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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Manajemen dan Bisnis Business Innovation and Entrepreneurship Journal Jurnal Menara Ekonomi : Penelitian dan Kajian Ilmiah Bidang Ekonomi Jurnal Investasi Jurnal Manajemen dan Bisnis Journal of Research on Business and Tourism eCo-Fin Indonesian Journal of Community Empowerment Jurnal Manajemen Bisnis Kewirausahaan Sewagati: Jurnal Pengabdian Masyarakat Indonesia Journal of Educational Innovation and Public Health Central Publisher Neraca: Jurnal Ekonomi, Manajemen dan Akuntansi Journal of Event, Travel and Tour Management Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Jurnal Dinamika Sosial dan Sains Journal Management and Hospitality Jurnal Kemitraan dan Pengabdian Hasina: Jurnal Akuntansi dan Bisnis Syariah International Journal of Educational Development and Innovation
Aditiya Pratama Daryana
Universitas Negeri Medan, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Implementasi Konsep Research by Customer untuk Desain Produk UMKM pada Mahasiswa Pendidikan Tata Boga Universitas Negeri Medan Aditiya Pratama Daryana; Prima Yudhistira; Nirmalasari; Vina Gabriella Saragih; Karl Frizts Pasaribu; Deddy Ray Girsang
Jurnal Kemitraan dan Pengabdian Vol. 1 No. 2 (2025): DESEMBER
Publisher : PT Arfa Digital Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/jurnamitra.v1i2.30

Abstract

UMKM kuliner di Indonesia, khususnya di Medan, menghadapi tantangan besar dalam hal inovasi produk dan pemasaran yang relevan dengan kebutuhan pasar. Banyak pelaku UMKM yang masih bergantung pada produk tradisional dan metode pemasaran konvensional, yang menyebabkan keterbatasan dalam daya saing produk mereka. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan kompetensi mahasiswa Pendidikan Tata Boga Universitas Negeri Medan dalam menerapkan konsep Research by Customer (RbC) dan membantu UMKM dalam mengembangkan produk kuliner yang sesuai dengan preferensi konsumen serta memanfaatkan pemasaran digital. Metode yang digunakan meliputi pelatihan riset pasar, pengembangan produk berbasis data konsumen, dan penerapan strategi pemasaran digital melalui media sosial dan platform e-commerce. Hasil dari kegiatan ini menunjukkan bahwa mahasiswa berhasil meningkatkan pemahaman mereka tentang riset konsumen dan desain produk, sementara UMKM berhasil mengembangkan produk yang lebih inovatif dan sesuai dengan kebutuhan pasar. Pemasaran digital yang diterapkan juga memberikan dampak signifikan terhadap peningkatan penjualan UMKM sebesar 30% dan peningkatan jangkauan pasar melalui media sosial dan e-commerce. Kegiatan ini memberikan kontribusi positif bagi UMKM dengan meningkatkan daya saing produk mereka dan membantu mahasiswa dalam mengaplikasikan pengetahuan mereka secara praktis. Secara keseluruhan, program ini berhasil mencapai tujuan yang diharapkan dan memberikan manfaat berkelanjutan bagi mitra UMKM serta mahasiswa yang terlibat.
Studi Kelayakan Bisnis Kuliner Berbasis Budaya Batak Toba di Wilayah Balige Chairiza Azmi; Chitra Annisa Ramadhaningtyas; Aditiya Pratama Daryana
Jurnal Akuntansi dan Bisnis Syariah Vol 2 No 2 (2025): Edisi 3
Publisher : Fakultas Ekonomi dan Bisnis Islam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35897/hasina.v2i2.2039

Abstract

This research aims to assess the feasibility of establishing and developing a Batak Toba culture-based culinary business in the Balige region, Toba Regency, as a form of strengthening local creative economy initiatives in synergy with regional cultural assets. The study is grounded in the underutilization of traditional cuisine as a symbol of local economic identity, despite the Danau Toba region being designated as a National Super Priority Tourism Destination by the central government. A descriptive qualitative approach was employed, incorporating field observations, in-depth interviews with five traditional culinary business owners, and consumer surveys distributed to 50 respondents. Data analysis was structured around five key aspects of business feasibility: market potential, technical and operational capacity, management and human resources, legal and licensing status, and financial viability. This was further complemented by a SWOT analysis. The results reveal high consumer interest in Batak Toba traditional food, particularly for authentic and culturally significant dishes. Technically, raw material availability is abundant, yet production facilities and hygiene infrastructure remain limited. Most business owners do not keep financial records and lack formal operational structures. Legal compliance is also low, with many lacking Business Identification Numbers (NIB) or hygiene certifications. Nevertheless, financial simulations indicate that the business is economically feasible, with a projected payback period of approximately four months and a promising level of net profit. In conclusion, the Batak Toba culinary business in Balige is considered viable for development, provided it is supported by continuous assistance in business management, quality standardization, and legal facilitation. Integrating cultural heritage with modern business strategies is key to positioning traditional cuisine as a central component of the region’s cultural tourism ecosystem.
Human Capital as Experience Designers: Reframing Service Management in the F&B Industry: Lake Toba Tourism Ecosystem Pratama Daryana, Aditiya; Angriani, Fenni
Journal of Research on Business and Tourism Vol. 5 No. 2 (2025): Journal of Research on Business and Tourism
Publisher : Lembaga Penelitian Publikasi dan Pengabdian Masyarakat LSPR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37535/104005220256

Abstract

This study explores the transformation of human capital in the food and beverage (F&B) sector within Lake Toba's cultural tourism ecosystem. The research addresses a core issue: the limited role of F&B workers who are still viewed as mere service executors rather than experience designers. The study aims to reposition human resources as integral actors in delivering emotional and cultural value through tourism services. A qualitative approach was applied using thematic analysis, involving interviews, field observations, and document reviews across key destinations. Findings reveal five dominant themes: technical rigidity, lack of storytelling ability, absence of emotional labor, weak strategic awareness, and institutional training gaps. These insights led to the development of a six-stage conceptual model titled "Journey of Experience Design by F&B Human Capital," outlining the path from role awareness to reflective service delivery. The study concludes that transforming service roles in cultural destinations requires more than skill development; it necessitates cultural narrative training and emotional intelligence. Recommendations include localized training frameworks, stakeholder collaboration, and storytelling integration into F&B operations. This study contributes both theoretically and practically to the advancement of human-centered service innovation in heritage-based tourism.
Penerapan sistem irigasi cerdas berbasis IoT dan tenaga surya untuk meningkatkan produktivitas pertanian di Desa Sidomulyo Kabupaten Langkat Muchsin Harahap; Dian Putra Saragi; Bakti Dwi Waluyo; Aditiya Pratama Daryana
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 4 (2025): Juli
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i4.31392

Abstract

AbstrakDesa Sidomulyo Kecamatan Binjai Kabupaten Langkat Provinsi Sumatera Utara menghadapi permasalahan rendahnya efisiensi sistem irigasi akibat dominasi penggunaan metode manual dan pompa berbahan bakar diesel yang menyebabkan tingginya biaya operasional serta menurunnya produktivitas lahan. Kegiatan pengabdian ini bertujuan untuk meningkatkan efisiensi dan produktivitas pertanian melalui penerapan sistem irigasi cerdas berbasis Internet of Things (IoT) dan tenaga surya. Mitra dalam kegiatan ini adalah Kelompok Tani “Gapoktan Mulia Tani” dengan jumlah peserta sebanyak 20 petani aktif. Metode pelaksanaan mencakup sosialisasi teknologi, pelatihan praktikum penggunaan sistem, instalasi perangkat irigasi otomatis, serta pendampingan teknis selama masa implementasi. Evaluasi dilakukan melalui observasi lapangan, kuesioner, dan perbandingan data sebelum dan sesudah pelaksanaan. Hasil kegiatan menunjukkan peningkatan hasil panen sebesar 31% (dari 4,2 menjadi 5,5 ton per hektar), efisiensi biaya operasional sebesar 60% (dari Rp250.000 menjadi Rp100.000 per musim), serta penghapusan total penggunaan BBM. Selain itu, sebanyak 90% petani menyatakan mampu mengoperasikan dan merawat sistem secara mandiri. Program ini terbukti efektif dalam mengintegrasikan teknologi terbarukan ke dalam praktik pertanian desa dan mendukung pencapaian SDGs bidang pangan, energi bersih, dan iklim. Kata kunci: irigasi cerdas; IoT; energi surya; petani; efisiensi pertanian. AbstractSidomulyo Village faces low irrigation efficiency due to the widespread use of manual methods and diesel pumps, resulting in high operational costs and reduced land productivity. This community service activity aims to improve agricultural efficiency and productivity through the implementation of an Internet of Things (IoT)-based smart irrigation system powered by solar energy. The partner involved was the “Gapoktan Mulia Tani” farmer group, with 20 active farmers participating. The method included technology socialization, hands-on system operation training, device installation, and technical mentoring during the implementation phase. Evaluation was carried out through field observation, questionnaires, and pre-post implementation data comparison. The program resulted in a 31% increase in crop yields (from 4.2 to 5.5 tons/ha), a 60% reduction in irrigation costs (from Rp250,000 to Rp100,000 per season), and total elimination of fossil fuel usage. Additionally, 90% of farmers reported being able to independently operate and maintain the system. This program effectively integrates renewable technology into village farming practices and supports SDGs in food security, clean energy, and climate action. Keywords: smart irrigation; IoT; solar energy; farmers; agricultural.
PENGARUH LITERASI KEUANGAN DAN FINANCIAL TECHNOLOGY TERHADAP PROFITABILITAS UMKM SEKTOR KULINER KOTA PEMATANG SIANTAR Vina Gabriella Saragih; Peni Anggriani; Aditiya Pratama Daryana; Deddy Ray Girsang
eCo-Fin Vol. 7 No. 2 (2025): eCo-Fin
Publisher : Komunitas Dosen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32877/ef.v7i2.2308

Abstract

UMKM sektor kuliner memegang peranan vital dalam mendukung pertumbuhan ekonomi di tingkat daerah. Kemampuan pelaku usaha dalam memahami aspek keuangan serta memanfaatkan layanan FinTech menjadi faktor penentu keberhasilan bisnis. Studi ini menginvestigasi sejauh mana literasi keuangan dan pemanfaatan teknologi finansial memengaruhi profitabilitas UMKM di Kota Pematang Siantar. Data dikumpulkan melalui survei terhadap 100 responden dan dianalisis menggunakan model regresi linier berganda. Hasil penelitian menunjukkan adanya pengaruh positif dan signifikan dari kedua variabel terhadap profitabilitas, ditunjukkan dengan nilai Adjusted R² sebesar 0,358. Konstanta dalam model diperlakukan sebagai representasi matematis dan tidak dimaknai secara praktis. Temuan ini menegaskan pentingnya peningkatan kapasitas literasi keuangan serta perluasan pemanfaatan layanan teknologi finansial untuk memperkuat daya saing dan keberlanjutan usaha. Penelitian ini merekomendasikan pengembangan program edukasi keuangan berbasis digital, penyediaan infrastruktur teknologi yang lebih luas, serta dukungan kebijakan yang memperkuat ekosistem digitalisasi UMKM di tingkat daerah.
Development Of Canva-Based Interactive E-books in Consumer Education Courses in Culinary Arts Study Programs Vina Gabriella Saragih; Aditiya Pratama Daryana; Prima Yudisthira; Amalia Akita
International Journal of Educational Development and Innovation Vol 6, No 2 (2026): February
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijedi.v2i6.83044

Abstract

This study aimed to develop a Canva-based interactive e-book for the Consumer Education course in the Culinary Arts Study Program and to examine its feasibility, practicality, and effectiveness in improving students’ learning outcomes. The research used a Research and Development (R&D) approach with the ADDIE model, which includes five stages: Analysis, Design, Development, Implementation, and Evaluation. The participants in this study were students of the Culinary Arts Study Program who took the Consumer Education course. Data were collected through validation questionnaires completed by material experts, media experts, and language experts, student response questionnaires, and learning achievement tests in the form of pre-tests and post-tests. The findings showed that the Canva-based interactive e-book had a very high level of feasibility, with scores of 100% from the material expert, 88.24% from the media expert, and 95% from the language expert, all of which were categorized as highly feasible. In terms of practicality, the small-scale trial reached 82.8%, while the large-scale trial reached 89.16%, indicating that the e-book was highly practical for classroom use. The results also revealed a significant improvement in students’ learning outcomes, with the average score increasing from 80.30 in the pre-test to 95.20 in the post-test, and all students achieving mastery learning after the implementation. In conclusion, the developed Canva-based interactive e-book is feasible, practical, and effective as a learning medium for the Consumer Education course in the Culinary Arts Study Program. It also helps improve students’ understanding, engagement, and independent learning.
Analisis Transformasi Digital dalam Manajemen Operasional All You Can Eat pada Hotel X di Solo M. A. Jaya Damanik; Bekti Nugrahadi; Aditiya Pratama Daryana; Deddy Ray Girsang; Poniman Poniman
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 3 No. 02 (2026): APRIL - MEI 2026
Publisher : PT. Intelek Cendikiawan Nusantara

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

Abstract

Hotel X is a three-star hotel located in the city center of Solo that offers an all-you-can-eat buffet service as its main dining attraction. This study aims to analyze the implementation of digital transformation in the operational management of the all-you-can-eat service at Hotel X Solo using a qualitative case study approach. Data were collected through in-depth interviews with the general manager, food and beverage manager, head chef, and operational staff, participant observation for 14 days, and document analysis. The results show that Hotel X has implemented digital technologies including an integrated property management system, digital inventory management, an online feedback system, and a customer database. This implementation resulted in a 32% reduction in food waste, a 45% increase in inventory turnover, a 25% reduction in food preparation time, and an 18% increase in customer satisfaction. The main challenges faced include staff adaptation to new technology, internet connectivity issues, and budget constraints.
Analysis Of Financial Management And Financial Behavior On The Performance Of Culinary Msmes In Medan City Saragih, Vina Gabriella; Daryana, Aditiya Pratama; Damanik, M. A.Jaya
Jurnal Inovasi Bisnis dan Kewirausahaan Vol 8 No 2 (2026): Business Innovation and Entrepreneurship Journal (May)
Publisher : Entrepreneurship Faculty, Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35899/biej.v8i2.1183

Abstract

This study aims to examine the influence of financial management and financial behavior on the performance of culinary MSMEs (Micro, Small, and Medium Enterprises) in Medan City, Indonesia. A quantitative approach was adopted, employing a survey method involving 100 randomly selected MSME owners. Data were collected through structured questionnaires and analyzed using validity and reliability tests, classical assumption tests, and multiple linear regression analysis. The results reveal that both financial management (β = 0.476; p < 0.001) and financial behavior (β = 0.352; p = 0.002) have a positive and significant impact on MSME performance. The model explains 58.1% of the variation in MSME performance (R² = 0.581), indicating a strong explanatory power. The findings highlight the importance of financial literacy, structured bookkeeping, and rational financial behavior in enhancing operational efficiency and business sustainability. The study recommends the implementation of financial education programs and hands-on mentoring to strengthen the competitiveness and resilience of culinary MSMEs
Risiko Keamanan Pangan pada Makanan Homemade Sehat: Narrative Review Amalia Akita; Gunawan, Roni; Daryana, Aditiya Pratama; Herkules Herkules; Pratama, Muchti Yuda
Journal of Educational Innovation and Public Health Vol. 4 No. 2 (2026): April: Journal of Educational Innovation and Public Health
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/innovation.v4i2.9122

Abstract

Homemade food is increasingly dominating the choices of consumers who are oriented towards a healthy lifestyle. However, the belief that self-cooking is synonymous with food safety is not always supported by scientific evidence. This Narrative Review aims to build an in-depth thematic synthesis of the various dimensions of food safety risks that arise in the process of preparing healthy homemade food, ranging from biological and chemical contamination, to human behavioral factors as the main agents of contamination. The study was conducted against seven reputable sources of scientific literature published between 2010–2025, including observational, experimental, cross-sectional, and review studies. Four main themes were identified: (1) risky behaviors in the household kitchen as the dominant factor; (2) unexpected cross-contamination pathways including table salt as a vector; (3) chemical and biological contaminants hidden in "healthy" materials; and (4) evidence-based interventions that have been proven to be effective. This review confirms that homemade food safety is a behavioral issue, not just a technical one, so the intervention approach must be multidimensional and sustainable.
From Waste to Worth: Integrating Circular Economy and Culinary Entrepreneurship for Sustainable Food Innovation in Emerging Markets Daryana, Aditiya Pratama; Yudisthira, Prima; Saragih, Vina Gabriella; Akita, Amalia
Indonesian Journal of Community Empowerment (IJCE) Vol 7 No 2 (2026): Indonesian Journal of Community Empowerment (May)
Publisher : Fakultas Kewirausahaan Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35899/ijce.v7i2.1202

Abstract

This research aims to analyze the integration of circular economy and waste-based culinary entrepreneurship (Product of Waste / POW) in creating sustainable food innovations in emerging markets. The object of the study was 210 culinary business actors who adopted waste management practices. The method used is a mixed-method with a Structural Equation Modeling (SEM-PLS) approach to test the relationships between variables. The results of the study show that circular economy adoption and entrepreneurial capability have a significant effect on waste-based product innovation, with POW as the main mediator in improving sustainability performance. These findings confirm that the transformation of waste into economic value depends not only on the availability of resources, but also on entrepreneurial capabilities. This research contributes to the development of integrative models that support sustainable food innovation and increase the competitiveness of culinary businesses.
Co-Authors ., Herkules Amalia Akita Anggriani, Feni Angriani, Fenni Bakti Dwi Waluyo Bekti Nugrahadi Chairiza Azmi Chairiza Azmi Chitra Annisa R Chitra Annisa Ramadhaningtyas Damanik, M. A. Jaya Deddy Ray Girsang Dwi Budi Santoso Gunawan, Roni Karl Frizts Pasaribu Khoiruna, Salsabilla Muchsin Harahap Muchti Yuda Pratama Nirmalasari Nirmalasari Nirmalasari Peni Anggriani Poniman Poniman Prima Yudisthira Prima Yudisthira Saragi, Dian Putra Vina Gabriella Saragih Wijayanti, Via Violeta Kintan Yudhistira, Prima Yudisthira, Prima