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All Journal Jurnal Bahan Alam Terbarukan E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abadimas Adi Buana Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Jurnal Ilmiah Edunomika (JIE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Jurnal Ilmiah Wahana Pendidikan Jurnal Manajemen Perhotelan Journal Community Service Consortium Journal of Economic Education and Entrepreneurship Studies TRJ (Tourism Research Journal) JURNAL MANAJEMEN DAN BISNIS INDONESIA
Ivana Grasielda
Universitas Ciputra
Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Materials Science & Nanotechnology Public Health 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.
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.
PENGARUH STORE ATMOSPHERE DAN KUALITAS LAYANAN TERHADAP LOYALITAS PELANGGAN DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL INTERVENING DI HARMONI SQUARE GRAND MERCURE JAKARTA HARMONI Ashley, Felicia; Kurniawan Yuwono, Victor; Grasielda, Ivana; Soediro, Moses
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.v9i1.16459

Abstract

The purpose of this study is to examine the effect of store atmosphere (X1) and service quality (X2) on customer loyalty (Y) through customer satisfaction (Z) as an intervening variable at Harmoni Square Grand Mercure Jakarta Harmoni. A purposive sampling method was used to distribute a 4-Likert scale questionnaire to 152 customers of Harmoni Square Grand Mercure Jakarta Harmoni online via Google Form and in person. The structural equation model based on Partial Least Squares (PLS-SEM) was used to identify characteristics that have a significant impact on customer loyalty at Harmoni Square Grand Mercure Jakarta Harmoni. The questionnaire consists of two parts: the first part includes respondent identity data such as name, gender, age, and occupation, while the second part includes research variables such as store atmosphere, service quality, customer satisfaction, and customer loyalty. The data analysis results indicate that there is a significant effect and positive value between the store atmosphere and customer satisfaction, service quality and customer loyalty, service quality and customer satisfaction, and customer satisfaction and customer loyalty. However, the store atmosphere and customer loyalty variables have a less significant effect. Furthermore, this study also shows that customer satisfaction partially mediates the relationship between store atmosphere and service quality towards customer loyalty.
Analisis IFAS Dan EFAS Dalam Perencanaan Strategi Bisnis Kompetitif (Studi Kasus Pada Restoran Korea X Di Bali) Budiarso, Aline Theola; Lie, Meyra Eveleen; Grasielda, Ivana; Leoparjo, Fabiola
Jurnal Manajemen dan Bisnis Indonesia Vol. 11 No. 02 (2025): Edisi Bulan Desember
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jmbi.v12i02.3206

Abstract

Penelitian ini bertujuan untuk merumuskan strategi pengembangan yang tepat bagi restoran Korea x yang berlokasi di Denpasar, Bali. Metode kualitatif digunakan dengan menggabungkan analisis SWOT, matriks IFAS–EFAS, dan Quantitative Strategic Planning Matrix (QSPM). Analisis diawali dengan identifikasi faktor internal dan eksternal yang mempengaruhi kinerja restoran. Hasil IFAS menunjukkan bahwa kekuatan internal lebih dominan dibanding kelemahan, sedangkan EFAS menunjukkan bahwa peluang eksternal lebih tinggi dari ancaman. Hal ini menempatkan restoran pada kuadran I, yang mengarah pada strategi progresif. QSPM digunakan untuk menilai kesesuaian strategi dan menghasilkan dua strategi alternatif dengan skor tertinggi, yaitu strategi penetrasi pasar dan pengembangan pasar. Strategi penetrasi pasar dilakukan melalui promosi bundling menu, program loyalitas, kerja sama komunitas K-pop, dan event brand activation. Sementara strategi pengembangan pasar meliputi inovasi menu lokal Korea, layanan katering acara, sistem cloud kitchen, dan paket khusus keluarga. Hasil penelitian ini diharapkan memberikan kontribusi dalam pengambilan keputusan strategis, sekaligus memperkuat daya saing dan memperluas jangkauan pasar restoran Korea x di tengah persaingan industri kuliner yang semakin dinamis.
The Effect of Food Quality, Social Media Marketing and Brand Awareness on Consumer Repurchase Interest in Mama Bread Piter, Jessica; Soediro, Moses; Yuwono, Victor Kurniawan; Irtanto, Devina; Grasielda, Ivana
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 4 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i4.18702

Abstract

One of the businesses that has begun to utilize social media in buying and selling activities is the culinary industry. Mama Bread is a business engaged in the food and beverages sector, specifically a homemade-based bakery established in 2010 and located in Lombok. Mama Bread faces an issue related to consumer repurchase intention, as the business tends to be unable to attract previous customers to make repeat purchases. Based on a preliminary survey conducted by the researcher, problems were found in food quality, social media marketing, and brand awareness. The purpose of this study is to determine the effect of food quality on consumer repurchase intention at Mama Bread, the effect of social media marketing on consumer repurchase intention at Mama Bread, and the effect of brand awareness on consumer repurchase intention at Mama Bread. This study involved a total sample of 150 Mama Bread consumers. The research method used is quantitative, with multiple linear regression analysis using the Statistical Product and Service Solution (SPSS). The results of this study indicate that food quality, social media marketing, and brand awareness have a positive and significant effect on consumer repurchase intention at Mama Bread.
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
Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic Grasielda, Ivana; Yuwono, Victor Kurniawan
Jurnal Penelitian Pariwisata Vol 6 No 1 (2022): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v6i1.137

Abstract

This study aims to develop learning methods in online culinary practice classes using MOOC (Massive Open Online Class). This research is descriptive exploratory with qualitative methods to find out stakeholders' weaknesses, strengths, and expectations for an effective MOOC design in online culinary practice classes. Stakeholders consist of students, permanent lecturers, part-time lecturers, and experts spread across all regencies/cities in East Java and other regions in Indonesia. The study results concluded that the MOOC design was able to meet the expectations of stakeholders, namely that practicum classes could be delivered effectively even though the duration was less than the classes before the new normal era. An effective MOOC means that all components must be planned holistically for both lecturers and students, but lecturers are also obliged to complete the teaching components before learning begins. Starting with determining the theme as a focus, then designing teaching methods supported by giving assignments, assessments, and feedback. This component must have a conducive learning atmosphere, which requires full cooperation and trust between lecturers and students. The overall MOOC plan should be visualized and communicated regularly from the first week of learning. Keywords: Online, Blended Learning, Project-Based Learning, Practical, Culinary
Co-Authors Adamas Samjaya, Stefanie Adrie Oktavio Anggun, Jaqueline Vanessa Annisa Maurin Oktaviona Ashley, Felicia Audrey Vivian Chandra Budiarso, Aline Theola Devina Irtanto Fabiola Leoparjo Franoto, Catherine Lorena Valentina Hari Minantyo Hartadji, Caecillia Imelda Agustina Ngawi Kristian Agung Nugraha Kuncoro, Regina Clara Lie, Meyra Eveleen Liestya Padmawidjaja Lutfiyah, Farida Hasna Martono, Catherine Eugene Moses Soediro Ngawi, Imelda Agustina Nurillah, Salman Haji Piter, Jessica Poillot, Johanes Marco Prastio, Bryan Budinata Putri, Alma Rasikah Reviva Regina Clara Kuncoro Soesanto, Jesselyn Theresia Nataniela Puspa Renata Toreh, Joaquin Levi Trifosa Jesslyn Gracia Verina Wijaya Victor Kurniawan Yuwono Viona Salindeho Widyawati, Christy Zamir, Nabilah Husniah