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This study aims to elucidate the cultural significance embedded within the culinary lexicon of the Tanjung Balai community. Leveraging the frameworks of ecolinguistics and cognitive anthropology, this research interprets the cultural values inherent in culinary lexicon. Through analysis, it was deduced that the Tanjung Balai culinary culture embodies multifaceted functions, encompassing cultural, social, and health dimensions. The cultural function serves to delineate the identity and distinctiveness of the community. Socially, it fosters notions of camaraderie, familial bonds, neighborhood cohesion, industriousness, environmental stewardship, etiquette, resilience, optimism, collaborative spirit, and unity. Additionally, the health function ascribes medicinal properties to ingredients, believed to promote well-being such as lactation, cardiovascular health, and overall bodily wellness. Furthermore, these culinary elements are purported to remedy various ailments including stomach ailments, cholesterol issues, stiffness, dental discomfort, and asthma.

Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not only a sweet food but also a source of nutritional content that can build energy in the body. When eating dessert makes your mood happy and your mind calm, of course the energy in your body also improves. Apart from that, this dessert made from chocolate contains antioxidants and is rich in fiber, which can fulfill the nutrients needed by the body. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making chocolate pudding dessert cups; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making chocolate pudding dessert cups can be consumed daily and can be used as an entrepreneurial product.

It is expected that UMKM will become a leading economic sector in order to achieve its building goals. This is due to the fact that UMKM is one of the few businesses that can thrive in challenging economic conditions. Due to this, in order for UMKM to be able to continue, UMKM has to have sound financial management practices. The first is having accurate financial knowledge and the ability to create financial reports that are needed to formulate business strategies that will eventually emerge. The financial performance of East Sudimara Culinary MSME in Ciledug, Tangerang does not reflect a sound financial performance. Training and mentorship outcomes, such as basic accounting and financial report writing, raise MSME actors' knowledge of the value of the information collected.

The traditional cake trading business is a type of business in the culinary sector that sells food in the form of cakes with certain cultural characteristics, both on a small scale (MSMEs) and on a large scale (parties). To be able to maintain the sustainability and development of the traditional cake trading business, a way is needed to distribute raw materials and make a profit. Therefore, an appropriate technique or method is very necessary in managing the raw materials for the products to be produced. In this research, the simplex method was used and by utilizing current AI technology, namely the use of TORA tools and comparing it with manual calculations to predict the maximum profit that can be obtained from each production by traditional cake traders within a period of one day, so as to have an accurate calculation estimate. . The result of calculating the maximum profit in a day is IDR 2,950.00.

This activity aims at empowerment and development of snack business based on local potency. Mitra is a group of Micro small and Medium Enterprises community of Ganesha (KUB Bahtera) Purworejo and culinary group of Angudi Laras Purworejo (KBU Satu Hati). There are 8 participants. Problems faced by partners include: Lack of marketing access, low production capability, low access to capital for funding, Low financial management capability and business accounting administration, Limited human resources marketing and Production. To solve these problems, the program solutions offered are: 1) Increased marketing access, 2) Improvement of product processing techniques, 3) Strengthening of loan access to various funding sources, 3) improvement of financial management and business administration, and 4) Strengthening Partnership. The method used is training and mentoring. The results achieved are: the increasing ability of participants in the field of online marketing, enhancement of capabilities in designing product packaging, increasing sales through the implementation of online marketing, and strengthening the partnership relationship between groups.Keyword: snacks, business groups, online marketing

This study aims to evaluate the sustainability of culinary café businesses through business feasibility analysis. Business sustainability in the culinary sector is becoming increasingly important along with changes in people's consumption patterns and environmental demands. This research uses a business feasibility analysis method to assess the financial, economic, social and environmental aspects that influence the sustainability of a culinary café. Data was collected through surveys, interviews and direct observation of café operations. The research results provide a holistic picture of the sustainability of culinary café businesses and identify key factors that influence business performance and impact in various dimensions. The implications of these findings can provide guidance for business owners, government and other stakeholders to improve the sustainability of culinary café businesses.  

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.

WB Kitchen is a culinary business located in Batusangkar, West Sumatra. WB Kitchen has 3 subsidiaries, namely WB Cake, WB Rendang, and WB Catering.WB itself is taken from the initials of Mrs. Rahmiwati Bur's nickname, namely "Wati Bur" as the owner. WB kitchen and other subsidiaries still do not have an optimal logo or visual identity, making it difficult to be remembered and recognized by the target audience.  This design uses the Design Thinking method with an approach through empathy as the first step, then supported by the SWOT analysis method, namely, Strenght, Weakness, Opportunity and threath. The design of visual brand architecture is done to optimize and give characteristics to WB Kitchen. Therefore, a visual identity guid line book was made as the main media and supported by other supporting media such as Greeting Cards, Aprons, Posters, Chef Shirts, Polo Shirts, Cake Packaging and so on.    

Omah Petoeng is a business place that operates in the culinary business with the angkringan concept which is currently developing in Tulungagung City. The quality of service provided by Omah Petoeng employees is good, friendly and fast. Apart from that, the prices of food and drinks are quite affordable for the community, making Omah Petoeng visited by many consumers, including young people, adults and the elderly, therefore Omah Petoeng's sales turnover has experienced a good increase every year. The aim of this research is to determine the influence of service quality and price perception on consumer satisfaction at the Omah Petoeng Tulungagung business. This research uses a quantitative approach with the type of research, namely associative, namely a type of research that explains the relationship between variables. The population in this research is consumers who have visited and made purchases at Omah Petoeng Tulungagung. The data collection technique uses a questionnaire addressed to respondents to answer. The results of the data were then analyzed using tests in SPSS 16. The research results showed that: (1) service quality and price perception had a significant effect on consumer satisfaction at the Omah Petoeng Tulungagung business, (2) service quality had a positive and significant effect on consumer satisfaction in the Omah Petoeng Tulungagung business, (3) price perception has a positive and significant effect on consumer satisfaction in the Omah Petoeng Tulungagung business.

Sendy’s Fresh Fruit Juice & Fruit Soup is an MSME business operating in the culinary and beverage sector that has developed in Gresik City. In the midst of a lot of competition with similar beverage products, Sendy's Fresh Fruit Juice & Fruit Soup is able to compete in sales and earn profits that continue to increase. The aim of this research is to determine the influence of service quality, price perception and taste on consumer satisfaction with Sendy's Fresh Fruit Juice & Fruit Soup. The population in this study were consumers of Sendy's Fresh Fruit Juice & Fruit Soup. The method used in this research is quantitative with an associative type of research. This research used an accidental sampling method with 100 respondents. The data sources used in this research are primary data and secondary data. With the help of the IBM SPSS 23 application, the research results show that: (1) service quality, price perception and taste have a significant effect on consumer satisfaction in the Sendy Fresh Fruit Juice & Fruit Soup business, (2) service quality has a positive and significant effect on satisfaction consumers in the Sendy Fresh Fruit Juice & Fruit Soup business, (3) price perception has a positive and significant effect on consumer satisfaction in the Sendy Fresh Fruit Juice & Fruit Soup business, (4) taste has a positive and significant effect on consumer satisfaction in the Fresh Fruit Juice business & Sendy Fruit Soup.

The increasingly tight competition between creative industries in the culinary sector requires creative industries to develop strategies to attract consumers so that consumer satisfaction arises, various product innovations are carried out and the quality of service is not yet fully felt by consumers. Therefore, this research raises the issue of product innovation and service quality on consumer satisfaction. The aim of this research is to (1) examine whether product innovation and service quality simultaneously have a positive and significant effect on satisfaction, (2) examine whether product innovation partially has a positive and significant effect on consumer satisfaction, (3) examine whether product innovation has a partial positive and significant effect on consumer satisfaction. partial positive and significant effect on consumer satisfaction. This research uses a quantitative approach with an associative type of research. The sampling technique used nonprobability sampling technique, precisely accidental sampling, with a sample size of 70 respondents. The types of data used are primary data and secondary data. Questionnaire data were analyzed using SPPS Version 25.0 by testing validity, reliability, multicollinearity, multiple linear regression, coefficient of determination, hypothesis testing (F test, T test), and classical assumption tests (normality, heteroscedasticity and autocorrelation tests). The results of this research show that, (1) Product innovation and service quality simultaneously influence consumer satisfaction, (2) Product innovation partially has a positive and significant influence on consumer satisfaction, (3) Product innovation partially has a positive and significant influence on consumer satisfaction.

Sambal Dadakan Bang Jali is a type of UKM culinary business located in Bekasi City. This business was founded in 2020 during the COVID-19 pandemic and at that time only the company implemented a take away strategy. This study aims to determine the effect of product quality and service quality on purchasing decisions for Sambal Dadakan Bang Jali in Bekasi City. This study uses a type of Quantitative research. The population of this study were customers / visitors of Sambal Dadakan Bang Jali in Bekasi City. The sample collection method used is Non-Probability Sampling. Purposive sampling is a sampling approach method with the hair formula and a sample of 80 respondents. Data collection by means of observation, interviews, and questionnaires, data analysis using multiple linear regression methods. The results stated that product quality has a significant effect on purchasing decisions, while service quality has a significant effect on purchasing decisions and then simultaneously product quality and service quality affect purchasing decisions.

The purpose of this study was to determine the effect of sanitation hygiene knowledge on the hygiene behavior intention of culinary students in SMK. The type of research used in this study is quantitative with an evaluative descriptive approach. Descriptive evaluative research is research conducted to investigate circumstances, conditions, situations, events, activities, and others whose results will be compared with criteria and conclusions drawn. The population of this study were X and XI grade culinary students of SMK Negeri 1 Lamongan, totaling 30 students selected using simple random sampling technique. The instrument used is a knowledge test question in the form of multiple choice of 20 questions which is used to measure the level of student knowledge and observation sheets to see student hygiene behavior at school. This study uses simple regression test analysis, the instrument is calculated using SPSS 25 and can be said to be valid if r count> 3.361. for the reliability test, the results are said to be reliable if Cronbach's Alpha> 0.60. In this study, the reliability value is 0.708. The results showed that 2 students' sanitation hygiene knowledge was in the low category (6.7%), 5 students in the moderate category (16.7%), 8 students in the good category (26.7%) and 15 students in the excellent category (50%). For hygiene behavior intention, 13 students were in the very good category with a percentage of 43.3% and there were 17 students in the good category with a percentage of 56.7%. The results showed that sanitation hygiene knowledge affects students' hygiene behavior with a large influence on the R Square value obtained of 26.5%.

The culinary diversity in Asia affects the interest of tourists to visit, this is a fascinating thing to explore. This study investigate the role of gastronomy tourism in expressing and communicating the identity of a region. This study use descriptive qualitative method, it explains how to understand research subject phenomena, behavior, perceptions, motivations, actions, and so on, holistically, and how to describe the results in the form of words and sentences (Moleong: 2010). Using the theory of gastronomic identity proposed by Harrington (2005), researchers analyze that Authenticity is the representation of traditional culinary traditions that reflect a region's historical and cultural foundations. Diversity includes the variety of ingredients, recipes, and culinary skills in a region, Innovation is the imaginative modification and advancement of conventional cooking techniques to suit modern preferences and fads. And sustainable food practices prioritize social responsibility and environmental friendliness in the case of five countries in Asia : China, Indonesia, India, Turkey, Kazakhstan. Gastronomy tourism can be found as a powerful tool for promoting a region's identity, both to locals and tourists.

The traditional food and beverage industry in Medan, Indonesia, is undergoing significant changes as Industry 5.0 technology becomes more integrated. This research explores the impact of this transformation through data analysis from 143 traditional culinary businesses. The focus is on evaluating the extent to which Industry 5.0 has been adopted, identifying factors that drive or hinder its adoption, and analyzing how this affects business operations and customer experiences. We utilized Structural Equation Modeling with Partial Least Squares (SEM-PLS) to examine the relationship between business characteristics, workforce readiness, Industry 5.0 adoption, and its implications for operational and customer experiences. We used descriptive statistics to understand demographic and technological profiles, while measurement model evaluation demonstrated the validity and reliability of our survey. Path analysis and bootstrap analysis were employed to confirm relationships, while fit model evaluation, R², and Q² provided insights into overall model robustness. Our findings contribute to academic knowledge, provide guidance for business owners in making strategic decisions, and establish standards for future research on Industry 5.0 adoption in the traditional sector.

This research aims to examine the application of modern packaging and sales promotion strategies in the dezato brownie business. The method used is a case study with a qualitative approach. data was collected through observation, interviews and analysis of related documents. The research results show that the implementation of packaging and sales promotion strategies has had a positive impact on the development of the dezato brownie business. The use of attractive and functional packaging has succeeded in increasing the attractiveness of the product and expanding the market. Apart from that, creative and effective sales promotions can increase consumer awareness and speed up the purchasing process. The practical implication of this research is the importance of adopting modern strategies in packaging products and implementing innovative sales promotions to increase the competitiveness and growth of culinary businesses.  

Synthetic plastic used as a food product wrapper, including Pempek, has become a serious source of environmental problems. To reduce the negative impact of the waste, community service activities were carried out in the form of training in making plastic film edible as an alternative to pempek wrapping. This training focuses on pempek business actors, with the aim of providing understanding and skills in producing and using plastic film edible. The training material includes the selection of environmentally friendly raw materials, biodegradable plastic production techniques, and application as pempek wrapper. The evaluation is carried out through the measurement of participants' understanding, the quality of the plastic produced, and the market reception of pempek that uses biodegradable wrapping. The training results showed an increase in the understanding of participants related to environmental sustainability and their ability to produce biodegradable plastic. Market acceptance of pempek with environmentally friendly wrapping also provides a positive encouragement to the application of sustainable practices in the culinary sector. Thus, this community service activity is expected to be a concrete step in reducing the use of conventional plastic in the food industry, especially in pempek products. In addition, this training is expected to have a positive impact on community environmental awareness and encourage sustainable practices in the use of food products wrapping

This article or writing aims to find out "business feasibility analysis for Ngonah Noodle". The problem focuses on various aspects in measuring how feasible this ngonah noodle business is to be implemented. As is known, the city of Bandung is a city that has the nickname "culinary paradise". This is what underlies the habits of its people who really like culinary delights. The large number of MSMEs in the city of Bandung, especially in the food sector, makes the city of Bandung a destination for people outside the city for culinary delights. One of the culinary delights that is currently popular and sought after by many people is spicy noodles. Ngonah Mie UMK is an UMK that makes and innovates products from spicy noodles. This MSME not only produces processed spicy noodles but also various other types of food or snacks such as aci meatballs and dumplings. Ngonah Noodles UMKM has a good structure and system in all aspects that support its business. Even though it was founded not long ago, this ngonah noodle business is actually able to compete with competitors who sell similar products.

This community service program focused on enhancing branding and digital marketing strategies for Salina Kitchen, a culinary business in Jakarta. The primary objectives were to optimize packaging sticker design and to boost engagement through the business's Instagram account. Conducted from September 23 to December 15, 2023, the program involved consumer surveys and SWOT analysis. Results indicated a significant improvement in customer satisfaction with packaging design and digital marketing performance. Effective use of hashtags on Instagram expanded the reach to non-followers. The program successfully identified key strategies in branding and digital marketing that can be implemented to enhance the performance of culinary businesses.

This research aims to analyze the influence of brand image and product quality on the purchasing decisions of culinary SMEs in the Baros District, Serang, Banten. The focus is to provide in-depth insights into key factors that can enhance the attractiveness and sustainability of culinary SMEs at the local level. The research method employed is a quantitative approach, with the population encompassing all consumers in the Baros District who have shopped at culinary SMEs. The sample consists of 60 respondents, selected using non-probability purposive sampling. Data were collected through questionnaires and analyzed using t-tests and F-tests with the assistance of SPSS software version 29.0. Based on the partial test results, both brand image (regression coefficient 0.790, t-value 9.310) and product quality (regression coefficient 0.794, t-value 9.592) significantly influence purchasing decisions (both p < 0.05). Regression analysis indicates that simultaneously, brand image and product quality also have a significant impact on purchasing decisions (F-value 51.517 > F-table 3.16, p < 0.05).