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All Journal Jurnal Manajemen STIE Muhammadiyah Palopo Share : Journal of Service Learning Majalah Ilmiah Bijak To Maega: Jurnal Pengabdian Masyarakat International Journal of Economics, Business and Accounting Research (IJEBAR) Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Jurnal Informasi dan Teknologi GREENOMIKA Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Journal of Artificial Intelligence and Digital Business Indo-Fintech Intellectuals: Journal of Economics and Business Jurnal Ilmiah Pangan Halal The Sages Journal: Culinary Science and Business Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Otje Herman Wibowo
Universitas Ciputra
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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The Influence of Food Reviews on Purchasing Decisions with Hedonic Style As a Moderating Variable: Penelitian Otje Herman Wibowo; Mahmuddin; Rini Hadiyati; Sriwanti Belani; Ni Luh Ketut Ayu Sudha Sucandrawati
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2675

Abstract

This research is a quantitative study with an explanatory approach. The data used in this study is primary data obtained by the researcher from 335 J.CO Donuts customers spread throughout Indonesia. The data obtained by the researcher was analyzed using the smart PLS 4.0 analysis tool. The result in this article show that the first row of the table above, it shows the P-Values ​​are positive and below the 0.05 significance level, namely 0.006. These results are in line with the research. These results indicate that Food Reviewers can improve product quality, increase brand trust, increase sales quantity, and increase Purchase Decision numbers. In the next row, the results shown are three hundred and sixty degrees inverse, namely the Hedonic Style variable cannot moderate the influence of the Food Reviewer variable on the Purchase Decision variable because the P-Values ​​value is not below the 0.05 significance value, namely 0.068. This result is due to J.CO donut consumers purchasing based on product quality and brand trust, rather than hedonistic tendencies. Therefore, it can be concluded that the first hypothesis in this study is accepted, while the second hypothesis in this article is rejected.
Peran Food Festival dalam Meningkatkan Citra Destinasi Kuliner Tradisional Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
Jurnal Manajemen STIE Muhammadiyah Palopo Vol 10, No 2 (2024)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35906/jurman.v10i2.2250

Abstract

AbstractSurabaya, as a city with significant potential in the traditional culinary tourism sector, has not been fully optimized as a major culinary destination. This study aimed to explore the role of food festivals in enhancing Surabaya’s image as a traditional culinary destination. A qualitative research approach involved in-depth interviews with small and medium-sized enterprise (SME) actors, festival visitors, event organizers, observational analysis, and promotional material review. The findings indicated that food festivals, such as the Tjap Legende Festival and Surabaya Food Festival, have the potential to enhance the city’s image, introduce traditional cuisine, and promote local economic growth. Furthermore, these festivals serve as effective branding tools by leveraging local cultural elements and utilizing digitalization for promotion. Cross-sector collaboration, including SME empowerment and training, is crucial in creating a positive impact and ensuring sustainability. The study also emphasized the importance of financial and technological support for local artists, as well as the use of cultural narratives in promotion to attract tourists, particularly the younger generation and international visitors. Overall, food festivals in Surabaya have substantial potential to position the city as a competitive culinary destination at both national and global levels.Keywords: branding; tourist destination; food festival; traditional cuisine; SurabayaAbstrakSurabaya, sebagai kota yang memiliki potensi besar dalam sektor pariwisata kuliner tradisional, belum sepenuhnya dimanfaatkan secara optimal sebagai destinasi kuliner utama. Penelitian ini bertujuan untuk mengeksplorasi peran food festival dalam memperkuat citra Surabaya sebagai destinasi kuliner tradisional. Pendekatan penelitian yang digunakan adalah kualitatif, dengan melibatkan wawancara mendalam terhadap pelaku UMKM, pengunjung festival, dan penyelenggara acara, serta analisis observasi dan materi promosi. Hasil penelitian menunjukkan bahwa food festival, seperti Festival Tjap Legende dan Surabaya Food Festival, berpotensi meningkatkan citra kota, mengenalkan kuliner tradisional, serta mendorong pertumbuhan ekonomi lokal. Selain itu, festival ini juga berfungsi sebagai alat branding yang efektif dengan memanfaatkan elemen budaya lokal dan pemanfaatan digitalisasi dalam promosi. Kolaborasi lintas sektor, yang meliputi pemberdayaan UMKM dan pelatihan, memiliki peran penting dalam menciptakan dampak positif dan keberlanjutan. Penelitian ini juga menekankan pentingnya dukungan finansial dan teknologi untuk seniman lokal serta penerapan narasi budaya dalam promosi guna menarik wisatawan, khususnya generasi muda dan wisatawan internasional. Secara keseluruhan, food festival di Surabaya memiliki potensi yang besar untuk membangun citra kota sebagai destinasi kuliner yang kompetitif di tingkat nasional maupun internasional.Kata kunci: branding; destinasi wisata; food festival; kuliner tradisional; surabaya
Risk Management in Strategic Decision Making: A Case Study of Culinary MSME’s in Surabaya Dewi, Irra Chrisyanti; Leoparjo, Fabiola; Wibowo, Otje Herman
Majalah Ilmiah Bijak Vol. 22 No. 2: September 2025
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/bijak.v22i2.5510

Abstract

This research aims to get a better understanding of how small and medium-sized enterprises (SMEs) in Surabaya's food sector are incorporating risk management into their strategic decision-making processes. Even though they have already had a significant impact on Indonesia's economy, these culinary MSMEs face several financial, operational, and commercial challenges that might hinder their continued success in the future. Thus, a qualitative case study was conducted on five food-related MSMEs situated in Surabaya that had just undergone strategic changes. Based on in-depth interviews and participatory observation, the data was analyzed using theme coding and risk matrices according to ISO 31000 (2018). The analysis found that the two biggest operational risks are supply delays and being too reliant on vendors. Financial risk comes from fluctuations in prices, whereas market risk is characterized by variations in consumer preference. In response to these challenges, MSMEs have turned to digitalization, menu expansion, partnerships with local suppliers, and pre-order systems, among other strategies. Through enhancing corporate resilience, these strategies demonstrate a realistic and systematic application of risk management ideas. To bridge the gap between theory and practice regarding risk management implementation among MSMEs situated in urban regions, the study's results may be used by policymakers and business development programs to construct risk-aware support mechanisms. In the end, it proves that even tiny businesses with little resources can benefit greatly from organized risk analysis when making strategic choices.
Studi Kualitatif Potensi Surabaya Bus sebagai Transportasi Wisata Ramah Lingkungan di Surabaya: Aksesibilitas dan Keberlanjutan Pariwisata Perkotaan Santoso, Fulvia Angelina; Andraenetta, Felicia; Setiawan, Janet; Tan, Miyuki Kyra; Dewi, Irra Chrisyanti; Wibowo, Otje Herman
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 4 (2026): November - January
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i4.4720

Abstract

Penelitian ini bertujuan untuk mengeksplorasi peran Suroboyo Bus dalam mendukung pariwisata berkelanjutan di Surabaya, dengan fokus pada aspek aksesibilitas dan keberlanjutan lingkungan. Gap yang ada dalam penelitian ini adalah kurangnya kajian yang mendalam mengenai dampak Suroboyo Bus terhadap perilaku wisatawan, keterlibatan komunitas, serta aksesibilitas ke destinasi wisata utama. Metode penelitian yang digunakan adalah pendekatan deskriptif kualitatif dengan wawancara semi-terstruktur dan observasi lapangan terhadap lima informan yang terdiri dari penumpang, staf, dan stakeholder. Data yang diperoleh dianalisis menggunakan analisis tematik. Hasil penelitian menunjukkan bahwa Suroboyo Bus telah berhasil meningkatkan aksesibilitas ke destinasi wisata utama di Surabaya, sekaligus mengurangi ketergantungan pada kendaraan pribadi, yang pada gilirannya berkontribusi pada penurunan emisi gas rumah kaca. Selain itu, program pembayaran dengan botol plastik memberikan dampak positif, baik bagi lingkungan maupun masyarakat lokal, dengan mendukung ekonomi sirkular dan pengelolaan sampah. Meskipun ada peningkatan yang signifikan, tantangan seperti distribusi aksesibilitas yang tidak merata dan infrastruktur yang belum memadai masih menjadi masalah. Kontribusi ilmiah penelitian ini terletak pada pemahaman yang lebih dalam tentang bagaimana transportasi publik ramah lingkungan dapat mendukung pariwisata berkelanjutan. Penelitian ini juga memberikan wawasan penting tentang kesadaran masyarakat terhadap isu keberlanjutan serta pentingnya pengelolaan lingkungan yang lebih baik di masa mendatang untuk meningkatkan kualitas hidup masyarakat Surabaya.
Pemberdayaan Kelompok Masyarakat Charitta Perempuan Ardimulyo Melalui Peningkatan Kapasitas Pengolahan Produk Pangan (Kue dan Bakery) Berbahan Lokal Herdono, Ignatius Ismojo; Wibowo, Otje Herman; Oktavio, Adrie; Setiawardhani, Nanny; Sutopo, Viony Alexandra
Share: Journal of Service Learning Vol. 12 No. 1 (2026): FEBRUARY 2026
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/share.12.1.%p

Abstract

Pemberdayaan perempuan desa merupakan salah satu upaya strategis untuk meningkatkan kesejahteraan keluarga, memperkuat ketahanan pangan lokal, dan mendorong pembangunan ekonomi berbasis komunitas. Pengabdian masyarakat ini bertujuan untuk menganalisis pelaksanaan Program Pengabdian kepada Masyarakat (PKM) terhadap kelompok Charitta Perempuan di Desa Ardimulyo, Kecamatan Singosari, Kabupaten Malang, yang bergerak dalam produksi olahan pangan lokal. Program ini dilaksanakan menggunakan pendekatan partisipatif, dengan menempatkan anggota kelompok sebagai mitra aktif dalam seluruh tahapan kegiatan, mulai dari persiapan, pelatihan teknis dan manajerial, pendampingan usaha, hingga monitoring dan evaluasi. Hasil pelaksanaan menunjukkan peningkatan kapasitas produksi dari 250–300 donat per bulan menjadi hampir dua kali lipat, diiringi konsistensi kualitas produk yang lebih baik melalui pemanfaatan peralatan semi-modern. Kelompok juga berhasil melakukan diversifikasi produk berbasis bahan lokal, seperti donat pisang, roti singkong, dan brownies ubi ungu, serta meningkatkan identitas produk melalui kemasan berlabel. Aspek manajemen usaha dan pemasaran digital juga mengalami kemajuan signifikan dengan penerapan pencatatan keuangan sederhana, strategi harga, pembagian peran, dan promosi melalui media sosial serta platform e-commerce. Dampak sosial dan psikologis terlihat dari meningkatnya motivasi, kepercayaan diri, dan solidaritas anggota kelompok. Temuan ini menunjukkan bahwa pemberdayaan perempuan desa melalui intervensi terstruktur dan partisipatif tidak hanya berdampak pada aspek ekonomi, tetapi juga memperkuat ketahanan sosial dan pangan lokal, serta membuka peluang bagi ekspansi usaha yang berkelanjutan.
Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik: Product Innovation of Cassava Japanese Cheesecake Based on Organoleptic Testing Wibowo, Otje Herman; Dewi, Irra Chrisyanti; Leoparjo, Fabiola; Minantyo, Hari; Hartono, Ham Sylvia Cindy; Alberta, Patricia; Pekanto, Jeanette Magdalene; Hariyono, Devi Ramadhani
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23604

Abstract

This study aims to develop a gluten-free Japanese cheesecake by substituting wheat flour with boiled cassava (Manihot esculenta Crantz) as a local food ingredient. The growing demand for gluten-free bakery products and Indonesia’s dependence on imported wheat flour encourage the utilization of cassava as an alternative raw material. This research employed a descriptive quantitative approach using three formulations: 100% wheat flour, 50% wheat flour–50% cassava, and 100% cassava. Organoleptic tests were conducted with 90 respondents to evaluate taste, aroma, texture, color, and overall appearance using a five-point hedonic scale. The results indicated that cassava-based Japanese cheesecake was well accepted by respondents, with the 100% cassava formulation obtaining the highest preference score. The substitution of wheat flour with cassava did not significantly alter the characteristic soft, moist, and fluffy texture of Japanese cheesecake. This product innovation demonstrates that cassava can be effectively utilized as a gluten-free alternative ingredient while increasing the economic value of local commodities and offering a healthier dessert option for consumers with gluten intolerance.
Co-Authors Achmad Taufiq Adrie Oktavio Alberta, Patricia Andraenetta, Felicia Andreas Recki Prasetyo Ariawan, I Wayan Adi Putra Artana, I Wayan Arta Bawa Mulyono Hadi Devina Irtanto Fabiola Leoparjo Febry, Timotius Hari Minantyo Hariyono, Devi Ramadhani Hartono, Ham Sylvia Cindy Herdono, Ignatius Ismojo Irra Chrisyanti Dewi Jesslyn Audi Widagdo Hadipramono Kristian Agung Nugraha Loso Judijanto Mahmuddin Mahmuddin Mahmudi Mahmudi Mau, Daniel Pandu Mau, Yesarela Pandu Ni Luh Ketut Ayu Sudha Sucandrawati Pekanto, Jeanette Magdalene Prabowo, Ivy Dian Puspitasari Rean Mitasari Rini Hadiyati Rizal Kurniansah Santoso, Fulvia Angelina Setiawan, Janet Setiawardhani, Nanny Sriwanti Belani Sutanto, J.E Sutopo, Viony Alexandra Tan, Miyuki Kyra Titin Lestaringsih Titis Sri Wulan Victor Kurniawan Yuwono Winarno, Prasetyo Sepsi