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All Journal International Journal of Information Techonology and Education (IJITE)
Tangkere, Telly
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Computer Science & IT Other

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Strategy for Using Information Technology for Learning Minahasa Culinary Specialties Tangkere, Telly
International Journal of Information Technology and Education Vol. 3 No. 2 (2024): March 2024
Publisher : JR Education

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Abstract

This study explores the strategy of using information technology (IT) in learning Minahasan culinary, a region with a rich and diverse culinary heritage in Indonesia. Given the importance of preserving traditional culinary culture, this study aims to identify how technology can support the learning process in formal and non-formal educational institutions. The research methods used include surveys, in-depth interviews, and case study analyses of various learning programs implementing information technology as a learning medium. The results of the study indicate that the use of technology such as mobile applications, e-learning platforms, and social media is effective in increasing the accessibility and understanding of students towards traditional Minahasan culinary recipes and techniques. In addition, integrating technology into learning can facilitate interaction between instructors and students and encourage innovation in the presentation and development of traditional recipes. This study provides recommendations for teachers and curriculum developers to optimize the use of technology in traditional culinary learning, to ensure the preservation of Minahasan culinary culture in the digital era
Factors of Information Technology Adoption in Culinary MSMEs in Minahasa Tangkere, Telly; Polii, Henny J.; Rogahang, Steven S.N
International Journal of Information Technology and Education Vol. 4 No. 1 (2024): December 2024
Publisher : JR Education

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Adopting information technology (IT) plays an important role in increasing the competitiveness and efficiency of culinary micro, small, and medium enterprises (MSMEs), especially in the Minahasa region, rich in local culinary traditions. This study aims to identify the factors that affect the adoption of IT in culinary MSMEs in Minahasa. A quantitative approach is used by collecting data from MSME owners through surveys designed to explore the technology, organizational, and environmental dimensions. The results of the analysis show that factors such as perception of ease of use, implementation cost, government support, and competitive pressure have a significant influence on IT adoption decisions. The study also found that the level of digital literacy of MSME owners and access to IT infrastructure are key elements that support the adoption process. This research provides insights for policymakers and practitioners in designing relevant and sustainable strategies to increase IT adoption to strengthen the culinary MSME sector in Minahasa
Developing Minahasa Culinary Competitive Strategy using Information Technology Tangkere, Telly
International Journal of Information Technology and Education Vol. 4 No. 4 (2025): September 2025
Publisher : JR Education

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The Minahasan culinary tradition represents a unique cultural asset of Indonesia, characterized by distinctive flavors, cooking techniques, and local ingredients. However, its competitiveness faces challenges in the digital era, including limited adoption of information technology, restricted access to digital markets, and growing competition from global franchises. This study aims to develop a competitive strategy model for Minahasan cuisine by integrating information technology to strengthen its sustainability and market positioning. Employing a sequential exploratory mixed-methods approach, qualitative data were collected through in-depth interviews with culinary entrepreneurs, industry experts, academics, and local government representatives, while quantitative data were obtained from surveys of entrepreneurs and consumers to assess technology adoption and competitiveness factors. Digital data from social media, online food delivery platforms, and Google Trends were analyzed to capture market dynamics. The findings reveal that digital marketing, product innovation, online platform optimization, and data-driven management are key factors enhancing competitiveness. The developed model integrates the Business Model Canvas, SWOT Analysis, and Blue Ocean Strategy, emphasizing three dimensions: product innovation, digital transformation in marketing, and ecosystem collaboration involving government, culinary associations, and tourism stakeholders. This model provides both academic contributions to the field of digital culinary business strategy and practical recommendations for policymakers and local entrepreneurs to leverage technology in sustaining and expanding Minahasan culinary heritage. The study concludes that embedding digital transformation within culture-based differentiation can generate a sustainable competitive advantage, enabling Minahasan cuisine to thrive in national and global markets
Co-Authors Polii, Henny J. Steven S. N. Rogahang