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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.

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.

Micro, Small, and Medium Enterprises (MSMEs) have an important role in driving Indonesia's national economy, where the culinary sector is located. Ayam Penyet Budhe Sutet, a culinary MSME, faces a major challenge in its promotional strategy, limiting its visibility and customer reach. To overcome this, community service programs are implemented to increase competitiveness through a series of targeted initiatives, including redesigning banners, updating menu lists, creating promotional materials for social media, and registering business locations on Google Maps. These efforts aim to increase brand exposure, simplify operational processes, and attract more customers. The expected results include increased sales, increased market presence, and increased business sustainability, thereby contributing to the growth of Indonesia's culinary MSME sector

This study aims to analyze the quality of service in the Culinary Arts Practical Laboratory at SMK Ibu Pertiwi 1 using the Service Quality (Servqual) method. Service quality is an important element in supporting the success of the education process, especially in the Culinary Arts expertise program that requires laboratory facilities as a means of practical learning. The Servqual method is used to evaluate five main dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy.This study was conducted by collecting data through questionnaires distributed to students as users of laboratory services. Data analysis used a comparison between students' expectations of ideal service quality and their perceptions of the services received. The results of the study showed a gap in several dimensions of service quality, especially in the tangibles dimension which includes the completeness and condition of laboratory facilities. In addition, the responsiveness and reliability dimensions are also of concern because students feel that the response to complaints and service consistency are not optimal.From the results of the study, it can be concluded that the quality of laboratory services needs to be improved to meet student expectations. Recommendations for improvement include improving physical facilities, training for laboratory staff to improve responsiveness and reliability, and strengthening security assurance in the practical learning process. This study contributes to school management in creating a more effective and quality learning environment.

The Internet advancement in Indonesia has created significant opportunities for digital business, particularly in marketing. Digital marketing encompasses promoting products and services through online platforms, such as social media, which facilitate connections among individuals globally. Micro, Small, and Medium Enterprises (MSMEs) are anticipated to play a crucial role in bolstering economic growth, especially within the food and beverage sector, alleviating unemployment. Despite many MSMEs needing to leverage social media entirely, they are progressively adapting their promotional strategies and discount offerings in response to the challenges posed by the COVID-19 pandemic. This community service initiative employs digital marketing as a strategic approach to facilitate market penetration for MSMEs in the culinary field, thereby enhancing sales. It is anticipated that this initiative will address the difficulties encountered by culinary partners, particularly the lack of marketing innovation due to inadequate skills in managing social media marketing. Furthermore, the pursuit of business volume targets is complicated by escalating competition within the culinary sector. The proposed short-term solutions include promoting the use of social media for product marketing and encouraging product innovation.

The culinary industry in Indonesia is one of the fastest-growing sectors of the creative economy, contributing approximately 41% to the total GDP of the creative economy in 2020. However, product marketing challenges remain a significant obstacle for Micro, Small, and Medium Enterprises (MSMEs) in this sector. Issues such as limited marketing skills, intense competition, and restricted access to digital technology hinder MSMEs' competitiveness. Mie Ayam Pak Sorodi, as one of the MSMEs, faces challenges in digital marketing, including the absence of digital payment systems and social media platforms. This community service aims to assist the MSME in adopting digital transformation by creating social media profiles, adding business locations to Google Maps, and implementing QRIS payment systems. The methods include direct mentoring and technical training for business owners. The results indicate an improvement in market reach, customer engagement, and operational efficiency. This digital transformation is expected to enhance competitiveness and business sustainability in an increasingly competitive market (Ftindustri, n.d.).

The development of digital technology has brought about major changes in the dynamics of Indonesian culture. One of the most prominent social media platforms is TikTok, which offers a creative space for its users to promote local arts, traditions, languages, and cultural heritage. This study aims to analyze the impact of TikTok on Indonesian culture, both positively and negatively. Positively, TikTok helps preserve local culture through short videos featuring traditional dances, culinary specialties, and the use of regional languages. This platform also supports the introduction of Indonesian culture to a global audience, increasing awareness of the younger generation about the importance of local culture. However, on the other hand, TikTok raises challenges such as cultural homogenization due to the dominance of global trends, distortion of traditional cultural elements, and the erosion of local values. Through a qualitative approach with literature studies, this study found that TikTok has great potential as a tool for cultural preservation if used wisely. In conclusion, collaboration is needed between content creators, the community, and the government to maintain a balance between preserving local culture and digital modernity.

This study aims to test and determine the effect of work environment, work motivation, and work discipline on the performance of MSMEs in Demak Regency. This study uses a quantitative method. The population in this study, the author uses the population of MSME actors in Dempet District, Demak Regency in the culinary, fashion, automotive, and agribusiness sectors, totaling 282 MSMEs. Based on the sample calculation using the Slovin formula, it can be seen that the sample in this study is 165 MSMEs. The sampling technique used in this study is the probability sampling method, all elements (eg: people, households) in a population have an equal opportunity to be selected in the sample. The results of this study are that the work environment affects performance, work motivation affects performance, and work discipline affects the performance of MSMEs in Demak Regency.

This research aims to examine in more depth the business journey, challenges and strategies for developing the local chips business in Sugiharjo Village, Batang Kuis District, Deli Serdang Regency. The local chips business is a popular economic choice because of the easy availability of raw materials and stable market demand. This research uses qualitative methods with a field observation approach and structured interviews. The research results show that despite facing various challenges such as limited capital and fluctuations in raw material prices, this chips business was able to develop thanks to innovation in the production process and digital marketing strategies. This research concludes that the success of a local chips business depends on technological adaptation, appropriate marketing strategies, and efficient resource management. It is hoped that these findings can contribute to local culinary MSMEs in facing challenges and developing their businesses.

This research aims to analyze how traditional culinary MSMEs in Karang Rejo Village, Langkat Regency, adapt to global and digital competition. The focus is on the production and marketing strategy of sweet potato tape, pulut tape and lemang. This qualitative research uses in-depth interview methods with MSME owners to find the challenges they face, the marketing strategies used, product innovations carried out, and the use of digital technology. The research concluded that MSME entrepreneurs are experiencing various challenges, including reduced demand due to changes in consumer tastes, difficulties in obtaining supplies of raw materials, limited digital marketing strategies, and intense competition with modern culinary types. Even so, the unique taste of traditional dishes is still loved, especially when it comes to special religious celebrations. The strategy includes improving product quality, various interesting innovations, as well as utilizing digital marketing via social media and attending culinary events. The results of this research show that to maintain the sustainability of traditional culinary MSMEs, good cooperation is needed between product innovation, application of technology, and support from the community and government.

In the digital era, food blogs have emerged as influential platforms for sharing culinary experiences and shaping consumer preferences. This study focuses on Anakjajan.com, a prominent Indonesian food blog, to analyze the persuasive strategies employed in its content and their impact on readers' food literacy. Utilizing Aristotle's modes of persuasion—ethos (credibility), pathos (emotion), and logos (logic)—the research examines how these elements contribute to the blog's effectiveness in influencing food choices. Ethos is established through the author's expertise and authentic reviews, while pathos engages readers with evocative language and appealing visuals. Logos provides factual information about food quality and dining options. A qualitative approach was employed, involving content analysis of blog posts and surveys to assess the influence of these persuasive strategies on readers' decision-making processes. The findings reveal that understanding these modes of persuasion is essential for enhancing digital literacy, as they enable readers to critically evaluate online content and make informed culinary choices.

The rise of trademark and copyright issues in Indonesia is related to the reality of globalization in modern trade, because inventive progress often causes plagiarism difficulties and challenges the legal framework of modern intellectual property rights. In the case of Ruben Onsu and Geprek Bensu, this journal attempts to answer several issues from the problem. The research method used is juridical-normative with a qualitative approach to explore data and analyze related legal norms. This study explores copyright protection in the culinary industry, the tension between name ownership and trademark rights. This journal will focus on the urgency of trademark registration and how to resolve the Geprek Bensu dispute.

In today's increasingly competitive digital business environment, entrepreneurs must develop smarter and more effective marketing strategies to promote their products. Food vloggers play a pivotal role by influencing their followers through social media content, particularly culinary reviews and personal experiences with food products, which encourage followers to purchase the recommended items. This study investigates the impact of marketing content and customer engagement on the purchase intentions of followers of the @sigerfoodies Instagram account.  Using a quantitative research approach, data were collected through questionnaires, employing a non-probability sampling method with a purposive sampling technique. The sample consisted of 140 respondents. Data analysis, including instrument validity, normality tests, multiple linear regression, and hypothesis testing, was conducted using SPSS 26. The findings indicate that both marketing content and customer engagement of @sigerfoodies significantly and positively affect the purchase intentions of culinary products in Bandar Lampung. To enhance its influence, Sigerfoodies is encouraged to organize giveaways, share engaging culinary facts, and foster interactions with followers to strengthen long-term relationships.

In the current era of information technology, easy and efficient transaction management is an important requirement in the business world, both small and large scale. Rumah Makan Mie Happy is a medium-scale culinary business. Happy Noodle Restaurant provides noodle-based preparations. In its daily life, Happy Noodle Restaurant can serve around 100 consumers, so that the service process requires speed to serve consumers. But in fact, Mie Happy Restaurant still uses manual data processing and transaction management, so it often experiences problems such as slow payment processes, frequent loss of receipts or proof of payment, difficulty in recapitulating or reporting transactions both daily and monthly, and frequent errors in the calculation process. From the problems experienced by Mie Happy Restaurant, the author is interested in developing a web-based cashier application that can help in all matters related to transaction management at Mie Happy Restaurant. The research conducted aims to build or develop a cashier application for Happy Noodle Restaurant that can improve the efficiency and effectiveness of transaction management. This cashier application was built or developed using Hypertext Markup Language (HTML) and Hypertext Preprocessor (PHP) with Visual Studio Code editor and MySQL Database Management System (DBMS). The results of testing with black box testing show that the cashier application developed in functionality has run as expected. This web-based cashier application provides convenience for admins and increases the effectiveness and efficiency of operational activities.

Kwetiaw Liang is a small and medium-sized enterprise (SME) in Batam City engaged in the culinary industry. Based on interview results, it was found that the owner of the SME often experiences difficulties in managing the financial transactions of the business. This community service activity aims to implement a cashier system digitization using Griyopos for more accurate and real-time transaction management, as well as to improve operational performance to be more efficient and effective. Through this activity, it is expected to provide information on the importance of digitizing the financial recording system for the business. The data collection methods used include interviews, observations, and documentation. The results of the community service include automated sales reports, cash flow reports, and profit/loss data. After the implementation process, Kwetiaw Liang SME achieved quite positive results and improved its business performance.

The design of a creative industry development center that focuses on the culinary and music subsectors aims to facilitate the growth and development of creative industry players in these two subsectors, so that they can contribute positively to the local economy. The facilities in this center will be designed to meet the needs of production, training, exhibition, and sales in the culinary and music subsectors. It is expected that the design of the Creative Industry Development Center will encourage local economic growth, create new jobs, improve the skills of industry players, and support the image of Medan City as a quality creative industry center. By connecting the culinary and music subsectors in one center, the synergy between the two can produce unique and inspiring collaborations, enrich local culture, and present products that are competitive in the global market. By applying a tropical architecture approach, the design will consider aspects of local culture, climate, and environment in designing optimal buildings and spaces to support the growth of creative industries.

The purpose of this research is to find out the role of marketing digitalization, halal certification and product knowledge. The results of this study show that, first, the role of marketing digitalization facilitates the business of the creative culinary industry in the city of Jambi, including (1) finding consumers, (2) flexible media in promotion, (3) the choice of digital marketing platforms as needed so that they can divert the budget to programs more effectively and, (4) To increase the sales volume, it can carry out management periodically. Second, the role of halal certification is; (1) ensuring that the products that have been produced are avoided from harmful substances and, (2) a form of increasing halal awareness. The third role of product knowledge for creative culinary industry businesses in Jambi City as an understanding of needs is; (1) maintaining human welfare protecting the wealth spent towards the path of goodness, (2) The role of product knowledge as an understanding of the existence of a reciprocal relationship between entrepreneurs and consumers towards products.

This study examines how women entrepreneurs in Micro, Small, and Medium Enterprises (MSMEs) in the creative economy sector leverage digital technology to strengthen their roles in the urban tourism ecosystem. Using a qualitative approach supported by secondary data and non-intervention observations over six months in South Jakarta, the study analyzes the dynamics of digital adoption, the cultural value of creative products, and structural barriers affecting women's entrepreneurial experiences. The findings reveal that digital utilization is most prominent on easily accessible platforms such as Instagram, TikTok, and WhatsApp, while the use of more complex tools, such as marketplaces, websites, and analytics, remains limited. Women’s creative products, in subsectors like culinary, crafts, fashion, and others, prove to enrich the tourism experience and reinforce the city's destination identity. However, low digital literacy, minimal mentoring, and weak integration into the formal tourism supply chain hinder the optimization of these potentials. Additionally, the digital adoption patterns found support the Technology Acceptance Model's explanation that the perceived ease of use is a key factor in early technology adoption. This study fills an important gap in the literature by linking gender issues, digital transformation, the creative economy, and urban tourism within a unified framework. The research emphasizes the importance of strengthening digital capabilities and structured collaboration between women-led MSMEs and tourism stakeholders to enhance the sustainable competitiveness of destinations.

Pizza rolls are snacks in the form of small rolls that usually contain typical pizza ingredients, such as tomato sauce, cheese, meat such as pepperoni or sausage, and various other toppings. The outer crust of pizza rolls is usually made from thin dough such as bread or pastry, then fried or baked until crispy. Pizza rolls are a small snack that combines the classic taste of pizza with a practical form that is easy to eat at any time. Its popularity makes it a favorite choice for casual events, parties or just an afternoon snack. Seeing the increasing food trend, the author took the initiative to make pizza rolls with topping variants in order to provide education to people who want to become entrepreneurs in the culinary field, especially snacks. Pizza rolls are known as a practical and delicious snack, but their health benefits depend on the ingredients used and how they are made. Some of the potential benefits of pizza rolls, especially if made with quality ingredients and consumed in moderation, are a source of fast energy, rich in protein, a source of calcium, contain vitamins and minerals, a healthy alternative with modifications, and improve mood. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making pizza rolls with topping variants; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making pizza rolls with topping variants can be consumed daily and can be used as an entrepreneurial product.