati; Ummi Rohajatien; Budi Wibowotomo
Meraki: Journal of Creative Industries Vol. 2 No. 01 (2024): Exploring the Potential of Creative Economy through Locally-Based Product Desi
Publisher : Fakultas Industri Kreatif Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/meraki.v2i01.6989

Abstract

The abstract : Penelitian ini bertujuan untuk menganalisis pengaruh bauran pemasaran 4P (Produk, Harga, Promosi, dan Tempat) terhadap kepuasan konsumen di Centrale Gelato Malang. Penelitian ini menggunakan metode kuantitatif dengan pendekatan kausal komparatif, melibatkan 100 responden yang pernah membeli produk di sana, dan teknik pengambilan sampel purposive sampling. Data dikumpulkan melalui kuesioner yang telah diuji validitas dan reliabilitasnya. Hasil analisis regresi linier berganda menunjukkan bahwa secara parsial, bauran produk dan promosi berpengaruh positif terhadap kepuasan konsumen, sedangkan bauran harga dan tempat tidak berpengaruh. Secara simultan, keempat bauran pemasaran tersebut tidak berpengaruh secara signifikan terhadap kepuasan konsumen. Dari analisis, ditemukan bahwa bauran produk memiliki koefisien sebesar 0,159, promosi 0,245, harga -0,015, dan tempat 0,108. Secara keseluruhan, bauran pemasaran menjelaskan 70,9% dari variasi kepuasan konsumen, sedangkan 29,1% dipengaruhi oleh faktor lain yang tidak diteliti dalam penelitian ini. Penelitian selanjutnya disarankan untuk meneliti faktor lain seperti kualitas layanan, faktor emosional, dan pemasaran digital untuk memahami lebih dalam kepuasan konsumen. Kata Kunci : Bauran Pemasaran 4P, Kepuasan Konsumen, Centrale Gelato The abstract : This study aims to analyze the influence of the 4P marketing mix (Product, Price, Promotion, and Place) on consumer satisfaction at Centrale Gelato Malang. The research uses a quantitative approach with a causal-comparative method, involving 100 respondents who have purchased the product, and applies purposive sampling techniques. Data was collected through a questionnaire that has been tested for validity and reliability. The results of multiple linear regression analysis show that, partially, the product and promotion mix have a positive effect on consumer satisfaction, while the price and place mix do not have a significant impact. Simultaneously, the four marketing mix elements do not significantly influence consumer satisfaction. The analysis found that the product mix has a coefficient of 0.159, promotion 0.245, price -0.015, and place 0.108. Overall, the marketing mix explains 70.9% of the variation in consumer satisfaction, while 29.1% is influenced by other factors not examined in this study. Future research is suggested to explore other factors such as service quality, emotional factors, and digital marketing to gain a deeper understanding of consumer satisfaction. Keywords: Marketing mix 4P and Consumer Statisfiction
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BERAS ANALOG UBI UNGU KAWI DENGAN PENAMBAHAN IKAN WADER (Rasbora argyrotaenia) Permata, Citra Diah; Rohajatien, Ummi; Mariana, Rina Rifqie; Wibowotomo, Budi
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.137-149

Abstract

Diversifikasi pangan lokal diperlukan untuk mengurangi ketergantungan konsumsi beras, salah satunya dengan menggunakan ubi jalar sebagai bahan baku beras analog. Ubi jalar ungu Gunung Kawi komoditas yang kurang dikenal secara luas namun kaya karbohidrat dan serat, tetapi rendah protein. Penambahan tepung ikan wader diharapkan dapat meningkatkan kandungan protein beras analog. Penelitian ini bertujuan untuk menganalisis penambahan tepung ikan wader terhadap organoleptik hedonik rasa, tekstur, warna dan aroma, serta menganalisis sifat fisik warna, waktu tanak, dan daya patah serta kandungan komponen karbohidrat, protein, lemak, air, serat kasar. Penelitian eksperimen ini menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa penambahan 10% tepung ikan wader menghasilkan kesukaan tertinggi untuk warna dengan skor 3,9 (agak suka), rasa dengan skor 3,78 (agak suka), dan aroma dengan skor 3,75 (agak suka), sedangkan penambahan 15% menghasilkan kesukaan tertinggi untuk tekstur dengan skor 4,05 (suka). Penelitian menunjukkan adanya perbedaan secara signifikan beras analog ubi kawi penambahan tepung ikan wader dengan persentase yang berbeda terhadap sifat fisik (warna, waktu tanak dan daya patah) dan sifat kimia (kadar air, karbohidrat, protein, lemak serta serat kasar) produk. Kesimpulan dari penelitian ini penambahan tepung ikan wader berpengaruh secara signifikan terhadap organoleptik, sifat fisik, dan sifat kimia beras analog ubi jalar ungu Gunung Kawi.
Teknologi Mesin Roasting Berbasis Kontrol Suhu Guna Tingkatkan Kualitas dan Produktifitas UMKM Kopi Gupait Hary Suswanto; Sujito, Sujito; Budi Wibowotomo; Nuzul Zaeni Eki Ramadhanu; Abdullah Iskandar Syah
Rengganis Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2025): November 2025
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v5i2.836

Abstract

MSMEs are the driving force of the community's economy and play an important role in the coffee processing sector. Gupait MSMEs still face obstacles in the roasting process, which is done manually using a hand crank, resulting in unstable temperatures and inconsistent roasting quality. This community service program was implemented using the Participatory Action Research (PAR) method through the stages of observation, socialization, design of a temperature-controlled roasting machine, trial assistance, and operational training for partners. The roasting machine developed has a capacity of 5 kg per roasting process and uses an automatic Temperature Control system. The implementation results showed a significant improvement in the quality of the roasting, with a uniformity level of around 85-90% and no burnt coffee beans, based on visual evaluation from field trials. Additionally, production capacity increased from approximately 1 kg to 5 kg (maximum drum capacity). The assistance also improved partners' understanding of equipment use and maintenance. This program had a positive impact on product quality improvement, process efficiency, and the competitiveness of Gupait MSMEs.
Co-Authors Abdullah Iskandar Syah Adam Ramadhani P Aditia Gustiana Gunawan Ahmad Farobi Angga Kusuma Adi Mukti Aya Shofia Mufti Azzari, Rayhana Davi, Mazarina Fahreza, M. Dimas Aviv Falah, Moh Zainul Hakim, Widho Rofi Hary Suswanto Hasan Ismail Hesty Wulandari Husna, Niki Asma’ul Ika Mutiara Imron, Aly Issutarti . Issutarti Issutarti Jesi Kurnia Dewi Treeseff Joumil Aidil Saifuddin K., Titi Mutiara Krisnawan, Shandy Laili Hidayati M. Rodhi Faiz, M. Rodhi Maulida Ahyana Laily Mazarina Devi Moh Zainul Falah Mohamad Rodhi Faiz Mufti, Aya Shofia Nunung Nurjanah Nuzul Zaeni Eki Ramadhanu Oktavia Sulistina Permata, Citra Diah Rachmad Hidayat Rajib Muhammad Basthomy Rina Rifqie Mariana Rizki Yulianingrum Ryan Kurniawan Ryan Kurniawan Soenar Soekopitojo Sujito Sujito Sukma, Shella Ovita Sunsya Putri Cahyaning Gusti Syamsul Arifin Titi Mutiara K Titi Mutiara Kiranawati Triyanna Widiyaningtyas Triyanna Widiyaningtyas Umam, Nada Itorul Ummi Rohajatien Veliani, Helmalia Wahyu Sakti Gunawan Irianto Wahyuningsih Wahyuningsih Widho Rofi Hakim Wiwik Wahyuni