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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Journal of Economic, Bussines and Accounting (COSTING) JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Ilmu Kedokteran dan Kesehatan Jurnal Ilmiah Edunomika (JIE) PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi PLAKAT : Jurnal Pelayanan Kepada Masyarakat Jurnal Manajemen Perhotelan Journal of Artificial Intelligence and Digital Business Ranah Research : Journal of Multidisciplinary Research and Development Indo-Fintech Intellectuals: Journal of Economics and Business CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin TRJ (Tourism Research Journal) Journal of Innovation and Community Engagement
Victor Kurniawan Yuwono
Universitas Ciputra
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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Analisis Potensi Kuliner Lokal sebagai Daya Tarik Wisata Berbasis Ekowisata Mangrove di Surabaya: Studi Kualitatif Deskriptif Cadoret, Ni Luh Melani; Soukotta, Yumiko; Barada, Tabita Priscilla Alfalianti; Wong, Steven Nathanael; Suryanto, Jason Andrean; Dewi, Irra Chrisyanti; Yuwono, Victor Kurniawan
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.v4i4.4729

Abstract

Pengembangan pariwisata berkelanjutan menuntut integrasi antara daya tarik alam, pemberdayaan masyarakat, dan penguatan ekonomi lokal. Salah satu elemen strategis dalam konteks tersebut adalah kuliner lokal yang berperan sebagai bagian dari pengalaman wisata sekaligus pembentuk identitas destinasi. Penelitian ini bertujuan untuk menganalisis potensi kuliner lokal berbasis mangrove sebagai pendukung pengembangan pariwisata berkelanjutan di Kebun Raya Mangrove Surabaya, serta merumuskan strategi pengembangannya dalam kerangka penguatan identitas gastronomi Surabaya. Penelitian menggunakan pendekatan kualitatifdeskriptif dengan teknik pengumpulan data melalui observasi lapangan, wawancara mendalam terhadap wisatawan, serta studi dokumentasi dan literatur. Data dianalisis menggunakan analisis tematik untuk mengidentifikasi pola persepsi wisatawan, kondisi aktual fasilitas kuliner, dan potensi produk berbasis mangrove. Hasil penelitian menunjukkan bahwa fasilitas dan aktivitas kuliner di KRMS belum dikelola secara optimal, ditandai dengan keterbatasan kios yang beroperasi, rendahnya kenyamanan area makan, serta minimnya branding dan promosi kawasan. Produk khas berbasis mangrove memiliki potensi sebagai identitas gastronomi lokal, namun belum terintegrasi dalam area kuliner utama dan belum dikenal luas oleh wisatawan. Temuan ini mengindikasikan bahwa kuliner mangrove belum menjadi motivasi utama kunjungan, tetapi memiliki peluang besar sebagai daya tarik tematik tambahan. Penelitian ini merekomendasikan strategi pengembangan kuliner mangrove yang terintegrasi melalui peningkatan fasilitas ramah lingkungan, kurasi gastronomi berbasis bahan lokal, penguatan branding “Kuliner Mangrove Surabaya”, serta optimalisasi promosi digital dan kolaborasi UMKM. Secara teoretis, penelitian ini berkontribusi pada pengayaan kajian pariwisata berkelanjutan dan identitas gastronomi berbasis ekosistem, sementara secara praktis memberikan rujukan kebijakan bagi pengelola destinasi dan pemerintah daerah.
The Effect of Food Quality, Social Media Marketing and Brand Awareness on Consumer Repurchase Interest in Mama Bread Piter, Jessica; Soediro, Moses; Yuwono, Victor Kurniawan; Irtanto, Devina; Grasielda, Ivana
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 4 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i4.18702

Abstract

One of the businesses that has begun to utilize social media in buying and selling activities is the culinary industry. Mama Bread is a business engaged in the food and beverages sector, specifically a homemade-based bakery established in 2010 and located in Lombok. Mama Bread faces an issue related to consumer repurchase intention, as the business tends to be unable to attract previous customers to make repeat purchases. Based on a preliminary survey conducted by the researcher, problems were found in food quality, social media marketing, and brand awareness. The purpose of this study is to determine the effect of food quality on consumer repurchase intention at Mama Bread, the effect of social media marketing on consumer repurchase intention at Mama Bread, and the effect of brand awareness on consumer repurchase intention at Mama Bread. This study involved a total sample of 150 Mama Bread consumers. The research method used is quantitative, with multiple linear regression analysis using the Statistical Product and Service Solution (SPSS). The results of this study indicate that food quality, social media marketing, and brand awareness have a positive and significant effect on consumer repurchase intention at Mama Bread.
Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic Grasielda, Ivana; Yuwono, Victor Kurniawan
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i1.137

Abstract

This study aims to develop learning methods in online culinary practice classes using MOOC (Massive Open Online Class). This research is descriptive exploratory with qualitative methods to find out stakeholders' weaknesses, strengths, and expectations for an effective MOOC design in online culinary practice classes. Stakeholders consist of students, permanent lecturers, part-time lecturers, and experts spread across all regencies/cities in East Java and other regions in Indonesia. The study results concluded that the MOOC design was able to meet the expectations of stakeholders, namely that practicum classes could be delivered effectively even though the duration was less than the classes before the new normal era. An effective MOOC means that all components must be planned holistically for both lecturers and students, but lecturers are also obliged to complete the teaching components before learning begins. Starting with determining the theme as a focus, then designing teaching methods supported by giving assignments, assessments, and feedback. This component must have a conducive learning atmosphere, which requires full cooperation and trust between lecturers and students. The overall MOOC plan should be visualized and communicated regularly from the first week of learning. Keywords: Online, Blended Learning, Project-Based Learning, Practical, Culinary
Creative Activation for Community Nutrition Education: Integrating Health Counselling, Culinary Training, and Mural-Based Visual Recall Otje Herman Wibowo; Marina Wardaya; Pandu Rukmi Utomo; Victor Kurniawan Yuwono
Journal of Innovation and Community Engagement Vol. 7 No. 1 (2026)
Publisher : Faculty of Smart Technology and Engineering, Universitas Kristen Maranatha, Bandung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28932/ice.v7i1.14093

Abstract

This project addresses the stunting problem in Kampung Plampitan by increasing community awareness of the health benefits of tempe, a nutritious and affordable source of plant-based protein. Health and stunting prevention topics were delivered through two main formats: health education presentations and hands-on tempe-based cooking demonstrations. The murals functioned as continuous visual reinforcement, supporting recall of key messages, while the primary educational focus remained on improving nutrition knowledge and practical food preparation skills using tempe. By placing the murals in highly visible public locations, community members were encouraged to reflect on their own practices and share information with others, thereby fostering an ongoing understanding of healthy eating and supporting sustained community-level awareness. Program effectiveness was evaluated using pre- and post-intervention measures of knowledge, attitudes, and practices related to tempe consumption, complemented by qualitative observations during implementation. The results indicated increased awareness of tempe’s health benefits, more positive attitudes toward its consumption, and stronger intentions to adopt healthier cooking and eating behaviours. The murals were rated positively for their visual appeal, clarity, and effectiveness in reinforcing key nutrition messages related to balanced diets and stunting prevention. These findings suggest that mural-based visual recall, when integrated into experiential and educational interventions, offers a cost-efficient and scalable approach to community nutrition communication.
PENGARUH PENGALAMAN VISUAL DAN AUDITORI TERHADAP LOYALITAS KONSUMEN MELALUI KEPUASAN KONSUMEN SEBAGAI VARIABEL MEDIASI DI PAUSE CAFÉ SURABAYA Sharon Ariella Budihartono; Victor Kurniawan Yuwono
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 2 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i2.19696

Abstract

This research seeks to examine the influence of auditory and visual stimuli on customer loyalty, using customer satisfaction as a mediating factor at Pause Cafe Surabaya. A quantitative approach was employed, where data were gathered via a survey method by distributing questionnaires to customers, and analyzed through Partial Least Squares (PLS) utilizing SmartPLS software. The findings indicate that both auditory and visual experiences positively and significantly impact customer satisfaction and loyalty, with visual experience exerting a stronger effect. Additionally, customer satisfaction plays a crucial role in influencing customer loyalty and can mediate the connection between auditory and visual experiences and customer loyalty, though the mediating effect is quite minimal. These results suggest that sensory experiences, especially visual and auditory components, significantly influence customer satisfaction and loyalty
Effect Of Cooking Duration Using Merandang Technique On Organoleptic Quality Of Beef Rendang Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Mazaya Azka Ridhauddhin; Raihan Nur Shabrina; Mario Alfrenzo Hartojo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27243

Abstract

Rendang is a traditional Minangkabau dish prepared using the merandang technique, which involves slow-cooking meat with coconut milk and spices over a long period to produce a dry dish with complex sensory characteristics. In the modern era, the lengthy merandang process raises efficiency concerns and may affect sensory quality. This study aimed to analyze the effect of cooking duration on the organoleptic quality of beef rendang and to determine the most preferred cooking duration. This research used a quantitative experimental method with an organoleptic acceptance test involving three cooking duration treatments: 4 hours, 5 hours, and 6 hours. The test was conducted with 50 untrained panelists using several sensory parameters, including color, aroma, initial texture, chewing texture, taste preference, seasoning intensity, and overall acceptance. The data were analyzed using ANOVA with SPSS, followed by a post-hoc test to identify differences among treatments. The results showed that cooking duration significantly affected several organoleptic parameters, namely color, aroma, initial texture, chewing texture, seasoning intensity, and overall acceptance, as indicated by different letter notations at a significance level of p < 0.05. The 5-hour treatment code 291 obtained the highest scores for initial texture 5.26, chewing texture 5.46, and overall acceptance 5.44. Therefore, the 5-hour cooking duration can be recommended as the optimal duration because it produced the highest overall acceptance compared with the 4-hour and 6-hour treatments.
Enhancing Product Quality, Consistency, And Food Safety of Culinary MSMES Through Practice-Based Cooking Skills Training Kristian Agung Nugraha; Johan Pratama Siahainenia; Hari Minantyo; Fabiola Leoparjo; Devina Irtanto; Victor Kurniawan Yuwono; Devi Rahnjen Wijayadne
Plakat : Jurnal Pelayanan Kepada Masyarakat Vol 8, No 1 (2026): Plakat: Jurnal Pelayanan Kepada Masyarakat
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/plakat.v8i1.25728

Abstract

Departing from the strategic role of culinary MSMEs as a driver of the local economy as well as the challenge of low quality consistency and food safety standards faced by business actors in Lontar Village, this service research aims to improve the quality of MSME products through the development of culinary skills based on practicum training. The program was carried out using a descriptive-qualitative approach involving ten MSME actors who were selected purposively, through a series of activities in the form of initial observation, knowledge transfer, cooking practicum, intensive mentoring, and pre- and post-intervention evaluation. The results of the study showed a significant increase in taste quality, product consistency, mastery of food processing techniques, selection and handling of raw materials, and the application of food safety and hygiene practices, which overall strengthened the readiness of MSMEs to compete in local and modern markets. These findings confirm that a contextual and applicative practice-based training approach is more effective in building the capacity of MSMEs than a theoretical approach alone. The implications of this study show that the development of culinary skills and food safety standards need to be positioned as a core strategy in the policy of fostering regional MSMEs, because it not only increases the competitiveness of products, but also builds the foundation of business sustainability and strengthening the local economy in an inclusive manner.Berangkat dari peran strategis UMKM kuliner sebagai penggerak ekonomi lokal sekaligus tantangan rendahnya konsistensi kualitas dan standar keamanan pangan yang dihadapi pelaku usaha di Desa Lontar, penelitian pengabdian ini bertujuan untuk meningkatkan kualitas produk UMKM melalui pengembangan keterampilan kuliner berbasis pelatihan praktikum. Program ini dilaksanakan dengan menggunakan pendekatan deskriptif-kualitatif, melibatkan 10 pelaku UMKM yang dipilih secara purposif melalui serangkaian kegiatan, meliputi observasi awal, transfer pengetahuan, praktikum memasak, pendampingan intensif, serta evaluasi pra dan pasca intervensi. Hasil penelitian menunjukkan adanya peningkatan signifikan pada kualitas rasa, konsistensi produk, penguasaan teknik pengolahan makanan, pemilihan dan penanganan bahan baku, serta penerapan praktik keamanan dan higienitas pangan, sehingga memperkuat kesiapan UMKM untuk bersaing di pasar lokal maupun modern. Temuan ini menegaskan bahwa pendekatan pelatihan berbasis praktik yang kontekstual dan aplikatif lebih efektif dalam membangun kapasitas UMKM dibandingkan pendekatan teoretis semata. Implikasi penelitian ini menunjukkan bahwa pengembangan keterampilan kuliner dan standar keamanan pangan perlu diposisikan sebagai strategi inti dalam kebijakan pembinaan UMKM daerah, karena tidak hanya meningkatkan daya saing produk, tetapi juga membangun fondasi keberlanjutan usaha serta memperkuat perekonomian lokal secara inklusif.
Pemberdayaan UMKM Kuliner melalui Seminar Kewirausahaan Foodpreneurs: Strategi, Tren, Peluang, dan Branding Kuliner Kreatif Irra Chrisyanti Dewi; Hari Minantyo; Otje Herman Wibowo; Victor Kurniawan Yuwono; Tabita Priscilla Alfalianti Barada; Steven Nathanael Wong; Jason Andrean Suryanto; Yumiko Soukotta
CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin Vol 4 No 1 (2026): CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Islam Indragiri (UNISI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61672/cemara.v4i1.3552

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor kuliner memegang peranan strategis dalam perekonomian nasional, namun menghadapi berbagai tantangan struktural seperti keterbatasan modal, akses pasar, serta kapasitas inovasi produk dan branding yang masih rendah. Kegiatan pengabdian masyarakat ini dilaksanakan dalam bentuk seminar kewirausahaan bertajuk "Foodpreneurs Vol. 1: Kuliner Kreatif, UMKM Produktif" pada Sabtu, 2 Mei 2026 di Gedung Gereja GKI Merisi Indah, dengan tujuan meningkatkan pengetahuan, motivasi, dan kapasitas pelaku UMKM kuliner. Metode pelaksanaan terdiri atas ceramah interaktif oleh empat narasumber ahli, diskusi kelompok, serta pre-test dan post-test untuk mengukur peningkatan pemahaman peserta. Materi yang disampaikan mencakup tren kuliner kreatif 2026, pengembangan menu berbasis bahan lokal, identifikasi peluang usaha dan perilaku konsumen, perencanaan usaha sederhana, daya saing pasar, serta strategi branding UMKM. Hasil kegiatan menunjukkan peningkatan rata-rata skor pengetahuan peserta sebesar 42,3% dari pre-test ke post-test, dengan tingkat kepuasan peserta mencapai 87,6%. Peserta mampu memahami konsep foodpreneur, tren kuliner terkini, dan strategi pengembangan usaha kuliner yang berkelanjutan. Simpulan kegiatan ini menunjukkan bahwa pendekatan seminar multipanel dengan narasumber praktisi relevan secara efektif meningkatkan literasi wirausaha pada pelaku UMKM kuliner.
Perbandingan Pengaruh Emotional Marketing dan Influencer Marketing terhadap Keputusan Pembelian melalui Daya Tarik Konsumen pada Nyfodd Kafe Citraland Surabaya Kevin Widjojo; Hans Christian; Victor Kurniawan Yuwono
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 2 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i2.19833

Abstract

This study examines the effect of emotional marketing and influencer marketing on purchase decisions through consumer attraction at Nyfodd Kafe Citraland Surabaya. This study is motivated by the increasing role of digital marketing in the food and beverage industry, where visual content, emotional messages, and influencer recommendations can shape consumer attraction before purchase decisions occur. This employs a quantitative method and applies purposive sampling as the sampling technique. Data were collected from 120 respondents aged 18–35 years who had seen Nyfodd Kafe’s promotional content and had visited or purchased its products. The data were analyzed using SEM-PLS with SmartPLS software. The results show that emotional marketing and influencer marketing have a positive and significant effect on consumer attraction. Consumer attraction also has a positive and significant effect on purchase decisions. However, emotional marketing and influencer marketing do not have a direct effect on purchase decisions. Consumer attraction is proven to mediate the effect of both strategies on purchase decisions. Based on the comparison of path coefficient, F-square, and indirect effect values, emotional marketing is found to be more effective than influencer marketing in shaping consumer attraction and indirectly encouraging purchase decisions.
Pengaruh Penerapan SOP terhadap Efektivitas Kinerja Internal dan Dampaknya terhadap Kualitas Produk UMKM Kuliner di Surabaya Victor Kurniawan Yuwono; Moses Soediro; Ivana Grasielda
Jurnal Manajemen Perhotelan Vol. 11 No. 1 (2025): MARET 2025
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.11.1.59-66

Abstract

Kualitas sumber daya manusia memiliki pengaruh yang signifikan terhadap kinerja dari sebuah usaha ataupun UMKM. Sebuah pelatihan dan pengarahan terhadap disiplin dalam implementasi SOP terhadap karyawan sangat berdampak dalam pada peningkatan kedisiplinan karyawan maupun kualitas operasional usaha (Ulfatur, 2025). Penerapan SOP yang tepat juga membantu sebuah usaha agar produk and kulitas dari sebuah produk dan jasa meningkat (Istiqomah, 2023). Berdasarkan data dari Dinas Koperasi, Usaha Kecil dan Menengah, serta Perdagangan (Dinkopdag) Kota Surabaya, hingga tahun 2024 terdapat sekitar 55.509 pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor makanan dan minuman (mamin) di Surabaya (Meilita, 2024). Karena itu penelitian ini bertujuan untuk menganalisis pengaruh penerapan Standar Operasional Prosedur (SOP) terhadap efektivitas kinerja internal serta dampaknya terhadap kualitas produk pada pelaku UMKM kuliner di Surabaya yang telah mengikuti pelatihan dari Pemerintah Kota. Penelitian ini menggunakan pendekatan kuantitatif deskriptif dengan teknik purposive sampling kepada 102 UMKM yang telah mendapatkan pelatihan SOP. Data dikumpulkan melalui kuesioner dan dianalisis menggunakan metode Structural Equation Modeling – Partial Least Squares (SEM-PLS). Hasil penelitian menunjukkan bahwa penerapan SOP berpengaruh signifikan terhadap efektivitas kinerja internal dan kualitas produk. Efektivitas kinerja internal juga terbukti memiliki pengaruh signifikan terhadap kualitas produk serta memediasi hubungan antara SOP dan kualitas produk. Temuan ini menegaskan pentingnya implementasi SOP yang konsisten dalam meningkatkan efisiensi kerja dan mutu hasil produksi UMKM. Penelitian ini memberikan kontribusi praktis bagi pemerintah daerah dan pelaku UMKM dalam merancang strategi pemberdayaan yang lebih berkelanjutan.
Co-Authors Afifah, Balqis Ashley, Felicia Audrey, Kendrick Barada, Tabita Priscilla Alfalianti Billy Daniel Messakh Bravimasta, Bracovanca Diwayestara Cadoret, Ni Luh Melani Devi Rahnjen Wijayadne Devina Irtanto Dion, Aldy Fabiola Leoparjo Fetty Asmaniati Firmanto, Ian Ardhiya Hans Christian Hari Minantyo Hebert Adrianto Indrasari, Setyarina Irra Chrisyanti Dewi Ivana Grasielda Jason Andrean Suryanto Jemima Lewi Santoso Johan Pratama Siahainenia Justin Kosli Kevin Widjojo Kristian Agung Nugraha Kusumah, Irwin Priyatna Marina Wardaya Mario Alfrenzo Hartojo Mazaya Azka Ridhauddhin Moses Soediro Ni Njoman Juliasih Nidom, Astria Novitasari Novian Budi Santoso Otje Herman Wibowo Otje Herman Wibowo Pandu Rukmi Utomo Piter, Jessica Purwakaning Purnomo Agung Putri, Firda Aulia Raihan Nur Shabrina Saskia Dyah Handari Sharon Ariella Budihartono Soukotta, Yumiko Steven Nathanael Wong Suryanto, Jason Andrean Tabita Priscilla Alfalianti Barada Victor Setiawan Tandean William Sayogo Wong, Steven Nathanael Yumiko Soukotta