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All Journal The Spirit of Society Journal : International Journal of Society Development and Engagement Jurnal Ilmiah Edunomika (JIE) Jurnal Pengabdian Masyarakat Indonesia Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL)
lie, Tjhing Man
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Public Health Social Sciences Other

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REVOLUSI RASA TRADISIONAL (INOVASI BAKSO ACI SAMBAL IJO INSTAN OLEH KYLAFOOD) DALAM MENINGKATKAN PENJUALAN Mahmudi, Mahmudi; lie, Tjhing Man; Taufiq, Achmad
JURNAL ILMIAH EDUNOMIKA Vol 9, No 1 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16124

Abstract

The purpose of this research is to analyze the traditional taste revolution (innovation of instant aci sambal ijo meatballs by kylafood) in increasing sales. the type of research is a case study. Data collection techniques are observation, interviews, documentation. Data analysis with miles Huberman. Based on the results of this study, it can be concluded that the innovation of Instant Aci Sambal Ijo Meatballs by Kylafood has succeeded in significantly increasing market acceptance and sales of their products. A well-planned marketing strategy and positive consumer response to the traditional flavors presented are key factors in this success. However, challenges such as wider market penetration and competition with similar products need to be addressed to maintain sustainable growth. Recommendations for Kylafood include further development of innovative product variations as well as strengthening more aggressive marketing strategies to maintain their position in this competitive market
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.
Pelatihan Keterampilan Kuliner bagi Siswa Sekolah Menengah Atas Katolik Stella Maris Surabaya sebagai Bekal Kewirausahaan Prabowo, Ivy Dian Puspitasari; Mau, Daniel Pandu; Taufiq, Achmad; Lie, Tjhing Man
Jurnal Pengabdian Masyarakat Indonesia Vol 5 No 4 (2025): JPMI - Agustus 2025
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3633

Abstract

Pelatihan keterampilan kuliner bagi siswa SMAK Stella Maris Surabaya dilatarbelakangi oleh pentingnya membekali generasi muda dengan keterampilan praktis yang dapat menunjang kemandirian, kreativitas, dan potensi kewirausahaan. Untuk mengatasi hal tersebut, dilakukan pelatihan keterampilan kuliner bagi siswa SMAK Stella Maris Surabaya. Kegiatan ini bertujuan untuk memberikan pelatihan dasar memasak yang aplikatif dan menyenangkan, sekaligus menumbuhkan minat berwirausaha sejak dini. Metode pelatihan dilakukan secara klasikal dan praktik langsung selama tujuh sesi, dimulai dari penyusunan modul, pengenalan alat dan bahan, demonstrasi, praktik memasak, hingga evaluasi hasil. Sebanyak 60 siswa mengikuti kegiatan ini dengan antusias dan aktif dalam setiap sesi. Hasil evaluasi menunjukkan peningkatan keterampilan memasak, kepercayaan diri, serta munculnya inisiatif siswa untuk menjual produk yang dihasilkan. Pelatihan ini turut memperkuat kerja sama antarsiswa, memberikan pengalaman belajar kontekstual yang bermanfaat di luar pembelajaran formal, dan menumbuhkan jiwa kewirausahaan siswa dalam lingkungan sekolah.
REVOLUSI RASA TRADISIONAL (INOVASI BAKSO ACI SAMBAL IJO INSTAN OLEH KYLAFOOD) DALAM MENINGKATKAN PENJUALAN Mahmudi, Mahmudi; lie, Tjhing Man; Taufiq, Achmad
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 1 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16124

Abstract

The purpose of this research is to analyze the traditional taste revolution (innovation of instant aci sambal ijo meatballs by kylafood) in increasing sales. the type of research is a case study. Data collection techniques are observation, interviews, documentation. Data analysis with miles Huberman. Based on the results of this study, it can be concluded that the innovation of Instant Aci Sambal Ijo Meatballs by Kylafood has succeeded in significantly increasing market acceptance and sales of their products. A well-planned marketing strategy and positive consumer response to the traditional flavors presented are key factors in this success. However, challenges such as wider market penetration and competition with similar products need to be addressed to maintain sustainable growth. Recommendations for Kylafood include further development of innovative product variations as well as strengthening more aggressive marketing strategies to maintain their position in this competitive market
Innovational Processing Model of Traditional Snack Klepon Craquelin Become a Culinary Icon of Surabaya City mahmudi, mahmudi; prabowo, ivy dian puspitasari; lie, tjhing man; Azzahra, Panca Rahmi; Martin, Bryanda Arya Prabusta; Lesmana, Diyan; Andrini, Woro
THE SPIRIT OF SOCIETY JOURNAL : International Journal of Society Development and Engagement Vol 9 No 1: September 2025
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/scj.v9i1.3478

Abstract

Traditional snacks are one of Indonesia's traditional culinary heritages that have significant cultural, social, and economic value. In the city of Surabaya, traditional snacks are not only seen as complementary foods, but also have the potential to become an instrument of food security and the city's culinary identity. However, with the development of more practical modern foods, the existence of traditional snacks is increasingly marginalized. This study aims to develop a traditional snack processing model based on innovation, branding, and empowerment of MSMEs to increase competitiveness while strengthening Surabaya's city branding. The product is made by making Klepon Craquelin cakes as part of the traditional klepon innovation that has been enjoyed by most of the general public, especially the people of Surabaya. The study used the implementation method in the Sages Academy laboratory and was conducted with a taste test. The results showed that Klepon Craquelin cakes as part of the traditional klepon innovation are a solution for local food diversification, encouraging the growth of MSMEs, and strengthening tourism attractions. This research is an innovation of traditional klepon market snacks that will become a new city branding for the city of Surabaya, so that traditional culinary is not only sustainable but also develops in a global context. Klepon Craquelin cake has a unique, contemporary taste that will be loved by Generation Z.
Co-Authors Achmad Taufiq Andrini, Woro Azzahra, Panca Rahmi Hadi, Bawa Mulyono Lesmana, Diyan Mahmudi Mahmudi Martin, Bryanda Arya Prabusta Mau, Daniel Pandu Prabowo, Ivy Dian Puspitasari