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Fans of noodle food among young people are increasing every year because consumers without seeing the risk of fast food that is often consumed every day will cause disease. The emergence of this research is to develop innovative judes persea noodles where the raw material of the product is made from avocado leaves and does not use preservatives so that it can be said to be healthy food. The research method used is a descriptive qualitative approach, which aims to understand consumer perceptions and buying interest in the innovation of healthy spicy noodles made from avocado leaves. Data were collected through interviews, observations, and documentation, including interviews with various groups such as teenagers, students, housewives, and healthy culinary actors. The results showed that the innovation of healthy spicy noodles made from avocado leaves has the potential to be accepted by the market because it contains bioactive compounds such as flavonoids, tannins, and saponins that function as antioxidants and antibacterials, and can increase the nutritional value and durability of the product naturally. In addition, consumer perception and buying interest in this product is quite high, supported by effective marketing strategies and the use of local natural ingredients. Moral Decadence due to the lack of understanding of National and State Awareness. One form that can be.

Culinary innovation is one of the key elements in the development of the food industry in Indonesia. One form of innovation that has emerged is the fusion of Western and Nusantara cuisine, which not only offers a new taste experience but also creates a unique culinary identity. This study focuses on Jurnal Risa Coffee, a café that innovates by combining Western and Nusantara dishes, to explore its impact on consumers' culinary experiences in Jakarta. This research employs a qualitative approach, utilizing interviews and observations as data collection techniques. The results indicate that the innovation implemented by Jurnal Risa Coffee has successfully attracted consumer attention through its menu that blends two culinary cultures, as well as leveraging social media technology to enhance its appeal. This study contributes to the understanding of how culinary innovation can affect customer satisfaction and the competitiveness of culinary businesses in large cities.

This research was motivated by the public's lack of exposure to the potential of culinary products to support tourism in Solok City. The aim of this research is to formulate the potential of culinary tourism as a supporter of tourism in Solok City using SWOT analysis originating from internal factors (strengths and weaknesses) and external factors (opportunities and threats). This research is descriptive in nature with qualitative data obtained through observation techniques, interviews, and documentation, with research informants selected using purposive sampling techniques. The research informants were: Tourism Office, Bundo Kanduang, community and traders. Data was analyzed through data reduction, data presentation, drawing conclusions, and strategic analysis. Overall, the research results show that the potential for culinary products to support tourism in Solok City has strengths, weaknesses, opportunities and threats that can be identified for development. The potential for culinary products to support tourism in Solok City that can be proposed involves: 1) Many types of typical Solok City food are still not exposed to visitors as well as the meaning and traditional traditions contained in each type of typical Solok City food. 2) The potential of culinary products to support tourism in Solok City, consisting of karucuik baluik, banana stem curry, banana pinyaram, limpiang pinyaram and bagalintin banana compote need to be maintained so that they can become selling points with a taste that is maintained and become a legacy for future generations 3) The internal factors of typical Solok City foods such as karucuik baluik, banana stem curry, banana pinyaram, limpiang pinyaram and bagalintin banana compote have a delicious and savory taste. The drawback of Solok City culinary tourism food is that its presentation does not last long at room temperature. The younger generation is not skilled in making it. The external factor of delicious food can increase business opportunities for local MSMEs and can open up new job vacancies if developed. The potential of Solok City's culinary products is threatened and is rarely made by the community, so the current generation does not know the traditional processes and events used to make them.

Seblak as one of the food typical of Bandung City which is very easy For found in every place , one of which is in the area Succeed This has become food favorite Lots circles , starting from child small to adults . Seblak Mama Saleh offers guaranteed taste However still cheap so that interesting interest Lots buyers . Analysis is done with observation direct located at Seblak Mama Saleh. The purpose of article This is For know Why Lots interested buyers​ For come buy seblak at Seblak Mama Saleh as well How Mama Saleh created Seblak seblak with guaranteed taste with price cheap .

This study aims to compare three main aspects of the experience of enjoying traditional Surabi snacks in a number of places along Jalan Setiabudi, Bandung, namely taste, price, and comfort. The method used is a qualitative descriptive approach with observation, interview, and survey techniques to consumers. The results of the study show that there is a significant variation in the taste of Surabi offered by culinary business actors, both in terms of texture, sweetness level, and the peculiarity of toppings. In terms of price, it was found that differences do not always reflect the quality of taste, but are also influenced by location and market segmentation. The comfort of the dining place, including cleanliness, atmosphere, and supporting facilities, is an important factor in determining consumer preferences, especially young people and tourists. These findings can be a reference for culinary MSME actors in improving competitiveness and service quality, as well as providing practical information for consumers in choosing a place to enjoy Surabi that suits their needs and tastes.

This study aims to develop the capacity of Micro, Small, and Medium Enterprises (MSMEs) stakeholders in Badung Regency through training on processing dishes based on local food ingredients. Using a participatory training method which included counseling, demonstrations, hands-on practice, and mentoring. The study focused on improving technical skills as well as knowledge of hygiene standards and product marketing. The results showed an increase in the ability of MSME stakeholder to process local ingredients into innovative and appealing culinary products that meet market needs, while also strengthening sanitation and product quality aspects to make them more attractive to consumers. The participatory approach also encourages MSME stakeholders to actively contribute to the product development and marketing strategies, resulting in increased competitiveness and business sustainability. This study provided important contributions to MSME empowerment and the development of the local economy based on the potential of local natural resources.

This research aims to analyze the influence of social media on tourists' decisions in choosing a culinary tourist destination on Jl. Dipatiukur, Bandung City. In the current digital era, social media has become the main source of information for tourists who are looking for culinary recommendations. The research method used is qualitative with in-depth interviews and content analysis from social media platforms such as Instagram and TikTok. Research results show that interesting visual content, positive reviews, and active interaction between users and culinary business owners play an important role in shaping the perception of tourists. Social media not only increases the visibility of culinary destinations, but also builds trust and personal relationships between consumers and service providers. This finding provides strategic insight for culinary business owners in designing effective marketing campaigns through social media, as well as highlighting the importance of the role of social media in increasing the attractiveness of culinary tourism destinations in Bandung.

The "Balanced Nutrition from the Archipelago’s Kitchen" initiative is an educational and practical effort aimed at increasing community awareness of the importance of consuming balanced nutritious foods through a local culinary approach. This program was conducted in RT.01, Selumit Urban Village, focusing on nutrition education and the distribution of Bubur Manado (Manado porridge) as an example of a healthy traditional dish. The methods included nutrition counseling, cooking demonstrations, and food distribution to residents. The results showed improved community understanding of balanced nutrition concepts and greater appreciation for traditional Indonesian cuisine as a source of nutritious food. This activity also fostered a sense of solidarity and cooperation among community members. It is hoped that similar programs can serve as a sustainable model for culturally based nutrition education in other communities.

The number of businesses in the culinary sector has been steadily increasing, especially after the COVID pandemic. Therefore, promotional strategies are crucial, particularly for building brand awareness in the business world. "Erista Griyo Dhahar," a restaurant located in Pakem, Yogyakarta, implements promotional strategies to build brand awareness. This study aims to analyze the promotional strategies used by "Erista Griyo Dhahar" to enhance brand awareness. The research employs a qualitative method with data collection techniques including interviews, observations, and documentation. The theoretical framework used is the Promotional Mix which includes advertising, personal selling, sales promotion, Public Relations, and direct marketing for building brand awareness for "Erista Griyo Dhahar." The results of the study indicate that "Erista Griyo Dhahar" combines all five aspects of the promotional mix as part of its strategy to build brand awareness. However, advertising and personal selling are found to be the most effective, as evidenced by the restaurant's increasing sales each year. The brand awareness of "Erista Griyo Dhahar" is at the level of brand brand recognition. Recommendations for "Erista Griyo Dhahar" include increasing engagement on social media, maintaining personal selling activities, creating more engaging promotions, conducting Public Relations activities in a routine and structured manner, and developing appealing and persuasive copywriting.

This community service activity aims to increase the potential of the creative economy through the processing of marine products, especially squid, into a culinary product with selling value, namely sauteed balado squid. This activity was held in Kampung Satu Village, Central Tarakan District, Tarakan City, North Kalimantan Province, on Tuesday, May 6, 2025, at 09.00–15.00 WITA, at the Kramik Boarding House of Mr. Nurul, Jl. Pulau Banda, Kampung Satu Skip. This activity aims to provide training to the community in processing squid into ready-to-sell processing, as well as opening up local culinary business opportunities. The methods used include community service approaches, direct training, and activity documentation. The results of the activity showed an increase in the participants' skills in processing squid into products of economic value and an increase in public interest in entrepreneurship in the culinary sector. With this activity, it is hoped that the community will be able to create superior processed products based on local potential that are able to compete in the digital market, thereby encouraging the growth of the creative economy in coastal communities

In the face of an increasingly competitive landscape, culinary MSMEs in Indonesia are required to not only offer quality products, but also create interactive and emotional consumer experiences. This study aims to investigate the mediating role of loyalty programs in influencing the relationship between gamification and relationship marketing on Gen Z consumer loyalty. Using a quantitative approach through online questionnaire distribution to 385 Gen Z respondents on social media, the results show that both gamification and relationship marketing have a significant direct influence on consumer loyalty, as well as an indirect influence through the mediation of loyalty programs. The findings confirm that the integration of gamification elements-such as challenges, point systems, and leaderboards-in loyalty programs can generate intrinsic motivation that strengthens consumers' emotional engagement. Meanwhile, a relationship marketing approach based on trust and personalization encourages long-term commitment. This research extends the application of the Commitment-Trust and Self-Determination theories in the digital-native context, and makes a conceptual contribution to the strategic design of experiential loyalty programs for culinary MSMEs targeting Gen Z consumers. The practical implication is that business owners need to build a loyalty ecosystem that is not only functional, but also fun and emotionally meaningful.

In the midst of increasingly fierce modern market competition, traditional beverage products such as sarabba from Makassar began to enter the competitive market. This study aims to analyze the market penetration strategy of Makassar's Sarabba traditional beverage product in an effort to expand its reach and increase competitiveness in local and national markets. Sarabba, as a traditional spice-based drink, has high cultural value and economic potential but faces challenges in terms of marketing and adaptation to modern consumer tastes. The research method used is a qualitative approach with a case study, through direct observation, interviews with business actors, and documentation analysis. The results showed that the market penetration strategy implemented includes product innovation in the form of ready-to-eat packaging, utilization of digital media for promotion, and collaboration with local MSMEs and creative industry players. With the implementation of effective marketing strategies (4P), Saraba can maintain its traditional flavors while reaching new consumers in local and national markets. This research contributes to the development of marketing strategies for traditional products and suggests ways to improve the competitiveness of local products in the international market. This strategy is considered effective in increasing the visibility of Sarabba products among the younger generation and tourists. This research suggests the need for local government support in the form of training, product certification, and market access facilitation to strengthen Sarabba's existence as a competitive local culinary identity in the era of globalization.

Sustainable business transformation has become a cornerstone of modern corporate strategy in addressing environmental, social, and economic challenges. The Sustainability-Led Innovation (SLI) approach provides an innovation framework that embeds sustainability principles into business models, fostering organizational adaptability and long-term value creation. This study aims to (1) identify the mechanisms for integrating SLI into sustainable business models, (2) evaluate SLI’s contribution to competitive advantage, and (3) analyze the development of dynamic capabilities to support sustainability initiatives. By combining the Sustainability-Driven Business Model Innovation (SBMI), Dynamic Capability Theory (DCT), and Triple Bottom Line (TBL) frameworks, this qualitative research utilizes in-depth interviews and document analysis of culinary SMEs in Malang. Findings reveal that organizations adopting SLI achieve higher operational efficiency, respond more agilely to regulatory changes, and attract stronger consumer loyalty. These insights underscore the necessity of embedding sustainable innovation strategies into long-term business planning to secure resilient competitive advantage.

Micro, Small, and Medium Enterprises (MSMEs) have a significant role in the economy, including MSMEs in the culinary sector such as Putri Ice Cream Business. Decision making related to optimal resource allocation is crucial to increase the efficiency and profitability of MSMEs. This study aims to apply the linear programming method with the primal simplex algorithm to minimize production costs in the case study of Putri Ice Cream MSME. The objective function is to minimize the total production cost, as well as the limitations related to the availability of main raw materials and machine production capacity. Data on main raw materials and machine production capacity were obtained from the Putri Ice Cream MSME which was the case study. The results of the study show that the application of the primal simplex method produces an optimal solution that provides recommendations for product combinations for each type of Putri Ice Cream with minimal production costs. Sensitivity analysis was also conducted to test the stability of the optimal solution to changes in capital. This study provides a practical contribution to Putri Ice Cream MSME in optimizing their resource allocation and increasing cost efficiency through a quantitative approach.    

This study aims to analyze the relationship of human resource management strategies to increase employee retention in the digital era in culinary sector MSMEs located in Jombang, East Java. This research uses a quantitative approach using a survey method on 30 MSME employees. The sampling process uses a census technique, the data analysis technique used in this study uses SPSS software. The regression analysis results show that digital training has a significant positive influence on MSME performance (regression coefficient = 0.549; p < 0.05), while innovation also has a significant positive relationship (regression coefficient = 0.325; p < 0.05). Simultaneously, these two variables are proven to make a major contribution to MSME performance. This study supports the theory that technology-integrated human resource management strategies can increase employee loyalty and engagement in MSMEs. The practical implication of this study is the need for MSMEs to adopt technology-based training and innovation in structured business management strategies to improve MSME performance. This research also contributes to the literature related to HR management strategies in the digital era, especially in the context of MSMEs.

This study investigates the impact of knowledge management and creativity on employee performance within the creative industry sector in Bandar Lampung. Employing a quantitative methodology, data were gathered through the distribution of structured questionnaires. The research sample comprised 140 employees representing various subsectors of the creative industry, including application development, architecture, interior design, visual communication design, product design, fashion, film, photography, handicrafts, culinary arts, music, publishing, advertising, performing arts, fine arts, television, and radio. To examine the relationships between the independent variables and the dependent variable, multiple linear regression analysis was utilized. The findings indicate that both knowledge management and creativity exert a positive and statistically significant effect on employee performance. This implies that enhanced knowledge management practices and elevated levels of employee creativity contribute to improved work outcomes. Consequently, organizations are encouraged to enhance their knowledge management frameworks and cultivate a creative work environment to boost employee productivity and support the achievement of organizational objectives.

This study examines marathon events as an effective strategy for enhancing destination appeal in the context of sport tourism development. As tourism trends shift toward active and health-conscious lifestyles, marathon events have emerged as inclusive platforms that integrate physical activity with cultural and natural attractions. This research uses a qualitative descriptive method with a case study approach, combining literature analysis and in-depth interviews with participants. The findings show that marathon events significantly influence tourist engagement, increase length of stay, and stimulate local economic activity through increased accommodation, culinary consumption, and attraction visits. Furthermore, these events promote destination visibility through digital and social media engagement. However, challenges remain, including environmental risks, infrastructure limitations, regulatory constraints, and accessibility for persons with disabilities. The study concludes that marathon events, when managed sustainably and inclusively, can enhance a destination’s brand identity and competitiveness. It suggests the need for integrated planning involving local governments, tourism stakeholders, and community participation to ensure that marathon events contribute positively to long-term destination development.

In the midst of increasingly fierce modern market competition, traditional beverage products such as sarabba from Makassar began to enter the competitive market. This study aims to analyze the market penetration strategy of Makassar's Sarabba traditional beverage product in an effort to expand its reach and increase competitiveness in local and national markets. Sarabba, as a traditional spice-based drink, has high cultural value and economic potential but faces challenges in terms of marketing and adaptation to modern consumer tastes. The research method used is a qualitative approach with a case study, through direct observation, interviews with business actors, and documentation analysis. The results showed that the market penetration strategy implemented includes product innovation in the form of ready-to-eat packaging, utilization of digital media for promotion, and collaboration with local MSMEs and creative industry players. With the implementation of effective marketing strategies (4P), Saraba can maintain its traditional flavors while reaching new consumers in local and national markets. This research contributes to the development of marketing strategies for traditional products and suggests ways to improve the competitiveness of local products in the international market. This strategy is considered effective in increasing the visibility of Sarabba products among the younger generation and tourists. This research suggests the need for local government support in the form of training, product certification, and market access facilitation to strengthen Sarabba's existence as a competitive local culinary identity in the era of globalization.

As a method to enhance students' entrepreneurial skills, peanut layer cake production training was implemented. This training approach directly combines theory and practice to improve students’ understanding and technical abilities. The training was conducted with five participants and consisted of three stages. The initial session included a pretest and basic entrepreneurship material, the core session involved hands-on practice in making peanut layer cake, and the closing session consisted of evaluation and a posttest. The results showed a significant improvement in students' understanding of entrepreneurship, with an average increase of 35 points from their pre-training scores. After the training, students' interest in entering the culinary business also increased. The findings indicate that peanut layer cake production training is effective in fostering entrepreneurial spirit and enhancing students’ technical skills. It is recommended that universities conduct more practice-based training to help students develop into entrepreneurs in the Society 5.0 era.

This study aims to assess how the development and tourism potential of Parepare City are perceived by the local community. Using a mixed-method approach (qualitative and quantitative), this research analyzes five main components (A5): Attraction, Amenities, Ancillary Services, Activities, and Accessibility, utilizing the Weighted Analysis technique (Likert Scale) to provide a structured evaluation. The findings indicate that public perceptions of tourism development vary. Artificial attractions received high ratings and are considered a key strength. Regarding amenities, the availability of places of worship was rated as the most adequate. However, in ancillary services, facilities such as clean water, electricity, and culinary services still require improvement. In terms of activities, events like festivals and recreational activities were deemed to be suboptimal in terms of implementation, management, and the involvement of local SMEs. Meanwhile, in the accessibility component, institutions such as Pokdarwis have not been effectively implemented. Therefore, a development strategy is needed that actively involves the community through training and empowerment, as well as continuous support from the government. Infrastructure improvement and regular evaluations are essential steps to enhance tourist interest in visiting Parepare City.