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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 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%.    

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.

The village is envisioned as a community-driven tourist destination, rooted in the cultural heritage and wisdom of its inhabitants, with the potential to serve as an engine for sustainable economic growth. Presently, the government is formulating a priority program aimed at instilling the principles of sustainable development within the tourism sector, with a specific emphasis on rural areas. These tourist villages are designed to serve as direct platforms for fostering community awareness about the tourism potential inherent in their surroundings, while also embodying the principles of Sapta Pesona within the local environment at tourist destinations. Moreover, they represent crucial partners for local governments, collaborating to realize and enhance tourism opportunities within their respective regions. Geographically, the Keranggan Ecotourism Village benefits from its proximity to the Cisadane river, located not far from the bustling city center of BSD. Blessed with natural beauty and conditions, alongside the livelihoods of numerous residents engaged in micro, small, and medium enterprises (MSMEs), particularly in producing a variety of chips, the village has become a hub of economic activity. This has led to the emergence of a multitude of MSME actors within sectors such as recreation, food, and homestay accommodations. Collaborative management initiatives, in tandem with several universities, have the potential to drive regional economic growth, while simultaneously preserving the environment and fostering prosperity among the local populace. Spanning across 20 hectares of land, the village is thoughtfully divided into various zones, each catering to different aspects of tourism, including culinary experiences, recreational activities, educational tours, and sports recreation facilities.

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.

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.

This research aims to analyze and study the influence of marination with Arabica coffee grounds on processed beef in terms of physical quality and consumer acceptance. The study was conducted at the Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta, from March 22, 2022, to September 25, 2023. The research method employed was experimental. The samples used in this study were processed beef marinated with Arabica coffee grounds for 60 minutes, 90 minutes, and 120 minutes. Subsequently, a panel test was conducted with 30 moderately trained panelists who evaluated predetermined aspects of consumer acceptance. Based on the results of the statistical hypothesis test using Anova for the physical quality test, it was found that there is an influence of marination with Arabica coffee grounds for 60 minutes, 90 minutes, and 120 minutes on the aspect of meat tenderness. According to the results of the statistical hypothesis test for consumer acceptance using the Friedman test, it was found that the texture of processed beef was influenced. Based on the results of the Tukey's test, in terms of product preference for surface color, coffee flavor, meat flavor, texture, coffee aroma, and distinctive meat aroma, the product most preferred from the research was processed beef marinated with Arabica coffee grounds for 120 minutes.

The Mayangsari culinary tourism village Semarang was formed in 2018 by a number of people who are members of the Putra Mayangsari Disaster Preparedness Group (KSB Puma) and the Mayangsari Tourism Awareness Group (Pokdarwis Mayangsari). The Semarang City Culture and Tourism Office provided ideas for developing Mayangsari River Tourism by highlighting the potential attractions of river tubing, river education and culinary tourism. The development of the Mayangsari culinary tourism village, which is a finalist in the 2022 great village competition in the creative and innovative village category, still has several things that need to be improved, especially regarding accounting records for culinary tourism. Based on this, it is important to provide education on the importance of accounting records in theory and practice in the Mayangsari culinary tourism village. The approach used in this community partnership program is in the form of giving lectures and tutorials by providing accounting material ranging from recording to preparing financial reports. It is hoped that this community partnership program will increase and sustain economic activities in the Mayangsari culinary tourism village.

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.

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.      

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.  

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills

Research objectives 1) application of character education 2) Implementation of Entrepreneurship Learning for elementary school formal education students. Character Education, especially at the Elementary School level, in entrepreneurship learning has a big challenge to be able to provide enlightenment to students through the learning process about the need for entrepreneurial behavior that is not only self-interest oriented, but economic behavior that must also be oriented to the interests of the people, through learning. entrepreneurship. The method used in this research is Systematic Literature Review (SLR) by collecting and analyzing journals related to keywords. Based on the literature study conducted, it was found that Entrepreneurship character education at the Elementary School level applies habituation and cultivation of several entrepreneurial values, namely the value of honesty, Discipline Value, Independent Value, Leadership Value, Creative Value. several models of entrepreneurship learning, namely market day which is routinely carried out by schools. There are 2 main activities carried out by the school in one year, the first is holding a book exhibition bazaar, and a culinary exhibition bazaar by grade 6 students at the end of each semester. Marketday is in the form of a book fair, usually schools cooperate with malls or publishers.

The aim of the researchers to conduct this research is to find out about the history and origins of the Cibuntu Babakan area as a tofu industrial area until now a new destination titled "Cibuntu Babakan Tofu Tourism Village" has been established. It was formed because of an idea or notion from a member of the local POKDARWIS (Tourism Awareness Group) who is also the head of the community association 05 Babakan Village, Babakan Ciparay District. The theory used in this research is participation theory. While the method used in this study is descriptive qualitative method, due to the lack of valid data regarding this tourist destination, the researcher went directly to the field to explore the research object, thus making the research object a data. The results showed that the tourist destination "Cibuntu Babakan Tahu Tourism Village" has an attraction, namely with educational tours and culinary tours that may not be found in other areas, also with the local wisdom of the surrounding community making this "Cibuntu Babakan Tahu Tourism Village" become a tourist destination that must be included (Nurlestari, 2016)in the list of tourist trips.

Tapai is Siantar ethnic food in the city of Pematang Siantar.  However, tapai is very difficult to find because it does not have a special place to sell it.  Tapai traders sell tapai while walking around the city of Pematang Siantar.  The purpose of this activity to build a creative economy through culinary is to make tapai a home industry product that is of great interest to the people of the city of Pematang Siantar and visitors to the city of Pematang Siantar.  This activity was carried out by students of the Stambuk 2020 Development Economics study program with the supporting lecturer Dian Purba SE, M.Sc in collaboration with the Pematang Siantar City Government, the Education and Teaching Office.  This activity was held on Thursday, December 1, 2022 at the Faculty of Economics, Simalungun University.  The method of carrying out this activity is by holding competitions for various variants of processed tapai which are participated in by SMA/SMK students from the city of Pematang Siantar.  The number of participants in the competition is 10 teams consisting of 3 people for each team.  The implementation of this activity is carried out with the aim of developing student creativity in terms of managing tapai.

This study aims to analyze the dynamics of the rural economy in Sukajaya Village, a newly formed village from expansion. Through a qualitative approach, this study examines strengths, weaknesses, opportunities, and threats in the agricultural, MSME, and social sectors in Sukajaya Village. It was found that Sukajaya Village has advantages in agriculture and culinary MSMEs but faces challenges such as a lack of government support and understanding of the digital economy. This research also reveals social problems, especially in education. Proposed solutions include improving digital infrastructure, entrepreneurship education, and social interventions for schooling. This research provides important insights into rural economic empowerment that can help Sukajaya Village face challenges and seize opportunities.