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Lumpia is a type of food that is very popular in Asia, especially in Indonesia and the Philippines. This food consists of a thin skin filled with various ingredients, such as vegetables, meat, or sweet ingredients. The history of spring rolls can be traced back to Chinese cultural influence in Southeast Asia, where spring rolls were known as "spring rolls". Thin and crispy spring roll skin is made from flour mixture mixed with water and a little oil, then fried until crispy. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are that Lumpia with Chocolatos filling offers several advantages compared to conventional spring rolls. Apart from the pleasant sweet taste, these spring rolls are also easy to make and are liked by all ages. Its popularity is increasing thanks to the ease of obtaining the ingredients and its ability to be made into an attractive snack or dessert. This innovation shows how traditional culinary delights can develop and adapt to modern tastes, creating new opportunities in the snacks and snacks industry.

The community empowerment program through traditional panyaram cake-making training in Barbaran Village, Panyabungan Barat District, Mandailing Natal Regency, aims to enhance the entrepreneurial skills of housewives and strengthen community-based economics. Despite its potential, Barbaran Village faces challenges due to limited skills and access to training. The program is carried out in three stages: preparation, implementation, and mentoring. The preparation stage involves identifying targets, forming groups, and planning activities. The implementation phase includes practical training in making panyaram cakes, guided by experienced instructors. Finally, the mentoring stage provides participants with business tools and support in managing business administration. This program significantly improved participants' skills in producing high-quality panyaram cakes, attractive packaging, and understanding entrepreneurship, including business legality. It also boosted participants’ self-confidence and social solidarity, paving the way for new business opportunities and enhancing family welfare. By optimizing local resources, the program enables the women of Barbaran Village to establish panyaram cakes as a flagship product and compete in the local market. The program’s sustainability is expected to create local job opportunities, foster independent economic growth, and support the community's long-term development. This initiative highlights the potential of traditional culinary products to drive community empowerment and economic resilience.

Ayam geprek is a popular dish, especially in big cities like Palembang. Currently, many ayam geprek businesses are found, one of which is Ayam Geprek Pakde which has a strategic location surrounded by student boarding houses and several higher education institutions. This study aims to analyze the effect of location on sales of Ayam Geprek Pakde in Palembang City. The culinary business, especially ayam geprek, has great potential in the Indonesian market, especially in areas with high populations such as Palembang. In this context, the choice of business location is an important factor that influences accessibility, visibility, and consumer purchasing decisions. This study uses a descriptive qualitative method to understand consumer perspectives on ease of access, price, and service quality. The results show that strategic locations near boarding houses and universities increase consumer interest, especially students. Accessibility factors, competitive prices, menu variations, and service interactions play a role in influencing purchasing decisions. This study provides an understanding for small and medium enterprises (SMEs) about the importance of location selection as a strategy to increase sales and competitiveness in the culinary industry.

Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in the economy by creating jobs and fostering local economic growth. However, MSMEs, especially in the culinary sector, often face challenges in managing finances, including accurately calculating the Cost of Goods Manufactured (COGM). COGM, which includes raw materials, labor, and overhead costs, is essential for setting appropriate prices and maintaining profitability. Miscalculations can lead to inaccurate pricing, impacting competitiveness and profit margins. This study analyzes COGM calculations at U&Mie, a culinary MSME known for its chili oil chicken noodles, to understand its pricing strategy. Findings from this research and prior studies by Harefa and Purwanto reveal that the full-costing method provides consistent results, highlighting the need for comprehensive COGM calculations to avoid overlooking variables that could affect pricing. This study aims to offer guidance for MSMEs in managing production costs and setting prices effectively, enhancing their market competitiveness.

The tourism potential in the Sampang Regency area is very good, one of which is rice tourism in Ataman village. Padi tourism offers beautiful views with typical village culinary attractions. However, in rice tourism there are still problems such as visitors not respecting the cultural values ​​and beliefs of the local community and managers also do not have tourist regulations. Therefore, this results in a decrease in tourist visitors so that the contribution of PADes automatically decreases. The research method used is empirical juridical research with a field study approach. Data collection in this research uses several methods including interviews, observation and literature search. The research location is Taman Village, Jrengik District, Sampang Regency. The data analysis method used in this research is descriptive-qualitative. The results of research during the MBKM KKNT show that the management of Rice Fields Tourism in Taman Village is still not well organized, considering that the management pattern of facilities and infrastructure is still lacking, especially the management does not have rules for tourist visitors, so tourism is quite quiet so that PADes decreases. Therefore, the MBKM KKNT program created a legal education program regarding the protection of tourist visitors within the framework of preventive protection. The results are quite satisfactory from the results of the socialization showing that understanding of village officials, tourism managers, the community and tourist visitors has increased, especially understanding of the substance of the Tourism Law and the Village Law. Apart from that, the management makes rules for issuing visitors based on statutory regulations and the management is improved gradually, so that tourist visitors will gradually increase and the Village Paddy will automatically increase and this will all make the Taman Village community prosperous.

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.

This study aims to evaluate customer satisfaction with the menu offerings at "Rajanya Seafood" using the Lean Startup approach. This method was chosen because it enables businesses to develop products that better meet customer needs and preferences through rapid experimentation cycles, continuous feedback, and regular updates. Research data was collected through direct surveys of "Rajanya Seafood" customers, focusing on aspects such as taste quality, menu variety, pricing, and service. The collected data was analyzed to identify areas needing improvement as well as potential innovations to enhance customer satisfaction. The study results indicate that the Lean Startup approach is effective in quickly understanding and responding to customer needs, thus contributing to increased customer loyalty and satisfaction. These findings are expected to serve as a reference for "Rajanya Seafood" and other culinary businesses in applying the Lean Startup strategy to achieve optimal customer satisfaction levels.      

Bali is a renowned tourist destination that attracts visitors from around the world, particularly for its natural beauty, rich culture, and delicious cuisine. The increasing number of tourists in Bali has driven rapid growth in the culinary industry. In Denpasar City, selecting the right location is a key factor for the success of culinary businesses, as each location has different characteristics and potentials. This study employs the Multiple Attribute Decision Making (MADM) model, combining the Simple Additive Weighting (SAW) and Technique for Orders Preference by Similarity to Ideal Solution (TOPSIS) methods, to determine the optimal location for culinary businesses in Denpasar City. Data were collected through surveys of 154 culinary business owners, considering eight criteria: Accessibility, Visibility, Traffic, Facilities, Expansion, Environment, Competition, and Regulations. The study's findings indicate that both SAW and TOPSIS methods identify high population density areas as the best choice. The SAW and TOPSIS method provides the highest preference value of 0,8815 and 0.7082 respectively, making it the more effective method for recommending optimal culinary locations in Denpasar City.

The planning for a Culinary Arts Gallery in Binjai City is intended as a forum for culinary and cultural diversity in Binjai City to be better known and developed. Binjai City is a city with various ethnicities and cultures in it. This cultural diversity comes from the city's residents, including tribes; Malay, Toba Batak, Karo, Chinese, Javanese, and other tribes. The cultural diversity of the city of Binjai has resulted in the growth of various cultural characteristics in the form of culinary specialties in the city of Binjai such as tau kua heci and Binjai's typical rambutan cake which gives the city its identity. Furthermore, the cultural and culinary diversity of the city of Binjai has the potential to be developed in terms of economics and tourism. Therefore, it is necessary to have a planning study for a Culinary Arts Gallery in Binjai City that can accommodate the culinary arts of Binjai City so that it is easier to introduce it to the wider community in the form of a Culinary Arts Gallery. This plan is intended to accommodate culinary activities and functions as a forum for arts and cultural activities for the people of Binjai City.  

This study examines pricing mechanisms in the buffet system at Wisma Tamu Al Ishlah Restaurant from the perspective of Islamic economic justice principles. This research is crucial given the limited studies that analyze buffet pricing practices from an Islamic economic perspective, particularly in a pesantren (Islamic boarding school) environment. This research adopts a qualitative approach with field research methods, utilizing interviews, observations, and documentation for data collection. The findings indicate that the pricing mechanism at Al Ishlah Restaurant employs a cost-based method, setting prices based on raw material costs, capital, operational expenses, and production services, adjusted according to the types of food selected by customers. Generally, the pricing practices at Wisma Tamu Al Ishlah Restaurant align with Islamic economic justice principles, ensuring that no party is disadvantaged and upholding honesty in transactions. Prices are established through mutual agreement between the restaurant and the customer, ensuring fairness. However, price transparency presents a challenge that could affect consumer perceptions. This research contributes to the development of Islamic economic theory in the culinary business context and provides recommendations to enhance justice in buffet pricing..

This study aims to analyze the influence of media exposure and information quality of the Instagram account @bogoreatery on followers' interest in culinary tourism. In today's digital era, social media such as Instagram plays an important role as a source of information and in shaping people's interests and preferences, especially in the context of culinary tourism. Media exposure and information quality are important factors that can influence a person's interest. This study will examine the Instagram account @bogoreatery by making Instagram followers @bogoreatery as the subjects in this study. This study uses a quantitative approach and the theory used as the basis for this study is the Media Richness Theory. The sampling technique used is purposive sampling with a total of 400 respondents calculated using the Slovin formula. The results of the study indicate that there is an influence between media exposure and the quality of information on the Instagram account @bogoeatery on the interest of followers in culinary tourism with an influence of 48.8%, while the rest is influenced by other factors outside the variables studied.

Dairi Regency has a favorable geographical location, Sidikalang is the capital of Dairi Regency and has enormous industrial potential. The purpose of this study is to determine the potential for industrial development in Dairi Regency. The research method used is a qualitative research method that is library research using books and other literature as the main object. The results of the study show that geographical conditions, climate, and natural resources support various types of plants. The leading commodities are curly chilies, shallots, ginger, turmeric, corn, paddy fields, durian, Siamese oranges, Arabica coffee, and Robusta coffee. The potential for developing the fisheries industry with a focus on tilapia, carp, catfish, and jurung. The potential for developing tourism with ecotourism; trekking, mountain biking, observing flora and fauna, relaxing at Lake Toba. Agrotourism: visiting coffee, tea, orange plantations, learning about cultivation, then farming. Culinary and cultural tourism; art and cultural performances, cooking classes, culinary tourism. Travel history; King Silahi Sabungan Tomb Monument, Dairi Faith Tourism Park, Tao Silalahi. Religious tourism; Sidikalang Old Church, Sidikalang Grand Mosque.

The use of QRIS in MSMEs in Yogyakarta has increased and spread to small MSMEs. This makes the development of payment services more advanced and easier. However, there are also quite a few small MSMEs or consumers who still have minimal knowledge about QRIS and how to use it. For this reason, it is necessary to know the extent of knowledge about QRIS and what benefits can be obtained from QRIS. Socialization of QRIS is very helpful in the development of QRIS in the community, especially among MSMEs in Yogyakarta. The purpose of this study is to determine the knowledge and responses of culinary MSME consumers in Yogyakarta about the Quick Response Code Indonesia Standard (QRIS) and its ease of use. In this study, the author used a descriptive quantitative research method with a data collection method using a questionnaire based on the Likert Scale. While the data research process uses descriptive analysis, associative analysis which includes multiple linear regression analysis, correlation coefficient analysis and determination coefficient analysis, and hypothesis testing in the form of simultaneous tests (F Test). Furthermore, describing the results of the analysis using descriptive sentences.

This study aims to analyze the influence of ease of use, advertising, and benefits of digital wallets (e-wallets) on Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector in Sukabumi. Digital wallets have become increasingly popular as a payment tool, particularly in the culinary industry. This research focuses on how these three factors affect the decision of MSME operators to use e-wallets in their business operations. The research method used is quantitative, with data collection techniques through questionnaires distributed to owners and managers of culinary MSMEs in Sukabumi. The data obtained were analyzed using multiple linear regression to determine the influence of each independent variable (ease of use, advertising, and benefits) on the dependent variable (e-wallet usage). The results show that all three independent variables have a significant positive influence on the use of digital wallets among culinary MSMEs in Sukabumi. Ease of use and benefits have a more dominant influence compared to advertising in driving the decision to use e-wallets. This study contributes to the development of digital wallet marketing strategies and provides insights for MSME operators to leverage digital payment technology to improve business efficiency and competitiveness.

This study aims to analyze the influence of Islamic business ethics and product quality on consumer satisfaction in the culinary business Lontong Pak Muslim in Medan. Islamic business ethics in this study are measured through the application of principles such as honesty, trustworthiness, and fairness, while product quality includes taste, cleanliness, and authenticity of raw materials. This research method uses a quantitative approach with data collection through a Likert scale-based questionnaire distributed to 100 respondents. The data analysis technique used is multiple linear regression, with t-test, F-test, and coefficient of determination to see the relationship and influence between variables. The results of the study indicate that Islamic business ethics and product quality partially and simultaneously have a positive and significant effect on consumer satisfaction. Product quality has a more dominant influence than Islamic business ethics, indicating the importance of taste quality and cleanliness in increasing customer satisfaction. Overall, this study shows that the application of business ethics in accordance with Islamic values ​​and good product quality can strengthen consumer loyalty and maintain business sustainability. These findings provide recommendations to culinary business actors to continue to pay attention to product quality and uphold the principles of Islamic business ethics in an effort to increase consumer satisfaction and competitiveness in the market.

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists.  The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs.  The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

Indonesia has a variety of traditional Nusantara cakes that are not only unique, but also appetizing. However, along with the development of the times, traditional Nusantara cakes are increasingly rare. Only a handful of sellers are still loyal to selling these snacks. One of the reasons for the decline in the popularity of these traditional cakes is the growing perception among the public, especially children, who consider these cakes "old-fashioned." Many elementary school-aged children are now more interested in modern snacks, such as donuts, cakes, or candy, than traditional cakes such as klepon, onde-onde, or layered cakes. Therefore, this study aims to design a board game as a fun and educational interactive media, with the hope of introducing and preserving traditional Nusantara cakes to children aged 8-11 years. The methods used in this study include an in-depth analysis of relevant traditional cakes, development of game mechanics that are appropriate to the target age, and prototype trials to see children's responses and involvement in this game. Thus, this research is expected to provide a significant contribution to efforts to preserve culture while promoting a deeper understanding of the culinary richness of the archipelago among the younger generation, so that this tradition can continue to be passed down from one generation to the next.

Effect of Effectiveness The use of social media, capital and length of business to increase income is nothing new for business actors. However, many micro-scale culinary entrepreneurs are still hesitant to use social media to develop their business. There are also many of them who have used social media, but have not experienced progress in their business. This research discusses the effectiveness of the use of social media, capital and length of business to increase income carried out by Durian PJ. From the problems above, this research aims to find out how effective the use of social media is for business and capital on Durian PJ Business income. This research focuses on the durian business in Sampang. This research uses E-analysis with the help of Views 8 software. The results of this research show that social media variables and length of business have a positive and significant effect on income, while capital variables have no effect on Durian PJ's business income.

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

The growth of MSMEs in Indonesia, particularly in the culinary sector, holds substantial potential for bolstering the national economy, with Coblong District in Bandung City emerging as a rapidly developing hub; however, despite the fierce competition, the success of culinary MSMEs in this area is influenced not only by product quality but also by factors such as service quality and the marketing mix, prompting this study to investigate their contribution to the success of culinary MSMEs in Coblong District, using a quantitative approach where data from 36 MSMEs were collected via questionnaires, and although the results of multiple linear regression analysis reveal that neither service quality nor the marketing mix have a significant impact on the success of these MSMEs, both factors still play an essential role in supporting customer satisfaction and achieving business goals.