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All Journal Dinasti International Journal of Education Management and Social Science Jurnal Ilmiah Edunomika (JIE) JURNAL ILMIAH GLOBAL EDUCATION Transekonomika : Akuntansi, Bisnis dan Keuangan Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL) The Sages Journal: Culinary Science and Business Multidisciplinary Indonesian Center Journal
Hadi, Bawa Mulyono
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Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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CIMORY DAIRY LAND PRIGEN TOURIST DESTINATION WITH LEISURE PARK CONCEPT IN CATTLE FARMING IN PASURUAN Hadi, Bawa Mulyono
TRANSEKONOMIKA: AKUNTANSI, BISNIS DAN KEUANGAN Vol. 4 No. 4 (2024): July 2024
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/transekonomika.v4i4.691

Abstract

Cimory Dairy Land Prigen, located in Pasuruan Regency, East Java, carries the concept of a leisure park with a focus on cattle farming. This concept attracts various groups, ranging from families to tourists who are interested in the milk production process and farm life. This study aims to examine the application of the leisure park concept in Cimory Dairy Land Prigen, as well as its impact on visitor education and the local economy. This research also aims to identify development strategies that can increase the attractiveness and benefits of this destination. This research used a descriptive qualitative approach with data collection methods through in-depth interviews, direct observation, and document analysis. Interviews were conducted with managers, staff, and visitors, while observations were made to understand visitor interactions with existing facilities. Data were analyzed through reduction, presentation, and conclusion drawing to provide a comprehensive picture of the implementation of the leisure park concept in Cimory Dairy Land Prigen. The results showed that Cimory Dairy Land Prigen successfully implemented the leisure park concept well. This destination offers various educational and recreational activities such as farm tours, milking, and interaction with farm animals. Adequate infrastructure and supporting facilities such as restaurants and souvenir shops add to the convenience of visitors. The positive impact on the local economy is also evident from the support for micro, small and medium enterprises around the tourism area.
STUDI PREFERENSI TAMU TERHADAP KUALITAS MAKANAN DAN PELAYANAN: PERSPEKTIF MANAJEMEN DI SANGKAR RESTORAN, BVLGARI RESORT BALI Gunawan, Maggie; Hadi, Bawa Mulyono; Mau, Daniel Pandu; Taufiq, Achmad
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.16

Abstract

Pariwisata merupakan sektor penting dalam perekonomian Indonesia, dengan Bali sebagai salah satu destinasi wisata andalan. Bvlgari Resort Bali, khususnya Sangkar Restoran, menawarkan pengalaman kuliner yang unik dengan pemandangan tepi tebing dan menu internasional yang memadukan hidangan khas Indonesia dengan teknik kuliner kontemporer. Penelitian ini bertujuan menganalisis preferensi tamu terhadap kualitas makanan dan pelayanan di Sangkar Restoran, menggunakan pendekatan kualitatif dengan studi kasus. Data dikumpulkan melalui wawancara mendalam dengan manajemen dan staf restoran serta observasi langsung. Hasil penelitian menunjukkan bahwa kualitas makanan yang tinggi, penggunaan bahan-bahan premium, penyesuaian menu berdasarkan preferensi tamu, suasana restoran yang elegan, serta pelayanan yang ramah dan profesional, merupakan faktor utama yang mempengaruhi kepuasan tamu. Kesimpulannya, faktor-faktor ini berperan penting dalam menciptakan pengalaman kuliner yang memuaskan, yang berdampak positif pada loyalitas tamu dan keberlanjutan bisnis restoran dan resort.
ANALISIS MINAT DAN PERILAKU KONSUMSI MAKANAN VEGAN DI KALANGAN GENERASI MUDA DI SURABAYA BARAT Agatha, Olivia; Taufiq, Achmad; Lestariningsih, Titin; Hadi, Bawa Mulyono
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.17

Abstract

Peningkatan kesadaran akan kesehatan dan keberlanjutan lingkungan telah mendorong adopsi pola makan vegan di kalangan generasi muda. Penelitian ini bertujuan untuk menganalisis minat dan perilaku konsumsi makanan vegan di kalangan individu berusia 17-25 tahun di Surabaya Barat. Metode yang digunakan adalah kuantitatif dengan distribusi kuesioner kepada 55 responden untuk mengumpulkan data mengenai karakteristik demografis, kebiasaan konsumsi, dan pemahaman tentang makanan vegan. Hasil penelitian menunjukkan bahwa 85% responden tertarik pada makanan vegan, dengan alasan utama yaitu kesehatan (78%), diikuti oleh faktor lingkungan (13%). Sebagian besar responden (73%) lebih sering mengonsumsi makanan sehat dibandingkan junk food, dan mayoritas memahami veganisme sebagai diet yang tidak mengonsumsi protein hewani (76%). Temuan ini mengindikasikan adanya ketertarikan tinggi terhadap makanan vegan di kalangan generasi muda, meskipun terdapat variasi dalam pemahaman mengenai veganisme. Berdasarkan hal tersebut, maka disarakan perlu adanya edukasi yang lebih mendalam mengenai veganisme dan pengembangan produk yang lebih sesuai dengan preferensi konsumen muda.
PERAN DEKORASI KUE DALAM MENARIK PERHATIAN KONSUMEN DAN MEMPENGARUHI KEPUTUSAN PEMBELIAN DI RECOLTE PATISSERIE SURABAYA Octarani, Valerie; Lestariningsih, Titin; Taufiq, Achmad; Hadi, Bawa Mulyono
The Sages Journal Vol. 2 No. 02 (2024): The Sages Journal: Culinary Science and Business_Februari
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v2i02.18

Abstract

Di tengah persaingan bisnis yang ketat, di mana kepuasan pelanggan menjadi kunci utama keberhasilan perusahaan, diperlukan adanya orientasi pemasaran yang komprehensif. Penelitian ini dilakukan untuk mengeksplorasi pengaruh dekorasi kue terhadap persepsi dan keputusan pembelian konsumen di Recolte Patisserie, Surabaya. Tujuannya adalah untuk memahami bagaimana atribut visual dari dekorasi kue dapat mempengaruhi persepsi konsumen dan keputusan pembelian mereka. Metode penelitian yang digunakan adalah pendekatan kualitatif, dengan pengumpulan data melalui wawancara mendalam dan observasi. Informan penelitian terdiri dari pemilik toko, karyawan, dan konsumen yang dipilih secara purposive. Data dianalisis menggunakan metode analisis tematik untuk mengidentifikasi tema-tema utama yang muncul dari data. Hasil penelitian menunjukkan bahwa dekorasi kue yang menarik secara visual memainkan peran penting dalam menarik perhatian konsumen dan mempengaruhi keputusan pembelian mereka. Konsumen menganggap dekorasi kue sebagai faktor penting selain rasa dalam memilih produk. Penggunaan media sosial seperti Instagram dan TikTok juga terbukti efektif dalam mempromosikan dekorasi kue dan menarik minat konsumen. Selain itu, pengalaman positif di offline store dan dekorasi yang disesuaikan dengan tema musiman atau acara khusus turut meningkatkan daya tarik produk. Kesimpulannya, dekorasi kue memiliki pengaruh signifikan terhadap keputusan pembelian konsumen di Recolte Patisserie. Strategi pemasaran yang memperhatikan estetika dan tren dekorasi dapat meningkatkan kepuasan dan loyalitas pelanggan, serta memperkuat daya saing perusahaan di pasar yang kompetitif.
TRADITIONAL CULINARY TRANSFORMATION IN PANDAAN: ANALYZING FLAVOR AND PRESENTATION INNOVATION OF SATE KOMOH Hadi, Bawa Mulyono; Taufiq, Achmad; Lie, Tjhing Man
Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital Vol 3 No 4 (2025): MEI
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jekombital.v3i4.937

Abstract

Traditional culinary is an important part of cultural heritage that continues to undergo transformation in line with the times and consumer tastes. This study aims to analyse the taste and presentation innovation of Sate Komoh in Pandaan as part of the dynamics of traditional culinary. Using a qualitative method with a case study approach, data was collected through observation, in-depth interviews with culinary businesses, and documentation. The results show that innovation in flavour variants, the use of alternative raw materials, and more modern presentation techniques are the main factors in maintaining Sate Komoh's relevance amidst competition in the culinary industry. In addition, digital marketing strategies also play a role in increasing the attractiveness and accessibility of this product for the younger generation. With these innovations, Sate Komoh not only survives as a culinary speciality of Pandaan but also has the potential to develop more widely in the national culinary market. This research underlines that innovations in taste, processing techniques, presentation, and digital marketing strategies play a strategic role in maintaining the sustainability and increasing the competitiveness of traditional culinary, especially Sate Komoh in Pandaan. The positive response of consumers to this adaptation shows that the transformation carried out is not only able to maintain existence, but also expand market reach to the national level through digitalisation and product diversification such as frozen food.
Analysis of Perceptions of Adult Consumers in Surabaya towards the Use of Non-MSG Natural Flavoring Mahmudi, Mahmudi; Hadi, Bawa Mulyono; Setiawan, Eureka Milky
Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital Vol 4 No 1 (2025): AGUSTUS
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jekombital.v4i1.966

Abstract

Monosodium glutamate (MSG) has long been used as a flavoring in various food products. However, concerns regarding the health impacts of MSG consumption, including sensitivity symptoms such as headaches and high blood pressure, have prompted many consumers to seek healthier alternatives. This study aims to evaluate adults' interest in the use of non-MSG natural flavorings and identify factors that influence this preference. The research method used was a quantitative survey with a sample of 53 adult respondents selected randomly. The research results showed that 56.6% of respondents preferred natural non-MSG flavorings for health reasons, while another 43.4% expressed a desire to use or prefer products made from artificial MSG. Natural alternatives such as anchovies, mushrooms, seaweed and cheese proved popular among respondents. The study concluded that there is significant interest among adults in switching to natural, non-MSG flavorings. Recommendations for food manufacturers include developing products with natural flavors, educating consumers about health benefits, and transparency in product labeling. In this way, manufacturers can meet the needs of a growing market and support healthier eating patterns.
The Role of Creativity and Innovation in Menus in Attracting Millennial Consumers to the Culinary Business Lie, Oleh Tjhing Man; Hadi, Bawa Mulyono; Mahmudi, Mahmudi
Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital Vol 4 No 1 (2025): AGUSTUS
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jekombital.v4i1.989

Abstract

This study aims to examine the influence of menu creativity and innovation on the purchasing interest of millennial consumers in the culinary business. The background of this study is based on changes in the consumption behaviour of millennials, who not only pursue taste but also pay attention to visual aspects, unique value, and emotional experiences when choosing food. This study employs a quantitative-descriptive approach using a survey method targeting 120 millennial respondents who actively consume creative and innovative culinary offerings. The analysis technique used is multiple linear regression with the assistance of SPSS. The results of the study indicate that menu creativity (β = 0.341; p < 0.001) and menu innovation (β = 0.468; p < 0.001) have a positive and significant effect on millennial consumers' purchasing interest, both partially and simultaneously (R² = 0.576; F = 47.53; p < 0.001). These findings support the Stimulus-Organism-Response (SOR) theory, which explains that creativity and innovation as stimuli can shape consumers' perceptions and emotions, ultimately leading to purchasing decisions. This study provides strategic implications for culinary business actors to integrate creative design and innovative approaches in product development to be more relevant to the preferences of the digital-native generation.
MANAGEMENT TRANSFORMATION IN THE HOSPITALITY INDUSTRY IN YOGYAKARTA (2014-2024) Ristanti, Ristanti; Priyanto, Sonny Heru; Susanto , Dwiyono Rudi; Haryati , Ratih Titik; Herra, Herra; Hadi, Bawa Mulyono
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 2 No. 3 (2025): Vol. 2 No. 3 Edisi Juli 2025
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v2i3.1196

Abstract

In today's digital era, revitalizing the hospitality industry through technological innovation is crucial for enhancing competitiveness and improving customer experience. By gaining a deeper understanding of customer needs and developing service innovations, hotels can deliver more personalized and satisfying experiences. This shift in vision toward better customer service underscores the need for continued research on the paradigm shift within the hospitality sector. This study aims to observe and explore changes in the hospitality industry, with the goal of identifying paradigm evolutions and their contributions to service efficiency and quality. The research is expected to offer new insights into the dimensions of customer experience and internal operations that require rethinking, while also identifying cohesive strategies to integrate digital and physical elements. Furthermore, it analyzes the impact of hotel development control policies, management strategies, and technological innovations, thereby contributing both theoretically and practically to the development of the hospitality industry in Yogyakarta in response to the challenges of digital transformation.
Strategies for Preserving Rujak Soto Banyuwangi as a Culinary Cultural Heritage and Local Tourist Attraction Taufiq, Achmad; Hadi, Bawa Mulyono
JOURNAL OF MANAGEMENT, ACCOUNTING, GENERAL FINANCE AND INTERNATIONAL ECONOMIC ISSUES Vol. 4 No. 4 (2025): SEPTEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/marginal.v4i4.1784

Abstract

This research aims to formulate preservation strategies for Rujak Soto Banyuwangi as a culinary cultural heritage capable of supporting local tourism attraction development. The methodology employed is a descriptive qualitative approach through interview techniques, observation, literature studies, as well as SWOT analysis and Business Model Canvas (BMC). The research findings indicate that Rujak Soto has great potential as a local culinary icon with unique flavors and strong cultural values, but faces challenges including minimal national recognition, lack of documentation, and changing consumer preferences. The proposed preservation strategies include strengthening culinary identity through digital promotion, developing culinary-based tourism villages, business operator training, and integration into tourism packages. The implications of this research emphasize the importance of collaboration between government, business operators, and the younger generation in preserving traditional cuisine as part of strengthening the local economy and cultural diplomacy. The originality of this study lies in integrating financial management dimensions, MSME financing strategies, and sustainable business model innovations in culinary preservation efforts, which have not been extensively explored in previous studies in the context of local Indonesian tourism.
Doritos Product Marketing Innovation Based on Doritos Flat Life on TikTok Social Media to Increase Sales Taufiq, Achmad; Hadi, Bawa Mulyono; Mau, Daniel Pandu
TRANSEKONOMIKA: AKUNTANSI, BISNIS DAN KEUANGAN Vol. 5 No. 1 (2025): January 2025
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/transekonomika.v5i1.834

Abstract

Innovative product marketing is essential in increasing sales in today's digital age, especially through social media platforms such as TikTok. This research aims to analyse the marketing strategy used by Doritos in the campaign, as well as evaluate its impact on product sales and audience engagement. The research method used is qualitative with data collection techniques through in-depth interviews, content analysis, and consumer surveys. The results revealed that using TikTok as a marketing platform was effective in increasing brand awareness and sales. The campaign successfully created high engagement through hashtag challenges, collaboration with influencers, and organic content. A 30% increase in sales in the first month of the campaign, as well as positive engagement levels from TikTok users, showed that this marketing approach was effective. The implication of this research is the importance of understanding the audience and adapting to the dynamics of social media platforms to achieve success in digital marketing.
Co-Authors Achmad Taufiq Agatha, Olivia Gunawan, Maggie Haryati , Ratih Titik Herra, Herra Lestariningsih, Titin Lie, Oleh Tjhing Man lie, Tjhing Man Mahmudi Mahmudi Mamuki, Emiliyan Mau, Daniel Pandu Octarani, Valerie Priyanto, Sonny Heru Ristanti, Ristanti Rukun Santoso Setiawan, Eureka Milky Susanto , Dwiyono Rudi Tasrif, Mohammad Jon wardhana, galih wisnu