Culinary Sector Research Articles

Sosialisasi Keamanan Pangan Untuk UKM Pangan Industri Rumah Tangga Centra Kuliner Di Kabupaten Aceh Besar

SME in Aceh Besar District, especially those who are engaged in the culinary sector currently still have various problems in developing their business, which one of the problem is related to food safety, namely those relating to good processed food production (CPPOB), Good Manufacturing Practice (GMP) as well as Processed Food Label Standards. If SMEs have fulfilled all of these three things, then they can apply for a Certificate of Food Production - Home Industry (SPP-IRT), one of which functions as a marketing permit for SME products. In preparation for obtaining the SPP-PIRT, socialization is needed so that SMEs really understand and can prepare themselves early, so it will be easier to follow the procedures and requirements given based on existing provisions. The socialization activities were considered successful and useful, the participants' level of understanding about food safety increased from 54% to 80% as evidenced by the results of the pre-test and post-test. For follow-up socialization activities, on average, participants need a maximum of one month to repair existing product deficiencies. And all participants will receive recommendations to take part in food counseling in order to quickly get SPP-PIRT from the Aceh Besar district health office.

Examining Green Marketing at The Creative Industry in Economic Recovery

The Coronavirus Disease 2019 (COVID-19) is expected to infect millions of people all over the world.Indonesia has fallen into recession because of it. The economic crisis due to the Covid-19 pandemic hasshown the importance of economic development by paying attention to environmental sustainability.The solution that can be done to increase the economy is through the development of creativeindustries. This study aims to determine the understanding of creative industry managers in the fashion,craft, and culinary sectors regarding green marketing and the practice of implementing green marketing in the creative industry during the economic recovery. This descriptive qualitative study shows that thecreative industry which has a big role in increasing the national economy can start by understanding themeaning of green marketing itself first so that it can apply it well to their company. This study can guidefor creative industry managers, especially creative industries in the fashion, craft, and culinary sectorsto create a sustainable economy by implementing green marketing in their companies.

Marketing Communication Strategy of Halal Tourism in Bandung

Halal Tourism generally known as new concept of tourism industry that are particularly design for the muslims. Its important to be discussed because the sharia-based economic sector has been growing very rapidly lately, not only in the financial, culinary and fashion sectors but also in the tourism sector where the growth of Middle Eastern tourists is very rapid with a total of approximately 170,000 foreign tourists in 2018 and this figure is projected to increase to 250,000 foreign tourists in in 2019. The purpose of this study was to know how the communication strategy of halal tourism in Bandung. This made the researcher thought that halal tourism is important to be discussed specifically, especially in the Marketing Communication sector, besides its great potential, halal tourism itself requires strong branding so that the process of delivering information and the desires of visiting tourists will be even greater. The result of this study will be focused on Marketing Communication Strategy of Halal Tourism in Bandung. This study used a qualitative research method which the marketing communication strategy of halal tourism in Bandung was described in detail and clearly, then the final results presented the marketing communication strategy model. A case study approach was used in this study, and the validity of the data was tested by using data triangulation based on sources and experts in their fields. This marketing communication strategy is expected to be a reference for the marketing communication strategy of halal tourism in Indonesia.

The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy

Employee creativity plays an important role in creating a sustainable competitive edge in the culinary sector, much like many others. Thus, it is also important to analyze the variables that impact employee creativity and the relationship between such variables. This study examines the creative potential of kitchen staff within the context of openness to experience personality traits, food neophobia, and occupational self-efficacy variables. In this relationship, it was thought that food neophobia might have a mediating role and occupational self-efficacy might have a moderating role. Therefore, the study tests the mediating role of food neophobia and moderator role of occupational self-efficacy on the relationship between openness to experience and creative potential. Data for the study was collected from a total of 393 respondents, who work amongst kitchen staff of five-star hotels in Turkey, with convenience sampling. The study concluded that the creative potential of the kitchen staff is affected positively by openness to experience personality traits and negatively by food neophobia. Findings also verify the mediating role of food neophobia and moderator role of occupational self-efficacy on the relationship between openness to experience personality traits and creative potential. According to the results obtained from the study, low openness to experience personality trait and high food neophobia cause negative effects on kitchen staff's creativity potential. However, it has been determined as a striking finding that the handicaps arising from these two variables can be dealt with by investing in occupational self-efficiency factor. This result reveals a practical solution to cope with the low openness to experience personality trait and high food neophobia variables, which negatively affect the creativity potential of kitchen staff. According to the findings of the study, implications for gastronomy are offered as well.

Pengaruh Penerapan Total Quality Management Terhadap Kinerja UMKM

This rapid development has caused business competition between MSMEs to become increasingly fierce and requires MSMEs to make maximum efforts to improve their abilities to be able to compete with other business. In order to compete, MSMEs can improve their quality by implementing a business strategy and management approach, namely TQM. This research aims to determine the effect of total quality management implementation on MSMEs performance in the Culinary Sector MSMEs in Coblong Sub-district, Bandung. Measuring the implementation of total quality management uses the characteristic dimensions of total quality management and performance measurement uses the performance dimensions of MSMEs. The type of research used is quantitative research using primary data from MSMEs and IBM SPSS v25 application. The sample used is determined using the Slovin formula with a number of 55 respondents selected using purposive sampling method. The data analysis technique used simple linear regression analysis. The results of this study indicate the effect of 63,5% of the application of total quality management on the performance of MSMEs in the Culinary Sector MSMEs in Coblong Sub-District, Bandung.

THE EFFECT OF FINANCIAL KNOWLEDGE, FINANCIAL ATTITUDE AND REVENUE ON FINANCIAL MANAGEMENT BEHAVIOR IN THE TIME OF THE COVID-19 PANDEMIC

This research was carried out on Micro, Small and Medium Enterprises (MSMEs) in the Culinary Sector of Medan City, which were registered with the Medan City Cooperatives and SMEs Service. This study aims to analyze how the Effect of Financial Knowledge, Financial Attitudes and Income on Financial Management Behavior in Micro, Small and Medium Enterprises (MSMEs) in the Culinary Sector in Medan City. This research is a quantitative research, the approach used is causality and inferential. The number of samples in this study were 90 respondents. In accordance with the formulated hypothesis, in this study the analysis of inferential statistical data was measured using the SmartPLS (Partial Least Square) software. Based on the tests that have been carried out, The direct effect significance test shows that the independent variable (Financial Knowledge, Financial Attitude, Income) has a positive and significant effect on the dependent variable (Financial Management Behavior). Financial Knowledge, Financial Attitude and Income can influence Financial Management Behavior by 63.5%.

Resource-based view strategy as a determinant of business performance moderated by market orientation in MSMEs culinary sector in Medan city

The purpose of this research is to know the business performance can be achieved through Resource Based View Strategy by applying flexibility, supply chain integration, organization capability to market orientation in culinary sector business in Medan. Data collection using questionnaires (Google Form) for each variable, on 88 MSMEs culinary sector in Medan city with the characteristics of small to medium businesses and already applying supply chain integration. The data is analyzed using multiple linear and moderated regression analysis (MRA) techniques. The results showed that flexibility had no positive effect on business performance. However, supply chain integration and organization capability had a positive effect on business performance. Flexibility and supply chain integration positively affect business performance moderated by market orientation. At the same time, organization capability does not positively affect business performance moderated by market orientation.

ANALISA STRATEGI PENINGKATAN SERTIFIKASI HALAL SEKTOR KULINER DI BANGKA SELATAN

This study discusses priority problems, priority solutions, and priority strategies in increasing the number of halal certifications in the culinary sector in South Bangka Regency. The research method uses the Analytical Network Process (ANP). Based on the research results, the priority problem faced by South Bangka MSME actors is the lack of information dissemination and socialization related to halal certification. The priority solution that can be offered in increasing the number of halal certifications in South Bangka is to hold training related to halal certification, starting from filing to issuing halal certification. And the priority strategy implemented in increasing the number of halal certifications in South Bangka is to increase information, education, and socialization related to halal certification to business actors.

PELUANG USAHA MAKANAN Di ERA PANDEMI Covid 19 STUDI KASUS RUMAH MAKAN PAMENAN DIKECAMATAN RAWALUMBU

Aside from the serious impact to health, Covid-19 Pandemic also weakens the national economy. Various industrial sectors, including culinary business, experienced a decrease in turnover rate and not a few who closed their businesses. However, during Covid-19 pandemic, there are still opportunities to open business for small entrepreneurs engaged in the culinary sector. In order to be able to compete and acquire consumers amid declining purchasing power then the entrepreneurs must be innovative, including using an online system in their sales strategy. This is implemented to comply with regulations to always maintain distance and at the same time break the chain of spreading COVID-19. Research on business opportunities in the culinary sector during the Covid 19 pandemic was conducted in Rawalumbu District by taking the case of the Dapoer Pamenan Restaurant, Rawalumbu District. This research uses a descriptive qualitative method by using a SWOT analysis to find out the various strengths, weaknesses, opportunities, and threats that the culinary business has during pandemic. The result from this research shows that the strategy that can be carried out by the culinary business is product and service diversification. The culinary business must be able to gain consumer trust by the safe products, healthy and hygienic, implement the health protocol, maximize the online marketing, fulfill the demands of take-away and delivery order, making diversification or product innovation in the form of healthy food and frozen food, and also optimize the quality of the products. The target outcome of this research is to identify the factors of strengths, weaknesses, opportunities, and threats that will be faced by the culinary business entrepreneurs in Rawalumbu sub-district and also to decide the suitable strategy applied to adapt to the new normal. In the long term, it is hoped that the results of this study will contribute to the development of business strategies to deal with emergency and uncertain situations.

Penerapan Manajemen Mutu Terpadu Untuk Meningkatkan Kinerja UMKM Sektor Kuliner Di Kecamatan Antapani Bandung

AbstractThis research aims to determine the effect of total quality management implementation on MSMEs performance in the Culinary Sector MSMEs in Antapani District, Bandung. Measuring the implementation of total quality management uses the characteristic dimensions of total quality management and performance measurement uses the performance dimensions of MSMEs. The type of research used is quantitative research using primary data from MSMEs and IBM SPSS v25 application. The population in this study is the owner of the Culinary Sector SMEs in Antapani District, Bandung. Based on data from the Bandung City Cooperatives and UMKM Service, the number of owners of the Culinary Sector MSMEs in Antapani District, Bandung is 56 people The sampling method used in this study is the saturated sampling method which uses the entire population, namely 56 owners of the Culinary Sector MSMEs in Antapani District, Bandung. The data analysis technique used simple linear regression analysis. The results of this study indicate the effect of 58,1% of the application of total quality management on the performance of MSMEs in the Culinary Sector MSMEs in Antapani District, Bandung. The Implementation of Total Quality Management (TQM) has a positive and significant impact on the performance of MSMEs in the Culinary Sector in Antapani District, Bandung. This means that if there is an increase or decrease in Total Quality Management (TQM), it will affect the performance of MSMEs.

Pengaruh Promosi Melalui Media Sosial dan Saluran Distribusi Terhadap Minat Beli Konsumen di Era Pandemi Studi Pada Ramio Cafe And Mart di Sumenep

The spread of various industries in Indonesia today makes people become more consumptive. The current digital era demands that companies increasingly compete to attract customers and expand their business development areas, for example by utilizing advanced technology and the internet. Ramio Cafe and Mart is one of the restaurants in Sumenep. Precisely located on Jl. Dr. Cipto Kolor, Sumenep City, Sumenep Regency, East Java 69417. Covid-19 which has an impact on various sectors, especially the culinary sector, has made Ramio Cafe and Mart experience a decline in turnover since the pandemic and the implementation of PSBB. This type of research is a survey research with a quantitative approach. The population of this study are consumers of Ramio Cafe and Mart. The sampling technique used accidental sampling and obtained a sample of 30 people. The data collection technique uses a questionnaire that has been tested for validity and reliability. The data analysis technique used is the classical assumption test, multiple linear regression and hypothesis testing. The results showed that promotion and distribution channels partially and simultaneously had a significant positive effect on consumer buying interest.

Creative Economy Development Efforts in Culinary Business

The government has declared the creative economy to be the foundation of the regional economy. This statement is evidenced by the continued development of the creative economy in Indonesia. It was recorded that in 2021 the creative economy contributed 1.274 trillion rupiah. With this result, the government will be optimistic about its original goal. The creative economy of the culinary sector is one of the 17 sectors launched in Indonesia. The culinary sector contributes 41% to the GDP of the creative economy. With this increase, it is necessary to know what factors have an impact on increasing the creative economy of the culinary sector. Indonesia has many culinary delights spread throughout its territory. So that people do not have difficulty in determining the product they want to sell. The community is expected to be able to innovate to produce products that are packaged modernly by maintaining the existing taste. Creative economy business actors are also expected to be able to overcome obstacles with their creative ideas.

Entrepreneurial Competency Model of Successful Entrepreneur Culinaryin Padang City

This study aims to determine the indicators of entrepreneurial competency and compile the levels of entrepreneurial competency indicators needed from the highest to the lowest level. The research population is the creative industry SMEs in the culinary sector of the city of Padang, with a sample size of 86 managers of the creative industry SMEs in the culinary sector/traditional Padang restaurants, the research location being the city of Padang. This study uses a quantitative approach with the method of SEM and uses Amos as data processing, specifically Second Order Confirmatory Factor Analysis. The results showed the dimensions of entrepreneurial competence needed: conceptual, leadership, learning, opportunity, and personal. The highest level score of the entrepreneurial competence indicator is looking at problems from a positive perspective. The lowest score is recognizing one's strengths and weaknesses and adapting to opportunities and threats. This research is helpful as a reference for indicators of entrepreneurial competency needed for creative industry SMEs in the culinary sector in the city of Padang.

Analysis of the Impact of Innovation as a Mediator of the Relationship between Programs and Performance on the Competitive Advantage of MSMEs in Indonesia

In implementing the 4.0 marketing strategy, micro, small and medium business actors need to be open to market changes and be willing to allocate funds for marketing activities. This study aims to analyze the effect of innovation mediation on the relationship between programs and performances on the competitive advantage of SMEs. This study's research method includes library and field research design with a quantitative approach. This study's research subjects were SMEs in Indonesia's culinary sector. Data collection techniques using observation, interviews, questionnaires, and documentation. The data analysis method used is Partial Least Square (PLS). The data analysis test tool uses the Smartpls statistical software. The study's results stated that programs and performance positively and significantly affected innovation. The results of further research confirm that programs and performance positively and significantly affect competitive advantage. Further results conclude that innovation can mediate the relationship between programs and performance on competitive advantage. The conclusion of this study explains that to encourage a sustainable competitive advantage to be different from competing products, MSME actors need to start with a new marketing strategy in providing solutions when selling products to consumers and being able to design content relevant to product branding.

The Effect of SAK EMKM Socialization, Perceptions of MSME Performers, and Accounting Knowledge on The Preparation of MSME Financial Reports in Bangkalan District

SAK EMKM is a financial accounting standard to support the progress of MSMEs in Indonesia in compiling financial reports. It is also to make easier for MSME actors to get access to funding from financial institutions, but many MSME actors have difficulty in compiling financial reports. The applicable accounting standards can affect SAK EMKM application such as the socialization of SAK EMKM, the perception of MSME actors, and understanding of accounting. The population in this study was Micro,Small and Medium Enterprises (MSMEs) registered at the Department of Cooperatives and Micro Enterprises in Bangkalan. The sampling technique used purposive sampling with criteria for SMEs in the culinary sector, a number of samples obtained was 92 MSME actors with 88 MSME actors being studied successfully. The analytical tool used is SPSS 30. The results obtained from this study stated that the socialization of SAK EMKM, the perception of MSME actors, and accounting knowledge partially had a positive and significant effect on the Preparation of Financial Statement SMES are 0,083 and socialization SAK EMKM are 0,379, the perception of MSME actors, and understanding of accounting simultaneously (together) has a positive and significant effect on the Preparation of Financial Statement SMES are 0,785.

The role of digital marketing in mediating the effect of the COVID-19 pandemic and the intensity of competition on business performance

This study aims to explain the role of digital marketing adoption in mediating the effect of the COVID-19 pandemic and the intensity of competition on business performance, which is seen from the perspective of financial performance and non-financial performance. This research was conducted on the culinary sector SMEs in Bali. The size of the sample used is 210 culinary sector SMEs with a purposive sampling approach, namely the culinary sector SMEs that have adopted digital marketing. The analytical tool used is SEM-PLS. The results of the study show that the effect of the COVID-19 pandemic and the intensity of competition has a negative and significant effect on business performance, both financial and non-financial performance. The adoption of digital marketing was unable to mediate the effect of the COVID-19 pandemic and the intensity of competition on financial performance, but the adoption of digital marketing was capable in mediating the effect of the COVID-19 pandemic and the intensity of competition on non-financial performance. Therefore, the adoption of digital marketing needs to be re-optimized to improve business performance, both financial and non-financial performance.

Apakah Kualitas Produk dan Lokasi Usaha Berpengaruh terhadap Keputusan Pembelian Konsumen pada UMKM Bidang Kuliner?

The purpose of this study was to analyze whether product quality and location in the Culinary Sector UKM in Simbang District, Maros Regency, influenced consumer purchasing decisions. This research includes quantitative descriptive research. The population in this study were 3,939 residents of Simbang District aged 20 to 39 years who were registered at the BPS Maros Regency, and samples were taken from 97 culinary business consumers in six villages in Simbang District. Data were collected by questionnaire. Data were analyzed by descriptive statistical analysis and multiple linear regression. The results showed that (1) product quality had a positive and significant effect on consumer purchasing decisions in the Culinary Sector MSMEs in Simbang District, Maros Regency, (2) business location had a positive and significant impact on consumer purchasing decisions on the Culinary Sector MSMEs in Simbang District, Maros Regency, (3) product quality and business location together have a positive and significant impact on consumer purchasing decisions in the Culinary Sector MSMEs in Simbang District, Maros Regency.

Kepemimpinan Entrepreneurial Berbasis Keterampilan pada Ekonomi Berkembang

The purpose of this study was to examine entrepreneurial leadership and determine the skills essential for entrepreneurial leadership in achieving success in a growing economic environment. The focus of this research specifically focuses on the entrepreneurial leadership found in the culinary sector in Pekanbaru. This study identified categories of entrepreneurial skills, business technical skills, interpersonal skills, conceptual skills, and entrepreneurial skills. The results of this study in terms of theory will provide a clear picture of entrepreneurial leadership that can be used as a reference in making skills-based empirical models based on phenomena in developing economies. Meanwhile, in terms of practice, this research is also useful as a reference for practitioners and policy makers about the skills and factors needed by leaders in achieving success as entrepreneurial leadership.
 Keywords : Skills, Leadership, Developing Economy, Entrepreneurial Leadership, Indonesian Entrepreneurship

MSMEs Marketing Strategy with the Use of Social-Media in the COVID-19 Pandemic Era

Micro, Small, and Medium Enterprises, commonly abbreviated as MSMEs, is one of the pillars of the economy in Indonesia. It is proven that the MSMEs sector has repeatedly survived various crises that hit Indonesia starting from the monetary crisis in 1998 and the global crisis in 2008. Entering 2020, the world is again experiencing a more severe crisis, namely the COVID-19 pandemic. This crisis is seen as more severe because it has caused a worldwide health emergency that impacts other sectors, especially the economy. Restrictions on outdoor activities known as lockdowns have caused world economic activities to stop. This also impacts the activities of the MSMEs sector, which relies on economic turnover that comes from human activities. The MSMEs sector has been able to survive because of the direct marketing activities of individuals. The prohibition of gathering and opening a business openly (especially in the culinary sector) has had a significant impact on sustainability. Because of this, new marketing strategies for MSMEs sector players are needed to survive and even grow during the COVID-19 pandemic as it is today. Since the COVID-19 pandemic is imminent, this study aims to develop a marketing strategy for small businesses. This study employs a descriptive method and a qualitative approach. When the COVID-19 pandemic begins, UMPM must develop a marketing strategy that will allow them to continue to grow their business or at least to survive. There are eight reasons, namely a) Consumers are active on Social-Media; b) Easy contact with consumers; c) Increase Brand Visibility; d) The widest WOM container; e) e) Has Many Types of Platforms with Different Types of Consumers; f) Assisting in consumer targeting and retargeting; g) Using media more effectively, h) Increasing sales.

KETAHANAN UMKM FROZEN FOOD “WISNA FRESH” KABUPATEN PONOROGO MELINTASI PANDEMI COVID 19

“The COVID-19 pandemic causedthe economyinIndonesiatoexperienceacrisis,one of which is micro and medium-sized small businesses in the culinary sector experienced a drastic decline”. “As a resultoftheenactment of the governmentpolicies, namely Large-Scale Social Restrictions (PSBB), many of the culinary businesses musttwisttheir brainsso thattheir efforts cansurvivethis the pandemic”.“This is achallengeforthegovernmenttoprovide assistance subsidies to MSMEactors, but in the minister himselfmanyMSMEsinthe culinary sectormake their own ideas by utilizing Technology of social media as a bridge to keep his business running”. “For this reason,better strategiesare a needed to maintainMSMEs in Ponorogo across COVID-19”.
 This research is to find out how the marketing strategy that has been done by MSMEs wisna fresh to increase sales of products . This study uses qualitative descriptive methods where data is obtained by conducting interviews. This research uses SWOT analysis to take advantage of opportunities and maximize strengths, reduce weaknesses and avoid threats. 
 The results of the research showed that the marketing strategy carried out by WISNA FRESH MSMEs is a marketing mix consisting of product, price, place, promotion, process, people, physical evidence (7P). And the marketing strategy implemented by MSMEs Wisna Fresh is Segmentation, Targetting, Positioning or commonly called STP. From the marketing strategy implemented, it affects the sales of WISNA FRESH MSMEs so as to improve the sales of their products, but in this study found obstacles that many employees of mothers often ask permission to accompany or pick up children this will also affect production activities, hence the need for SOP (Standard Operating Procedures) to help for the smooth and resilience of the company in the pandemic period.
 Keywords: MSMEs, Marketing Strategies, Marketing Mix, SWOT.