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MSMEs (Micro, Small, and Medium Enterprises) play a significant role in supporting economic development and improving community welfare, especially in rural areas like Saringembat Village, Tuban Regency. This community service aims to empower local MSMEs through skill training, enhancing market access, and utilizing simple technologies to help them grow their businesses. The activities involve direct assistance to MSME actors in the fields of crafts, culinary arts, and local agriculture. The outcomes of these activities demonstrate increased income, business growth, and active community participation in strengthening the local economy. Digitalization, including marketing and business management processes, has also been initiated to help MSMEs become more competitive in the current era. Improving community welfare through this development is expected to contribute directly to sustainable development in Saringembat Village.

Pineapple sambal, a traditional dish from Jambi, is known for its spicy and tangy flavors but has a short shelf life due to its high water and acid content. This study analyzes the effect of shelf life on the quality of pineapple sambal (color, aroma, taste, and texture) using a pure experimental method and ANOVA analysis at room temperature (25–30°C) over a period of 1–7 days. The results indicate significant differences in all sensory parameters (p < 0.05). The best quality was observed from the first to the third day, with a significant decline starting on the fourth day. By the fifth day, the fresh aroma shifted to an undesirable sour smell, the texture became mushy, and the color faded due to microbial activity and oxidation. These findings are relevant to the food industry for developing airtight packaging or cold storage solutions. The study concludes that the optimal shelf life of pineapple sambal at room temperature is three days, supporting the preservation of Jambi's culinary heritage and its development into a competitive commercial product.

This research was intended to find out the utizilation of Canva for education to enhance the students' writing skills in a Project-Based learning among the students in Culinary Program Vocational High School. In this research, a PJBL was conducted to close the gap and enhance the students' writing skills in writing an exposition text using Canva for education. A Descriptive qualitative method was proposed to investigate the problem of the research. The data was collected using observation and  questionnaire, and the researcher used purposive sampling to select the data. Thirty-six students in grade 11 are in the Culinary Program of SMKN 6 Yogyakarta as the research data. The results show project-based learning by integrating the Canva app successfully and using the Canva application in the PjBL model to enhance the student's writing skills, especially in Exposition text. It is also supported by the questionnaire of students' perception of using the Canva application. Most of the students agree that using Canva in writing Project of Exposition text can ease their understanding of the learning material, explore their idea and creativity and enable them to focus more on the writing project.  

This trendy drink is very popular among young people. Competition between beverage shops can be seen from the emergence of various beverage shops that have distinctive characteristics. Direct observation of D'sruput MSME operations provides insight into production processes, inventory management, marketing strategies, and interactions with customers. Based on the results of interviews and field observations, several factors were found that trigger buying interest among young people, namely a comfortable place, friendly service, good taste and other factors. The many variations and unique restaurant names and menu names make it attractive to buy. Apart from that, the price is quite affordable and the packaging design is creative and attractive. Apart from that, research also finds that personal, social and psychological factors factor into young people's interest in buying trendy drinks. Therefore, it is hoped that this research will be useful for business people in the culinary and beverage industry as well as further research regarding business research in this field.

In this digital-based era, it is widespread in all circles to flock to become umkm actors from teenagers, adults and even parents. The growth of MSMEs in Indonesia continues to show a positive trend. The latest data from the Ministry of Cooperatives and SMEs notes that the number of MSMEs in 2024 will exceed 65 million units, with a very wide range of sectors, from culinary to digital technology. In this study, we will discuss in one MSME sector, namely in culinary, sometimes there are many MSMEs that only focus more on sales and income, for this reason, this study will discuss the analysis of the calculation of the cost of production in Es Dawet Idola MSMEs. This research uses a qualitative approach by conducting direct observations at the business location and in-depth interviews with business owners. The main objective of this research is to analyze the calculation of production costs of ice dawet idol so as to provide recommendations for the development of the business.  

Indonesian language and creative economy play a significant role in the development of local cultural products in Lampung, which include various cultural elements such as tapis cloth, culinary specialties of seruit, and traditional martial arts. This study uses a qualitative method with an ethnographic approach to explore Lampung's local culture and how this culture can be promoted through the creative economy sector. Data were obtained through a review of relevant, credible, and up-to-date literature. The results of the study indicate that Indonesian language plays an important role as a means of communication, education, and promotion to support the development of local culture. Meanwhile, the creative economy provides encouragement for product innovation, community empowerment, marketing, and distribution of Lampung's cultural products in the global market. Lampung, as a province with rich cultural diversity, has a great opportunity to increase its competitiveness and economic value through strategic collaboration between the effective use of Indonesian language and strengthening the creative economy. However, challenges such as the influence of globalization and the lack of public awareness of preserving local culture need to be overcome. The method used in this study is a qualitative method with an ethnographic study approach and the objects studied include Lampung's local culture, such as Tapis cloth, dance, and culinary specialties of Lampung, one of which is seruit.  

The restaurant business continues to grow, but few business actors understand how to seize business opportunities to increase competitiveness. This study aims to analyze the application of the Canvas Business Model (BMC) in the culinary industry, with a focus on the fast food business in the city of Surakarta. BMC is used to evaluate nine key elements: value proposition, customer segments, distribution channels, customer relationships, key resources, key activities, key partnerships, cost structure, and revenue streams. The method used in this study is a qualitative descriptive approach, with data collection through surveys, interviews, and observations. The results of the study show that the implementation of BMC can increase the effectiveness of business strategies, especially in terms of product innovation, improved customer experience, and optimization of digital marketing and partnership networks. In addition, a SWOT analysis is conducted to identify the strengths, weaknesses, opportunities, and threats of the culinary business, which is then used as a basis in designing a growth strategy. The main findings of this study propose new business models that are more adaptive and sustainable, including product diversification strategies, the use of digital technology, and strengthening partnerships with suppliers and food delivery service platforms. This research is expected to be a reference for culinary entrepreneurs in developing more competitive and sustainable business strategies in the digital era.

This study aims to analyze the influence of capital, digitalization skills, and financial management on the performance of culinary MSMEs in Bojonegoro Regency. The method used is quantitative. The research sample consisted of culinary MSMEs in Bojonegoro which were taken using random sampling techniques. Data were collected through a Likert scale-based questionnaire and analyzed using multiple linear regression with SPSS software. The results of the study show that capital, digitalization skills, and financial management have a significant positive effect on MSME performance, both partially and simultaneously. Adequate capital provides opportunities for business development, digitalization skills increase competitiveness through efficiency and market reach, while good financial management supports business stability and sustainability. These findings provide practical implications in the form of the need for training, facilitation of access to capital, and increasing financial literacy for MSME actors. This research also provides a basis for local governments to formulate policies that support the development of MSMEs in the digitalization era.

This study aims to determine how much influence of financial literacy to the performance of the financial on the MSMEs and control cost in Bojonegoro District. Research this is research quantitative. Collection the data done by spreading question naires and then processed using the SPSS application. Total sample is 38 the sample actors MSMEs ssector culinary in sub-district bojonegoro. Results here are in fluence positive and significant Financial literacy variables on the cost control of reseresearch shows that. The influence positive and significant variable literacy Finance onthe performance ofthe financial SMEs. Tarch on the effect of financial literacy on MSMEs performance have very broad implications, both theoretically and practically. There is no significant effect of mediation between financial literacy variables on financial performance through cost control. The results of this study can enrich the Khazanah science, provide better policy recommendations, and help MSMEs in improving their financial performance. This study contributed a very valuable to the development of MSMEs in Bojonegoro.

MSMEs are micro, small and medium business units owned by individuals with simple assets and technology. MSMEs are the largest sector that provides benefits to Indonesia. MSMEs have improved the Indonesian economy by acting as one of the absorbers of labor, contributing to exports and trade. This study aims to measure the impact of the use of social media, product innovation on increasing the income of Seblak MSMEs in Bojonegoro Regency. Data collection uses a quantitative approach. Sampling uses the Simple random sampling technique. Data collection in this study used questionnaires distributed to seblak MSME actors in Bojonegoro Regency. The results of the study showed that social media did not affect the increase in income of Seblak MSMEs in Bojonegoro Regency. Product innovation has an effect on increasing the income of Seblak MSMEs in Bojonegoro Regency.

To be able to excel in business competition in the culinary industry, MSME managers need to carry out good sustainable innovation. The aim of this research is to assist and improve the rodokar business. Research methods that can help business actors in  designing a strategic plan is to use the Business Model Canvas. Data collection to carry out analysis on the Business Model Canvas was carried out by observation and interviews manager. Digitalization support activities marketing will be carried out in three stages: education, mentoring, and sustainability assessment. Training will given to increase partners' knowledge and understanding of various digital marketing platforms. The results of this activity are expected to expand partners' knowledge and understanding in the field of digitalization marketing. Mentoring activities are carried out to ensure partners are able to apply technology and training provided. In the end, the outcome that the partners want to achieve as business actors is an increase in partner economies of scale.

Micro, Small, and Medium Enterprises (MSMEs) play an important role in encouraging economic equity in Indonesia by encouraging economic growth, encouraging innovation and creativity, and reducing unemployment. Among the various MSME sectors, the culinary business stands out because it is very promising due to the universal food needs. One of the culinary businesses, Roti Bakar Bahagia, located in Medang Lestari, Tangerang Regency, shows significant growth potential but faces challenges in optimizing digital marketing and payment systems. To overcome these challenges, community service activities are carried out to increase the digital presence and digital payment infrastructure of the business. The assistance provided includes designing and making logos, designing and recreating menu lists, creating Google Maps lists, and integrating digital payment systems through QRIS. These efforts proved to be very beneficial, equipping Roti Bakar Bahagia to increase its competitiveness and sustain growth in the dynamic culinary market.

This study aims to measure the effectiveness of video tutorial media on making platted brioche in improving the knowledge of Culinary Education Study Program at Jakarta State University. The research method used is pre-experimental with a One Group Pretest-Posttest design. The sample consists of 28 Culinary Education Study Program at Jakarta State University who are taking the Bread Processing course in the 121st semester of the 2024/2025 academic year. Based on the research results, the pre-test score in the normality test was 0,072, and the post-test score was 0,251, both of which are greater than the significance level of 0,05, indicating that the data is normally distributed. The homogeneity test results showed a  p-value of 0,582, which also exceeded the significance level of 0,05,indicating that the data is homogeneous. Hypothesis testing using the Paired Sample t-test resulted in a significance value of 0,00, which is less than 0,05, and a t-count > t-table, thus H1 is accepted and H0 is rejected. The N-Gain test result was 47,41%, which is included in the moderate category. Thus, there is a positive improvement in the learning process using the video tutorial media on making platted brioche, and the likert scale results show that 84,3% of respondents agree that the use of video tutorial media on making platted brioche is effective in enhancing knowledge.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

This research aims to design and develop a specialized frying device for chicken using the deep fryer method. The deep frying method was chosen for its ability to produce a crispy texture and even cooking. The design process of this device involves user needs analysis, mechanical design, and prototype testing. The developed frying device is designed to improve efficiency and consistency in the chicken frying process, as well as to minimize oil absorption in the final product. The test results show that this device is capable of producing chicken with optimal texture and taste. The use of this device is expected to be a practical solution for the culinary industry in enhancing the quality and efficiency of the chicken frying process. Data collection was conducted through observation, documentation, and literature study. The data analysis used was descriptive. After the design process, testing of the device was carried out to determine the doneness of the chicken using cooking times of 8 minutes, 14 minutes, and 20 minutes. The research results showed that the design process was carried out through several stages of component design. The test results indicated that frying for 14 minutes was the most optimal for producing perfectly cooked chicken with a crispy exterior, tender interior, and balanced flavor.

This study aims to analyze the potential of Indonesian culinary "Gulai" as a BIPA teaching material and to introduce Indonesian culture through traditional food. The method used in this study is a qualitative approach with data collection techniques in the form of interviews, observations, and documentation. The results of the study indicate that through the culinary learning media "Gulai" in the BIPA program can overcome the lack of teaching materials. Through the culinary teaching material "Gulai" in addition to promoting Indonesian language and culture, it can also add educational value and cultural value to BIPA teaching materials to be introduced to BIPA learners. This study focuses on the development of internationalization studies of the Indonesian language by utilizing traditional culinary as a learning medium by considering the global appeal, historical value, and diversity of traditional food flavors.

Javanese culture has a rich and diverse uniqueness, including in its traditional culinary aspects. Traditional food is not just a dish, but also a symbol of cultural values, customs, and local wisdom that have been passed down from generation to generation. However, in the era of globalization and modernization, traditional food faces major challenges due to shifts in people's consumption patterns who prefer fast food or international cuisine. This article discusses efforts to preserve Javanese culture through traditional food that not only aims to maintain cultural identity, but also to increase local economic empowerment. Using a literature study method, this study shows that strategies such as digitalization of promotion, product innovation, and tourism integration are able to revive interest in traditional food among the community. Thus, preserving traditional Javanese food can be one solution to maintain cultural heritage while creating sustainable economic opportunities

Assistance with digital financial reports using the Jaraya application for culinary MSMEs aims to increase the understanding and skills of MSME players in managing financial reports in a more efficient and structured way. Culinary MSMEs often face challenges in accurate and transparent financial records, which can affect their business decisions and business growth. In this program, the Jaraya application is introduced as a practical solution to simplify the process of recording transactions and creating digital financial reports. Assistance is provided through direct training, application usage simulations, and discussions to overcome problems faced by business actors. The results of this assistance show an increase in MSME players' understanding of the importance of organized financial reports and their ability to use the Jaraya application to monitor cash flow, manage profit and loss, and make better business decisions. This program is expected to have a positive impact on more efficient financial management and support the growth of culinary MSMEs in the future.

Warung Awi is a micro, small, and medium enterprise (MSME) that has been operating since 2009 and has become one of the leading culinary destinations in Batam City. However, the business has encountered various challenges, particularly in managing raw material inventory. Therefore, it is crucial for Warung Awi to adopt a more effective and efficient inventory management system. One approach to address this issue is by implementing the Economic Order Quantity (EOQ) and Reorder Point (ROP) methods. Data collection was conducted using both primary and secondary methods, including transaction records and interviews with the business owner. The results of this study produced a web-based system that assists the owner in managing inventory. The implementation of this system received positive feedback from the owner, as it significantly improved efficiency in inventory recording and management.