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All Journal Jurnal Kemitraan dan Pengabdian Jurnal Manajemen Bisnis dan Pariwisata
Nirmalasari
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Mechanical Engineering Physics Public Health Social Sciences

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Implementasi Konsep Research by Customer untuk Desain Produk UMKM pada Mahasiswa Pendidikan Tata Boga Universitas Negeri Medan Aditiya Pratama Daryana; Prima Yudhistira; Nirmalasari; Vina Gabriella Saragih; Karl Frizts Pasaribu; Deddy Ray Girsang
Jurnal Kemitraan dan Pengabdian Vol. 1 No. 2 (2025): DESEMBER
Publisher : PT Arfa Digital Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/jurnamitra.v1i2.30

Abstract

UMKM kuliner di Indonesia, khususnya di Medan, menghadapi tantangan besar dalam hal inovasi produk dan pemasaran yang relevan dengan kebutuhan pasar. Banyak pelaku UMKM yang masih bergantung pada produk tradisional dan metode pemasaran konvensional, yang menyebabkan keterbatasan dalam daya saing produk mereka. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan kompetensi mahasiswa Pendidikan Tata Boga Universitas Negeri Medan dalam menerapkan konsep Research by Customer (RbC) dan membantu UMKM dalam mengembangkan produk kuliner yang sesuai dengan preferensi konsumen serta memanfaatkan pemasaran digital. Metode yang digunakan meliputi pelatihan riset pasar, pengembangan produk berbasis data konsumen, dan penerapan strategi pemasaran digital melalui media sosial dan platform e-commerce. Hasil dari kegiatan ini menunjukkan bahwa mahasiswa berhasil meningkatkan pemahaman mereka tentang riset konsumen dan desain produk, sementara UMKM berhasil mengembangkan produk yang lebih inovatif dan sesuai dengan kebutuhan pasar. Pemasaran digital yang diterapkan juga memberikan dampak signifikan terhadap peningkatan penjualan UMKM sebesar 30% dan peningkatan jangkauan pasar melalui media sosial dan e-commerce. Kegiatan ini memberikan kontribusi positif bagi UMKM dengan meningkatkan daya saing produk mereka dan membantu mahasiswa dalam mengaplikasikan pengetahuan mereka secara praktis. Secara keseluruhan, program ini berhasil mencapai tujuan yang diharapkan dan memberikan manfaat berkelanjutan bagi mitra UMKM serta mahasiswa yang terlibat.
The Impact of Video-Based and Interactive Learning on Improving the Practical Readiness of Culinary Arts Students in the Tourism Industry Ngatmini; Nirmalasari; Lulu Fajarwati
Jurnal Manajemen Bisnis dan Pariwisata Vol. 2 No. 1 (2026): June (on-progress)
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v2i1.214

Abstract

This study aims to examine the effectiveness of video-based tutorials and interactive media in improving the practical readiness of Culinary Arts students in the 4th Semester in table settings at Medan State University. This study addresses the challenges of improving students' practical skills in a structured learning environment, especially during distance or hybrid learning conditions, by integrating technology into traditional culinary education. A quasi-experimental research design was used involving 5 Semester 4 students enrolled in the Table Setting course. Participants were divided into control and experimental groups. The experimental group received learning through video tutorials and interactive media, while the control group received conventional face-to-face instruction. Data were collected using pre-test and post-test practical assessments, observational checklists, and student self-perception questionnaires. Statistical analysis, including paired t-tests and descriptive statistics, was conducted to compare perceived skill development and readiness between groups. Results showed that students exposed to video-based and interactive learning showed a significant improvement in practical readiness compared to the control group (p < 0.05). Observational assessments showed improved accuracy in table setting, proper application of table manners, and overall efficiency during practical exercises. Students also report higher confidence and readiness for practical assessments. The study highlights the potential of integrating digital media into culinary education to improve the acquisition of practical skills. Limitations include a single institution sample and short duration of interventions, which may affect the generalization of findings. This study provides empirical evidence supporting the use of video tutorials and interactive media in culinary arts education. Future research can explore the long-term impact and integration of augmented reality or virtual simulations for skills development.
Co-Authors Aditiya Pratama Daryana Deddy Ray Girsang Karl Frizts Pasaribu Lulu Fajarwati Ngatmini Vina Gabriella Saragih Yudhistira, Prima