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All Journal The Spirit of Society Journal : International Journal of Society Development and Engagement To Maega: Jurnal Pengabdian Masyarakat The Kalimantan Social Studies Journal Jurnal Kepariwisataan
Mahmudi Mahmudi
Akademi Sages
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Peningkatan Pengetahuan dan Kemampuan Ibu-ibu Rumah Tangga di Perumahan Bukit Bambe RT 24 Driyorejo Gresik dalam Mendiversifikasi Produk Olahan Makanan Rice Bowl Daniel Pandu Mau; Mahmudi Mahmudi; Ivy Dian Puspitasari Prabowo; Achmad Taufiq; Bawa Mulyono Hadi; Otje Herman Wibowo
To Maega : Jurnal Pengabdian Masyarakat Vol 6, No 2 (2023): Juni 2023
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v6i2.1698

Abstract

Masyarakat, khususnya ibu-ibu rumah tangga (IRT) Perumahan Bukit Bambe, Driyorejo- Gresik belum mampu berproduktif dan berdaya guna secara ekonomi. Pendapatanya yang rata-rata masih di bawah UMK belum mampu untuk menambah pendapatan kepala keluarga. Meskipun beberapa IRT sudah menjalankan usaha olahan makanan rumahan nasi kemasan, tetapi belum mampu menopang perekonomian keluarga karena tingkat peminatannya cenderung fluktuatif. Rendahnya pengetahuan dan kemampuannya dalam mendiversifikasi atau mengolah makanan yang kreatif dan inovatif menjadi penyebabnya. Oleh sebab itu, diformulasikanlah suatu solusi yaitu melalui pelatihan mendiversifikasi olahan makanan nasi kemasan menjadi konsep rice bowl. Ini merupakan bisnis kuliner yang sedang berkembang dan diminati pasar hingga saat ini. Metode pelatihan yang digunakan adalah ceramah, demonstrasi, praktik, dan diskusi. Berdasarkan hasil evaluasi pasca pelatihan menunjukkan adanya peningkatan pengetahuan dan kemampuan para IRT tersebut, bahkan termotivasi untuk membuka dan mengembangkan usaha rice bowl mulai dari skala kecil.  Kata kunci: Bukit Bambe; Diversifikasi Produk; Rice Bowl
Culinary Reorientation As A Cultural Asset In The Development Of Sustainable Tourism Based On Community Economy Mahmudi Mahmudi
The Kalimantan Social Studies Journal Vol 5, No 1 (2023): THE KALIMANTAN SOCIAL STUDIES JOURNAL, OCTOBER 2023
Publisher : Program Studi Pendidikan IPS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/kss.v5i1.9742

Abstract

This research aims to analyze culinary reorientation as a cultural asset in the development of sustainable tourism based on the community economy. The data collection technique involves documentation from relevant journals and literature sources, such as Google Scholar. The data analysis is carried out using critical literature evaluation. The results showed that culinary can play a significant role in sustainable tourism development, particularly in empowering the economy of local communities. In this context, strengthening and promoting culinary heritage as a cultural asset can enhance the attractiveness of tourism destinations, create job opportunities, and improve the welfare of local communities. By integrating community economic practices, culinary-based tourism can serve as a sustainable source of income while preserving traditional culture in the long term.
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.
Innovational Processing Model of Traditional Snack Klepon Craquelin Become a Culinary Icon of Surabaya City mahmudi mahmudi; ivy dian puspitasari prabowo; tjhing man lie; Panca Rahmi Azzahra; Bryanda Arya Prabusta Martin; Diyan Lesmana; Woro Andrini
THE SPIRIT OF SOCIETY JOURNAL : International Journal of Society Development and Engagement Vol 9 No 1: September 2025
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/scj.v9i1.3478

Abstract

Traditional snacks are one of Indonesia's traditional culinary heritages that have significant cultural, social, and economic value. In the city of Surabaya, traditional snacks are not only seen as complementary foods, but also have the potential to become an instrument of food security and the city's culinary identity. However, with the development of more practical modern foods, the existence of traditional snacks is increasingly marginalized. This study aims to develop a traditional snack processing model based on innovation, branding, and empowerment of MSMEs to increase competitiveness while strengthening Surabaya's city branding. The product is made by making Klepon Craquelin cakes as part of the traditional klepon innovation that has been enjoyed by most of the general public, especially the people of Surabaya. The study used the implementation method in the Sages Academy laboratory and was conducted with a taste test. The results showed that Klepon Craquelin cakes as part of the traditional klepon innovation are a solution for local food diversification, encouraging the growth of MSMEs, and strengthening tourism attractions. This research is an innovation of traditional klepon market snacks that will become a new city branding for the city of Surabaya, so that traditional culinary is not only sustainable but also develops in a global context. Klepon Craquelin cake has a unique, contemporary taste that will be loved by Generation Z.
Co-Authors Achmad Taufiq Bawa Mulyono Hadi Bryanda Arya Prabusta Martin Diyan Lesmana I Wayan Arta Artana Mau, Daniel Pandu Otje Herman Wibowo Panca Rahmi Azzahra Prabowo, Ivy Dian Puspitasari Tjhing Man Lie Woro Andrini Yesarela Pandu Mau