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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Penamas Adi Buana JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Ilmiah Edunomika (JIE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Jurnal Abdimas Ekonomi dan Bisnis Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Journal of Artificial Intelligence and Digital Business Journal Community Service Consortium Indo-Fintech Intellectuals: Journal of Economics and Business TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Kristian Agung Nugraha
Universitas Ciputra Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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Penguatan Pembuatan Inovasi Produk Nugget Ikan Bandeng di Kelurahan Wonorejo dan Kelurahan Keputih Surabaya Grasielda, Ivana; Minantyo, Hari; Nugraha, Kristian Agung; Irtanto, Devina; Toreh, Joaquin Levi; Martono, Catherine Eugene
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 16, No 3 (2025): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v16i3.20850

Abstract

Kelurahan Wonorejo dan Keputih merupakan dua kelurahan yang memiliki masalah terkait cara mengolah sejumlah besar ikan bandeng (Chanos chanos) yang diproduksi. Universitas Ciputra Surabaya bekerja sama dengan Wahana Visi Indonesia yakni sebuah NPO (Non Profitable Organization) mengadakan kegiatan pelatihan dengan tujuan untuk memberikan sosialisasi kepada masyarakat-masyarakat sekitar dua kelurahan tersebut akan metode pengolahan ikan bandeng agar dapat dikembangkan sebagai sebuah produk yang bisa dibisniskan dalam industri Food and Beverage, guna meningkatkan perekonomian warga. Ada 70 peserta yang terlibat dalam kegiatan ini, di mana merupakan para pelaku UMKM dan ibu rumah tangga. Metode yang digunakan adalah edukasi dan demonstrasi pengolahan daging fillet ikan bandeng menjadi nuget ikan bandeng. Hasil dari kuesioner yang diisi oleh peserta menunjukkan bahwa kegiatan ini memberikan pengetahuan baru dalam pengolahan ikan bandeng menjadi nuget, di mana proses pengolahannya cukup mudah dipahami oleh peserta. Selain itu, mayoritas peserta juga setuju bahwa nuget ikan bandeng dapat menjadi peluang usaha bagi mereka.
Pemberdayaan UMKM Ibu-Ibu Dasa Wisma Pakal melalui Pelatihan Inovasi, Pemasaran Digital, dan Keuangan Marlina, Maria Asumpta Evi; Yusup, Adi Kurniawan; Nugraha, Kristian Agung; Suyanto, Kezia Josephe; Tandiawan, Sheren Angelin
Jurnal Abdimas Ekonomi dan Bisnis Vol. 5 No. 1 (2025): Jurnal Abdimas Ekonomi dan Bisnis
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/njmr8010

Abstract

Kewirausahaan memiliki peran strategis dalam mendukung pertumbuhan ekonomi, terutama melalui pemberdayaan usaha mikro, kecil, dan menengah (UMKM). Dalam konteks ini, perempuan, khususnya ibu rumah tangga, memiliki potensi besar untuk berwirausaha. Akan tetapi, usaha kecil yang dilakukan oleh Ibu-Ibu Dasa Wisma di Pakal, Surabaya terkendala kurangnya inovasi produk, strategi pemasaran digital, dan pengelolaan keuangan. Kegiatan pengabdian ini bertujuan untuk mengatasi tantangan tersebut melalui pelatihan inovasi produk, pemasaran digital, dan penghitungan harga pokok penjualan (HPP). Kegiatan pelatihan ini dimulai dari tahap observasi masalah, tahap pelatihan, dan tahap evaluasi dan pendampingan. Hasil pelatihan menunjukkan adanya peningkatan kemampuan peserta dalam menciptakan produk yang lebih inovatif, memperluas jangkauan pemasaran melalui media sosial, serta menghitung Harga Pokok Penjualan (HPP) dengan lebih tepat. Selain itu, para peserta juga mulai merancang strategi penjualan untuk beberapa bulan mendatang.
Formulation of a Flavor Enhancer Based on Milkfish and Shrimp Waste with Shiitake Mushroom Addition: An Organoleptic Assessment Nugraha, Kristian Agung; Minantyo, Hari; Grasielda, Ivana; Hartadji, Caecillia; Poillot, Johanes Marco
Jurnal Penelitian Pariwisata Vol 9 No 1 (2025): (TR) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i1.279

Abstract

The objective of this study was to evaluate the development of a natural seasoning made from milkfish meat, shiitake mushrooms, and shrimp waste, as well as to assess its organoleptic properties. The research was conducted in Surabaya. The seasoning was prepared by drying and processing each ingredient into powder form, which was then mixed with other spices in varying formulations containing 0%, 10%, 15%, and 20% shiitake mushroom powder. The final products were subjected to organoleptic evaluation using a 4-point Likert scale by untrained panelists, who assessed the color, aroma, taste, and texture. Data were analyzed using Analysis of Variance (ANOVA) to identify significant differences among the samples. The results indicated that the 20% shiitake mushroom formulation enhanced the umami flavor without significantly affecting the color and texture (p > 0.05). However, aroma and taste were significantly influenced by the formulation (p < 0.05). This shows that the addition of shiitake mushroom powder contributes to flavor enrichment without altering the product’s appearance. Therefore, the formulation shows potential as a natural and nutrient-rich alternative seasoning. Further research is recommended to improve the product’s texture and shelf-life, making it more suitable for commercial production and market acceptance. Keywords: milkfish, shiitake mushroom, shrimp waste, seasoning, organoleptic test.
Revitalisasi Jalan Tunjungan dan Dampaknya terhadap Wisata Kuliner Lokal Stelson, Queen Allysha; Pasha, Rafi Nawfal; Sutopo, Viony Alexandra; Wijaya, Jessica Amelia; Tanaya, Andrew Louis; Dewi, Irra Chrisyanti; Nugraha, Kristian Agung
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 4 (2026): November - January
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i4.4606

Abstract

Revitalisasi merupakan upaya untuk menghidupkan kembali sesuatu yang sebelumnya telah mengalami penurunan dari segi fungsi atau nilai, yang meliputi infrastruktur, tata ruang kota, dan juga meningkatkan daya tarik wisata. Dengan adanya revitalisasi, pengaruh yang timbul akan cukup besar dalam dunia wisata kuliner. Jalan Tunjungan adalah rumah bagi para warga lokal untuk menjalankan usaha, mulai dari beragam jenis kuliner, serta kerajinan tangan masyarakat lokal dan jasa, yang dapat meningkatkan stabilitas dan mendorong pertumbuhan ekonomi masyarakat sekitar. Dengan menggunakan metode observasi lapangan, dokumentasi, dan wawancara penduduk lokal sekitar, penelitian ini bertujuan untuk mengetahui dampak positif maupun negatif terhadap wisata kuliner di Jalan Tunjungan setelah adanya revitalisasi. Hasil dari penelitian menunjukkan bahwa banyak usaha mikro, kecil, dan menengah (UMKM) mengalami peningkatan dalam pendapatan dikarenakan bertambahnya nilai daya tarik wisata, namun biaya sewa dan produksi pun bertambah. Dengan demikian, penelitian ini menunjukkan bahwa revitalisasi yang terlaksana berdampak signifikan terhadap ekonomi masyarakat sekitar, akan tetapi adapun dampak negatifnya seperti biaya operasional yang meningkat, dan juga adanya beberapa UMKM yang mengalami penurunan pendapatan dikarenakan banyaknya muncul para pesaing yang menjual produk yang sama. Disimpulkan bahwa revitalisasi Jalan Tunjungan memberi dampak signifikan terhadap perekonomian masyarakat sekitar, meskipun dibutuhkannya strategi pengelolaan yang lebih bagus agar mengurangi peningkatan biaya operasional.
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
E ENVIRONMENTALLY SUSTAINABLE BUSINESS MODEL FOR CULINARY MSME’S IN EAST JAVA COASTAL TOURISM AREAS Chrisyanti Dewi, Irra; Fabiola Leoparjo; Kristian Agung Nugraha
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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

Abstract

This study focuses on the development of an eco-friendly business model for culinary MSMEs in the coastal tourism area of ​​East Java, Indonesia. The rapid growth of culinary MSMEs in this area has resulted in significant environmental challenges, including increased waste and unsustainable resource use. This study aims to develop a model that integrates environmental sustainability with economic growth in the culinary sector, adopting the triple bottom line approach, which encompasses economic, social, and environmental factors. This qualitative study used a case study design. Data were collected from in-depth interviews, observation, and documentation. The analysis focused on eco-friendly business practices, supporting and inhibiting factors, and an eco-friendly business model to improve the profitability and environmental performance of culinary MSMEs and contribute to sustainable tourism practices. This study encourages policymakers, business owners, and other stakeholders to promote an eco-friendly culinary industry in the coastal tourism area of ​​East Java.
Co-Authors Adi Kurniawan Yusup Anggun, Jaqueline Vanessa Aprilia Salim, Felita Cahyadi, Michael Christiabel, Epifania Mariani Devina Irtanto Fabiola Leoparjo Franoto, Catherine Lorena Valentina Gracia, Trifosa Jesslyn Hanan, Radinka Ravee Haqieqi, Sallis Bahihaqi Hari Minantyo Hartadji, Caecillia Iasha, Rania Zahra Irra Chrisyanti Dewi Ivana Grasielda Liestya Padmawidjaja Lim, Eunike Anglelica Lutfiyah, Farida Hasna Maria Asumpta Evi Marlina Martono, Catherine Eugene Moses Soediro Nurillah, Salman Haji Otje Herman Wibowo Pasha, Rafi Nawfal Poillot, Johanes Marco Prastio, Bryan Budinata Putri, Alma Rasikah Reviva Stelson, Queen Allysha Sutopo, Viony Alexandra Suyanto, Kezia Josephe Tanaya, Andrew Louis Tandiawan, Sheren Angelin Toreh, Joaquin Levi Trifosa Jesslyn Gracia Victor Kurniawan Yuwono Wijaya, Jessica Amelia Wirawan Dwi Radianto Wirawan ED Radianto Zamir, Nabilah Husniah