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This study aimed to determine the physical characteristics and consumer preferences of a commercial fusion dessert, durian–katuk klapertaart (Sauropus androgynus). An experimental method was employed using a Completely Randomized Design (CRD) with three different treatments. Organoleptic evaluation was conducted by 30 untrained panelists using a hedonic test. The data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test. The results showed that the substitution percentage in each treatment had a significant effect on consumer acceptance in terms of aroma, texture, color, and taste. Formulation F2 was the most preferred by the panelists. The physical characteristics of the F2 formulation were soft with a slightly fibrous texture, a moderately strong durian aroma, a fairly strong katuk aroma, a slightly dark green color, and a balanced sweet taste of durian and katuk.

This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.

The food and beverage (F&B) industry in Indonesia has experienced rapid growth, particularly in the ice cream and frozen dessert subsector, marked by increasing sales and intensifying competition. This development requires businesses, including Mixue, to implement effective marketing strategies through the integration of digital and physical channels (Omnichannel Marketing), product assortment, and online customer reviews. This study employs a quantitative causal-associative approach using survey questionnaires analyzed with multiple linear regression to examine the influence of these variables on Mixue consumers’ purchase intention in Medan. The results indicate that Omnichannel Marketing and online customer reviews have a positive and significant effect on purchase intention, while product assortment has a positive but non-significant effect. The dominant indicator in purchase intention is exploratory interest, where consumers actively seek information and try new products. These findings emphasize that channel integration, information transparency, and product quality are key factors in enhancing consumer engagement and loyalty. Recommendations include strengthening omnichannel strategies, actively managing digital reviews, and innovating seasonal products to maintain purchase intention and expand market share.

This community engagement activity aims to introduce and promote Es Pisang Ijo, a traditional culinary delight from Makassar, to the mothers of Aisyiyah Ranting Suterejo in Surabaya. The program was implemented through the National KKN-Dik collaboration between Universitas Muhammadiyah Makassar and Universitas Muhammadiyah Surabaya. The method applied was a field study involving several stages—explanation, demonstration, and direct hands-on practice. The activity received a highly positive response, as participants were actively involved in every phase, showing enthusiasm and curiosity. The outcomes of this activity include improved culinary skills, strengthened cultural awareness, and the creation of new opportunities for micro-enterprise development rooted in traditional cuisine. Additionally, this program enhanced cross-cultural communication and strengthened social solidarity among Aisyiyah members. Es Pisang Ijo thus represents not only a dessert but also a symbol of togetherness, women’s empowerment, and cultural preservation. This initiative reaffirms Aisyiyah’s role as an empowered women’s community that contributes to economic independence and cultural resilience through traditional culinary innovation as a medium of empowerment and community development.

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

The development of digital technology has driven transformation across various sectors, including the food and beverage industry. Dessert businesses face challenges in improving operational efficiency and competitiveness in the digital market. One possible solution is the use of websites as marketing and sales platforms. However, without proper management methods, the utilization of this technology will not be optimal. Therefore, this study applies the POAC (Planning, Organizing, Actuating, Controlling) method to develop a website- based dessert sales system aimed at enhancing business efficiency and customer satisfaction. This study employs a descriptive approach with the POAC method in website-based marketing strategies. The planningphase involves designing e-commerce features, such as product catalogs, an online ordering system, and digital payments. The organizing phase focuses on resource management and technology integration, while actuating includes implementing the system using MySQL, PHP, and CodeIgniter. The controlling phase is conducted through system testing using the Blackbox Testing method to evaluate application performance. The study results indicate that implementing the POAC method in a website- based system enhances the operational efficiency of dessert businesses. Transaction records become more accurate, customers can easily access product information, and the digital payment system improves transaction convenience. Furthermore, the website enables businesses to reach a broader market without geographical limitations. The implementation of the POAC method in website-based business management has proven to improve marketing and sales effectiveness. With a more structured system, businesses can better adapt to market changes and enhance customer interactions. This digital-based strategy also opens new opportunities for developing the culinary business in the modern era.

Dessert as a dessert, which is part of culinary in various cultures. Dessert is not only a dessert, but also reflects creativity and innovation in the culinary field. This study aims to analyze the comparative level of adding vannamei shrimp (Litopeaneus Vanname) to the cold dessert formulation on sensory properties (color, aroma, texture, and taste) and chemical composition (protein content and fat content). The study was conducted experimentally using a Completely Randomized Design (CRD) with three treatments of adding vannamei shrimp, namely 10% (A1), 20% (A2), and 30% (A3). The results of the organoleptic test showed that treatment A1 (10% shrimp addition) gave the best value on all sensory parameters, with an aroma value of 4.3 (like), taste 4.7 (like), texture 4.2 (like), and color 4.2 (like). Chemical analysis showed that treatment A1 produced a protein content of 4.21% and a fat content of 8.46%. The addition of vannamei shrimp to the cold dessert formulation is an attractive taste innovation for consumers. This study concludes that the addition of vannamei shrimp to cold dessert formulations can be an attractive alternative to improve the quality and nutritional value of products, as well as meet the growing needs of consumers.

Lamington cake is a sponge cake coated with melted chocolate and desiccated coconut. The author aims to innovate by transforming tofu, a popular soy product, into a dessert. This research focuses on Chocolate Lamington Cake Tahu Susu, with the objective of evaluating preference levels, standard recipes, and business analysis. The method used is Research and Development, with data collection through organoleptic testing by five expert panelists. The hedonic test results show the panelists' preference levels for appearance (88%), color (84%), aroma (84%), texture (92%), and taste (96%). The resulting standard recipe includes ingredients such as flour, sugar, eggs, and tofu. The business analysis at Farel Patisserie Cafe in Bandung indicates a production cost of Rp4,447 and a selling price of Rp25,000, with the break-even point reached after selling 180 units. The author suggests developing more tofu variants as desserts, enhancing presentation, using desiccated coconut, applying the sponge method, and improving taste and texture for greater softness.   

This research discusses the development of dessert products, namely Entremet which aims to increase dessert variety. The method used in this study uses the Research and Development method by conducting a series of experiments and development using a hedonic scoring scale test involving 25 panelists. Based on the results of the research carried out, it can be known that the results of the overall calculation in the appearance score can be 76% very liked, 24% liked, scented 60% very liked, 40% liked; The color was 88% very liked, 12% liked, the texture was 68% very liked, 32% liked, and the taste was 84% very liked 16% liked, so Entremet Malang Apple Caramel was very liked and acceptable to the panelists. The raw recipe for this product consists of biscuits, peanuts, butter, eggs, wheat flour, sugar, cornstarch, apples, cream cheese. Business analysis shows a profit of 5,000,000 from sales of 259 Pcs/Month. This Research Recommends That The Development Of This Product Continue.

The COVID-19 pandemic has had a significant impact on the Small and Medium Enterprises (SMEs) sector, including Kirimi dessert, a home store located on Jalan Noja I, Kesiman Petilan Village, Denpasar. This study aims to identify problems and provide solutions for Kirimi dessert MSMEs in facing challenges during the pandemic. The business, which focuses on making mille crepes and various desserts, faces several main obstacles such as limited production space, inability to fulfil orders when demand is high, and lack of promotion and personal branding. The research methodology used a qualitative approach through interviews and discussions with the business owner. The solutions offered include the development of MSME innovation, business expansion, and increased promotion through logo design, packaging, and social media optimisation. The implementation of this solution is expected to help MSMEs increase market reach and sales during the COVID-19 pandemic.  

Traditional food is known as market snacks because in the past these snacks were found in many traditional markets. In this modern era, some people consider that omelette rolls are an outdated traditional food or snack. The popularity of rolled omelets is increasingly eroded by modern snacks that are more contemporary and practical. This causes a lack of public interest in omelette rolls, especially the younger generation. This condition is feared to cause the rolled omelette, which is a traditional Indonesian culinary richness, to be forgotten in the future. Therefore, a diversification process must be carried out so that the rolled omelet remains in the market. The process of diversifying omelette rolls as a traditional food into a modern product, namely "Mini Crepe Roll" is a strategic step to maintain its existence and popularity in the midst of a more contemporary and practical onslaught of modern snacks. This Mini Crepe Roll product is an introductory food or dessert that is suitable to eat for Indonesian snack fans. Besides that, this food does not use harmful preservatives and is safe to consume. To attract customer interest, Mini Crepe Roll food products are packaged and served attractively, practically, and ready to eat. In this activity, not only focus on the mini crepe roll production process, but also on business and marketing aspects This is so that mini crepe roll products can be well received by consumers and have competitiveness in the market.

Lumpia is a type of food that is very popular in Asia, especially in Indonesia and the Philippines. This food consists of a thin skin filled with various ingredients, such as vegetables, meat, or sweet ingredients. The history of spring rolls can be traced back to Chinese cultural influence in Southeast Asia, where spring rolls were known as "spring rolls". Thin and crispy spring roll skin is made from flour mixture mixed with water and a little oil, then fried until crispy. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained are that Lumpia with Chocolatos filling offers several advantages compared to conventional spring rolls. Apart from the pleasant sweet taste, these spring rolls are also easy to make and are liked by all ages. Its popularity is increasing thanks to the ease of obtaining the ingredients and its ability to be made into an attractive snack or dessert. This innovation shows how traditional culinary delights can develop and adapt to modern tastes, creating new opportunities in the snacks and snacks industry.

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

In the era of globalization, the empowerment of local potential has become increasingly important, especially at the village level. The village of Semar in Pagerwojo District, Tulungagung Regency, is a major dairy-producing area, with 60% of its population engaged in dairy farming. However, the Sri Wigati Dairy Cooperative (KUD), which has traditionally been the primary buyer of milk, is facing management issues, forcing farmers to sell their milk to private collectors with limited capacity. As a result, a significant portion of the milk goes unsold, posing a potential economic loss. To address this, a previous community service initiative taught farmers how to process milk into milk crackers, although these products have remained limited to local consumption despite their added value. Therefore, the focus must shift to the regional or national market. This community service program aims to: 1) enhance the competitiveness of local products, 2) empower the community, 3) optimize the value chain, 4) increase income, 5) develop a sustainable business model, 6) foster partnerships, and 7) improve community knowledge and skills. The outcomes of this initiative align with the established goals, marking a positive first step towards improving the welfare and economy of the Semar Village community

Najla Farid Bisyir, who created a dessert box business called Bittersweet by Najla, took advantage of the huge opportunities in the food and beverage industry in Indonesia. The popularity of culinary dessert boxes has made many small businesses start their business by selling dessert box products via social media, which means Bittersweet by Najla has many competitors. Apart from that, there are several consumer complaints regarding the price and quality of products expressed through e-commerce. Bittersweet by Najla's content marketing was also complained about because it was considered excessive and not in accordance with reality. This research aims to test and explain the influence of content marketing, price and product quality on purchasing decisions for Bittersweet by Najla consumers. This research was conducted in Denpasar City in June 2024. Data was collected using an instrument in the form of a questionnaire from 105 Bittersweet by Najla consumers who were determined based on a purposive sampling technique. The data obtained was then analyzed using multiple linear regression analysis. The research results show that all hypotheses are supported, namely content marketing has a positive and significant effect on purchasing decisions, price has a positive and significant effect on purchasing decisions, and product quality has a positive and significant effect on purchasing decisions. The implication of this research is that the better the content marketing, price and product quality, the greater the purchasing decisions.

In the era of globalization, the empowerment of local potential has become increasingly important, especially at the village level. The village of Semar in Pagerwojo District, Tulungagung Regency, is a major dairy-producing area, with 60% of its population engaged in dairy farming. However, the Sri Wigati Dairy Cooperative (KUD), which has traditionally been the primary buyer of milk, is facing management issues, forcing farmers to sell their milk to private collectors with limited capacity. As a result, a significant portion of the milk goes unsold, posing a potential economic loss. To address this, a previous community service initiative taught farmers how to process milk into milk crackers, although these products have remained limited to local consumption despite their added value. Therefore, the focus must shift to the regional or national market. This community service program aims to: 1) enhance the competitiveness of local products, 2) empower the community, 3) optimize the value chain, 4) increase income, 5) develop a sustainable business model, 6) foster partnerships, and 7) improve community knowledge and skills. The outcomes of this initiative align with the established goals, marking a positive first step towards improving the welfare and economy of the Semar Village community.

This study aims to analyze the role of Social Media Marketing and pricing in influencing consumer purchasing decisions at Tabona Dessert MSMEs in Padangsidimpuan City. Social Media Marketing has become one of the main marketing strategies for MSMEs, especially in increasing visibility and market reach. On the other hand, pricing is an important factor that can influence consumer perceptions of value and purchasing decisions. This study uses a quantitative method with data collection through a questionnaire survey distributed to consumers of Tabona Dessert MSMEs in Padangsidimpuan City. The data obtained were analyzed using multiple regression techniques to see the effect of Social Media Marketing and pricing on purchasing decisions. The results of the study indicate that Social Media Marketing has a significant influence on purchasing decisions, where effective marketing strategies on social media can increase consumer interest and awareness of MSME products. In addition, pricing has also been shown to have a significant effect, where competitive prices and in accordance with product quality are the main considerations for consumers in making purchasing decisions. In conclusion, the combination of effective Social Media Marketing and appropriate pricing can significantly increase consumer purchasing decisions for Tabona Dessert MSME products in Padangsidimpuan City.

The presentation of food, including appetizers, soups, main courses and desserts, seems to continue to change according to developments over time or culinary arts discoveries made by culinary artists. Not only culinary experts have developed the art of arranging dishes, but tourism campuses or culinary academies also often hold cooking competitions to encourage creativity in how to arrange and present a dish on a plate, where the presentation must pay attention to the position and composition of the food to become an artistic value. attractive and high quality. The author is interested in researching the application of food plating in cooking competitions. This research uses a qualitative approach with analytical descriptive research. And uses observation methods, interview methods, and literature study methods. The research sample was taken from competition participants. Data collection was carried out by directly observing students' application of food plating in preparation for cooking competitions. The results of the research show (1) by applying food plating where the position and composition of the food is taken into account so that the dish has high quality artistic value. (2) Competitors are able to arrange a dish systematically by paying attention to the position and composition. (3) The competition participants succeeded in describing the position and composition of the food on the plate by combining Indonesian food arranged with western style food plating so that they won second place in the cooking competition.

Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not only a sweet food but also a source of nutritional content that can build energy in the body. When eating dessert makes your mood happy and your mind calm, of course the energy in your body also improves. Apart from that, this dessert made from chocolate contains antioxidants and is rich in fiber, which can fulfill the nutrients needed by the body. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making chocolate pudding dessert cups; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making chocolate pudding dessert cups can be consumed daily and can be used as an entrepreneurial product.

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.