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This research aims to analyze the governance forms implemented by the village government in the breakfast culinary tourism program to empower Micro, Small, and Medium Enterprises (MSMEs) in Punden Rejo Village, Tanjung Morawa District, Deli Serdang Regency. It explores the application of good governance principles in local economic development based on culinary tourism. Using a descriptive qualitative approach, the study collected data through in-depth interviews, observations, and documentation from village officials, MSME actors, and tourists. The study is guided by Sedarmayanti's principles of good governance, particularly participation and accountability, linked to MSME empowerment. The results reveal that the breakfast culinary tourism management has not been optimal. Accountability is weak, as the village government has not registered or mentored MSMEs in the tourism sector to obtain a Business Identification Number (NIB) from the local Cooperative and MSME Office. Additionally, there is a lack of reporting on tax deductions and minimal support for business capital and training, causing many MSMEs to cease operations. From a participatory perspective, the village government has not actively involved community institutions like Pokdarwis, PKK, and Karang Taruna in planning and implementing activities, resulting in weak social support for MSMEs. Overall, the management of breakfast culinary tourism in Punden Rejo Village has not optimally empowered MSMEs due to weak implementation of accountability and participation principles. The success of sustainable tourism depends on cooperation between the village government, MSMEs, and local institutions to build a participatory and accountable tourism management system.

This research aims to develop an innovative dessert product called Panna Cotta Wedang Kacang that combines Italian culinary elements with traditional Indonesian flavors. Panna cotta, a classic Italian dessert made from milk and gelatin, is creatively infused with wedang kacang, a traditional Javanese beverage consisting of sweet ginger broth and boiled peanuts, to create a unique taste sensation that reflects local cultural values. This study employs a Research and Development (R&D) method with an experimental approach to determine the best formulation based on organoleptic aspects, namely taste, aroma, texture, and appearance. Organoleptic testing was conducted with 30 panelists using a 1–5 hedonic scale. The results indicate that the optimal formulation is achieved from a combination of panna cotta made with liquid milk, cream, sugar, gelatin, and wedang kacang broth in a 2:1 ratio, topped with boiled peanuts. The final product received the highest scores for taste and aroma, particularly due to the harmonious blend of the creamy mild flavor of panna cotta and the warm sweetness of ginger from the wedang kacang. Additionally, the nutritional content of the product was analyzed descriptively, demonstrating that Panna Cotta Wedang Kacang has the potential to serve as a functional dessert due to its plant-based protein and antioxidant content from ginger. The conclusion of this research is that Panna Cotta Wedang Kacang is well-received by consumers and has the potential to be developed as a modern dessert alternative with a local touch.

The Rempang Eco City area in Batam City has great potential for SMEs, especially in the culinary and local product sectors. However, the development of SMEs in this area is still limited due to a lack of knowledge about product packaging and minimal use of digital technology for marketing. The mentoring program conducted by KKN student group 62 aims to improve the competitiveness of SMEs through strengthening more modern packaging and digital marketing strategies using social media, especially Instagram. The method used is a qualitative approach with participatory observation, in-depth interviews, and group discussions. The stages of activities include an initial survey to map the potential and conditions of MSMEs, conducting workshops and training on product design, packaging, and digital marketing, as well as direct assistance in creating and managing social media accounts. The results of the activities show an improvement in the ability of MSME actors to create attractive packaging designs, manage social media as a product showcase, as well as increased digital interaction with consumers. This program successfully increased the selling value of products, expanded market reach, and built the confidence of MSME actors. Although there are challenges related to digital literacy and creativity, this program has a positive long-term impact in promoting economic independence in the community and strengthening local cultural identity in Rempang Eco City.

The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.

The Community Service Program (KKN) in Kampung Kelam Pagi, Tanjungpinang City, focused on strengthening Mencalok MSMEs through a rebranding strategy. A participatory approach was used to engage the community at every stage, from observation, planning, and implementation to evaluation. The activities included the creation of a new logo, product packaging improvements, and the facilitation of Business Identification Number (NIB) registration for MSME actors. The results showed significant improvements in the product's visual identity, business legality, and market value of Mencalok in local and regional markets. Rebranding also provided additional benefits, such as legal recognition, access to government programs, financing opportunities, and the promotion of traditional culinary culture. The program empowered women by enhancing their managerial skills and fostering economic independence. In addition to these efforts, digital marketing strategies were introduced, helping the MSMEs reach a broader audience and improve their online presence. Product diversification was also recommended to strengthen competitiveness and ensure long-term business sustainability. These findings highlight that rebranding is not merely a visual change but a strategic tool that enhances the economic, social, and cultural value of traditional MSMEs. By integrating modern business practices with local cultural heritage, this initiative not only improved business outcomes but also contributed to the preservation and promotion of regional traditions.

This community service program (PKM) aims to empower farmer groups and women’s groups in Salenrang Village, Bontoa District, Maros Regency, through the diversification of pappa plant (Stenochlaena palustris) products. The pappa plant is a local resource with high economic potential, yet its utilization remains limited. Therefore, this PKM activity focuses on enhancing community skills in processing pappa leaves into innovative food products with greater market competitiveness. The program was carried out through counseling, practical training, and intensive mentoring from upstream to downstream. Participants were guided in selecting high-quality raw materials, applying hygienic processing techniques, creating recipe innovations, developing attractive packaging, and strengthening business management as well as digital-based marketing strategies. Through a participatory approach, the program not only increased knowledge but also built technical skills that could be directly applied in local businesses. The results of the activities indicated a significant improvement in the knowledge and skills of approximately 25 participants. One of the flagship products developed was pappa leaf crackers, which are characterized by a crispy texture and distinctive taste. The product received positive responses from the local community and showed promising market potential. At least 15 group members were intensively trained and expressed strong interest in developing entrepreneurial activities based on pappa leaf processing. This program contributes to strengthening household economies, preserving local plants as part of cultural identity, and promoting regional culinary development. With continued mentoring, pappa-based processed products are expected to become an icon of creative economy in Salenrang Village and foster sustainable community independence.

This research was conducted at the Royal Ambarrukmo Hotel Yogyakarta using a qualitative descriptive approach supported by data collection methods in the form of interviews, observations, documentation, and guest reviews. Data analysis was carried out using the Miles & Huberman model as well as data triangulation to ensure the validity of the findings. Based on variables X (influence of local culture) and variable Y (guest satisfaction), this study aims to find out the extent to which the application of local culture can affect the level of guest satisfaction. The results of the study show that local culture is applied through various aspects, including the use of traditional ornaments in hotel interior design, services that prioritize Javanese cultural ethics, and the presentation of regional culinary specialties. This effort is not only a marketing strategy, but also creates a different and memorable experience for guests. According to the management, local culture is an identity as well as an added value that can significantly increase guest satisfaction. Guests feel like they're getting a unique experience that is not only functional, but also emotional. This emotional attachment affects guest loyalty to return, thus having a positive impact on the sustainability of the hotel business. In conclusion, local culture plays an important role as a differentiating factor that improves the quality of service and strengthens the image of Hotel Royal Ambarrukmo Yogyakarta in the midst of fierce competition in the hospitality industry. Thus, the application of local culture can be used as a sustainable strategy to create a competitive advantage.

Dawet Ayu in Banjarnegara Regency is one of the traditional culinary micro, small, and medium enterprises (MSMEs) that until now is still able to survive and continue to grow. This typical beverage product not only has cultural value, but also has the potential to be a promising economic source for the local community. However, the reality on the ground shows that Dawet Jabung's business actors are still facing various serious obstacles. Limited understanding of business management, difficulties in calculating production costs in detail, and inability to determine the right selling price of products are the main obstacles. In addition, the low knowledge related to aspects of marketing, promotion, and business communication strategies makes it difficult for this business to expand the market. As a result, some business actors have actually experienced a significant decrease in sales from year to year. To answer these challenges, community service activities are carried out through two approaches, namely Action and Quality Awareness and Rapid Rural Appraisal (RRA). Action and Quality Awareness are carried out through extensive counseling, lectures, and mentoring aimed at increasing the knowledge of business managers. In this activity, business actors are guided to understand the importance of financial recording, cost management, and strategies to improve product quality. Meanwhile, the RRA method is used to identify real needs in the field, as well as prepare training, mentoring, and coaching programs that are relevant to business conditions. The results of the activity showed an increase in the ability of partners to classify production costs into the categories of raw materials, labor, overhead, marketing, and transportation. In addition, business actors are now more skilled in determining selling prices based on the realization of costs incurred, not just estimates. They also began to compile simple bookkeeping related to assets, debts, and capital, so that business management became more professional, transparent, and sustainable

The development of digital technology provides significant opportunities for Micro, Small, and Medium Enterprises (MSMEs) to improve the quality of their product promotions. However, most MSMEs fostered by Sharia cooperatives still face obstacles in utilizing the latest technology, particularly artificial intelligence (AI), as an effective and efficient promotional tool. Given this situation, this community service activity was carried out with the aim of increasing the capacity of MSME members in utilizing AI technology to create more attractive product promotional content that aligns with digital marketing trends. The activity took place at Kedai Fatiya Sukodono in July 2025, coinciding with the BMT Insan Mandiri Sukodono Branch member gathering. The methods used included counseling on the importance of AI-based digital marketing, technical training on using AI applications for content design, and hands-on practice in creating promotional materials by participants. A total of 40 MSMEs from various sectors, such as culinary, fashion, and services, participated in this activity. The results showed an increase in participants' knowledge and skills in creating more creative, professional, and cost-effective promotional content. In addition, participants also gained a better understanding of digital-based promotional strategies that can increase market reach. Thus, this community service activity provides a real contribution to strengthening the competitiveness of MSMEs in the era of digital transformation, while also supporting the role of sharia cooperatives as partners in empowering the people's economy

The Cultural Exchange program organized by students of Semarang State University (UNNES) in Kampung Gumut, Kerling, Selangor, Malaysia, is a strategic initiative in strengthening cultural identity while building a network of friendships across nations. Through a non-formal cultural diplomacy approach, this activity introduced the richness of traditional Indonesian culinary such as Soto Semarang, Kopi Tubruk Sumowono, Jamu Turmeric Asam, and Bakwan Sayur, as well as displaying traditional clothing from various regions, including Dayak, Kebaya Encim, Beskap Jawa, Kebaya Jawa, and Bali. The cross-cultural interaction created encourages open dialogue, broadens horizons, and fosters tolerance between communities. The enthusiasm of local residents, active participation in discussions, and the presence of community leaders show that cultural exchanges can be an effective medium in building social solidarity and strengthening Indonesia-Malaysia bilateral relations. This program not only provides a transformative experience for students as cultural ambassadors, but also creates a warm and meaningful communication space. With a participatory approach, this activity has the potential to open up wider collaboration opportunities in the fields of education, social, and culture. Overall, the UNNES Cultural Exchange in Malaysia is a real example of how the young generation can play an active role in cultural diplomacy, strengthen national identity, and build inclusive and sustainable international relations.

Customer loyalty plays a crucial role in influencing sales performance and ensuring the sustainability of a fast-food restaurant. Therefore, strategies to foster customer loyalty must be implemented through continuous product innovation and enhanced customer satisfaction. This study aims to analyze the effect of product innovation and customer satisfaction on customer loyalty, with a specific focus on the iced cendol menu at Yoshinoya AEON Jakarta Garden City. The research employed a descriptive quantitative approach with a sample of 100 respondents selected using a specific sampling technique. Data were collected through observation, questionnaires, and documentation, and subsequently analyzed using the t-test for partial testing and the F-test for simultaneous testing. The results of the study indicate that product innovation has a significant partial effect on customer loyalty, as evidenced by a probability value of 0.000 < 0.05 and a t-count value of 5.287, which is greater than the t-table value of 1.98472. Furthermore, customer satisfaction also shows a significant partial effect on customer loyalty, supported by a probability value of 0.000 < 0.05 and a t-count value of 4.213, exceeding the t-table value of 1.98472. Simultaneous testing further reveals that product innovation and customer satisfaction together have a significant influence on customer loyalty, as shown by a probability value of 0.000 < 0.05 and an F-count value of 57.609, which is greater than the F-table value of 3.090. Thus, this research emphasizes that relevant product innovations combined with improved customer satisfaction play a vital role in strengthening customer loyalty, ultimately enhancing the competitiveness of fast-food restaurants amid an increasingly intense culinary industry.

Kotagede, one of the historic districts in Yogyakarta, boasts a rich cultural and architectural heritage that makes it a prominent destination for walking tours. Walking along its historic alleys, traditional buildings, bustling markets, and local life offers visitors an authentic cultural tourism experience. However, the current design of walking tours in Kotagede still tends to emphasize historical narratives and architectural visualization, leaving the multisensory potential of the area underutilized. This study aims to analyze how tourists perceive sensory experiences (visual, auditory, olfactory, gustatory, and tactile) during walking tours in Kotagede and to identify the most dominant elements that shape such experiences. The research employed a descriptive, qualitative approach, utilizing in-depth interviews, participatory observation, and documentation. The participants consisted of 32 tourists who had just completed a walking tour, selected through purposive sampling. The findings reveal that visual experience is the most dominant sensory element, particularly through traditional architecture and historic buildings. Auditory elements, such as birdsong and market activities, enrich the atmosphere, while tactile experiences with building materials provide authenticity and strengthen tourists' emotional connection with local history.Meanwhile, olfactory elements, such as the aroma of spices, incense, and aged wood, contribute to the overall ambiance, though occasionally disrupted by unpleasant odors from waste. Gustatory experiences are often encountered during tours of local culinary products, demonstrating strong potential as markers of cultural identity, although they are not yet fully integrated into the tour itinerary. These findings highlight a gap between Kotagede's multisensory potential and the existing design of the walking tour. Therefore, the development of more holistic sensory-based walking tours is necessary to enhance visitor satisfaction while reinforcing Kotagede’s cultural identity as a meaningful heritage destination.

PT. Indosato Jaya Makmur is a company engaged in the culinary sector through the operation of a family restaurant called Washoku Sato, which serves authentic Japanese cuisine. The company is committed to maintaining taste quality, hygiene, and production consistency by utilizing mostly locally sourced raw materials. However, the company faces a serious challenge in the form of high employee turnover intention, which can negatively affect operational continuity, team stability, and service quality. This study aims to analyze the influence of workload (X1) and job satisfaction (X2) on turnover intention (Y). A quantitative research approach was employed, with data collected through the distribution of Likert-scale questionnaires to 86 permanent employees as respondents. The data were analyzed using a series of statistical tests, including validity and reliability tests, classical assumption tests, multiple linear regression analysis, t-tests, F-tests, and the coefficient of determination. The findings reveal that workload has a positive and significant effect on turnover intention, indicating that the higher the workload perceived by employees, the greater their tendency to leave the company. Conversely, job satisfaction has a negative and significant effect, suggesting that higher job satisfaction reduces the likelihood of turnover intention. Simultaneously, both independent variables significantly influence turnover intention, with an Adjusted R² value of 35.6%, while the remaining 64.4% is influenced by other factors not examined in this study. These findings emphasize the importance of balanced workload management and continuous efforts to improve job satisfaction in order to minimize turnover intention and support the company’s operational sustainability.

Sibolga City, located along the seashore and endowed with abundant natural beauty, holds significant potential for development as a marine tourism destination. Beyond its coastal appeal, the city offers opportunities for diverse recreational areas such as camping grounds, botanical gardens, culinary centers, and Mancakrida zones. To support these initiatives, this research investigates the sources of activities and spatial programs that can be realized through the construction of cottages and integrated recreational facilities. Given Sibolga’s hot tropical climate, the application of Tropical Architecture is essential to address environmental challenges including solar exposure, rainfall intensity, air humidity, and wind orientation. This study aims to harness Sibolga’s environmental assets by proposing sustainable cottage designs and recreational spaces that align with the principles of Tropical Architecture. The research contributes to the development of commercial residential models that are harmoniously integrated with nature, promoting economic sustainability and ecological balance. Methodologically, the study involves interviews, site surveys, and comparative analyses to derive contextual design solutions. The final output is a conceptual design for cottages and recreational areas that reflect climate-responsive architecture and support Sibolga’s tourism growth. This research not only enhances architectural knowledge in tropical settings but also offers practical insights for urban planners and stakeholders seeking to revitalize Sibolga City as a vibrant, nature-integrated tourism hub.

Tempoyak is a traditional fermented paste made from durian in Indonesia, favored by the Malay ethnic group. While tempoyak holds a unique and significant place in Indonesia's rich culinary diversity, there is a notable gap in research about it compared to other fermented foods such as kimchi. More investigation is essential to grasp the microbial composition, interactions, and possible health advantages of tempoyak, which may offer benefits like boosting the immune system, reducing cholesterol levels, exhibiting probiotic qualities, preservation, and possessing antibacterial effects. Researchers could also discover vital insights regarding the history, cultural significance, production methods, microbiological issues, nutritional aspects, and future prospects of local foods like tempoyak. This research intends to examine and study tempoyak as a traditional fermented food through comprehensive literature review and data from earlier investigations. Tempoyak has a strong connection to Malay cultural identity, regardless of its production location. As a key element of the daily practices of the Malay people in Indonesia, tempoyak is typically featured at cultural events, weddings, or large gatherings. This cultural importance sets Indonesian tempoyak apart from its Malaysian counterpart. The process of making tempoyak involves mashing the durian flesh, mixing in salt, and letting the combined mixture ferment in a sealed container at room temperature for 4 to 7 days. The microbial population in tempoyak can differ but mainly includes Lactobacillus species, particularly Lactobacillus plantarum. Proximate analysis is an effective approach to evaluate the nutritional makeup of tempoyak. Differences in nutrient levels may arise from the various types of durian, salt elements, sterilization periods, temperatures, and length of fermentation. Potential research opportunities could explore tempoyak’s role in fostering sustainable food practices, additional health benefits from its consumption, and the development of innovative products based on tempoyak. The aim of this study will enhance the field and aid in safeguarding and promoting the culinary heritage of the Malay community.

This community service program aims to enhance the visibility and competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Nusawungu Village through the creation of business location pins on Google Maps. The background of this initiative lies in the main challenges faced by local entrepreneurs, namely limited access to marketing channels and low digital exposure. Many businesses have been operating for years but remain difficult to find due to the absence of a clear digital identity, particularly on online maps. Therefore, this program focuses on utilizing Google Maps as an effective, low-cost, and accessible promotional medium. The program adopts the Participatory Action Research (PAR) method, emphasizing the active involvement of MSME actors in each implementation stage. The process began with mapping and collecting data on existing businesses, followed by classifying them into categories such as culinary, crafts, services, and trade. The next steps included filling in complete addresses, determining accurate coordinates, and uploading business and product photos. Verification of Google Maps profiles was then carried out to ensure that the businesses became officially accessible to the public. Furthermore, participants received guidance on adding supporting information, including operating hours, contact numbers, and social media links. The results demonstrated that all registered MSMEs successfully created active Google Maps profiles with complete information. The outcomes include increased consumer accessibility in locating businesses, recognizing available products or services, and directly contacting owners. This implementation has proven to make a significant contribution to market reach expansion and the strengthening of digital marketing strategies without requiring additional financial costs. These findings align with previous studies affirming the effectiveness of Google Maps as a promotional tool and a means of empowering MSMEs in rural areas. Moreover, this initiative opens opportunities for further development through integration with other digital platforms.

In today's digital era, photography has been widely applied in various industrial fields and plays a crucial role in attracting consumer attention. Photography has evolved into several disciplines, including landscape photography, wedding photography, street photography, photojournalism, and product photography. Product photography is a high-quality photograph taken to showcase and explain the characteristics and details of a product or service. It not only serves as a representation of the product being offered but also serves as an effective marketing strategy. This applies to the culinary industry, particularly in cakes and food products, where product photography is essential to attract consumers' attention and enhance brand identity. In the case of Dee's Kitchen, the business owner believes that providing good store reviews and creating a positive image for the brand require the influence of influencers. According to an interview with the owner, there is a recognition that their current social media presence on Instagram could be enhanced to reach more potential customers. Therefore, there is a need for Dee's Kitchen to develop its Instagram profile further, making it more diverse and innovative in showcasing its products. This can be achieved by using visually appealing product photos, collaborating with influencers, and engaging with a broader audience through creative marketing strategies. Strengthening the online presence through well-curated photography and social media engagement could help Dee's Kitchen attract new customers, build brand loyalty, and ultimately boost business growth.

Karang Taruna is a youth organization that plays a strategic role in developing the social and economic capacity of rural communities. However, local potential is often underutilized due to limited entrepreneurial knowledge, managerial skills, and access to mentoring. This community service program aimed to assist the Karang Taruna of Kedungturi Village, Taman Subdistrict, Sidoarjo, in fostering an entrepreneurial spirit based on the village’s local resources. The implementation method applied a participatory approach that directly involved youth through several stages: village potential mapping, entrepreneurship training, business mentoring, and facilitation of digital marketing access. The mentoring process provided not only theoretical knowledge but also practical experience in developing business ideas that correspond to local resource characteristics.The results of the program indicated an increased understanding among Karang Taruna members regarding entrepreneurship concepts, business management strategies, and the use of digital technology. Furthermore, the program successfully initiated three new business ventures based on local potential, namely traditional culinary products, waste-based handicrafts, and digital services. The establishment of a youth entrepreneurship team under Karang Taruna further strengthened collective commitment to developing the village’s creative economy. The impacts were not limited to improved skills but also included the growing awareness of the importance of local resource–based economic independence.In conclusion, this program demonstrates that participatory mentoring through Karang Taruna can serve as an effective strategy to strengthen the entrepreneurial spirit of rural youth while promoting local economic independence and sustainability.

This study aims to explore the implementation of unity-based marketing management in enhancing consumer loyalty among university students at the Seblak Bujangan culinary microenterprise. As one of the local SMEs located near Sultan Ageng Tirtayasa University, Seblak Bujangan integrates the value of unity—derived from the Third Principle of Pancasila—into its marketing strategy, not only to attract customers but also to create a social space that strengthens community bonds. The research employs a descriptive qualitative method involving interviews, observations, and documentation to gain a deep understanding of marketing practices and their social implications. Findings reveal that Seblak Bujangan has successfully transformed from a simple food stall into a social hub for students by combining friendly service, a comfortable atmosphere, and creative digital marketing such as Instagram and TikTok promotions. The sense of togetherness and inclusivity fosters strong emotional attachment, leading to customer loyalty manifested through repeat visits and positive word-of-mouth. The study concludes that marketing strategies grounded in social and national values can enhance consumer engagement while contributing to social harmony. This approach provides new insights into value-based marketing for SMEs, showing that economic and social functions can coexist to create sustainable consumer relationships.

This socialization aims to provide benefits to the community of the importance of social media as social media as information media and media as marketing media to be able to develop and introduce tourism, typical meaning, and potential in the village of Tewaowutung itself. In the community service activities carried out in Teawaowutung Village, the socialization process was carried out in two stages, namely material presentation and discussion which was attended by weaving, culinary, chicken, and pokdarwis UMKM groups. From the results of socialization with material on the understanding of digital literacy, digital media strategies, types of social media, social media as information media, social media as marketing media. Can provide benefits and advantages to the community from promotion through social media. The speaker also made a tik tok for the village so that it could become a promotional media for Tewaowutung village, to introduce tourism in the village and become a product produced by MSMEs in Tewaowutung village.