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This study examines the phenomena of code-switching and code-mixing in the digital interactions of Indonesian Generation Z on Instagram. Using a sociolinguistic approach with virtual ethnography, data were collected from 1,200 posts and comments published between January and June 2024, complemented by in-depth interviews to explore the factors influencing language choice. The findings reveal that code-switching occurred in 68.4% of the data, with intrasentential switching as the dominant pattern (47.3%), followed by intersentential switching (38.6%) and external switching (14.1%), indicating Generation Z’s high multilingual competence. Code-mixing appeared in 82.1% of the data, primarily through the insertion of English vocabulary into Indonesian (63.2%), followed by regional languages such as Javanese, Sundanese, and Betawi (27.1%), particularly in nostalgic, culinary, and emotionally expressive content. The main factors influencing these practices include social identity, community affiliation, communicative efficiency, emotional expression, and audience context. The study concludes that code-switching and code-mixing function as deliberate communicative strategies that reflect Generation Z’s hybrid identity in digital spaces, offering important implications for digital sociolinguistics, language education, language policy, and digital content development.

This study aims to describe the implementation of Islamic school culture in shaping the religious character of students at SMK Islam Insan Mulia. The research employed a descriptive qualitative approach based on interview transcripts with three students from different vocational programs, namely Mechanical Engineering, Accounting, and Culinary Arts. Data were analyzed through data condensation, thematic coding, data presentation, and interpretive conclusion drawing to obtain a comprehensive understanding of students’ experiences. The findings indicate that Islamic school culture is implemented through religious routines, student discipline, teacher guidance, ethical vocational learning, and the development of a clean and orderly school environment. These practices contribute to the formation of religious character, which is reflected in students’ worship awareness, moral responsibility, honesty in learning, discipline, cooperation, and future orientation. The study also identified several challenges, including limited student independence, peer dependence in group assignments, and the gradual development of facilities in a new vocational program. These findings suggest that Islamic school culture needs to be managed consistently through habituation, teacher role modeling, continuous monitoring, and integration with vocational competencies. The study implies that strengthening Islamic school culture can support both religious character formation and vocational readiness among students.

This study aims to examine the gastronomy of the traditional culinary dish Ayam Napinadar as part of Batak cultural identity, covering aspects of history, ingredients, processing techniques, cultural values, and preservation challenges. The background of this research is based on the importance of maintaining the sustainability of traditional cuisine amid modernization and changes in consumption patterns. The method used is a qualitative approach through in-depth interviews with three informants, namely an MSME (Micro, Small, and Medium Eterprises) practitioner, a traditional leader, and a consumer. The results show that Ayam Napinadar has a unique characteristic in the use of andaliman and blood (gota) as its distinctive flavor. Traditionally, the cooking process involves grilling over firewood to produce a characteristic smoky aroma, although it has now shifted to more practical methods without altering the original recipe. From a cultural perspective, Ayam Napinadar holds symbolic meaning as an expression of prayers, blessings, and joy in various Batak traditional ceremonies. However, there are challenges in its preservation, such as the declining participation of younger generations in traditional activities and the increasing influence of modern foods. In conclusion, Ayam Napinadar functions not only as food but also as a medium for preserving cultural values and ethnic identity. This study provides benefits as a basis for developing gastronomic tourism and strategies for preserving traditional cuisine through education, collaboration, and the use of modern promotional media.

Desa Manggihan in Semarang Regency is an environmental education tourism village supported by culinary MSMEs providing souvenirs. However, MSME actors faced challenges in business communication, including low self-confidence, suboptimal non-verbal communication, and an inability to deliver the Unique Selling Proposition (USP) of their products. This Community Service (PKM) activity aimed to improve verbal and non-verbal business communication skills, self-confidence, and elevator pitch techniques among partners. The method used was participatory training conducted on May 20, 2026, at the Manggihan Village Hall, involving three culinary MSME actors: producers of fried cheese cassava, crispy papaya floss, and peanut brittle (gula kacang). The activity stages included needs analysis, training, elevator pitch simulation, and qualitative descriptive evaluation through participatory observation. The results showed a significant improvement across all observed aspects. The MSME actors, who were previously passive and only mentioned prices/ingredients, became proactive, demonstrated better eye contact and open body language, and successfully delivered their product's USP briefly, clearly, and compellingly. This participatory training is proven effective in strengthening partners' business communication skills to better welcome tourists.

This study aims to examine the application of an expository approach in the scriptwriting of the documentary film "Jejak Rasa," which highlights Southern Chinese cuisine in Bandung as a representation of cultural acculturation. The background of this research is based on the declining interest of the younger generation in traditional culinary arts due to the influence of globalization and social media trends. The methods used included literature research, field observations, and interviews with relevant sources, such as culinary entrepreneurs and museum officials. The results show that the expository approach is effective in conveying information systematically, factually, and easily understood through the use of voice-over narration as the main direction of the story. Furthermore, the use of an implied first-person perspective creates an emotional connection between the audience and the material presented. This documentary serves not only as an information medium but also as a means of education and preservation of Peranakan Chinese culinary culture. By combining visual elements, narrative, and interviews, this documentary comprehensively presents historical, social, and cultural values. Therefore, this work is expected to raise public awareness of the importance of preserving culinary cultural heritage amidst modern developments.

Consumptive behavior among college students has increased along with the development of social media that plays a role in shaping modern lifestyles. This study was conducted to determine the effect of Instagram social media use and hedonistic lifestyle on the consumptive behavior of female students in the Culinary Arts Education Study Program, Universitas Negeri Medan. The study used a quantitative approach with multiple regression analysis methods. Data were obtained by distributing questionnaires to 52 respondents selected using a simple random sampling technique. The results showed that Instagram social media use had a significant effect on consumptive behavior with a significance value of 0.049, while hedonistic lifestyle had a more dominant effect with a significance value of 0.000. Simultaneously, both variables had a positive and significant effect on consumptive behavior with an R² value of 0.418, meaning that 41.8% of the variation in consumptive behavior was explained by these two variables. Based on these results, it was concluded that the higher the use of Instagram social media and hedonistic lifestyle, the greater the tendency of students to behave consumptively.

Tulungagung Regency has the potential for culinary tourism that can be developed, one of which is traditional culinary. Although the Tulungagung Regency Government has presented a "Halal Culinary Area" and a "Pinka Culinary Tourism Area", the area has not fully provided an interesting visual and functional experience. Therefore, it is necessary to design a space that facilitates traditional culinary MSMEs as well as an educational and recreational place. This design carries the theme of contemporary tropical architecture by considering local climatic conditions, through the application of wide openings, cross ventilation, wide trellises, and the use of natural materials, as well as expressive styles with the shape of a rooster roof and the basic shape of an elliptical building as a symbol of adaptation to climate change and the economy in the business environment. The facilities in this design include traditional restaurants, educational bales, wiyata offices, prayer rooms, playgrounds and other supporting facilities that can attract the interest of the community and introduce traditional Tulungagung culinary.

Workshop on strengthening branding, storytelling, and social media-based promotion has been carried out to help female culinary entrepreneurs in the Sahabat Genggam Teman Indonesia (GTI) Community in Bekasi City enhance their digital skills. The training took place on Saturday, September 20, 2025, at the computer laboratory of Universitas Nusa Mandiri Jatiwaringin, Central Jakarta, as part of the 2025 DPPM Grant Program from the Ministry of Higher Education, Science, and Technology (Kemdiktisaintek). This community service activity aimed to improve the digital skills of female culinary entrepreneurs in the Sahabat GTI Community in Bekasi City through training in branding, storytelling, and social media-based promotion. The challenges faced were low understanding of consistent branding, effective storytelling techniques, and appropriate digital promotion. The methods used in this activity included practical training, simulations, and interactive discussions focused on improving participants' skills in creating logo designs, crafting product narratives, and utilizing social media as an effective promotional tool. The results of the training showed significant improvement, with an average increase of 85%, especially in branding and the use of social media for promotion. This training successfully provided a positive impact in enhancing participants' digital competence, which in turn can improve the competitiveness of their culinary businesses in the digital market. Empowering female MSME entrepreneurs through this training opens opportunities for the development of more professional and sustainable local culinary businesses in the global market.

This study aims to explore the potential of sago as a local product that can be processed into a tourism attraction based on local wisdom in the Silowo Ecotourism Area, Tuban Regency. Sago, with its ecological, economic, and cultural values, plays a significant role in maintaining food security and also enhances the educational experience of tourists. This study employed a qualitative approach through observation, in-depth interviews, and a literature review. The findings indicate that sago has significant potential to become a tourism symbol, through distinctive culinary innovations, educational activities on sago processing, and presentations in the form of local cultural attractions. Developing this potential will not only improve the economic well-being of the community but also strengthen the region's cultural identity and support environmental conservation efforts. Therefore, sago management involving community participation and product innovation are key factors for the successful development of local wisdom tourism in Silowo.

Café retrorika is one of the cafes located in Batu City, Malang, which adopts a green marketing concept with a unique aesthetic touch, combining the concepts of “Retro” and “Eco-friendly”, where almost all of the café’s furniture and decorations are made from recycled materials, such as old windows, used motorcycle tanks, gas cylinders and rims, which are transformed into high-art decorative elements. Awareness of the importance of sustainable business is growing, including in the culinary sector. Cafes and restaurants now compete not only in terms of taste and service but also in their commitment to environmentally friendly concepts. Moreover, today’s consumers are increasingly selective in choosing places to eat that support local products, use environmentally friendly materials, and strive to reduce plastic waste. This is one of the reasons for building cafes with different concepts, as done by the owner and founder of Retrorika café. This study uses a qualitative approach with a case study research type. Data collection techniques include participant observation, interviews and documentation. The result show that Retrorika café was built based on the personal idealism of its owner as a green movement activist, rather than market calculations. The café’s “Retro” identity serves as physical evidence of sustainability practice through the use of used furniture while also creating a nostalgic experience. Its marketing strategy focuses on education through the Re-dukaci program, Retrorika goes to Halokes and Sa-Si-Su as an effort to prove the authenticity of green practices and mitigate greenwashing. These results can be concluded that the founder’s passion shapes the Green Corporate Identity and becomes a source of sustainable competitive advantage that is difficult to imitate.

This study aims to examine the organoleptic storage life of kecicang chili sauce using vacuum storage. The research design is experimental, involving 3 trained panelists, all of whom are lecturers from the Culinary Arts Vocational Education Study Program. The data collection method used in this study was observation through organoleptic testing using a 5-point Likert scale, namely 5) Very Good, 4) Good, 3) Fairly Good, 2) Not Very Good, 1) Very Poor. Data analysis used quantitative descriptive methods. The results of this study indicate that: 1) Processing affects the quality of kecicang chili sauce, using a technique that involves grinding the ingredients using a chopper, cooking at a temperature of ±70°C, and then vacuum packing. The organoleptic test results showed that vacuum storage was able to maintain the sensory properties of the sambal, as assessed from the aspects of colour, distinctive kecicang aroma, kecicang texture, solid dough texture, and distinctive kecicang taste, which were rated “fairly good” based on colour, aroma, texture, and taste. Vacuum-sealed sambal maintained its best quality until day 3rd, with no signs of leaking. The most significant changes occurred in the flavor and aroma, rendering it unfit for consumption. The sambal packaging, which showed no signs of leaking, maintained its sensory quality until day 5.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

This training activity aims to strengthen the work competency of vocational students in the hospitality industry, particularly in the restaurant service aspect. The training was held on May 23, 2025, at the Bina Darma Hotel, Palembang, involving students from the Hospitality and Culinary Arts Study Program at the Prasetiya Mandiri Polytechnic, Palembang. The methods used were experiential learning and industry-based training, which emphasize learning through direct experience in a real work environment and reflection on the practices carried out. During the training, students were actively involved in restaurant service activities, from welcoming guests and serving food and drinks, to implementing work ethics and professional communication. Evaluation results showed a significant improvement in the students' service skills, communication skills, and work attitudes. In addition to providing benefits to the students, this activity also provides benefits to the hotel in the form of additional staff support in service and potential long-term collaborations. Overall, this training is in line with the Merdeka Belajar-Kampus Merdeka (MBKM) policy that encourages project-based learning and industry partnerships, and has proven effective in increasing employability skills and strengthening the synergy between the world of vocational education and the world of work.

This training activity aims to strengthen the work competency of vocational students in the hospitality industry, particularly in the restaurant service aspect. The training was held on May 23, 2025, at the Bina Darma Hotel, Palembang, involving students from the Hospitality and Culinary Arts Study Program at the Prasetiya Mandiri Polytechnic, Palembang. The methods used were experiential learning and industry-based training, which emphasize learning through direct experience in a real work environment and reflection on the practices carried out. During the training, students were actively involved in restaurant service activities, from welcoming guests and serving food and drinks, to implementing work ethics and professional communication. Evaluation results showed a significant improvement in the students' service skills, communication skills, and work attitudes. In addition to providing benefits to the students, this activity also provides benefits to the hotel in the form of additional staff support in service and potential long-term collaborations. Overall, this training is in line with the Merdeka Belajar-Kampus Merdeka (MBKM) policy that encourages project-based learning and industry partnerships, and has proven effective in increasing employability skills and strengthening the synergy between the world of vocational education and the world of work.

This study examines the relationship between business environment dynamics and the sustainability of microenterprises in the culinary sector, focusing on a case study of dim sum businesses in Medan City. The business environment is conceptualized as a set of external factors, including competitive intensity, local economic conditions, regulations, shifts in consumer preferences, and the strategic role of business location. A qualitative approach was employed using a case study method, with data collected through semi-structured interviews and participant observation of operational activities. The findings indicate that high levels of competition, particularly from new entrants offering lower prices, directly influence the survival strategies of business owners. Adaptive adjustments were implemented through menu innovation, product quality maintenance, and strengthening relationships with loyal customers. Furthermore, the presence of educational institutions and socio-economic activities around business locations supports demand stability, especially from student segments. Strategic physical location enhances both visibility and accessibility but simultaneously intensifies competition. Conceptually, this study highlights that the sustainability of small-scale culinary enterprises is determined not only by internal management capacity but also by the ability to interpret, anticipate, and respond to external dynamics. Consequently, continuous adaptive strategies, product differentiation, and consumer network strengthening are essential prerequisites for culinary micro and small enterprises to maintain competitiveness in a highly competitive market.

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.

This study aims to examine the differences and similarities between continental and local Indonesian cuisine, focusing on the case studies of Beef Stroganoff and Rendang. The study covers aspects such as ingredients, cooking techniques, presentation, and the cultural values embedded in these dishes. The research employs a qualitative descriptive case study approach, collecting data through observation, interviews, and literature review. The results indicate that continental cuisine emphasizes the use of high-quality ingredients, often favoring simplicity and freshness, and applies quick cooking techniques such as sautéing or grilling. Presentation is also a key element, with attention to aesthetic appeal and portion control. Beef Stroganoff, for example, is known for its creamy texture and elegant plating. In contrast, local Indonesian cuisine, as exemplified by Rendang, is characterized by its complex spice blends and slow cooking methods, often taking hours to achieve the desired taste and texture. Rendang holds deep social and cultural meanings, commonly served at ceremonial events or traditional gatherings, symbolizing patience, generosity, and respect for tradition. Despite these differences, both types of cuisine share similar functions in society: they both aim to fulfill nutritional needs, express cultural values, and strengthen social bonds. Food, in both contexts, becomes more than just sustenance—it is a form of identity and communication. This study recommends integrating local culinary studies into the culinary education curricula, especially at vocational and higher education levels. By doing so, students not only learn technical skills but also develop an appreciation for the cultural heritage embodied in Indonesian cuisine. This is essential in the era of globalization, where local identities risk being overshadowed by global culinary trends. Preserving and promoting traditional dishes like Rendang is vital for safeguarding Indonesia’s gastronomic identity and fostering pride in national culture.

Micro, Small and Medium Enterprises (MSMEs) have an important role in driving local and national economic growth. However, in the development of business spaces, environmentally friendly aspects of interior design often receive less attention. This research aims to increase MSME actors' understanding of the principles of sustainable and environmentally friendly interior design. The method used is an educational approach through training and workshops for a number of MSME players in the culinary and retail sectors. The material presented includes selecting environmentally friendly materials, managing natural lighting, cross ventilation, and energy efficient space planning. The evaluation results show an increase in participants' knowledge and awareness of the importance of implementing environmentally friendly interior design, which also has an impact on operational cost efficiency and improving business image. Thus, it is hoped that this program can encourage the creation of MSME business spaces that are not only functional and visually attractive, but also support environmental sustainability.

This community service activity was organized by a team of lecturers from the Department of S1 Accounting, Gorontalo State University in 2024 in Botutunuo Village, Kabila Bone District, Bone Bolango Regency, Gorontalo Province as a form of implementation of the Tri Dharma of Higher Education. This coastal village, which is located in the Tomini Bay area and has tourism potential, faces obstacles in the management of culinary businesses owned by the local community. The main problem of partners is low professionalism in business management and suboptimal bookkeeping administration. This activity aims to increase the knowledge and ability of MSME actors in implementing cost accounting for controlling and reporting production costs. The program is carried out in four stages: location survey, material socialization, technical assistance in calculating the cost of production, and monitoring and evaluation of implementation results. The results of the service showed that 75% of the participants understood the material well and welcomed the sustainability of the mentoring. This activity makes a positive contribution to improving the competence of culinary business actors in coastal tourism areas through the application of cost accounting.   

The packaging design of the Petualangan Tradisional Rasa board game aims to create an educational medium that attracts the interest of young people aged 19–22 toward traditional Indonesian cuisine. This game is designed to address the declining interest among the younger generation in local culinary heritage due to the dominance of modern food culture. The design process employed a combination of qualitative and quantitative methods. The qualitative method involved observation and interviews with Board Game Academy and Table Toys to gather insights on effective board game packaging, while the quantitative method was carried out through questionnaires distributed to the target audience to assess packaging design preferences.