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All Journal Jurnal Terapan Abdimas E-Dimas: Jurnal Pengabdian kepada Masyarakat JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Ilmiah Edunomika (JIE) Jurnal Pendidikan Tata Boga dan Teknologi PLAKAT : Jurnal Pelayanan Kepada Masyarakat Jurnal Manajemen Perhotelan Journal of Artificial Intelligence and Digital Business Journal Community Service Consortium Indo-Fintech Intellectuals: Journal of Economics and Business
Devina Irtanto
Universitas Ciputra Surabaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Physics Social Sciences Other

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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.
INOVASI KOMPOSISI BUMBU HITAM BERBAHAN DASAR KACANG GUDE, JAMUR SHIITAKE, KLUWEK DAN BLONDO DITINJAU DARI UJI ORGANOLEPTIK. Kristian Agung Nugraha; Hari Minantyo; Devina Irtanto; Ivana Grasielda; Trifosa Jesslyn Gracia
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 1 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i1.18936

Abstract

Food innovation based on local ingredients is growing along with increasing consumer demand for more natural, functional, and sustainable foods. The diversity of Indonesian spices makes Indonesia one of the countries with a rich and complex culinary tradition. The development of ready-to-use seasonings based on local ingredients presents a strategic opportunity to increase the added value of local commodities and strengthen national food security. Indonesia has a variety of local food ingredients that have the potential to be developed into innovative seasonings, including pigeon peas, shiitake mushrooms, kluwek, and blondo.  This research can contribute to the expansion of the variety of Indonesian ready-to-use seasonings that have a strong culinary identity and can be marketed widely, including through UMKM platforms, modern retail, and exports of traditional food products. Based on these opportunities, this research is designed to develop black spices made from gude nuts, shiitake mushrooms, kluwek, and blondo as modern local spice innovations. This research aims to formulate the best composition for making black spices based on local ingredients, evaluate sensory characteristics through organoleptic testing, and produce scientific information that can strengthen the local spice industry. Based on the results of the research discussion, it can be concluded that the differences in blondo composition in samples A1 to A4 have different effects on the product's sensory characteristics. The color of all samples is dominated by black derived from the use of kluwek, which has been shown to have strong and stable pigmentation capabilities despite variations in the composition of other ingredients. In the color category, there was a significant difference in the level of preference, with sample A1 being the most preferred and sample A2 showing a significant difference compared to the other samples.   Keywords: Blondo, Bumbu Hitam, Inovasi Bumbu
PEMBERDAYAAN MASYARAKAT MELALUI PENINGKATAN ATRAKSI WISATA BUDAYA DAN PRODUK KULINER LOKAL DI DESA PENIWEN, MALANG Hari Minantyo; Thomas S Kaihatu; Devina Irtanto; I Dewa Gde Satrya
Jurnal Terapan Abdimas Vol. 11 No. 1 (2026)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v11i1.23185

Abstract

Abstract. Peniwen Village, located in Kromengan Sub-district, Malang Regency, East Java province, through its tourism awareness group (Pokdarwis “Gesang Selaras”), possesses a unique cultural tourism potential rooted in the Christian of Jawi Wetan tradition (GKJW / Gereja Kristen Jawi Wetan), which is rarely found in other regions. However, this potential has not yet been optimally managed, both in terms of cultural attraction management and supporting product development. This community service program applied a participatory action research approach through training, mentoring, and hands-on practice with members of Pokdarwis and local villagers. The implication of this activity is the learning experience of the Peniwen Tourism Village community in increasing their insight and skills for the progress of the village. The activities consisted of: (1) strengthening the management capacity of cultural village tourism based on the Christian of Jawi Wetan tradition through workshops and simulations of cultural attraction management, and (2) conducting training on local food processing innovations to produce three value-added new products such as shredded meat (abon), dumplings (siomay), and jerky (dendeng) as complementary attractions and entrepreneurial opportunities. The results indicated an improvement in the capacity of Pokdarwis to design cultural tourism attractions that are more systematic, engaging, and educational for visitors with measurable indicators, namely the creation of a more effective travel pattern for cultural tourism in Peniwen Village. Furthermore, the community successfully developed innovative local food products with higher economic value and potential as signature souvenirs of Peniwen Village. This program not only reinforced the village’s cultural identity but also created opportunities for economic diversification through the synergy of cultural tourism and local product development.   Abstrak. Desa Peniwen, Kecamatan Kromengan, Kabupaten Malang, Propinsi Jawa Timur, melalui Pokdarwis Gesang Selaras, memiliki potensi wisata budaya yang unik karena berbasis pada tradisi religi Kristen Jawi Wetan (GKJW / Gereja Kristen Jawi Wetan) yang jarang ditemui di daerah lain. Namun, pengelolaan potensi ini belum optimal, baik dalam manajemen atraksi budaya maupun dalam pengembangan produk pendukung pariwisata. Kegiatan pengabdian masyarakat ini menggunakan pendekatan participatory dengan metode pelatihan, pendampingan, dan praktek langsung bersama anggota Pokdarwis dan masyarakat desa. Nilai implikatif dari kegiatan ini adalah, pengalaman pembelajaran masyarakat Desa Wisata Peniwen dalam meningkatkan wawasan dan keterampilan diri mereka untuk kemajuan desa. Tahapan kegiatan meliputi: (1) penguatan kapasitas manajemen desa wisata melalui workshop dan simulasi pengelolaan atraksi budaya; serta (2) pelatihan inovasi olahan pangan berbahan lokal menjadi tiga produk unggulan baru berupa abon, siomay, dan dendeng sebagai penunjang daya tarik wisata sekaligus peluang usaha masyarakat. Hasil kegiatan menunjukkan peningkatan kemampuan Pokdarwis dalam merancang atraksi wisata budaya berbasis kearifan lokal yang lebih sistematis, menarik, dan memiliki nilai edukasi bagi pengunjung dengan indikator terukur yakni terciptanya travel pattern wisata budaya Desa Peniwen yang lebih efektif. Selain itu, masyarakat berhasil menghasilkan inovasi produk pangan lokal yang berpotensi dipasarkan sebagai oleh-oleh khas Desa Peniwen. Kegiatan ini tidak hanya memperkuat identitas budaya desa, tetapi juga membuka peluang diversifikasi ekonomi masyarakat melalui sinergi antara pariwisata budaya dan pengembangan produk lokal.
Pengaruh Customer Perceived Risk, Product Quality, dan Service Standard Terhadap Purchase Intention pada Kalangan Masyarakat Jepang di Surabaya Mellisa Setiabudi; Fabiola Leoparjo; Moses Soediro; Devina Irtanto
Jurnal Manajemen Perhotelan Vol. 10 No. 2 (2024): SEPTEMBER 2024
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.10.2.123-132

Abstract

Tujuan dari penelitian ini adalah untuk menentukan pengaruh persepsi risiko konsumen, kualitas produk, dan standar layanan terhadap minat beli produk kuliner Jepang di Surabaya. Penelitian ini melibatkan semua orang Jepang yang tinggal di Surabaya dan pernah membeli makanan Jepang. Purposive sampling dipilih sebagai teknik pengambilan sampel. Penelitian ini mengumpulkan 156 orang, 130 di antaranya valid dan dapat digunakan untuk proses analisis data. Proses penjaringan data dilakukan dengan menggunakan instrumen kuesioner elektrik (google form) yang berisikan pernyataan dalam Bahasa Inggris dan Bahasa Jepang. Instrumen ini dipilih karena kemudahannya untuk dapat disebarkan dan menjaring data yang dibutuhkan. Sebanyak 13 indikator digunakan pada kuesioner dan diukur menggunakan skala likert. Jawaban responden yang masuk dianalisis dengan menggunakan program Windows SPSS 20. Hasil olah data menunjukkan bahwa persepsi risiko dan kualitas produk pelanggan tidak berpengaruh signifikan terhadap minat masyarakat Jepang di Surabaya untuk membeli makanan Jepang, sedangkan standar layanan berpengaruh signifikan terhadap minat beli makanan Jepang.
INOVASI PRODUK BUMBU PENYEDAP RASA BERBAHAN DASAR IKAN BANDENG, JAMUR SHITAKE DAN LIMBAH KULIT UDANG PADA PELATIHAN DEMONSTRASI UMKM DI KAWASAN WISATA MANGROVE WONOREJO DAN KELURAHAN KEPUTIH SURABAYA Devina Irtanto; Hari Minantyo; Kristian Agung Nugraha; Ivana Graselda; Johanes Marco Poillot; Caecilia Hartaji
Jurnal Terapan Abdimas Vol. 10 No. 2 (2025)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v10i2.21724

Abstract

Abstract. This community service initiative utilised local resources in the Wonorejo Mangrove Tourism area of Surabaya and Keputih village, which is abundant in milkfish. The primary objective of the activity was to enhance community knowledge regarding the development of seasoning flour made from milkfish, combined with dried shitake mushrooms, dried shrimp shells, and other basic seasonings. This approach aims to maximize the potential of milkfish beyond conventional processing methods. The activities encompassed education and training for the community through workshops and mentoring on the seasoning flour-making process. The methods employed included a demonstration approach, wherein the community was guided through the mixing procedure with detailed instructions on preparing the ingredients, along with organoleptic testing to assess product quality. The outcomes indicated that the community gained significant knowledge and skills related to seasoning flour production, which has the potential to enhance their economic opportunities and diversify the processing of milkfish. In conclusion, the knowledge gained from developing seasoning flour using milkfish, shitake mushrooms, and dried shrimp shells not only offers economic prospects for the community but also promotes the sustainable use of natural resources in the mangrove area.   Abstrak. Pengabdian masyarakat ini memanfaatkan sumber daya lokal di kawasan Wisata Mangrove Wonorejo dan Kelurahan Keputih di Surabaya, yang kaya akan ikan bandeng. Tujuan utama dari kegiatan ini adalah untuk meningkatkan pengetahuan masyarakat di kawasan Wisata Mangrove Wonorejo dan Kelurahan Keputih di Surabaya mengenai pengembangan ikan bandeng yang dapat diolah menjadi bumbu penyedap rasa dengan kombinasi jamur shitake kering, limbah kulit udang, dan bumbu dasar lainnya. Pendekatan ini bertujuan untuk memaksimalkan potensi ikan bandeng di luar metode pengolahan konvensional. Kegiatan ini mencakup pendidikan dan pelatihan untuk masyarakat melalui lokakarya dan pendampingan dalam proses pembuatan bumbu penyedap. Metode yang digunakan meliputi pendekatan demonstrasi, di mana masyarakat dibimbing melalui prosedur pencampuran dengan instruksi rinci tentang cara menyiapkan bahan, serta pengujian organoleptik untuk menilai kualitas produk. Hasilnya menunjukkan bahwa masyarakat memperoleh pengetahuan dan keterampilan yang signifikan terkait produksi bumbu penyedap rasa, yang memiliki potensi untuk meningkatkan peluang ekonomi mereka dan mendiversifikasi pengolahan ikan bandeng. Sebagai kesimpulan, pengetahuan yang diperoleh dari pengembangan bumbu penyedap rasa menggunakan ikan bandeng, jamur shitake kering, dan limbah kulit udang kering tidak hanya menawarkan prospek ekonomi bagi masyarakat, tetapi juga mendorong penggunaan sumber daya alam yang berkelanjutan di kawasan mangrove.
Co-Authors Aprilia Salim, Felita Bryan Budinata Budi, Valencia Setia Caecilia Hartaji Cahyadi, Michael Catherine Eugene Martono Catherine Lorena Valentina Franoto Christiabel, Epifania Mariani Devi Rahnjen Wijayadne Engka, Renata Pinkan Meia Fabiola Leoparjo Franoto, Catherine Lorena Valentina Gracia, Trifosa Jesslyn Hari Minantyo I Dewa Gde Satrya Widyaduta Iasha, Rania Zahra Irra Chrisyanti Dewi Ivana Graselda Ivana Grasielda Jatmiko, Shafira Rahmania Joaquin Levi Toreh Johan Pratama Siahainenia Johanes Marco Poillot Kristian Agung Nugraha Lim, Eunike Anglelica Mario Alfrenzo Hartojo Martono, Catherine Eugene Mazaya Azka Ridhauddhin Mellisa Setiabudi Moses Soediro Natalie, Catherine Oki Krisbianto Otje Herman Wibowo Piter, Jessica Prastio, Bryan Budinata Raihan Nur Shabrina Setyawan, Christabella Eilin Thomas Stefanus Kaihatu Toreh, Joaquin Levi Trifosa Jesslyn Gracia Victor Kurniawan Yuwono