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All Journal Jurnal Pengabdian kepada Masyarakat Jurnal Pariwisata Vokasi Inaba of Community Services Journal
Ghini Kuntala Devi
Akademi Pariwisata NHI Bandung
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Introduction Of MSME (Micro, Small and Medium Enterprises) Products to Increase Selling Competitiveness at The Level 3 Seuhaaah Festival Event At Paris Van Java Mall Ilham Fajri; Ita Karnita; Surya Aditya Wahyono; Superwiratni Superwiratni; Amalia Juliana Monika Intan; Ghini Kuntala Devi
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.225

Abstract

MSMEs (micro, small and medium enterprises) are the main drivers of the Indonesian economy which are now excellent in increasing employment The government in various sectors also helps the development of MSMEs, one of which is by providing KUR (People's Business Credit) loan facilities intended for MSMEs. Now MSMEs are very easy to recognize with various technological advances, one of which is social media which provides one way of promotion attractively. Wikaorganizer invites MSMEs to participate in celebrating the Level 3 Sehaaah Festival which will be held in Paris Van Java in collaboration with BJB held a flash sale in order to celebrate the right one on August 17 and gave vouchers for Rp.17,-. The Community Service program aims to provide education and invite MSMEs to introduce their products to increase their selling competitiveness during the Level 3 Seuhaaah Festival at Paris Van Java Mall. MSME owners were given the opportunity to participate in the event and try to compete with other business units in selling their products. During the Seuhaaah Level 3 Festival, MSMEs could attract consumer attention through creative and attractive product exhibitions. In this case, effective promotion and strong branding are key factors. In addition, participating in events like this allows MSMEs to build a wider business network, including with potential buyers and business partners. In this program, MSMEs can experience real benefits in increasing their sales competitiveness through participation in the Level 3 Seuhaaah Festival event. Therefore, increasing support and promotion of similar events can be an effective strategy in supporting the growth of MSMEs and the local economy as a whole.
Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education Antonius Iskandar; Sara Rabasari; Yayan Sugiarto; Surya Aditya Wahyono; Ghini Kuntala Devi
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.226

Abstract

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.
Pemanfaatan Susu Biji Durian Sebagai Pengganti Santan Dalam Pembuatan Bolu Kemojo Khas Riau Ghini Kuntala Devi; Havifah Yolanda
JURNAL PARIWISATA VOKASI Vol 7 No 1 (2026): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v7i1.164

Abstract

Bolu Kemojo is a traditional food specialty from Pekanbaru, Riau, which generally uses coconut milk as its main liquid ingredient. The high saturated fat content of coconut milk has prompted the search for healthier plant-based alternatives. On the other hand, durian seeds are an abundant consumption by-product (30–40% of the fruit's mass) but are rich in carbohydrates and starch. This study aims to examine the use of durian seed milk as a substitute for coconut milk in Bolu Kemojo in terms of taste, nutritional value, and shelf life. The method used was a true experimental design with organoleptic testing involving trained panelists (15 people) and untrained panelists (20 people) using a 1–5 Likert scale. Durian seed milk (1.11 g fat; 2.17 g protein per 100 g) has a much lower fat content than coconut milk (21 g saturated fat per 100 ml). The utilization of this by-product increases the economic value of local commodities while offering a lower-saturated-fat alternative for Bolu Kemojo Keywords: Bolu Kemojo, Durian Seed Milk, Coconut Milk Substitute, Experiment
PENGGUNAAN AIR FERMENTASI JAGUNG SEBAGAI RAGI ALAMI DALAM PEMBUATAN SOFT ROLL: air fermentasi jagung, ragi alami, soft roll, eksperimen Ghini Kuntala Devi; Diva Maharani
JURNAL PARIWISATA VOKASI Vol 6 No 1 (2025): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v6i1.136

Abstract

The growing public awareness of healthy lifestyles has encouraged the search for natural food alternatives, including yeast used in bread production. This study aims to examine the use of corn fermentation water as a natural yeast substitute in making soft rolls, replacing commercial yeast that often contains chemical additives. The research employed an experimental method, involving organoleptic tests by both trained and untrained panelists to assess aroma, taste, texture, and color. Nutritional content and shelf life between the experimental and control soft rolls were also compared. The results indicate that natural yeast derived from corn fermentation water produced soft rolls with sensory qualities close to those made with instant yeast, although with a shorter shelf life. In conclusion, corn fermentation water has potential as a viable natural yeast alternative in breadmaking and contributes to the development of healthier, locally-based food innovations.
PELATIHAN KEWIRAUSAHAAN MANDIRI : INOVASI PRODUK GOHYONG RICE BOWL DAN BUKO MANGO SEBAGAI PELUANG USAHA BAGI IBU-IBU PKK KELURAHAN ISOLA Heri Sutardi; Erwin Setiawan; Heri Atmojo; Ghini Kuntala Devi; Rika Solihah; Deni Mulyana
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 9 (2026): Februari 2026
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan pengetahuan, keterampilan, dan motivasi kewirausahaan ibu-ibu PKK Kelurahan Isola melalui pelatihan usaha mandiri berbasis inovasi produk kuliner. Produk yang dikembangkan dalam kegiatan ini adalah Gohyong Rice Bowl dan Buko Mango yang dinilai memiliki potensi pasar, mudah diproduksi, serta sesuai untuk usaha skala rumah tangga. Metode pelaksanaan kegiatan meliputi tahap persiapan, pelaksanaan pelatihan, pendampingan, dan evaluasi. Pelatihan dilakukan melalui penyampaian materi kewirausahaan, demonstrasi dan praktik langsung pengolahan produk, teknik pengemasan, serta strategi pemasaran sederhana. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta terhadap konsep kewirausahaan, keterampilan produksi dan pengemasan produk, serta munculnya ide usaha baru yang kreatif dan aplikatif. Selain itu, kegiatan ini juga meningkatkan kepercayaan diri dan motivasi ibu-ibu PKK untuk memulai usaha mandiri sebagai upaya pemberdayaan ekonomi keluarga. Dengan demikian, pelatihan kewirausahaan berbasis inovasi produk kuliner ini berkontribusi positif dalam mendorong kemandirian ekonomi masyarakat dan berpotensi untuk dikembangkan secara berkelanjutan
Co-Authors Antonius Iskandar Deni Mulyana Diva Maharani Erwin Setiawan Havifah Yolanda Heri Atmojo heri sutardi Ilham Fajri Intan, Amalia Juliana Monika Ita Karnita Rika Solihah Sara Rabasari Superwiratni Superwiratni Surya Aditya Wahyono Surya Aditya Wahyono Yayan Sugiarto