Abstract:Oyster mushrooms (Pleurotus ostreatus) are agricultural commodities with high economic value with good nutritional content. Its cultivation in Jumantoro Village, Jumapolo District, Karanganyar Regency, has great potential…
l because it is supported by suitable natural conditions. However, farmers and MSMEs still face obstacles in the use of manual equipment and less than optimal marketing, so product innovation is needed to increase the added value and competitiveness of oyster mushrooms in the market. As a solution, a mentoring program was introduced with the culinary innovation of oyster mushroom nuggets. This activity includes surveys and interviews with MSMEs, transfer of cultivation knowledge, and production practices. Nuggets were chosen because their texture resembles chicken meat, making them an economical and healthy food alternative. Production is carried out at the MSME's Mushroom House with a systematic method to ensure quality. The results of the mentoring showed a positive response from MSMEs and the community, both in terms of economy and product acceptance. In addition to increasing local income, this program also provides direct experience for students in understanding mushroom cultivation and processing. By optimizing local potential, innovation in processed oyster mushroom products can be a sustainable strategy in supporting village economic growth.
Abstract:This study aims to determine the effect of business location feasibility, social media advertising and product innovation partially and simultaneously on increasing sales of culinary MSMEs at Center Point of Indonesia (CPI)…
PI) Makassar City. This study employs quantitative research methodologies. The data collection techniques used were observation and interviews using questionnaires and documentation of activities. The population as well as the sample in this study were 50 culinary MSME business actors located at the Center Point of Indonesia (CPI). The employed data analysis techniques encompass multiple linear regression analysis, the F-test, the t-test, and the coefficient of determination. The results showed that business location feasibility, social media advertising and product innovation partially influenced the increase in sales of Culinary MSMEs at Center Point of Indonesia (CPI). Business location feasibility variables, social media advertising and product innovation simultaneously affect the increase in sales of Culinary MSMEs at Center Point of Indonesia (CPI)
Abstract:Pantai Bohay merupakan salah satu destinasi ekowisata yang berada di Desa Binor, Kecamatan Paiton, Kabupaten Probolinggo. Kawasan ini memiliki berbagai potensi ekowisata yang didukung oleh keindahan panorama pantai, keberadaan…
radaan terumbu karang, ekosistem mangrove, wisata kuliner berbasis hasil laut, serta keterlibatan masyarakat lokal dalam pengelolaannya. Di sisi lain, aktivitas ekowisata juga menimbulkan berbagai dampak yang perlu dikaji sebagai dasar pengembangan kawasan secara berkelanjutan. Penelitian ini bertujuan untuk mengidentifikasi potensi dan dampak ekowisata Pantai Bohay, serta menganalisis strategi pengembangannya menggunakan analisis SWOT. Penelitian ini menggunakan pendekatan kualitatif dengan jenis penelitian studi kasus. Subjek penelitian terdiri atas pengelola ekowisata Pantai Bohay, masyarakat lokal, dan wisatawan yang dipilih menggunakan teknik purposive sampling. Pengumpulan data dilakukan melalui observasi, wawancara semi terstruktur, dan studi dokumen. Analisis data menggunakan model Miles dan Huberman yang meliputi reduksi data, penyajian data, dan penarikan kesimpulan, sedangkan strategi pengembangan dianalisis menggunakan SWOT. Hasil penelitian menunjukkan bahwa Pantai Bohay memiliki potensi ekowisata yang meliputi ekowisata bahari berbasis terumbu karang, panorama pantai dan sunset, ekosistem mangrove, serta wisata kuliner hasil laut. Dampak positif yang ditimbulkan meliputi peningkatan pendapatan masyarakat, terbukanya lapangan kerja, meningkatnya partisipasi masyarakat dalam kegiatan konservasi, serta tumbuhnya kesadaran terhadap pelestarian lingkungan. Namun demikian, masih terdapat beberapa kendala, seperti keterbatasan fasilitas tertentu, pengelolaan mangrove yang belum optimal, dan ancaman terhadap ekosistem pesisir. Berdasarkan analisis SWOT, strategi pengembangan diarahkan pada penguatan potensi sumber daya alam dan kelembagaan lokal, peningkatan fasilitas pendukung, pengembangan atraksi ekowisata, serta penguatan upaya konservasi lingkungan.
Bohay Beach is an ecotourism destination located in Binor Village, Paiton District, Probolinggo Regency. The area boasts various ecotourism potentials supported by scenic coastal views, coral reefs, mangrove ecosystems, seafood-based culinary tourism, and local community involvement in its management. However, ecotourism activities also generate impacts that require assessment to inform sustainable area development. This study aims to identify the ecotourism potential and impacts of Bohay Beach and to analyze development strategies using SWOT analysis. This study employs a qualitative approach using a case study design. Research subjects include Bohay Beach ecotourism managers, local community members, and tourists, selected via purposive sampling. Data collection involved observation, semi-structured interviews, and document analysis. Data analysis utilized the Miles and Huberman model—comprising data reduction, data display, and conclusion drawing—while development strategies were analyzed using SWOT. The results indicate that Bohay Beach possesses ecotourism potential including coral reef-based marine ecotourism, coastal scenery and sunsets, mangrove ecosystems, and seafood culinary tourism. Positive impacts include increased community income, job creation, heightened community participation in conservation activities, and growing environmental awareness. Nevertheless, challenges remain, such as limited facilities, suboptimal mangrove management, and threats to the coastal ecosystem. Based on the SWOT analysis, development strategies focus on strengthening natural resource potential and local institutions, upgrading supporting facilities, developing ecotourism attractions, and reinforcing environmental conservation efforts.
Abstract:This service responds to the challenges of traditional dodol entrepreneurs in Melaka, Malaysia: weak branding strategies, lack of product innovation, and low competitiveness in the midst of the modern food industry. Using…
g a participatory service learning approach based on qualitative methods (in-depth interviews, field observations, FGDs), students are actively involved in business assistance including packaging design, flavor variant development, improvement of hygiene standards, and the use of digital media for promotion. This program aims to strengthen the Melaka dodol brand identity, encourage product innovation, and increase the capacity of MSME actors. Its contribution lies in the university-community collaboration model that strengthens the local economy while preserving culinary heritage through the documentation of cultural values. The results show an improvement in branding quality, more attractive packaging, the emergence of variant innovations, and an increase in the digital marketing capabilities of business actors. This activity also strengthens student-community social relations and opens up opportunities for community innovation hubs for sustainable collaboration. The findings affirm the effectiveness of service learning as an empowerment strategy that integrates cultural preservation with the strengthening of the local economy, as well as making a theoretical-practical contribution to community-based entrepreneurship.
Abstract:This study aims to analyze consumer segmentation in the traditional culinary business of a Madurese duck rice and fried chicken restaurant in Konawe Regency. This study used a descriptive qualitative method with data collection…
lection techniques including interviews, observation, and documentation. Informants consisted of the owner, employees, and customers who had visited the restaurant two or more times. The analysis was conducted based on four types of market segmentation: geographic, demographic, psychographic, and behavioral. The results of this study indicate that this restaurant has a fairly broad market segment, encompassing both local and out-of-town customers, with consumers predominantly students, office workers, and families. Authentic taste, affordable prices, and fast service are the main factors attracting customers. Geographic segmentation indicates potential for expansion due to the increase in out-of-town visitors on weekends. Demographic and psychographic segmentation indicate that customers have a high interest in traditional, spicy dishes. Behavioral segmentation indicates the presence of loyal customers and repeat purchasing patterns. These findings provide important recommendations for businesses to develop more effective marketing strategies tailored to the characteristics of their target market.
Abstract:This study aims to understand the level of customer satisfaction with the product quality, service, and location at Galu Resto. Located in Wawotobi, Southeast Sulawesi, Galu Resto combines a natural concept with local architecture,…
chitecture, rice field views, and regional cuisine as key attractions for its customers. This study used a qualitative approach, using direct interviews and field observations. The results indicate that customer satisfaction is determined by several key factors: quality products made from fresh ingredients, friendly and responsive service, and a strategic location that creates an emotionally comfortable atmosphere. The research findings indicate that these three factors work synergistically, creating a dining experience that is not only functionally satisfying but also strengthens the emotional and cultural aspects of customers. Thus, Galu Resto is able to provide added value through an approach that combines local culture and a natural setting. This research is expected to provide a reference for the development of local culinary businesses with a model based on experience and cultural values.
Abstract:This study analyzes the business model of a culinary microenterprise in Indonesia using the Business Model Canvas (BMC) framework proposed by Osterwalder and Pigneur (2010). A qualitative descriptive method was employed,…
utilizing in-depth interviews, observations, and documentation. The findings reveal that although the enterprise has not formally implemented a structured business model, all nine elements of the BMC are naturally reflected in its operational practices. The customer segments consist of students, workers, and the wider community seeking affordable and fast-serving meals. The value propositions emphasize affordability, consistent flavors, and friendly customer service. Key resources include human resources, equipment, raw materials, and financial capital, while key partnerships involve employees, suppliers, and customers. Revenue streams arise from food and beverage sales and delivery services, supported by direct sales channels and simple promotional strategies. This study aligns with the literature highlighting the importance of BMC in strengthening MSME competitiveness (Alifiyah & Budiman, 2021; Dwisanto & Ifghaniyafi, 2024). The findings contribute to MSME development research by demonstrating the relevance of the BMC as a strategic tool for enhancing sustainability in small-scale culinary businesses.
Abstract:The increasing intensity of competition in the culinary business sector of Micro, Small, and Medium Enterprises (MSMEs), particularly in snack food products such as JNC Cookies, necessitates the implementation of effective…
ve digital promotion strategies to expand market reach and improve sales performance. Changes in consumer behavior that increasingly rely on digital platforms to obtain information, evaluate purchasing decisions, and interact with brands have made adaptation to digital marketing an unavoidable requirement. Therefore, this study aims to analyze the planning, implementation, and effectiveness of digital promotion strategies through the utilization of digital advertising (paid advertising), endorsements, and social media campaigns in enhancing brand awareness and consumers’ purchase intention toward JNC Cookies. This study employs a descriptive qualitative approach, with data collection techniques including in-depth interviews, observation of social media activities, and analysis of the performance of implemented digital marketing campaigns. In addition, several supporting indicators were measured, such as content reach, engagement rate, consumer interactions, and changes in sales volume during the campaign period. The collected data were subsequently analyzed to identify the relationship between digital promotional activities and consumer responses. The expected outcomes of this study include the formulation of an applicable digital promotion strategy model for food-sector MSMEs, recommendations for the development of sustainable social media campaigns, and the mapping of the roles of endorsements and digital advertising in strengthening the brand positioning of JNC Cookies. The findings of this study are expected to provide practical contributions for MSME practitioners in optimizing the use of digital media as an effective, measurable, and consumer-oriented promotional tool.
Abstract:Micro, Small, and Medium Enterprises (MSMEs) are important pillars of the regional economy, yet they still face various limitations in financial management and business decision-making. A low understanding of accounting…
often leads to financial decisions being made intuitively without an adequate information base. This article aims to analyze the impact of accounting understanding on the quality of financial decision-making in culinary MSMEs in Ambon City, using the case study of Ibu Suherni La Umar's Ayam Geprek business. The research method uses a qualitative explorative approach through in-depth interviews and observation. The results showed that although the business owner has not fully implemented a formal accounting system, practical understanding related to costs, turnover, profit margins, and the use of digital platforms and non-cash payments has helped in making more rational financial decisions. The use of GoFood and QRIS was proven to increase turnover, transaction efficiency, and the financial security of the business. This study concludes that a simple understanding of accounting plays an important role in improving the quality of financial decision-making and the sustainability of culinary MSMEs.
Abstract:The Community Service Program (PKM) in Kampung Emas Seyegan was implemented to address local economic stagnation caused by limited product innovation, weak business management, and low digital marketing literacy among the…
e Krapyak tofu industry center. Through a participatory approach and an applied training model, this program focuses on improving production and marketing capacities by developing healthy culinary products made from low-calorie tofu. The training included the processing of two flagship products—Tofu Rolade and Tofu Dimsum—with the application of food safety standards, flavor diversification, and packaging innovation. In addition, participants received assistance in business management, cost of goods sold (COGS) calculations, branding, as well as digital marketing using social media and e-commerce platforms. The results show a significant increase in production skills, understanding of the value chain, and the ability to downstream local souvenir products. The program successfully fostered an innovative entrepreneurial orientation, strengthened local culinary identity, and has the potential to increase household income and the economic sustainability of the community.