Culinary Industry Research Articles

The Impact of Market Orientation, Product Innovation, and Competitive Advantage on the Marketing Performance of Culinary Enterprises

In this study, the impact of product innovation and market orientation on the marketing performance and competitive advantage of micro-entrepreneurs in Kampar Regency's culinary industry will be examined. Additionally, this study assesses how competitive advantage influences marketing effectiveness by acting as a mediating factor between market orientation and product innovation. Tests of the direct and indirect effects between variables are conducted quantitatively using the SEM-PLS (Structural Equation Modeling - Partial Least Squares) analytical methodology. Questionnaires and interviews with micro-entrepreneurs in Kampar Regency's culinary industry were used to gather data. A total of 378 respondents were chosen as relevant samples using the purposeful sampling approach. The findings indicated that competitive advantage was significantly enhanced by market focus and product innovation. Furthermore, marketing performance was significantly improved by competitive advantage, product innovation, and market orientation. Additionally, the link between market orientation and product innovation on marketing success was shown to be reinforced by competitive advantage acting as a mediator.

Urgensi Sertifikasi JULEHA terhadap Tempat Pemotongan Unggas Bebek Beton

The large Muslim population in Indonesia has led to an increasing demand for halal meat. To ensure that the meat is slaughtered in accordance with Islamic law, JULEHA certification is essential. The importance of JULEHA certification lies in its ability to provide consumers with a guarantee that the meat they consume has been processed according to halal standards. This certification in poultry slaughtering aims to ensure that the slaughtering process complies with Islamic law, supports business sustainability, and guarantees that the raw materials used for halal meat processing are met. With the presence of JULEHA certification, the quality of products can be improved, halal integrity maintained, and consumer trust in poultry slaughtering facilities can be enhanced. This research is expected to contribute to the understanding of the importance of JULEHA certification in the culinary industry and among poultry slaughtering entrepreneurs. The method employed in this study is field research, utilizing a qualitative approach aimed at deeply understanding the significance of JULEHA in TPU Bebek Beton. The data sources used in this research include both primary and secondary data. Data collection techniques involved interviews, observations, and documentation. The results of this study indicate that JULEHA at TPU Bebek Beton possesses competency certification and has fulfilled the 13 competencies outlined in the SKNI. JULEHA has participated in training and education programs organized by Universitas Airlangga Surabaya.

The Effect Of Convenience, Advertising and Trust On The Benefits Of Using Digital Wallets (E-Wallets) On D’top UMKM In Sukabumi City

This study aims to analyze the influence of ease of use, advertising, and benefits of digital wallets (e-wallets) on Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector in Sukabumi. Digital wallets have become increasingly popular as a payment tool, particularly in the culinary industry. This research focuses on how these three factors affect the decision of MSME operators to use e-wallets in their business operations. The research method used is quantitative, with data collection techniques through questionnaires distributed to owners and managers of culinary MSMEs in Sukabumi. The data obtained were analyzed using multiple linear regression to determine the influence of each independent variable (ease of use, advertising, and benefits) on the dependent variable (e-wallet usage). The results show that all three independent variables have a significant positive influence on the use of digital wallets among culinary MSMEs in Sukabumi. Ease of use and benefits have a more dominant influence compared to advertising in driving the decision to use e-wallets. This study contributes to the development of digital wallet marketing strategies and provides insights for MSME operators to leverage digital payment technology to improve business efficiency and competitiveness.

The Effectiveness of Fragrant Pandan Leaves Ethanol Extract in Reducing Cholesterol Levels In High-Fat Diet-Induced Rats

Coronary heart disease was the primary cause of death in Asia in 2019. Indonesia is the country with the highest increase in cholesterol levels in Southeast Asia. One of the causes of coronary heart disease is consuming foods high in cholesterol. The commonly given therapy is simvastatin. However, long-term use of simvastatin can cause side effects, so it is necessary to use other alternatives. Pandanus ammaryllifolius also known as fragrant pandan is a plant that is often found in Indonesia and is used in the culinary industry. This study aims to test the effectiveness of fragrant pandan leaves ethanol extract (FPLEE) in reducing cholesterol levels in rats. A total of 30 rats were split into six groups (NC, C+, C-, T1, T2, and T3) and induced on a high-fat diet, except the NC group for 14 days. For the next 14 days, C+ was given a high-fat diet, C- was given simvastatin, T1, T2, and T3 were respectively given FPLEE doses of 8, 16, and 32 mg/200 g BW/day. Next, cholesterol levels were measured. The results of cholesterol levels were tested statistically using One-Way ANOVA and post hoc LSD tests with a = 0.05. There is no substantial difference between NC, C-, and T2. There is a significant difference between T1 and C+ with a higher T1 value. Meanwhile, for T3, there is no significant difference between T3 and NC, C-, and C+. Thus, the most effective dose for reducing cholesterol levels is 16 mg/200 g BW/day.

The Effect Of Stress Management On Work Productivity In The Company Environment

This study focuses on the problem of stress management and its influence on employee work productivity in a culinary company in Denpasar. High stress can affect employee performance, so it is necessary to make efforts to manage stress effectively. The purpose of this study is to analyze the relationship between stress management and employee work productivity. The method used is a quantitative approach with a questionnaire distributed to 127 respondents who are employees in various culinary companies. The data obtained were analyzed using simple linear regression to test the influence of stress management variables on productivity. This study uses the SPSS Version 25 analysis tool. The results showed that there was a positive and significant influence between stress management and employee work productivity, with the R Square value showing the proportion of productivity variation that can be explained by stress management. The conclusion of this study is that improved stress management can increase work productivity, so it is important for companies to implement effective stress management strategies. The implications of this study suggest that companies develop stress management programs, such as skills training and increased social support in the workplace, in order to create a healthier and more productive work environment. Thus, this study contributes to the understanding of the importance of stress management in the context of improving employee performance in the culinary industry, and can be a reference for further research in this field.

Effect of Silver Nitrate and Silver Thiosulphate on In Vitro Shoot Regeneration of Australian Pink Finger Lime (Citrus australasica cv. Mia Rose)

Citrus australasica, commonly known as the finger lime, is a distinctive fruit indigenous to the coastal rainforest of Australia. It is renowned for its unique appearance, tangy flavor, and multiple medicinal properties. Additionally, its unique caviar-like pulp has garnered significant attention in the culinary industry. Conventional propagation of C. australasica is challenged by incompatibility issues during grafting and budding, its monoembryonic nature, and the lengthy time required to flower and bear fruits. Micropropagation on the other hand is an efficient alternative to conventional propagation for various commercial crops including citruses. However, the issue of leaf abscission was previously observed in C. australasica cultures, which has resulted in reduced shoot viability. The current study aimed to determine the effects of silver nitrate (AgNO3) and silver thiosulphate (STS) on in vitro shoot regeneration of C. australasica cv. Mia Rose. Nodal explants were cultured on half-strength Murashige and Skoog (MS) media supplemented with AgNO3 at 2.00, 4.00, 6.00, 8.00, and 10.00 mg/L and STS at 10.00, 20.00, 40.00, 60.00 and 80.00 µM in combination with 2.00 mg/L 6-benzylaminopurine (BAP). Results demonstrated that 4.00 mg/L AgNO3 resulted in the highest shoot number and length (2.65 ± 0.18 and 0.27 ± 0.03 cm respectively), while treatment with 10.00 µM STS resulted in the highest number of shoots and shoot length (2.36 ±0.19 and 0.32 ± 0.04 cm respectively). No leaf abscission was observed for all treatments of AgNO3 and STS after eight weeks of culture. This study underscored the efficacy of AgNO3 and STS as potent ethylene antagonists in shoot cultures of C. australasica cv. Mia Rose, suggesting their potential utilization in the micropropagation of the finger lime species.

Implementation of MVC in Food Ordering Application on Android Operating System Platform Case Study of RZ Rumah Barokah

In the era of advancing technology, computer devices and their applications have become an integral part of daily life. Mobile computing, such as Tablet PCs and Smartphones, is increasingly dominant, with Android being one of the primary platforms chosen for application development due to its ease of use and flexibility. Android has penetrated various sectors, including the culinary industry, contributing significantly to business development and marketing. The food business in Indonesia continues to thrive with increasing consumer demand, yet faces challenges with intensifying competition. Amidst these challenges, business owners must actively seek strategies to expand market reach and consider external and internal factors affecting business development. RZ Rumah Barokah, as one of the home-based food businesses in Kota Prabumulih, is also confronted with these challenges. The business produces specialty foods as regional souvenirs but faces constraints in reaching a wider market. To address this issue, the development of an online sales system using information technology becomes a solution. By leveraging a website-based application, it is hoped that RZ Rumah Barokah can expand its marketing and promotional reach. The development method using Model View Controller (MVC) is expected to help separate logic, presentation, and processes efficiently in system development.

Factors affecting sustainability of SMEs in the culinary industry during the COVID-19 period

This research attempts to investigate elements such as products, prices, shifting target markets, online advertising, capital, and accounting understanding of the sustainability of the food industry during the COVID-19 Period, Bintaro Modern Market. Micro-scale business players in the culinary industry at Bintaro Modern Market served as the study's population, and there were 129 participants. As a measurement analysis method with a structural model in this work, researchers employed partial least squares (PLS). A direct survey and the usage of a google form are the methods employed in this descriptive and quantitative research kind. The findings of this study show that the variables, such as products, prices, and changes in consumer preferences, are factors that impact the sustainability of small and medium-sized enterprises (SMEs) in the culinary industry. This research provides unique long-term value by analyzing how micro-scale culinary businesses adapted to the challenges of the COVID-19 period. Focusing on key elements like products, prices, shifting target markets, online advertising, capital, and accounting understanding, it identifies critical factors influencing the sustainability of SMEs in the food industry. The study fills a gap in the literature on the pandemic's impact on this sector and offers actionable insights for crisis management and sustainable practices in micro-scale enterprises, benefiting both policymakers and entrepreneurs globally.

The Meaning of Mujahadah Values for Muslim Entrepreneurs Culinary Business in East Kutai Regency

This research delves into the meaning of mujahadah among Muslim entrepreneurs in the culinary industry of East Kutai, examining the incorporation of Islamic values into their business practices. It seeks to elucidate the intricate relationship between Islamic values and the business strategies employed by Muslim entrepreneurs in the culinary sector of East Kutai, highlighting the significance of mujahadah in shaping their entrepreneurial journey. This research uses a qualitative approach involving in-depth participant observation, interviews, and document analysis. The findings suggest that the mujahadah has maximum effort and strong determination to achieve business goals, with an acknowledgment of divine intervention. Entrepreneurs integrate mujahadah with Islamic values such as patience, sincerity, and reliance on Allah. Additionally, the research identifies vital challenges entrepreneurs face, including human resource management issues, market adaptation, and raw material supply management. This study offers profound insights into the influence of spiritual values on Muslim culinary entrepreneurs and provides practical implications for navigating everyday business challenges.

Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat

Seasonings are various plant products with a fragrant aroma, such as galangal, turmeric, ginger, cinnamon, nutmeg, and pepper, and are used to flavor dishes. A more practical lifestyle and an increasing culinary industry have led to the development of the culinary industry to open business opportunities for processing instant wet spices to shorten cooking time. Instant seasoning is a mixture of various spices and seasonings that are mashed and processed into one. Instant seasoning processing requires safe and healthy handling, including freedom from pathogenic microbial contamination. Even though the spices have various functional activities including antibacterial, the development of instant wet seasonings is still facing a handicap of its microbiology safety. A broad contamination of bacteria, yeast and mold are still detected in the instant wet seasoning.

Implementing Online Ordering Systems for Small Culinary Businesses: A Case Study of Nasi Cia

In the era of culinary industry growth and digital transformation, the challenges for startups like Nasi Cia in managing rice orders are increasingly complex. In the environment of SMA Xaverius 1, the surge in visitors often results in problems in managing orders efficiently. The manual system used today proved insufficient to handle the increasing order load. The problem of long queues also affects the customer experience and can lead to losing potential customers. Lack of sales data management is also a problem that must be solved. To overcome these problems, an online ordering system was built and designed using the extreme programming method. With this application, Nasi Cia switches to a more effective ordering system with the aim of improving flexibility, responsiveness, and service quality, as well as reducing dependence on expensive food delivery applications such as Gojek and Grab. The results and conclusions of this research show that this application has been successfully built with the extreme programming development method. This online ordering application can be well received as evidenced by 91.4% of users strongly agree

The Development Strategies for the Culinary Industry Typical of the City of Cirebon in the Era of Disruption

Cirebon has various types of culinary specialties that are spread in various regions, especially in the city of Cirebon. Cirebon culinary specialties certainly have a strategic contribution to Cirebon itself. The emergence of various culinary industries, both traditional and modern, which are developing at this time, will certainly have an impact on the existence of Cirebon culinary specialties. Various efforts have been made by Cirebon MSME players so that Cirebon culinary specialties can continue to compete. The purpose of this study was to determine the creative industry business development strategy in the disruption era carried out by business actors in Cirebon. This research is a literature study research by reviewing the results of previous research on culinary industry business development strategies in Cirebon City. The results of this literature review are that in developing certain products, attractive labeling and packaging are carried out, marketing online through social networks, making testimonials in the form of videos uploaded on YouTube and marketplaces or online stores. Based on the findings of the literature review that several culinary business development strategies typical of Cirebon, namely (1) Application of the Pentahelix model, (2) Promotion and Marketing through print media, (3) Promotion and Marketing television, (4) Increasing the Competence of Business Actors, (5) Promotion and marketing conventionally, (6) Creation of Culinary Atmosphere, (7) Culinary Artibut, and (8) Serving techniques.

ENHANCING BUSINESS PROFITS THROUGH FINANCIAL MANAGEMENT TRAINING AT RUFATA MSMEs

<p><em>Micro, small, and medium enterprises (MSMEs), particularly in the culinary sector, frequently grapple with the challenge of effectively recording and managing both business and personal finances. This led to the initiation of community service activities that focused on the topic of financial management. The decision to focus on this topic was made to maximize business profits. The objective of this event, scheduled for March 2024, is to augment the knowledge and expertise of Rufata MSME participants engaged in the culinary industry in Gudang Sarinah, Pancoran, and South Jakarta. We utilize training techniques to accomplish this endeavour. This activity encompasses the procedure of recording and overseeing a business's revenue and expenses. The objective is to furnish business proprietors with precise and all-encompassing data regarding their financial circumstances. Furthermore, this PKM seeks to aid commercial entities in differentiating between business funds and personal resources. The exercises conducted demonstrated that all participants derived benefits from the provided knowledge, particularly due to its straightforward adoption and practical application. Furthermore, the participants assessed whether the provided material aligned with their requirements and whether its delivery was clear. Moreover, the participants expressed their readiness to participate in future attempts, emphasizing the benefits they experienced from the current actions.<strong></strong></em></p>

Artful Instruction: Refining TVET Pedagogy on Food Safety Requirements

Food safety is a critical issue in the culinary industry, and culinary students as a Technical and Vocational Education and Training (TVET) practitioners must understand the importance ofadhering to food safety requirements. However, there are several challenges in ensuring students' perceptions of conformity to food safety requirements are accurate and effective. These issues include the complexity of food safety regulations, the varyinglevels of understanding among students, and the limited resources available to culinary programs to provide comprehensive training. This study explores vocational culinary students' perceptions of conformity to food safety requirements. The research employs quantitative design research, using surveys to collect data from 120 students enrolled in culinary programs at vocational schools in Johor, Malaysia. The study aims to understand how students view their adherence to food safety protocols and how their training and education shape their perceptions. This study is structured as a survey employing a distribution of questionnaires to find culinary students in Johor, Malaysia views compliance with food safety requirements in terms of food safety training, food safety rules, food safety standards, and license compliance with food safety standards. Statistical Package for Social Science (SPSS) version 26.0 was used to compute the survey responses' mean value, standard deviation, and frequency. All of the responses to the research questions got a high mean score. The results reveal that most students understand food safety practices well, but there needs to be more knowledge and implementation of some critical protocols. Furthermore, the study revealed that vocational students' general perceptions of food safety laws regarding food safety rules had the highest mean value, indicating that this is the most influential factor in persuading how culinary students in Johor, Malaysia perceive compliance with food safety standards. These findings have implications for culinary education programs and the food service industry, suggesting that more attention should be paid to providing students with comprehensive training in food safety practices to ensure safe and healthy food preparation.

Building Sustainability Strategies in The Creative Culinary Industry Sector To Enhance Tourist Destination Attraction in Semarang Regency

Building Sustainability Strategies in The Creative Culinary Industry Sector To Enhance Tourist Destination Attraction in Semarang Regency

HUBUNGAN PENGGUNAAN ELECTRONIC COMMERCE (E – COMMERCE) DENGAN PEMILIHAN MAKANAN DAN STATUS GIZI PADA MAHASISWA FAKULTAS KESEHATAN UNIVERSITAS MUHAMMADIYAH GRESIK

The use of electronic commerce (e-commerce) has penetrated various fields, one of which is the culinary industry. Improper food selection through e-commerce can impact a person's nutritional status. This study aims to analyze the relationship between e-commerce use, food choices, and nutritional status. Simple random sampling with proportional random sampling was chosen as the method for this research, with a subject size of 88 students from the Faculty of Health at Muhammadiyah University of Gresik. Data collection was carried out using e-commerce usage questionnaires, FFQ questionnaires, and anthropometric measurements. The Spearman correlation test was chosen to analyze the collected data. The results show no significant relationship between the use of e-commerce and food choices, with a p-value of 0.865 for the main food category, 0.700 for the snack category, and 0.305 for the beverage category. There is no significant relationship between the use of e-commerce and nutritional status, with a p-value of 0.709. The conclusion of this research is that there is no significant relationship between the use of e-commerce, food selection, and nutritional status. Suggestions for future research include conducting a recall to determine the intake consumed by students and conducting similar research on various community characteristics.

Comparative Evaluation of Chemical Compositions and Antioxidant Activity in Fruiting Bodies and Mycelia of Volvariella volvacea and Pleurotus sajor-caju Extracts.

Mushrooms, recognized for their rich medicinal and nutritional content, have garnered significant interest due to their potent antioxidant properties. This study investigates the fruiting bodies and mycelia of straw mushrooms (Volvariella volvacea) and grey oyster mushrooms (Pleurotus sajor-caju). The mushrooms were extracted using distilled water at ratios of 1:25, 1:30, and 1:35 g/mL by soaking in a temperature-regulated shaking bath set at 50°C. The aqueous extracts were analyzed for their bioactive components, including polysaccharides, proteins, GABA, total phenolic content (TPC), and total flavonoid content (TFC), along with their antioxidant capacities using DPPH and ABTS assays. The results indicated that the straw mushroom exhibited higher levels of polysaccharides, GABA, TPC, and TFC compared to the grey oyster mushroom, which contained higher protein levels. Specifically, the fruiting bodies extract of the straw mushroom demonstrated the highest levels of polysaccharides (416.94 mg/g extract), GABA (12.86 mg/g extract), TPC (33.27 mg GAE/g extract), and TFC (9.39 mg CE/g extract). Furthermore, the fruiting bodies extract showed a greater capacity to scavenge free radicals than the mycelia extract of both straw mushroom and grey oyster mushroom, with DPPH assay values of 0.65 and 0.47 mg TE/g extract and ABTS assay values of 2.26 and 1.74 mg TE/g extract, respectively. These results suggest that the fruiting bodies possess higher free radical scavenging potential as an outcome of their high levels of bioactive compounds. Consequently, these extracts indicate promise as natural antioxidative agents and could be effectively utilized as ingredients in the culinary industry.

Strategi Pengelolaan Ide dan Gagasan untuk UMKM Warung Bakso menuju Kesuksesan dalam Industri Kuliner

This study aims to explore and analyze the strategy of managing ideas and ideas to increase profitability in Micro, Small and Medium Enterprises (MSMEs) meatball stalls. The method used for this research adopts a qualitative analysis approach and library research method. The data used in this research is secondary, which is obtained from books, journals, articles, and other sources relevant to the strategy of managing ideas and ideas in the culinary industry. The data collection technique is done by collecting reading material related to the problem under study. The results showed that Indonesian culinary MSMEs have a strong reputation and heritage, but are experiencing changes. To increase profitability and competitiveness, effective business planning and development strategies are essential. Business planning involves analyzing the industry, customers, and competitors, and identifying short- and long-term goals. Business development involves identifying opportunities, formulating business alternatives, selecting the best, implementing and evaluating. Idea and idea management strategies such as operational cost management, setting the right pricing policy, and improving operational efficiency are necessary to increase profitability.

Crafting Language for Culinary Excellence: Customizing ESP Content to Align with Student and Industry Needs

The alignment of English for Specific Purposes (ESP) materials with the needs of students and the culinary industry is crucial for preparing graduates to excel in the competitive fields of tourism and hospitality. In particular, essential English language skills such as culinary terminology, effective communication in professional kitchen environments, and writing recipes or menus in English should be addressed more in existing curricula. This study aimed to assess the relevance and practicality of current ESP materials within the context of culinary education at an Indonesian university. Using a qualitative descriptive approach, the research involved 40 second-semester students who had completed a course in Professional English, along with 11 waitstaff from hotels and restaurants in West and North Sumatra. The findings revealed significant gaps in the current materials, particularly in areas critical for international customer service and multicultural teamwork, such as food presentation, customer interaction, and sanitation practices. The study concludes that English learning materials must be tailored to meet the general needs of English learners and the specialized demands of the culinary industry. Incorporating relevant terminology, practical communication skills and industry-specific content is essential for better preparing students for professional roles in catering and hospitality. The research suggests that focused classroom techniques on communication and specialized vocabulary can guide educators in developing more effective ESP materials for the culinary field.

The Impact of Perfect Competition Market Structure on Firm Performance in the Coffee Culinary Industry

The Impact of Perfect Competition Market Structure on Firm Performance in the Coffee Culinary Industry