Garuda - Garba Rujukan Digital

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

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.Â 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. Â Kata kunci: Bukit Bambe; Diversifikasi Produk; Rice Bowl

INTEGRATING LOCAL CUISINE INTO TOURISM TO CREATE ECONOMIC AND SOCIAL BENEFITS IN THE DIGITAL 4.0 ERA: MENGINTEGRASIKAN KULINER LOKAL KE DALAM PARIWISATA DALAM MENCIPTAKAN MANFAAT EKONOMI DAN SOSIAL DI ERA DIGITAL 4.0 Otje Herman Wibowo
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 7 No 2 (2023): Santhet : Jurnal Sejarah, Pendidikan dan Humaniora
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v7i2.1846

This research aims to integrate local culinary into tourism in creating economic and social benefits in the digital 4.0 era. Data collection techniques are documentation from relevant journals and literature sources such as Google Scholar. Data analysis with critical literature. The results of the study show that the integration of local culinary into tourism in the digital 4.0 era creates economic and social benefits. Local cuisine attracts tourists with the uniqueness of traditional dishes. Digital infrastructure and marketing increase the visibility of local culinary delights. Positive impacts on tourism and local communities, such as new income and jobs. The interaction of tourists and local residents through culinary increases cultural understanding, local identity and tolerance. Huge potential for sustainable economic and social benefits

Diversifikasi Ekonomi di Pulau Bali dalam Perspektif Pariwisata Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Kristian Agung Nugraha; Otje Herman Wibowo
Indo-Fintech Intellectuals: Journal of Economics and Business Vol. 4 No. 3 (2024): Indo-Fintech Intellectuals: Journal of Economics and Business
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/ifijeb.v4i3.1524

This research aims to examine economic diversification on the island of Bali from the perspective of tourism in the technology era. Bali, which has long been heavily reliant on the tourism sector, faces significant challenges due to the COVID-19 pandemic, highlighting its vulnerability to external shocks. The study utilizes both qualitative approaches, gathering data through surveys, interviews, and literature analysis. The findings indicate that the agricultural sector, fisheries, creative industries, and Information and Communication Technology (ICT) show great potential for development as new economic drivers. Organic farming products and sustainable fisheries can meet local needs and offer export opportunities. Creative industries, particularly those digitally based, have garnered high interest from the younger generation and can significantly contribute to Bali's economy. Additionally, ICT can create opportunities in e-commerce, education, technology-based services, and enhance the effective promotion of local products. Local government support is crucial through skills training, capital assistance, and infrastructure development. However, policy implementation is often hindered by complex bureaucracy and budget limitations. The research concludes that economic diversification through the development of these sectors, with appropriate support, can enhance Bali's economic resilience and the well-being of local communities

Sereal Bekatul: Alternatif Pemanfaatan Hasil Samping Padi Otje Herman Wibowo; Titin Lestaringsih; Jesslyn Audi Widagdo Hadipramono
The Sages Journal Vol. 1 No. 01 (2022): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v1i1.1

Indonesia merupakan salah satu penghasil beras terbesar di dunia, tetapi dalam proses pembuatannya terdapat by-product yang seringkali tidak dimanfaatkan, yaitu bekatul. Jumlah bekatul sebesar 10% hingga 20% dari produksi seringkali hanya menjadi limbah atau pakan ternak. Jenis Penelitian ini kualitatif dengan pendekatan literature. Kegiatan penelitian dengan mengumpulkan beberapa referensi yakni; buku, artikel ilmiah, dan literature yag terkait. Hasil menunjukkan untuk ketahanan pangan selain beras diperlukan alternatif salah satunya adalah bekatul. Sereal merupakan makanan yang mudah dinikmati dan terbuat dari gandum, tetapi gandum sulit diproduksi di Indonesia. harga gandum naik hampir mencapai 40% hal ini terjadi karena negara eksportir utama mengalami panen yang buruk. Situasi ini menyebabkan harga sereal naik hingga 22% dibandingkan dengan tahun 2020. Oleh karena itu, inovasi sereal bekatul dapat menjadi alternatif agar by-product beras dapat dimanfaatkan dan sereal dapat tetap dinikmati dengan harga yang relatif lebih murah.

Diversifikasi Ekonomi di Pulau Bali dalam Perspektif Pariwisata Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Kristian Agung Nugraha; Otje Herman Wibowo
Indo-Fintech Intellectuals: Journal of Economics and Business Vol. 4 No. 3 (2024): Indo-Fintech Intellectuals: Journal of Economics and Business
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/ifijeb.v4i3.1524

This research aims to examine economic diversification on the island of Bali from the perspective of tourism in the technology era. Bali, which has long been heavily reliant on the tourism sector, faces significant challenges due to the COVID-19 pandemic, highlighting its vulnerability to external shocks. The study utilizes both qualitative approaches, gathering data through surveys, interviews, and literature analysis. The findings indicate that the agricultural sector, fisheries, creative industries, and Information and Communication Technology (ICT) show great potential for development as new economic drivers. Organic farming products and sustainable fisheries can meet local needs and offer export opportunities. Creative industries, particularly those digitally based, have garnered high interest from the younger generation and can significantly contribute to Bali's economy. Additionally, ICT can create opportunities in e-commerce, education, technology-based services, and enhance the effective promotion of local products. Local government support is crucial through skills training, capital assistance, and infrastructure development. However, policy implementation is often hindered by complex bureaucracy and budget limitations. The research concludes that economic diversification through the development of these sectors, with appropriate support, can enhance Bali's economic resilience and the well-being of local communities

Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
GREENOMIKA Vol. 6 No. 2 (2024): GREENOMIKA
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/unu.gnk.2024.06.2.3

Traditional Indonesian cuisine, including that of Surabaya, plays an essential role in the cultural identity and heritage of the region. However, rapid globalization and modernization have led to declining interest in traditional foods, particularly among younger generations, who prefer fast food. This study aimed to analyze the role of culinary tourism in preserving and promoting traditional Surabaya cuisine, identify the challenges and strategies for its development to increase its appeal, and examine its contribution to the local economy. The research employed a qualitative descriptive approach with case studies, involving interviews with culinary entrepreneurs and tourists and observations at key culinary tourism destinations. The findings revealed that, although culinary tourism has the potential to support the preservation of traditional cuisine, the main challenges identified were ineffective promotion, insufficient supporting infrastructure, and a lack of interest among younger generations in continuing traditional culinary businesses. Therefore, collaborative efforts between the government, business owners, and local communities are needed to enhance promotion, quality, and the overall culinary tourism experience, which can positively impact the local economy through increased tourist visits and regional consumption.

KOLABORASI DAN INOVASI DALAM PENDIDIKAN KEJURUAN: STRATEGI PENGUATAN SPIRIT ENTREPRENEURSHIP BAGI SISWA SMK DI JAWA TIMUR Sutanto, J.E; Sutrisno, Timotius Febry Christian Wahyu Sutrisno; Wibowo, Otje Herman; Winarno, Prasetyo Sepsi
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 9 No 1 (2025): IJEBAR : Vol. 9, Issue 1, March 2025
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v9i1.16652

The open unemployment rate (TPT) in East Java is still dominated by graduates of Vocational High Schools (SMK), which shows a gap between the skills taught in schools and the needs of the workforce. This study aims to analyze the influence of entrepreneurial and culinary aspects on the readiness of vocational high school students to become entrepreneurs. Using a quantitative approach, data were collected from six vocational high schools in East Java that have Culinary, Agribusiness, and Marketing majors, with a closed questionnaire-based survey method using a Likert scale. The results of the study showed that entrepreneurial aspects, such as creativity, innovation, and courage to take risks, had a positive and significant effect on students' readiness to become entrepreneurs. Likewise, culinary aspects that include production skills, business management, and marketing strategies also increase students' readiness to build independent businesses. The implementation of "Practical Training to Become an Entrepreneur" has proven effective in improving students' entrepreneurial skills and mindsets, with students from the Agribusiness and Marketing majors showing a higher tendency to become entrepreneurs compared to the Culinary major. These results emphasize the importance of strengthening practice-based entrepreneurship curricula and collaboration between schools, industry, and government in creating an ecosystem that supports young entrepreneurs.

Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
GREENOMIKA Vol. 6 No. 2 (2024): GREENOMIKA
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/unu.gnk.2024.06.2.3

Traditional Indonesian cuisine, including that of Surabaya, plays an essential role in the cultural identity and heritage of the region. However, rapid globalization and modernization have led to declining interest in traditional foods, particularly among younger generations, who prefer fast food. This study aimed to analyze the role of culinary tourism in preserving and promoting traditional Surabaya cuisine, identify the challenges and strategies for its development to increase its appeal, and examine its contribution to the local economy. The research employed a qualitative descriptive approach with case studies, involving interviews with culinary entrepreneurs and tourists and observations at key culinary tourism destinations. The findings revealed that, although culinary tourism has the potential to support the preservation of traditional cuisine, the main challenges identified were ineffective promotion, insufficient supporting infrastructure, and a lack of interest among younger generations in continuing traditional culinary businesses. Therefore, collaborative efforts between the government, business owners, and local communities are needed to enhance promotion, quality, and the overall culinary tourism experience, which can positively impact the local economy through increased tourist visits and regional consumption.

IMPLIKASI BRAND EXPERIENCE TERHADAP BRAND TRUST DAN BRAND LOYALTY PADA COFFEE SHOP DI SURABAYA Leoparjo, Fabiola; Dewi, Irra Chrisyanti; Wibowo, Otje Herman
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 9 No 2 (2025): Edisi Mei - Agustus 2025
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v9i2.5760

This study aims to examine the influence of brand experience on brand trust and brand loyalty among coffee shops in Surabaya. The research employs a quantitative method using questionnaire distribution to 115 coffee shop consumers in Surabaya. SEM-PLS analysis reveals that brand experience has a positive and significant impact on building customer trust and loyalty. These findings provide an important foundation for business owners to develop marketing strategies focused on enhancing customer experience quality to strengthen brand relationships.

Integration of Strategic Management and Organizational Culture in Enhancing Corporate Resilience in the Digital Era Loso Judijanto; Titis Sri Wulan; Otje Herman Wibowo; Rean Mitasari; Andreas Recki Prasetyo
Jurnal Informasi dan Teknologi 2025, Vol. 7, No. 2
Publisher : SEULANGA SYSTEM PUBLISHER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60083/jidt.vi0.680

The rapid advancement of digital technology has transformed the global business landscape, presenting both opportunities and challenges for organizations. This study examines the integration of strategic management and organizational culture as a critical factor in enhancing corporate resilience in the digital era. Using a qualitative case study approach, data were collected from selected medium- and large-scale companies in Indonesia across diverse sectors, including manufacturing, technology, finance, and services. The findings reveal that strategic alignment between digital initiatives and cultural values significantly strengthens organizations’ adaptability to technological disruptions and market uncertainties. The study highlights the pivotal role of digital leadership in bridging strategic objectives with cultural practices. Leaders who promote innovation, collaboration, and flexibility were found to inspire employees to engage in continuous learning and proactive adaptation, thereby reinforcing resilience. Moreover, organizations with adaptive and innovation-driven cultures demonstrated greater capability in responding quickly to market changes and crises. Human resource practices aligned with cultural values further enhanced employee engagement and commitment, supporting the implementation of strategic initiatives effectively. In addition, the use of digital tools such as cloud-based systems and predictive analytics, combined with transparent communication with stakeholders, was identified as a key enabler of resilience. These tools not only improved operational efficiency but also strengthened stakeholder trust, ensuring continued support during uncertain times. Overall, the integration of strategic management and organizational culture, supported by digital leadership and technology, creates a comprehensive framework for building sustainable resilience. The study offers valuable insights and practical recommendations for organizations seeking to adapt and thrive in an increasingly dynamic and competitive digital business environment.

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