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Culinary is currently known as one of the potentials of a tourist destination, culinary offerings in the form of food or snacks typical of a tourist destination are sought after by tourists who come to visit, trying local culinary delights has become an experience that tourists want to experience. The development of the tourism industry can provide opportunities for tourism products including culinary delights in the city of Bandung. The high development of the tourism industry provides enormous opportunities for the community to participate in the development of culinary tourism, which is currently still very limited in number. The aim of this article is to analyze the tourist attraction of culinary tourism in Bandung. This research uses qualitative research methods based on the results of observations and literature studies by describing the attractions of culinary tourism in Bandung. The results of this article explain traditional local culinary foods.      

Indonesian people are increasingly creative and innovative in making new recipes to add to their daily food needs, besides that they are also creative in making snacks typical of their region. Currently, according to young people and parents, snacks are much loved, besides that with a distinctive taste from the West Java region in the city of Bandung which is familiar to be heard or felt by people who mostly like snacks with a spicy taste, namely "Seblak". The business being run certainly requires a way to attract customers to come and try it, therefore it is necessary to hold consistent marketing, marketing is carried out by promotional activities which is one of the important ways to compete not based on price but taste quality. The results of observations that I have made meeting directly with seblak owners mention the problems faced by the lack of understanding of the management and business planning needed, especially in terms of marketing, which currently requires the use of technology in its implementation. MSME empowerment requires more comprehensive and systematic planning that is able to facilitate MSMEs in solving the problems they face. As well as readiness in the use of technology such as promotional activities that are not only carried out through automatic whatsapp with a limited range of buyers, followed by promotions carried out through social media such as Instagram and Facebook because they are social media that are used more frequently so that the sales market is also wider, and currently in the age of all technology we can also take advantage of technology to do business by selling products in marketplaces such as gofood, gojek, grab etc.. That way, increasing the empowerment of MSMEs is increasingly developing from various sides.    

School children are susceptible to various snacks sold both at school and outside school. Lack of attention to the consumption of healthy snacks, resulting in the impact of decreased health, ranging from poisoning due to unhygienic storage and presentation processes to the risk of cancer due to the use of harmful food additives (Anak et al., 2019). This study aims to determine the relationship between students' knowledge of the observance of healthy snacks consumption behavior in sdn 03 source salak ledokombo jember, This type of research is a quantitative descriptive research, the sample in this study is students with a total of 40 students. Two variables, namely the relationship between students' knowledge of the observance of healthy snack consumption behavior in sdn 03 source salak ledokombo jember, the instrument used is using a questionnaire, based on table 4.6, the results obtained are categorized as good (22.8%) as many as 29 students, categorized as moderate (7.2%) as many as 11 students and categorized as less none. Based on the results of research that has been conducted by researchers regarding the relationship between students' knowledge of eating healthy snacks, it can be concluded as follows: the relationship between students' knowledge of eating healthy snacks is categorized as good there are 29 students (22.8%) and categorized as moderate as 11 students (7.2%).

In this research, the concept of edupreneurship is used as an approach in designing the process of applying creativity in providing education to the public about opportunities to increase financial coffers. The potential for good cooperation between pkk mothers who meet every week and the abundant natural potential can increase income and add value. One of the abundant potentials is the mangrove plant whose leaves and fruit can be used. This research aims to (1) map the environmental and economic potential of the Tapak Village community with an edupreneurship perspective (2) Increase community creativity, especially coastal communities which have abundant mangroves (3) Create jobs for the community to increase financial coffers. The research method used in this research was carried out by a project in Tapak Village. Data obtained through interviews and documentation. with research subjects namely the community of pkk mothers in Tapak Village, Tugu District, Semarang City. The research results show that the potential of the Tapak Village community has abundant resources in the form of mangrove plants, considering that the community is enthusiastic and united. Abundant resources in the form of mangrove plants can be used as processed food which has sales value in the field of health snacks.

Micro Small and Medium Enterprises (MSMEs) are experiencing the impact of the Covid-19 pandemic. The decline in consumer purchasing power is a challenge for SMEs in carrying out their business production. One of the opportunities for MSME actors to survive in the current pandemic is by maximizing online sales. But not a few MSME actors who still do not understand to use online sales. Therefore, it is necessary to empower the community of MSME actors in trying online markets or other options by empowering MSME actors in branding superior products. By using and managing the right digital media, it is hoped that business actors can increase public interest in products. Digital media that can be used include Instagram, Facebook, WhatsApp, Youtube, GrabFood/Go-Food or other platforms. Business actors can also carry out brand awareness offline, that is, they can develop innovations that do not yet exist, such as promotions by distributing brochures, creating attractive menu lists or creating price tags. The approach method used in community service this time is in the form of mentoring business actors regarding the development of MSME business innovations where members go directly to the field. This MSME assistance activity was carried out. The process of SME Mentoring activities is in the form of interviews with business owners to find out the current situation of their business conditions, members help make snack box orders, make banners/banners and price tags as an effort to carry out brand awareness, and members also provide medical equipment in the form of masks, hand sanitizer, and plastic gloves to business managers as a form of attention to always maintain health protocols when interacting with customers.

Abstract ­- Indonesia can be said to be a place rich in culinary delights because there are various types of cuisine in each region, both in the form of heavy meals and snacks. The progress of increasingly modern times has more or less influenced the decline in the popularity of several typical Indonesian foods. Television must develop more creativity in Indonesian culinary feature programs. Therefore, a culinary feature program entitled "Rasa Nusantara" Warung MJS edition was created. This feature program will provide information about unique culinary locations in the archipelago with an exploration of the themes of these places which are characteristic. This program is not only informative, but has the impact of inviting the audience to learn more about the variety of typical Indonesian foods. In this program, the creator of the work acts as a script writer, where his duties involve the ability to develop an idea into a script, create a treatment, create a list of questions for interviewing sources, and compose the script. The general benefits include adding to Indonesian culinary tourism shows, as well as providing alternative entertainment for viewers of this program. The creator of the work hopes that with this culinary feature program the younger generation will participate in preserving Indonesia's culinary riches. Keywords: program feature, culinary, scriptwriter

Pangan Jajanan Anak Sekolah (PJAS) is one of the foods consumed by people in Indonesia, especially by children and adolescents. This food is very vulnerable to contamination by microorganisms that can damage and can be toxic to the human body when consumed. Microbes can contaminate food through water, dust, air, soil, processing equipment (during the production or preparation process) as well as secretions from the intestines of humans and animals. The method used is literature review by collecting, evaluating, and synthesizing existing studies in the scientific literature. In this case using a search engine such as google scholar. The years obtained from articles from 2018 to 2024 are relevant to the topic of this research. The topic used is the identification of Escherichia coli bacteria in meatball meat samples as school snack food (PJAS), this method is used to gain an in-depth understanding of Escherichia coli bacteria in meatball meat samples as school snacks. According to the World Health Organization (WHO), an estimated 600 million people globally (nearly 1 in 10 people) fall ill including diarrhea, kidney and liver failure, brain and nerve disorders, reactive arthritis and cancer from food-borne diseases, with 420,000 deaths reported in 2010. Food-borne illnesses arise from the consumption of contaminated food, which can be.  

Waste sludge is sludge that contains a lot of solids resulting from solid-liquid separation from industrial waste. The waste sludge produced from the waste processing process will create new problems in handling because it can pollute the environment. This research will discuss the use of IPAL sludge originating from the Sludge Drying Bed (SDB) to be used as organic fertilizer. In the process of making organic fertilizer in the cake and snack industry by monitoring parameters such as color, texture, smell and properties of organic fertilizer during the process of making organic fertilizer. The characteristic results obtained in this research are blackish brown color, rough texture, earthy odor and the resulting moisture is dry. Thus, the use of WWTP sludge as organic fertilizer offers an innovative and industrial solution that contributes positively to the environment.  

The mother is the leader figure in a family who is responsible for managing the family's healthy food needs. Knowledge regarding hygienic food among PKK mothers in Papahan Village, Tasikmadu is still limited, because many of them come from underprivileged families and have less educational background, so basic knowledge from the family is not optimal (less attention is paid to it). This community service activity aims to provide understanding to PKK women about healthy and hygienic food, provide counseling to PKK women about the characteristics of healthy and hygienic food and provide awareness to the public not to buy food carelessly. The outreach method is carried out using the lecture method and explanations regarding healthy and hygienic food and contamination or bacterial contamination in siomai sauce from traveling sellers using posters and power points. The result of this community service activity is that PKK women understand about healthy and hygienic food as well as food that is contaminated or contaminated with bacteria, especially in the example of ten foods sold at the Solo Snack Center (Galabo). The conclusion of this community service activity is that PKK mothers can find out the benefits of healthy and hygienic food for the body and PKK mothers are aware to be more careful in buying food outside so that family health, especially school children, is more secure and mothers PKK mothers understand how to choose healthy and hygienic food for their families.  

The community empowerment program at Keranggan Ecotourism Village identified several challenges, including low productivity, limited information access, and insufficient promotional facilities, resulting in a lack of awareness about the village's offerings. In response, a team comprising faculty and students from ESQ Business School conducted a tridharma activity focused on digital marketing, particularly for Keranggan Snack, a local home industry product aiming for expanded sales. This initiative aimed to leverage social media platforms to enhance product outreach and facilitate the promotion of Keranggan Ecotourism products to local SMEs, optimizing social media for broader audience reach. Additionally, the team facilitated the promotion of Keranggan Ecotourism products at various external events, aligning with Indonesia Emas 2045's vision. The primary objectives were to increase awareness and branding, assist local SMEs in boosting sales, and provide promotional platforms for Keranggan Ecotourism. This multifaceted approach aimed to address fundamental issues and propel Keranggan Ecotourism towards sustainable growth. Through education on digital marketing and active promotion, the program sought to overcome obstacles and elevate the visibility and economic viability of Keranggan Ecotourism Village beyond its immediate surroundings. By providing a platform for wider recognition and engagement, the initiative aimed to contribute to the village's economic development and environmental conservation efforts.

Salamsari Village is a village located in the southern part of Boja District, Kendal Regency. This village is located in the highlands of Kendal Regency where the majority of Salamsari village residents work as agricultural laborers and traders. Most of the food processing businesses are housewives. Several business actors who named their group joined the name Jajanan Khas Ndeso which sells several processed snacks including: various criping (criping cassava, banana, taro, breadfruit, etc.), various peyek (peyek nuts, anchovies, dele, etc.), kembang goyang, cendol savory, widaran, tempe chips, lumpit, and others. The aim of this activity is to improve financial management in the Ndeso Typical Snacks business group in Salamsari Village, Boja District, Kendal Regency. In running their business, they have not managed it well, meaning that in terms of administration, there has been no proper and correct recording. For some business actors, there are even bookkeeping or financial management that is still mixed up with their household finances, so they cannot know for sure how much profit they have earned from the business, as well as difficulties in knowing the development of the business they are running. Based on this, the service team has an interest to carry out outreach related to financial management, including about bookkeeping which must be separate from household finances, as well as simple reporting with related businesses. So that you can know the profits and financial position so that you can determine the direction of business development better and increase. We will publish the output targets from this trial in national journals, HKI, YouTube and through mass media.

Through Training on Making Snack Bouquet as an Alternative Business Idea, this activity seeks to teach one of the alternative business ideas that may be done by everyone from various backgrounds. The general public's ignorance of flower bouquets makes it challenging for business players to identify their target market, as teens continue to use food bouquets as presents for specific individuals. In order for the participants in this training to use the snack bouquet business as a reference business idea in the future, it seeks to provide information about the making process and the materials required to establish one. Both theoretical and practical methods are employed in this training.

Economics is an inseparable thing in human life, especially when it comes to human needs themselves. One aspect of the economy is related to the economic sectors involved. The home industry of flavored food snacks is one of the economic sectors, where this business aims to fulfill consumer tastes. This research uses a qualitative research method with a phenomenological approach because it is hoped that it will be able to examine in more detail individual experiences related to the business being run. Through this research, it is hoped that we will be able to describe the growth and development of economic businesses and the social networks involved in them. Through motivation that is in accordance with McClelland's motivation theory with the concept of the need for achievement, where efforts are made to achieve development, efforts are made that are based on personal achievement, not achievement.

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction  

Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and arrowroot flour consisting of formula S1 ((20%:80%); S2(30%:70%); S3(40%:60%); and S4(50%:50%). The data obtained were processed using the Variance Analysis with a confidence level of 95% (α=0,05), and Duncan’s follow-up test. Snack bars have color values L* 41,660-52,580; color a* 6,6317-9,0667; color b* 19,9017-23,9667. The results of proximate analysis showed that snack bars contains 13,7176-17,8433 of water; 0,8459-1,4455% of ash; 5,8175-7,3264% of protein; 20,5320-24,2649% of fat; 48,7558-50,1120%; and 3,6339-5,1826% of crude fiber. Millet flour increases ash and protein content, but fat and crude fiber content decrease. Based on the hedonic test, it is known that panelists liked the taste and texture of S4 snack bar with an average score 3,94 and 3,68; while for the aroma in the treatment of S3 snack bar with an average score of 3,97 and the color in the treatment of S2 snack bar with an average score of 3,97 (hedonic test scale 1=very dislike, 2=dislike, 3=neutral, 4=like, 5=very like). Snack bars combination 30% millet flour:70% arrowroot flour have the best chemical characteristics (value 1,167) and the best sensory characteristics on snack bars from combination of 50% millet four:50% arrowroot flour (value 0,745) based on the DeGarmo effectiveness index test.

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Lingual or language is an integral part of the cultural expression of a society, is used as a means of communicating values, beliefs and customs, has an important social function and fosters a sense of group identity and solidarity. Traditional Balinese snacks for the Cemagi Village society are not just food but also have an important role as a means of traditional ceremonies. A linguistic anthropology approach was used by researchers to reveal the culture of the Cemagi people, in the process of inheriting and passing on the role of traditional snacks in their beliefs as Hindus. It is hoped that the role of traditional snacks can be learned, inherited, passed on from one generation to the next, through actions in the form of face-to-face interactions, and of course through linguistic communication, both verbal and non-verbal. -verbal form. The proposed research is to find out how traditional food exists and to know the lexicon of traditional snacks and their meaning in a traditional ceremony. There were 12 lexicons found in this first research and explained in terms of processing processes and fields of meaning in the beliefs of the Cemagi society. Traditional snacks are used as the main filling material and function as a means in traditional ceremonial processions. Traditional snacks are symbolic and expressive, both in terms of shape, ingredients and taste.

Supermarket x is a retail shop that sells various types of products ranging from home necessities, kitchen necessities, food and drinks. The importance of layout in retail is needed to make it easier for consumers to reach the goods they need. Supermarket x has a less effective layout, especially in arranging display shelves. This research aims to make recommendations for layout, especially new display shelves that are more efficient so that consumers can easily reach the items they want to buy. This research uses the Activity Relationship Chart (ARC) and Total Closeness Rating (TCR) analysis methods. The results of the research show that there is a change in the placement of goods on display shelves, after using ARC and TCR, the placement of goods on display shelves is arranged based on the closeness grouping of goods types, shelves 4 and 5 have a value of A (absolute) so the shelves must be close together, while shelf 2 with shelves 4, 5, 6, and 7 have undesirable adjacent X (prohibited) values. Shelf 5 which contains snacks has a high ARC value of 121, so shelf 5 will be allocated first, because snacks are most often sought after by consumers.

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction.