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All Journal Jurnal Pariwisata Indonesia Jurnal Puan Indonesia Jurnal Ilmu Komunikasi Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Media Bina Ilmiah Jurnal Nagara Bhakti: Jurnal Pengabdian Kepada Masyarakat
Agung Arif Gunawan
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Arts Humanities Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Transportation Other

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INOVASI PEMBUATAN LAPIS LEGIT DENGAN MENGGUNAKAN ANDALIMAN SEBAGAI ALTERNATIF VARIAN RASA Hans Steven Sembiring; Miratia Afriani; Puspita Rini, Rosie Oktavia; Kamelia Santika; Agung Arif Gunawan
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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Abstract

Andaliman merupakan rempah khas Nusantara yang berasal dari Tanah Batak dan umumnya digunakan pada masakan gurih, namun pemanfaatannya dalam produk pangan manis masih sangat terbbatas. Lapis legit sebagai kue tradisional Nusantara hasil adaptasi budaya Eropa memiliki karakter penggunaan rempah yang kuat sehingga berpotensi dikombinasikan dengan andaliman. Penelitian ini bertujuan mengeksplorasi penggunaan andaliman sebagai alternatif varian rasa pada produk lapis legit. Metode penelitian yang digunakan adalah eksperimen dengan menambahkan bubuk andaliman ke dalam adonan lapis legit pada tiga tingkat konsentrasi berbeda. Produk yang dihasilkan diuji secara organoleptik melalui uji hedonik dan uji mutu hedonik oleh panelis terlatih dan tidak terlatih. Data dianalisis menggunakan uji Kruskal–Wallis dengan bantuan perangkat lunak SPSS. Hasil penelitian menunjukkan bahwa penambahan andaliman tidak memberikan perbedaan yang signifikan terhadap atribut rasa, aroma, warna, dan tekstur (p>0,05), baik pada penilaian panelis terlatih maupun tidak terlatih. Meskipun demikian, secara deskriptif sampel dengan konsentrasi andaliman rendah hingga sedang cenderung lebih disukai. Hasil ini menunjukkan bahwa andaliman berpotensi diaplikasikan pada produk pangan manis tanpa menurunkan tingkat penerimaan konsumen, serta berkontribusi pada inovasi.
SUBTITUSI TEPUNG CANGKANG TELUR DALAM PEMBUATAN SCONES PENGGANTI TEPUNG TERIGU Muhammad Zidane Fahrultullah; Rosie Oktavia Puspita Rini; Miratia Afriani; Agung Arif Gunawan
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

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Abstract

Penelitian ini membahas pemanfaatan tepung cangkang telur sebagai substitusi sebagian tepung terigu dalam pembuatan scones. Tepung cangkang telur mengandung sekitar 94% kalsium karbonat sehingga berpotensi menjadi sumber kalsium tambahan dalam produk pangan. Penelitian dilakukan dengan metode eksperimen menggunakan tiga formulasi substitusi, yaitu 20%, 50%, dan 80%. Eksperimen ini menunjukkan bahwa tepung cangakang telur tidak dapat sepenuhnya menggantikan tepung terigu. Uji organoleptik oleh panelis terlatih dan tidak terlatih meliputi warna, aroma, rasa, dan tekstur. Hasil menunjukkan tidak terdapat perbedaan signifikan antar sampel dari segi warna, aroma, rasa dan tekstur, namun sampel dengan substitusi 20% (610) memperoleh nilai tertinggi dan paling disukai panelis. Eksperimen ini menunjukkan bahwa tepung cangakang telur tidak dapat sepenuhnya menggantikan tepung terigu dengan maksimal penggunaan sebesar 20% . Dengan demikian, tepung cangkang telur dapat digunakan sebagai substitusi parsial tepung terigu sekaligus menambah nilai gizi produk.
IMPLEMENTASI PEMANFAATAN SAMPAH KULIT KERANG DAN GONGGONG DI DESA KAMPUNG TUA BAKAU SERIP Silitonga, Frangky; Lubis, Arina Luthfini; Agung Arif Gunawan; Thania Nadhirah Amalina; Joshua Cesario Matulessy
PUAN INDONESIA Vol. 7 No. 2 (2026): Jurnal Puan Indonesia Vol 7 No 2 januari 2026
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v7i2.454

Abstract

of the real efforts in supporting environmental management while improving community welfare. Through socialization and training activities facilitated by the Pandang Tak Jemu Tourism Awareness Group (Pokdarwis), the community was taught how to process shells and bark waste into handicraft products with selling value. This program includes the introduction of simple technology in the form of a shell-cutting machine, material processing techniques to become ready-to-use products, as well as digital-based marketing strategies through social media and village websites. The results of the training not only encourage community creativity in producing distinctive local products, but also open up new business opportunities based on the potential of previously wasted resources. Thus, the implementation of this program contributes to waste reduction, skill building, job creation, and supports the sustainable development of tourist villages in the Shire Mangrove. The success of this program shows that waste utilization can be optimized into creative economic innovations that have a positive impact on the environment, social, and economic of the local community.
Pengaruh Konten Visual dan Interaksi Media Sosial terhadap Minat Beli Kuliner Lokal Batam Ria Pratiwi; Nuryanto, Heri; Tirta Mulyadi; Agung Arif Gunawan
MUKASI: Jurnal Ilmu Komunikasi Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/mukasi.v4i4.6123

Abstract

This study aims to determine the effect of visual content and social media interaction on consumer purchasing interest in local culinary products on Instagram and TikTok platforms in Batam City. This study uses an associative quantitative approach with a survey method. Data was obtained by distributing questionnaires to respondents who are active users of Instagram and TikTok who have seen or interacted with local culinary content in Batam City. The data analysis techniques used included validity and reliability tests, classical assumption tests, and multiple linear regression, with a sample size of 100 people. The results showed that visual content and social media interaction had a positive and significant effect on consumer purchasing interest. Simultaneously, these two variables were able to explain 55.9% of the variation in purchase interest, while the remaining 44.1% was influenced by other factors such as price, product quality, promotion, and brand image. These findings indicate that social media-based marketing strategies with attractive visual content and active interaction can increase consumer purchase interest in local culinary products, especially among young social media users.
SUBSTITUSI PUREE KURMA (Phoenix Dactylifera L.) TERHADAP DODOL MELAYU Safitriani, Nadia Sarmanisa; Agung Arif Gunawan; Rosie Oktavia Puspita Rini; Silitonga, Frangky
Jurnal Pariwisata Indonesia Vol 21 No 2 (2025): JURNAL PARIWISATA INDONESIA
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

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Abstract

This study aims to analyze substituting date puree (Phoenix dactylifera) as a sugar replacement in the production of dodol, based on hedonic test and hedonic quality test by panelists preferences. The research background based on the high consumption of added sugar, thus requiring healthier natural sweetener alternatives. The research method used an experimental design with three formulations: 0% date puree, 50% date puree, and 100% date puree. Organoleptic test were carried out by trained and semi-trained panelist, evaluating aspect of color, aroma, taste, and texture using a 1-5 hedonic scale. Analysis was performed using Kruskal-Wallis test. The analysis revealed that the 50% date puree formulation received the highest preference scores for taste and texture, while the 100% substitution produced a stronger color and aroma but was less favored by some panelists. These findings highlight that date puree can be effectively used as a natural sweetener in dodol with good consumer acceptance. This study expands to the innovation of Indonesian traditional food and supports healthier dietary patterns.
Co-Authors Anisa Salsabila Annisa Putri Wulandari Eryd Saputra Eva Amalia Febriani Masril Frangky Silitonga Hans Steven Sembiring Hendra Syaiful heri nuryanto Heri Nuryanto, Heri Joshua Cesario Matulessy Kamelia Santika Kartika Cahayani Liora Valencia Lubis, Arina Luthfini Lumban Gaol, Reinhard Yosie Mario Marcelino Tampemawa Miratia Afriani Muhammad Aqsa Pranata Muhammad Zidane Fahrultullah Nabila Khuzaimah Puspita Rini, Rosie Oktavia Putri Rizkika Ariza Putri Sima Meilani S Reynhard Yosie Lumban Gaol Ria Pratiwi Rosie Oktavia Puspita Rini Safitriani, Nadia Sarmanisa Susilawati Thania Nadhirah Amalina Tirta Mulyadi Wahyudi Ilham