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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.

Cenil or Cetil is a traditional food or snack made from a mixture of starch and granulated sugar, colored, shaped into small balls, eaten with grated coconut. Cenil is a traditional Javanese snack, especially in the East Java area. Cenil mbok mini was founded in 1967 and is still active until now in 2023, so for around 56 years cenil mbok mini has become one of the culinary mainstays of Mojowiryo village, Kemlagi subdistrict, Mojokerto regency. Cenil is neatly packaged and increasingly modern in terms of packaging and manufacturing methods. This Community Service aims to introduce traditional food to the community, as well as to preserve traditional food so that it does not become extinct. The method used in this training is Preparation Step, Implementation Step, and Evaluation Step. As a result of this dedication, traditional snacks have labels to be marketed. Marketing strategies can help improve MSMEs.

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

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

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

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

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

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

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

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

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

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.

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.

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.

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.