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All Journal JPK (Jurnal Pancasila dan Kewarganegaraan) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Basicedu Journal of Education Technology Jurnal Kewarganegaraan Sulawesi Tenggara Educational Journal Jurnal Basicedu Jurnal Pendidikan Sosial dan Konseling Abdi Akommedia : Jurnal Pengabdian Masyarakat JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Bisnis Kreatif dan Inovatif JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Regulate: Jurnal Ilmu Pendidikan, Hukum dan Bisnis Jurnal Ilmu Pendidikan Pancasila, Kewarganegaraan, dan Hukum (PAKEHUM) Jurnal Ilmu Sosial dan Humaniora Journal of Golden Generation Legal Science Jurnal PROFIT: Kajian Pendidikan Ekonomi dan Ilmu Ekonomi
Karyadi Hidayat
Universitas Lampung
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Physics Social Sciences Other

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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.
EFEKTIVITAS DESAIN PEMBELAJARAN DENGAN PENDEKATAN DEEP LEARNING BERBASIS MODEL ADDIE TERHADAP HASIL BELAJAR SISWA SDIT PERMATA BUNDA BANDAR LAMPUNG Setiadi, Kusno; Anggi, Oktari Pradina; Ulfa Nurfitria Ardilla; Fernanda, Fitra Endi; Hidayat, Karyadi; Wati, Yuning Eka Rahma
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 01 (2026): Volume 11 No. 01 Maret 2026
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i01.40634

Abstract

This study aims to examine the effectiveness of instructional design based on the ADDIE model with a deep learning approach on students’ learning outcomes at SDIT Permata Bunda Bandar Lampung. The research employed a quantitative approach using a quasi-experimental method with a Nonequivalent Control Group Design. The research subjects consisted of two classes, namely an experimental class and a control class, each comprising 30 students. The experimental class was taught using an instructional design based on the ADDIE model integrated with a deep learning approach, while the control class received conventional instruction. Data were collected using a learning achievement test administered as pretest and posttest. The data were analyzed using descriptive statistics, Kolmogorov–Smirnov normality test, Levene’s homogeneity test, independent samples t-test, and N-Gain analysis. The results indicated that the average posttest score of the experimental class (86.00) was higher than that of the control class (68.83). The independent samples t-test showed a significance value of 0.000 (p < 0.05), indicating a statistically significant difference in learning outcomes between the two groups. Furthermore, the N-Gain analysis revealed that the experimental class achieved a moderate level of improvement (0.61), while the control class showed a low level of improvement (0.10). Therefore, it can be concluded that instructional design based on the ADDIE model with a deep learning approach is effective in improving elementary school students’ learning outcomes.
Penyuluhan Desain Canva Untuk Pembelajaran Sekolah Dasar di SDN 1 Sumber Agung Kusno Setiadi; Dina Martha Fitri; Agus Salim; Ike Festiana; Karyadi Hidayat
ABDI AKOMMEDIA : JURNAL PENGABDIAN MASYARAKAT Vol. 4 No. 1 (2026)
Publisher : ABDI AKOMMEDIA : JURNAL PENGABDIAN MASYARAKAT

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kegiatan Pengabdian kepada Masyarakat (PkM) ini bertujuan untuk meningkatkan pemahaman dan keterampilan guru sekolah dasar dalam mendesain media pembelajaran digital menggunakan aplikasi Canva. Kegiatan dilaksanakan di SDN 1 Sumber Agung Kota Bandar Lampung pada tanggal 8 November 2025 dan diikuti oleh 20 orang guru sekolah dasar di wilayah Sumber Agung. Metode yang digunakan meliputi penyuluhan, demonstrasi, praktik langsung, dan pendampingan pembuatan media pembelajaran. Hasil kegiatan menunjukkan adanya peningkatan pemahaman guru terhadap fungsi dan fitur Canva, serta kemampuan menghasilkan produk media pembelajaran seperti poster, presentasi interaktif, dan lembar kerja peserta didik. Kegiatan ini memberikan dampak positif terhadap peningkatan kompetensi digital guru dan mendorong inovasi pembelajaran di sekolah dasar secara lebih kreatif dan interaktif.
Petunjuk Peran Struktur Sosial dalam Membentuk Kesadaran Hukum Masyarakat di Kota Bandar Lampung Azzahra, Dea; Sifah Maharani; Desvika Putri Lailani; Qitallya Adinda Zahrani; Rizka Nurlita; Putut Ary Sadewo; Karyadi Hidayat
Journal of Golden Generation Legal Science Vol. 2 No. 2 (2026): In Progress 2026: Journal of Golden Generation Legal Science
Publisher : PT. Lembaga Penerbit Penelitian Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65244/jggls.v2i2.686

Abstract

Kesadaran hukum masyarakat merupakan cerminan nyata dari sejauh mana norma-norma hukum telah benar-benar meresap ke dalam kehidupan sosial sehari-hari. Penelitian ini mengkaji bagaimana struktur sosial masyarakat urban membentuk dan mempengaruhi tingkat kesadaran hukum warga Kota Bandar Lampung. Dengan menggunakan pendekatan yuridis normatif, kajian ini menelaah keterkaitan antara stratifikasi sosial, dinamika kelompok sosial, serta peran lembaga kemasyarakatan dalam membentuk pola kepatuhan hukum di tengah masyarakat yang heterogen. Temuan menunjukkan bahwa akses terhadap informasi hukum sangat dipengaruhi oleh posisi seseorang dalam hierarki sosial-ekonomi, di mana ketimpangan ini berdampak langsung pada perbedaan perilaku hukum antarkelompok masyarakat. Di sisi lain, kearifan lokal seperti falsafah Piil Pesenggiri dan Sai Bumi Ruwa Jurai sesungguhnya menyimpan potensi besar sebagai modal sosial dalam memperkuat kesadaran hukum, namun pengaruhnya kian melemah seiring dengan pergeseran nilai di kalangan generasi muda perkotaan. Penelitian ini menegaskan bahwa penguatan kesadaran hukum tidak cukup hanya melalui pendekatan normatif formal, melainkan perlu mempertimbangkan konteks budaya, stratifikasi sosial, dan dinamika komunitas lokal secara menyeluruh.
Co-Authors - Sapriya Abdul Halim Abdul Halim Aftesia Labira Lauli Aftesia Labira Lauli Agus Salim Andita Novaliana Anggi, Oktari Pradina Anisah Dwi Indah sari Annita Yunida Fikri ARI SETIAWAN Atikah Ramadhani Ayu Nur Safitri Azzahra, Dea Bagus Permana Berchah Pitoewas Dea Azzahra Desvika Putri Lailani Desvika Putri Lailani Devi Sutrisno Putri Dian Permata Sari Dina Martha Fitri Dwi Lestari, Annisa Enggy Yose Erlina Wiyanarti Fadhilatunnisa, Rima Febra Anjar Kusuma, Febra Anjar Fitra Endi Fermanda Fitra Endi Fernanda Fitra Endi Fernanda, Fitra Endi Hendi Efrianto Harianja Herbiyansa Putra Pratama Hermi Yanzi Ike Festiana Intan Rasita Ira Kurniawan Komang Windasari Kusno Setiadi Laila Fatia Maharani Lanang Maulana Lanang Maulana Luluk Maghfiroh Malikah Alya Azzahra Malikah Alya Azzahra Marsela Marsela Mentari, Ana Mila Agustin Mila Agustin Muhammad Mona Adha Muhammad Rizky Alfarizi Mutiara Putri Syahrani Nadiyah Salamah Nadiyah Salamah Nadya Mahamida Naela Faiza Khaerani Najua Fauzani Nayla Azizah Nikki Tri Sakung Nourel Islamay Diandra Nugraha Gading Priandana Nugraha Gading Priandana Perina Dwi Astuti Perina Dwi Astuti Putri Agustina Cahaya Negara Putut Ary Sadewo Putut Ary Sadewo Qitallya Adinda Zahrani Qitallya Adinda Zahrani Rahma Isnawati Ramadhan Hidayattulloh Ratri Pramudita Rezky Tania Rezky Tania Rhaina Rifka Nefindia Rhaina Rifka Nefindia Rizka Maydikta Rizka Nurlita Rizka Nurlita Rohman Rohman Rozalia Rozalia Rozalia Rozalia Sabiliun Muttaqina, Martines Sabrina Birri Sintia Said Hamid Hasan Salma Tabina Sapriya Sifah Maharani Sifah Maharani Sinta Bela Farah Kirani Siti Fatimah Susan Febriyanti Susan Febriyanti Susilo Teki Prasetyo Sulaksono Ulfa Nurfitria Ardilla Yashinta Zahra Alfitri Yuning Eka Rahma Wati Yunisca M.Pd S.Pd Nurmalisa