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This research aims to analyze and study the influence of marination with Arabica coffee grounds on processed beef in terms of physical quality and consumer acceptance. The study was conducted at the Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta, from March 22, 2022, to September 25, 2023. The research method employed was experimental. The samples used in this study were processed beef marinated with Arabica coffee grounds for 60 minutes, 90 minutes, and 120 minutes. Subsequently, a panel test was conducted with 30 moderately trained panelists who evaluated predetermined aspects of consumer acceptance. Based on the results of the statistical hypothesis test using Anova for the physical quality test, it was found that there is an influence of marination with Arabica coffee grounds for 60 minutes, 90 minutes, and 120 minutes on the aspect of meat tenderness. According to the results of the statistical hypothesis test for consumer acceptance using the Friedman test, it was found that the texture of processed beef was influenced. Based on the results of the Tukey's test, in terms of product preference for surface color, coffee flavor, meat flavor, texture, coffee aroma, and distinctive meat aroma, the product most preferred from the research was processed beef marinated with Arabica coffee grounds for 120 minutes.

The Mayangsari culinary tourism village Semarang was formed in 2018 by a number of people who are members of the Putra Mayangsari Disaster Preparedness Group (KSB Puma) and the Mayangsari Tourism Awareness Group (Pokdarwis Mayangsari). The Semarang City Culture and Tourism Office provided ideas for developing Mayangsari River Tourism by highlighting the potential attractions of river tubing, river education and culinary tourism. The development of the Mayangsari culinary tourism village, which is a finalist in the 2022 great village competition in the creative and innovative village category, still has several things that need to be improved, especially regarding accounting records for culinary tourism. Based on this, it is important to provide education on the importance of accounting records in theory and practice in the Mayangsari culinary tourism village. The approach used in this community partnership program is in the form of giving lectures and tutorials by providing accounting material ranging from recording to preparing financial reports. It is hoped that this community partnership program will increase and sustain economic activities in the Mayangsari culinary tourism village.

Viral culinary delights are always sought after by the public especially teenagers. Takoyaki is a culinary from Japan that is quite viral among the public and is favored by the public. among the public and is favored by the public. Training on making takoyaki training for Family Empowerment and Welfare (PKK) in Kaligading village aims to increase creativity and independence. In addition, Family Empowerment and Welfare (PKK) can also open a business selling takoyaki with variants of toppings so as to increase family income. variants of toppings so as to increase family income. Making takoyaki is also quite easy and does not require a long time so it is very suitable for business and family celebrations. business or family celebration. The results of this service activity are expected to expected to be able to increase the creativity and income of Family Empowerment and Welfare (PKK) by establishing takoyaki home culinary business. Variants of toppings used in takoyaki also varies. In addition, Family Empowerment and Welfare (PKK) can also serve for family dishes when there is a celebration of family meals when there is a celebration of recitation, family gatherings, and others.

This community service article aims to utilize empty land, including rice fields, to explore and develop tourism potential in an effort to improve community welfare. Through direct outreach to village residents as well as intensive assistance regarding methods and strategies in efforts to make Mojogebang village a tourist village. What is done is starting from mapping to identify places that have potential tourist destinations, analyzing characteristics and problems, describing the development of community-based tourist villages, as well as analyzing supporting element systems. The recommendations we provide are as follows. Because Mojogebang village is mostly a rice field area, the most appropriate thing to implement there is culinary tourism in the rice fields, namely food stalls or restaurants or cafes with a backdrop and view of the green and yellow rice fields.

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

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

This study aims to find out the effect of problem-based learning (PBL) models on students' learning soup chapter outcomes in Class XI of Culinary at SMKN 1 Lamongan. The type of research used is a quasi-experimental with a non-equivalent control group research design. The sample was two classes, including an experimental class and a control class with 53 students in  Class XI of Culinary at SMKN 1 Lamongan. Data instruments were obtained by pre-test and post-test. The data analysis technique uses an independent sample t-test test with SPSS 25. The t-test independent test results for post-test showed that the value of Sig. For 0.020, which means the significance is <0.05. It can be said that there is a significant difference in the mean. Thus, it can be concluded that there is an effect of problem-based learning model on the learning results in Class XI of Culinary at SMKN 1 Lamongan.

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

Nausea and vomiting induced by emesis gravidarum typically do not result in maternal fatality; nevertheless, they may give rise to malnutrition and dehydration due to challenges in consuming food and beverages. Ginger, recognized as a longstanding spice, offers a range of advantages. In addition to its usage as a culinary seasoning, beverage ingredient, and confectionery, ginger is also employed in traditional medicinal concoctions. This study seeks to juxtapose the outcomes preceding and following the administration of ginger aromatherapy to expectant mothers in their first trimester. The methodology employed in this research is experimental in nature, specifically adopting a quasi-experimental blueprint involving a pre-test and post-test configuration without a control cohort. The study cohort encompasses 30 initial trimester expectant mothers grappling with emesis gravidarum, who attended prenatal care at PMB A Klapanunggal. Derived from the outcomes of the 2022 inquiry into the Impact of Ginger Aromatherapy on Emesis Gravidarum Incidence in Pregnant Women at PMB A Klapanunggal Bogor, it can be deduced that a notable distinction exists in the frequency of emesis gravidarum prior to and subsequent to the application of ginger aromatherapy to first-trimester expectant mothers (Two-tailed Sig = 0.000 < 0.005). Furthermore, the expectant mothers comprehended and executed the insights on ginger aromatherapy dispensed by the researcher, proficiently integrating complementary therapy into their domestic routines. Consequently, healthcare establishments are advised to impart awareness regarding the adoption of non-pharmacological treatments, including aromatherapy, which are conveniently accessible and viable for initial trimester expectant mothers.

This community service was conducted on Jalan Jembatan Merah I and Jalan Wisata Babarsari. The purpose of this community service is to improve the quality of financial record-keeping, ensuring accuracy and correctness, to provide an accurate overview of the financial condition of UMKM Siomay Indul and Gudeg Jogya Mak Karti. This community service is focused on enhancing the quality of the financial reports of these UMKMs through understanding and implementing proper accounting practices in financial record-keeping. With the provision of training and mentoring, it is expected that the stakeholders of traditional culinary UMKMs can optimize their business potential. The results of the community service indicate that improvements in transaction recording systems and a better understanding of accounting standards can significantly enhance the quality of financial reports, providing the clarity needed for better decision-making in business management.

This research highlights significant changes in consumption patterns and digitalization that pose challenges for businesses that are unable to adapt to these changes. Data shows that the majority of SMEs in Indonesia have not yet entered the digital ecosystem, one of which is business actors who are members of the Pandean Lamper Village SME Community. Therefore, promotional video training using the CapCut application is a strategic solution. This application is popular, free, and has complete features. Against this background, the research explores how to improve the digital marketing competence of SMEs through promotional video training. Aims to provide knowledge and skills to SMEs in digital marketing, so that they can utilize social media and video to promote their products. The benefits include increasing sales turnover for SMEs and contributing to academic development at Semarang University. This activity was attended by 28 people, with an age range of 25 – 60 years, the majority of whom are business people in the culinary sector. From the results of these activities, participants felt the benefits and were willing to persist in participating in the training activities until completion.

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

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

The research aims to: (1) empirically examine the influence of food quality on tourist satisfaction, (2) the influence of destination image on tourist satisfaction, (3) the influence of destination image on tourist satisfaction, (4) the influence of tourist satisfaction on revisit intention, and (5) the influence of food product quality and destination image on revisit intention through tourist satisfaction. This study adopts a quantitative method. The population of the research consists of tourists who engage in culinary tourism in Semarang city, with a sample size of 125 respondents selected through accidental sampling technique. After reviewing the theory, the research instrument scale is adapted and distributed to the respondents. Once the data is collected, the next step involves data coding. The collected data is then analyzed using Structural Equation Modeling (SEM) to obtain information regarding the influence of the independent variables, namely food product quality and destination image, on revisit intention in culinary tourism with tourist satisfaction as the intervening variable. The results of the research indicate that: (1) food quality empirically influences tourist satisfaction, (2) destination image influences tourist satisfaction, (3) destination image influences tourist satisfaction, (4) tourist satisfaction influences revisit intention, and (5) food product quality and destination image influence revisit intention through tourist satisfaction.

Manggihan Village, Getasan District, Semarang Regency, which is at the foot of Mount Merbabu, is close to the Kopeng tourist destination area. This village has a population that has professional business owners in the Micro, Small, and Medium Enterprises (MSME) category in the culinary sector which makes cracker rambak, processed dry food with various types of chips And processed catfish food. The problem faced in their business is that they do not yet have a product identity in the packaging such as sticker labels, packaging that attracts potential buyers, so the message of the product has not been conveyed. This community service activity aims to provide knowledge and awareness for MSMEs about the importance of product packaging that attracts potential buyers thereby providing added value and competitive advantage for the products produced. The method used in this service is holding socialization activities on the importance of product branding, training, and assistance in making sticker labels and food product packaging design. In the mentoring process, a needs analysis is first carried out including the type of packaging material, packaging shape, packaging identity color, and product logo. It is hoped that the output targets that will be achieved through this program will help partner MSMEs increase the amount of income from sales by using new packaging and product logos designed in such a way that they are attractive to buyers. The product packaging and labels produced as the output of this activity can become an identity. a typical Manggihan Village product that differentiates it from similar products in other areas  

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

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

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

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

This article discusses the implementation of efficient pricing strategies within a marketing management framework to increase promotion of homemade spaghetti products, with a focus on the Dana Pasta case analysis. Pricing plays a crucial role in achieving success in marketing, especially in the food industry sector. By considering variables such as high quality raw materials and careful manufacturing processes, this research explores strategic approaches that can strengthen product reputation, increase competitiveness, and attract the attention of target customers. This article discusses the basic principles of pricing, evaluates a number of strategies that can be implemented in the context of homemade spaghetti, and provides practical suggestions for improving product marketing results. Through the application of the Dana Pasta case study, the aim of this article is to provide relevant and applicable guidance for culinary business people who want to achieve success through a smart pricing approach