Publication Search

The purpose of this study was to determine how much influence the influence of Profile, New Feed and Homepage on consumer visits on pempek.lola8 Bengkulu city. The method in this research is quantitative research. The sampling technique is purposive sampling. In this study the data comes from distributing questionnaires (Google Form) which will be distributed online to consumers who have purchased pempek lola.  The population of this study are consumers who have purchased pempek lola, researchers use the hair formula where 19 indicators x 5 = 95 respondents. The results of this study are; (1) Profile partially affects consumer visits to pempek.lola8 city of bengkulu, (2) New Feed partially affects consumer visits to “pempek.lola8 city of bengkulu (3) Homepage partially affects consumer visits to pempek.lola8 city of bengkulu (4) Profile, New Feed and Homepage on consumer visits to pempek.lola8 city of bengkulu simultaneous influence.

The Household Food Industry (IRTP) of pempek in 7 Ulu Subdistrict, Palembang City plays an important role in providing traditional food and supporting the local economy, yet hygiene and sanitation conditions remain a concern due to the risk of foodborne diseases. This study aimed to describe the hygiene and sanitation conditions of pempek processing facilities in IRTPs in 2025. A descriptive cross-sectional design was applied involving 52 food handlers from 19 IRTPs selected through total sampling, with data obtained through observation and interviews using checklists and questionnaires. The majority of food handlers were aged 25–42 years (73%), female (94.2%), and had elementary to junior high school education (67.3%), with most having ≤10 years of work experience (86.5%). All equipment hygiene conditions failed to meet the requirements (100%). Food handlers’ hygiene knowledge was mostly moderate (55.8%), while hygiene principles were fulfilled in 84.2% of IRTPs. In terms of sanitation, only 52.6% of buildings met the standards and 42.1% of sanitation facilities were adequate. In conclusion, hygiene and sanitation conditions in pempek IRTPs in 7 Ulu Subdistrict remain varied, with several key indicators unmet, thus requiring continuous supervision, education, and coaching to improve compliance with health standards.

This study aims to analyze the process of preparing operational budgets in micro, small, and medium enterprises (MSMEs) of Pempek Love Palembang, which are engaged in the culinary sector typical of South Sumatra. Pempek Love Palembang is one of the business actors that plays a role in maintaining culinary traditions while contributing to the local economy. The research approach used is quantitative descriptive, with data collection techniques through direct interviews with business owners. Interviews are focused on operational activities that cover all stages of production to sales. The scope of analysis includes the preparation of various budget components, including sales budgets, production and inventory costs, raw material budgets, direct labor budgets, overhead costs, operational costs, cost of goods sold (COGS), and profit and loss budgets. Based on the findings, it is known that Pempek Love Palembang has not prepared a budget systematically and well documented. This is due to the limited knowledge of owners and employees about the concept of budget planning, so that the financial management process runs less than optimally. The absence of a structured budget makes it difficult to evaluate performance in a measurable manner and limits the ability of businesses to project profits accurately. This study confirms that the implementation of a good operational budget is not only beneficial for setting clear targets, but also serves as a cost control tool and a basis for strategic decision-making. With proper budget planning, MSMEs such as Pempek Love Palembang can increase efficiency, maintain financial stability, and expand business development opportunities in the future. The recommendation of this study is simple financial management training for MSME actors to be able to prepare budgets independently, accurately, and sustainably for more sustainable and stable business growth.

Pempek is a traditional Indonesian food that is widely loved by people because of its delicious taste and easy availability in various regions, especially in coastal areas. However, although pempek is made from ingredients that are generally safe for consumption, the unhygienic production process has the potential to cause contamination by pathogenic bacteria. The process of making pempek involves many hands, unsterile processing, and inadequate storage can increase the risk of bacterial proliferation, especially in food served by street vendors. This study aims to identify the presence of pathogenic bacteria in pempek sold by street vendors around the campus environment. By using sample dilution methods, inoculation onto Nutrient Agar (NA) media, as well as colony morphology differentiation and Gram staining, this study successfully identified several pathogenic bacteria that have the potential to harm health. The bacteria found included Staphylococcus sp., known as a pathogen causing food poisoning, E. coli which can cause gastrointestinal disorders, and Pseudomonas sp. which can cause skin and respiratory infections. Based on the results of this study, it is important for local food producers to maintain cleanliness and ensure hygienic production processes so that the food sold is safe for consumption. Furthermore, food quality monitoring by authorities and education for producers on the importance of hygiene in food preparation need to be strengthened to prevent the risk of foodborne illnesses. Furthermore, regular inspections of food sold by street vendors are crucial to ensure it is free from harmful microbial contamination. Implementing proper sanitation procedures at every stage of pempek production, from selecting raw materials to serving, can minimize the risk of microbial contamination.

Micro, Small, and Medium Enterprises (MSMEs) are the backbone of the Indonesian economy which have a strategic role in national economic development. In the context of the traditional culinary industry, pempek as one of Palembang's typical foods has great economic potential. This traditional food has become a superior commodity that is not only popular in its area of ​​origin, but has also spread to various regions in Indonesia. In this Real Work Lecture (KKN), the activity began with field observation methods, in-depth interviews, and FGD (Focus Group Discussion) aimed at discussing the concept of developing promotional media and business identity together with business owners in order to identify the main problems faced, especially in terms of promotional media and business identity. The main problem faced is the limitations in marketing and branding aspects, especially in terms of effective promotional media such as banners, TikTok content, business cards and strong business identities such as business plaques and websites. Through the right approach, it aims to increase business visibility, expand market reach, and ultimately increase sales turnover. The mentoring program has succeeded in increasing the managerial capabilities of MSME owners in managing modern marketing aspects. Training in the use of digital platforms such as Instagram, Tiktok and WhatsApp Business has equipped business actors with practical skills in creating attractive visual content and strategic publication scheduling. changing the business approach from being conventional to being more professional and systematic.

This study aims to analyze in depth the motivation for establishing and challenges in developing a micro culinary business Pempek Budi 24 Ilir in Medan. Using a qualitative method with a case study approach, data were collected through in-depth interviews with business owners. The results of the study revealed that intrinsic motivation to introduce Palembang culinary specialties in their hometown and the desire to expand their business in Medan were the main drivers. Marketing strategies through social media proved effective, but the lack of product innovation and limited social support at the beginning of the establishment were identified as significant challenges affecting business development. This study contributes to the understanding of the dynamics of micro entrepreneurship in the culinary context and highlights the importance of innovation and social support for business sustainability.

Pempek is an iconic dish from Palembang that can now be ordered online through e- commerce platforms. This research aims to develop a web application for selling pempek, facilitating the transaction process for both sellers and buyers. The research method used is the System Development Life Cycle (SDLC) Waterfall model, which includes the stages of planning, analysis, design, development, testing, and implementation.In the planning stage, system requirements are collected and analyzed to understand the problems faced in the manual distribution of pempek. The design is carried out using UML diagrams, website architecture, and interface design. Development involves writing code using PHP, MySQL, and the Bootstrap Framework. Testing is conducted to ensure the functionality of the system and to identify any shortcomings. Implementation is carried out after the system has been tested and is ready for use.The research results show that this web application facilitates buyers in ordering pempek, speeds up the transaction process, and helps sellers manage stock and inventory. In conclusion, this application can be an innovative solution to improve the efficiency of online pempek sales, expand market reach, and provide a more practical and modern shopping experience for customers. The Juragans Pempek Ordering Website can be accessed through the following URL: http://juraganspempek.optikl.ink/.

This research is to analyze the Marketing Strategy of Pempek Cik Rita, using Strenghts, Weeknesses, Opportunity, Threads (SWOT) Analysis. Data collection techniques using interviews and field observations. The results of this study suggest that Pempek Cik Rita can optimize its business strategy by utilizing its strengths to face various opportunities and challenges. By expanding the market outside the city and establishing partnerships with catering parties in Bandar Lampung, the company can expand its reach and attract more customers. To overcome weaknesses, Pempek Cik Rita can increase visibility through social media such as GoFood, Instagram, and TikTok, as well as product diversification by adding vegan pempek variants to follow the healthy food trend. To deal with threats, the company can establish stronger cooperation with mackerel suppliers to ensure the supply of quality raw materials and develop diverse pempek variants to compete in a tight market.

The city of Palembang, traversed by the Musi River, is well suited for industrial development in the fisheries sector. The area is renowned for its distinctive regional cuisine, one of which is pempek which is a processed fish product. Entrepreneurs supporting the supply of raw materials for processed fish products include ground fish businesses. The ground fish industry continues to expand, with business owners striving to maintain and enhance product quality and service standards to remain competitive and promote growth. In this regard, the decisions made by leaders significantly impact an organization’s ability to achieve its objectives. Therefore, appropriate methodologies are required to analyze the key factors influencing success or failure. SWOT analysis helps identify external opportunities and threats as well as internal strengths and weaknesses. Additionally, CSF analysis provides a clearer interpretation of key elements, defines essential activities, and supplies relevant information. Furthermore, this research proposes strategies to enhance efficiency, effectiveness, and value at every stage of the value chain. It is expected that this analysis will assist businesses in optimizing resources and improving the competitiveness of ground fish enterprises in the market. This study aims to provide a comprehensive analysis of strategic measures that can enhance the competitive advantage of ground fish businesses in the fisheries and food processing sectors.

This study uses experimental methods that aim to determine the interaction, proportion, addition, level of preference, and nutritional content in Pempek lenjer milkfish (Chanos chanos), and cowpea Puree with the addition of Oyster Mushrooms. covering organoleptic properties (shape, color, texture, aroma, and taste) in this type of research is experimental. Data collection techniques using observation methods. The independent variable of this study is the proportion of milkfish and cowpea puree (80%:20%, 70%:30%, and 60%:40%) as well as the addition of oyster mushrooms (20% and 10%). The dependent variable of the study was organoleptic sifaft. Control variables of this study include the type of material, equipment, and processing techniques. the best proportion of organoleptics was obtained from the treatment of 143 with very suitable characteristics. all criteria for assessing the best results in the assessment of preferences are found in treatment 143. The results of laboratory analysis of nutrient content of pempek lenjer 80%: 20%, 30% carbohydrate content of 44.65%, fat content of 3.40%, protein content of 11.05%, fiber content of 2.61%, ash content of 0.14%, and water content of 37.85%.

The growth of the Muslim population in Indonesia has strengthened public awareness regarding halal food, making this issue increasingly important in the culinary industry. However, complexity in the process of making halal certification is often faced, especially by small and medium scale producers, who consider the process of making halal certification a complex challenge and require expensive costs. The aim of this research is to determine the influence of brand awareness, product quality and brand image on consumer purchasing decisions for halal products. The data collection technique uses a questionnaire. Samples were taken using the Non Probability Sampling Technique with the Purposive Sampling method which was distributed to 115 respondents from consumers of Pempek Nony 168 Palembang. This research uses testing tools in the form of SmartPLS 3.0 software with the PLS-SEM analysis method. The research path coefficient results show that product quality has a positive and significant influence on brand loyalty, but brand awareness does not have a positive and significant influence on brand loyalty. Apart from that, brand awareness and brand loyalty have a positive and significant influence on purchasing decisions, but product quality does not have a positive and significant influence on purchasing decisions.

The success of MSMEs in the internationalization process cannot be separated from business strategy, in the form of creative and innovative strategies which are the methods used by companies to expand and sell products/services outside their domestic market. This research aims to analyze the creative and innovative strategies carried out by Pempek Syamil Palembang. The research method used in this research is a qualitative descriptive research method. Facts in the field are the main focus in this research, by describing them in as much detail as possible based on these facts. Through this research, the author succeeded in finding that the creative and innovative strategies implemented by Pempek Syamil cover all dimensions of innovation and creativity, namely product, process and marketing. The hope is that through this research, Pempek Syamil Palembang can continue to expand its presence in the international market. In conclusion, innovative and creative strategies are not just a necessity, not just a trend, but an urgent need for modern business and are a necessity and also the main key to winning business competition and sustainability in the international market. By prioritizing innovation and creativity in every aspect of business, entrepreneurs can create significant added value, build competitive advantages, and achieve long-term success in this competitive entrepreneurial world.

Synthetic plastic used as a food product wrapper, including Pempek, has become a serious source of environmental problems. To reduce the negative impact of the waste, community service activities were carried out in the form of training in making plastic film edible as an alternative to pempek wrapping. This training focuses on pempek business actors, with the aim of providing understanding and skills in producing and using plastic film edible. The training material includes the selection of environmentally friendly raw materials, biodegradable plastic production techniques, and application as pempek wrapper. The evaluation is carried out through the measurement of participants' understanding, the quality of the plastic produced, and the market reception of pempek that uses biodegradable wrapping. The training results showed an increase in the understanding of participants related to environmental sustainability and their ability to produce biodegradable plastic. Market acceptance of pempek with environmentally friendly wrapping also provides a positive encouragement to the application of sustainable practices in the culinary sector. Thus, this community service activity is expected to be a concrete step in reducing the use of conventional plastic in the food industry, especially in pempek products. In addition, this training is expected to have a positive impact on community environmental awareness and encourage sustainable practices in the use of food products wrapping

Pempek merupakan salah satu makanan khas di Kota Pelembang Sumatera Selatan. Pempek di suguhkan beserta dengan pelengkap yaitu cuko. Pempek terbuat dari tepung, ikan, serta bahan pelengkap lainnya, sementara cuko terbuat dari gula, air, bawang putih, asam serta cabai. Baik pempek maupun cuko memiliki daya tahan yang tidak lama, sehingga bila ingin menjual (berdagang pempek) harus segera habis, bila tidak pempek akan rusak dan tidak layak konsumsi. Berdasarkan hal tersebut maka dilakukan pendampingan pada pelaku usaha pempek BRN di kelurahan Lorok Pakjo Kecamatan Ilir Barat I Kota Palembang, sehingga produk yang dibuat dapat bertahan lebih lama dan tidak merugikan pelaku usaha. Pemberian informasi berupa penggunaan bahan tambahan pangan berupa na-benzoat dan Sodium Tripolyphosphate (STPP). Berdasarkan hasil pendampingan pelaku usaha merasa senang telah memperolah informasi terbaru untuk usaha pembuatan pempek

Sertifikasi halal merupakan hal penting dalam sebuah industri bukan hanya sebagai penjamin kehalalan bagi konsumen namun sertifikasi terhadap kehalalan produk sudah tercantum pada Undang-undang Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal menegaskan bahwa produk makanan, obat-obatan, kosmetik dan produk lainnya wajib bersertifikasi halal, yang tidak hanya berlaku bagi perusahaan besar tapi juga pada UMKM. Penelitian ini bertujuan untuk menetapkan titik kritis pada produk Pempek Hafis untuk pengendalian resiko halalnya suatu produk. Penelitian ini dilakukan dengan tiga tahap, tahan pertama menentukan lokasi penelitian, tahap kedua melakukan observasi dan identifikasi pada rumah produksi Pempek Hafish dan tahap ketiga mengolah data dan informasi yang sudah didapat. Produk yang diidentifikasi yakni pempek dan tekwan. Hasil studi menunjukan bahwa titik kritis terdapat pada proses pengemasan kuah atau cuka pempek dan proses pembentukan adonan pempek yang tidak menggunakan sarung tanang, tempat pengolaha adonan berdekatan dengan tempat pencucian piring dan terdapat beberapa sampah yang tidak segera dibersihkan.

Digital marketing is a marketing medium that uses the internet as a tool to disseminate information in a wider range without being hindered by time, place and distance. And Instagram is one of the digital media which is still widely used by Indonesians, from teenagers to adults, both for communication media and promotional media. However, most MSMEs actors in the Kedung Baruk sub-district have not been able to make full use of Instagram even though they already have it. So the purpose of holding this training and mentoring is so that MSMEs understand the importance of digital marketing, and optimizing Instagram as a promotional medium. The method used goes through several stages such as providing digital marketing training, providing assistance, and conducting evaluations. The results obtained from the activities that have been carried out are that UMKM actors realize how important digital marketing is, especially on the Instagram platform and Pempek D&G have been able to optimize Instagram as a promotional medium independently.