Difference between revisions of "Victor Kurniawan Yuwono"

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|joined=2019
|joined=2019
|major=[[Tourism]]
|major=[[Tourism]]
|govposition=[[Lecturer]]
|govposition=[[Assistant Professor]]
}}
}}
<p>Victor Kurniawan Yuwono, S.Par., M.Par. is a Lecturer in Universitas Ciputra. He joined Universitas Ciputra since 2019 and currently part of Tourism.</p>
<p>Victor Kurniawan Yuwono, S.Par., M.Par. is a Lecturer in Universitas Ciputra. He joined Universitas Ciputra since 2019 and currently part of Tourism.</p>
== Author Pages ==
{| class="wikitable"
|-
|SINTA
|https://sinta.kemdikbud.go.id/authors/profile/6915540
|}
== National Journal indexed by Sinta ==
*[https://e-journals.unmul.ac.id/index.php/plakat/article/view/25728 Enhancing Product Quality, Consistency, And Food Safety of Culinary MSMES Through Practice-Based Cooking Skills Training. ''PLAKAT : Jurnal Pelayanan Kepada Masyarakat'' (2026)]
*[https://doi.org/10.61672/cemara.v4i1.3552 Pemberdayaan UMKM Kuliner melalui Seminar Kewirausahaan Foodpreneurs: Strategi, Tren, Peluang, dan Branding Kuliner Kreatif. ''CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin'' (2026)]
*[http://boga.ppj.unp.ac.id/index.php/jptb/article/view/27243 PENGARUH DURASI MEMASAK DENGAN TEKNIK MERANDANG TERHADAP KUALITAS ORGANOLEPTIK RENDANG DAGING SAPI. ''Jurnal Pendidikan Tata Boga dan Teknologi'' (2026)]
*[https://jurnal.stie-aas.ac.id/index.php/jie/article/view/19696 PENGARUH PENGALAMAN VISUAL DAN AUDITORI TERHADAP LOYALITAS KONSUMEN MELALUI KEPUASAN KONSUMEN SEBAGAI VARIABEL MEDIASI DI PAUSE CAFÉ SURABAYA. ''Jurnal Ilmiah Edunomika'' (2026)]
*[https://jurnal.stie-aas.ac.id/index.php/jie/article/view/19833 PERBANDINGAN PENGARUH EMOTIONAL MARKETING DAN INFLUENCER MARKETING TERHADAP KEPUTUSAN PEMBELIAN MELALUI DAYA TARIK KONSUMEN PADA NYFODD KAFE CITRALAND SURABAYA. ''Jurnal Edunomika'' (2026)]
*[https://journal.ilmudata.co.id/index.php/RIGGS/article/view/4729 Analisis Potensi Kuliner Lokal sebagai Daya Tarik Wisata Berbasis Ekowisata Mangrove di Surabaya: Studi Kualitatif Deskriptif. ''Journal of Artificial Intelligence and Digital Business (RIGGS)'' (2026)]
*[https://doi.org/10.28932/ice.v7i1.14093 Creative Activation for Community Nutrition Education: Integrating Health Counselling, Culinary Training, and Mural-Based Visual Recall. ''Journal of Innovation and Community Engagement (ICE)'' (2026)]
*[https://jurnal.ranahresearch.com/index.php/R2J/article/view/1710 Deteksi Kontaminasi Toxoplasma gondii Pada Daging Kambing di Bali dengan Primer BAG1. ''Ranah Research :  Journal of Multidisciplinary Research and Development (R2J)'' (2025)]
*[https://doi.org/10.33024/jikk.v12i10.20687 Keberadaan Toxoplasma gondii Dalam Daging Kambing Yang Dijual Di Pasar Surabaya Barat Berdasarkan Gen Bag-1. ''Jurnal Ilmu Kedokteran dan Kesehatan'' (2025)]
*[https://journal.universitaspahlawan.ac.id/index.php/prepotif/article/view/44155 PEMERIKSAAN DNA BAG1 Toxoplasma gondii DALAM ORGAN HATI AYAM KAMPUNG DI PASAR DI SURABAYA. ''Jurnal Prepotif'' (2025)]
*[https://jurnalperhotelan.petra.ac.id/ Pengaruh Penerapan SOP terhadap Efektivitas Kinerja Internal dan Dampaknya terhadap Kualitas Produk UMKM Kuliner di Surabaya. ''JURNAL MANAJEMEN PERHOTELAN'' (2025)]
*PELATIHAN BAGI PELAKU USAHA MAKANAN UNTUK INOVASI  PENGEMBANGAN DALAM MENYAJIKAN MAKANAN GUNA  MENUNJANG USAHA WISATA KULINER KAMPUNG DOLLY  SURABAYA. ''JURNAL PENAMAS ADI BUANA'' (2024)
*[https://ejournal.indo-intellectual.id/index.php/ifi/article/view/1524 DIVERSIFIKASI EKONOMI DI PULAU BALI DALAM PERSPEKTIF PARIWISATA. ''Indo-Fintech Intellectuals: Journal of Economics and Business'' (2024)]
*[http://trj.stptrisakti.ac.id/index.php/trj/article/view/137 Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic. ''TRJ (Tourism Research Journal)'' (2022)]
*[http://journal.wima.ac.id/index.php/JTPG/article/view/4238/3113 Profiil fisikokimia tepung mbote termodifikasi secara fermentasi dan aplikasinya pada mi basah. ''Jurnal Teknologi Pangan dan Gizi'' (2022)]
*[https://journal.unnes.ac.id/nju/index.php/teknobuga/article/view/26631 Komposisi Dodol Ganyong (Canna Edulis Ker), Tape Ketan Hitam, Sari Kedelai Ditinjau dari Uji Organoleptik. ''Jurnal Teknologi Busana dan Boga ( TEKNOBUGA)'' (2021)]
*Komposisi Tahu Rasa Berbahan Dasar Kacang Tunggak Merah Ditinjau dari Uji  Organoleptik. ''Jurnal Pendidikan Teknologi Pertanian'' (2021)
*[http://tpa.fateta.unand.ac.id/index.php/JTPA SUBTITUSI TEPUNG BIJI LIMBAH SENGON BUTO (Enterolobium Cyclocarpum) DENGAN TEPUNG TERIGU DALAM PEMBUATAN KUE KERING. ''Jurnal Teknologi Pertanian Andalas'' (2021)]
== Copyright ==
*[https://hakcipta.dgip.go.id/legal/c/MDAxNDc3ODkx Pengaruh Lama Memasak (Teknik Merendang) terhadap Warna, Aroma, Rasa, dan Tekstur Rendang Daging Sapi (UC-KIC26080007) (2026)]
*[https://hakcipta.dgip.go.id/legal/c/MDAxNTM0Mzc5 THE CELEBRITY CHEF BLUEPRINT: Membangun Karier dan Brand Kuliner Anda (UC-KIC26100001) (2026)]
*CULINARY ARTS BASIC (UC-KIR23120001) (2023)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=N2E5ZjA5NmZiMmJkMmJmZTc3YmVmMjA0NDk1YTg0NTIK Membuat Minuman Dan Kreasi Bakso Ikan Dengan Daun Kelor (UC-KIR22070071) (2022)]
*Trend Bisnis Food & Beverage Menuju 2030 (UC-KIR22120005) (2022)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=MWI3YzIxNTdmY2UyMTYxOThkY2RjMjM4ZTY4OWI5MWEK Food & Beverage Pairing (2021)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZWZlZDJjM2VmZDE2ODk5NzM0MWUyZDg4YTA3ZTZhYjcK Food Service (2021)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NjYxMjFkNzk5MDAzMGZmYjRjZjJkMmZmNWM0YTVhNmMK Service Sequences (2021)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NGMyMzQwOGMzYTQ3YzkwZTY1NGNhOWU2ZWI3Yzc3Y2MK Set-up Table (2021)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=MmNlMTFhZWNiMGYxYzVlZGU0MmYxYTI4NmYzYzVlMjIK Style of Service (2021)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=OTY5NWRkNjNlYzNmZWVmNGQ3ZmUwODg5NmM3YTJkMzkK Table Manner (2021)]
*[https://pdki-indonesia.dgip.go.id/detail/EC00202028829?type=copyright&keyword=EC00202028829%2C PERSEPSI PANCA INDRA GENERASI Z TERHADAP MAKANAN TRADISIONAL KHAS SURABAYA (2020)]
== Formal Educations ==
{| class="wikitable"
!Year
!Level
!School/Institution/University
|-
|2016 - 2019
|S1
|Universitas Ciputra Surabaya
|-
|2020 - 2022
|S2
|Sekolah Tinggi Pariwisata Trisakti
|}

Latest revision as of 13:49, 21 October 2026

Victor Kurniawan Yuwono, S.Par., M.Par.

Profile Picture Victor Kurniawan Yuwono.jpg

Joined:
2019
Major:
Tourism
Academic rank:
Assistant Professor

Victor Kurniawan Yuwono, S.Par., M.Par. is a Lecturer in Universitas Ciputra. He joined Universitas Ciputra since 2019 and currently part of Tourism.

Author Pages

SINTA https://sinta.kemdikbud.go.id/authors/profile/6915540

National Journal indexed by Sinta

Copyright

Formal Educations

Year Level School/Institution/University
2016 - 2019 S1 Universitas Ciputra Surabaya
2020 - 2022 S2 Sekolah Tinggi Pariwisata Trisakti
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