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This entrepreneurship socialization carries the theme of Young Generation, Generation of Work, attended by three speakers consisting of education, public transportation and culinary fields. This activity was held considering that entrepreneurship among the younger generation is not yet widely practiced but tends to be more in demand by adults. The purpose of this entrepreneurship socialization activity is to provide advice so that young people are bigger and have no doubts about entering the business world. The activity held in Rantauprapat was attended by 60 participants.

This study aims to analyze how Family Empowerment and Welfare (PKK) plays a role as a driver of Micro, Small and Medium Enterprises (MSMEs) in realizing a creative economy in Gubugsari Village. This study uses a qualitative approach by collecting data through interviews, observation, and documentation review. The results show that the PKK in Gubugsari Village plays an important role in empowering MSMEs through various programs, such as skills training, capital provision, and marketing assistance. These programs have encouraged the growth of creative industries in the village, such as handicrafts, culinary, and fashion. In addition, the PKK also plays a role in facilitating cooperation between MSMEs and other stakeholders to develop the creative economy ecosystem in Gubugsari Village. In conclusion, PKK has a significant role as a driver of MSMEs in realizing the creative economy in Gubugsari Village through various empowerment programs implemented.  

With the decreasing popularity of typical Indonesian food, television must develop more creativity in Indonesian culinary feature programs, therefore the role of television media is needed which can present information about culinary with interesting concepts and also present a variety of dishes from various regions in Indonesia. The creator of the work created a culinary feature program that has a lot of information and is also a reference for unique and interesting places to eat or restaurants with the theme of typical Indonesian food as inspiration and is also suitable for generation Z to get to know and preserve the culinary riches of the archipelago. The creator created a culinary feature program "Rasa Nusantara" Edisi Warung MJS. In the work on this culinary feature program, the creator as Producer is tasked with overall responsibility for the implementation of this production relating to audio visuals and is involved in creating or packaging a program concept or idea chosen in Pre-Production, Production and Post-Production. The general benefits include adding to the impressions of Indonesian culinary tourism and providing alternative entertainment for viewers of this program. The hope is that this culinary feature work will present information about Indonesian culinary locations in Jakarta, namely a feature show that has the unique characteristics of a place that is attractive to Generation Z and that the audience will also have the opportunity to enjoy this culinary program as entertainment.

Abstract ­- Indonesia can be said to be a place rich in culinary delights because there are various types of cuisine in each region, both in the form of heavy meals and snacks. The progress of increasingly modern times has more or less influenced the decline in the popularity of several typical Indonesian foods. Television must develop more creativity in Indonesian culinary feature programs. Therefore, a culinary feature program entitled "Rasa Nusantara" Warung MJS edition was created. This feature program will provide information about unique culinary locations in the archipelago with an exploration of the themes of these places which are characteristic. This program is not only informative, but has the impact of inviting the audience to learn more about the variety of typical Indonesian foods. In this program, the creator of the work acts as a script writer, where his duties involve the ability to develop an idea into a script, create a treatment, create a list of questions for interviewing sources, and compose the script. The general benefits include adding to Indonesian culinary tourism shows, as well as providing alternative entertainment for viewers of this program. The creator of the work hopes that with this culinary feature program the younger generation will participate in preserving Indonesia's culinary riches. Keywords: program feature, culinary, scriptwriter

This research aims to determine the influence of digital marketing and product quality on consumer satisfaction in culinary businesses in Metro City, Lampung Province. The type of research used is explanatory research with a quantitative approach. The population in this research is consumers who have visited and carry out culinary product purchase transactions. The sample used in this research was 100 female respondents taken using purposive sampling, Meanwhile, the data collection procedure was carried out using field studies include interviews, questionnaires, observation and documentation. The research results obtained were analyzed with statistical tools using the smartPLS program, shows that digital marketing and product quality have a positive effect on consumer satisfaction.  

The culinary business is one of the rapidly growing sectors with potential for continuous expansion. This study aims to analyze the purchasing decisions of soft cookies products through a marketing mix survey at Kaje Nibbles Jakarta. Data collection for this research utilized a questionnaire in the form of a Google Form containing 19 statements that have passed validity and reliability tests. The marketing mix instrument consists of four indicators: Product, with sub-indicators including product quality, product design, and packaging. Price, with sub-indicators such as price appropriateness to product quality, price appropriateness to benefits, price competitiveness, and affordability. Place, with sub-indicators including accessibility, visibility, traffic, and parking. Promotion, with sub-indicators including advertising, sales promotion, and public relations. The questionnaire was distributed to Kaje Nibbles consumers through online channels. The research data will be presented descriptively through statistical analysis. Based on the findings, the researcher will explain the situation and conditions according to the data obtained. The results indicate that on average, the highest scoring culinary interest indicator is in the promotion category, specifically public relations, while the lowest scoring indicator is in the product category, specifically product design.    

This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analysis method, namely the Friedman test. The Friedmen test is used because the data in this study are categorical and it is more appropriate to use non-parametric statistical tests. seen all aspects (lemongrass aroma, citrus leaf aroma, creamy texture, acidity level and spiciness level) and aspects of the level of preference for consumer acceptance. The results of the validation test stated that there was an influence on the creamy texture aspect and the level of spiciness in the mayo-matah sauce which was given a percentage of mayonnaise as much as 10%, 20%, and 30%.    

The growth of the Muslim population in Indonesia has strengthened public awareness regarding halal food, making this issue increasingly important in the culinary industry. However, complexity in the process of making halal certification is often faced, especially by small and medium scale producers, who consider the process of making halal certification a complex challenge and require expensive costs. The aim of this research is to determine the influence of brand awareness, product quality and brand image on consumer purchasing decisions for halal products. The data collection technique uses a questionnaire. Samples were taken using the Non Probability Sampling Technique with the Purposive Sampling method which was distributed to 115 respondents from consumers of Pempek Nony 168 Palembang. This research uses testing tools in the form of SmartPLS 3.0 software with the PLS-SEM analysis method. The research path coefficient results show that product quality has a positive and significant influence on brand loyalty, but brand awareness does not have a positive and significant influence on brand loyalty. Apart from that, brand awareness and brand loyalty have a positive and significant influence on purchasing decisions, but product quality does not have a positive and significant influence on purchasing decisions.

This research is conducted to examine the phenomenon of the proliferation of micro, small, and medium-sized enterprises (MSMEs) in the form of “angkringan” businesses in Gresik, with a primary focus on the technical operational aspects in a feasibility study. The rapid growth of angkringan MSMEs in this region raises questions about the factors influencing the sustainability and success of these businesses. The aim of this research is to analyze various technical operational components, including operational management, efficiency, and business strategies applied by angkringan entrepreneurs. By employing qualitative and quantitative methods, this study is expected to provide in-depth insights into effective operational practices and offer strategic recommendations to enhance the competitiveness and sustainability of angkringan MSMEs in Gresik. The findings from this research are anticipated to serve as a valuable reference for business practitioners, policymakers, and academics interested in the development of culinary sector MSMEs.

Abstract: This study aims to identify the effect of marination with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef products on physical quality (tenderness) and consumer acceptability.  The method used was experimental. The research was conducted at the State University of Jakarta with a sample of 30 Education of Culinary Arts students who were moderately trained panelists. Based on the statistical hypothesis test with the Friedman test, it can be seen that all aspects (color, taste, aroma and texture) are not affected by marination treatment in processed beef products on consumer acceptance. Based on the results of Anova calculation on physical quality test, there is a real difference in banana peel marination treatment on the level of meat tenderness.

This study explores the design intricacies of a scalable RESTful Backend API tailored for a sophisticated food recipe recommendation application, with a primary focus on leveraging the Google Cloud Platform (GCP) for deployment. Employing a service-oriented paradigm, the API segregates Backend functionalities, fostering optimal scalability. The REST architecture ensures seamless integration, while GCP guarantees reliability and scalability. Utilizing Node.js and Express.js, the API efficiently manages culinary recipes and user preferences. Rigorous performance evaluations affirm its rapid responsiveness. This paper offers pragmatic guidelines for developers, emphasizing the significance of GCP for seamless and scalable deployments.  

This research aims to analyze the operational risks faced by Rumah Makan Ondo Batak Grill, a famous culinary business on Jl. Weaving Factory No. 45, Sei Putih Tengah, Medan Petisah District, Medan City, North Sumatra. The qualitative method used in this research is data collection techniques by conducting direct observations and interviews with the owner of the Ondo Grill Batak Restaurant. The research results reveal that there are several significant operational risks, including hygiene and food safety risks, equipment damage risks, employee absenteeism risks, and customer number risks. To manage possible risks, Ondo Restaurant has implemented several strategies, such as regular employee training regarding food hygiene and safety, routine maintenance and inspection of cooking equipment, and development of an employee attendance management system. Apart from that, this restaurant is also diversifying its menu and promotions to attract more customers and maintain income stability. This research concludes that effective operational risk management is very important for the survival and success of Ondo Restaurant. The recommendations provided include improving the risk monitoring system and implementing risk management strategies on a regular basis.

SWOT (Strengths, Weaknesses, Opportunities and Threats) analysis has become a common strategy in business development, especially in the culinary industry. Warung Makan Fun Balunijuk Village is one of the businesses in the culinary sector that uses SWOT analysis to develop its business strategy. As part of this research, a SWOT analysis was carried out to determine the position of Warung Makan Fun Balunijuk Village in the culinary industry and identify strengths, weaknesses, opportunities and threats related to its business. Based on the results of the SWOT analysis, Warung Makan Fun can continue to develop, but it requires a combination of SWOT analysis, such as implementing SO strategies, one example of which is holding local events by utilizing lots of seating; WO strategy, one example of which is improving financial management by using local events as a promotional tool; ST's strategy, one of which is maintaining affordable prices and fresh ingredients to face competition; and WT strategies, such as increasing menu innovation to remain competitive amidst competition, and so on.

Tourism is one of the sectors that is growing rapidly in Indonesia and is a major contributor to the country's foreign exchange. Tourism development through tourist villages, such as the Bilebante Green Tourism Village in West Nusa Tenggara, is an effective strategy for improving the local economy and preserving cultural traditions. This research aims to identify and analyze creative economy-based tourism development strategies in the Bilebante Green Tourism Village. The theory used is rational choice which was coined by James S Coleman. The research method used is a qualitative method with a phenomenological design. The data collection technique is carried out in several processes, namely observation, in-depth interviews, and documentation in order to obtain valid data. The data analysis technique uses the Miles and Huberman interactive model. Informants consisted of community leaders, village managers, culinary traders and tour guides. The results of this research focus on 2 aspects, namely tourism development and creative economic factors as drivers of employment opportunities. The green tourism village of Bilebante is able to develop because actors (tourism managers) are able to map resources well so that this has implications for the right development choices. Local people in this case are also able to choose jobs freely based on the skills resources they have.

This research explores the meaning and social value of non-Muslim consumer behavior in hunting takjil during Ramadan in Medan City. The research method used is a qualitative approach with data collection techniques through interviews, observation, and documentation. The results collected amounted to 35 sets (Respondents) from 7 different locations where the results showed that non-Muslim consumers showed tolerance, openness, and mutual respect for Muslims. They participate in Ramadan traditions and understand the associated social values. Factors that encourage non-Muslims to hunt for takjil include culinary curiosity, the vibrant atmosphere of Ramadan, and support from Muslims. Takjil hunting also reflects the values of tolerance, togetherness and sharing. The month of Ramadan brings changes in the consumption habits of non-Muslims, with positive impacts in social and economic aspects.

The economic sector is currently experiencing rapid development, including the informal business sector that aims to fulfil the needs of life. Street vendors (PKL) are included in this sector with small capital and businesses that are private or group, utilising the crowd. Along with economic development, competition among street vendors is getting tighter, including in the Wirabraja canteen field, Bukittinggi, the majority of which are engaged in the culinary sector and children's entertainment. This study aims to determine the strategies to increase income and the obstacles faced by street vendors using Business Model Canvas (BMC) analysis. This research is descriptive qualitative with data collection methods through observation, interviews, and documentation. The results showed that Wirabraja canteen field vendors already know the strategy of increasing income and overcoming natural obstacles such as weather by bringing their own equipment. Income generation strategies are analysed through two important elements of BMC, namely Customer Segments and Customer Relationships.

Business legality is the main thing that business people need to do when starting a business. With business legality, the business being run can be said to be feasible to operate where legality is a license to run a business given by the authorities. Penjaringansari Culinary Tourism Center is one of the gathering places for business actors engaged in the culinary field who are experiencing problems related to the lack of awareness of the importance of legality in a business. This activity was carried out at the Penjaringansari Culinary Tourism Center which aims to provide education related to making a Business Identification Number and providing assistance in making a Business Identification Number. The method of implementing this activity is divided into three stages, including: the observation and interview stage, the stage of providing education, and the implementation stage. The target of this activity is business actors who do not yet have a Business Identification Number at the Penjaringansari Culinary Tourism Center, namely 13 business actors. The result of this activity is that the desire and awareness in developing the business being run is increasing because it already has a business license that is protected by applicable law.

The aim of this research is to determine and analyze the significance of the influence of capital, length of business, type of outlet, working hours, rental costs  and labor on the income and welfare of market traders. Pratistha Harsa Culinary, East Purwokerto, Banyumas Regency. The method used in this research is descriptive with a quantitative approach. The sample in this research is the Pratistha Harsa Culinary Market traders in East Purwokerto, Banyumas Regency as the population, with a sampling technique, namely a saturated sample, the sampling technique is by determining the entire population as a sample, namely 86 traders. The results of this research show that capital, length of business, working hours, and labor have a significant positive effect on the income of traders at the Pratistha Harsa Culinary Market, East Purwokerto, Banyumas Regency, while the type of outlet and rental costs have no effect on the income of traders at the Pratistha Harsa Culinary Market, East Purwokerto, Banyumas Regency. The implication of this research is that with the increasing length of business, traders need to increase innovation and promotion so that they can attract consumers. With the increasing number of consumers, the capital will be higher and the income earned will increase. By utilizing affordable rental costs and various types of outlets, traders are expected to be able to take advantage of Facilities as promotional materials and innovation can increase consumer demand and good use of working hours such as opening earlier at lunch time can also increase consumer demand. The more consumer demand, the greater the absorption of labor.

Micro, Small, and Medium Enterprises play a vital role in the Indonesian economy, but often face challenges in adopting digital technology. This community service aims to analyze the impact of implementing a digital menu as a tool for empowering Micro, Small, and Medium Enterprises, especially in the culinary sector. Digital menus are identified as innovations that not only facilitate business management but also improve customer experience through faster and more accurate access to information. This study uses a qualitative approach with an interview method on several Micro, Small, and Medium Enterprises in SWK Semolowaru, Surabaya. The results of community service that have been carried out are known that the use of digital menus significantly increases operational efficiency, reduces printing costs, and expands market reach through integration with digital platforms. the main challenges faced are limited human resources in mastering technology and the need for ongoing training. Therefore, support from the local government and related parties is needed to provide comprehensive training programs to improve the digital competence of Micro, Small, and Medium Enterprises. Empowering Micro, Small, and Medium Enterprises through digital menus has great potential to increase competitiveness in the digital era, thereby encouraging inclusive economic growth.

Purchasing decisions are a very important factor in the culinary business. When choosing food, consumers definitely look at several factors such as recommendations from other people and the brand image of the food. If consumers get positive recommendations from other people and also have a good brand image, this can encourage consumers to make purchasing decisions. The formulation of the problem in this research is, do Word of Mouth and Brand Image influence the decision to purchase Mie Gacoan at the Diponegoro Bandar Lampung branch? What is the influence of Word of Mouth and Brand Image on purchasing decisions for the Diponegoro branch of Mie Gacoan which is studied from an Islamic business perspective. The aim of this research is to determine the influence of Word of Mouth and Brand Image on purchasing decisions for Mie Gacoan at the Diponegoro Bandar Lampung branch. And also viewed from an Islamic business perspective. This research is a quantitative research, the population in this research is consumers of Mie Gacoan, Diponegoro Bandar Lampung branch. The sample used in this research was 96 people who had bought Mie Gacoan at the Diponegoro Bandar Lampung branch. Sampling used purposive sampling. Data collection uses questionnaires and interviews. The data analysis technique used in this research is the SEM model using SmartPLS version 4.0. The results of this research are that Word of Mouth has a positive and significant effect on purchasing decisions for Mie Gacoan at the Diponegoro Bandar Lampung branch. Brand Image has a positive and insignificant effect on purchasing decisions for Mie Gacoan at the Diponegoro Bandar Lampung branch. Islamic teachings do not prohibit humans from fulfilling their needs or desires, as long as with this fulfillment, human dignity can increase. Everything on this earth was created for the benefit of humans, but humans are commanded to consume goods/services that are halal and appropriate in moderation, not excessively. Fulfilling needs or desires is still permitted as long as it can add to the benefit or does not bring harm.