This study aims to (i) find out and review the implementation of Article 9 letter D of Law No. 22 of 2022 in health and food services for class 1 Makassar inmates (ii) to find out and analyze the obstacles faced in providing adequate health and food services for class 1 Makassar inmates. The type of research used is qualitative with descriptive analysis which aims to describe the form of existence of the provision of health and food services for class I Makassar inmates. The data collection techniques are by conducting observations, interviews, and documentation. The data validation technique uses triangulation, namely to assess the credibility of the data which is carried out by checking the data that has been obtained through several sources. From the results of the study, it was found that (i) the implementation of Article 9 letter D of Law Number 22 of 2022 concerning health services and proper food has not been implemented optimally because it has not been fulfilled optimally (ii) the main obstacles in health services include limited medical personnel, minimal availability of certain medicines, health facilities that are still inadequate, a long and bureaucratic referral process, and prison overcapacity. Basically, efforts have been made and the services have been made but have not run optimally due to obstacles from the incomplete provision of medicines for health services, as well as a budget that is not balanced with the number of inmates in the Makassar Class 1 prison.

This study aims to determine what culinary potentials can be developed in supporting the city of Makassar as a culinary tourism city, the obstacles in developing culinary tourism, and the role of culinary tourism in supporting the city of Makassar towards a creative city. This research is a qualitative descriptive research using observation, interview and documentation data collection techniques. The data analysis technique used is descriptive qualitative analysis in the form of data reduction, data presentation and conclusion. The results showed that the potential of the city of Makassar to become a culinary tourism city includes culinary development that represents Makassar's character, the development of traditional culinary/restaurant communities, the use of local raw materials and unique cooking techniques by culinary entrepreneurs, the availability of traditional food markets and industries, the tradition of organizing culinary promotion activities, culinary centers, and educational centers specializing in creative fields. Obstacles include low standards of human resource management and service to consumers, inadequate facilities and infrastructure, and an unhealthy business climate. The role of culinary tourism in supporting the city of Makassar to become a creative city is as the main engine for the creative industry in the culinary sector and the spearhead of the development of the creative economy so that it can accelerate the achievements of the National Economic Recovery program.