Publication Search

This research aims to analyze the development of marketing digitalization for Bana Chip Lumer culinary SMEs from an Islamic economic perspective. The research was conducted by conducting interviews with the business owner, Andriani Safira, to gain insight into the use of social media and online ordering platforms in marketing Bana Chip Lumer products. The research results show that digitalization of marketing has had a positive impact on these SMEs, such as increasing product visibility, increasing sales, and expanding geographic reach. Apart from that, digital marketing also supports Islamic economic principles, such as justice, transparency and sustainability. This research provides a deeper understanding of the importance of digital marketing for culinary SMEs in achieving success and running a business in accordance with Islamic economic principles.

Financial reports are records of financial information from a company in an accounting period. The existence of financial reports that can be used to describe company performance, especially in the financial sector. The purpose of financial reports is to provide information about the financial position and cash flows of an entity that is useful for the majority of users of financial reports in making economic decisions. The culinary business of Timor Sea grilled fish and kupang sei pork is one of the businesses operating in the culinary business sector. Since this business was built, the Timor Sea Grilled Fish and Kupang Sei Pork culinary business has not recorded financial reports so that sometimes errors occur in detailing the income and expenses of the business.

This community service was conducted on Jalan Jembatan Merah I and Jalan Wisata Babarsari. The purpose of this community service is to improve the quality of financial record-keeping, ensuring accuracy and correctness, to provide an accurate overview of the financial condition of UMKM Siomay Indul and Gudeg Jogya Mak Karti. This community service is focused on enhancing the quality of the financial reports of these UMKMs through understanding and implementing proper accounting practices in financial record-keeping. With the provision of training and mentoring, it is expected that the stakeholders of traditional culinary UMKMs can optimize their business potential. The results of the community service indicate that improvements in transaction recording systems and a better understanding of accounting standards can significantly enhance the quality of financial reports, providing the clarity needed for better decision-making in business management.

This research highlights significant changes in consumption patterns and digitalization that pose challenges for businesses that are unable to adapt to these changes. Data shows that the majority of SMEs in Indonesia have not yet entered the digital ecosystem, one of which is business actors who are members of the Pandean Lamper Village SME Community. Therefore, promotional video training using the CapCut application is a strategic solution. This application is popular, free, and has complete features. Against this background, the research explores how to improve the digital marketing competence of SMEs through promotional video training. Aims to provide knowledge and skills to SMEs in digital marketing, so that they can utilize social media and video to promote their products. The benefits include increasing sales turnover for SMEs and contributing to academic development at Semarang University. This activity was attended by 28 people, with an age range of 25 – 60 years, the majority of whom are business people in the culinary sector. From the results of these activities, participants felt the benefits and were willing to persist in participating in the training activities until completion.

This research explores the culinary potential of "Gudeg" as a teaching material for Indonesian for Speakers of Other Languages (BIPA) with a focus on supporting the internationalization of Indonesian. Gudeg, a traditional dish from Yogyakarta, is not only a delicacy, but also a means to deepen language and cultural learning experiences. Through qualitative analysis, this study reveals that the integration of Gudeg in the BIPA curriculum can increase participant engagement, deepen understanding of the cultural context, and stimulate interest in the Indonesian language. The results show that culinary elements are not only a source of deliciousness, but also an effective bridge between language and culture. This research contributes to the development of the BIPA curriculum by providing creative and engaging learning approaches. The findings can serve as a guideline for BIPA teachers, educational institutions, and related parties to develop learning strategies that are in line with the trend of internationalization of Indonesian. Gudeg, apart from being a typical dish, emerges as a profound and relevant learning tool, strengthening the role of BIPA programs in supporting the internationalization of Indonesian.

Sharia tourism policy is a government effort to develop the tourism sector by prioritizing sharia principles in all aspects. These measures include services that value Islamic teachings, such as sharia-based places to stay, restaurants that serve halal food, and entertainment programs that adhere to Islamic ethics. The aim of this policy is to increase the attractiveness of tourism among Muslim tourists and at the same time create a tourist environment that is in accordance with Islamic teachings. Thus, the sharia tourism policy is expected to contribute positively to economic growth and fulfillment of the spiritual needs of the local community. sharia tourism is the implementation of sharia principles into a form of travel activities of sharia tourist destinations. The development of Islamic tourism is currently growing rapidly because it is very much in demand by Muslim tourists who are looking for alternative travel in accordance with the principles of Islamic sharia, this research reaches the implementation of the concept of Islamic tourism in tourist destinations that are very popular and in great demand in areas with a majority Muslim population. This research uses a qualitative approach that analyzes accommodation, culinary, and tourist activities that integrate Islamic values, the results of this study show that Islamic tourism policies have a significant impact on the economic development of the region, this research discusses the Islamic tourism system and its policies where these two things have a significant impact on local economic development, through a case study approach and economic data analysis, this research identifies the effect of regional tourism policies on regional economic development.

The research aims to: (1) empirically examine the influence of food quality on tourist satisfaction, (2) the influence of destination image on tourist satisfaction, (3) the influence of destination image on tourist satisfaction, (4) the influence of tourist satisfaction on revisit intention, and (5) the influence of food product quality and destination image on revisit intention through tourist satisfaction. This study adopts a quantitative method. The population of the research consists of tourists who engage in culinary tourism in Semarang city, with a sample size of 125 respondents selected through accidental sampling technique. After reviewing the theory, the research instrument scale is adapted and distributed to the respondents. Once the data is collected, the next step involves data coding. The collected data is then analyzed using Structural Equation Modeling (SEM) to obtain information regarding the influence of the independent variables, namely food product quality and destination image, on revisit intention in culinary tourism with tourist satisfaction as the intervening variable. The results of the research indicate that: (1) food quality empirically influences tourist satisfaction, (2) destination image influences tourist satisfaction, (3) destination image influences tourist satisfaction, (4) tourist satisfaction influences revisit intention, and (5) food product quality and destination image influence revisit intention through tourist satisfaction.

The development of Small and Medium Enterprises (SMEs) is one of the government's priorities, especially in Tebing Tinggi City. Known as an industrial city, it becomes an opportunity for the development of SMEs, which are the majority of the workers. The development of SMEs, especially "Culinary Clusters" that have high added value to economic growth, needs to be given greater attention to developed. The purpose of this study is to analyze the factors that influence the business performance of SMEs in Batam City. The method used to determine the relationship between these factors uses partial least square- structural equation modeling (PLS-SEM) with SmartPLS 3.0 software. The results of data processing show that internal and external factors influence the performance of SMEs. External factors consist of government policies, socio-economic conditions, and culture, the role of related institutions has a significant influence on the condition of internal factors consisting of aspects of human resources, finance, technical production, and marketing. External and internal factors have a positive and significant influence on the performance of SMEs.

Manggihan Village, Getasan District, Semarang Regency, which is at the foot of Mount Merbabu, is close to the Kopeng tourist destination area. This village has a population that has professional business owners in the Micro, Small, and Medium Enterprises (MSME) category in the culinary sector which makes cracker rambak, processed dry food with various types of chips And processed catfish food. The problem faced in their business is that they do not yet have a product identity in the packaging such as sticker labels, packaging that attracts potential buyers, so the message of the product has not been conveyed. This community service activity aims to provide knowledge and awareness for MSMEs about the importance of product packaging that attracts potential buyers thereby providing added value and competitive advantage for the products produced. The method used in this service is holding socialization activities on the importance of product branding, training, and assistance in making sticker labels and food product packaging design. In the mentoring process, a needs analysis is first carried out including the type of packaging material, packaging shape, packaging identity color, and product logo. It is hoped that the output targets that will be achieved through this program will help partner MSMEs increase the amount of income from sales by using new packaging and product logos designed in such a way that they are attractive to buyers. The product packaging and labels produced as the output of this activity can become an identity. a typical Manggihan Village product that differentiates it from similar products in other areas  

The Society 5.0 era reflects the world's transition towards a society that integrates digital technology with everyday life. In this context, traditional culinary delights, such as lemang, have the potential to evolve and maintain their relevance amidst changing times. Lemang, a traditional rice-based food prepared by steaming it in bamboo sticks, has become an inseparable part of the culinary heritage of people in several Southeast Asian countries. However, with technological developments and shifts in people's consumption patterns, there is a tendency to ignore traditional culinary delights such as lemang. Therefore, it is important to implement strategies that can promote lemang so that they remain in demand in the Society 5.0 era. Integration of digital technology in the production, distribution and promotion processes of lemang can be a solution. Using social media platforms to promote the uniqueness and deliciousness of lemang, as well as bridging traditional craftsmen with a wider market through e-commerce are some ways to introduce lemang to a new generation. Additionally, innovation in recipes and presentation, without losing its traditional essence, can also be an interesting approach. By combining traditional values and innovation in the Society 5.0 era, lemang will not only survive, but will also increasingly develop and be accepted in the hearts of global society. Culinary is an important aspect of human culture that continues to develop along with the times. The Society 5.0 era, which is marked by the integration of digital technology in everyday life, provides new opportunities and challenges in preserving and improving traditional culinary culture such as lemang. Lemang is a traditional food from Indonesia, Malaysia and several other Southeast Asian countries made from sticky rice cooked in bamboo. This study aims to explain how technology and innovation can be used to improve Lemang culinary culture in the context of the Society 5.0 Era.

This research was conducted to analyze student behavior in participating in the English learning process at school. This research uses qualitative descriptive techniques. The object of this research was 40 students in class XII of Hospitality and Culinary Management at Praja Pandawa Bangli Vocational High School. Data was collected through a system of observation, questionnaires and direct student and teacher interviews. This data analysis was obtained from observations in the field regarding students' attitudes or behavior when participating in the learning process. This foreign language is one of the languages that they must learn as prospective tourism actors. English has now become a mandatory language for tourism vocational students. Apart from language skills, what we need to pay attention to is that behavior or attitude is what really underlies everything we do. We don't only teach education about student behavior at school, but the role of parents is the most important. We can teach attitude, but change is based on each individual, as educators we can only give direction and direct, in the process the individual has the main role.      

In this research, we will present a culinary dish in the form of "Fried Rice" which is so well known that it can be used as a teaching material for foreign students in the United States, especially at Yale University. The method used in this research is qualitative research. This method is used to describe students' responses after trying traditional culinary delights, namely fried rice. The BIPA teaching materials created can be adapted to students' ability to speak Indonesian. In the first lesson, the teacher can provide teaching materials using simple language, language that is easy for students to understand. After students can use simple Indonesian, then students will be given teaching materials in a rather complicated language and then teaching materials in a more complex language. In the research "Nasi Goreng" is an excellent choice because of its popularity in Indonesia, as well as the diversity of ways of making it which can reflect Indonesia's diverse culture.

This article discusses the implementation of efficient pricing strategies within a marketing management framework to increase promotion of homemade spaghetti products, with a focus on the Dana Pasta case analysis. Pricing plays a crucial role in achieving success in marketing, especially in the food industry sector. By considering variables such as high quality raw materials and careful manufacturing processes, this research explores strategic approaches that can strengthen product reputation, increase competitiveness, and attract the attention of target customers. This article discusses the basic principles of pricing, evaluates a number of strategies that can be implemented in the context of homemade spaghetti, and provides practical suggestions for improving product marketing results. Through the application of the Dana Pasta case study, the aim of this article is to provide relevant and applicable guidance for culinary business people who want to achieve success through a smart pricing approach

Contemporary drinks are rife among young people. The competition between the beverage outlets can be seen from the emergence of various unique beverage outlets. For this reason, the authors are interested in examining the factors of modern drinking interest in buying interest among young consumers. This research uses a qualitative descriptive method, and the respondents are taken from young people in Padang who like modern drinks. Based on the results of interviews and observations obtained in the field, it was found that there were several factors of interest so that there was an interest in buying among young people, namely factors of a comfortable place, friendly service, factors of good taste where there were many variants, factors of restaurant names and unique menu names that made people interested in buying. Besides that, the price factor is quite affordable, packaging with a creative and attractive design. In addition, it was also found that personal, social and psychological factors were one of the factors in the interest in buying contemporary drinks among young people. It is hoped that this research will be useful for business people in the culinary and beverage sector as well as further research in researching business in this field.

The aim of this research is to describe what factors cause students' anxiety about learning Mathematics. This type of research is a descriptive qualitative approach. The subjects of this research were class X students majoring in Culinary and Office Management at Tunas Pembangunan Vocational School, South Jakarta. Research data was collected using questionnaires and interviews. The results of the research show that the anxiety of studying Mathematics experienced by class and anxious. Factors that cause moderate level anxiety are that learning Mathematics is too monotonous so that students quickly feel bored and causes students to feel afraid if their Mathematics grades do not match expectations. Meanwhile, the factors that cause low levels of anxiety are not feeling afraid when studying Mathematics and considering Mathematics as a fun subject so that students like Mathematics.

The culinary business is currently one of the most promising business opportunities. However, behind the success of the business there are certainly factors that influence consumers, such as strategic location and lifestyle that is appropriate at this time. This study aims to describe and analyze the influence or impact obtained from location and lifestyle on purchasing decisions at Jiwa Raga Kitchenette Padang Restaurant. This type of research is quantitative with an associative method in the form of a causal relationship. The study population consisted of consumers who visited Jiwa Raga Kitchenette Restaurant with a research sample of 160 samples and the sample was collected by applying purposive sampling technique. The data collection technique used was the distribution of questionnaires to consumers of Jiwa Raga Kitchenette Restaurant. The questionnaire was prepared using a Likert scale and had been tested for validity with the help of SPSS 23.00. The research data were analyzed using multiple linear regression analysis methods, using prerequisite analysis tests, namely normality test, multicollinearity test and heteroscedasticity test. In testing this hypothesis, partial statistical test (t test) and simultaneous statistical test (F test) were used with significance level α = 0.05 (5%). The results of the research data analysis indicate that the independent variables, namely location (X1) and lifestyle (X2), have a positive and significant influence on the dependent variable, namely the purchase decision (Y). The results of the hypothesis test indicate that the location variable has a significantly positive impact on purchasing decisions, as well as the lifestyle variable on purchasing decisions. Overall, the simultaneous test results indicate that both variables, location (X1) and lifestyle (X2), have a positive and significant effect on the purchasing decision variable (Y).

The Jeruk Village in Surabaya is one of the areas that have many Micro, Small, and Medium Enterprises (UMKM) with various types of businesses such as culinary, convenience stores, laundry services, and garment shops. In an effort to maintain legal certainty and enhance the capacity of business actors in facing trade competition in the area, the Surabaya City Government officially enacted Regional Regulation Number 1 of 2021 on the Development and Empowerment of Micro Enterprises. Research results show that the local and sub-district governments provide comprehensive services to the community, especially UMKM that have business permits. The socialization conducted by the Lakarsantri Sub-District in Surabaya includes explanations about the Business Identification Number (NIB) to UMKM actors. Moreover, they also provide support in the business permit application process, including issuing business codes as a form of business activity legality. The implementation of UMKM development and empowerment policies in the Jeruk Village, Lakarsantri Sub-District, Surabaya, reflects several indicators in the Policy Implementation Theory by Merilee S. Grindle. The Lakarsantri Sub-District, especially Jeruk Village, has diligently and effectively implemented this policy, as reflected in various activities, ranging from raising awareness to assisting in the business permit application process. The benefits of this policy are directly felt by both the government and the UMKM owners.

This research aims to find out how marketing strategies can increase MSME income at SUA Snack Tembung. And what are the opportunities and obstacles for marketing strategies to increase MSME income at SUA Snack Tembung. This type of research is qualitative research. In this research the author takes a descriptive approach or strategy, namely describing or depicting an object, as well as a phenomenon in a social setting and expressed in the form of writing and sentences or it can also be interpreted as telling the situation of the research according to the facts and phenomena that actually occur using words and sentences or narrative. Based on the results of research conducted by researchers in the field, researchers can conclude that the marketing strategy used by SUA Snack to increase income is through promotions on social media, various discounts offered, attractive packaging, affordable prices and available in various flavors. As for the strengths, weaknesses, opportunities and threats that later emerged in SUA Snack in the marketing strategy carried out to increase income, the author carried out a SWOT analysis based on the results of interviews and observations in the field, namely Strengths such as good taste, affordable prices, friendly sellers and polite, attractive packaging, has many flavor variants, then Weaknesses: social media promotion is less than optimal, stock of goods is not large enough, and location is less strategic. Opportunities (Opportunities) in the culinary industry are popular with all groups, basreng and macaroni foods are currently viral, the taste is unique and addictive, can be enjoyed at any time and the last is Threat (Threat) such as the large number of food businesses appearing, high competitiveness, the perspective of some basreng people and Macaroni is neither healthy nor nutritious

New local brands are starting to enter the culinary industry so competition is increasing. Several culinary businesses in Indonesia are now thriving thanks to online media, such as Instagram and Golden Lamian. The purpose of this research is to measure @goldenlamian's sales promotion activities on Instagram, determine purchasing decisions, and the influence of sales promotions on Instagram on product purchasing decisions. The theory used is promotions in the form of coupons and special prices or discounts. Apart from purchasing decisions, there are also aspects related to problem recognition, information search, alternative evaluation, and purchasing decisions. This research method is quantitative using a survey method. 61 people were sent a questionnaire via the Instagram account @goldenlamian as part of the data collection strategy. Simple random sampling was used to take samples. The results of this research show that respondents responded (agree) to the Instagram sales promotion @goldenlamian. Meanwhile, the decision to purchase Golden Lamian received a good response (agree) with all variables (Y) in the research questionnaire. The Golden Lamian promotion influenced purchasing decisions by 32%, the remaining 67% was influenced by data from factors other than this research.

As a step to expand outreach and increase community awareness, the research plan proposes providing new banners and ensuring that MSME locations are listed on Google Maps. The priority justification prioritizes optimizing potential through community empowerment with the support of the Community Service program. The focus on increasing awareness of packaging through an importance survey, developing appropriate technology, and expanding marketing networks aims to strengthen the competitiveness of MSMEs' processed food products. The ABCD approach was chosen to emphasize the utilization of existing assets in the community, so as to maximize the potential of the People's Roasted Chicken MSMEs and empower the community in a sustainable manner. The results of this study indicate that the People's Roast Chicken MSME in Kloposepuluh Village has its own uniqueness with a characteristic taste that has been maintained from the past until now, making it a favorite among the local community. The strategic sales location, right in front of the house, adds to the attractiveness for customers. Although they still use traditional methods in baking, these MSMEs have managed to survive and continue to be in demand.