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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 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
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Social Sciences Other

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PEMBERDAYAAN MASYARAKAT MELALUI PENINGKATAN ATRAKSI WISATA BUDAYA DAN PRODUK KULINER LOKAL DI DESA PENIWEN, MALANG Minantyo, Hari; Kaihatu, Thomas S; Irtanto, Devina; Gde Satrya, I Dewa
Jurnal Terapan Abdimas Vol. 11 No. 1 (2026): Article in Press
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.
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.
INOVASI KOMPOSISI BUMBU HITAM BERBAHAN DASAR KACANG GUDE, JAMUR SHIITAKE, KLUWEK DAN BLONDO DITINJAU DARI UJI ORGANOLEPTIK. Nugraha, Kristian Agung; 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
Co-Authors Aprilia Salim, Felita Bryan Budinata Budi, Valencia Setia Cahyadi, Michael Catherine Eugene Martono Catherine Lorena Valentina Franoto Christiabel, Epifania Mariani Engka, Renata Pinkan Meia Fabiola Leoparjo Franoto, Catherine Lorena Valentina Gde Satrya, I Dewa Gracia, Trifosa Jesslyn Hari Minantyo Iasha, Rania Zahra Irra Chrisyanti Dewi Ivana Grasielda Jatmiko, Shafira Rahmania Joaquin Levi Toreh Kaihatu, Thomas S Kristian Agung Nugraha Lim, Eunike Anglelica Martono, Catherine Eugene Moses Soediro Natalie, Catherine Oki Krisbianto Otje Herman Wibowo Piter, Jessica Prastio, Bryan Budinata Setiabudi, Mellisa Setyawan, Christabella Eilin Toreh, Joaquin Levi Trifosa Jesslyn Gracia Victor Kurniawan Yuwono