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This study aims to analyze the influence of capital, digitalization skills, and financial management on the performance of culinary MSMEs in Bojonegoro Regency. The method used is quantitative. The research sample consisted of culinary MSMEs in Bojonegoro which were taken using random sampling techniques. Data were collected through a Likert scale-based questionnaire and analyzed using multiple linear regression with SPSS software. The results of the study show that capital, digitalization skills, and financial management have a significant positive effect on MSME performance, both partially and simultaneously. Adequate capital provides opportunities for business development, digitalization skills increase competitiveness through efficiency and market reach, while good financial management supports business stability and sustainability. These findings provide practical implications in the form of the need for training, facilitation of access to capital, and increasing financial literacy for MSME actors. This research also provides a basis for local governments to formulate policies that support the development of MSMEs in the digitalization era.

This study aims to determine how much influence of financial literacy to the performance of the financial on the MSMEs and control cost in Bojonegoro District. Research this is research quantitative. Collection the data done by spreading question naires and then processed using the SPSS application. Total sample is 38 the sample actors MSMEs ssector culinary in sub-district bojonegoro. Results here are in fluence positive and significant Financial literacy variables on the cost control of reseresearch shows that. The influence positive and significant variable literacy Finance onthe performance ofthe financial SMEs. Tarch on the effect of financial literacy on MSMEs performance have very broad implications, both theoretically and practically. There is no significant effect of mediation between financial literacy variables on financial performance through cost control. The results of this study can enrich the Khazanah science, provide better policy recommendations, and help MSMEs in improving their financial performance. This study contributed a very valuable to the development of MSMEs in Bojonegoro.

The restaurant business continues to grow, but few business actors understand how to seize business opportunities to increase competitiveness. This study aims to analyze the application of the Canvas Business Model (BMC) in the culinary industry, with a focus on the fast food business in the city of Surakarta. BMC is used to evaluate nine key elements: value proposition, customer segments, distribution channels, customer relationships, key resources, key activities, key partnerships, cost structure, and revenue streams. The method used in this study is a qualitative descriptive approach, with data collection through surveys, interviews, and observations. The results of the study show that the implementation of BMC can increase the effectiveness of business strategies, especially in terms of product innovation, improved customer experience, and optimization of digital marketing and partnership networks. In addition, a SWOT analysis is conducted to identify the strengths, weaknesses, opportunities, and threats of the culinary business, which is then used as a basis in designing a growth strategy. The main findings of this study propose new business models that are more adaptive and sustainable, including product diversification strategies, the use of digital technology, and strengthening partnerships with suppliers and food delivery service platforms. This research is expected to be a reference for culinary entrepreneurs in developing more competitive and sustainable business strategies in the digital era.

MSMEs are micro, small and medium business units owned by individuals with simple assets and technology. MSMEs are the largest sector that provides benefits to Indonesia. MSMEs have improved the Indonesian economy by acting as one of the absorbers of labor, contributing to exports and trade. This study aims to measure the impact of the use of social media, product innovation on increasing the income of Seblak MSMEs in Bojonegoro Regency. Data collection uses a quantitative approach. Sampling uses the Simple random sampling technique. Data collection in this study used questionnaires distributed to seblak MSME actors in Bojonegoro Regency. The results of the study showed that social media did not affect the increase in income of Seblak MSMEs in Bojonegoro Regency. Product innovation has an effect on increasing the income of Seblak MSMEs in Bojonegoro Regency.

To be able to excel in business competition in the culinary industry, MSME managers need to carry out good sustainable innovation. The aim of this research is to assist and improve the rodokar business. Research methods that can help business actors in  designing a strategic plan is to use the Business Model Canvas. Data collection to carry out analysis on the Business Model Canvas was carried out by observation and interviews manager. Digitalization support activities marketing will be carried out in three stages: education, mentoring, and sustainability assessment. Training will given to increase partners' knowledge and understanding of various digital marketing platforms. The results of this activity are expected to expand partners' knowledge and understanding in the field of digitalization marketing. Mentoring activities are carried out to ensure partners are able to apply technology and training provided. In the end, the outcome that the partners want to achieve as business actors is an increase in partner economies of scale.

This research aims to design and develop a specialized frying device for chicken using the deep fryer method. The deep frying method was chosen for its ability to produce a crispy texture and even cooking. The design process of this device involves user needs analysis, mechanical design, and prototype testing. The developed frying device is designed to improve efficiency and consistency in the chicken frying process, as well as to minimize oil absorption in the final product. The test results show that this device is capable of producing chicken with optimal texture and taste. The use of this device is expected to be a practical solution for the culinary industry in enhancing the quality and efficiency of the chicken frying process. Data collection was conducted through observation, documentation, and literature study. The data analysis used was descriptive. After the design process, testing of the device was carried out to determine the doneness of the chicken using cooking times of 8 minutes, 14 minutes, and 20 minutes. The research results showed that the design process was carried out through several stages of component design. The test results indicated that frying for 14 minutes was the most optimal for producing perfectly cooked chicken with a crispy exterior, tender interior, and balanced flavor.

This study aims to analyze the quality of service in the Culinary Arts Practical Laboratory at SMK Ibu Pertiwi 1 using the Service Quality (Servqual) method. Service quality is an important element in supporting the success of the education process, especially in the Culinary Arts expertise program that requires laboratory facilities as a means of practical learning. The Servqual method is used to evaluate five main dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy.This study was conducted by collecting data through questionnaires distributed to students as users of laboratory services. Data analysis used a comparison between students' expectations of ideal service quality and their perceptions of the services received. The results of the study showed a gap in several dimensions of service quality, especially in the tangibles dimension which includes the completeness and condition of laboratory facilities. In addition, the responsiveness and reliability dimensions are also of concern because students feel that the response to complaints and service consistency are not optimal.From the results of the study, it can be concluded that the quality of laboratory services needs to be improved to meet student expectations. Recommendations for improvement include improving physical facilities, training for laboratory staff to improve responsiveness and reliability, and strengthening security assurance in the practical learning process. This study contributes to school management in creating a more effective and quality learning environment.

The development of digital technology has brought about major changes in the dynamics of Indonesian culture. One of the most prominent social media platforms is TikTok, which offers a creative space for its users to promote local arts, traditions, languages, and cultural heritage. This study aims to analyze the impact of TikTok on Indonesian culture, both positively and negatively. Positively, TikTok helps preserve local culture through short videos featuring traditional dances, culinary specialties, and the use of regional languages. This platform also supports the introduction of Indonesian culture to a global audience, increasing awareness of the younger generation about the importance of local culture. However, on the other hand, TikTok raises challenges such as cultural homogenization due to the dominance of global trends, distortion of traditional cultural elements, and the erosion of local values. Through a qualitative approach with literature studies, this study found that TikTok has great potential as a tool for cultural preservation if used wisely. In conclusion, collaboration is needed between content creators, the community, and the government to maintain a balance between preserving local culture and digital modernity.

This study aims to test and determine the effect of work environment, work motivation, and work discipline on the performance of MSMEs in Demak Regency. This study uses a quantitative method. The population in this study, the author uses the population of MSME actors in Dempet District, Demak Regency in the culinary, fashion, automotive, and agribusiness sectors, totaling 282 MSMEs. Based on the sample calculation using the Slovin formula, it can be seen that the sample in this study is 165 MSMEs. The sampling technique used in this study is the probability sampling method, all elements (eg: people, households) in a population have an equal opportunity to be selected in the sample. The results of this study are that the work environment affects performance, work motivation affects performance, and work discipline affects the performance of MSMEs in Demak Regency.

In the digital era, food blogs have emerged as influential platforms for sharing culinary experiences and shaping consumer preferences. This study focuses on Anakjajan.com, a prominent Indonesian food blog, to analyze the persuasive strategies employed in its content and their impact on readers' food literacy. Utilizing Aristotle's modes of persuasion—ethos (credibility), pathos (emotion), and logos (logic)—the research examines how these elements contribute to the blog's effectiveness in influencing food choices. Ethos is established through the author's expertise and authentic reviews, while pathos engages readers with evocative language and appealing visuals. Logos provides factual information about food quality and dining options. A qualitative approach was employed, involving content analysis of blog posts and surveys to assess the influence of these persuasive strategies on readers' decision-making processes. The findings reveal that understanding these modes of persuasion is essential for enhancing digital literacy, as they enable readers to critically evaluate online content and make informed culinary choices.

This research aims to analyze how traditional culinary MSMEs in Karang Rejo Village, Langkat Regency, adapt to global and digital competition. The focus is on the production and marketing strategy of sweet potato tape, pulut tape and lemang. This qualitative research uses in-depth interview methods with MSME owners to find the challenges they face, the marketing strategies used, product innovations carried out, and the use of digital technology. The research concluded that MSME entrepreneurs are experiencing various challenges, including reduced demand due to changes in consumer tastes, difficulties in obtaining supplies of raw materials, limited digital marketing strategies, and intense competition with modern culinary types. Even so, the unique taste of traditional dishes is still loved, especially when it comes to special religious celebrations. The strategy includes improving product quality, various interesting innovations, as well as utilizing digital marketing via social media and attending culinary events. The results of this research show that to maintain the sustainability of traditional culinary MSMEs, good cooperation is needed between product innovation, application of technology, and support from the community and government.

In today's increasingly competitive digital business environment, entrepreneurs must develop smarter and more effective marketing strategies to promote their products. Food vloggers play a pivotal role by influencing their followers through social media content, particularly culinary reviews and personal experiences with food products, which encourage followers to purchase the recommended items. This study investigates the impact of marketing content and customer engagement on the purchase intentions of followers of the @sigerfoodies Instagram account.  Using a quantitative research approach, data were collected through questionnaires, employing a non-probability sampling method with a purposive sampling technique. The sample consisted of 140 respondents. Data analysis, including instrument validity, normality tests, multiple linear regression, and hypothesis testing, was conducted using SPSS 26. The findings indicate that both marketing content and customer engagement of @sigerfoodies significantly and positively affect the purchase intentions of culinary products in Bandar Lampung. To enhance its influence, Sigerfoodies is encouraged to organize giveaways, share engaging culinary facts, and foster interactions with followers to strengthen long-term relationships.

In the current era of information technology, easy and efficient transaction management is an important requirement in the business world, both small and large scale. Rumah Makan Mie Happy is a medium-scale culinary business. Happy Noodle Restaurant provides noodle-based preparations. In its daily life, Happy Noodle Restaurant can serve around 100 consumers, so that the service process requires speed to serve consumers. But in fact, Mie Happy Restaurant still uses manual data processing and transaction management, so it often experiences problems such as slow payment processes, frequent loss of receipts or proof of payment, difficulty in recapitulating or reporting transactions both daily and monthly, and frequent errors in the calculation process. From the problems experienced by Mie Happy Restaurant, the author is interested in developing a web-based cashier application that can help in all matters related to transaction management at Mie Happy Restaurant. The research conducted aims to build or develop a cashier application for Happy Noodle Restaurant that can improve the efficiency and effectiveness of transaction management. This cashier application was built or developed using Hypertext Markup Language (HTML) and Hypertext Preprocessor (PHP) with Visual Studio Code editor and MySQL Database Management System (DBMS). The results of testing with black box testing show that the cashier application developed in functionality has run as expected. This web-based cashier application provides convenience for admins and increases the effectiveness and efficiency of operational activities.

This study examines how women entrepreneurs in Micro, Small, and Medium Enterprises (MSMEs) in the creative economy sector leverage digital technology to strengthen their roles in the urban tourism ecosystem. Using a qualitative approach supported by secondary data and non-intervention observations over six months in South Jakarta, the study analyzes the dynamics of digital adoption, the cultural value of creative products, and structural barriers affecting women's entrepreneurial experiences. The findings reveal that digital utilization is most prominent on easily accessible platforms such as Instagram, TikTok, and WhatsApp, while the use of more complex tools, such as marketplaces, websites, and analytics, remains limited. Women’s creative products, in subsectors like culinary, crafts, fashion, and others, prove to enrich the tourism experience and reinforce the city's destination identity. However, low digital literacy, minimal mentoring, and weak integration into the formal tourism supply chain hinder the optimization of these potentials. Additionally, the digital adoption patterns found support the Technology Acceptance Model's explanation that the perceived ease of use is a key factor in early technology adoption. This study fills an important gap in the literature by linking gender issues, digital transformation, the creative economy, and urban tourism within a unified framework. The research emphasizes the importance of strengthening digital capabilities and structured collaboration between women-led MSMEs and tourism stakeholders to enhance the sustainable competitiveness of destinations.

The design of a creative industry development center that focuses on the culinary and music subsectors aims to facilitate the growth and development of creative industry players in these two subsectors, so that they can contribute positively to the local economy. The facilities in this center will be designed to meet the needs of production, training, exhibition, and sales in the culinary and music subsectors. It is expected that the design of the Creative Industry Development Center will encourage local economic growth, create new jobs, improve the skills of industry players, and support the image of Medan City as a quality creative industry center. By connecting the culinary and music subsectors in one center, the synergy between the two can produce unique and inspiring collaborations, enrich local culture, and present products that are competitive in the global market. By applying a tropical architecture approach, the design will consider aspects of local culture, climate, and environment in designing optimal buildings and spaces to support the growth of creative industries.

The purpose of this research is to find out the role of marketing digitalization, halal certification and product knowledge. The results of this study show that, first, the role of marketing digitalization facilitates the business of the creative culinary industry in the city of Jambi, including (1) finding consumers, (2) flexible media in promotion, (3) the choice of digital marketing platforms as needed so that they can divert the budget to programs more effectively and, (4) To increase the sales volume, it can carry out management periodically. Second, the role of halal certification is; (1) ensuring that the products that have been produced are avoided from harmful substances and, (2) a form of increasing halal awareness. The third role of product knowledge for creative culinary industry businesses in Jambi City as an understanding of needs is; (1) maintaining human welfare protecting the wealth spent towards the path of goodness, (2) The role of product knowledge as an understanding of the existence of a reciprocal relationship between entrepreneurs and consumers towards products.

This study aims to determine: 1) the results of developing Heyzine-based teaching materials on personal hygiene; 2) the suitability of the materials and media; and 3) student responses to Heyzine-based teaching materials. This research follows the ADDIE method, which is conducted until the development stage (stage 3). The validation of Heyzine-based teaching materials involved two material experts and two media experts. The research encompasses Heyzine-based teaching materials and student responses. The instruments used for evaluating the feasibility of Heyzine-based teaching materials were material validation sheets and questionnaires to gauge student responses. The data analysis technique involved quantitative descriptive analysis. The results showed: 1) the development outcomes of Heyzine-based teaching materials on personal hygiene can be accessed via the following link https://heyzine.com/flip-book/8173401c86.html; 2) The materials and media were found highly feasible, with percentages of 81.7% and 84%, respectively; and 3) Student responses indicated that the teaching materials were rated very positively, with a percentage of 93.4%.

Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in the economy by creating jobs and fostering local economic growth. However, MSMEs, especially in the culinary sector, often face challenges in managing finances, including accurately calculating the Cost of Goods Manufactured (COGM). COGM, which includes raw materials, labor, and overhead costs, is essential for setting appropriate prices and maintaining profitability. Miscalculations can lead to inaccurate pricing, impacting competitiveness and profit margins. This study analyzes COGM calculations at U&Mie, a culinary MSME known for its chili oil chicken noodles, to understand its pricing strategy. Findings from this research and prior studies by Harefa and Purwanto reveal that the full-costing method provides consistent results, highlighting the need for comprehensive COGM calculations to avoid overlooking variables that could affect pricing. This study aims to offer guidance for MSMEs in managing production costs and setting prices effectively, enhancing their market competitiveness.

The tourism potential in the Sampang Regency area is very good, one of which is rice tourism in Ataman village. Padi tourism offers beautiful views with typical village culinary attractions. However, in rice tourism there are still problems such as visitors not respecting the cultural values ​​and beliefs of the local community and managers also do not have tourist regulations. Therefore, this results in a decrease in tourist visitors so that the contribution of PADes automatically decreases. The research method used is empirical juridical research with a field study approach. Data collection in this research uses several methods including interviews, observation and literature search. The research location is Taman Village, Jrengik District, Sampang Regency. The data analysis method used in this research is descriptive-qualitative. The results of research during the MBKM KKNT show that the management of Rice Fields Tourism in Taman Village is still not well organized, considering that the management pattern of facilities and infrastructure is still lacking, especially the management does not have rules for tourist visitors, so tourism is quite quiet so that PADes decreases. Therefore, the MBKM KKNT program created a legal education program regarding the protection of tourist visitors within the framework of preventive protection. The results are quite satisfactory from the results of the socialization showing that understanding of village officials, tourism managers, the community and tourist visitors has increased, especially understanding of the substance of the Tourism Law and the Village Law. Apart from that, the management makes rules for issuing visitors based on statutory regulations and the management is improved gradually, so that tourist visitors will gradually increase and the Village Paddy will automatically increase and this will all make the Taman Village community prosperous.

This study aims to evaluate customer satisfaction with the menu offerings at "Rajanya Seafood" using the Lean Startup approach. This method was chosen because it enables businesses to develop products that better meet customer needs and preferences through rapid experimentation cycles, continuous feedback, and regular updates. Research data was collected through direct surveys of "Rajanya Seafood" customers, focusing on aspects such as taste quality, menu variety, pricing, and service. The collected data was analyzed to identify areas needing improvement as well as potential innovations to enhance customer satisfaction. The study results indicate that the Lean Startup approach is effective in quickly understanding and responding to customer needs, thus contributing to increased customer loyalty and satisfaction. These findings are expected to serve as a reference for "Rajanya Seafood" and other culinary businesses in applying the Lean Startup strategy to achieve optimal customer satisfaction levels.