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

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

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

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

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

Micro, Small, and Medium Enterprises (MSMEs) play an important role in encouraging economic equity in Indonesia by encouraging economic growth, encouraging innovation and creativity, and reducing unemployment. Among the various MSME sectors, the culinary business stands out because it is very promising due to the universal food needs. One of the culinary businesses, Roti Bakar Bahagia, located in Medang Lestari, Tangerang Regency, shows significant growth potential but faces challenges in optimizing digital marketing and payment systems. To overcome these challenges, community service activities are carried out to increase the digital presence and digital payment infrastructure of the business. The assistance provided includes designing and making logos, designing and recreating menu lists, creating Google Maps lists, and integrating digital payment systems through QRIS. These efforts proved to be very beneficial, equipping Roti Bakar Bahagia to increase its competitiveness and sustain growth in the dynamic culinary market.

This study aims to measure the effectiveness of video tutorial media on making platted brioche in improving the knowledge of Culinary Education Study Program at Jakarta State University. The research method used is pre-experimental with a One Group Pretest-Posttest design. The sample consists of 28 Culinary Education Study Program at Jakarta State University who are taking the Bread Processing course in the 121st semester of the 2024/2025 academic year. Based on the research results, the pre-test score in the normality test was 0,072, and the post-test score was 0,251, both of which are greater than the significance level of 0,05, indicating that the data is normally distributed. The homogeneity test results showed a  p-value of 0,582, which also exceeded the significance level of 0,05,indicating that the data is homogeneous. Hypothesis testing using the Paired Sample t-test resulted in a significance value of 0,00, which is less than 0,05, and a t-count > t-table, thus H1 is accepted and H0 is rejected. The N-Gain test result was 47,41%, which is included in the moderate category. Thus, there is a positive improvement in the learning process using the video tutorial media on making platted brioche, and the likert scale results show that 84,3% of respondents agree that the use of video tutorial media on making platted brioche is effective in enhancing knowledge.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

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

This study aims to analyze the potential of Indonesian culinary "Gulai" as a BIPA teaching material and to introduce Indonesian culture through traditional food. The method used in this study is a qualitative approach with data collection techniques in the form of interviews, observations, and documentation. The results of the study indicate that through the culinary learning media "Gulai" in the BIPA program can overcome the lack of teaching materials. Through the culinary teaching material "Gulai" in addition to promoting Indonesian language and culture, it can also add educational value and cultural value to BIPA teaching materials to be introduced to BIPA learners. This study focuses on the development of internationalization studies of the Indonesian language by utilizing traditional culinary as a learning medium by considering the global appeal, historical value, and diversity of traditional food flavors.

Javanese culture has a rich and diverse uniqueness, including in its traditional culinary aspects. Traditional food is not just a dish, but also a symbol of cultural values, customs, and local wisdom that have been passed down from generation to generation. However, in the era of globalization and modernization, traditional food faces major challenges due to shifts in people's consumption patterns who prefer fast food or international cuisine. This article discusses efforts to preserve Javanese culture through traditional food that not only aims to maintain cultural identity, but also to increase local economic empowerment. Using a literature study method, this study shows that strategies such as digitalization of promotion, product innovation, and tourism integration are able to revive interest in traditional food among the community. Thus, preserving traditional Javanese food can be one solution to maintain cultural heritage while creating sustainable economic opportunities

Assistance with digital financial reports using the Jaraya application for culinary MSMEs aims to increase the understanding and skills of MSME players in managing financial reports in a more efficient and structured way. Culinary MSMEs often face challenges in accurate and transparent financial records, which can affect their business decisions and business growth. In this program, the Jaraya application is introduced as a practical solution to simplify the process of recording transactions and creating digital financial reports. Assistance is provided through direct training, application usage simulations, and discussions to overcome problems faced by business actors. The results of this assistance show an increase in MSME players' understanding of the importance of organized financial reports and their ability to use the Jaraya application to monitor cash flow, manage profit and loss, and make better business decisions. This program is expected to have a positive impact on more efficient financial management and support the growth of culinary MSMEs in the future.

Warung Awi is a micro, small, and medium enterprise (MSME) that has been operating since 2009 and has become one of the leading culinary destinations in Batam City. However, the business has encountered various challenges, particularly in managing raw material inventory. Therefore, it is crucial for Warung Awi to adopt a more effective and efficient inventory management system. One approach to address this issue is by implementing the Economic Order Quantity (EOQ) and Reorder Point (ROP) methods. Data collection was conducted using both primary and secondary methods, including transaction records and interviews with the business owner. The results of this study produced a web-based system that assists the owner in managing inventory. The implementation of this system received positive feedback from the owner, as it significantly improved efficiency in inventory recording and management.

Warung Awi is a micro, small, and medium enterprise (MSME) that has been operating since 2009 and has become one of the leading culinary destinations in Batam City. However, the business has encountered various challenges, particularly in managing raw material inventory. Therefore, it is crucial for Warung Awi to adopt a more effective and efficient inventory management system. One approach to address this issue is by implementing the Economic Order Quantity (EOQ) and Reorder Point (ROP) methods. Data collection was conducted using both primary and secondary methods, including transaction records and interviews with the business owner. The results of this study produced a web-based system that assists the owner in managing inventory. The implementation of this system received positive feedback from the owner, as it significantly improved efficiency in inventory recording and management.

Micro, Small, and Medium Enterprises (MSMEs) have an important role in driving Indonesia's national economy, where the culinary sector is located. Ayam Penyet Budhe Sutet, a culinary MSME, faces a major challenge in its promotional strategy, limiting its visibility and customer reach. To overcome this, community service programs are implemented to increase competitiveness through a series of targeted initiatives, including redesigning banners, updating menu lists, creating promotional materials for social media, and registering business locations on Google Maps. These efforts aim to increase brand exposure, simplify operational processes, and attract more customers. The expected results include increased sales, increased market presence, and increased business sustainability, thereby contributing to the growth of Indonesia's culinary MSME sector

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

The culinary industry in Indonesia is one of the fastest-growing sectors of the creative economy, contributing approximately 41% to the total GDP of the creative economy in 2020. However, product marketing challenges remain a significant obstacle for Micro, Small, and Medium Enterprises (MSMEs) in this sector. Issues such as limited marketing skills, intense competition, and restricted access to digital technology hinder MSMEs' competitiveness. Mie Ayam Pak Sorodi, as one of the MSMEs, faces challenges in digital marketing, including the absence of digital payment systems and social media platforms. This community service aims to assist the MSME in adopting digital transformation by creating social media profiles, adding business locations to Google Maps, and implementing QRIS payment systems. The methods include direct mentoring and technical training for business owners. The results indicate an improvement in market reach, customer engagement, and operational efficiency. This digital transformation is expected to enhance competitiveness and business sustainability in an increasingly competitive market (Ftindustri, n.d.).

The Internet advancement in Indonesia has created significant opportunities for digital business, particularly in marketing. Digital marketing encompasses promoting products and services through online platforms, such as social media, which facilitate connections among individuals globally. Micro, Small, and Medium Enterprises (MSMEs) are anticipated to play a crucial role in bolstering economic growth, especially within the food and beverage sector, alleviating unemployment. Despite many MSMEs needing to leverage social media entirely, they are progressively adapting their promotional strategies and discount offerings in response to the challenges posed by the COVID-19 pandemic. This community service initiative employs digital marketing as a strategic approach to facilitate market penetration for MSMEs in the culinary field, thereby enhancing sales. It is anticipated that this initiative will address the difficulties encountered by culinary partners, particularly the lack of marketing innovation due to inadequate skills in managing social media marketing. Furthermore, the pursuit of business volume targets is complicated by escalating competition within the culinary sector. The proposed short-term solutions include promoting the use of social media for product marketing and encouraging product innovation.

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