Publication Search

On a practical level, marketing performance is a key factor used to demonstrate the success of all areas of business. The Micro, Small and Medium Enterprises (MSMEs) sector is an industrial sector that can be relied on as an indicator of economic stability at both the local and national levels. The existence of the phenomenon of fluctuations in the growth and contribution of MSMEs certainly needs further investigation. This study aims to examine the effect of product innovation on marketing performance with brand equity and shared value creation as an intervening variable. The research sample was taken as many as 90 UMKM culinary typical of Banten local with non probability sampling technique, data analysis using SEM-PLS method. From the research results it is known that 1) product innovation has no impact on marketing performance; 2) product innovation has a positive and significant effect on shared value creation; 3) product innovation has a positive and significant effect on brand equity; 4) the creation of shared value has a positive but significant effect on marketing performance; 5) brand equity has a positive and significant effect on marketing performance. In addition, brand equity and shared value creation are able to mediate the relationship between product innovation and marketing performance

Empal Gentong Bu Dharma Jalan Diponogoro is not just a dish, but is also a symbol of Cirebon's culinary tradition which is rich in spices and distinctive flavors. Its presence not only satisfies the taste buds, but also carries a valuable cultural heritage from generation to generation. However, behind the reputation that has been built, new challenges have emerged amidst the ever-changing dynamics of the culinary industry. This research aims to investigate the strategies and efforts that can be carried out by Empal Gentong Bu Dharma Jalan Diponogoro in increasing the attractiveness of Cirebon City culinary tourism through improving the quality of its services and products. An in-depth case study at Empal Gentong Bu Dharma Jalan Diponogoro will provide a deeper understanding of the challenges and opportunities faced by culinary entrepreneurs in Cirebon City. The research method used in this research is a combination method or mixed methods, this method is a combination of qualitative and quantitative methods.

Grouping is a process or activity to develop a system that is more organized and easy to understand, making it easier to analyze, identify or manage data and can also be used to explore information so that it becomes new knowledge for anyone who wants to obtain it. and in this case the information we want to explore is about MSME data in Binjai City. Namely, it is difficult to know how to identify existing business development patterns, whether they are not yet developed, less developed, already developed, and very developed. Offline and online promotions have not been optimal in increasing the growth and change of a business from time to time. And most MSMEs still don't understand how to market their products and services effectively and efficiently. MSMEs are one of the most numerous community business groups in Binjai City. To obtain this information, one solution that can be implemented is by utilizing data mining using input data in the form of Binjai City MSME data. This data will be processed using the clustering method with the k-means algorithm using MSME business type variables, sales type variables and development pattern variables. .Based on the results of grouping Binjai City MSMEs using the K-Means Clustering Method from 20 grouped data, 3 clusters and 2 iterations were obtained where cluster 1 contained 4 data and was located in the MSME business type group, namely the businesses included in this cluster were businesses in the field of Fashion, for the sales type group, uses online and offline types, and for business development patterns, it has a development pattern that has developed. cluster 2 has 11 and is located in the MSME business type group, namely the businesses included in this cluster are businesses in the culinary sector, for the sales type group the offline type is used, and for the business development pattern it has a development pattern that has developed. and cluster 3 has 5 data and is located in the MSME business type group, namely the businesses included in this cluster are businesses in the culinary sector, for the sales type group it is using the offline type, and for the business development pattern it has a less developed development pattern. so it can be concluded that the pattern of business development of Binjai City MSMEs produces relevant data so as to produce designs that can be used for this research.

The importance of branding, advertising and selling (BAS) for both tourist attractions and government agencies, one of which is to be able to improve the image and reputation of a tourist attraction or agency so that it can be known by the wider community. Likewise in the tourism sector, the existence of the BAS concept in addition to being able to change and improve the image of the region, advertising activities will have a great impact on the tourism sector such as being able to attract tourists, investors, be known by the public, and increase the number of tourist visits. In the context of tourism marketing, BAS strategy, especially in terms of advertising, plays a decisive role in achieving the goal, namely the accuracy of marketing promotion actions to reach the specified market segment. This can be seen, among other things, from the increase in the number of tourists who buy tourism products or visit marketed destinations. The researcher uses a qualitative descriptive approach because in accordance with the purpose of the research, namely wanting to obtain and describe in depth and thoroughly the BAS promotion strategy in terms of advertising in the development of the tourism industry in Talun District, Cirebon Regency as a tourist destination. Advertising/Advertising in tourist destinations carried out by the Talun District government through social media is very effective and efficient in saving marketing budgets. This program increases public interest in various tourist attractions that can be visited through videos containing natural beauty, tourist attractions, culinary places and information related to the calendar of activities in Talun District which is then uploaded through the website and social media Instagram, blogs, Facebook, and Youtube.

The attraction of Kanoman Market can be seen from the variety of products sold, including traditional culinary products. Based on the researcher's observations, furthermore, the Kanoman Market is not just a place to buy and sell. Kanoman Market  is a conception of life and socio-cultural interaction, as well as a means of recreation or culinary tourism in Cirebon City. The Kanoman market and the traditional culinary sold in this market, is a culture that must be maintained and maintained, because it is part of the local wisdom of Cirebon City. The analysis method used in this study is a descriptive analysis method, using primary data and secondary data. To obtain primary data, interview techniques were used by distributing questionnaires and using a checklist of potential research objects. Secondary data was obtained by conducting a literature study and data from the manager of the Kanoman Market. The expected result of the research is the discovery of the potential of Kanoman Market as a culinary tourism destination. The aspects analyzed are the diversity of traditional culinary, authenticity, local wisdom, completeness and feasibility of supporting facilities owned by Kanoman Market as a culinary tourist attraction. With the known potential of culinary tourism in Kanoman Market, efforts can be made to maintain and improve local wisdom. The level of technological readiness (TKT) of this study is the basic research of TKT level 3.

The presentation of food, including appetizers, soups, main courses and desserts, seems to continue to change according to developments over time or culinary arts discoveries made by culinary artists. Not only culinary experts have developed the art of arranging dishes, but tourism campuses or culinary academies also often hold cooking competitions to encourage creativity in how to arrange and present a dish on a plate, where the presentation must pay attention to the position and composition of the food to become an artistic value. attractive and high quality. The author is interested in researching the application of food plating in cooking competitions. This research uses a qualitative approach with analytical descriptive research. And uses observation methods, interview methods, and literature study methods. The research sample was taken from competition participants. Data collection was carried out by directly observing students' application of food plating in preparation for cooking competitions. The results of the research show (1) by applying food plating where the position and composition of the food is taken into account so that the dish has high quality artistic value. (2) Competitors are able to arrange a dish systematically by paying attention to the position and composition. (3) The competition participants succeeded in describing the position and composition of the food on the plate by combining Indonesian food arranged with western style food plating so that they won second place in the cooking competition.

This guidebook is designed to introduce the culinary delights of Pasar Lama Tangerang to young adults aged 17-25 who may have a limited appreciation for culinary heritage due to a lack of informative media about Pasar Lama Tangerang's cuisine. The author has crafted the guidebook to be unique and engaging, providing various types of information. Additionally, the book offers an interactive element for readers, who can participate in a contest scheduled at specific times by placing stickers in the book once they have tried 50 different foods listed. The research methodology employs a qualitative approach, aiming to describe and obtain detailed data from field results, yielding in-depth and contextual insights. This research utilizes data collection methods such as interviews, questionnaires, direct observations of the research site, and literature searches for relevant journals and articles. The design methodology adopts the design thinking approach to find solutions through creative thinking, with iterative processes to address failures and create innovative work. The visual concept of the guidebook features a simple yet modern and cool design, supported by semi-realistic illustrations to enhance its appeal. The guidebook is expected to effectively convey information and broaden readers' knowledge about the culinary offerings of Pasar Lama Tangerang.  

The research aims to determine the influence of sharia financial literacy, financial attitudes and financial management on the performance of MSMEs in the culinary sector in Keritang District, Indragiri Hilir Regency. This research uses quantitative methods with an associative approach, the analytical methods used are descriptive statistics, classical assumption testing, multiple linear analysis and hypothesis testing with the Eviews 12 program. This research data is primary data and secondary data. The data collection technique used a questionnaire and the sample in this research was 77 MSMEs in the culinary sector in Keritang District using a purposive sampling technique. The research results show that the sharia financial literacy variable has a significant effect on the performance of MSMEs, the financial attitude variable has a significant effect on the performance of MSMEs and the financial management variable has a significant effecton the performance of MSMEs, while simultaneous testing shows that there is a positive and significant influence on the performance of MSMEs in Keritang District, Indragiri Hilir Regency.      

This research aims to analyze the role of human resource competencies, entrepreneurial characteristics, innovation, and government policies in improving business performance in MSMEs, especially in the culinary sector of the city of Semarang. This research is a type of quantitative research method using data collection techniques in the form of questionnaires. The population in this study was 3,291 MSMEs. In determining the sample using the purposive sampling method. Of the total 3,291 MSMEs, only 110 Culinary MSMEs were used as respondents in this research.  The data collection technique is carried out by distributing questionnaires whose validity and reliability have been tested. The questionnaires are distributed online via google form. The data analysis method used consists of descriptive analysis, outer model evaluation, and inner model evaluation. The data analysis tool in this research uses smartpls 3.0 software. The results of this research show that innovation has a positive effect on business performance. Government policies have a positive effect on business performance. Human resource competency has a negative effect on business performance. Entrepreneurial characteristics have a negative effect on business performance  

This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influence on aspects of upper skin color, skin characteristics, aroma, crumb pores, crumb color, crumb texture, taste and chewing quality.    

Traditional markets are places where sellers and buyers interact directly in social and economic aspects. This design aims to create cleanliness and comfort for visitors by using an eco-friendly architectural approach. This study's research method uses qualitative methods through literature studies and also field observations with primary data obtained through surveys, documentation and interviews. Then carry out an analysis of the site and architectural aspects to serve as guidelines for design. This design implements the main concepts, including zoning which consists of a public zone, namely the traders' room, inner court, food court area, event area and parking area, a semi-public zone, namely the reception room in the management room, a private zone, namely the management room and service zones, namely security post, loading dock, toilet, prayer room and service room. The zoning concept is based on its function, namely a traditional market where the parking area surrounds the market building, then there is a loading dock area that surrounds the market building and there is a food court area in the inner court of the market and an event area in the market section. This market building has an open concept which only has a roof as protection from sunlight and rain. This building has a height of 1 floor with a spatial arrangement for wet commodities and dry commodities and also non-food items in the front area. The central part of the room or the center of the room has an inner court area for culinary delights by adding a concept and having lighting that comes from skylights on the roof.    

The aim of this research is to describe the potential of various traditions and culture of the community as superior tourism in addition to natural potential, coastal tourism and small islands in the Karimunjawa Islands which are administratively in the Karimunjawa sub-district.  The diversity of cultural arts, house buildings and philosophies, traditional customs, marriage and traditional technology in society is a potential for excellence, cultural wealth both in the form of objects and intangible culture (folklore, mythology, stories, pencak silat, sound arts and religious rites, especially religion Islam). Likewise, the development of the creative economy (local culinary, processed staple foods and others). This superior potential is a complement to the development of village tourism in Karimunjawa for both domestic and foreign tourists.   

Apart from having an eclectic, universal nature, Tagmemik studies can also be used to analyze language such as the phrases "banana chips" and "tiwul rice". So, the aim of this research is to describe the tagmemes in the phrase banana chips and describe the tagmemes in the phrase nasi tiwul. This research method uses a qualitative research approach and descriptive research type. The researcher's presence will be in May, June 2024. The research setting is this research. The research data is language in the form of banana chips phrases and tiwul rice phrases. The research data source is a researcher who lives in Punung subdistrict, Pacitan district with the name Yeni Utami. Secondary data sources are Mrs. Suparni who has made tiwul rice, Mrs. Suwatmi who sells tiwul rice at the Margo Mulyo Punung market, the internet pacitanku.com, and prabangkanews.com as sources for the phrase tiwul rice while the secondary source for the phrase banana chips is the written language of banana chips "sweet crunchy" Mrs. Sri Wahyuni ​​Pagutan, Pringkuku, Pacitan. The data collection procedure is by listening through field observations and internet observations. Then also use advanced note-taking techniques by using the data as the research object in the title. Data analysis technique by connecting tagmem theory with the data or research object stated in the title, namely banana chips and tiwul rice. Data validity techniques using theory triangulation and research method triangulation. Presentation of data using ordinary or formal language. The results of the research describe how slot, class, role, and cohesion are in the phrase "banana chips" and the phrase "tiwul rice" and the result is that it is true that a phrase is a noun phrase. Each phrase "banana chips" and the phrase "tiwul rice" in the slot section has a core and extra-core function. The class dimension has the form of basic morphemes, nouns, and has a subclass of noun phrases. The dimension of the role as a perpetrator or sufferer which has a function as a subject with the role of sufferer. The cohesion dimension can function as a filler for clauses that are transitive, intransitive or equative. Both as fillers for subject and object clauses. Suggestions for further research are that language researchers should use research objects in the form of data on phrases or clauses that are commonly used in everyday life, whether culinary, cultural, religious and social. So, research directly examines the language or uses research objects in the form of language.

As the world of culinary creation develops, there are many food product innovations that, apart from being snacks, also contain the nutrients needed by the body. One of these foods is a snack bar. Snack bars are made to be a reliable source of high quality protein, fiber, vitamins and minerals and usually consumed by dieters for daily consumption or as snacks at certain times. Purple sweet potatoes and bananas are two food ingredients that are easy to get, especially in Indonesia, including Surakarta. These two food ingredients are usually processed for daily use because of their affordable prices, but most of them are traditional foods. This research aims to determine the process of making purple sweet potatoes and bananas into snack bars and find out respondents' opinions regarding this innovative snack bar product. The research methodology uses a qualitative method with an interview approach which is expressed descriptively using a questionnaire. The results of the research stated that the snack bar recipe formula was successful in finding the main raw materials of purple sweet potato and banana which were liked by respondents. The advice given is to improve the texture and durability of the finished snack bar product.

This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for the feasibility of supporting components.  

The study aims to determine how much (1) the effect of perceived ease of use on perceived usefulness in P2P Lending for culinary MSMEs in Karanganyar town square, (2) the effect of perceived ease of use on trust in P2P Lending for culinary MSMEs in Karanganyar town square, (3) the effect of perceived usefulness on trust in P2P Lending for culinary MSMEs in Karanganyar town square, (4) the effect of trust on attitude toward using in P2P Lending for culinary MSMEs in Karanganyar town square, and (5) the effect of attitude toward using on behavioral intention to use P2P Lending for culinary MSMEs in Karanganyar town square. This research uses Technology Acceptance Model (TAM) research methods with a sample of 75 respondents. Data analysis techniques using PLS SEM which consist of outer model and inner model. The outer model consists of convergent validity test, discriminat validity test, undimensionalitas test, and reliability test. The inner model uses R- square, Q square, path coefficient, Goodness of Fit, and descriptive analysis. The result showed that (1) perceived ease of use has a significant effect on perceived usefulness in P2P Lending for culinary MSMEs in Karanganyar town square, (2) perceived ease of use has a significant effect on trust in P2P Lending for culinary MSMEs in Karanganyar town square, (3) perceived usefulness has a significant effect on trust in P2P Lending for culinary MSMEs in Karanganyar town square, (4) trust has a significant effect attitude toward using in P2P Lending for culinary MSMEs in Karanganyar town square, (5) attitude toward using has a significant effect on behavioral intention to use P2P Lending for culinary MSMEs in Karanganyar town square.    

Culinary is currently known as one of the potentials of a tourist destination, culinary offerings in the form of food or snacks typical of a tourist destination are sought after by tourists who come to visit, trying local culinary delights has become an experience that tourists want to experience. The development of the tourism industry can provide opportunities for tourism products including culinary delights in the city of Bandung. The high development of the tourism industry provides enormous opportunities for the community to participate in the development of culinary tourism, which is currently still very limited in number. The aim of this article is to analyze the tourist attraction of culinary tourism in Bandung. This research uses qualitative research methods based on the results of observations and literature studies by describing the attractions of culinary tourism in Bandung. The results of this article explain traditional local culinary foods.      

This study aims to analyze the influence of Instagram social media promotion effectiveness on brand awareness and consumer purchase intention, with a case study on Bistro Balige, North Sumatra. Using a quantitative approach with a survey method, this research involved 70 respondents selected through purposive sampling. Data were analyzed using the Structural Equation Model (SEM) with the assistance of SmartPLS 4.0. The results show that the effectiveness of Instagram promotion has a positive and significant effect on brand awareness and consumer purchase intention. However, brand awareness does not have a significant influence on purchase intention. These findings provide valuable insights for culinary businesses in tourist areas like Lake Toba in optimizing their digital promotion strategies.      

MSME traders in Mungkung Village consist of various businesses such as culinary, fashion, agribusiness and automotive. However, many of them do not understand technological advances, which hinder the economic development of local MSMEs. Some MSMEs do not have a logo or brand and only rely on local consumers. Life in Mungkung Village is still very traditional, Group 01 KKNT MBKM is aware of this backwardness and is trying to change it. Therefore, researchers intend to advance Mungkung village so that the village community is technologically literate. This research will focus on digitizing the marketing potential of Mungkung Village MSMEs through digital maps to increase their presence and accessibility. The author uses descriptive qualitative research methods with the concepts of digitalization and marketing. This concept is relevant to what the author is researching. The result of this research is that the author succeeded in increasing the potential of MSMEs in Mungkung village by creating a digital map of MSMEs which can be accessed via an online platform.  This program also supports SDGs goal point 8, which relates to decent work and economic growth, by empowering MSMEs.

The development of Micro, Small and Medium Enterprises (MSMEs) is an effort carried out by KKN-T MBKM UPNVJT students from group 5 of Mlorah Village. Those who are trying to hold an MSME Bazaar are "KURMAH" which stands for Culinary Ramadhan Mlorah. This activity aims to empower the capabilities and competitiveness of MSMEs. The MSME Bazaar is also an instrument in realizing SDGs indicators. This activity was carried out to provide opportunities for MSME players to make their products better known to the wider community, thereby increasing the number of sales and helping improve the economy of MSME players in Mlorah Village. This activity uses the Participatory Action Research (PAR) method, an approach method that actively involves the community directly to find out where the problem is. From this activity we can observe directly and obtain results for the community such as; (1) insight and understanding regarding MSMEs, (2) improving the community's economy, (3) Creating an entrepreneurial spirit and high competitiveness, (4) Facilitating smooth communication between citizens and between MSME actors.