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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Ilmu Komunikasi Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Tirta Mulyadi
Unknown Affiliation
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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Penambahan Kacang Merah dalam Pembuatan Getuk Lindri sebagai Penganan Tinggi Serat Annisa Putri Wulandari; Agung Arif Gunawan; Tirta Mulyadi; Miratia Afriani
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i4.6873

Abstract

Getuk lindri is a traditional Indonesian food made from cassava, know for its sweet taste and soft teksture. This study to esplore the potential of adding red kidney beans (Phaseolus vurgaris L.) to getuk lindri as an alternative high fiber snack. Red kidney beans contain various nutrients such as protein, vitamins, minerals, and bioactive compounds like anthocyanins, which function as antioxidants. The method used in this research was an axperimental approach, consisting of four stages of producing getuk lindri:steaming, mashing, mixing with additional ingredients steamed and mashed before, then mixes with cassava as the main ingredient of getuk lindri. Product evaluation was carried out through organoleptic testing by panelists, including hedonic and hedonic quality assessments of taste, color, aroma, and ekstur, usung ratio wariation of 20:80, 40:60, 70:30. The results showed that the addition of red kidney beans not only increased the fiber content of the product but was also acceptable in terms of organoleptic characteristics. Become a functional foof innovation based on local ingredients that is bots healthy and high in fiber.
PENGARUH VARIASI MENU SEAFOOD GONGGONG TERHADAP KEPUTUSAN PEMBELIAN DI ANEKA SEFOOD KELONG SEBONG PEREH BINTAN Dayang Nisyrina Nurubay; Heri Nuryanto; Tirta Mulyadi; Hendra Syaiful
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

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

Abstract

Industri kuliner berbasis kearifan lokal memiliki peran strategis dalam mendukung pengembangan ekonomi kreatif dan pariwisata daerah, khususnya di wilayah pesisir seperti Kabupaten Bintan. Salah satu produk kuliner khas daerah yang memiliki potensi besar adalah seafood gonggong. Namun, dinamika persaingan usaha kuliner menuntut pelaku usaha untuk menerapkan strategi pemasaran yang tepat, salah satunya melalui pengembangan variasi menu. Penelitian ini bertujuan untuk menganalisis pengaruh variasi menu seafood gonggong terhadap keputusan pembelian konsumen di Aneka Seafood Kelong Sebong Pereh, Kabupaten Bintan. Penelitian menggunakan pendekatan kuantitatif dengan metode survei terhadap konsumen yang pernah melakukan pembelian menu gonggong. Data dikumpulkan melalui kuesioner berskala Likert dan dianalisis menggunakan regresi linier sederhana. Hasil penelitian menunjukkan bahwa variasi menu berpengaruh positif dan signifikan terhadap keputusan pembelian konsumen. Keberagaman jenis olahan, perbedaan cita rasa, inovasi penyajian, serta kreativitas pengembangan menu berbasis bahan baku lokal terbukti mampu meningkatkan minat, keyakinan, dan kecenderungan pembelian ulang konsumen. Temuan ini menegaskan bahwa pengembangan variasi menu merupakan strategi penting dalam meningkatkan daya saing dan keberlanjutan usaha kuliner berbasis kearifan lokal di daerah tujuan wisata.
Pengaruh Konten Visual dan Interaksi Media Sosial terhadap Minat Beli Kuliner Lokal Batam Ria Pratiwi; Nuryanto, Heri; Tirta Mulyadi; Agung Arif Gunawan
MUKASI: Jurnal Ilmu Komunikasi Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/mukasi.v4i4.6123

Abstract

This study aims to determine the effect of visual content and social media interaction on consumer purchasing interest in local culinary products on Instagram and TikTok platforms in Batam City. This study uses an associative quantitative approach with a survey method. Data was obtained by distributing questionnaires to respondents who are active users of Instagram and TikTok who have seen or interacted with local culinary content in Batam City. The data analysis techniques used included validity and reliability tests, classical assumption tests, and multiple linear regression, with a sample size of 100 people. The results showed that visual content and social media interaction had a positive and significant effect on consumer purchasing interest. Simultaneously, these two variables were able to explain 55.9% of the variation in purchase interest, while the remaining 44.1% was influenced by other factors such as price, product quality, promotion, and brand image. These findings indicate that social media-based marketing strategies with attractive visual content and active interaction can increase consumer purchase interest in local culinary products, especially among young social media users.
STRATEGI BRANDING DAN PROMOSI DIGITAL BAGI PRODUK LOKAL UNTUK MEMPERLUAS AKSES PASAR Tirta Mulyadi; Putri, Iin Dwi Aristy; Hakim, Irma; Mere, Klemens
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 7 No. 1 (2026): Vol. 7 No. 1 Tahun 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v7i1.55649

Abstract

Dalam konteks persaingan pasar yang semakin kompetitif, branding tidak lagi dipahami sebatas pemberian nama atau logo, melainkan sebagai proses strategis untuk membangun persepsi, kepercayaan, dan loyalitas konsumen. Metode pelaksanaan kegiatan pengabdian kepada masyarakat ini dirancang secara sistematis dan partisipatif untuk memastikan bahwa strategi branding dan promosi digital yang diberikan dapat dipahami, diterapkan, dan berkelanjutan bagi mitra. Kegiatan pengabdian kepada masyarakat dengan judul Strategi Branding dan Promosi Digital bagi Produk Lokal untuk Memperluas Akses Pasar dapat disimpulkan telah berjalan sesuai dengan tujuan yang direncanakan dan memberikan dampak positif bagi mitra. Berdasarkan hasil dan pembahasan, kegiatan ini berhasil meningkatkan pemahaman mitra mengenai pentingnya branding sebagai fondasi utama dalam strategi pemasaran, khususnya dalam konteks pemanfaatan media digital.
Co-Authors Agung Arif Gunawan Annisa Putri Wulandari Atmaja, Hari Sandi Bowen Algren Wuysang Dailami DAILAMI Dayang Nisyrina Nurubay Eryd Saputra Frangky Silitonga Hakim, Irma Haufi Sukmamedian Hendra Syaiful Heni Pujiastuti heri nuryanto Heri Nuryanto, Heri Idris Yanto Niode Iin Dwi Aristy Putri Kadeni Kadeni, Kadeni Kartika Cahayani Klemens Mere Luckhy Natalia Anastasye Lotte Miratia Afriani Mohammad Thandzir Okta Safitri Rahman, Fadali Ria Pratiwi Rosie Oktavia Puspita Rini Susatyo Adhi Pramono, Susatyo Adhi Syafruddin Rais, Syafruddin Viola Daspi Agrina Wahyudi Ilham Wahyudi Ilham Yobel Ketaren Yuliana Yuliana