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All Journal JURNAL LENTERA BISNIS Jurnal Minfo Polgan (JMP) JURNAL PENGABDIAN MASYARAKAT AKADEMISI ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Suryo Adinugroho
Institut Teknologi dan Bisnis Kristen Bukit Pengharapan
Religion Humanities Automotive Engineering Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Mathematics Social Sciences Other

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SENTRA KULINER SEBAGAI PENUNJANG KEBERLANJUTAN WISATA SUNGAI KALIMAS SURABAYA Suryo Adinugroho; Alexander Mario Retto Djong; Kristian Faskahariyanto; Truli Nugroho
JURNAL LENTERA BISNIS Vol. 14 No. 1 (2025): JURNAL LENTERA BISNIS, JANUARI 2025
Publisher : POLITEKNIK LP3I JAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34127/jrlab.v14i1.1387

Abstract

This study aims to identify the contribution of culinary centers to the sustainability of tourism in the area, which includes economic, social, and environmental dimensions. The research method used is a mixed-method approach with data collection through observation, in-depth interviews, and surveys of visitors and culinary business actors around the Kalimas River. The results of the study indicate that the existence of culinary centers around the Kalimas River in Surabaya has a positive impact, such as increasing income for local business actors, creating jobs, and strengthening local cultural identity through the presentation of typical foods. However, this study also found challenges in waste management and maintaining environmental quality that must be overcome to support the sustainability of tourist destinations.
OPTIMALISASI DESTINASI WISATA KALIMAS MELALUI PENGEMBANGAN FASILITAS PUJASERA Truli Nugroho; Andreas Aris Eko Mulyono; Suryo Adinugroho; Kristian Faskahariyanto; Jeremy Teira Taosu; Anjelino Da Silva
JURNAL LENTERA BISNIS Vol. 14 No. 1 (2025): JURNAL LENTERA BISNIS, JANUARI 2025
Publisher : POLITEKNIK LP3I JAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34127/jrlab.v14i1.1434

Abstract

The Kalimas River tourist destination in Surabaya has great potential to be developed as a leading tourist destination in Surabaya. This research aims to identify the role of developing food court facilities in optimizing the Kalimas River tourist destination in Surabaya. The research method used is a mixed method with a qualitative and quantitative approach. The research results show that the development of food court facilities contributes significantly to increasing tourist attraction, visitor satisfaction and regional income. With adequate food court facilities, tourists can enjoy a variety of typical culinary choices that support a more complete and satisfying tourism experience. This research is an in-depth analysis of the influence of food court facilities on river tourism destinations, which has not been widely studied in Indonesia. The aim of this research is to test the potential for the development of Pujasera as a strategy to optimize tourism destinations on the Kalimas River in Surabaya. The research results show that well-integrated food facilities will improve tourist attractions, extend the length of tours, and promote the economy of the surrounding community. These findings are expected to be a reference for tourism destination producers and political-manager decisions in facility design that supports tourism sustainability.
Wisata Sungai Kalimas sebagai Salah Satu Wisata Berkelanjutan di Surabaya Truli Nugroho; Alexander Mario Retto Djong; Diana Martalia; Andreas Aris Eko Mulyono; Kristian Faskahariyanto; Suryo Adinugroho
Jurnal Minfo Polgan Vol. 14 No. 2 (2025): Artikel Penelitian
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/jmp.v14i2.15799

Abstract

The development of urban river tourism is a strategic approach to addressing environmental degradation and the loss of a city's historical identity. The Kalimas River in Surabaya has significant historical value, serving as a major transportation and trade route from pre-colonial to colonial times. This study aims to analyze the Kalimas River as a sustainable, history-based tourism destination by reviewing environmental, socio-cultural, and economic aspects. The study employed a descriptive qualitative approach, supported by a survey of 100 tourist respondents. Data collection techniques included field observations, in-depth interviews, questionnaires, and documentation studies. The results showed that 82% of respondents considered the Kalimas River to have a positive contribution to river environmental conservation, 79% considered it to have strong historical educational value, and 76% stated that the river's presence had a positive impact on the local economy through MSMEs and culinary centers. These findings confirm that the Kalimas River has the potential to become a model for sustainable, history-based urban river tourism in Indonesia. This research is expected to serve as a reference for developing river tourism policies in major cities.
Pendampingan Industri Pariwisata Kreatif Berbasis Potensi Lokal yang Berdampak pada Ekonomi di Desa Pancot Tawangmangu Irwan Christanto Edy; Suryo Adinugroho
ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2023): ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Publisher : UPT Publikasi dan Penerbitan Universitas San Pedro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59632/abdiunisap.v1i2.198

Abstract

Pengabdian kepada masyarakat di desa Pancot Tawangmangu ini bertujuan untuk memberikan pendampingan dalam pemasaran produk wisata di desa Pancot Tawangmangu yang berupa tradisi Mondosiyo sebagai warisan budaya yang berdampak pada ekonomi masyarakat. Desa Pancot termasuk wilayah Kelurahan Kalisoro yang terletak sekitar 2 km sebelah Timur dari kantor Kecamatan Tawangmangu, Karanganyar Jawa Tengah, memiliki wisata alam yang menarik serta warisan budaya. Sebagian besar masyarakat Dusun Pancot bermata pencaharian sebagai petani, pedagang, ataupun penyedia jasa untuk kepentingan pariwisata. Terkait dengan produk desa Pancot yang sebagian besar adalah hasil pertanian, maka perlu upaya untuk membantu pemasaran produk desa Pancot khusus produk wisata. Tradisi mondosiyo akan memberikan ruang bagi penjualan produk pertanian masyarakat. Pengabdian kepada masyarakat ini memberikan pengetahuan dan keterampilan dalam strategi pengembangan industri kreatif, khususnya kepada pelaku bisnis UMKM kuliner termasuk kelompok muda, yaitu karang taruna di desa Pancot. Metode pelaksanaan dalam bentuk penyuluhan, pelatihan dan forum diskusi kelompok (FGD). Kesimpulan hasil pengabdian kepada masyarakat ini adalah meningkatnya pengetahuan, keterampilan dan motivasi kelompok usaha termasuk pemuda karang taruna dalam mengelola dan memasarkan produk pertanian, kuliner, seni dan budaya mondosiyo kepada kepada masyarakat umum. Tim pengabdi telah menjadi mitra untuk memasarkan potensi di desa Pancot Tawangmangu.
Pelatihan Artificial Intelligence (AI) untuk Pengembangan Branding UMKM Gita Laras di Desa Pancot, Karanganyar Irwan Christanto Edy; Suryo Adinugroho; Kristian Faskahariyanto; Truli Nugroho; Alexander Mario Retto Djong; Kunto Adi Rumekso
JURNAL PENGABDIAN MASYARAKAT AKADEMISI Vol. 4 No. 3 (2026): JULI : JURNAL PENGABDIAN MASYARAKAT AKADEMISI
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jpma.v4i3.2387

Abstract

Advances in digital technology and Artificial Intelligence (AI) have transformed how Micro, Small, and Medium-sized Enterprises (MSMEs) develop brand identity and communicate with consumers. However, many food and beverage MSMEs still face challenges in utilizing AI to create attractive branding and effective digital marketing content. This community service program aimed to enhance the branding capabilities of culinary MSMEs through AI-based training. The program involved members of the Gita Laras Association in Pancot Village, Tawangmangu, Karanganyar. Activities included a needs assessment, training sessions, demonstrations of AI applications, practical exercises in creating logos, slogans, social media content, and product descriptions, followed by evaluations through branding assignments. The results showed significant improvements in participants’ understanding of digital branding concepts and practical skills in using AI tools. Participants successfully developed simple visual identities, engaging promotional materials, and more consistent digital communication strategies. They also demonstrated greater confidence in applying AI for marketing and business promotion. Overall, the program confirms that AI-based branding training effectively strengthens the digital capabilities, competitiveness, innovation, and sustainability of culinary MSMEs in the evolving digital economy.
Co-Authors Alexander Mario Retto Djong Andreas Aris Eko Mulyono Anjelino Da Silva Diana Martalia Irwan Christanto Edy Jeremy Teira Taosu Kristian Faskahariyanto Kunto Adi Rumekso Truli Nugroho