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Dumplings are many people's favorite food made from  flour with filling inside. Research conducted on chicken dumplings used bones as dumpling filling. Bones were not very well known in the culinary, with this research it is hoped that it will increase the selling value of  bones as well as increase the variety of dumpling menus. This research aims to determine the level of panelists' preferences based on five quality attributes, for appearance, color, texture, flavour and taste. Apart from that, it is also to find out recipe standards, business analysis, and the shelf life of dumplings. The method used was research and development with five expert panelists from lecturers and 20  panelists from students and consumers of Kedai Rest Area 12. The results of the organoleptic test assessment on average, stated that they liked it very much: appearance 72%, color 84%, texture 92%, flavour 88%, and taste 92%. The standard recipe was: 1kg chicken breast, 500g  bones, 150g eggs, 10g garlic, 25g sago flour, 15g salt, 5g sugar, 5g pepper, 10g mushroom stock, 10g oyster sauce, 10g sesame oil , 5g soy sauce, 50pcs wonton skin, and 10g flavoring. Fried bone chicken dumplings can be stored at room temperature (20-25°C) for one day, but before frying stored in the freezer at (-17)°C can last for more than one week. Calculation results the basic price/pax (50pcs) is IDR 71,000, while the selling price is IDR. 120,000. BEP will be achieved after selling 45 pax, margin targets of IDR. 5,000,000 then must sell 149 pax/month. Suggestions for future researchers are to create various sauces to complement fried dumplings.

The behavior of littering in tourist attractions is caused by many factors, such as: (1) Lack of socialization from the government, (2) Insufficient cleanliness facilities around the beach. People litter carelessly because the trash bins are located far away, which makes them dispose of waste around the areas where they sit and relax. (3) A dirty environment. The dirty state of the environment also serves as a reason for people to litter. The Community Service activity of the Faculty of Economics and Business, Universitas Pelita Bangsa will be conducted online and offline (hybrid), located at the Cifest Culinary Market, Jalan Cibarusah Raya, Sukaresmi, South Cikarang, Bekasi Regency, West Java, and also via Zoom.

The behavior of littering in tourist attractions is caused by many factors, such as: (1) Lack of socialization from the government, (2) Insufficient cleanliness facilities around the beach. People litter carelessly because the trash bins are located far away, which makes them dispose of waste around the areas where they sit and relax. (3) A dirty environment. The dirty state of the environment also serves as a reason for people to litter. The Community Service activity of the Faculty of Economics and Business, Universitas Pelita Bangsa will be conducted online and offline (hybrid), located at the Cifest Culinary Market, Jalan Cibarusah Raya, Sukaresmi, South Cikarang, Bekasi Regency, West Java, and also via Zoom.

The teaching of Professional Ethics in the Culinary Arts Study Program is often delivered in a theoretical manner, make lack of contextual and reflective learning experiences for students. This study aims to develop and evaluate an interactive pocket book as a learning medium to support students' understanding of ethical values in real culinary work settings. The research employed the 4-D development model (Define, Design, Develop, Disseminate), with data collected through observation, interviews, expert validation, practicality questionnaires, and pretest–posttest design. The study was conducted over three months at Universitas Negeri Medan. Validation results indicated that the media was highly feasible in terms of content, layout, and language. Practicality testing showed that students found the media very practical, while the effectiveness test revealed an improvement in learning outcomes with a gain score of 0.60 (moderate to high category). These findings demonstrate that the interactive pocket book is effective in promoting ethical learning that is contextual, reflective, and applicable. The media is recommended for integration into learning strategies focused on values and professional attitudes and is suggested for further development into digital formats to enhance flexibility and wider accessibility.

Food safety is a fundamental aspect in the culinary industry that plays a direct role in consumer health and business sustainability. However, culinary Micro, Small, and Medium Enterprises (MSMEs) often lack understanding of the importance of food safety standards and good sanitation practices. This community service activity aims to increase the awareness, knowledge, and skills of culinary MSME actors in implementing food safety principles as a whole. The methods used include theoretical and practical training, intensive assistance, and improvements to hygiene supporting facilities and infrastructure. A participatory and comprehensive approach is applied to ensure the active involvement of MSME partners in every stage of activities. This activity has significantly improved partner understanding, with pre-test and post-test scores showing an increase of 35%. As many as 90% of partners are able to demonstrate hygiene practices that meet standards, such as the use of personal protective equipment, raw material management, and sanitation of the work environment. In addition, the consumer satisfaction survey showed that 85% of respondents felt an improvement in the quality of culinary products after business actors implemented food safety principles. These results reflect the success of activities in forming a sustainable hygiene culture among culinary MSME actors. The holistic approach applied has proven to be effective in changing behavior and improving hygiene practices of business actors. This activity not only has an impact on improving product quality and consumer trust, but also strengthens the competitiveness of culinary MSMEs in a market that increasingly demands high quality standards. Thus, this community service makes a real contribution to strengthening the capacity of culinary MSMEs through the implementation of sustainable food safety.

TikTok has become one of the most popular social media platforms with more than 2 billion monthly active users. This makes TikTok a very potential digital marketing tool for various brands and products. One of those TikTok accounts is @hedonestate, an account from a culinary brand that is currently a hit among generation Z with more than 40 thousand followers. This research aims to formulate the right content and engagement management strategy on the @hedonestate TikTok account in order to increase brand awareness and sales of promoted products. The research method used is a qualitative approach with a case study on the @hedonestate account. Data collection is carried out through in-depth interviews with the @hedonestate account manager and a number of his followers, as well as content analysis of the 50 latest TikTok videos uploaded to the account. The data obtained is then analyzed qualitatively to produce content strategy recommendations that are in accordance with the Elaboration Likelihood Model theory, as well as engagement strategies to increase user engagement such as the number of likes, comments, and shares so that it has the potential to encourage product purchase decisions. The results of this research are expected to provide recommendations for effective social media marketing management strategies on the TikTok account @hedonestate, so that it can increase brand awareness and sales of promoted products.

Culinary micro, small, and medium enterprises (MSMEs) in Banjarnegara face significant challenges in managing innovations and implementing adequate hygiene standards. The limited knowledge and skills of MSME actors in these two aspects have an impact on low competitiveness and business sustainability in the midst of increasingly fierce market competition. This community service program aims to increase the capacity of culinary MSMEs through innovation management training and the implementation of hygiene standards. The program methodology includes a series of workshops, training sessions, and hands-on mentoring that are designed in a participatory and contextual manner according to local needs. The training material is comprehensively arranged, covering theoretical and practical aspects relevant to the characteristics of culinary MSMEs in Banjarnegara. The results of the program implementation showed a significant increase in participants' understanding of the importance of product innovation and the implementation of hygiene standards. The real impact of this program can be seen in improving product quality and variety, production process efficiency, and increasing revenue by 30-50% within six months after training. In addition, there has been a change in business behavior that is more adaptive and sustainability-oriented. The success of this program confirms the importance of a structured and participatory approach in empowering MSMEs, and shows that interventions based on local needs can produce significant economic and social impacts. The implementation model of this program has the potential to be replicated for the development of MSMEs in other sectors and regions with appropriate contextual adjustments.

MSMEs are a major component of a country's economy. The large contribution of MSMEs to economic development in Indonesia requires MSME players to keep trying and always be ready to compete with other MSMEs. This study aims to determine the effect of financial literacy, digital payments, use of e-commerce and accounting information systems on the business performance of culinary MSMEs in the city of Semarang. The population of this study amounted to 98 culinary MSMEs, sampling using purposive sampling method with the criteria of using digital payments, using e-commerce and accounting information systems. The data was analyzed using multiple linear regression analysis with JASP software. The results of this study indicate that the variables of e-commerce usage and accounting information systems have a positive and significant impact on business performance, so that any increase in these variables will improve MSME business performance. The financial literacy variable has a positive and insignificant effect on business performance, so it is necessary to increase the financial literacy of business actors. Meanwhile, the digital payment variable has a negative and insignificant impact on business performance, indicating a lack of understanding of MSME actors and consumers of the use of digital payments.  

This community service program aims to provide training in preparing simple financial reports to MSMEs in Banyumas Regency. This activity, which was attended by 20 MSMEs in the culinary sector, focused on increasing understanding of SAK-EMKM, direct practice in preparing financial reports, and assistance related to financial management. The obstacles faced by MSME partners are partly related to minimal capital and marketing. From the capital sector, basically with the existence of financial reports, it is able to bridge financial problems. In addition, information regarding access to capital and HR development strategies was also conveyed. The results of the activity showed an increase in understanding and skills of MSME actors in preparing financial reports, which are expected to support business growth and their competitiveness in the market. Assistance in preparing financial reports for MSMEs is a method to align the problems that arise to make MSMEs in Indonesia more advanced and synergize in building Indonesia.

This study aims to analyze the marketing strategy implemented by Bika Ambon Nasywa, a traditional cake producer located in Sunggal Deli Serdang, Medan City, North Sumatra. A qualitative descriptive approach was used in this study, with data collection techniques through in-depth interviews, observations, and documentation analysis. Data analysis was carried out using the SWOT (Strengths, Weaknesses, Opportunities, Threats) framework to identify internal and external factors that influence the marketing of Bika Ambon Nasywa products. The results of the study indicate that the main strength of the product lies in its distinctive taste and the quality of the raw materials used, while weaknesses include limited product and packaging innovation. Opportunities that can be utilized include increasing consumer interest in traditional culinary and the development of information technology for digital marketing. Threats faced include competition with similar products and changes in consumer preferences. Based on this analysis, it is recommended that Bika Ambon Nasywa increase product innovation, improve packaging design, and utilize digital platforms such as social media for promotion in order to expand market share and increase sales.

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.

Kampung 4 Village has great potential in developing home-based culinary businesses as a strategy to increase family economic independence. One promising business opportunity is Tuna Balado Rice Bowl, a practical food product that combines tuna as the main ingredient with the distinctive flavor of balado. This product has broad market prospects because it is easy to produce, has high nutritional value, and is in line with the trend of fast food that is in demand by various groups. In addition, this business can be run with relatively affordable capital and has broad marketing potential through digital strategies such as social media and delivery services. Seeing these opportunities, the Tuna Balado Rice Bowl business can be an alternative home-based business that is competitive, able to increase family income, and contribute to strengthening the local economy in a sustainable manner.

Lumpia ubi ungu is a modern culinary creation that offers an exclusive taste and accompanying health benefits. In the digital era, business prospects are rapidly increasing, with recipes and marketing concepts readily accessible online. Therefore, consumers can take advantage of this convenience to reach these sellers. Lumpia ubi ungu is a highly appealing dish with a combination of flavors and textures that are entirely different from traditional lumpia. Since it is rich in antioxidants, vitamins, and minerals, lumpia ubi ungu is preferred by health-conscious consumers. There is a growing awareness of healthy food; therefore, lumpia ubi ungu has market potential. Lumpia ubi ungu offers more than just culinary innovation it paves the way for promising business opportunities in this digital era. By adopting the right approach, business players can leverage the wave of health trends and digitalization, thus paving their way to success.

Restaurant menu translation plays a vital role in attracting international tourists and expanding the culinary market of a region. This study aims to analyze restaurant menu translation strategies using a descriptive qualitative approach. Data were collected through observation, interviews, and document analysis of translated menus. The findings indicate that description, adaptation, and amplification are the most commonly used strategies to improve the readability and appeal of menus in the target language. These strategies help bridge linguistic and cultural differences, making it easier for tourists to understand the content of the menu. However, translation errors were still found and may lead to misunderstandings and decrease the attractiveness of certain dishes.In addition to qualitative analysis, a survey was conducted involving 50 foreign tourists in tourist areas to gain insight into their perceptions of menu translations. The survey results revealed that 80% of respondents found the menu translations clear, although 20% still encountered confusion with some terms. Moreover, 75% stated that appealing menu descriptions increased their interest in trying local dishes. Regarding language preferences, 60% of respondents preferred menus that included original dish names with English descriptions, while 40% favored full English translations. Some tourists also suggested including more detailed information, such as spiciness levels and main ingredients.Overall, effective menu translation not only enhances the culinary experience of tourists but also strengthens a restaurant's competitiveness and supports the promotion of local cuisine in the global market.

The era of digital transformation demands that the younger generation acquire technology-based entrepreneurship skills, or technopreneurship. However, in the context of Vocational High Schools (SMK), many students still lack understanding and skills in developing structured and applicable business models. This Community Service Program (PKM) was carried out to address this challenge, particularly at SMK Negeri 1 Mengwi, Badung, Bali, by leveraging local potential such as tourism and traditional culinary products. The training program focused on the use of the Business Model Canvas (BMC) as a visual tool for business planning, alongside the introduction of trending technologies such as digital marketing. The activities were implemented in four stages: pre-test, socialization, intensive training, business idea presentation, and post-test evaluation and reflection. A total of 36 students participated in this program. The results of the pre-test and post-test showed an increase in understanding of 53.85% in the aspect of technopreneurship and 58.33% in understanding the elements of the BMC. These findings indicate that practical and visual-based approaches are effective in fostering students’ strategic thinking, collaboration, and creativity in developing business ideas based on local potential and technology. This program also made a measurable and impactful contribution to strengthening vocational students' technopreneurship competencies

This study aims to analyze the survival strategy applied by Warung Lucau Angkringan, a Micro, Small, and Medium Enterprise (MSME) in the culinary sector in Banyuwangi, in the face of increasing intensity of market competition. Carrying the concept of angkringan based on Osing local culture, Lucau Angkringan offers differentiation through signature dishes such as Sambal Lucau and Ayam Kesrut Lucau. However, limitations in marketing strategy, unclear market segmentation, and competition with large-scale restaurants are the main obstacles in developing its business. Through the Segmenting, Targeting, and Positioning (STP) approach, this research shows that Lucau Angkringan can identify and segment the market more effectively, and focus its marketing strategy on local consumers and tourists seeking authentic culinary experiences. In addition, innovations in digital marketing and efficient operational management are needed to improve competitiveness and expand market reach. The results of this study indicate that the proper implementation of STP strategies, accompanied by the optimization of digital marketing, can support the sustainability and growth of Warung Lucau Angkringan amidst the competitive culinary industry.    

The purpose of this research is to analyze the influence of financial literacy on the financial performance of Culinary MSMEs, product innovation on the financial performance of Culinary MSMEs and price on the financial performance of Culinary MSMEs. This research is a survey of Culinary MSMEs in Alun-alun Sukoharjo. This research used a sample of 100 people with a sampling technique using purposive sampling. Data collection techniques use library research. The data analysis technique uses multiple linear regression analysis methods, t test, f test, and determination test. The research results show that financial literacy has an influence on the financial performance of Culinary MSMEs, product innovation on the financial performance of Culinary MSMEs and price on the financial performance of Culinary MSMEs.

In the current digital era, SMEs in the culinary sector face challenges in adopting technology to improve operational efficiency. One solution to address this issue is the use of a simple and cost-effective QR Code-based application. This study aims to develop and implement siMenu, an application that provides table, order, and product management solutions without integrating complex digital payment systems. The method used is Project-Based Learning (PBL), which allows the development of technical skills while designing a sustainable business model through Business Model Canvas (BMC). The results show that siMenu successfully improved operational efficiency for SMEs, reduced ordering errors, and provided an easy-to-adopt solution with low implementation costs. However, challenges in application development and building user trust remain obstacles. The conclusion of this study is that simple digital solutions like siMenu can help SMEs in the culinary sector digitally transform and stay competitive in an increasingly evolving market.  

This study aims to analyze the strengths, weaknesses, opportunities, and threats (SWOT) in the development of culinary MSMEs in Central Java Province. A descriptive qualitative approach was used, with data collection conducted through interviews, observations, and secondary document review. Data analysis was performed using the Miles and Huberman interactive model, which allowed for the systematic processing and interpretation of the gathered data. The findings revealed that the key strengths of culinary MSMEs in Central Java include clear market segmentation, strategic locations, and product innovation. These strengths enable the businesses to reach targeted customers effectively and maintain competitiveness in a dynamic market. However, the main weaknesses identified include limited utilization of digital technology and a lack of managerial development, which hinder their ability to scale and improve operational efficiency. The study also highlighted significant opportunities for growth, such as government support for MSMEs and the rapid development of digital technologies that can enhance marketing and operational processes. Despite these opportunities, the threats facing these businesses include intense competition from both local and global players, as well as a low level of interest in entrepreneurship among the younger generation, which limits the growth potential of new businesses. Based on the SWOT analysis, the study proposes a development strategy matrix that MSMEs and policymakers can use to address weaknesses, capitalize on opportunities, and mitigate threats. This strategy emphasizes the need for digital transformation, investment in managerial skills, and fostering an entrepreneurial culture to ensure the sustainable growth of culinary MSMEs in the region. The findings provide valuable insights for both business owners and policymakers to support the development of the culinary sector in Central Java

Waste is one of the main problems in development, especially in the provision of city facilities and infrastructure. Unorganized and improper waste disposal has caused various serious environmental problems such as loss of natural habitat, air pollution, decreased environmental aesthetic value, and pollution of water bodies. These impacts are felt directly by the community and also affect national development. Kitchen or kitchen is a room filled with equipment Cook from scale small until big For process food that will presented . This term common used in hotel and restaurant industry . Leni's Terrace, a restaurant standing family​ since 2023, born from love three grandchild to figure Grandma they , Oma Leni, who is known Because warmth and deliciousness her cooking . In the past , Grandma Leni often to entertain family and guests with various cuisine typical on the terrace of his house . Leni's Terrace now serve dish with Western, Asian and Indonesian nuances recipe Oma Leni's legacy , accompanied by atmosphere full of nostalgia that gives experience memorable culinary.​