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All Journal PROFIT : Kajian Pendidikan Ekonomi dan Ilmu Ekonomi Jurnal Basicedu Journal of Education Technology Jurnal Basicedu JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Regulate: Jurnal Ilmu Pendidikan, Hukum dan Bisnis
Karyadi Hidayat
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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GIMBAB KETAN AYAM JIMBARAN SEBAGAI INOVASI KULINER FUSION FOOD BAGI PENGGEMAR KOREAN FOOD Atikah Ramadhani; Sabrina Birri Sintia; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1626

Abstract

ABSTRACT. This study aims to describe the development process, innovation concept, and consumer responses toward Gimbab Ketan Ayam Jimbaran as a form of fusion food combining Indonesian local culinary characteristics with Korean food culture. Using a descriptive qualitative method, the research was conducted through product planning, production trials, direct selling, observation, and brief interviews with consumers. The findings indicate that Gimbab Ketan Ayam Jimbaran successfully integrates local ingredients namely glutinous rice and Jimbaran-style seasoned chicken into the Korean gimbab format, generating a unique cultural and sensory experience. Consumers responded positively to the product’s taste, texture, and visual appeal, highlighting its potential as an innovative culinary product that balances novelty with cultural familiarity. Furthermore, the product carries economic, cultural, and gastrodiplomatic value, offering opportunities for UMKM development, digital marketing expansion, and sustainable culinary inovation. Keywords: Fusion Food, Culinary Innovation, Local Wisdom, Consumer Perception, Korean Wave. ABSTRAK. Penelitian ini bertujuan untuk mendeskripsikan proses pengembangan, konsep inovasi, serta respons konsumen terhadap Gimbab Ketan Ayam Jimbaran sebagai bentuk fusion food yang memadukan kuliner lokal Indonesia dengan tren makanan Korea. Penelitian menggunakan metode deskriptif kualitatif melalui tahapan perencanaan produk, uji coba produksi, penjualan langsung, observasi, dan wawancara singkat dengan konsumen. Hasil penelitian menunjukkan bahwa Gimbab Ketan Ayam Jimbaran berhasil memadukan bahan lokal berupa ketan dan ayam bumbu Jimbaran ke dalam format gimbab sehingga menghasilkan pengalaman rasa yang unik dan kontekstual. Konsumen memberikan respons positif terhadap rasa, tekstur, dan tampilan produk, sehingga produk ini dinilai memiliki potensi besar sebagai inovasi kuliner yang relevan bagi generasi muda dan penggemar Korean food. Selain bernilai gastronomi, produk ini juga memiliki potensi ekonomi dan budaya, seperti peluang pengembangan UMKM, pemasaran digital, dan pelestarian kuliner Nusantara dalam kemasan modern. Kata kunci: Fusion Food, Inovasi Kuliner, Kearifan Lokal, Persepsi Konsumen, Korean Wave.
PERAN MEDIA SOSIAL SEBAGAI STRATEGI BRANDING PRODUK KULINER INOVATIF Rizka Maydikta; Yashinta Zahra Alfitri; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1629

Abstract

The rapid advancement of digital technology has positioned social media as a key medium for marketing and brand development, particularly within the continuously evolving culinary industry. This study aims to analyze the role of social media in strengthening branding strategies for innovative culinary products through promotional activities and interactive communication with consumers. The research employs a qualitative descriptive approach, utilizing literature analysis and observations of promotional practices across platforms such as Instagram, TikTok, and Facebook. The findings indicate that the effective use of social media enhances brand awareness, broadens market reach, and fosters closer relationships between producers and consumers. Furthermore, consistent and creative content management significantly contributes to the establishment of a positive brand image and consumer loyalty. Therefore, social media serves a strategic function as an effective medium to reinforce the visibility and competitiveness of innovative culinary products in the digital era.Keywords: social media, branding strategy, innovative culinary, digital promotion, marketing
MENGGALI POTENSI KREATIVITAS KEWIRAUSAHAAN MAHASISWA MELALUI BAZAR INOVASI Rezky Tania; Susan Febriyanti; Rozalia Rozalia; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1640

Abstract

The innovation bazaar is an effective contextual learning strategy for fostering students' creativity, innovation, and entrepreneurial spirit. Through this activity, students not only learn entrepreneurial theory but also gain hands-on experience in managing business ideas, marketing products, and interacting with the campus community. This initiative aims to explore students' creative and innovative potential through the innovation bazaar. The implementation method involves students in the planning, implementation, and evaluation of the innovation bazaar. Results indicate that the innovation bazaar enhances students' creative thinking skills, communication skills, teamwork skills, and self-confidence in developing innovative business ideas. Furthermore, this activity fosters a sense of responsibility and independence within the context of project-based learning. Therefore, the innovation bazaar can serve as an effective learning medium for integrating entrepreneurial values ​​into students.
INOVASI KUE TRADISIONAL DALAM KEMASAN MODERN:PELUANG BISNIS CHOCOLATE CORNNUT KEKINIAN Fadhilatunnisa, Rima; Hidayat, Karyadi; Dwi Lestari, Annisa
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1649

Abstract

This article analyzes the business potential of "Chocolate Cornnut," a culinary innovation that combines chocolate, corn, and coconut, creating a unique visual appeal and flavor from local ingredients. Through a literature review, this research identifies a promising market opportunity in Indonesia, supported by the innovation's flexibility and broad consumer appeal. This business has the potential to empower the local economy and create jobs. Despite challenges such as competition and fluctuating raw material prices, success can be achieved through continuous innovation, an omnichannel marketing strategy, efficient supply chain management, and a focus on customer experience. This analysis, based on innovation and entrepreneurship theories, including Schumpeter's concepts, demonstrates that Chocolate Cornnut offers sustainable business growth and positive socio-economic impacts.
Potato Prawn Cheese Ball sebagai Produk Potensial untuk Meningkatkan Daya Saing UMKM Malikah Alya Azzahra; Komang Windasari; Najua Fauzani; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1663

Abstract

Potato Prawn Cheese Ball is a culinary innovation based on local ingredients that combines potatoes, shrimp, and cheese to produce a savory taste and crunchy texture that suits the tastes of modern consumers. This research refers to Rogers' Diffusion of Innovation Theory regarding the innovation adoption process and Porter's Theory of Competitive Advantage which emphasizes the role of product differentiation in strengthening a business's position. Using a descriptive qualitative method with an autoethnographic approach, data was obtained through the researcher's direct experience in production and marketing, and supported by literature related to MSMEs, innovation, and digital marketing. The results show that Potato Prawn Cheese Ball has advantages in the combination of unique ingredients, modern packaging, and the potential for development as a contemporary snack product or frozen food. The innovation process was carried out through recipe trials, feedback collection, and product improvements, while the marketing strategy utilized social media and offline promotions effectively to increase market reach and sales. This innovation has been proven to have a positive impact on increasing MSME competitiveness, including increasing turnover, expanding distribution, and strengthening business image. In conclusion, the integration of product innovation and marketing digitalization makes Potato Prawn Cheese Ball a potential product that can push culinary MSMEs to the next level.
POTATO PRAWN CHEESE BALL : Inovasi Produk Berbasis Kentang Dan Udang Sebagai ide Bisnis Kuliner Kekinian: Inovasi produk, kuliner kekinian, kentang, udang, peluang usaha, ekonomi kreatif. Aftesia Labira Lauli; Sinta Bela Farah Kirani; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1664

Abstract

The culinary sector in Indonesia is experiencing rapid growth in line with the increasing public demand for practical, delicious, and aesthetically pleasing food. Innovation in food product development is a crucial factor for businesses to compete in an increasingly competitive and changing market. Potato Prawn Cheese Balls are an example of a culinary product innovation that combines potato, shrimp, and cheese, offering a distinctive flavor while meeting the tastes of modern consumers. This combination of ingredients not only provides an appealing texture crispy on the outside and soft and savory on the inside but also enhances the nutritional value and appeal of the product.This product research and development was conducted to assess the potential of Potato Prawn Cheese Balls as a culinary business idea that aligns with consumer trends, particularly among the younger generation, who tend to choose innovative, practical, and attractive foods on social media. This study was conducted through a literature review on product innovation, consumer preferences, culinary trends, and an analysis of the added value of local ingredients. The study findings indicate that Potato Prawn Cheese Balls have significant potential for development as a modern culinary business due to their product characteristics that meet market demand, are easy to produce, flexible in presentation, and have the potential to create high economic value.This innovation is expected to be an alternative business opportunity that is relevant and promising in the creative economy era. Keywords: product innovation, contemporary culinary, potatoes, shrimp, business opportunities, creative economy. Pertumbuhan sektor kuliner di Indonesia mengalami perkembangan yang pesat seiring dengan meningkatnya kebutuhan masyarakat akan makanan yang praktis, lezat, dan estetis. Inovasi dalam pengembangan produk makanan menjadi faktor penting bagi pelaku usaha untuk bersaing di pasar yang semakin kompetitif dan berubah-ubah. Potato Prawn Cheese Ball adalah contoh inovasi produk kuliner yang menggabungkan kentang, udang, dan keju, menawarkan rasa yang khas sambil memenuhi selera konsumen modern. Kombinasi bahan ini tidak hanya memberikan tekstur yang menarik renyah di luar dan lembut serta gurih di dalam tetapi juga meningkatkan nilai gizi dan daya tarik produk tersebut.Penelitian atau pengembangan produk ini dilaksanakan untuk menilai potensi Potato Prawn Cheese Ball sebagai ide bisnis kuliner yang sesuai dengan tren konsumsi masyarakat, terutama di kalangan generasi muda yang cenderung memilih makanan yang inovatif, praktis, dan menarik di media sosial. Kajian ini dilakukan melalui tinjauan literatur mengenai inovasi produk, preferensi konsumen, tren kuliner, dan analisis nilai tambah dari bahan-bahan lokal. Temuan kajian menunjukkan bahwa Potato Prawn Cheese Ball memiliki peluang yang signifikan untuk dikembangkan sebagai usaha kuliner modern karena karakteristik produk yang sesuai dengan permintaan pasar, mudah untuk diproduksi, fleksibel dalam penyajian, serta memiliki potensi untuk menciptakan nilai ekonomi yang tinggi. Inovasi ini diharapkan bisa menjadi alternatif peluang bisnis yang relevan dan menjanjikan di era ekonomi kreatif. Kata Kunci: Inovasi produk, kuliner kekinian, kentang, udang, peluang usaha, ekonomi kreatif.
STRATEGI PEMASARAN DAN PENGEMBANGAN PRODUK UMKM UNTUK MENINGKATKAN PENJUALAN PRODUK TRADISIONAL DI PASAR MODERN Nayla Azizah; Enggy Yose; Hendi Efrianto Harianja; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1695

Abstract

This study aims to describe and analyze in depth the product development strategies implemented by Micro, Small, and Medium Enterprises (MSMEs) processing traditional commodities, as well as their impact on increasing sales value and competitiveness in the modern market. Despite their significant intrinsic potential, traditional commodities are often distorted in value due to limitations in packaging, branding, and standardization that do not align with modern market expectations. This study uses a descriptive method with a literature review approach.
DARI UBI LOKAL JADI CAMILAN HITS PERJALANAN UBI CRUNCHY STIK Ratri Pramudita; Annita Yunida Fikri; Mutiara Putri Syahrani; Karyadi Hidayat
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 2 No. 6 (2025): November
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v2i6.1696

Abstract

Penelitian ini mengeksplorasi perjalanan Ubi Crunchy Stik, sebuah produk UMKM lokal yang berhasil mengubah ubi jalar, komoditas lokal, menjadi camilan modern yang diminati masyarakat melalui pemanfaatan media sosial yang efektif. Menggunakan pendekatan kualitatif dengan metode studi literatur, penelitian ini menganalisis strategi pemasaran digital yang diterapkan, faktor-faktor yang berkontribusi terhadap kesuksesan, serta tantangan yang dihadapi dalam proses pengembangan produk. Hasil penelitian menunjukkan bahwa inovasi dalam pengolahan produk, branding yang konsisten, penggunaan platform media sosial secara strategis, pembuatan konten berkualitas, dan interaksi langsung dengan konsumen merupakan faktor kunci kesuksesan Ubi Crunchy Stik. Tantangan utama meliputi menjaga konsistensi kualitas produk, persaingan dengan merek besar, keterbatasan kapasitas produksi, dan kebutuhan inovasi berkelanjutan. Penelitian ini memberikan wawasan bagi UMKM lain yang ingin mengembangkan produk lokal menjadi produk yang kompetitif di pasar melalui transformasi digital.
Co-Authors - Sapriya Aftesia Labira Lauli Annita Yunida Fikri Atikah Ramadhani Dwi Lestari, Annisa Enggy Yose Erlina Wiyanarti Fadhilatunnisa, Rima Hendi Efrianto Harianja Komang Windasari Laila Fatia Maharani Lanang Maulana Malikah Alya Azzahra Mila Agustin Muhammad Rizky Alfarizi Mutiara Putri Syahrani Nadya Mahamida Najua Fauzani Nayla Azizah Nourel Islamay Diandra Nugraha Gading Priandana Perina Dwi Astuti Ratri Pramudita Rezky Tania Rhaina Rifka Nefindia Rizka Maydikta Rozalia Rozalia Sabrina Birri Sintia Said Hamid Hasan Salma Tabina Sapriya Sinta Bela Farah Kirani Susan Febriyanti Yashinta Zahra Alfitri