Abstract:Choi Pan is a traditional dish originating from Singkawang City, West Kalimantan. This study aimed to analyze the gastronomic components of traditional Choi Pan food as a gastronomic tourism attraction in Singkawang City,…
y, West Kalimantan. This research adopted a qualitative methodology using observation, interviews, and documentation to determine many aspects of gastronomy. The results of the study showed that Choi Pan has significant allure due to its rich heritage and the innovative used of ingredients like as jicama, chives, taro, bamboo shoots, and young papaya, which provided a tender, chewy texture and a savory-sweet flavor. The unique consuming experience was enhanced by an addition of chili sauce and garlic oil, which intensify the sensory experience and strengthen the connection between entrepreneurs and Choi Pan lovers. The nutritional benefits of Choi Pan contributed to the survival of this dish within a healthy local culture. The results indicated that the success of establishing Choi Pan as a culinary tourist destination depended not just on its flavor and texture, but also on its sustainability of its fundamental philosophy and culture. Consequently, enhancing gastronomy qualities was anticipated to augment the appealing factor of gastronomic tourism, facilitated cultural preservation and regional economic growth via the promotion of culture-centric gastronomic tourism.
Abstract:This article aims to explore Malay culinary creations, with a focus on innovation and preservation of culinary traditions in the Kampar area. Using a qualitative approach, this research collects and analyzes literature related…
elated to Malay cuisine and involves focused discussions to provide in-depth context. The research results show that Malay cuisine not only represents cultural heritage, but also undergoes transformation through the use of local ingredients, integration with international cuisine, and creativity in presentation. This innovation is important to attract the attention of the younger generation and ensure that Malay cuisine remains relevant in the era of globalization. The conclusions of this research emphasize the need to balance innovation and preservation of tradition, as well as the importance of culinary education to introduce traditional recipes and techniques to the next generation, so that Malay cuisine can continue to develop without losing its cultural roots.
Abstract:Micro Small and Medium Enterprises (MSMEs) play an important role in the national and regional economies. With the advancement of the global economy and intensified market competition, the ability to innovate and integrate…
te information technology has become crucial factors that can determine the survival and success of MSMEs. However, there are differing findings and practical implications that warrant further exploration through a comprehensive theoretical review of literature within a broader context. This study will comprehensively analyze the substantial impact of information technology capabilities and innovation on strategy development and competitive advantage in culinary micro, small, and medium enterprises in Indonesia. It seeks to incorporate findings from previous studies, assess the direct and indirect impacts of technology and innovation capabilities, and propose potential avenues for further research that could assist stakeholders in formulating effective strategies to improve competitiveness in global markets.
Abstract:Sales forecasting is a crucial component of operational strategy and inventory management in the culinary industry, particularly for businesses dealing with raw materials that have short shelf lives. The Sate Padang Hapis…
s business faces the challenge of unpredictable monthly fluctuations in consumer demand, which often lead to supply imbalances, overproduction, or lost profit opportunities due to stockouts. This study aims to implement and analyze the accuracy of the Single Moving Average (SMA) quantitative forecasting method in predicting Sate Padang Hapis sales volumes for June 2026. Model performance was evaluated by assessing mathematical accuracy across two time-interval variations: 3-month and 5-month moving averages. Projection error rates were rigorously measured using Mean Absolute Deviation (MAD), Mean Squared Error (MSE), and Mean Absolute Percentage Error (MAPE) parameters. The analysis reveals that the Single Moving Average model with a 5-month interval yields projections closest to actual data, achieving the lowest error rates (MAD: 28.00; MSE: 1,304.00; MAPE: 2.28%). Implementing this forecasting model provides management with an objective basis for decision-making, enabling the effective and efficient optimization of raw material logistics and supply management.
Abstract:The development of digital technology has changed the way businesses market products, including culinary businesses such as chili chips. This article examines the role of social media in increasing sales of chili chips in…
n Sibuhuan Market, North Sumatra. Social media, through platforms such as Instagram, Facebook, and TikTok, allows businesses to introduce their products to a wider audience, increase brand awareness, and reach markets outside of the local area. In addition, social media provides an opportunity to interact directly with consumers, receive feedback, and build customer loyalty. Marketing through creative content, such as eye-catching photos and videos, as well as promotions through influencers or contests, also contribute to increased buying interest. By taking advantage of the e-commerce features available on social media, the purchase process becomes easier, which also drives increased sales conversions.
Abstract:The rapid advancement of information technology has encouraged companies to adopt digital marketing as a strategic approach to enhancing consumer brand awareness. Amanda Brownies Samarinda has utilized various digital platforms;…
atforms; however, the effectiveness of the implemented strategies requires further examination. This study aims to analyze the digital marketing strategies employed by Amanda Brownies Samarinda, their role in enhancing brand awareness, and the factors that support and hinder their effectiveness. A qualitative descriptive approach was employed in this research. Data were collected through observation, structured interviews, and documentation, and subsequently analyzed using the Miles, Huberman, and Saldaña model. The findings reveal that Amanda Brownies Samarinda implements an integrated digital marketing strategy through seven platforms, namely Instagram, Facebook, TikTok, WhatsApp Business, GoFood, GrabFood, and ShopeeFood. These strategies contribute to enhancing brand awareness through four dimensions: recognition, recall, purchase, and consumption. Consistency in visual identity, promotional intensity, ease of access to information, transaction convenience, product quality, and consumer engagement were identified as the primary factors supporting the success of digital marketing implementation. Nevertheless, the utilization of TikTok has not yet been optimized compared to the other platforms. The novelty of this study lies in its comprehensive analysis of the role of integrating seven digital platforms in enhancing brand awareness through the dimensions of recognition, recall, purchase, and consumption, thereby providing a more holistic understanding of digital marketing effectiveness within the culinary industry, particularly at Amanda Brownies Samarinda.
Abstract:Abstract: Food safety is an essential aspect of ensuring the quality and health of food products, particularly for vocational students who will become future workers in the culinary industry. Understanding and maintaining…
g positive attitudes toward hygiene and sanitation should be developed during the learning process to build appropriate food safety practices. This community service program aimed to strengthen students’ knowledge and attitudes regarding hygiene and sanitation through Good Processed Food Production Methods (CPPOB) education using a CPPOB Snakes and Ladders interactive learning media. The activity involved 52 culinary students of SMKN 4 Madiun, consisting of 10 males and 42 females. The program was conducted in three stages: interactive material delivery, discussion and Q&A sessions, and an educational game session. Evaluation was carried out using pre-test and post-test to measure changes in knowledge and attitudes. The results showed an increase in the average knowledge score from 93 to 99 and attitude score from 88 to 93 after the intervention. These findings indicate that interactive educational media effectively enhance students’ conceptual understanding and foster positive attitudes toward hygiene and sanitation practices. This program can serve as an innovative learning model to improve vocational students’ competencies in culinary education.
Keywords: CPPOB; education; hygiene and sanitation; snakes and ladders media; culinary students
Abstrak: Keamanan pangan merupakan aspek penting dalam menjamin mutu dan kesehatan produk makanan, khususnya bagi siswa kejuruan yang akan menjadi tenaga kerja di bidang kuliner. Pemahaman dan sikap positif terhadap higiene dan sanitasi perlu ditanamkan sejak masa pendidikan agar terbentuk perilaku kerja yang sesuai dengan prinsip keamanan pangan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan membentuk sikap positif siswa jurusan kuliner SMKN 4 Madiun melalui edukasi Cara Produksi Pangan Olahan yang Baik (CPPOB) berbasis media permainan ular tangga. Kegiatan diikuti oleh 52 siswa, terdiri atas 10 laki-laki dan 42 perempuan. Pelaksanaan dilakukan melalui tiga tahap, yaitu penyampaian materi interaktif, sesi diskusi dan tanya jawab, serta permainan edukatif. Evaluasi menggunakan pre-test dan post-test untuk mengukur perubahan pengetahuan dan sikap siswa. Hasil menunjukkan adanya peningkatan rata-rata skor pengetahuan dari 93 menjadi 99, serta sikap dari 88 menjadi 93 setelah edukasi. Peningkatan ini menunjukkan bahwa penggunaan media edukatif interaktif efektif dalam memperkuat pemahaman konsep sekaligus membentuk sikap positif siswa terhadap penerapan higiene dan sanitasi pangan. Kegiatan ini dapat menjadi model pembelajaran inovatif bagi sekolah kejuruan dalam meningkatkan kompetensi siswa di bidang kuliner.
Kata kunci: CPPOB; edukasi, higiene sanitasi; media ular tangga; siswa kuliner
Abstract:Abstract: The community service program in Nangewer Village, Darangdan District, Purwakarta Regency, aims to empower local MSME actors and strengthen the village's economic independence post-pandemic through the development…
ent of a participatory weekly market model. This activity involved 25 MSME actors, village officials, and Youth Organizations in planning, training, and implementing weekly markets combined with social activities such as mass gymnastics, local culinary, and children's games. The results of the evaluation showed an increase in the daily income of business actors from IDR 6.23 million to IDR 11.52 million, or an increase of 85%, with income stability of 40%. In addition to having an economic impact, this activity increases social interaction across hamlets and strengthens the role of women in household businesses. The main obstacles in the form of limited facilities and waste management are overcome through synergy with BUMDes and the support of the Village Fund. This activity shows good practices of collaboration between the community, village government, and universities in developing sustainable micromarkets, which can be replicated as a model of economic empowerment in other villages.
Keywords: MSME; Community Empowerment; Weekly Market; Village Economy
Abstrak: Program pengabdian masyarakat di Desa Nangewer, Kecamatan Darangdan, Kabupaten Purwakarta, bertujuan memberdayakan pelaku UMKM lokal dan memperkuat kemandirian ekonomi desa pasca-pandemi melalui pengembangan model pasar mingguan partisipatif. Kegiatan ini melibatkan 25 pelaku UMKM, perangkat desa, dan Karang Taruna dalam perencanaan, pelatihan, dan pelaksanaan pasar mingguan yang dikombinasikan dengan kegiatan sosial seperti senam massal, kuliner lokal, dan permainan anak. Hasil evaluasi menunjukkan peningkatan pendapatan harian pelaku usaha dari Rp6,23 juta menjadi Rp11,52 juta, atau naik 85%, dengan stabilitas pendapatan 40%. Selain memberikan dampak ekonomi, kegiatan ini meningkatkan interaksi sosial lintas dusun dan memperkuat peran perempuan dalam usaha rumah tangga. Hambatan utama berupa keterbatasan fasilitas dan pengelolaan sampah diatasi melalui sinergi dengan BUMDes dan dukungan Dana Desa. Kegiatan ini menunjukkan praktik baik kolaborasi antara masyarakat, pemerintah desa, dan perguruan tinggi dalam mengembangkan pasar mikro yang berkelanjutan, yang dapat direplikasi sebagai model pemberdayaan ekonomi di desa lain.
Kata kunci: UMKM; Pemberdayaan Masyarakat; Pasar Mingguan; Ekonomi Desa
Abstract:In Silau Bonto Village, the most affected MSMEs are in the culinary and handicraft sectors, which have a high volume of daily transactions but still operate without adequate digital systems. Through this program, the community…
munity service team introduced and trained MSME actors to use a digital-based archive management application that is easy to operate. This application enables MSMEs to store and manage archives in a systematic, secure, and efficient manner. The implementation method of this community service consisted of training activities using approaches such as socialization, technical training, and direct field assistance. Silau Bonto Village, located in Asahan Regency, has a significant number of MSME practitioners, many of whom have never used digital data archiving systems. To address this issue, an archive management application that utilizes a database system was introduced, specifically using a Macro VBA-based application aimed at helping MSMEs manage their archives more quickly and neatly.
Keywords: creative UMKM; data archive; VBA macro application
Abstrak: Di Desa Silo Bonto, UMKM yang paling terdampak adalah sektor kuliner dan kerajinan tangan, yang memiliki intensitas transaksi harian cukup tinggi namun masih dilakukan tanpa sistem digital yang memadai. Melalui kegiatan ini, tim pengabdian memperkenalkan dan melatih pelaku UMKM menggunakan aplikasi manajemen arsip berbasis digital yang mudah dioperasikan. Aplikasi ini memungkinkan pelaku UMKM untuk meyimpan, dan mengelola arsip secara sistematis, aman, dan efisien. Metode pelaksanaan pengabdian kepada masyarakat ini adalah dalam bentuk pelatihan dan pendekatan yang digunakan meliputi sosialisasi, pelatihan teknis, dan pendampingan langsung di lapangan. Desa Silau Bonto adalah desa yang ada di Kabupaten Asahan yang saat ini masyarakatnya sudah banyak sebagai pelaku UMKM, namun tidak sedikit masyarakat pelaku UMKM yang sama sekali belum menggunakan arsip data secara digital. Untuk mengatasi masalah tersebut diperlukan aplikasi manajemen arsip data yang proses penyimpanannya menggunakan database yaitu dengan menggunakan aplikasi macro VBA dengan tujuan dapat membantu para pelaku UMKM dalam pengelolaan arsip menjadi lebih cepat dan rapi.
Kata kunci: aplikasi macro VBA; arsip data; UMKM kreatif
Abstract:Abstract: This community engagement project seeks to improve the efficiency and effectiveness of processed product development by Micro, Small, and Medium Enterprises (MSMEs) in Kalirejo Village, Magelang Regency. The village…
llage is home to various MSMEs producing household food items such as grubi, slondok, etawa goat milk, honey, and other culinary goods. The predominant issues faced by these MSMEs include limited promotional outreach, inadequate marketing strategies, weak branding, and inefficient packaging and distribution systems, all of which hinder community income. Utilizing a Participatory Action Research (PAR) approach, the program provides intensive guidance to MSME actors in enhancing product development, branding, packaging, and digital marketing. The program also supports MSMEs in obtaining legal business documentation, including Business Identification Numbers (NIB), Trade Business Permits (SIUP), and Halal Certification from MUI. The anticipated outcomes include improved product quality and diversity, increased marketing efficiency, broader customer reach through social media, and a higher number of MSMEs with official business permits.
Keywords: SDGs; MSMEs; business legality; product escalation.
Abstrak: Program pengabdian ini bertujuan untuk meningkatkan kualitas serta efisiensi pengolahan produk Usaha Mikro, Kecil, dan Menengah (UMKM) di Desa Kalirejo, Kabupaten Magelang. UMKM di wilayah ini memproduksi beragam makanan rumahan seperti grubi, slondok, susu kambing etawa, madu, dan aneka pangan lainnya. Kendala utama yang dihadapi para pelaku usaha adalah kurang optimalnya promosi, strategi pemasaran yang belum efektif, lemahnya branding, serta kemasan dan distribusi yang belum memadai, yang berdampak pada pendapatan masyarakat. Melalui pendekatan Participatory Action Research (PAR) meliputi perencanaan, tindakan, observasi, dan evaluasi, kegiatan ini memberikan pendampingan intensif dalam aspek pengolahan produk, desain kemasan, branding, serta pemasaran berbasis digital. Selain itu, program ini juga mendukung pengurusan legalitas usaha seperti Nomor Induk Berusaha (NIB), Surat Izin Usaha Perdagangan (SIUP), dan Sertifikat Halal dari MUI. Hasil yang diharapkan adalah peningkatan kualitas produk, jangkauan pemasaran yang lebih luas melalui media sosial, serta bertambahnya jumlah UMKM yang memiliki legalitas resmi.
Kata kunci: SDGs; UMKM; legalitas usaha; ekskalasi produk.