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All Journal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Kepariwisataan PERMANA : Jurnal Perpajakan, Manajemen, dan Akuntansi
Daniel Pandu Mau
Akademi Sages
Religion Agriculture, Biological Sciences & Forestry Arts Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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THE SIGNIFICANCE OF TRADITIONAL DAYAK CULINARY HERITAGE IN ESTABLISHING DESTINATION BRAND IDENTITY FOR TOURISM DEVELOPMENT IN CENTRAL KALIMANTAN Daniel Pandu Mau; Mahmudi Mahmudi; Yesarela Pandu Mau; I Wayan Arta Artana
JURNAL KEPARIWISATAAN Vol 23 No 1 (2024): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v23i1.1175

Abstract

This study aimed to examine the growth of the traditional culinary industry sector in Central Kalimantan and its relationship with tourist destinations, emphasizing its role as a branding tool that shapes the destination brand identity in Central Kalimantan. The research methodology employed was qualitative with a focused case study approach in Central Kalimantan. Data were obtained through triangulation techniques, including observation, interviews, and the analysis of documentary data, involving various informants such as officials from the Ministry of Culture and Tourism, academicians, tourism destination managers, culinary entrepreneurs, tourists, and local communities. Data analysis utilized an interactive model comprising data collection, data condensation, data display, and conclusion stages. The research findings highlighted the diversity of Dayak culinary offerings in Central Kalimantan, including Juhu Umbut Rotan, Juhu Singkah Enyuh, Juhu Kujang, Chips made of Kalakai, Kalumpe, Sambal Kandas Sarai, and Kenta through the Mangenta process, demonstrating positive impacts on the development of tourist destinations. Furthermore, Dayak culinary practices were elevated as a branding element capable of shaping destination identity. The synergy between the government and local communities is vital in promoting Dayak culinary heritage to fortify destination brand identity and boost tourism allure. Through cohesive collaboration, Central Kalimantan can effectively leverage Dayak cuisine's distinctiveness to build a robust and sustainable destination brand. To maximize this potential, fostering strong synergy among the government, local communities, and culinary entrepreneurs is crucial. Proactive government engagement, sustained support for culinary entrepreneurs, organizing culinary festivals to enhance global awareness, targeted backing for enterprises like MEFs Food & Snacks, active community participation in digital marketing, and continuous research to monitor market trends are pivotal.
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.
Pengaruh Korean Wave terhadap Pengetahuan, Minat, Gaya Hidup, dan Keputusan Pembelian Produk Makanan Korea di Surabaya Daniel Pandu Mau; Geneiver Konny; Mahmudi; Ivy Dian Puspitasari Prabowo; Yesarela Pandu Mau; I Wayan Arta Artana
Permana : Jurnal Perpajakan, Manajemen, dan Akuntansi Vol. 17 No. 2 (2025): August
Publisher : Faculty of Economics and Business, University of Pancasakti Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24905/permana.v17i2.471

Abstract

Penelitian ini mengkaji pengaruh Korean Wave (Hallyu) terhadap pengetahuan, minat, gaya hidup, dan keputusan pembelian produk makanan Korea di Surabaya, Indonesia. Korean Wave telah menyebar secara global dan memberikan dampak signifikan pada berbagai aspek budaya, termasuk musik, drama, makanan, dan fashion. Penelitian ini berfokus pada pengaruh fenomena budaya tersebut terhadap perilaku konsumen di Surabaya, sebuah kota besar di Indonesia. Pendekatan kuantitatif dengan menggunakan kuesioner yang terdiri dari 29 item diterapkan kepada individu yang tertarik pada budaya dan makanan Korea. Data dianalisis menggunakan Partial Least Squares-Structural Equation Modeling (PLS-SEM) untuk menguji hubungan antara variabel-variabel terkait. Hasil penelitian menunjukkan bahwa pengetahuan tentang produk makanan Korea meningkat secara signifikan, yang pada gilirannya mendorong minat yang lebih besar dan integrasi elemen budaya Korea ke dalam gaya hidup sehari-hari. Citra merek yang positif dari produk makanan Korea turut memperkuat keputusan pembelian konsumen. Penelitian ini menyimpulkan bahwa Korean Wave memiliki pengaruh yang kuat terhadap pasar konsumen di Surabaya, dengan implikasi yang signifikan bagi pemasar yang ingin memanfaatkan tren budaya ini. Temuan ini memberikan pemahaman penting mengenai peran fenomena budaya global dalam membentuk perilaku konsumen lokal, serta memberikan rekomendasi untuk pengembangan strategi pemasaran di industri makanan Korea.
Co-Authors Elvin Adisatria Lukman Geneiver Konny I Wayan Arta Artana Ivy Dian Puspitasari Prabowo Lionel Messi Mahmudi Mahmudi Mahmudi Prabowo, Ivy Dian Puspitasari Yesarela Pandu Mau Yesarela Pandu Mau Yohanes Elijah Loo