Publication Search

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.

The online presence of MSMEs on various digital platforms is now a necessity. Two of them are social media and websites as digital marketing media. However, many MSMEs have limited understanding and capabilities regarding digital marketing. This community service activity occurred at UMKM Amadonathi, a donut culinary business in Salatiga City. These activities include training and assistance in designing content plans using Google Spreadsheets, creating content design using Canva, and developing websites using Google Sites. In addition, this activity was carried out pre-test and post-test to see the results before and after the training and mentoring activities. The results show an increase in the understanding of business actors about digital marketing. It is hoped that the results of activities in content plan, content design, and website can be continued and developed by Amadonathi’s business actors independently in the future.

The aim of this research is to describe the role of village government in developing tourist villages. The village government formulates policies for village development and facilitates the development of tourist villages by utilizing village potential, especially natural recreation, water tourism and fishing in the Ngreneng Reservoir, Cemara Pitu hill, Greneng Peak, Nglawungan Durian Garden, Pak Nari Fruit Farm, Asri Gardens and Fruit Gardens. and recreational activities such as outbound, gatherings, activities in the field, group exercise and culinary delights at tourist locations. The village government ratifies the plan to develop a tourist village, forms a tourism management and clean water facilities, toilets and parking lots and creates public order at tourist sites.

This research aims to find out the influence of capital, location and promotion on business development among UMKM in the culinary sector in Talang Banjar, East Jambi. This research uses a quantitative approach and the data analysis method used is multiple linear regression analysis. The sample used was 100 UMKM actors in the Talang Banjar sub-district.             The results of research on capital partially influence business development obtained a value of 2,150 > 1,660 and a significant value of 0.034 < 0.05. Location partially influences business development, with a value of 2,101> 1,660 and a significant value of 0.038 < 0.05. Promotion partially influences business development, with a value of 1,934> 1,660 and a significant value of 0.032 < 0.05. The research results based on the f test show that the calculated f value of 3,695 is greater than the f table of 2,698 or 3,695 > 2,698. So it can be concluded that Ho is rejected and Ha is accepted, which means that there is a significant influence between capital, location and promotion simultaneously or together influencing business development. The Adjusted R Square value is 0.475 or 47.5%. This shows that the business development variable is influenced by capital, location and promotion by 47.5%, while the remaining 52.5% of the business development value is influenced by other variables not included in the research

Maitara Island is a tourist destination, there are local tourist visits, visits for tourism, in addition to tourists enjoying the natural beauty of Maitra Island then, it cannot be separated from consumption, therefore, the provision of healthy food and drinks that must be provided by the community, especially mothers on Maitra Island, the development of tourism today, presents typical culinary problems in the area. The PKM methodtargets activities to mothers on the island of Maitara. This method of implementing community service uses the method; Lectures, Practices and Mentoring Participants. The results of  the PKM on Sunday, October 5, 2023, took place at the village office, and 30 people were present for this PKM activity, who were mothers in Maitara Salatan village. In general, still managing the results of the husband's income to consume daily needs, and children's education, not used to do seving (savings), other problems there is no training on improving skills to produce products to sell, adding to produce.

The purpose of this study is to determine the positive and significant differences in Christian Education learning motivation in students using a scientific approach with Christian Education learning motivation in students using a conventional approach in class XI majoring in Culinary Engineering of SMK Negeri 1 Siatas Barita Learning Year 2023/2024. This research method is a quantitative approach with quasi-experimental methods and with post-test only control group design. The population is all students who are Christians class XI of the Department of Culinary Engineering of SMK Negeri 1 Siatas Barita for the 2023/2024 Learning Year which amounts to 63 people. The research sample was determined by Saturated Sampling, namely class XI Culinary 1 students totaling 32 people as an experimental class using a scientific approach and class XI Culinary 2 totaling 31 people as a control class using a conventional approach. The instrument used in this study was a questionnaire item of 32 items. The research data for the questionnaire were analyzed using the Separated Variance t-test formula. From the calculation results, tcount = 5.0448 > ttable (α/2=0.05/2=0.025) = 1.999. It turns out -tcount < -ttable (-5.0448 < -1.9996). The calculated value is in the area of the rejection curve H0 and acceptance Ha. Thus, it can be concluded that the research hypothesis is accepted, namely that there are positive and significant differences in the motivation to learn Christian Education in students using a scientific approach with the motivation to learn Christian Education in students using a conventional approach in class XI majoring in Culinary Planning, SMK Negeri 1 Siatas Barita Learning Year 2023/2024. The difference in motivation to learn Christian Education in grade XI students of the Department of Culinary Engineering of SMK Negeri 1 Siatas Barita, North Tapanuli Regency for the 2023/2024 Learning Year is known from the average motivation to learn Christian Education in students with a scientific approach is 89.9063, higher than the average motivation to learn Christian Education in students with a conventional approach, which is 82.6452.  

Tempeh is a food made from soybeans fermented using white Rhizopus spp mushrooms, tempeh can be further processed into processed food that can be developed by the community into processed food that is causal and has high selling value through the Community Partnership Program based on the application of TTG. The purpose of implementing this activity is to provide new innovations for local food raw materials and also to improve the economy of housewives in villages across the river. The target of this activity is community empowerment in developing products, training entrepreneurial spirit and increasing product sales. The output of this activity is food diversification in the form of healthy and nutritious food products to support immunity such as tempeh nuggets, temped chocolate and tempeh sticks. The implementation methods of this Community Partnership Program include: 1) Planning and socialization of activity programs, 2) Preparation and provision of activity tools and materials, 3) Training on the use of Autoclave tools, 4) Training on diversification of tempeh processed products, 5) Strengthening partner business management, 6) Monitoring and evaluation of PKM. This activity stimulates SME groups to increase tempeh production in the culinary business of healthy food snacks processed from tempeh

Eating and drinking are the most basic needs of all living creatures, including humans. because eating and drinking is one of the primary needs or basic needs that must be met every day and is a top priority that must be fulfilled by every human being. Therefore, many entrepreneurs have established restaurants, one of which is the Nurul Qomar Islamic Boarding School which has established a seafood culinary restaurant called Pondok NQ Seafood Restaurant. The aim of this research is to find out how the selling price and food quality influence customer satisfaction at the Pondok Seafood NQ (Nurul Qomar) Restaurant, Palembang City. This type of research uses quantitative methods. The population in this study were consumers of Pondok NQ Seafood restaurants, which according to data numbered 11,000. Sampling was taken using the Slovin technique as many as 100 respondents. This research uses primary data and secondary data, as well as distributing questionnaires with a Likert scale. Based on the research results, the selling price influences customer satisfaction. Food quality influences customer satisfaction. And the selling price and food quality simultaneously have a significant effect on customer satisfaction at the Pondok NQ Seafood restaurant in the city of Palembang.

Warung Makan Mbah Sum is a business operating in the culinary sector which was founded in 1990 and produces food and drinks. The aim of this research is to find out and analyze the business development strategy carried out by Warung Makan Mbah Sum to increase its income. Warung Makan Mbah Sum is located on Jl Husnitamrin RT 08/RW 04, Saditan Brebes. This research aims to analyze and implement the marketing mix at Warung Makan Mbah Sum. Marketing mix variables consist of product, price, promotion and distribution. The method used is a qualitative descriptive analysis approach. Data sources were obtained from observation, interviews and documentation. The object in preparing this research is business development strategies to increase income at the Mbah Sum Saditan Brebes Food Stall. The results of research in the field state that the business development strategy carried out by Warung Makan Mbah Sum is increasing product variants, maintaining low prices, improving service quality, and using new sales concepts. The obstacles faced by Warung Makan Mbah Sum in developing its business are lack of operational management, lack of facilities for eating on site, and pressure from outside (competitors). If seen from a strategy perspective, Warung Makan Mbah Sum has been able to develop its business to increase income.    

Very tight competition in the culinary world makes entrepreneurs have to think about what consumers want, including looking at the variety of menus, prices, and locations. The researcher chose Yamyam Restaurant based on several considerations. The purpose of this research is to explain the effect of menu diversity, price, and location partially and simultaneously on purchasing decisions at Yamyam. The research uses quantitative methods. The population taken was 1,277 consumers using Non Probability techniques. The Slovin formula was used for the sample obtained which was 93 respondents. Data processing was conducted with the SPSS program. The results of this study show that menu diversity, prices, and locations have a significant simultaneous effect on purchasing decisions at Yamyam.

The world of the food and beverage industry is developing very rapidly. In Indonesia, this is characterized by the variety of culinary delights available with regional and modern flavors. "The rapid development of culinary arts in Indonesia means that entrepreneurs have to think hard to remain creative in order to be able to fight new, innovative competitors. The current phenomenon means that old entrepreneurs must have new innovations to be able to maintain their business. Because it is known that many young entrepreneurs have created food and beverage products that offer delicious flavors at economical prices. This kind of competition is difficult to avoid. This research examines menu diversity, service quality and prices at Hakui Coffee Tulungagung. These three interrelated variables seem interesting if used as research objects. The type of research used by researchers is descriptive quantitative. The analysis techniques used are validity test instruments, reliability tests, classical assumption tests, multiple regression tests, t tests, F tests, coefficient of determination tests. The results of this research show that the first hypothesis proposed states that menu diversity has a significant effect on buying interest. Partially, according to the t test of 2.986 with a significance level of 0.060 > 0.05, H1 is accepted and H0 is rejected, where the research results show that diversity The menu has a significant effect on buying interest as evidenced by the results obtained in the form of a correlation coefficient of 0.231 and a partial significance test which produces a t-count of 2.096.

Competition in the culinary industry presents numerous challenges that influence a competitor's standard. As these factors impact consumer decisions, a comprehensive marketing approach is required to maintain market share and overcome competition. The purpose of this study is to investigate the influence of 7P marketing strategy variables (product, price, promotion, place, people, process, physical evidence) on consumer purchasing decisions at Estusae Cafe. A quantitative methodology was employed in this study utilizing purposive sampling. The target population was comprised of all patrons who have consumed products at Estusae Cafe. Data was obtained via questionnaires distributed to respondents selected via purposive sampling. To assess the correlation between 7P marketing strategy variables and consumer purchasing decisions, quantitative data analysis methods were applied using linear regression techniques. The results obtained (F-value of 24.221) from Table 2.10 confirm acceptance of Ha, indicating that all seven independent variables (7P) jointly or simultaneously influence the dependent variable, Estusae Cafe Trawas Purchasing Decision. Additionally, the correlation coefficient (R Square) is 0.648, suggesting that collectively, the 7P variables influence 65% of Estusae Cafe Trawas' Purchasing Decision. The research has revealed that the 7P marketing strategy holds significant importance in influencing consumer purchasing behavior. Such findings carry broader academic implications.

This article discusses exploring the rich flavors of Palestinian food in Indonesian learning at Stiepar Yapari Aktripa in Bandung. This study aims to introduce to the people of Bandung, to explore various flavors of food, especially typical of the Middle East. Meanwhile, the problems developed The research instruments are the results of observation, interviews, and researchers as key instruments. The source of this research data is the result of interviews from kitchen restaurant staff, The implementation of sustainable culinary concepts is a challenge because it must balance with Indonesian tastes, including the Bandung area which feels foreign to typical Palestinian food, Palestinian restaurant owners in Bandung aim to improve communication between Indonesia and Palestine through food culture, owners inspired by culinary diversity in Indonesia, especially in the city of Bandung which Many various diverse foods, with that while studying in Bandung the owner thought of opening a Palestinian restaurant to improve communication between Indonesia & Palestine through food culture.

This article discusses exploring the rich flavors of Palestinian food in Indonesian learning at Stiepar Yapari Aktripa in Bandung. This study aims to introduce to the people of Bandung, to explore various flavors of food, especially typical of the Middle East. Meanwhile, the problems developed The research instruments are the results of observation, interviews, and researchers as key instruments. The source of this research data is the result of interviews from kitchen restaurant staff, The implementation of sustainable culinary concepts is a challenge because it must balance with Indonesian tastes, including the Bandung area which feels foreign to typical Palestinian food, Palestinian restaurant owners in Bandung aim to improve communication between Indonesia and Palestine through food culture, owners inspired by culinary diversity in Indonesia, especially in the city of Bandung which Many various diverse foods, with that while studying in Bandung the owner thought of opening a Palestinian restaurant to improve communication between Indonesia & Palestine through food culture.

Sate Manangkabau is a brand engaged in the culinary field in the city of Padang, West Sumatra. This brand was created in August 2018. In the current era of global competition, rapidly growing market increases, increasing technology, as well as the challenges of competition for each brand require each brand to innovate and be creative in developing appropriate promotional strategies. The purpose of this work is to present a 2d animated promotional advertisement for the Sate Manangkabau brand in order to maintain the existence of the brand that has been formed and as a unique and innovative promotional medium that can attract the attention of consumers. The design method for the 2D Animation Brand "Sate Manangkabau" in Padang City uses the define, design, development, and dissemenate method. The data analysis method uses the SWOT method, namely strength, weakness, opportunity, threats. The resulting design is a 2D Animation Brand "Sate Manangkabau" in Padang City. It also produces supporting media such as posters, Instagram ads, x banners, key chains, motion menus, stickers and sate frozen.

Bintan Regency has abundant marine and fishery potential because most of it’s territory is the ocean. Micro enterprises with the type of marine fisheries are in third place after culinary and retail in this district. However, there are still some problems in developing marine and fisheries potential based micro enterprises in Binan Regency, including the lack of digital marketing implementation for micro business actors. This study aims to find out how DKUPP is strategy is in developing marine and fisheries potential based micro enterprises in Bintan Regency. This study used a qualitative approach with a descriptive research type. Data collection techniques used were observation, interviews, and documentation. Research results (1) On the indicators of creating a good business climate, DKUPP Bintan Regency has implemented several practices or programs in order to develop micro enterprises, especially those based on marine and fisheries potential in Bintan Regency. (2) In producing integrated information, DKUPP Bintan Regency disseminated all information to micro enterpreneurs in Bintan Regency through Whatsapp Gropus, Instagram social media, radio broadcast and writing to the sub district. (3) In the establishment of a consultation center, DKUPP Bintan Regency has and Integrated Business Service Center (PLUT) but can’t run optimally because human resources are still inadequate and the PLUT building is still far from the reach of micro enterpreneurs in Bintan Regency. (4) In creating a join marketing system, DKUPP Bintan Regency has carried out several methods, including by holding bazaars, promoting micro business products via Whatsapp and implementing a new policy plans related to e-catalogue and reinforcement. (5) On the indicators of creating research and development institutions, Bintan Regency does not yet have a research center specifically designated for business actors in Bintan Regency. The conclusion of the research is that the strategy implemented by DKUPP Bintan Regency has not run optimally because there are still several obstacles in the development process.

This study aims to identify the extent of the role of e-commerce as a means to increase sales and marketing of MSMEs products, especially for home-based businesses, in Condong chess, Yogyakarta. This research uses a descriptive qualitative research type. The data sources used in this study are primary data sources and secondary data. The procedure for collecting data is by observation, interviews, and documentation. Data analysis in this study is data reduction, data presentation, withdrawal and conclusions. The results of the study show that the use of e-commerce as a promotion and sales channel is very important to increase sales and marketing of MSMEs products, one of which is a culinary business which is still relatively small. From the conclusions obtained, MSMEs Jajanan Chikats has practiced a marketing strategy by taking advantage of technological advances, namely by using e-commerce in the form of marketing media through Instagram and Shopee. This strategy has in fact penetrated the sales progress of MSMEs of Chikats snacks and expanded sales relations.

Culinary business is an economic sector that continues to grow, especially in the food business made from Tahu Walik. This study aims to explore and analyze the development potential of Tahu Walik culinary businesses through an entrepreneurial approach. Data were collected through in-depth interviews with business owners and direct observation at the business location related to marketing and management strategies that have been implemented. The results showed that the entrepreneurial approach plays an important role in the development of the Tahu Walik culinary business. In addition, there is the potential and uniqueness of Tahu Walik as a culinary product as well as supporting factors and obstacles in the implementation of the Tahu Walik culinary business. By utilizing the potential and uniqueness of the product and overcoming existing obstacles, the Tahu Walik industry can continue to grow and contribute to the preservation of Indonesia's culinary culture and the country's economic growth.