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MSMEs Traditional culinary MSMEs play a vital role in the Indonesian economy through job creation, income equality, and preservation of local culture. However, limited capital, raw materials, and labor, as well as unsystematic production planning, mean that MSME production decisions are still intuitive, leading to inefficiencies and suboptimal profits. A case study of MSME Sostang Tijang Bruno, a Sundanese cireng producer, shows that cireng production is still based on experience without clear calculations, resulting in a mismatch between production and demand and waste of raw materials. This study aims to optimize cireng production volume using the Graphical Linier Programming method to maximize profits by considering constraints on raw materials, working time, and market capacity. Data were obtained through observation, interviews, and documentation. The decision variables were the production volume of original chicken-filled cireng and spicy chicken-filled cireng. The analysis results showed an optimal production combination of 2.93 kg of original chicken-filled cireng and 0.53 kg of spicy chicken-filled cireng with a maximum profit of Rp499,000 per day. This method is expected to help MSMEs make more efficient and rational production decisions

The Independent Entrepreneurship Program is one of the strategic efforts of the Ministry of Education, Culture, Research, and Technology in fostering the entrepreneurial spirit of students through direct experiential learning. This program is present as a forum for students to not only understand entrepreneurship theory, but also to practice in real life the process of building and managing a business. In its implementation, the program involves active collaboration between universities, industry mentors, and field supervisors who play a role in providing direction, guidance, and evaluation of student business development. Through Independent Entrepreneurship, students are given the opportunity to design creative business ideas, run a business on a real scale, and solve various entrepreneurial challenges they face. This activity not only trains managerial, communication, and innovation skills, but also improves critical thinking and problem-solving skills. In addition, students gain valuable experience in terms of teamwork, financial management, marketing strategies, building business networks, and the use of digital technology to support business sustainability. The results of the program implementation show positive impacts, including increased confidence, independence, and students' understanding of the real business world. Furthermore, this program encourages the creation of an entrepreneurial ecosystem in a sustainable campus environment and is able to be the forerunner of the birth of a young generation of Indonesian entrepreneurs who are resilient, innovative, creative, adaptive to changing times, and have high competitiveness. Thus, Independent Entrepreneurship not only plays a role as a skill development program, but also becomes one of the important foundations in preparing students to face the world of work and becoming independent business actors who are professional, visionary, sustainability-oriented, and make a real contribution to the nation's economic development.

The development of digital technology encourages traditional culinary business actors to adapt to e-commerce services in order to expand market reach and improve service efficiency. This study aims to analyze the digital innovation implemented by the Soto Banjar business in Sawojajar, Malang City, in facing challenges and opportunities in the digital era. Using a descriptive qualitative approach with a case study method, data was collected through interviews, observations, and documentation. The results of the study show that the integration of digital platforms such as GrabFood, ShopeeFood, Instagram, and WhatsApp has a positive impact on the effectiveness of promotions, ordering systems, and product distribution. Service innovations such as pre-order systems and attractive packaging help strengthen product image and increase customer satisfaction. Despite facing challenges such as digital promotion costs and spikes in demand, digital transformation has proven to be able to increase the competitiveness and sustainability of this traditional culinary business.

The spice tea business, as part of the traditional beverage sector, has great potential to be developed as a pioneering entrepreneurship amidst increasing public awareness of a healthy lifestyle and consumption of natural-based products. Opportunities and challenges faced in developing this spice tea business as a form of entrepreneurial innovation based on local traditions. The main opportunities for developing the spice tea business lie in the diversity of spices in Indonesia, market trends that support organic and herbal products, and the potential for export to the global market. In addition, the sustainability of this business can also be improved through flavor innovation, modern packaging, and digital marketing strategies. However, the main challenges faced include limited capital, fluctuations in raw material prices, competition with modern beverage products, and low digital literacy among business actors.  

One pointer of a country's advance can be seen from its financial perspective. MSMEs, as the spine of national financial improvement, require back from the government. Through the Free Enterprise (WMK) program, the government is collaborating with colleges in Indonesia to create a youthful era with an entrepreneurial soul. In this program, understudies are straightforwardly included through the entrepreneurial hatching arrange known as the submersion organize. At this arrange, students' entrepreneurial abilities are sharpened with MSMEs that are accomplices in this program. This think about employments a expressive strategy with a subjective approach. The information displayed were gotten through writing considers by analyzing different sources from past investigate, and are the comes about of work hones carried out with Bulgrill MSMEs.

Indonesia is a country that has a good climate for the growth of agricultural plants such as spices. One of the spices, namely vanilla, is a plant that can grow in tropical climates. Vanilla is a spice that is in great demand on the international market considering its benefits in the food, pharmaceutical and cosmetics industries. The target market for vanilla exports in Indonesia is developed countries. This research aims to analyze the competitiveness of Indonesian vanilla exports in the international market, using descriptive statistical analysis methods, Revealed Comparative Advantage (RCA), and Export Product Dynamics (EPD). The data used is secondary data for the 2018-2022 period. The results of the analysis show that the average RCA value is more than one, which means that Indonesian vanilla has strong competitiveness and the EPD analysis shows that the competitiveness of Indonesian vanilla is fluctuating. The results of the analysis show that Indonesia has strong comparative competitiveness of vanilla in destination countries by continuing to increase production levels and maintaining good quality so that it can continue to compete in the international market.

This research is intended to evaluate the marketing strategy implemented by the Mogobo Snack Tuban Micro Enterprise to increase their sales. Mogobo Snack is a micro business that produces fried meatball chips with a spicy taste as its characteristic. This research adopts qualitative methods using observation, interviews and documentation instruments. The findings from the research show that the Mogobo Snack Tuban Micro Enterprise implements a marketing strategy in the form of a marketing mix consisting of product, price, promotion and distribution elements. The strategy includes production of high-quality chips, pricing based on production costs, online and offline marketing, as well as promotion via social media and a door-to-door approach. The SWOT analysis shows several alternative strategies that Mogobo Snack can implement, such as increasing digital marketing, developing new products, collaborating with culinary influencers, and expanding into traditional markets. By implementing these strategies, Mogobo Snack can overcome the challenges of competition and changing consumer trends, thereby increasing sales volume and increasing its market share and profitability.

This study was conducted to evaluate the effectiveness of brand image in mediating the impact of word of mouth (WOM) on the desire to purchase Mie Sedaap Korean Spicy Chicken products in the Tangerang City area. Through a survey involving 200 individuals selected based on purposive sampling, this research utilized the Partial Least Squares Structural Equation Modeling (PLS-SEM) model to process and analyze the data obtained. The results found indicate a positive impact of WOM on brand image and purchase intention, with brand image also functioning as a significant mediator in linking WOM with purchase intention. The conclusion of these findings underscores the need for effective marketing strategies in utilizing WOM to strengthen brand image, which in turn has the potential to increase purchase intentions among consumers.