This study aims to determine the application of personal hygiene in food processing in the main kitchen of Harris Hotel & Conventions Bundaran Satelit Surabaya. The type of research used is descriptive quantitative, data collection methods with observation and interviews. The results of the study obtained are from the scope of cleanliness with a percentage of 87% so that it is categorized as very good seen from grooming that runs well such as shaving mustaches, shaving beards, cutting nails when they are long and using an apron when working in the kitchen to maintain cleanliness when processing food. From the scope of habits/behaviors, it gets a percentage of 97% so that it is categorized as very good seen from the use of hand gloves when touching food, not wearing work clothes during the trip then work clothes start to be worn in the locker room before entering the kitchen, using safety shoes when working, washing hands before and after work, using a mask when coughing, using napkins or rags that are used separately such as for cleaning the working table and rags for cleaning plates before serving, not wearing jewelry when working, always washing knives when finished to avoid contamination. From the health sector, the percentage of 80% is categorized as very good, seen from the provision of sanitation hygiene training, especially personal hygiene and medical check-up examinations.

Learning media is one of the most important things in the learning process, so innovation is needed so that the media can overcome problems that exist in schools. This study focuses on the development of interactive learning multimedia assisted by lectora inspire on the sub-element of food safety for students of SMK Kuliner Phase E. The purpose of this study was to determine the feasibility of interactive learning multimedia assisted by lectora inspire software based on media expert tests, material expert tests and student responses. This research method uses R&D with the ADDIE development model, the process used through four stages, namely analysis, design, development and implementation. The data collection instruments used are material expert validation sheets, media expert validation sheets, and student response questionnaires. The data analysis technique used is quantitative descriptive analysis using a Likert scale. The results of this study show the percentage of material expert eligibility of 92%, media expert validation of 90% and student responses of 83% with very feasible criteria. Thus, interactive learning multimedia assisted by lectora inspire on the sub-element of food safety for students of SMK Kuliner Phase E that has been developed is feasible for use in learning

This study developed an innovative vegan patty product with a combination of vegetable protein, cauliflower, and soy protein isolate with 3 different proportions: 25g, 35g, and 45g. Organoleptic tests are performed to evaluate the outer color, inner color, shape, aroma, taste, and texture. This study aims to determine the effect of the addition of soy protein isolate on the results so vegan patty made from tempeh and vegetables, comparing the content of making vegan patty with the nutritional content of the best products soy protein isolate and know the selling price of vegan patty made from tempeh and vegetables with the addition of soy protein isolate by using the method of food cost and cost plus pricing. The addition of 25g of isolate soy protein flour has the highest value and stands out with the characteristics of the outer color which is brown, the outer color which is light brown, the aroma of tempeh and vegetables is balanced, the texture is chewy, the savory taste of tempeh and vegetables is balanced, the round shape is quite perfect, from all assessment criteria the best results in the criteria for evaluating liking are in the addition of 25g of isolate soy protein flour. Laboratory analysis of the nutritional content of the best vegan patty which has an energy content of 179.60kcal/100gram, protein content of 14.52%, carbohydrate content of 21.90%, fat content of 2.54%, and fiber content of 4.81%. The selling price of vegan patty products with the addition of soy protein isolate obtained a result of Rp 4,891 / 55 g.

Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that affect the personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between the level of knowledge and attitudes and the practice of personal hygiene of food handlers in cafes Proof.co Mojokerto. This study is a quantitative research using a cross-sectional approach. The respondents in this study were 9 people. Data were collected using knowledge instruments, attitude questionnaires and observation sheets. The data analysis used was a spearman rank correlation test to determine the relationship between knowledge level and attitude with the personal hygiene practices of food handlers. The results of this study showed that there was a relationship between knowledge level (p-value 0,005) and personal hygiene practices and no relationship between attitude (p-value 0,075) and personal hygiene practices. The conclusion of this study is that there is a relationship between the level of knowledge and the practice of personal hygiene and there is no relationship between attitude and the practice of personal hygiene of food handlers at Cafe Proof.co Mojokerto.
 

The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary  2 class at Public Vocational High School 6 Surabaya.
The research used a descriptive method with a quantitative approach and examined the impact of intrinsic and extrinsic factors, both individually and simultaneously, on student's entrepreneurial interests. The population of this study consisted of 30 students in the 12th-grade Culinary 2 class at Public Vocational High School 6 Surabaya. The data was collected using a validated questionnaire comprising 30 items. Meanwhile, the data analysis technique used was multiple linear regression.
The results indicated that intrinsic factors did not influence student's interest in entrepreneurship. Contrarily, the extrinsic factors did have an influence. Furthermore, intrinsic and extrinsic factors simultaneously influence student's interest in entrepreneurship. Therefore, students at Public Vocational High School 6 Surabaya tend to be interested in entrepreneurship due to the encouragement they receive from their environment, including their family, community, and school. Moreover, the student's willingness and interest also played a supporting role. Thus, student's interest in pursuing careers as entrepreneurs can evolve if there is support from all parties.