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Cooking oil is a staple food widely used in daily cooking. However, repeated use of cooking oil, resulting in its conversion into used cooking oil, can have negative impacts on both health and the environment. Used cooking oil that has changed color and quality is carcinogenic and has the potential to increase the risk of cardiovascular disease if consumed again. Furthermore, improper disposal of used cooking oil can cause environmental pollution because it is difficult to decompose. This study aims to examine the wise management of household waste, especially used cooking oil, by utilizing it into products with utility value. One form of utilization is processing used cooking oil into environmentally friendly soap for laundry purposes. This activity was carried out as a form of community service through training in making soap from used cooking oil with the addition of essential oils for aromatherapy for residents of Pasar Rawa Village, Gebang District, Langkat Regency. The research method used was qualitative, with observation and direct participation in the training activities. The results showed that participants, particularly housewives, demonstrated high enthusiasm and were actively involved in both the presentation and the soap-making practices. This activity not only raised public awareness of the importance of managing used cooking oil waste but also provided new skills that have the potential to support family economic growth.

The Indonesian Navy Academy is a military educational institution that produces cadets to become professional and reliable Indonesian Navy officers. Cadets are required to have strong physical and mental strength to achieve responsiveness, resilience, and resilience in undergoing education, training, and upbringing. To support learning and training activities, quality food intake and service are required. Quality meal service is needed in order to increase the satisfaction of AAL cadets during meal activities in the Hadiwinarso Rds Loungeroom. For this reason, qualified Human Resources are needed to man the Hadiwinarso Rds Loungeroom, namely Cooks and Waiters in improving meal services for cadets. The researcher focused on personnel development and made it as input to optimize the cooks and waiters in the Hadwinarso Rds Loungeroom to improve meal services for cadets. In this study, the SWOT method was used to reveal internal and external factors that influence the performance of Waiters and Cooks. This study is expected to find the right optimization strategy by identifying strengths, weaknesses, opportunities, and threats. After conducting a SWOT analysis, a strategy was obtained to optimize Waiters and Cooks with a combination strategy of Weakness-Opportunity in quadrant III. W-O strategy (supporting the Turn-Around strategy) namely the organization faces enormous opportunities, but on the other hand faces several internal obstacles/weaknesses with the focus of the strategy being to minimize internal weaknesses so that it can seize better opportunities. The results of the study show that the W-O Strategy that the author found is Strategy 1: Given training/courses according to their fields so that they can work optimally and acquire new skills, Strategy 2: Cooks and Waiters have experience in supporting protocol activities at AAL well. Working well and having experience is capital to open up opportunities for PHL to be appointed as PNS or promoted to division head/kitchen head by considering the working time and amount of experience during AAL, Strategy 3: AAL needs to have standardization in recruiting workers so that later workers are ready to be placed to work according to their fields and open up opportunities to continue improving skills/abilities through courses/training provided by AAL. Meanwhile, to standardize recruitment, researchers provide specific requirements for job applicants interested in becoming cooks and waiters at the Loungeroom at Rd. S Hadi Winarso

Food-based micro, small, and medium enterprises (MSMEs) play a crucial role in supporting household economic growth, including in Sialang Village, Bangkinang Subdistrict. One of the local businesses, “Keripik Cabe dan Mie Kuning Bu Inun,” produces cassava chips using traditional frying methods, which result in high oil absorption, inconsistent quality, short shelf life, and low production efficiency. Limited knowledge of food processing technology, sanitation, and food safety standards further hinders business development. This community service program aims to address these challenges through the application of low-oil frying technology, training on Good Manufacturing Practices (GMP), production assistance, and periodic evaluation. The implementation method includes field observation, technical training, technology demonstration, production mentoring, and monitoring. The results show significant improvements in product quality, indicated by lower oil content, crispier texture, brighter color, and longer shelf life. Efficiency in oil usage and process stability also increased. Moreover, the knowledge and skills of MSME actors in sanitation, food safety, and production management improved considerably. Overall, the program successfully enhanced the competitiveness of the MSME, strengthened production sustainability, and provided positive economic impacts. This initiative can serve as a replicable model for other food MSMEs facing similar challenges.

This research aims to explore the role of service excellence in enhancing consumer loyalty in culinary MSMEs, with a case study at RM Kamang Jaya in Medan City. In facing intense competition in the food industry, excellent service becomes an important strategy to maintain and expand the customer base. A qualitative approach with a case study method was employed to deeply examine customer experiences, perceptions, and service practices through interviews, observations, and documentation. The findings show that the consistent application of service standards, friendly attitudes of staff, and attention to detail in service delivery greatly contribute to customer satisfaction and loyalty. Good service has been proven to encourage repeat orders, create positive experiences, and enhance word-of-mouth promotion. Despite some technical obstacles, such as order errors or menu limitations, the quick response and professional attitude of employees were able to minimize their impact. These findings confirm that service excellence not only meets the functional needs of consumers but also builds emotional attachment, which becomes the foundation of long-term loyalty. The implications of this research are significant for other MSME actors in designing superior service strategies to face increasingly complex business competition.

This community service activity aims to optimize the Free Nutritious Meal Program (MBG) at SMK Negeri 1 Jember as an effort to improve the quality of human resources and student productivity. The main problems identified include low nutritional literacy, undeveloped healthy consumption habits, and weak synergy between schools, families, and local food businesses. The community service was implemented using the Participatory Rural Appraisal (PRA) approach through the Plan, Act, Observe, and Reflect stages, involving teachers, students, parents, and SPPG. The results of the activity showed an increase in the knowledge and skills of school residents regarding nutrition management and food safety, the formation of a healthy consumption culture, and the strengthening of the nutritious food supply chain involving MSMEs and local farmer groups. In addition, collaboration between parties has become more solid, thus supporting the program. This activity demonstrates that the participatory approach can strengthen the institutional capacity of schools while serving as a model for implementing adaptive and replicable nutrition programs for other educational institutions.

This study conducts a Systematic Literature Review (SLR) to examine how key dimensions of digital service quality—namely system quality, ease of use, perceived value, and payment availability—shape customer loyalty among Generation Z culinary consumers, with customer satisfaction functioning as the mediating variable. Bibliometric mapping reveals that previous studies have predominantly focused on Millennials and Gen Y and have emphasized traditional service quality rather than digital service performance, indicating a significant research gap in Gen Z–specific digital consumption behavior. The SLR findings show that fast, secure, stable, and user-friendly digital systems strongly influence perceived value and user satisfaction, while the availability of digital payments such as QRIS and e-wallets enhances seamless transactional experiences. Customer satisfaction emerges as the primary psychological mechanism mediating the relationship between digital service quality and Gen Z loyalty, reflected in repeat purchases, positive word of mouth, and emotional attachment to digital culinary platforms. This study contributes theoretically by addressing existing research gaps and proposing a conceptual model of Gen Z loyalty grounded in digital experience.

This training supports the achievement of Sustainable Development Goals (SDGs), specifically SDG 4 (Quality Education), SDG 8 (Decent Work and Economic Growth), and SDG 12 (Responsible Consumption and Production). The community service activity follows the UNJ Community Service Strategic Plan (PPM Renstra) 2021–2025, focusing on education and environmental initiatives. A needs analysis conducted at SMAN 1 Muara Gembong, particularly in the school canteen, revealed that many food items sold lacked attention to health and hygiene, and did not optimize local food products. Based on this, training on personal hygiene education for the school community is needed to support school entrepreneurship programs. The training uses a practical approach integrated with digital technology through poster creation. Results showed that participants increased their awareness of health and hygiene, which improved the quality of their entrepreneurial products. The training included material on personal hygiene in entrepreneurship, with educational posters as the output. Evaluation was done using questionnaires, with data analyzed descriptively. Expected outcomes include the publication of an article, mass media exposure, YouTube video, partnership recognition, intellectual property rights registration, educational posters, and a profile of personal hygiene education for the school community in canteen management.

The application of food hygiene and sanitation principles is an important aspect in ensuring the quality of nutritional services in hospitals. Low compliance of kitchen staff in maintaining hygiene is often caused by a lack of supervision, motivation, and limited supporting facilities. This study aims to determine the effect of education on compliance with the application of food hygiene and sanitation and its contributing factors in the Nutrition Installation of Hospital X through an internship activity conducted in July–October 2025. The research method used a quasi-experimental model with a one-group pretest-posttest and a mixed methods approach. The research subjects were seven kitchen staff, with two of them being interviewed in depth via voice recording. Data collection was carried out through initial observations, compliance checklists, and recorded interviews at the pretest and posttest stages. Educational interventions were carried out through counseling, routine briefings, and mentoring in the six-step handwashing practice according to WHO guidelines. Data analysis was carried out using descriptive quantitative and thematic qualitative methods. The results showed an increase in staff compliance after being given education, seen from changes in behavior in washing hands properly, using personal protective equipment, and maintaining cleanliness of the work area. Based on pretest interview results, low compliance was caused by a lack of supervision due to the lack of accreditation, infrequent monitoring, the misperception that visibly clean hands were safe enough, and limited water supply due to the shared drain with the hospital laundry. Following the educational intervention, posttest results showed improved compliance compared to baseline.

Emesis gravidarum experienced by pregnant women can affect both maternal and fetal health, particularly in terms of nutrition and quality of life. One non-pharmacological approach that can be applied is peppermint aromatherapy, which should be implemented through safe and comprehensive midwifery care tailored to the mother’s needs. This case report aims to evaluate the effectiveness of peppermint aromatherapy in reducing symptoms of emesis gravidarum. The subject is Mrs. S, a 25-year-old pregnant woman at 7–8 weeks of gestation who received care at Melayu Kota Piring Public Health Center, Tanjungpinang, from February to March 2025. Data were collected through interviews, observations, physical and laboratory examinations, and documentation using the SOAP format. The results showed that peppermint aromatherapy effectively reduced the frequency and severity of nausea and vomiting, helping the mother maintain better food intake. In conclusion, peppermint aromatherapy can serve as an effective non-pharmacological alternative for managing emesis gravidarum in primary healthcare settings.

The Community Service Program (KKN) is a form of student community service aimed at providing tangible contributions to village development. The 2025 KKN Program of Group 04 of Pertiba University was implemented in Tukak Village, Tukak Sadai District, South Bangka Regency, with a primary focus on reforestation activities through the planting and distribution of fruit seedlings. The purpose of this activity is to increase public awareness of the importance of protecting the environment, creating green spaces, and supporting village community food security. The implementation method includes coordination with the village government, provision of seedlings, community outreach, and direct planting of fruit seedlings with village officials, related institutions, and the local community. The results of the activity showed the active involvement of the community and village officials, with the planting and distribution of 1,000 fruit seedlings to all residents of Tukak Village. This activity is expected to create long-term impacts in the form of improving environmental quality, increasing food security, and public awareness of the importance of nature conservation.

Semarang City has experienced significant growth over the past five years (2020 – 2025). Rapid urban development has been positively correlated with increasing environmental burdens, particularly in solid waste generation. In Indonesia, the largest portion of municipal waste consists of food waste, followed by plastic waste. Among these, plastic waste is the most difficult to manage. It is estimated that around 70% of Indonesian households still burn their waste as a means of disposal. The burning of waste, especially plastics, releases toxic emissions such as dioxins, furans, and fine particulates, which pose serious health risks, particularly to the respiratory system. This practice not only worsens air quality but also threatens public health. This community service program focused on providing education about the thermal properties of waste and the negative impacts of plastic burning on both the environment and human health. The program aimed to improve public knowledge of the thermal characteristics of various types of waste and the hazards of plastic burning through accessible scientific outreach. The initiative is expected to raise awareness and understanding of environmentally friendly waste management alternatives such as waste separation, composting, and recycling. The activity was conducted in RW 01, Tugurejo Village, Tugu District, Semarang City.

Quality control is a crucial aspect in various fields, such as education, the food industry, and manufacturing, as it functions to maintain the consistency of service or product quality. Inaccuracy in managing quality can cause financial losses, damage an institution's reputation, and reduce stakeholder trust. Based on this urgency, this study reviews recent literature to answer the main question of how quality control strategies can be effectively applied in diverse organizations. The review was conducted through a qualitative literature review approach by exploring scientific publications via Google Scholar and the Publish or Perish (PoP) application. Article selection was based on the relevance of keywords related to quality control and was limited to publications from 2020–2025. Out of 24 articles found, filtering was done until 5 of the most relevant articles remained for in-depth analysis. The analysis reveals three main findings. In higher education, a strong internal quality system and a sustainable quality culture are needed. The food industry emphasizes the standardization of raw materials and optimization of production processes. Meanwhile, the manufacturing sector makes extensive use of statistical techniques and tiered inspections. Overall, the effectiveness of quality control requires a combination of technical, managerial, and organizational culture aspects. Future research is recommended to explore the integration of digital technology and sustainability principles in quality control practices.

This study aims to assess the quality and impact of supporting tourism facilities at Sisingamangaraja XII International Airport in strengthening the development of Lake Toba as a Super Priority Destination. The airport holds a strategic role as the main gateway for tourists visiting the Lake Toba area, making the quality of services and the completeness of facilities crucial aspects in creating a memorable travel experience. The research employed a qualitative approach with data collected through in-depth interviews with key informants, direct field observations, and documentation. Data analysis was conducted using the (SERVQUAL) model, which evaluates five key dimensions: tangibles, reliability, responsiveness, assurance, and empathy. The findings reveal that the airport has provided several tourism-supporting facilities, including ground transportation services, food and beverage outlets, as well as souvenir and gift shops. However, the implementation of these facilities has not yet reached optimal performance. Identified challenges include the limited choice of transportation options to and from various tourist destinations, the lack of authentic Lake Toba culinary offerings at food and beverage outlets, and the insufficient promotion of local products at souvenir shops. Furthermore, the absence of essential services such as travel agencies and money changers has negatively affected convenience, particularly for international tourists who require accessible information, transactions, and travel services. These findings indicate that improving supporting facilities at Sisingamangaraja XII International Airport is an urgent necessitySuch efforts are expected to enhance the quality of airport services, increase tourist satisfaction, and ultimately reinforce Lake Toba’s position as a leading national and international tourism destination.

This study aims to thoroughly examine the influence of menu variety, taste, and price on customers' purchasing decisions at CEZ-ROS Restaurant, located in Kediri Regency. Understanding these factors is crucial for the restaurant to enhance customer satisfaction and improve sales performance. The research employs a quantitative approach with an associative research type, designed to explore relationships between variables. The sampling technique used is accidental sampling, where respondents were selected based on convenience and their availability during the data collection period. This method allows for practical and efficient data gathering from actual restaurant customers. Data analysis involves several statistical tests to ensure accuracy and reliability. Initially, validity and reliability tests were conducted to confirm the suitability of the questionnaire. Then, multiple linear regression analysis was used to determine how menu variety, taste, and price individually and collectively influence purchasing decisions. Additionally, t-tests assessed the significance of each independent variable, while the F-test evaluated their simultaneous effect. The coefficient of determination (R²) provided insight into how much variation in purchasing decisions could be explained by these variables. The results indicate that menu variety, taste, and price significantly impact purchasing decisions both individually and together. Specifically, customers prefer restaurants offering a diverse menu, delicious food, and reasonable pricing. The F-test confirms the strong combined effect of these factors on consumer behavior. However, the coefficient of determination also suggests that while these variables are important, other external influences such as service quality, ambiance, and promotions may also affect purchasing decisions. Overall, this study highlights that CEZ-ROS Restaurant should focus on maintaining menu diversity, enhancing taste quality, and setting competitive prices to attract and retain customers effectively.

Penelitian ini bertujuan untuk mengetahui pengaruh kualitas produk dan kualitas pelayanan terhadap keputusan pembelian di Wingstop Margonda Depok. Fenomena yang melatarbelakangi penelitian ini adalah meningkatnya persaingan di industri kuliner, khususnya restoran cepat saji, yang menuntut setiap perusahaan untuk meningkatkan kualitas produk dan pelayanan guna mempertahankan pelanggan. Metode penelitian yang digunakan adalah metode kuantitatif dengan pendekatan deskriptif. Populasi dalam penelitian ini adalah pelanggan Wingstop Margonda Depok sebanyak 177 orang, dan jumlah sampel sebanyak 122 responden yang ditentukan menggunakan rumus Slovin dengan tingkat kesalahan 5%. Teknik pengumpulan data menggunakan kuesioner, sedangkan analisis data dilakukan dengan uji validitas, uji reliabilitas, uji asumsi klasik, analisis regresi linier berganda, uji t, uji F, dan koefisien determinasi (R²). Hasil penelitian menunjukkan bahwa kualitas produk dan kualitas pelayanan secara parsial maupun simultan berpengaruh positif dan signifikan terhadap keputusan pembelian. Dengan demikian, dapat disimpulkan bahwa semakin baik kualitas produk dan kualitas pelayanan yang diberikan Wingstop, maka semakin tinggi pula keputusan pembelian konsumen.

This study aims to analyze the influence of service quality, price, and store atmosphere on consumer purchasing decisions at the Rocket Chicken branch in Ngronggo, Kediri City. These three variables were chosen because they are considered to play an important role in influencing consumer behavior, particularly in the context of the increasingly competitive fast food industry. Service quality includes aspects of friendliness, speed, and accuracy of service provided by employees to customers. Price is considered in terms of affordability, suitability with product quality, and competitiveness compared to competitors. Meanwhile, store atmosphere includes cleanliness, lighting, layout, comfort, and the overall ambiance perceived by consumers when they are in the outlet. The research method used is quantitative with a survey approach. Data was obtained through the distribution of closed questionnaires to 130 respondents who are active consumers of Rocket Chicken at the research location. The data analysis technique used is multiple linear regression with the help of the latest version of SPSS software, in order to determine the extent of the influence of each independent variable on the dependent variable, namely purchasing decisions.The research results indicate that service quality, price, and store atmosphere significantly influence consumer purchasing decisions, both partially and simultaneously. These findings provide important implications for Rocket Chicken's management to pay more attention to these factors in formulating marketing strategies and operational management, in order to enhance customer satisfaction, loyalty, and appeal in the future.

This study aims to determine the effect of price discount (X1) and e-service quality (X2) on perceived value (Y) among Generation Z ShopeeFood users in Yogyakarta. This study used a quantitative approach with a sample of 60 Generation Z respondents aged 17-28 who had made a transaction on ShopeeFood in the past three months. Data were collected through an online questionnaire and analyzed using Structural Equation Modeling (SEM) with SmartPLS 4.0. The results of this study indicate that price discount has a positive and highly significant effect on perceived value, as evidenced by a strong path coefficient and a high t-statistic. E-service quality was also found to have a positive and significant effect on perceived value. Thus, both variables simultaneously significantly and strongly explain variation in perceived value, with the model demonstrating a good fit to the data. This study confirms that price discount strategies are a key driver in shaping perceived value among Generation Z consumers, and e-service quality also plays a crucial role in creating positive digital experiences. The practical implications of this study include recommendations for ShopeeFood managers to optimize discount strategies and continuously improve e-service quality to enhance consumer perceived value.

This study aims to examine the effect of product quality, promotion, and price perception on customer satisfaction at Mie Gacoan in Kutabumi, Tangerang Regency. The study population consists of consumers who have purchased Mie Gacoan, with a sample of 100 respondents selected using a non-probability sampling technique. Data was collected through questionnaires and analyzed using SPSS version 22. This study investigates the relationship between the independent variables (product quality, promotion, and price perception) and the dependent variable (customer satisfaction). The results of the analysis show that product quality, promotion, and price perception have a positive and significant effect on customer satisfaction at Mie Gacoan. High product quality, attractive promotions, and reasonable price perceptions contribute to increased customer satisfaction, which in turn can lead to greater loyalty and repurchase intentions. Based on these findings, it is recommended that Mie Gacoan management continuously improve their product quality and promotions, as well as maintain a favorable price perception among consumers. Enhancing these factors is expected to attract more customers and improve Mie Gacoan’s competitiveness in the market, particularly in the Kutabumi area and its surroundings. Therefore, this study provides valuable insights for marketing strategies and business development at Mie Gacoan, contributing to the growth and success of the brand in the competitive food service industry.

This community service program (PKM) aims to empower farmer groups and women’s groups in Salenrang Village, Bontoa District, Maros Regency, through the diversification of pappa plant (Stenochlaena palustris) products. The pappa plant is a local resource with high economic potential, yet its utilization remains limited. Therefore, this PKM activity focuses on enhancing community skills in processing pappa leaves into innovative food products with greater market competitiveness. The program was carried out through counseling, practical training, and intensive mentoring from upstream to downstream. Participants were guided in selecting high-quality raw materials, applying hygienic processing techniques, creating recipe innovations, developing attractive packaging, and strengthening business management as well as digital-based marketing strategies. Through a participatory approach, the program not only increased knowledge but also built technical skills that could be directly applied in local businesses. The results of the activities indicated a significant improvement in the knowledge and skills of approximately 25 participants. One of the flagship products developed was pappa leaf crackers, which are characterized by a crispy texture and distinctive taste. The product received positive responses from the local community and showed promising market potential. At least 15 group members were intensively trained and expressed strong interest in developing entrepreneurial activities based on pappa leaf processing. This program contributes to strengthening household economies, preserving local plants as part of cultural identity, and promoting regional culinary development. With continued mentoring, pappa-based processed products are expected to become an icon of creative economy in Salenrang Village and foster sustainable community independence.

HokBen, previously known as Hoka Hoka Bento, is a fast-food restaurant offering Japanese-style menus and has successfully built a strong brand in Indonesia since 1985. This study aims to analyze and explain the influence of service quality, taste, and price on customer satisfaction at the HokBen Atrium restaurant. This research uses a descriptive quantitative approach with purposive sampling technique, involving 100 respondents who are customers visiting and purchasing products at the HokBen Atrium restaurant. Data were collected using scale range analysis and path analysis, conducted with the help of Microsoft Excel and SPSS version 23. The results of the study indicate that service quality, taste, and price have a significant simultaneous impact on customer satisfaction. The coefficient of determination shows that these three variables account for 78.0% of the influence on customer satisfaction at the HokBen Atrium restaurant. The most dominant factor influencing customer satisfaction is taste, with the highest t-value of 5.279. This suggests that taste is the most important factor affecting customer satisfaction at the HokBen Atrium restaurant. This study provides valuable insights for the management of HokBen to further improve service quality, taste, and price adjustments to maintain and increase customer satisfaction levels.